Supper - Issue 31

HOTEL FOOD & DRINK

AURO – FOUR SEASONS RESORT NAPA VALLEY • YANNICK ALLÉNO • ALBA BY ENRICO CRIPPA – RAFFLES DOHA

CONTENTS ISSUE 31 042

STARTERS

056

Jun’s

042

Penelope’s

044

Silver Lining

046

En Fugeo

048

Vida Downtown Dubai Hotel Amano London

Moxy Lower East Side New York Atlantis The Palm Dubai

© Anne Valeur

© Anas Rifai

050

MAIN COURSES 050

Savage

056

Alba by Enrico Crippa

062

Coworth Park Ascot Revier Oslo

Raffles Doha

© Mark Bolton

Woven by Adam Smith

003

CONTENTS ISSUE 31 SERVICE

046

Chef’s Table

030

A New Level

032

Ready, Set, Go!

040

The Brazilian-Italian chef, who helms the kitchen at the two-Michelin-starred Da Terra at Town Hall Hotel, shares his favourite food memories.

Ahead of his London debut, Yannick Alléno reveals more about the neighbourhood-style restaurant concept coming to Four Seasons Park Lane, and why he finally feels ready to take on the UK market.

© Michael Kleinberg

084

068

DINING Obsession 23

068

Free Rein

074

23 world-class chefs descend on Lancashire to showcase their skills at Northcote’s annual culinary festival.

© Bacon On The Beech

Ennismore’s integrated F&B studio Carte Blanched is reimagining the bespoke drinking and dining development process, with impressive results.

SIPPING Martini 2.0

084

SIP – Share. Inspire. Pioneer.

096

The Martini is enjoying a well-deserved moment in the spotlight, so how are hotel bars putting their own spin on one of the world’s most iconic cocktails?

REGULARS

004

As Makeready continues to expand its portfolio, the group’s President and Chief Operating Officer discusses placemaking, community connections, and staying true to brand concept.

Entrée

021

Events

098

Appetisers

025

Spotlight

101

Signatures

080

Petits Fours

107

Cocktails

090

Washing-Up

122

Drinks

094

Bringing the industry together, Pernod Ricard launches a new trade advocacy platform designed by the hospitality community, for the hospitality community.

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ENTRÉE

ON THE COVER Auro, Four Seasons Resort Napa Valley © John Troxell

Supporting A Nation

I

f there’s one good thing to have come out of the pandemic,

Lisa Goodwin-Allen shone the spotlight on both established

it’s undoubtedly the support that businesses are now giving

and emerging chefs, giving the latter in particular a stage on

one another to rebuild, grow and prosper. Even when a peer

which to showcase their culinary skills – not to mention raise

could be classed as the competition, there’s an overwhelming feeling of having the support of a nation.

a huge amount of money for Hospitality Action.

And when Supper caught up with Yannick Alléno – the French

Throughout the course of putting this issue of Supper

chef soon to make his London debut with a neighbourhood-

together, messages of support began emerging from the pages,

style eatery at Four Seasons Park Lane – he revealed how the

with hotel operators, chefs and suppliers often unintentionally

city has welcomed him with open arms, with top chefs calling

hitting on what makes this industry special as they told of

to offer up their best contacts for sourcing British produce.

their new concepts. At Ennismore, where an integrated F&B

Speaking to Alléno from his base in Paris, it was clear that

studio is reimagining the drinking and dining development

such a show of support carried weight.

process, the trio of leaders at the helm explain how nurturing

These examples are a timely reminder of the very reason this

new talent lies at the heart of their ethos, the aim being to

magazine first launched. When Issue 1 was released in 2016,

support such independents in building their brand, all the

we spoke of the elements that go into creating a memorable

while bringing new restaurant and bar concepts to Ennismore’s

guest experience, from the interior design of a restaurant or

growing collection of lifestyle hotels.

bar, to the chef’s cuisine and the tableware on which it is

Also showing its support of the sector, Pernod Ricard tells

served. Our objective was to showcase the talents of all F&B

of the trade advocacy platform it has launched to further the

professionals, to inspire and to connect communities. This

careers of bartenders, F&B managers and nightlife operators,

ambition still stands. Indeed, there have been many challenges

providing content, events and training to make for a more

since those early days. And like you, we have faced challenges

prosperous future for all. Coming together for in-person

too – after all, we only exist if new hotels are being built.

events certainly has a newfound appreciation following the

But by continuing to support one another, we can collectively

enforced era of the video call, as Supper found at To The

ensure a prosperous future for the world of hotel F&B. We hope

Table, which recently took place in Abu Dhabi; there was a

you enjoy this latest issue. Supper is served.

sense of sharing across the three days, whether it be in the practical advice given by leaders in the seminar sessions, or in the introductions made to project leaders on the look-out for suppliers.

Chefs too have been making an extra effort to support one another. For the 2023 edition of Northcote’s Obsession festival,

Catherine Martin • Managing Editor

021

THE BRIGADE

@SupperMag

EDITORIAL

DESIGN

FINANCE

Editor-in-Chief Matt Turner

Design Manager David Bell

Finance Director Amanda Giles

Managing Editor Catherine Martin

Production Mel Capper

Group Financial Controller Sarah Healey

m.turner@mondiale.co.uk

c.martin@mondiale.co.uk

d.bell@mondiale.co.uk

m.capper@mondiale.co.uk

Assistant Editor Eleanor Howard

e.howard@mondiale.co.uk

Editorial Assistant Cara Rogers

c.rogers@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 Dolan k.dolan@mondiale.co.uk

k.studholme@mondiale.co.uk

ADVERTISING

Events Co-ordinator Olivia Mavers

CORPORATE

Data & Marketing Lauren Blain

Chairman Damian Walsh

o.mavers@mondiale.co.uk

Advertising Manager Rachel Chadwick r.chadwick@mondiale.co.uk

l.blain@mondiale.co.uk

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APPETISERS

Farm-to-Fork “We have always envisioned a way of life that centres around

Chef Dimitris Pamporis. “The farm not only caters to that,

cultivating our own fruits, vegetables and herbs,” explains

it also provides us with the ingredients to present an even

Alexandra Efstathiadou, owner of Ekies All Senses Resort on

tastier and healthier menu.”

the unveiling of an organic farm within the grounds of the

For Pamporis, the farm will allow for a varied menu that

Halkidiki hotel. “This dream has come to fruition with the

changes with the seasons. “One of my favourite dishes that

growth of our garden, which includes fruit trees, herb beds

comes straight from the farm is a salad made using different

and a newly established organic vegetable farm. Over the next

types of tomatoes we grow,” he explains. “It’s a vegan dish

four years, our goal is to grow 100% of the vegetables we use

of water-iced tomatoes and spicy peppers marinated in basil,

in our kitchens, improving the quality of our products while

served with the juice of a watermelon, and decorated with

reducing our impact on the environment.”

microgreens like basil flowers and cappuccino leaves. It is a

The venture is the result of a partnership with The Chill

unique experience for a chef to cut fruit from the tree or take

Factor, experts in organic farming, who have provided know-

the vegetable out of the earth and cook it a few minutes later.”

how in which varieties of crops – ranging from microgreens

Green-fingered hotel guests will also be able to get a taste

to edible flowers – will best cultivate a farm-to-fork strategy

of the experience, participating in planting and harvesting

for the hotel’s restaurants. “Sustainability and viability are

activities, plus there are plans to host special dinners in the

amongst the values we cherish most in the kitchen,” says

greenhouse, bringing new meaning to farm-to-fork.

APPETISERS

Why Waste?

A Michelin Moment From traditional tapas to cutting-edge cuisine,

Bosch and Eduardo Domínguez, also originally

Spain has long been renowned for its culinary

from the island, who have put a local twist on

offering, with the likes of San Sebastian, Madrid

Nikkei cuisine. Now, the resort boasts a total of

and Andalucia attracting foodies from around the

three Michelin stars, cementing its status as one

world. Now, the Canary Islands is determined

of the best gastronomic hotels in the country.

to make a name for itself as a gastronomic

Emblematic Santa Catalina, a Royal Hideaway

destination, with hotel dining leading the way.

hotel in Gran Canaria, retained its Michelin star

Of the hundreds of hotels on the archipelago,

at Poemas, the restaurant led by the Padrón

Spanish hospitality chain Barceló Hotel Group

Brothers, which was first achieved back in 2022

is among those with the greatest number of

and marked the first in the city of Las Palmas de

Michelin stars in the Canary Islands, having

Gran Canaria.

received three new accolades in the 2023 Michelin Guide for Portugal and Spain.

And on mainland Spain, Granada celebrated another milestone when La Finca at La Bobadilla,

Tenerife’s grand dame hotel El Rincón de

a Royal Hideaway hotel was awarded its first

Juan Carlos at Royal Hideaway Corales Resort

Michelin star – also a first for the Andalucian

was recently awarded a second Michelin star,

region. With a total of five stars across Spain,

bolstering the island-native Padrón brother’s

Barceló is demonstrating its commitment to

reputation for offering an authentic gourmet

gastronomy and solidifying the Canary Islands as

experience. And the hotel’s Peruvian-Japanese

a culinary destination, producing both top quality

fusion restaurant San Hô was awarded its first

food and chefs: in fact, all the award-winning

star in recognition of the work of chefs Adrián

chefs are of Canary Islands origin.

© A Way With Media

026

“These books are designed for my younger self. It’s everything I would have wanted to know when I was starting out in my career,” reveals Michelin-starred chef Adam Handling, author of a new recipe book collection. Ten years in-themaking, the boxset comprises ‘Frog by Adam Handling’ – based on the chef’s flagship restaurant; ‘Why Waste?’ – a collection of sustainable, zero-waste recipes with a guide to sustainability and using seasonal produce; and ‘Perfect, Three Cherries’ – a cocktail book featuring a raft of recipes described as a sustainable take on the classics.

Together, the trilogy tells Handling’s story, the journey of his restaurant group, the road to his first Michelin star and his sustainability ethos. Alongside ingredient and produce maps, there are also contributions from industry figures such as Pierre Koffmann, Alex Dilling and Charlotte Hill OBE. “This collection started as one book, showcasing Frog, but the more we dove into it, the waste book and cocktail book became clear.

It’s the stuff that people don’t see behind the scenes – the researching, the training, the things we had to do to make Frog what it is today. To understand what Frog is, you need to understand the waste element, the foraging, the sustainability, provenance of ingredients, everything.”

PH

O

TO

BY

G

IO

N

AT

A

XE

RR

A

150 YEARS INSPIRING CHEFS

horeca@sambonet.it

@rosenthalsambonetprofessional

company/arcturusgroup

U

nusual flavour combinations, mindful

healthy makeover according to Unilever, with

proteins and upcycled ingredients are

chefs looking to create new spins on classic

just some of the food trends identified by

dishes. “Diners love to rediscover those dishes

Unilever Food Solutions in its inaugural Future

they know well in a new guise that keeps faith with

Menu trends report 2023. The professional

the past but with the reinterpretation of possible

foodservice business teamed up with more than

ingredient combinations, cooking methods and

1,600 chefs in over 21 countries to compile eight

above all, presentation,” explains Executive Lead

core themes based on global data and social media

Country Chef Giuseppe Buscicchio.

analytics, personal inputs and the expertise of chefs who offer practical applications.

Chefs tip ‘wild and pure’ ingredients to impact menus too. The likes of edible flowers, wild

“Identifying the hottest global trends is critical

berries and even seaweed have the potential

in our quest to provide solutions for chefs, who

to connect diners to their locale, whilst also

are contending with challenges ranging from

lowering food miles. “As a chef, it is always

labour shortages to tackling sustainability issues

great to discover new ingredients and even

like food waste,” comments Hanneke Faber,

greater when you can pick them yourself,” states

President of Nutrition Unilever. “With the release

Culinary Advisor Wesley Bay. “Native ingredients

Foods of the Future A new report from Unilever Food Solutions predicts eight trends set to influence restaurant menus over the next 12 months.

of the Future Menus trend report, Unilever Food

offer chefs more space for creativity and allow

Solutions is not just sharing future trends,

them to work seasonally.”

but also offering solutions-based insights and

UFS also expects to see a renewed focus on

adaptable recipes to inspire chefs and help them

sustainability through reducing food waste and

feel prepared for the future.”

using alternative protein sources. The former

One of the first trends identified by Unilever

sees techniques such as pickling, curing and

is unique combinations of flavours, colours and

fermenting give a second life to previously

textures that spark unexpected, multi-sensory

discarded by-products, whilst the latter sees the

dining experiences. “Guests are always curious

use of plant-based meat as a way of reducing

about exciting combinations and flavours; they

the environmental footprint of a dish. Vegetables

want to be surprised,” explains Head Chef Edwin

are also expected to take on a leading role on

van Gent, a member of the UFS team in the

the plate. “Cooking more with vegetables doesn’t

Netherlands. “Eating should be an experience.”

just add more nutrients to the dish but also

Unilever also believes that the growth of

expands your menu options,” notes Chef René-

sharing plate menus presents a chance for chefs

Noel Schiemer. “Therefore, you have the chance

to experiment with new fusions of flavours and

to bring a new clientele into your location.”

cuisines, as Executive Chef Sherif Afifi notes:

Featuring recipes and menu suggestions, each

“It’s an opportunity for us chefs to generously

of the eight trends within the report present

share our regional flavours and techniques with

opportunities for more nutritious and sustainable

the diners for them to have a great experience

ingredients, lower carbon footprint and culinary

with their loved ones.”

techniques that bring out the best flavours in

Much-loved comfort foods are also set for a

028

every dish.

xxx

CHEF’S TABLE

Rafael Cagali The Brazilian-Italian chef, who helms the kitchen at the two-Michelin-starred Da Terra at Town Hall Hotel, shares his favourite food memories.

When did you first fall in love with cooking?

Which new restaurant are you eager to try out?

I can. Brazilians love to eat so the city has an

My family has a history in food and hospitality.

Terre, the new restaurant at Castlemartyr Resort

amazing array of restaurants covering a wide

My mother used to work in catering and owned

in Ireland. Vincent Crepel has worked with some

variety of cuisines.

a restaurant and jazz bar in São Paulo, so I grew

talented chefs and the food looks beautiful. I

up around the industry. When I was studying in

like the idea of going somewhere remote and

Where do you get the creative inspiration for

London, I took a job as a pot wash and cook at

having an incredible dining experience.

your dishes?

Each of my dishes is based on a memory,

a local brasserie; eventually, I realised I enjoyed the kitchen more than my studies and with the

Are you an easygoing or demanding diner?

inspired by Brazil or the great places I’ve

encouragement of my head chef, I decided to go

I think I’m quite an easygoing guest. Of course,

worked in the past. Having Italian heritage and

to culinary school instead.

my standards are quite high, but when I go out

working in Italy has really cemented the pillars

to eat, I want to have fun. I like restaurants that

of Italian cooking as an important reference

Which chefs have inspired you?

are made up of various elements, which work

point for the way I think about food – at Da

After culinary school, I worked with some chefs

together to create something special.

Terra, we have had pasta in some form on the menu for almost the entire time we have been

who have had a huge influence on my career, such as Quique Dacosta, Martin Beresategui,

Tell us about your most memorable meal?

open. Working with Martin Berasategui in Spain

Heston Blumenthal and Simon Rogan. Their

The most memorable meal of my life was at

also taught me a lot about how to establish a

passion and creativity helped me realise how

Chef’s Table at Brooklyn Fare in New York –

unique experience through your own cultural

much I wanted to be a chef.

a flawless experience from start to finish. The

framing. I also had the pleasure of working with

simplicity and great produce showcased Cézar

both Heston Blumenthal and Simon Rogan in

Ramirez’s cuisine very well.

the UK – seeing how they worked with British

What’s your favourite hotel restaurant?

produce was an inspiration.

The restaurant at Grand Hotel a Villa Feltrinelli in Lake Garda. I used to work there with Stefano

It’s Sunday evening at home: who’s cooking

Baiocco and it was an incredible experience. He

and what’s on the menu?

Which cookbooks can we find on your shelf?

showed me the meaning of determination and

I’ll let Charlie do the work, he’s good at cooking

Modernist Cuisine is a great technical book. You

passion. Running a restaurant comes with many

British classics – he does an incredible roast.

can immerse yourself in it then suddenly realise you have all five books open at once.

challenges and he never gave up on what he wanted to achieve.

What’s your favourite dish, and who cooks it?

My mum’s chicken stroganoff. Every time I go

Restaurant dining or room service?

back to see my parents, it’s a must!

Restaurant dining all the way.

and I are at Da Terra for every service of the

And something to drink with that?

Healthy dishes or full-fat indulgence?

week, so that only leaves a few free evenings

A sloe gin negroni or some cachaca.

Full-fat indulgence.

restaurants are closed too. Whenever I travel, I

Which city is food heaven for you?

Sweet or savoury?

always make sure I try a few different places.

São Paulo is a place where I eat out as much as

Sorry, but I have to say both.

How often do you dine out?

Not as often as I would like! My husband Charlie

and they fall on days when lots of other great

031

SERVICE

A New Level Ahead of his London debut, Yannick Alléno reveals more about the neighbourhood-style restaurant concept coming to Four Seasons Park Lane, and why he finally feels ready to take on the UK market.

Words: Catherine Martin • Photography: Courtesy of Yannick Alléno

I

’m stressed,” says Yannick Alléno, as we sit down to

the world, a portfolio that continues to grow. And though

discuss his highly-anticipated debut at London’s Four

he’s experimented with various styles over the years, the

Seasons Park Lane. We had arranged to meet at the hotel

chef is best known for his reinvention of modern French

– an informal rendezvous and perhaps take a sneak-peek

cuisine, an approach he defines as being rooted in French

at the under-refurbishment restaurant that would soon

gastronomy, yet inspired by contemporary techniques and

carry his name. But alas, the train strikes that have been

seasonal ingredients.

plaguing Europe scuppered our plans, so make-do with a

The origins of Alléno’s craft can be clearly traced back

video call. “With every passing day, I’m getting more and

to childhood; as a youngster, evenings and weekends were

more stressed,” he affirms – an understandable response

spent at bistros that his parents ran in the suburbs of Paris,

given the complexities of opening a new restaurant, not to

and so when his grandmother taught him to cook at the age

mention one that occupies a prestigious hotel in a sought-

of eight, he immediately realised he wanted to be a chef. At

after capital city location. “London is a very tough market,”

15, Alléno got his first job in a professional kitchen, initially

Alléno continues, alluding to the variety, quantity and quality

learning from Gabriel Biscay at Le Royal Monceau, before

of dining options in the city. “There are so many fantastic

working with French greats including Roland Durand and

chefs and so many great restaurants; to open in London, you

Martial Enguehard at the former Sofitel Paris Porte Des

really have to be sure you’re at the right level.”

Sevres and Louis Grondard at Drouant. Having refined his

While Alléno may have questioned whether he has

skills, Alléno was appointed Head Chef for Les Muses at

reached the “right level”, his credentials surely come as

L’hotel Scribe, where he was awarded his first Michelin star.

confirmation. As one of the most decorated chefs in France,

He then joined Le Meurice as Chef de Cuisine, and through a

he holds no less than 15 Michelin stars across his global

decade-long tenure became regarded as one of Paris’ best.

portfolio of restaurants – Alléno in Paris was awarded the

Alléno’s first solo venture came in 2014, when he took

ultimate accolade of three stars in 2015, while Le 1947 at

ownership of Pavillon Ledoyen, a majestic Neo-Classical

Cheval Blanc in Courchevel won the same recognition in

building on the Champs-Elysées. Here, he opened Alléno

2017. There’s also Pavyllon Monte Carlo at Hôtel Hermitage

Paris, which gained its three stars only seven months after

and Fre at Réva Resort in Monforte d’Alba, with a Michelin

opening. The Pavillon has a longstanding history as a temple

star each, and Stay at One & Only The Palm in Dubai with two

of gastronomy, and as the birthplace of Alléno’s empire,

stars. Alléno’s portfolio extends to Asia too; the chef heads

it now houses three of his restaurants. In 2018, he added

up Stay, a modern French restaurant at Signiel in Seoul, as

L’Abysse, a 12-seat sushi counter concept developed in

well as cuisine at the hotel’s Bar 81 and The Lounge venues.

collaboration with Yasunari Okazaki, a sushi master he met

In all, Alléno has put his name to 14 restaurants around

on one of his many culinary voyages to Japan. And in 2019,

033

MEETING…

SERVICE

Pavyllon London is set to be a British expression of Alléno’s signature modern French cuisine

“There are so many fantastic chefs and so many great restaurants; to open in London, you really have to be sure you’re at the right level.”

he opened his third and final restaurant in Pavillon

the city,” he explains, alluding to a general desire

Ledoyen – Pavyllon. This, his most casual concept,

amongst luxury hotels to be more accessible. “That’s

focuses on seasonal dishes that combine French

what I did with Pavyllon Paris – it’s a destination for

influence with other culinary traditions; cooking on

Parisians, where anyone can come to meet and dine.

a teppanyaki for example, or preparing seafood the

Pavyllon London will follow that same philosophy.”

Nordic way.

The approach reflects Alléno’s belief that restaurants

And it’s this concept that brings Alléno to the UK.

form the backbone of a city’s social scene, and

So is a presence in London a long-held ambition?

so in London, the menu is designed to appeal to a

“Ahh…” he sighs, signifying that the city has been a

diverse range of occasions, from leisurely lunches to

goal for quite some time. “I love London and I love

celebratory dinners. Though the chef remains tight-

the energy of the city,” he continues, adding that

lipped as to exactly what’s on the menu, he whets the

there have been offers before but they didn’t work

appetite with the promise of “a British expression of

out. I ask why – difficulty in finding the right site

my signature modern French cuisine” revealing that

or the right partners, perhaps? “I was not ready for

seasonal British produce is key to the offer: “There

the market,” he quips in another hint of self-doubt.

are so many good providers in England – the meat

“I’m 54 now, so I think I am okay; Pavyllon is now

is fantastic and the fish is the best in Europe; the

mature enough and I am mature enough to work in

result will be a combination of these products and my

the English market.”

French touch.”

His calling came with news that Four Seasons was

Indeed, Alléno will have no problem in finding

on the lookout for a casual yet refined eatery for its

quality produce. Since Pavyllon London was

Park Lane property. Given that the majority of his

announced, the chef has been inundated with offers

restaurants sit within hotels, Alléno clearly has an

of support. “Clare Smyth, Jason Atherton and Claude

affinity for the hotel setting, describing himself as

Bosi all called to offer help in finding suppliers,” he

“more comfortable” within the support system that a

explains. “I was very proud of that, it’s good to feel

global operator offers. But not just any operator. Four

welcomed in such a way.”

Seasons is a group he holds in high esteem. “Four

The menu at Pavyllon London will also be in keeping

Seasons is a leading luxury brand with a fantastic

with the core pillars that have come to define Alléno’s

portfolio; it was one of my targets in terms of brand

cuisine. For example, he strongly believes that chefs

development,” he explains. The opportunity arose

have a responsibility to look after the health of their

through a network of connections that led to meetings

guests, and so strives to reduce the amount of sugar,

and subsequent tastings with both owner and operator.

fat and salt in his dishes – without compromising

Alléno also credits the successful partnership to the

flavour, of course. And there’s also the importance of

team on the ground, notably Lynn Brutman, Regional

sauces, made using a patented Extraction technique

Vice President and the hotel’s General Manager.

developed by Alléno in 2013 with the help of a scientist,

“When the planets align, we can do fantastic things,”

in which a precise cooking temperature safeguards

he says of the fruitful combination of the right brand,

ingredients from destructive heat, bringing natural

the right location and the right people.

flavours to the fore and giving a textured finish. These

With Pavyllon London set to open this summer,

approaches can be found on the menu at Pavyllon

Alléno reveals that the aim is to create a refined,

Paris, in dishes such as vegetable ravioli with spring

neighbourhood-style restaurant that welcomes

extraction broth and perfumed oils, and Alléno’s

everyone, whatever their budget or dietary preference.

interpretation of the French classic – soufflé steamed

“We want to bring Four Seasons Park Lane back to

with Comté and celery extraction. Pavyllon London

035

SERVICE

“My signature is to make people happy through good food, good wine and good service.”

036

will follow the same approach, and diners can

experience is enjoyable. “We design for the

expect a greater variety of dishes along with an

customers,” he confirms. “It means that the

equally well-considered wine offering.

chairs are comfortable, the lighting is fantastic,

While ingredients and flavour combinations are undoubtedly of utmost importance, this is

and everything from the noise levels to the atmosphere is considered.”

a chef who knows that dining out is about more

The overarching design scheme is set to

than what’s on the plate. Alléno talks at length

combine chic Parisian style with characteristics

about the interiors of his new restaurant, to the

of a London members’ club, through the use of

same level of detail as if he were the designer

contrasting textures in complementary tones.

himself. He has in fact been closely involved,

Occasionally slipping back into his native tongue,

enlisting long-time collaborator Chahan

Alléno describes the ribbed lacquer panelling and

Minassian to take the lead on the design of the

tactile fabrics, hand-blown Murano chandeliers

space, building on his schemes at Pavyllon’s

and custom art installations, stating that this

Paris and Monaco outposts. Minassian has been

will be the “most exceptional” of the three

quoted as saying “our approach is the same;

Pavyllon restaurants. The venue itself is large

his is on the plate, mine is with space”– to

by anyone’s standards, with 90 covers and a 40-

which Alléno wholeheartedly agrees, revealing

seat private dining room offering views across

a shared belief that they complement one

Hyde Park. The focal point of the main dining

another. There’s also a commonality in putting

room will be a sweeping counter inspired by

the guest first to ensure the entire dining

the Parisian bistros of Alléno’s childhood, where

NEW

S PR I N G’ 23

E M PI R E

S I L K

C O L L E C T I O N

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

SERVICE

038

© Simon Detraz

© Simon Detraz

At Alléno Paris – the three-Michellinstarred restaurant within Pavillon Ledoyen – cuisine is rooted in French gastronomy, yet inspired by contemporary techniques and seasonal ingredients

guests have a front-row seat to the theatre of

Alléno returns to time and time again through

the kitchen. In line with the neighbourhood

our conversation. Even when I ask whether

dining concept, a variety of seating options –

he aspires to get a Michelin star for Pavyllon

from cosy banquettes to relaxed lounge chairs

London; he’s hopeful, of course, but states: “I

– are designed to meet all manner of occasion,

work for my guests, not for stars.” As talk turns

with the ultimate aim being to attract locals as

back to the London debut, the apprehension

well as hotel guests.

begins to show – this is clearly a launch that

Service is another topic that Alléno is

means a lot. “We have to be good,” he stresses.

particularly passionate about, so much so that

“I don’t want to disappoint the market and I

during the pandemic he wrote a book – Tout Doit

don’t want to disappoint the hotel.”

Changer, translated as Everything Must Change

Despite the pre-opening jitters, Alléno is

– calling for a rethink in the way restaurants are

confident in his offer and ready to make his

run. He talks about training, working conditions

mark on the London dining scene. As we come

and staff wellbeing, pointing out their impact

to the end of our call, I probe further on a

on a smooth and efficient service. He laments

signature dish in the hope that he might reveal

the online booking system and lack of human

more about Pavyllon London’s menu. “I know

interaction – “it’s a disaster!” – believing that

you have to ask that question to explain to your

a simple conversation in advance would allow

readers,” he laughs. “But I hate to speak about

for tailor-made menus, resulting in less waste

a signature dish – it puts me in a box, and I

and an altogether better experience – both in

never want to be in a box. My signature is to

the kitchen and for the guest.

make people happy through good food, good

Putting the guest first is a sentiment that

wine and good service.”

Ready, Set, Go! As Makeready continues to expand its portfolio, the group’s President and Chief Operating Officer discusses placemaking, community connections and staying true to brand concept.

Words: Eleanor Howard

040

PROFILE Christine Magrann President and COO, Makeready

Established from the ground up to elevate

community,” explains Magrann. “We look

independent hotels to a new level, Dallas-based

for places that already have a strong line-up

experience-led operator Makeready is poised to

of independent restaurateurs or where chefs

As President and Chief Operating Officer at Makeready, Christine Magrann has been tasked with leading the experience-driven group’s expansion across the US. Her extensive hospitality experience includes various F&B-focused leadership roles within the sector, including Assistant F&B Director for The Mansion On Turtle Creek and The Breakers Palm Beach. Since its inception, the Dallas-based operator has grown its portfolio to more than six hotels and 24 restaurants, bars and coffee shops, with more developments on the horizon for 2023 and 2024.

take the US hospitality landscape by storm.

have been able to thrive and make a name for

Upcoming Openings: The Junto, Columbus (May 2023), Hotel San Carlos, Phoenix

THE PLOT

Founded by private investment firm Rockbridge

themselves without the backing of big corporate

in 2015, the self-proclaimed placemakers are on

brands. This gives us confidence that a city is

a mission to develop a carefully curated portfolio

ready for an independent lifestyle hotel and

of independent hotels, restaurants and retail

welcoming of restaurateurs who want to bring a

concepts that are completely different from

unique experience to the site.”

one another yet all share a common purpose:

What follows is comprehensive research, or

to become an essential part of the community

homework as Magrann puts it: “We start with

in which they sit, cultivating deep, emotional

what I call the not-so-fun information. We pull a

connections between hotel guests and locals,

lot of the economic and demographic information

as well as in-house operations teams and the

to help ground us in the state of the city and

businesses with which they partner.

community we’re going into. But where we spend a lot of our time is examining what is successful in the market, and asking where is there possibly

They do this by taking a decidely epicurean

a need for something new?” To do so, Magrann

approach to development.“I think many guests

and team approach those who know the place

today choose a hotel based on its food and

best. “It’s meeting the bartenders and chefs

beverage offering,” states Makeready President

within the city and understanding from their

and Chief Operating Officer Christine Magrann.

point of view what the city is looking for.”

“They’re well-travelled, more sophisticated than

While trendy food hotspots are a common

ever and more exposed to the variety of options

thread running through the Makeready portfolio,

out there, so it’s critical that we create options

this is where the similarities begin and end.

that raise the bar.”

“Each one of our experiences has its own unique

In plotting their growth, Makeready begin by

point of view – we don’t stamp out the same

assessing potential projects through the lens of

concept in multiple locations,” notes Magrann.

a city’s culinary landscape. “We like to build a

“It’s a harder way to do things but our overall

presence in cities that lean towards the foodie

philosophy focuses on being very intentional.”

SERVICE

In Dallas for example, The Adolphus’ F&B

great restaurants, great bartenders recommend

financial responsibilities, so achieving our

programme includes a Viennese café, while The

other great bartenders, so we really tap into this

monetary goals by year three – have we stabilised

Alida, a converted warehouse hotel in Savannah,

spirit that sets a stage for humbleness. And you

and gotten to the point we said we would when

Georgia, offers up coastal cuisine that celebrates

have to be humble when you’re going into F&B

we first set up the concept?” reveals Magrann.

the bounty of the Lowcounty at Rhett.

because it’s hard to get right, so having this

“But a great mark of success is when we have

point of view and mindset has helped us to be

other restaurateurs recommending us or coming

successful.”

to visit us and inviting us to their experiences.

THE ASSEMBLY The process begins with the discovery of the heart

Just being beloved within the industry and within

and soul of each city and its people. “Our team

THE PULL-THROUGH

will work with the owner to create a mood board

Listening to local voices during the development

Only time will tell with Makeready’s latest

of what we envision, and then we will work with

process effectively translates to filling tables.

opening, The Junto in Columbus, but Magrann is

a third party branding agency to help us bring it

According to Magrann, Makeready seeks to

confident they are onto a winner.“We knew that

to life through the name, font, graphics and the

achieve a 60:40 split between locals and in-

food in Columbus is a little more mainstream,

story,” she says. “Once we create our concept,

house guest covers. “The benchmark of local

it has an average price point, which is really

we lean into that brand identity, and make sure

versus tourists is something we talk about a lot,

important, and it has a great vibe to it. It’s a

to keep asking ourselves how do we keep the

how do we drive that? It’s a very important part

young, energetic, artistic city, so we leaned into

integrity of our true north? One of the challenges

of our strategy and is one of the hardest goals to

those elements.” Billed as a ‘club for mutual

in hospitality is sticking to your intentions, so

accomplish.”

improvement’ the opening marks the city’s first

keeping grounded in the roots of the concept is

the community.”

With Emeline’s woodburning concept Frannie

independent hotel, bringing a down-to-earth

& The Fox in Charleston for example, Makeready

F&B programme with it. Guests and locals can

Then it’s all about bringing the right people

are already succeeding in this area. So how do

expect a wood-hearth dining experience and an

onboard – those who see their city’s true culture

they go about achieving this? “I think it comes

all-day neighbourhood coffee shop, but what

and can shine a light on it for others. “We

with recognition and personalised interaction.

Magrann is most looking forward to is the rooftop

hire chefs and general managers that are well

How do we engage with the guest a little quicker

bar. “The Brass Eye rooftop experience is going

connected,” explains Magrann. “We also invite

because we see them tagging us on social media

to be really special,” she reveals. “It has near

other chefs to our tastings when we’re opening

while they’re in the space with us? How do we

panoramic views of the city with great cocktails

a new restaurant to get their feedback. A big

foster that relationship and capitalise on it by

and a great beer programme. I’m excited about

part of our strategy is to become part of the F&B

making them feel special.”

the playfulness of the concept because it has

really important.”

community, not competing with it. And in those

So how does Makeready measure the success

allowed us to be a little more free-spirited and

markets, great restaurants recommend other

of a restaurant or bar? “Of course we also have

create something that will have real longevity.”

041

STARTER

Jun’s Vida Downtown DUBAI

Words: Cara Rogers Photography: © Anas Rifai

IN A BITE Owner: Kelvin Cheung, Kings Group Ventures Operator: Three Layer Hospitality Interior Design: 4Space Lighting Design: Huda Lighting Main Contractor: Cube Wooden & Internal Design Accessories Industry Chef: Kelvin Cheung F&B Manager: Darryl Jèrome Fernandes www.junsdubai.com

042

leek, rustic and refined. This is the look

S

More refined elements of the design can be

4Space envisioned for Jun’s, an American-

seen in the bar’s marble top, copper detailing

Asian eatery in the heart of Dubai. Part

throughout and bold green Indian marble

of Vida’s hotel and residential development

flooring underfoot. Drawing the eye, a series of

in the downtown district, the restaurant

installations made from i-Mesh – an intricate

is the brainchild of chef Kelvin Cheung, in

web of fibres – are suspended overhead in free-

collaboration with UAE-based Three Layer

flowing ribbon forms, while organically-shaped

Hospitality and Kings Group Ventures.

pendants break down the volume of the double-

“Our aim was to celebrate community and

height space. The main dining room features

coming together; to create a place where guests

seating upholstered in rich copper tones,

can gather to celebrate the importance of life,”

alongside cosy banquettes for group dining.

explains Firas Alsahin, co-founder and Design

The cuisine is a harmonious blend of Asian

Director at 4Space. “The inspiration is drawn

and North American flavours – Cheung’s

from horse stables, so we selected natural

signature – with a menu featuring the likes of

materials and interesting textures including

red hot chicken karaage and waffles, and wagyu

timber and brick.”

tenderloin served with broccoli noodles. The

At the rear of the restaurant, a seating area

restaurant also serves weekend brunch, cakes

clad entirely in timber creates a cocooning

and a curated cocktail menu drawing on Asian

effect, while a feature wall of pampas grass adds

flavours. Highlights include Umami Bomb, a

interest. Natural materials continue into the

concoction of miso bourbon, vermouth rosso

bar, where columns adorned with pebbledash

and angostura bitters, as well as Ginger Chai

sit alongside a bar counter carved from natural

Punch, which fuses a classic chai with ginger

stone to resemble the jagged edges of a cliff.

honey, citrus and rum.

SAGANO - exclusive novelty 2023

WWW.ZIEHER.COM

STARTER

Penelope’s Hotel Amano LONDON

Words: Megan Lenthall Photography: © William Joshua Templeton

IN A BITE Owner: Manex Properties Operator: Amano Architecture: Woods Bagot Interior Design: Woods Bagot, Tala Studio Head Chef: Fezile Ozalgan F&B Manager: Babis Apostolidis Bar Manager: Darko Doban www.penelopeslondon.com

044

D

ressed in velvet and leather with tasselled

with a choice of à la carte, set menus and pre-

chandeliers and feather motifs, Penelope’s

theatre menus. Standout dishes include Paella

is a heady fusion of Israeli and Spanish

Israeli-style with whole lobster; Freekeh and

flavours combined with a Berlin-meets-London

gin-tomato sauce; and pistou-stuffed courgette

sensibility. The signature restaurant at Hotel

with piquillo cream, ajo blanco and tarragon

Amano, which opened in Covent Garden late

oil. The star of the dessert menu is Penelope’s

last year, is overseen by Executive Chef Fezile

signature Baklava cheescake.

Ozalgan and features a menu that is inspired by

In Berlin, Amano’s monthly parties have

the chef’s own Turkish-Cypriot heritage, as well

become something of a local phenomenon,

as her passion for barbecue.

selling out in minutes thanks to a combination

Designed by Woods Bagot, interiors take

of inventive cuisine and hands-in-the air,

cues from the style of the group’s sister

dancing-on-the-table freedom. With this

properties in Berlin, adopting an eclectic look

idea in mind, the team has brought the same

that comes to life with a flamboyant sense of

immersive concept to Covent Garden.

theatre. Tactile fabrics, atmospheric lighting

“Penelope’s is a real affair of the heart for

and mirrored ceilings combine with exuberant

me,” says Ariel Schiff, Amano’s co-founder.

wallcoverings, while seating options range from

“Not only is it named after my daughter, both

raised platforms ideal for people-watching, to

Spain and Tel Aviv hold a special place in my

cosy corners and spacious booths.

heart. We are bringing something completely

The menu brings fresh flavours to the table

new to London which is exciting – in Berlin we

with punchy dishes that see Ozalgan combine

believe in having fun above anything else and

smoke and fire on the Mangal and Josper grills.

we want to give Londoners and visitors to the

Diners can expect an array of tapas-style dishes

city the same experience.”

A stylish touch to high-standard tables

STARTER

Silver Lining Moxy Lower East Side NEW YORK

Words: Shanna McGoldrick Photography: © Michael Kleinberg

IN A BITE Owner: Lightstone Operator: Marriott International, TAO Group Hospitality Architecture: Stonehill Taylor Interior Design: Michaelis Boyd Executive Chef: Jason Hall F&B Manager: Julian Werde and John Raiti Beverage Manager: Erin Davey www.marriott.com

046

N

ew York’s Lower East Side is famed for

The dreamlike room was partly inspired by Andy

its hi-low blend of gritty alleyways,

Warhol’s seminal Silver Factory, and is designed

bougie boutiques and finger-on-

to convey an important aspirational message.

the-pulse nightlife spots that have secured

“Warhol famously called the Silver Factory his

its reputation as one of Manhattan’s most

Studio of Hope,” says Fiorella Calvo, Project

eclectic neighbourhoods. So when Moxy moved

Designer at Michaelis Boyd. “His idea was

into town, it knew that a stylishly irreverent

to cover everything in foil and silver paint to

approach was the way to go.

create light and reflect on the activity happening

The result is Moxy Lower East Side, which

within the studio. He felt that he could achieve

features a dazzling interior by Michaelis Boyd

hope and creativity, even in the darkest days.”

and Rockwell Group, and a bold F&B programme

Michaelis Boyd began work on the venue with

developed by dining and nightlife operator

Tao Group Hospitality and Lightstone during

Tao Group Hospitality in partnership with

the worst of the Covid pandemic, when New

Lightstone. Inspired by the decadence that first

York was completely shut down. “We liked the

put its Bowery location on the map, the hotel’s

idea of a dark space that had glimmers of hope

venues include Sake No Hana, a slinky Japanese

– which is how we came up with the name Silver

restaurant; The Highlight Room, a glamorous

Lining,” explains Calvo.

rooftop bar; The Fix, an all-day café and lobby

With its velvet banquettes, glittering piano

bar; and Loosie’s, a subterranean club accessed

platform and dramatic backlit bar offering a

via a separate alleyway.

curated cocktail menu of classic drinks, Silver

Amidst all this bewitching bluster, Silver

Lining’s sophisticated brand of haute culture

Lining – a sensuous and sultry piano lounge –

for the downtown crowd walks the line between

emerges as one of the most captivating spaces.

optimism and finesse.

STARTER

En Fuego Atlantis The Palm DUBAI

Words: Eleanor Howard Photography: © Alex Jeffries Photography Group

IN A BITE Owner: Kerzner International Operator: Atlantis, Solutions Leisure Group Architecture and Interior Design: Bishop Design Graphic Design & Menu Design: Solutions Leisure Group Executive Chef: Daniel Garcia Head Bartender: Sandor Sigler Gonzalez www.atlantis.com

048

A

tlantis The Royal may be creating a

with a flamingo chandelier – dominates the

buzz following its star-studded grand

main dining room amongst a visual feast of

opening earlier this year, but its sister

colour and pattern. The focal point however is

resort Atlantis The Palm is keeping up with the

the ceiling, layered with a vast array of curious

competition by introducing new South American

items, ranging from vintage neon signs and

eatery, En Fuego, meaning ‘on fire’ in Spanish.

tuk-tuks to piñatas and hammocks, with each

In creating the venue, Solutions Leisure Group

piece bringing its own story, adding depth and

partnered with Dubai-based Bishop Design to

character to the space.

deliver a fiesta-style experience that captures

Helmed by Columbian chef Daniel García,

the spirit and energy of Latin America. The

the menu celebrates Latin America’s culinary

result is a vibrant celebration of culture, cuisine

techniques and traditions through much-loved

and craftsmanship, with interiors characterised

favourites such as Churrascaria grilled meats

by a vast collection of artworks, artefacts and

served with Peruvian yellow rice and roasted

antiques that take guests on a sensorial journey

corn. There’s even an Avocado Altar in the

through South America.

style of a traditional sushi counter, showcasing

Upon arrival, diners are immediately immersed

different types of guacamole on offer.

in a kaleidoscope of colour, where ornate pots

As if the interiors and food weren’t enough

and pedestals decorate a multicoloured walkway

to keep diners engaged, the restaurant is taking

reminiscent of the cobbled streets of Colombia.

entertainment to new heights with the promise

From here, the venue flows into multiple high-

of fire performers, hoop artists, an energetic

energy spaces, from a bar centred around a

tango duo and gravity-defying aerial acrobats,

fairground carousel to a lush tropical terrace for

as well as live music, meaning En Fuego is ready

al fresco cocktails. A central rotund – complete

to set all the senses on fire.

Woven by Adam Smith Coworth Park ASCOT Dorchester Collection’s country house hotel unveils a new dining concept that pairs the best-of-British with an autumnal design scheme.

Words: Lauren Jade Hill • Photography: © Mark Bolton (unless otherwise stated)

W

hen Coworth Park set out to revamp its flagship

to create a dining experience that is unique to both the chef

restaurant, the aim was to come up with a concept

and the location.

that is both entirely individual and complements

On the table, dishes present traditional flavours and

the surrounding Berkshire countryside. It was a brief that

techniques in fresh, modern ways using ethically farmed,

was put to both chef and designer, and together they have

caught and grown produce from across the UK, combined

created Woven, a restaurant that sees the stories of people,

with ingredients from the hotel’s kitchen garden. “We source

place and produce woven into every aspect of the experience.

the best-of-British when we can,” Smith reveals. “Fish is

With Executive Chef Adam Smith’s name now above

served the same day it’s caught from Cornwall and I source

the door, the cuisine is a showcase for best-of-British

cheese from Henley-on-Thames. Some of our beef is Irish

ingredients, while interiors by Martin Hulbert Design –

and some is from North Yorkshire. Our venison is wild shot

the studio behind the hotel’s original refurb in 2010 – puts

and our rhubarb comes from a farmer outside Bradford.”

nature centre stage.

with the restaurant’s dedication to sustainability, which is

working in one of London’s most iconic hotels, the new

also visible in elements of the interiors through the use of

venture was an opportunity to rethink his own culinary style.

recycled materials. The beverage list, too, spotlights national

“I knew that with the next step in my career, I wanted to

and regional favourites, with cocktails highlighting locally

create something very personal,” he explains. “I spent 10

grown ingredients and the sommelier paying particular

years at The Ritz and loved it, but my cooking style has

attention to still and sparkling English wines.

evolved since then through different experiences.”

050

Smith’s emphasis on ethically farmed produce ties in

For Smith, who began his professional career aged 19

The dinner menu kicks off with a ‘From the Pantry’ section

This idea of creating something that is personal to Smith

in which a selection of classic British dishes have been

inspired the restaurant’s moniker, as he explains: “The name

reimagined as creative hors d’oeuvres, such as coronation

Woven comes from taking the best bits from everything

chicken and minted lamb salad. These are followed by ‘From

we as a team have done.” To this end, every aspect of the

the Larder’ and ‘From the Stove’ courses – the header giving

concept, from the menus to the design, is threaded together

a clue as to the style of the dish. The menu closes with ‘From

MAIN COURSE

051

MAIN COURSE

In creating his dishes, Smith uses ethically farmed, caught and grown produce from across the UK, alongside ingredients from the hotel’s own kitchen garden

the Pastry’ dessert options, and final ‘Treats’ comprising a selection of petits fours.

So what has been popular so far? “There’s a jellied eel dish that people often wouldn’t choose off a menu but once they try it, they love it,” discloses Smith, noting that the set menu-style of the hors d’oeuvres is designed to take diners out of their comfort zone. “The Turbot Jubilee main course is also becoming a signature; I’ve had people come back three or four times for that dish already. We cover Cornish turbot in a lobster truffle mousse, poach it and serve it with two sauces – for one we use the lobster head to make a truffle lobster jus and for the other we make a classic champagne sauce, which is something I cooked when I won the Roux Scholarship. People really like it and I enjoy cooking it.”

Upon entering the restaurant through a new pantry and wine room, guests are greeted by a set of garden sculptures made by Marcus Crane © James Thompson

052

and Dan Ainsworth using recycled materials.

The space opens up to a 44-cover dining room with natural daylight flooding through floorto-ceiling windows, while a conservatory-style private dining room dressed with rows of potted

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MAIN COURSE

plants complements the greenery just outside.

leaves. Corded screens provide an element

In fact, every aspect of the design, from the

of privacy between the tables, while pendant

colours and textures to the use of lighting,

lighting sparkles up above come nightfall.

is inspired by nature, with different spaces

The detail on the tabletop has been considered

characterised by changing seasons. Autumn

too, with handmade plates and cutlery selected

for example is showcased through a warm

to complement the experience. Some are

earthy colour palette in the main dining room,

vintage, while others have been sourced from

where a bespoke ceiling installation designed

makers such as Goodfellows, Craster, John

by Martin Hulbert in collaboration with Umut

Jenkins and Serax. Centrepieces including ferns,

Yama represents a forest canopy and the way

thistles or conkers – depending on the season –

light filters through the leaves.

tie-in to the overarching scheme, and it’s this

Mounted on the back wall, a plaque created

054

cohesion that creates a distinct character.

by Locker & Riley – artisans in plaster – is set

“The best restaurants are the ones with a

with root vegetables and serves as a centrepiece,

strong identity,” concludes Smith. “At Woven,

while linen wallcoverings bear a hand-drawn

the identity comes from the personality and

oak leaf motif. The influence of the natural

style of food, but also the style of the interiors.

world can also be seen in the waiter stations,

One of the nicest things about how well Woven

which are made from papier mâché and resin,

has been received is that the people who loved

yet appear as tree trunks taking root.

the hotel’s restaurant before, love it even more

Colourways are distinctly autumnal, with

now. There’s no better feeling than when you

banquette seating upholstered in teddy mohair

surpass someone’s expectations and surprise

featured alongside dining chairs by Poltrona

them. You feel it in the whole atmosphere of

Frau – their leather in a warming tone of autumn

the room.”

IN A BITE Operator: Dorchester Collection Interior Design: Martin Hulbert Design Graphic Design: Magpie Studio Lighting Design: DPA Lighting Executive Chef: Adam Smith F&B Director: Jonathan Ellson Head Sommelier: Sandro Mezzapelle Dinnerware: Goodfellows Serveware: Craster Glassware & Barware: John Jenkins Cutlery: Zoë by Ann Demeulemeester for Serax www.dorchestercollection.com

Savage Revier OSLO Combining Norwegian produce with innovative and experimental techniques, Chef Andrea Selvaggini serves up a feast that knows no boundaries.

Words: Heleri Rande • Photography: © Anne Valeur

S

056

ometimes I wake up in the middle of the

molecular gastronomy was further developed

night with an idea, so I write it down

working for chef Quique Dacosta in Spain,

immediately. That’s how I came up with

whose food has always been highly influenced

the carbonara doughnut dish,” explains Andrea

by architecture and art. It was Selvaggini’s next

Selvaggini, Executive Chef at Savage at Revier in

stint at Quintonil in Mexico under chef Jorge

Oslo. Hailing from the coastal city of Tarquinia

Vallejo that, interestingly, spiked his curiosity

in Lazio, midway between Rome and the Tuscan

for Nordic cuisine. “We did a lot of four-hands

boarder, Selvaggini always knew he wanted to

dinners with top restaurants from around the

be a chef. Contrary to his parents’ wishes, he

world at Quintonil. The collaboration with

worked odd summer jobs to pay for a three-

Maaemo from Oslo was unforgettable – the

month cooking course before embarking on a

food was so clean and beautiful. So, I decided to

six-month internship that took him around

leave the sunshine behind and move to the deep

Italy. Armed with a passion for the profession

cold,” recounts the chef. Working both as a sous

and a zest for travelling, off he went to work

chef and in research and development at the

in the kitchens of France, Luxembourg, Spain,

Nordic powerhouse Maaemo – which currently

Mexico and finally, Norway.

holds three Michelin stars – gave Selvaggini

“The first place that really changed my life

enough culinary ammunition to craft his own

as a chef was Metamorfosi in Rome under

style at the newly opened boutique hotel Revier,

chef Roy Caceres,” admits Selvaggini. “I loved

and its flagship restaurant Savage.

the style and the creativity, which at the time

Located in the neighbourhood of Kvadraturen

was just mind-blowing.” His curiosity for

in central Oslo, Revier is a 65-key hotel that

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The Sunflower (above) pays homage to The Green Room’s original function as a florist, while the lobster claw (opposite) is a celebration of langoustines

seeks to facilitate encounters among the

Selvaggini back to his early years. “Friends used

capital’s residents and visitors. “For us, it is

to call me ‘little savage’ when I was a kid, and I

about bringing people together and breaking

was a bit wild as a teenager,” he admits. “Plus,

down cultural boundaries,” explains Emil

I think the kitchen is a savage place to work.”

Tingulstad, co-founder and Chairman of Att,

However the name here alludes to the

the operator of the hotel. Upon entry, there’s

process rather than the experience – there’s

no lobby; instead guests walk into Bar Revier, an

nothing savage about the calming ambience or

open space that changes use through the course

beautifully presented dishes. The tasting menu

of the day, serving à la carte breakfast and

journey begins in the Flower Room, a dimly-

weekend brunch by morning, before becoming

lit space enclosed by a variety of plantlife.

a fully-fledged cocktail and wine bar by night.

Aligning with the aim to facilitate encounters,

Handcrafted pasta is made next door in the open

all guests sit at a single table and get acquainted

kitchen of Null Null – the more casual of the

as the first snacks are brought out. The chef’s

two restaurants on site – while the basement is

signature bite, The Sunflower, is a potato crisp

home to a small cinema with its own compelling

shaped as a sunflower with oyster emulsion,

food and drink experience. The final element of

champagne jelly and caviar – bold and opulent

the F&B offer, a roof terrace called Over Revier,

ingredients presented in a very delicate and

will open later in the spring, adding another

minimalist way. The experience then moves

reason to visit the property.

into the main dining room, tastefully designed

Ultimately, it’s Savage that takes centre stage

by Hanne Gathe and Linda Gram Egede-Nissen

as the hotel’s gastronomic highlight, showcasing

of Gathe + Gram, with Constance Tenvik’s

the eclectic nature of the Nordic capital through

artwork completing the look.

a culinary lens. The name Savage brings chef

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Guests can choose between two tasting

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060

menus – the full Panorama or the smaller

so we created a mousse, shaped it in a lobster

Perspective. “The decision to have more than

claw mould and served it with creamy haddock

one menu is twofold – it helps us operationally

and nduja butter on the side.”

and it makes us more accessible to a wider

The level of creativity continues through to the

audience. Depending on the occasion, you can

dessert course and petits fours, which elegantly

visit us multiple times not just for one special

round out the dining experience. The humble

meal,” explains Selvaggini. There are also seats

ricotta was turned into a masterful centrepiece,

at the long central bar for walk-ins and those

carefully wrapped in thin pear shavings, and

opting for the shorter tasting. Sitting bar-side

surrounded by bitter dark chocolate sauce,

brings the guests closer to the action, peeking

creating a perfect harmony of texture and taste.

into the kitchen and allowing for chats with

Chef Selvaggini and his team are just getting

team members who flit between plating and

started on what Savage is to become – a breeding

serving. “I don’t want stiff service or anything

ground for culinary creativity that uses the best

too formal, we are a very welcoming place,”

of Norwegian produce, but flavour-wise knows

stresses the chef.

no borders. There aren’t many hotels with a

The ingredients on the menu change

designated space for research and development,

according to what the farmers, fishermen and

but at Revier, it is all about innovation and

other suppliers have available. Since opening in

community. “I want to encourage fresh ideas

October, countless dishes have been introduced

from the whole team, everyone should be

or amended, but some of the stars will stay, the

involved in the creative process. That way, they

langoustine claw being one of them. “Everyone

feel part of the restaurant’s journey,” stresses

always wants to use the biggest langoustines,

Selvaggini. “Work as you own it!” Words to live

I wanted to use all the others in a single dish,

by, chef.

IN A BITE Owner: Oro Operator: Att Interior Design: Gathe + Gram Graphic Design: Feed & Smuss Executive Chef: Andrea Selvaggini General Manager: Jaime Lindquist-Docherty Head Sommelier: Cecilie Bundgaard-Larsen Catering Equipment: La Marzocco www.revier.no

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28/02/23 15:19

Alba by Enrico Crippa Raffles DOHA Raffles Doha provides the immersive backdrop to the craft of three-Michelin-starred Enrico Crippa, whose famed mastery of the vegetable takes root in his first venture outside Italy.

Words: Neena Dhillon • Photography: Courtesy of Raffles Doha

W

ithout having to leave the opulent confines of Doha’s iconic Katara Towers, it is possible to take a culinary world tour, sampling plates large and

small across ten restaurants and lounges that serve the cuisines of Latin America, the Middle East and Asia as well as the confections of Paris. Spanning the sister properties of Raffles and Fairmont Doha, the sum is hotel food and drink at its most confident, catering for every taste bud, palate and craving, but leaving space for theatrical storytelling to elevate venues to another level.

With its laser focus on technicality and craftsmanship, Raffles Doha has turned to an intriguing Italian chef for one of its destination-dining offers. Rather than relying on industry luminaries whose names already hang over restaurant doors in the region, Raffles has chosen to collaborate with a chef who has cultivated his reputation by taking humble vegetables and transforming them into the heart of a gastronomy that celebrates the terroir and produce of Piedmont – a north Italian region known for the delicate white truffle. Piazza Duomo, riding high in the World’s 50 Best, was opened in Alba back in 2005 through a partnership between Enrico Crippa and the winemaking Ceretto family.

Within a year, Chef Crippa had been awarded a Michelin star, and by 2012 it was three. Since then, the enigmatic chef has been hesitant to repeat the experience anywhere else in the world, until now.

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The menu showcases the best of Alba’s kitchen concept and Italy’s culinary history, using regional Middle Eastern produce

“When we first started with our garden in Italy, we were

upon arrival to an onyx and backlit amber bar through to

pioneers for sure,” recalls Crippa. “During those years of

banquette seating in the main dining room, finished with

experimentation, we discovered we could treat vegetables

theatrical drapery, Alba speaks of Italian refinement. The

in the same way we prepare protein or pasta. There are

arched murals that enliven walls take a moment to reference

hundreds of preparations that work well to extract the

the meeting of two cultures, with Italian ceramic decorative

best taste from vegetables so we want to guide guests on a

patterns combining with Islamic motifs. VIP seating in the

different journey into this green world.”

main area comprises an opera-style Romeo and Juliet balcony,

The Qatari capital’s spirit of growth and openness to

while the private dining room mirrors the atmosphere of a

the new particularly appealed to Crippa, who is seeking

vaulted cave. A brickwork-paved food library replete with

to replicate “a real Italian experience in terms of food and

full-height shelving, accessed by a ladder, includes humidors

hospitality”. To that end, Alba by Enrico Crippa is helmed by

protecting the precious truffles that feature on the menu,

five senior staff from Piazza Duomo including Executive Chef

while the tiled and timber wine cellar is adorned with artfully

Antonino D’Alessio, Sous Chef Gioele D’Amici and General

opened caskets from the Cerreto family’s vineyards in the

Manager Vincenzo Donatiello, all of whom have relocated

Langhe wine region. After dining, guests can complete their

to Qatar. D’Alessio spent four years working with Crippa in

experience by buying Alba-branded pasta, nougat, truffle

Italy, including an intense twelve months before the opening

products and signature hazelnut cake from Piedmont.

of Raffles to finalise the food concept. “His eyes are my eyes in Doha,” Crippa confirms.

Enhancing the Italian atmosphere are specially designed uniforms, worn stylishly by Chef D’Alessio and his crew.

The prominence of the vegetable remains integral to

Taking advantage of the view from the Chef’s Table positioned

Alba’s menu, although there is also an accommodation of

in the Molteni-equipped kitchen, it’s clear to see that

regional Middle East produce. “We have worked on a menu

D’Alessio is in total command despite his relatively young

that displays the best of our kitchen concept and of Italy’s

age, his insouciance bringing to mind classic Italian movies.

culinary history, mixing this approach with ingredients we

While his sous chefs buzz around him, he leans nonchalantly,

can find locally,” says Crippa. “We haven’t exactly altered

raising an eyebrow here and there to indicate satisfaction

the menu for the local market, but we have catered to Qatari

before stepping in for final flourishes and plating.

guests and their habits. It’s also been a nice surprise to see

For the tasting menu, there’s a series of Italian antipasti

the presence of farmers and farmers’ markets there as well

served together, including a delectable pizza bread topped

as what they cultivate.”

with white truffle and burrata, a play on caponata, slow-

To set the right scene for Alba, design consultant Dar Al-

braised veal and a melt-in-the-mouth rice crisp flavoured

Handasah, working with Marcel Wanders Studio, has created

with powders that bring to mind the Italian flag. The fried

a journey of textural landscapes, drawing on raw materials,

rigatoni is a particular delight. Supper is lucky to have caught

striated marble, polished stone and timber flooring to take

the end of the short white truffle season, but the restaurant

guests through a collection of unfolding spaces. From

team will soon turn to black summer and winter varieties to

Murano-inspired handblown glass vases that greet diners

extend the ingredient’s presence on the menu. A stunning

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MAIN COURSE

Doha leaf salad follows, this course in particular

and herbs in the traditional place of wine. A

gently incorporating local ingredients including

colourful injection of saffron risotto arrives

chickpea flour, dates and pistachio. To augment

next, paired with an elegant preparation of osso

the eating of the leafy varietals, Crippa has

bucco and a knockout Barolo before the final

developed tweezers imprinted with his signature

savoury plate, one that D’Alessio is particularly

with which to consume the salad. Designed by

proud of. Courgette is the star here, served in

Massimo Lunardon, the plate features hues

the scapece style and shaped like the scales of a

reminiscent of the desert landscape.

fish to complement the neighbouring seabass.

Accepting the recommendation of the sommelier, accompanying wines come from

066

In this dish, Chef Crippa has allowed a nod to his Executive Chef’s southern Italian roots.

the Ceretto family’s label and are poured into

The final flourishes are the lightest of

Zwiesel Glas pieces. A Monsordo is served with

lemon cakes, the citrusy taste drawn out by an

the next course of king crab, bisque, burrata

accompanying glass of Moscato d’Asti, and then

cream, rucola and beluga caviar. Before moving

nougat rich with Piedmontese hazelnuts, which

on to the next plate of satisfyingly minimalist

is chipped away playfully from a sizeable block

Cacio e pepe – the pasta cooked up close by

with tools before being presented on a pretty

D’Alessio – there’s a chance to handle some

plate. Soft, chewy yet perfectly balanced, it’s a

white truffle wearing a glove. The price and

mouthwatering treat to end the meal.

provenance of the rare ingredient are discussed

Italian cuisine has a reassuring popularity in

before D’Alessio explains that he and Crippa

Doha – by turning to Chef Crippa’s inventive

have enjoyed considering how to please local

artistry, Raffles Doha is sure to successfully

palates; for example, they have experimented

differentiate itself from the competition hotting

by deriving aromatic flavours from spices

up in the city’s flourishing culinary scene.

IN A BITE Owner / Developer: Katara Hospitality Operator: Accor Architecture: Kling Consultants, Dar Al-Handasah Shair Interior Design: Marcel Wanders Studio Executive Chef: Antonino D’Allesio General Manager: Vincenzo Donatiello Head Sommelier: Paula Miguelina Manon Dajer Glassware: Zwiesel Glas www.thereveriesaigon.com

two together makes one of a kind The new Fusion.

zwiesel-glas.com

DINING

Obsession 23 23 world-class chefs descend on Lancashire to showcase their skills at Northcote’s annual culinary festival.

Words: Catherine Martin • Photography: © Bacon On The Beach

E

very year in the depths of winter, an

Across the festival, chefs were given free

unassuming country house in the

rein to be creative, enabling them to source

north-west of England becomes

ingredients from preferred suppliers and bring

the unlikely setting for a culinary

their own flair to the flavours and finish.

festival, which, since its launch in

With this in mind, the festival is often a good

2001, has built quite the reputation

indicator of current culinary trends, and 2023

for its world-class line-up and stand-out

was no exception. Seafood was a real focus

cuisine. Inviting both well-established and

with an abundance of turbot and scallop dishes,

emerging chefs to cook across 17 consecutive

while desserts with savoury notes were also

nights, Obsession is now a highlight of the

popular, a pairing challenge for the sommelier

culinary calendar, selling-out months in

team, which they duly rose to.

advance in what is typically a low revenuegenerating time for hospitality.

In all, Obsession 23 played host to 23 worldclass chefs – counting an impressive 15 Michelin

Taking place at Northcote – a Stafford

stars between them – with 97 different dishes

Collection hotel nestled in Lancashire’s Ribble

served to 1,800 diners. And though fine dining

Valley – the venture is led by the hotel’s

and Louis Roederer Champagne were on the

Managing Director Craig Bancroft together with

menu, the event also has a philanthropic

Executive Chef Lisa Goodwin-Allen. Their aim?

ingredient, raising funds through nightly

Simply to offer a memorable dining experience.

auctions. “It has been a tough time for the

The 2023 edition undoubtedly delivered, with

hospitality industry, we were just starting to

the stellar line-up of talent showcasing their

recover but now business is being affected by so

skills across five-course tasting menus created

many other factors,” concludes Goodwin-Allen.

exclusively for the event. Chet Sharma of Bibi,

“To support people by raising over £70,000 for

Valentine Warner of Holmen Lofoten and Tom

Hospitality Action is amazing. I’d like to thank

Sellers and Tom Phillips of Restaurant Story

the team and the incredible line-up of chefs

were amongst this year’s guest chefs, as well as

who came to Northcote to help us to achieve

leading names from various hotel restaurants.

that figure.”

Goodwin-Allen also took to the stoves, collaborating with Niall Keating of Lunar on

See overleaf for Supper’s pick of Obsession 23

the opening night, and closing the event in an

highlights, focusing on the chefs operating within

all-female extravaganza with Monica Galetti of

a hotel.

Mere and Nieves Barragán Mohacho of Sabor.

000

RICARDO COSTA Flying in from Porto, where he heads up the two-Michelin-starred restaurant at The Yeatman, Ricardo Costa brought his passion for fresh seafood to the fore, serving blue lobster, smoked eel and codfish. Best known for combining traditional Portuguese flavours with innovative techniques and contemporary flair, the chef has long been on the wish-list to participate in Obsession. For his debut, a highlight was the opening course of tuna, served with yoghurt and foie gras.

TOMMY BANKS Hailing from Yorkshire, Tommy Banks is chef patron of The Black Swan, a Michelinstarred restaurant-with-rooms in Oldstead.

Championing a field-to-fork ethos, his approach centres around seasonal produce, which the team grows, rears and forages for themselves. For his Northcote residency, Banks put meat centre stage, beginning with a hearty bowl of seven-year-old Dexter beef served with Stichelton and Birch polypore, followed by a prime cut of fallow deer plated with crapaudine beetroot cooked in beef fat alongside red cabbage and chicory.

RAFAEL CAGALI Based at Da Terra – the two-Michelin-starred restaurant at London’s Town Hall Hotel – Brazilian-Italian chef Rafael Cagali introduced his experimental cuisine to Northcote, pushing boundaries with flavour combinations and presentation. The picture-perfect Isle of Mull scallop was presented on a bed of seashells, while the chef honoured his heritage by dressing wild turbot in a moqueca sauce. This was followed by Longhorn short rib served with sweetbreads, kale and a vibrant salad.

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LUKE FRENCH Bringing his brigade from Jöro, a restaurantwith-rooms in Sheffield, Luke French served a fresh and vibrant five-course menu accompanied by wine pairing selected by the Northcote team.

The North Sea cod was bathed in a zesty wasabi and lemongrass velouté, while the Orkney scallop was topped with a verdant salty finger salad. A highlight was the opening course of Chawanmushi, a savoury egg custard dish from Japan, served here with moules marinières, sake and yuzu brined trout roe.

HRISHIKESH DESAI Having recently been appointed Chef Patron at Farlam Hall, a country house hotel in Cumbria, Hrishikesh Desai returned to the Obsession line-up for a second consecutive year, bringing some unexpected flavour combinations to the plate. The Skrei cod and spider crab for example, was served in a Indian sambar emulsion, while the Cumbrian Beef ‘Wellington’ got a kick from the Tandoori gravy. A vegetarian dish of cauliflower ‘moilee’ topped with puffed rice salad also proved popular, showcasing Desai’s passion for his Indian heritage.

ALEX NIETOSVUORI Making his Obsession debut, Swedish chef Alex Nietosvuori heads up Hjem, a restaurant-withrooms in Hexham, which gained a Michelin star in 2021. Combining Northumbrian produce with Scandinavian values and cooking techniques, Nietosvuori’s menu comprised scallop with celeriac and chanterelles, followed by a cod dish dressed with razor clam, walnut oil and pine nuts. A highlight was the trout, served with a generous drizzle of coulis.

071

ALEX DILLING Having worked alongside Alain Ducasse and Hélène Darroze, Alex Dilling opened at London’s Hotel Café Royal last September, marking his first eponymous restaurant. At Obsession, he introduced diners to signature dishes such as paté de campagne and Hunter-style chicken, showcasing his modern take on traditional French cuisine. Dilling also demonstrated his love for caviar, serving aged Kaluga Caviar with Scottish langoustine and ginger, topped with a buttermilk ‘bavarois’.

JOHN WILLIAMS and SPENCER METZGER Bringing their Michelin-starred cuisine from The Ritz in London, Executive Chef John Williams and Head Chef Spencer Metzger took over the kitchen at Northcote to recreate highlights from their seasonal Epicurean menus. A ballotine of duck liver was served with dollops of damson and pistachio, followed by Cornish turbot in Veronique and garnished with grapes. Succulent Bresse pigeon was layered in a shapely pithivier, but perhaps the most eyecatching was the dessert, a salted peanut parfait encased in a delicate fudge and dulcey shell.

SALLY ABÉ and ANNA HAUGH As a double billing, Sally Abé of The Pem and Anna Haugh of Myrtle Restaurant joined forces to create a menu that celebrates produce from across the British Isles. Haugh, who has recently opened a new restaurant at Conrad Dublin, served an opening course of Gubbeen mousse on a bed of Jerusalem artichoke, toasted pecan and field mushroom, followed by a main of Irish beef with boxty in a confit shallot sauce.

Bringing her best-of-British ethos from The Pem – located within Conrad London St James – Abé served a perfectly-plated poached Scottish langoustine with stuffed Savoy cabbage, lardo and shellfish consommé.

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Free Rein Ennismore’s integrated F&B studio Carte Blanched is reimagining the bespoke drinking and dining development process, with impressive results.

Words: Shanna McGoldrick • Portrait Photography: © Ola O. Smit

L

ife at Ennismore moves at breakneck

research through to brand creation, training,

speed. “Lifestyle is the fastest-

marketing and PR. It collates an extensive

growing sector in the hotel world

network of chefs, mixologists, creatives and

right now – it’s exploding,” says

operators who bring individual F&B venues to

Alex Ghalleb, Global Vice President

life on a project-by-project basis, overseeing

of F&B Development (Operations)

every single phase from concept to completion

at the London-based company, whose global

and beyond. Joining Ghalleb at the helm of this

portfolio spans more than 100 hotels across a

visionary venture are Wayne Brown, Global

multitude of forward-thinking brands including

Vice President of F&B Development (Culinary),

The Hoxton, Mondrian and SLS.

and Jules Pearson, Global Vice President of F&B

Ghalleb is one-third of the leadership team

Development (Creative).

at Carte Blanched, a fully integrated food and

Since its inception in 2021, Carte Blanched

beverage studio that Ennismore founder and

has opened more than 17 outlets across Europe

co-CEO Sharan Pasricha believes represents “a

and the Middle East, kicking things off with

completely new and unique approach to how

the launch of Tandoor Tina, a contemporary

we deliver extraordinary drinking and dining

Indian concept set within 25hours Hotel Dubai,

destinations.” Pooling the company’s in-house

which focuses on live fire cooking and charcoal

resources, the studio provides hotel owners

tandoor techniques. “We found a great chef

with the kind of innovative, bespoke culinary

partner, Trisha Henault; she’s a French-trained

experiences that have made Ennismore – now

Indian chef with an incredible personality and

majority-owned by Accor – one of the fastest-

she really brings the concept to life,” explains

growing groups in the lifestyle sector. Its services

Brown. “She really captures what Tandoor Tina

span from strategic development and market

is about.”

075

“Even with the brands that we roll out in multiple different locations, every single one of them is tailored to the locality.”

“Our aim is to bring partners in and give them the space to play while being supported by our in-house team.”

ALEX GHALLEB

WAYNE BROWN

Tailored, effective partnerships are a fundamental

partners to scale up, thanks to Ennismore’s wide-ranging

contributor to the studio’s success rate, and the notion of

hotel portfolio, are also appealing. “We talk about Carte

sourcing, nurturing and showcasing international talent

Blanched being a small, agile team, but in addition we have

lies at the core of its ethos. “Following the pandemic, the

our operating hotels and we want to keep people in that

hospitality industry continues to face challenges,” elaborates

team,” says Brown. “There’s no glass ceiling. That’s quite

Pearson. “Working with partners to create new concepts and

attractive to a lot of chefs, particularly after Covid.”

help grow their brands and businesses is one of the things that we’re really keen to double down on.”

076

The approach to investing in talent doesn’t stop at bringing young chefs up through the ranks: over the last

The benefits are twofold: Carte Blanched gains the expertise

year or so, Carte Blanched has collaborated with established

and cultural cachet that the thoughtfully selected partners

heavy hitters ranging from restaurateur and chef Kris

bring to each of its brands, and the hospitality specialists in

Yenbamroong to the Brooklyn oyster and cocktail maestros

question are afforded a high-profile platform to showcase

Maison Premiere. Yenbamroong, whose Los Angeles Thai

their work, developing a curated offering with the input of the

food eatery Night + Market has become something of a

studio’s in-house team of chefs and beverage professionals.

celebrity hangout across the pond, is the culinary genius

“The key is longevity; our aim is to bring partners in and give

behind Chet’s, a new Thai-Americana spot at The Hoxton

them the space to play while being supported and guided by

Shepherd’s Bush that blends the zingy flavours and textures

our in-house team,” explains Brown. The opportunities for

of the Southeast Asian nation with the nostalgia of classic

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American diner cuisine. Over at the hotel chain’s Southwark location, meanwhile, the thriving rooftop seafood restaurant Seabird bears the award-winning Maison Premiere’s fingerprints. “We knew that to make a splash in London, we would need a global partner,” explains Pearson. “No-one had ever brought a James Beard award-winner to London, so to make that splash we partnered with Maison Premiere.

We got them to sprinkle their magic on Seabird, which has been key to its success today.”

Innovative F&B concepts are the lynchpin of the lifestyle hospitality sector – and things are no different at Ennismore, whose culinary branch has proven to be fundamental to its rapid growth. In addition to driving up room occupancy rates in certain cases, Carte Blanched’s diverse offering of approximately 40 different brands and 190 venues generates around 50% of the company’s total revenue. It’s an impressive statistic, and one the team believes serves as testament to the way each brand is rooted in its locality.

According to Brown, hitting 50% of company-wide revenue

“Working with partners to create new concepts and help grow their brands and businesses is one of the things that we’re really keen to double down on.”

JULES PEARSON

would be impossible if the strategy revolved solely around in-house guests. “You have to be a part of the community; you have to be bringing people in from off the street; and you have to be amongst the best restaurants in the town,” he stresses. Specific targets vary from restaurant to restaurant, but as a general rule, the studio aims to hit 70% occupancy for external diners, and around 30% hotel guests.

The key, it seems, is exhaustive research and preparation at all stages of a given project. Carte Blanched leans on knowledgeable locals to conduct on-the-ground reports that pinpoint what might be missing in a certain neighbourhood, whether a partner might be required in a new space and, if so, whether they should be local or international. Cultural authenticity is high on the list of priorities – as is a sense of timelessness, given that the team often begins to firm up a concept years before it comes to life. “We spent a long time getting a pulse report format that pulls relevant things that we can base the building of our brands on,” says Pearson.

Maximising profit also comes into play: further along in the process, the team will examine a hotel’s floorplan to identify

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ways to make as many revenue-generating

is able to draw on its in-house graphic and

and tequilas. A similar space opened up at The

spaces as possible, transforming untapped

interior design teams in such circumstances.

Hoxton Poblenou in Barcelona last year, putting

square footage or back-of-house areas into

What’s next on the cards for the Carte

a modern spin on the traditional Spanish bodega

Blanched team? With multiple openings and

offering a curated selection of grab-and-go

Cookie-cutter formulas have no place in

brand launches in the pipeline, the studio

snacks, beers and low-intervention wines.

the Carte Blanched playbook, and the team’s

is spinning plates on various fronts. “The

Though dealing with such a wide variety of

insistence on developing venues that make

offerings are vast,” says Ghalleb. “It’s not just

people and working systems isn’t without its

sense within the context of their communities

restaurants and bars anymore; it’s restaurant-

challenges, Carte Blanched’s in-house setup

extends to the process of launching new outlets

bars, café-bars, nightclubs, beach bars, food

gives the studio increased control when it comes

from existing brands. “Even with the brands

halls, bodega-delis… the opportunities are

to brand protection. Furthermore, its position

that we roll out in multiple different locations,

endless. It’s a dream role for us; we get to

within Ennismore and working understanding

every single one of them is tailored to the

create boundary-pushing concepts that better

of the hotel industry means it is uniquely set up

locality,” explains Ghalleb. “Although the brand

the experience for all guests inside and outside

to collaborate efficiently with hotel operations

might be the same, the colours will change, the

the hotel.”

teams and cut through corporate red tape. “We

creative F&B pockets.

078

graphics will change in some way, the menu

Recent examples of this diversification

direction will change to suit the local culture;

include The Flower Shop, a space within the

can move faster being in-house,” says Pearson.

For Brown, the ability to work as a single team

so we’re almost reinventing the concept every

new Mondrian Mexico City Condesa that

and deliver a project in its entirety elevates the

single time, it’s never a cut-copy-paste effect

fuses F&B with a retail element for a flexible

studio’s offer as well as that of the hotel. “Guests

– which would be 10 times easier!” Brown adds:

approach to revenue generation. The all-day

want a holistic experience,” he concludes.

“It’s about really incorporating a local touch as

café and concept store serves up coffee and

“Good food and drink is the benchmark of any

much as we can and putting the right people

pastries, while also acting as a florist, wine

restaurant, so being able to add to this across

into those places.” The beauty of working as

bar and newsagent-style spot that sells high-

culinary, creative and operations is what really

part of a fully dedicated studio is that the team

end artisanal products, including local mezcals

sets Carte Blanched apart.”

Discover

SUPPER_F2D_2023_Umi_236x275.indd 1

Umi

at www.fine2dine.com

@fine2dine

09/02/2023 09:14

SIGNATURE

Dry-Aged Shima Aji Auro Four Seasons Resort NAPA VALLEY

Rogelio Garcia knows a thing or two about

is an entirely a unique creation inspired by the

Mexican cuisine. Born in Mexico City, the chef

flavours of my childhood spent in Mexico City.”

has cooked his way north through California –

To make the dish, the Shima Aji is sliced

where cuisine is heavily influenced by Mexican

thinly, then rolled together with avocado to

fare – and has even penned a cookbook detailing

form a delicate flower. It is then dressed with a

his passion for the region’s best-loved dishes.

spicy yuzu vinaigrette of wild Napa Valley kiwi,

Most recently, Garcia has been appointed to

Oro Blanco grapefruit, ice lettuce and cucumber

head-up Auro, a fine-dining restaurant at Four

– poured tableside – and garnished with violas.

Seasons Resort Napa Valley, serving a fivecourse tasting menu that changes weekly.

© John Troxell

While the fish is sourced from Japan, all other ingredients are procured from the hotel’s

One of his signatures is the Dry-Aged Shima

garden and local purveyors in Napa Valley. “This

Aji, a striped jack fish dish that evolves with the

dish brings forth my Mexican heritage as well

seasons – a spring version could incorporate

as a passion for Northern California produce,”

heirloom tomatoes for example, while stone

Garcia concludes. “I feel inspired working in

fruits come into play in summer. “This is my

wine country and am excited to tell the stories

take on a classic aguachile, which translates to

of local farmers and their ingredients through

‘spicy water’ in Spanish,” explains Garcia. “It

my cuisine.”

lsa-international.com

Savoy Collection

CONSIDERED DESIGN

SIGNATURE

Torrija Tella Tella CoolRooms Palacio de Luces ASTURIAS

The Spanish equivalent of French Toast or

traditional Asturian torrija, made with slices of

the classic British bread-and-butter pudding,

stale bread, usually a couple of days old,” he

Torrijas is a traditional dessert comprising slices

explains. “We transform it, we dry it and make

of bread soaked in a mixture of milk, egg, sugar

our own brioche bread.”

and in some cases, wine or honey. Dating back

Asturian milk is infused with cinnamon,

to the 16th century, the dish was once favoured

lemon and vanilla before eggs are added to make

by Catholics as a source of nourishment during

a light pastry cream. The torrijas are soaked for

Lent, but has since been reinvented many times

24 hours, then fried in butter and topped with

over. Now, Tella – the signature restaurant at

a citric crumble. Adding his own special touch,

CoolRooms Palacio de Luces – is putting its own

Ruiz serves the dish with cream of rice pudding,

spin on the classic for the next generation of

bringing together the region’s two best-loved

diners looking to experience a taste of Asturias.

desserts. For locals, it evokes memories of

Chef José Francisco Ruiz’s reimagining of

times gone-by, while for Ruiz, there’s a greater

the Easter dessert retains the fundamental

objective. “It’s a dish made with only a few

flavours of the original, yet is served in a new

resources,” he concludes. “Nothing is wasted,

way. “The Torrija Tella is an evolution of the

which is what I like most.”

© Sara Castaño

NYC Showroom 41 Madison Ave, 9th floor (800)-351-9842 | info@orrefors.us www.orrefors.us

SIPPING

Martini 2.0 The Martini is enjoying a well-deserved moment in the spotlight, so how are hotel bars putting their own spin on one of the world’s most iconic cocktails?

Words: Millie Milliken

T

here’s something magical about a Martini,” believes bar founder and mixologist Ryan Chetiyawardana. And judging by the vast array of iterations served at his venues around the world, the man behind the internationally renowned Mr Lyan is well and truly under their spell.

And he’s not the only one. Martinis, predominantly of the

dry variety, are enjoying a rise in popularity of late with bars embracing all kinds of variations on the classic serve.

From its best-known contemporary guise – gin and dry vermouth with an olive or a twist – to the divisive Dirty Martini. Even the once-maligned Vodka Martini is making a comeback, perhaps in part due to the growing interest in characterful, non-flavoured vodkas emerging onto the market and throwing the gin movement into a bit of a spin.

Indeed, this simple yet iconic serve is a mighty weapon in the bartender’s belt.

A quick call out on social media for the best hotel bar Martinis sparked a flurry of responses from both drinks industry professionals and avid fans. There were signature twists, such as the Walter Gibson (gin, vodka, Viognier, pear eau de vie, beeswax and pickled vegetables) at Nomad London’s Side Hustle; the Oyster Shell Martini (Isle of Blue oyster gin, Martini Bianco vermouth and Mara seaweed oil) at Glasgow’s Kimpton Blythswood Square; and the Gibson (vodka or gin, Riesling, mancino vermouth secco , mancino vermouth bianco, Tio Pepe and onion essence) at Darkside in Hong Kong’s Rosewood; as well as standout classics from the likes of The Whitby in New York and Le Magritte at London’s The Beaumont.

© Lateef Photography

SIPPING

Served from its Martini trolley with a high pour, The Connaught Bar’s offering is one of the most iconic in the world

A recent trip to the brand-new Vesper bar at The Dorchester resulted in sampling the Vesper Martini, a heady mix of vodka, Old Tom gin, Amontillado sherry, and Forbidden Fruit liqueur.

Served barside against the backdrop of Martin Brudnizki’s rich décor, this Martini moment encapsulated the magic that Chetiyawardana was talking about.

So how are bartenders capturing the zeitgeist when it comes to such a well-loved, and often purist serve? And how can hotels put their own spin on perhaps the most personalised cocktail on the menu?

“People are looking for drier serves and want to be able to taste and understand the base spirit, in much the same way Old Fashioneds have helped people understand whisky.”

RYAN CHETIYAWARDANA

REINTERPRETING A CLASSIC

In Amsterdam, Super Lyan at Kimpton de Witt lists the Libecans Martini, which has “extra everything” and goes big on vermouth and bitters. And further afield at Silver Lyan in Washington DC’s Riggs hotel, Chetiyawadana and team approach the Martini with a US audience in mind. “When I first visited the city, I would see people ordering Martinis in the classical American style – either dry or dirty,” he explains. “We wanted to create a version that appeals to guests yet is bespoke to us, playing to the details we love about the drink.”

Chetiyawadana also prioritised service, opting for beautiful glassware and a silver tray of garnishes, aptly naming the concept as Silver

The best place to start is with one of the most

Service Martinis; unsurprisingly, it’s one of the

iconic Martini offerings in the world: that of

bar’s biggest sellers.

The Connaught Bar in London. Served from its Martini trolley with the now-famous high pour

A FOCUS ON SPIRIT

and a selection of bitters for guests to choose

While dirty and theatrical serves abound

from – the bitters being a clever nod to historic

elsewhere, over at Gleneagles in Scotland, The

Martini recipes – it combines familiarity with a

American Bar is focusing on gin. “In my opinion,

sense of theatre as well as the option for guests

the Martini remains the purest iteration of a gin

to personalise their serve.

drink, enabling guests to experience the spirit

Bar manager Maura Milia credits the continued

to its fullest,” explains Michele Mariotti, the

popularity of the bar’s signature to its delivery.

hotel’s Head of Bars. An ode to juniper, the

“Service is all about the individual, and while

Juniper Martini is a collaboration with South

all our team members implement a specific

Loch Distillery as part of the venue’s The Book

vision and approach that is characteristic to

of Berries menu. It’s a stripped-back version

The Connaught Bar, they also add their own

change, perhaps, in palates. “I think people are

of a classic using sherry in place of vermouth

individual touch,” she explains. “This means

looking for drier serves and want to be able to

and, crucially, eschewing the multi-botanical

that there’s interaction with the guest that is

taste and understand the base spirit, in much

approach of gin. “With the gin boom, we noticed

tailored to the occasion, profile and mood of the

the same way Old Fashioneds have helped

an increase in brands creating flavoured gins,

person they’re serving; we make guests feel part

people understand whisky.”

which I feel overshadows the incredible flavour

He remembers a time when Martinis were

that the juniper berry creates,” he explains.

The bar menu also lists a Vintage Martini

seen as a faux pas, particularly those that

“Considering the diversity that one can achieve

using both 1970s Gordon’s Dry Gin and Martini

strayed from the classic, but times change, and

through a single ingredient when producing

Extra Dry vermouth which, at £140 per serve,

Mr Lyan’s serves now adapt to the character of

spirits like whisky, vodka or brandy, we

gives Martini lovers something extra-special to

the venue. Lyaness in London’s Sea Containers

questioned whether we really needed all those

celebrate with.

for example, showcases the sweet and textured

botanicals to achieve diversity.”

of the cocktail-making experience.”

Back over at Mr Lyan, Chetiyawardana sees

Cereal Martini, as well as the off-dry Imperfect

The answer was a resounding no, and as such,

the uplift in Martini’s popularity a result of

Martini and the Elephant Martini, which leans

the bartender has created three mono-botanical

consumers’ growing love for cocktails: “People

into the current tendency towards more savoury

gins that are presented as a taster from which the

are enjoying cocktails so much more as part of

serves. His other London outpost, Seed Library

guest selects their favourite. This is then used to

their imbibing experience and nothing quite

at One Hundred Shoreditch, offers a Sancho Leaf

make a 5:1 Martini, with the sherry replacement

sets that up like a Martini.” He also notes a

Martini that plays with texture and temperature

also reducing the number of botanicals in the

growing interest in spirits themselves and a

as well as the notes of the Japanese plant.

final serve. Much like Chetiyawardana, Mariotti

087

SIPPING

“The Martini remains the purest iteration of a gin drink, enabling guests to experience the spirit to its fullest.”

MICHELE MARIOTTI

A collaboration with South Loch Distillery, the Juniper Martini at Gleneagles uses sherry in place of vermouth and eschews the multi-botanical approach of gin

088

sees the serve as a perfect opportunity for guests

of bitters but also with the base spirit. “While

to truly understand the core ingredient of the

everyone has their own preferred version, our

cocktail. “We really believe that using a Martini

guests rely on us and our Connaught Martini

as the vessel for this is the most perfect way

specs of 75ml base spirit, 15ml Connaught

to shine a light on the spirit and the botanical

vermouth mix and personal choice of aromatic

without compromising on its flavour.”

bitter. Plus they enjoy the bespoke elements

KEEPING IT PERSONAL So what of the purists? Are guests happy to

we offer on our Martini trolley.” Of course, the knowledgeable team can also offer recommendations to guests in need of guidance.

be led by hotel bartenders or do personal

For Marrioti, honouring the core of a Martini

preferences reign supreme? “Our guests trust

means playing with new flavours or techniques

us on our picks, and the Silver Service option

that are more easily accepted in lieu of personal

is no different,” explains Chetiyawardana of

preferences. In fact, he sees the freedom of

the reputation built by the team around their

working in a hotel bar as a way of being able to

Martini offerings. “We were once told that

give guests more choice. “There are occasions

50:50s and wet Martinis were not part of the

where, as a hotel bar, we benefit from certain

national palate in the UK, but they’ve been

liberties simply due to the wider ecosystem

similarly popular; it’s great to see them become

around us. Be that customisation of products

repeat serves and new favourites.”

or ad-hoc food pairings – all of this helps with

Over at The Connaught Bar, Milia sees personalisation prevail, not only with the choice

meeting the personal preferences of such a classic drink.”

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

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

|

2022 nr a b o oth # 4576

COCKTAIL

Kiss!

Sir Frank’s Bar Beaverbrook Estate SURREY

“Pour yourself a drink, put on some lipstick, and pull yourself together,” are the words of iconic Hollywood actress and former Beaverbrook Estate guest Elizabeth Taylor. The well-known edict also serves as inspiration for a special cocktail at the hotel’s signature bar. Designed to be enjoyed in the presence of loved ones in the surrounds of Sir Frank’s Bar, Kiss! combines Havana Club rum with pomegranate purée, freshly squeezed lime juice, egg white and rose cordial. To create the romantic concoction, the ingredients are combined and shaken over ice before being double strained, poured into an elegant coupe glass and garnished with a spritz of rose essence. The real magic happens at serving, when crushed dried raspberries are dusted over a lip-shaped stencil. “It’s fun and whimsical yet still luxury, which is what we strive to offer here at Beaverbrook,” explains Bar Manager Alan Cook. “It’s an interactive experience too, with the drink served on a vintage glass tray that hangs around the bartender’s neck.”

www.la-tavola.it

DESIGN BEAUTY FUNCTIONALITY DISCOVER SEAGULL FRONT BAR

COCKTAIL

Bloody Majestic Fouquet’s Bar Le Majestic Hotel CANNES

Bartender Emanuele Balestra has long been

the classic Bloody Mary, made with Kokuryu

infatuated with scent – so much so that he moved

Ryu Daiginjo Gold Dragon sake, Polish Polugar

to Cannes on a mission to create a perfume

Rye Vodka, yellow tomato juice, celery salt,

that smells good enough to drink. As Manager

Worcestershire sauce, bitter lemon and Thai

of Fouquet’s Bar at Le Majestic Hotel, he now

basil. “The initial idea was to capture the same

operates an on-site laboratory that transforms

savoury and culinary elements of the classic

fragrant botanicals grown in the hotel gardens

Bloody Mary, but with a more delicate approach,

into complex tinctures that enhance his cocktail

to distil down its essence and to create something

creations. A highlight of his Edible Perfumes

unconventional, allowing the ingredients we

menu is the Bloody Majestic, a reimagining of

grow in Cannes’ unique climate to shine,” explains Balestra. The imbibing experience is completed by a bespoke edible perfume prepared to enhance the flavours within the drink, taking on the role of a garnish. Carrying notes of the Thai basil and Menton lemon used in the bitters, the perfume is sprayed inside the glass up to the ribbon, allowing the scent to interact with the cocktail and magnify the taste. Balestra adds: “Working with so many different herbs and plants, it was a joy to craft the same savoury notes with our finest ingredients, and amplify them further through the edible perfumes.”

REVEAL’UP An elegant, technical and versatile crystal glass stemglass A chimney in the upper part of the bowl for a unique design, a high level of comfort in tasting, but

also

to

attenuate

the

perception of alcohol in young wines

DRINKS

Sainte Marguerite en Provence Fantastique Rosé 2022 – Château Sainte Marguerite Cru Classé First created in 2017, the Fantastique Rosé cuvée – Cru Classé des Côtes-de-Provence – is a balanced, structured and precise rosé wine. It features a blend of Grenache, Cinsault and Vermentino grapes grown in siliceous clay with fragments of quartz and pebbles on the well-exposed slopes of the Château Sainte Marguerite vineyard. For the 2022 edition, the year presented challenging weather conditions; both spring and summer were marked by drought, with very high temperatures recorded in July and August. Yet, at harvest there was a good balance of sugar and acidity thanks to continued ripeness. To produce the certified organic and vegan rosé, the grapes underwent cold skin maceration before pressing, followed by thermo-regulated fermentation, maturation in tanks on the lees before fining and filtering took place prior to bottling. On the nose, the shimmering pink cuvée offers a blend of pear and vine peach aromas, alongside notes of exotic fruit, notably guava and grapefruit zest.

The palate is characterised by intensely fresh aromas with floral accents of rose and a hint of jasmine before it reaches a rich, generous finish, which prolongs the taste experience.

Fantastique Rosé 2022 complements seafood, particularly crab or shellfish. The wine also reveals its personality with the sweet, fragrant spices of Mediterranean cuisine, as well as with ginger, citrus and exotic fruits. www.chateausaintemarguerite.com

094

TO THE TABLE ASIA is the most productive and valuable event for leading restaurant and bar suppliers seeking to do business with Asia's most prestigious hotel and restaurant groups. The event invites exclusively the senior group-level decision makers from hotel operators, restaurant groups and procurement companies, so that attendees can connect at the highest level.

096

SPOTLIGHT

SIP – Share. Inspire. Pioneer.

Bringing the industry together, Pernod Ricard launches a new trade advocacy platform designed by the hospitality community, for the hospitality community.

Words: Eleanor Howard

P

ernod Ricard has hospitality running

Part of the offer is a dedicated website featuring

Integrated into the platform is PBT, Pernod

through its veins. More than a supplier, the

compelling original content, events and training

Ricard’s Professional Bar Training e-learning

self-proclaimed créateurs de convivialité

that runs the gamut from industry-focused

programme, which is the first fully accredited

has been supporting industry professionals

news and analysis to podcasts, videos and

online education programme created specifically

since its inception. So when the conglomerate

expert talks. To curate this content, Pernod

for bar professionals to progress their careers.

decided to launch an interactive community

Ricard enlisted the expertise of three industry

Developed in partnership with London-based

platform for the industry’s movers and shakers,

figures: Sandrae Lawrence, co-founder of The

drinks agency Strange Hill, the in-depth

it kickstarted a global movement.

Cocktail Lovers magazine, and Mirik Milan and

vocational course is broken down into modules

Lutz Leichsenring, co-founders of night-time

that can be undertaken remotely and at any

culture and advocacy movement VibeLab.

time, allowing bar professionals to easily fit

SIP – an acronym for ‘Share, Inspire, Pioneer’ – was initially born out of a desire to consolidate the company’s many different brand-led trade

“We don’t want to have the usual top-down

study around the long hours of the industry,

advocacy programmes, whilst also wanting to

approach, with the brand imposing their views

while advancing their education and careers. In

offer an alternative to the wealth of bartender

or giving strict guidelines on how to consume or

addition to teaching core skills such as beverage

competitions that often attract the same crowd.

serve the product,” states Cyrielle Lentz, Head

knowledge and drinks-making techniques, the

But, like with many creative processes, the team

of Cultural Partnerships & Trade Advocacy at

programme covers pragmatic issues integral

soon realised that the programme could serve

Pernod Ricard. “This is a platform that has been

to success, such as licensing laws, sustainable

a greater cause. “What started off as a way for

designed by the hospitality community, for the

bartending, responsible service, sales and

Pernod Ricard to promote itself and its brands,

hospitality community. With SIP, we really want

marketing and financial business management.

ended up being about the hospitality industry as

to give members of the industry a platform to

Two years in-the-making, SIP is already

a whole – not just bartenders, but the owners,

tell their stories and share their ideas and vision

building quite a following, both online and in-

F&B managers, festival organisers and nightlife

for the industry. We’re not only showcasing the

person. As Pernod Ricard continues to roll-out

advocates,” explains Niall Gately, Global On-

world-class talent, but also shining a light on

more and more virtual and physical gatherings

Trade Director at Pernod Ricard. “Our brands

the unsung heroes of hospitality.”

that best support their members, the ultimate

can still play a role, but fundamentally we

Additionally, the collective offers practical

goal is to be the industry’s best ally. There’s

realised that we wanted to do something for

advice from pioneers across the global drinks

even talk of an annual global event that brings

the trade. So we asked ourselves, how can we

community, touching on topics such as menu

the entire community together.

work collectively to lift the industry?”

curation, preventing burnout, creating safer

“We share the same passion as the trade,

The result is an interactive community

bar spaces for women and normalising failure.

so with SIP we’re trying to show that we’re

platform designed to bring hospitality

And SIP is currently developing an ESG self-

partners,” concludes Gately. “They provide the

professionals together – both online and in-

assessment tool with tangible metrics to

venue and we provide the product. Together we

person – to inspire one another through the

determine how sustainable their business

have a shared mission to provide consumers with

sharing of ideas, knowledge and passion that

practices are, and practical advice for a more

fabulous experiences and lasting memories.”

will ultimately shape the future of the sector.

environmentally friendly approach.

www.join-sip.com

097

To The Table MEA 6-9 March 2023 ABU DHABI

Decision-makers and suppliers reunite in the UAE to talk the business of dining.

Words: Eleanor Howard Photography: © Richard Pereira

It was with enthusiastic anticipation that senior

showcased a range of expert viewpoints and

corporate decision-makers and suppliers from

invited audience participation for an engaging

the Middle East and Africa’s hospitality sector

discussion of the topic at hand.

gathered this March, eager to explore the wealth

Entitled Designing for the Future, Where

of opportunities on offer for the region’s F&B.

Luxury & Sustainability Co-Exist, the opening

More than 130 delegates gathered at Conrad

seminar explored the burgeoning relationship

Abu Dhabi Etihad Towers for To The Table’s

between sustainability and design. On stage

three-day programme of meetings, thought-

were Robert Juntke, Vice President of F&B EMEA

provoking seminars and networking dinners.

at Marriott International; Marcos Cain, Principal

Returning companies among the 39 buyers

and founder of Stickman Tribe; and Pinar

in attendance included hotel groups Hilton

Calimano, Director of Design and Innovation

Worldwide, Marriott International and Jumeirah

EMEA at Four Seasons Hotels & Resorts. The

Group, all of whom were represented by new

subject of restaurant design for the years to

delegates. On the supplier side, Craster, Pernod

come sparked a lively debate about the role

Ricard, Steelite and Revol were among familiar

of designers in creating sustainable concepts,

returnees, while Nespresso, Bugatti and Rona

with Calimano stating: “As designers, we have a

made their debut.

responsibility to create experiences that are kind

After the initial buzz of the welcome dinner at

to both the planet and people. We can design to

the hotel’s Nahaam Terrace, To The Table MEA

increase efficiencies and minimise impact. We

2023 kicked off with the first of four seminars

can design to use sustainable products, source

tackling topical issues facing the region’s

local materials and we can create concepts that

hospitality sector. Chaired by writer, editor and

support local communities.”

media consultant Devina Divecha, each panel

098

Hotel development in Saudi Arabia was the

EVENTS

topic on everyone’s lips during the conference,

offered their thoughts on the rise and success

community. The duo also highlighted the impact

particularly during the engaging second talk,

of independent groups in the MEA, highlighting

of the recent introduction of international F&B

Ambitious Saudi Arabia – From Futuristic

the innovation, creativity, flexibility and risk-

awards to the region, such as the Michelin Guide

Cities to World-Class Tourism. Three figures

taking demonstrated by the sector. The trio

and 50 Best. “There are approximately 13,000

with the inside scoop – Oliver Harnisch, Senior

also explored the potential for new business

restaurants in Dubai – one of the highest per

Strategy Advisor for Saudi Arabia’s Ministry of

opportunities if hotels teamed up with

capita restaurant concentrations in the world –

Tourism and founder of Lunasole Hospitality;

independent F&B groups. “We’re already seeing

but not all of them are quality,” noted Chalfoun.

Stefan Breg, Managing Director for KEANE;

that the relationship between independents and

“With the entrance of these schemes into the

and Abdullah Al Muslemani, CEO of Crown and

hotels is becoming stronger as we gain a wider

market, it is going to put the onus back on

Company and Sora Saud Trading Company –

understanding of both parties,” commented

operators to make sure that they are looking at

discussed the growth of hospitality in the region

Maadad. “I think the main positive impact of

the standards of the food they’re serving and

and how the acceleration of cultural and social

this, is that hotel owners are now realising that

the concept.”

changes are creating more opportunities for

value that could be added by an independent

With the first To The Table event of the year

the F&B industry. After a full day of business,

spa or restaurant. If you combine two powerful

a triumphant success, the itinerary was rounded

delegates were transported to nearby The Abu

businesses that excel at what they do, the future

out with a farewell gathering at Conrad Etihad

Dhabi Edition, where they enjoyed a cocktail

will be bright.”

Tower’s Michelin-starred restaurant Vakava,

party and dinner at Alba Terrace.

The fourth and final seminar saw leading

where friends old and new reminisced about

Independent restaurants and bars were the

F&B experts Sebastian Nohse, Senior Director of

the highlights of their week over cocktails and

topic of conversation at the third seminar, in

Culinary EMEA at Hilton Worldwide and Joseph

Latin American fare.

which Michael Marlay, Chief Operating Officer

Chalfoun, Area Restaurants & Bars Director

at Tashas Group; Naim Maadad, Chief Executive

MEA at Radisson Hotels Group, discuss the

and founder of Gates Hospitality; and Yannis

importance of in-house restaurant concepts

Lumpur from 26-28 September 2023.

Stanisiere, Chief Operating Officer for Coya,

that engage with both hotel guests and the local

www.tothetableasia.com

The next To The Table will take place in Kuala

099

SPOTLIGHT

The Daily Grind With the coffee machine market growing at a rapid rate, the latest launches offer the best of both design and innovation.

Words: Eleanor Howard

D

rinking coffee has become an intrinsic

solutions is Mytico, a pioneering line comprising

part of a hotel guest’s daily routine;

various models equipped with innovative iQFlow

whether it’s savouring the finest beans

technology that produces consistent, barista-

with a croissant at breakfast, getting a caffeine

grade coffee, whilst enhancing any location with

boost during a conference break, relaxing in

its sleek Italian design. Ideal for hotel settings,

the bar with a post-dinner espresso or even a

the Mytico range can be fully integrated into

quick pick-me-up from the comfort of one’s

Franke’s Digital Services, making it possible

own room. The rapidly growing popularity of

to monitor and manage either an individual

non-alcoholic beverages amongst millennials,

machine or fleet remotely.

for which coffee is an obvious alternative, as

Time remains a highly sought-after

well as seismic shifts in consumer tastes and

commodity in the wake of the hospitality

growing demand for greater choice and quality,

industry’s overwhelming staff shortages so a

means coffee serves within hotels are facing

machine that is quick, efficient and easy to use

a new wave of challenges that make existing

is top billing for F&B directors when kitting out

equipment look increasingly like relics from a

their venues. Nespresso’s Momento capsule

bygone era.

machine range combines innovative design with

Tackling

these

obstacles

head

on,

cutting-edge technology to create a bespoke

Franke Coffee Systems recently launched

coffee experience with a well-planned and

BeyondTraditional, a brand-new product

intuitive touchscreen interface that decreases

category that connects existing concepts

training time. Skyrocketing energy bills pose

and technologies with emerging trends and

another challenge for hospitality businesses,

customer demands to create solutions that go

so any ways in which to reduce energy

beyond industry standards. The first of these

consumption are a bonus. In addition to next-

SPOTLIGHT

Quality and consistency are priorities for WMF (above left), while Modbar (above right) is breaking down barriers between baristas and customers with under-counter systems

102

generation connectivity features that deliver

portafilter is taking the process to the next

remote diagnostics, Momento is equipped with

level. A Auto Milk Dispensing option enables

sleep and standby modes that switch off the

the system to draw the exact quantity of milk

main components of the machine when not

and foam it to the desired consistency, freeing

needed, as well as a proximity sensor to ensure

up service personnel to take care of other

the machine only wakes up from standby when

customer needs. What’s more, the new Auto

required. Envisioned by Dutch boutique agency

Steam function allows simultaneous use of the

GRO Design, Momento exudes a contemporary

two configurable steam lances; as a result, two

aesthetic and environmentally conscious design

pots with different milk types can be made at

that enables it to be easily repaired, reused and

the same time, doubling machine output and

recycled. A hotel’s wide range of guests, each

preventing cross contamination.

with their own discerning palates, are sure to

Whilst self-service has become increasingly

find a flavour profile to their liking amongst

popular post-Covid, face-to-face interactions

the 16 permanent Nespresso Professional fully-

remain at the heart of the hospitality experience

recyclable aluminium capsules on offer, from

and oftentimes professional coffee machines

long American brews to short shots of espresso.

can unfortunately act as a physical barrier

Time-saving is a key consideration in WMF’s

between barista and consumer. US company

product development too. WMF’s Professional

Modbar is tackling the issue head-on with its

Coffee Machines have always guaranteed that

modular under-counter professional espresso

time-consuming and error-prone tasks – such

system that is designed to create an open-

as grinding and tamping beans or frothing

bar concept where baristas can freely interact

milk – are performed automatically. But the

and engage with customers. While the inner

new WMF espresso NEXT semi-automatic

workings and technical components are hidden

SPOTLIGHT

Fracino (top) and Franke Coffee Systems (above) are design-led, while Julius Meinl’s Iconic Hopper (above right) offers a nod to the past whilst embracing the future

below the counter, what remains on show is

creative barista. Today, Fracino’s portfolio is

an elegant tap that can be fully customised

led by Romano. In addition to a full-length

with matte, chrome or metal finishes in any

touchscreen panel for drink selection and

desired colour to complement surroundings.

the use of multi-level programme controls,

The tap’s minimalist presentation successfully

the machine features a steam valve and filter

conceals its technological features, such as

holder handles crafted from real wood, lending

optimal temperature stability, optional scaled

it a sophisticated and slightly retro edge that is

and simple multi-position controls.

further enhanced by LED edge lighting along the

Stylish equipment continues to have an edge,

104

side panels in cool white or blue.

and in design-forward F&B spaces, where space-

Offering a nod to the past whilst embracing

saving is not so much a concern, the espresso

the future, the new Julius Meinl Iconic Hopper

machine can be a focal point of the interiors.

produces coffee as high-quality as its aesthetic,

Whether the aesthetic takes the form of sleek

in line with the Austrian company’s family

and contemporary or vintage, the market has

trademark that spans five generations. Its

plenty to offer. British manufacturer Fracino

distinct design calls to mind the form of the

understands the importance of attractive

brand’s signature fez motif, also featured on

design yet also puts sustainability centre stage.

its own-brand cups, jugs and water glasses.

Having long eschewed plastic trim or panel

Available in red or white, the statement

finishes for its machines, and implemented

machine features quality precision technology

polished or coloured finish stainless steel as

exclusively designed to ensure that the pressure

standard across its product line, the family-

of coffee beans entering the grinder is accurately

run business continues to develop new models

controlled, delivering the perfect cup of coffee,

to fulfil the desires and expectations of today’s

every time.

WMF_Coffee_Machines_CoffeeConnect_ADV_en_print_2023_RZ_Pfade.indd 1

09.03.23 17:12

IN A CLASS OF THEIR OWN

THE No1 CHOICE FOR BARISTAS

ROMANO Style and Quality Our strikingly stylish Romano – the fusion of contemporary design and technology. Featuring a full length Touch Screen Selection Panel and LED Display, it’s stunning design is enhanced with Real Wood Handles, LED Edge Illumination and Barista Lighting in the coffee preparation zone.

Available in 2 or 3 group versions, the Romano boasts all the power, technical qualities and reliability synonymous with Fracino’s equipment range

R

W / www.fracino.com E / sales@fracino.com T / +44 (0)121 328 5757

SPECIFIER

PETITS FOURS

Zieher DryPod Born from the desire to create a useful tool with a contemporary aesthetic, DryPod is a solid rack made from brushed stainless steel, PVD refined in either black or brass, with a removable translucent resin drip tray fitted inside. Primarily conceived as a drying rack for decanters, DryPod's geometry has been determined to ensure all Zieher decanters can be stored safely, from larger variations such as the Eddy, Star or Doppio, to smaller versions or even traditional decanters. As an etagere on the laid table or in a hotel guestroom, DryPod can be used in conjunction with other Zieher articles to present food and beverages in an impressive way. www.zieher.com

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1. Narumi Primadonna

2. BHS – Playground Jardim

3. John Jenkins Glassware Professionals

From Japan-based bone china manufacturer Narumi, Primadonna is a new dinnerware collection that is reminiscent of a diva’s dress. The graceful shape is inspired by chrysanthemums – a symbol of nobleness in Japanese culture – while the elegant pattern features shiny gold with lapis blue accents to enhance its luxurious feel. Made from bone china and manufactured in Narumi's mother plant located in Ise-Shima National Park, the collection exudes engaging glamour and elegance that would complement a sophisticated dining setting. Narumi’s eco-friendly manufacturing has allowed the factory to co-exist with nature for over 40 years. www.narumi.co.jp/en

Playground's first terracotta collection Jardim evokes the atmosphere of summer in Portugal. The reddish-brown body makes for a natural look, while the glazed tops and bottoms create an air of playfulness and variety. The collection is available in four different glazes: the lush green of vegetation, the cool blue of water, the warm black of shade and the rich red-brown of soil. The offset pedestal allows bowls to be covered with the correct sized plate. Playground is one of three timelessly functional and trend-conscious brands from BHS Tabletop, a manufacturer and supplier of professional, functional and inspiring tableware. www.playground.de

John Jenkins is one of the UK’s leading designers and suppliers of crystal and glass for the high-end hospitality industry. Founded in 1901, the brand’s principal aim is to design and supply stylish glassware that remains practical in service and complements both wine and table.

The company keeps in stock a diverse and expansive range of both handmade and machine-made glassware that runs the gamut from wine and cocktail glasses to classic tumblers, all of which are available for immediate delivery. Collections range from Gala to its finest wine glass series Starr, a fully handmade glass intended for the serious wine enthusiast. John Jenkins' in-house design department also creates exclusive patterns of handmade glassware to suit the specific requirements of the global hospitality clients, including luxury hotels, fine-dining restaurants and world-class bars.

The brand also has showrooms in New York, with the US market served by its distribution centre in New Jersey. Each pattern within the glassware portfolio benefits from the latest advances in glass-making technology, which are implemented diligently to enhance the clarity, durability and scratch-resistance of the finished product. www.johnjenkins.co.uk

PETITS FOURS

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3.

1. MyGlassStudio The Cube Cloche

2. Eternum Steak Knives

3. Vista Alegre Hotelware Chef's Collection – Totem and Reef

MyGlassStudio’s Cube Cloche collection is ideal for room amenity presentations and pastry buffet displays. The modern, photogenic alternative to the ‘service under the bell’ experience comes in four sizes including a small, medium and large square cloche, as well as a rectangular shape. The range is dishwasher-safe, ultra-durable and food-safe, designed so that the colours don't peel off. The series can be delivered in opaque colours for unique uncovering and to act as a room decor item, as well as in transparent with 'macaroon' footed trays to protect the food whilst keeping the presentation visible. The cube cloche can also be customised for bespoke requirements. www.myglassstudio.com

Headquartered in Gembloux, Belgian cutlery brand Eternum will celebrate its centennial anniversary in 2024, marking 100 years as an influential brand in the design sector. Its core business has always been the creation and sales of cutlery and table accessories, focusing on the international hospitality industry in recent years. Eternum's steak knives have been specially designed to easily cut through meat. Orno for example, has a plain blade machined from professional 5Cr15Mov steel, to guarantee exceptional and long-lasting sharpness. The blade has a smooth cutting edge comparable to a professional knife, making it ideal for a clean cut. www.eternum.com

Portugeuse heritage brand Vista Alegre operates in tableware, decorative porcelain pieces, hotelware and chinaware, among other areas. When designing new plates for fine dining, Vista Alegre appeals to those who best know the industry: the most celebrated chefs. This original relationship has resulted in unique and exquisite pieces that combine the primacy of the Vista Alegre design with the creativity and practicality demanded by excellent cuisine.

The Totem plate brings together Vista Alegre and Sergio and Javier Torres, two renowned Spanish chefs, whose career was defined by the remarkable role of their grandmother. The chefs' latest project is their two-Michelin-starred restaurant Cocina Hermanos Torres in Barcelona.

Another of the Chef's Collection is Reef by Colombian chef and restaurateur Jorge Rausch, who is also a judge of MasterChef Colombia, Chile and Ecuador and his restaurant Criterión has been awarded in the Latin America’s 50 Best Restaurants list. Known for promoting ecological and social responsibility campaigns on the fishing and consumption of lionfish, Rausch used this inspiration for design of his plate. www.hotelware.vistaalegre.com

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FOH FOH European Studio

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It’s an exciting time for global award-winning foodservice and hospitality brand FOH. Based in Miami with worldwide shipping, the brand counts years of experience in research, design and development, as well as large amounts of technology investments, all of which have positioned the brand as an industry leader. Each piece is carefully thought out, from the materials to the processes and techniques used, allowing the brand to remain true to its dedication to aesthetics without sacrificing function.

Between recently integrating its two brands – room360o and Front of the House – and launching an array of new and innovative collections, the company is poised to make 2023 its best year yet. In keeping with this forward momentum, FOH is expanding its horizons in the European market by opening a new showroom in the Netherlands. Located in Haarlem just 30km from the brand's new distribution centre, the FOH European Studio is more than just a showroom; it is a space designed for creatives to experience the company’s extensive portfolio of both Front of the House and room360o collections in person.

FOH manages its business like a family, and sees building lasting, service-driven customer relationships as the secret to its success. As such, the brand invites industry partners to schedule a guided tour of the new showroom with an FOH customer service expert so they can view and select pieces from tabletop solutions to bath essentials and other in-room accessory must-haves. The showroom will also host regular happy hours and events with swag-bags and merchandise give-aways www.fohworldwide.com

PETITS FOURS

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2.

3.

1. Porcel Empire Gold, Empire Silk

2. Orrefors Intermezzo

3. LSA International Boris

Porcel launched two new collections during Ambiente Frankfurt 2023.

Empire Gold is a delicate collection with an intricate design shine and handpainted golden edge that gives it the signature luxurious finish of Porcel pieces. The charm of Empire Gold relies on its shape and unique texture, enabled by the tri-dimensional pattern and enhanced by the glazing of the porcelain, creating an impressive effect.

Empire silk is the result of Porcel's will to take the combination of tradition and innovation to the next level. It perfectly balances glazing and biscuit, on an all-white look that highlights the beauty, as well as quality, of Porcel's porcelain. The detailed pattern gives life and personality to the pieces of the set, seeking to change perceptions of white tableware. Designed by Studio Porcel, these collections can be mixed amongst themselves or paired with other Porcel collections.

Founded in 1987, Porcel is a prestigious Portugal-based brand and manufacturer of fine porcelain that combines handmade tradition and technological innovation to produce high quality, creative and elegant porcelain products. www.porcel.com

Designed by Erika Lagerbielke in 1984, Intermezzo is a step away from the colourless aesthetic established at Orrefors in the 1950s, allowing the glass to be a visible and fun statement within a table setting. Yet instead of leaving Orrefors’ legacy of beauty and the tradition of craftsmanship completely behind, Lagerbielke took them both a step further. The Intermezzo collection, which is mouth-blown in Sweden, is more sensual than what past generations had been able, or dared, to make. Sealed into the glass, rising up from the surface of the table, is a teardrop-shaped enigma. The range comprises an Old Fashioned, DOF, Martini, Highball and Coupe glass. www.orrefors.us

Founded in 1966, LSA international is a London-based design studio specialising in stylish and contemporary collections of glassware across the bar, table and decoration sectors. Inspired by the simple geometry of modern shapes and clean lines, a new set of mouth-blown pieces joins the Boris collection, making it a hallmark range of drinkware with an accompanying bowl for serving olives or nuts. The timeless profiles and classic forms create an aesthetic value that endures year upon year. Each piece is mouth-blown and hand-finished by master glassblowers, with the contemporary cylindrical forms anchored by Boris' signature thick, heavy bases. www.horeca.lsa-international.com

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2.

3.

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4.

1. Chef & Sommelier Evidence

2. Nude Islands Collection

3. Bonna Futura

4. La Tavola Seagull Front Bar

With the new Evidence collection of table glassware, Chef & Sommelier unveils a perfectly balanced design. With its short stem and angular bowl, enhanced by the brilliance and finesse of the crystal glass, its cold cut rim, the Evidence collection is the ideal mix of functionality and quality.

The four capacities of the glasses of this collection allow industry professionals to ensure the effective and elegant service of wines, champagnes and prosecco or beers (in particular with the 45cl). All Evidence items are made with the brand's high-performance lead-free crystal glass material, Krysta, which is known for its lasting brilliance, shock-resistance and transparency. www.chefsommelier.com

The Islands collection of whisky glasses are designed to liven up and upgrade any table arrangement. Crafted from lead-free crystal, the essential and functional design is noticeable for its simplicity in lines and the flared lip that directs the liquor to the tip of the tongue, emphasising its smooth, supple flavour.

Meanwhile, the broad bowl of the glass, tapering toward the top, concentrates the liquid’s aroma and flavours, optimising the sensory experience. Launched in 2014, Nude is the first contemporary design brand from the Şişecam Group, a world leader in glass manufacturing and design with over 85 years of tradition, wisdom and expertise. www.nudeglass.com

Founded in 2014 as the first HoReCa brand from the Turkish heritage company Kar Porselen, Bonna is dedicated to integrating new generation technological systems into its facilities and production processes. The Futura collection demonstrates the company's continued investment in this area by using AI technology that blends art, science and nature to design a collection of gourmet tableware comprising plates, bowls and coffee saucers, each inspired by the Renaissance period of the 15th and 16th centuries. The patterns of Futura, formed by natural tones and the energy of the Renaissance are reflected on the clear surface of the plate. www.bonna.com.tr/en

Seagull is a compact yet elegant front bar with a 1960s design conceived to satisfy the expectations of a sophisticated and demanding clientele, whilst making a difference to in-room service and adding value to VIP lounges. Despite its simplicity and compactness, the mini bar is equipped with a shock freezer that guarantees professional and high-level preparation of cocktails and drinks. The Seagull Front Bar is equipped with wheels and brakes to ensure mobility, a glass drainer, trash bin, back push-and-pull draw and LED lights. The panels are available in a variety of colours and can be customised to create a statement piece within an interior setting. www.la-tavola.it

PETITS FOURS

1.

2.

3.

4.

1. Casafina Pacifica

2. Rona 2serve Cumberland Collection

3. Goodfellow & Goodfellow Goodf Wood

4. Fine Dining & Living Tapa Collection

As an alternative to a more traditional, lustrous look, Pacifica showcases a matte finish in nine colours that can be mixed-and-matched for surprising food presentations. Its minimal design is suitable for all casual yet sophisticated concepts, from trendy restaurants and gastropubs, to hotels and catering use.

Crafted in Portugal by true artisans, Casafina fine stoneware products are unique, durable and timeless. The brand offers a wide range of products, designed to create an inspirational dining experience. Casafina's stylish, practical and robust collections are manufactured in the same factory as Costa Nova and are designed for a long and varied life. www.costanovaprofessional.pt/en

As the profile of mixology and bar culture climbs ever higher, glassware collections designed specifically for bar settings are becoming increasingly more important within the Rona 2serve hospitality glass range. This professional crystalline range for bars and mixologists includes a glass developed for single malt whiskey, a mixer and a set of Cumberland tumblers decorated with a polished cut. No matter the drinker's preference – barley, corn, wheat or rye – Rona’s Polished Cut Cumberland Collection will keep spirits high with its classy and sophisticated designs ranging from Montgomery and Whitley to Knox or new, youngtimersprefered Kingston. www.rona.glass

Goodfellow & Goodfellow has launched its own range of creative wood products, made from local and sustainably sourced wood. The range initially comprises pieces the brand believes chefs will want to use as part of their menu story. Each piece is made using Fractal Burning to create unique, intricate natural patterns within the wood itself. Some pieces are infilled with coloured, food-safe acrylic to provide a dramatic and artistic effect.

Chefs and restaurateurs can commission bespoke pieces in small numbers, providing options for truly unique food presentation concepts, ranging from amuse bouche presenters, to large boards and stands. www.goodf.co.uk

Fine Dining & Living brings together fine, contemporary and well-thought-out tableware, home and decoration brands all under one roof. Fine2Dine stands for trend-based, high-quality tableware for creative professionals, providing solutions for hotels and restaurants all over the world. Made of strong and durable porcelain, Tapa is a collection of handdipped tableware designed to surprise diners with its deep ruby colour. The contrast between the subtle sparkles in the reactive glaze and the softly speckled matt earth tones results in a stylish canvas on which to present culinary creations.

With its clean shapes and refined finish, Tapa adds a southern touch to any table. www.fine2dine.com

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Craster Tilt Brass Frames

114

Renowned hospitality and royal household supplier Craster has introduced brass colourways to its bestselling Tilt range for elevated buffet presentations. Designed for sophisticated cuisine presentations, the Craster Tilt Brass Frames make ideal additions to all buffets and tablescapes for the summer season.

The newly added Brushed Brass collection features a precision-fitted rubber gasket, perfect for bowl and plinth grips. Available in four heights, the Tilt Brass Frames can be contrasted against monochrome bowls and plinths for dramatic culinary spreads and paired together at different levels for elevated elegance. Craster adds the Tilt Brass range as a choice beyond the sleek black or the predominant stainless steel frames. Ideal for buffets both sumptuous and exclusive, the Craster Tilt Brass Frames are subtle yet statement pieces.

With a history of forward-thinking design, Craster drives product innovation and F&B trends that reflect the use of superior material usage in the hospitality space, combining

functionality with visually stunning aesthetics to create memorable guest experiences in dining and meeting spaces.

Unveiling the intent behind the new Brass alternative, Edmund Pimm, Product Developer at Craster states: "With the addition of a brass frame to the Tilt range, we add a touch of elegance and sophistication to the existing modular buffet system. By incorporating this finish, we hope to provide even more options for creatively presenting offerings, and ultimately enhance the overall dining experience for our clients' guests."

Led by Alex Craster since 2003, the brand's intelligently designed and durable products, from conferencing and event tables to modular solution-led systems, seek to emphasise the beauty of the underlying materials from which they have been made, bolstering its position as a highly respected supplier to the world's leading hotel groups, including Marriott International, Four Seasons, Kempinski, Hilton Worldwide and IHG. www.craster.com

PETITS FOURS

Richard Brendon The Peninsula London Slated to open in Spring 2023, The Peninsula London is set to feature a quintessentially British curated aesthetic that is the result of special collaborations with some of the country’s most acclaimed artists and creators, including Richard Brendon. Launched in 2013, Richard Brendon is known for designing distinctive yet beautifully functional bone china and crystal using handcrafted techniques from heritage industries. By continuing to look both backwards and forwards for design inspiration, using only the finest traditional materials and working with teams of skilled craftspeople, Brendon strives to create collections to be enjoyed by generations to come – including his bespoke line of porcelain dishware for the forthcoming The Peninsula London, embellished with an exclusive 'concertina pattern. “We are excited to have enlisted the talents of these extraordinary best-of-British creators and suppliers to collaborate on important touchpoints throughout the hotel, from glassware and colleague wardrobes to original art and bespoke room fragrances,” comments Sonja Vodusek, Managing Director of The Peninsula London. “These exciting partnerships are perfectly aligned with our enduring commitment to supporting the art, culture and community of The Peninsula’s new home.” www.richardbrendon.com

Cookplay Rex Almost a decade since Cookplay first proposed a new perspective in the world of tableware, the modern and innovative Basque brand has been building a food and design universe that is always faithful to its disruptive values with their characteristic organic design full of freshness and sensuality. Most recently Cookplay unveiled Rex, a new collection of tableware featuring a free and intuitive three-dimensional graphic pattern that adapts and accommodates following an instinctive and natural path. Each cellular shape is drawn without intention and is unique because it follows the logic of nature itself, adapting to the environment and without repetition. The resulting texture is created as a system of cellular forms that generate a visual culture drawing of a living organism and a new aesthetic expression that is presented on four flat supports and two ovoid volumes with lids. “We live in turbulent times, but our path is clearer than ever,” explains Ana Roquero, CEO and designer of Cookplay. “This collection is a welcome to the nonconformity, to free interpretation, with which we seek seduction through the textures of Rex that will become the source of inspiration for so many future dishes.” www.cookplay.eu

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1. Amefa Sierra

2. Costa Verde Saturno Coupe

With a heritage rooted in hospitality, Amefa has been setting tables all over the world with cutlery and kitchen products since it was founded in 1931. The family-owned business prides itself on its young and dynamic team, as well as its mission to be a valued, reliable partner that provides all the benefits of a global company combined with the speed, flexibility and personal touch of a local outfit. Amefa’s newest cutlery pattern is Sierra, a refined and elegant model with round shapes and fine hammering that brings an extra bit of glamour to the table. Sierra is made from premium 18-10 stainless steel with a high gloss finish to complete a sophisticated table setting. www.amefa.com

Low, open, elegant and very wellbalanced, the Saturno Coupe is a collection developed so that each gastronomic creation is part of a sensory whole, with a special focus on plating.

Designed by Studio Levien for Costa Verde, the series comprises 10 different pieces ranging from a serving dish to plates of various diameters. Founded in 1992 as one of the more contemporary companies in the sector, Costa Verde is not only rooted firmly in the Portuguese market, but – following more than 30 years of steady growth – also benefits from myriad fruitful partnerships that have emerged from marketplaces around the world. www.pro.costa-verde.com/en

3. William Edwards England His Majesty King Charles III Corornation Collection William Edwards has introduced a series of fine bone china to celebrate the coronation of His Majesty King Charles III. The Coronation collection features a bold and intricate design that gently adorns the shape of each piece. Skillfully hand-decorated in the heart of the worldrenowned Potteries in England, notable elements include the iconic St Edwards Crown motif and four floral symbols representing England, Wales, Scotland and Ireland. The commemorative range comprises a coaster/ trinket tray, King's Coronation mug, couple plate, teacup and saucer set, trinket box and a limitededition large bowl. www.williamedwards.co.uk

4. Zwiesel Glas Fusion After celebrating its 150th anniversary in 2022, German glassmaking company Zwiesel Glas has unveiled Fusion, a new filigree glass experience that showcases the harmonious interplay between man and machine through a composition of two parts that become one. Traditional handwork merges with state-of-theart machine precision; the soft and particularly fine feel of the wafer-thin stem is created by human hands, while the impressive stability and elegant bowl in this series are produced by machines.

Made with Tritan crystal glass, Fusion features the perfect pieces for serving Bordeaux and Burgundy, light and strong white wines, or even Champagne. www.zwiesel-glas.com

PETITS FOURS

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2.

3.

1. Corby Hall Empire 18/10

2. Pordamsa Black Porcelain

3. Sambonet Gio Ponti Cutlery

Corby Hall, a family-owned business based in New Jersey, USA, has supplied the international hospitality industry with high quality flatware, holloware and bright white porcelain dinnerware for the past 40 years. The brand offers designs ranging from traditional to contemporary at competitive price points, and has the ability to supply any F&B outlet associated with a full-service foodservice operation.

In fact, Corby Hall was one of the very first companies to introduce 18/10 stainless steel flatware and holloware.

Its global distribution network, coupled with production facilities in Europe and Asia, allow for seamless service for both opening orders as well as re-supply. www.corbyhall.com

Specialist Spanish tableware company Pordamsa has launched a new collection of black porcelain. Modelled by hand from black porcelain paste and fired at over 1300ºC, the range bears a finish never seen before by the brand and inspired by the colour black night.

This novelty inspires the creation of gastronomic proposals that contrast with the aesthetics of the product. Founded in 1975, trend-setting porcelain and glass manufacturer Pordamsa creates exceptional articles that currently accompany the creations of the most renowned international chefs and provide solutions for the most demanding hotel design projects. www.pordamsa.com

Designed by Gio Ponti in 1932 and still in production today, this cutlery collection is an icon that Italian brand Sambonet dedicated to the contemporary table. Since 1856, Sambonet has conceived, designed and produced stainless steel cutlery and tableware. The excellence of its products lies in its Made-inItaly technologies, from galvanic silverplating to innovative PVD colouring, as well as the selection of special finishes on offer.

With more than 40 models of cutlery and an unrivalled range for each collection – all individual cutlery, from serving piece to butter spreaders, including sauce spoons, gourmet spoons, and many more – the brand meets every stylistic and functional requirement of industry professionals, whilst always remaining a forerunner of new trends. Along with German Rosenthal porcelain, French Ercuis and Raynaud brands, Sambonet is part of the Italian Arcturus Group, a leading international manufacturer of high-quality design tableware, dinnerware and cookware, both for the home and HoReCa sector. www.sambonet.com

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PETITS FOURS

What kind of solutions does Dometic offer to the hotel sector?

We offer a wide selection of premium minibars, safe locker solutions and wine refrigerators for restaurants and outdoor mobile bars to give guests an exclusive drinks experience.

How can your technology enhance the hospitality experience?

Our absorption-cooling technology for minibars is completely silent, making it ideal for guest spaces such as suites, lounges or spas. Defined by its sleek, Scandinavian minimalist design, our products are created with sustainable energy consumption top of mind and boast reduced consumption compared to other minibars on the market. Our minibars are also 100% chromate-free, meeting the latest EU legislation. We could keep the performance with our R&D effort and replace it with an environmentally sound substance that would have the same anti-corrosive effect as the well proven chromate.

Our expertise in outdoor products has enabled us to develop and create durable yet elegant outdoor beverage centres such as the Dometic MoBar for hospitality businesses to stylishly entertain their guests in outdoor spaces like patios, terraces or balconies.

Eva Karlsson Dometic Eva Karlsson, President of Other Global Vertical Segment at Dometic, sits down with Supper to talk about the role of technology in the hospitality experience, the advent of mobile food delivery services and sustainability.

What sets Dometic apart from other brands in the industry?

Our strength is our global presence, scale and capability to meet demands from our customers who are global luxury brands in the hospitality sector.

From technology to production facility, we can deliver the products that satisfy our customers needs.

How has the advent of mobile food delivery changed how you operate?

Mobile food delivery brought a good opportunity for us, a company who owns technologies to support their business. Our innovation of food delivery box Dometic DeliBox is a great example of a premium delivery box that boosts the home delivery service and increases customer satisfaction. As the first of its kind, the Dometic DeliBox preserves the restaurant quality and temperature of the food until it reaches the customer. The unique DeliBox has both active heating and cooling which means a hot pizza and chilled salad can be delivered at the same time. It also has smart functions such as modular compartments, lighting, CleanAir technology and a lock to keep the food safe.

How important is sustainability to your approach?

As a Swedish brand and global leader in the business, our approach with a focus on sustainability is sometimes a clear differentiation in the market. As said, our products are created with sustainable energy consumption top of mind, boasting reduced consumption. Our 100% chromate-free minibars are a great example of our approach in sustainability. In fact, our Hipro Alpha/ Evolution Compressor minibars are not only Energy Star certified in the US, but they have also been classified as the Most Efficient 2023 in its category.

What's next for Dometic?

Our motivation is to create smart, sustainable and reliable products with outstanding design for outdoor and mobile lifestyle. We continue to support our customers in the hospitality industry with new innovative solutions and help them deliver unforgettable moment for their guests. www.dometic.com

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BAR CONVENT BROOKLYN (n). A welcoming and collaborative environment in which the pioneers of the bar and beverage community gather to celebrate and sculpt the future of liquid culture through education, sharing best practices, and generating business opportunities. A curation of the most premium brands driving the cocktail movement.

June 13-14, 2023 INDUSTRY CITY | BROOKLYN, NY

BUY TICKETS BCBBROOKLYN23.COM/SUPPER

world of coffee athens june 22-24 2023 Athens Metropolitan Expo

350+ EXHIBITING COMPANIES 4 WORLD COFFEE CHAMPIONSHIPS 2 ROASTER VILLAGES SCA LECTURES WORKSHOPS CUPPING ROOMS BREW BAR ESPRESSO BAR GREEN COFFEE BUYERS AND SELLERS PROGRAM BEST NEW PRODUCT COFFEE DESIGN AWARDS NETWORKING, AND MORE!

ADVERTISING INDEX ISSUE 31

Amefa

024

La Tavola

091

Arc

093

LSA International

081

Bar Convent Brooklyn

119

Monkey 47

006-007

BHS

020

MyGlassStudio

014-015

Bonna

018-019

Narumi

047

Cookplay

023

Nespresso

100

Corby Hall

002

Nude

045

Costa Nova

005

Orrefors

083

Costa Verde

029

Porcel

037

Craster

124

Pordamsa

049

Earthborn Studios

089

Rona

039

Eternum

061

Sambonet

027

Fine Dining-Living

079

To The Table Asia

095

Fracino

106

To The Table Europe

073

Franke

012-013

Vista Alegre

123

Front of The House

010-011

William Edwards

008-009

Goodfellows

055

WMF Coffee

105

John Jenkins

053

World of Coffee

120

Julius Meinl

016-017

Zieher

043

Zwiesel Glas

067

La Marzocco Modbar

103

121

WASHING-UP

Thinking Off-Piste

There’s nothing quite like heading into the

tailored to their personal preference and ability,

mountains to work up an appetite – especially

followed by an al fresco picnic-style lunch pre-

at L’Apogée Courchevel, where alpine dining was

prepared by Lefrançois himself. Highlights from

given a dash of adrenaline over the winter with

the seasonal menu included hearty yet refined

the introduction of a VIP culinary experience that

dishes such as scallops with French caviar,

saw Executive Chef Jean-Luc Lefrançois dazzle

quinoa with roasted winter root vegetables and

guests both on and the off the slopes.

sour mango and fresh truffles, rounded off with

The gastronomic luminary and self-confessed

A sporty chef tempts diners to ski for their supper in Courchevel.

a classic pavlova.

black run enthusiast made time during the season

After more time on the skis to burn off the

to set down his knives and carve powder instead,

calories, it was back to L’Apogée Courchevel

accompanied by guests at the Oetker Collection

for late afternoon, where the guests unwound

property who were happy to ski for their supper

over champagne while the culinary star swapped

and discover more about his twin passions: snow

his salopettes for his chef whites. To polish

sports and cooking.

off the experience: a personalised cooking

The all-day experience comprised a morning

demonstration centred on preparing sea bass in a

workout on the resort’s glistening peaks, with

pistachio crust – the signature dish served at the

the chef leading guests through a session of

hotel’s gastronomic Japanese restaurant Koori.

alpine skiing, cross-country skiing or ski touring

Après-ski never tasted so good.

© Jean-Michel Sordello

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