Supper - Issue 25

HOTEL FOOD & DRINK

PAN PACIFIC LONDON • HÉLÈNE DARROZE • ONE & ONLY PORTONOVI

#driniqueing

CONTENTS ISSUE 25 STARTERS

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044

Bertie’s Whisky Bar The Fife Arms 040 Braemar © Rupert Peace

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Venteux 042 Pendry Chicago

Argo 044 Four Seasons Hotel Hong Kong

Man Wah

Mandarin Oriental Hong Kong

046

© Chester Ong

062

MAIN COURSES 048

Dean & Nancy on 22

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The Bradley Hare

062

One & Only Portonovi

069

House of Jöro

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London

A by Adina Sydney

Maiden Bradley Montenegro Sheffield

© Martin Morrell

Mondrian Shoreditch

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CONTENTS ISSUE 25 032

SERVICE Rooted in Provence

026

Double Act

032

With five Michelin stars to her name, acclaimed chef Hélène Darroze pours her creativity into Provençal produce at the new Villa La Coste culinary draw.

As Pan Pacific makes its European debut in London, Executive Chef Lorraine Sinclair and Executive Pastry Chef Cherish Finden talk authentic experiences and bringing a slice of Singapore to the UK capital.

© Jack Hardy

026

084

DINING Mediterranean Match

080

A Holistic Endeavour

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Innside by Meliá joins forces with Gino D’Acampo to bring authentic Italian cuisine to its growing portfolio of UK hotels.

Going beyond established sustainability quotas, biodynamic cultivation is setting several gastronomically rich hotels apart.

© Bernhard Winkelmann

SIPPING Give it a Shot

REGULARS Entrée 017

Events 110

Appetisers 021

Spotlight 112

Signatures

Petits Fours

090

Cocktails 100 Drinks 105

004

094

Tequila has been enjoying a rise in popularity on European shores so how are hotel bars outside of Mexico elevating the ill-perceived party spirit to the heights it deserves?

117

Washing-Up 130

Shot in our cellars. *15,000 bottles available

Exclusive*

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

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02/09/2021 10:57

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W W W. W I L L I A M E D W A R D S . C O . U K

ENTRÉE

ON THE COVER Pan Pacific, London © Jodi Hinds

Back to Business

T

here was a palpable feeling of getting back to business

While virtual events have undoubtedly served a purpose

at the beginning of September, which, after 18 months

in the current climate, it has become clear that there’s no

of working from home and speaking via screen came as

substitute for physical events; networking is something that

welcome reprieve for the hospitality sector.

just can’t be replicated in the same way online. After all, how

Not only are hotels, restaurants and bars open, but the

many times have new ventures arisen from a chance meeting,

supply chains and services that go into the creation of these

or at the bar in the early hours? The restart also means that

spaces are back to full production. Assembly lines are moving,

the MICE market is showing signs of recovery; businesses

offices – largely deserted through the pandemic – are a hive

are open to hosting larger-scale events, ballrooms are being

of activity with new orders coming in, and better still, the

booked out and chefs are cooking up banquets, bringing a vital

events that bring our sector together are back on the agenda.

revenue boost to hotels.

Over the past few weeks, the Supper team have been out

As an industry that is built around human interaction and

and about visiting showrooms, interviewing chefs in-person

relationships, hospitality leaders are eager to get out and do

and sampling the new season’s menus, and we’ve also been

what they do best, as are we. Over the coming months you can

catching up with old friends at trade events. Perhaps the most

find the Supper team at Bar Convent Berlin, where we’ll hear

spirited reunion was at the ever-lively To The Table. After a

from leaders of the global bar and beverage scene and discover

postponement and a necessary relocation to Dubrovnik, the

new drinks trends; you can pick up the latest issue at Host

hotel F&B decision-makers’ forum embraced safety protocols

Milano and its satellite events; and we’ll be on hand at HX in

to push ahead, bringing buyers together with suppliers in a

New York to catch up with activities Stateside.

bid to give the sector a much-needed boost. While there’s

If you would like to meet with the team to find out how

no denying Covid is still very much making its presence felt,

Supper can help promote your brand to leaders in the

attendees were notably keen to move on from the adversity

hospitality sector, please don’t hesitate to get in touch. In

and look ahead to the future.

the meantime, I hope you enjoy reading this latest issue…

For many, it was their first overseas business trip for some

Supper is served.

time, bringing an opportunity to explore new product ranges and discuss forthcoming hotel projects. Above all, it was an opportunity to reconnect face-to-face – to network with long-established collaborators and forge new relationships.

Deals were struck, there was bonding over shared experiences and an upbeat focus on the longer-term future of hospitality, something that was unthinkable a matter of months ago.

Catherine Martin • Managing Editor

017

THE BRIGADE

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Assistant Editor Jenna Campbell

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CORPORATE

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APPETISERS

Spirited Behaviour Hyatt Regency Phnom Penh has announced a partnership

The move is just one of several green food initiatives that

with EcoSpirits to create a series of sustainable cocktails.

Hyatt Regency Phnom Penh has rolled out since it opened

As pioneer of the world’s first low-carbon packaging and

its doors in January. Some of the hotel’s other sustainable

distribution service, EcoSpirits helps minimise waste and

food practices include partnerships with Eggscellent, a cage-

transportation costs, and through the partnership, the hotel

free chicken farm in Siem Reap; Ocean Gems, a sustainable

aims to reduce 40% of its carbon emissions.

seafood company; Beyond Meat, a plant-based vegan

The system works by transferring premium spirits from

company; and Moo Moo Farms, a domestic dairy farm.

bulk containers into EcoTotes, a reusable vessel with a 4.5-litre

“Hyatt Regency Phnom Penh is excited to partner with

capacity. Bartenders then use to this sustainably refill their

EcoSpirits and to continue to raise the bar for socially-

bottles. Once empty, EcoTotes are returned, sanitised, fitted

conscious hospitality,” says General Manager Herman Kemp.

with tamper-proof seals and then redistributed. They can also

“This partnership will enable our flagship bar, The Attic, to

be stacked in place and are shock-resistant, reducing waste

extend its popular sustainable cocktail menu in which all

through breakages.

ingredients in the cocktail have zero wastage.”

Members Allowed The Balmoral launches new Scotch Club in partnership with The Macallan distillery, offering personalised whisky keeps, a concierge service and limited-edition pours.

022

The Balmoral, a Rocco Forte Hotel in Edinburgh,

Members also have access to a range of

has recently unveiled its new Scotch Club in

benefits including an annual complimentary

collaboration with The Macallan distillery,

whisky tasting for two with use of the elegant

offering a personalised membership experience to

surroundings of Scotch for two hours, hosted by

whisky connoisseurs around the world. Utilising

a Whisky Ambassador. They also receive advance

their shared respect for the international whisky

invitations to masterclasses and special rates to

community and hospitality industry, the luxury

turn their visit into an extended stay in one of

hotel and acclaimed distillery have sought to

The Balmoral’s suites.

create a unique imbibing experience for visitors.

The first tier of membership enables guests to

The exclusive club offers bottle residence in

access their own bottle of The Macallan Double

personally engraved whisky keeps that mark the

Cask 18-Years-Old, an icon of the distillery, which

entrance to Scotch, The Balmoral’s renowned

brings together The Macallan’s unmistakable

whisky bar. Keeping the Scottish amber nectar

style with handpicked sherry seasoned American

under lock and key, The Balmoral’s expert

and European oak casks. Meanwhile, the top level

Whisky Ambassadors offer members a concierge

includes a bottle of The Macallan Red Collection

service that ensures every visit is bespoke and

40-Years-Old, which sits at the heart of the

memorable. Scotch Club members are served

Macallan’s distinguished limited-edition Red

their selected dram of The Macallan in a Lalique

Collection. The Red Collection is a range of rare

glass, with ambassadors on hand to create a

single malt Scotch whiskies created from some

cocktail or suggest a serve for members’ own

of the world’s oldest and rarest casks, to mark

expression of The Macallan Highland Single Malt

the Macallan’s deep respect for tradition and

Scotch Whisky.

expertise.

APPETISERS

© Bompas & Parr

The Food Fight Curated by Bompas & Parr, The Future of Food is set to bring a feast of aerogels and edible luminescence to a world-first dining experience at Expo 2020 Dubai.

A pioneering gastronomy experience inspired by

Featuring a multi-course exploratory menu,

space, microbiology, artificial intelligence and

the two-hour journey gives guests a chance to

hyperintelligence cooked up by UK-based multi-

explore the history of the world through food,

sensory experience design studio Bompas & Parr

while also exploring how humans and artificial

is set to stir the senses of curious diners at Expo

intelligence can combine to sustainably feed a

2020 Dubai.

growing global population and tackle food waste,

Diners will have the opportunity to taste

as well as the implications for future nutrition.

super-light delicacies formed using the same

Known for its genre-defining projects,

techniques that NASA uses to collect comet

Bompas & Parr rose to prominence with its

dust; edible creations that glow in the dark;

jelly creations, as seen in Grimshaw’s The Eden

flavour changing desserts; and extremely rare

Project. The experiential firm is also behind the

ingredients, including new-to-plate plants.

British Museum of Food, the world’s first cultural

Taking place as part of Expo 2020 Dubai,

institution solely dedicated to food and drink.

which runs 1 October 2021 to 31 March 2022,

“We are thrilled to be bringing The Future

the immersive experience is inspired by the

of Food: Epochal Banquet to a global audience

‘Novacene’, a new-era hypothesised by eminent

at Expo 2020 Dubai, where we hope to inspire

scientist James Lovelock. According to Lovelock,

diners to think positively about the reality of

the new age will take over the ‘Anthropocene’

technology-infused dishes,” says Sam Bompas,

era, in which humans have been able to make

Director, Bompas & Parr. “Each course will take

large-scale changes to the planetary environment

guests deeper into the future through first-of-

and introduce a future where robots and artificial

its-kind dishes, as well as immersive experiences

intelligence will govern.

that stir each of the senses.”

023

T

he move towards sustainable practices in

for a farm-to-table culinary experience. Taking

hotel kitchens was on the agenda prior

it a step further, the ecologically focused hotel

to the global outbreak of the coronavirus

also decomposes food waste via a digester, which

pandemic, but a call for society to become more

is then converted into fertiliser for the gardens.

environmentally minded is also adding incentive,

With guests looking for sustainable ingredients

leading many properties to grow their own

in every aspect of the dining experience,

produce in the hope that guests will appreciate

Emanuele Balestra, Areas Bar Director at Hotel

the effort to reduce their carbon footprint and the

Barrière Le Majestic Cannes has ensured that

quality of home-grown.

the drinks programme spotlights plant species

This shift is not however, exclusive to hotels

– including rose geranium from Morocco and

located near to green pastures and viticulture,

thyme from Jamaica – grown at the hotel’s two

with many city centre properties taking to the

on-site rooftop gardens. “Our microclimate

rooftops to cultivate their own fresh ingredients

in this part of France is unique and all of the

for the kitchens below. From fruit and vegetables

seasons are distinctly different,” he notes. “This

to herbs and botanicals, an array of urban hotels

produces herbs and plants of quality and each

are investing in urban gardens to promote an

plant can differ from one year and season to

Reap What You Sow With growing demand for fresh, sustainable ingredients, urban hotels are putting their rooftops to good use by planting their own produce.

024

eco-friendly culinary ethos and enhance their

the next, which provides an excellent variety of

F&B offering.

flavour in our cocktails.”

At Hilton London Bankside’s sustainable

Freshly picked, these plants are used to make

Kitchen Garden on the fourth-floor rooftop,

jellies, aromatic ice cubes, home bitters and

ingredients such as basil, tomatoes and beetroot

infusions. “Having these herbs available to us

are used in a variety of ways, from ingredients in

allows us to create our own versions of adored

restaurant dishes to garnishes for cocktails. The

classic cocktails such as the Mimosa, made with

hotel has also created small re-useable cards,

grapefruit and geranium from South Africa,”

which sit alongside some plates on the buffet

continues Balestra. “We also create perfume

table during breakfast and its weekend brunch, to

aromatises, which we spray on top of the cocktail

showcase what has been handpicked by Executive

to serve. The smell helps to amplify the taste of

Chef Ollie Couillaud and his team. “The launch

the drink.”

of our Kitchen Garden is a great way to not only

Viewed in the wider context of sustainable

provide fresh and delicious produce, but to also

tourism, a culinary ethos guided by traceability

combat food waste,” explains Couillaud. “Our

and transparency in hotel kitchens is no longer

hotel is fully committed to sustainability and

an optional add-on but a must-have. Moreover,

in our kitchen we’re always thinking of ways to

going forward, it is likely that many operators will

reduce our carbon footprint and food miles.”

look for ways to reduce their impact on the planet

At Parkroyal Collection Marina Bay in

while also delivering unique dining experiences

Singapore, the property’s ‘garden in a hotel’

where fresh, locally sourced ingredients and a

concept has been extended to its rooftop, where

commitment to reducing food waste is at the

guests can find vegetable herbs and edible flowers

forefront of their approach.

SERVICE

Rooted in Provence With five Michelin stars to her name, acclaimed chef Hélène Darroze pours her creativity into Provençal produce at the new Villa La Coste culinary draw.

Words: Lauren Jade Hill • Photography: © Bernhard Winkelmann

Y

ellow peach, radish, fennel and courgette

prawns in tandoori spices and a Cubeb pepper reduction

flower are just some of the freshly picked

with brown butter, spring onions and fresh coriander. The

ingredients highlighted alongside locally

Guillaume Galoppini Apricot in Bellegarde dessert then

sourced products in the garden-to-plate

pairs apricot with fermented milk, orange blossom ice

menu of Hélène Darroze à Villa La Coste, aptly

cream and an olive oil crumble. “At the moment, there are

titled ‘Walk in the Gardens of Provence’.

so many ingredients in the villa’s own garden; tomatoes,

July 2021 saw the opening of the globally renowned chef’s

cucumbers, courgette, aubergine, spring onions, potatoes

latest eponymous restaurant at the recently opened grand

and fruits like apricots and peaches,” explains the chef. “I

hotel, Villa La Coste, near Aix-en-Provence, where emotion,

have also discovered products I hadn’t used before, like fresh

sincerity and authenticity are imbued into the Provencal

chickpeas. I used these to cook a Provençal specialty called

hideaway’s culinary offering. “This is fine dining in the

Panisse, which is made by frying a chickpea dough until

middle of Provence, completely surrounded by countryside

it’s crispy. You can find salt, olive oil, almost everything

in this beautiful place; it’s just magical,” says Darroze. “In

in Provence, so that’s what we focus on. And with gardens

Provence the best products are found in the gardens and

surrounding the restaurant, the landscape is also a part of

landscape such as the forest, so my approach is based around

the design.”

these locally grown ingredients. Meat and seafood are used

The dining room is set within a glass-walled pavilion that

to support the vegetables, contrary to the usual approach.”

appears to be suspended over water, with a walkway leading

The restaurant’s eight-course, garden-inspired menu

to an outdoor terrace. Transparent drapes and elegant

was developed by Darroze alongside Marco Zampese –

furnishings in wood and white complement the panoramic

her head chef from Hélène Darroze at The Connaught in

views across the estate towards the Luberon Massif. The

London – Thomas Pézeril, Executive Chef at Villa La Coste,

artwork of acclaimed artist Louise Bourgeois hangs from

and Pastry Chef Kirk Whittle. Through the menu, this fine

the ceiling, and the contemporary creations of artisans

dining restaurant at the heart of the Château La Coste Estate

feature throughout. “Our art de la table is very special.

celebrates the opulence and diversity of fruit and vegetables

We collaborated with ceramicists to design unique plates

cultivated in the Provençal countryside.

in different colours and an artist from Venice to create the

The plate entitled Carrots by Bruno Cayron in Cayre de Valjancelle comes with candied citrus, roasted San Remo

026

glassware, with flowers from the gardens then decorating the tables each day,” says Darroze.

SERVICE

The restaurant’s eightcourse menu celebrates the diveristy of fruits and vegetables cultivated in the Provençal countryside

“For all of my restaurants, it’s about the best of the season and the products that respect sustainability. I then put my emotion and a little of my life into these locally sourced products.”

Alongside her London-based restaurant manager

While Darroze’s restaurants carry her signature

Mirko Benzo and head sommelier Bernabé Pérez,

philosophy and style, each of them stands out for

Darroze was given carte blanche to curate the wine

its unique characteristics. “Marsan in Paris is really

offering, with the estate’s own organic and biodynamic

about my roots,” Darroze says of the restaurant she

wines featuring prominently. Ultimately, Hélène

opened in the heart of Saint-Germain des Prés after

Darroze à Villa La Coste is the chef’s personal vision

the family restaurant closed in 1999, winning her first

of a Provençal dining experience.

Michelin star for the inaugural venture in 2001. “The

Darroze’s culinary philosophy is informed by her early introduction to gastronomy, growing up in

ingredients come from the Southwest of France and it’s an homage to my family and country.”

the family restaurant in Villeneuve-de-Marsan and

At the chef’s London restaurant, Hélène Darroze at

from 1990, upon graduating from university, working

The Connaught, which opened in 2008 winning its first

for Alain Ducasse at Le Louis XV in Monaco before

Michelin star the following year and second in 2011,

returning to head up the kitchen of the family’s Relais

fine-dining plates highlight the best products from

& Châteaux affiliated restaurant in 1995. “I grew up in

small British, and sometimes French, producers, with

the kitchen so that is my foundation. Ducasse is also

a sophistication that suits the hotel’s international

from Southwest France, from a place that’s close to the

following. Expect dishes like lamb from Rhug Estate,

restaurant of my parents,” reflects Darroze. “When

an organic farm in the North of Wales, with summer

I arrived in Monaco, I could see those same values

herbs, trompette courgette, haggis and girolles, and

straight away. It was not the same adaptation, but

XXL scallop from Kyle of Lochalsh in Scotland with

the values were the same as those I saw in my family

tandoori spices, carrot, citrus and coriander.

with this link to the product. I learned that from my

At the chef’s third more casual Parisian restaurant,

family but also Ducasse, and what I learned from him

JÒIA par Hélène Darroze, which opened in 2018, family

complemented the education I had in my childhood.”

recipes with international influence – such as whole

Since those formative years, the chef’s cooking style

roasted chipotle rock octopus with pimientos del

has retained this philosophy while also drawing on

piquillo, Taggiasche olives and coriander – are served

new sources of inspiration, such as her travels. “Every

in a laidback neighbourhood setting. Now these three

time I travel, I try to understand a little more of the

restaurants are joined by Hélène Darroze à Villa La

food culture of the country I’m in,” she says. “You can

Coste in Provence, bringing the tally to four. “For all

see some of those influences in my cooking. Yesterday,

of my restaurants, it’s about the best of the season and

one guest told me that he felt like he was travelling

the products that respect sustainability,” she explains.

the world during dinner. One of my signature dishes,

“I then put my emotion and a little of my life into

which at this restaurant is made with prawns from San

these locally sourced products.”

Remo, was first created using tandoori spices after a

At her new venture, the chef is not only leading the

trip to India. Another dish with lamb, aubergine and

kitchen, but orchestrating the entire food and beverage

spices has the flavours of North Africa, but still only

operation for the hotel, where guests can enjoy all-

ueses local ingredients.”

day dining at different locations around the property.

029

SERVICE

The dining room at Villa La Coste is set within a glass-walled pavilion suspended above water and features sculptural artwork by Louise Bourgeois

030

Set amid the estate’s vineyards, Villa La Coste

I did not expect at all, and I never thought I

is distinguished by its bucolic setting, where

would be so emotional about receiving them,

modern architectural design hosts guests in

particularly the third one. The chefs with three

28 villa suites, including 10 with private pools,

Michelin stars are the ones I dreamt about in

along with indoor and outdoor dining areas, a

my childhood.”

bar, library, lobby gallery and spa, as well as

In addition to Michelin stars, Darroze was

vast gardens. And the gastronomic offering is

named Best Female Chef by The World’s 50 Best

clearly in good hands: from receiving her first

Restaurants in 2015, was the inspiration behind

Michelin star in 2001, Darroze has garnered a

the warm-hearted chef Colette Tatou in Pixar’s

host of awards over the years. These accolades

2007 animation, Ratatouille and she is a long-

were added to in January 2021, with her London

time judge and mentor on France’s hit culinary

restaurant receiving its third Michelin star,

TV show Top Chef. Now making an impression

just one week after Marsan in Paris received

with her new opening, the chef is placing her

its second.

attention on her four restaurants following the

“To have been awarded these two accolades,

challenges the hospitality industry has faced

in one week no less, was the greatest emotion in

throughout the pandemic. “I am very optimistic

my professional life,” reflects Darroze. “For me,

and hopeful that the pandemic is behind us,”

Michelin remains the best gastronomic guide,

she says. “I think all our guests will want to

but it was not something I thought about every

enjoy life, go outside, eat and celebrate. That’s

day. I was just working to give the best and at

what we saw as soon as restaurants reopened.

that time I was more focused on what would

My objective now is focusing on the strength of

happen after the pandemic. It was something

my restaurants.”

LOVE FOR THE EXTRAORDINARY Discover the Anmut Gold collection on villeroyboch.com/signature

© Jack Hardy

SERVICE

Double Act As Pan Pacific makes its European debut in London, Executive Chef Lorraine Sinclair and Executive Pastry Chef Cherish Finden talk authentic experiences and bringing a slice of Singapore to the UK capital.

Words: Jenna Campbell

W

e want to open our arms and to welcome everyone into our home,” enthuses Cherish Finden, sitting across from fellow chef Lorraine Sinclair at the recently opened Pan Pacific London, a new destination in the city’s vibrant

Aldgate district. Originally slated to open in 2020, the Singaporean group’s European debut certainly makes up for lost time.

Fusing elegant design, wellbeing elements and an array of destination dining, its arrival is a statement of indulgence.

Designed by Yabu Pushelberg, the 237-key property, located in One Bishopsgate Plaza – a 43-storey residential and hospitality development conceived by PLP Architecture – combines sincere Singaporean hospitality with contemporary London aesthetic. Set across from Liverpool Street Station, the hotel contains several firsts for the city including an entire floor dedicated to wellbeing, more landscaped outdoor space than any other luxury offering in the area and one of the most technologically advanced ballrooms.

The property is also home to five unique F&B concepts led by award-winning Executive Chef Lorraine Sinclair and renowned Executive Pastry Chef Cherish Finden, with each venue incorporating the melting pot of cuisines that represent Singapore. “I knew the Pan Pacific brand having

© Jodi Hinds

© Jodi Hinds

034

SERVICE

worked in Asia for a long time, and the idea of bringing the culture to London fascinates me because it is very different,” says Sinclair. “It’s a journey from the minute you walk into the hotel, whether it’s the smell, the atmosphere, the style of the service or the food itself.”

With experience in some of the top kitchens in Europe, the Middle East and Asia, Sinclair is well-placed to lead the hotel’s brigade in bringing the elegance of natural Asian flavours to the capital. “I’ve lived in eight different countries in Asia and lived there longer than I have in the UK,” she explains. “If we had an Asian-led restaurant in the hotels I was working at, I would often spend my day off with the hawkers in the street market – there’s no point

“We’re speaking with our suppliers to get specific products so we can make the food taste as it would if you were walking down Hawker Street in Singapore or Mongkok Market in Hong Kong.”

LORRAINE SINCLAIR

in 1991 at Pan Pacific Singapore, her return brings her back to the Pan Pacific brand. “The reason I joined Pan Pacific London is because it is like coming back home and I want to make my country proud,” says Finden. “Being Singaporean I want to showcase both Asian food and my heritage. I don’t think people really understand what Asian food is, they might understand sweet and sour, but there is much more to it and I would like to introduce the beauty of Asia and Singapore to the hotel.”

Finden’s expertly crafted desserts at Straits Kitchen fuse classical pastry techniques with flavours inspired by Singapore. Starring dishes include a zingy Kaffir Lime Pavlova, creamy Yuzu Crémeux and perfectly set Mango Panna

being an executive chef if you can’t explain to

Cotta. “I have desserts encompassing Singapore,

your team how to make authentic dishes.”

Thailand and Japan amongst others, and I

Beginning her career in Seoul at Lotte Hotel

present them in a way that is easy for people

in the early 2000s, Sinclair went on to work

to recognise,” explains Finden. “Of course, the

with Mövenpick Hotels & Resorts, before joining

presentation is very different, incorporating

Langham Place in Hong Kong and helping the

various ingredients and techniques to enhance

group launch three properties in China, as well

the flavour, whether that’s using spray or smoke.

as heading up F&B at its Thailand and London

It’s not a trick, rather a touch of playfulness

outposts. Over the past decade, Sinclair has

because food isn’t just about eating.”

worked for The Grand Tarabya in Istanbul,

Working with former-chefs-turned-growers

Fairmont in the UAE and most recently as

Allan and Sue Miller of Nurtured Norfolk, both

Director of Culinary at Sheraton Hotel Ho Chi

carte menu features an array of flavour and

Finden’s and Sinclair’s teams have been able to

Minh City.

texture combinations, with signature dishes

minimise the hotel’s carbon footprint in line

At Straits Kitchen, Pan Pacific’s signature

including Wok Fry Singapore Chilli Mud Crab,

with Pan Pacific’s wider sustainability ethos,

restaurant, menus have been carefully crafted

Teapot Double Boiled Soup and a butter-aged

working in collaboration with the supplier to

by Sinclair – alongside Singaporean Group

16oz sirloin with roasted black garlic and salted

grow many of the ingredients used in the dining

Executive Chef Tony Khoo and Head Chef Soon

Himalayan salted chips. “The concept is very

venues. “In January, they sent me a pandan leaf

Wang – to reflect the wide range of cooking

different to what it started as; it was going to be

and I thought, ok now we’re talking,” Finden

styles introduced to Singapore via the Straits of

a Western-inspired restaurant, but that evolved

says with a grin. “We really want to support the

Malacca. “It’s about being as authentic as we

once Cherish and I came on board with our

UK market and why should we go somewhere

possibly can when it comes to our flavours and

experience in Asian cuisine,” explains Sinclair.

else when the UK produces the best?” It’s a

ingredients,” explains Sinclair, who has been

Acclaimed pastry chef Cherish Finden, who

sentiment echoed by Sinclair. “Where we can

working closely with UK producers to bring

has created the hotel’s imaginative pastry

support local, we 100% will and that comes

genuine flavours to the table. “We’re speaking

collection, is perhaps best known in the UK for

from the top,” adds the Executive Chef. “Even

with our suppliers to get specific products so

her role as a judge on Channel 4’s Bake Off: The

if we pay that little extra, that’s what it’s going

we can make the food taste as it would if you

Professionals, but made her name in the luxury

take. We want to support the local businesses

were walking down Hawker Street in Singapore

hospitality industry heading up the pastry offer

especially because of what we’ve been through

or Mongkok Market in Hong Kong,” she notes.

at some of the world’s most prestigious hotels,

over the last 18 months.”

Representing the multicultural culinary

not least Raffles, Sheraton Tower Singapore

Finden’s pièce de résistance at the hotel is

character of Singapore, the restaurant’s à la

and Langham London. Having begun her career

afternoon tea served at The Orchid Lounge.

035

SERVICE

“I have desserts encompassing Singapore, Thailand and Japan amongst others, and I present them in a way that is easy for people to recognise.”

CHERISH FINDEN

Finden’s desserts including Lime Pavlova, Yuzu Crémeux and Mango Panna Cotta, fuse classical pastry techniques with flavours inspired by Singapore

036

Combining her unique flair for Asian flavours

westernised it too much or steamed everything;

with traditional British tea, the Heritage

and that’s not how it should be done.”

Afternoon Tea – a Singaporean-inspired Kopi

Demonstrating her ability to fuse Singaporean

Tiam that plays on coffee shops found in

heritage with British culinary traditions, Finden

Singapore – features some of the star pastry

also has plenty of other tricks up her sleeve,

chef’s favourite sweet treats from childhood

including a selection of Asian savouries. “A

including Peranakan Pineapple Tart, buttery

curry puff is a must for me,” she asserts. “I’ve

pastry with pandan pineapple jam, and Kueh

used my grandmother’s recipe, which looks a bit

Lapis – a rich and moist cake baked layer by

like a Cornish pasty and then you bite in and it’s

layer with mixed spices. “I’m particularly

moist and spicy – you can’t help but crave for

excited about the Kopi Tiam as it’s like hawker

more. They’re a big hit in Singapore, on every

food and that’s what I want to bring into the

street corner you can buy a curry puff and it’s

Pan Pacific brand, to have a feel of my heritage

a comfort food for me just like beans on toast.”

and bring that into the pastry,” notes Finden.

A selection of handmade pastries including

Though the two chefs agree that pastry is

Coffee Tarik, a combination of coffee, creamy

Finden’s domain, when it comes to flying the

mascarpone and Kahlua, and Rose Bandung

flag for British afternoon tea, Sinclair is adamant

Bubble Tea with Light Rose and Lychee Choux

about the presence of a certain menu staple,

also feature and are accompanied by teas from

“I’ve got to have scones with cream and jam,”

Rare Tea Company, as well as champagnes

she exclaims. “With the Kopi Tiam though, I

and world-renowned English sparkling wines

think people will enjoy it because it hasn’t been

from UK producers including Nyetimber and

done properly in London before. A few people

Gusbourne. Soon to open, a grab-and-go

have tried to do Asian afternoon tea but have

patisserie at the hotel will also provide locals

SERVICE

and those on-the-go a chance to sample

The Orchid Lounge plays host to Finden’s Singaporean-inspired Kopi Tiam afternoon tea, celebrating bao, dim sum and choux

038

and the strong influence of Asian ingredients.

Finden’s delicacies in a more informal setting.

As far as the pair’s ability to bring the London

Alongside the hotel’s culinary programme,

outpost’s gastronomy vision to life is concerned,

Ginger Lily – featuring a curated champagne

Finden and Sinclair, who have kept in close

list from over 100 houses and a cocktail menu

contact since working with Langham in the

devised by Francesco Putignano, formerly

mid-2000s, share not only a strong friendship,

of Seabird at The Hoxton Southwark – and

but a passion for delivering a one-of-a-kind

Devonshire House Bar, designed by Tom

hospitality experience. “We’re a bit yin and

Dixon’s Design Research Studio, cement Pan

yang aren’t we Cherish,” jokes Sinclair. “We’re

Pacific’s carefully curated approach to F&B. At

more like family and while we’ve only worked

the former, Sinclair has prepared a light menu

together briefly in the past, we’ve always kept in

to further enhance the premium drinking

touch. Even working together now there’s not a

experience. “The champagne bar was always

power struggle between us. At the end of the day

going to be about the fizz, so we had to come

I run this side of the kitchen and Cherish will

up with a food concept that complements that,”

run the other. My knowledge of Asian cuisine

explains the chef. “It couldn’t be something

is quite extensive but it’s always nice to be able

too greasy because then you lose the bubbles

to ask someone else’s opinion. So, if I have a

within the champagne.” Served in the evenings,

question, I’ll pick up the phone or shout down

signature cocktails include the Green Tea and

the corridor.” And the feeling is mutual: “We

Citrus Highball and Bourbon Bubbles, with both

understand the east and west,” says Finden. “I

drawing on the extensive champagne inventory

think we complement each other very well.”

VISIT US

STARTER

Bertie’s Whisky Bar The Fife Arms BRAEMAR

Words: Jenna Campbell Photography: © Sim Canetty-Clarke

N

othing at The Fife Arms in the village of

Resembling something akin to an alchemist’s

Braemar is to be expected and this is true

shop, the space has its own set of step-ladders

of its new addition – Bertie’s Whisky Bar

to reach the upper shelves along with trolleys

– a glamorous drinking den named in honour

for personalised service. The design scheme

of Queen Victoria’s eldest son, King Edward VII,

is characterised by a smouldering palette of

affectionately known as Bertie.

rich blood-red, with tactile materials such as

Inspired by the famous royal’s zest for

soft velvet, mohair and leather accompanying

life and notoriously spirted behaviour, the

vintage oak furniture. The walls and ceiling

bar, envisioned by Russell Sage Studio, is a

meanwhile have been embellished by scenic

celebration of both whisky and this hedonistic

painter Mark Sands to dramatic effect, in a style

heir, a gregarious character who was known for

that resembles antique leather.

playing fast and loose with the rules and had a love of opulence in all its forms.

IN A BITE Owner: Iwan and Manuela Wirth Operator: The Fife Arms Architecture: Moxon Architects Interior Design: Russell Sage Studio Graphic Design: Here Design F&B Consultant: Dave Broom Head Chef: Marcus Sherry General Manager: Mark Shedden Glassware: LSA International www.thefifearms.com

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Drinking experiences have been carefully crafted for the novice as much as the expert,

Billed as a whisky library, guests are invited

with 365 whiskies on offer, one for each day of

to immerse themselves in a labyrinth of spirit

the year, unusually arranged by flavour profile

bottles, neatly arranged like books on a shelf,

rather than by name, age, reputation or region.

backlit in a lustrous amber liquid that casts a

With Whisky Librarians on hand to guide guests

soft glow across the room. The look is enhanced

through this jewel box of the best whiskies in

by an antique-style chandelier and uplighters

the world, undiscovered regions or a ‘secret’

built-in to the cocktail tables to further

rare remaining bottle of a limited-edition

highlight the bar’s impressive selection of fine

collection, this imbibing experience is fitting

and rare drams, which come served in glassware

for a fun-loving monarch and those paying a

from brands such as LSA International.

visit to the Highland hotel.

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STARTER

Venteux Pendry CHICAGO

Words: Eleanor Howard Photography: © Neil Burger

IN A BITE Developer: Montage International, Rodina Operator: Pendry Hotels & Resorts, Clique Hospitality Architecture: Booth Hansen Interior Design: Studio Munge Serveware: American Metalcraft Cutlery and Glassware: Steelite International www.pendry.com

042

B

ringing a flavour of France to the Windy

Beyond a vintage partition is the brasserie,

City’s Magnificent Mile, Venteux is a

an eclectic dining room featuring classic tufted

new modern French restaurant helmed

banquettes upholstered in deep burgundy velvets

by Executive Chef-Partner Donald Young, the

atop vintage Persian rugs. A textured palette of

youngest Michelin-starred chef in Chicago.

warm oak, expressive marbles, cognac leather

Occupying the ground floor of The Pendry,

and brass accents define a richly nostalgic

the venue is divided into two spaces – an airy

environment embodying the sophistication of

café and seductive brasserie – with interiors by

French culture. Accompanied by saucer-shaped

Alessandro Munge and his eponymous studio.

milk glass chandeliers, the Bordeaux-coloured

“Complementing chef’s menu, I was inspired

rooms act as a backdrop for the collection of

by eclectic French brasseries and artists’

French-inspired artwork curated on gallery

salons, conservatories, and botanical gardens,”

walls by GZ Art Co. At the table, diners can

reveals Alessandro Munge, the firm’s founder

expect dishes such as steak frites, roast duck

and Design Director. “We spent a lot of time

and oysters – served on hammered aluminium

thoughtfully building the storytelling palettes

seafood trays from American Metalcraft – and

and curating the many layers necessary to

washed down with speciality cocktails and

infuse Venteux with its continental charms

wines in glassware from Steelite International.

while steering away from clichés.”

“Venteux is subtly French and nostalgic,”

The café is imagined as a Jardin Botanique,

concludes Munge. “I’m bringing a flavour of

a verdant sanctuary featuring 40ft ceilings and

France and Provence to Chicago. It is about

vast windows allowing daylight to cascade

creating emotion and wonder with materials

over lush hanging planters, a whimsical brass

and details that make the guests feel like the

pendant light and dramatic botanical mural.

venue has been established forever.”

WE CREATE STAGES THAT CAN KEEP UP WITH YOUR STARS. Crafted from hammered aluminum, our beverage tubs bring a photogenic twist to happy hour or brunch.

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STARTER

Argo Four Seasons Hotel HONG KONG

Words: Jenna Campbell Photography: © Chester Ong

B

reaking new ground with a thoughtful

Led by Beverage Manager Lorenzo Antinori –

bar programme, collaborations and

who also serves as Beverage Ambassador of Four

innovative cocktails, the Neoclassically

Seasons Asia Pacific – and managed by award-

designed Argo has been created as a vessel for

winning mixologist Summer Lo, both outfitted

innovation and is poised to become staple for

in uniforms by Jalin Design, the concept seeks

spirit aficionados.

to explore the modern world, celebrating

Launching alongside lobby café Gallery –

innovation in fine drinking experiences. Its debut

both designed by AB Concept – the cocktail

cocktail menu, ‘Here Today, Gone Tomorrow’,

bar represents the completion of the second

champions six staple ingredients that may be

phase of Four Seasons Hotel Hong Kong’s

endangered in the future, while its ‘Field Guide

transformation and joins an impressive line-up

to the World’s Innovative Spirits’ advocates the

of Michelin-starred dining destinations.

innovators in spirit-making, introducing them

Taking its name from the myth of Jason and the Argonauts and their journey of discovery,

IN A BITE Owner: Sun Hung Kai Properties Operator: Four Seasons Hotels & Resorts Interior Design: AB Concept F&B Consultant: Proof & Company Beverage Manager: Lorenzo Antinori Bar Manager: Summer Lo Head Bartender: Yvonne Chan Uniform Design: Jalin Design www.fourseasons.com

044

under a different light and breaking the rules of traditional spirit classification.

the interior design concept is based on a

“Argo is a space driven by curiosity. We are

conservatory, with sweeping architectural

curious about the world around us and how it

curves playing with the boundaries between

affects our relationship with drinks and food,”

interior and exterior, bringing the outdoors in

explains Antinori. “This journey gives us the

with hanging terrariums. A timber mural with

opportunity to explore ingredients, flavours,

laser-engraved foliage marks the entrance, and

and exciting and innovative spirits. We hope

upon arrival guests are greeted by the venue’s

to trigger curiosity, excitement and open a

main draw – a centre stage bar enveloped by

new window on how spirits have been seen

views facing Victoria Harbour.

traditionally.”

GLOBAL LUXURY UNIFORMS SUSTAINABLE UNIFORMS FILM COSTUME

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STARTER

Man Wah Mandarin Oriental HONG KONG

Words: Eleanor Howard Photography: Courtesy of Silverfox Studios

IN A BITE Operator: Mandarin Oriental Hotel Group Interior Design: Silverfox Studios Kitchen Design: Food Service Consultants Lighting Design: Light Directions Project Manager: Wilkinson Cilley Purchasing Agent: Procurement Plus Head Chef: Wing-Keung Wong F&B Manager: Michael Groll www.mandarinoriental.com

046

H

ong Kong has its fair share of rooftop

dining room. Here, the eye is immediately drawn

restaurants so when Mandarin Oriental

to a collection of decorative lanterns hanging

Hotel Group was looking to upgrade its

above, designed to complement traditional

F&B experiences, they knew they had to do

Chinese elements such as the embroidered art

something special to stand out from the crowd.

and intricately-carved ornaments.

First up, Japanese izakaya The Aubrey launched

According to Silverfox Studios, the views from

earlier this year along with a sprawling club

Man Wah are an integral part of the experience,

lounge, and now, Michelin-starred Man Wah

so this has been translated through details like

has made its debut.

the grid fretwork on table lamps and server

Located up on the 25th floor, both The Aubrey

stations, which mimics the windowscapes of the

and the Cantonese eatery have been designed

skyscrapers, and the blue and gold handwoven

by Silverfox Studios, who are no stranger to

carpet, a work of art in itself that references the

Mandarin Oriental, counting almost a dozen

reflections on the water at the harbour below.

projects on the boards with the group globally.

The heritage-meets-contemporary concept

In Hong Kong, the team – headed up by Patrick

also extends to the cuisine, with Executive

Waring and Susan Heng – sought to create a

Chef Wing-Keung Wong reinventing forgotten

space that celebrates the city skyline yet honours

delicacies and ancient recipes for the modern

the heritage of the hotel, which opened in 1963

palate. Highlights include Classic Barbecued

as the forerunner of the now renowned group.

Duck Feet Roll and Stewed White Fish Maw,

On entry, interiors are characterised by timber

while the beverage programme offers rare teas

panels finished in deep blue lacquer with brass

alongside rising China-grown wines, which

detailing, which extend up walls and across the

together with the interiors and views make for

ceiling to create semi-private niches within the

a memorable dining experience.

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Mondrian Shoreditch LONDON Taking up residence at the former Curtain hotel, Mondrian makes its London return with interiors by Goddard Littlefair and a Dani García-fronted restaurant.

Words: Jenna Campbell Photography: © Mel Yates, Niall Clutton, Lateef Okunnu

E

ast London’s fun-loving Shoreditch neighbourhood has a new resident. Occupying the former Curtain hotel and members’ club, the 120-key Mondrian Shoreditch –

the sixth property in the brand’s global portfolio – seeks to distinguish itself with a locally inspired design aesthetic and an exciting multi-venue culinary programme that includes BiBo – the first UK restaurant from Michelin-starred chef Dani García.

The opening represents Mondrian’s much anticipated return to the capital following the de-flagging of Sea Containers London and will act as a new flagship for the Accor and SBE venture. With help from interior design studio Goddard Littlefair – also behind The Mayfair Townhouse and Villa Copenhagen – the property has undergone a redesign to reflect the upbeat and individual spirit of the Mondrian brand, which seeks to give guests an authentic flavour of locale. Part of the Reuben Brothers’ investment portfolio, the building – an industrial corner lot originally designed

by Dexter Moren Associates on the site of a former 1970s office block – reflects the neighbourhood’s heritage with its red brick façade and large framed Crittall-style windows.

Inside, Goddard Littlefair have been guided by the history of the area and the colourful social fabric of Shoreditch. “We have taken inspiration from art and literature, including the traditional nursery rhyme ‘Oranges and Lemons’ – due to the hotel’s close proximity to churches that feature in the historical rhyme,” explains Lucy Robinson, Associate at Goddard Littlefair who led the design. “To bring this

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© Mel Yates 049

© Lateef Okunnu

Dani García’s menu showcases a series of tapas classics including patatas bravas and croquetas with Jamón Ibérico, as well as delicacies like oxtail brioche

050

inspiration to life, upon entering the hotel,

ganache from Belgravia’s Chestnut Bakery.

guests are met with spherical forms, hints of

Meanwhile, the café’s staple Sando, a twist on

fruity colours and a youthful energy to provide

the Japanese sandwich made using 72-hour slow

a playful framework.

fermented Tokyo milk bread and incorporating

The double-height lobby, complete with

Italian flavours and ingredients with a British

installation artwork including a light-filled

eccentricity, includes options such as deep-fried

mirror room – a homage to well-known artist

mortadella katsu and aubergine parmigiana.

Yayoi Kusama – builds on Mondrian’s playful

The drinks menu has been curated by

spirit, while the juxtaposition of the hotel’s

Beverage Consultant Marcis Dzelzainis and

original patterned floor against the concrete

is influenced by the Italian aperitivo drinks

desk, patina walls and reflective surfaces creates

culture; cocktails – served in glassware from

a strong identity. Across the ground floor to

the likes of LSA International – are notable for

Christina’s, the hotel’s all-day dining and

their inclusion of ingredients from UK-based

drinking destination, pendant light fittings – a

brands. “There has been an explosion of small-

contemporary interpretation of the gas lanterns

scale distilleries in the UK of late, meaning there

formerly used as streetlights – a curved copper

are plenty of British amaros and vermouths to

bar and a large-scale mural by British artist

take advantage of,” says Dzelzainis. “I’m really

Fred Coppin handpainted onto the exposed

proud of the collaboration with Victory Distillery

concrete walls adds a bohemian quality.

in Walthamstow. They’ve made a couple of

Thoughtful and conscious partnerships are at

bespoke products for Christina’s, the first being

the heart of Christina’s menu, which features

an oyster shell vodka, which we use in one of

coffee from Redemption Roasters and pastries

our martinis, and a pine vermouth that we use

such as the miso salted caramel chocolate

in our Pine Americano.”

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© Lateef Okunnu

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© Niall Clutton

Christina’s features pendant light fittings, a curved copper bar and a large-scale mural by British artist Fred Coppin handpainted onto the exposed concrete walls

Destined for another big name following the

tapas and a hidden Spanish courtyard, and

exit of Red Rooster when The Curtain closed

brings García’s heritage to the interiors. “The

its doors, the signature restaurant spot is filled

red arched wall features nod to Moorish styling

by BiBo, which is situated on the hotel’s lower

found in the architecture of Southern Spain,”

ground level. Founded by three-Michelin-

explains Robinson. “Orange copper, blush-

starred chef Dani García, the launch marks the

coloured tiles and clay walls bring a layer of

first UK restaurant and British culinary concept

warmth, typically found in terracotta whilst

for the Spanish star. “As a chef in Andalusia,

the large bar gantry with glowing sphere is

you dream of opening restaurants around the

representative of the hot air balloon found in

world and London has always been top of my

other European BiBo sites.”

list; the capital has a special place in my heart,” reflects García.

052

Suspended ceramic fish shoals by Scabetti swim across the room, playing on the chef’s

Goddard Littlefair’s specialist food and

love of travel and exploration and serving as

beverage division Epicurean took the lead on

a reference point for García, who grew up in

design, drawing influence from García’s work,

Marbella surrounded by sea. “I have always had

ethos and cuisine. “BiBo, as a brand, has very

the wish to democratise fine dining allowing

similar spirit to Mondrian; both are energetic,

for more guests to experience fine dining touch

cool and sociable. Both also aspired to have an

points but at accessible price points,” explains

essence of cosmopolitan Shoreditch in their

the chef, who closed his eponymous dining

interiors,” notes Robinson.

house in Marbella less than a year after it was

The theatrical space, with a lively energy for

awarded three Michelin stars in 2019. “With

casual lunches and spirted dinners, encompasses

BiBo, we employ the same techniques and

casual high tables, restaurant dining, a bar for

concept that I have perfected in fine-dining

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ARGENTATUS

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© Niall Clutton

restaurants using fresh local ingredients, but

with a striped and festooned shade structure,

we have adapted the offering to cater for the

transforms to an ambient destination serving

masses as opposed to a select elite.”

Californian cuisine in the evening. The influence

García’s menu showcases a series of tapas

of biophilia runs throughout the space with

classics from pan con tomate and patatas

planting taking a centre stage, and the form of

bravas to croquetas topped with Jamón Ibérico,

foliage is translated onto fabrics and onto walls

as well as more unusual delicacies such as oxtail

on a mural handpainted by Robinson herself. A

sandwiched between a soft brioche bun. “For

fireplace anchors a central seating group in the

London, we worked to ensure that there are

space, while a banquette lines the glazing to

more tapas dishes on the menu as I believe that

allow some privacy for guests in the pool.

Brits have a real appreciation for tasting dishes

Tapping into East London’s creative scene,

and the Spanish tradition,” reflects García.

The Curtain’s members’ club – the only part that

“Our menu highlights flavours from the north

remains flagged as The Curtain – relaunched

and south of Spain and while BiBo wouldn’t be

its membership at the start of September and

the same without our signatures, many of the

brings with it a co-working space, two bars and

small plates such as the chistorra and the green

a series of members-only events. An ideal situ

peppers are exclusive to Shoreditch.”

for both digital nomads and Shoreditch regulars,

For those staying overnight, breakfast

many will surely be flocking to Mondrian,

is served at rooftop restaurant Altitude at

whether that’s for a look inside the new-look

The Curtain, a space otherwise reserved for

flagship, to sample from its exciting culinary

members, which replaces the hotel’s former

line-up or even for a selfie in the holographic

lounge, Rumpus Room. Bright and refreshing

mirror room.

during the day, the area, which is dressed

054

IN A BITE Owner: Reuben Brothers Operator: Accor, SBE Interior Design: Goddard Littlefair, Epicurean F&B Consultant: Ennismore (BiBo) Culinary Director: Wayne Brown (Christina’s) Head Chef: Dani García (BiBo) F&B Manager: John Keane Beverage Consultant: Marcis Dzelzainis (Christina’s) Glassware: LSA International www.sbe.com

Photo: A.Lemaitre

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Dean & Nancy on 22 A by Adina SYDNEY A new cocktail bar in Sydney’s Central Business District evokes the glamour and grandeur of the 1950s.

Words: Mandi Keighran • Photography: © Steven Woodburn

A

ccording to the menu at recently opened Sydney cocktail bar Dean & Nancy on 22, Dean likes jazz clubs, Italian restaurants and adventure in South America,

while Nancy prefers rock ‘n’ roll, steakhouses and city breaks in London. “Dean and Nancy are fictional characters with different tastes when it comes to cocktails and life,” reveals co-owner Stefano Catino. “These two personas inspired us to think about how people approach choosing a cocktail – it’s been a really fun way of helping guests make a decision.”

This kind of playful spirit is at the heart of the new bar in the city’s Central Business District. Located on the 22nd floor of A by Adina Sydney and boasting 360-degree city views through double-height floor-to-ceiling windows, the bar is a nod to the glamour and grandeur of hotel bars from the 1950s and 1960s. Even Dean and Nancy take their names from the era.

The venue is perhaps a natural progression for the team behind Sydney’s Maybe Sammy, which sits at number 11 on the prestigious The World’s 50 Best Bars list and is inspired by the hotel lobby bars of Hollywood’s golden era. Dean & Nancy on 22 follows on from the group’s other recent ventures, café Sammy Junior and pizza parlour Maybe Frank.

As with any good hospitality venue, stepping into any of these spaces is to leave the everyday behind and enter into a world of wonder and surprise, with everything from the interiors to the uniforms and music carefully curated for an immersive experience.

057

The playful cocktail menu is inspired by fictional characters Dean and Nancy and features drinks such as Rolling Double and Coffee Champagne

The main attraction is, of course, the cocktail

specifically New York, but like the spirited

menu, which is the work of Andrea Gualdi,

cocktail menu, it plays with expectations.

Creative Beverage Director and co-founder of

There’s an ‘Improbable Burger’ with a vegan

Dean & Nancy on 22. It’s split into different

pattie and buckwheat bun; what appears to be

categories – the journey, music, food, travel,

a traditional steak tartare is actually kingfish

games, and coffee – each with a tipple for Nancy

tartare seasoned with smoked soy sauce, mirin

and one for Dean. The experience is further

and white sesame oil, garnished with green

enhanced by mixologists dressed in tailored

apple, avocado and pickled ginger; and the

burgundy suits that evoke the sophistication of

prawn risotto is surprisingly finished with a

the Rat Pack and a bygone era.

house-made harissa paste.

The drinks themselves are just as playful as

“The main consideration that I always come

the format suggests. Take Coffee Champagne,

back to when coming up with a dish in a hotel

which comes with a side of house-made vanilla-

bar setting is whether it makes you want to eat

and coffee-infused cream that guests rub on

and drink more,” reveals Executive Chef Jane

their hands to enhance the aromatic experience

Strode, who has worked at some of Sydney’s

of drinking the cocktail; or Rolling a Double, a

best restaurants including Bistrode, Rockpool

Havana Club 3, pineapple shrub, coconut water

and Langton’s. “We play with textures, acid and

and rhum agricole cocktail that’s delivered with

heat to achieve this,” she adds. “The Fireball –

a pair of dice. If you roll a double two – in a nod

a crisp Greek kataifi pastry encasing a mix of

to level 22 – enjoy a mini champagne on the

‘nduja and mascarpone, served with Westmont

house. “It’s little moments like that that really

pickles and tomato jam – is the perfect example

connect with a guest,” says Catino.

of this approach.”

The food menu is also inspired by the 1950s,

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The experience of Dean & Nancy on 22

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begins at street level, with an express lift that

In keeping with this approach, the semi-

transports guests directly to the sky lobby on the

circular space is designed around the bars

21st floor. From here, you ascend a curvaceous

allowing the showstopping execution of

brass stair – designed by JPW Architects, who

the cocktails, served in glasses from brands

are responsible for the hotel architecture – that

including Nude, to take centre stage. Circular

somewhat voyeuristically overlooks the indoor

tables surround the bar and an elegant black

pool and leads into the bar.

leather banquette runs around the perimeter

Sydney architect George Livissianis created

of the room, with each seat offering a glimpse

the glamorous interior vision for the bar, taking

of the mixologists at work. During the day,

inspiration from the architecture whilst paying

the city skyline dominates the space while at

homage to the 1950s and 1960s. The black

nightfall, it is transformed into a dark and

and gold palette – think a black quartzite bar

moody atmosphere with the twinkling city

with brass and black leather details – not only

lights creating a backdrop to the action.

mirrors the architecture but fortuitously picks

“I strongly believe every hospitality venue

up on a rhythm present in that period. “It was

should deliver a service that is equivalent

important for our design to sit closer to the

to what you’d receive in a premium hotel,”

building core so that there is no connection to the

concludes Catino. “We follow that approach

façade,” says Livissianis. “It frees the building

with all our venues – Maybe Sammy, Sammy

architecture and lets the skyline be as present

Junior and Maybe Frank – and it just so

as when it was conceived.” To emphasise this,

happens that this time around, the bar was

the lounge joinery is low and dark so that it’s

actually in a hotel.”

recessive to the skyline backdrop.

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IN A BITE Owner: TFE Hotels Operator: TFE, The Maybe Group Architecture: JPW Architects Interior Design: George Livissianis F&B Consultant: The Maybe Group Head Chef: Jane Strode Bar & Restaurant Manager: Stefano Filardi Head Sommelier: Will Oxenham Glassware: Nude www.abyadina.com

The Bradley Hare MAIDEN BRADLEY Designer James Thurstan Waterworth joins forces with hospitality entrepreneur Andrew Kelly to create a country inn that blends old with new.

Words: Jenna Campbell • Photography: © Martin Morrell

W

hen the bells of All Saints’ Church in the village of Maiden Bradley fall silent for the evening, the bellringers head straight to The Bradley Hare, such

has the 12-key hotel and restaurant ingratiated itself into the tight-knit community.

Created for both locals and visitor alike, The Bradley Hare – formerly The Somerset Arms – is a design-led retreat featuring elegantly appointed rooms (seven in the main house and a further five in the adjacent Coach House), a traditional pub-style dining area, an intimate private dining space named Skittle Alley and, uniquely for a country inn, The Potting Shed – a boutique spa nestled in the walled gardens that form part of the historic grounds of the Duchy of Somerset’s estate.

The project was born out of a collaboration of minds; in conjunction with the Duchy of Somerset’s estate, James Thurstan Waterworth, previously European Design Director for Soho House, joined forces with hospitality entrepreneur Andrew Kelly to create a welcoming country inn that is at the heart of the village and the community. “James and I have been friends for a long time and I have always wanted to do a project with him,” reflects Kelly. “This one came together from a wonderful weekend spent with Sebastian [Lord Seymour] in Maiden Bradley, where I asked about the then Somerset Arms. Sebastian mentioned his desire to bring

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Menus are ever-changing, adapting to the seasons and the availability of local produce as well as ingredients from Maiden Bradley’s community garden

it back in hand and I demanded the opportunity to do

heritage of the building with a contemporary vision.

this with him. On my return to London, I was having

“There was a lot of work in the design process, but by

a pint with James and he immediately insisted that

using comfortable antique chairs and old dining tables

he be responsible for the design and so The Bradley

and by opening up the fireplaces whilst using warm

Hare was born.”

tones and the occasional pop of colour in fabrics, it

The traditional building of Victorian heritage and

Larger gatherings are catered for in Skittle Alley,

for maidens founded in the 12th century and has been

the private dining venue that features reclaimed

designed by Thurstan to unite the history of the pub

Victorian pine flooring to match that of the pub and

with contemporary details to create a warm and

uses a colour scheme and furniture that can be easily

homely space. “It had a natural energy and we wanted

interchanged. “The inspiration behind it was to

to create an environment that is comfortable for locals

recreate the original Skittle Alley, which was located

and hotel guests but also practical enough for wellies

in what is now the Coach House, so it was important

and dogs,” reflects Thurstan Waterworth.

to practically incorporate the size of that,” explains

Welcoming guests through manicured gardens

064

creates a warm and welcoming environment.”

Georgian proportions takes its name from the priory

Thurstan Waterworth.

and into the traditional pub space – characterised by

The humble magic of The Bradley Hare extends

antique chairs and tables set around a main bar –

into the surrounding community and its commitment

the room then flows through to a casual lounge-style

to local sourcing, from the custom-made signage

seating and dining area, aptly named the snug. “We

produced by a neighbouring craftsman to the culinary

wanted the F&B areas to feel incredibly familiar to

experience, guided by a zero-waste philosophy,

guests coming in,” notes Thurstan Waterworth, who

characterised by local and seasonal ingredients. At all

has personally sourced many of the antique furnishings

possible junctures the boutique bolthole seeks to root

and traditionally framed artwork to balance the

itself firmly in the locale.

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Serving up pub classics with contemporary

Kelly. “I strongly believe that if the restaurant

flair as well as a more refined à la carte offering,

industry can set an example and show that it

menus are ever-changing, adapting to the

is possible to live well without destroying our

seasons and the availability of produce from

habitat, the majority of consumers will not be

nearby greengrocers, fishmongers, butchers

far behind.”

and even its own game dealer. Seasonal starters

Furthering the hotel’s culinary ethos, the

range from corn ribs with chipotle aioli and lime

drinks offering features a variety of local brews

to burrata, with Isle of Wight tomato, nectarine

including Butcombe Brewery and The Wild Beer

and basil, to simple plates of saucisson with

Company, as well as eclectic wines and creative

rocket and pickles. Though constantly evolving,

cocktails that incorporate ingredients from the

guests can also expect comforting mains

Maiden Bradley allotment, and come breakfast,

ranging from beef burger with Ogleshield

fresh juices and hot beverages made from a La

cheese – Somerset’s equivalent to raclette – to

Marzocco coffee machine.

carrot schnitzel with sunflower seed hummus,

Resisting the allure of passing trends, The

accompanied by sides of like crispy potatoes

Bradley Hare has been designed to stand the test

topped with truffle and Berkswell cheese.

of time – readily welcoming guests to share in

Some of the kitchen’s vegetables, herbs and

the carefully designed space and locally driven

botanicals are also sourced from the village’s

culinary experience. “I don’t think we are re-

community garden, located just a short walk

inventing anything,” concludes Kelly. “We are

from the hotel. “Sustainability is incredibly

just trying to deliver food and service that we

important. If we are to reduce our ever-spiralling

strongly believe in, in a beautiful part of the

impact on our planet then we must reduce

country with some exceptional ingredients right

wasteful consumption and close the loop” says

on our doorstep.”

IN A BITE Owners: Dalrymple Investments, Thurstan Design Landlord: Duchy of Somerset Operator: Andrew Kelly Architecture: Charles Louwerse Interior Design: Thurstan Design General Manager: Ben Jones Head Chef: Johnny Murphy F&B Manager: Luke Thompson Bar Manager: Dave Partington Front-of-House Catering Equipment: La Marzocco www.thebradleyhare.co.uk

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One & Only Portonovi MONTENEGRO One & Only’s first European outpost draws in guests with its world-class culinary offering.

Words: Mary Lussiana Photography: © Djordje Zivaljevic (unless otherwise stated)

O

ver the last decade, a number of new

reference from the old towns that sit around

hotels have put Montenegro on the

the bay, the hotel features arched windows,

luxury travel map, so it is a nice touch

colonnades and gabled terracotta-tiled roofs.

that the latest, One & Only’s debut in Europe

It was fitting then for One & Only to continue

with its Portonovi outpost, shares an initial

the Italian theme for their signature restaurant

designer with the first to arrive here – the

amongst their culinary offerings. With Giorgio

terracotta-roofed Aman Sveti Stefan, which sits

Locatelli at the helm – who can normally be

on an islet just off the coast near Budva. But

found at London’s Michelin-starred Locanda

there the similarity ends, for when Jean-Michel

Locatelli – Sabia, a twist on the Italian word

Gathy and his firm Denniston brought Aman

for sand, was born with Alessandro Bottazzi,

Sveti Stefan to the market, it was as a heritage

a long-time member of Locatelli’s team in

project, whilst the One & Only is a newbuild.

charge. It sits, appropriately, on the edge of

The freedom a newbuild brings was part of

the beach, waters gently rippling beyond,

the attraction, along with 1.8km of coastline

providing a blemish-free blue horizon to gaze at

on the unspoilt Bay of Kotor. Nevertheless,

over dishes such as homemade tortelloni filled

Denniston drew on the history of the region

with ricotta and eggplant, walnut, tomato and

creating a contemporary take on a Venetian

salted ricotta or the sea bass fillet in a citrus

Palazzo, paying homage to the four centuries

and salt crust with fennel and orange. Behind

when this part of Montenegro was governed by

the outdoor tables, the restaurant’s interior in

the Republic of Venice. Taking their point of

shades of sand offers a wood-fired oven and a

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© Rupert Peace

Tapasake mixes sashimi and sushi with tempura dishes such as pan seared Chilean sea bass with fresh lime ponzu and soft-shell rolls

070

Raw Bar – the langoustine tiradito, a relation of

the emphasis on products from the sea amongst

the Peruvian dish ceviche, is not to be missed.

the Japanese influenced tapas-style dishes.

On the other side of the resort is Tapasake, a

Chef Yanick Cedrick Bayjoo, who previously

fun-fuelled, poolside bar and restaurant, whose

oversaw the opening of Nobu at Atlantis The

padded swing set in the water graces many an

Palm, has an exceptional talent for the large

Instagram feed.

menu. It mixes sashimi and sushi with Tapasake

Behind the live music, stylish uniforms by

bites such as chicken and ricotta skewers with

Jalin Design and colourful cocktails – from

pink teriyaki sauce or ceviche of sea bass with

the Nihon Negroni made with Japanese gin

coconut milk. There’s baby shrimp tempura

to the Montenegrin Rakija infused with green

with jalapeño sauce and crispy rice sashimi

tea, matcha and yuzu – lies a seriously good

pizza with truffle, but the standouts are the

restaurant. Building on the success of Tapasake

pan seared Chilean sea bass with fresh lime

at One & Only Reethi Rah in the Maldives

ponzu and the soft-shell crab tempura rolls

and One & Only Le Saint Géran in Mauritius,

delivered with the trademark sleek service. And

Portonovi’s Tapasake has evolved into a popular

into this already perfect mix comes Ecuadorian

poolside club. Its dark interiors, courtesy of

sommelier Ana Rafaela Pons, who through a

London-based HBA together with the group’s

wine-centric prism, can give diners the best

Social F+B division, contrast with the expanse of

introduction to the area, having spent many

blues outside where its swimming pools merge

months exploring the region’s wineries.

into the sea. Inspired by the nature of Japan

“The vineyards here were the pride of the

and the depths of the Adriatic Sea, reclaimed

Austria-Hungarian Empire,” explains Rafaela

timber, oriental screens and onyx set the tone,

Pons. “Now after decades of abandon, they

with projections of swimming fish underlining

are being revived with a growing emphasis

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© Rupert Peace

072

on producing quality over quantity.” This is

Down a floor under the custom-made

evidenced by the biodynamic Riesling Valerius,

Bohemian glass chandelier, which hangs over

from the Imperator winery in Serbia, and

the staircase illuminating HBA’s contemporary

the memorable Omnibus Lector chardonnay

take on a classic European palace, lies the

from the Serbian Erdevik winery. For anyone

hotel’s main restaurant La Veranda, with

interested in wines, the impressively large

award-winning Australian chef Nancy Kinchela

selection that One & Only offer by the glass

the Executive Chef of the hotel in charge. “Food

throughout their restaurants allows for a real

here is all about elevating the flavours and

immersion in what is a relatively unknown, but

culture of Montenegro whilst respecting the

clearly interesting wine region.

seasons,” she explains.

Spirits too have been well curated, with an

Breakfast, seated on the lawn with views over

enticing cocktail menu in Caminetti. Translated

the sea offers a diverse menu from shakshuka

as ‘little fireplaces’ in Italian and exactly

to delicious Turkish eggs with yoghurt, chilli,

these in gas form, are a feature in the rooms,

garlic, parsley, olive oil and dill. But here too

creating a cosy corner between the bedroom

is where devotees of the hotel’s Chenot Espace

and bathroom; a reference to local Montenegrin

eat their carefully balanced meals prepared by

culture where families always gather around

Kinchela. A typical lunch consists of beetroot

the fireplace in the evening. For many of the

hummus with lentil crisps, a rocket salad with

cocktails, the typical rakija takes centre stage,

pear, walnuts and balsamic dressing and a main

as in the Monte Fire which mixes plum rakija

course of creamed barley with peas, French

with sweet vermouth and amaretto or Rakija

beans and sun-dried tomato pesto. Inevitably

Refresher, which adds limoncello, cucumber

lean, the dishes are exquisitely presented

and lemon to quince rakija paired with food

ensuring at least a feast for the eyes, like so

such as shucked oysters or yuzu granita.

much of this little bay in Montenegro.

IN A BITE Owner: Azmont Investments Operator: Kerzner International Architecture: Denniston Interior Design: HBA, Social F+B Head Chef: Nancy Kinchela Chef de Cuisine: Alessandro Botazzi, Cédrick Yannick Bayoo Head Bartender: Arran Cooper Head Sommelier: Rafaela Pons F&B Manager: Raul Garcia Uniform Design: Jalin Design www.oneandonlyresorts.com

VISIT US AT HOST PADIGLIONE/HALL 15 STAND/BOOTH K53

W W W. D I B B E R N . D E

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24.09.21 08:35

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House of Jöro SHEFFIELD The husband-and-wife duo behind Jöro expand with a food-focused hotel complete with chef’s table and calendar of culinary collaborations.

Words: Jenna Campbell • Photography: Courtesy of Jöro (unless otherwise stated)

S

heffield is not perhaps best known for its

flavours. Naturally, when the opportunity to

destination dining, but in the up-and-

expand their portfolio arose, the couple looked

coming neighbourhood of Kelham Island,

to the flagship, resulting in the creation of

change is afoot thanks in no small part to chef

House of Jöro – a boutique hotel featuring four

Luke French, the man behind Jöro – Sheffield’s

bedrooms and a 10-seater chef’s table. “The

first Michelin Bib restaurant.

opportunity came through David Cross, who

With his maverick flavour combinations,

designed and owns the Krynkl building where

creative use of ingredients and commitment

Jöro is located,” explains French. “We were

to sustainability, French has quickly made

starting to see people travelling from across the

his mark on the North of England’s culinary

country to dine with us and thought it would be

landscape. Together with his wife and business

great to have our guests enjoy a full 24-hour

partner Stacey Sherwood-French, he has

Jöro experience.”

successfully launched a string of celebrated

Located a stone’s throw from the restaurant,

food concepts across the region, debuting with

the gastro-hotel offers visitors a food-driven

Jöro in December 2016; followed by Konjö, a

escape, with the option to dine in the restaurant

street food concept with sites in Sheffield’s

and stay the night or hire out the entire space.

Cutlery Works and Liverpool’s Metquarter; and

With architecture by David Cross’ firm Coda

Nama, an Izakaya-inspired kitchen counter in

Studios and interiors by Stacey Sherwood-

Liverpool’s recently opened GPO Food Hall.

French, the Scandi-inspired space is a natural

But it is Jöro where French’s culinary ethos

continuation of the Jöro brand. “The entire

of combining local produce, classic training and

concept is a product of our own personal

ancient cooking techniques is best exemplified,

preference to dining out and overnight stays,

with menus offering a fusion of Asian and Nordic

so both the culinary concept and property

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© Zachary Turner

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Interiors at House of Jöro see a Scandi-style aesthetic pair with a dark grey colour palette in reference to the steel city

design are as one,” says Sherwood-French. “We are

anything seen in the city. “There is nothing like this

drawn to the relaxing, acute attention-to-detail and

currently, only the option to invite a private chef into

minimalistic approach of both Nordic and Japanese

your own home,” says French. “Many of our friends

cultures – simplistic design, natural and stylish.”

are well-regarded chefs and will be coming to play

Bedrooms, two of which feature freestanding bathtubs, have been carefully considered to create a

with us here at House of Jöro to provide some very special culinary experiences.”

calming ambience with dove-grey walls, statement

An extension of Jöro’s ethos, French wanted the

lighting and plenty of biophilic details. On arrival, a

menus offered at the chef’s table to incorporate new

chilled bottle of Nyetimber’s Classic Cuvee and a plate

dishes, opportunities for testing and some re-worked

of delicately made Bullion fine milk chocolate with

favourites that return each season. “Guest can expect

yuzu cream petits fours await guests and sets the tone

local wagyu beef and Mangalitza pork, exceptional

for things to come.

Scottish shellfish and much more,” he explains. “We

Opening onto the central shared living space, a

will focus very seasonally as always but continue to

private’s chef’s table – which doubles as the breakfast

strive to find new and exciting produce at the very

area – and sleek kitchen space featuring polished

top if it’s game.”

metal counters and black fixtures mirrors the flagship

A short walk to Jöro, where the soft, Scandic

restaurant’s minimal style, while the addition of

interiors, though carefully curated – think timber

a flame-effect fire, contemporary prints nodding

floors and tables set against black walls, Oliver

to Sheffield’s lively music scene and a selection of

Harvey uniforms and shelves stocked with jars of

coffee table books, creates a home-away-from-home

homebrewed knotweed vodka and a summer edition

ambiance. “Our communal kitchen and living area

of the restaurant’s own natural gin – take a backseat,

are the first things guests see when they arrive and

allowing French’s famed tasting menus to take centre

we wanted people to feel welcomed into our home,”

stage. Housing 12 tables, many looking on to the open

reflects Sherwood-French. “The colours we used in

kitchen where dishes combining Nordic and Asian

the kitchen and on some of our walls match with the

flavours and inspirations are prepared, diners can

restaurant and focus on shades of grey, a subtle nod

expect a modern and fresh take on fine dining.

to the steel city. Our curtains, in particular the green

At the core of French’s culinary philosophy is a

ones in the living area, are matched to the signage on

commitment to sustainability, a theme reflected in

the Grade II*-listed building in front of the hotel.”

his dishes. “It’s a huge focus for us, so we work only

With French and a roster of industry heavyweights

with like-minded farmers, producers and fishermen

on the stoves, guests can expect an intimate and

and women who share the same ethos,” notes French.

carefully curated chef’s table experience unlike

“We also operate a no-waste policy, which means

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where possible we will use every part of the

and no-options, complements the kitchen’s

produce – whether that be on the bar or through

produce. “The drinks menu is always tailored

preservation and fermentation. We are currently

to suit the food and the guest, very carefully

looking into composting too.”

sourced by our sommelier Tom, our restaurant

From Chawanmushi (steamed egg custard)

team and ourselves,” says French. We are

with smoked eel and pancetta, to savoury

currently working on expanding our low-

porridge of spelt with comté and onions with

and no-alcohol selections including pairings

chicken fat dressing, and Anjou pigeon cooked

for tasting menus, as well as offering non-

over fire and accompanied by fermented

stereotypical options including our listed ciders,

blackcurrant and smoked beetroots, the variety

sakes and natural wines.”

of dishes at Jöro demonstrate the diversity of

For overnight guests, the culinary journey

ingredients and time-honed cooking techniques

comes to a triumphant close at breakfast with

at play. Ending on a sweet note, desserts

freshly-baked croissants, smoked salmon,

such as kombu (seaweed) ice-cream, which

Lishman’s cured meats and a hearty wedge of

provides a taste reminiscent of burnt caramel

Baron Bigod, served in the communal area or

and woodruff with whipped casa luker white

delivered in hamper for those who like to sleep

chocolate with raspberry, accompanied by

in a little longer. Offering a foodie staycation in

Amefa Stonewash cutlery, seals the deal on what

the steel city’s industrial heart, the latest string

can only be described as an expertly crafted

in the bow of Luke and Stacey’s hospitality

dining experience.

portfolio not only builds on the success of

Equally intriguing, the drinks offering, which

the couple’s flagship but bolsters the growing

ranges from biodynamic wines and seasonal

assertion that Sheffield and its flourishing food

cocktails served in Nude glassware, to low-

and drink scene is one-to-watch.

IN A BITE Owners: Luke French, Stacey SherwoodFrench, Crossbow Investments Architecture: Coda Studios Interior Design: Stacey Sherwood-French Head Chef: Luke French, Joe Bains F&B Manager: Oliver Kaviani, Sarah Gibson Head Sommelier: Tom Claxton Cutlery: Amefa Glassware: Nude Uniform Design: Oliver Harvey www.jororestaurant.co.uk

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DINING

Mediterranean Match Innside by Meliá joins forces with Gino D’Acampo to bring authentic Italian cuisine to its growing portfolio of UK hotels.

Words: Catherine Martin

hen it comes to partnerships between hotels

W

And so after months of planning, a strategic partnership

and chefs – particularly if both are already well

was announced earlier this year, with Innside hotels in the

established in their own right – success often boils

North of England the first to fly the Gino D’Acampo flag. In

down to being a good match for one another, whether it

Manchester, which opened in 2015, D’Acampo and his team

be personality, vision or standards. So when Meliá Hotels

have taken over F&B operations to launch First Street Bar &

International were looking for a chef to curate a series of

Kitchen, investing £250k into new kitchen facilities as well

new restaurants for its Innside brand, it wasn’t only the

as an extended terrace for al fresco dining. In Newcastle

cuisine that was a deciding factor. “Gino’s is a very popular,

– a 161-key newbuild that made its debut in the summer –

well-respected, and well-loved brand with a reputation for

there’s a spacious restaurant and bar occupying a prime spot

good quality and a fun dining experience,” explains Garry

on the Quayside. And in Liverpool, a 200-cover open-plan

Fortune, Cluster General Manager at the Spanish hotel group.

restaurant, bar and lounge on the ground floor celebrated its

“The Mediterranean cuisine is a great fit and Gino will also

opening just a matter of days ago.

be spending time in each of the hotels so guests can actually

D’Acampo has personally been involved in the development

see him in the kitchen and around the restaurant – this was

of all three, overseeing everything from the curation of the

key for us.”

menus to setting the atmosphere. “As a chef, my number

A preliminary meeting between Laura de Vega González,

one priority is of course the food, but there’s so much

Meliá’s Head of Global F&B Development, and Gino D’Acampo

more that goes into making a great dining experience,” he

Hotels & Leisure a number of years ago lay the groundwork

explains. “You need to satisfy all the senses to create the

for a possible partnership, but it wasn’t until 2021, with

perfect environment. I’m not a designer but you can see

the ramping-up of development for the Innside brand that

my influences throughout my restaurants, from the colour

things really progressed.

palette – inspired by my favourite yacht company – through

“My restaurants are very much about creating a lifestyle

080

to the playlist.”

experience so it has always been my aspiration to establish

D’Acampo is also involved in the selection and training of

a partnership with a hotel operator,” says D’Acampo, adding

the team, with each site operating with its own executive chef

that there are plenty of parallels between his company and

and brigade, all trained to the highest standards under Andy

Meliá. “We’re both committed to delivering the highest

Owen, Executive Head Chef, and Jason Wass, Head of Back of

levels of service and we share the same vision; together we

House Operations. D’Acampo believes that both back- and

want to set a new standard for accessible, modern dining.”

front-of-house contribute to the overall guest experience,

DINING

360 Sky Bar at Innside by Meliá Liverpool serves cicchetti light bites while the newly-opened Newcastle outpost caters to all-day dining

“As a chef, my number one priority is of course the food, but there’s so much more that goes into making a great dining experience. You need to satisfy all the senses to create the perfect environment.”

GINO D’ACAMPO

stating: “I work with my senior team to identify

things; there’s something for everyone, from

For D’Acampo, it was important to ensure that

and recruit the very best talent; it’s important

incredible crowd-pleasers through to fresh

the concept is accessible to all – “we wanted to

to me not just to identify people who are highly

takes on Italian classics,” confirms D’Acampo,

create new experiences for everyone to enjoy,

skilled, but to find those who share my passion

naming the rigatoni with wild boar ragout on

whether you’re a guest of the restaurant, hotel,

for amazing Italian food.”

the new Autumn/Winter menu as one of his

or attending an event or conference,” he notes

And passion for Italian food is something

favourites. “Great food is dependent on great

– while Fortune believes that the offer will set

D’Acampo has by the bucketful – you only have

ingredients so my menus are heavily dictated

the brand apart. “We knew that Gino’s would

to watch one of his many TV appearances to see

by the seasons with an emphasis on quality

be able to suitably cater to both our leisure

his enthusiasm. “Italian cuisine is in my blood;

seasonal produce,” he continues. The menu

and business guests – they have created some

I discovered my love of cooking as a small boy

is also influenced by D’Acampo’s travels as

amazing banqueting menus, which are a USP

and would spend hours in the kitchen,” he

well as the dishes his family have cooked for

for our hotels that you don’t see from any other

recalls adding that he always knew he wanted

generations, and, in a neat touch, the menu

competitor,” he confirms.

to be a chef. With Meliá, he’s determined to

descriptions are written by D’Acampo to include

set a new bar for Italian dining, harnessing

anecdotes or personal experiences.

According to Fortune, the new venues have been incredibly well-received, with the

his extensive knowledge of artisan Italian

Unlike most hotel-and-chef partnerships,

partnership successfully serving to enhance

suppliers through another of his businesses.

this is a collaboration that extends beyond

Innside’s lifestyle offer. “We now very much

“I’ve been importing and exporting quality,

the dining room. “We’re not just opening

feel that we have destination restaurants within

authentic Italian produce through Bontà Italia

restaurants

new

our hotels where guests from outside will want

for almost 20 years now,” D’Acampo points

destinations for food lovers to hang out from

to visit,” he explains. “People associate Gino’s

out. “It means ‘goodness of Italy’ and is a

morning until night,” confirms D’Acampo. In

with a fun, lifestyle-quality standard of service

perfect reflection of our Italian suppliers, be

Newcastle, this translates as a spacious terrace

and food, offering atmospheric experiences,

they a small independent family business or

on the banks of the River Tyne – an ideal spot

which is exactly what makes us stand out.”

a larger operator; all are handpicked by me as

for taking in the Quayside on a sunny day –

So successful has the venture been that

being the very best at what they do.”

while in Liverpool, there’s a 17th-floor sky bar

there’s talk of expanding both nationally

but

creating

exciting

This produce is used to create the taste-

with panoramic views of the city. As such, the

and internationally. “2021 has been a busy

of-Italy dishes, which all hail from the chef’s

vast menu caters to every possible taste for any

year with the official announcement of the

own books and TV shows. There’s a creamy

time of day. There’s cappuccinos and cakes,

partnership and so many new openings. It is

burrata served with fresh tomato and chilli

cicchetti light bites, classic and contemporary

likely that in 2023 we will see the Innside and

salsa, a parma ham and gorgonzola pizza, fresh

cocktails – such as the wonderfully-named

Gino partnership grow across the UK with both

filled pastas and risotto made using Arborio

Mango Fandango and Jungle Boogie – and

Leeds and Glasgow very much in the pipeline,”

rice from Piedmont and Lombardy. There’s

no less that ten different types of prosecco to

Fortune concludes. “We also have a number of

also a Pugliese lamb stew, veal Milanese and

choose from.

other Gino D’Acampo and Meliá partnerships

aubergine parmigiana, as well as an Italian-

The venture also extends to Innside’s events

planned across the world so hopefully these will

style cheeseburger and steaks from the grill.

spaces, with the team having created a series of

come to fruition very soon so we can share more

“Curating the menu is one of my favourite

menus for meetings, conferences and banquets.

exciting news.”

083

DINING

A Holistic Endeavour Going beyond established sustainability quotas, biodynamic cultivation is setting several gastronomically rich hotels apart.

Words: Lauren Jade Hill

E

nvironmental sensitivity has become

Heckfield Place brought the topic to the fore

increasingly prevalent in hospitality

with the realisation of a four-year endeavour

over recent years. Now considered a

to become entirely biodynamic. Now certified

necessity rather than commendable

as the UK’s first 100% biodynamic hotel, the

factor, hotels are going beyond

journey to cultivate a farm running on holistic

widely recognised sustainability

principles grew from a desire to reconnect the

requirements to establish far more ambitious

grand Georgian house, its on-site farm and the

eco-projects. Growing their own produce has

local community, while ensuring preservation

long been practiced by chefs, but increasingly,

of the land for future generations. The estate’s

there’s a focus on the biodynamic approach.

agricultural arm, Home Farm, now demonstrates

A term used to describe a holistic, ecological

the potential of having a self-sustaining

and ethical approach to agriculture, biodynamic

relationship between the house and its land,

farming follows several key principles, from

capturing the essence of the hotel’s approach

cultivating biodiversity and an ecosystem that

to luxury hospitality and responsibility as

includes both plants and animals, to offering

custodians of the 438-acre estate.

regenerative solutions and observing the

“The sustainability of the biodynamic

rhythms and cycles of earth and the cosmos.

discipline and the fact that it is organic was taken

This idea stems from the work of philosopher

into account,” explains Olivia Richli, General

and scientist Dr Rudolf Steiner, whose way

Manager at Heckfield Place. “Biodynamic

of combining scientific understanding with

produce is becoming increasingly popular

recognition of nature’s spirit grew in popularity

worldwide as consumers begin to recognise its

after he introduced the idea in the 1920s.

superior flavours, keeping qualities and vigour.

Earlier this year, Hampshire hideaway

We have chosen biodynamic farming because we

000

© Davis Gerber

© Helen Cathcart

DINING

Heckfield Place (top) is certified as the UK’s first 100% biodynamic hotel while Cuixmala in Mexico (bottom right) has been practicing biodynamic farming for the past five years

“Biodynamic produce is becoming increasingly popular worldwide as consumers begin to recognise its superior flavours, keeping qualities and vigour. We have chosen biodynamic farming because we believe it to be a method of true integrity and one that improves the land for the future.”

OLIVIA RICHLI – HECKFIELD PLACE

believe it to be a method of true integrity and one that

A similar approach is taken at the 12-room luxury

improves the land for the future. People are becoming

boutique hotel, biodynamic farm and winery Locanda

more aware of the benefits of biodynamic farming; it

La Raia in Northern Italy’s Piedmont region. A labour

is a nature-based solution to climate change.”

of love by the Milanese Rossi Cairo family, this

Head Gardener David Rowley adds: “Being certified as

180-hectare estate has been transformed into a into a

biodynamic allows us a clearer framework and positive

slow hospitality ecosystem combining sustainability,

intent. If we choose chemical-based agriculture as

biodiversity, contemporary art and locavore cuisine.

the programme for our soils, we will destroy the very

The restaurant serves the seasonal menus of Michelin-

life we all depend on. Alternatively, we can choose to

starred chef Tommaso Arrigoni, including dishes like

feed our soils, encourage all the microbiology and the

pork pluma with Locanda honey, onion, cinnamon and

beings and cycles, seen and unseen.”

figs, paired with multi-awarded Gavi D.O.C.G. and

The estate’s farm now provides arable crops and

Piemonte D.O.C. Barbera wines from La Raia Winery.

organic produce for the seasonal menus of the hotel’s

“The choice to produce biodynamic wines was made

restaurants, Hearth and Marle. Both are led by

by my family immediately after acquiring the estate in

Culinary Director Skye Gyngell – the former head chef

2002,” explains Piero Rosse Cairo, founder and CEO of

of Petersham Nurseries Café in Richmond and owner

La Raia. “This choice then determined all subsequent

of Spring restaurant – who is known for championing

decisions. The vision of a farm as an organic entity

a root-to-plate ethos. Pared back dishes here span

that strives to maintain the balance of its components

a wild nettle risotto and Heckfield lamb with broad

– people, plants and animals – has guided us in

beans, peas, turnips and horseradish.

the renovation of the estate’s ancient farmhouses,

In 2020, the farm opened its own micro-dairy

investment in solar and clean energy and the creation

generating milk, cream and butter from the estate’s

of an art foundation dedicated to the landscape, as well

Guernsey herd, 20 pigs and 90 sheep. Around 400

as promoting biodiversity.”

chickens supply eggs and 20 beehives are the source

Rosse Cairo believes this philosophy is becoming

of the estate’s honey. It has also launched a Heckfield

more widespread. “My experience tells me that any

cheese in partnership with the local dairy, Village

method taking into consideration its effect on the

Maid. So how do guests of Heckfield Place benefit from

planet is becoming more common,” he says. “And

this agricultural initiative? “The land at Heckfield

this is happening in an exponential way. Not only

Place has been carefully nurtured through years of

are the younger generations paying more attention

natural preparations to build a living soil,” says Richli.

to safeguarding the planet’s future, but the older

“Guests can learn about this approach through Market

generations who have not grown up with these

Garden tours as well as at our restaurants, which

sustainability values are also converting.”

champion this produce through dishes using only

In central Italy, the ancient Reschio estate in Umbria

local and responsibly sourced ingredients. Our guests

pairs Italian hospitality with a biodynamic approach

benefit from a return to simplicity, slowing down and

to caring for the land. The 1,500-hectare estate was

experiencing the rhythms of nature.”

bought by Count Antonio Bolza in 1994 with the intent

087

DINING

of bringing this forgotten corner of Italy back

The 5,000-acre mountain ranch of this property

to life. In the years since, Count Bolza’s son

in the highlands of Colima also has its own

and London-trained architect Benedikt Bolza,

biodynamic gardens and farm, giving guests

along with his wife Donna Nencia Corsini, have

the opportunity to learn about the biodynamic

set about restoring the land’s historic buildings,

process and harvest their own produce.

including a thousand-year-old castle, while also practicing a sustainable way of life.

These restored houses and the estate’s

products thriving in the varying climates of the

Castello di Reschio, which opened as a hotel in

two properties; from coffee, honey, meat and

May, now lie within pristine wilderness home

cheese in the highlands to coconuts, mangoes,

to fully biodynamic gardens and farmland.

passionfruit and avocados in Puerto Vallarta.

Just-picked vegetables, fresh fish and truffles

With so much effort going into the farming

from the forest find their way into the kitchen

and in such rich landscape – from beside the

of restaurants serving traditional Italian dishes

Cuixmala River to the base of El Volcán de Fuego

with bucolic views. Biodynamic produce is then

– the vitality of this produce translates directly

sold in the shop, Bottega, as well as the wine

into each hotel’s dining experience.

store, Enoteca, offering tastings.

Seasonal menus at Locanda La Raia in Piedmont are created by Michelin-starred chef Tommaso Arrigoni and include produce grown on-site at the biodynamic farm

088

The estate farms now cultivate around 75% of the produce needed by the hotels, with different

Across the world, it’s pioneering properties

Across the Atlantic in Puerto Vallarta, Mexico,

like these that are leading the movement

Cuixmala has been practicing biodynamic

of environmentally conscious biodynamic

farming for the past five years. The luxury eco-

hotels enriching the land they inhabit while

resort tucked into a 30,000-acre nature reserve

simultaneously enhancing the gastronomy and

works to cultivate produce for the resort and

overall guest experience.

its sister property, Hacienda de San Antonio.

SIGNATURE

Spaghetti al Nero di Seppia Principe Cerami San Domenico Palace TAORMINA

A jewel in the crown of Four Seasons’ collection of historic

history,” explains Mantarro. “The idea behind this dish

properties in the Mediterranean, the newly rebranded San

is to use the full seppia. With the less ‘noble’ part we

Domenico Palace and its signature restaurant Principe

make the ragout; with the ink we make the pasta; with

Cerami draws on its location – perched above the Ionian

the tender body we make the raw seppia tagliatelle; and

Sea near Mount Etna – to offer an authentic taste of Sicily.

with the head we make the crispy decoration that goes

Here, Executive Chef Massimo Mantarro showcases local

on top.”

ingredients and traditions, a concept embodied by his homemade Spaghetti al Nero di Seppia.

Complemented by zucchini blossom, used both in the cream and for an eye-catching finish, the dish showcases

“There is nothing more Sicilian than pasta with fish,

the area’s fishing traditions. Concludes Mantarro: “This

especially when the cuts used aren’t those chosen for

reinterpretation not only brings a modern Sicilian flair

the daily fish market, but the parts that are precious to

but also a mixture of contemporary techniques, which

the local fisherman and richest in flavour and culinary

respect the ingredients and are 100% local.”

SIGNATURE

Lancashire Beetroot Rose Hipping Hall KIRKBY LONSDALE

Standing proud in the upper reaches of Lancashire

to represent Lancashire using ingredients found

just a few miles from the Lake District, Hipping

in the region or grown and picked by our team,”

Hall – a luxury restaurant-with-rooms comprising

he explains. “The rose is made from salt-baked

a collection of Grade II*-listed building dating

beetroot and pickled rose petals. The rest of the

back to the 15th century – is deeply grounded in

dish contains fermented blackcurrant compote,

its surroundings, and boasts a culinary philosophy

beetroot and rose juice and garden mint oil.”

inspired by the neighbouring fields, farms and

Using hyper-seasonal suppliers to source the

coastline, with produce grown and gathered from

best ingredients and employing foraging and

the area and the nearby counties of Cumbria and

preservation techniques in line with the hotel’s

North Yorkshire.

culinary vision, Martin’s ode to Lancashire reflects

Thanks to the region’s rich bounty, Head Chef

both his heritage and the quality of produce found

Oli Martin, makes full use of locally fished, farmed

on Hipping Hall’s doorstep. He concludes: “The

and grazed produce to create technique-driven

Lancashire Rose is on the county’s flag and has

dishes such as his Lancashire Beetroot Rose – a

been used to represent the region for many years,

homage to his home county. “The dish was created

it ties in so well with our culinary ethos here.”

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SIPPING

Give it a Shot Tequila has been enjoying a rise in popularity on European shores so how are hotel bars outside of Mexico elevating the ill-perceived party spirit to the heights it deserves?

Words: Millie Milliken

F

or time immemorial, tequila has

remains, relatively limited. So, how can luxury

gained a reputation as being a spirit

hotels incorporate it into their menus?

you shot, bookended by a lick of salt

“It all really depends on guests’ drinking

and a wedge of lime. It’s a tradition

habits,” explains Gabriela Moncada Peña, aka

apparently born in the late 19 th

Gaby Agave and agave ambassador for Speciality

century when a boom in the spirit

Brands. “For example, if the hotel’s clientele

resulted in plenty of poor-quality liquids, with

is coming from the US, who are the biggest

the salt and lime or lemon used to mask the

consumers of tequila outside Mexico, it’s likely

taste. It’s a tradition that is still carried out in

they’ll ask for tequila-based drinks as they’re

bars across the world.

very familiar with the spirit. If they’re from

However, tequila – and now mezcal – is

other parts of the world, then selling tequila

enjoying the beginnings of a shift in perception.

cocktails might be a little more challenging –

While its life as a shot drink is still very much

especially those staying at more classic and

alive and kicking, tequila is starting to be

conservative hotels who tend to prefer vodka,

appreciated as a nuanced and craft product.

gin or brown spirits-based serves.”

Made using weber blue agave, tequila is a spirit

Ashly Levi, Mezcalier at Moxy South Beach

produced in designated regions of Mexico and

in Miami, Florida, spends her days expanding

can come in different styles: blanco, reposado,

her guests’ knowledge of agave spirits: “The

anejo and extra anejo. Its presence behind high-

majority of guests have heard of or tried mezcal

end bars – that aren’t in Mexico – has, and

at least once, but this was not the case two

SIPPING

Moxy South Beach’s new Mezcalista bar features more than 200 mezcals, which are used to create speciality cocktails

“Understanding how the agaves are harvested, how long it takes to grow, and the cooking process gives people a deeper understanding of what they are sipping on. There is so much tradition, culture and history with agave spirits.”

ASHLY LEVI

years ago. I find that agave spirits have this

& Beverage Vice President of owner company

in shot form – is most likely to be of agave

misconception that they need to be drunk in

Sydell Group. “We have always had a love

cocktails. “Innovative cocktails are the best way

shot form and chased immediately by salt and

for agave spirits, and we have quite a diverse

to showcase and educate consumers on tequila’s

lime. It’s quite the opposite. Understanding how

selection in the biggest properties,” he says,

versatility and show its depth of flavours and

the agaves are harvested, how long it takes to

explaining that NoMad New York has the largest

intensity,” explains Peña.

grow, and the cooking process gives people a

selection, closely followed by LA.

In NoMad’s Side Hustle, the cocktail menu

deeper understanding of what they are sipping

When it came to opening the London outpost

kicks off with a classic Margarita. “We would

on. There is so much tradition, culture and

and introducing agave spirits behind the bar,

never do this in any other of our spaces as it is

history with agave spirits.”

the team encountered a challenge other than

such a well-known drink,” explains Robitschek

Despite tequila’s party reputation, there are

consumer knowledge – access. “London’s

of the inclusion on the London menu. “But we

several hotel bars in the UK that fly the flag for

selection is smaller because there isn’t as

put it on here to ease people in so they know

the spirit. Peña namechecks The Connaught Bar

much availability here,” admits Robitschek.

there is no need to fear.”

as her number one since its reopening 13 years

Bardas concurs while also noticing a difference

The menu then moves onto more unfamiliar

ago. “They’ve been working with a specialist

between what’s on offer in the UK versus the US

combinations, featuring well-known classics

spirits company to find rare tequilas and were

when it comes from guest requests: “We have

with an agave twist. The Tequila Mai Tai takes

one of the first to offer Tapatio-based cocktails.

many Americans who refer to names of tequilas

the classic rum cocktail and instead uses Olmeca

The team there has pioneered a new style of

and mezcals we’ve never even heard of.”

Alta Plata Tequila and Quiquiriqui Mezcal at its

tequila cocktail and other hotel bars have

At the other end of the scale is, of course,

base; the Oaxacan Old Fashioned swaps whisky

followed suit. Now you can find tequila cocktails

Mexico. One of the country’s main tequila

for Tapatio Reposado Tequila and Chichicapa

almost everywhere.”

regions, Jalisco, is home to Marriott’s Puerto

Mezcal; and the Pandan Negroni swaps gin for

One such institution is the St James Bar in

Vallarta Resort & Spa, which makes its own

Tapatio Reposado Tequila.

London’s Sofitel St James. When the venue

tequila, Casa Magna, and comes in a blanco,

Over at St James Bar, Bardas likes to elevate

underwent renovation back in 2019, Bar

reposado and anejo – as well as 180 tequilas in

tequilas by swapping them in for other spirits

Manager Kostas Bardas wanted to focus on more

total behind the bar. And Moxy South Beach’s

too, such as using an anejo’s in a Manhattan.

versatile grains and took the existing tequila

new Mezcalista bar features a whopping 212

One of Mezcalista’s top-selling cocktails is

and mezcal offering, which included just one

mezcals on its menu, with Miami being fortunate

Sunshine State of Mind, which incorporates

mezcal, namely Del Maguey, and build it to its

enough to have a relatively large agave market

flavours of mango and passionfruit alongside

current 30-strong list, featuring entry-level

compared to the UK. “We source our mezcals

orange peel-infused mezcal. Levi and the team

tequilas like Tapatio Blanco and Patron Café, to

from a complex network of importers who bring

also serve its speciality cocktails alongside a

premium bottlings such as Corte Vetusto Tobala

it in directly from Mexico and are then hand

small serving of the same mezcal to allow guest

Mezcal and Arette Gran Clase Anejo.

selected by our team,” explains Levi. “We have

to try their base spirit own its own.

More recently, London’s NoMad hotel, which

curated high-end, low-production expressions

Another more involved way to showcase

opened this year, has turned its focus to agave

while culling large production mezcals that

the nuances and explain the heritage and

spirits most heavily in its Mexican-themed Side

aren’t as refined.”

flavour profiles of agave spirits is through

Hustle bar. “It was something that happened

When it comes to serving tequila and mezcal,

flight experiences and as single neat serves.

organically,” explains Leo Robitschek, Food

most guests’ first experience – other than

At Mezcalista, the team offers flights called

097

SIPPING

“When a bar team understands how tequila is made, how it tastes, its story, the various flavours and styles available they are in a much better position to explain it to their customers.”

GABRIELA MONCADA PEÑA

098

the Espadin Express with more well-known

for farmers to take a flask of tequila or mezcal

varieties, while the Wild & Rare experience

with them for some sustenance.

sees limited editions served alongside orange

In order to offer these experiences though,

slices with Sal di Gusano (agave worm salt)

training is key. For Peña, “when a bar team

and heirloom cherry tomatoes. It has also just

understands how tequila is made, how it

launched its Chipotle Chapulin ‘Chex Mix’ flight,

tastes, its story, the various flavours and styles

pairing three mezcals with an authentic Mexican

available they are in a much better position to

snack – edible grasshoppers (chapulines),

explain it to their customers. An educated staff

which comes with Chex cereal, cashews and

is really the best way to get curious drinkers to

golden raisins, dusted with Oaxacan chocolate

push their boundaries and start experimenting

and chipotle morita powder and mixed with a

with tequila.”

homemade chipotle marinade.

And while education of staff is still key,

Robitschek and the Side Hustle team also

Robitschek is hesitant to use the word when

take their neat service to another level. “Our

it comes to the guest experience. “When you

Agave Service is served in a traditional way

create a space where the category that is the

with guests’ choice of tequila or mezcal served

focus isn’t well known, it can become really

with sangrita [tomato, cucumber, beetroot

intimidating if you try and beat people over the

and tabasco] or verdita [honeydew melon,

head with it. For some it is an education, while

pineapple, mint, coriander and jalapeno],” he

for others it’s about the idea of going out to

explains, elaborating that in Mexico, it is typical

have a good time.”

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COCKTAIL

Full Moon Darkside Rosewood HONG KONG

Darkside at Rosewood Hong Kong, the sultry

indecisive guests the chance to shake a magic

cocktail parlour that was recently ranked 40th on

ball to reveal a cocktail that is destined for them.

Asia’s 50 Best Bars 2021 list, has introduced its

Each cocktail corresponds to a different phase

new cocktail menu inspired by the eight phases

of the moon with the intensity of the drink

of the moon and its mystical powers.

determined by its brightness or darkness. As

As part of its commitment to supporting

the moon becomes brighter, the drink becomes

artistic talent and innovation, the bar team has

lighter, and as the moon gets darker, the drink

partnered with international artists including

gets stronger. During a full moon, the orb is at

Australian ceramic artist Ryan Foote and Polish

full power, so the corresponding cocktail has

abstract resin artist Magdalena Klim, to design

a base of Star of Bombay gin with a clarified

a series of unique vessels for the cocktails.

milk punch, a hint of nuttiness and acidity from

Adding to the ethereal experience, it is the first

sour cherry wine. It is served in a ceramic cup

cocktail menu presented via hi-tech hologram

designed by Ryan Foote to symbolise the rough

video, plus there’s an interactive segment giving

and ridged texture of the moon’s surface.

Discover

Halo

at www.fine2dine.com

Visit us at: 09-13/09/2021 Maison&Objet Paris Hall 4 Stand C22 D21

SUPPER_F2D_HALO_September_236x275.indd 1

23-27/09/2021 Sirha Lyon Stand G6A04

22-26/10/2021 Host Milano Hall 9 E01 G02

@fine2dine

01/09/2021 13:21

COCKTAIL

Yellow Pearl Franco’s Bar Le Sirenuse POSITANO

For mixologist Mattia Pastori, his most recent collaboration with the team at Franco’s Bar at Le Sirenuse in Positano, was a case of elective affinities. Led by a belief that his working values – depth of history, attention to detail and respect for artisanship – were shared by Le Sirenuse and the streetside bar it inaugurated in 2015, Pastori set about creating a new drinks menu inspired by the surroundings of Franco’s Bar, reflecting Mediterranean flavours, moods and memories.

One of the signature cocktails is Yellow Pearl, an assembly of Cachaça, a distilled spirit of sugarcane juice, suze, passionfruit juice and ginger cordial inspired by the late Franco Sersale, a larger-thanlife personality who co-founded the hotel back in 1951. To create the aperitivo, ingredients are shaken together, served in a Riedel champagne coupe and garnished with edible violet. “The vivid purple of the violet creates a contrast with the yellow colour of the drink,” explains Pastori. “The inspiration behind this aperitivo was Franco’s love of Europe, but also his love of travel to all corners of the world.

We therefore combined the suze from Europe with the passionfruit and Cachaça from the exotic.”

TheCubeCl oc he

TheLat e s tThi ngi nFoodDi s pl ay

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

DRINKS

Champagne Gosset Celebris Rosé 2008 In a full, expansive expression of the Gosset spirit, Celebris marks four centuries of masterful craftsmanship in the art of vinification, blending and ageing exceptional crus. The vintage collection also acknowledges the role of time in the production of champagne, from shaping the identity of a terroir to carving the character of the vintage over a decade in the cellar. The latest addition to the range – Celebris Rosé 2008 – embodies the house’s unique expertise in choosing and blending terroirs to perfection.

Made from 72% Chardonnay and 28% Pinot Noir, of which 8% is red wine, the cuvée showcases aromas of strawberry jam lifted by spices and a touch of menthol, lingering with ripe summer fruits. On the palette, the crystal-clear copper-toned cuvée offers a full-bodied tautness, with accords of ripe black cherry shot through with a blood orange note that provides a tangy freshness. The 2008 rosé pairs well with mushrooms, foie gras, poultry, lobster, strawberries and citrus fruit. www.champagne-gosset.com

105

Italicus – Rosolio di Bergamotto Italicus Spritz Before the rise of vermouth, bitters and amaro in Italy, rosolio was the aperitif of choice for the King of Savoia. Created by Giuseppe Gallo – an authority in Italian spirits – Italicus is a unique reinvention of the historic Italian resolio aperitivo consumed by royalty. Made at a family-owned distillery in Moncalieri, Torino, the liqueur is born from Calabrian bergamot and Sicilian cedro lemons blended with a neutral Italian spirit and macerated chamomile, lavender, gentian, yellow roses and melissa balm from Northern Italy. The result is an aromatic and lightly spiced liqueur that balances honeyed sweetness with a rooty bitterness.

Italicus is best enjoyed in a classic spritz with prosecco or champagne; alternatively, it pairs well with grapefruit soda or tonic water to create a modern spritz. In a nod to the classic Italian tradition of aperitivo hour, Italicus serves are garnished with three olives to balance the floral aromas with a touch of saltiness. The striking blue bottle design embodies the history and heritage of Italy’s distinctive regions, whilst telling the story of Rosolio’s time-honoured traditional drinking occasion of aperitivo.

Since its launch in 2016, Italicus has been recognised around the world for its impressive liqueur, design and unique brand provenance. www.rosolioitalicus.com

106

DRINKS

&Soda Triple Distilled Vodka and Soda Breaking into the rapidly growing ready-to-drink (RTD) category and challenging the existing narrative around the sector, &Soda, a tripledistilled vodka and soda has been specifically created to appeal to modern consumers with its clean ingredients and sleek design-led branding. Available in three flavours of Raspberry, Classic Lime and Orange, the canned drinks are 5% ABV, low calorie, gluten-free, vegan and sugar-free, making them a cleaner, refreshing choice for those looking for a lower-alcohol alternative. Appealing to a wider demographic with a look and feel that resembles craft beer, the brand has positioned itself as an alternative for beer drinkers as well as cocktail lovers.

Rather than a last resort for those on-the-go, the category has recently been on the receiving end of modernisation with brands responding to premiumisation trends. “&Soda was born out a love of design combined with my own love for a simple yet refreshing vodka and soda and it was clear this was a real consumer need in this category,” says Barry Darnell, CEO and co-founder of &Soda. “With all the hype around the hard seltzer category, &Soda cuts through the noise with a simple, premium and ofthe-moment product and brand proposition of vodka and soda.” www.andsoda.co.uk

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Campari Group The Glen Grant

108

Campari Group has announced the launch of the Rare Division: a curated portfolio of super-premium and above offerings led by a tailored brand building route-to-market model.

With a hyperlocal focus, Rare provides an agile business approach for high-end expressions, creating an elevated consumer experience that brings each brand’s artistry and innovation to the forefront.

The ensemble of brands includes a special limited-edition offering: The Glen Grant Dennis Malcolm Anniversary Edition Aged 60 Years, launching this autumn in celebration of Master Distiller Dennis Malcolm’s 60th anniversary.

With only 360 decanters available worldwide, the rare liquid marks the oldest whisky ever released by the brand. Also included is Lallier, a champagne from one of the few villages classified as Grand Cru, led by Cellar Master Dominique Demarville; Bisquit & Dubouché cognac reimagined with a focus on the brand’s avant-garde approach and unique distillation method; Russell’s Reserve, the premium, craft brand from Wild Turkey’s Russell Family; and

top tier luxury offerings from the Campari Group portfolio such as the Exceptional Range from Grand Marnier. The luxurious Quintessence features the oldest Hors d’Age cognacs from the Marnier-Lapostolle family, encased in a carafe by Maison Baccarat.

The Rare division has launched in select US pilot states where the premium plus and super-premium business is concentrated.

Rare Division will also continue to broaden its footprint in additional markets, enriching the offerings of each brand and exploring ways to enhance the consumer experience.

“The art of storytelling is at the heart of the Rare division,” explains Julka Villa, Managing Director of Rare Division. “The common thread throughout the portfolio is that all these brands are rooted in mastery of their craft. Their historical importance, provenance, production methods and terroir are all facets of a unique brand profile. Rare enables us to highlight these aspects in a way that resonates with consumers.” www.glengrant.com / www.camparigroup.com

DRINKS

Martin Miller’s Gin The Art Out of Isolation Representing the first in a series of global initiatives to support the arts and young artists, Martin Miller’s Gin has commissioned Spanish artist Violeta Maya and Greek artist Persiis Hajiyanni to create an art installation that will be displayed at The Affordable Art Fair. The installation explores the themes of purity and transformation, which lie at the heart of the history and quality of Martin Miller’s Gin. The brand blends its English-distilled gin with the purest Icelandic spring water to produce the smooth taste and silky soft mouth feel for which it is world-renowned. The commission is one of several Martin Miller’s Gin branded experiences that will take place at the fair; in addition to hosting masterclasses with brand ambassador Rory O’Sullivan, the company will take over two bar spaces with designs inspired by the surrealist movement. The menu will include a new serve, the Bubble Bramble, featuring Martin Miller’s Original Gin blended with lemon, crème de mûre and sugar – and a bubble on top. www.martinmillersgin.com

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To The Table Europe 6-8 September 2021 DUBROVNIK

The decision-makers forum returns with a strong line-up of buyers, suppliers and speakers.

Words: Heleri Rande Photography: © Richard Pereira

110

After a year long pause as a result of the ongoing

highlight include Crystal River Cruises, Scenic

uncertainty, To The Table Europe was finally held

Cruises, Mystic Cruises and Silversea Cruises,

on 6-8 September at the Sheraton Dubrovnik

representing a growing segment of the market.

Riviera Hotel in Croatia. 100 delegates from the

Of the 32 supplier companies, five were new

region’s F&B sector conducted business over

to the event. Loyal attendees who returned to

three days at the picturesque seaside resort

the forum included Pernod Ricard, Fredman

boasting impressive views onto the Adriatic.

Group, SEB Professional, Sico Europe, Bartech

The energy over the three days was a refreshing

EMEA, La Tavola and Julius Meinl, whilst Edikio

reminder why we all love this industry and

Guest, Kopa Grilling Solutions, De Kuper Royal

cannot wait to meet each other in person again.

Distillers and Meveca attended for the first time.

Organised by Debbie Wilson and Justin Wall, the

The four one-hour seminar sessions in

event was a long-awaited opportunity to ditch

between pre-set buyer and supplier meetings

the Zoom calls and have in-person conversations

were chaired and moderated by Supper’s

with friends old and new.

Consulting Editor Heleri Rande. Covering

The line-up of attendees was as impressive

topics from culinary developments to luxury

as the scenic views from the venue. Of the 35

restaurant design, sustainability and branding,

buyers attending, 26 were either new companies

all sessions stimulated lively debate and plenty

or a new representative from the company. In

of engagement from the audience. Guy Heksch,

addition to long-standing supporters of the

Chief Operating Officer at Omnam Group and

event such as AccorHotels, Hilton Worldwide,

Christian Knerr, Director of Culinary EMEA

Marriott International and Meliá Hotels

at Marriott International, highlighted the key

International, some of the newcomers to

challenges in the hotel F&B industry, such as

EVENTS

staffing, recruitment and changing business

said: “We need to be designing with emotion

developed the Restorative Design Framework,

models including delivery and dark kitchen

per square-foot in mind.”

a comprehensive guide to restaurant designers,

innovations. “Hotel kitchens need to have a

The session on sustainability had the

smaller footprint and smaller menus and they

morning audience on the edge of their seats

The closing panel brought the previous three

must become more efficient in their labour

as the three panellists tackled a mammoth

discussions together, exploring how to reinvent

model,” noted Heksch.

owners and operators of the future.

topic. Robert Juntke, Vice President Food &

and adapt to the changing guest demands, which

The first afternoon discussion saw the

Beverage Design & Development EMEA at

covered how to disrupt the status quo and create

return of colourful design characters to the

Marriott International, Julie Allison, Vice

stronger restaurant brands with authenticity,

stage debating the future of luxury restaurant

President Sustainability & Transformation at

ethics and resilience. Bruno Marti, Chief Brand

design. Erik Nissen Johansen, Creative Director

AccorHotels and David Chenery, Director at

Officer at 25hours Hotel Company had a very

and founder at Stylt Trampoli, Robbie Bargh,

Object Space Place complemented one other’s

passionate approach to the topic, identifying

founder and Director of Gorgeous Group and

viewpoints on the issue. Two major hotel groups

all the touchpoints that we have got wrong

Tina Norden, Director and Partner at Conran

overseeing thousands of restaurants versus a

during the pandemic, completely alienating the

& Partners were not short of ideas around this

boutique sustainable restaurant design firm

customer and taking the hospitality element out

topic. Basing many of his observations on the

painted a very clear picture of the complexity

of our business. “This is the first thing we need

newly opened island resort in Sweden, Johansen

of the conversation around sustainability. “If a

to fix – interact with our guests again and make

has direct experience himself with the new type

hospitality business wants to have the biggest

them feel welcome,” concluded Marti.

of adventure-seeking customer who is willing

impact possible on how sustainable it is, they

to pay for a unique experience. “The future

should start by looking at the ongoing resources

To The Table MEA will run 7-9 March 2022 at

of luxury is eating together and guests going

they consume. For an F&B concept, 50-75% of

Fairmont Ajman and To The Table Asia will run 4-6

fishing and experiencing the island as friends,”

their carbon footprint comes from the food

October 2022 in Bangkok.

he noted, a sentiment echoed by Bargh who

they serve,” explained Chenery whose practice

www.tothetableeurope.com

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112

SPOTLIGHT

Exceeding Boundaries Combining cutting-edge technology and forward-thinking design, Bonna continues to transform the tabletop with its versatile and eco-conscious product portfolio.

Words: Jenna Campbell

I

n 1983, Kar Porselen was founded in a small

corporate vision. For us, integrity is a crucial

different cuisines, the collection takes

ceramic atelier with a dream to break the

quality. Therefore, throughout the production

inspiration from the national flower of several

mould by creating innovative porcelain

cycle, we consider the problems faced by the

Asian countries. “Asian food is very flexible and

products with the latest technology, bringing

world and implement policies for responsible

there are often many varieties on the table,”

a different perspective to the conventional

production.”

says Tavil. “East is the perfect combination of

One of Bonna’s primary objectives is to sustain

items for the serving and eating of Asian food.

This legacy of craftsmanship paved the way

eco-optimised production, and at its factory –

There are creative and fun possibilities for the

for the creation of Bonna Premium Porcelain,

equipped with cutting-edge technologies – it

chef; pieces can be combined on top of one

a subsidiary established in 2014, which has

maximises natural gas and electricity savings,

another to create floral presentations of food.”

since has gone on to become one of Turkey’s

making sure daily operations are carried out in

Building on its eco-conscious credentials

most successful HoReCa brands. Guided by a

line with circular supply chain management.

and leading the way in sustainable production,

motivation to make a difference through the

Furthermore, the water initially used in the

Bonna is also looking ahead to its launch of the

creation of solutions for the hospitality industry,

production process is saved, and only recycled

Prints tableware collection. “What we take from

Bonna began its journey with the release of its

paper is used for the packing of its products.

the earth, we give it back. We reduce our carbon

understanding of household ceramics.

In defining itself as a stakeholder in the sector

footprint with the collection, which we produce

through the production of premium products

from 100% recycled material,” explains Tavil.

Today with two facilities in Turkey and a

for the tabletop in an efficient and sustainable

“We cooperate with WWF Turkey so that wild

30-million-piece per year capacity, the porcelain

manner, Bonna continues to set itself apart

animals in danger of extinction can take one

manufacturer serves sector professionals in 79

with designs that are robust, versatile and

more step on earth. With every Prints product

countries and six continents. Utilising its tried-

forward-thinking, meeting the needs of busy

that can be put on the table, it is possible to

and-tested technological infrastructure, Bonna

dining environments whilst also helping chefs

support living creatures whose future is in

provides personalised solutions for hotel groups

to deliver unique culinary presentations.

danger and to make them leave another mark

lifetime edge-chip warranty plates, becoming one of the few to offer such a guarantee.

on the world.”

including Hilton Worldwide, Four Seasons

One such collection is East, designed by

Hotels & Resorts and Marriott International,

Robin Levien. “It is risky to think that we can

Prints is produced from recycled industrial

all whilst seeking to influence future tastes in

define Asian food; there is so much variation,

waste and takes into account the company’s

a sustainable way.

but it is true to say that the Asian table is always

understanding of natural resources and

“At Bonna, we are dedicated to meeting the

eclectic and food is usually shared,” notes

sustainability through the manufacturing

needs of the present without jeopardising future

Tavil. “We have understood the primary role

process. Billed as a way to transform the tabletop

generations,” explains Reha Tavil, Director of

of rice in most Asian cuisines and the need for

without wasting the planet’s resources, Bonna

Sales & Marketing at Bonna. “This dedication

many small items for serving the great variety

is once again leading the way with products and

is one of our corporate principles, placing

of tasty pickles and spicy dips.”

solutions that push boundaries.

ethical standards at the very centre of our

Providing a distinctive playground for

www.bonna.com.tr

113

Style and Substance Born from a passion for style and gastronomy Mogogo is focused on creating long-lasting buffet and banqueting solutions for the evolving hospitality space.

Words: Jenna Campbell

A

fter many years in the field, Le Cordon

comprises banqueting stations and shelving

look like, which led to new solutions,” reflects

Bleu

and

units, and enables the user to reconfigure

Kadosh. “The strategy that we went for was the

industrial designer Yariv Kadosh came

components in different ways for a variety of

right one; just recently the New York Marriott

together in 2009 with the aim of solving the

set-ups. The Roll’n Service Carts can be used

Marquis invested in the V Shield – they wanted

challenges faced by F&B professionals. Their

for table-side service and in-room dining, while

to make a statement that they will continue to

partnership resulted in the creation of a series

the Polo Tables are effortlessly transformed into

operate safely, but not with the use of low-cost

of design-led solutions for the foodservice and

a bar table or three-tier dessert station. “We

or poor quality alternatives.”

hospitality industry.

bring something that is more like a platform,

As the hospitality industry continues to

“It was always my dream to launch a furniture

but the platform is not a regular set of tables,

acclimatise to its new normal, Mogogo is also

brand and food is in my past having previously

it’s something that you can add on, and it

preparing to join Renarte at its new showroom

worked in kitchens,” notes Kadosh. “When we

makes the operation much easier for chefs and

in Dubai – Mogogo’s first in the UAE – and

started, I looked at how food stations work and

servers,” says Ben-Aharon.

is launching several new collections including

chef

Moti

Ben-Aharon

explored the logistics to understand design.

Made from sustainable materials including

Canvas, an innovative shelving system. “Hotels

Meanwhile, Moti began to understand more

high-density bamboo, brushed stainless steel

are asking who they are in a world of reduced

about the design language in mass production

and woven vinyl, Mogogo’s solutions provide

travel; no longer are they only catering to

and slowly we developed the brand’s values in

economic benefits while also protecting the

business travellers, but locals too,” says Kadosh.

terms of the concept and the product.”

environment over the product’s life cycle.

“We wanted to respond to this increasingly

Naming the brand Mogogo based on a form of

“In our effort to be sustainable, the biggest

flexible environment and Canvas is a perfect

communal eating – something the pair believe

challenge is that we don’t want the collections

example of something that can be a grab-and-

to be at the core of society for every important

to only look good in the short-term,” explains

go unit to a platform for finger food, or even

occasion – they set about understanding user

Kadosh. “The best product is kept forever, and

just used to divide spaces.”

experience, employing the latest technologies to

this is the philosophy we follow when designing

Passionate about the world of food and

create sustainable products that perform well in

our collections, they’re long-lasting, age well

service, Mogogo has sought to introduce new

high-stress environments, offer easy mobility

and can be enhanced over time.”

standard for F&B furniture design, helping

Having witnessed the impact of the pandemic

operators, chefs and foodservice professionals

Keeping in mind the end goal of enhancing

on the hospitality industry, Mogogo was quick

in the process. Guided by the final delivery of

the presentation of food and beverage, Mogogo’s

to adapt with the introduction room dividers,

food and beverage concepts, its sustainably

lines are intended as a portal to a new era of

sneeze guards and a freestanding V-Shield

minded products and understanding of the

hospitality – one where stylish and functional

system giving operators and guests peace of

sector it serves will stand it in good stead for

products blend seamlessly with interiors

mind in terms of safety and hygiene. “When we

evolving world of hospitality both now and in

while elevating the overall dining experience.

went back into the studio we started to design,

the future.

Its flagship collection, the Modular System,

innovate and analyse what the new world will

www.mogogo-buffet.com

and simple, interchangeable components.

114

SPOTLIGHT

115

SPECIFIER

PETITS FOURS

Nude Mist The Nude Mist collection by Tamer Nakışçı combines traditional glassmaking methods with a contemporary aesthetic. Comprising a series of vases in various colours and sizes – all made from lead-free corrugated crystal – the surface of each vessel presents a ripple effect through which flower stems seem slightly blurred, redirecting the eye to the petals. With its striking silhouette and the warming dusty rose hue, true to its name, the vase offers a mesmerising and poetic flower display. Led by an ethos that ‘Simple is Beautiful’, Nude benefits from more than 85 years of tradition and expertise combining form and function to create crystalline glassware. www.nudeglass.com

1.

2.

3.

118

4.

1. Amefa Opus

2. Monno Aperture

3. Arcoroc Bourbon Street

4. Fine2Dine Curvo

Setting tables around the world since 1931, Amefa offers a wide range of cutlery and kitchen products with designs to suit every style. Its Opus collection combines round shapes and flowing lines and the subtle v-neck between the handle and the top part of the cutlery provides an elegant and unique look. Opus is made from high-quality 18-10 stainless steel and as with many of Amefa’s ranges, the collection lends itself to both modern and classic table settings. The brand has extensive expertise in manufacturing stainless-steel products and applies highquality standards to all its cutlery ranges to guarantee durability and long-lasting performance. www.amefa.com

Challenging the traditional conventions of form and function through versatile twists, the Aperture collection’s flagship plate design has been envisaged by the brand’s Creative Director Billy Lloyd and is well suited to chefs and restaurants looking to bring a playful element of surprise and sophistication to the table.

Available in two sizes, it can be used on its own for fine dining or as a gourmet chip ‘n dip vessel with the addition of a central bowl. Established in 1984 by industrialist and philanthropist Harunar Rashid Khan, Monno designs and manufactures premium bone china and porcelain tableware suited to both the retail and HoReCa sectors. www.monno.com

Arcoroc’s Bourbon Street tumbler collection is inspired by the Art Deco movement and architecture codes.

Innovative and modern, the glassware range strikes a balance between the brilliance of the facets and the more subdued nature of the smooth areas.

With its heavy base reflecting its quality, this line features tall and short tumblers, well suited for presenting sophisticated and chic cocktails in a number of settings in the hospitality environment. Bourbon Street tumblers can also be used as a water tumbler. The alliance of the sobriety wine glasses with the structures of this goblet seeks to create a striking effect on the table. www.arcoroc.com

The diversity of the human body and body positivity social movement served as the inspiration behind Fine2Dine’s new Curvo tableware line. Just like the cause, Fine2Dine aims to challenge established beauty standards and expectations.

Instead of fine lines and elegant slim forms, Curvo features strong round and bulky shapes in combination with dark earthy colours. The porcelain tableware range aims to add a chunky flair to the table setting. In the same vein, the reactive glaze of the collection creates small imperfections that fit well into the imperfect world it refers to, while also ensuring that no two items in the range are the same. www.fine2dine.com

PETITS FOURS

1.

2.

3.

4.

1. John Jenkins Ada

2. Room360 ° by FOH Digital Catalogue

3. MyGlassStudio The Cube Cloche

4. Bonna Notte Neat

Taking its name from Ada Coleman – a renowned female bartender of the 1920s – the new Ada collection by John Jenkins celebrates its namesake’s 23-year-run as Head Bartender at The American Bar in London’s Savoy Hotel, as well as her prestige as a legendary inventor of a new cocktail; she created the famous Hanky Panky cocktail, which remains a popular concoction almost 100 years on.

The series comprises a goblet, a cocktail and lowball tumbler and cocktail, Bellini, Martini, tall coupe and wine glasses. Each pattern within the glassware portfolio benefits from the latest technology, which enhances the clarity, durability and scratch resistance of the glasses. www.johnjenkins.co.uk

Room360° by FOH – an established industry leader designing, manufacturing and stocking solution-oriented hospitality lifestyle accessories – has launched its Digital & Interactive Catalogue. Featuring flip-through videos, animations, product images, mood boards and responsive links, the user-friendly resource has been created to help customers experience collections that inspire and utilise tools to help them design. Users can design a collection customised to exact specifications, whilst also accessing their favourite item’s product details for one click view. Registered users can also add products and quantities from the website for a digital quote request. www.roomthreesixty.com

Ideal for in-room amenity presentations and pastry display, the Cube Cloche is the only food cloche in the form of a cube. Comprising four sizes, along with footed glass trays that can be delivered in opaque colours for a unique uncovering experience, as well as in transparent to protect the food but keep the presentation visible, the cloche collection is dishwasher-safe, ultra-durable, food-safe and colours will never peel off. Operators can select from black, gold, grey and clear glass or create bespoke presentations and choose from 150 colours available, while the cloche can also be placed upright to maximise counter space. www.myglassstudio.com

Black; the colour of nobility, power and mystery, takes its place on the table with the Notte Neat series by porcelain manufacturer Bonna. Inspired by the Italian word ‘night’, the collection comes to life with a black glaze application covering the entire body of the pieces.

In black, the range helps bring food presentations to life, offering an impactful and dynamic touch to the dining experience. In this series, the notte glaze colour is seamlessly merged with the brand’s custom design form ‘Neat’. With its stylish design, the crockery range adds a touch of elegance, durable structure and colourful glaze application to the table setting. www.bonna.com.tr

119

1.

2.

120

3.

1. Drinique Cartel

2. Stölzle Lausitz New York Bar

3. Cosy & Trendy Sea Pearl

Established in 2007, Drinique is a leading supplier of unbreakable Tritan Copolyester drinkware. The brand’s new Cartel collection offers a minimalist design with robust durability and comprises an 8oz neat, 10oz rocks, 12oz tumbler and 16oz pint, which stack compactly to save valuable space.

The range has been designed to suit numerous settings and occasions, providing the service flexibility and durability required by the hospitality industry at present. Drinique drinkware is designed and manufactured exclusively in the USA and is guaranteed for life not to crack or break. Bespoke colour and branding options are also available. www.drinique.com

While the New York Bar glass collection concentrates on the essentials in its straightforward design language, the two decorative cuts Manhattan and Club each give the after-work drink, as well as the aperitif or digestif, a special touch. Manhattan picks up on the up-and-coming straight lines of the city district of the same name, while Club – a diagonal cut – lends the glasses a stimulating dynamism. The design, which takes up the style of classic bar glasses from the last century and interprets it in a contemporary way, demonstrates Stölzle Lausitz’s skill in creating not only high-quality glasses but also premium bar collections. www.stoelzle-lausitz.com

Cosy & Trendy is a Belgian brand with a European vocation, which was launched in 2006 by Billet-Vanlaere, a strong business with 85 years of experience in the world of cooking and living. The company offers stylish solutions for the everyday life of everyone including tableware lines such as Sea Pearl, which consists of four shapes: round, oval, rectangular and triangular. In each shape, there is a clear aesthetic difference between the inner and outer side: the outer side has a stony texture, while the inner side is lighter and has an accentuated edge. The bowls are made of sandstone and glazed to add both resistance and style. www.cosy-trendy.eu

PETITS FOURS

1.

3.

2.

1. LSA Autumn / Winter 2021

2. Goodfellows Studio G

3. Anaori Anaori Kakugama

Taking its cue from the value of versatility and adding intrinsic value and longevity to an object, LSA’s A/W21 considers how a piece, originally bought for a specific use, may be repurposed and given a new lease of life over time. Featuring vases that can also be used as lanterns, tumblers for water, wine or cocktails, and containers designed for storage, the range is made from sustainable materials such as FSC-certified wood and the brand’s infinitely recyclable primary material, glass. Believing that smaller and more sustainably produced collections are a necessity, LSA’s new collection has been designed to allow its customers to do more with less. www.horeca.lsa-international.com

Founded and still run to this day by husband-and-wife duo Paul and Valda Goodfellow, this creative design and distribution company provides designbased solutions and bespoke food presentation concepts for hotels, restaurants and contract caterers. Now, with the launch of Studio G, it can offer its design-and-make service to international clients. The bespoke bread & butter service pictured has been created for Grantley Hall’s Michelin-starred restaurant in the Yorkshire Dales and comprises a combination of wood and ceramic to reflect the natural qualities of bread, butter and beef tea as a course within a tasting menu. concepts@studio-gdesign.com

Japanese brand Anaori, a leader in manufacturing carbon graphite products, has developed a groundbreaking cooking tool that combines new technologies and natural materials in a unique design. Anaori has channelled its technological expertise to create the cooking device from a solid block of carbon graphite, a mineral material with exceptional qualities such as resistance to wear, heat and acids, as well as thermal and electrical conductivity. It is combined with a lid of pure hinoki cypress, which is a signature of Japanese cuisine’s respect for natural ingredients. Fusing tradition and innovation, Kakugama is sculpted into a minimalistic cube and accented with chamfered edges inspired by Japanese tea ceremony architecture. Revived in Anaori Kakugama is the imo-gata (rounded bottom) pot shape that was popular until the middle of the Edo period. The circular shape initially conceived for firewood cooking is ideal for ensuring uniform heat distribution. Thanks to the properties of carbon graphite exploited by the device, the cellular destruction of cooked ingredients is minimised and their original favour is concentrated. As a result, regardless of the source of heat and the mode of cooking, the essence of each ingredient is enhanced. Presented in two sizes, Kakugama can be used for grilling, simmering, poaching, frying and steaming. Its dualpurpose lid locks in umami and can be used as a grilling pan. www.anaori.com

121

Jalin Design J-wear

122

After more than a decade as one of the world’s foremost uniform designers to the luxury hospitality industry, Jalin Design has responded to the climate crisis by creating J-wear; the world’s first sustainable stock supported uniform collection. Combining organic and recycled materials, the luxury range of resort wear has been developed with innovative, environmentally friendly, high-performance fabrics such as the core chino fabric. To create the range, company founders Jason and Lindy Lurie have carefully sourced socially responsible, low impact manufacture, packaging and distribution. Unique within its field, J-wear is designed for durability and longevity without compromising on style and functionality.

The company has developed a range of high-performance fabrics with the smallest environmental impact so its clients are able to invest in employee fashion that helps sustain people and planet. The durability of the uniforms guarantees that they last longer, ensuring that operators will need to replace them less frequently. This integral feature is not

only cost-effective, but it also keeps garments out of landfill for longer.

The brand mission has always been to challenge, innovate and create, and Jalin Design and Jalin Resort – the company’s resort line – have become the go-to design studio for bespoke uniforms for many of the world’s most prestigious hotels and members’ clubs including The Connaught, The Dorchester and The Lanesborough in London, and all the way to Sandy Lane in Barbados. The company’s full design, development and delivery ethos is regarded as key to its success and has resulted in the business being awarded the prestigious accreditation of Official Uniform Provider by Forbes Travel Guide. Moreover, the brand’s resort line is a proud member of the CHTA (Caribbean Hotel and Tourism Association) and having designed bespoke uniforms extensively across the Caribbean, the company has been able to focus all of this expertise and understanding of uniform design on its J-wear collection. www.jalindesign.com

PETITS FOURS

1.

2.

3.

1. American Metalcraft Mix & Matte

2. FOH Artefact Indigo

3. Revol Equinoxe Collector’s Edition

American Metalcraft’s Mix & Matte collection of melamine dinnerware lends an air of modern luxury. Designed to be mixed and matched these matte and faux marble pieces are designed to stand up to even the most intricate and unique menu items. Plates and bowls can be layered for a dimensional look or paired with other American Metalcraft accessories and collections to add an extra touch of finesse to tabletop displays. The melamine dinnerware is resilient to the bumps, bangs and bounces that find their way into every kitchen and each piece is NSF-approved, BPA-free, stain-resistant and dishwashersafe. www.amnow.com

Showcasing a blend of blues, the Artefact Indigo collection has been designed to ignite a sense of warmth and serenity.

Reaching the striking and vibrant hue along with its smooth but rich texture requires a unique process of kiln-firing the brand’s proprietary porcelain glaze, resulting in the harmony of Indigo and the range brings to life Artefact’s organic, hand-thrown, pottery-like shape while maintaining the durability and strength that only commercial grade porcelain provides. Indigo was created with a coloured-body porcelain and reactive glaze, whose combination results in a wide variation of the colour blue, making sure that no two pieces are alike. www.frontofthehouse.com

After the success of Equinoxe series, Revol’s complete tableware collection, the porcelain brand has turned to nature in motion to create five artistically rich and exclusive finishes based on the approved shapes of the original collection. Showcasing the knowledge and skills of the brand’s artisans, the Collector’s Edition invites diners on a passionate journey to the heart of matter and the elements. The contemporary ceramic plates come with a variety of options including the Cotton-White Coupe Plate, Rainforest Plates and Ocean Vibes Plates, punctuating the dining table with rhythm and vivacity embodied by the chef and their culinary creations. www.revol-pro.com

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PETITS FOURS

Pordamsa Coral Pordamsa, the Spanish porcelain manufacturer that specialises in tableware has presented its new Coral line. Inspired by the resistance and hypnotic beauty of coral reefs, the pure white collection boasts a soft touch and subtle texture. Pordamsa is a trend-setting porcelain manufacturer known for its high level of innovative designs to an ever-changing global marketplace.

Founded in 1975, the company creates a variety of pieces and each item is unique due to its traditional manufacturing process.

At present, the company’s designs serve as the base for the creations of some of the most renowned international chefs and offer tableware solutions to the most discerning hotel design projects, both aesthetically and functionally. www.pordamsa.com

Porcel

Maris d’Or Maris d’Or is a new shape designed by Portuguese fine porcelain manufacturer Porcel with the aim of bringing an original contour and an elegant golden outline to the table setting. The collection is named after Latin word Maris – of the sea – and has taken its inspiration from the ocean elements. The three pieces within the collection are adorned with a handpainted gold rim that lines the undulating edges of the service and dessert plates and bowl within the range, resulting in an impressive visual effect. The shimmer of the gold finish enhances the porcelain and the detailed texture, alluding to the reflection of the sun on the sea, which adds to the unique and tactile experience. www.porcel.com

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FALCON

F OLLOW US

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

PETITS FOURS

Modbar Modbar AV Modbar, the original under-counter espresso machine is designed to elevate how coffee is prepared and served in hospitality settings. Fine lines, customisable finishes and sleek interfaces give barista and customer a modern experience above the counter. Under-counter modules allow for easily programmable recipes, premium technology and accessible design. The Modbar Espresso AV is equipped with an adaptable drip tray, multi-position programmable lever and La Marzocco’s Linea PB volumetrics and optional scales. Modbar engineering features the same La Marzocco boiler design, PID temperature control and ease of serviceability the Florentine company is known for. www.modbar.com

Sunkist Commercial Series Sectionizer The Sunkist Sectionizer and the Sectionizer Jr. makes quick work of wedging, slicing, coring or halving fruits and vegetables into uniform pieces. The Sunkist Commercial Juicer is recognised by the industry as one of the most reliable commercial citrus juicers available on the market. With its unique metal strainer that oscillates an operator can easily extract between 20-25 gallons of juice per hour using pre-cut citrus. Meanwhile, the Juicer comes with three extracting bulbs and has a two-year warranty, and the new Pro Series Juicer can extract up to 10 gallon of juicer per hour using pre-cut fruit. www.sunkistequipment.com

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PETITS FOURS

Tell us about the decision to acquire William Edwards?

As our business looked to expand its global footprint in the luxury dining segment, we researched the companies doing the best job in quality, design, and service. Our research showed that William Edwards by far exceeded the expectations of customers in this segment. Fortunately for us, the business was right next door to our existing campus in Stoke-on-Trent. After meeting with William and seeing the true global potential of the combined Steelite International and William Edwards brands, we had no doubt that the acquisition would be an overwhelming success.

John Miles Steelite International John Miles, President and CEO of Steelite International, sits down with Supper to talk about the the recent acquisition of fine bone china manufacturer William Edwards, the evolution of the luxury tableware sector and the collections that will enhance the company’s existing premium offering.

How will this acquisition enhance Steelite’s existing product portfolio in the luxury tableware sector?

To be successful in the luxury tableware industry, the sector of the business where I started my career with Woodmere China here in the United States, we understood this first: you need an established, well-respected brand. Secondly, incredibly creative design resource, unparalleled quality, and the commitment to provide fantastic service to the end-user. The William Edwards brand, combined with other well-respected luxury brands in our portfolio like La Tavola, Rona, Rene Ozorio, Pillivuyt, and Robert Welch was a natural fit to help pull our luxury sector messaging together.

How will the move enhance Steelite’s ability to provide its customers with quality, creative design and unparalleled service?

First, excellent service starts with significant stock positions. As one of the most financially viable tableware businesses in the world, Steelite is in the unique position to invest in stock, which is naturally the foundation of good service. Additionally, we fully intend to invest in additional equipment and people to deliver the service level expected in the luxury sector.

How will the two companies work together going forward?

I am happy to say that William Edwards enthusiastically joined our business and has significantly contributed to our organisation.

William will continue to drive creative innovation and work with customers to find that unique tableware solution that differentiates us from our competitors.

What’s new from William Edwards or Steelite that you would like to spotlight?

As you can appreciate, most of our business with the William Edwards product category is bespoke. Even throughout the pandemic, we have seen the luxury end of the market flourish, and we continue to produce dozens of new bespoke patterns every month. We, of course, do have stock patterns, and I would highlight Sultan’s Garden, Reed, Trellis, and Moresque as very exciting. www.steelite.com / www.williamedwards.co.uk

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WASHING-UP

Going Green

Anantara Chiang Mai Resort looks to heighten the dining experience with nutrition-rich cannabis-infused menus.

Touted by some for its health-boosting

rules. While the flowers, buds and seeds remain

properties, cannabis has undergone something

off-limits, other parts of the plant, particularly

of a makeover in recent years. The legalisation of

the leaves, which contain significant levels of

marijuana in some countries quickly caught the

vitamins but do not feature psychoactive THC,

attention of hotel operators looking to take the

make an appearance on the restaurant’s fine-

guest experience to the next level, notably, The

dining menu, ensuring the cannabis-curious

Standard who in 2018 partnered with cannabis

and those just looking to ease the aches and

company Lord Jones to stock its line of CBD

pains associated with travelling can get their fill

(cannabidiol) gumdrops at a handful of its US

without feeling dazed.

properties. Going beyond the minibar and gift

Diners can now feast on signature dishes such

shop, the plant has also found its way onto

as deep-fried seabass with cannabis leaves and

restaurant menus, as chefs turn their hand to

pork spare ribs with cannabis soup, accompanied

cannabis-focused cuisine.

by drinks including H.I.D. (Hemp in Distiller) with

Anantara Chiang Mai Resort in Thailand has

fresh leaves, monsoon jasmine tea, pandan leaf,

sought to heighten the dining experience at

dry orange, and the refreshing Cannabis Fizzy,

The Service 1921 Restaurant & Bar through the

which includes soda, apple nectar, pineapple

launch of a cannabis-infused food and drink

juice, lime juice, cannabis syrup, topped with

menu, following a relaxation of the government

cannabis leaf for added authenticity.

© Increase-Studio

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