Supper - Issue 26

HOTEL FOOD & DRINK

NIKLAS EKSTEDT • GLENMORANGIE HOUSE – SCOTLAND • NORDELAIA – PIEDMONT

A Gin style that was around before people even thought in Gin styles.

At a time when every Gin was Holland Gin and no one tried to be cute

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CONTENTS ISSUE 26 090

044

STARTERS The Red Room

032

The LaLee

034

STK Steakhouse

036

The Connaught London

The Cadogan, A Belmond Hotel London The Westminster London

Hakkasan 038 Mandarin Oriental Bodrum

Garden House

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The Hux Hotel

042

Graduate Cambridge London

056

MAIN COURSES Nordelaia 044 Piedmont

Four Seasons Hotel at Marunouchi Tokyo

050

Grual 056 Lefay Resort & Spa Dolomites

Fresh in the Garden

063

Glenmorangie House

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Soneva Fushi Maldives © Nicolo Brunelli

Scottish Highlands

003

CONTENTS ISSUE 26 020

SERVICE Playing With Fire

020

Creating Connections

026

Swedish chef Niklas Ekstedt is making his mark on London by bringing his unique fire cooking methods to Hyatt’s Great Scotland Yard.

Founder and CEO of LDV Hospitality John Meadow thrives on bringing diners together in culinary hotspots serving up a taste of la dolce vita.

DINING Create, Curate, Incubate

072

An innovative new wine bar and incubator kitchen in London is reimagining the way that F&B projects are rolled out across global hotel portfolios.

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084

SIPPING Spirit of Experimentation

084

The World’s 50 Best Bars

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Drawing on legacy and innovation, the new chapter of Midleton Very Rare is the latest expression of Irish Distillers’ audacious approach to redefining the modern Irish whiskey landscape. © Haydon Perrior

Hotel bars step into the spotlight at the 2021 awards ceremony celebrating the most exciting drinking spots around the globe.

REGULARS Entrée 011

Drinks 095

Appetisers 015

Spotlight 100

Signatures

Petits Fours

078

Cocktails 090

004

103

Washing-Up 122

EXPRESS YOURSHELF.

BY

ENTRÉE

ON THE COVER Ekstedt at The Yard, London © David Loftus

Experiential and Experimental

M

uch of the past year has been spent focusing, in one

a resourceful concept, and one that lends itself well to the

way or another, on getting “back to normal”. But at

unpredictability of our times.

what point should we begin to accept the parameters

of our new reality?

These pages are filled with examples of the hospitality industry’s inherently creative drive and generosity of spirit.

Perhaps we are adjusting more quickly than we realise. After

We explore Nordelaia, the new Piedmont bolthole where menu

all, in a year that saw societies the world over tentatively

changes are driven by shifts in the seasons, and check out a

opening up and shutting down in a syncopated rhythm of

treetop restaurant takeover at Soneva Fushi in the Maldives,

hope and chaos, learning to live with uncertainty has become

where local produce is transformed by a menu defined by the

an increasingly useful skill.

elements of fire and ice. We examine the art world’s growing

This instability has been acutely pronounced in the

presence in hotel F&B – reviewing The Connaught’s new Red

hospitality industry, where supply chain issues and constantly-

Room and scrutinising a cocktail recipe at St Regis’ Arts Bar

evolving pandemic regulations continue to put the F&B sector

in Venice, whose composition reflects a seminal Tintoretto

under considerable strain. Widespread staff shortages are also

oil painting. Despite the very obvious challenges faced by our

proving to be an additional business challenge. Yet innovation

industry, there is plenty of beauty in the new normal.

is in plentiful supply.

As I write, the Omicron variant is making its presence

In its 2022 Food & Drink Trends report, the foodservice

felt in much of the world. In the UK, at least, the hospitality

wholesaler Bidfood predicts that ‘experiential and

sector has once again been battered by a wave of last-minute

experimental’ concepts will be a major trend over the

cancellations as partygoers forfeit festive socialising in the

coming year, as diners are increasingly tempted to seek out

name of public health. Whatever new challenges have arisen

encounters that can’t be recreated at home. That edict should

by the time this issue reaches you, the industry can rely on

stand many of the projects covered in this issue of Supper

its tenacious ingenuity to develop the solutions necessary to

in good stead. Take Ekstedt at The Yard, where Swedish

survive. Learning to walk the tightrope between living safely

chef Niklas Ekstedt pays homage to ancestral Scandinavian

and fully will continue to breed original projects and cutting-

wood-fired cooking methods and nods to the traditions of

edge concepts. Please keep us updated on your progress.

the indigenous Sami people, using seasonal produce to create

As Supper’s new Deputy Editor, I hope to meet many of you

a fine-dining experience with a unique narrative. Or Rondo

in person at industry events over the coming months, where

La Cave, a new wine bar and incubator kitchen at The Hoxton

we’ll be enthusiastically present. Until then, wishing you a

Holborn, which has been designed to host a diverse series of

successful start to 2022. Supper is served.

chef residencies that will see culinary concepts fine-tuned onsite, before launching as permanent offerings elsewhere in the wider Ennismore Group’s portfolio. The company gets the opportunity to refine new brands, while local diners benefit from an exciting, revolving gastronomic offering. It’s

Shanna McGoldrick • Deputy Editor

011

THE BRIGADE

@SupperMag

EDITORIAL

DESIGN

FINANCE

Editor-in-Chief Matt Turner

Design Manager David Bell

Finance Director Amanda Giles

Managing Editor Catherine Martin

Production Mel Capper

Group Financial Controller Sarah Healey

m.turner@mondiale.co.uk

c.martin@mondiale.co.uk

d.bell@mondiale.co.uk

m.capper@mondiale.co.uk

Deputy Editor Shanna McGoldrick

s.mcgoldrick@mondiale.co.uk

Editorial Assistant Eleanor Howard

e.howard@mondiale.co.uk

PORTFOLIO

a.giles@mondiale.co.uk

s.healey@mondiale.co.uk

Group Credit Controller Lynette Levi EVENTS & MARKETING

Commercial Lead Kirsty Studholme

l.levi@mondiale.co.uk

Accounts Assistant Kerry Mountney

k.mountney@mondiale.co.uk

k.studholme@mondiale.co.uk

Event Manager Vicky Cruse

ADVERTISING

CORPORATE

v.cruse@mondiale.co.uk

Advertising Manager Rachel Chadwick

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APPETISERS

Honeypot With global bee populations under threat, one hotel in the

audio guide takes guests through different narrative zones in

corner of Southwest England is offering guests the chance

and around the hive, exploring the wider environment and

to see the world through the insects’ eyes. The Newt in

humans’ historic relationship with the insects.

Somerset recently unveiled The Beezantium, a multi-sensory

The bees themselves enter the hives through natural holes

exhibition space that also houses two of the estate’s native

or a series of copper pipes built into the fabric of the building,

bee colonies. Surrounded by a specially-planted woodland

a primarily wooden structure made from unseasoned oak,

apiary, the lakeside building was designed by Invisible Studio

topped by a sloping roof wrapped in copper. Visitors have the

Architects, with interiors completed by the exhibition studio

opportunity to observe the colonies at work, and immerse

Kossmanndejong. Both companies worked closely with The

themselves in the aromas and sounds of the hives, watching

Newt’s Head Beekeeper and global bee consultant, Paula

as the honey is produced in real time.

Carnell, on the project.

In addition to launching the attraction, The Newt, which

The Beezanium’s honeycomb-shaped walls display

takes a cooperative approach to beekeeping that includes

interactive educational content highlighting bees’ contribution

gentle honey harvesting, also offers Bee Safaris. These

to the ecosystem. There are flower pressings showing the

walking tours of the woodland hives provide further insight

types of honey produced from specific plants on the estate,

into the estate’s beekeeping practices, which see the honey

and sensory pods with views over the water. A multilingual

from its chemical-free colonies used across the estate.

000

APPETISERS

Cocktail Hour

Chefs, Musicians and Mixologists at The Boundary

016

When the late, great, British designer Sir

in a destination all-day bar and restaurant that

Terrance Conran and his business partners Vicki

McCulloch hopes will harness the hotel’s prime

Conran and Peter Prescott first opened London

location. “The Boundary is an iconic building

hotel The Boundary in 2008, it was an instant hit.

on one of the most desirable streets in East

The former printworks in Shoreditch was given

London,” says McCulloch. “With an opportunity

a new lease of life as a design-focused bolthole

to create varying offers across multiple floors,

that contributed to the transformation of its

we have exciting plans to give this property a

neighbourhood into the vibrant hipster honeypot

new lease of life. We are working with a leading

that it is today. Its 17 boutique rooms benefitted

design team to transform the various spaces and

from the professional touch of multiple eminent

are putting together an impressive line-up of

contemporary designers, drawing a metropolitan

chefs, artists, musicians and mixologists to help

crowd. It was also widely celebrated for its

put The Boundary back on the London map.”

escapist rooftop bar and grill with views of the

McCulloch, who founded Harcourt Inns in

city’s skyline, its fine dining restaurant, and the

2014, has extensive experience when it comes

street-facing Albion – a casual but elegant café,

to hospitality refurbishments, having previously

bar and grocery store.

acquired and renovated the elevated restaurant

Now the converted Victorian building is set

The Harcourt in Marylebone before developing

to enter a new chapter, after being purchased

a series of successful eateries across the British

by James McCulloch, the founder of Harcourt

capital including including The Three Cranes

Inns. The hotel’s ground floor is set to undergo

and The Coach. As for Boundary, more details

an extensive refurbishment in 2022, resulting

are expected soon.

Claridge’s has delved into its storied past to divulge the recipes that have shaped its reputation as one of London’s finest cocktail spots over the last 150 years. The Mayfair hotel recently released ‘Claridge’s: The Cocktail Book’, its debut tome dedicated to the celebrated concoctions served at its various hotel bars throughout the decades.

Co-authored by Claridge’s Director of Bars Denis Broci and Director of Mixology Nathan McCarley-O’Neill, the book lays out 400 recipes in total, teasing out more than a few good yarns along the way. The narrative dips into the history of the first-ever cocktail party and touches on the rise of the punchbowl in London society, with recipes enriched with wisdom from the award-winning bar team.

Of course, there are the icons: the Martini, the Negroni and the White Lady all get their moment. But space is also devoted to newer libations such as The Flapper – a crème de cassis-spiked Champagne cocktail – and the Saint Remy, an apple-and-quince spin on the Martini, which was designed to mark the opening of The Painter’s Room in 2021.

Given that it has been crafting cocktails since 1856 and now produces almost 36,000 cocktails per year, there is perhaps no hotel better placed to offer expert tips on mixing and muddling. Whether you need to know how many glasses of champagne the hotel serves each year (35,425), which bar snack is the most popular (tempura prawns), or simply how to mix a killer Singapore Sling, this boozy bible has you covered.

portofinogin.com

D

isruptions in the supply chain, crop

popular as consumers continue to demand

damage as a consequence of climate

healthier alternatives to traditional products.

change and a shift in consumer mindset

For hotels and resorts already using biodynamic

towards drinking are set to become key drivers in

practices to produce wine, such as Locanda La

shaping the spirit and wine sector over the next

Raia in Northern Italy’s Piedmont region and

few years according to GlobalData.

Torre de Palma de Palma Wine Hotel in Portugal,

In its Quarterly Beverage Forecast, the data and analytics company estimate that the

increasing consumer interest will likely provide an additional boost to wine tourism.

alcohol category could see an annual growth

Elsewhere, and following the success of hard

rate of 1.2% by 2026 as drink producers look

seltzers in US markets, GlobalData’s forecast

to appeal to sustainably-minded consumers.

anticipates that manufacturers will also look to

“34% of global consumers stated that they find

new cross-category innovations such as hard tea

sustainability and ethically sourced ingredients

– a popular non-alcoholic beverage choice with

very appealing, highlighting an opportunity for

a twist. “Producers are able to combine novel

innovation for beverage producers,” notes Holly

alcoholic blends with a tea base to create a unique

Inglis, Beverages Analyst at GlobalData. “Health

offering, which is likely to appeal to younger-

Top of the Pops Data and analytics forecaster GlobalData outlines five trends to watch in the spirits and wine sector over the coming months.

consciousness and sustainability, with a pinch

age consumers,” says Inglis. “Take Bully Boy’s

of indulgence, are set to drive many innovations

Italian Iced Tea brand, which combines Aperol

this year, as people look for products that align

spritz tastes with iced or ready-to-drink tea

with their personal values without compromising

flavours, with a 7% ABV content.”

on taste.”

came to the fore as part of the wider on-the-go

in the beer sector – has been highlighted as one of

drink movement – a trend that has taken off in

the trends that will shape the industry, a finding

properties such as Kingsland Locke in London,

supported by Bacardi’s 2021 Cocktail Trends

where pre-batched cocktails are available for

Report, which found that 22% of consumers are

purchase from reception – will co-opt a new

drinking less and 55% of mindful drinkers are

space – that of portion control. “Cans provide

consuming low-ABV beverages. “Moderation is

an accessible and affordable way to count calories

still a winning trend as consumers look for low-

and consumption of alcohol units,” concludes

and no-ABV variants of their favourite drinks,”

Inglis. “In GlobalData’s Q2 2021 survey, 33% of

explains Inglis. “Innovations witnessed in 2021

global consumers stated that they are actively

include Street Hard Seltzer in Russia, Desperados’

trying to reduce their consumption of calories,

virgin 0.0% mojito beer in France and Svami Zero

with a further 38% highlighting they are trying to

Proof non-alcoholic gin and tonic.”

reduce sugar consumption. This denotes not only

In a similar vein, better-for-you wine, referring to organic, biodynamic or sustainable wine, all of which have their own certification boards and regulations, is predicted to become

018

Finally, canned wines and spirits, which

Low- and no-alcohol – already well established

a move away from high-ABV count, but other less than healthy ingredients too.”

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

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

SERVICE

Playing With Fire Swedish chef Niklas Ekstedt is making his mark on London by bringing his unique fire cooking methods to Hyatt’s Great Scotland Yard.

Words: Heleri Rande • Portrait Photography: © Jakob Fridholm

I

’m not the Francis Mallmann of Scandinavia,” smiles

However, he felt that a piece of the puzzle was missing.

Niklas Ekstedt, as we sit down at his newly-opened

“René Redzepi had helped me set up my restaurant and then

London restaurant, Ekstedt at The Yard, forming part

moved to Copenhagen to open Noma while Magnus Nilsson

of Hyatt’s Great Scotland Yard. Although he is often

was opening Fäviken; friends and colleagues were really

compared to the Argentine chef famous for cooking with

making it on a global level but I found it quite frustrating

fire, their approaches are in fact, quite different. While

trying to find my own identity,” admits Ekstedt.

Mallmann has raised the profile of Patagonian barbequing

The New Nordic Food movement that put many

methods around the world, Ekstedt thrives at reviving

Scandinavian chefs on the world map was heavily focused

centuries-old cooking techniques from Scandinavia with the

on product. “They turned the culinary map upside down,”

wood-fired oven in the heart of his kitchens.

Ekstedt says. “Before that, everyone looked at southern

The Swedish chef’s passions are twofold: skateboarding

Europe as the pinnacle of ingredients. You needed to use

and cooking. He started his career at the other end of the

truffles and foie gras and Italian pigeons. Now, the sourcing

culinary spectrum, focusing on French-style gastronomy

of the ingredients came only from the north. That was

using ingredients from southern Europe. “When you are

inspiring.” He continues: “I wanted a smaller restaurant

young, you are more adventurous and want to escape

and I wanted to do something new, but using old techniques;

your childhood,” he says. “At the end of the 1990s, new

my focus would not be the ingredients.”

Scandinavian cooking hadn’t yet gained the popularity it

Poring over old cookbooks at the Royal Library of Stockholm

has now, it was very new. I didn’t think anyone would be

and hours spent researching ancient methods led to the birth

interested in eating this kind of food in a restaurant; it was

of his unique style: the Nordic art of analogue cooking, as he

something you cooked at home for your family or friends,

now refers to it. But there were still hurdles to overcome. The

or out in the wild.”

major one was extraction and ventilation, and the question

Ekstedt quickly became a sensation in his home country.

of how to use modern equipment for ancient techniques that

By his mid-twenties, he was running a highly-successful

originally only required a regular chimney. The beginning

restaurant in the harbour town of Helsingborg, and became a

was challenging, with fan motors blowing up daily owing

household name via his TV cooking show Mat, selling books

to the heat, and the food literally burning. The solution, it

and gaining traction across the country.

transpired, was to use dampened juniper branches to control

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Ekstedt at The Yard’s menu features classic dishes from the chef’s repertoire

“If you go along the coast from Denmark all the way up to Norway there are so many different ways of smoking; every village and every family has their own peculiar way to smoke food.”

the temperature. Learning and adjusting every step of

Oriental Hyde Park, I did not even entertain the idea of

the way, the vision began to come together.

a hotel restaurant, but Blumenthal really changed the

This analogue cooking concept, which combines elements of wood, fire, smoke and cast-iron tools,

perspective,” he elaborates. “Now everyone is doing hotel restaurants and hoteliers really see the value.”

earned Ekstedt’s eponymous Stockholm restaurant

Ekstedt at The Yard opened in September 2021. Here,

a Michelin star in 2013. One of very few restaurants

where the equipment differs slightly, a special system

in the Michelin Guide to not use any electricity, the

of cleaning the smoke has been configured into the

rusticity of his method has attracted food lovers and

build. Ekstedt serves either a three- or seven-course

critics from all over the world. A glowing review by

dinner menu, bringing some of the best dishes from

A.A. Gill, who understood the restaurant’s premise

his repertoire over the years together in one setting.

and goal, paved the way for the venue’s global success,

Guests can expect signatures such as oyster flambadou

placing it alongside Noma and Fäviken.

with smoked apple and beurre blanc nasturtium,

Wood – that quintessential Nordic material – is

ember-baked leek with charcoal cream, vendace roe

the centrepiece of the Ekstedt kitchen. The team

and smoked deer and cep soufflé to finish. “There are

exclusively uses birch for the cooking due to the

great products and producers here in the UK, which

consistency of the heat it produces. The chef stresses

actually surprised me,” he says. “The game here is

that there is a very specific distinction between cooking

fantastic and the vegetable season is longer than in

with fire and cooking over fire. “We use embers in a

Sweden, so I can prolong that on my menus.”

different way – we use them to cook on and primarily

Guests can opt for either a wine or kombucha pairing

to bring flavour,” he explains, adding that smoke is

– the latter driven by recent changes in consumer

the most versatile and exciting of the elements. “It is

behaviour. “The shift in Sweden has been massive in

not standardised, so we can really experiment. If you

the last five years; young people do not drink anymore,

go along the coast from Denmark all the way up to

so we have had to find alternatives for the pairing,”

Norway there are so many different ways of smoking;

explains the chef. Staff woes are also haunting the chef

every village and every family has their own peculiar

as workplace dynamics have shifted as a result of the

way to smoke food.”

pandemic and, of course, Brexit.

Transporting the ancient chimney method to central

The question of what’s next inevitably comes up

London has been an exciting venture for the team. The

when talking with a chef of Ekstedt’s calibre. So

capital, where Ekstedt spent time in his childhood, had

much has already been achieved, what else is there to

long been on his mind, although finding a site was

conquer? For the skateboarding Swede, it is returning

probably harder than setting up the fire kitchen itself.

to his roots; his childhood encounters with the

Perhaps surprisingly, the chef was looking for a

indigenous Sami culture, whose traditions and food

hotel venue. “Before Dinner by Heston at Mandarin

heritage he is keen to preserve. He grew up in Järpen in

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SERVICE

“We use embers in a different way – we use them to cook on and primarily to bring flavour.”

the North of Sweden, and Sami culture formed a

indigenous people’s whole existence relies on

considerable part of his upbringing. “I was raised

the animals – herding them and killing them

in a half-Sami, half-Swedish village,” he says.

with dignity. Wild nature would be dominated

“Now, as we become more aware of the impact

by monotone foresting if it was not for hunting.

that indigenous people of Scandinavia and the

Meat, game, ecology and biodiversity; eating

world have on the environment, more attention

animals is part of that system.”

should be directed to this. It is something I’m

By focusing on preserving the entire ecosystem

interested in from a philanthropic point of view,

that stems from his roots and culture, Ekstedt is

and culturally, it is easy for me to talk about it.

taking a different stance on the plant-exclusive

I am often surprised by how little people know

approach to restaurant cooking that many of

about it.”

the world’s top chefs have chosen to pursue in

Known for reindeer herding, traditional duodji handicrafts and oneness with nature, this

Ekstedt’s focus is on reviving centuries-old fire cooking techniques from Scandinavia

024

recent months. “It is really important that we educate people on this,” he underlines.

indigenous culture is present across northern

As Ekstedt digs deeper into Sami methods

Norway, Sweden, Finland and Russia. In summer

and techniques of cooking, preserving,

2021, Ekstedt returned to the Norwegian border

reducing waste, and living harmoniously with

with his eldest son for a six-day adventure of

nature, it will be exciting to watch both his

hiking, cooking and storytelling. “It was very

flagship in Stockholm and his new London

personal to me,” he recounts.

venue evolve. What’s certain is that he’ll keep

“I cannot see how stopping serving game can be good for the environment,” he adds. “The

the fires burning.

Creating Connections Founder and CEO of LDV Hospitality John Meadow thrives on bringing diners together in culinary hotspots serving up a taste of la dolce vita.

Words: Lauren Jade Hill • Portrait Photography: © Briana Balducci

J

ohn Meadow’s affinity for hospitality started

moment to really run with and build the Scarpetta brand,”

early. “As a child I was a hopeless romantic,”

he enthuses.

he says, as we sit down at his restuarant Sette

LDV Hospitality now encompasses a steadily-growing

by Scarpetta, situated in London’s Bulgari Hotel.

collection of restaurants and bars, with Scarpetta-branded

“Age six, I told my mother at Easter brunch that

restaurants located across the US and in London. The first

my dream was to own The Plaza. My first ever

Scarpetta celebrated its 10th anniversary in 2018 by relocating

ambition was this very realm.”

After studying at the Cornell University School of Hotel

James Hotel in New York City’s NoMad District.

Administration, Meadow did in fact enter the hospitality

As well as Sette, there are Scarpetta outposts at Gurney’s

world via The Plaza, working at the hotel initially as manager

Resort in the Hamptons, The Fontainebleau Miami Beach and

of the Oak Room and then as Beverage Director. But his

The Cosmopolitan Hotel in Las Vegas. The LDV Hospitality

entrepreneurial impulse soon took over. “In 2004, at the age

portfolio also comprises American Cut, Dolce Italian, The

of 24, I opened my first bar,” he says. “It was simple, with

Regent Cocktail Club, The Beach Club, The Seville and Nolita

a roof deck, one of the first roof-deck bars in New York. To

Social – an intimate lounge and cocktail bar tucked beneath

this day it’s one of the best businesses I’ve ever been a part

Sette that opened in 2019.

of, but I wanted more.”

Yet, despite his success, Meadow didn’t set out to

Meadow launched his next project, his debut restaurant, in

establish an entire hospitality brand. “Initially, it was

New York’s Meatpacking District, but without the success of

just about creating,” he says. “My grandfather was the

his first venture. “I went from this wonderful start to failing

patriarch of our family and I always looked up to him. He

miserably,” he admits. “I was 27-years-old and broke, so I

was an architect, so the idea of creating public spaces was

said ‘I’m going to do one more restaurant and this will be my

something that appealed to me from a young age. To me,

career, but if that fails, I’ll go and get a real job’. That’s when

restaurants represent a forum for socialising, centred around

I opened the first Scarpetta back in 2008. We were nominated

this joyous communal indulgence of food and drink. Human

by the James Beard Foundation for best restaurant in the

congregation, people coming together to connect; this was

country after opening and got a three-star review in The

the passion that brought me into it.”

New York Times.”

This restaurant’s success marked the beginning of the thriving business Meadow runs today. “It was our ‘aha’

026

from its original site in the Meatpacking District to The

To this day, this philosophy guides each of Meadow’s restaurants, with his hospitality group LDV taking its name from ‘la dolce vita’, meaning ‘the good life’ in Italian.

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“To me, restaurants represent a forum for socialising, centred around this joyous communal indulgence of food and drink.”

Sette by Scarpetta focuses on indulgent Italian dishes, with small, shareable plates borrowed from the brand new Scarpetta Mercato concept

028

“I want to serve food that pulls on the heart

we were going and have that foundation to go

strings and makes you want to eat more,”

forward with, drawing on the optimism within

Meadows says. Nothing encapsulates this vision

the team.”

more than the Italian word ‘scarpetta’, which

Indulgent Italian dishes here span antipasti

refers to the act of taking a piece of bread to

such as creamy polenta with truffled mushroom

make scarpetta (meaning ‘a little shoe’) to

and pasta plates like Scarpetta spaghetti with

scoop up every last morsel on the plate.

san Marzano tomato and basil. Meat and fish

“That’s what we want to give, and that

dishes include black cod with tomatoes and

sensibility, whether it’s American Cut, Dolce

caramelised fennel, rounded off with desserts

Italian or Scarpetta, stays consistent in all our

such as crème fraiche panna cotta.

restaurants,” says Meadow. “I have no interest

Some of the small plates on the menu are also

in avant-garde theatrics. It’s not that I don’t

highlighted at the group’s first-ever burrata

want Instagram followers – I do, of course. It’s

bar, a six-month Scarpetta Mercato restaurant

just that we stay very classic Italian and put

concept, which launched last October at Dubai

forth the human passion, so people connect

Expo 2020. “Scarpetta Mercato is really focused

with that and want to come back.”

on the shareable components of our menu,

Sette debuted in London in 2019, and

allowing guests to come in all day long,”

pandemic-related lockdowns hit shortly after.

Meadow says. “It’s funky, eclectic, accessible

The venue relaunched for a fresh start last

and casual but still with that same quality.”

September, with Nolita Social following suit

Several more yet-to-be-announced openings

in October. “We’re not reinventing anything

are also on the horizon. “We have an interesting

because we were never fully born,” explains

project in Miami where we’re creating a

Meadow. “The point now is to get back to where

members’ club with five different restaurants,”

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© Lateef Photography

he reveals. “That will open in 2023 and we’ll also be

place and connect in some way, shape or form,” he

announcing some more international openings.”

enthuses. “For me as a New Yorker, one of the things

As the business grows, the vision behind it has also

that’s so appealing about London is that mixture of

evolved.“The shift I’ve experienced is in what drives

international people coming together and you really

me most,” Meadow says. “It used to be in the creation

feel that in a hotel like Bulgari.”

of environments. While that’s still what we do, I now

He continues: “Every hotel we’re in, we have

get real passion from the alignment within our team

multiple outlets under one roof, too. People who come

of people having this collective goal.”

for dinner at Sette by Scarpetta in London can then

He adds: “It’s all interconnected, it’s just that the

go downstairs to Nolita Social for a nightcap. We can

lens has shifted slightly. More than creating new

really curate the overall guest experience. We have all

restaurants, I want us to grow as a group of people.

these additional opportunities to create and connect

Through the pandemic, the most significant aspect of

with people in a hotel setting.”

clarity for me was that I’m fortunate to have all these

Where does Meadow see the group going next?

wonderful people around me who believe in this dream

“My greatest ambition, and I’m now very grateful

for a collective us and still want to be a part of the

to be able to live it, has long been to open Scarpetta

sector through all the chaos.”

internationally in different communities,” he says.

LDV Hospitality’s collection now involves a number of prominent hotel partnerships, such as Bulgari Hotel

Sette by Scarpetta’s plush interiors reflect LDV Hospitality’s passion for creating spaces for joyous, convivial socialising

030

“We have a whole slew of international openings coming up and that’s exciting.”

London, circling back to Meadow’s earliest inspiration:

He adds: “What’s fun for me is how the company

an appreciation for the hotel environment.“Hotels

has evolved. I’m focusing on the fact people now want

are this wonderful public setting where people from

real experiences, they want authenticity. Now more

all over the world and locals can walk into the same

than ever, that’s what it’s all about.”

COMING SOON...

S E E Y O U AT

Ambiente, Frankfur t H ALL 6.0, B OOT H B 8 0

STARTER

The Red Room The Connaught LONDON

Words: Jenna Campbell Photography: © James McDonald

IN A BITE Operator: Maybourne Hotel Group Interior Design: Bryan O’Sullivan Bar Manager Oscar Angeloni Director of Mixology: Agostino Perrone Director of Wine: Daniel Manetti www.the-connaught.co.uk

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A

secluded hideaway accessed through

include Composition #8 by California-based

a velvet-curtained doorway, The Red

photographer Trina McKillen, and Jenny

Room is The Connaught’s first new bar

Holzer’s Benghazi, a graphite and watercolour

concept in over decade, with its moniker aptly

modification of previously-censored US

describing what lies within.

government documents in a brilliant shade of

Designed by Bryan O’Sullivan – who was

red. Dominating one wall, Scarlet Mist is an

also behind the recent refurbishment of The

oil painting by Ti-a Thuy Nguyen, which was

Berkeley Bar & Terrace and The Painter’s Room

purchased at the Red Auction in Miami, all

at Claridge’s – the interiors evoke the feel of

proceeds of which go to fighting AIDS in Africa.

a collector’s living room with an eclectic mix

And hanging over the fireplace is I Am Rouge, a

of furniture, antique pendant lighting and a

chance-find in watercolour, gouache and pencil

collection of small ceramics and objects d’art

by celebrated French-American artist Louise

that will continuously evolve.

Bourgeois.

A palette of soft creams, blush pinks and pearl

At the heart of the beverage programme is an

blues sets the scene, while focal points include

impressive wine list curated by Director of Wine

a fireplace in red-veined Italian marble and a

Daniel Manetti from the hotel’s legendary cellar,

dazzling pink onyx bar complete with jewel-like

which features over 3,000 different labels and

moulded lamps. There’s also a cocooning snug

30,000 bottles. Rare vintages and first growths

in ombré scarlet affording a sense of privacy.

are served by the glass from a custom-made

Taking centre stage however is the

marble trolley, plus there’s a capsule collection

collection of red-hued works by four female

of cocktails devised by Director of Mixology

visionaries. Curated by Paddy McKillen, co-

Agostino Perrone, each inspired by the bar’s

owner of Maybourne Hotel Group, the pieces

red and white wine selection.

The Magnetic Dome

Magical Food Presentations

Dome Plate Cover & Tiered Stand with Leather Handle & Neodymium Magnet

MyGlassStudio

www.MyGlassStudio.com

STARTER

The LaLee The Cadogan LONDON

Words: Matt Turner Photography: © Thomas Alexander

IN A BITE Owner: Cadogan Estates Operator: Belmond Interior Design: Russell Sage Studio F&B Consultant: Gorgeous Group Art Consultant: Artefact Main Contractor: Beck Executive Chef: Chris Hill F&B Manager: Domenico Pizzo Head Bartender: Andrea Taiuti Head Sommelier: Leonardo Barlondi www.thelalee.co.uk

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C

helsea institution The Cadogan, now

Sole are all artfully assembled at the table in the

operated as a Belmond hotel, has

traditional manner with added theatrical élan.

long been associated with London’s

Similarly each of the 15 signature cocktails

theatreland, most famously in John Betjeman’s

takes influence from a European city frequented

poem ‘The Arrest of Oscar Wilde at the Cadogan

by Langtry and her bohemian friends, with

Hotel’. So it’s entirely appropriate that dramatic

a highlight being the Mimosa al Garibaldi,

tableside service is at the heart of its new

a floral combination of Italy’s most iconic

restaurant The LaLee, which takes both its

drinks blending prosecco, Campari and Italicus

name and inspiration from Chelsea socialite

Rosolio di Bergamotto. The wine list meanwhile

and actress Lillie Langtry. And her spirit still

includes an iconic Gevrey-Chambertin – one of

pervades the glamorous Art Deco interiors of

only nine Grand Crus of its kind in Burgundy –

this latest addition to the hotel, comprising an

and a single vineyard Barolo from Piedmonte.

all-day street-facing café and gilded dining

There’s also a bespoke English sparkling wine

room with plush leather seating, intricately

created exclusively for the hotel by Sussex-

designed cornicing and floral motifs.

based Rathfinny Wine Estate.

Executive Chef Chris Hill has taken his cue

“Lillie Langtry would entertain the brightest

for the menu from Langtry’s European travels.

stars of society, including the Prince of Wales,

The roll call of classic dishes traverses the

at 21 Pont Street – her elegant townhouse that

continent, from the Lobster Bisque of France’s

became part of The Cadogan,” says Xavier

West coast via Parisian bistro favourites such

Lablaude, General Manager. “Now, The LaLee

as Steak Frites and Croque Monsieur, to Italian

brings Langtry’s spirit back to life, paying

highlights such as Aubergine Parmigiana and

homage to the cuisine she adored during her

Tiramisu. Beef Tartare, Caesar Salad and Dover

epic travels.”

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Discover our DUKE cutlery and many other high-grade AMEFA designs in our International Food Service Catalogue 2020/2021.

YEA A N NIVE

Standnummer: 3.1 F11

STARTER

STK Steakhouse The Westminster LONDON

Words: Eleanor Howard Photography: © Matthew Shaw

IN A BITE Operator: Hilton Worldwide (hotel), The One Group (F&B) Tableware: Revol www.stksteakhouse.com

036

H

aving undergone a multi-million pound

900g Black Angus Tomahawk. To elevate the

renovation, The Westminster – a former

meat further, diners can choose from indulgent

DoubleTree – has joined Hilton’s Curio

toppings such as king crab oscar, shaved black

Collection and unveiled a new F&B line-up.

truffle or grilled prawns, as well as a variety

First to make its debut was STK, the modern

of sauces and butters. There’s also a raw bar

steakhouse brand from The One Group, which

serving oysters, ceviche and a stand-out

combines a fine-dining experience with a chic

shellfish platter, along with American favourites

lounge setting. With outposts in Las Vegas, Doha

including braised beef short rib, mac-and-

and Ibiza, the venue marks the US stalwart’s

cheese, and triple-cooked chips topped with

second London opening, continuing the high-

bacon jalapeño fry sauce.

energy ambience of its sister restaurant on The

The comprehensive drinks programme

Strand. In Westminster, the extended space now

includes both US and locally-brewed beers,

incorporates a bar area with a dynamic neon

as well as signature cocktails such as the STK

lighting programme, while the dining space is

Martini – a popular serve of Russian Standard

made up of semi-circular booths set beneath

Vodka, orange sanguine, passion fruit and

delicate cherry blossom trees. Unique to the

orange bitter – or the STK Mule, a fine balance

Westminster site is a private bowling alley that

of vodka, yellow Chartreuse liqueur, lime juice

guests can book pre- or post-dinner.

and ginger beer.

For its culinary offering, STK specialises in

Rounding out The Westminster’s dining

classic, contemporary American cuisine with a

programme is Bao Yum – a whimsical twist

twist. The wide selection of steaks takes top

on the urban chic Asian street food classic –

billing, and amongst the star attractions are

which also comes courtesy of The One Group

the 300g Wagyu Picanha and a monumental

and effectively cements the duo’s partnership.

A chef’s perspective: Scottish seafood Chef Paul Hallett from the Fairmont Group Asia talks about his passion for cooking with seafood - and why seafood from Scotland is always his first choice.

W

hen did you first taste seafood from Scotland?

That would have been more than 20 years ago, in one of the first London restaurants where I worked. It was - memorably langoustines.

What is your favourite species of Scottish seafood?

I have many but if I had to pick a favourite, it would be scallops.

Scallops are succulent, with a slightly sweet flavor. They are not overly fishy and can taste amazingly light and rich at the same time.

Why do you love cooking with Scottish scallops?

They are incredibly versatile, with a delicate, sweet flavour and a great texture.

How do you source Scottish seafood for your clientele to enjoy?

As I would with all my other products – it is the quality of the ingredients first and foremost, and then the relationship and trust that we’ve built with our suppliers over time. Scotland has a great reputation for seafood.

enquiries@seafoodscotland.org www.seafoodfromscotland.org @SeafoodfromScot @seafoodfromscotland

STARTER

Hakkasan Mandarin Oriental BODRUM

Words: Shanna McGoldrick

H

akkasan, the restaurant credited with

That isn’t to say Hakkasan’s signature

putting Cantonese haute cuisine on

aesthetic has been diluted. From the Calacatta

the map in the UK, is known almost as

marble welcome desk with outsized logo

much for its signature slick interiors as it is for

backdrop, to the backlit blue glass bar that

its food. But for the brand’s tenth opening, it

features a brass trim shaped into a trademark

pushed the boat out even further than usual.

Hakkasan

design

accents

Bodrum is the chain’s first fully open-air venue.

above the bar is a series of Chinese-inspired

The restaurant, which is set within Mandarin

contemporary pendants, affixed to the overhead

Oriental Bodrum on Turkey’s southwest coast,

wooden pergola, with each beam culminating

made its debut in June 2021 and is one of two

in a brass Hakkasan logo. Subdivider screens

new Hakkasan openings in the region, with an

bearing the same symbol are dotted throughout

Istanbul outpost also in the pipeline.

the space – many of them constructed from

of the sea, the restauraunt’s décor carries a

000

the

unmistakably belong to the brand. Hanging

As befits a space offering sweeping views

IN A BITE Operator: Mandarin Oriental Hotel Group, Hakkasan Group Interior Design: Campbell House Chef: Sky Wong Kum Choy Glassware: Nude, John Jenkins www.hakkasan.com

pattern,

Overlooking the Aegean Sea, Hakkasan

timber, but some from rope, in another nod to the coastal location.

nautical touch. Global interior design firm

Executive Chef Sky Wong Kum Choy’s menu

Campbell House employed chic timber decking,

includes plenty of the signature Hakkasan items

maritime fabrics and roping detail to make for

that have won the chain such acclaim over the

charming reference to gulets – the traditional

last decade. Popular items include crispy duck

sailing boats that bob in the water beyond. The

salad, crispy skin salt and pepper pumpkin tofu

seating upholstery and soft furnishings are

and smoked beef ribs, while there is also an

also inspired by Turkey’s rich textile heritage,

emphasis on sharing plates such as black pepper

anchoring the eatery to its environment.

beef puffs.

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FROM THE MAKERS OF THE ORIGINAL SWISS ARMY KNIFE™ ESTABLISHED 1884

STARTER

Garden House Graduate CAMBRIDGE

Words: Jenna Campbell

IN A BITE Owner: AJ Capital Partners Operator: Schulte Hospitality Group (hotel), White Rabbit Projects (F&B) Architecture: SHH Interior Design: Graduate Hotels in-house Executive Chef: Adam Wood F&B Manager: Natascha Laksono Bar Manager: Ben Lees www.gardenhousecambridge.co.uk

040

L

ocated on the banks of the River Cam

of forest green alongside floral prints, while the

within walking distance of Cambridge’s

bar takes on a more intimate ambiance thanks

famous colleges, Garden House is a new

to a leafy mural overhead.

waterside restaurant from chef Adam Wood,

The cuisine is driven by the seasons and

focusing on open-flame cooking and seasonal

celebrates the best of East Anglian and British

East Anglian produce.

produce cooked over fire. Drawing on the

Set within Graduate Cambridge – the first

rich agricultural history of the area, there’s a

European outpost for US-based Graduate Hotels

focus on hyper-seasonal ingredients sourced

– the venue honours the original Garden House

from local farmers and gamekeepers; fruit

Hotel that stood on the same site for much of the

and vegetables come from nearby Flourish

20th century. It now incorporates a restaurant,

Produce for example, while meat is provided

bar and café with flexible gathering areas and

by Huntsham Court – a specialist in traditional

an al fresco terrace, all developed and operated

breeds and high welfare farming. The evolving

in partnership with White Rabbit Projects,

menu features dishes such as raw longhorn beef

the group behind UK dining hotspots such as

with soured cream, salted blackcurrants and

Kricket, Lina Stores and Island Poké.

coriander alongside grilled Norfolk quail with

At Garden House, interiors are the work of

pickled cherry and chicory.

Graduate Hotels’ in-house design studio, and

The drinks programme also takes inspiration

take inspiration from the pastoral English

from local nature and history, with cocktails

countryside with colour palettes, patterns and

– such as River Cam Fix – mixed using

textures reflecting the surrounding landscape.

homemade cordials. Partnerships with the likes

The restaurant pairs natural materials such as

of Cambridge Distillery will also see location-

timber and stone with upholstery in rich shades

specific events hosted onsite.

STARTER

The Hux Hotel LONDON

Words: Matt Turner Photography: Courtesy of The Hux Hotel

T

he entrance to The Hux Hotel may

den, live music venue and London bolthole. By

be discreet – tucked away behind an

day, it serves as a cosy spot for coffee or brunch,

inconspicuous black door between a

and by night, the spaces really come alive. The

hair salon and an Italian chain restaurant on

tiny reception desk converts to a bar counter,

Kensington High Street – yet once inside, the

while the piano – impromptu jazz performances

decor is anything but.

are a regular occurrence – doubles as a perch for

Up the steps to the cocktail lounge-cum-

In the bar, the concise nine-drink cocktail

reveals itself in a dramatic riot of vibrant

menu has been inspired by taxidermy as much

colour, accompanied by a curated collection

as mixology. The hotel’s menagerie of resident

of provocative artwork and stuffed animals.

animals is a veritable Noah’s Ark, with peacocks,

Mustard and aubergine-hued upholstery pops

monkeys and a towering giraffe watching down

against the deep blue walls and atmospheric

from staircases and darkened corners with

lighting, while extensive indoor foliage

beady their eyes. A pair of canoodling penguins

enhances the tropical aesthetic.

at the end of the bar have influenced the Pingu

Owner Ben Patrick says he aimed to create

& Flipper Nest, made with vanilla vodka,

an entirely different experience to any

frangelico, Chartreuse and white cacao liqueur,

other property in the capital, and that the

while the Pigelou Pipe Show is smoky, rich in

accommodation is almost secondary. “People

rum and infused with absinthe.

come here for an experience – the music,

Art plays a central role too. At the top of the

the artwork, the bar,” he quips. “If they stay

staircase, a graphic work proclaims in bold neon

overnight, it’s a bonus.”

type against a London streetmap background,

The hotel is equal parts late-night drinking

042

more ornithological statuary.

lobby, this 24-key, four-suite boutique hotel

‘It’s nice here innit’. And who are we to argue?

www.pordamsa.com @pordamsadesignforchefs

Nordelaia PIEDMONT Respecting tradition while pushing boundaries, the experimental menu at Nordelaia pairs seafood and vegetables with meat-based sauces.

Words: Emma Love • Photography: © Riccardo Gasperoni

P

iedmont in northwest Italy is renowned,

fingers. “L’Orto was a risky move because we’re

both for its autumn truffles and as one of

in Piedmont, which has a strong meat-based

the country’s great winegrowing regions.

food culture,” Pearce continues. “The owners

It’s also where the Slow Food movement –

originally wanted a vegetarian restaurant but

which aims to promote local gastronomic

that might not have gone down too well with

traditions and a leisurely pace of life – first

the locals.”

began in the 1980s. Which perhaps explains why

Instead, he and Consultant Chef Andrea

many of the long-established restaurants here

Ribaldone, who has held several Michelin-

veer towards the classic, with similar meat-

stars throughout his career, decided to make

focused dishes often appearing on the menus.

the most of the hotel’s proximity to the sea

Nordelaia, a 12-room hotel recently opened just

by incorporating fish. That’s not to say that

outside the hilltop village of Cremolino in the

guests won’t find meat flavours on L’Orto’s

Monferrat countryside, is offering something

four tasting menus, which include a six-course

quite different.

Walk in the Garden vegetable-focused option

It has two restaurants: the casual Bistro and

and a 10-course chef’s menu. “We love cooking

L’Orto, a destination fine-dining experience

meat so we treat vegetables in the same way

centred around seasonal vegetables and

with heavy meat-based sauces,” says Pearce.

seafood. “The Bistro serves traditional classics

One particularly memorable dish for instance,

that are a little lighter,” explains British Head

is cabbage cooked on a barbecue, served with

Chef Charles Pearce of dishes such as vitello

a chicken stock-based jus and dusted with

tonnato (cold sliced veal with a creamy tuna

powder made from the fermented outer leaves,

mayonnaise-like sauce), beef-filled agnolotti

the latter touch being part of his drive to become

pasta and heavenly tiramisu, made with Krumiri

100% zero-waste.

biscuits rather than the usual Savoiardi sponge

044

As you would expect, all the produce is

MAIN COURSE

045

At L’Orto, the look is almost Scandi-Japanese with clean lines, bespoke blonde wood display cabinets and blush pink metro tiles on the walls of the open kitchen

046

sourced nearby – which is where Ribaldone

vaults once used to store wine and echo the

comes in. “Andrea is from the area so he showed

shape of the casements in the spa. “We took

me the way by putting me in touch with local

the arches as a recurring theme, enlarging them

producers and artisans, and coaching me on

and placing them on the front of the building,”

the typical ingredients used,” says Pearce, who

explains Rose Murray, founder of These White

has been working as a chef in Italy for eight

Walls, who has restaurant form with her design

years. Suppliers include cheesemonger Marco

for Hide in London’s Mayfair. “With the light

Bernini in Alessandria, farmers in Castellazzo

coming in across every level and the views, we

Bormida and a fish merchant in Liguria. The

want guests to feel like they are sitting in the

sourdough for L’Orto is made in-house (the

picture postcard.”

six-strong chef team, all under 30, work

The surrounding five hectares were planted

between both restaurants) but for the Bistro,

with Pinot Noir, Dolcetto and Barbera vines

it’s made by prisoners in Alessandria, another

by the previous owners, from which the hotel

idea of Ribaldone’s that engages with a social

is already producing its own wine with the

community project.

help of respected enologist Dr Donato Lanati,

While the majority of the bedrooms, a living

and there’s a kitchen garden behind the main

room-style space and spa are located in an

swimming pool. This landscape, says Murray,

800-year-old farmhouse sensitively redesigned

was the inspiration behind the restaurant

by London-based interiors studio These White

interiors. “Each level relates to a different layer

Walls, the two restaurants are set in an adjacent

of the garden, so the ground floor Bistro feels

newbuild designed by local architects Tunesi

earthy and rooted with a palette of clay-like

Studio Genova. Arched windows the height of

reds and blackened greens.” At one end there’s

the three-storey building are inspired by the

an aquamarine marble bar with decorative floor

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048

tiles from Marazzi; at the other, dried flower

list is also deliberately unexpected. “At the

arrangements hang from the ceiling above black

beginning when I was asked to create the wine

tables with brass-tipped legs by Savi, a sage

list, I looked at producers in Langhe where

velvet sofa and dark wood chairs with burnt

there is a lot of Barolo and Barbaresco – the

orange seats, both made by local artisans.

names that I know,” recalls restaurant manager

Upstairs in L’Orto, the look is almost Scandi-

Francesco Trombelli. “Then, when I started

Japanese with clean lines, bespoke blonde

looking in the immediate area, I discovered a

wood display cabinets and blush pink metro

notable movement of biodynamic wine around

tiles on the walls of the open kitchen. “This

Ovada so we decided to include more of what is

space is more twinkly to represent looking out

made in this territory. The idea is to showcase

at budding flowers and fluttering insects,”

small producers; that’s why we write the

confirms Murray. “It’s not a traditional menu,

number of bottles produced next to each entry.”

there’s experimentation with the food and we

The list is concise – currently 120 bins, 75% of

aimed to reflect that in the contemporary feel

which are from Piedmont while the remainder,

of the interiors.” White tables and chairs with

mainly whites, are from Italy and France – and

blush pink seats are from contract furniture

alters depending on the menus.

supplier UHS, the glass globe ceiling lights are

Both restaurants have been designed to offer

from Interia Light and leaf-shaped porcelain

something out of the ordinary that draws in not

plates are sourced from French ceramic

just guests staying at the hotel but locals too.

manufacturer Jacques Pergay – all adding to

“The reaction has been really good,” concludes

the delicate, airy feel.

Pearce. “As soon as people get into the menus at

It’s not just the interiors that echo the

L’Orto they say that they don’t even think about

innovative approach in the kitchen: the wine

the meat.” Which of course is exactly the idea.

IN A BITE Architecture: Tunesi Studio Genova Interior Design: These White Walls F&B Consultant: Andrea Ribaldone Head Chef: Charles Pearce F&B Manager: Francesco Trombelli Head Sommelier: Fabio Formica www.nordelaia.com

SPOTLIGHT ON FOOD

Discover the Authentic Mixology Cart by La Tavola.

With Shock Freezer.

Made in Italy

www.la-tavola.it

Four Seasons Hotel at Marunouchi TOKYO Tokyo’s new dining destination showcases technique-driven French cuisine from chef Daniel Calvert within an interior setting by André Fu. Words: Heleri Rande Photography: Courtesy of Four Seaons Hotels & Resorts

I

f someone asks you to come and cook in Tokyo, you don’t say no,” remarks chef Daniel Calvert, who heads up the recently opened French fine-dining restaurant Sézanne and

its casual bistro cousin Maison Marunouchi at Four Seasons Hotel Tokyo. Designed by André Fu, the 57-key property offers a personalised and intimate experience throughout, a philosophy that extends to the dining concepts. “Our guests can expect extraordinary drinks and dining, delivered in a wonderfully warm and inviting ambience,” says General Manager Charles Fisher.

Chef Calvert is no stranger to creating high-end dining experiences, having worked at some of the best kitchens in the world – The Ivy and Pied à Terre in London, Per Se in New York, Epicure at Le Bristol in Paris and most recently, Belon in Hong Kong, which reached number four on Asia’s 50 Best Restaurants list under his direction. Being the youngest sous chef at Michelin-starred Per Se – Thomas Keller’s New York outpost – taught Calvert how to run a restaurant and about plating and aesthetics, while his years at Le Bristol allowed him to hone French cooking techniques and instilled in him a deeper love of local produce. These experiences came together at Belon in Hong Kong and underpin the cooking at both Sézanne and Maison Marunouchi in Tokyo.

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051

Combining French cuisine with Japanese ingredients, dishes at Sézanne include white asparagus soup with shiro ebi and Piedmont hazelnuts and saba with hamaguri

“Food in France is a religion and that is akin

dining venue. Our idea is to engage the senses,

to the Japanese way of life,” explains Calvert.

thus allowing Daniel’s layered yet pure cuisine

“Seasonality, especially celebrating the micro

to take centre stage,” explains Fu. “For the

seasons and showcasing produce that might

private dining room, I designed it to overlook

only last a week, is very much part of the

a satellite kitchen, which hosts an interactive

culture here in Japan. I have to think a year in

Chef’s Table. This offers diners an intriguing

advance about my menus to make the most of

window into the culinary world of Chef Daniel

the produce that has such short seasonality.”

and permits a strong visual connection with the

Some produce, he finds, is of better quality in

052

cookery process from the dining room itself.”

Europe, such as asparagus and turbot, but other

Partially overlooking the bustling Tokyo

ingredients, like venison from Hokkaido, get his

Station from the corner of the seventh floor, the

stamp of approval. “I always wanted to cook

interiors of Sézanne are a perfect juxtaposition

in a minimalistic way, to give a personalised

to the bustling Asian metropolis. Calming

experience to every single table – for that I need

pastel tones accompany soft curving furniture,

both the best ingredients and the environment

glass and bronze pendant lighting and touches

to do so,” says Calvert, describing how the set-

of Japanese minimalism in various details,

up at Four Seasons is just right for the kind of

the André Fu Living carpet being the most

cooking he has always dreamt of.

prominent. Deriving its name from a small

Creating the perfect backdrop for such a

village in the Champagne region of France,

highly personalised experience was a task André

where Chef Calvert’s grandparents had their

Fu welcomed with enthusiasm. “There has been

summer home, restaurant Sézanne beautifully

a high level of candid dialogue and creative

depicts the effervescent colours of its namesake.

exchange in the process of realising this elegant

On the menu guests can expect haute French

MAIN COURSE

cuisine with Japanese ingredients, though

wanted them to come and enjoy our hospitality

Calvert points out that it’s not a fusion menu.

– this is what Maison does,” explains Calvert.

“I will not localise the way I cook – that is my

The drinks list is French-inspired in both

mantra. I will make my sourdough and I will not

restaurants with champagnes taking centre

start doing yakitori as it makes no sense,” he

stage. “We open a lot of bottles by the glass;

explains. Some of the dishes that have already

one day you might sit down and have a Veuve

started to gain classic status include the chef’s

Clicquot 1990, the next day it might be Krug

take on drunken chicken, that is marinated for

1988,” remarks Calvert. “One of our highlights

a week in yellow wine from the Jura mountains

is the Christofle champagne trolley that displays

in France, and Shiranuka venison with Akita

a changing collection every day.”

blackcurrant sauce.

diners and be part of their special occasions.

highly-coveted 42 seats at Sézanne, bistro-

“Menus have become so chef-focused that we

bar Maison Marunouchi also delivers the

often forget about the guest – this is not me,”

tastiest of French dishes. Interiors carry more

concludes Calvert. “With this restaurant, I really

vibrant colours of forest green and tangerine

wanted to focus on the guest experience.”

orange, while the menu offers up classics such

With a strong team and clear vision, there’s no

as croque madame, jambon beurre, a savoury

doubt his dream will be realised and welcomed

mille-feuille pastry filled with ham, and steak

with warmth and excitement by an audience

frites. “I wanted to create a restaurant to service

yearning for personalised hospitality.

the hotel. I could have made Sézanne bigger, but that made no sense. I did not want people to come to Four Seasons and pay a fortune, I

054

For many chefs, it is a dream to get to know

For those who are not able to get one of the

IN A BITE Owner: Pacific Century Hotel Operator: Four Seasons Hotels & Resorts Architecture: Nikken Sekkei Interior Design: André Fu Head Chef: Daniel Calvert F&B Manager: Simone Macri Head Bartender: Koichi Urata Head Sommelier: Nobuhide Otsuka www.fourseasons.com

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Grual Lefay Resort & Spa DOLOMITES Guided by its Vital Gourmet culinary philosophy, Lefay brings ‘altimetric’ dining to the Dolomites.

Words: Jenna Campbell • Photography: © Nicolò Brunelli

R

ising from the foothills of Madonna di

themes of the resort – the finest equilibrium of

Campiglio, a ski village in the Italian

materials typical of mountain constructions.”

Dolomites, Lefay Resort & Spa is not the

Along with the 88 suites, 22 wellness

typical winter sports resort. There may be 150km

residences and a 5,000m 2 spa, the SLH-

of powdery slopes to traverse, but indoors, the

member resort has a comprehensive F&B offer

focus is on holistic wellbeing, achieved through

comprising two restaurants, a cocktail bar and

an all-encompassing spa programme and

a sky lounge. Dolomia Restaurant features

locally inspired cuisine.

floor-to-ceiling windows with views out to

Following in the footsteps of Lefay’s

the surrounding landscape and brings together

Lake Garda property, the second outpost is

traditional recipes and contemporary flavours,

designed by Italian architect Hugo Demetz

while Grual is the recently unveiled organic

and reimagines the traditional chalet aesthetic

offering. Named after the mountain behind the

through geometric forms that mirror the

resort, its interiors are inspired by an enchanted

mountainscape. Interiors are by Studio Apostoli

forest with a design highlight being the ceiling

and use local materials such as timber and

– a dramatic installation of leaves and branches

stone in a contemporary way, resulting in

that unfurl overhead, depicting the tree canopy

an elegant Italian style. “The hotel’s design

to create an immersive atmosphere.

takes inspiration from the local architecture

“Grual, Dolomia and the Lounge Bar reflect

and natural fabric of the Trentino area, with

Lefay’s concept of wellbeing and luxury,

inside and outside conceived to give a unique

combining aspects such as space, silence, nature

sense of place,” explains Alcide Leali, CEO of

and harmony with the surrounding territory of

Lefay Resorts & Residences. “Lefay wants to

the Dolomites,” reflects Leali. “The interior

provide a new form of luxury, characterised by

decoration mixes artisan expertise with Italian

Italian style and respect for the environment.

creativity, and furniture has been realised

Stone, wood and large windows are recurring

using materials of the area such as glass,

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wood, stone, high-quality leather and Italian wools; the design is part of the experience and supports a sense of warmth and elegance with a contemporary touch.”

Leading the brigade at the two restaurants, Executive Chef Matteo Maenza has been guided

by Lefay’s Vital Gourmet culinary philosophy, which highlights food’s importance for the soul rather than merely a means of sustenance.

The approach is that of a sustainable cuisine – encompassing everything from raw materials to company ethics – focusing the nutritional benefits of ingredients, many of which are sourced from the Trentino-Alto Adige region.

“The cuisine reflects the changing seasons and our obsession for sourcing high-quality products combined with creativity,” notes Maenza. “It is only by using local suppliers with organic agricultural production systems that we can experience the maximum of flavours. This is the starting point for our creativity process.”

At Grual, menus take an ‘altimetric’ approach to dining, with dishes divided into three

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categories: Valley Floor, Mountain Pasture and

source and finishing with the emotion with

High Mountain. “Guests can choose between

which we wish to inspire our guests.”

à la carte or two tasting menus – The Peak

For dessert, alongside a selection of local

with 12 different courses or The Path with

cheeses, sweet options such as thyme granita

eight courses,” explains Maenza. For each

with sorrel sorbet and Fernet Bio Walcher and

dish, the chef and his team have searched for

a walnut emulsion with chocolate mousse,

the best local produce, spending many months

blackberry compote and mountain pepper ice

researching ingredients and recipes to create

cream, are complemented by a range of herbal

dishes that celebrate the roots and personality

tea infusions from the woodland. Varieties

of the region’s food and wine. For an authentic

include Purity – made from Trentino apple,

taste of the Valley Floor, there’s mountain

verbena and fennel seeds – and Balance, a blend

eggs and Nostrano Stravecchio – a hard cow’s

of ginger, cinnamon and lavender flowers. For

milk cheese – while from the Alpine Pastures,

a nightcap, guests can choose from a wide

delicacies such as Alpine Char and Roe Deer

selection of cocktails and liqueurs at the lounge

come highly recommended. In addition, the à

bar, or relax amongst the peaks with a drink in

la carte menu features Arctic char gnocchi with

front of the fire at the Sky Lounge.

crayfish and yarrow; brown trout with fennel,

Taking its cues from the surrounding

celeriac and dandelion oil; and saddle of deer

landscape and integrating touches into every

with herbs, polenta taragna croquette and

aspect, from architecture and design through

clover. “Each recipe is based on the exaltation

to wellness and gastronomy, Lefay’s approach

not only of flavours, but also of their methods

is refreshing not only for its originality, but for

of agricultural production or breeding,” Maenza

its commitment to immersing guests in Italian

continues. “It is a long tale beginning at the

luxury and sustainable hospitality.

IN A BITE Operator: Lefay Resorts & Residences Architecture: Hugo Demetz Interior Design: Studio Apostoli Executive Chef: Matteo Maenza www.lefayresorts.com

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Fresh in the Garden Soneva Fushi MALDIVES At a treetop restaurant in the Maldives, Danish chef Mads Refslund is turning local produce into a fine-dining experience.

Words: Shanna McGoldrick Photography: Courtesy of Soneva Fushi

M

ads Refslund’s illustrious career has

vegetables and seafood indigenous to the

seen him serve up innovative, terroir-

region. The menu is evenly split between the

based cuisine everywhere from Armenia

elements of fire – with ingredients cooked over

to The Hamptons, but the acclaimed Danish chef

live flames to enhance their flavours – and ice,

and restaurateur has embraced a more tropical

which leaves them untouched by heat, allowing

climate for his new venture.

diners to enjoy them in their natural state.

Refslund – one of the original co-founders of the globally-revered Noma – recently

“Together, the two sides create harmony and balance,” Refslund explains.

began a 12-month residency at the luxury

Ice dishes include delicacies such as ceviche

Maldivian resort Soneva Fushi, where he has

of dry-aged fish with pomelo and young cashew

taken over the treetop restaurant Fresh in the

nuts, and sustainably-caught Maldivian tuna

Garden. The partnership has seen him adapt

tartare with salted plum and hibiscus. The fire

his signature ‘Fire and Ice’ culinary concept

category features garden egg with aromatic

for the lush environs of the Baa Atoll, working

herbs and black truffle, and charcoal-roasted

creatively with regional produce to conceive an

reef fish with orange and green mango. There

authentically refined menu that will evolve with

is also an emphasis on sharing dishes, with

the seasons.

options including smoked chicken with fig

“My philosophy is very much about using your backyard as your fridge,” says Refslund.

“When I get to a new place, I see what’s growing there and then create a menu.”

leaves and citrus, and whole fish roasted in coconut husk.

According to Refslund, the dishes can change on a daily basis: “The menu is alive, meaning

The pop-up, which will run through 2022,

that if the fish is not good on a particular day

celebrates nature’s purity and showcases

or the bananas are not ripe enough, we take

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The menu is evenly split between the two elements of fire and ice, with ‘fire’ dishes cooked over open flame, and ‘ice’ dishes untouched by heat

them off.” He continues: “Sometimes the coconuts are

introduce a new concept while keeping it interesting

amazing and they’ll be my favourite that day; the next

and, at the same time, continuing to innovate and

day the tuna will be great to eat raw, but tomorrow it

evolve the menu across the entire year.” It was also

might be a little mushy or have too much iodine, and

crucial to allow for the logistics of getting to the

we have to grill it instead, so the dishes are different

remote eatery, he adds, saying: “To make these efforts

every day.”

meaningful, it’s important for the pop-up time to be

The pared-back, open-air restaurant allows diners

long enough for our guests to have an opportunity to

the immersive experience of eating under the stars,

visit, especially given that Fresh in the Garden is one

surrounded by a variety of local birds and wildlife. The

of our guests’ favourite dining destinations, and is

venue also overlooks Soneva Fushi’s organic gardens,

usually almost fully booked every night.”

where many of the ingredients featured on the menu

The residnecy also taps into Soneva Fushi’s focus

are cultivated. The rest, for the most part, are sourced

on sustainability and wellness, complementing the

directly from nearby islands, with Refslund following

resort’s ‘slow life’ ethos, which extends to its culinary

a zero-carbon philosophy where possible. “I’m trying

offering and advocates for plant-based cuisine in

my best to be local – it’s difficult in the Maldives of

terms of health benefits and environmental advantage.

course, because everything is typically imported,” he

Resourcefulness and originality are at the heart of

says. But there are advantages to the location, too.

this collaboration. “Innovating and keeping things

Refslund adds: “They do have beautiful produce here;

interesting and fresh is important,” says Alphenaar.

beautiful coconuts, beautiful fish, beautiful herbs…

“This is even more relevant during these challenging

they’re all really nice things to eat.”

times post-Covid, when staying dynamic and being

Even the plateware makes use of local materials.

flexible is so important.”

Artisans from neighbouring islands fabricated the

And it isn’t just the resort’s guests who are reaping

wooden plates used to present Refslund’s vibrant

the benefit of the alliance. “I always find the change

dishes. “We used falling bark from the palm trees as

of scene inspiring,” says Refslund. “It makes me think

well as banana leaves and branches for the plateware,”

differently; as a chef it opens up your brain to thinking

says the chef. “We were definitely inspired by Soneva

more creatively.”

Fushi, both for the plateware but also foodwise.”

Of course, the pop-up business model often comes

The duration of the pop-up is advantageous in

with its own set of obstacles. Pressed on the challenges

that it means Refslund and his team will be able to

posed by working within a predefined timeframe,

tweak the dishes to adapt to seasonal changes and

Refslund jokes: “Maybe that you start liking it so

new inspirations with the passing of time. Remon

much that you don’t want to leave!” He adds: “It’s

Alphenaar, Managing Director of Operations and

also challenging to know that you only have a certain

Development for Soneva, explains: “Particularly for a

amount of time to tell the story. Our goal is to tell the

concept such as we have with chef Mads, we feel that

story of where we are – ultimately it should feel like

12 months gives us an ideal timeframe to launch and

you’re sitting and eating in a garden.”

065

Glenmorangie House SCOTTISH HIGHLANDS An historic whisky distillery in the Scottish Highlands brings new energy to its hospitality offering with the unveiling of a boutique hotel.

Words: Lauren Jade Hill • Photography: © Sim Canetty-Clarke

O

ver the past 175 years, Glenmorangie has made its name through distinct whisky blends that are produced using mineral-rich water from Tarlogie

Spring, distilled in Scotland’s tallest copper stills and aged in the finest casks.

Located on the shores of the Dornoch Firth, the distillery established its hospitality arm in the 1980s, taking over Cadboll House, a 20-minute drive from the main operation and home to landscaped gardens and the ruins of a 13th century

castle. Originally an invite-only venue for entertaining corporate clients, Glenmorangie House – a farmhouseturned-boutique-hotel overlooking Moray Firth – became accommodation for the distillery’s visitors in the 1990s.

As such, it has long been the setting for convivial dinner parties and whisky drams by an open fire, and the recent redesign pays homage to this character, pairing its celebrated home-away-from-home ambience with an elevated whiskyinspired hospitality concept.

The maximalist interiors of Russell Sage Studio now represent the elements that go into whisky, as well as taking inspiration from particular whisky expressions, resulting in a reimagined guest experience that showcases the house, distillery and surroundings. “Our aim is to be a little more playful now,” explains Stuart Smith, Glenmorangie Brand Home Manager. “The market has changed so much for

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Whisky-inspired gastronomy forms the backbone of Glenmorangie House’s culinary offering, while the distlilling process has also influenced the property’s decor

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spirits, particularly whisky, so to stay relevant we

signature style with rich elements associated with

have to connect with a wider audience. We want to

whisky production. “We looked into how the various

give our guests an experience, show them what we’re

Glenmorangie blends lend themselves to different

about and help them understand our philosophy in

sensations and how we could represent that in each

terms of creating whisky, then pair that with our

of the guestroom concepts,” reveals Sage. “The most

accommodation and gastronomy offer.”

impactful elements are colour and use of light, but

Guests are greeted in the Morning Room rather than

what makes it really interesting for me is the layers

a formal reception area, and with only six guestrooms

we’ve created in each space with curios hidden away

in the main house, the focus is on socialising. Notably,

for guests to find in cupboards and drawers.”

there are no TVs in the rooms, so everyone comes

In the hotel’s public areas, the Morning Room now

together for pre-dinner cocktails and a dinner party-

represents barley through golden decoration, while the

style evening ending with whiskies by the fire.

Dining Room, home to a 22-seat banqueting table,

“There’s a real energy to the place,” Smith continues.

represents the molten heat of Glenmorangie’s copper

“We have such a diversity of people sharing stories,

stills with its blackened sideboard and orange-red

some of whom are into whisky and others who are

colour scheme. The Tasting Room nods to whisky’s

travelling through. One of our greatest joys is when

use of water through blue hues and glass décor, and

we get someone that hasn’t really drank whisky

the cosy Buffalo Room reflects the time whisky spends

before to come and join us and by the end of the stay

ageing in wooden casks.

they’ve experimented, tried different blends and found

“The spirit of the building remains the same but it’s

something that they love. It’s satisfying knowing

a new way to tell the story,” says Sage. “One of my

we’ve opened their eyes to a new world.”

favourite spaces is the Morning Room. It was a real

For the interiors, Russell Sage took on the challenge

pleasure to turn the entire room gold and give people

of bringing Glenmorangie’s vision to life, pairing his

that sensation of being in a field on a summer’s day.”

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Upstairs, the six bedrooms – Home, Reserve,

dinner mixology sessions pair the distillery’s

Autumn, Nectar, Sunset and Wild Wood – pay

whiskies with complementary ingredients like

tribute to particular Glenmorangie blends.

honey from the resident bees.

The Reserve room draws inspiration from the

Hearty breakfasts, including the Cadboll

distillery’s 19-year-old reserve for a desert

breakfast with local meats and tattie scone, are

island concept integrating pineapple lamp bases,

served around the Tasting Room’s communal

a letter in a bottle and the jungle prints of Henri

table, and each four-course dinner served in the

Rousseau. Paying tribute to Glenmorangie’s

Dining Room is a reflection of the locale. Expect

Nectar d’Or tipple, the Nectar room channels

dishes ranging from roast beef with a whisky jus

the scents of a French patisserie.

to a barley-infused dessert.

Set back from the main house is the Cask

“Scotland is graced with fantastic produce

Cottage, an homage to the distillery’s innovation

from Aberdeen Angus beef to Highland fine

with casks around the world. The Malting

cheeses,” Smith enthuses. “Sometimes our chef

Cottage pays tribute to the malting process and

takes inspiration from these products, other

the Marriage Cottage celebrates Glenmorangie’s

times he pairs a dish directly with the whisky, or

Director of Whisky Creation, Dr Bill Lumsden,

uses whisky in the cooking process. Each night,

and his approach to blending.

the chef has free range to create a menu using

Whisky-inspired gastronomy is a key part

070

the season’s products.”

of the overall experience, with Head Chef

Smith concludes: “To encapsulate it all,

John Wilson leading guests on shoreline and

we’re looking to give people an experience

field foraging excursions, hosting whisky and

that’s a little different; the idea of doing

cheese pairing sessions and demonstrating how

things differently has always been a part of the

different blends can be used in ceviche. Pre-

Glenmorangie mantra.”

IN A BITE Owner / Operator: The Glenmorangie Company Interior Design: Russell Sage Studios Menu Design: Zero Studios Head Chef: John Wilson House Manager: David Guthrie www.theglenmorangiehouse.com

DINING

Create, Curate, Incubate An innovative new wine bar and incubator kitchen in London is reimagining the way that F&B projects are rolled out across global hotel portfolios.

Words: Shanna McGoldrick • Photography: © Haydon Perrior

T 072

he once-revolutionary restaurant pop-up

Development at Ennismore. “Everything we do has to be

formula has become almost unremarkably

more thoughtful and researched than that.”

ubiquitous in recent years. But while the

Rondo La Cave’s incubator kitchen provides Ennismore

idea of transplanting culinary concepts

with the opportunity to fully fine-tune each culinary

indiscriminately from one market to

brand before launching it in its permanent home, from

another might no longer be considered

honing the recipes to getting the social media accounts

groundbreaking, hotel groups are proving that, with some

up and running. “This is a space that we can use to test

modification, the model can still be used to drive change.

them out in the real world,” explains Pearson. “People

Take, for example, Rondo La Cave. The easygoing

come to dine here and give us feedback, then we’re able

new basement bar located under The Hoxton Holborn’s

to tweak the menu accordingly; it gives us a space where

Rondo restaurant features stripped-back interiors and

we can really work on developing a concept before it is

the odd standing table, and has positioned itself as a

launched in the big wide world.”

natural wine bar and store that focuses on local produce

Since diners in London reap the benefits of having

and stocks low-intervention bottles from independent

a rotating roster of exciting chefs hungry for their

suppliers. But it also functions as an incubator kitchen,

support on their doorstep, the business model is doubly

playing host to revolving chef residencies that will see

advantageous. “This approach easier to do it in one

both rising stars and established names work with the

location, and also creates hype for The Hoxton Holborn,”

in-house team to develop a diverse variety of culinary

says Pearson. “It gives people a reason to keep coming

concepts. These eateries will then launch as permanent

back; it’s really great for our brand.”

installations elsewhere within the Ennismore collective,

The venue opened its doors in September 2021, and

which spans 14 hotel and co-working brands, comprising

the first chef to set up shop was the British culinary star

87 properties and counting.

Adam Rawson, formerly of London hotspots Pachamama

“We have a bank of restaurants that are very successful,

and The Standard. Rawson’s La Cave debut took the

but we don’t want to be cookie-cutter in rolling them

shape of Cantina Valentina, which saw him serving up

all out,” says Julia Pearson, Vice President of F&B

Peruvian-inspired dishes that drew extensively on his

DINING

“We don’t want to just roll out a big chain of restaurants; we want to ensure that even if they are part of a group of restaurants there’s always 20% localisation because of the products that are available, and how each concept translates in the local market.”

JULIA PEARSON

travels around the South American country, incorporating flavours and ingredients found nationwide.

“I’m interested in local ingredients and heritage grains, so to find local stone-milled heritage grains got me really

Highlights on Cantina Valentina’s menu included cheese

excited for the menu creation,” says Falco. His menu features

wonton with a green chilli paste, grilled duck magret with

British produce such as organic local flour, aged English

chirimoya membrio, and a selection of ceviche, including

cheddar and Maris Piper potatoes – the latter mashed to

seabass and scallop with maiz morado, pink peppercorn and

a velvety consistency and served atop a spongy Detroit-

coconut. There was crab bisque with fried soft shell and oca

style square, in what can only be described as the culinary

roots, and side dishes such as avocado, cilantro and quinoa

embodiment of the transatlantic special relationship. Other

‘risotto’ and coal-roasted root vegetables cooked in banana

playful highlights include Pistachio Pesto and Mortadella

leaf. Refined and inventive, the menu afforded Rawson

Vodka Meatball slices. “The Hoxton is such a fun brand,”

both a creative freedom and authenticity that he will hope

says the chef, who has clearly enjoyed his time in the capital.

extends to the two as-yet-undisclosed Ennismore locations welcoming Cantina Valentina later this year.

An added benefit of the residencies is that it exposes the chefs to a different clientele than they might be used to –

“It’s a fantastic idea,” says Rawson of his London

partly due to Rondo La Cave’s standing as a wine bar. For

residency. “It’s a really good way of testing and getting a

both Rawson and Falco, this played into the menu offerings.

feel for the menus and will streamline the hotel opening as

“We welcomed more of the wine crowd,” says Rawson. “The

the training manuals, recipes and methods for the staff will

organic wine offering was really outstanding, the guys did

be mostly ready… As for La Cave in London, it’s a really

a great job on that, so we had a nice mix of people coming

exciting space for guests to come and enjoy something new

through the doors.”

every couple of months.”

For Falco, it meant that fans who were less familiar with

Rawson used the residency to make minor adjustments to

natural wines could explore a different side of his passion

the concept, explaining: “We made a couple of changes, but

for food and drink. “I mostly work with natural fermentation

luckily I had time to test ideas before we opened, so there

when it comes to my dough, because I consider Detroit pizza

were only a few tweaks that we made. From the first day,

in the category of a focaccia,” he says. “The flour we are

it was a success.”

using is all organic, and so the fermentation of the dough

In December, Cantina Valentina was followed by a very

matches the fermentation of the natural wine.”

different gastronomic concept, when La Cave welcomed the

Four Corners will run until March, before launching at

international pizza consultant Anthony Falco to the stove

The Hoxton Barcelona later in the spring. How will the

to introduce London to the Detroit-style pizza joint Four

menu change at that point? “Spain has a diverse array of

Corners. Falco, the author of the cookbook Pizza Czar, has

local products to choose from, so I’m looking forward to

built a reputation for creating acclaimed pizza programmes

leveraging that and getting inspired by the local cuisine and

and world-class food brands, winning a global following

culture,” hints Falco. Rawson, too, will look to incorporate

along the way. He set to work creating a menu that would

regional influences when into his forthcoming international

encapsulate the best of Detroit-style pizza – a variation on

openings, saying: “I start by researching classic dishes or

the Sicilian style – while referencing the London location

common ingredients that I can elevate into something more

of the pop-up.

Peruvian, either by reinventing with Peruvian ingredients

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“It’s super exciting for the chefs who get to learn multiple concepts throughout the year.”

ADAM RAWSON

Highlights on Cantina Valentina’s Peruvian menu included the el tequeño cheese wonton with green chilli paste

076

or using local ingredients to make a classic

you need to take a week or two to get everything

Peruvian dish.”

in place – implementing the ordering systems,

This regional sensitivity will be a common

production, staff training, tastings, bulking the

theme as Rondo La Cave creates more concepts.

recipes,” says Rawson. “But I think it’s a good

“We don’t want to just roll out a big chain of

idea, and it’s super exciting for the chefs who

restaurants; we want to ensure that even if they

get to learn multiple concepts throughout the

are part of a group of restaurants there’s always

year working with some top chefs.”

20% localisation because of the products that

“For me, it has been great to work with the

are available, and how each concept translates

team,” says Falco. “We have Adam as the lead

in the local market,” explains Pearson.

chef – he is super talented and detail-oriented.

The incubator kitchen model, however, is not

If a hotel is going to have an incubator kitchen,

without its challenges. With chefs of different

I think it’s crucial to have the right person in

professional backgrounds adapting to the

that role so that the rest of the team believes in

kitchen and the in-house team learning to create

their leadership.”

new menus every few months, the logistics can

So far, the benefits have significantly

get tricky at times. “It’s a lot more work than

outweighed the challenges. “The learnings have

a simple pop-up,” says Rawson. As always, the

been invaluable,” says Pearson. “It enables us

solution to these challenges lies in thorough

to get a head start before opening in one of our

advance preparation, and in putting the right

properties around the world.” Whatever Rondo

in-house team in place; leading the contingent

La Cave does next, foodies and trendspotters

at Rondo La Cave is Adam Takac. “You have to

alike will be watching keenly.

factor in the fact that when the concept changes,

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SIGNATURE

Triglia Farcita di Stoccafisso con Salsa Livornese Gusto By Sadler Baglioni Resort SARDINIA

Sardinian gastronomy steps into the limelight

on the bone, so for my guests in Sardinia I chose

at Gusto By Sadler, which swiftly attained

instead to stuff it with creamed stockfish, giving

Michelin-starred status after opening in

it more depth.”

summer 2021. The venue, within the Baglioni

The red mullet is cooked with oil and finished

Resort on Sardinia’s Northeast coast, is helmed

gently in a salamander or oven, while the

by Claudio Sadler, whose menu focuses on

stockfish is soaked for a minimum of three days

Mediterranean-inspired dishes created using

before being stewed and creamed with extra

a refined touch, traditional Italian techniques

virgin olive oil. The Livornese sauce, which

and local produce. It is an approach that is

incorporates the mullet stock, is a lightened

encapsulated by the standout mullet stuffed

version of a traditional Italian classic. “This dish

with stockfish and served with a Livorno

is an intertwining of Italian culinary traditions,”

sauce. “I wanted to showcase the flavours of

concludes Sadler. “It is half-Venetian because

Sardinia using the mullet, which is typical of the

of the cod, while the sauce is inspired by the

Tyrrhenian Sea,” says Sadler. “Although I love

shores of the Tyrrhenian Sea and both Tuscan

mullet as an ingredient, I prefer not to serve it

and Sardinian cuisine.”

Discover

SUPPER_F2D_CURVO_December_236x275.indd 1

Curvo

at www.fine2dine.com

@fine2dine

18/11/2021 16:05

SIGNATURE

St Austell Bay Mussels The Terrace The Montagu Arms NEW FOREST

Sourced from the restaurant’s organic kitchen

I took an old recipe that I learnt when working

garden, the New Forest and neighbouring coastal

for Marco Pierre White and adapted it.”

counties, the ingredients called on to create

The mussels are steamed in curry spices

dishes served at The Terrace at The Montagu

and white wine, and layered atop pickled and

Arms are all about provenance and seasonality.

chargrilled cucumber sourced from a nearby

Featured on the four-course dinner menu, the

farm in the New Forest. The dish is finished

St Austell Bay Mussels dish created by Head Chef

with a saffron-infused reduction, whipping

Matthew Whitfield is a personal celebration of

cream and toasted almonds.

“What I love about this dish is that it

Cornwall; I used to work there and my former

showcases stunning ingredients served simply

head chef introduced me to the quality of the

to really enhance the flavours of the base

product,” he explains. “During my time there,

products,” enthuses Whitfield. “It is also a dish

I entered the Roux Scholarship, where as part of

that has memories and meaning behind it, and

my dish I wanted to incorporate curry flavours.

shows the guest part of my journey as a chef.”

© Jodi Hinds

his culinary journey. “I source the mussels from

Combining the traditional craft of porcelain painting with a contemporary sensibility.

We customize unique designs for your projects www.asianera.biz | sales@asianera.biz |

@asianera.bonechina

© Jamie McGregor Smith

1.

The World’s 50 Best Bars Hotel bars step into the spotlight at the 2021 awards ceremony celebrating the most exciting drinking spots around the globe.

The global bar industry’s most talented

to our beloved guests has been our fundamental

professionals convened at London’s Roundhouse

driver for the past 13 years. We will continue

last December, for the live awards ceremony of

to work hard and keep up – as individuals and

The World’s 50 Best Bars, sponsored by Perrier.

professionals, but foremost as a team and a bar

The annual ranking recognises the finest teams

community to inspire the next generation.”

and venues across the sector, with the 2021 list

Hotel bars were well represented throughout

featuring bars from 17 different countries.

the ranking, with Regent Singapore’s watering

The Connaught Bar was crowned World’s Best

hole Manhattan claiming 15th place in the list. The

Bar for 2021, taking the number one spot for

Lion City was also represented by the innovative,

the second year running. Under the leadership

cocktail-focused MO Bar at Mandarin Oriental,

of Director of Mixology Agostino Perrone and

which was placed 36th. Elsewhere in Asia, Charles

team, the cocktail lounge – which sits within

H. at Four Seasons Hotel in Seoul, South Korea,

London hotel The Connaught – has developed

came in at number 42 thanks to its creative,

a world-beating reputation for artful drinks

travel-inspired menu, while cocktail parlour and

served in an elegant, Cubist-inspired setting. Its

jazz lounge Darkside at Rosewood Hong Kong

signature Martini trolley sees Perrone shake up

made its debut at number 49.

bespoke mixes for guests in a glamorous ritual

The 51-100 ranking also featured several hotel

of tableside theatre.

bars, with the recently opened Side Hustle at

“After another challenging year in hospitality,

NoMad London, Lyaness Bar at Sea Containers,

the industry’s resilience and unity through

Bulgari Bar Dubai, and Argo at Four Seasons Hong

these times has been extraordinary,” comments Perrone. “Our commitment to this industry and

082

Kong amongst the establishments honoured.

www.worlds50bestbars.com

SIPPING

© Simon Upton

80.

© Tom White

© Inyeong Heo

42.

15.

49.

90.

The Hotel Bar Countdown

1.

The Connaught Bar The Connaught – London

49.

Darkside Rosewood Hong Kong

64.

The Court Hotel Palazzo Manfredi – Rome

15.

Manhattan Regent Singapore

52.

Bar Trigona Four Seasons Hotel Kuala Lumpur

72.

Argo Four Seasons Hotel Hong Kong

36.

MO Bar Mandarin Oriental Singapore

55.

Lyaness Bar Sea Containers – London

80.

Side Hustle NoMad – London

42.

Charles H. Four Seasons Hotel – Seoul

58.

Bulgari Bar Dubai Bulgari Resort Dubai

90.

BKK Social Club Four Seasons Hotel Bangkok

083

SIPPING

Spirit of Experimentation Drawing on legacy and innovation, the new chapter of Midleton Very Rare is the latest expression of Irish Distillers’ audacious approach to redefining the modern Irish whiskey landscape.

Words: Jenna Campbell

S

ituated amidst rolling fields of barley,

palate. It is the first single pot still Irish whiskey to be

Kylebeg Wood or An Coill Beag as it is

matured in Irish oak from County Laois.”

known in the Irish language, is an area

The launch comes at a time of unprecedented

steeped in history. The woodland on the

growth within the whiskey industry, as sales continue

Ballykilcavan Estate near Stradbally,

to rise and consumer appetite for experimentation and

County Laois, has been carefully managed

innovation grows. According to Drinks analyst IWSR,

in keeping with the surrounding nature by the Walsh-

Irish whiskey sales are predicted to increase by 33%

Kemmis family for generations, and it was here that

from 2020 to 2024, a significant rise for a category

Irish oak was planted in 1820 to replace trees that were

that was in free-fall for several decades as prohibition

felled for shipbuilding during the Napoleonic Wars.

laws brought the industry to its knees. “The 20th

For lovers of Irish whiskey, the spirit’s charm is

century witnessed a terrible decline in fortunes

inextricably linked to its heritage. So it seems fitting

for Irish whiskey, not relating to the quality of the

that for the fourth chapter of Midleton Very Rare Dair

product,” notes Carol Quinn, Head of Archives at Irish

Ghaelach – translated simply as Irish oak – masters

Distillers. “In 1966 the three remaining distilleries

worked closely with the guardians of Kylebeg Wood to

in the Republic of Ireland combined to form Irish

select the seven trees that would be used to create the

Distillers, pooling resources in a last-ditch effort to

virgin Irish oak hogsheads in which the latest addition

save the category. It’s both wonderful and incredible

to the portfolio would be matured.

to compare those times with the situation now and

“With each bottling traceable to a single tree,

the emergence of so many new entrants over the past

Midleton Very Rare Kylebeg Wood offers a range of

decade, hitting a 120-year record with 39 distilleries

whiskeys bottled at cask strengths of 55.4% to 56.1%

now up and running.”

ABV,” explains Kevin O’Gorman, Master Distiller at

An amalgamation of three distilleries – and part

Irish Distillers. “All possess fragrant woodland spices

of Pernod Ricard’s extensive global distribution

and a heightened intensity of rich wood tannins

network – Irish Distillers and its base in Midleton is

that allow the influence of Irish oak to linger on the

home to some of the most widely-recognised Irish

085

© Cathal Noonan

086

SIPPING

whiskey brands including Jameson, Powers, Redbreast, Midleton Very Rare, the Spot portfolio and Method and Madness. “Jameson has been the driving force behind the revival of the Irish whiskey category for the past 30 years,” reflects Quinn. “Its continued success has created category interest for both Irish Distillers and emerging distilleries in Ireland to further the spirit’s success on the global stage. Today, our Irish whiskeys are exported to more than 130 markets, with over 70 of those experiencing double- or triple-digit percentage sales growth.”

Since 2012, Irish Distillers has invested more than €400 million into the Midleton Distillery, its Dungourney maturation site and Dublin

“Midleton Very Rare Kylebeg Wood possesses fragrant woodland spices and a heightened intensity of rich wood tannins that allow the influence of Irish oak to linger on the palate.”

KEVIN O’GORMAN

ex-bourbon and oloroso sherry casks before being re-casked into Pedro Ximénez hogsheads from the southern tip of Spain, for a minimum of 12 months, to impart notes of treacle, raisins and orange zest. Building on decades of collaboration between Irish Distillers and its partners in the region, the most recent addition illustrates the importance of tradition, whilst also signalling a new era for the brand as it explores a more diverse range of casks, flavours and aromas.

Meanwhile, Jameson – which sold a record 8.6 million casks of whiskey last year – recently announced the launch of flavoured bottling to its range in the form of Jameson Orange.

Inspired by the classic whiskey cocktail, the

bottling plant – the former featuring the Irish

beverage combines triple-distilled Jameson

Whiskey Academy – an archive and a micro-

Irish Whiskey with natural orange flavouring,

distillery. More recently, it has announced plans

offering a low-sugar twist to the growing

for a €13 million redevelopment to accommodate

flavoured spirits category, signalling Irish

new, interactive tours and tasting experiences,

Distiller’s quest to court a wider variety of

giving visitors a greater opportunity to explore

drinkers. Yet, when it comes to pushing the

the past, present and future of Irish Whiskey.

boundaries of Irish Whiskey, perhaps the best

Viewed in the wider context of the category’s

example of the group’s progressive approach is

recent revival, it would appear that while history

illustrated by the launch of its youngest brand,

will continue to play a key role in the marketing

Method and Madness.

Launched in February 2017, the brand is

of Irish Distiller’s six brands, the spirit’s rise in popularity over the last decade has inspired both

of wood used for maturation. “Today, Irish

crafted in Midleton’s micro-distillery, which

established brands and start-ups to broaden

whiskey regulations stipulate that it must be

serves as a hub for innovation, testing and

and redefine what constitutes a whiskey made

aged in wood for a minimum of three years, but

experimentation. “We are looking to the past

in Ireland. With a greater number of products

do not limit the wood type to oak. This means the

and experimenting with recipes and production

entering the market – many of which are

spirit lends itself to endless experimentation,”

techniques used by the great distillers that have

created using new techniques, ingredients and

explains Quinn. “As a result, we have worked

come before us,” explains Katherine Condon,

production methods – Irish Distillers is setting

with many different wood types over the past

Distiller at Irish Distillers. “It is a space where

out its stall, focusing more on innovation,

few years, releasing whiskeys with unique

we place a large focus on training the up-and-

whilst also ensuring it honours its past.

flavour profiles that highlight the role played

coming distillers of tomorrow. What’s more, it

by wood in the maturation process.”

is a fully manual operation that requires our

While the spirit has a reputation as an accessible and mellow liquid, several attributes

While Midleton Very Rare Dair Ghaelach is

young talent to hone and test their skills every

of the four styles of whiskey – blended, single

testament to this approach, Irish Distillers

day and to really understand the fundamentals

grain, single malt and single pot still – make

has also introduced the Iberian Series, which

of how to make the finest whiskeys in the world.

the category well placed for innovation. Many

celebrates the brand’s longstanding connection

Method and Madness has been born out of the

distilleries have sought to challenge the

with the Iberian Peninsula’s celebrated

ethos of the micro-distillery.”

stereotypes around the spirit through flavour

cooperages and winemakers. Redbreast Pedro

Conducting research into wood influences

amplification using different distillation

Ximénez Edition, a limited-edition single pot

and cereal mixes, historic mash bills from the

methods, cask finishing and alternative types

still, is triple-distilled and initially matured in

archive and the curiosity of its craftspeople,

087

SIPPING

“We are looking to the past and experimenting with recipes and production techniques used by the great distillers that have come before us.”

KATHERINE CONDON

releases including Method and Madness Rye and

and knowledge of the category has prepared

Malt – the first aged experimental distillate –

them for this exact moment. “Fortunately, over

demonstrate Irish Distiller’s forward-thinking

30 years ago, having studied the market and

approach. “Drawing inspiration from the

predicted a rise in demand for Irish whiskey,

personal notebooks of John Jameson III dating

the Midleton team had the foresight to lay

back to 1857, where the inclusion of rye was

down significant levels of stocks, allowing us

recorded in various mash bills, the team here

to craft the exciting Irish whiskey expressions

at the micro-distillery were driven by a desire

appearing today,” reflects Quinn. “And this

to create whiskey that paid heed to tradition

approach continues. We are laying down stock

while searching for the new and extraordinary,”

that will be used decades from now, as we

explains Eva O’Doherty, Distiller at the micro-

anticipate even greater growth in the demand

distillery. “The inclusion of rye brings a new

for Irish whiskey in the future. This will allow

dimension to the traditional Irish whiskey

us to offer consumers the whiskeys they love

character and adds a new spectrum of flavours

today, as well as innovative new styles of Irish

including notes of white pepper, chilli and clove.

whiskey in the future.”

“We wanted the distillate to speak for itself and

To strike a balance between history and

not be overpowered by wood contribution. The

innovation in a sector built on tradition is no

team selected a combination of first fill and re-

easy feat, but for Irish Distillers its past will

fill ex-bourbon barrels and left the whiskey to

always inform its future. And while tastes

mature for five years for a perfectly subtle cask

and preferences change over time, it’s clear

contribution.”

that a solid foundation of excellence and

Rather than a reactive approach to a changing marketplace, Midleton’s expertise

088

experimentation has placed Irish Distillers in a strong position to adapt.

COCKTAIL

The Pencil Rotunda Bar & Lounge Four Seasons Ten Trinity Square LONDON

Cocktails might be for grown-ups, but at the Rotunda Bar & Lounge at London’s Four Seasons Ten Trinity Square, one drink on the menu has its roots firmly planted in childhood sentimentality. Bar Manager Nikos Tachmazis has put his own spin on the nostalgic Proustian interlude with The Pencil, a libation designed to evoke memories of classroom days gone by. “Back when I was at school, I used to draw a lot and would always end up chewing the end of my pencil,” explains Tachmazis, a former art student.

“I wanted to create a drink that would bring back that childhood memory.”

Cedar wood gives the drink its distinctive ligneous aroma and taste, while cacao-infused vodka adds a pleasing sweetness. The drink is sprinkled with miniature drops of chocolate caviar that drift luxuriously up and down the glass, thanks to a dash of sparkling water that creates a festive effervescence that Tachmazis likens to the visual aspect of bubble tea. Even the serving apparatus is scholastic in character: The Pencil is presented in an elegant, test tube-like glass secured by a wooden standing block that wouldn’t look out of place in the classroom.

Top marks.

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COCKTAIL

The Venetian Cobbler Arts Bar St Regis VENICE

Atmospheric and experiential, Arts Bar at St Regis Venice celebrates the city’s creative legacy through a series of art-inspired cocktails. A highlight of the new menu is The Venetian Cobbler, a rich and smoky serve inspired by the works of 16th century painter Tintoretto. Capturing the spirit of Miracle of the Slave – a masterpiece that portrays a scene from the life of Saint Mark – the drink mixes Valpolicella with house-made strawberry shrub, Fino sherry, Abricot De Roussillon liqueur, Talisker whisky and Peychaud’s bitters. “The cocktail is prepared in a mixing glass and poured into a bespoke Murano Cobbler glass with a large crystal-clear ice cube,” explains Bar Manager Facundo Gallegos. “It is then placed inside a glass bell jar filled with green tea smoke, which is presented to the guest.” Garnished with orange peel, every aspect has been carefully considered to pay homage to the famous artwork.

“The fruits and flavour profiles within the serve represent the rich colours of the painting while the use of Valpolicella conjures images of grape vines to portray the hanging foliage,” concludes Gallegos.

“All the working of a complex yet archetypal cobbler fit for the patron of the city.”

trade.lsa-international.com

Mia collection

CONSIDERED DESIGN

Supper advert Jan 2022.indd 2

02/12/2021 12:58:37

CRÉATEUR D’EXPÉRIENC ES

DRINKS

The Horse’s Spirit Company Horse With No Name

Hooghoudt Distillery Raw Genever Holland Gin

The Horse’s Spirit Company was conceived to blend the centuries-old distilling expertise of its home region into the traditional production of American whiskey. The bourbon, made with yellow dent Texas corn, soft red winter wheat, six-row distiller’s malt and a proprietary yeast strain that was captured from a Texas pecan, is spiced with a Red Savina habanero distillate produced in the Black Forest using traditional and artisanal methods of flavour extraction. In order to capture the pepper’s exotic essence, the habaneros are thoroughly milled and then macerated in molasses-based neutral alcohol for ten days. The result is carefully distilled in a 100-litre still, diluted with natural spring water from the Black Forest, and finally left to mellow in earthenware tanks for several months. Horse With No Name combines the fragrant oak aroma of the bourbon, with its floral accompaniments of vanilla and coconut, and the fruity sweetness of habanero heat. www.horsewithnosame.com

Unlike most gins that celebrate fruit and flowers, Hooghoudt Raw Genever Holland Gin, a 100% malt spirit, is all about the grain. Made from three individually distilled single grain malt spirits with the classic malt spirit mix of wheat, corn and rye, the elegant and refreshing genever retains its unique characteristics when sipped pure, mixed with tonic or in cocktails. On the nose, the 43% ABV spirit delivers subtle grainy tones and the scent of juniper berry, citrus with sweet herbal tones, a hint of anise and the distinctive scent of rye. Hooghoudt’s Raw Genever Holland Gin is the first 100% malt spirit that can be mixed with tonic or served straight; alternatively, it can be enjoyed as a spritz with refreshingly tart grapefruit soda and spicy angostura bitters. www.hooghoudt.com

095

DRINKS

Pudel Liquor Company Portofino Dry Gin Portofino Dry Gin is an homage to co-founder and CEO Ruggero Raymo’s grandfather Klaus Pudel, a man celebrated for saving the famous Portofino village from destruction during the Second World War and later in the 1950s and 60s for hosting iconic parties of La Dolce Vita’s era. Portofino Dry Gin is crafted from 21 botanicals, each carefully selected for its intense aromatic properties. Juniper, lemon, lavender, rosemary, marjoram, sage, iris and rose are combined with other local ingredients, which are handpicked in the brand’s botanical sanctuary on the hills of Portofino. The region’s unique microclimate allows lush Mediterranean vegetation to grow all year round, and each botanical is ripened by the fresh sea breeze and the warm sun of the Italian Riviera. Produced by an antique Italian distillery, each batch of gin is made using a combination of traditional and innovative methods: from an old Italian copper pot used to distil local liqueur and grappa, to a state-ofthe-art technology that produces vacuum distillation preserving the aromas from the most delicate botanicals. On the palate, the liquor offers initial notes of fresh lemon and crisp juniper before giving way to Mediterranean flavours, from rosemary and lavender perfumes of the coastal scrub to sweet notes of marjoram and sage that evoke the taste of traditional Ligurian cuisine. www.portofinogin.com

096

DRINKS

Martin Miller’s Gin Most-Awarded Gin Brand Since 2004 Martin Miller’s Gin is celebrating its status as the most-awarded gin brand since 2004 in style – by unveiling a new look for its flagship spirit, Martin Miller’s Original Gin. The company has introduced a new stylised label that features modern cues and a solid brand block for its Martin Miller’s Original Gin reference, although it will still be presented in the same signature bottle that was first developed in 2006. The new label is split into two parts situated at the top of the bottle, showcasing the redesigned logo, which nods to its English-Icelandic heritage, established in 1999. The recognisable map has also been given an update and screen printed on the back of the bottle, amplified through the glass and the gin. The neck of the label shows off a brand seal tying the new concept together.

“In such a competitive market as gin, it is vital that Martin Miller’s Original Gin stands out as a beacon of consistent excellence and quality, a reflection of the awards and recognition it receives from its peers, trade partners and consumers” says Robert Eastham, Global Sales & Marketing Director. “We are all delighted with the attention to detail and quality execution that has been achieved after working at lengths with Cartils, our packaging agency, and all of our suppliers – and this despite the challenges posed by the Covid crisis and its aftermath”.

The first super premium gin on the market when it launched 21 years ago, Martin Miller’s Gin paved the way for the category’s boom in popularity that has characterised the last two decades.

The brand is known for blending English-distilled gin with Icelandic spring water, the purest in the world – a pioneering idea of Martin Miller’s in terms of innovating the gin-making process. Each element transforms the other, creating the signature smooth taste and soft mouth feel that the brand is renowned for. Today, 21 years after it launched, the company boasts a range of premium gins that remain true to these values in this ever-changing and dynamic industry.

While packaging may evolve, the gin’s quality consistency has seen it systematically win the top prizes in a selection of international competitions. “We have compiled all of the awards that the brand has received for its excellent quality, doublechecked them with the institutes, and also asked an independent authority to help us out,” says Eastham. “Today we believe we can safely claim that we are the most-awarded gin brand since Martin Miller began entering his gin into competitions in 2004.” www.martinmillersgin.com

098

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RA AR

ARS

SPOTLIGHT WELLNESS DRINKS

3.

2.

1.

100

4.

1. Symbeeosis Mountain Teas

2. Little Rick Sparkling CBD Drinks

3. Symprove Water-based Probiotic

4. Super DC Blood Orange

Symbeeosis is an ethically driven Greek brand that specialises in certified organic food and beverage products such as medicinal herbs and honey. The destressing Mountain Teas are naturally caffeine-free and have long been known in Greece for enhancing mental and physical wellbeing thanks to their antioxidant and tonic properties. Fortified with highly active mountain tea extracts, each of the six blends – including Tea & Lavender and Tea & Dittany – has its own unique health benefits. www.symbeeosis.com

Little Rick is a cannabis company specialising in all natural ingredients to create relaxing and uplifting beverages in flavours such as Mint & Lime and Raspberry Cocounut. The plant-based, vegan and gluten-free drinks are made from full spectrum hemp extract and natural fruit juice, and are produced in the UK for a low carbon footprint. Little Rick’s technology ensures the active ingredients are effectively absorbed, and only uses natural emulsifiers that are high in watersoluble fibre. www.littlerick.co.uk

Symprove is a water-based food supplement that contains four unique strains of live and active bacteria. The bacteria in Symprove colonise the gut and work in tandem with the present bacteria to help the gut thrive. The product was developed by farmer Barry Smith, who looked to find an alternative feed for his animals that did not contain antibiotics.

His success inspired him to turn his attention to human health and wellbeing.

Symprove is gluten-free, dairy-free and suitable for vegans and vegetarians. www.symprove.com

With a range of flavoursome drinks to its name, UK soft drinks group Gusto has launched two new beverages under its Super DC brand – Blood Orange and Blackcurrant & Elderberry. As one of the first to deliver a substantial dose of high-strength vitamins D and C – both known for immune-boosting properties – together with vitamins A, K, Zinc and Folic Acid, the functional drink is designed to provide a daily vitamin boost and keep the immune system intact, without any artificial sweetners or preservatives. www.drinkgusto.com

SPOTLIGHT

5.

7.

8.

6.

5. FYX Collagen Water

6. Purearth Lemon & Ginger

7. Saicho Sparkling Cold-Brewed Teas

8. Medahuman CBD Drinks

FYX is a ready-to-drink collagen-infused spring water designed to replenish the body and is available in two flavours: Raspberry, Acai Berry, White Tea and Aloe Vera is for the body, while Lemon & Lime, Moringa Tea, Lemon Balm and Aloe Vera, is for beauty. Each 400ml bottle contains 2500mg of Naticol marine collagen, which is known to help repair damaged ligaments, joints and muscles with its proteins, as well as enhancing skin, nails and hair. The refreshing drink also helps hydrate the body and quench thirst. www.fyxme.co.uk

Founded in 2012, Purearth Life is an independently-owned health and wellness drinks-maker based in London.

Specialising in water kefirs, cleanses, juices, shots and broths, its plant-based and vegan drinks are 100% organic and are delivered to customers in sustainable glass bottles. Its superfood infused shots contain a blend of ingredients aimed at boosting immunity and supporting overall physical and mental wellbeing, and are available in flavours including Lemon & Ginger and Turmeric & Ginger. www.purearth.co.uk

Saicho sparkling cold-brewed tea was born out of a desire to create a non-alcoholic drink that pairs well with a variety of foods. Cold-brewed for 24 hours to extract the most delicate and complex flavours from the tea leaves, Saicho teas are then finely balanced with a hint of sweetness and a dash of acidity. As a finishing touch, sparkling the tea enhances the flavour and creates an effervescent drink. The range currently includes three distinct flavours: Jasmine, Darjeeling and Hojicha. www.saichodrinks.com

Since its inception, Medahuman has worked alongside CBD experts and nutritionists with the aim to educate, influence and innovate in the functional wellness arena. The CBD and wellness company offers a range of premium beverages with added adaptogens, nootropics and nutrients crafted with natural ingredients for targeted functional wellness. Low in sugar and calories, and suitable for vegans, each 250ml can features 20mg of broad-spectrum CBD for optimal absorption and effectiveness. www.medahuman.com

101

SPECIFIER

PETITS FOURS

Libbey Levitas With Levitas, Libbey offers a glassware range that showcases the material in its purest form. The simple yet elegant bowls in the collection sit atop a short stem, ensuring maximum impact. All Levitas items feature Libbey’s finesse laser-cut finish, a process that results in a fine, polished rim. The range spans models including double old fashioned, rocks, hi-ball and flute. Levitas has been designed to meet the needs of a global and growing trend among the world’s leading cocktail bars, with producers of spirits, syrups and mixers continuously pushing themselves to create the purest of products. The bartenders mixing these into carefully crafted cocktails achieve delicate flavour balances, often finished with a simple garnish or served on hand-cut, clear ice blocks that Levitas easily accommodates, providing the ultimate vessel for the most stylish drinks. www.foodservice.libbey.eu

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1.

2.

3.

104

4.

1. John Jenkins Ada

2. Amefa Premiere Duke 5280

3. Lazzaro Reactives

4. Bonna Premium Porcelain The East Collection

Taking its name from Ada Coleman – a renowned 1920s female bartender – the 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, which remains a popular concoction almost 100 years on. The series comprises a goblet, a cocktail and a lowball tumbler, as well as 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 glass. www.johnjenkins.co.uk

Amefa has been setting tables since 1931, so timeless elegance runs through its design DNA. Today the company, which was originally established in The Netherlands, is a major international tableware specialist with subsidiaries all over the world. The Duke 5280 cutlery collection channels the brand’s penchant for classic design and versatility, thanks to its sculpted teardrop handle which features a distinctive fleur-de-lys embellishment. Crafted from deluxe, heavyweight stainless steel, each piece is both charming and durable, having been created with a variety of table settings in mind. This striking flatware series brings a touch of grace to any occasion. www.amefa.com

Inspired by the rustic colours, textures and imperfections of nature’s journey from land to sea, the organic appearance of this range creates a sense of calm honesty, yet delivers striking drama to any table setting. A meeting of strong colours and burnished textures, each piece within the Reactives collection is twice as light as stoneware and available with or without the chip-resistant DuraEdge.

The series of pieces are bespoke and handmade, ensuring that no two are exactly alike, and that each tells its own story. With Reactives, Lazzaro proves that functional ceramic art can feel raw and refined at the same time. www.lazzaro.in

Hospitality specialist Bonna drew inspiration from the elegant forms of Eastern flowers for its new poetic porcelain dining series The East Collection. Designed for Bonna by one of Europe’s most successful and innovative designers, Robin Levien, the series fits seamlessly with a wide variety of kitchens despite its distinctive, artistic style. The award-winning collection puts a playful and creative spin on food presentation, while retaining an easy, refined charm.

Since it was founded in 2014, Bonna, the HoReCa brand of Kar Porselen, has developed a global reputation for hospitality solutions, and today serves professionals in 75 countries. www.bonna.com.tr

PETITS FOURS

1.

2.

3.

4.

1. Stölzle Lausitz STARlight

2. Dibbern Fine Bone China Sushi Set

3. Pordamsa Mouth-blown Borosilicate

4. Goodfellow & Goodfellow Montgolfier Pebble Stone

Stölzle Lausitz’s STARlight stem glass series comprises machine-made glasses with gracefully slim stems and a delicately-walled bowl. The glass is so fine that it resembles mouth-blown glass, and the stem’s diameter is approximately 10% smaller than that of conventional machine-made glasses.

The design features a smooth transition between stem and goblet, as well as perfectly-proportioned profiles, which give the lead-free crystal glass goblets a high degree of functionality and a harmonious appearance. This lightness and elegance makes the glasses ideal for high-end gastronomy, five-star hotels and innovative wine bars. www.stoelzle-lausitz.com

Crafted from Dibbern Fine Bone China, this new Sushi Set elevates sushi nights into elegant events. The 10-piece series includes rectangular dishes, round and flat dip bowls, chopstick rests and a creamer, as well as a sleek wooden tray.

The collection focuses on clean lines and delicate details, with the refined aesthetic of porcelain nodding to the elegant philosophy of a cuisine that encourages diners to travel through the pursuit of colour, shape and flavour. Each of the porcelain pieces is dishwasher and microwave safe, and encapsulates Dibbern’s signature approach of blending traditional craftsmanship with contemporary design. www.dibbern.de

Spanish tableware specialist Pordamsa’s new mouth-blown borosilicate collection features a hollow interior, suitable for filling with leaves, flowers or other adornments. The plate’s slick aesthetic means that chefs have limitless opportunities for creativity, and can create a custom look every time they serve up.

Pordamsa is a trend-setting porcelain and glass manufacturer known for its high level of innovative designs in an everchanging global marketplace. Founded in 1975, the brand creates unique pieces using a traditional manufacturing process.

Its pieces offer solutions to the most demanding hotel design projects, both aesthetically and functionally. www.pordamsa.com

London-based tableware specialists Goodfellow & Goodfellow have a knack for providing original, functional and affordable luxury pieces. The company is committed to providing hand-picked, design-led tableware for discerning chefs and restaurateurs. It seeks out the most creative producers from around the world and selects key pieces that it knows will become successful, either as individual items or as part of a tableware concept.

This Montgolfier Pebble Stone is one such piece: clean and contemporary, with a textured design, it has been created to suit a variety of dishes, with its natural colourway allowing the food to take centre stage. www.goodf.co.uk

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1. Huls Gallery Singapore Half Chrysanthemum Awagesho Plate Kichiemon Porcelain’s history dates back to the Edo period, but its signature Awagesho technique is a modern one. Awagesho, meaning ‘foamy embellishment’, involves popping bubbles on the surface of tableware products before firing. The markings result in the unique texture and pattern seen on the Half Chrysanthemum Awagesho Plate, whose striking half chrysanthemum flower motif is decorated with a foamy glaze.

Designed and produced in the birthplace of Japanese porcelain Arita, with an artisanal history of over 400 years, the plate’s simple, refined shape will enhance even the most modern chef’s creations. www.huls.com.sg

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2. Fine2Dine Mosaic

3. Nude Mist Lights

Durable and daring, the new Mosaic collection from Fine2Dine is characterised by its soft, matte colours and natural hues. Its earthy tones are accentuated by a distinctive mosaic pattern that adds texture and depth to each piece, resulting in a handcrafted aesthetic that complements everything from rustic to coastal interiors. Although the irregular shapes and sand-coloured edges make for an ethereal look, the fact that each piece in this porcelain dinnerware collection is fired at 1270°C means that the pieces are pragmatically resilient.

With plates and bowls or all sizes, the Mosaic collection is ideal for presenting individual or sharing dishes. www.fine2dine.com

Nude Glass is expanding its revered Mist collection with the addition of a duo of ‘Mist Lights’. The tealight votive holder series features distinctive curved lines that act as a reference to the fact that light comes in waves and enhance the flickering candlelight emanating from the centre. Designed by Tamer Nakışçı and crafted by hand using lead-free crystal, the candle holders were inspired by the beauty of light, both during day and night. With its subtle ripple effect, the unique design of this votive holder is a whimsical interpretation of the classic candleholder, and turns an everyday, practical object into an elegant piece that offers up a dreamlike optical illusion. However, Mist Lights aren’t exclusively designed for use with candles – they can also be used during entertaining, to serve up snack foods such as grapes. Mist Lights are available in two sophisticated colourways that complement a range of interiors, offering the choice of a dusty rose or a clear finish. Led by the philosophy ‘simple is beautful’, Nude benefits from more than 85 years of tradition and expertise combining form and function to create crystalline glassware that is both functional and stylish. www.nudeglass.com

PETITS FOURS

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2.

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1. Julius Meinl Leaf Bag Tea

2. Zieher Tesoro

3. MyGlassStudio The Magnetic Dome

4. Rona Linea Umana

The new Julius Meinl Leaf Bag tea solution for foodservice offers indulgent tea compositions, wrapped in biodegradable pyramid bags. Having strived for the most eco-friendly solution, the company reduced the use of packaging materials for this range by more than 50%. Elegant paper-based sachets bearing the Julius Meinl tea logo protect the teas while in transit. All teas in the range are of a certified organic quality, with six items boasting an on-top Rainforest Alliance certification. The tea selection ranges from premium orthodox black and green teas to unique fruit and herbal blends, carefully selected by the Julius Meinl tea experts. www.meinltea.com

Tesoro is a lid designed to cover fine wines and preserve aromas, and act as a serving platter. “Hardly anything is as volatile as the wine aromas that escape from an open bottle or filled wine glass,” says top sommelier Silvio Nitzsche. “It happens automatically and naturally. It is irreversible and, in retrospect, often leaves a feeling of regret for not being able to capture the moment.” Tesoro allows the wine’s fragrance molecules to be appreciated gradually or together.

Designed to fit the Zieher Vision wine glass, the lid can be filled with snacks to enjoy alongside the beverage. Made from high-quality borosilicate glass, it is breakproof, odourless and dishwasher safe. www.zieher.com

The Magnetic Dome plate cover is magnetically connected to an elegant leather handle with a neodymium magnet. The leather comes in tan, black or white and the dome plate can be used on its own, with a high side plate or together with the plate on the three-tier afternoon tea stand. The collection is also dishwasher-safe, ultra-durable and made for professional use. MyGlassStudio welcomes each client’s vision in its entirety, offering options to choose from the standard collection of black, brown, grey, white, purple and clear glass, or to create a bespoke piece from the brand’s variegated palette of more than 150 colours. www.myglassstudio.com

Representing 125 years of glassmaking skill, leading Slovakina glass manufacturer Rona’s collaboration with the award-winning Italian sommelier Maurizio Dante Fillop has resulted in a collection that ticks all the boxes when it comes to balancing functionality and sophisticated elegance. Fabricated using the brand’s pulled-stem technology, the ultra-light pieces feature a distinctive flared edge and smooth interior, which has been designed specifically to encourage the release of the drink’s aromas. The Linea Range encompasses four wine glasses and two water glasses, each featuring its soft, generous lines. www.rona.glass

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1. Seafood From Scotland

2. Dometic MoBar

3. Victorinox Swiss Modern

Scotland’s cold, clear waters are home to some of the finest seafood in the world. With 18,000 kilometres of pristine coastline, the country attracts more than 65 species of wild and sustainably farmed seafood, spanning everything from white and oil-rich fish to salmon, shellfish, langoustines and scallops. Given the exceptional quality of Scottish fish and shellfish, it stands to reason that seafood is the country’s largest food export. Scotland’s seafood industry workers, renowned for their skillful expertise and consistency, are focused on introducing these delicacies to new global markets.

Seafood Scotland helps seafood producers, processors and sellers to export their products to markets all over the world. From Hong Kong to Miami, sustainable seafood from Scotland has proven to be the preferred choice for some of the world’s most discerning chefs, buyers and restaurateurs. www.seafoodfromscotland.org

Featuring a state-of-the-art patented design, the Dometic MoBar strikes the balance between sleek style, functionality and convenience. The fully-mobile product offers a practical solution for entertaining, boosting convenience for guests, whether they are dining in premium restaurants, hotels or bars. The robust yet ergonomic stainless steel design, along with the sophisticated clean lines and discreet mood-enhancing lighting, also make the Dometic MoBar an ideal mobile beverage centre for catering to the requirements of outdoor events. MoBar, which was developed in collaboration with professional bartenders, also features detachable speed rails and optional crushed ice and garnish containers for ice and utensils, providing smart and sophisticated storage options. www.dometic.com

Victoinox’s Swiss Modern range spans five knife models and a knife block. The steak knife cuts effortlessly and stylishly through steaks and fillets, while the kitchen knife is a traditional, compact all-rounder with a slim, pointed blade ideal for smaller tasks such as peeling vegetables.

The 19cm blade and ergonomically-shaped walnut handle of the carving knife make light work of cutting and dicing large quantities of meat, fruit and vegetables.

The versatile Japanese-inspired Santoku, known as the ‘knife of the three virtues’, has a fluted edge to its 17cm blade that reduces friction and stops food from sticking to it. The bread and pastry knife isn’t just used for cutting pasta and baked goods, but also for artichokes and hard-skinned vegetables. A sleek wooden knife block, whose shape echoes the design of the walnut knife handles, provides stylish storage for up to six Swiss Modern knives. www.victorinox.com

England

the show

GLOBALLY UNITED Before success, an overview is necessary. Ambiente showcases the panorama of the consumer goods market.

It provides a platform for table, kitchen and household products – and highlights the latest designs, trends and future opportunities. GOING. LIVE. AGAIN. New digital features support business.

Information and tickets: ambiente.messefrankfurt.com Tel. +44 (0) 14 83 48 39 84 info@uk.messefrankfurt.com

73087-015_AM_Anzeigen_Dining_Supper_242x281 • FOGRA 39 • CMYK • js |

FRANKFURT / MAIN

DU: 06.12.2021

11. – 15. 2. 2022

PETITS FOURS

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2.

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1. Chef & Sommelier Villeneuve

2. LSA International Metropolitan

3. Mogogo Canvas Shelving System

Combining unrivaled expertise and French tradition, the Villeneuve collection by Chef & Sommelier has been meticulously designed to encourage a true appreciation of wine, effortlessly helping to intertwine it with the story of any accompanying dishes. Crafted from lead-free crystal glass that complies with the stringent specifications of superior strength, complete transparency, longlasting brilliance and perfect acoustics, Villeneuve is an elegant and luxurious collection dedicated to haute cuisine.

Created with the help of the globallyrenowned French chef and restaurateur Daniel Boulud, the series emphasises quality and tasting experience. www.chefsommelier.com

Founded in 1966, LSA International is a London-based design studio specialising in contemporary tabletop and decorative pieces. Metropolitan by LSA International is a refined glassware collection designed to bring people together through enjoyable moments. Inspired by cosmopolitan culture and urban living, the contemporary drinkware – created for both formal and casual settings – features modern shapes, angular bowls and tall, finely-drawn stems. Each piece has been made by skilled craftspeople using tactile, high-quality glass and handmade processes. As a result, the wine glasses, saucers and flutes lend a convivial elegance to gatherings and occasions. www.lsa-international.com

The Canvas Collection from Mogogo is an innovative shelving system, designed to act as a blank canvas for hospitality professionals that allows them to accomplish their creative visions. The collection is ideal for use both as a back bar, and as a means of showcasing food, beverages and related products.

Its practical functionality and sleek aesthetic makes it a versatile range of shelving that takes into consideration the unique and challenging requirements of foodservice. The ecological materials it’s made from tap into the global movement spreading the message that luxury and sustainability go hand-inhand. The shelving system’s bamboo frame is lightweight and highly structural, joined together by decorative metal features that create a fine balance between traditional woodcraft and modern design. Mogogo is an international F&B Buffet Tables brand, that is committed to creating a paradigm shift in the way that professionals imagine food service stations, by taking them into the realm of furniture for F&B with its versatile, elegant designs. Mogogo’s temporary stations have been thoughtfully crafted to complement all styles of interiors. www.mogogo-buffet.com

TTTEurope2022 Supper ad.qxp_Layout 1 18/11/2021 12:59 Page 1

21–23 November 2022 Hilton Malta Attended by the most senior decision makers from prestigious hospitality companies who are driving the concepts and requirements for the top restaurant projects across the region, TO THE TABLE Europe 2022 offers suppliers a personalised schedule of pre‐selected appointments, world class seminars and high level networking.

The most effective and productive way to establish connections at the highest level and cement future business relationships.

See all the details on the upcoming TO THE TABLE events for 2022:

ww w.totheta blefo r um s. co m Or contact Justin Wall: justin@tothetableforums.com

PETITS FOURS

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2.

3.

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1. Toyo-Sasaki Fino

2. Craster Stacking Bento System

3. Thrill International Vortex

4. Modbar Modbar Steam

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

The Craster Stacking Bento System facilitates memorable guest-led dining experiences and unboxing moments, and eliminates the need to rely on single-use plastics when it comes to beach club, poolside and in-room dining. Intelligently designed to accommodate and suit most house flatware and glassware collections, the Stacking Bento Boxes feature individual wooden components that are unveiled gradually as the collection is demounted. Understated and stylish, this is a food presentation system that has been designed with sustainability, wellness and hygiene in mind. Craster is a preferred supplier to many of the world’s five-star hospitality venues. www.craster.com

Thrill International was established in 2014 as an innovative start-up seeking to develop machines for the cooling and sanitisation of glassware designed specifically for hospitality professionals.

The Italian brand’s products are designed by a team of technicians, enthusiasts and mixology and hospitality specialists. The Vortex range uses the thermal change generated by CO2 (E-290 food-grade) to instantly chill and sanitise glasses, killing surface bacteria and reducing the need for ice consumption. Currently, the portfolio includes five Vortex models, each designed to meet the professional needs of the modern hospitality business.

The range is distributed worldwide. www.thrillinternational.com

The Modbar Steam combines a minimal and modern aesthetic with power and control. Its sleek design provides a full view of the drink preparation process. A double-wall pro touch stainless steel wand prevents burns, while the ergonomic handle and top class technology make for a seamless user experience. Each Modbar Steam module can support two above-counter taps. The machine is part of the wideranging Modbar modular under-counter coffee system, which can be used to create espresso, steam and pour-over combinations. The collection’s design philosophy focuses on ease-of-use and maintenance. www.modbar.com

23-25, 2022

Europe's Premier Coffee Trade Show

PETITS FOURS

114

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2.

3.

4.

1. Monno Design Ripple

2. Asianera Imperial Garden

3. Narumi Gold Dust / Crystal Platinum

4. William Edwards Bespoke Commissions

Ripple was developed by Queensberry Hunt for Monno, and was designed by the late Martin Hunt, a Royal Designer for Industry (RDI) who is widely considered to be one of the most important ceramic designers of the last 50 years, and whose work remains well-represented in the Victoria & Albert Museum’s permanent ceramic collection. Ripple’s distinctive character is its concentric horizontal relief, which is particularly beautiful with the glazes that have been developed by Monno’s laboratory. Additionally, there’s an ergonomic advantage to the relief, particularly on the plates, which has been designed to make the pieces easier and safer to pick up. www.monno.com

A fine bone china design house and manufacturer located in northern China, Asianera is internationally known for its East-meets-West design aesthetic.

Its porcelain designs offer artistic interpretations of various elements of Asian cultures and of the natural world.

The brand specialises in fine handpainting, lending its pieces a decorative elegance. The Imperial Garden design provides a modern interpretation of the Chinoiserie style, which evokes a feeling of looking through a traditional Chinese lattice window into a beautiful private garden fit for an emperor. Asianera products can be found in global luxury hotels, restaurants and retailers. www.asianera.biz

Gold Dust and Crystal Platinum are Narumi’s new collections for luxury hotels and restaurants. Both ranges stem from the Japanese heritage brand’s expertise in producing top-quality bone china and creating beautiful and lasting decorations.

The geometric pattern is inspired by the traditional Japanese pattern ‘Ichimatsu’, refined with shiny gold and platinum.

Miniature squares filled with a gradation of colour tones give the pieces a particular sparkle. The pattern is simple yet considered, and carries a rhythmical elegance. The collection encompasses cups and saucers, tea service items and various sizes of plates, and is ideal for any premium dining tablescapes. www.narumi.co.jp

Established in 1995, William Edwards is globally renowned for the manufacturing of stylish, bespoke fine bone china.

Based in England in Stoke-on-Trent – the heartland of the ceramics industry since the late 1700s – the company is famed for its talent in decorating fine ceramics. Founder and Lead Designer William Edwards is focused on pushing the boundaries of bespoke offerings, merging traditional techniques with innovative design. For more than 25 years the brand has taken a personal approach towards it clients, from the consideration of materials through to design to delivery. William Edwards is committed to championing British craftsmanship. www.williamedwards.co.uk

April 5 – 8, 2022 Forty One Madison showrooms are open year-round by appoinment Connect with us on 41Madison.com

Alessi ARC ARC Cardinal BauscherHepp Inc. B.I.A. Cordon Bleu Blue Pheasant Bormioli Rocco Glass Cambridge Silversmiths Casafina Certified International Christofle Circle Jay Glass Costa Nova Creative Tops Crystal Bohemia Daum-Haviland Degrenne Paris Denby USA Deshoulières Ercuis FIESTA® Gibson Homewares Ginori 1735 Godinger Group Gourmet Settings Hampton Forge Herend Hermès Homer Laughlin China Iittala IVV Glassmakers - Italia

41madison.com A Rudin Family Building

J. Seignolles The Jay Companies Jia Wei Lifestyle John Jenkins Hospitality joseph joseph Juliska Kosta Boda L’OBJET La Rochère LAV Lee’s Group International Lenox Corporation Libbey LSA International Luigi Bormioli MATCH Mepra Mottahedeh Mr. Christmas Nambé Nikko Ceramics Noritake Nude Glass Oneida Orrefors Pasabahce USA Porland Portmeirion Prima Design Puiforcat Qualia Glass

R Squared RAK Porcelain Raynaud Reed & Barton REVOL Ricci Argentieri Riedel Crystal Robert Haviland and C.Parlon Robinson Home Products Rosenthal USA Royal Albert Royal Copenhagen Royal Doulton Royal Limoges Royal Worcester Saint-Louis Sambonet Spode Steve Dolce Marketing TarHong Typhoon Homewares VIETRI Vidivi Villeroy & Boch Vista Alegre WMF Waterford Wax Lyrical Wedgwood William Yeoward Crystal Zrike Brands

PETITS FOURS

Villeroy & Boch Frieda Restaurants by Kempinski

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At the three Frieda restaurants located within Kempinski Hotels in Singapore, Nanjing and Hangzhou, the emphasis is on European hospitality and German cuisine. So it is fitting that the food is served on porcelain from the German-headquartered heritage brand Villeroy & Boch, renowned globally for its distinctive, premium ceramic tableware and cookware.

The restaurants are named after Frieda, the only daughter of Kempinski Hotels founders Berthold and Helene Kempinski. She was known for her warm and welcoming personality and easy hospitality, and these characteristics continue to underpin the philosophy of the Frieda Restaurants today.

The interior design nods to the cosy German restaurants of the late 19th century, featuring wooden floors, comfortable seats, retro wallpaper and bistro furniture. The spaces themselves are large and modern, with high ceilings, pale wall colours and plenty of light.

Frieda serves up traditional German fare with an Austrian influence and a contemporary

touch. The culinary creations – which include favourites such as a hearty goulash and a classic schnitzel – are presented on Villeroy & Boch porcelain. At the restaurant’s request, the European ceramic company’s designers took its classic ‘Brindille’ design, which features a delicate blue flowering twig that originally appeared on the Villeroy & Boch Old Luxembourg collection, and transposed it onto the La Scala hotel collection. Old Luxembourg, which has enjoyed great popularity for more than 250 years, is Villeroy & Boch’s oldest decor. The combination of the classic pattern on the nostalgically curving La Scala shape emphasises the relaxed, modern, yet traditional European atmosphere of the Frieda restaurants.

Founded in 1748, Villeroy & Boch is headquartered in Mettlach in Saarland, Germany. The heritage brand creates products in the bathroom and wellness as well as dining and lifestyle sectors. www.frieda-restaurant.com www.villeroy-boch.com

TTTAsia 2022 Supper ad to Print.qxp_Layout 1 22/09/2021 13:29 Page 1

4–6 October 2022 Shangri‐La Bangkok

Suppliers of F&B equipment and menu items seeking to do business with Asia’s most prestigious hotel and restaurant groups – TO THE TABLE Asia is the most productive and valuable event for your industry calendar, as you will exclusively meet the most senior group‐level decision makers for all properties across the Asia Pacific region. l Pre‐selected appointment schedule for each supplier, with your own private meetings and display area. l No stand‐build, no exhibition, just high level 30‐minute strategic meetings with Asia’s top F&B leaders. l Three evenings of top class networking dinner functions, with fantastic F&B, to cement your new relationships.

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PETITS FOURS

Congratulations on 10 years in business! How has the luxury hospitality sector evolved over the last decade?

Traditional fine dining has been scaled back, and the definition of luxury has changed. It’s more casual now, but still extremely high quality. There will always be a demand for luxury and quality – the only thing that changes is how it’s interpreted and delivered.

Tell us about the opportunities and challenges you’ve encountered over the last 10 years?

There are always challenges in business! The competition watches what we do carefully, so we just have to keep moving forward quicker than they do. But the opportunities far outweigh the challenges. The market is always changing; as long as you’re aware of how your customers are changing, you can change with them. The crucial thing is that we’re first at interpreting trends.

Valda Goodfellow Goodfellow & Goodfellow Valda Goodfellow, who co-founded UK-based luxury tableware design brand Goodfellow & Goodfellow alongside her husband Paul, sits down with Supper to talk about 10 successful years in the hospitality industry, ECF Group backing and the launch of their international concept, Studio G.

How has Goodfellow & Goodfellow adapted in the pandemic?

Like everyone, we were initially in shock, but quickly took action.

We downscaled staff, but minimally – now our team is back to full capacity. We kept in touch with our customers throughout lockdowns, just to make sure they were ok. We focused on anticipating solutions for hospitality before everything reopened.

Now the sector is experiencing supply chain issues, so we’re grateful that we have a diverse supply chain and such a wide range of options for our clients.

What are chefs and operators looking for to create the very best dining experiences?

Our highest demand is for smaller plates and bowls in interesting glazes. Unique platters in unusual materials, shapes and colours are also in high demand. At the Michelin star fine dining level, there’s a trend for elegant and intriguing white plates.

Now that you’ve secured backing from ECF Group, what’s next?

ECF Group’s support is just what we needed to take the business into international markets. Thanks to their sophisticated and entrepreneurial global operational base, we can expand, confident in the knowledge that we have the supply to back it up. What sets ECF apart is that their country-specific operations are run by likeminded entrepreneurs: that’s how they make it work. ‘Studio G’ will be the face of our brand internationally.

What can we expect from Studio G? Studio G will be a design and concept-led studio, helping operators and chefs actualise their desired table concepts. Chefs and operators want a considered design approach. Catalogues ended with Covid – now, everyone wants more innovation and attention.

Thanks to our producers and ability to design and create original pieces and collections, we’re able to satisfy and project manage the demands of the most taxing luxury projects with one point of contact. It’s an incredibly exciting time for us. www.goodf.co.uk

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18 – 22 March 2022

Back to the future!

Experience INTERNORGA with all your senses.

INTERNORGA.com

IN22_AZ_236x275mm_magazine_technical_data.indd 1

10.12.21 11:42

ADVERTISING INDEX ISSUE 26

Aerts NV

079

Monno Design

014

Ambiente

109

My Glass Studio

033

Amefa

035

Narumi

013

Arc International

094

Nude Glass

055

Asianera

081

Perrier-Jouët

Bonna

123

Pordamsa

043

Craster

124

Portofino Dry Gin

017

Dometic

091

Renarte

102

Forty One Madison

115

Rona

025

006-007

Goodfellow & Goodfellow

029

Seafood Scotland

037

Hooghoudt

002

Stölzle Lausitz

071

Hotelex

120

The Bar World of Tomorrow

089

Huls

053

Thrill International

099

Internorga

119

To The Table Asia

117

John Jenkins

019

To The Table Europe

111

La Tavola

049

To The Table MEA

077

Lazzaro

005

Toyo Sasaki Glass

062

Libbey

041

Victorinox

039

LSA International

093

William Edwards

008-009

Martin Miller’s Gin

061

World of Coffee

113

Modbar

097

Zieher

031

Mogogo

010

121

WASHING-UP

Quack Medicine

The Megaro unveils its apothecary-style cocktail bar, where tantalising tinctures are designed to remedy the soul.

122

Looking like something from a Luc Besson movie

up by Tomas Vykopal, the hotel’s resident

or a Jules Verne novel, Hokus Pokus Alchemy Lab

mixologist with previous form at 108 Bar, Mr

is a subterranean steampunk ode to Victorian

Foggs and Buddha Bar. Cocktails on the concise

apothecary, quack medicine and esoteric

six-strong signature menu are as eclectic and

literature, tucked away in the basement of The

eccentric as the decor. The Jamesizz, inspired by

Megaro hotel in King’s Cross. Its design was

the classic Ramos Gin Fizz, bubbles up a blend

cooked up by the self-proclaimed experiential

of Tanqueray No. Ten, homemade sage and pink

designer and philosopher Henry Chebaane, who

peppercorn syrup, citrus juice, aquafaba, cream,

has created a fascinating blend of 19th century

and peach soda. The John Dee combines Bombay

pharmacy and retro-futuristic engine room.

Sapphire, yellow Chartreuse and grapefruit oleo

The ceiling ripples with electric dynamos, steam

saccharum with strawberry vinegar, while The

valves, copper pipes and circuits, forming a

Feather Mutant washes Maker’s Mark bourbon

dramatic backdrop to the complex theatrical

with duck fat and Angostura bitters.

stage set.

This 100-person capacity space also plays host

The concept was inspired by 1800s physician

to a resident DJ and impromptu guest artists

Dr James Morison, who apparently believed his

including – on Supper’s inaugural visit shortly

vegetable-based remedies could cure all ills. Here

after the opening – none other than Soul II Soul

the botanical compounds have been conjured

founder Jazzie B.

Intelligent Design Exceptional Experiences

FEATURED: LINE TABLE IN ACACIA Shot in Battersea, London, additional furnishings kindly provided

by Hay Design, Silvera Official, Modern Art Hire and Hasa Architects Visit us at Craster.com