Supper - Issue 33

HOTEL FOOD & DRINK

SANI GOURMET – HALKIDIKI • JEAN IMBERT • GALLADA – THE PENINSULA ISTANBUL

CONTENTS ISSUE 33 070

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STARTERS Noxe

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Lost Palm

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Row on 45

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Savoy Grill

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W Hotel Barcelona The Manchester Lexington Grosvenor House Dubai The Savoy London

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MAIN COURSES 052

Gallada

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La Nauve Hôtel & Jardin

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The Dorchester

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Hotel Metropole Monte Carlo The Peninsulal Istanbul Cognac London

© Matt Kisiday

Les Ambassadeurs

by Christophe Cussac

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CONTENTS ISSUE 33 SERVICE

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Chef’s Table

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A Sense of Place

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The Dynamic Duo

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The Halo Effect

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Showcasing the best of British produce, the Consultant Chef at Conrad London St James, shares her favourite food memories.

As Jean Imbert celebrates his second anniversary at Hôtel Plaza Athénée, he reflects on the power of storytelling through food and why everyday achievements bring him the most joy.

The masterminds behind Hertog Jan Group – Gert De Mangeleer and Joachim Boudens – revive their flagship restaurant in an Antwerp hotel and further expand their culinary empire with innovative concepts. © Natelee Cocks

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058

As Hilton continues to strengthen its culinary offering, the group’s Vice President of F&B Strategy and Development EMEA discusses ecoconscious consumerism, celebrating talent and culinary equity.

DINING Savour The Stars

© Nicolas Bruni

SIPPING

REGULARS

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Sani Resort’s annual gastronomic festival returns with an acclaimed line-up of Michelin-starred chefs bringing their signature cuisine to Greece’s northern shores.

Entrée

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Spotlight

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Appetisers

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Petits Fours

107

Signatures

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Washing-Up

130

Cocktails

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Drinks

101

The Gin Library

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Unique & Untitled

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The entrepreneurial owners of Europe’s largest gin collection have launched a speakeasy, islandmade gins and an eco-minded boutique hotel, giving spirited travellers even more reason to visit.

London hotel The Pilgrm teams up with Untitled Drinks to serve premium bottled cocktails at its rich-in-character bar.

LILLET YOUR WAY

PLEASE ENJOY LIL

LLET RESPONSIBLY

YOURS TO DEFINE

Studio Wonder Works’ UK hospitality showroom is set in a historic English Country House in Bicester near Oxford. Here we showcase thousands of products, including exclusive international brands and local artisan makers. We take you on a journey of ideas and objects - creatively showcasing everything you need to be inspired – whilst relaxing into the country house and garden setting.

Our Brand Ambassadors are seasoned industry figures with extensive brand and product knowledge, each sharing a passion for culinary experiences. As both creatives and designers we believe in going further than mere sales, helping you to create memorable hospitality moments, that are personally tailored to your requirements.

Underpinning this passion for products, our bespoke website also allows hospitality operators to create, build and manage OS&E listings for new openings or refurbishments. Our website functionality grows with your needs, providing a management portal to oversee all procurement and purchasing requirements.

It is our belief that innovation is vital in how we deliver our service to you, our website suits all styles of hospitality business, both single and multiple site operations.

IN A BITE www.studiowonderworks.co.uk Or call +44 1386 800125

ENTRÉE

ON THE COVER Sani Gourmet, Halkidiki © Courtesy of Sani Resorts

A Tale To Tell torytelling through interior design is a topic that

S

Storytelling through cuisine has been highlighted by many

features regularly in the pages of Supper, with designers

of the chefs we spoke to this issue too. Jean Imbert of Paris’

often developing a narrative that informs the look and

Hôtel Plaza Athénée reveals his own passion for a meaningful

feel of a restaurant or bar, through to the selection of fabrics,

narrative, explaining how his dishes are deep-rooted in French

furnishings and finishes. But how often is a story told through

gastronomy and the classics of the chef greats that have gone

the cuisine or the cocktails on offer? Quite often, as it happens,

before him. And Fatih Tutak of Gallada at The Peninsula

just ask the chefs, mixologists and consultants behind the

Istanbul has cleverly created a taste of the Silk Road in a single

concepts featured in this issue.

bite-sized dessert served in an engraved presentation box. But

At The Dorchester, which has just emerged from phase one

it’s not all about looking to the past. Gert De Mangeleer, who

of a comprehensive refurbishment, Vesper Bar’s cocktail list

spoke to Supper from Botanic Sanctuary in Antwerp, reveals

tells the history of the London landmark, with spirit-fuelled

how he took the opportunity of a new site within the boutique

odes to the hotel’s façade and legendary bar manager Giuliano

hotel to write a new story, one that perhaps he’ll still be telling

Morandin, who spent 40 years mixing and muddling there.

in 50 years’ time.

At Punch Room at The London Edition, a new cocktail menu

In allowing the dishes to do the talking, chefs are successfully

portrays the origins of punch. And in Cognac, at the recently

championing authenticity, giving their creations social and

opened La Nauve Hôtel & Jardin, the region’s double-distilled

cultural relevance. For guests, knowing the provenance of

namesake serves as the protagonist for the both the cocktails

something and the story behind it, helps develop an emotional

and cuisine, as well as the tableware thanks to the artisanal

connection, making the experience all the more memorable.

knives that take their wooden handles from the old staves at a local cognac house.

Such examples foster an all-important sense of place,

As always, I hope you enjoy this latest issue of the magazine.

Supper is served.

something that has become increasingly important to hotel guests as they travel. When dining in a centuries-old castle in Eastern Europe, they really want to see, feel and taste like they’re dining in a centuries-old castle in Eastern Europe. The multi-sensory experience might be expressed in the age-old technique of baking bread; in the traditional ceramics on which the food is served; or in the local sourcing of the ingredients.

All have a tale to tell, be it of the people or the place.

Catherine Martin • Managing Editor

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@SupperMag

THE BRIGADE EDITORIAL

COMMERCIAL

EVENTS

DESIGN

Editor-in-Chief Matt Turner m.turner@mondiale.co.uk

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

Commercial Lead Kirsty Studholme k.studholme@mondiale.co.uk

Design Manager David Bell

Managing Editor Catherine Martin c.martin@mondiale.co.uk

Account Manager Marley Helme m.helme@mondiale.co.uk

Event Manager Kayley Johnson k.johnson@mondiale.co.uk

Production Mel Capper CORPORATE

Assistant Editor Eleanor Howard e.howard@mondiale.co.uk

Marketing & Events Olivia Mavers o.mavers@mondiale.co.uk

Editorial Assistant Cara Rogers c.rogers@mondiale.co.uk

RESEARCH & MARKETING

Finance Director Amanda Giles

Content & Research Ellie Foster e.foster@mondiale.co.uk

Chairman Damian Walsh

Accounts ar@mondiale.co.uk

Data & Marketing Lauren Blain l.blain@mondiale.co.uk

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APPETISERS

The Only Way Is Up Whether verdant rainforests or sprawling cityscapes, there’s nothing quite like a spectacular view to elevate the dining and drinking experience.

Not content with simply seating diners in the sky, The Chedi Andermatt is taking its culinary programme to new heights thanks to a recently unveiled high-altitude garden. The new concept – courtesy of Bar Manager Elmir Medunjanin Carsten together with Executive Chef Alexander Kypke – sees guests sampling an array of drinks made using ingredients grown in The Botanicum, a garden perched at a lofty 1,447m above sea level. According to the team, the greater intensity of solar radiation found at this altitude engenders greater quantities of essential oils in the herbs, thus increasing their aromas and further tantalising the senses.

Home to 35 herbs including yarrow, green santolina and no less than nine different varieties of mint, The Botanicum’s crop is put to use in beverages like Garden Breeze, a whisky-based cocktail that brings together sage, pine honey cordial and a lime and lemon balm.

The homegrown herbs are a key ingredient in The Chedi Andermatt’s selection of detox teas, as well as its bespoke lemonade, created with local honey following a 16-hour cold infusion process. Naturally, The Botanicum’s produce is incorporated into the cuisine too, with Chef Kypke devising a new dish of Swiss trout tartare and caviar accompanied by a vinaigrette of herbs and Berne rose tomatoes.

Keeping an eye on the direction that the food and beverage industry is moving can be difficult, but it seems like – for now at least – the only way is up.

APPETISERS

The Glory of Dessert Diners are being offered a taste of nostalgia at the new 1 Hotel Mayfair in London, thanks to a delightful Knickerbocker Glory trolley that whips up the British classic in a range of flavour combinations.

Dating back to the 1920s, the layered ice cream sundae has always been a treat for the eyes as well as the tastebuds, and under the 1 Hotels adaptation, the tableside preparation is a spectacle too.

Guests are first given a tick-box card from which they can select every ingredient that goes into their bespoke dessert, beginning with vanilla custard, chocolate fudge, monkey’s blood (strawberry sauce) or spiced rum syrup for the first layer, followed by generous scoops of raspberry ripple, coconut and rum, mint chocolate chip or birthday cake-flavoured ice cream. Then comes the fun; from the ‘Bits & Bobs’ layer, options include marshmallows, fudge pieces or cinder toffee, and ‘To Top It Off’, there’s candied pecan crumb, popping candy or coconut shavings. Honouring tradition, the Knickerbocker Glory is served in a tall conical glass and garnished with a ripe cherry and a sprinkle of hundreds-and-thousands.

The trolley itself is worth a mention too; its striped bodywork in shades of chocolate, strawberry and vanilla – that of a Neapolitan ice cream – is complemented by a beautifully designed sign, while gold detailing catches the light as the cart is wheeled from table to table.

The experience takes place at Dovetale, the restaurant helmed © Jon Day

by two-Michelin-starred Chef Tom Sellers, where dishes include dressed Cornish crab, Dover sole and Isle of Wight tomato tart. The perfect precursor to a British seaside classic.

A Feast For The Senses What do you get if you combine an amusement park ride with a fine dining restaurant? It’s not a joke, but an unlikely meeting of worlds that takes diners on a multisensory culinary journey whilst seated on a patented Floating Chair from Mack Rides.

Envisioned by Thomas Mack, Managing Parner of Europa-Park and Oliver Altherr, CEO of Marché International, the immersive experience – aptly named Eatrenalin – is a futuristic attraction at Germany’s Europa-Park. Over the course of two hours, diners are transported through 11 different rooms, each themed according to environment or flavour, with an impressive interplay of visual, acoustic and haptic elements to engage all the senses. To match the ambience in each room, Spanish chef Pablo Montero, sous-chef Ties van Oosten from the Netherlands and French-Austrian pastry chef Juliana Clementz have curated an eight-course menu that combines influences from both modern and international cuisine. Guests can feast on king crab while floating in the depths of the ocean, for example, or sample suckling calf on an intergalactic flight.

Altherr comments: “Eatrenalin combines an extraordinary menu with visuals, movement and scents, taking guests to spectacular locations and thus creating a new restaurant dimension.”

024

W

hether you believe social media to be

taking to their kitchens to try something new

a powerful marketing tool or a load

such as making their own sourdough or banana

of hype, its influence is undeniable.

bread, or pickling vegetables. As a consequence,

Instagram, TikTok and Pinterest are increasingly

online conversations around Korean cuisine have

influencing which trends go viral and are

inreased over the past 12 months. In particular,

subsequently trialled by both consumers and F&B

gochujang, a spicy Korean chili paste made from

establishments. With that in mind, consumer

fermented soybeans, has gained a following with

intelligence and social media management

Google search interest in the ingredient reaching

platform Brandwatch has analysed more than 165

a five-year high.

million online conversations in a bid to identify

Brandwatch’s report also delves into

current culinary trends, eating and drinking

emerging beverage trends. Following reports

habits, and restaurant experiences.

that a large proportion of Gen Z don’t drink

One of the topics explored in the report is

coffee, young people are now on the hunt for

presentation. The advent of Instagram as well

caffeine alternatives. For example, the number

as sophisticated smartphone cameras have

of consumers talking about mushroom coffee has

revolutionised amateur photography, and food

increased by 35% in the last year, citing health

As Seen On Screen A new report from Brandwatch analyses 165 million global online conversations to identify current F&B trends.

Words: Eleanor Howard

is one of the most popular subjects, so it’s no

reasons or a desire to try something new. The

surprise that social media plays a role in what

same demographic has shown an affinity for

drives food trends. According to Brandwatch’s

energy drinks as a source of caffeine. As such,

research, bowls such as poké bowls or Buddha

Brandwatch suggests that restaurants and bars

bowls remain the most popular, with the topic

should consider offering more energy-boosting

discussed in 811k online conversations between

beverages, ideally with healthy ingredients, to

1 June 2022 and 31 May 2023. Charcuterie boards

attract Gen Z consumers. Flavoured water is also

have also increased in popularity; in fact TikTok

gaining traction on TikTok under the hashtag

videos with the hashtag #charcuterieboard had

#watertok, with online conversations growing

been viewed 1.6 billion times at the time of the

by 20%. This fascination with non-alcoholic

report’s publishing.

beverages aligns with the emerging sober-

Brandwatch also believes that despite the

In concluding its report, Brandwatch

worldwide (more than US$55 billion this year),

highlights how important it is for restaurants and

the hype around plant-based diets is gradually

bars to stay ahead of the curve: “By leveraging

slowing. Brandwatch attributes the 7% decline

demographic insights, brands gain a deeper

in online conversations around plant-based

understanding of how consumer preferences

foods over the past 12 months to the surge in

and behaviors vary across demographics, such

plant-based options being readily available in

as location or generation. This knowledge

supermarkets and restaurants.

enables brands to proactively cater to their target

During

the

pandemic,

fermentation

experienced a renaissance too, with people

026

curious movement among Gen Z.

increased value of the plant-based food market

audiences and ensure they remain relevant in a constantly evolving market such as this.”

C

M

Y

CM

MY

CY

CMY

K

SHANGRI-LA Exotic, seductive and very versatile. The Shangri-La collection creates a cohesion and complementarity from the decorations and non-linear shapes so typical of stoneware.

Unpredictability creates harmony, and spontaneity creates a very relaxed elegance.

© Food Story Media

CHEF’S TABLE

Sally Abé Showcasing the best of British produce, the Consultant Chef at Conrad London St James, shares her favourite food memories.

When did you first fall in love with cooking?

every turn. It’s known for its modernist cuisine

Which city is food heaven for you?

As part of my Hospitality Business Management

– the helium apple balloon was pretty special

Bangkok – you can eat the best food in the world

degree at Sheffield Hallam University, at the age

– but the team also challenged our perceptions

there for pennies, and the flavours are out of

of 20 I did a year-long placement at The Savoy

of what modernist cuisine means, particularly

this world.

in London and then never left! It took only six

when we were served blinis and caviar by the

months for me to fall in love with the kitchen.

chefs in the kitchen, with a bottle of vodka on

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

the table.

and what’s on the menu??

What’s your favourite hotel restaurant?

Singapore noodles and I’m cooking them.

Hélène Darroze at The Connaught because it’s

Which new restaurant are you eager to try out?

such a grand, beautiful hotel - they recently

Mountain in Soho. I’ve followed the Super8

refurbished the dining room and the food is

restaurants for a long time, Brat is one of my

What’s your go-to cooking soundtrack?

exquisite. She’s also one of only two women in

favourite places to eat and I love how they

Drum and base.

the UK to hold three Michelin stars.

understand flavours. All their food is delicious!

Which chefs have inspired you?

How often do you dine out?

your dishes?

There are two chefs who have had an impact

Probably three times a week.

From the seasons, eating out and old cookbooks.

who I worked with for over five years at The

Are you an easygoing or a demanding

Who is your favourite person to cook for?

Ledbury, where I mastered the art of cooking

restaurant customer?

My mum, because she deserves a night off!

and experienced how a Michelin-starred

I’m definitely an easy-going restaurant

restaurant comes together. He also gave me

customer; what I look for is a balanced menu

Which cookbooks can we find on your shelf?

my first Head Chef role at The Harwood Arms.

and a varied wine list, and I’m happy! I don’t

Margaret Costa, Florence White and Jane Grigson.

And Phil Howard, who I worked with as part of

like small portions or rude staff.

They’re easy and tasty.

Where do you get the creative inspiration for

on my life and my kitchen: Brett Graham

Restaurant dining or room service?

the opening team at Elystan Street, which was amazing experience for me.

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

Restaurant dining.

The mussels flatbread at Maison Francois in St Tell us about your most memorable meal.

James, London, operated by Francois O’Neill

Sweet or savoury?

It was at Alinea in Chicago. It was so far from

and Matthew Ryle.

Savoury.

It blew me away – it’s so much more than just

And something to drink with that?

Healthy dishes or full-fat indulgence?

a dining experience, and there are surprises at

A glass of 2011 Château-Chalon.

Indulgence.

anything that I’ve experienced before and since.

029

SERVICE

A Sense of Place As Jean Imbert celebrates his second anniversary at Hôtel Plaza Athénée, he reflects on the power of storytelling through food and why everyday achievements bring him the most joy.

Words: Nicola Leigh Stewart • Portrait Photography: © Boby Allin

L

ife is good for Jean Imbert. Two

you or could make you better. I have strong

years on from his appointment at

roots with my family, my friends, my team, who

Paris’ Hôtel Plaza Athénée and the

have been working with me for a very long time,

celebrated chef is exactly where he

and all this keeps me down to earth. And like

wants to be, in the kitchens of one of

my Executive Chef Jocelyn Herland says, ‘we

the French capital’s grandest palace

aren’t saving lives, it’s just cooking’. So yes,

hotels, not to mention overseeing Cheval Blanc

the pressure is huge, but I love it.”

St Barth, The Brando, the legendary Venice

The inspiration for the hotel’s two restaurants,

Simplon-Orient-Express, and now another

the historic Le Relais and the gastronomic Jean

French grande dame, Hôtel Martinez, where he

Imbert au Plaza Athénée (previously named

is yet to unveil his transformation of Cannes’

after Ducasse), comes from what Imbert aims

fêted La Palme d’Or.

to create at all of his restaurants: a true sense

“It’s been nice,” he says of the last two

of place. “For me, Le Relais is timeless. It’s not

years, laughing at what he surely knows is an

à la mode and some recipes are very old but for

understatement. “If you had asked me back

me, they are very modern. I think that Le Relais

then, what I would like to be doing now, I would

is close to the restaurant that I had before with

say this, so I’m happy!” When it was announced

my grandmother. She passed away so I want to

that Imbert was joining the hotel, taking the

keep this story alive.”

reins from Alain Ducasse after 21 years, it was

At Jean Imbert au Plaza Athénée, which gained

the gastronomic news of the year in France, and

a Michelin star just nine weeks after opening, the

the start of a new era at the iconic property. But

chef serves up a thoroughly French fine dining

Imbert has taken it all in his stride.

experience that pays homage to the country’s

“Of course there is pressure, but you know

world famous cuisine. “When you arrive here

there is a way to feel the pressure. It could kill

in the centre of Paris, on Avenue Montaigne,

SERVICE

“I love to push myself to find the details that make the difference, even in the tableware, the menu design or the presentation of a dish.”

you want to feel this. For me, if I arrive in Japan, I want

Palme d’Or hadn’t been revealed at the time of the interview,

to eat some sushi. If I arrive in Rome, I want to eat some

he doesn’t think it’s much of a secret about what clients

pasta. So, it’s very important to feel this sense of history.

can expect there. “Each place has its own DNA and for me,

If you say French food – and it’s the same with Japanese,

the DNA is linked to the location. The Martinez is in the

Chinese, Italian – there aren’t one-hundred stories. French

middle of the Riviera, where you can look out across the

food is one story, of Escoffier, Antonin Carême, Jules Gouffé.

Mediterranean Sea. Look at its history and where it is, and

They are key to French cuisine and the DNA of what we

you will have my concepts for the menu”.

are. This is why I am so inspired by them,” says Imbert.

Back at Hôtel Plaza Athénée, the cuisine might be rooted

“A lot of chefs want to create their own idea of everything.

in the classic dishes of great chefs who came before him,

Me, I just want to be un passeur, to pass on French history

but the experience is thoroughly Imbert. “There is always a

with my team and my style.” As such, diners can expect

personal touch,” he explains. “There are many ways to do

a revival of historic dishes such as lobster à l’Américaine

langoustine à la Parisienne. In the way that I do it, I love to

and Seabass Dugléré, followed by pastry chef Angelo Muso’s

push myself to find the details that make the difference, even

pièce de resistance The Great Dessert, a collection of four

in the tableware, the menu design, or the presentation of a

carefully executed sweet treats, including Escoffier’s Peach

dish.” Although it was a collaborative effort with Hôtel Plaza

Melba, which although designed for sharing, still feels like

Athénée and Dorchester Collection, Imbert has been involved

the height of opulent French fine dining.

in every aspect of the restaurant’s redesign. The futuristic

Creating this sense of place is applied to more than just

curved silver and white banquettes of Ducasse’s reign are

the menus at Hôtel Plaza Athénée; it’s how Imbert defines

now replaced with traditional white clothed tables and a long

his entire culinary style. “It has to be authentic to the place,”

marble dining table that sits centre stage – Imbert’s idea –

he says. “There are some chefs who find a concept and do

topped with huge vases, candelabras and silver platters of

the same concept in every restaurant all over the world. And

artichokes. A communal dining table is a surprising choice in

then there are other chefs, like Alain Ducasse, who have

a gastronomic restaurant – “when I said I wanted to do a big

restaurants all over the world and each is different. I think

table the response was ‘you’re crazy!’” he quips – but when

I’m more linked to that. And because I am still a child, and

laid out for a banquet, which of course it is at Hôtel Plaza

I love people telling me stories, I also love telling stories to

Athénée, it feels appropriately grand in the gilded setting.

other people. When I am at The Brando in French Polynesia,

When we sit down to talk, it’s not only five days to

I love telling the story of Marlon Brando. If I tell that story

Imbert’s two-year Hôtel Plaza Athénée anniversary, but

at the Plaza, then of course it makes no sense.”

it’s also the first night of the hotel’s Cinema Nights. It’s

Imbert will also take his storytelling to Hôtel Martinez,

another idea thought up by Imbert, which makes the most

and whilst his plans for the iconic two Michelin-starred La

of the hotel’s central courtyard in the summer months

033

SERVICE

Imbert’s gastronomic restaurant serves up a thoroughly French finedining experience

034

by turning it into an al fresco cinema. It also

It’s these events, which don’t come with

gives Imbert a chance to have some fun and

Michelin stars, that Imbert says are a large part

play around designing a themed menu for each

of what he wants to achieve at the hotel. “It’s

film. “When I bring these ideas to the hotel,

about everyday achievements,” he explains,

they think I’m totally crazy. And then when

along with continuing to work with an “amazing

we do it, they are very happy,” he smiles. The

team”. “I opened the gastronomic restaurant

film kicking off this summer’s event is Back

with 28 people and today, there are the same 28

To The Future, a sci-fi classic, although maybe

people. I think this shows something, it is key

more of a challenge menu-wise. But Imbert

for me. If you ask where I want to be in three

has clearly done his homework, citing the food

years time, then it’s not a question of prizes

seen on screen to the precise minute when he

or prestige, what’s most important is the team

runs through the inspiration for the evening

– that we are all together and we love the job

menu; the burnt toast popping up and down

we’re doing. It’s very important for me that

in Doc’s toaster in the opening scene has been

we are happy in our job, as this is what makes

transformed into a more luxurious ‘burnt toast’

customers happy too.”

with sea bass tartare. At last year’s screening

As for what he wants to achieve outside of

of Jaws, servings of raw fish in red soup were

Hôtel Plaza Athénée, with so many achievements

timed with shark attacks, and at this year’s

and accolades already under his belt, Imbert

showing of Dr No, guests dined on a ‘spider’

continues to be laidback. “I love that life

during the tarantula scene, washed down with

chooses for me. It always surprises me and I

vodka martinis, naturally. “The Plaza Athénée is

love the idea that I don’t know what’s next. Of

not just a restaurant, it’s a world for me,” states

course I work hard and there are sacrifices, but

Imbert. “It’s a chance to be creative.”

I want life to continue to surprise me.”

SAGANO - exclusive novelty 2023

WWW.ZIEHER.COM

The Dynamic Duo The masterminds behind Hertog Jan Group – Gert De Mangeleer and Joachim Boudens – revive their flagship restaurant in an Antwerp hotel and further expand their culinary empire with innovative concepts.

Words: Heleri Rande • Portrait Photography: © Tim Tronckoe

H

e is my best friend, still today. If one

business in 2005, for the first few months we served

day he says he’s done, then I am done

pizza, waffles and spaghetti. We were quickly running

too,” explains Gert De Mangeleer

out of money, so we started to change the menu, step

of his relationship with business

by step, to become more sophisticated,” recounts

partner Joachim Boudens, as we take

De Mangeleer of the beginnings of their culinary

a seat overlooking the impressive

adventure. And more sophisticated they became,

kitchen set-up at Hertog Jan. The duo met in 1999 at

culminating in being awarded a third Michelin star

Zeebrugge’s ‘t Molentje, and, three years later, moved

in 2011. The accolades didn’t stop there; Boudens won

on to what was then Brasserie Hertog Jan in Sint-

recognition as Belgium’s best sommelier in the same

Michielsgestel, a suburb of Bruges. “There was an

year, and in 2014, De Mangeleer was voted European

immediate click on both a personal and professional

Chef of the Year. That same year, they also relocated

level, so we decided to continue working together,”

Hertog Jan to a farm in Zedelgem, a move that brought

adds Boudens. “We think and feel the same way about

them closer to the natural environment and products

most things.”

used in the kitchen.

The duo’s complementary skills – De Mangeleer

Success on the national and international stage also

being the creative in the kitchen and Boudens dealing

brought its fair share of pressure, however. Chinese

with the front of house and group level organisation

and Japanese TV programmes were coming to film at

– make for a solid partnership that is the envy of the

the restaurant whilst the team were doing 120-140

industry, however their journey hasn’t been easy. As

covers every day. “At one point, I just felt I was at the

a matter of fact, none of their decisions over the years

end. It made no sense to keep going like that. I really

have been straightforward. “After taking over the

thought I would never cook again,” explains the chef.

SERVICE

© Pieter Dhoop

SERVICE

Taking an omakase-style approach, the menu at Hertog Jan features brand new dishes and well-loved classics

In 2018, De Mangeleer and Boudens announced the closure of Hertog Jan, a bold move that shocked many in an industry where quitting at the peak rarely happens. But, as it turns out, it was not quitting, far from it; the duo made a strategic move to enable them to develop new ideas, and of course dedicate time to family and friends, which both admit had been a challenge in previous years.

They went on to create Hertog Jan Restaurant Group, that now has four brands under its

“In Antwerp, with a brand-new location, we had the opportunity to write a new story.

This is me now, my soul is in the dishes.”

GERT DE MANGELEER

is me now, my soul is in the dishes. Here I feel more connected to the Japanese mindset,” describes De Mangeleer. The decision was taken to open for just ten days per month and close completely between July and September, giving time to focus on the other restaurants and experiment creatively. “We have kept what was good and thrown the rest overboard – we both feel that we have matured. As a result, the kitchen and service are better than before,” adds Boudens. The critics clearly agree; Hertog Jan

umbrella – Hertog Jan at Botanic in Antwerp,

received two Michelin stars only seven months

Bar Bulot in Bruges and Antwerp, Less Eatery in

after opening.

Bruges and Babu in Ghent. “I wanted a flagship

The dining experience is nothing short of

for the restaurant group. After three or four

delightful, the beautifully designed space by

years not cooking, I was missing it enormously.

Benoit Viaene lending the perfect backdrop to

The kitchen is my playground and I wanted

the calm yet exciting gastronomic journey with

to be a chef again,” explains De Mangeleer,

a surprise menu, an omakase-style approach.

referencing the re-opening of Hertog Jan, albeit

Some courses are brand new, others have stood

in a new location and with a drastically reduced

the test of time and will delight both returning

cover count – seven tables to be exact.

guests and newcomers. The “all-time classic”

Located in the dreamy Botanic Sanctuary

– crémeux of polder potato with coffee, vanilla

Antwerp, a newly-opened Leading Hotels

and shaved mimolette – has been on the menu since 2005. “I want to create a balance between

of the World property with 108 guestrooms, Hertog Jan has been reimagined for the bustling

used to. What is an enormous added value is

what nature gives us, some signatures from the

seaport city of Antwerp. A former monastery

the synergy that arises between the various

past twenty years and my daily feeling,” notes

and hospital dating back to 1238, the complex

restaurants and the hotel. Some people make

De Mangeleer.

took five years to complete and is now home

a reservation in the restaurant and then also

With the Japanese touch firmly at heart, the

to a state-of-the-art spa and five restaurants,

book a room to stay, and vice versa,” explains

chef worked with Viaene to design and create

of which Hertog Jan, Het Gebaar and Fine

Boudens. “It has advantages both for the guest

a one-of-a-kind kitchen table experience in

Fleur carry four Michelin Stars between them.

and the operator. There are often hotel guests

a dome overlooking the pass, where his team

Furthermore, the group’s second Bar Bulot

who dine in a different restaurant every night,

is busy at work. It is hidden from view upon

outpost can also be found here, as well as 1238

and this is unique for Belgium.”

entry, with guests guided inside to sample one

Reducing the number of covers is not the only

of the courses. This dish in particular is a nod

One never needs to leave Botanic Sanctuary to

major change at Hertog Jan. The chef’s fondness

to De Mangeleer’s roots and comprises Egg

enjoy multiple culinary delights during a single

for Japanese culture and its culinary prowess

Deluxe with black truffle; served on traditional

stay, a concept more common in the Middle East

has also had a major influence on the concept.

crockery – the type you might find in your

than mainland Europe. That, however, seems

“In Antwerp, with a brand-new location, we

Grandmother’s home – it comes with a hearty

to please the team.“We run Hertog Jan as we

had the opportunity to write a new story. This

dose of nostalgia.

Restaurant and Henry’s Bar.

039

SERVICE

Interiors at Hertog Jan are pared back, with simple table settings and elegant glassware from Zwiesel Glas

With a restaurant group to run and dishes

behind our various restaurants. Our job is

create, the farm in Zedelgem remains the

cooking and receiving guests, and the growth

beating heart of the business. Acting as the

we have encountered has forced us to evolve. A

headquarters for the group, the 19th century

standalone restaurant simply does not have the

barn was renovated as a kitchen when the

resources to handle all this in a thorough and

duo purchased the property in 2010. “When

professional manner,” explains Boudens.

we moved Hertog Jan to the farm in 2014, we

This approach also allows the two of them to

wanted to have a restaurant that runs from the

travel and gather new ideas to help grow the

barn into the fields. The idea was that our guests

group and motivate their team. “Japan for me is

would look to the fields and eat what they see,”

such an inspiration, from the way craftspeople

states De Mangeleer about the experience. A

approach their products to the way chefs

second kitchen was later added to support the

approach their guests,” reflects De Mangeleer.

opening of the Bar Bulot concept, leaving the

“It’s with such philosophy and respect.” It is

barn to function as a preparation kitchen for all

therefore not surprising that the feeling one

venues in the group.

gets at Hertog Jan at Botanic is that of peace

Going from a standalone fine-dining

and calm, fitting beautifully in its surroundings

restaurant at the highest level to an umbrella

and letting the dishes tell the story. “Here I feel

structure has required the duo to adapt, putting in

more connected to the Japanese mindset and

place processes of operation, sticking to weekly

approach. I was cooking for 20 years in Bruges

meetings and completely professionalising the

and the fact that I could actually reinvent myself

business. “In recent years we have invested

and start again – it’s one of the most beautiful

enormously in the organisational structure

highlights of my career.”

© Pieter Dhoop

040

two together makes one of a kind The new Fusion.

zwiesel-glas.com united-tables.com (horeca)

The Halo Effect As Hilton continues to strengthen its culinary offering, the group’s Vice President of F&B Strategy and Development Emma Banks discusses eco-conscious consumerism, celebrating talent and culinary equity.

Words: Eleanor Howard • Photography: Courtesy of Hilton

PROFILE Emma Banks Vice President, F&B Strategy and Development, EMEA Hilton As Vice President of Food & Beverage Strategy and Development for Europe, the Middle East and Africa at Hilton, Emma Banks is responsible for overseeing the success of more than 800 venues across 250 hotels. Her extensive hospitality experience includes everything from frontof-house positions to a stint as Managing Director of Jumeirah Restaurant Group, the dedicated restaurant division of the UAEbased Jumeirah Group.

H

otel F&B has evolved significantly in

our signature restaurants and destination bars to

recent years, with dynamic restaurants

attract residents from the local community, not

and bars often regarded as key to the

just rely on capturing hotel guests.”

success of a property. So when Emma Banks

It’s quite a mission, and one that is powered by

was brought onboard as Hilton’s Vice President

five guiding principles: finding the right people

of Food & Beverage Strategy and Development for

with a retail mindset; creating a sense of place to

EMEA in 2019 – the company’s centenary year –

entrench community connection; being true to the

she was given a clear brief: to devise a blueprint

plate to ensure best-in-class product; powering

on how to take the group’s F&B offering forward

performance through ruthless attention to detail;

for the next hundred years.

and committing to the purpose. These goals are

THE VISION

have a commercial base of products and services

So what is her vision? “I think the biggest

– from marketing playbooks to working practices

challenge facing the hotel F&B sector can

– that feed brands and profits; rediscovering

sometimes be ourselves, and the belief that

their F&B culture; and reigniting their mojo.

restaurants and bars are just another amenity,

042

supported by three key pillars: ensuring they

a cost to be managed or a necessary service

FLAVOUR & FLAIR

viewed merely as part of a stay rather than a

One initiative that addresses a number of these

reason to stay,” explains Banks, highlighting

objectives is Hilton EMEA’s annual talent

the often missed opporunity to attract a new

competition, Flavour & Flair, wherein employees

audience. As such, their F&B philosophy takes

from mixology, pastry and culinary departments

into account both the guest experience and

across the region compete head to head.

commercial viability. “We believe that food and

“F&B tends to be the lion’s share of headcount

drink is the halo effect that helps to differentiate

in a hotel because it’s resource-hungry,

our brand, drive our overall performance and

which makes it one of the most dynamic and

set our hotels apart. With ruthless attention to

challenging areas of the team to operate,” notes

detail, we want to create relevant, cutting-edge

Banks. “We know that talent attracts talent, so

fun food and drink that delights our customers

we must celebrate our people. We aim to create

and maximises our profits. We want our guests

a culture of aspiration and innovation, which

to choose our hotels because of our venues; for

is really important in this industry. As our CEO

SERVICE

Christopher Nassetta says, we’re in the business of people serving people.”

For Hilton, these solutions range from vertical

A CULTURE OF CULINARY EQUITY

farming and composting to supporting food

So, what’s next on the agenda? “When we came

Where Flavour & Flair focuses on celebrating

banks, though where they’re making real moves

out of the pandemic, everybody was talking about

employees, Banks also spearheaded the award-

in the UAE is through local sourcing in order

the challenge of recruiting people in hospitality,

winning Waitographer scheme that saw Hilton

to reduce the carbon emissions associated with

particularly in culinary,” Banks reflects. “It was

enlist renowned photographer Roger Moukarzez

transport, in turn supporting the communities in

already a challenge to recruit talent, especially

to train UAE front-of-house team members in

which they operate. “I’m very fortunate to work

great culinary talent. So to me, it was obvious

smartphone skills to capture tableside snapshots.

with an agtech company Fresh On Table, through

that we have to attract more women.”

“We believe Waitographer is solving a real pain

whom we can secure hundreds of lines from local

To do so, they first had to understand the

point. Typically, one person at the table has to

farmers at agreed contracted rates, providing full

perceived progression barriers to senior culinary

take the picture instead of being in it and no

transparency of the supply chain process,” she

leadership roles and how inclusive the Hilton

one’s ever happy with it,” explains Banks. “If we

explains. “In the UAE, this year we will have

culture truly is from those on the ground.

can train our employees to create great content

purchased in excess of 750 tonnes of local produce

“Towards the end of 2022, we engaged specialist

for our guests, not only do we give them the

compared with practically zero two years ago.”

consultant Inclusion In to anonymously survey

opportunity to capture that happy moment, they

Another key element of the strategy is

1,000 of Hilton’s women chefs across EMEA, in

are potentially going to share it on their own

reducing food waste. In addition to recording all

addition to conducting one-on-one interviews

social media platform, which helps to extend our

waste on Hilton’s own corporate responsibility

and focus groups. We were absolutely staggered

reach and encourage bookings.”

measurement platform LightStay – a group

to receive over 800 responses to the survey. Such

standard with which all hotels must comply

a great response shows that people feel very

across the portfolio – the operator recently

strongly about this,” she says, noting that the

If there’s one area that Banks and her team are

partnered with the United Nations Environment

findings are now being used by the F&B team to

prioritising, it’s making sure all F&B operations

Programme West Asia and Winnow AI technology

craft a new charter.

fall in line with Hilton’s ESG strategy, Travel With

to run a Green Ramadan campaign in three

“In line with our diversity and inclusion goals,

Purpose. “Thanks to the rise of eco-conscious

hotels across the Middle East. Over 30 days,

we created Hilton Chefs Inclusion Programme to

consumerism, we’re seeing more people voting

the participating hotels reduced food waste by

support an equitable culture across our kitchens,”

with their feet, leaning towards companies that

61% by focusing on composting, local sourcing,

she explains. “Our mission is a powerful one: to

operate with more fact-based accountability,

sustainable gastronomy and food donations, as

create a culture of culinary equity by reshaping

transparency and integrity,” states Banks. “As an

well as introducing carbon emission labelling

the kitchen infrastructure from its code to its

industry, we have to become solutions-focused

across its buffet stations to encourage diners to

conduct, resulting not only in Hilton parity, but

and climate-smart in our approach.”

make climate-conscious food choices.

a seismic industry shift.”

TRAVEL WITH PURPOSE

043

STARTER

Noxe W Hotel BARCELONA

Words: Eleanor Howard Photography: Courtesy of Blacksheep

L

ooking to shake up the Catalonian capital’s

colours are evocative of the undersea fantastical

social scene, W Barcelona has reimagined

forms of flora and fauna.”

its 26th-floor sky bar as Noxe, a multi-

On arrival, guests are guided through an

venue destination that combines a Japanese

illuminated tunnel that leads to an open-plan

restaurant, cocktail bar and nightclub.

space where interiors express the rhythms of

With interiors by London-based creative

the waves, capturing the boundless energy of

design studio Blacksheep, the venue is named

the city. “We activated the dining space with

to convey the phases of the moon at night,

a fluid coral mesh that beautifully sculpts the

signalling the experience to be had from sunset

ceiling, captivating guests and inviting them to

till dawn. “It was important to conceptualise

explore different areas within the venue,” she

how the space flexes through the evening,

continues, explaining that the open kitchen and

ensuring that the design language is fluid whilst

curvaceous seating provides further opportunity

creating a considered guest journey that plays

for interaction. “The storytelling of the seascape

into the activation of different spaces,” explains

and the immersive design experience we created

Toni Black, Partner at Blacksheep.

plays into the theatre and drama of the Japanese

Inspired by mare medi terra – the Latin

IN A BITE Operator: Marriott International Interior & Graphic Design: Blacksheep Executive Chef: Azuma Song Head Mixologist: Ernesto Carneiro Tableware: Pordamsa www.marriott.com

044

gastronomy on offer,” adds Black.

origins of Mediterranean – the design scheme

The kitchen is helmed by Executive Chef

centres around the contrast between Barcelona’s

Azuma Song, and offers an intimate approach

cityscape and its surroundings. “The palette is

to traditional Japanese cuisine utilising local

inspired by deep-sea tones and the mountains’

ingredients. Menu highlights include Galician

igneous textures,” reveals Black, adding that the

beef tenderloin tataki with yuzu marinated

concept extends to the tableware too, created

daikon turnip, shichimi togarashi served with

by Pordamsa. “The punchy tones and vibrant

ponzu sauce, and panko-breaded lobster tail.

STARTER

Lost Palm The Manchester LEXINGTON

Words: Cara Rogers Photography: © Matt Kisiday

L

ocated in the bourbon capital of the world

level food and beverage offerings,” says Jenny

– and on the site of Lexington’s first

Bukovec, who led the bar’s interior design. “To

registered bourbon producer, established

maintain a localised approach that honours the

in 1865 – The Manchester has opened its doors

equestrian spirit of Lexington, we developed

with a food and beverage experience rooted in

a concept that draws cues from equine sister

the spirited history of its surroundings.

cities in South Florida. The space is draped in

Helmed by husband-and-wife duo Chefs Karl

Palm Beach pink plaster, Murano glass palm

and Paula Lowe, the F&B offer includes 140-seat

tree pendants, recycled seashell pavers and

feature restaurant Granddam, a lobby bar, and

sisal-panelised ceiling millwork that represents

an on-site bourbon and rye shop, as well as

the lanes of a racetrack.”

rooftop cocktail bar Lost Palm.

IN A BITE Owner: New Circle Investments Architecture: EOP Architects Interior Design: Jenny Bukovec Design Menu Design: Islyn Studio Executive Chefs: Karl and Paula Lowe F&B Manager: Garrett Coats Head Bartender: Seth Bol Head Sommelier: Michael Florence Cutlery: Rosenthal and Sambonet Glassware: Steelite International www.themanchesterky.com

046

Lost Palm’s beverage programme sees a range

Bourbon isn’t the only influence on the

of on-theme cocktails reimagined, including

hotel; with Lexington home to more than 450

Flamingo Sketches – which brings together

horse farms, equestrian culture is referenced

herbal rhum martinique, hibiscus aromatics

throughout the interiors, as Lost Palm celebrates

and lively citrus – and Buy The Race, a fusion

the nostalgic spirit of 1960s South Florida horse

of tropical fruit, citrus, cachaca, giffard banana

racing culture.

and spicy honey simple syrup.

Out on the terrace, the tropical oasis features

Culinary offerings meanwhile highlight

private cabanas and serves tiki-style cocktails,

sharing plates that meld the tropics with

while the lounge is an Art Deco-inspired

southern comfort cooking, with dishes that

hideaway. “The approach for the rooftop was

range from a seafood tower, to jerk chicken

to create a transportive experience, something

lollipops, to taco al pastor with alligator and

intentionally quite different from the lower

charred pineapple.

Credit: Chiara Rigato

Poldina lights up even the most unexpected places Discover the original cordless lamp by Zafferano on poldina.com

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STARTER

Row on 45 Grosvenor House DUBAI

Words: Eleanor Howard Photography: © Natelee Cocks

want this place to feel like I’m inviting people

I

The menu features delicacies such as Saroma

over to my luxury penthouse apartment in

Wagyu A5, Gambero Rosso and Bluefin Otoro,

London and cooking for them,” Jason Atherton

all made using the finest ingredients to produce

is quoted as saying, when outlining the brief

unexpected flavour combinations. The interiors

for Row on 45, his new 22-cover fine-dining

are also designed as a multi-sensory journey

restaurant within Grosvenor House, A Luxury

taking in visual, olfactory and tactile stimuli.

Collection Hotel in Dubai. With interiors by LW

“The experience begins with the smell of oak

Design, the venue’s name is an acronym for

wood as the elevator doors open to level 45,

‘Refinement of Work’, referencing the concept’s

to the flavours served during the meal through

development process, as well as its location on

to the touch of every surface along the dining

the hotel’s 45th floor.

journey,” explains Pooja Shah Mulani, Partner

Inspired by Atherton’s appreciation of fine

IN A BITE Operator: Marriott International Interior Design: LW Design Chef Patron: Jason Atherton Executive Chef: Daniel Birk Restaurant Manager: Florent Vivier Head Sommelier: Lorenzo Abussi www.marriott.com

048

and Design Director at LW Design.

ingredients, the 17-course dining experience

An eclectic mix of colours and textures work

unfolds over three acts, each taking place

together to establish a residential atmosphere;

within a different enclave of the restaurant.

for example, dark timber panelling and leather

The culinary journey begins in the Champagne

wing chairs are offset by fur-like wallcoverings

Lounge, where introductory courses are served

and loose handtufted rugs. Mulani concludes:

with an aperitif, before moving into the theatre-

“To add whimsical personality to the space,

style dining room, where a live stage awaits,

classical paintings have been reimagined as

showcasing Atherton’s culinary artistry in a

satirical artworks, while books and accessories

state-of-the-art show kitchen. The experience

have been carefully curated from around the

draws to a close in the Chef’s Library, where the

world to further enhance the narrative of a well-

final desserts are presented.

travelled homeowner.”

Nara VISIT US AT HOST 2023 – MAILAND, ITA 13. – 17.10.2023 HALL 9P, BOOTH H24

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PLY-23-004_ANZ_Supper_236x275+3_RZ.indd 1

24.08.23 09:17

STARTER

Savoy Grill The Savoy LONDON

Words: Eleanor Howard Photography: Courtesy of The Savoy

IN A BITE Operator: Gordon Ramsay Restaurants Interior Design: Afroditi Executive Chef: Michael Turner Restaurant Director: Thierry Tomasin Head Sommelier: Emanuel Pesqueira Tableware: Goodfellow & Goodfellow, William Edwards www.thesavoylondon.com

050

ollowing a two-month refurbishment,

F

Suspended from the mirrored ceiling, an Art

Savoy Grill by Gordon Ramsay has

Deco chandelier casts a sultry glow over an

reopened its doors, revealing a Gatsby-

oval dining table and crimson velvet scalloped

style makeover by South London-based interior

chairs, where guests are invited to embark on a

design firm Afroditi.

journey into the world of wine, guided by expert

Embracing its heritage, signature touches

sommeliers. Led by Gordon Ramsay Restaurants’

such as Churchill’s favourite clock and bespoke

Head of Wine Emanuel Pesqueira, the Grill team

Swarovski chandeliers have been retained, while

works closely with guests to create bespoke food

red lacquered walls and dark upholstery have

and wine menus that perfectly complement one

been swapped out in favour of a softer scheme

another. A sommelier will also be on hand to

comprising blush silk-lined walls along with

talk guests through the history of the chosen

glass and metallic accents synonymous with

wines, offering tasting notes and insight into

1920s Hollywood Regency style.

why they have been paired with the dishes.

The revamp also marks the introduction of

“In here, there are no limits: you tell us what

a scalloped pewter bar and Wine Experience

you want to eat, and you tell us what wine you

room. Nestled within the main dining room, the

want, and my mission is to find it for you,”

intimate golden cellar-turned-private-dining-

explains Pesqueira, who will source the wine

room is surrounded by walnut cabinets stacked

himself with The Savoy authenticating it.

from floor to ceiling with fine and rare vintage

“This is my room of dreams. We offer world-

wines. Bottles include verticals of Château Lafite

class service and the wow factor; you will

Rothschild dating from 1981, muscat from the

leave wondering how it was even possible. For

1961 and 1962 vintages and Madeira dating back

oenophiles and simply anyone who wants a

to 1705.

beautiful, one-off experience.”

S C A N T H E Q R C O D E A N D E N J O Y A F U L LY I M M E R S I V E M U L I T M E D I A E X P E R I E N C E Watch a video of Ollie Dabbous from Hide Restaurant as he assembles this elegant dish, just one of many featured in the NEW Portfolio 6. Interact with symbols within the video that when tapped will download a range brochure; take you to our website; arrange a showroom appointment; even call or email the sales team.

To order your copy of Portfolio 6, Call: +44 (0) 844 334 5232; Email: sales@goof.co.uk or visit www.goodf.co.uk

Les Ambassadeurs by Christophe Cussac Hotel Metropole MONTE CARLO A 19th century Monégasque palace revives its fine-dining restaurant with Joël Robuchon’s protégé at the helm.

Words: Eleanor Howard • Photography: © Studio Phenix

W

ith one of the highest concentrations of Michelinstarred restaurants in the world, Monaco has become a renowned gastronomic destination, home

to some of the finest culinary talent. One such talent is twoMichelin-starred chef Christophe Cussac, who has spent the past 20 years overseeing the F&B programme at the iconic Monte Carlo establishment, Hotel Metropole.

When the Belle Époque property first introduced Les Ambassadeurs back in the 1920s, it became emblematic of French gastronomy, attracting the likes of aristocrats and diplomats from around the world. Now, the hotel has relaunched the venue, drawing on its storied past to reinstate its cult status with the help of Cussac’s cuisine.

While the Paris-born chef has built up a loyal customerbase of both Monégasques and tourists with his Metropole cuisine, he’s arguably best known for training under the watchful eye of the late Joël Robuchon. In fact, Cussac spent the majority of his culinary career working alongside the ‘Chef of the Century’ in the kitchens of Hotel Nikko and Jamin, followed by stints at his family’s hotel Abaye Saint-Michel and La Réserve de Beaulieu – both receiving two Michelin stars under his tenure – before reuniting with Robuchon at Hotel Metropole in 2004 as Executive Chef,

052

MAIN COURSE

053

054

MAIN COURSE

Cussac’s menu showcases the best of the Mediterranean whilst adhering to his rule of three flavours per dish

overseeing the fare at Michelin-starred Japanese

dishes, from which guests can create their own

restaurant Yoshi, rooftop pool restaurant Odyssey by

tasting menu according to their likes and appetite.

Karl Lagerfeld and Les Ambassadeurs. Robuchon’s

All showcase the very best of the Mediterranean,

legacy lives on through Cussac, who is now stepping

whilst staying true to his signature culinary ethos.

into the spotlight to put his name above the door at

“Over time, I have learned to simplify – to focus on

the hotel’s revamped flagship restaurant.

the products, without overcomplicating them,” he

“Since my first meeting with Joël Robuchon he

explains. “My golden rule is three flavours per dish

guided me in life and inspired me – he used to call

to highlight the essential ingredients.” The dining

me ‘my little one’,” Cussac reveals affectionately.

experience begins with pissaladière, a Nicoise specialty

“Nothing escaped Robuchon, he had excellent

of flatbread topped with onion, olives and anchovies,

attention to detail. For example, to complete my

which is accompanied by wafer-thin crackers. Next

training, he sent me to pastry making and then to

up is a refreshing amuse-bouche of skinless tomatoes

cooking, whereas in general chefs in the top kitchens

and sardines, followed by a visit from the Made in

do not train in pastry making. He told me that it would

Metropole trolley. A panifile’s dream, the custom

be useful later on and he was right, of course. It’s an

mahogany cart is a cornucopia of baked goods,

honour to follow in the footsteps of my mentor.”

spanning everything from crisp baguettes to soft pesto

The 360-degree sensory experience begins with

focaccia or even squid ink-laced rolls, all of which are

the art de la table, which is the vision of Cussac

handcrafted daily by the hotel’s six talented bakers.

in collaboration with Célia Jourdheuil and Aurélie

Both the à la carte and La Dégustation menus feature

Lapierre, founder and partner of Paris-based table

clear references to the shores of the Mediterranean.

scenographer Studio Cé. Tablecloths are adorned with

For example, the Petits Farcis (vegetables stuffed with

bouquets of burnt orange flowers and rust-coloured

pork shank) is a nod to Nice in the South of France;

tapered candles that complement the ochre-hued

the Seafood Arroz de Calasparra, served with saffron

seating. For Cussac, the highlight is the presentation

and soubressade, offers a taste of Spain; and the

plates designed by Jeremy Maxwell Wintrebert.

deconstructed lobster lasagna with tarragon, spinach

“His freehand technique, using no moulds or tools,

and spianata, is an homage to Italy. But it’s the sea

gravitational or centrifugal force and a skilful oven

bream tartare and caviar cannelloni – one of Cussac’s

firing, gives rise to generous, sensual creations,”

favourites – that’s already the star of the show, despite

states Cussac.

the restaurant having only been open a matter of days

In developing those sensual creations, the menu

at the time of Supper’s visit. Other highlights include

at Les Ambassadeurs is divided into three sections:

langoustine with tempura-style French beans and a

à la carte; La Dégustation comprising seven curated

blood-orange hollandaise sauce; Cussac’s signature

dishes; and Les Fines Bouchées encompassing 13

raw sardine marinated in olive oil and lemon from

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MAIN COURSE

Menton topped with a tangy foam; and purée

The open-plan yet intimate dining room

de pomme de terre, which has been included on

spills out onto a terrace, which overlooks one of

the menu as an homage to Robuchon. The grand

the most famous hairpin bends of the Formula

finale is signalled by the arrival of the dessert

1 racetrack and the principality beyond. In the

trolley, laden with 15 sweet treats created by

far corner, the open kitchen offers diners the

Pastry Chef Patrick Mesiano and his team.

opportunity to witness Cussac and his brigade’s

Diners can choose from three tiers of seasonal

calmly choreographed performance of fine

fruits, chocolate mousse and a rum baba, as well

dining – with high stools at the Chef’s Counter

as a selection of delicate tarts.

for ardent fans – as well as a glimpse into the

For the interiors, the hotel called upon long-

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hotel’s redesigned kitchens.

time collaborator Jacques Garcia, who will also

Functional, well-lit and spacious, these

be giving the guestrooms a refresh later this

“kitchens of tomorrow” are the result of a long

year. Two years in the making, the revamp

design work that started even before Robuchon’s

involved completely rebuilding the kitchen

death in 2018, however the pandemic delayed

and breathing new life into the stately dining

construction considerably. Spanning 600m2, the

room and terrace. Though Garcia naturally

new kitchens are spread across two levels, with

took the lead, Cussac worked closely with him

production and assembly situated upstairs and

to ensure a cohesion between the food and

laboratories in the basement. And while the vast

interiors. “His signature style accompanies

majority of the cooking areas are brand new

the spirit of the new menu with bright tones:

with state-of-the art equipment, the hotel

bronze, ivory, radiant yellow, gold, for a warm

retained the original kitchen tiles chosen by

and Mediterranean spirit, creating a fresh and

Robuchon, giving a nod to the restaurant’s past

welcoming environment,” explains Cussac.

while embracing the dawn of Cussac’s new era.

IN A BITE Owner: Hotel Metropole Monte Carlo Interior Design: Jacques Garcia Executive Chef: Christophe Cussac Pastry Chef: Patrick Mesiano F&B Manager: Marco Tognon Head Sommelier: Frederic Woelffle www.metropole.com

To you and to us.

Dear gastronome, we share your passion for perfection in every detail of your business. With Mytico we’ve dedicated ourselves to the same pursuit, ensuring that each aspect – from design to functionality – is crafted with utmost care. Let Mytico be the difference that leaves a lasting impression on both you and your business.

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29.08.2023 15:20:46

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Gallada The Peninsula ISTANBUL Occupying a prime waterfront spot, Gallada is enlivening Istanbul’s dining scene with innovative Turk-Asian cuisine, Silk Road-inspired cocktails and a design concept that references bygone Ottoman gardens.

Words: Neena Dhillon • Photography: Courtesy of The Peninsula Hotels

T

here are nights when you feel as if you’re

such a significant role. Everything I learned

seated at the most desirable table in town.

out there, particularly in China’s Qingdao, has

On a sultry summer evening at Istanbul’s

impacted my cuisine. During my journeys, I

Galataport complex, overlooking the Bosphorus,

became fascinated by the Silk Road, with all

with views of Topkapi Palace and the Old City

its tales, traditions and gastronomic heritage.

across the blue waters, the herb-scented terrace

Bold flavours are the protagonists. They are

of Gallada offers just that. As The Peninsula

brought together through their intricate cultural

Istanbul’s signature gastronomic experience,

interconnectedness with the abundant super-

the new restaurant brings together cuisines

seasonal ingredients of Turkey’s provinces, here

from Turkey to China, rooted in a celebration

at Gallada.”

of the Eurasian trade routes of the Silk Road.

Based around a sociable sharing concept,

At the helm is Chef Fatih Tutak, whose

Gallada’s Turk-Asian menu is skillfully

eponymous restaurant was awarded two

constructed around plates that narrate a

Michelin stars in 2022, the inaugural year for the

particular story, blending carefully sourced

guide in Istanbul. The chef had only returned to

ingredients, traditional techniques and

his native city in 2019 having worked in award-

historical practices into a feast of flavours, with

winning kitchens across Europe and Asia, with

consideration given to the smooth integration

stints at Marina Bay Sands, Noma, Nihonryori

of these various elements. “For example, our

Ryugin and The House on Sathorn in Bangkok.

adana kebab dumpling pays homage to the rich

In many ways, Gallada – his second restaurant in

culinary traditions of both Turkey and China,

Istanbul – neatly unites all these experiences in

the succulent meat layers mixing with the

one venue. “I had travelled abroad from the age

smoky essence of lamb fat,” describes Tutak.

of 20, to broaden my horizons,” the Michelin-

“The taste sensation reminds me of the lively

starred chef tells Supper. “I decided to work

night markets of Shanghai. Our wood-fired

mostly in Asia, where multiculturalism plays

monkfish is another dish that marries the bold

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Menu highlights include tuna with tahini and yuzu sauce, and beef short-rib coated in a smoked tomato glaze and topped with yoghurt and denizli pepper

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essence of the Silk Road and techniques of Chinese

Gallada’s terrace is home to an iconic clock tower,

stewed delicacies, with each mouthful wrapped in an

recognisable as a landmark for almost 90 years.

incredible black garlic paste infused with aromatic

Today, it watches over diners as they sample dishes

spices. In Turkey, monkfish is usually cooked as a

to the sounds of ethnic house music mixed live by

stew, with tomato paste; for Gallada, we have elevated

top local DJs.

the dish, creating a black tomato sauce using squid ink

Such elements feed into Tutak’s multi-sensory

that covers the fish. With the addition of spices, we

approach: “Creative souls across art, music and

have completely transformed the dish.”

entrepreneurship fuel my imagination,” notes Tutak.

This sharing concept is going down a treat on

“My philosophy encompasses a great appreciation for

the elevated terrace, which enjoys a prime position

the various origins of creativity. I am captivated by

in one of the sensitively restored heritage buildings

those who dare to think outside the box and embrace

that comprise The Peninsula Istanbul. Developed by

risk.” This openness to innovation can be sensed in

Hongkong & Shanghai Hotels in partnership with

every step of the journey at Gallada.

Bilgili Holding and Doğuş, the property is designed

Starters include a mouthwatering tuna dish, the

throughout by one of Turkey’s most renowned female

fish revealing a well-balanced tahini and yuzu sauce

designers, Zeynep Fadıllıoğlu. Gallada, which can

beneath. There’s delicately sliced artichoke paired

accommodate more than 250 diners, has been given

with a modern take on Turkish tarhana, while a pretty

a casual yet elevated garden treatment, with a nod to

smoked tomato dish pops with aromatic freshness, the

historical Ottoman schemes.

juices inviting the diner to dip in a slice of the springy

Handpainted glass panels characterise the doors

wood-fired potato pide. Chef Tutak has worked with

and green-hued screens, the latter’s motif informed

Turkish artist Defne Samman and the workshop of

by an old woodcraft tradition called kündekari. De

Atorie Bu, among others, to design handmade plates

Gournay handpainted wallpaper hints at Chinoiserie

for each course, created to draw out the colours of

style while hand-tufted rugs carry a bespoke design

the food. There are some excellent wine choices from

that is a contemporary interpretation of traditional

Turkey too, including a red Okuzgozu from Garova

Ottoman patterns. Venetian glass pendants are

Vineyards. Signature cocktails feature an array of

shaped like leaves, while liquid metal makes lift

Silk Road-inspired ingredients, the Samarkand for

doors gleam. The design approach extends out to

example infusing bourbon with Jerusalem date, green

the terrace, planted with pomegranate trees, vertical

apple and lemongrass cordial.

grasses, lavender and fragrant herbs. Award-winning

Chinese dumplings are given a distinct Turkish spin

landscape artist Enzo Enea’s work is a unifying feature

with fillings that include crispy beef with spicy butter

of the spaces throughout the hotel, this collection of

and moreish umami yoghurt, which is discovered by

historic buildings once serving the city as the maritime

breaking through a crispy crêpe-like dough covering.

and passenger terminals of a bustling port. Indeed,

A Dalyan blue crab dumpling transports with a delicate

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curry flavour while a steamed shrimp and

evokes happy childhood memories. Other

oscietra caviar version has a pleasing warmth.

desserts pursue the routes of the ancient Silk

Larger dishes include the lamb shashlik kebab,

Road, including the warm Medjool date cake

its melt-in-your-mouth meat given a zing by

topped with masala chai tea and whipped

the vinegar onion treatment, and wood-fired

buffalo cream.

mersin red prawns, accompanied by a Turkish version of XO sauce.

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To conclude the meal, there is a final flourish of chocolate delivered in a wooden presentation

Of course, Turkey is known for its rich

box engraved with a map of Silk Road countries.

desserts. One of the signatures at Gallada is

Somehow, this single bar promises to recall the

Tutak’s tribute to his mother. “My culinary

tapestry of heady and aromatic flavours that

journey has been deeply influenced by my

have been served up on the various sharing

mother’s approach to cooking, which was filled

plates throughout the evening – all in a single

not only with skill, but warmth and love,”

bite. Intriguingly and playfully, it does, packing

he recalls fondly. “Her teachings instilled in

a revelatory punch to the end of the meal.

me the value of honouring ingredients and

With Gallada’s reputation quickly growing,

working to achieve harmonious dishes. Even

the ambition is to extend the experience, with

today, her spirit remains the guide behind the

diners invited afterwards to the floor above for

soulful and comforting ambience I try to create

cocktails at the nautical-themed Topside Bar.

for my diners.”

From here, in wood-panelled, yacht-inspired

Irondough, presented on a flower-shaped

surroundings, guests are invited to spill out

plate, pairs caramelised banana with ginger

onto an open-air deck from which the views

sherbet, peanut ice cream and lime zest wrapped

get even better and the beats of Istanbul’s house

in a breakfast pastry dough. It successfully

music continue into the night.

IN A BITE Owner: Hongkong & Shanghai Hotels Operator: The Peninsula Hotels Interior Design: Zeynep Fadıllıoğlu Executive Chef: Fatih Tutak www.peninsula.com

La Nauve Hôtel & Jardin COGNAC The Almae Collection unveils a gastronomic riverside retreat in a region celebrated for its distilling traditions.

Words: Lauren Jade Hill • Photography: © Lenaka

C

ognac, a wine-growing region best-known for its namesake spirit, spans an expanse of the Charente department, home to a medieval old town and over

250 different cognac houses amid swathes of undulating vineyards. The river Charente flows through this bucolic landscape with the historic town rising from a stretch of its left bank. La Nauve Hôtel & Jardin is set on the riverbank, downstream from Cognac old town, in a peaceful area where its sprawling gardens – complete with original canal, 150-year-old sequoia tree and new swimming pool – run right down to the waterside and a private dock. The latest property in the growing Almae Collection, which also includes Armancette in Saint-Nicolas de Véroce, this new arrival takes over a Belle Époque residence and former distillery dating back to the 19th century.

Led by architect Éric Daigre, the restoration of the Relais & Châteaux property pays homage to the gastronomic identity of Cognac in a space set apart by its level of craftsmanship – white stone from Avy meets the redwood marquetry of Christian Thierry Drevelle and Murano glass features alongside wrought-iron artisanship.

Taking responsibility for the hotel’s culinary offering is Anthony Carballo, who previously worked at the likes of Le Meurice in Paris and Four Seasons Hotel Megève.

Simon Souchaud joins him as the hotel’s pastry chef and Florentin Clément brings guests’ attention to the property’s

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A sense of place permeates Carbello’s culinary creations with Cognac used in both sweet and savoury dishes

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impressive Cognac and almost-800-reference

In both venues, a sense of place permeates the

wine collection as Head Sommelier. Cognac also

dining experience. Cognac is used in desserts

serves as the protagonist of creative cocktails by

and chocolates as well as savoury dishes like

Bar Manager Antoine Schilling.

poultry with Pineau, which uses the region’s

For Carballo, the focus here needs to be on

Pineau des Charantes aperitif. “This connection

locality. “I wanted the whole culinary experience,

to Cognac also draws on local craftmanship,

from the breakfast to each restaurant, to have

such as the creation of our knives whose wood

the same DNA, which is about sourcing locally

comes from old staves found at Maison Lheraud,

and keeping products authentic to their original

or the use of barrel shavings to make sauces

taste,” he explains. “We met with cognac

with tannic notes,” says Carballo. “We use the

houses as we began to create dishes, but cognac

spirit and everything around it.”

doesn’t stop at the spirit, and that’s the real

Alongside the ingredients sourced from

work of sourcing, drawing on everything that

producers in the surrounding area, homegrown

is the savoir faire, or know-how, of this area.”

products are a key part of the chef’s menus. On

In the main manor house, a grand lobby

first arriving at the property, Carballo took full

centred around a showstopping staircase, lit by

advantage of the house’s expansive gardens by

a Murano chandelier, leads to the library and

planting fruit trees, vines, vegetables and herbs,

breakfast area, spilling out to a terrace on one

as well as installing beehives for honey, building

side and to the bar and fine dining restaurant,

a chicken coop for fresh eggs and restoring the

Notes, on the other. The more casual dining spot,

estate’s fishery.

Brasserie des Flâneurs, takes over the beamed

At the 20-cover restaurant Notes, a Napoleon

distillery building, where original features like

III-inspired salon is the setting for a four- or

pulleys are integrated into the design.

seven-course carte blanche tasting experience,

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during which artfully presented plates

would bring pastries like a Saint-Honoré back

representative of the season’s ingredients are

from his work to share as dessert,” he reflects.

offered with wine pairings.

“Both the Cordon Bleu and Saint-Honoré gateau

At the 50-cover brasserie, where the dining

During a stay at La Nauve, the kitchen’s

outdoor terrace, more casual meals – including

culinary creations are also on display during

sharing options – also highlight local produce,

indulgent breakfasts, enjoyed out on the

with plates ranging from royal sea bream

terrace when the weather suits, incorporating

ceviche with citrus fruit from the greenhouse

homemade breads and pastries, the property’s

to roasted monkfish with piperade sauce and a

honey, local jam, butter and fresh fruits – all

peach and thyme tart.

brought to the table – as well as à la carte

“In winter, we will create comforting dishes showcasing seasonal ingredients like truffle, as

068

are dishes on the menu.”

space includes a 16-seat communal table and

options like crêpes. Picnics of shareable lunch plates are also provided for riverboat trips.

well as game such as venison,” reveals Carballo,

Some might say a visit to this area is only

offering a preview of what’s to come later in the

complete once you have stepped inside one

year. “These are classic dishes with a French

of the local cognac houses, which include the

typicity and culinary technique. For one dish we

big names like Hennessy, Rémy Martin and

will age eggs with the season’s truffles.”

Martell along with smaller distilleries known

Adding to the locavore mentality, this culinary

for their long history, like Bache Gabrielsen.

approach is defined by the inspiration Carballo

More guest experiences, such as trails through

takes from his childhood memories. “Sunday

the vineyards, further add to the immersion

morning was always a Cordon Bleu workshop

La Nauve provides into this small pocket of

for my family, and my brother, who was a baker,

southwestern France.

IN A BITE Operator: Almae Collection Affiliation: Relais & Chateau Architecture: Éric Daigre Chef: Anthony Carballo Pastry Chef: Simon Souchaud Bar Manager: Antoine Schilling Head Sommelier: Florentin Clément www.almae-collection.com

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(PAD 18 STAND D70 - E69)

The Dorchester LONDON A London landmark reinvents tradition for a new era, bringing a host of new F&B experiences that seamlessly blend old-world glamour with contemporary elegance.

Words: Catherine Martin • Photography: Courtesy of Dorchester Collection

S

tanding proud on London’s Park Lane for almost a

world leader and reset its position in London’s architectural

century, The Dorchester has long been a favourite

landscape,” explains Jonny Sin, Director of Reardon Smith

amongst well-heeled travellers with an appreciation

Architects and head of the project’s architectural team. “A key

for traditional hospitality. High-society luncheons, afternoon

aspect of our work has been taking into account the heritage

teas and glittering galas have all taken place here over the

and narrative of the hotel, with careful consideration given to

years, with every occasion an opportunity to get dolled up,

restoring and replicating where possible historic features of

sample the fine fare and rub shoulders with the elite.

this monumental building. Over the course of three phases,

But times change and the typical hotel guest now seeks a

we will be enhancing the building’s relationship to the street

more casual setting for drinking and dining, with a variety

and celebrating the quality of the guest and visitor experience

of offerings to serve different needs at different times

with newly glamorous and refined interiors supported by a

of the day, as well as the option of an upmarket eatery

modernised infrastructure.”

should their mood desire. For longstanding establishments

As the hotel’s largest renovation since 1989, the scope of

like The Dorchester, achieving this through the course of

work undertaken by Reardon Smith spans the majority of the

refurbishment is something of a balancing act: enshrine the

property, taking in the façade, lobby, and guestrooms and

past and risk being regarded as pastiche; go too contemporary

suites, which are currently being upgraded floor by floor.

and risk losing the original spirit of the property, alienating

Perhaps the most significant enhancements have been to

loyal guests.

the F&B venues; some have seen upgrades to finishes and

At The Dorchester, now emerging from the first phase of

One such new addition is Cake & Flowers, a novel concept

been achieved through a thoughtful combination of old and

that combines the tasty treats of Executive Pastry Chef

new, retention and restoration, gentle updates and novel

Michael Kwan with the floral creations of The Dorchester’s

interventions. The project is being led by London practice

in-house florist Philip Hammond. Located at the front of the

Reardon Smith Architects, with interiors by Pierre-Yves

building, the boutique better utilises a former back-of-house

Rochon and Martin Brudnizki Design Studio, all with a firm

space, with the design team opting to establish a connection

commitment to reinventing tradition for a new era.

with the locale through the installation of a street-facing

“Our client’s intention is to reaffirm The Dorchester as a

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furnishings, while others are brand new additions.

a comprehensive multi-year renovation, this balance has

store front and entrance. “Cake & Flowers really activates

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Cake & Flowers combines the tasty treats of Executive Pastry Chef Michael Kwan with the floral creations of The Dorchester’s inhouse florist Philip Hammond

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the eastern corner of the hotel, with passers-by

selection of exquisitely arranged bouquets,

drawn by the patisserie and floristry on display,”

many featuring The Dorchester Rose, which

explains Elizabeth Walton Associate Director of

is also depicted in cake form. The delicate

Reardon Smith on a tour of the property. The

delight – comprising aromatic rose and jasmine

venue extends to a new al fresco area on the

mousse topped with rose petal cream and pear

forecourt, where diners can sip tea and feast

compote – is finished with a crunchy almond

on an apricot and jasmine tart or strawberry

sablé meticulously crafted to the shape of the

yuzu cheesecake in the shade of a magnificent

signature bloom, tasting just as good as it looks.

London plane tree. “The addition of the garden

On the western corner of the façade, Vesper

café has created an extra revenue stream for the

Bar has also been given a dedicated Park Lane

property, with beautiful landscaping providing

entrance – the first time it has been opened up

a natural partition to Park Lane,” continues

to the street – as well as an outdoor terrace.

Walton, adding that from here, diners can take

Interiors here, by Martin Brudnizki Design

in the restored façade, where a refurbished

Studio, are inspired by the spirit and style of the

canopy is enhanced by a new lighting scheme.

1930s and feature intricate timber marquetry

Inside, Cake & Flowers is characterised by a

and mirrored columns beneath a palladium

jewel box-inspired design envisioned by Pierre-

leaf ceiling. Muted lighting and golden hues

Yves Rochon, with gleaming marble counters

transport guests to another era, while a variety

and glazed display cabinets accompanied by

of seating – antiqued green leather bar stools

mosaic flooring, mirrored archways and gilded

or plush armchairs upholstered in vibrant teal –

detailing. To one side is a picture-perfect

make the space equally suited to cosy twosomes

showcase of cakes, pastries and handmade

as to group gatherings. Naturally, it’s cocktails

chocolate bon bons, and to the other, a

that take centre stage, each telling the tale of

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The Artists’ Bar, designed by Pierre-Yves Rochon is a sparkling new addition to The Promenade

a character or design element associated with

daylight filter through for the first time. The

The Dorchester. Licence To Chill, a shaken-not-

result is a lighter, brighter space that allows

stirred concoction of Jack Daniel’s Single Barrel,

Rochon’s British landscape-inspired interiors to

Bitter Fusetti, black plum Sauternes reduction

bloom, the verdant palette and floral furnishings

and pomelo, honours the hotel’s many James

accompanied by a collection of artworks that

Bond connections, while the champagne-based

offer a new take on nature.

First Impression is a toast to the façade. There

Open all day, The Promenade is the setting

are tipples dedicated to Cecil Beaton – the

for breakfast, afternoon tea and dinner, with a

photographer and designer who enjoyed a long

new British menu overseen by Culinary Director

relationship with the hotel – as well as an ode

Martyn Nail. Quail egg tartlets, lobster arancini

to legendary bar manager Giuliano Morandin,

and roast salmon feature alongside Aberdeen

who spent 40 years mixing and muddling here.

Angus sirloin, Cornish crab salad and Wye Valley

For the true Vesper experience, try the signature

asparagus – all created using the best of British

Vesper Martini, a cocktail of Stolichnaya Elit,

produce – while indulgent desserts include The

The Dorchester Old Tom Gin and Del Duque

Dorchester signature Crêpes Suzette, theatrically

sherry, served in a scalloped shell glass and

flambéed tableside.

finished with a refreshing spritz of lemon.

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Given the building’s listed status, the

Through the main entrance and into the lobby,

architectural undertaking in The Promenade

The Promenade – the hotel’s pièce de resistance

focused on restoration, with the intricate ceiling

– is revealed in all its glory, refurbished to the

mouldings refurbished and rows of pillars

design of Pierre-Yves Rochon. Reardon Smith

retained. Reardon Smith was however able to

has been astute in removing a redundant

add a new island bar at the rear of the space,

mezzanine over the entrance, letting natural

the sparkling Artists’ Bar, featuring an elegant

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frontage crafted by Beck, which has produced

considered in the refurbishment of guestrooms

bespoke joinery throughout the front-of-house

and suites too, with bespoke cabinets designed

spaces. Though part of The Promenade, the bar

by Rochon to house a Sjostrand coffee machine,

has become a destination in its own right thanks

fine bone china teacups created exclusively for

in part to the cocktail list and large selection

the hotel by William Edwards, and a range of

of champagnes available by the glass. Served

locally sourced and homemade snacks such

tableside from a bespoke drinks trolley, the

as The Dorchester’s Old Tom Gin produced at

cocktails take inspiration from the art hanging

Wessex Distillery.

on the walls: Petal Head, for example, honours

And there’s more to come. The popular

Amy Judd’s whimsical floral works and combines

rooftop pop-up, which returned this summer

Stoli Elit, kumquat, Aperol and passion fruit,

following a successful launch in 2021, is

while Stamp Duty – with Oloroso sherry and

expected to become a permanent fixture, subject

homemade English breakfast tea butter syrup

to planning approval. According to Reardon

– references Ann Carrington’s mother of pearl

Smith, the ninth floor is being replanned to

take on the Queen Elizabeth II postage stamp.

include a penthouse suite and rooftop bar, slated

The Dorchester’s culinary programme extends

to launch in 2024. “As the project progresses up

to three further venues – not part of the current

through the building, we are especially excited

refurbishment – with Michelin-starred French

about our plan for an entirely new and unique

fare from Alain Ducasse, Cantonese cuisine at

rooftop destination,” concludes Sin. “With

China Tang and British classics at The Grill, the

phase one now complete and phase two under

latter recently relaunched with Tom Booton’s

way, the final phase will include an exciting

name above the door – a first for the Executive

new concept that is yet to be announced by

Chef and for the hotel. In-room F&B has been

Dorchester Collection.”

IN A BITE Owner: Brunei Investment Agency Operator: Dorchester Collection Architecture: Reardon Smith Architects Interior Design: Pierre-Yves Rochon, Martin Brudnizki Design Studio Main Contractor: Beck Culinary Director: Martyn Nail www.dorchestercollection.com

T HE ART I S TS ’ BAR AT THE DORCHES TER

SCAN ME! Working in close collaboration with the professional team, BECK are delighted to be the main contractor on The Dorchester. To find out more, please contact Vanessa Budd: vbudd@beckinteriors.com

Savour The Stars Sani Resort’s annual gastronomic festival returns with an acclaimed line-up of Michelin-starred chefs bringing their signature cuisine to Greece’s northern shores.

Words: Eleanor Howard • Photography: Courtesy of Sani Resort

T

his summer, a quintet of Michelin-

of 12 Michelin stars,” comments the resort’s

starred chefs descended upon

Chief Operating Officer Dimitris Kontos, who

the shores of Halkidiki, ready to

organises the event.

captivate diners with their culinary

Savour The Stars delivered an acclaimed

skills at Sani Resort’s annual

line-up of chefs including: Akira Back, a figure

gastronomic festival.

synonymous with cutting-edge Asian cuisine;

Since its launch in 2006, Sani Gourmet

Hélène Darroze, one of just a few women to

has brought together cultures, flavours and

helm a three-Michelin-starred restaurant;

traditions from around the globe, with each

Christian le Squer, a leading figure in French

year dedicated to a different theme. Taking

haute cuisine; Stephanie Le Quellec, a purist

place at Porto Sani’s Elia and Sani Asteria’s

French chef showcasing the best of Southern

Water restaurants, the 2023 edition was entitled

France; and Javiar Torres, a champion of

‘Savour The Stars’ alluding to the 12 Michelin

Catalonian cuisine.

stars the participating chefs hold between them.

“Each of the chefs represents a different

Over the course of five weekends, guests were

culture and culinary tradition, all very much

invited to sample the fine flavours of Greece,

in line with their own distinguished style

uncover hidden gourmet treasures from

and mastery,” explains Fannis Krommidas,

Southern France, and marvel at the age-old

MarComms Director at Sani Resort. “They all

traditions of Japanese cuisine.

represent the values and ethos of Sani Resort, as

“Honouring gastronomy as the tenth Fine

well as the same passion to offer high-quality

Art, and with the belief that it is intertwined

experiences to guests who are looking for

with the excitement of discovery, the joy of

inspired world-class culinary dining.”

food tasting and the aesthetic sensations of flavours, we invite renowned figures from the

See overleaf for Supper’s Sani Gourmet 2023

international gastronomic scene to present

culinary highlights.

five exceptional dinners that emody the power

DINING

DINING

AKIRA BACK To kick off the 2023 edition of Sani Gourmet, one-Michelin-starred chef Akira Back, who is soon to open a new restaurant within Mandarin Oriental Mayfair, took over the kitchens at Porto Sani’s Elia restaurant to serve up his signature Asian fusion cuisine, combining Japanese flavours with hints of his Korean heritage. A highlight of the eight-course tasting menu was the Tuna Pizza – a crispy tortilla covered with paper-thin slices of tuna and topped with eringi mushrooms, umami aioli sauce, shiso microgreens and white truffle oil.

HÉLÈNE DARROZE Fresh from opening two new restaurants at The Royal Mansour in Marrakech, Hélène Darroze brought her distinctive brand of French haute cuisine to Halkidiki for one night only. For her Sani residency, Darroze – who holds an impressive six Michelin Stars – put seafood centrestage, with Mediterranean red tuna, blue lobster cooked a la nacre and red mullet stuffed with kalamata olives all making an appearance on the menu. She also treated guests to her famous baba au rum, soaked with her family’s Darroze Les Grands Assemblages 20 Year Old Armagnac and accompanied by raspberries and chantilly cream spiced with long pepper.

STEPHANIE LE QUELLEC Stephanie Le Quellec is no stranger to Sani, in fact she’s a long-term collaborator of the resort, having been asked to develop the permanent menu at Sani Asterias’ Water restaurant after taking part in the Gourmet festival in 2019. For her second appearance at Sani Gourmet, the two-Michelin-starred chef created dishes that best showcase her distinct culinary style, such as poached langoustine drizzled with a sake and white miso beurre blanc and oscietra caviar.

Vanilla bean also put a surprisingly sweet spin on Duglere-style John Dory, topped with diced tomatoes, parsley and zucchini.

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Gio Line Collection

CONSIDERED DESIGN

DINING

CHRISTIAN LE SQUER Based at Le Cinq – the three-Michelin-starred restaurant at Paris’ Four Seasons Hotel George V – Christian Le Squer made his Sani Gourmet debut this summer, introducing guests to his modern interpretation of French haute cuisine that pushes boundaries with complex flavour combinations and aromas. Le Squer’s menu included saffron-puffed gnocci served with a basil infusion; Brittany lobster with amaretto presented on a crispy rice disc with pistachio; and seabass aiguillette submerged in a foam with fermented milk flower and caviar. To round off the evening, strawberries were served with small dollops of whipped cream, sparkling granita and white chocolate.

JAVIER TORRES Hailing from Barcelona, Javier Torres is one half of the twin-brothers duo behind the threeMichelin-starred Cocina Hermanos Torres in the Catalonian capital. Combining flavours of his home town with a minimalist culinary style, Torres’ menu comprised a crispy Iberian pancetta and truffle tart, followed by braised eel kohlrabi pickles with citrus and basil. A highlight was the melt-in-the-mouth Iberian suckling pig served with apricot, tamarind and migas de pastor. As the Greek sun set on Sani Gourmet for another year, Torres brought the night to a close with his restaurant’s signature dessert, The Age of Cocoa.

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Photo : M. Le Gall

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24/08/2023 17:21:41

SIGNATURE

SIGNATURE

Bitter Ravioli Blum Mazzarò Sea Palace TAORMINA

Set on a panoramic terrace, overlooking Taormina

To start, the green leaves are boiled and finely

Bay with views of Mount Etna, Blum at Mazzarò

chopped before being piped into the pasta parcels

Sea Palace is making waves on Sicily’s fine dining

and sealed. The sauce meanwhile is prepared by

scene; within just one month of opening, the

bringing fresh cream to the boil, adding tuma persa

culinary destination has received recognition from

and whisking until smooth. To serve, the ravioli is

the Michelin Guide for its creative cuisine.

bathed in the sauce and topped with drops of honey

Chef Riccardo Fazio has curated a series of

and bottarga, dubbed Mediterranean caviar.

disruptive Sicilian dishes that showcase fresh

“This is one of my favourite dishes because it

acidic flavours in unusual combinations. No dish

is complete in terms of taste; it has bitter, sweet,

epitomises his approach more than the Bitter

sour and savoury elements as well as the umami

Ravioli, combining wild chicory, rocket and black

flavour given by the tuma persa,” reveals Fazio. “It

bee honey with tuma persa, a Sicilian cheese now

reflects my philosophy of cooking, combining the

rare on the island.

beautiful with the good.”

SIGNATURE

Coconut & Pandan Layer Cake Mizu Nova MALDIVES

Maldivian resort Nova is capitalising on

savoury dishes that incorporate the marine

the abundance of seaweed growing in the

algae, from crispy mushroom and wakame

surrounding waters of the South Ari Atoll, whilst

gyoza to prawns glazed in miso-yuzu sauce,

also promoting sustainability and health-

and tuna steak rolled in yaki nori. The grand

conscious dining, with a new seaweed menu at

finale is a unique layered cake comprising three

its overwater Teppanyaki restaurant, Mizu.

bands of coconut and pandan-flavoured sponge

“By featuring seaweed-based dishes, we can

interspersed with sheets of nori.

contribute to reducing our carbon footprint

“The sweetness and richness of the coconut

and supporting the growth of sustainable food

and pandan complements the umami and brings

practices,” says Executive Chef Sanjeet Gopee.

flavours of seaweed, resulting in a harmonious

“This menu aims to showcase the versatility

blend,” concludes Gopee. “The dish also offers

of seaweed and highlight its potential as a

a balance of textures, with the chewiness of

delicious and nutritious ingredient.”

the seaweed contrasting with the creamy and

The culinary approach spans sweet and

smooth elements of the coconut.”

Timelessly elegant, simple and beautiful.

nudeglass.com

SIPPING

The Gin Library The entrepreneurial owners of Europe’s largest gin collection have launched a speakeasy, island-made gins and an eco-minded boutique hotel, giving spirited travellers even more reason to visit.

Words: Ianthe Butt • Photography: Courtesy of Solar Branco Eco Estate

A

conversation over whether to order a coconutbased Iron Balls gin from Bangkok, or to opt for nostalgia courtesy of UK-distilled Jaffa Cake Gin takes place in one corner. In another, folks privy to a secret password disappear through a doorway partially concealed by rows of gin bottles, where

a Japanese-inspired speakeasy reveals itself in sultry shades of blue and burgundy. It might be a familiar scene in New York or London, but on the remote Azorean island of São Miguel, it feels quite unexpected.

Named The Gin Library, the destination boasts a 1,134-strong private gin collection and hosts fun yet informative masterclasses featuring a whirlwind history of the spirit over tasters of dill pickle and cherry-blossom gin accompanied by select tonics and garnishes matched to each.

Fittingly, the story of its inception began with a drink. In London back in 2003, Ali Bullock asked Caroline Sprod if he could buy her a G&T; she said yes, and so the seeds for what is now Europe’s ultimate destination for gin lovers were planted. The concept took root in 2007, when the pair, then living in Hong Kong, began hosting drinks mixers, with Ali making G&Ts from a 30-gin collection. The event snowballed, with expat guests donating gins from far and wide, and by 2012, shelves once lined with Sprod’s cookery books had been usurped by Ali’s gins. Drinks mixers morphed into led-by-Ali tastings, friends brought along friends, and yet more gins. Come 2017, with 300 bottles in tow, they traded Hong Kong for São Miguel, purchasing a rundown 19thcentury country house, Solar Branco, with the aim of transforming it into a sustainably-minded home accompanied by a gin library and guest accommodation.

SIPPING

Swiftly, they split one of the estate’s cottages into an

an imagined narrative of Senhor Raposa, the affluent trader

Airbnb let and the first bricks-and-mortar outpost of The

who built the Solar Branco estate and lends the bar its name,

Gin Library, inviting gin lovers to visit from Autumn 2019.

architects Mezzo Atelier dreamt up a drinking den tucked

Despite its rustic feel, with gin bottles propped on old

behind a hidden door in The Gin Library. Behind it, a corridor

fruit boxes and Ali hosting tastings behind an upturned TV

hung with whale carvings glows with nautical-style Zangra

stand, it offered something completely unique on the island.

raw brass bulkhead lights, which cast sunlight-like beams

Popularity grew, as did the collection – guests were invited

across teal walls reminiscent of the ocean. Inside, lattice and

to bring a bottle in exchange for a gin masterclass, resulting

wave-shaped segments of Portuguese pine and MDF divide

in an ever-changing roster of 800 gins to taste, spanning

the room into jigsaw-like spaces and alcoves. As of this year,

Australian Four Pillars Spiced Negroni to Venezuelan

gin masterclasses and sushi dinners by Joana Nunes utilising

Canaima Gin.

underrated local fish, such as parrotfish and mackerel, take

A throwaway comment during a mid-pandemic Zoom call proved a lightbulb moment for Ali, which was then

place at a 3m-long sequoia wood table crafted by carpenter Nélio Santos Conceição.

cemented during a beach walk along the seaweed-lined

Alongside the launch of new concoctions – such as a

shore. Enlisting the facilities of São Miguel distillery Lima

house-made Secret Gin Tea combining butterfly pea flower

& Quental, he embarked on the creation of his own, seaweed-

and locally-grown tea, which in a Willy Wonka twist

based gin. 12 months of research and development – learning

turns from purple to pink when tonic water is added –

that seaweed must be harvested on cloudy days for optimum

the couple have just opened accommodation and a plant-

flavour – combined with an unconventional decision to steep

based restaurant moments from The Gin Library. Eight

the seaweed in pure alcohol for three days, prior to a second

bedrooms with brushed cement, Riga pinewood touches

distillation with juniper, Azorean mint and citrus, resulted

and traditional shutters painted in canary yellow and pale

in Ghosts of the Ocean Gin.

pink have sustainability smarts – water and electricity usage

Launched in 2021 in tandem with The Ocean Azores

is trackable by the guest while chilled water is served in

Foundation, a non-profit spearheaded by the couple, the

empty Rocha Negra bottles. Plans are also afoot for gin-

house gin is packaged in recycled glass bottles with a whale-

botanical-infused amenities, plus, a daily ‘Gin’o’clock’ drink

inspired design by artist and Head Mixologist Catarina Limão

is included in the nightly rate.

and is now served in The Gin Library, as well as select bars

Rather than hoteliers, the couple describe themselves as

and restaurants across São Miguel. In addition to its smooth

“running an experiential company that happens to have a

flavour – it was awarded Bronze at the IWSC 2022 – it has

hotel, drinks and restaurant portfolio”. It’s an attitude that

soul, with €2 per bottle donated to the foundation.

is good news for spirit-enthusiast holidaymakers looking for

Not one to rest on his laurels, Ali began reimagining the Airbnb into São Miguel’s first speakeasy in 2022. Riffing on

something new, as Ghosts of the Ocean Vodka and Rum, and craft beer Mother Vaca are all in the works.

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SIPPING

Unique & Untitled London hotel The Pilgrm teams up with Untitled Drinks to serve premium bottled cocktails at its rich-in-character bar.

Words: Catherine Martin • Photography: Courtesy of The Pilgrm

E

ver since he began his career in

– in a wide variety of forms – has resulted in

hospitality, Jason Catifeoglou

some fruitful partnerships over the years. In

has appreciated the value of

2020, The Pilgrm joined forces with Universal

partnerships. Selecting a suitable

Works to create a collection of unisex clothing

brand and maximising the potential

made solely from discarded materials. The coffee

for both parties is a skill he honed

served in the ground-floor café uses beans

at The Zetter Group, before embarking on a

roasted in Bermondsey by Monmouth Coffee

venture that would enable him to become ever

Company, selected for its close relationship

more creative.

with independent producers. And countless

As Co-founder and CEO of New World

pop-ups and residencies have brought novel

Hospitality, Catifeoglou opened The Pilgrm in

dining experiences to the neighbourhood while

2017, working with independent design studio

also supporting local makers.

93 to convert a row of Victorian houses into a

The latest partnership comes courtesy of

hotel, café and lounge making use of repurposed

Untitled Drinks, the team behind the critically

and upcycled materials. “The Pilgrm represents

acclaimed Bar Termini and 69 Colebrooke Row,

the journey of a collective of individuals I’ve

and once again, it’s Catifeoglou’s little black

enjoyed knowing over the years,” Catifeoglou

book of contacts that has proved invaluable.

said at the time. “Together we present a new

“My partnership with Untitled started some

luxury to today’s traveller; we will combine the

15 years ago when we first created the drinks

finest guest experience of today with the finest

concept for The Zetter Townhouse and Grain

British craftsmanship of yesterday.”

Store,” he explains. “The team are great to

This spirit of combining a memorable guest experience with authentic British craftsmanship

work with, so it was only natural that we would collaborate once again at The Pilgrm.”

SIPPING

“When crafting our cocktails, we always prioritise finding the perfect harmony in the structures of ingredients and flavour combinations.”

ROBIN KOLEK

094

The collaboration brings together The

amongst the team. “My personal favourite has

Pilgrm’s commitment to providing unique

to be the Pomelo Margarita, especially during

experiences with Untitled Drinks’ expertise in

the summer months,” says Bar Termini’s Robin

creating high-quality cocktails. Drawing on a

Kolek, who hosted the launch at The Pilgrm.

wealth of experience, the team has curated a

“It carries subtle floral notes from the pomelo,

collection of signature serves from its existing

making it incredibly refreshing.”

bars, as well as an extensive list of vermouths

The ready-to-pour tipples – which come in

– including El Bandarra from Spain, Dolin Dry

branded glass bottles – have been a saviour for

from France, and the organic Australian Regal

The Pilgrm post-pandemic, meaning that the

Rouge Wild Rose from Australia – and the

hotel can continue to serve premium drinks

addition of two brand-new creations made just

without the need for a specialist mixologist.

for The Pilgrm. From Bar Termini comes the

Untitled Drinks has also been savvy in its

celebrated Classico Negroni, while the elegant

approach, expanding to pre-bottled serves to

Clear Manhattan originated at 69 Colebrook

broaden its reach, all the while retaining the

Row. There’s also an Old Fashioned – an iconic

quality experienced at Bar Termini and 69

cocktail given an Untitled twist through the use

Colebrooke Row. “When crafting our cocktails,

of house bitters; a rich and creamy Espresso

we always prioritise finding the perfect

Martini made using 24-hours infused cold

harmony in the structures of ingredients and

arabica brew; and a Pomelo Margarita combining

flavour combinations,” concludes Kolek. “Our

tequila, mezcal and a dash of Fino sherry with

focus lies in understanding exactly what we

citrus liqueur, pomelo, lime and grapefruit. This

want to achieve with each cocktail; we take into

refreshing variation of the classic has been a

consideration the venue, the occasion, and most

hit with guests and is also a popular choice

importantly, the guest experience.”

COCKTAIL

Black Is The New Pink Highball Tempo by Hilton Times Square NEW YORK

With demand for non-alcoholic beverages on the rise, Hilton has developed an innovative dualstranded cocktail menu for its Tempo by Hilton brand, designed to put the guest experience centre stage, whether drinking alcohol or not.

Launched at the newly opened Tempo by Hilton Times Square, the menu comprises classic and contemporary ‘Spirited’ concoctions alongside their ‘Free Spirited’ counterparts, which are an exact likeness in every way – presentation, flavour profile and mouthfeel – only without the alcohol.

A highlight is Black Is The New Pink, a reimagining of the classic Paloma made with Patron Reposado tequila, Montelobos mezcal, black ancho agave syrup and lime juice, topped with Stiegl Radler Grapefruit. The Free-Spirited option meanwhile uses Lyre’s Agave Blanco and Highland Malt, finished with Fever-Tree Sparkling Grapefruit. Both versions are shaken and strained into a black lava salt-rimmed highball glass garnished with dried chile de arbol.

“Tempo by Hilton was born from extensive research and careful consideration of the needs of the ambitious, modern traveller who is looking to maintain a sense of balance while on the road,” explains Matt Schuyler, Chief Brand Officer, Hilton.

“Providing a unique bar programme that enables guests to flex between spirited and free-spirited cocktails is one of the ways we strategically build our brands to meet the needs of today’s traveller.”

COCKTAIL

Mother of Pearl Punch Room The London Edition LONDON

Punch Room, the seductive, club-style bar at The London Edition, is honouring its namesake tipple with the launch of its new menu, showcasing the role of traditional punch as the foundation of cocktails as we know them today.

Entitled Lights, the menu has been conceived by Bars Manager Anthony Callegari, who wanted to prove that punches look just as good in individual servings as they do in giant punch bowls. The cocktails are classified as Opaque, Translucent or Transparent according to the effect of light passing through, with the aim being to challenge preconceived ideas of flavour – that a clear liquid is tasteless, for example, or dark equals bitter.

Each cocktail lists five ingredients – ‘punch’ is thought to derive from a Hindi word meaning five – with a contemporary spin coming from the use of LED lights, colour-changing agents or dazzling glassware. Pictured from the Translucent chapter is Mother of Pearl Punch, a heady concoction of Fords Gin, Acqua di Cedro and Absinthe, combined with the floral Mancino Sakura Vermouth and topped with Campari foam.

“Over the last ten years Punch Room has paid homage to the origin of cocktails and reinvented punch cocktails for a modern audience. Lights aims to take that one step further, this time looking ahead at the future of punch in its entirety and cementing its longevity as a modern cocktail concept,” explains Callegari. “No longer are we telling guests what they will experience throughout this menu, but giving them the tools to discover something new for themselves, making the whole experience more personal and more interactive.”

MADE IN ITALY

2

Y

100% designed and produced in Italy

S

WAR

N RA T

R

YEA

THRILL’s new minimalistic design.

Our latest sleek and slimline product design for chilling and sanitizing glasses instantly. www.thrillinternational.com

Thrill International

@thrillinternational

Thrill International

Suppliers of our own design of glass and barware into premium hospitality outlets for over 40 years.

We also offer a bespoke design service.

All our items have been designed with purpose, practicality and longevity in mind.

We believe that the effort you put into producing or making a drink should be reflected in what it is served in.

Urbanbar.com | admin@urbanbar.com

@urbanbar

DRINKS

DRINKS

Qantima Group Cab-Ron Qantima Group has unveiled a new multiregional, triple-oak sherry cask-finished Caribbean rum. Launched at Bar Convent Berlin, Cab-Ron comprises a select blend of ‘extra-aged’ rums from Barbados, the Dominican Republic, Guatemala and Jamaica, unfiltered with no additives. Once blended, the liquid is then shipped to Spain to be finished in barrels previously used to mature Oloroso Viejo Seco and Pedro Ximénez Sherry as well as exbourbon casks. “At Cab-Ron, we use 250-litre barrels seasoned with Oloroso Viejo Seco, Bourbon and Pedro Ximénez, which have rested patiently to give way to a unique, aged wood that gives us natural tones and exclusive aromas arising from the combination of oak and sherry wine,” explains CEO Manuel Villa. The blends between rums are carried out continuously, with all barrels checked once a year to continue the mixing process. This emissionfree manual procedure, as well as its unfiltered bottling, allows the organoleptic properties of the distillate to be preserved, giving a nuanced flavour. The variety of woods with different origins and finishes give the rum its characteristic mahogany colour and copper reflections, as well as its aroma of fresh spices, with soft touches of liquorice. Reminiscent of leather and tobacco leaves in the mouth, Cab-Ron is dry and tasty, with an unexpected finish. The spirit is packaged in a white skull-shaped bottle designed by artist José Piñero, which conceals a treasure map detailing a route through the countries of Cab-Ron’s origins. www.qantimagroup.com

DRINKS

Champagne Palmer & Co Blanc de Blancs Amongst a sea of Pinot Noir in Champagne’s Montagne de Reims, a small island of Chardonnays adds a special elegance to Palmer & Co’s cuvées. These grapes, which the house refers to as white pearls, give a precise minerality and acidic character, making them highly sought after. Fresh and aromatic, the two resulting Premier Crus are present in all cuvées of the house, but most notably in the Blanc de Blancs cuvée. At Trépail, the chalk, marl and clay offer an acidity to the Chardonnays, which give off notes of citrus and ripe lemon. A few kilometres away, the grapes that are deeply rooted in the soils of Villers-Marmery reveal more mineral, floral and saline fragrances with a creaminess.

According to Champagne Palmer & Co, chalk is present in large proportions in the soil, which adds minerality, giving the tipple its unique flavour. Recognised for their elegance and freshness, these Premier Crus of Montagne de Reims are harmoniously blended with the delicately fruity Chardonnay of Côteaux du Sézannais. “The flavours need time to open up, but the rich, biscuity notes are absolutely worth the wait, perfectly tempered by vivid, brisk, pure lemon,” explains Anne Krebiehl, Master of Wine. “The palate has a wonderful directness and a beautiful but sinuous concentration. The mousse is fine and persistent, rounded, fresh and with wonderful verve.” www.champagne-palmer.fr

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Sainte Marguerite en Provence Fantastique Rosé 2022 Château Sainte Marguerite Cru Classé First created in 2017, the Fantastique Rosé cuvée – Cru Classé des Côtes-de-Provence – is a balanced, structured and precise rosé wine. It features a blend of Grenache, Cinsault and Vermentino grapes grown in siliceous clay with fragments of quartz and pebbles on the well-exposed slopes of the Château Sainte Marguerite vineyard. For the 2022 edition, the year presented challenging weather conditions; both spring and summer were marked by drought, with very high temperatures recorded in July and August. Yet, at harvest there was a good balance of sugar and acidity thanks to continued ripeness.

To produce the certified organic and vegan rosé, the grapes underwent cold skin maceration before pressing, followed by thermo-regulated fermentation, maturation in tanks on the lees before fining and filtering took place prior to bottling. On the nose, the shimmering pink cuvée offers a blend of pear and vine peach aromas, alongside notes of exotic fruit, notably guava and grapefruit zest. The palate is characterised by intensely fresh aromas with floral accents of rose and a hint of jasmine before it reaches a rich, generous finish, which prolongs the taste experience. Fantastique Rosé 2022 complements seafood, particularly crab or shellfish. The wine also reveals its personality with the sweet, fragrant spices of Mediterranean cuisine, as well as with ginger, citrus and exotic fruits. www.chateausaintemarguerite.com

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SPOTLIGHT

An Expression of Emotions Portuguese porcelain brand Costa Verde unveils a new dinnerware concept with a collection to suit every mood.

Words: Eleanor Howard

F

rench wine, Italian marble and Portuguese

latest launch, Moods. “Colour and reactive

only porcelain provides, in pieces with unique

ceramics – these are just some examples

glazes have always been a challenge with

patterns as unique as each of us.”

of countries that have been celebrated

ceramics, and even more so with porcelain,”

The Angry collection is a bold statement,

for their most famous exports. The latter in

explains Marketing Director Paulo Pinto Santos.

its striking design featuring rich, dark hues

particular is an industry steeped in history,

“Prior to the pandemic, Costa Verde’s RDI

thanks to a reactive black glaze and sharp lines,

with contemporary artisans now reimagining

department and raw material suppliers began an

creating a captivating and intense atmosphere

the ancient art form for modern use.

investigation into different porcelain finishes.

at the dining table. At the other end of the

For Portuguese tableware manufacturer

We materialised collections in feldspathic

spectrum is the soft and romantic Dreamy

Costa Verde, tradition and innovation go

porcelain fired at 1400oC with the application

range, which features delicate pastel colours

hand-in-hand. In fact, innovation is one of

of coloured and reactive glazes.”

and whimsical speckled patterns that are well

the company’s strategic drivers, which it has

The result is Moods, a series comprising

suited to intimate venues. And the Flirty set

long been committed to, both in terms of

16 collections, each representing a distinct

features playful patterns and vibrant colours,

developing new products and in establishing

emotion or feeling, ranging from Angry and

making it ideal tableware for casual eateries or

efficient production methods. This continuous

Ambitious to Gloomy, Guilty and Powerful.

outdoor terraces.

drive for improvement makes Costa Verde a go-

The overarching idea behind the concept is that

“Through Costa Verde’s experience and know-

to porcelain producer with products that are

when guests have an emotional connection

how, porcelain is produced with performance in

aesthetically pleasing and withstand the rigours

with a place, product or meal, the experience

mind, taking into consideration both the visual

of commercial use.

is more memorable. Each design within the

and tactile impact of each individual piece

With a production unit located in Aveiro,

Moods concept seamlessly blends functionality

because in hotels and restaurants, all senses

the company remains rooted firmly in the

and aesthetics, allowing restaurants to convey

count,” explains Pinto Santos. “Durability,

Portuguese market and continues to have an

the unique style and personality of the space

retention capacity, stackability and timelessness

appetite for research, as well as for the creation

through its tableware.

are just some of the performance characteristics

and development of new products. As such,

“Structured by a state of mind and behaviour

Costa Verde now enjoys a presence across

closely linked to change, Moods embodies the

more than 50 locations globally, making 70%

maximum expression of a new atmosphere of

Moods marks the beginning of a new chapter

of its revenue from the international market.

emotions that involve the use of the product, as

for Costa Verde. The series will join the ranks

The brand remains dedicated to producing

well as the desires and latest market trends,”

alongside the award-winning Terra line, which

innovative, proactive and flexible hospitality

states Pinto Santos. “It’s the result of an intense

was developed with the input and expertise

solutions in the form of products and services

research and development process, which

of two-Michelin-starred chefs, Henrique Sá

that show respect for its setting.

produced a new manual approach that ensures

Pessoa and Dieter Koschina.

the same touch, beauty and sophistication that

www.costa-verde.com

It is this spirit that influenced Costa Verde’s

of our ceramics that make them suitable for hospitality operations.”

105

Amef a’ snewes tcut l er ymodel i sSi er r a.Ref i nedand el egantwi t hr ounds hapesandf i nehammer i ngt hat br i ngsanex t r abi tofgl am t ot het abl e.S i er r ai smade ofpr emi um 1810s t ai nl es ss t eel wi t hahi ghgl os sf i ni s h t ocompl et eas ophi s t i cat edt abl es et t i ng. www. amef a. com

PETITS FOURS

PETITS FOURS

Orrefors Informal Designed by Björn Dahlström, Informal blends the Swedish tradition of high-quality glass with the relaxed lifestyle of present day. The collection comprises four wine glasses, two tumblers, a champagne glass and a carafe available in colour variations. The glasses have been conceived to enhace the subtle aromas and flavours of the beverages they hold. Exhibiting an elegant balance between form and function, the carafe serves multiple purposes – its versatile bowl can act as a practical coaster for wine bottles or can be used to serve appetisers. www.orrefors.us

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2.

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1. Franke Coffee Systems A800

2. Corby Hall Santa Fe Serving Pieces

3. Vista Alegre Shangri-La

4. Goodfellow & Goodfellow Studio Mattes Glass Craquelé Plate

Suitable for spacious counters or cosy corners, Franke’s A800 model can produce an unprecedented variety of hot and cold coffee beverages, each made to the same high standard. The large, intuitive touchscreen can be configured to each venue’s requirements, providing full flexibility for team members. There is also the option to add the integrated FoamMaster and optional iQFlow, as well as the choice of three coffee bean varieties. Thanks to its three-boiler system, the A800 is the ultimate multitasker: preparing coffee for one customer whilst making a cup of tea for another and foaming milk, enabling staff to serve multiple customers promptly. coffee.franke.com

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. With designs ranging from traditional to contemporary at extremely competitive price points, Corby Hall has the ability to supply all food and beverage outlets associated with a full-service foodservice operation. Its global distribution network coupled with production facilities in Europe and Asia allows for seamless service for both opening orders as well as re-supply. The Santa Fe serving pieces range from a sauce ladel to an ice scoop. www.corbyhall.com

Exotic, seductive and versatile, the Shangri-La collection by Vista Alegre offers a cohesion and uniformity that is a departure from the decorations and non-linear shapes typical of stoneware.

Available in two colourways – Vine and Oro – the collection is built upon the philosophy that unpredictability creates harmony, and spontaneity creates a very relaxed elegance. Established in 1824, Vista Alegre has always been associated with Portuguese history and cultural life, having built an international reputation for its portfolio of tableware, gifts, decoration pieces and porcelain articles for hotels that all maintain a strong link to design and culture. www.hotelware.vistaalegre.com

In collaboration with leading operators across all hospitality sectors, Goodfellow & Goodfellow is committed to sourcing trailblazing pieces that exceed client expectations. With meticulous attention to detail, Studio Mattess’ collection deftly switches between traditional elegance and cutting-edge innovation.

Be it glassware, wood or ceramics, the pieces provide a compelling backdrop for culinary creations, allowing the cuisine to take centre stage. The new Glass Craquelé Plate features a unique crackled surface that creates a dynamic visual effect through the interplay between light and shadow, while the glass ‘pillow’ allows food to seemingly float. www.goodf.co.uk

PETITS FOURS

1.

2.

3.

4.

1. Zafferano Veneziano Mixology

2. LSA International Gio and Gio Line

3. Zieher Bolla

4. FOH Artefact – Moss

Veneziano Mixology is a glassware collection rich in shapes and sizes in order to meet bartenders’ every need.

Comprising goblets, tumblers and shot glasses in mouthblown and handcrafted crystal glass, the pieces offer the perfect serve for classic recipes and imaginative signature drinks. The transparency of the glass allows the colour of the drink to shine through the glossy texture of the Venetian-inspired surface, enhancing mixed and layered drinks. Zafferano Tableware was established by Venetian designer Federico de Majo in 2001 with the aim of creating an Italian brand to bring out the best of Italian design, wine production and haute cuisine. www.zafferanoitalia.com

Luxury glassware brand LSA International’s Gio and Gio Line Collections demonstrate the value of versatility. Contemporary, stackable tumblers are available in clear glass or with a linear, textured finish. New stemware possesses the same fine walls and clarity of form to complement a variety of settings and interiors. Pared back silhouettes allow the glasses to be used in a multitude of ways, with drinkware doubling as dessert bowls, tapas dishes or tealight holders.

Dishwasher-safe, machine-made glass is a practical choice for durability, while the quality ensures a high level of brilliance and clarity. www.lsa-international.com

The reluctant design and plain geometry of the Bolla plates result in a perfect foundation for the modern staging of premium dishes. Available in four sizes ranging from 13.5-25cm in diameter, Bolla is characterised by an elevated rim and an almost pure white glass appearance that perfectly frames haute cuisine dishes. With a portfolio spanning buffetware, catering equipment, serveware, glassware, barware and decorative pieces, Zieher is synonynous with innovative design. The brand counts five-star hotels and top class restaurants across more than 90 countries among its international client list, specialising in creative gastronomy trends and solutions. www.zieher.com

Inspired by nature, Artefact Moss combines the hand-thrown feel of pottery, commercial-grade colour body porcelain, and reactive glaze for maximum durability and style. Predominantly rich green with blue and amber undertones, the Moss colourway offers a cool, organic look that accentuates the freshness of any dish and pairs well with other tabletop essentials.

Spanning an array of porcelain pieces including mugs, small plates, ramekins, pourers and sugar packet holders, Artefact can be specified in Moss or can be mixed and matched with other colours.

Offering a balance between artisanal and functional, Artefact Moss sets an inviting ambiance for coffee or tea presentations. www.fohworldwide.com

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PETITS FOURS

Fine Dining & Living Chefs at the Parc 2023 In collaboration with its brands Fine2Dine and Chic, Belgian tableware company Fine Dining & Living has sponsored the 2023 edition of international gourmet festival, Chefs at the Parc.

Hosted at the historic boutique hotel Parc Broekhuizen in the heart of the Netherlands, the four-day event saw more than 60 Michelin-starred chefs come together to showcase their culinary talents. Comprising five different events ranging from a Best of Europe dinner to a Kitchen Party, the chefs presented their culinary creations on Fine Dining & Living’s carefully curated plates and bowls. Participating chefs included Gert de Mangeleer from two-starred Hertog Jan at Botanic Sanctuary in Belgium; Jan Hartwig from three-starred Restaurant Jan in Munich; and Francesco Sansalone from three-starred Cocina Hermanos Torres in Barcelona. Fine Dining & Living specialises in the design, production and distribution of high-end tableware. With seven distinct brands under its umbrella, the company offers a wide range of premium quality products to meet the needs of both professional chefs and home cooks alike. www.finediningandliving.eu

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PETITS FOURS

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3.

1. Amefa Venus

2. Zwiesel Glas Fusion

3. John Jenkins Glassware Professionals

The newest addition to Amefa’s collection is Venus, a timeless cutlery model with a drop-shaped handle that adapts to both casual and refined dining settings.

Its elegant lines and rounded contours ensure comfort and optimal balance when holding the cutlery. Crafted from the highest quality 18/10 stainless steel, Venus is dishwasher safe and carefully finished to the last detail for a long-lasting shine.

Venus has been conceived to suit every occasion or style, enhancing the everyday enjoyment of good food. Amefa has been setting tables around the world since 1931; all products are manufactured with the utmost care and checked carefully, to guarantee many years of service. www.amefa.com

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

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

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

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

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

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13-17 OCTOBER 2023 fieramilano

Hall 9 Stand F 33

1.

3.

2.

4.

1. Urban Bar Glassware and Barware

2. Costa Nova Grespresso Ecogres

3. Modbar Modbar Espresso AV

4. Revol Bombance

Urban Bar is a family-run company with over 45 years experience designing, developing, producing and decorating glass and barware for leading brands and bars across the globe. The company offers both its own range of products for the hospitality industry, as well as designing bespoke shapes to support clients’ unique brand identities, such as Jameson and Martini. Urban Bar launched its own premium product range in 2000, comprising both its own designs and those that have been worked on in collaboration with experts in the mixology field. Urban Bar has been a proud member of the UN Global Compact and certified carbon neutral since 2017. www.urbanbar.com

Made from Ecogres – stoneware made of 98% recycled clay – Grespresso Ecogres is a series of handmade eco-conscious cups. The collection features a distinct design characterised by contrasting glazes and textures. The versatile sizing of each cup presents a range of opportunities, catering to service applications beyond espresso. From serving coffee to presenting sugar cubes, sauces or small appetisers, Grespresso Ecogres easily adapts to the expansive culinary spectrum. Costa Nova, which is produced by the leading stoneware manufacturer Grestel, specialises in Portuguese-made fine stoneware products that are durable and timeless. www.costanova.com

Modbar has revolutionised the restaurant industry by breaking down the barrier between baristas and customers with its innovative under-counter design.

Customisable by handle, finish and style, the machinery leaves only the taps on display. Seamlessly integrating with restaurant spaces, the sleek and minimalist equipment elevates aesthetics while ensuring top functionality. From precise espresso shots to quick steam recovery and artful Pour-Over Modules, Modbar offers tailor-made solutions.

As a symbol of excellence, design and transparency, Modbar remains the go-to choice for restaurants seeking to create a unique and premium coffee experience. www.modbar.com

Revol has invited designer Inga Sempé, who is renowned for her love of brasserie cooking, to reimagine the traditional casserole dish, reaffirming the company’s attachment to its culinary culture through bold and contemporary creations. The collection name – Bombance – references the shape of the casserole dish (bombé = swollen) whilst also alluding to the expression ‘faire bombance’, meaning to have a feast. The cocotte are available in five diameters and the dishes in three sizes. There are two versions: Oven & Table and Induction Buffet that keeps food warm, both of which come in a fully enamelled blue and cloud-grey hue or a shiny alabaster white. www.revol1768.com

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PETITS FOURS

Frizbee Ceramics Offbeat Tableware Frizbee Ceramics offers high-end handcrafted porcelain tableware designed and produced by Belgian artists Lisa Egio and Elliot Kervyn who graduated from the Royal College of Arts London. The brand’s cups, bowls, plates and planters often feature nostalgic visuals such as aliens and distorted smiley faces, evoking ‘90s street art and rave culture. Each item is casted using premium porcelain and glazed by hand. While unique in design, the range remains true to the company’s core philosophy of durability and functionality. Frizbee Ceramics adds a youthful charm and zest to any table in a variety of contexts with its evocative and offbeat designs through collaborations, exhibitions and performances with luxury fashion brands, museums, art galleries and artists. www.frizbeeceramics.com

Eternum Signature – Cento Headquartered in Gembloux, Belgian cutlery brand Eternum will celebrate its centennial anniversary in 2024, marking 100 years as an influential brand in the design sector. Its core business has always been the creation and sales of cutlery and table accessories, focusing on the international hospitality industry in recent years. To celebrate the milestone, the company has unveiled Cento, a new addition to the Signature collection.

Designed by Nick Holland, Cento embodies Eternum’s craftmanship and expertise; hot forged technology has been used to create a raised central line that spans the length of the stem.

Today, Eternum exports its products to more than 70 countries globally, distinguishing itself through its innovative and striking patterns in the world of cutlery. It enjoys a reputation for customer satisfaction, excellent service and honest pricing. www.eternum.com

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Discover Line at www.fine2dine.com

@fine2dine

PETITS FOURS

2.

3.

4.

1.

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1. Pordamsa Wave

2. Nude Glass Stem Zero

3. Chef & Sommelier Symetrie

4. MyGlassStudio Hexas

Pordamsa has launched Wave, a collection of organically-shaped tableware with wide plating space. Available in both a matte and glossy finish, the series provides chefs with a plethora of options for their culinary presentations. In addition to a glossy finish, Wave is available with a special matting system that provides an extremely soft touch, while protecting the piece for food use. Founded in 1975, Pordamsa creates unique tableware and gastronomic accessories for chefs committed to telling a story with each dish. Its catalogue comprises pieces suitable for restaurants and hotels with gastronomic sensitivity to redesign their culinary presentations. www.pordamsa.com

The Stem Zero collection by Nude Glass has been crafted using Ion Shielding Technology, a surface modification technique that produces the world’s toughest, yet finest lead-free crystal glass. Conceived to satisfy the most discerning wine connoisseur, the delicate design brings a weightlessness to the vessel, allowing one to fully savour the aroma and taste of the wine. Sensuously shaped and effortlessly graceful, the Volcano series consists of four eyecatching wine glasses with a fluted shape that accentuates the wine-drinking experience. Launched in 2014, Nude is the first contemporary design brand from the Şişecam Group. www.nudeglass.com

Designed to meet the needs of restauranteurs, mixologists and caterers looking for delicate yet different glassware, Symetrie is characterised by the vertical lines that run through the bowl of its stemglasses creating a mesmerising optical effect – a new trend that highlights beverages without drawing away attention during tasting.

While the 21cl coupe and the 58cl balloon are designed to spark creativity with mixologists, the 16cl flute is ideal for bars and caterers; its small capacity and size is particularly convenient for standing consumption. All Symetrie items are made from high-performance lead-free crystal glass material, Krysta. www.chefsommelier.com

MyGlassStudio’s Hexas collection comprises ultra-durable mini appetiser plates to display finger food and canapes at events, receptions and cocktail parties. Featuring a hexagonal shape, the plates can be arranged in various colour formations and patterns to create distinctive displays. The range is available in two colourways: Charcoal Gray, an urban theme that includes copper and dark grey tones; and Summer Vibes, which encompasses a complete spectrum of beach colours, ranging from sand hues through to deep sea blues. Specifiers can take advantage of MyGlassStudio’s bespoke service, choosing from 150 colours to create one-of-a-kind concepts. www.myglassstudio.com

ALENTEJO

COLLECTION

www.costanovaprofessional.com

PETITS FOURS

Mogogo Modular Systems for Hospitality

120

Mogogo was founded in 2009 by Moti BenAharon, a Le Cordon Bleu chef who spent 20 years working in high-end catering, together with Yariv Kadosh, an industrial designer with experience collaborating with international brands. Their combined expertise led to the creation of Mogogo, a brand with a resolute commitment to providing innovative furniture solutions for the hospitality industry.

Through extensive research and development efforts, Mogogo collaborates with renowned designers, in line with its belief that creating enduring products requires a holistic approach. The ultimate objective is to deliver high-quality, practical furniture and equipment for the F&B industry.

At the core of the brand’s design philosophy lies a dedication to enhancing existing products and unveiling innovative, captivating creations.

Presently, Mogogo offers eight diverse product lines that can seamlessly function on their own or synergistically via their modularity, incorporation of sustainable bamboo materials, a fusion of historical legacy with innovation and commitment to quality.

The company’s sustainability strategy is built on three key pillars: the use of bamboo as its primary raw material due to its renewability, low environmental impact and durability; using knockdown product design to save shipping energy and costs and reduce carbon footprint; and a focus on a long product lifecycle by using durable materials and replaceable parts, in line with a circular economy. This approach benefits both the environment and customers, promoting eco-friendliness while offering economic advantages.

Mogogo places a significant emphasis on customer relationships, believing that it begins with the first conversation and should last a lifetime. The brand seeks to understand the daily challenges faced by F&B professionals and makes exceptional customer service an integral part of its offering. Mogogo’s modular furniture systems for hospitality are designed to seamlessly integrate into any interior, enhancing design standards and sophistication for guests.

Their products are seen as a gateway to a new era in hospitality. www.mogogo-buffet.com

PETITS FOURS

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2.

3.

122

4.

1. Narumi Moment

2. Craster Tilt Glass Carafe

3. Stölzle Lausitz Cocoon

4. Bonna Snell

Japan-based bone china manufacturer Narumi has unveiled the new Moment teapot. Inspired by traditional Asian ceramics, the Moment teapot is shaped like a flattened classical jar with a uniquely curved handle that recalls a traditional Japanese pattern of flowing water. By focusing on the balance between the wrist and the teapot’s centre of gravity, it is designed to reduce the load on the wrist by more than 30% compared to Narumi’s standard teapot.

Asian traditions and ergonomics are skilfully combined in the distinctive beauty of the Moment teapot, which has received a Red Dot Award for Product Design 2023. www.narumi.co.jp

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 consommes. Versatile and classic, the Tilt Glass Carafe collection can be combined with risers and plinths to create an elegant and distinctive display in hospitality settings. www.craster.com

The Cocoon glass series explores innovative shaping methods. The range comprises five stemglasses and two wine or drink tumblers, as follows: Burgundy, Bordeaux, Red Wine, White Wine and Champagne. With the help of modern techniques, a cocoon-like structure provides ample space for the wine and allows the concept of ‘aroma development’ to take on new facets.

The goblet allows wine to breathe to maximum and unfolds even with a little swirling. The longer the wine is left in the Cocoon, the more its flavour undergoes a metamorphosis. The Cocoon experience is enhanced by the use of thin glass walls and a delicately designed stem. www.stoelzle-lausitz.com

Founded in 2014 as the first horeca brand from the Turkish heritage company Kar Poselen, Bonna is dedicated to integrating new generation technological systems into its facilities and production processes. Inspired by nature, the Snell series comprises sand, blue and green colourways that reflect the eye-catching beauty of light refraction. With the Snell series, the tableware brand combines the work of the soil with the transitional lines representing the refraction of light. Comprising plates of various sizes and styles, bowls, coffee cups and saucers, the collection’s textures and patterns work together to create unique tablescapes. www.bonna.com

PETITS FOURS

1.

3.

2.

124

4.

1. Sambonet Radici Buffet System

2. Arthur Krupp Sunlight Blue Arthur Krupp

3. Porland Stoneware

4. Thrill International Thrill Jet

Sambonet, part of the Arcturus Group, has launched a new stylish buffet system that is completely customisable, enabling each service to stand out with its own style and function. Developed and designed in Italy, the Radici Buffet System comprises almost 200 items, revolutionising and completing the brand’s horeca offer. The unique selling point of Radici is the combination of painted stainless steel structures together with nature-inspired materials.

Wood, polyrattan, iron and stoneware are complementary of one another and offer unique aesthetic versatility that is adaptable to each service type and hospitailty setting. www.sambonet.com

The newest addition to Arthur Krupp’s range of contemporary mise-en-place dinnerware, Sunlight Blue draws soft rays of light on matt stoneware, a decorative motif that draws inspiration from nature.

The blue rays vary in intensity from the edges to the centre of each plate. The Italian brand meets the needs of a wide range of foodservice and hospitality operators through an increasingly comprehensive catalogue that, alongside stainless steel and PVD cutlery, features a wide selection of high-quality porcelain, stoneware and melamine plates. In all its different shapes, Arthur Krupp dinnerware is an impressive canvas for cuisine to be served on. www.paderno.it

Established in 1976, Turkish brand Porland’s innovative point of view, striking designs and producing power make it a standout name in tableware. Porland’s Stoneware series offers an exceptional dining experience with its robust, hard and non-porous structure. Designed without harmful heavy metals such as lead and cadmium, the Stoneware series is an ideal choice for health and wellnessfocused concepts. In fact, one of the range’s most distinguishing features is its 0% absorption rate. Porland Stoneware comprises eight different collections, each featuring unique designs and colours inspired by the iris layer of the eye. www.porland.com

Established in 2014, Thrill International offers a complete line of professionalgrade solutions for chilling and sanitising glassware, designed, engineered and manufactured in Italy. With just a single action, Thrill products cool and sanitise glassware in seconds, enabling bartenders to control and customise the chilling process according to the unique requirements of each individual drink.

At Host Milano 2023, Thrill International launched Thrill Jet, a new glass sanitising and chilling solution. Its minimalistic and sleek Italian design ensures it will blend seamlessly into any bar or restaurant setting by being placed conveniently on a bar counter and taking up minimal space. www.thrillinternational.com

More Martini Designed by Erika Lagerbielke

Elegant, timeless design developed with bartenders

Made to be used for hospitality – durable and long-lasting

Swedish quality glassware for exceptional cocktails

Premium lead-free crystal

NYC Showroom 26th/Madison Ave 41 Madison Ave, 9th floor | (800)-351-9842 info@orrefors.us | www.orrefors.us

PETITS FOURS

2.

1.

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uce 0% ot.

has t

126

3.

4.

1. ID Fine Reckless

2. Steelite International Craft Aqua

3. Hoeller Manufacturing Woodline

4. Julius Meinl The Originals Bio Fairtrade

ID Fine has unveiled Reckless, a collection of tableware that offers a black canvas for culinary creations to shine.

The range is characterised by a dark, sophisticated hue that pairs well with a variety of dishes, from bold, colourful salads to rich, decadent desserts. The reactive glaze on the pieces reacts with the heat of the food, creating a dynamic marbled effect. The glaze is paired with digital decoration, adding an extra layer of visual interest to the tabletop. Not only is Reckless stylish, it is also practical and functional – the porcelain is resistant to scratches and staining, making it suitable for commercial use in hotel restaurant or catering settings. www.idfine.com.tr

Steelite International is a designer, marketer, manufacturer and supplier of award-winning tableware, lighting and buffet solutions for the global hospitality industry. New for 2024, Steelite International will launch its Craft series in a new colourway – Aqua – bringing a fresh and vibrant hue to the iconic collection. The Craft range is inspired by handcrafted, simple country wares made by generations of potters over hundreds of years. The range embodies the beauty of rich, lustrous glazes applied by hand, and celebrates chance effects and reactions which occur naturally in the kiln. The unique glazes contrast with the tableware’s simple forms and shapes. www.steelite.com

Founded in 1989, Hoeller Manufacturing is a family-run and internationally operating buffet solutions company based in Amstetten, Austria. The company believes innovative buffet solutions are the playground for perfectly staging culinary delights. Hoeller Manufacturing is setting trends in this department with its patented buffet technology, offering tabletop cold and hot plates, as well as tubes that stage and precisely temperature dishes between -5 and +140-degrees Celsius. The Woodline collection of buffet displays features surfaces made from durable Gorilla Glass or stainless steel in combination with the natural look and feel of real oak wood. www.hoeller-solutions.com

Premium coffee brand Julius Meinl has introduced three new double-certified coffee blends to its Vienna-inspired The Originals coffee line for the hospitality sector, who are set to play a leading role working with customers to reach their sustainability goals. The three new products are both Bio – a technique which sees that every coffee bean is nurtured through responsible, organic agricultural processes, and Fairtrade – which sees farmers receive a fair price for their coffee crops. This in turn both leaves a lasting impact on the farmers’ livelihoods and enables them to invest in growing greater quality beans in the future. www.juliusmeinl.com

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

ADVERTISING INDEX ISSUE 33

Amefa

106

Lillet (Pernod Ricard)

Arc

103

LSA International

081

Arthur Krupp

021

Mogogo

132

Beck

077

MyGlassStudio

121

BHS

049

Narumi

018

Bonna

002

Nude

087

Cab-Ron

097

Orrefors

125

Champagne Palmer

095

Pordamsa

045

Corby Hall

131

Porland

Costa Nova

119

Revol

083

Costa Verde

112

Rona

123

Craster

114

Sambonet

012-013

Eternum

111

Steelite

008-009

Fine Dining & Living

117

Stölzle Lausitz

FOH

010-011

Studio Wonder Works

006-007

014-015

025 016-017

Franke

057

Thrill International

099

Goodfellows

051

To The Table Europe

084

Höller

063

To The Table MEA

128

ID Fine

022

Urban Bar

100

Impulse Enterprises

127

Vista Alegre

027

John Jenkins

005

Zafferano

047

Julius Meinl

069

Zieher

035

La Marzocco Modbar

075

Zwiesel Glas

041

129

WASHING-UP

Screen To Table

From episode to entrée, Netflix enlists its star chefs to open a pop-up restaurant in West Hollywood.

130

Have you ever watched Netflix’s Chef’s Table or

shallots and garlic, and Ann Kim’s Lady Zaza

Iron Chef and thought “I could just eat that”?

pizza with tomato, kimchi, sakura pork, scallion

Well, now you can. The global streaming service

and sesame. Netflix has also enlisted the stars of

has opened its first pop-up restaurant – Netflix

Drink Masters to curate a custom cocktail menu

Bites – giving viewers the opportunity to get a

of alcoholic and non-spirited libations to wash

real-life taste of their favourite TV shows.

everything down. Guests can even sample LP

Located within Short Stories Hotel in West

O’Brien’s iconic Everything But The Alley Cat,

Hollywood, the al fresco screen-to-table

as featured on the mixology competition show.

restaurant offers an elevated dining experience

“Netflix is already a destination for beloved

conceived by several well-known chefs from

food programming, from documentaries to

Netflix’s most popular series. Participants

competition shows,” says Josh Simon, Vice

including Michelin-starred chefs Curtis Stone

President of Consumer Products, Netflix. “From

and Dominique Crenn, as well as baker Nadiya

episode to entrée, with Netflix Bites we are

Hussain and Jacques Torres from Nailed It,

creating an in-person experience where fans

have teamed up to create a special tasting menu

can immerse themselves in their favorite food

featuring flavoursome bites that showcase their

shows. We are excited to collaborate with these

specialties. Highlights include Stone’s whole

incredible chefs who will bring this vision to life

Dungeness crab curry with finger limes, crispy

and showcase an array of their delicious menus.”

BY