Supper - Issue 32

HOTEL FOOD & DRINK

BUTTERFLY PÂTISSERIE – HÔTEL DE CRILLON • JOHN WILLIAMS • MOXY – DOWNTOWN LOS ANGELES

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CONTENTS ISSUE 32 048

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STARTERS Thirteen

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Il Ristorante Niko Romito

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Rothay Manor

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La Mar

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Octant

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Chateau Denmark London Bulgari Tokyo

Lake District

Atlantis The Royal Dubai

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Santiago

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MAIN COURSES Butterfly Pâtisserie

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Moxy and AC Hotels

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La Chambre Bleue

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Hôtel de Crillon Paris Los Angeles

Maison Delano Paris

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CONTENTS ISSUE 32 054

SERVICE Chef’s Table

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The Finest Foundations

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Celebrate Her

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The eminent French chef behind the threeMichelin-starred Paris stalwart Epicure at Le Bristol, shares his favourite food memories.

From South Shields to The Ritz, John Williams pays homage to Auguste Escoffier with his Michelin-starred haute cuisine.

After almost 15 years heading up London’s most iconic bars, Anna Sebastian is using her experience to help others as an F&B consultant.

DINING 078

Rewilding Birch

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For its second urban escape, Birch embarks on one of London’s largest rewilding projects, creating a habitat for local wildlife while fuelling a farm-to-fork F&B programme.

SIPPING © Adam Lynk

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One of London’s most famous bars celebrates the dawn of a new era with Chelsie Bailey at the helm.

DIRECTORY

REGULARS

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A Star is (Re)born

Entrée

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Spotlight

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Appetisers

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Petits Fours

101

Signatures

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Washing-Up

122

Cocktails

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Drinks

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Head of the Table

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Our annual tableware guide equips decisionmakers with key information from market-leading suppliers, assisting in the specification process for new hospitality projects worldwide.

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The Culinary Capital

T

he UK’s hospitality industry has taken some serious

assured the F&B decision-makers at the helm have done their

knocks over the past few years, with supply chain issues,

homework. Though consumers dine out less often, research

rising costs and staff shortages to contend with off the

shows that they’re willing to spend more on a memorable

back of an unrelenting pandemic. But there’s good news on

experience, and such stars undoubtedly fit the bill.

the horizon for hotels, as, despite the ongoing challenges,

There’s clearly an appetite amongst owners and operators

their on-site restaurants are set to give the high street a run

too, with the appointment of a headline chef tapping into

for its money.

the growing food tourism niche. Plus, there’s the added

Amidst difficult trading conditions and changing consumer

commercial benefit of programming through premium dine-

preferences, hotel groups have been forced to rethink their

and-stay packages and exclusive chef-hosted masterclasses.

F&B offer and create concepts that break from the norm,

With signature restaurants becoming a central component to

particularly in London, where variety is second-to-none;

the entire guest offer, conversations are taking place much

those in the know will testify that a run-of-the-mill hotel

earlier in the development process, meaning chefs have the

restaurant will struggle to compete in a vibrant city centre.

opportunity to put their own stamp on a space, taking in

On-site microbreweries, one-night-only chef residencies

everything from the kitchens to the interior design of the

and pop-up food courts are amongst the concepts that have

dining room to the crockery and cutlery on the table.

opened in the city’s hotels of late, however it’s the luxury end

So what’s the draw, particularly for a chef who already has

of the market that is proving particularly attention-grabbing.

their name above the door at a standalone restaurant? London

Newcomers such as The Peninsula, Waldorf Astoria, Six

is up there with the world’s best when it comes to dining

Senses and Raffles are set to make their mark on the capital

out, and hotel restaurants are now providing a gateway to the

through 2023 and beyond, and notably, it’s the dining options

notoriously tough market, without having to invest in bricks

that are taking centre stage. Some will bring new concepts to

and mortar. The global hotel groups could bring opportunities

the UK for the first time, while others have attracted star chefs

to expand to other properties within the portfolio, as well

who have long-dreamt of a presence in the city. Raffles at The

as a greater support network of marketing, HR and finance,

Old War Office has bagged three-Michelin-starred chef Mauro

enabling chefs to get back behind the stove and do what they

Colagreco, marking his UK debut, while across town at The

do best, focusing on produce, preparation and presentation.

Peninsula, Claude Bosi will serve as Chef Director to expand

In a climate that has brought about the impending closure of

his London repertoire. Just opened, 1 Hotel Mayfair plays

what is widely regarded as the best restaurant in the world,

host to Tom Sellers, and Four Seasons Park Lane welcomes

you can’t help but wonder whether hotels could be the saviour

Yannick Alléno for his first London outpost. Before the year is

of fine dining?

out, Akira Back will bring his culinary creations to Mandarin Oriental Mayfair, amounting to five Michelin-star holders to open in the capital in as many months.

Mindful that a high-profile chef typically brings a higher price point, the suitability of these fine dining destinations amidst a cost-of-living crisis could be questioned; but rest

Catherine Martin • Managing Editor

021

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APPETISERS

A Bottle in Bloom In pursuit of providing a memorable experience, digital

Within each installation, the digital screens will act as

art installtions have found their way into museums and

ever-changing canvases to draw in passers-by. To create the

retail outlets, restaurants and bars, and now it seems the

series of unique works, Utamaro has applied his signature

surreal simulations are being utilised by drinks brands too.

technicolour sensibilities to capture the ephemeral beauty of

Glenfiddich, the single malt Scotch whisky from William

cherry blossom in full bloom against a night sky, integrating

Grant & Sons, is celebrating the arrival of 29-Year-Old Grand

other Japanese symbols such as the imposing Sakasa Fuji

Yozakura with a series of contemporary digital installations

mountain and playful ​​koi carp. And in line with the transient

produced by Japanese artist Fantasista ‘Uta’ Utamaro.

nature of Hanami, participating locations will display the

Set to be displayed in select airports across Asia, the one-

dynamic artworks for a limited time only.

of-a-kind virtual gallery will immerse viewers in Hanami –

“I like to push the boundaries of what people expect from

the ancient Japanese tradition of appreciating the beauty of

traditional art; blending technicolour and manga-style to

the cherry blossom. This fleeting ritual, best experienced after

bring Japanese symbols of culture to life,” explains Utamaro.

dark when it is known as Yozakura or ‘night sakura’, serves as

“I enjoyed using these digital artworks to represent elements

inspiration for the tipple, with the the limited-edition blend

of the Scottish and Japanese processes used to create the

being the first single malt scotch whisky to be finished in

whisky itself, such as the inclusion of the iconic Glenfiddich

exceptionally rare Japanese ex-Awamori casks.

stag head incorporated with Yozakura.”

APPETISERS

Five Star Kitchen Professional chefs from around the world are set to compete for the chance to run their own restaurant at The Langham in London as part of a new TV series for Netflix and British broadcaster Channel 4.

Led by Michel Roux Jr – who oversees the hotel’s F&B offering – Five Star Kitchen: Britain’s Next Great Chef will put contestants through their paces, with challenges designed to test both the culinary skill and business accumen required to survive in the world of five-star dining. Tasks will range from handling banquets and late-night room service to The Langham’s busy lunch service and an exclusive chef’s table.

Spread across six episodes, the high-stakes competition will be judged by Roux alongside pastry supremo Ravneet Gill and restaurateur Mike Reid, with the winner set to take over an undisclosed venue within the hotel. The Langham’s current F&B offer includes Palm Court, The Wigmore and Artesian.

The Beauty of Epicurean Discovery

“The modern restaurant business is a dynamic and everevolving industry, fuelled by the exceptional talent and culinary expertise of professionals like Ravneet and Mike,” notes Roux. “Their deep knowledge and innovative approaches

Best known for creating immersive experiences that blur the lines between

to gastronomy bring a fresh perspective to the table. The three

performance and dining, Laila Gohar is proficient at producing art through the

of us share a passion for culinary excellence and eagerly

medium of food. Now, the New York-based artist and chef has joined forces

anticipate finding a potential trailblazing chef in this contest

with Marriott International as The Luxury Collection’s newest Global Explorer,

to grace the culinary scene at The Langham.”

marking the brand’s first epicurean collaboration and showcasing cultural discovery through food and drink.

In her new role, Gohar has designed a barware collection that highlights global craft traditions that are rapidly disappearing, combining the arts of glassblowing, pottery, needlework and silversmithing. Inspired by the glamour of Parisian cocktail culture of the 1920s, as well as the Art Deco features of Prince de Galles, a hand-stitched cocktail napkin is paired with a champagne coupe mouth-blown by traditional glassmakers Lobmeyr. There’s also a saké cup and bamboo Oshibori tray that pay homage to centuries-old Japanese traditional crafts. Completing the collection is a martini glass and olive pick, which draw on Gohar’s time at SLS Hotel Beverly Hills, and the architects who have contributed to landmark projects in LA. The martini glass mirrors California’s Modernist style, while the olive pick is reminiscent of the wrought iron gate at the Frank Lloyd Wright-designed Ennis House. The collection is accompanied by complementary cocktail recipes that draw on her travels with the brand. “My favourite way to discover a destination is through the senses, and enjoying a meal or drink while travelling is an incredible way to learn about the local culture,” reveals Gohar. “Often the way a table or bar is set, and the objects used, are just as important as the food and beverage offerings themselves. I am thrilled to be working with The Luxury Collection to highlight the beauty of epicurean discovery and celebrate the local craftspeople that bring these experiences to life around the world.”

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CHEF’S TABLE

Éric Fréchon The eminent French chef behind the three-Michelin-starred Paris stalwart Epicure at Le Bristol, shares his favourite food memories.

When did you first fall in love with cooking?

What’s your favourite hotel restaurant?

What’s your favourite dish?

When I was 14, I wanted to buy a bike so got a

It has to be Epicure, Le Bristol Paris’ three-

My favourite dish is Le Lièvre à la Royale, which

casual job in one of Tréport’s restaurants. I spent

Michelin-starred restaurant where I have

is one of the most complicated and technical

my weekends shucking oysters, waiting tables

spent most of my days since 1999. This is my

dishes. I’ve been practicing the recipe for 30

and helping with pastry-making. Whether or

second home and I even have my office in the

years but it is only in the last few years that I’ve

not it was the discovery of îles flottantes that

middle of the kitchens. I also love La Grande

been able to say I am pleased with the result.

inspired my passion, it was in that kitchen that

Table Marocaine, the gastronomic restaurant of

I first discovered my passion for cooking.

Le Royal Mansour in Marrakech. Going there

And something to drink with that?

is a complete change of scenery – I’m able to

A glass of red is the most appropriate option.

Which chefs have inspired you?

disconnect from Paris and the quality of the

I have always admired Paul Bocuse, the ‘pope

food is incredible.

What’s your go-to cooking soundtrack?

I don’t often listen to music when cooking, even

of gastronomy’ – he’s the greatest French chef for me. I also admire Michel Guérard for his

What do you love most about working there?

at home, but if so, it would be artists of my

creative, contemporary mind.

What brings me joy is being creative, the ability

generation – Phil Collins or the Rolling Stones.

to question and renew our way of doing things.

Tell us about your most memorable meal.

From morning to night – even in the middle of

Healthy dishes or full-fat indulgence?

A New Year’s Eve meal I cooked for my parents

the night – I am always thinking about cooking.

It depends, sometimes light dishes, sometimes

when I was studying at hotel school in Rouen.

But I can also be inspired by an ingredient or

richer. I’m Norman, so a hearty and generous

They were so impressed and I felt some pride

an object. I am inspired by French cuisine

gratin dauphinois can be my weakness.

in what I had created, even if it was probably

and interested in giving it a new look and

not so good.

showcasing a new approach to French cuisine.

Where do you get inspiration for your dishes?

Passion is everything.

When we’re younger, we’re often influenced by

Who is your favourite person to cook for?

the first trips we take. It’s a period of discovery

I love cooking for my wife Clarisse and my son

Which new restaurant are you eager to try out?

and we like to imitate things, even if it means

Franklin, who is eight-years-old. Love always

Machneyuda in Jerusalem is a place with great

reproducing them. But over time, we find a real

goes into my dishes.

eclectic food, fine wine and music. There’s a

culinary signature. I used to look at culinary

view of the kitchen with young chefs cooking

magazines a lot, but now I no longer allow

How often do you dine out?

to the rhythm of the beat, which creates an

myself to be influenced – the creation is done

Because of my schedule, I can’t afford to dine

incredible atmosphere in the holy city.

exclusively in my head. There must be something that makes the dish memorable, something that

out often, even though its still something I greatly appreciate. I’d like to do it more often.

Which cookbooks can we find on your shelf?

speaks to you. I have always been inspired by

Most of the time, it’s with my family, for a

One of my favourite books is The Culinary Guide

great chefs, and I still am today.

special occasion.

by Auguste Escoffier.

029

SERVICE

The Finest Foundations From South Shields to The Ritz, John Williams pays homage to Auguste Escoffier with his Michelin-starred haute cuisine.

Words: Eleanor Howard • Photography: Courtsey of The Ritz

I

feel like a millionaire when I walk through The Long

penchant that would go on to shape his whole career. “She

Gallery to The Ritz Restaurant in my chef’s uniform,”

was a lovely French lady who would come to me with all

reveals John Williams, as he pours us two cups of tea

kinds of ingredients that I had never seen or heard of before,

in his office overlooking a suite of kitchens buried deep

like goose liver and fois gras,” he explains. “It opened my

in the bowels of the hotel. “The Ritz is my home,” he

eyes to the fact that, if I wanted to cook with the finest

continues warmly.

ingredients, I needed to go where the money is – London.”

Taking in the Louis XVI-style décor, the hotel may well

And so off he went.

feel like home, but it’s a far cry from the typical life of a

Williams landed his first job in the Big Smoke at the age

fisherman’s son from South Shields in the North East of

of 16 at Kensington’s Royal Garden Hotel, where he trained

England, where he grew up. So, how did he end up working

in classical French cooking under Rémy Fougère and quickly

as the Executive Chef at one London’s most iconic hotels?

worked his way up the ranks to Chef de Cuisine. “Rémy was

As the second of six children, Williams was often called

the kind of person who would stand back and let you try

upon to help his mother with the shopping and cooking.

things, and encourage you if you seemed like you were on the

“I remember the first time I helped her,” he reflects. “I

right track,” he says of his mentor, with whom he later went

was around 10-or 11-years-old playing football on a Sunday

on to open Restaurant Le Crocodile. “Although it was a very

morning when she called over the fence asking me to give

small restaurant – 60 to 70 covers – it was very hard work,

her a hand with scraping the Jersey Royals and making the

especially starting from scratch in the opening stages,” he

mint sauce.”

explains of the venture. “We would go to the market at 4am,

The task clearly gave Williams a taste for cooking and after acknowledging that it was his mother who ignited his

sometimes twice a week, and wouldn’t finish until midnight.

They were heavy, long days, but I really loved it.”

passion, he goes on to spotlight three sources of inspiration

Williams spent the next 18 years with The Savoy Group,

that set him on the path to culinary stardom: the 1960s

during which he served as Premier Sous Chef at Claridge’s

British cooking show The Galloping Gourmet; his college

alongside Mario Lesnik. “In essence, haute cuisine is what

tutor – professional chef Arthur Robertson; and the General

I’m all about – the finest ingredients, the finest cooking

Manager at a country house hotel in the North East, whom

techniques and the finest delivery so that the customer has

he met during his apprenticeship. The latter in particular

a beautiful experience; it’s as simple as that,” he explains.

helped him develop a taste for the finer things in life – a

“When I joined Claridge’s, I suddenly had these luxury

031

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SERVICE

A Dorset crab tartlet with almond and fennel is accompanied by a delicate shellfish-infused tuile

ingredients at my fingertips, from tins of caviar to wild salmon. That’s when I said to myself, I will only work in these kinds of hotels – the grand dames of London.

Knowing the calibre of hotels in which he wanted to work, Williams did a brief stint as Executive Chef at The Berkeley, though the dream was always to return to Claridge’s in the number one spot. A natural storyteller, he recalls: “I was sitting in the office when

“The Ritz is somewhere I’ve always felt comfortable because I was given the freedom to become the chef I am today.”

foundation of a dish but keep subtly evolving and refining a recipe, you can elevate it without losing its integrity,” he explains. “It actually took a long time for regular guests to recognise that we had freshened certain dishes up. By doing this, you’re constantly pushing yourself to be better.” Seasonality also plays a pivotal role in the menu’s continual evolution. “We used to change the menu four times a year but I put a stop to that because the British season

the phone rang and the Managing Director

just doesn’t last that long. As soon as I get a

said, ‘I want you to come home to Claridge’s

call from the supplier that an ingredient is in, it

as Executive Chef’. I started to cry. I’ll never

goes on the menu. It means guests are getting

forget it.”

something of the moment.”

During this time, The Ritz was firmly on his

In addition to an à la carte menu, the

radar with several offers coming in over the

restaurant currently offers two tasting menus

years, but the timing was never right. That was,

that include several of Williams’ signature

until 2004 when he was appointed Executive

creations. When we meet, the seven-course

Chef at the Mayfair institution, bringing

Epicurean Journey menu is a celebration of

three decades of hospitality experience to the

summer and the sea, with native lobster,

venerated kitchens.

Cornish sea bass and langoustine taking centre stage. The latter forms part of the Langoustine à

His first order of business was to take a year

la Nage and Bronze Fennel, a dish that Williams

– “you need a full 12 months to witness the seasonality and the peaks and troughs of the

everything from processes to presentation. One

has been cooking for more than 30 years as it

business” – before beginning to develop his

thing he was particularly keen to introduce was

reminds him of his childhood, sucking out the

culinary vision. “I’m a great admirer of César

silver service. “I had this beautiful silver duck

sweet meat from the prawn claws his father

Ritz and Auguste Escoffier, so I went back to

press from Claridge’s gathering dust in my

would bring home after a hard day’s work on

the beginning to determine how we could move

office and I realised that a room like this would

the water.

forward.” For Williams, this meant looking to

be the perfect setting for it,” he explains, adding

There’s also a dedicated Arts de la Table section

the venue’s chandeliers, marble columns and

that it took time to convince the front-of-house

on the menu comprising two classic dishes:

gilt bronze garlands for inspiration. “The dining

staff. “Once they got into the swing of it and

Hay-Aged Bresse Duck served with apricot and

room sets the stage for everything, from the

could see the response from the guests, they

lavender, and Beef Wellington accompanied by

food to the service,” he states. “So I sent the

became real peacocks. It’s been a privilege to

Hen of the Wood and Périgord Truffle, though

whole kitchen team, aged 17 to 60, upstairs

watch them grow.”

these dishes will change throughout the year.

to the restaurant and said ‘look around – do

So, how would he describe the culinary

And the tableside service isn’t just limited to

you think your food meets the standard of this

concept at The Ritz Restaurant, which has

main courses; ooh’s and ah’s are audible around

room?’ to which they replied ‘no’ staring at the

maintained a Michelin star since 2017? “I

the room as guests are served Crêpe Suzette – a

ceiling with mouths agape.”

believe in classic evolutionary cuisine. It’s

legendary dish created by Henri Carpentier in

And so he embarked on a culinary upgrade –

about taking old recipes for classic dishes and

1895 whilst preparing a dessert for the future

something he is constantly working on – refining

bringing them forward. When you stay with the

King Edward VII of England. He’s certainly

033

SERVICE

“When you stay with the foundation of a dish but keep subtly evolving and refining a recipe, you can elevate it without losing its integrity.”

not wrong, silver service adds an experiential

facilities, additional guestrooms, and most

element to the dining experience.

importantly for Williams, another restaurant

Reflecting on his hopes for the future, Williams

and bar. Though the concept is still under

says: “I want the restaurant to be the best it

development, Williams is steadfast in what he

can be, and for the brigade to be recognised for

believes the venue shouldn’t be. “It won’t be

that. I’m now the guiding force and have some

a brasserie,” he declares, expressing a distaste

superb young talent in my kitchen who are the

for the often-misused appellation. “Though

future kingpins of London,” he boasts, looking

I do see it as something more casual, where

out at the team busy preparing for the dinner

our guests won’t have to follow a strict dress

service outside his office. “It’s important to

code of wearing a shirt and tie,” he explains. “I

have ambitious young people pushing you. I’m

will also be aiming for predominantly British

giving them the knowledge and driving them

produce, without a doubt. So a simplified

to lift themselves. I’m very proud of what they

concept focusing on the quality of a product,

have achieved because they learned it here at

the specification and heritage.”

The Ritz.”

034

He concludes: “The Ritz is somewhere I’ve

With a plethora of new luxury hotels set to

always felt comfortable because I was given the

welcome guests to the capital imminently, The

freedom to become the chef I am today. There

Ritz has got one eye on the competition and the

are two things that you have to do to achieve

other on the future. Under new ownership, the

that level of trust. You have to look after the

hotel is currently two years into a £300 million

business and you have to look after the guests

refurbishment project that will see the Grade

- to make people happy with your hospitality

II*-listed building’s exterior and interior given

and your cooking. If you do those two things,

a refresh, as well as the introduction of leisure

you will earn freedom.”

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Celebrate Her After almost 15 years heading up London’s most iconic bars, Anna Sebastian is using her experience to help others as an F&B consultant.

Words: Eleanor Howard

PROFILE Anna Sebastian F&B Hospitality Consultant Founder, Celebrate Her

From management and marketing to mixology

continues. With a taste for luxury hotel bars, she

and cheffing, the variety of roles in the hospitality

then set her sights on The Langham’s Artesian,

industry is growing at a rapid rate, and the routes

where she played a pivotal role in resurrecting

As a hospitality consultant for luxury hotels, restaurants and bars, Anna Sebastian programmes F&B spaces from a creative and strategic angle. Her experience as Bar Manager at The Savoy’s Beaufort Bar and Artesian at The Langham, both in London, stand her in good stead to advise on menu development, service training and recruitment whilst helping to create a healthy workplace culture by focusing on equality, diversity, sustainability and education.

to get there are just as diverse. No one knows

the bar’s profile, resulting in a listing in The

this better than bar manager-turned-consultant

World’s 50 Best Bars.

Current Clients: Raffles London at The Old War Office; The Savoy, a Fairmont Hotel; and Adam Handling Restaurant Group

Anna Sebastian.

MILITARY TO MIXOLOGY

the profession. “Every job and the people you

“As with a lot of people, it wasn’t something

work with are going to shape you in some way.

I planned to do,” she begins. “When I was at

The Savoy and Artesian made me aware that

school, it wasn’t even a conversation or a viable

hospitality is so much more than just putting

career option. So I actually completed my military

a drink on the table or a place to sleep for the

training and joined the army, but was medically

night, especially at these iconic hotels,” reveals

discharged and ended up handing out flyers for

Sebastian. “We’re not saving lives, but we get the

a nightclub in Leicester Square.”

opportunity to make a difference to someone’s

From there, she took various jobs in nightclubs

day. We’re there for the celebrations, the break-

across London, taking on a range of different

ups, the make-ups, you see families grow and

roles from working the door and managing guest

develop over generations. To be part of something

lists to eventually working behind the bar. After

like that, it’s so much more than the drink or the

a brief stint working in food and beverage PR,

plate of food – its the overall package.”

she began to feel the irresistible pull back to the

036

Though proud of the accolade, Sebastian is a firm believer that it’s the people that make

trenches and so took her chances applying for a

GET WITH THE PROGRAMME

host position at The Savoy’s American Bar ahead

But all good things must come to an end and after

of its grand reopening in 2010. The risk paid off,

almost 20 years working in service, Sebastian

and Sebastian ended up spending the next seven

made the tough decision to call time on her life

years leading the front-of-house teams at both

in the comfort of a major group and go it alone.

The American Bar and Beaufort Bar, as well as

“I loved Artesian and I loved The Langham, but I

in the F&B communications department. “That

was at the point where I’d given everything to the

was when my perception changed and I really

role and taken everything from it,” she concedes.

started to understand what hospitality is,” she

“It was also a really challenging time coming

SERVICE

out of Covid, there was little career progression;

recruitment and service training. “Having

support women in the hospitality industry.

people just felt lucky to have a job, let alone be

worked in hospitality for so long, as soon as

In addition to building a community through

concerned about promotion.”

I enter a space, my brain naturally analyses

education and connection, the platform’s end-

everything from the service to the lighting and

goal is to give out financial grants to women in

music,” she notes.

hospitality to benefit their careers.

Instead, she decided to put all of her first-hand experience, knowledge and expertise to good use as an F&B hospitality consultant. “There are a

Since starting her own business in early 2022,

The idea was born during her time at Artesian,

lot of consultants out there offering the same

Sebastian has built a strong portfolio of clients

when she organised a one-off guest shift with

thing, so it’s about finding your niche and using

including Adam Handling Restaurant Group; The

female bartenders from around the world.

your connections,” she explains. “Your network

Savoy, with whom she recently worked to hire

“Diversity and equality within the workplace is

is your net worth. The value of the people around

new Head Bartender Chelsie Bailey and launch

important,” she states. “There’s data to back up

you is so important; you never know what a

The American Bar Journal menu; and the soon-

the idea that having a diverse workforce is more

conversation might lead to.”

to-open Raffles London at The Old War Office.

profitable for the business. Research shows that

Specialising in bar and brand consultancy

Amongst the hotel’s eagerly anticipated F&B

over the age of 30, the number of women working

within the luxury sector, Sebastian’s services

line-up – which includes Mauro Colagreco,

within the hospitality industry drops from 65%

branch across three pillars, the first being brand

Paper Moon and Pillar Kitchen – are two bars

to 25%.”

PR, marketing and positioning. This involves

that Sebastian has been heavily involved with.

So, what steps can restaurants and bars take

establishing how a venue wants to be perceived

Not only did she work with external design

to rectify this? “It’s about making the workplace

within the industry and creating an identity,

teams to conceptualise and produce bar menus

a safe and welcoming environment for everyone,

for which her insider on-trade knowledge is

for each, she also hired a core management team,

however they identify,” she explains. “For

invaluable. The second pillar is commercial

assisted with line-level colleague hires and set

example, we need to work on having gender-

collaborations, partnerships and tender deals.

up all OS&E including glassware, crockery and

neutral uniforms. It wasn’t that long ago that it

“I’ll work with a venue and the procurement

tableware. Most impressively, she lead the

was written into the dress code that women had

team to secure the best brand partnerships,” she

negotation between Accor, Raffles and multiple

to wear high heels at work. A lot of companies

explains. “For example, approaching a brand to

spirit and mixer brand partners for the hotel,

also use gendered language in their recruitment

be a house-pour and asking what support they

resulting in a tender deal package worth £280k.

materials. I always tell people to go through their

can offer, breaking it down into a marketing

job descriptions and question whether it sounds

budget, activations and retros.” The final pillar

CELEBRATE HER

is what Sebastian refers to as creative curation.

When Sebastian is not consulting, she spends

about how you speak and what you’re projecting

This encompasses the whole process of opening

her time running Celebrate Her, a not-for-profit

out into the world. The hospitality industry is a

a venue, from concept to menu development,

organisation designed to elevate and financially

work in progress.”

different to a man or a woman? Ultimately, it’s

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Thirteen Chateau Denmark LONDON

Words: Cara Rogers Photography: © Mel Yates

IN A BITE Operator: CAW Ventures Developer: Consolidated Developments Interior Design: Grapes Design Uniform Design: Fashionizer www.chateaudenmark.com

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S

oho has no shortage of edgy F&B spots, but

in a rich red velvet, an eclectic collection of

the latest additions to Chateau Denmark

jewel-toned furniture, and feature lighting

are right at home on the iconic Denmark

composed of intertwining bronze dragons

Street. Known for attracting musicians and

accompany a series of hand-selected artwork

creatives to its multitude of music shops, live

that draws on the neighbourhood’s creative

venues and tattoo parlours, the strip provides

history, including a large-scale print of Damien

the ideal backdrop for Thirteen, a reimagined

Frost’s Soho Tableaux.

take on the traditional hotel bar.

Taking cues from the location’s penchant

Operated by CAW Ventures’ Carrie Wicks and

for excess, Thirteen serves an extensive range

Alan Petrie, the new venue finds a home within

of spirits, from rare mezcals to Scotch whisky,

1-3 Denmark Street, one of several buildings

alongside new takes on classic libations.

that make up the dispersed hotel. Thirteen’s

Cocktail names honour the music legends that

dramatic design flourishes and a curated music

have flocked to the street over the years, from

playlist captures the spirit of the neighbourhood,

Morning Fury, a non-alcoholic aperitif that

welcoming guests into a theatrical Baroque

ironically takes influence from the Sex Pistols’

playground. Down below, those in the know will

documentary The Filth & The Fury, to Major

also find underground haunt dial8.

Tom, a gin and tonic twist served in a highball

With interiors by London-based Grapes

with lemongrass – a nod to David Bowie’s Space

Design, both spaces take a maximalist approach;

Oddity. With Denmark Street’s lore dating back

while dial8 is intimate and discreet, Thirteen

to the likes of Charlie Chaplin and Bob Marley,

is bold and energetic, bringing a distinct kind

Chateau Denmark’s newly-opened bars promise

of theatre to Soho through texture, fabric and

to bring a flamboyant touch of theatre to the

finish. Dramatic touches like sweeping curtains

hotel’s F&B offering.

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Il Ristorante – Niko Romito Bulgari TOKYO

Words: Eleanor Howard Photography: Courtesy of Bulgari Hotels & Resorts

IN A BITE Owner: LVMH Operator: Bulgari Hotels & Resorts Architecture and Interior Design: ACPV Architects Executive Chef: Niko Romito www.bulgarihotels.com

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ulgari Hotels & Resorts has teamed up

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Columns finished in mesh metal with a

with Michelin-starred chef Niko Romito

delicate herringbone pattern bring to mind

to bring a taste of Italy to Japan’s capital.

authentic tatami mats and Nishijin silk, while

Located on the 40th floor, overlooking Tokyo

at the rear of the restaurant, Japanese sliding

Station and the Imperial Palace Gardens, Il

doors open to the private dining room. A 1950s

Ristorante Niko Romito has been designed

Gio Ponti table and glass lanterns hand-blown

by ACPV Architects, the Milan-based studio

in Murano complete the look. Mariani adds:

responsible for a number of Bulgari hotels. “In

“The continuous references to the Italian and

each hotel, there is a strong will to blend the

Japanese traditions, such as the lanterns and

brand’s Italian heritage with local culture in a

the shape of the ceiling, create a familiar yet

harmonious way,” explains Roberto Mariani,

welcoming environment for both globetrotters

Senior Project Director at ACPV Architects.

and the local community.”

“This was particularly challenging here because

Reflecting the Italy-meets-Japan interiors,

Italian and Japanese cultures are very different.

Romito’s menu features signature Il Ristorante

We took the best of both and created something

dishes, such as Cotoletta alla Milanese (milk-

unique that is rooted in both worlds.”

fed veal Milanese style). There’s a wealth of new

The 90-cover restaurant occupies an

creations inspired by the location too, including

elongated space framed by a wooden curved

Uovo in camicia, asparagi, caviale e crema di

ceiling, whose shape recalls the traditional

patate – an airy potato cream hiding a soft egg

Japanese temples seen across the city. Walls

and green asparagus, perfumed with subtle

cast in saffron hues are contrasted by marble

notes of tarragon and topped with caviar. The

dining tables as well as a range of seating that

fusion cuisine is complemented by a rich wine

embodies Italian craftmanship.

list sourced entirely from Italy.

Fo r m me ets fun ction on your ta bletop.

Fro m ba r w a re to ba n quets , pools ide a n d beyond .

We’ve g o t your ba s es covere d - in colourful sty le.

www.impulseenterprises.com | P: +1 954 957 9917 | F: +1 954 957 9902 | info@impulseenterprises.com

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Rothay Manor LAKE DISTRICT

Words: Matt Turner Photography: Courtesy of Rothay Manor

IN A BITE Owner: Jamie and Jenna Shail Interior Design: Dynargh Design Head Chef: Daniel McGeorge www.rothaymanor.co.uk

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ake District hotel Rothay Manor has

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The fusion of Cumbrian produce with Nordic

introduced a new menu inspired by Head

techniques and Nipponese ingredients may

Chef Dan McGeorge’s recent trip to Japan,

seem an unlikely one but it makes perfect sense

where he previously worked with Michelin-

on the palate, elevating dishes with unexpected

star chefs. “We’ve taken a Japanese approach

yet complementary flavours. A venison tartare

to the incredible fresh produce and seasonal

is dressed in a kombu gel and accented with

ingredients we have on our doorstep here in

pops of sweet-sourness from redcurrants and

Cumbria,” explains McGeorge. “In Japan there

kumquat, while veal sweetbreads come with a

is a real focus on purity of flavour – they infuse

homemade XO sauce and Chinese cabbage. Mains

stocks with kombu for several hours, not

allow Cumbria’s rich bounty to take centrestage

minutes.” There’s also a distinct Scandinavian

though still nod towards McGeorge’s travels.

influence, similarly inspired by a sabbatical

Seared duck breast with beetroot and blackberry

to Studio restaurant in Copenhagen. “We also

carries a scent of the pine forest. Hake with

apply Scandinavian principles of pickling and

hispi sits in a dashi broth, with a whisper of

fermentation to locally abundant plants and

whey giving it an umami-infused milkiness.

fruit such as garlic, strawberries and capers.”

Something of a signature dish for McGeorge

Pre-dinner, guests are invited to peruse the

is the chawanmushi served between courses –

menu in the elegant lounge, where cocktails and

a Japanese set custard which he matches with

nibbles whet the appetite for the fusion of local

cauliflower, truffle and pickled onion. Here

and international flavours to come. Not Quite

the sommelier recommends a saké – Keigetsu

PG Tips, for instance, combines Lancashire’s

‘Aikawahomare’ Yamahai Junmai 58 – served

cucumber and rose gin with saké, Cherry

warm. Another unexpected combo to find in

Heering and Jing assam tea.

Ambleside, but one that works.

C

M

Y

CM

MY

CY

CMY

K

NORDIC IRON Nordic history was written in iron and wood, molded in the wilderness, among dense forests, tundra and rough seas. These features of strength and resistance combined with a practical spirit are present in the shape and colors of the Nordic Iron collection, ready to conquer any table with the requirements of functionality, style and sobriety.

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La Mar Atlantis The Royal DUBAI

Words: Eleanor Howard Photography: © Brandon Barré

IN A BITE Owner / Operator: Kerzner International Architecture: Kohn Pederson Fox Interior Design: Jeffrey Beers International Executive Chef: Gastón Acurio www.atlantis.com

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tlantis The Royal made a splash on the

“We really wanted to create a restaurant full

shores of The Palm’s East Crescent

of playfulness, energy and activity that acts as

earlier this year, with an impressive F&B

a canvas to showcase the colours and patterns

line-up spanning 17 venues.

of the La Mar cuisine,” continues Rooney,

Amongst them, La Mar by Gastón Acurio

referencing the vibrant tiling and authentic wall

marks the Peruvian restaurant’s first outpost in

hangings. “Bright vivid colours introduced as

the Middle East featuring interiors by New York-

accents throughout and featured in the array of

based design studio Jeffrey Beers International.

handcrafted artistic installations bring a sense

“Bringing the core essence of the La Mar brand

of playfulness and joy.”

to Atlantis The Royal challenged us to design

The Dubai venue offers the brand’s signature

an elegantly casual and energetic restaurant

Peruvian cuisine with dishes that include classic

that would live harmoniously with the resort,”

ceviches, tiraditos and freshly grilled anticucho.

explains Tim Rooney, the firm’s Principal.

The cocktail menu is built around Pisco – the

Oxidised copper doors akin to those found in

national drink of Peru – and goes beyond the

traditional Peruvian temples lead to the main

classic Pisco Sour to feature a dozen specialised

dining space, where interiors are characterised

cocktails including the Chilcano with Pisco,

by oak, basalt, and handcrafted teal ceramic

ginger beer, lime juice and angostura bitters.

tiles. A display of serving dishes shaped and

“The menu developed by Chef Gaston and

painted to mimic Peruvian fishing boats create

his team is full of colour, texture and whimsy,”

a colourful backdrop to the Ceviche Bar, while a

notes Rooney. “It was central to our design

chalkboard display overhead recalls the original

concept that these same aesthetic attributes

beachside ceviche stand that inspired Acurio to

heavily influence the design in a way that

launch the La Mar brand.

complements the cuisine.”

friso

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www.costanovaprofessional.com

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Octant SANTIAGO

Words: Matt Turner Photography: © Telmo Miller

IN A BITE Operator: Discovery Hotel Management Head Chef: Luis Batalha www.santiago.octanthotels.com

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ocated in Portugal’s Alentejo region – a

cooked in clay pots for cork farmers) or cabrito

vast stretch of coastline and countryside

assado (slow-roasted kid goat).

that is gaining an international reputation

The pace of life in Santiago do Cacem is slow,

for the unpretentious qualities of its cuisine –

as are many of the cooking techniques, with

Octant Santiago is a hotel where the kitchen is

several of the dishes needing a day’s notice.

the heart and soul of the operation.

This was once one of the poorest parts of Europe

À Terra features a large open kitchen, where

and its recipes reflect a cucina povera ethic of

each day begins with a bountiful spread of local

simplicity, thrift and flavour best embodied

produce artfully displayed on the counter –

in humble dishes such as breads and hearty

cheeses, charcuterie, honeys and preserves, the

stews. Chef Dona Hortense looks more likely to

aroma of freshly baked bread wafting from the

be found cooking in a traditional family home

wood-fired oven. And no Portuguese breakfast

than behind a hotel restaurant pass, but brings

would be complete without pastéis de nata,

an experienced eye to the execution of her time-

those flaky flavour-bombs of pastry-encased

honoured Alentejan recipes, served on rustic

custard, washed down with strong coffee.

Costa Nova tableware.

For lunch and dinner, Head Chef Luís Batalha

A range of educational culinary experiences

orchestrates a menu of traditional homely fare

are on offer via the hotel’s Cooking Academy

given an elevated twist. Meats and fish are

– Supper took a trip to the local market with

simply grilled over charcoal in a Josper oven,

General Manager João Carapinha, to source

or when the weather allows, at an Ofyr outdoor

freshly caught fish for a caldeirada de peixe –

cooking station. Many dishes are designed for

the fish simply layered with tomatoes, onions,

sharing – arroz de polvo (octopus rice), cocaria

garlic, peppers and potatoes and left to simmer

(a stew of pork and chickpeas traditionally

on the stove in time for a late, lazy lunch.

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Butterfly Pâtisserie Hôtel de Crillon PARIS Rosewood’s gourmet pastry shop makes its European debut, where Tristan Auer’s interiors are as picturesque as the pastries.

Words: Eleanor Howard • Photography: © Virginie Garnier (unless otherwise stated)

hen Rosewood Hong Kong opened

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Riding high on its success in Hong Kong,

its doors in 2019, it dazzled with its

Butterfly Pâtisserie has since spread its wings

gourmet pastry counter, Butterfly

to other Rosewood properties across Asia, from

Pâtisserie. Inspired by a jewellery atelier, the

Guangzhou and Beijing. Now the concept has

treasure trove of tempting confections garnered

landed in Europe with a new outpost at Hôtel

attention for its range of chocolates, seasonal

de Crillon, A Rosewood Hotel. The 18th century

cakes, flaky pastries and desserts, all presented

Palace opted to replace a former souvenir shop,

in shapes and colours inspired by Damien

which benefits from a corner spot overlooking

Hirst’s iconic butterfly artworks that grace the

the Place de la Concorde, introducing a gourmet

walls of the adjacent Butterfly Room.

cake shop as one of several new additions to the property’s F&B offering.

To put a Parisian spin on the sweet treats, Rosewood turned to resident Executive Pastry Chef Matthieu Carlin. Together with his team, Chef Carlin has crafted a comprehensive takeaway menu of desserts comprising millefeuilles, tarts, fingers, flans, chocolate, biscuits, brioches and cakes, with fruit being a common ingredient that runs throughout.

“Our goal was to offer a diverse range of confections, from classical French pastries

such as millefeuille and Parisian flan to original and creative new concepts like the Rhubarb Tart,” explains Carlin.“One of my priorities is to work with what nature gives us. I love to create innovative pastries with florals and citrus flavours, as seen in the milk chocolate tart with jasmine flowers.”

Amongst the Lemon Meringue Tart and Apricot Cheesecake, a standout creation is the marbled flan. “The Flan Marbré is inspired by the classic French vanilla flan, but with a touch of originality thanks to a crunchy hazelnut praline base and a mix of vanilla and chocolate to create the marble effect. It is one of the most appreciated pastries by clients for its melt-inthe-mouth texture.”

Such delicate desserts deserve an equally decadent display. Envisioned by Paris-based interior designer Tristan Auer, a long-term collaborator of the hotel who worked on both the Palace’s €200 million renovations six years ago and the new brasserie Nonos, the gourmet cake shop exudes elegance. Windows looking

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© Amaury Laparra

out onto Rue Boissy-d’Anglas are framed by

which neatly aligns with the brand’s signature

softly-lit display cases sure to lure in passers-

butterfly motif, whilst also soundproofing the

by. Inside, white marble counters feature

space. Above, the recessed papyrus ceiling has

mirrored panels that open up the space, while

been stained to evoke the rich hue of chocolate.

flooring is adorned with gold leaf pâte de verre

A continuation of the patisserie, white marble

glass, marble and wooden tiling.

tabletops are accompanied by enveloping

While Carlin’s pastries can be taken to-

armchairs and sofas upholstered in cream and

go in elegant black and white boxes secured

burnt red boucle, and accented by gold detailing.

with a ribbon, much like a jewel in its case,

Despite being familiar with property, Auer

customers also have the option of dining in

faced new challenges when designing Butterfly

The Butterfly Room. Also designed by Auer,

Room. “The architecture was not easy to work

it is an intimate space characterised by rich

with but interior design brings a touch of

textures to complement the desserts on offer.

magic,” he reveals. “I pay attention to all the

“Gourmandise was my design direction, so

senses, not only visual, to be receptive to the

everything was created to echo the extreme

celebration of taste. I played with contrasting

pleasure of dégustation,” explains Auer,

colours to create height, reflection with natural

referencing the French term for the appreciation

mirrors to create depth.”

of good food. “My goal was to bring an elegant, feminine feeling to this room.”

052

Attention to detail, both with the interiors and culinary concept, is key to the success of

To establish a cocooning atmosphere within

Butterfly Patisserie’s European debut, as Carlin

the boudoir-style room, Auer has lined the walls

concludes: “Butterfly Room is a true showcase

with a sepia-toned fabric emblazoned with an

of flavours; a boudoir where you want to linger

intricate pattern of trees, flowers and birds,

and not feel guilty about enjoying a sweet treat.”

IN A BITE Operator: Rosewood Hotels & Resorts Architecture: Richard Martinet Interior Design: Tristan Auer Executive Pastry Chef: Matthieu Carlin F&B Director: Pierre Helbecque Bar Manager: Kevin Rigault Head Sommelier: Xavier Thuizat www.rosewoodhotels.com

Timelessly elegant, simple and beautiful.

Moxy and AC Hotels LOS ANGELES Lightstone brings together the creative minds of Yabu Pushelberg and LA-based Houston Hospitality to craft a hub of drinking, dining and entertainment in Downtown LA. Words: Cara Rogers • Photography: Courtesy of Marriott International (unless otherwise stated)

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bundant in its restaurants, bars and clubs, Downtown LA isn’t the easiest place to make a mark on the hospitality landscape, necessitating

an approach to new openings that satiates, inspires and surprises both visitors and locals alike. Yet, the existence of a strong F&B scene hasn’t deterred Lightstone, the developer behind Moxy and AC Hotel Downtown Los Angeles. The dual-branded project brings together the two brands in a sweet synthesis that makes for surprises at every turn; Moxy is cool, vibrant and lively in design and energy, while its AC partner brings a layer of calm through soothing spaces.

Despite their contrasting characters, the two are united

through shared F&B spaces, with guests able to move freely between them depending on their mood. For Lightstone, which has developed hotels in New York, Miami and Philadelphia, the venture represents a fresh approach. “No-one has developed a dual-branded project like this before,” says Mitchell Hochberg, President of Lightstone. “Other dual-branded projects tend to be two hotels on top of one another that don’t relate and interpolate. They coexist but they don’t really cooperate.”

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© Michael Mundy

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Central to the LA development are its F&B venues, which bridge the gap between the two hotels, enhancing the guest experience through their versatility

Central to the LA development are its food and

La Rooftop, adorned with foliage and neutral-toned

beverage venues, which bridge the gap between the

armchairs, is equally suited to both an al fresco

two hotels, enhancing the guest experience through

breakfast and a glamorous LA night out. Fluidity,

their versatility. F&B options include the edgy Bar

diversity and inclusivity characterise these spaces,

Moxy, a spot for drinks and small plates, and Aussie-

intentionally designed as such by Yabu Pushelberg,

inspired Bluestone Lane Café, both found at street

who explain that the hotel “was a unique opportunity

level. Taking the lift up to the 34th floor, guests are able

to create two parallel ways of experiencing Los Angeles

to recline in the chic AC Bar & Lounge, or head to La Lo

in style and spirit.”

La Rooftop to dine on tapas and cocktails with views

For Lightstone, Yabu Pushelberg was a natural

of the Hollywood Hills. Perhaps the most anticipated

choice, following their previous collaborations on

element of the hotel’s F&B is the soon-to-open Level

the likes of Moxy Times Square and Moxy Chelsea.

8, a diverse, multi-experience venue brought to life

“Our longstanding relationship with Yabu Pushelberg

by LA-based Houston Hospitality.

has been key to the success of the property,” says

“Part of our proposal is that we give the traveller

Hochberg. “It shows how a collaboration between a

activated public spaces,” says Hochberg. “We

developer and a design firm can elevate a project. We

compensate for the fact that guestrooms are slightly

trust each other, we embrace each other’s visions –

smaller by enhancing the food and beverage options.

without that type of close collaboration and trust, it

Our guests, particularly in Moxy, want to be social, so

would never have happened.”

that was a natural step.”

For Level 8 however, Hochberg wanted a local

Taking into account the guest profiles of each brand,

influence, and so brought in Mark and Jonnie Houston

he continues: “Take the typical AC guest, that may be

of Houston Hospitality, LA hospitality veterans with

somebody who’s looking for a more serene stay and is

a litany of speakeasies, bars and nightclubs under

comfortable in the AC lounge. But, on Saturday night

their belts. “It was very important to us to work with

they can take advantage of the lively energy at Bar

somebody with local roots, both to understand the

Moxy, before going back to the AC Hotel.”

community and to push boundaries,” he explains.

Both hotels – including guestrooms and four

“At first Mark and Jonnie were apprehensive about

of the F&B spaces – have been designed by Yabu

working with us – their venues are small, quirky and

Pushelberg. The fluidity between spaces is an asset to

super-cool, so approaching them with a 700-key hotel

the experience, with the venues able to accommodate

project was a big change for them.”

guests through different occasions and desires,

Making food and beverage a central tenet of the

catering to business and leisure travellers, couples

hotels’ offerings was also a bold move for Lightstone.

and friendships groups, by day and night.

“There was some conversation around whether

Bar Moxy, with its roadside gas station-inspired

to focus so much on food and beverage, given the

décor, functions just as well as a spot for a mid-

city’s existing offerings. But we wanted the food and

afternoon drink as for a moody dinner, while La Lo

beverage to be a big part of the guest experience,”

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© Michael Kleinberg

© Undisclosable Inc

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The soon-to-open Level 8 is a multiexperience venue, where dining options range from a taco truck to a champagne oyster bar

© LFNCO

explains Hochberg. “We asked ourselves whether we

flames – guides guests from one space to another.

wanted one very large venue or something different,”

Other zany features include an entire wall made up

he says. “We felt that most groups would build a

of 700 lucky cats, a rotating carousel bar made from

single large venue so we decided to do something more

liquor risers and tropical tiki cabanas on the terrace.

experiential and take guest on a journey of discovery.”

Not content with simply serving up food and drinks,

In the same vein as Magic Hour on the rooftop of Moxy

additional entertainment comes by the bucketload

Times Square – described as an urban amusement park

in an effort to tantalise all of the senses. Silhouette

– Level 8 is a space brimming with a theatrical energy,

dancers are set to reside behind a set of peek-a-boo

creativity and playfulness. Bringing in the Houston

windows in bar Mr Wanderlust, Grammy award-

Brothers – who admit on Supper’s tour that they have

winning musician William Close will play a harp

“crazy minds” and often “have to be reeled back in”

that stretches across Lucky Mizu’s ceiling, while a

– has resulted in an entire floor dedicated to food,

wrestling ring will emerge from above on the hour at

beverage and entertainment, with each dining concept

church-themed nightclub, Sinners y Santos – a space

intertwined with an often outlandish entertainment

accessed through a booth where guests can confess

experience. “When Mitch first approached us, we told

their sins, naturally.

him to give us two weeks to think about it, during

The process of bringing Level 8 to life is summed

which we analysed the floor space and dreamt up these

up in an allegorical tale from the Houston Brothers:

eight concepts,” the brothers explain. “Mitch loved it

“The entrances into one of the rooms is a waterfall,

so we said let’s do it.”

and the first time Mark and I dreamt this up everyone

Dining options range from French Teppanyaki to a

said ‘you’re crazy, you can’t do this’, but having to

champagne oyster bar, South American grill to a taco

figure out how to do it was part of the charm and

truck on the outdoor terrace (carefully transported up

the excitement”. Indeed, this is a sentiment firmly

by crane, no less). Determined to create a memorable

echoed by Hochberg: “At Lightstone, we always seem

space, the brothers have dreamt up a plethora of

to gravitate towards the things that are a little more

design concepts to make a mark on guests as they

difficult. We like the challenge, and typically when

transition from room to room. AI projection mapping

things are difficult, fewer people do it. If you have

makes an impact at the entrance, and a walk-through

the perseverance to follow it through, then you can

fireplace – made from water vapour, rather than actual

really stand out.”

IN A BITE Owner: Lightstone Operator: Marriott International Architecture: Gensler Interior Design: Yabu Pushelberg F&B Operator: Houston Hospitality (Level 8) www.marriott.com

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La Chambre Bleue Maison Delano PARIS Inspired by Picasso’s Blue Period, threeMichelin-starred chef Dani García breathes new life into an 18th-century mansion with a French-Andalusian dining experience.

Words: Nicola Leigh Stewart Photography: © Gaelle Le Boulicaut (unless otherwise stated)

D

ani García has brought the Spanish sunshine to Paris.

Or at least that’s how it feels when dining at his latest restaurant, La Chambre Bleue. Housed in the newly

opened Maison Delano, the hotel is the second opening from the brand, which first launched in Miami back in 1995. After waiting this long to launch its second outpost, the group is creating a stir by opening a Spanish restaurant in a city so steeped in its own culinary tradition, not to mention recruiting one of Spain’s most decorated chefs to lead it.

But the group was always determined to open a Spanish restaurant in Paris, and García always wanted to expand into France. Together, it was the perfect fit.

A painting by Pablo Picasso, arguably the most famous artist of the 20th century – who also happened to be from Malaga – gave García the starting point for his concept as well as the restaurant’s name. Around the time that Picasso moved to Paris at just 19 years old, he entered his famous Blue Period and painted La Chambre Bleue. But unlike the melancholy that is imbued in Picasso’s paintings, García has used the colour to create a sunny spot in the heart of Paris with the help of Lázaro Rosa-Violán Studio.

The restaurant has taken over the ground floor of

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La Chambre Bleue’s open kitchen is characterised by Andalusianstyle blue-and-white azulejos and a cubist-inspired ceramic fresco

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Maison Delano and comprises a central open

and delicious taste of Spain. The three-

courtyard, indoor dining rooms, a bar and an

Michelin-starred chef has tapped into his own

open kitchen, decorated with Andalusian-style

longstanding network of producers to source

blue-and-white azulejos and a cubist-inspired

the best seafood from the Spanish shores, as

ceramic fresco by ArtAntic L’Alcora. Inside

well from French coastal towns in order to

the dining rooms, Lázaro Rosa-Violán Studio

work more locally. There’s fantastic variety

has respected the original architecture of the

– from shrimp and calamari to scallops and

18 th-century mansion. Wallpapered panels

octopus, along with oysters, caviar and lobster

depicting a forest scene are complemented

from Brittany for a touch of luxury. But it’s the

by the natural wood of traditional Haussman

Andalusian tuna, one García’s favourites, that

parquet flooring and bespoke chairs upholstered

is the star, popping up in dishes throughout

in an earthy shade of leather. The contrasting

the menu and even has its own dedicated page,

rattan armchairs, topped with blue and white

where guests can choose from different cuts

toile de Jouy cushions by Pierre Frey, feel lighter

and a trio of tuna tartares that showcases its

and summery, pointing to the outdoor courtyard

freshness to the fullest.

where Maison Delano encourages guests to

Of course other Spanish classics also make an

gather for year-round al fresco dining to make

appearance, such as croquetas, acorn-fed Cinco

this the beating heart of the hotel. There’s

Jotas jamón, and García’s many takes on his

even a rain cover on-hand ready for when the

grandmother’s own paella recipe – octopus and

weather is more Parisian, less Iberian.

red mullet are the most popular.

On the menu, García has stayed true to his

References to France come in an unexpected

roots. Seafood-driven dishes are an ode to the

vegetarian form. Rather than the typical meat-

shores of Andalusia and serve up an authentic

heavy French fare, there’s locally sourced

MAIN COURSE

Food Photography: © Adel Fecih

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MAIN COURSE

beetroot with Comté cheese, as well as endive

of its own to be proud of, the restaurant opened

salad with blue cheese cream, candied walnuts,

with a surprisingly French wine list, the thinking

Granny Smith apple and citrus vinaigrette.

behind it being that when in France, most guests

Further vegetarian and even vegan options are

would want to sample French wines. However,

set to join the menu, which will also be adapted

after requests from clients, the team is working

throughout the seasons.

on adding more Spanish wines to the list. Not

And then it’s onto dessert – a real delight.

that the French bottles should be overlooked,

Flan de Crème Royale au Caramel and Tout

La Chambre Bleue has favoured an interesting

Chocolat (translated as Textures of Chocolate

mix of small producers and some harder-to-

but literally, All Chocolate) are the more

find bottles from the larger ones.

classic crowd-pleasers, but it’s the Fraîcheur

The selection is complemented by La

d’Andalousie (Andalusian Freshness) that

Chambre Bleue cocktail menu, a collection of

really stands out; a refreshing summer dessert

ten signature concoctions, each named after

of pistachio, oranges and mint tea sorbet,

a Picasso painting and inspired by the artist’s

which nods to Andalusia’s Moorish history.

time in Paris; prepare for an absinthe–heavy

The Brioche en Cocotte – playfully named the

ingredients list accompanied by French spirits

Tipsy Cake in English – brings Spain and France

such as Chartreuse. As the hotel expects that

together in the form of a homemade brioche

guests will order just one cocktail as an apéro

served warm from the oven with a pouring of

before moving onto the wine list, the cocktails

Crème de Jerez and topped with vanilla Bourbon

also come with more of a kick than those shaken

ice-cream.

and stirred in the Delano Bar, where you can sip

Given the strong Andalusian menu, and the fact that Spain has a long winemaking history

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on post-dinner drinks until 2am before retiring to one of the hotel’s luxury rooms above.

IN A BITE Owner: Katara Hospitality Operator: Ennismore, Grupo Dani Garcia Interior Design: Lázaro Rosa-Violán Studio Executive Chef: Dani Garcia Head Chef: Rhys Allen Bar Manager: Kevin Eteo Mba Dinnerware: Studio Riviera www.maisondelanoparis.com

www.chictableware.com

Ostra.

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05/06/2023 09:34

DINING

Rewilding Birch For its second urban escape, Birch embarks on one of London’s largest rewilding projects, creating a habitat for local wildlife while fuelling a farm-to-fork F&B programme.

Words: Emma Love • Photography: © Adam Lynk

DINING

I

t’s a lesser-known fact that the town of Croydon

sure that anything we did here was totally credible

on the outskirts of London is surrounded by green

and properly done,” says Cox, who has plans to bring

space. Despite being one of the largest commercial

in low numbers of Sussex cattle, Exmoor ponies and

districts in Greater London, the borough is actually

Tamworth pigs. “If the animals weren’t here, in about

home to 120 parks and open areas, including the

20 to 30 years this whole site would be woodland. The

200-acre Selsdon Wood Nature Reserve. It’s in this

idea is that these herbivores find their own forage.

vicinity that Birch has opened its second outpost –

In doing so, and in moving around, they distribute

the original is in Cheshunt, Hertfordshire – within

seeds and turn the soil. They become the managers

a remodelled 19th-century, gothic-style mansion set

of the landscape, keeping it as scrubland, which is

on its own 200 acres. The lifestyle brand has turned

essential for wildlife.” The hope is that endangered

what was once a manicured golf course into one of

species native to this part of England, such as dormice,

the capital’s largest rewilding projects, spearheaded by

nightjars and nightingales, will return once their

designer, maker and environmentalist Sebastian Cox.

habitats are restored.

When Cox first visited the site at the end of 2021 –

It’s not just animals foraging on the land but the

after originally being approached to make the hotel’s

kitchen team too, which is headed up by chef Lee

furniture using wood from the estate – he suggested a

Westcott. He oversees all-day brasserie Vervain and

far greater project. “The only way you can responsibly

signature restaurant Elodie, where the five-course

extract a material from the landscape to make furniture

British seasonal tasting menu is informed by what’s

is to have a tree management plan,” explains Cox, who

found in the wild and grown in the kitchen garden.

manages his own woodland in Kent and has written

“We’ve already foraged so much valuable produce,”

a manifesto about reshaping the countryside to meet

reveals Westcott, who was previously Head Chef at

both human demands and the needs of native wildlife.

Michelin-starred Pensons on the Netherwood Estate,

“People think of Britain as a green and pleasant land

where much of the produce was foraged and farmed

but it is one of the most nature-depleted countries on

onsite. “The whole point of foraging is to process

the planet, with a highly human-altered landscape.

and store ingredients for the months ahead, so we’ve

My definition of rewilding is recognising that nature

picked cherry blossom for a dessert syrup; turned wild

can look after itself. To be able to implement the ideas

garlic seeds into capers for snacks; and made fig leaves

from the manifesto is unbelievably dreamy.”

into oils.”

The first step, he recalls, was simply to stop mowing

For Cox, this idea of wild nature versus food

and see what happened. He also commissioned

production is particularly interesting. “Often in the

a baseline ecological survey to assess the soil,

UK, rewilding involves taking land out of agricultural

hired a landscape architect and joined forces with

use and allowing it to be used for nature recovery,” he

farmer-turned-ecologist Derek Gow – known for

says. “We could farm the whole 200 acres and be self-

reintroducing beavers to the UK. “I wanted to make

sufficient but we’ve decided not to do that; instead,

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DINING

“We’re growing as much as we can to supplement the kitchen, whilst also making sure that the available forage feeds the animals driving the eco-systems.”

SEBASTIAN COX

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we’re growing as much as we can to supplement

on perennial vegetables as much as possible,

the kitchen, whilst also making sure that the

which are great for minimal soil disturbance

available forage feeds the animals driving the

and encouraging microbial flora,” she says, of

eco-systems.” So far, the only species that

her no-dig composting techniques.

has been a problem is the three-cornered leek.

Westcott also likes to “elevate vegetables and

“For Sebastian it’s invasive, but for us in the

make them the star of the show”, so the pair are

kitchen it’s delicious,” notes Westcott. “We’ve

working together to develop a seasonal growing

harvested as much as possible and fermented it

calendar. The aim, he says, is to eventually

for a lamb dish.”

supply Elodie with 20% of its produce. “I don’t

In contrast to the wilder parts of the estate,

want to buy from a supplier, it’s more fruitful

land closest to the hotel is being treated like

to watch ingredients grow, then go out and

a medieval garden. “What that means is that

pick them with my own hands – it’s the whole

you have useful plants, such as dye plants

reason I wanted to join Birch,” he explains.

for workshops, and medicinal plants that are

“When you do that, you also see the different

very closely connected to their wild relatives,”

level of respect that chefs have for the product;

explains Cox. “Even the trees planted at the

there’s a duty to take care of it.” The menu at

front to soften the car park are fruit trees.

Vervain is a compilation of dishes that take cues

Everything has a function, either for human

from the estate and features freshly foraged

need or wildlife, or ideally both.” This zone is

ingredients as well as produce from the kitchen

also where the polytunnels and kitchen garden

garden. The line-caught Cornish cod swims in a

can be found, both looked after by former

shellfish broth with barley, ropegrown mussels

fashion designer, now head grower Hayley

and summer courgettes, finished with three-

Caine. “I came up with the idea of focusing

cornered leek oil, while the Herdwick shepherd’s

North Building Stand 6851

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DINING

pie features Berkswell mashed potato, new

planted as part of a wider rewilding initiative.

season peas and mint. Other highlights include

And at Knepp in Sussex, perhaps one of the UK’s

the signature Birch salad followed by English

best known rewilding success stories, glampers

trifle with white chocolate and rhubarb.

spend their days on wildlife safaris spotting

Guests are encouraged to engage with the land too. “It’s not about creating a nature

The menu at all-day brasserie Vervain takes cues from the estate, with freshly foraged ingredients and kitchen garden produce

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everything from butterflies and bumblebees to kingfishers and owls.

reserve, it’s a cultural landscape,” continues

Similarly at Birch, programming is key. If

Cox. “We know that Birch has a very urban

the activities at Cheshunt are anything to go

audience so we’ve done as much as we can to

by, guests can expect various horticultural

make the outdoors an appealing place to be.”

adventures and interactive cooking workshops.

Wooden benches are strategically placed to face

Following in the footsteps of its sister property,

focal points, sculptures will be dotted around

the Selsdon outpost will offer a range of activities

and, from next year, the plan is for a dining

that connect guests to the landscape. Bat walks

experience in the woods with guest chefs.

and guided foraging trails hosted by rewilding

Birch Selsdon is one of a number of UK

organisation Citizen Zoo are on the agenda,

hotels and places to stay choosing to leave land

with Cox himself also guiding select activities.

to nature. There’s also Elmore Court Estate in

“We’ll be finding wildflowers, learning basic

Gloucestershire, where a quarter of the 1,000-

birdsong and doing a bit of foraging,” he

acre estate has been given over to rewilding

states. “It changes every two weeks because

with guests sleeping in woodland treehouses

nature changes. What we’re doing is allowing

overlooking wetlands. At Calcot Manor in the

the landscape to present itself. There are always

Cotswolds, a neighbouring 240-acre farm

things to see and do out there – that’s what

was turned into grassland and new woodland

makes it exciting.”

SIGNATURE

Dolce Mozzarella di Bufala Alba The St Regis Vommuli MALDIVES

Known for combining his Italian roots with oriental

these ingredients is perfect in terms of sweetness,

influences, Michelin-starred chef Francesco Apreda

acidity and the degree of fat.”

knows a thing or two about playing with sensory

To create the deceptive dessert, the three

perceptions. A perfect example is his signature dish

components are enclosed in a patina of buffalo

Dolce Mozzarella di Bufala, which at first appears

milk; over the course of several hours, the yoghurt

as a generous dollop of the Italian delicacy, but is

and white chocolate act as a natural thickener

in fact a sweet surprise.

until the mixture takes on the consistency of

Served at Idylio by Apreda within The Pantheon

buffalo mozzarella, resembling both the scent and

Hotel in Rome, the dish recently made an

appearance of its namesake. To serve, the sphere

appearance in the Maldives, where the chef took

sits on a bed of lychee granita, spiced with sesame

up a weekend residency at The St Regis Vommuli.

and Bengal pepper. The finishing touch comes with

“Being Neapolitan, the idea comes from the

a sprinkling of basil leaves to maintain the illusion.

desire to recreate the appearance of mozzarella by

Apreda concludes: “Customers are very surprised

working with buffalo milk, added to yogurt and

by this creation, because it looks, smells and feels

white chocolate,” explains Apreda. “The balance of

like the real thing – but it’s sweet.”

© Edward Trzeciakiewicz

SIGNATURE

Zen Garden Halkin Bar Como The Halkin LONDON

Inspired by a recent trip to Indonesia, Ruben Briones – Executive Chef at Como The Halkin – is bringing a taste of Bali to Belgravia with a new afternoon tea menu that honours the cuisine served at the group’s sister resort.

The concept draws on recipes from Como Shambhala Estate’s cookbook, The Pleasure of Eating Well, which comprises enzyme-rich, healthy and delicious dishes designed to boost concentration and energy, balance blood sugar and cleanse the body from the inside out.

The alternative afternoon tea features a mix of sweet and savoury dishes, from spiced crispy prawns to wholemeal banana waffles. However the star of the show is Zen Garden, a sweet treat that mimics its namesake by replacing the rock, gravel and sand with fairtrade Belgian chocolate, Indonesian Calamansi fruit and Japanese matcha cake, all served on a square wooden board complete with its own mini rake.

“There are three different bites that each require a different technique, from steaming the cake and coating the chocolate in cocoa, to dehydrating the proteins to create an almost natural sugar rock,” explains Briones. The unique creation is the final mouthful of the afternoon tea experience and is an unexpected highlight. He concludes: “People don’t expect this dish, it is a delicate surprise at the end.”

SIPPING

A Star is (Re)born One of London’s most famous bars celebrates the dawn of a new era with Chelsie Bailey at the helm.

Words: Millie Milliken • Photography: Courtesy of The Savoy, a Fairmont Hotel

I

just wrote an American Bar cocktail menu,” says Chelsie

Bar, Best International Hotel Bar, and Best International Bar

Bailey, Head Bartender at The Savoy’s American Bar, to

Team at Tales of the Cocktail in 2018, the past five years has

rapturous applause on a champagne-drenched evening in

seen it struggling to retain staff, navigate a rocky reopening

May. The hotel’s storied venue was celebrating the launch

post-Covid and fall off many of the top bars listings.

of not only its new menu, but the dawn of a new era, as

But with the announcement of Bailey’s appointment in

Bailey introduced what her tenure at the helm of one of

June 2022, the industry has spent the last 12 months waiting

the most iconic bars in the world will look – and taste – like.

with bated breath to see what the Bristol-hailing bartender

Flanked by Bar Manager Andrea di Chiara and The Savoy’s

Managing Director and Regional Vice President Franck

has up her white jacket sleeve.

Arnold, Bailey introduced the audience to a menu that has

FINAL PROOF

been months in the making. Entitled The Savoy: American

The Savoy: American Bar Journal is a reflection of the

Bar Journal, it is made up of 15 new cocktails and serves

bar’s method of capturing daily, memorable events inside

as a modern-day homage to one of the bar’s most famous

and outside of the hallowed walls. Split simply into five

tenders, Harry Craddock, and his defining The Savoy Cocktail

sections with an index explaining the story behind each of

Book, a 1920s collection of over 700 cocktail recipes.

the cocktails, it contains reimaginings of classic American

Fast-forward 130 years and Bailey, the bar’s 13th Head Bartender and the third woman to take the title, is redefining

cocktails, as well as contemporary takes on historic drinks and new creations to mark memorable occasions.

what The American Bar means to today’s audience. Having

A twist on a Negroni, the Dandy Beau (Ceylon Arrack,

been an avid fan of Craddock’s book, which she bought for

strawberry sake, bitter vermouth blend, Campari) celebrates

the first time 13 years ago, she explains that, had someone

70 years of James Bond and is the team’s interpretation of what

told her she would be in one of the industry’s most coveted

the world’s most famous spy would drink today. The Coffee

roles, she “probably wouldn’t have believed it at all”.

Black Velvet (Guinness coffee whey, roasted barley, crème de

It hasn’t been plain sailing in recent years, however.

cassis, Laurent-Perrier La Cuvée) is a modern version of the

Despite the bar’s history, its iconic status around the world,

Black Velvet, which was originally created in 1861 to mourn

and its scores of accolades, such as scooping World’s Best

the passing of Prince Albert; while Homecoming (Lion’s

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MEETING…

SIPPING

The American Bar’s new menu puts a twist on classic cocktails from the venue’s storied past

“My aim is to bring The American Bar back to its heyday and for it to be the best bar in the world again.”

Botanical, dry vermouth, St Germain Elderflower and

fruit and yoghurt drink because we know it’s going

Laurent-Perrier Cuvée Rosé) is a celebration of the

to appeal to the Pornstar Martini drinkers. Our most

England Lioness’ win at the 2022 Euros. A favourite is

popular classic cocktails are things like Martinis and

the story behind the Fine & Fancy, an ode to regular,

Negronis, and there are twists on those as well, so we

Maggie, which combines her favourite drink – whisky

really pay attention to the classics and then put our

and ginger – with champagne, the coming-of-age

spin on them.”

drink her granddaughter was served in The American Bar under the helm of Peter Dorelli.

Where previous menus at the bar incorporated props and elaborate glassware, Bailey’s no-nonsense

So, how did the menu come to be? “Before I was even

style sees a more bare-bones approach, with minimal

offered the job, I actually already had the first drink

garnishes – where there is a garnish, it’s fresh and

written,” explains Bailey, signalling her desire for the

serves a purpose. The method of storytelling is

role. The drink in question was The New York Cherub,

pared-back too – a welcome respite from the often

her take on Craddock’s Angel Wings concoction.

overly conceptual drinks that grace menus. Small

While reading through The Savoy Cocktail Book,

descriptions of a drink are included in the menu index

Bailey took notice of the drink that was equal parts

and bartenders have the stories up their sleeves, should

crème de violette, raspberry syrup and Maraschino,

the guest want to hear them. “I didn’t want the menu,

an incredibly sweet, unbalanced drink. But it was the

or the drink serves, to have to have an explanation; but

caption underneath that caught her attention: ‘If the

there is an explanation for everything.”

girl does not like it, do not drink it, but pour it quickly into the nearest flower vase’.

BAILEY’S GOT TALENT

As a woman, Bailey wanted to rewrite and reclaim the

There’s a confidence in this new menu, and it’s a well-

libation. “That kickstarted the thought process,” she

earned one at that. Bailey has climbed her way to being

says of its catalytic impact. “I thought, what if Harry

one of the most quietly respected bartenders of her

had our team? What if Harry still ran the bar? How

generation in the UK. From her days as Bar Manager

would he have written that drink now?” Of course, it

at Bristol’s Filthy XIII, to her steady management

wasn’t as easy as rewriting recipes. She spent the first

of London’s Happiness Forgets – with a few awards

six months of her new role really getting to know the

along the way – she is more than a safe pair of hands

bar’s guests, which span international businessmen to

for reigniting The American Bar’s spark.

regulars, fellow bartenders to theatre-goers.

Despite her contemporary approach, at heart, Bailey

Bailey’s ability to twist classics and subvert

is a classic-focused bartender: “I’ve always cared

expectations, while still keeping drinks recognisable

about why and how spirits taste the way they do,”

is a deft skill. “I have to consider all of our popular

she reveals. “When I started learning about spirits,

classics,” she explains. “There’s a vodka, passion

I understood them better in cocktails. I really like

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SIPPING

classics that showcase the ingredients.” Over

Savoy’s flagship. Is Bailey looking ahead to the

the years she has, of course, dabbled in trends

next body of work already?

– “some of them successful, some of them not

“I would like the next menu to almost be

so much” – something she sees as being an

a second volume of this,” she explains. “One

advantage to the challenge she has been faced

thing I’d really like to add to the bar itself is a

with at The American Bar: taking a classic bar

bit more consistency, so there’s not a dramatic

and adding a modern touch without taking away

change between menus.” She’s also determined

from its spirit.

to stick to her classic focus, and doesn’t see

And how is she finding the move into the

Of course, being all too aware of the bar’s

cocktail-making and service remain the same,”

illustrious past brings with it expectations of

she says. “Working in a five-star hotel has been

success – something that isn’t too far from

very different for me, but I’ve always been great

Bailey’s mind. “My aim is to bring the bar back

at adapting to new environments and I still

to its heyday and for it to be the best bar in the

have my personality. I always feel comfortable

world again.” This doesn’t distract, however,

making drinks and serving people, and that’s

from what she hopes will be her legacy. “Most

the concept I still abide by here.”

importantly, I would just love it to be everyone’s

PAST, PRESENT, FUTURE A twist on a Negroni, the Dandy Beau celebrates 70 years of James Bond

082

anything too theatrical on the horizon.

luxury space? “Whatever the bar, the basics of

favourite hotel bar. I’d also like it to be people’s favourite place to work. I want to be known for

As the history of The American Bar now collides

having that classic but modern touch.” If launch

with the present day in this new menu, it feels

night was any indication of the industry’s hopes

premature to be thinking of the future – but

for her and her accomplished team, 13 might

2023 does feel like a new beginning for The

just be the bar’s lucky number.

COCKTAIL

Mexica Empire The Churchill Bar & Terrace Hyatt Regency LONDON

When Gaston Fusco was working as a barman in Buenos Aires, he developed what he deemed to be the perfect lemonade – a reinterpretation of the traditional Aguas Frescas. Now in his role as Bar Manager at The Churchill Bar & Terrace, he has integrated his Limonada Especial within Mexica Empire, a cocktail on the bar’s new Unity menu, a celebration of the team’s respective cultures and treasured traditions.

“During the creation of the Unity cocktail menu, I wanted to develop a ‘Mexican’ drink that incorporates the freshness of the famous Aguas Frescas with different ingredients from the Americas continent,” explains Fusco.

Conceived to transport guests to tropical Central America, Mexica Empire combines Fusco’s homemade Limonada Especial with Copali White Rum sustainably produced in Belize, as well as Nixta Liqueur, fresh cucumber juice and organic Agave. To create the honorary concoction, the ingredients are shaken before being poured into a coupette and served with a pipette of punchy Ancho Reyes chilli liqueur.

“When the guest takes the first sip of the cocktail they experience a special flavour, and then once the content of the pipette is dropped in, they will experience a second burst of flavour,” says Fusco. “It’s like having two different cocktails in one. This concept gives the guest the freedom to choose when and how much to change the flavour of the cocktail.”

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COCKTAIL

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Breakfast Martini Darkside Rosewood HONG KONG

Some 27 years ago, legendary bartender Salvatore Calabrese invented the Breakfast Martini whilst working at The Lanesborough’s Library Bar. Now, the jam-infused sour is one of several 90s libations getting the 21st century treatment at Rosewood Hong Kong’s sultry cocktail parlour, Darkside.

“The overall inspiration behind the Classics From The 90s menu was to re-introduce underestimated but super tasty cocktails of an iconic era,” explains Simone Rossi, Director of Bars at Rosewood Hong Kong. “The idea for the Breakfast Martini came to Calabrese as he shared a breakfast of marmalade toast with his wife – hence the name. Pairing a spoonful of marmalade with a splash of gin, he wanted to keep the English culinary world in mind.”

Honouring its original form, the cocktail is prepared by combining Bombay Gin with equal parts Cointreau and lemon and a generous serving of orange marmalade. All the ingredients are shaken together to ensure the marmalade is dissolved, before being poured into a coupette and served on a silver tray with two mini caramel pancakes to recall the breakfast treat.

“It’s simple yet tasty, using fresh ingredients that give a well-balanced taste,” concludes Rossi, before sharing a key takeaway from the retrospective menu: “No matter what, the classics are unbeatable!”

Hommage Glace by Charles Schumann

zwiesel-glas.com

DRINKS

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Each bottle of the small-batch tequila is produced with the aim of capturing the aromatic, caramelised Agave notes that are typically lost in the process. The result is a unique, Agave-forward sipping experience with new and unexplored flavours from the succulents. The spirit offers aromas of honey, cinnamon and orange blossom, followed by caramelised Agave on the palate, with hints of citrus, honey and spices at the finish. Mayenda Tequila Blanco is best enjoyed as a neat serve at room temperature. www.mayendatequila.com

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Highclere Castle Spirits London Dry Gin

Consorzio di Tutela del Prosecco DOC Prosecco DOC

The Major League Spirits Association has awarded its first ever 100-point perfect score to Highclere Castle Gin, which received Triple Gold and Triple Platinum for flavour, and Triple Gold for packaging and design. The spirit is crafted with botanicals from the grounds of Highclere Castle, widely known as the filming location for the popular period drama Downton Abbey. Having won 127 international awards to-date, the brand is poised to redefine the standards of excellence in the gin industry and become the most highly awarded gin in the world. Drawing inspiration from the historic castle, the ancestral home of the Carnarvon family, the gin captures the essence of British heritage and the sophistication of a bygone era. Ten hand-selected botanicals grown in the castle gardens – including juniper, oranges from the Victorian Orangery and lavender – are carefully balanced in the botanical blend to create a harmonious flavour profile. www.highclerecastlegin.com

Structure, balance, harmony and elegance – these are the intrinsic qualities of an object’s aesthetic value that outline the Prosecco DOC Consortium’s innovative advertising campaign, launched in collaboration with ADI Design Museum in Milan.

Entitled Soggetto Design, the campaign uses Italian furniture to tell a story of craftsmanship and beauty, with the Cuba radio

by Brionvega, the Atollo lamp by Oluce and the Fjord armchair

by Moroso all featured. The concept sees the three iconic design pieces co-star on a magazine cover alongside Prosecco DOC. “The main goal is to increase the perception of the denomination in the consumer’s imagination,” explains Stefano Zanette, President of the Consortium of Prosecco DOC. “For this reason we have placed Italian genius at the centre of the communication, which, in this case, is witnessed by the selected subjects as a demonstration and supporting evidence of the Made in Italy creative power.” The combination of wine and art in Italy is expressing itself in different ways with the Consortium uniting wine-making and art to showcase the Italian way of life. www.prosecco.wine

eclipse

an extravagant eccentric

DRINKS

1.

2.

3.

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4.

1. Avallen Calvados Avallen Calvados

2. Ten Locks Drinks Pod Pea Vodka

3. Renais Spirits Renais Gin

4. Beesou Beesou

Made from 40 different varieties of apple from 300 orchards, Avallen is a floral, fruity and completely natural Calvados. Produced entirely in the West of Normandy, the spirit is aged for two years in French oak before being bottled with no added sugar, caramel or boisé. On the nose, the 40% ABV brandy delivers the scent of fresh apples with floral honeysuckle, while the body has a lingering toffee apple finish, rounded off with a hint of vanilla custard. In line with the brand’s eco-conscious ethos, Avallen is packaged in a lightweight carbon-positive colourful paper bottle that is more robust than glass and removes 3.16kg of CO2 from the atmosphere. www.avallenspirits.com

Greater Manchester-based drinks firm Ten Locks has launched its first spirit, Pod Pea Vodka, fermented, distilled and bottled on home turf. Inspired by mother nature, the planet-positive vodka is made from and tastes like the green vegetable. Resting at 40% ABV, the spirit features sweet, vegetal notes, with a touch of citrus, light savoury tones and a silky finish.

From sourcing 100% British peas grown in nitrogen-fed soil to its green-tint glass bottle, Pod Pea Vodka is breathing new life into the category. The flavour-forward vodka can sit both at the heart of classic serves or as a mixer to elevate savoury cocktails such as a Bloody Mary and the Marti-Pea, a new take on a martini. www.podpeavodka.com

Founded by Alex and Emma Watson, Renais is a bold and vibrant gin sustainably distilled from grape skins salvaged from their family vineyard Domaine Watson in Chablis, Burgundy.

The neat spirit is then combined with Kimmeridgian stone distillate and elevated with pressed organic grapes sourced from Chablis’ Grand Cru vineyards. Natural botanicals such as linden flowers, cubeb berries and acacia honey are added to lift the spirit with notes of fresh citrus, white grape, garden herbs, flowers and juniper, alongside the desired minerality of Chablis. Renais is best served over ice, as well as mixed in cocktails from G&Ts to martinis. www.renais.co.uk

Beesou is an 11% ABV all-natural bitter honey-based aperitif, characterised by a distinctive yellow hue achieved by using safflower extract. Marking the first B Corpcertified aperitif, Beesou offers complex top notes of cinchona bark and bitter chinotto that give way to a burst of pink grapefruit before rounding out into the mellowness of raw honey. With a strong emphasis on delivering a natural product, the wine-based blend is made from ethically sourced British honey from the Cotswolds and uses sustainable, plasticfree packaging, including eco-corks. For World Bee Day 2023, Beesou partnered with Treehouse Hotel London to create a limited-edition cocktail menu. www.beesou.london

Ph. Elis Gjorretaj THE BOX ITALY

The Italian sparkling art of living.

History, expertise, research and typical Italian style. The Italian Genio expresses itself in thousands of ways, through design artworks as well as taste masterpieces, like Prosecco DOC, which narrates

Drink responsibly

the uniqueness of a territory located between the regions of Veneto and Friuli Venezia Giulia.

In collaboration with ADI Design Museum - RADIOFONOGRAFO, BRIONVEGA Compasso d’Oro 1970 - ARTEMIDE, ECLISSE, Compasso d’Oro 1967 - MOROSO, PAPER PLANES, Compasso d’Oro Honorable Mention 2014 CAMPAIGN FINANCED ACCORDING TO EC REG. NO. 1308/2013

www.prosecco.wine

DRINKS

Thrill International Thrill International Established in 2014, Thrill International offers a complete line of professional-grade solutions for chilling and sanitising glassware, designed, engineered and manufactured in Italy. With just a single simple action, Thrill cools and sanitises glassware in seconds, revolutionising the way beverages, cocktails and wines are served. Thrill products enable bartenders to control and customise the chilling process according to the unique requirements of the drink. The extensive product range comprises: Thrill F1, the classic model ideal for establishments of all sizes; Thrill Cube, a compact and maneuverable model designed for those seeking versatility; Thrill SBI, which seamlessly integrates into a new or existing establishment when flush mounted directly onto a bar counter; Thrill Wood, a model handcrafted by Italian artisans and encased in wood veneer; Thrill Tap combines the benefits of the standard model with a built-in bar mat to offer a stage for mixologists to express their talents; and Thrill Tower, a standalone mobile glass cooler. Italian craftsmanship, cutting-edge technology and a versatile range of models to suit any application makes Thrill International a comprehensive solution for chilling and sanitising drinks. www.thrillinternational.com

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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

Olmeca Tequila Silver Produced exclusively in Los Altos in the Highlands of Central Mexico, Olmeca Tequila Silver is a highquality mixto tequila with a unique production process that combines hand-picked blue Agave Tequilana Weber plants, a masonry oven, cultivated yeast and distillation in small copper pot stills. As soon as the tequila is distilled, it is then bottled with no ageing process necessary to allow for a crisper and fruitier taste. The aroma offers fresh herbal notes, complemented by green pepper and a soft citric finish. On the palate, the spirit is sweet and slightly smoky with a final soft honey flavour. The spirit can be served straight, mixed, or in shots, cocktails or long drinks. www.olmecatequila.com

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TA B L E W A R E B R A N D D E S I G N D R I V E N BILBAO

www.cookplay.eu

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SPOTLIGHT

125 Years of Scandinavian Design A leader in Scandinavian glass design, Orrefors celebrates 125 years of craftmanship and heritage with a look to the future.

Words: Eleanor Howard

E

ver since it was founded in 1898,

as Marcus Samuelsson’s Hav & Mar, have also

as generators of value, and the sustainable

Orrefors has been on a mission to

selected the manufacturer’s premium crystal

development of glass, Lagerbielke has a vast

showcase the endless possibilities of

stemware for their table settings. According to

knowledge of the beverage in relation to

glass, experimenting with new techniques,

Orrefors, the most popular choice of late has

stemware glass. Over the last 40 years, she has

expressions and forms to elevate its offer.

been the Difference collection, a series of wine

designed numerous award-winning collections

Characterised by a timeless Swedish aesthetic,

glasses that explore the relationship between

used by end-consumers in their own homes, in

the brand’s high-quality crystal products

the shape of the glass and the experience of the

addition to restaurants, bars and lounges both

– ranging from carafes and champagne

flavour, aroma and colour of the drink within.

in Sweden and internationally.

flutes to vases and bowls – are the result of

Orrefors also recently signed as a preferred

Back in 1984, Lagerbielke created Intermezzo,

a signature approach that combines the past

partner with Singer M Tucker, one of the East

a collection of stemware with a bold blue drop

with the present, bringing together traditional

Coast’s largest food services and equipment

encased in the stem, a look that went against

craftsmanship with contemporary visionaries

suppliers, further strengthening the company’s

the uncoloured aesthetics that had been

to shape the future. Over the past few decades

US presence.

established in Sweden in the 1950s. This year,

for example, collaborations with renowned

“The reason Swedish design brands such as

Lagerbielke has created a new expression of

designers such as Martti Rytkönen, Lena

Orrefors have been so successful in the US is that

the iconic collection with a golden stem. The

Bergström and Ingegerd Råman have given rise

people appreciate outstanding quality design,”

relaunch includes a selection of glasses from the

to new collections – a winning formula that has

explains Emon Maasho, CEO and President of

series: three wine glasses, three bar glasses, a

helped propel Orrefors into the future.

Orrefors North America. “Scandinavian design

water glass and a carafe, as well as a champagne

While today’s artists and designers are

as a style, which Orrefors represents, is very

glass – a favourite of the designer’s.

encouraged to be led by aesthetics, Orrefors

minimalistic, contemporary and elegant – just

ensures that both their machine-made and

spot on.”

“The glass itself stands for celebration, which goes well with the golden colour and the purpose

handmade stemware continue to be highly

This year, Orrefors is celebrating its 125th

of the launch – my 40 years with Orrefors

durable and suitable for professional use; most

anniversary, as well as a century of operations

and the brand’s 125-year anniversary,” states

are even dishwasher-safe.

in the United States. To commemorate the

Lagerbielke. “When I think of the golden shade

In fact, Orrefors has been chosen as a

momentous occasion, the Swedish manufacturer

in the stem, I imagine gold dust, something

supplier for various luxury hotels across the US

has turned to designer Erika Lagerbielke to

magical, just like the enigma of the droplet

including Las Vegas hotels Bellagio and MGM

reissue one of its most popular collections yet

encapsulated inside the glass. It’s elegant and

Grand, as well as Four Seasons New York.

with a new twist. With extensive experience

timeless – a perfect representation of Orrefors

Michelin-starred restaurants such as Noma

as a professor in areas including the artefacts

as a brand.”

in Copenhagen and Aska in New York, as well

and culture of the meal, dining environments

www.orrefors.com

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SPECIFIER

PETITS FOURS

Craster Tilt Glass Carafe Craster has introduced two new sizes to its Tilt collection of carafes. Meticulously crafted and mouth-blown from soda lime glass, the small and medium versions have a footprint identical to the Large Carafe, yet offer new options for portion control. Featuring elegantly tapered necks and angled tops, the carafes make for effortless pouring at both buffet and table settings, with the larger receptacles best suited to infused water and fresh juices, and the smaller for individual pours of flavourful consommés. Versatile and classic, the collection can be combined with risers and plinths to create an elegant and distinctive display. www.craster.com

PETITS FOURS

Mogogo Cantine Cart Mogogo has unveiled its new display cart, a modern reimagination of the archetypal market cart. Used for centuries by market traders, the wheeled wagon is ideal for transporting and showcasing merchandise to prospective buyers. Still in use today, the concept has been given a makeover by Mogogo, with the design and materials updated to suit modern-day needs. Developed in line with Mogogo’s sustainability principles, Cantine Cart is made up of a lightweight bamboo structure – which is both strong and durable – together with decorative elements in a metal finish. In hospitality settings, Cantine Cart can be used as a decorative display of plants and flowers, or as a functional addition to the buffet.

It is available in two finishes – neutral bamboo with stainless steel metalwork, and dark brown with copper elements. www.mogogo-buffet.com

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PETITS FOURS

Modbar Modbar Offering premium quality coffee without compromising on design, Modbar’s innovative under-counter equipment provides a streamlined solution to hospitality spaces. Customisable by handle, finish and style, the machinery neatly places the inner workings and technology beneath the counter, thus elegantly displaying only taps on the countertop. Furthermore, the sleek interface elevates the experience of serving coffee, breaking barriers between the barista and the client enabling them to interact freely in an open space. The user-friendly systems are suitable for high-volume environments and dispense espresso and filtered coffee, as well as steam for milk-based beverages. www.modbar.com

Franke Coffee Systems Mytico Developed to cater to the ever-changing needs of the hospitality sector, Mytico by Franke Coffee Systems is a new product line that combines Italian design with Swiss quality. Featuring state-of-the-art technology and equipped with Franke’s innovative iQFlow knowhow, it simplifies drink preparation and ensures consistently high incup quality. Mytico’s ease-of-use and reduced height give room for baristas to engage with customers as they prepare their beverage, while the twin modules allow for two employees to operate the machine simultaneously, producing up to four drinks in parallel.

Ideal for hotel settings, the Mytico range can be fully integrated into Franke’s Digital Services, making it possible to monitor and manage either an individual machine or fleet remotely. www.mytico.franke.coffee

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HEAD OF THE TABLE Supper's annual tableware guide equips decision-makers with key information from market-leading suppliers, assisting in the specification process for new hospitality projects worldwide.

Courtesy of Fine Dining & Living

Amefa Amefa specialises in the marketing and distribution of cutlery and stainless-steel products for both the table and kitchen.

Its mission is to be a valued, reliable partner providing the benefits of a global company but with the speed, commitment, flexibility and personal touch of a small business. The Amefa Group currently has seven subsidiaries globally, spread across the Netherlands, USA, Germany, France, UK, Poland and Hong Kong. Through these international touchpoints, it is able to export to different countries worldwide, meeting the needs of both the hospitality and retail sector. Amefa recognises the importance of social responsibility and is committed to improving working conditions within its global supply chain.

As such, the Amefa head office has been a member of the Business Social Compliance Initiative for more than 10 years.

IN A BITE Collections: Metropole, Drift, Jewel Projects: Raffles, Jeddah; The Royal Senses Resort, Crete; The Peninsula, New York Trade Shows: Ambiente, Host Milano, NRA Contact: Suzanne Muller Sales & Marketing sales@amefa.com www.amefa.com

Arc The Arc Group creates everyday innovative and sustainable glass solutions for a range of eating and drinking experiences.

Through its various brands, which include Arcoroc and Chef & Sommelier, the group is present across the mass distribution, horeca, wine merchant and collective catering markets.

Committed to corporate social responsibility, Arc Group invested €5.7 million in Research & Development in 2021 and reduced its CO2 emissions by 24.4% per ton of glass produced from 2010 to 2021. The group is also actively contributing to the transition to a new circular economy model by offering cutting edge and sustainable glass containers as alternatives to singleuse plastic. With production sites in France, USA, China and the UAE, the group produces more than 4.1 million items every day.

Arc employs 7,800 people and generated sales of €740 million in 2021, fulfilling its mission to provide innovative glass for a better world.

IN A BITE Collections: Cabernet, Islande, Granity Projects: Cameron House, Loch Lomond; Zoku, Copenhagen; Apex Temple Court Hotel, London Trade Shows: Host Milano, Internorga, Sirha Contact: Chris Ward EMEA Hotel Business Director chris.ward@arc-intl.com www.arcoroc.com www.chefsommelier.com

Arthur Krupp and Paderno Arthur Krupp and Paderno are part of the Italian Arcturus group, an international manufacturer of high-quality design tableware, kitchenware and home décor, for both the retail and hospitality sectors. Targeting the professional catering industry, Arthur Krupp manufacturers highly resistant yet elegant porcelain, stainless steel cutlery and a wide range of holloware, as well as PVD finishes and accessories. The new dinnerware series – comprising porcelain, stoneware and fine melamine – is designed to inspire contemporary mix and match. The brand's comprehensive offer, combined with excellent craftsmanship and variety of shapes, suit any tabletop. Complementing Arthur Krupp's tableware, Paderno offers a complete range of cookware for the professional kitchen spanning 10,000 items, from kitchen utensils and knives to bakery items and tools for every kind of preparation.

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IN A BITE Products: Arthur Krupp cutlery, holloware and dinnerware; Paderno cookware Projects: St Regis, Riyadh; Conrad Singapore Orchard; Six Senses Southern Dunes, Red Sea Trade Shows: Ambiente, Host Milano, Internorga Contact: Maurizio Montanari Head of International Sales (Hotel & Restaurant) maurizio.montanari@sambonet.it www.paderno.it

HEAD OF THE TABLE

BHS As a manufacturer and supplier of professional, functional and inspiring tableware, BHS Tabletop always puts the culinary experience at the forefront. The heritage company originally began trading as the porcelain manufacturer C.M. Hutschenreuther back in 1814, before becoming BHS Tabletop in 1998. Since then, it has been expanding on its leading position by means of smart, cautious management, strategic alliances and quick responses to market changes. It fully understands the requirements of a wide variety of target groups and offers tableware solutions tailored precisely to their needs.

Its digital services have been designed to save time for its clients and simplify processes such as reordering. Timelessly functional, trend-conscious and featuring an unusual mix of materials, the BHS brands Bauscher, Schönwald and Playground produce stylish concepts and collections, each of which is designed for a wide variety of industries.

IN A BITE Collections: Purity Reflections, Bauscher; Jardim, Playground; Mash Up!, Schönwald Trade Shows: Ambiente, Internorga, NRA Contact: Taner Selcik Regional Manager International taner-selcik@bhs-tabletop.de www.bhs-tabletop.com

Bonna Bonna was founded in 2014 as the first horeca brand from the Turkish heritage company Kar Porselen. With two facilities in Kocaeli and Bilecik, Bonna focuses on offering a diverse range of creative solutions for businesses across the hospitality sector, and today the brand exports its products to more than 90 countries across six continents. Thanks to its extensive technical infrastructure, Bonna is able to provide personalised solutions for varying specifications, partnerships and projects, all while striving to inspire the tastes and trends of tomorrow.

It has developed pioneering collections made up of avantgarde pieces, and works to produce the best designs for the expert presentations. Bonna is dedicated to integrating new generation technological systems into its facilities and production processes, and the brand continues to increase its investments in this area.

IN A BITE Collections: Sphere Ocean, Cras, Snell Clients: Radisson Hotels & Resorts, Hard Rock Hotels, Hilton Worldwide Trade Shows: Ambiente, Host Milano, Equip Hotel Contact: Yasemin Yılmaz Export Sales Manager yasemin.yilmaz@bonna.com.tr www.bonna.com.tr

Corby Hall Corby Hall, a family-owned business based in Randolph, New Jersey, 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 the traditional to the contemporary at extremely competitive price points, and has the ability to supply any F&B outlet associated with a full service foodservice operation. One of the first companies to introduce 18/10 stainless steel flatware and holloware to the US foodservice market, its proprietary patterns run the gamut from modern to traditional, with available finishes including mirrored or satin polishes, in addition to silver plate. The brand recently launched two new 18/10 stainless steel amuse bouche spoons, available in both satin and satin silverplated finish. Corby Hall's global distribution network, coupled with its production facilities in Europe and Asia, allows for seamless service when opening orders as well as re-supply.

IN A BITE Products: Flatware, dinnerware, holloware Projects: Atlantis The Royal, Dubai; The Breakers Palm Beach, Florida; The Boca Raton, South Florida Trade Shows: To The Table, NRA Contact: Mark Riley National Sales Manager mark@corbyhall.com www.corbyhall.com

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Costa Nova An enduring love of life, family, friends and good food is the driving force behind the Portuguese brand Costa Nova, which creates fine stoneware collections that combine quality and design with the utmost in ceramic craftsmanship. The company produces innovative and sustainable stoneware pieces, each made from natural resources in Portugal in a single firing system heated up to 1180oC, creating a unique ceramic body with a special bonding between the clay and glazed surface that makes it durable and resistant to both thermal and mechanical shocks. Costa Nova's collections in Ecogres – a new raw material made of 100% recycled stoneware – epitomise the brand’s sustainable and forward-looking ethos. Costa Nova is produced by Grestel, a world-leading stoneware manufacturer that lays claim to more than 20 years of experience of working in the hospitality industry.

IN A BITE Collections: Friso, Festa, Âmbar by Carsten Gollnick Projects: 1 Hotels; Six Senses, Rome; The Yeatman, Porto Trade Shows: Ambiente, Host Milano, NRA Contact: Mariana Marques Marketing & Communication marianamarques@grestel.pt www.costanova.com

Costa Verde Founded in 1992 as one of the more contemporary companies in the sector, Costa Verde's strong ties with Portuguese porcelain distributors quickly turned the brand into a success story. Today, the company is not only rooted firmly in the Portuguese market, but – following more than 30 years of steady growth – also benefits from myriad partnerships that have emerged from marketplaces around the world. The company's constant research, creation and drive for the development of new products means that Costa Verde enjoys a presence across more than 50 locations globally, to the extent that 70% of its revenue now comes from the international market. When it comes to manufacturing though, the brand remains true to its roots; its production unit is located in the district of Aveiro, in Portugal, with a covered area of 35,000m2 and an available area of more than 65,000m2.

IN A BITE Collections: Terra, Raw, Powerful Clients: Mandalay Bay, Las Vegas; Dusit Thani Resort, Guam Trade Shows: Ambiente Contact: Agostinho Silva Commercial Director agostinho@costa-verde.com www.pro.costa-verde.com

Fine Dining & Living Fine Dining & Living, formerly known as Aerts NV, comprises a diverse portfolio of seven distinctive brands, each with a dedicated focus on either the hospitality or retail industry.

Within the hospitality sector, four brands stand out: Fine2Dine, Chic, BonBistro and Wood&Food. These brands deliver highquality tableware to restaurants, hotels and other catering establishments that aspire to create an equisite dining experience for guests. Fine Dining & Living’s primary goal is to provide customers with an unparalleled journey through the world of fine dining and living. By offering a diverse range of brands, the company enables customers to choose from a variety of styles, products, and services that perfectly align with their individual needs and preferences.

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IN A BITE Collections: Usko, Dune, Perla Clients: One & Only Resorts, Marriott International, Jumeirah Hotels & Resorts Trade Shows: Ambiente, Host Milano, Maison & Objet Contact: Lynne Verrydt Content Marketeer lynne.verrydt@finedl.eu www.finediningandliving.eu

HEAD OF THE TABLE

FOH Established in 2002, FOH is a global award-winning foodservice and hospitality brand, encompassing Front of the House and room360o by FOH. Based in Miami with worldwide shipping options, the brand counts 20 years of experience providing collaborative and impactful products that deliver a wow experience. The company's customer loyalty and brand reputation is a result of the company's commitment to building lasting, service-driven relationships with their partners. Through close relationships and dedicated market research, FOH has pinpointed the recipe for designing and manufacturing smart, savvy, commercial-grade serving solutions, as well as costeffective custom capabilities. From tabletop collections to inroom accessories, FOH products are always in stock and ready to ship from any of its distribution centres worldwide.

IN A BITE Collections: Artefact Moss, Artefact Indigo Gatsby Projects: The Standard, Singapore; Marina Bay Sands; Singapore; Inspire Hotel, Seoul Trade Shows: To The Table, Host Milano, Equip Hotel Contact: Alex Guillaume Sales Director EMEA and APAC alexg@foh.cc www.fohworldwide.com

Goodfellows & Goodfellows Founded in 2012, Goodfellow & Goodfellow has become a go-to distributor for creative tableware designs and supply solutions. Originally serving only the UK market, their consultative approach to concept-driven projects and cheffocused products has led to demand for their unique services across Europe and the Middle East. With an impressive portfolio of brands on offer – including Hering Berlin, Jacques Pergay, Narumi, Montgolfier, Figgjo, Costa Nova and Studio Mattes – Goodfellow & Goodfellow is capable of crafting unique tableware presentations to suit any global cusine. Collaborating with clients' designers, brand consultants, F&B managers and operational teams, they can bring concept visions to the table.

The company delivers everything from individual pieces to complete hotel F&B concepts, whilst also working with craft producers to design its own bespoke tableware creations.

IN A BITE Brands: Studio Mattes, Narumi, Costa Nova Projects: The Peninsula, London; Raffles London at The OWO; Gleneagles Townhouse, Edinburgh Contact: Valda Goodfellow Managing Director valda.goodfellow@goodf.co.uk www.goodf.co.uk

Impulse! Enterprises Impulse! Enterprises steps in where designers leave off by offering a colourful assortment of tabletop, buffet, banquet, poolside and even guestroom offerings for hospitality brands around the world. From dinnerware, barware and banquet essentials to unbreakable and comprehensive solutions for rooftop and poolside settings, Impulse! Enterprises operates as a one-stop-shop for clients in over 45 countries. The company believes that no two food and beverage operations should look alike and therefore goes to extreme lengths to avoid the cookie-cutter approach with custom designs and bespoke development. Indulgent textures and finishes can be applied to dozens of Impulse! collections in countless materials at a client's request. Based in Miami, Impulse! Enterprises has been helping clients find a look and feel that is exclusively their own.

IN A BITE Collections: Fantasia, Hudson, Capri Clients: Four Seasons Hotels & Resorts, Hyatt, The Ritz-Carlton Trade Shows: NRA Contact: Erica Caston Pisanty Global Accounts Director ecpisanty@impulseenterprises.com www.impulseenterprises.com

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

IN A BITE Collections: Star, Gala Projects: The Ritz, London; The Connaught, London; The Savoy, London Trade Shows: Atlanta Gift Show, New York Tabletop Contact: Lisa Gibson-Keynes Design Director lisa.gibson-keynes@johnjenkins.co.uk www.johnjenkins.co.uk

Le Coq Porcelaine While Le Coq Porcelaine was acquired by Ilsa in 2019, the brand itself dates back to the 1980s in Florence – the beating heart of Italian culture and cradle of the Renaissance. Le Coq Porcelaine by Ilsa offers elegant and innovative tableware and buffet solutions to horeca professionals with its porcelain, stoneware, bone china and alumina porcelain products. The company works on unique designs and shapes and focuses on researching high-quality materials, obtaining both high performance and unparalleled aesthetic features for all its products. Each collection is strictly tested and controlled according to Ilsa quality standards, as well as the necessary requirements for when coming into contact with food. Le Coq Porcelaine collections are intended for restaurant, resorts and hotels, but also for the banqueting world. Amongst the collections are furnishing accessories, such as corten fire pits or modern led table lamps.

IN A BITE Collections: Phobos, Anthiros, Ionica Projects: Four Seasons Hotel Doha; Raffles Doha; W Dubai Trade Shows: Ambiente, Host Milano Contact: Communication Office info@tablo.hk www.lecoqporcelaine.it

LSA International Janusz Lubkowski co-founded LSA International back in the 1960s, and through shared experience and inherited values, Monika Lubkowska-Jonas continues to develop her father's vision to this day. For more than 50 years, the Londonbased design studio has specialised in creating stylish and contemporary collections of glassware across the bar, table and decoration sectors, with new collections unveiled each season.

All of LSA International's products are made using skilled craft techniques and carefully selected materials to ensure an unrivalled, high-quality finish. LSA International is conscious of its responsibility to reduce its impact on the environment, working ethically and transparently to explore sustainable practices: one example is the studio's use of discarded waste material, which is repurposed in its recycled glass collections, transforming bottles and jars into useful products.

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IN A BITE Collections: Gems, Gio & Gio Trade Shows: Design Shanghai Contact: Jo Sanders UK & Ireland Sales Director jo.sanders@lsa-international.com www.lsa-international.com

HEAD OF THE TABLE

Maham Anjum Maham Anjum is a ceramic designer who develops, designs and manufactures tableware from her workshop studio in London. A graduate of the Royal College of Art and Central St Martins, her designs have been used extensively in the hospitality industry as well as creating ranges for international manufacturers such as Steelite and Narumi. The studio's approach is one of understanding, both the materials and production process, as well as how best to showcase the chef's culinary creation. Maham has collaborated with international chefs and restaurateurs including Jamie Oliver, Asma Khan, Vivek Singh and Lee Westcott to create bespoke tableware.

Most recently, she has partnered with Steelite International to design and create its newest line of tableware – the Maham Studio Collection, which is currently on display in the Victoria & Albert Museum's ceramic galleries.

IN A BITE Collections: Maham Studio Collection, Spice for Steelite International Clients: Coya; Jamie Oliver; Tikton Grange Boutique Hotel, Yorkshire Trade Shows: Ambiente, NRA, Host Milano Contact: Maham Anjum, Owner mahamanjum@aol.com www.mahamanjum.co.uk

MyGlassStudio MyGlassStudio designs bespoke dinnerware, table accessories, serveware and room amenity presentations for the foodservice industry. With three libraries of 1,800 shapes, 170 colours and 200 patterns, the brand is able to meet its customers' needs precisely, providing personal and exclusive solutions for each concept. Its designs incorporate materials such as metal, brass, leather, wood, stone and marble. As a boutique factory, it continually innovates to help the luxury hospitality market achieve its primary goal of delivering memorable experiences for guests. Over the past 17 years, the brand has supplied numerous hotel projects, gaining procurement contracts with major groups. The brand's newest collection, Hexas, comprises ultra-durable mini appetiser plates available in two colourways: Charcoal Gray, an urban concept featuring copper and dark greys; and Summer Vibes, encompassing the spectrum of colours of the beach.

IN A BITE Collections: Bento, Cube Cloche, Hexas Projects: Atlantis The Royal, Dubai; Four Seasons Hotel Amman; Kempinski Gold Coast City, Accra Trade Shows: Ambiente, FHA, Maison & Objet Contact: Margarita Paschali Sales & Marketing margarita@myglassstudio.com www.myglassstudio.com

Narumi Established in 1946, Narumi has a long history of being devoted to producing fine quality tableware that sparks joy and happiness for diners. In 1965, the manufacturer succeeded in the mass production of bone china for the first time in Japan.

Since then, Narumi has gone on to make a name for itself as one of the major bone china manufacturers in retail and horeca sectors worldwide. In 1975, it launched its first bone china collection designed specifically for hotel and restaurant use; since then the quality of the Narumi product range has become known amongst hoteliers and restauranteurs across the world.

With its own in-house design studio and production facilities, Narumi is committed to providing the highest level of quality and flexibility in all stages, from design and prototyping to production and quality checks. Over the past 50 years, Narumi products have been exported to more than 100 countries.

IN A BITE Products: Bone china dinnerware Projects: Marriott International, Four Seasons Hotels & Resorts, Mandarin Oriental Trade Shows: Ambiente, Host Milano, Hotelex Shanghai Contact: Takeo Terazawa, General Manager of International Sales terazawa@narumi.co.jp www.narumi.co.jp

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Nude Glass With a belief that less is more and that form is best when it meets function, Istanbul-based glassware brand Nude creates collections with simplicity in mind. Its extensive offering focuses on handmade, innovative design, spanning statement table and drinkware, decorative objects, unique vases and lighting.

Epitomising its innovative approach is the award-winning Stem Zero collection, a revolutionary series that uses Ion Shielding Technology to create tough yet fine lead-free crystal glass. Nude's portfolio of glassware is designed by leading international talents, and the brand regularly develops dynamic collaborations with a wide roster of artists and designers.

Established in 1935 by Ataturk, the Sisecam Group has become a world leader in glass manufacture and design. Nude came about in 2014, as Sisecam's first contemporary design brand, and benefits from more than 85 years of tradition, wisdom and expertise to embody its philosophy.

IN A BITE Collections: Stem Zero, Ghost Zero, Chill Projects: NoMad London; ME London, Hilton London Park Lane Trade Shows: Ambiente, Host Milano, Design Shanghai Contact: Ben Tearall, Sales Director btearall@utopia-tableware.com www.eu.nudeglass.com

Orrefors With a rich history spanning 125 years, Orrefors produces timeless and elegant glassware that continues to symbolise Swedish design excellence and unparalleled quality. The company's master craftsmen blend traditional techniques with modern design sensibilities to create functional yet visually captivating pieces. Each creation showcases the dedication to craftsmanship that has made Orrefors a global icon within the industry. Partnering with hotels and restaurants across the USA, Orrefors' glassware seeks to elevate any dining experience.

Orrefors also recently signed as a preferred partner for Singer M Tucker, one of the East Coast’s largest food services and equipment suppliers, further strengthening its US presence.

This year, Orrefors is celebrating its 125th anniversary, as well as a century of operations in the USA, with the reimagining of Intermezzo, designed by Erika Lagerbielke.

IN A BITE Collections: Difference, City, More Projects: Bellagio, Las Vegas; Four Seasons Hotel New York; The Drayton Hotel, Savannah Trade Shows: NY Tabletop Show, Atlanta Market, PPAI Expo Contact: Donna Nardella Corporate Sales Director donna@orrefors.us www.orrefors.us

Pordamsa Pordamsa is a trend-setting Spanish porcelain and glass manufacturer known for distinctive and artistic designs that adapt to an ever-changing global marketplace. Founded in 1975 in La Bisbal d'Empordà, Pordamsa specialises in creating exceptional tableware pieces, and its traditional manufacturing process ensures that no two objects are the same. At Pordamsa, the team is fascinated by the possibility of being able to bring an idea to life with their own hands, and the origin of each piece is born from nature, organic shapes and the designers' imagination. The results are timeless and 100% natural pieces that conform to the needs of each gastronomic proposal. Pordamsa designs accompany the culinary creations of some of the world's most renowned chefs and offer beautiful, creative solutions to the most demanding hotel design projects, both aesthetically and functionally.

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IN A BITE Collections: Roca, Sand, Taffoni Trade Shows: Ambiente, Host Milano, Equip Hotel Contact: pordamsa@pordamsa.org www.pordamsa.com

HEAD OF THE TABLE

Porland Turkish brand Porland was established in 1976 with 100% domestic capital. As one of the country's leading porcelain brands, the company prides itself on its exacting attention to fine details and superior technology, from design to production.

Porland not only offers porcelain products but also household collections spanning tableware, kitchenware, home decoration, textiles and bathroom; its varied product range serves professionals and consumers. The company collaborates with more than 200 domestic and international suppliers by importing beside porcelain from more than 60 different countries. Its contemporary perspective, focus on technology, diversity and strong structure has put the company on course to become a worldwide brand with a workforce of more than 1,600. Its innovative point of view, striking designs and producing power make it a stand-out name in tableware.

IN A BITE Products: Porcelain tableware Clients: Hilton Worldwide, Fairmont Hotels & Resorts, Iberostar Trade Shows: Ambiente, Host Milano, NRA Contact: Elif Keskin Gurbuz Regional Sales Manager ekeskin@porland.com.tr www.porland.com

Rona 2Serve Not only has Rona created separate product design and manufacturing processes for the hospitality and domestic sectors, but the company also launched Rona 2Serve, a professional crystalline range created specifically for the catering sector. Launched more than 20 years ago, the complete range is continuously available from a large logistics centre in user-friendly quantities and sample shipments.

Rona also guarantees subsequent availability of goods for up to two years after their retirement from the standard range.

Uncompromising quality, professional logistics services and partner care are imperative for Rona. As such, each Rona product designed for hotels and restaurants bears the company's proud Rona 2Serve logo, which is indelibly etched with a laser.

IN A BITE Collections: Mode, Edge, Cumberland Clients: Marriott International, IHG Hotels & Resorts, Atmosphere Trade Shows: Host Milano, Hotelex, NRA Contact: Lubor Maly General Sales Manager Horeca, Hospitality, Foodservice maly@rona.sk www.rona.glass

Rosenthal and Sambonet Rosenthal and Sambonet are part of Arcturus Group, one of the leading international manufacturers of high–quality designer tableware, kitchenware and home décor, for both the retail and hospitality sectors. Comprising 10 premium brands, the Group offers a full range of porcelain and cutlery to fit every stylistic and functional requirement for contemporary mise en place.

With more than 150 years experience, today the Group provides turn-key solutions for any project type, supported by skilled professionals ready to meet and translate horeca requirements into reality. Working with international hotel brands, contractors, chefs, designers and architects behind some of the most significant hospitality businesses, the group's horeca department delivers customised solutions of the highest quality.

The entire process is managed by in-house sales, creative and manufacturing management, with production facilities located in Italy and Germany.

IN A BITE Products: Rosenthal dinnerware; Sambonet cutlery, holloware and buffet system Projects: Lux Belle Mare, Mauritius; W Costa Navarino; Four Seasons Hotel Nile Plaza, Cairo Trade Shows: Ambiente, Host Milano, Internorga Contact: Maurizio Montanari Head of International Sales (Hotel & Restaurant) maurizio.montanari@sambonet.it www.hotel.rosenthal.de www.sambonet.com

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Serax Founded in 1986 by brothers Axel and Serge Van Den Bossche, Belgian design brand Serax creates contemporary homeware based on collaborations with renowned national and international designers and craftworkers. From tableware, glassware and accessories to furniture and lighting, Serax collections are imagined by both established designers and new talent, each with their own distinctive vision and signature design style. Their creations are realised by skilled craftspeople from across the globe. Serax nurtures these long-lasting relationships with makers, built on mutual respect and a shared sense of purpose. The collections enhance hospitality spaces, providing a welcoming ambience for guests, adding character to interiors and helping to create memorable dining table moments. While unique in design and materiality, the collections remain true to Serax’s core philosophy of accessibility, quality and functionality.

IN A BITE Collections: La Mère by Marie Michielssen; Midnight Flowers by Marni; Inku by Sergio Herman Projects: The Tampa Edition, Florida; Andaz, Doha; Four Seasons Hotel Astir Palace, Athens Trade Shows: Ambiente, Host Milano, NRA Contact: Sophie Baldewyns International Key Account Manager – Hospitality sophie.baldewyns@serax.com www.serax.com

Steelite International Steelite International is a designer, marketer, manufacturer and supplier of award-winning tableware, lighting and buffet solutions for the global hospitality industry. Steelite's core brands include Steelite Distinction & Performance, William Edwards, D.W. Haber, Hollowick, Creations, Folio, Varick, Homer Laughlin, Hall China and Aspen Drinkware. The company also distributes prominent brands such as Mogogo, Five Star Rona, Bormioli Rocco, Rene Ozorio, Robert Welch, Royal Porcelain, Robert Gordon Pottery, WNK, Anfora, Delfin and Strahl. Dual headquarters in New Castle, Pennsylvania, and Stoke-onTrent, UK, as well as a 500,000m2 manufacturing facility and 12 showrooms worldwide enable Steelite to seamlessly service more than 140 countries, as it has been doing for more than 50 years. Steelite is committed to providing the best in functionality and design and the company remains dedicated to minimising its impact on the environment.

IN A BITE Products: Patina, Folio; Willow, Steelite Distinction; Fizz, William Edwards Clients: The Westin London City Trade Shows: Ambiente, Host Milano, Internorga Contact: Josie Devine Marketing Executive jdevine@steelite.com www.steelite.com

Tablo Tablo is a Hong Kong-based company with solid Italian roots.

Founded in 2017, its portfolio comprises nine Italian heritage brands, while its eight-person team has amassed a wealth of F&B industry expertise. Tablo aims to provide ad hoc solutions for every kind of dining concept, offering a 360-degree service to its clients, starting with quotations and interior consultations for table settings, kitchens and barware. The brand has a large network of distributors and importers across the APAC region, and has worked with hotel brands including Four Seasons Hotels & Resorts, Rosewood, Hyatt, The Ritz-Carlton and more.

Tablo is the preferred supplier of fine-dining restaurants across Asia, and has collaborated with the Otto e Mezzo Bombana chain across the region, as well as with Opera Bombana Beijing, Estro by Jia Group in Hong Kong, Grissini at Grand Hyatt Hong Kong and many more.

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IN A BITE Brands: Zafferano, Royale, Le Coq Projects: Rosewood Hotels & Resorts, The Ritz-Carlton, Hyatt Trade Shows: Hotelex, FHA, FHT Contact: Vincenzo Dubla, Director vincenzo.dubla@tablo.hk www.tablo.hk

HEAD OF THE TABLE

TF Design TF Design is a San Francisco-based creative product design studio and workshop that produces timeless, functional objects by hand. Its offering ranges from versatile buffet displays, barware, cake stands and charcuterie boards, to tableware for outdoor and poolside, serving bowls, trays and bath accessories. TF Design believes that hospitality is not merely a service, but an artform, a way of life and the essence of human connection. Driven by a passion for creating extraordinary experiences and forging meaningful relationships with customers and partners, the studio's guiding principles are uncompromising quality, tailored creations, innovative designs, and social responsibility. With every interaction, product and experience, TF Design aspires to bring joy, warmth, quality and connection through its products.

IN A BITE Products: Buffet, barware, pedestal cake stands, charcuterie and serving boards Clients: Tafer Hotels & Resorts Trade Shows: Maison & Objet Contact: Customer Service info@tf.design www.tf.design

Utopia Tableware A leading supplier in the hospitality sector, Utopia Tableware provides exceptional table, bar and glassware solutions that combine contemporary design with timeless elegance. Its diverse range of meticulously selected glassware, ceramics, barware and flatware reflect its commitment to superior craftsmanship and attention to detail. The company stays ahead of trends and customer preferences by continuously researching markets around the world and developing new collections with cutting-edge manufacturing techniques. Utopia Tableware also offers personalised customer products, support and services, collaborating closely with every client to meet individual needs. Utopia Tableware is dedicated to enhancing the dining experience. Its reputation as a trusted partner in the industry is built on a commitment to excellence, making it the go-to choice for hospitality professionals seeking top-quality tableware and barware solutions.

IN A BITE Brands: Murra, Enigma, Rhythm Projects: The Standard London, The Pig Hotels, Wolseley Group Trade Shows: Ambiente, NRA Contact: Ben Tearall Commercial Director btearall@utopia-tableware.com www.utopia-tableware.com

Vista Alegre Established in 1824, Vista Alegre has always been associated with Portuguese history and cultural life, having acquired an unrivalled international reputation for its tableware, gifts, decoration pieces, porcelain articles for hotels that all maintain a strong link to design and culture. The company is constantly working with international designers to provide the market with innovative products. When designing fine dining plates, Vista Alegre appeals to those who know best: the most celebrated chefs, both nationally and internationally. These collaborations have produced unique and exquisite pieces that combine the primacy of the Vista Alegre design with the creativity and practicality demanded by excellent cuisine. The partnerships with world-class brands and designers produce exclusive collections comprising tableware and decoration pieces, in a reinterpretation of the richest aesthetic heritage.

IN A BITE Collections: Essencial, Chef's Collection, Stoneware Projects: Hilton Worldwide, InterContinental Hotels & Resorts, Jumeirah Hotels & Resorts Trade Shows: Ambiente, Host Milano, NRA Contact: Denise Madeira Marketing Manager Hotelware hotelware@vistaalegre.com www.hotelware.vistaalegre.com

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HEAD OF THE TABLE

WMF Professional WMF Professional is a premium supplier of professional restaurant and hotel equipment. As a self-proclaimed expert of table culture, the company's core strengths are innovative, stylish comprehensive solutions for the presentation and serving of food and beverages. The extensive range spans cutlery and porcelain, glassware, service appliances, buffet equipment and table decorations. WMF Professional also supports in equipping serviced apartments with an wide and first-class product range. For almost 170 years, WMF has been committed to the perfect harmony of design, functionality and quality. The WMF Professional brand is part of proHeq GmbH, based in Birkenfeld. Since the end of 2016, the company has been part of the French Groupe SEB Group. As a result, all of the group's B2B brands were recently repositioned under the umbrella SEB Professional.

IN A BITE Products: Porcelain, flatware, buffet, tabletop Clients: Tafer Hotels & Resorts Trade Shows: Host Milano, Internorga, Sihra Contact: Kai Zimmermann Manager, Global Key Accounts kzimmermann@seb-professional.com www.wmf-professional.com

Zieher Zieher stands for innovative design, both in the tabletop and buffet section. Today, the company's main target audience are five-star hotels and world-class restaurants offering experiential gastronomy. Many items within Zieher's product portfolio – which spans buffetware, catering equipment, serveware, glassware, barware and decorative accessories – are made from glass, stainless steel, slate and porcelain. It's thanks to these high-quality products that Zieher is internationally recognised and called upon by international hotel groups to supply executive suites, lounges and F&B spaces. As a company with the experience to put new ideas quickly into practice, Zieher continues to design and create high-grade product solutions for the hospitality sector. Launched in 2015, the Vision series comprises glassware that provides maximum aroma and optimum development of wine.

IN A BITE Products: Buffet Systems, tableware, wine glasses Projects: Jumeirah Makkah, Saudi Arabia; Waldorf Astoria Cancun, Mexico; St Regis Belgrade Waterfront, Serbia Trade Shows: Sirha, NRA, Equip Hotel Contact: Steven Röppnack Head of Sales s.roeppnack@zieher.com www.zieher.com

United Tables by Zwiesel Founded in 2022, United Tables by Zwiesel forms part of Zwiesel Kristallglas, a market leader for crystal glass products in the upscale hotel and restaurant industry, known for its brands Zwiesel Glas and Schott Zwiesel. In order to offer its customers fast and uncomplicated access to modern table concepts, Zwiesel Kristallglas, together with an experienced management team and global network of designers and trend scouts, has expanded its portfolio to include extensive tableware and cutlery ranges from the Fortessa brand and has launched United Tables with the aim of realising the laid table as an overall concept. At the United Tables website, restaurateurs can see an overview of current food trends, get inspiration and advice, as well as search directly for high-quality and functional tabletop products.

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IN A BITE Collections: Verbelle, Vinody, Jupiter Projects: Pullman Axis Towers, Tbilisi; The Lana, Dorchester Collection, Dubai; Conrad Residences, Bahrain Trade Shows: Ambiente, Internorga, Host Milano Contact: Felix Glittermann Head of Sales International felix.gittermann@united-tables.de www.united-tables.com

09 – 11 OCTOBER 23

INTERNATIONAL BAR AND BEVERAGE TRADE SHOW EXHIBITION CENTRE BERLIN

BARCONVENT.COM FOLLOW US @BARCONVENTBER

ADVERTISING INDEX ISSUE 32

Amefa

024

Mogogo

Arc

095

MyGlassStudio

100

Arthur Krupp

023

Narumi

075

Bar Convent Berlin

120

Nude

053

BHS

027

Orrefors

103

Bonna

124

Pordamsa

020

Cookplay

097

Porland

Corby Hall

123

Prosecco DOC

093

Costa Nova

045

Rona

091

Costa Verde

047

Rosenthal Sambonet

077

Craster

071

Steelite

Fine Dining & Living

066

Tablo

119

Franke

014-015

Thrill

088

Front of The House

012-013

Tina Frey

002

016-017

018-019

008-009

Goodfellows

039

To The Table Asia

106

Highclere Castle Gin

083

To The Table Europe

065

Impulse Enterprises

041

Utopia

035

John Jenkins

085

Vista Alegre

043

006-007

WMF

105

073

Zieher

005

Zwiesel Glas

087

La Hechicera Rum La Marzocco Modbar Mayenda

010-011

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WASHING-UP

Dine In The Sky

Beaverbrook is taking dining to new heights with

traditional Japanese picnic hamper. The main

the return of its hot air balloon dining experience,

event is the Yakiniku, where guests can grill

Love is in the Air.

cuts of Kobe beef, Iberico pork, O-toro tuna and

Grounded in The Italian Garden of the Surrey

Madai on a hotplate at the table - an interactive

estate, the six stationary hot air balloons are

experience that nods to the burner keeping a

delicately embroidered with a patchwork Queen

flying balloon aloft. And for dessert, sweet treats

of Hearts motifs – the signature design of luxury

include the Beaverbrook gelato, made in-house

tablescapers Summerill & Bishop, who have also

by Pastry Chef Thanos Linardarkis and served

dressed the tabletops with items from their

from a traditional Italian-style ice cream cart.

homeware collection.

Beaverbrook elevates al fresco dining with a hot air balloon experience in the Surrey countryside.

“Our menu is a vivid interpretation of the hot

For an al fresco dining experience with a

air balloon dining concept,” explains Popow.

difference, guests are invited to step aboard the

“The Japanese-inspired cuisine aims to create

balloon, where they can sample a dynamic menu

a sensory connection between our guests, the

curated by Beaverbrook’s Executive Development

environment, and the unique experience of

Chef, Wojciech Popow. Take-off is marked

balloon flight. We strive to create an immersive

by a tartare dish of dry-aged beef with caviar,

and memorable dining adventure, one where

served in a handcrafted sandangasane box and

food transcends its traditional role and becomes

wrapped in furoshiki cloth typically found in the

part of the narrative of flight.”

© David Christopher

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