Supper - Issue 34

HOTEL FOOD & DRINK

SOURCE – GILPIN HOTEL & LAKE HOUSE • MICHEL ROUX JR • QÚ BY MARIO SANDOVAL – JW MARRIOTT MADRID

CONTENTS ISSUE 34 062

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STARTERS Nonya

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Montagu’s Mews

046

SushiSamba

048

Taj The Trees Mumbai The Royal Crescent Bath

Waldorf Astoria Lusail Doha

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MAIN COURSES Gilpin Hotel & Lake House

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Qú by Mario Sandoval

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The BoTree

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Clarion Hotel Draken

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Windermere JW Marriott Madrid London

Gothenberg

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CONTENTS ISSUE 34 SERVICE

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Chef’s Table

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End of an Era

030

To the Manor Born

036

Keeping It Social

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The eminent French chef at the helm of Le Cinq at Four Seasons Hotel George V shares his passions, inspiration and favourite food memories.

As Le Gavroche prepares to close its doors after 56 years of service, Michel Roux Jr reflects on his family legacy, whilst looking to the future.

Sowing the seeds of a new career as Chef Patron, Hrishikesh Desai takes the reins at Cumbria’s Farlam Hall, where stately dining room The Cedar Tree is already collecting culinary accolades.

© Jose Salto

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As Social F&B continues to build its portfolio across Asia, the Middle East and Africa, Principal Stephan Brutti discusses the art of storytelling and the importance of creating a sense of place.

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SIPPING Apéritifs

© Andre Ainsworth

REGULARS

004

Entrée

021

Events

098

Appetisers

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Petits Fours

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Signatures

076

Washing-Up

130

Cocktails

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Drinks

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Introducing a new section focused on the trends shaping the drinks industry, covering everything from partnerships and pop-ups to provenance and packaging.

Cordially invites you to visit our booth in AMBIENTE January 26–30, 2024 Horeca Hall 11.0 - D11 Retail Hall 12.1 - D30

Decò Buffet broggi.it

ENTRÉE

ON THE COVER Source at Gilpin Hotel & Lake House Windermere

I’ll Drink To That

J

anuary might be a time of abstinence for some, but here

same way that provenance and local sourcing has become a

at Supper, we’re ringing in the new year with a toast –

major factor in dining, it is gaining momentum in the drinks

not only to good health, but in honour of the increased

sector too, meaning craft ales and small batch spirits – often

presence of drinks brands within this issue.

Throughout 2023, there’s been a marked rise in collaborations

made using foraged ingredients from the region – are being stocked alongside the global brands.

between hotels and drinks companies. In London, Sloane Place

With this in mind, Supper is expanding its coverage of the

partnered with Whispering Angel for a pop-up of summer

drinks sector. Within the ‘Sipping’ pages, you’ll see that we

soirées; Nobu Portman Square launched an al fresco terrace

now feature news of collaborations and partnerships as well

with Laurent-Perrier; and for the festive season, Mandarin

as industry insight from CGA by NIQ – this issue exploring

Oriental Hyde Park dazzled with a custom-made Christmas

the growth opportunities for drinks brands within Mexico’s

Carousel Bar in partnership with Moët & Chandon.

expanding hotel market. And it’s not only alcohol, the section

Some collaborations feature interiors and accessories that align with the brand identity of the drink, others come in

will cover the low and no market, in addition to cordials, tonics and mixers.

the form of one-of-a-kind experiences or tastings that pair

In other news, we’re also increasing frequency of the

with the cuisine. Whatever the concept, such ventures are

magazine to six issues per year, meaning more interviews

beneficial for both parties, serving to enhance visibility, attract

and more coverage of new dining and imbibing venues. As

new audiences and keep regular guests engaged, eager to be

always, if there’s a product launch or a newly opened hotel

part of the latest must-try experience.

restaurant or bar with a story to tell, then get in touch with

At Supper, we’re seeing hotels increasingly diversify their

the team. And don’t forget, if you would like to stay up-to-

bar and lounge spaces too, opting for multiple creative

date on all things hotel F&B, then the only way to guarantee

concepts rather than a one-size-fits-all approach. It could be

delivery of all six issues is by subscribing online at the Sleeper

a whisky den, wine cellar or specialist gin bar, with the focus

Media Store. In the meantime, I hope you enjoy this new issue.

on a single product category drawing aficianados and bringing

Supper is served.

confidence that the front-of-house team are knowledgeable in their chosen field. There’s no let-up in demand for cocktail theatre or the classics served at luxury hotels either – the traditional martini trolley will never go out of fashion – however storytelling is increasingly taking centre stage, with mixologists basing their cocktail menus around historic characters or culture for heightened engagement. And in the

Catherine Martin • Managing Editor

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@SupperMag

THE BRIGADE EDITORIAL

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RESEARCH & MARKETING

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PORTFOLIO

POWERED BY

APPETISERS

R

einvigorated restaurants and buzzing

will intensify over the next 12 months. Nancy

bars have been the defining scenes of

Silverton, the American chef at the helm of

the hospitality industry over the past 12

Osteria Mozza at Hilton Singapore Orchard,

months, as hotels mark their first full year of

predicts that the F&B sector will adopt a more

business-as-normal post-pandemic. With such

holistic approach to agriculture. “Get used to

difficult times firmly behind us, Hilton is looking

seeing the word biodynamic in 2024, especially

to the future once again, spotlighting the trends

in relation to farming,” she states. “It’s such a

that are set to define travel in the year ahead.

great thing – there’s already been an emphasis

Following a global survey of more than

in the restaurant industry to understand where

10,000 travellers from nine countries, online

our ingredients come from, and this is a really

video diaries with 60 US travellers and in-depth

important approach that people are sure to be

interviews with dozens of Hilton travel experts,

talking about.”

the global operator has published its third-

When it comes to modes of dining, family-

annual Trend Report based on four themes that

style is the future, according to Dean Banks,

are expected to be the catalysts of change for

Executive Chef at The Pompadour, Waldorf Astoria

2024 and beyond.

Edinburgh The Caledonian. “I feel sharing plates

Food First In 2024, travellers are expected to choose their hotel based on its F&B offering, according to Hilton’s annual Trend Report.

One of the key findings is the prediction that

and tapas are making a comeback,” he notes.

culture and experiences will drive leisure travel

“More family-style food service with guests

decisions moving forward, particularly from

sharing a few starters and enjoying many dishes

a food and beverage perspective. In fact, for

from the menu rather than the classic starter,

approximately half of the travellers surveyed, the

main course and dessert approach.”

top focus as they budget for 2024 travel is culinary

Sharing dishes are also a cost-effective way

experiences, with 86% expressing interest in

for diners to sample more from the menu and

eating local or regional cuisine and 82% choosing

experiment with different flavours, as Sally Abé of

their hotel based on the quality of its restaurant.

The Pem at Conrad London St James, recognises:

With increased value placed on hotel F&B, it’s

“Everyone is very cost-conscious at the moment

more important than ever for operators to stay

so there is a growing trend towards casual dining

ahead of the curve, as Adam Crocini, Senior Vice

and using lesser-known ingredients to make the

President and Global Head, Food & Beverage

most out of what is cooking whilst maintaining

Brands for Hilton, attests: “There is no doubt

as much flavour as possible. In the UK there is a

that a great culinary experience can make the

trend towards Southeast Asian cuisine and West

stay, which is why we are continuously evolving

African cuisine.”

our hotel food and beverage offerings to exceed the expectations of the modern traveller.”

In putting its findings into practice, Hilton reveals that in 2024, it will expand its portfolio

The report also saw Hilton ask executive

of chef alliances while building new partnerships

chefs from across its portfolio to use their

and hosting collaborative dinners with award-

hands-on experience to weigh in on the tastes,

winning chefs – all with the aim of driving

flavours and culinary experiences they expect

growth through F&B.

025

APPETISERS

Rosewood London X There are countless benefits to operating a globe-spanning network of hotels, not only for brand recognition, but for the culinary concepts that can be transplanted from one property to another, serving to add variety to the dining experience.

Worlds recently collided in the UK capital, when Rosewood Hong Kong’s Michelin-starred Indian restaurant landed at Rosewood London for a three-night event at Holborn Dining Room. As part of Rosewood London’s 10th anniversary celebrations – which included an array of partnerships and pop-ups – the venture introduced the vibrant cuisine of Chaat – meaning ‘to lick’ in Hindi – courtesy of Chef Gaurav Kuthari. With a menu that reimagines the chef’s favourite street snacks from a childhood in central India, Chaat’s culinary offering pays homage to the rich and varied epicurean lexicon of India’s central states, the Bombay coast, northern Punjab and Kerala in the south. London diners were treated to a menu that showcased favourites ranging from tandoori Wagyu beef cheek with hung yoghurt, Kashmiri chilli and cinnamon, to a Malabar fish curry and fragrant Hyderabadi vegetable biryani. Finishing on a sweet note, starters and mains were followed by a black sesame kulfi, a frozen dairy dessert from the Indian subcontinent, with creamy saffron rabdi and vermicelli.

Fire Feasting Bringing fire and flavour back to the heart of cooking, country house hotel Beaverbrook has partnered with WildKitchen, a state-of-theart outdoor kitchen created by British filmmaker and barbeque fanatic Guy Ritchie, to offer a bespoke al fresco dining experience.

Situated amidst the Surrey Hills, the outdoor cooking venue seats up to 25 guests with a chef’s table layout, and is designed to withstand all weather conditions thanks to a fully-retractable canvas roof and sides, under-table heating and an innovative copper tabletop that keeps plates warm.

“You want the benefit of the indoors and the outdoors, so we made WildKitchen completely retractable,” explains Ritchie. “If you want to furl everything up you are completely outdoors within minutes, if the wind or rain starts to hit, you just drop the roof and you are completely protected from the elements. And when the evenings get cooler, the table keeps you warm.”

Guests can select both their chef and cuisine, with options ranging © Benjamin Wheeler

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from a Japanese Nomadic menu by Wojciech Popow, to Surf & Turf by Adam Sharpe. For the full experience, the interactive cuisine can also be paired with wine or sake tastings led by Giovanni Tallu, cocktail masterclasses with Alan Cook, or naturopathic wild nutrition with Camilla Santos.

Eccentric

C

M

Y

CM

MY

CY

CMY

K

© Alexandros Iconomidis

CHEF’S TABLE

Christian Le Squer The eminent French chef at the helm of Le Cinq at Four Seasons Hotel George V shares his passions, inspiration and favourite food memories.

When did you first fall in love with cooking?

fashionable eateries and Michelin-starred

producers. Consequently, the menu is a cheese

When I was out at sea on a trawler at the age

venues. One restaurant in Paris that I can’t wait

platter with bread from Frappe, my daughter’s

of 12.

to discover is La Tour d’Argent, which recently

bakery, enjoyed with a good wine.

reopened after a full renovation.

Who is your favourite person to cook for?

Which chefs have inspired you?

French chef Alain Senderens has always been an

How often do you dine out?

I love hosting professional chefs in the kitchen,

inspiration to me. His contemporary approach

I like to eat out three times per month, for lunch

preparing creations that marry new ingredients

to cooking, influenced by his travels, opened my

or dinner.

and then discussing the flavours and techniques with them.

mind to constant innovation and the creation of new and exciting dishes.

Are you an easygoing or a demanding restaurant customer?

What’s your go-to cooking soundtrack?

Tell us about your most memorable meal.

I’m both demanding and easy. I like simple

For me, listening to classical music is a form

It was the first time I went to Japan and stayed

cuisine prepared with top-quality ingredients

of escapism, and it also helps me infuse an

in a ryokan in Kyoto; it was there that I was

– dishes that transmit the love and emotion that

emotional dimension into my sharing plates.

introduced to spring rice and had the opportunity

a chef has put into their creation.

Which cookbooks can we find on your shelf?

to learn about its ingredients and preparation.

I had been completely unaware of its existence

What is your favourite dish, and who cooks it?

I like old cookery books as well as the latest

prior to this experience and was captivated by

My favourite will forever be an iodine-rich

publications from the French and international

the exceptional quality and wonderful flavours

dish that evokes memories of my childhood.

culinary scene, but my gastronomic treasure is

of the dish.

Something simple – be it oysters or a buckwheat

the Michelin Guide.

pancake with buttermilk, whether prepared What’s your favourite hotel restaurant?

by a family member or served in a traditional

Which city is food heaven for you?

I don’t have a favourite hotel restaurant but

restaurant in Brittany.

I can’t pinpoint a specific city, but Hanoi in Vietnam and Rennes in my native Brittany both

what I truly appreciate is when I discover a remarkable dining establishment, whether

And something to drink with that?

offer a dynamic culinary scene that is constantly

on a business trip or on holiday. Recently, I

A Grand Siècle from Laurent-Perrier. It is a

evolving with new gastronomic trends.

particularly enjoyed Noi, a Michelin-starred

true signature of the champagne house and the

restaurant at Four Seasons Hotel Hong Kong.

result of a blend of well-balanced wines from

Restaurant or room service?

From the atmosphere to the quality of the food,

the most successful years’ vintages.

Restaurant.

I fell in love with it.

It’s Sunday evening at home: who’s doing the

Sweet or savoury?

Which new restaurant are you eager to try out?

cooking and what’s on the menu?

Savoury.

I like to discover new places as well as new

Neither my family nor me! One of my favourite

cuisines, so there are several establishments

Sunday routines is going to the food market

Healthy dishes or full-fat indulgence?

I would like to try, from street food joints to

nearby and meeting my favourite local

Healthy dishes.

029

SERVICE

End of an Era As Le Gavroche prepares to close its doors after 56 years of service, Michel Roux Jr reflects on his family legacy, whilst looking to the future.

Words: Eleanor Howard • Photography: Courtesy of Le Gavroche

A

t the moment I feel as though

been through many ups and downs, but we’ve

Le Gavroche is in charge of my

always managed to survive.”

life,” states Michel Roux Jr,

According to Roux, the key to survival is being

reflecting on the decision that

“nimble, fast and adaptable, whilst staying true

sent shockwaves through the

to your roots”, something he has managed to

industry. “I want to be in charge

navigate deftly for over 30 years. Continuing the

of Le Gavroche, not the other way round.”

family legacy, Roux Jr took over from his father

In August of 2023, the two-Michelin-

in 1991, upholding the restaurant’s gastronomic

starred chef took matters into his own hands,

reputation whilst also putting a fresh spin on

announcing that the iconic restaurant would

traditional techniques. “Le Gavroche is very

close its doors after 56 years of service.

much recognisable to someone who dined

Started by his father Albert and uncle Michel

there in the 1960s, ‘70s and ‘80s,” he explains

Snr in 1967, Le Gavroche was one of the first

with pride. “If they come back today, they will

restaurants to bring classic French cuisine

find certain dishes still on the menu, though

to London, and the first in the UK to obtain

they may have evolved.” The eight-course

three Michelin stars. Having survived riots

Menu Exceptionnel for example, nods to the

and recessions, its longevity is quite simply

French classics of Soufflé Suissesse and Pigeon

a remarkable feat in today’s fast-paced world

Rôti, while Roux has introduced contemporary

of business. “Le Gavroche has been through

flavours in dishes such as the pickled and

several cycles, from the IRA bombings when we

torched mackerel topped with a miso dressing,

had to put chicken wire on the front windows,

apple and red radish meat.

to cooking by candlelight in the Winter of

During his tenure, an impressive roll call of

Discontent and, most recently, having to close

culinary talent have worked their way up the

during the pandemic,” he reflects. “We have

ranks before flying solo and making names

SERVICE

One of Roux’s latest creations is torched Loch Duart salmon accompanied by a kohlrabi and miso puree with pickled ribbons and salmon caviar

for themselves, from Gordon Ramsay and Marco Pierre White to Monica Galetti and Marcus Wareing. Many shared their sadness at the closure on social media. What was it like receiving this outpouring of love from his peers?

“Since announcing that I’m closing, the amount of mail I’ve received from chefs and front-ofhouse staff who have come through the ranks at Le Gavroche has been really heartwarming,” he says with a smile. “It’s great to see that the hard work I’ve put in has gone on to teach the next generation.”

While many were eager to share their sadness, for others (4,000 people in fact), the first priority was getting a reservation before

“I genuinely believe that my father and uncle started the culinary revolution in the UK; they have been very much at the forefront of training and inspiring the next generation to join the hospitality industry.”

brand and the business. I own the name and it would never be for sale. It belongs to me, it’s part of my life so I’m not going to sell my life.” The chef is set to take Le Gavroche on the road, with a handful of residencies and popups already in the pipeline, including a onenight-only appearance at Obsession 24 festival hosted by Lancashire hotel Northcote, as well as Gavroche-at-Sea, a week-long residency aboard a Cunard liner sailing from Southampton to New York.

In addition to adopting a better work/life balance and spending more time with family, the closure will allow Roux to focus on his other business ventures, including running his three

Le Gavroche’s final service in January. Did the

restaurants in Scotland, presenting TV shows

scramble make him reconsider his decision?

and writing cookbooks. He will also continue

“The bookings have been a mixture of people

his partnership with The Langham in London,

who realise they will no longer will be able to

where in 2010, he and his father were brought

have their birthday or anniversary dinner here

in to run the hotel’s main restaurant, Roux at

as they have done for years, and also those who

The Landau, marking the first time the duo had

haven’t dined at Gavroche before,” he explains.

worked together since the latter stepped down at Le Gavroche.

“It’s difficult because there’s no way I’m going to be able to fit everybody in, but once I make

the most important thing is to make sure that

The partnership has evolved over the past 13

a decision, I stick with it.”

everyone who works for us is well looked after,

years, with Roux Jr taking on a consultancy role

and thankfully they will be.”

as Culinary Director overseeing the hotel’s F&B

With Le Gavroche historically being a family affair, did he not consider handing over the

In helping to prepare his team for life after

offering. So, what does he attribute the success

business to his daughter Emily, who currently

Le Gavroche, Roux has been tapping contacts

of their partnership to? “It’s honesty and being

runs her own restaurant, Caractère in Notting

to ensure everyone has a future secured. None

able to talk to each other,” he states matter-

Hill, alongside husband chef Diego Ferrari? “We

more so than Kitchen Porter Joao, who has been

of-factly. “We have regular meetings and we

had a few discussions about it, but they want to

with the restaurant for 34 years, making him

talk through any issues before they become a

do their own thing, and I fully understand that,”

the longest-serving staff member after Roux.

problem; that communication is key. We have

he explains, before adding: “Sometimes I do

There have however been challenges. “Quite

a very successful relationship that is fruitful for

wonder what would be if I had said the same to

a few of our young commis chefs and waiters

both parties.”

my father. But I didn’t, I took the other route.”

would love to work in France or Italy. But it’s

Most recently, Roux oversaw the launch of

At 63, Roux is in fact older than his father

going to be very difficult unless they apply for

The Good Front Room, a modern Caribbean

and uncle were when they passed on the torch.

a licence and get a work permit,” he explains,

pop-up restaurant within The Langham’s Palm

One can’t help but wonder what they would

referencing Brexit’s lasting effects.

Court from chef Dom Taylor, winner of the TV

have to say about the decision: “They would be

But it’s not all bad news for diehard La

competition Five Star Kitchen: Britain’s Next

100% behind it,” he says with conviction. “I had

Gavroche fans. Though the restaurant will close

Great Chef. “The response has been fantastic

many discussions with my father about it, and

its doors, Roux reveals: “I am carrying on the

and really vindicates my choice of winner.

033

SERVICE

“Le Gavroche belongs to me, it’s part of my life so I’m not going to sell my life.”

Dom’s food is exceptional,” he says with pride.

“Even if you’re in the middle of a big city like

“When his six-month residency comes to an

London or Manchester, you have a community

end, we will be looking for the next thing for

around you,” he states. “Work with local

the Palm Court; it’s always about finding the

charities and youth clubs, if you give back to

next thing that’s going to create a buzz. We

the community, they will give back to you.”

want to find new themes and ideas so we can

Reflecting on the lasting legacy of the

try something different every six months. Not

family-run Mayfair institution, Roux notes:

only does it keep diners engaged, but it keeps

“I genuinely believe that my father and uncle

staff engaged too.”

started the culinary revolution in the UK. Sadly,

This is, according to Roux, the recipe for

they’re no longer with us, but I think that will be

profitability of hotel F&B. “It’s finding the

their legacy forever; to have been very much at

right balance between getting bums on seats

the forefront of training and inspiring the next

and getting that average cheque up. You need a

generation to join the hospitality industry.”

product that’s going to bring people in, that’s

Inspiring the next generation is something

for sure, but once they’re in, you need them

Roux Jr has championed throughout his career

to be spending. It’s not an easy nut to crack.

and is clearly a passion he will carry with

Hotel restaurants have to think like small,

him. “That’s the thing I’ll miss the most,” he

independent restaurants on the high street. If

concludes. “I’ll continue to mentor through the

it isn’t working, change it quickly and try to find

Roux Scholarship and colleges, but in terms of

that little bit of magic.”

coming into work and seeing young talent, the

Building on this idea, Roux reinforces the value of locals in building a successful business.

034

passion in their eyes and their love of what they do, that I will miss for sure.”

SERVICE

To The Manor Born Sowing the seeds of a new career as Chef Patron, Hrishikesh Desai takes the reins at Cumbria’s Farlam Hall, where stately dining room The Cedar Tree is already collecting culinary accolades.

Words: Renarte Ruge • Photography: Courtesy of Farlam Hall

I

t’s not often a chef throws open the door to an

ambition. “It was always my goal to run a hotel though I

establishment to greet their guests, but at 15th century

never knew how difficult it would be,” he notes. “While I’ll

manor house Farlam Hall, Hrishikesh Desai does just that;

always be a chef, it’s good to try something new.”

his personal welcome to the boutique 12-suite property

Earning culinary accolades in his previous role at Gilpin

with cottages is a nice touch. Nestled in verdant North

Hotel & Lake House in the nearby Lake District, Desai oversaw

Cumbrian countryside near the village of Brampton, this

the hotel’s three restaurants, HRiSHi, Gilpin Spice and Gilpin

place has stately charm with a homely feel, much like the

Grill, achieving culinary glory with numerous Rosettes

man himself.

and a Michelin star within 16 months. His foundations in

The property – a longstanding member of Relais &

hospitality were laid down with a scholarship in service at

Châteaux – was acquired by American entrepreneurs Joseph

the Institut Paul Bocuse in Lyon. Classical French cooking

Walter and Kathy Mares in 2019, and has since undergone

remains at the heart of his cuisine, thanks to winning the

a two-year multi-million-pound renovation. With the

Roux Scholarship in 2009, going on to work at The French

elevated interiors, a stellar chef was required, and Desai

Laundry in California, before joining Bath’s Lucknam Park as

proved the perfect match. “I fell in love with Farlam Hall

Head Chef. So, it’s a golden combination of experience and

the moment I arrived and want as many people as possible

warmth that he brings to Farlam Hall.

to share that feeling,” he smiles as we sit pre-service looking

Rolling his sleeves up, Desai says: “Farlam Hall is a place

out to the old Cedar tree that gives the fine-dining restaurant

of storytelling; the cuisine, superbly sourced wines, spirits

its name. “It’s a truly special place, steeped in history and

and ales are central to that. Our kitchen garden, poly-tunnels

understated elegance.”

and honeybees provide an abundance of produce, as does the

Desai is very at home in the hotel setting, in a way that

wider area with its farms and freshwater streams.” And his

feels to the manor born. He’s also aware that when guests

previously winning combo of culinary creativity, dedication

stay beyond dinner, there’s a golden opportunity to get to

and passion that enabled him to hold onto a Michelin star

know them, something he relishes: “As Chef Patron, there’s

for six years is working its magic here, as the manor house

a role at the front-of-house as well as in the kitchen; I enjoy

recently scooped three AA Rosettes and Cedar Tree by

that connection with people.”

Hrishikesh Desai was listed in the 2023 Michelin Guide. A

Pivoting to a customer-facing role is a natural progression for the Indian-born chef, who’s realising a life-long

grand start.

“I feel very proud to have associations with the AA and

SERVICE

“It was always my goal to run a hotel though I never knew how difficult it would be.

While I’ll always be a chef, it’s good to try something new.”

Michelin Guide,” he says. “I started my career with Relais &

experiences combined with what has worked on the plate

Châteaux and being part of it is like having a Michelin star

in the past. I love using traditional French techniques and

for a hotel, affording incredible international exposure, but

adding flavours from around the world.” Evidently when

standards must be kept consistently high to make sure we

striving for a Michelin star, creativity is king. “I’m constantly

stay part of it.”

brainstorming and experimenting. Sometimes it works and

I nibble light-as-air popcorn Garbanzo ‘chaat’ served in a cone with sweet and savoury salsa. It is just one of

sometimes it doesn’t, but I keep inventing all the same.”

several tempting surprises to delight diners at the start

EAST MEETS WEST

of the tasting menu, including the ‘no ordinary olives’ –

“For me, the South of India is the best for food. Places like

which sees balls of cardamon and red pepper in a crisp

Kerala stick most in my memory,” he reflects. “It’s God’s

shell masquerading as plump olives. It’s enthralling to hear

own country, not just for temples and views of the Arabian

about Desai’s journey, beginning in India’s Maharashtra and

Sea and Bay of Bengal, but also the climate and produce,

later tasting international cuisines in China and Thailand

including the most wonderful seafood. I have distinctive

while traveling with his father. His fascination with cooking

memories of delicious dosas and rice pancakes for breakfast;

piqued at the sight of a crème brulée being blowtorched as he

the flavours are incredible.”

worked through prestigious French kitchens like Les Maison

There may be a touch of the exotic in many of Hrishikesh’s

de Bricourt (two Michelin stars) and Le Château de Bagnol

dishes but like him, it’s always subtle. He talks through his

(one Michelin star) as a young chef.

latest special chicken Chettinad dish, bringing flavours of the

BEYOND THE PASS While Desai loves to reference Thai and Chinese – as

subcontinent to Cumbria: “Traditionally this spicy sauce was made for Indian kings and queens. Our take on it is mellowed by passing it through the strainer several times.”

demonstrated by his ‘rainbow fish’ with a delicately balanced

Perhaps it is Desai’s personal touch that lends Farlam Hall

sweet and sour sauce – his heart belongs to India. This is

an independent retreat-like feel, but the idyllic countryside

best showcased in his signature approach of putting an exotic

spot, on the doorstep of the Lake District, near to the

spin on classic dishes using British produce, a philosophy

Northumbrian coast to the east and the Scottish borders to

that reigns supreme at Farlam Hall. A guest favourite, which

the north was a draw for Desai. “This wonderful location

was served at Northcote’s Obsession 2023 festival, is his spin

has an abundance of produce, with crab, scallops, shellfish

on a a classic Beef Wellington, in which Aglionby Longhorn

and lobsters from Newcastle, excellent Longhorn beef from

Beef is marinated in tandoori spices and acompanied by a

Aglion, while venison comes from Northumberland and the

tandoori jus instead of gravy. Adding just a hint of Indian

Scottish borders. As soon as I saw Farlam Hall’s six acres of

flavour, teamed with high-end silver service, really works.

grounds, I realised I could grow the produce and cook from

“Most of the dishes on the menu are inspired by childhood

the glorious garden too; that’s really something.”

memories from travelling with my father on Diwali and

As I follow the chef into the kitchen garden, a porter is

school vacations,” he explains. “It’s an evolution of those

harvesting micro-herbs and snipping fresh sprigs of mint for

039

SERVICE

“I’m constantly brainstorming and experimenting.

Sometimes it works, sometimes it doesn’t, but I keep inventing all the same.”

Cedar Tree showcases Desai’s signature approach, putting an exotic spin on classic dishes using British produce

040

a guest’s cup of tea. Sous chef Tom is picking

in a new dish. Last year’s harvest is already

glossy redcurrants in a basket. “The garden is

perfect spread on toast at breakfast.

a work in progress,” Desai says as we meander around the neat lines of fruit and vegetables.

NEXT ON THE MENU

“But an important part of our offering is

As the bees buzz around the garden, Desai shares

showing people where everything is grown.

what’s next on the menu. “I’m introducing

Being able to taste just-picked raspberries they

les arts de la table to the restaurant, so bread

will later experience as dessert, that’s special.”

and meat will be carved tableside by me or a

These days, Desai turns his hand to everything,

sous chef; it really adds a personal touch to the

including the gardening, motioning to the

service and allows us to explain the history or

tractor-like lawnmower which he claims is

meaning of the dish.”

“quite fun to drive”. He describes Sunday lunch

Whatever the future, Desai’s is rooted in

at the restaurant as a garden-to-plate affair,

hospitality. “When I went to France in 1997,

with all the vegetables plucked straight from

I needed a loan of one-million Rupees,” he

the ground, like peas, broad beans, celery and

recalls. “The banks said I was wasting my time

yellowstone baby carrots, which are blanched

as there’s no future in hospitality, but I went

and finished on the plancha.

ahead anyway.”

He has also ventured into beekeeping. “When

He concludes: “My counsel to the next

you run a business, you learn to do everything!”

generation of chefs is to be patient, and commit

he quips. He shows me the runny amber nectar

to putting in the hard work, because there are

and explains how bees leave traces of pollen at

no shortcuts to success. If you want to be

the entrance of the hive, which will soon feature

something, stick at it and keep believing.”

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Keeping It Social As Social F+B continues to build its portfolio across Asia, the Middle East and Africa, Principal Stephan Brutti discusses the art of storytelling and the importance of creating a sense of place.

Words: Eleanor Howard

PROFILE Stephan Brutti Partner Social F+B With over two decades of experience in bar and restaurant management, as well as multidisciplinary design, Stephan Brutti has an instinctive understanding of hospitality and an ability to capture ideas visually.

Brutti joined HBA in 2016, before being promoted to Partner in 2020, heading up the firm’s new dedicated F&B division, Social F+B. Key Projects: Hotel Indigo Tokyo Shibuya; One & Only Portonovi; One Za’abeel Dubai (2024)

E

stablished by interdisciplinary firm Hirsch

first-hand restaurant and bar management

Bedner Associates in response to the

experience? “An old anxiety of mine and

overwhelming demand for specialist F&B

nightmare that keeps me up at night has always

design across Asia, the Middle East and Africa,

been an inability to deliver on what the customer

Social F+B is a 360-degree “strategy-led,

wants,” he recounts. “I understand how crucial it

hands-on” hospitality design agency dedicated

is that venues operate confidently and efficiently,

to creating unique restaurant and bar concepts.

so the customer feels that calmness, enjoyment

“The reason HBA was created in the first place drove the need for a dedicated F&B division,” explains Stephan Brutti, Principal of Social

DREAM BIG

F+B. “HBA has been designing restaurants and

In addition to relying on its in-house

hotels for over 50 years. There was a trend in

consultants, Social also work closely with chefs

the market for specialisms, so they carried out a

to help realise their vision. “We believe that

survey with a group of chefs and the conclusion

sometimes the experience of our consultants

was that if HBA wanted to be serious about F&B

is not enough,” he reveals, acknowledging that

design moving forward, it needed to open its own

unparalleled knowledge that comes from first-

specialist studio.”

hand experience. “Our USP is to work with chefs

OPERATIONS FIRST

042

and happiness that comes with hospitality.”

on unique concepts that are aligned with the brands. Standalone chefs dream a lot more, that’s

Having held the position of Creative Director at

why they’re successful – they’re risk takers by

HBA for more than six years, Brutti understood

nature. It’s fantastic working with chefs because

the need for Social to distinguish itself from

they always go above and beyond the hotel’s

its parent company: “Very quickly it became

aspirations. It’s then our job to work with them

apparent that the only way for us to differentiate

to make their vision a reality.”

ourselves was to offer F&B consultancy services

That said, any interior designer will know that

and really understand the bones of F&B, so we

creating hotel F&B venues does not come without

weren’t just approaching a client brief in the

challenges. “We advocate for extensive market

same way as hotel designers,” he explains.

research. If you’re going to create F&B within any

And who understands the bare bones of F&B

hotel or city, you need to understand the culture

better than the son of a restauranteur with

down to the local artisans, suppliers, produce,

SERVICE

everything; so that you can then convincingly

adorned with an eclectic collection of Shibuya’s

“The high-end food hall and market was

put forward a concept that is going to stand the

unique personality. The bejewelled displays

conceived to immerse customers in another

test of the next five years. But in order to do that

feature a bespoke fridge acting as a collector’s

world that challenges the expectations of Arabian

properly, you need to have plenty of time, which

display, while the bar is anchored by a theatrical

culinary legacy,” explains Brutti, referencing the

is often not the case.”

light feature that transforms the space from day

venue’s eight open kitchens, market and retail

to night.”

space, which support the storytelling of each

LEADING THE WAY

The all-day dining concept is accompanied by

gastronomic experience.

It’s clear Social knows what it’s doing, as

a grab-and-go café known as Shibrewya. It is

“Look out for The Bridge on the mezzanine that

leading operators are lining up to request their

grounded in a detailed understanding of the local

runs above the food hall, where an LED control

expertise. Most recently, IHG enlisted Social to

surroundings and guests. “This research allowed

system orchestrates events and a transition from

conceptualise the F&B offering for its fourth

us to identify an untapped potential that aligns

day to night,” he adds. “It will also allow visitors

Hotel Indigo property in Tokyo. In line with

with Shibuya’s dynamic landscape and dessert

to admire the sculptural forms of the food hall

the boutique brand’s signature neighbourhood

culture,” he notes. “This concept strategically

and market with private alcoves that provide

approach, Brutti and his team drew inspiration

targets a new segment of guests, offering a

an intimate vantage point to appreciate Dubai’s

from Shibuya’s surroundings to create Gallery 11,

unique and vibrant experience.”

breathtaking skyline.”

blends the pulsating energy of the ward with an

GAINING MOMENTUM

Sphere, an opulent nightlife and entertainment

appreciation for local artwork across a sequence

As the agency continues to gain momentum

venue characterised by a giant spaceship-

of dynamic spaces.

across Asia and the Middle East, Brutti is most

like amorphous bar surrounded by geometric

“Our approach was to create an accessible

looking forward to the grand unveiling of The

windows looking out across the city. “Our vision

sense of artistry, designing spaces and mediums

Link at One Za’abeel, one of Dubai’s most

for Sphere was to create a seamless journey for

to balance and contrast distinct experiences. We

anticipated openings of the year.

guests, extending from the venue and into the

a Mediterranean-meets-Japanese restaurant that

The pièce de résistance however will be

prioritised collaboration with local artists to bring

The cantilevered structure connecting the two

boundless skies of Dubai,” concludes Brutti.

the gallery to life, ensuring a seamless blend of

towers will house 11 culinary concepts helmed

“Inspired by starry nights, our design concept

art and design,” explains Brutti, referencing the

by chefs who have amassed a staggering 29

anchors the cantilever, reflecting the allure of

plethora of authentic artworks that line the walls.

Michelin stars between them. Social was tasked

celestial beauty. Drawing inspiration from the

“Each specific element works together to tell the

with bringing the vision of Kerzner International

poetry of landscape and the enchantment of

compelling story of Shibuya that we developed

and Michelin-starred chef Mehmet Gürs to life

theatre, Sphere at The Link will be truly a unique

throughout the project. The library, cocooned

for sky-high market Zarrazuna and destination

space that captivates the senses and will fuel

within the restaurant, offers an intimate setting

bar Sphere (pictured).

guests’ wanderlust.”

043

STARTER

Nonya Taj The Trees MUMBAI

Words: Cara Rogers Photography: © Jaideep Oberoi

IN A BITE Owner: Godrej Properties Operator: IHCL Architecture: WATG Singapore Interior Design: Conran & Partners, Studio Vikhroli F&B Consultant: HPG www.tajhotels.com

044

A

t Taj The Trees – part of a mixed-use

jewel-toned banquette seating adds a vibrant

development from Godrej Properties

pop of colour and Art Deco touches come to life

– Conran & Partners has looked to the

through spherical lighting. “This iconic period

heritage and craftsmanship of Bombay’s Art

served as the muse, infusing the space with

Deco era to inform the interiors of Pan-Asian

elements reminiscent of the city’s Art Deco

restaurant, Nonya.

legacy,” Norden continues.

Designed in collaboration with Studio Vikhroli,

With the restaurant offering views of the

the concept bridges the past and present,

serene mangroves, energy comes from the chefs

capturing the essence of the historic period

as they prepare and plate the cuisine. “The open

while contributing to Godrej’s aspirations for

kitchen serves as a captivating culinary theatre

the site. “Our goal was to craft a contemporary

that invites guests to experience the artistry

interpretation rooted in Indian and Asian

of cooking up close and personal,” states

traditions, providing a deliberate contrast to

Norden. Described as a gastronomic journey

conventional design approaches,” explains

that transcends borders, the menu caters to

Tina Norden, Principal and Partner at Conran

a wide range of tastes with specialties from

& Partners. “We aimed to reimagine traditional

across the continent. “The culinary experience

motifs through a modern lens, creating an

combines elements from diverse Asian cuisines,

atmosphere that feels both warm and intimate.”

creating a fusion that feels typically Mumbai,

The restaurant is characterised by rich

while embracing influences from across the

timber panelling that envelops the space,

continent,” Norden concludes. “The design

complemented by metal inlays and fluted glass

intent was to create an inviting and welcoming

screens. Geometric shapes carved into the ceiling

atmosphere, mirroring the warmth and

are mirrored in the marble flooring below, while

hospitality offered up in the space.”

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Montagu’s Mews The Royal Crescent BATH

Words: Cara Rogers Photography: © Pete Helme

IN A BITE Owner: Topland Group Architecture: Nick Shipp Architects Interior Design: Suited Interior Design Menu Design: Ralf Allen Press F&B Consultant: Planet Head Chef: Martin Blake Manager: Anthony Rizzo Head Bartender: Clement Jonckiere Head Sommelier: Leo Ribeiro Dinnerware: Villeroy & Boch Buffetware: Craster www.royalcrescent.co.uk

046

T

he Royal Crescent Hotel & Spa has

blue elsewhere. Furniture meanwhile leans into

relaunched its restaurant and bar,

the function of each space, with large sofas and

following a redesign that celebrates the

tub chairs in the lounge, and café seating and

heritage of the 250-year-old address.

banquettes in the garden rooms.

Now named Montagu’s Mews, the venue

The restaurant also spills onto a new terrace,

is a nod to the 18th century salons of social

where heaters and handmade Italian parasols

reformer Elizabeth Montagu, founder of the

facilitate year-round use. “One of the design

Blue Stockings Society and the first resident of

highlights is the garden terrace,” Reiner

No.16 Royal Crescent. A writer and advocate for

explains. “Landscape designer Stephanie

women’s education, Montagu brought people

Howsam extended the space to seat an additional

together for conversation and enlightenment –

60 guests, immersing them in a quintessentially

a philosophy that informs the hotel’s approach

English garden.”

to dining today.

Culinary offerings come courtesy of Head

“In a salon of that era, every room would

Chef Martin Blake and his team, who serve

have had a different purpose – one for lounging,

up a menu that focuses on locally-sourced

one for dining and another for piano recitals,

ingredients showcasing the best the region has

for instance,” says Shelley Reiner, Director of

to offer. Presented on dinnerware by Villeroy &

Suited Interior Design, the studio behind the

Boch, dishes include Wye Valley asparagus, 30-

scheme. “Each was decorated differently, so we

day aged Herefordshire beef tartar and Whaddon

designed the restaurant in this spirit.”

Grove Farm lamb with parmesan, mint and

Differentiation comes primarily from the

peas. The bar also takes an authentic approach,

colour palettes, with a warm ochre characterising

offering local botanicals alongside small batch

the larger salon, and soft blush or duck-egg

spirits, wines and beers.

C R E AT I N G H O S P I TA L I T Y

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SushiSamba Waldorf Astoria Lusail DOHA

Words: Eleanor Howard Photography: Courtesy of Waldorf Astoria

IN A BITE Owner: Damsa Development Operator: Hilton Architecture: WATG Interior Design: ICrave Head Chef: Esteban Guevara Corporate Chef: John Um F&B Director: Gonzalo Bueno Bar Manager: Tantan Hadiansah Glassware: Utopia www.sushisamba.com

048

F

ollowing the success of its Middle Eastern

metal structure that serves as an island bar.

debut in Dubai, SushiSamba has introduced

The ‘tree’ rises up to the ceiling and overhead,

its signature tri-cuisine to Doha, with a

creating a laser-cut canopy through which LED

flagship restaurant and first-of-its-kind beach

lights sparkle to mimic the dappling effects of

club at Waldorf Astoria Lusail.

the sun as it transitions from dawn to dusk.

Conceived by New York-based design firm

Outside, the 25,000ft 2 beach club is a

ICrave, the interiors play into the brand’s fusion

landscaped oasis that encourages a journey

concept, combining the understated simplicity

of discovery through hidden passageways

of Japanese sushi with the flamboyance of

that lead to multi-level terraces. In line with

Brazilian and Peruvian samba. “The Samba is

the overarching design concept, the pools are

everywhere in the bold colours and patterns

tiled with Copacabana-inspired mosaics, while

and the warmth of the location,” explains the

cabanas take their cues from the art of Kumiko

studio. “The sushi influences sparkle in a quiet

– Japan’s intricate woodworking technique.

and calm way; within the private cabanas, the

Devised by Corporate Chef John Um in

elegant details of the furniture and the relaxing

collaboration with Executive Chef Esteban

sounds of running water coming from the pond

Guevara, the menu features beloved signatures

and cascading pools.”

alongside new dishes for Doha, such as the

Inside, the dining room celebrates the

Robata Seviche Mixto, a collision of smoky,

spectacle of light through the use of hanging

Japanese charcoal-grilled seafood with bright

lanterns, backlit panels and reflective surfaces.

acidity and classic leche de tigre; and the Samba

The space is anchored by a reimagining of

Doha maki, made with fresh lobster, kizami

SushiSamba’s iconic orange tree, this time in

yuba and black sesame dressing over crispy rice

the form of a three-dimensional, perforated

for the ultimate fusion of texture and flavour.

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Gilpin Hotel & Lake House WINDERMERE A luxury countryside hotel enlists two British chefs to diversify its F&B offering, solidifying its status as the foodie destination of the North.

Words: Eleanor Howard • Photography: © Andre Ainsworth

A

s the county with the highest concentration of Michelin stars outside of London, Cumbria is fast becoming the new epicurean capital of the UK. With a rich culinary heritage – sticky toffee pudding, Grasmere gingerbread and Kendal mint cake can all be traced back

there – as well as a vast larder of homegrown produce, it’s little wonder the region has attracted some of the country’s most talented chefs.

One of its standout gastronomic destinations is Gilpin Hotel & Lake House, a family-run operation with two onsite restaurants, situated on a 100-acre estate just a short drive from Windermere. The Relais & Châteaux property first appeared on the foodie map in 2015, when former Executive Chef Hrishikesh Desai gained a Michelin star and numerous rosettes within 16 months of his appointment.

Following Desai’s departure last year, owners Barney and Zoë Cunliffe were presented with the opportunity to reimagine the Lake District bolthole’s F&B offering. Part of this culinary overhaul involved implementing a new sustainability strategy, which included scrutinising the supply chain, introducing new procedures for procurement and the development of a new culinary centre, complete with its own on-site butchery, as well as working with local farms and specific herds.

To head up this operation and run the kitchens at the hotel’s two restaurants, the husband-and-wife duo enlisted British

MAIN COURSE

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Michelin-starred Source is a celebration of the Lake District larder and seasonality

chefs Ollie Bridgwater and Tom ‘Westy’ Westerland.

example, Bridgwater commemorated his first month

Bridgwater was invited to take the hotel’s flagship

behind the burners with a chilled herb gazpacho

fine-dining venue in a new direction using his decade

accompanied by Orkney scallop, pickled radish and

of experience as Sous Chef at Heston Blumenthal’s

oyster cream. Over the summer, diners were treated

three-Michelin-starred The Fat Duck.

to roast Cornish lobster from Flying Fish Seafoods -

The result is Source, a love letter to the Lake

cooked over the coals of a konro grill – and served with

District and Cumbria’s ever-changing seasons. “A lot

lettuce and a rich satay sauce. Bridgwater brought a

of time and thought went into choosing our name,”

burst of colour and freshness to the autumn months

notes Bridgwater. “Source is defined as a place where

courtesy of butter-poached cod Waldorf finished

something originates, where growth and development

tableside with a Vermouth and Bonito butter sauce.

are nurtured, and that sums up exactly what we do.

And the arrival of winter was marked with roast quail

It’s the cultivation and development of our produce,

and braised spelt with chestnut truffle and celeriac.

our people, our passion – it’s more than just our name, it’s our ethos.”

“Our concept, like our name, is focused on origination, and key to that is exceptional produce,”

Kicking off the nine-course tasting menu is the

he explains. “Our menus focus on beautiful local

restaurant’s signature gin and tonic, encased within

produce and make the most of special ingredients

a cucumber jelly sphere, which sets the tone for the

that aren’t around all the time. We’re passionate

gastronomic journey to come. “It’s actually a cheeky

about seasonality and sustainability and combine

nod to The Fat Duck, where each dining experience

these elements with techniques and precision - the

began with a Nitro Poached Apéritif,” he explains of

detail really matters to us.”

the innovative single bite that is served on a spoon,

This culinary approach is matched by the carefully

rather than in a glass. “I loved the idea of eating a

considered wine pairing, overseen by Head Sommelier

cocktail and wanted something that would align with

Ryan Smith, which ventures from the expected. It’s

our five-star hotel environment. It’s a complicated

this attention to detail that earned Source a Michelin

process that requires a bit of culinary chemistry,

star within just one month of opening, reinforcing

but the guest reaction when it pops and the flavours

the country house’s status as a gourmet destination.

burst in their mouth is fantastic. I believe food can be humorous, as well as refined and elegant.”

The estate’s second eatery, occupying the former stables just a short walk from the main hotel, is Gilpin

What follows is a succession of dishes that showcase

Spice, a more relaxed pan-Asian eatery. Pillarbox red

Bridgwater’s culinary experience and passion for

banquettes, embroidered scatter cushions and textured

quality produce. “The techniques I honed whilst at

wallcoverings lead through to the main dining room,

The Fat Duck are applied with a lighter touch here,

where guests are met with an open kitchen, chef’s

with the ingredients taking centre stage,” he notes.

table counter and floor-to-ceiling windows that look

“We find one hero ingredient and we pride ourselves

out onto Gilpin’s gardens.

on making it sing, everything else is a chorus.”

As the seasons change, so too does the menu. For

Overseen by former Lucknam Park chef Tom Westerland, the restaurant is inspired by Cumbria’s

053

MAIN COURSE

role in the spice trade, serving dishes from

sustainability strategy. “Chirashi is the meat

countries along the spice route, spanning the

that is scraped off the bones after taking the

Philippines, the Indian sub-continent, Malaysia,

fillets off for sushi, so we’re using a waste

Thailand, Indonesia, Japan and China. The

product of sorts,” he explains.

concept is the perfect match for Westerland’s

But loyal diners fear not, a selection of classic

signature culinary style: “My food is fun and it’s

Spice dishes remain, including the edamame

all about the flavour – it’s not for gimmicks or

puri rice puff balls, braised beef featherblade in

how it looks on the plate,” he explains. “When

Vietnamese red curry and Cumbrian saddleback

you eat it, you get that flavour explosion. It’s

pork belly dressed with kimchi, tonkotsu,

been fun adapting to Asian cuisine, it has great

sesame and pickled ginger.

ways of incorporating flavour.”

054

Reflecting on the decision to approach

Still, this hasn’t stopped the Welsh chef from

Gilpin’s F&B offering with a fresh perspective,

putting his own spin on Spice, adopting a small

owner Barney concludes: “Whenever something

plates approach in order for diners to sample

major changes within an organisation you must

as many stops on the spice route as possible.

look at it as an opportunity to re-examine what

“We’re taking those spices and giving them a

you’re doing and find ways to make positive

Cumbrian twist to create a fusion,” he explains.

changes for the future. Rather than try to

Highlights on the new menu include Herdwick

emulate what we had, Zoë and I felt that it was

lamb rump boti, Westy’s fried chicken coated

time to try something new. It felt like the ideal

in gochujang and black sesame and Loch Duart

time to begin to diversify our culinary offering.”

salmon chirashi mixed with yuzu ponzu and

And while they may have taken a risk starting

layered with puffed rice, kewpie mayonnaise

from scratch, the resounding success of the past

and lemon gel, contributing to the hotel’s new

12 months proves that it has certainly paid off.

IN A BITE Owner: Barney and Zoë Cunliffe Executive Chef: Ollie Bridgwater (Source), Tom Westerland (Gilpin Spice) F&B Manager: Gergo Feher (Source), Daniel Bill (Gilpin Spice) Head Bartender: George Ciufu (Source) Head Sommelier: Ryan Smith (Source) www.thegilpin.co.uk

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Qú by Mario Sandoval JW Marriott MADRID For his first hotel-based venture, two-Michelin-starred chef Mario Sandoval creates the dining offer for JW Marriott’s Spanish debut.

Words: Agnish Ray • Photography: Courtesy of Marriott International

I

f the greatest hotel chains are landing in Madrid, it’s

80% of the hotel’s clientele is American, and Sandoval

not by coincidence,” says chef Mario Sandoval, speaking

describes the restaurant as “the entry point to Spanish haute

of his home city. Spaniards know him best as the chef

cuisine”, with a menu curated specially for a foreign diner.

behind Coque, an iconic fine-dining temple in Madrid with

Designed by Rockwell Group, the seven-storey building

two Michelin stars, but hotels are next on his agenda. The

was once home to the Álvarez Gómez perfumery, one of

intrepid restaurateur has created the dining offer for JW

Madrid’s oldest. Emerging from the dimly lit, moody tones

Marriott’s first venture in Spain, a 139-key property that

of the hotel hallways, Qú is characterised by original wrought

opened in the capital city last spring.

iron columns, sapphire walls and marble floors, while vast

Famed for its inventive presentation, neverending tasting menus and sequential movement around its various spaces,

windows, custom long-stemmed chandeliers and handblown glass wall sconces provide additional layers of light.

Coque blazes a trail in contemporary Spanish innovation –

Today, Sandoval’s own suckling pig is one of his most

but its origins date back generations. Sandoval’s grandfather,

famous dishes at Coque – and it features on Qú’s menu too.

whose name was Coque, first opened his eponymous tavern

Handed down through generations, the roast is a staple in

in a small town south of Madrid in 1947; he later handed it

much of Castilian cuisine, particularly in regions like Segovia,

down to his daughter, who took on the family business and

where it is ubiquitous in tavern lunches. A discerning foreign

raised her sons among the lively hubbub of the restaurant.

diner might be puzzled by its simplicity amidst an otherwise

“It was a sincere, natural cuisine,” recalls Sandoval, whose

elaborate context, but Sandoval holds the seemingly humble

love of simple, local produce stems from these childhood

dish with great esteem within his vision of high cuisine.

memories in the family business, which included a pig

He admits, however, that there are certain secrets to

farm and vegetable garden. “People would come from the

making the dish truly special. Most importantly, the breed; his

surrounding villages to eat the cochinillo and other dishes

parents taught him that the John Dallas pig – a mix between

my parents would make.”

Piétrain and Duroc, which has 30% less fat than Segovia’s

His new restaurant, called Qú, looks further afield, with

Iberian pig – produces exquisite results. “Mixed-breed pigs

an offer focused on attracting the interest and approval of

with less fat are better for roasting,” he explains. “For jamón

holidaymakers visiting Spain from across the world. Around

ibérico, it’s the opposite; the Iberian pig needs to be pure-

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The menu showcases meaty Spanish delicacies, from suckling pig and veal shank to sirloin steak wellington

bred and eat lots of acorns, which makes better ham.” The trick is in the preparation, too. “We roast it in an oak wood oven,” the chef reveals, “placing it on a rack above a roasting tin, so that the cochinillo can cook not in its own juices, but through the vapour, without touching the liquid itself.” At Qú, such Spanish staples sit alongside other meaty delicacies like a veal shank, which is slow-cooked at a low temperature, or a sirloin steak wellington, whose rich meat is enveloped in comforting pastry.

Several adventurous touches infuse the menu: the starters include two varieties of salmorejo (a thick, cold soup) – tomato and mango – and partridge pickled in Amontillado sherry. Iranian Beluga caviar is served on brioche doused in clarified butter, while chanterelle mushrooms are bathed in a foie gras reduction, and jalapeños and ginger give the prawn carpaccio a spicy kick.

Much of the produce on the menu comes from the Sandovals’ own farm, El Jaral de la Mira, a 45-minute drive from the centre of Madrid. Here, they produce onions, courgettes, tomatoes, green pedrosillano chickpeas, lettuce, broccoli and more. Sandoval says that although visitors may think Madrid starts and ends with its urban centre, he wants them to have a firsthand taste of its strong agricultural offer.

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Whether at Coque or their new ventures, the

served every morning, ranging from tomato

Sandoval operation remains a family business,

bread and wine bread to brioche infused with

with Mario’s two elder brothers heading up

rum, lemon and honey. “We believe that the

their own strands of work. While Mario is in

most important meal of the day is breakfast,”

charge of gastronomy, Diego acts as maître d’ in

states the chef, who wants JW Marriott’s Madrid

charge of all front-of-house operations.

outpost to be a reference for the group in how

For the drinks offer, sommelier Rafael has

to breakfast like a king. “We’ve put 60% of

curated a selection of over 200 wines for Qú,

our energy in the project into making the best

from a minerally Meseta Sur from Castilla-La

breakfast in Madrid.”

Mancha fermented in a clay pot, with just 500

Now 46, Sandoval and his brothers took over

bottles produced per year, to a rioja from López

from their parents in 1999. “When I started out,

de Heredia and a Château Violet-Lamothe.

being a chef from Madrid didn’t mean much,”

Sandoval may be a dab hand at dinners, but

he says. “It was all about the Basques and the

the hotel venture has given him the opportunity

Catalans. But now Spanish cuisine has been

to tackle an all-day dining offer as well as

democratised – you can eat just as well in Cádiz

other mealtimes, including room service. But

and Cordoba as in the north.”

Qú’s breakfast is what has him most excited:

With Four Seasons across the road, JW

“Breakfast isn’t very well cared for in Spain’s

Marriott joins a cluster of international brands

big hotels,” he says, insisting that too many

that have taken on the Spanish capital, including

rely on mass suppliers to provide their breakfast

Rosewood, Mandarin Oriental and Edition,

goods, rather than producing on-site. Qú has

each battling it out for the most appealing food

its own specialist team of bakers and patissiers

offer. “There’s a revolution in Madrid,” says

who make the breads, croissants and pastries

Sandoval. “And I feel like a part of it.”

IN A BITE Operator: Marriott International Interior Design: Rockwell Group Executive Chef: Mario Sandoval Glassware: Chef & Sommelier www.marriott.com

The BoTree LONDON Expanding its UK presence, Tao Group Hospitality brings its coastal Italian concept to Marylebone’s newest boutique hotel.

Words: Eleanor Howard Photography: © Johnny Stephens

O

ver the past 20 years, Tao Group Hospitality has consistently made waves across the market thanks to its diverse portfolio of culinary and entertainment

experiences. Having made a name for itself through the development of the restaurant-nightclub hybrid, which has proved particularly successful for Las Vegas hotels, the operator has signed partnerships with the likes of Moxy, Dream Hotels and Marina Bay Sands, bringing wellestablished concepts to their properties or, in some cases, developing entirely new ones that are specific to the market.

Now, Tao is continuing its global expansion by introducing its coastal Italian concept Lavo to Europe. Following decades of success in major cities around the world – including Las Vegas, New York, Singapore and Los Angeles, where it has garnered a loyal following – the popular eatery has landed in London, set within Marylebone’s newest independent hotel, The BoTree.

“Introducing Lavo to the city represents a truly exciting chapter for Tao Group and our development globally,” explains Noah Tepperberg, co-CEO of Tao Group Hospitality.

“Through this collaboration, we have an opportunity to showcase the star-quality and flair associated with our Los Angeles restaurant while creating a menu and experiences that feel relevant to London and its unique energy.”

Located at the confluence of Marylebone and Mayfair, the boutique property is a member of Preferred Hotels & Resorts’ Legend Collection, as well as the first in the new Place III Hotels portfolio. With EPR taking the lead on architecture and Concrete Amsterdam on interior design, the hotel has

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been brought to life in a way that captures the spirit of the location. For Rishi Sachdev, founder of the newly formed group, it was crucial to solidify the hotel’s status as a destination through the formation of a landmark F&B partnership.

“Given the city’s outstanding culinary scene, it was imperative to bring something new, unparalleled and dynamic to The BoTree,” explains Sachdev, referencing London’s rapidly evolving dining scene. “Renowned for its best-in-class venues, with the perfect blend of luxury, entertainment and energy, we knew instantly Tao Group Hospitality would be aligned with our visions and values and bring the perfect chemistry to The BoTree.”

Lavo comprises a multi-level dining room alongside a bar and terrace, above which a sculptural flower garden by British artist Dorian Van Braam sprawls across the ceiling. Interiors were overseen by Tao Group Hospitality’s in-house team, and elegantly translate the concept’s brand identity for a London audience. Sunlight pours through a skylight onto an olive tree with branches that reach the upper level of the restaurant, acting as a focal point surrounded by

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Bespoke products for front-of-house

www.rewthink.co.uk

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crescent-shaped banquettes and lattice wallcoverings.

Opposite, a feature wall adorned with lush green foliage spans the double-height atrium, framing the open kitchen, where diners can observe fresh pasta and pizza being prepared.

The menu has been carefully crafted by the group’s Chief Culinary Officer Ralph Scamardella and executed

by Culinary Director Stefano Lorenzini. “Lavo is an American brand born in Las Vegas over 13 years ago.

When we were bringing Lavo to London, we kept the staples but adapted the concept for the European market,” explains Lorenzini, referencing the return of signature dishes such as handmade Tagliatelle al Limone, and The Meatball, a 500g Wagyu beef and pork orb bathed in a rich marinara sauce and topped with fresh whipped ricotta.

“We’re not trying to do anything crazy, our food is very simple with the best ingredients, executed well,” adds Lorenzini. “We had an opportunity in London to play with ingredients as diners here are willing to try different kinds of meat and products.”

New additions to the menu showcase best-ofBritish ingredients such as a creamy white bolognese

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INSP IR AT IO N F O R T HE P E R F E C T LY L A I D T A B L E

Quality for the highest expectations.

WMF AVA porcelain I WMF DIVINE and TRUE FLAVOUR glasses I MONDIAL cutlery I WMF STYLE LIGHTS

Expert of Table Culture wmf-professional.com

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made using locally-reared wild boar, as well as

Barbera d’Alba from a small raising estate to

Agnolotti filled with ox cheek and topped with

be poured by the glass. The presentation and

crispy sage, Piedmont hazelnuts and a drizzle

tabletop chilling of each wine has been carefully

of aged balsamic. There’s also a salt-baked

considered too, with Nude glassware and WMF

Mediterranean seabass for two, artfully prepared

coolers selected by the team. And at breakfast,

and served tableside on bespoke marble-topped

buffetware from Craster sets the stage for a

trolleys from Rewthink.

continental spread.

Final flourishes come in the form of show-

For a nightcap or somewhere to keep the

stopping sweet treats that are as Instagrammable

post-dinner party alive, The BoTree Bar is the

as they are delicious. With a dessert to suit

place to go. Illuminated by a 1960s-inspired

every mood, diners can choose from a rotating

colour-changing lighting feature, the green

selection of gelatos and sorbets, as well as a

velvet bar stools and midnight blue banquettes

decadent 20-layer peanut butter chocolate

are the perfect spot to enjoy a cocktail, such

cake. The Amaretto affogato also comes

as the Yuzu Margarita or Jasmine Cha Cha. In

highly recommended, as does the sumptuous

true Tao fashion, there’s even a DJ at weekends,

pistachio torta – a flower-shaped financier cake

meaning the bar is buzzing into the early hours.

topped with sicilian pistachio cream petals and raspberry sauce.

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While these two venues signal the start of a new chapter for Tao Group Hospitality in the

The selection of wines, thoughtfully curated

UK, they’re not stopping there, with two more

by Head Sommelier Fabrizio Canino, focuses

venues at The BoTree set to launch in 2024.

on the Mediterranean coastline, highlighting a

Although the team remain tight-lipped on the

range of wines from Northern to Southern Italy

concepts, rest assured that whatever is on its

with a Vermentino from Bolgheri, as well as a

way will be sure to shake up the neighbourhood.

IN A BITE Owner: Rishi Sachdev Operator: Place III Hotels, Tao Group Hospitality (F&B) Architecture: EPR Architects Interior Design: Concrete, Tao Group Hospitality (F&B) Chef: Stefano Lorenzi Head Bartender: Daniele Guarini Head Sommelier: Fabrizio Canino Serveware: WMF, Rewthink Buffetware: Craster Glassware: Nude Glass www.thebotree.com

Timelessly elegant, simple and beautiful.

nudeglass.com

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Clarion Hotel Draken GOTHENBURG

ising above Gothenburg’s historic cultural

R

“We had to find a strategy that people would

quarter, Clarion Hotel Draken is a bastion

embrace, taking in the location, the restaurants

of theatre and entertainment. With 474

and bars, the pricing and the concept

rooms, three restaurants and bars, a screening

development,” explains Erik Nissen Johansen,

room, spa and library, the property feels more

founder of design agency Stylt, whose signature

like a house of experiences than a hotel.

aesthetic shines through in the public areas,

Taking its name from the historic cinema that

Strawberry opens its 13th hotel in Gothenburg, with theatrical interiors by Stylt and Olsson Lyckefors Arkitektur honouring the building’s cinematic heritage.

Words: Heleri Rande Photography: © Erik Nissen Johansen

particularly when it comes to the F&B spaces.

has been welcoming visitors since 1956, Draken

The 70-cover ground-floor bistro and

– meaning dragon in Swedish – combines old

patisserie Heurlins is named after Carl Martin

and new, bringing together the vibrancy and

Heurlin, founder of the workers’ movement.

allure of the film industry with the everyday

The eatery has two identities – salty and sweet

traveller. As hotel group Strawberry’s flagship,

– to create all-day relevance, from morning

the project pays tribute to the Gothenburg Film

pastries and cakes to mid-afternoon fika

Festival and the city’s status as the cinematic

(Swedish coffee break) and late-night bites with

capital of the Nordic region.

live music. The ‘salty’ bistro concept serves

On entry, the hotel’s relaxed set-up of sofas

Swedish West Coast classics such as seafood

and armchairs, surrounded by bookshelves and

chowder, fish and chips and crab rolls, but also

quirky coffee tables, and the beats coming from

ventures further afield with more worldly dishes

the DJ booth feel as if you have wandered into

such as tacos and steak frites. The creative food

an elaborate house party. Film directors rubbing

menu is accompanied by an extensive selection

shoulders with locals, businessmen in suits and

of local IPAs, fruity sours and classic pilsners.

weekend tourists is exactly the vibe that the creators were envisioning.

On the sweet side, a patisserie helmed by Patrik Fredriksson features a mouthwatering

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display that includes the more traditional cinnamon and cardamon buns, Swedish princess cake and Napoleon pastry, as well as the chef’s own interpretation of classic French éclairs.

Further nods to the building’s storied past come in the form of breakfast and events dining area Vågen, named after the legendary nightclub that used to exist in the space. Heading up the stairs and through the cosy library, guests can wander further towards the main hotel entrance to the Living Room. Serving the expansive lobby area, the beverage programme showcases signature cocktails such as Blueberry (gin, lemon, fermented blueberries and cava) and classics such as Hanky Panky and New York Sour. A concise menu of burgers, cold cuts, cheeses and salads is also on offer.

The jewel in the hotel’s crown is undoubtedly Brasserie Draken, designed by Olsson Lyckefors Arkitektur. Spread across the 33rd and 34th floors, the restaurant and rooftop bar offer impressive views over the city. “The culinary concept is classic French but with modern influences. It

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is still quite rustic though, we want to keep it

“We found a true craftsman as a collaborator,

simple yet elegant,” explains Sous Chef Charlie

Emilio Sheikhan of Megalodon Creations who

Hertzman. A selection of dishes are served

makes full-scale dinosaurs for museums,” says

tableside, paying homage to classic culinary

Nissen Johansen. “He understood the brief and

presentation whilst injecting some theatre into

worked with us to bring this beauty to life.” The

the experience. The steak tartare for example,

dragon had to be made in sections to fit into the

arrives with its own tray of condiments that

elevator and then assembled in the restaurant.

are smartly dressed around the precisely cut

Careful attention to detail also comes in the

premium beef. Other plates delivered with

form of bespoke tableware crafted by Andreas

such grace are the flambéed tournedos – small

Hagersjö, Senior Art Director and Partner at

thick round cuts from the fillet of beef served

Stylt. “The dragon scales, elegantly tracing

with Provençal potatoes and green beans, and

the contours of the cups and plates sourced

canard à la presse for two with an envious list

from Bauscher make a recurrent appearance

of accompaniments. “No one does the duck like

throughout the guest experience,” explains

this in Gothenburg, it is really nice to bring back

Hagersjö. “Upon closer inspection, the scales

some of the old techniques,” reveals Hertzman.

compose the monogram ‘BD’ derived from the

Just as impressive as the food theatre is a

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distinctive Brasserie Draken logo.”

giant dragon sculpture hovering overhead,

The dragon comes alive when the restaurant

conceived by Stylt in collaboration with

is open and can be seen flying overhead from

Megalodon Creations. Made from copper tubes

100m below. “Everything stems from the

and dressed in mesh fabric over LED lights,

synergy of the name – the location, the concept,

the fantastical creature stretches 24 meters

the identity,” concludes Nissen Johansen. “Let’s

in length as it curves to greet entering guests.

meet under the dragon.”

IN A BITE Owner: Balder Fastigheter Operator: Strawberry Developer: Nordic Property Management Architecture: Erséus Arkitekter Interior Design: Stylt, Olsson Lyckefors Arkitektur Head Chef: Peter Wallin Sous Chef: Charlie Hertzman F&B Manager: Sofie Ringstål Head Bartender: Arber Bamci Head Sommelier: Anderas Hiller Restaurant Manager: Jeanette Medin www.strawberry.se

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

www.cookplay.eu

SIGNATURE

SIGNATURE

Sturgeon, Quince and Truffle La Chavallera Krone Säumerei am Inn ST MORITZ

At Krone Säumerei am Inn, a restaurant with

Frutigen in Bern, topped with native Perigord

rooms in the Swiss canton of Graubünden,

truffle that brings a contrasting earthiness.

Chef James Baron champions Alpine culinary

The fish is lightly cooked in beurre noisette at

traditions through a signature menu that evolves

a low temperature, allowing it to maintain an

with the seasons. For the autumn-winter

interesting texture, and accompanied by Alpine

season, the Michelin-starred chef has created a

potatoes from Albula and zesty quince from

fish dish that breaks from the norm thanks to a

local gardens, pickled with lemon and ginger.

unique combination of ingredients. Served at La

“In many of our dishes, we cut through the

Chavallera, it comprises sturgeon sourced from

richness of the sauces or proteins with fruit and acidity,” explains Baron. “The flavour profile of this dish really surprises guests and I enjoy seeing their reactions,” he says. “It breaks down preconceived ideas of how fish should be served in a Michelin-starred restaurant. As a chef, I like to shake things up every now and again.”

© Andrea Furger

Where form and function combine perfectly and quality is paramount. At Elia, innovation is second nature.

Elia. Serving Professionals.

Elia International Ltd Unit 3, Elia Close High Wycombe HP12 4FX United Kingdom Tel +44 (0)20 8998 2100 sales@elia.co.uk www.elia.co.uk

Please visit Elia at the Ambiente trade fair from 26th – 30th January 2024, at Messe Frankfurt.

Hall 12.1, Stand D65.

SIGNATURE

Cold Cucumber Soup Alios Ilios Santo Pure SANTORINI

Santorini sanctuary Santo Pure recently appointed Andreas Venopoulos as Executive Chef of its fine dining restaurant, where his first order of business was to curate a new menu that takes diners on a culinary journey across the Mediterranean.

Indulging the senses, Venopoulos kicks off the degustation menu with a vibrant cucumber soup, served cold as a refreshing appetiser for the warmer climate. The dish combines cucumber with coconut milk, chili oil and fresh chili for a smooth blend, with all ingredients sourced from local organic farms. “Santo Pure created the Sustainable Supplies programme in 2022, educating local farmers to provide sustainable supplies for the resort and surrounding communities,” explains Venopoulos. “All of our produce comes either from Santorini or Greece along with botanicals and herbs from our own kitchen garden.”

To serve, the soup is garnished with a delicate floral cut-out and accompanied by a wafer-thin golden bread cracker topped with amberjack tartar, lime and chili for an added kick.

“We get a lot of positive feedback on how fresh and unique the flavour of this dish is,” he concludes. “The cucumber’s freshness combined with the delicate coconut and added richness of the local amberjack is quite simply, mouthwatering. It tastes like summer!”

Elevate Your Craft Cocktails “Ten To One’s Caribbean white rum is among my alltime-favorites for cocktails.”

“Ideal for both mixing or enjoying on the rocks”…. “full of buttery molasses, cedar and vanilla”

The Perfect Daiquiri

Rum Old Fashioned

The brainchild of proud Trinidadian, Marc Farrell, Ten To One is a contemporary and elevated spirit, designed to challenge expectations, and reinvigorate the way people taste, experience, and talk about rum. tentoonerum.com | @tentoonerum

APÉRITIFS

Driving Diversity in the Drinks Industry As ESG continues to gain momentum, many major companies

Ten To One Rum and Hella Cocktail Co. Most recently, it was

are seeking to become more than a supplier of product,

announced that Rally Gin, Acquired Taste Cognac and New

investing in initiatives that have a positive impact on both

England Sweetwater – all founded or led by black women –

people and planet.

would be joining the portfolio. A further new addition is New

For Diageo, the beverage group behind brands such as Johnnie Walker, Ketel One, Tanqueray and Guinness, ESG

England Barrel Company, which produces core batch bourbons and a number of limited, single-barrel offerings.

plays a fundamental role in the business, thanks to a 10-year

With Diageo North America on board as an anchor investor,

action plan known as Society 2030: Spirit of Progress. Through

the venture also offers incubator and accelerator programmes

research, education and design, the initiative champions three

to empower the next generation of black executives, such as

priorities: to promote positive drinking, champion inclusion

the Pronghorn HBCU Spirits Grant Initiative and the Pronghorn

and diversity and pioneer grain-to-glass sustainability.

Spirits Academy.

In 2021, as part of its commitment to inclusion and

As a result of this work, Pronghorn founders reveal that

diversity, Diageo announced a partnership with Pronghorn,

there has been a steady increase in the percentage of black

a company on a mission to cultivate diversity in the spirits

executives in the sector, with over 50+ new employees. “We

industry. Pronghorn was established by Dia Simms and Erin

are focused on granting access and removing barriers that

Harris, who found that black Americans represent just 7.8%

have put black people and other communities of colour at a

of the labour force in the beverage industry. Their goal? To

disadvantage when it comes to ownership, investing or just

invest in black executives and entrepreneurs in a sustainable

working within the spirits industry in general,” comments

and scalable way, generating US$2 billion in economic value.

Harris. “Pronghorn will work to open as many doors as

Since its launch, Pronghorn has invested in 19 black-

possible to help uplift our communities for the long term. Just

owned spirit brands, including Abisola Whiskey, Delta Dirt

like the beautiful animal we chose to name our company after,

Distillery and Common Ground Spirits, as well as Ego Tequila,

we are prepared to go the distance to make our vision reality.”

APÉRITIFS

Hotel Clicquot The world’s only Veuve Clicquot hotel makes a return, bringing sparkle to Australia’s Sunshine Coast.

Given that LVMH has stakes in fashion, wines and spirits, cosmetics and hospitality, it makes sense that the luxury goods conglomerate would bring its world-class brands together once in a while, delivering unforgettable experiences to its loyal followers.

The latest venture from the group sees Veuve Clicquot create its very own pop-up hotel, offering overnight stays and activities that showcase the ‘solaire’ lifestyle of the champagne house. Building on its successful launch in 2022, Hotel Clicquot made its return to Australia’s Queensland coast in October, occupying a beachside spot on the edge of Noosa National Park. With five guest suites as well as a cinema, bar, infinity pool and private access to the beach, the hotel features signature Clicquot-yellow design touches throughout, which carry through to the deck chairs, poolside umbrellas and accessories.

The experience includes picnics on the beach, lazy days cruising the coastline and e-biking through the national park, plus there’s a selection of culinary journeys led by

Cocktail Culture Celebrating excellence in the drinks sector, the annual list of The World’s 50 Best Bars has been announced, with enterprising owners and visionary bartenders commended for their services to cocktail culture. But how many of the listed establishments are within hotels?

top-class chefs including Peter Gilmore, Martin Benn and Sergio Perera. Naturally, the prestige cuvées take centre stage for the duration of the stay, with champagne picnics, Clicquot-inspired cuisine and a sommelier team to guide tastings, showcasing the very

13

BKK Social Club – Four Seasons Hotel Bangkok at Chao Phraya River

14

Jigger & Pony Amara Hotel, Singapore

34

Argo Four Seasons Hotel, Hong Kong

40

Mimi Kakushi – Four Seasons Resort Dubai at Jumeirah Beach

41

Scarfes Bar Rosewood, London

54

Lyaness Sea Containers, London

63

Manhattan Conrad Singapore Orchard

69

Ergo The Dubai Edition

90

Mirror Bar – Radisson Blu Carlton Hotel, Bratislava

92

Donovan Bar Brown’s Hotel, London

97

Darkside Rosewood, Hong Kong

100

Artesian The Langham, London

best the house has to offer.

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APÉRITIFS

CGA by NIQ Opportunities for growth in Mexico’s hotels As Mexico’s hotel industry gains momentum, new insight from CGA by NIQ has pinpointed opportunities to help drinks suppliers increase sales and grow market share. The exclusive report – an On Premise User Survey (OPUS) – provides an understanding of behaviours, motivations and needs of hotel guests across Mexico, enabling brands to target specific sub-sectors of the market. The five hotspots for growth in hotels within Mexico are:

YOUNG ADULTS: With 23% of consumers aged 1834 visiting hotels weekly, compared to 16% of those in the 35-54 bracket, young adults within a valuedriven venue are a prime target.

TREATS: OPUS shows that many consumers visit

Fit for a King Two heritage brands join forces to offer exclusive tastings in a landmark setting.

hotels with a ‘treat’ mindset. Cocktail and wine drinkers are significantly more likely to frequent four- and five-star hotels, making them ideal places to promote an elevated drinks offering.

PREMIUMISATION: The appetite for treats also means there are opportunities for trade-ups. 74% of Mexico’s hotel users say they are ‘likely’ or ‘very

To celebrate the opening of its London flagship, Raffles has partnered with Louis

likely’ to pay extra for a better quality drink.

XIII to curate an exclusive experience at The Guard’s Bar & Lounge. The historic venue, which honours the Old War Office’s longstanding association with the

DAY TRIPS AND STOP-OFFS: While an overnight

Household Cavalry, is the first to offer by-the-glass tastings from the 6L Louis

stay is the most common occasion to visit hotels,

XIII decanter. The limited edition mathusalem is artfully displayed in a handsome

consumers may include a visit as part of a day trip

trunk, tailor-made by T.T. Trunks to harmonise with the bar’s interiors. Featuring

– understanding their needs on different occasions

an engraved plaque to commemorate the partnership, it is adorned in a deep

at different times of the day is key.

burgundy leather and finished with silver and chrome details that reference the traditional uniforms worn by His Royal Majesty’s guards.

ROOM SERVICE AND MINI-BARS: 58% of those

Louis XIII is made from grapes grown in Cognac’s prestigious Grande

surveyed typically drink in a hotel’s on-site

Champagne AOC; once distilled, the eaux de vie is slowly aged in century-old

restaurant or bar, however, sizeable numbers also

Limousin oak barrels to create the distinctive profile. The mathusalem – one of

use room service (43%) and mini-bars (35%), so

only 50 produced, making it a collector’s item – was inspired by a 16th-century

brands need to appeal across a range of consumer

flask uncovered from the site of the Battle of Jarnac in France, and is handmade

touchpoints and amenity areas.

by a team of 20 master crystal artisans.

At Raffles London at The OWO, the tipple is served in Louis XIII glasses and paired with fine caviars served on silver-plated Christofle tableware with matching mother-of-pearl spoons. An experience fit for a King.

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To see the full report and explore further insight from CGA by NIQ, visit www.cgastrategy.com.

Unforgettable Dining Moments

Beer

Designed by Erika Lagerbielke

You can easily order your Orrefors crystal through Singer Equipment Co. www.singerequipment.com/lmt

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

COCKTAIL

Love Generation Velvet Corinthia LONDON

Velvet by Salvatore Calabrese, the seductive

Reflecting her sustainable ethos, the libation

bar at Corinthia London, is celebrating its first

is a harmonious blend of Ketel One Vodka, Palo

anniversary with the launch of a new cocktail

Cortado and Adriatico Liqueur, as well as the

menu designed to fuse history and modernity.

bar’s special homemade Lemon Verbena Milk,

Entitled The Quote Book, the series of thought-

created from leftover citrus peel and sugar to

provoking concoctions draws inspiration from

form a zero-waste cordial. To serve, the citrus

the words of celebrated icons, from Frida Kahlo

concoction is presented in a unique wax vessel.

to Walt Disney, Marie Curie to Coco Chanel.

“The inspiration behind this new menu

Conceived by Calabrese – aka The Maestro

originates from a blend between reimagining

– together with his team, the menu comprises

the 1920s to modern times, the influence of

21 cocktails, each illustrated by an iconic

music, cinema, games and a commitment

quote from a renowned figure alongside an

to thinking outside the box,” explains Bar

AI-generated image that reimagines them in

Manager Christian Maspes. “This menu pleases

a contemporary light. Love Generation, for

everyone by featuring quotes from prominent

example, is an ode to climate activist Greta

figures spanning different industries and eras,

Thunberg and her powerful words: “I believe

which allowed us to source ingredients and

that one person can make a difference”.

flavours from around the world.”

COCKTAIL

Hot, Cold & Nutty Sterling Bar Stock Exchange Hotel MANCHESTER

For one-night-only, NoMad London brought its creative libations to the subterranean vaults of Manchester’s Stock Exchange Hotel. Taking over Sterling Bar, helmed by the Schofield brothers, the venue served a selection of cocktails from Common Decency, a highlight being Hot, Cold & Nutty, an innovative concoction that offers contrasting temperatures in a single sip. The cocktail brings together Absolut Elyx vodka, Mr Black coffee liqueur and Frangelico liqueur with cold brew coffee, and is topped with hot coconut and cobnut cream. “The technique is in the hot element,” explains Liana Oster, Bar Director at NoMad London. “We put the coconut and cobnut in an ISI canister to create a light textured foam, before warming it in a water bath at 60 degrees.”

Served in a sleek tulip glass, the warm foam floats atop the chilled liquor. The crux of the drinking experience, Oster explains, is the contrast between hot and cold – a notion that was inspired by her early days behind the bar.

“When I first began bartending, my colleague created a drink that was simultaneously hot and cold, and it really opened up a world to “That drink has always been a muse. I wanted to create something that takes inspiration from an Espresso Martini and also brings in the hot and cold elements.”

© Cristian Barnett

me about what cocktails could be,” she says.

THE SALT & PEPPER OF DRINKS

AVAI LABLE AT

www.seasnyourdrinks.com

@seasnyourdrinks

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Ambi ent e2024 26-30J anuar y Hal l8-Boot hE29 www. amef a. com

DRINKS

DRINKS

Noblewood Group Beluga Gold Line Vodka Beluga Vodka, best consumed with caviar, is a distinguished brand in the super- and ultra-premium segments, with an impressive global presence and reputation founded on a steadfast commitment to quality and craftsmanship. Made from 100% Nordic grain and pure spring water sourced from Montenegro, the spirit undergoes a meticulous six-part distillation process at the brand’s distillery in Latvia to give the vodka a smooth and refined texture. Adorned with the brand’s iconic symbol – a metallic insignia of a beluga sturgeon – each bottle of Beluga Gold Line features a special wax-sealed cork to be opened using the accompanying hammer and brush. www.noblewoodspirits.com

DRINKS

Ten To One Rum White Rum and Dark Rum Founded by Marc Farrell in 2019, Ten To One is a Caribbean rum brand designed to challenge expectations and reinvigorate the way people taste, experience and talk about the spirit. Ten To One’s award-winning white rum is shaking up the category with its unique flavour profile of jasmine, honeysuckle, white pepper and lemongrass. The Pronghorn-backed brand has crafted an unaged blend of column still rum from the Dominican Republic, combined with Jamaican high-ester pot still rum to yield an extraproof expression that is a companion for craft cocktails, driven by herbaceous, fruity and funky notes that work together to produce a smooth and clean finish. Ten To One Dark Rum meanwhile is a masterful blend of eight-year-old Barbados and Dominican column still rums, combined with high-ester Jamaican pot still rum and Trinidadian rum, which has been aged in American white oak ex-bourbon casks. The expression features notes of baking spice, banana peel, yellow apple, tobacco, cedar, nut loaf and leather, making it suitable to be enjoyed on its own or within a cocktail. www.tentoonerum.com

Código 1530 Código 1530 Origen Aged for six years in Napa Valley Cabernet French white oak wine barrels, Código 1530 Origen is considered one of the oldest and most refined Extra Añejos on the market. The Código 1530 distillery uses only fully-matured Blue Weber Agave and Amatitán water from freshwater pools and rainwater, filtered through the volcanic soil of Los Bajos to produce a selective tequila. Código 1530’s proprietary chopper allows the distillery to extract only the best juice and pulp from the first press of Agave to garner the purest flavour. Código 1530 Origen combines the refined palate of an aged tequila with many of the tasting notes typically found in aged whiskys and fine cognacs. As such, the spirit reveals aromas of spice, vanilla, caramel and sweet oak, while the palate is teeming with flavours of dried fig and cinnamon. www.codigo1530.com

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DRINKS

Why did you decide to expand the Rooster portfolio to include mezcal?

Being specialists in tequila production (ABG owns a factory and Agave plantations in Mexico) we could not neglect the sibling category – mezcal is seeing double-digit growth every year. It enables the expansion of our offer for a broader consumer audience. Mezcal also reflects and amplifies the Rooster Rojo brand values – craftsmanship, authenticity, excellence and a bold character.

Mantas Zlatkus Amber Beverage Group As Rooster Rojo – part of Amber Beverage Group’s portfolio – enters the mezcal market, Global Portfolio Director Mantas Zlatkus, discusses the growing popularity of the spirit, as well as the group’s development process and plans for the future.

How did you develop the product?

We have an experienced tequila production team in Mexico. Mezcal is well understood by them and is in fact the great passion of our tequila plant manager, David Tenorio. So, when we said that we wanted to create Rooster Rojo Mezcal, which would have the same philosophy as our tequila – exceptional taste quality and smoothness – he understood us immediately. Despite this, it took over one year to create a perfect liquid which is exactly 43% ABV to ensure the perfect and true craftsmanship of Oaxacan Joven Mezcal, delivering the best taste and aroma. Developed from dark glass, the bottle is reminiscient of old traditional clay bottles, bringing a nostalgic nod to this category, whilst acting as the perfect protection from sunlight and the folklore superstition of preventing it ‘being seen by the bad eye’.

How would you descibe Rooster Rojo Mezcal?

It is a mezcal that should satisfy and pleasantly surprise both experienced mezcal drinkers and newcomers to the category. This liquid is perfect in cocktails, but also can be sipped neat. Made through traditional production methods and with carefully selected Espadin Agave, it is unaged and elegant.

Who did you work with on branding?

The packaging is designed by Swedish design agency Pond Design. We worked with them on a couple of other projects including Rooster Rojo Ahumado Tequila so knew that they could create magic with the look and feel. When you touch the Rooster Rojo Mezcal bottle, it communicates craftsmanship and an artisanal, authentic approach.

Amber Beverage Group (ABG) is a rapidlygrowing global spirits company, producing, bottling, marketing, distributing, exporting and retailing a vast range of beverages.

Rooster Rojo Mezcal, one of Amber Beverage Group’s brands, is handcrafted

by Lopes Sosa Palenque, a small craft distillery in San Juan del Rio, Oaxaca, Mexico. Each bottle is signed by Maestro Mezcalero Rodolfo Lopez Juan to confirm that he has followed traditional mezcal production processes, giving the spirit his seal of approval.

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Why do you think mezcal is rising in popularity?

Mezcal is rising in popularity because it is real, tastes superb and exotic.

Because there is almost no industrial production, mezcal as a category retains the true spirit of Oaxaca, and you can almost feel the hard work of local people behind it.

What’s next for Rooster Rojo?

We now have six expressions. So our goal is to grow as a brand; the existing range is capable of fuelling this growth. But you never know what is waiting round the corner. We are bold and our attitude is, why not? www.roosterrojo.com/mezcal

Kinvarra

A perfect cocktail...the perfect glass Glassware for Professionals NYEWOOD, ROGATE, PETERSFIELD, HAMPSHIRE, GU31 5HZ Tel: 01730 821811 Email: office@johnjenkins.co.uk NEW YORK SHOWROOM, 41 MADISON AVENUE, 9TH FLOOR, NEW YORK NY 10010 Tel: 1-800-818-8484

www.johnjenkins.co.uk

DRINKS

Seasn Light and Dark Ben Branson, founder of the world’s first non-alcoholic spirit Seedlip, has launched the first product of his new venture, Pollen Projects. Having spent six years experimenting with over 80 herbs and spices, Branson has created Seasn, a pair of zero-alcohol cocktail bitters designed to season alcoholic and non-alcoholic beverages, or even sparkling water. Taking on the role of salt and pepper, the cocktail condiments come in two variations: Light and Dark. The former is green, zesty and super bright to complement lighter drinks such as soda, gin and tonics, martinis and margaritas.

Seasn Dark meanwhile is aromatic and full of spice to add depth to darker drinks including ginger ale, whisky soda, rum and cola, or an old fashioned. Made with all natural ingredients, Seasn is vegan, sugar-free and allergen-free. With three dashes recommended per serving, each 150ml bottle can season up to 50 drinks. www.seasnyourdrinks.com

RobyMarton Spirits Rabitt Bitter Rabitt is a bitter liqueur infused with radicchio and combined with natural botanicals and essential oils, before being sweetened with sugar. Its main ingredient radicchio rosso – an Italian vegetable that dates back to the 16th century with long leaves rich in sap – brings the signature bitter flavour and distinctive red colour. Each year during the November frosts, the crops are harvested and the sap undergoes a fining process. Produced with only natural ingredients typically found in the Italian city of Treviso, Rabitt Bitter is free from allergens, additives, colourants and preservatives. As such, RobyMarton has used natural botanicals to mimic the foaming reaction typically produced by albumin. To serve, Rabitt Bitter can be enjoyed straight or as part of an aperitif or cocktail. www.robymarton.com

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AHEAD 2023 winners include (clockwise from top left): Blind Tiger at Jumeirah Al Naseem; Sake No Hana at Moxy Lower East Side; Nubeluz at The Ritz-Carlton New York NoMad; Kiln at Ace Hotel Sydney; Mei Li at Grand Hyatt Kuwait; Dover Yard at 1 Hotel Mayfair

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EVENTS

AHEAD: Winners Announced From rooftop bars to destination restaurants, AHEAD reveals the best hotel dining venues from across the globe.

Words: Cara Rogers

Hotel F&B has come a long way in the past

dishes rooted in contemporary Australian cuisine

270-degree views of the city, which guests can

decade, evolving from a one-size-fits-all

within a setting crafted by Fiona Lynch Office.

enjoy amidst a bold palette of deep red and

model to a multi-venue approach that takes in

Judges praised the native studio’s “beautifully

teal, accented by gold detailing. Also in New

everything from farm-to-fork and fine-dining

detailed” space, noting that “everywhere you

York, Sake No Hana at Moxy Lower East Side

to rooftop bars and whisky dens.

look, the design and experience has been

was awarded the title of best hotel Restaurant

meticulously curated”.

in the region. Designed by Rockwell Group

For AHEAD – the awards for hospitality experience and design – this transformation

and conceptualised by Tao Group Hospitality,

has led to an influx of entries in the Bar, Club

ESCAPISM IN MEA

or Lounge and Restaurant categories across

In MEA, the panel were impressed by immersive

Japanese street subculture, resulting in a space

all four regions, with a wide variety of top-

and experiential interiors. Blind Tiger at Jumeirah

that judges described as “vividly atmospheric

class projects making the shortlist. Following

Al Naseem, brought to life by LW Design, was

with textured authenticity”.

discussion and deliberation of every shortlisted

victorious in the Bar, Club or Lounge category,

project by expert judging panels, the winners

with judges noting that the “attention to detail

1 HOTELS TRIUMPHS IN EUROPE

were announced at glittering ceremonies in

and a depth of layering” offers guests “a world

Following the panel’s deep dive into Europe’s

Singapore, Dubai, New York and London.

of escapism”. And in the Restaurant category,

new hospitality projects, Crosstree’s 1 Hotel

Mei Li at Grand Hyatt Kuwait triumphed over

Mayfair, with architecture by Studio Moren,

the competition. Presenting authentic Pan Asian

scooped two awards for its food and beverage

Uncle Ming’s at Aki Hong Kong was named top

cuisine in a distinctive setting designed by AB

offering. The GA Group-designed Dover Yard, a

of its class in the Bar, Club or Lounge category

Concept, Mei Li was described as “storytelling

nature-inspired neighbourhood bar with eco-

in Asia, with the intimate whisky bar praised

at its most inspiring”, with interiors that are “a

friendly credentials, reigned supreme in the

by the panel for its “understated and elegant

feast for the eyes”.

Bar, Club or Lounge category, praised for its

SKY HIGH F&B IN ASIA

design”, described as “reminiscent of a private

the venue blends 1980s American punk with

“great use of natural materials and biophilia”.

members’ club”. The designers, A Work of

MARRIOTT WINS BIG IN THE AMERICAS

Substance, were applauded for “elevating the

In the Americas, Marriott International was

victorious in the Restaurant category. Designed

two key elements of the venue – the view and

triumphant in both F&B categories, taking home

by Dion + Arles, the venue was described by the

the whisky”. Sky-high venues continued to

trophies for the dining and drinking venues

judges as impressively marrying the ethos of the

impress in Australia, with Kiln at Ace Hotel

at two of its hotels. A Modernist beacon atop

1 Hotels brand with the spirit of Mayfair.

Sydney bagging the title of best Restaurant.

The Ritz-Carlton New York NoMad, Nubeluz

Named in honour of the building’s previous life

was the winner of best Bar, Club or Lounge.

Entries for AHEAD 2024 will open in January.

as a ceramics factory, the restaurant serves up

The Martin Brudnizki-designed space boasts

To stay up-to-date, visit: www.aheadawards.com

And Dovetale, helmed by chef Tom Sellers, was

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To The Table Asia 26-28 September 2023 KUALA LUMPUR

Tropical Malaysia provided the perfect backdrop to talk terrific tableware.

Words: Eleanor Howard Photography: © Richard Pereira

For To The Table’s final event of the year, senior

forthcoming openings, maximising precious

corporate decision-makers and suppliers from

time when faced with an extensive pipeline.

the Asian hospitality market flocked to W Kuala

“I appreciated the opportunity to connect with

Lumpur, for a focused three-day programme of

many incredible individuals during the event,”

meetings and networking.

comments Himanshu Taneja, Area Director of

As with previous events in Europe and MEA,

Operations, South and East India, Bangladesh

the guest list was a who’s who of the continent’s

and Sri Lanka, Marriott International. “The

F&B sector, with continued support from buyers

networking opportunities provided were

at Marriott International, Shangri-La Group and

invaluable, and I left with new insights, ideas

Minor International, as well as new delegates

and contacts that will undoubtedly benefit me

attending on behalf of leading hotel groups

both personally and professionally.”

including Accor and Radisson. On the supplier

After the initial buzz of a welcome dinner at

side, Steelite International, Serax and Sambonet

the hotel’s Woo Bar, To The Table Asia 2023

were among familiar returnees, while FOH and

kicked off with the first of four seminars tackling

Revol made their debut.

topical issues facing the region’s hospitality

The main draw for many of the forum’s

sector. Chaired by writer and media consultant

120 delegates was the extensive roster of pre-

Devina Divecha, each panel presented a range

arranged one-to-one meetings, the ultimate

of expert viewpoints and invited audience

goal being for suppliers to showcase new

participation for an engaging discussion.

tableware collections to senior decision-makers working on hotel projects across the region.

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Entitled Vision and Strategies for the Future of Hospitality, the opening seminar

For operators, the event served as an

saw Tony Chisholm, Accor’s Vice President

efficient way to source new products for their

Food & Beverage for Asia and MEA; Raheel

EVENTS

Ahmeed, Culinary Director APEC at Marriott

of ‘camera-eats-first’ culture, with Brutti

The final seminar focused on the growth of

International; and Daniel Voellm, CEO and

acknowleding how advances in technology have

India’s hospitality market, with leaders from

founder, AP Hospitality Advisors, explore

enabled designers to navigate the tricky balance

The Oberoi Group, Radisson Hotel Group and

how the industry is progressing in the face of

between aesthetics and functionality by creating

Marriott International examining the challenges

tough challenges, before offering a vision for

flexible spaces. After a jam-packed day of

faced in the nation’s development as well as

the future. The integration of technology in

business, delegates headed to nearby hotel EQ,

progressions such as increased awareness of

hospitality and F&B operations sparked a lively

where they enjoyed a rooftop cocktail reception

sustainability and the rise of conscious luxury.

debate with Chisholm offering a warning to the

with views across the city’s impressive skyline.

As To The Table Asia drew to a close, delegates

industry: “Covid has already scared away a large

Sustainable restaurant initiatives were top

gathered at W’s Wet Deck for a final farewell,

proportion of the workforce, so we have to be

of the agenda the following morning, with a

continuing their conversations into the evening

careful when we start talking about replacing

panel comprising industry experts from Soneva,

and reflecting on accomplishments. “What set

people with robots. AI is designed to help people,

Mandarin Oriental Hotel Group and Peninsula

this event apart was the seamless blend of

not replace them. I don’t see robots welcoming

Hotels analysing projects that have employed

engaging content and the chance to connect

me into a restaurant, but I do see technology

successful strategies. For example, Soneva

with professionals from various corners of our

helping us improve operations efficiency.”

introduced the Waste-to-Wealth programme,

field,” concludes Joycelyn Chia, Sales Director

Elevating the restaurant experience through

which views waste as a resource: “Food waste

APAC, WMF Professional. “The networking

wow-factor design was the subject of the

from our restaurants is composted to make

sessions were incredibly fruitful, enabling us

second talk, which saw Anurag Bali, Assistant

nutritious soil that is then used in our garden to

to exchange ideas, forge new partnerships and

Vice President of F&B, North Asia, Philippines

produce herbs and vegetables that are brought

learn from peers.”

and Pacific at Shangri-La Group, and Stephan

back into our kitchen,” explains Arnfinn Oines,

Brutti, Principal of Social F+B, discuss the latest

Social & Environmental Conscience at Soneva.

The next To The Table event will take place in Vienna

trends and how restaurant design is evolving

“This gives our chefs the best quality fresh

from 22-24 April 2024.

for the future. The duo touched on the impact

ingredients to work with.”

www.tothetableasia.com • www.tothetableeurope.com

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SUPPER_F2D_2023_Volta_236x275.indd 1

28/11/2023 15:38:10

PETITS FOURS

PETITS FOURS

Cookplay Tears A decade after Cookplay launched its fresh perspective in the world of tableware, the innovative Basque brand has unveiled Tears, a collection set to push boundaries within the world of tableware by inviting chefs. The manufacturer believes that the collection’s unique texture language will shake up the design and composition of high-end gastronomy. The redefining of Jomon, its first iconic collection after 10 years seeks to express and intensify the “tactile interaction” for a rich experience at the table. www.cookplay.eu

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2.

3.

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4.

1. Corby Hall Empire 18/10

2. Ariane Fine Porcelain Jaguar

3. Orrefors Erik 3-Piece Set

4. Modbar Modbar Espresso AV

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 competitive price points, Corby Hall has the ability to supply all F&B 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 new orders as well as re-supply. The newly launched 15-piece Empire 18/10 range is available in mirror finish or silver plate. www.corbyhall.com

Since its inception in 2014, Ariane Fine Porcelain has become a leading force in the porcelain tableware industry, synonymous with technical excellence, professional expertise and creativity.

The Jaguar collection showcases sleek sophistication, drawing inspiration from its namesake. With a unique fusion of glass and matte glaze, the series offers a range of possibilities for elegant and daring fine-dining presentations. The European porcelain tableware manufacturer creates collections meticulously tailored for industry professionals by industry professionals, harmoniously merging artistry, practicality, durability and timeless designs. www.arianefineporcelain.com

Designed by Olle Alberius, the Erik 3-Piece Set from Orrefors is ideal for whisky enthusiasts who appreciate modern 70s design distinguished by Scandinavian simplicity and clean lines.

The set comprises a 26oz decanter that allows the spirit to interact with oxygen, making it easier for nuanced aromas to develop, as well as two Double Old Fashioned glasses, holding 12oz.

Orrefors has been producing glassware in collaboration with Sweden’s most prestigious designers since 1898. The manufacturer began making crystal products in 1914, and the glass produced today is based on expertise generated over more than a century. www.orrefors.us

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 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 is a go-to choice for restaurants seeking to offer a premium coffee experience. www.modbar.com

PETITS FOURS

1.

2.

3.

1. MyGlassStudio The Cube Cloche

2. Bonna Vitrified Collection

3. John Jenkins Glassware Professionals

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

The cube cloche can also be customised for bespoke requirements. www.myglassstudio.com/food-cloche/

Founded in 2014 as the first horeca brand from Turkish heritage company Kar Poselen, Bonna is dedicated to integrating new generation technological systems into its facilities and production processes. Made from dense and high-quality clay, Bonna’s new premium Vitrified collections bring together aesthetics and functionality with exceptional durability. Specifically designed with Bonna’s expertise, this category offers an extended product lifespan compared to ceramics, thanks to an improved product recipe and higher firing temperature. With its lifetime edge chip warranty, sustainability is promised along with a craft look. www.bonna.com.tr

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 the robust Gala collection, to its finest wine glass series Starr, a fully handmade glass intended for the serious wine enthusiast. John Jenkins’ in-house design department creates exclusive patterns of handmade glassware to suit the specific requirements of global hospitality clients, including luxury hotels, fine-dining restaurants and worldclass bars.

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

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PETITS FOURS

Vista Alegre Art.Made: Celebrating 200 Years

106

Within the world of fine dining, tableware and and plating has become increasingly important as a way of enhancing a dish, reflecting the aesthetics, concepts and values of those who create them, as well as the spaces in which they are served.

In response to this, Portuguese heritage brand Vista Alegre has created the new Art. Made collection. Born out of a desire to meet the fundamental needs of the sector, the range is based on six precise aesthetic and functional coordinates: lightness, response, precision, visibility, multiplicity and consistency. These principles are directly inspired by the values defended by the Italian writer and journalist Italo Calvino, which, despite being based on a reflection on literature, represent a broader view of reality, in search of a new freedom of thought and action.

Art.Made is not only synonymous with the art of plating, but also with the act of creation: each piece has been carefully designed and

handcrafted with 200 years of expertise, passion and care, supported by modern manufacturing techniques. Just as each diner has a unique experience consuming a dish, each item of the collection is unique.

The Art.Made porcelain collection is complemented by a glass line created with the same principle of freedom in manufacturing, where the handcrafted component reigns supreme. Each piece is subject to an alternative production process, which gives it a one-of-akind character and the dynamic spontaneity of the entire Art.Made collection.

In celebration of the brand’s 200th anniversary, Vista Alegre is launching new collections that encapsulate what the brand represents today: innovation and timelessness.

It is a brand that has always known how to evolve and adapt with the times, never forgetting what has been its defining features since the beginning – tradition and love for art. www.vistaalegre.com

THE ORIGINAL

EST 1985

Join us at AMBIENTE, Frankfurt Jan. 26.-30., 2024 Hall 11.0, Booth B31

Timeless Buffet Visions Tasks meet Taste www.frilich.com

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2.

3.

4.

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1. Raynaud Abysses

2. Cosy & Trendy Divine

3. David Mellor Liner

4. Chef & Sommelier Exaltation

Following on from the Louis Vuitton Travel Book Mediterranean Sea published in 2022, Aurore de la Morinerie has continued her deep dive into the oceans under the guidance of La Maison Raynaud. The theme of the sea lends itself to tableware, with de la Morinerie drawing inspiration from her love of nature, flora and fauna. To accentuate the aquatic and lively dimension, the Paris-based artist and illustrator worked with a brush – her gesture translating the movements of the depths of the ocean and its currents to reveal the light. In a play of colour and transition, deep blues, indigo and ink contrast with the pure white of Limoges porcelain. www.raynaud.fr

Launched in 2006 by Billet-Vanlaere – a business with 85 years experience in the world of cooking and living – Belgian brand Cosy & Trendy has revealed Divine, a series of plates and bowls that celebrate the beauty of perfect imperfection. The new tableware collection explores a distinct aesthetic where imperfection is transformed into art and where roughness and refinement merge into a harmonious whole. Each piece has its own character, with a rough feel and appearance on the inside created by a reactive glaze. Fine lines and dots radiate outwards, mimicking a collection of energy that vibrates at the centre of each item. www.cosyandtrendy.eu

Liner is a modern interpretation of the timeless glamour of early 20th century design through cutlery. The decorative fluting that subtly fades into its handle exudes grandeur and brings to mind the elegance of Art Deco and the glory days of transatlantic travel. The knives feature blades made from high-carbon steel for a superior cutting edge and hollow handles for perfect balance that feels substantial in the hand. The comprehensive collection has been designed with high-end hotels and restaurants in mind.

Established by David Mellor CBE, the eponymous tableware and kitchenware brand believes that well-designed equipment can improve daily life. www.davidmellordesign.co.uk

Exaltation is the new stemglass line from Chef & Sommelier, available in 30cl and 35cl. With its large bowl, stretched stem and wide foot, Exaltation’s unique shape incorporates all of the attributes needed to appreciate a wine at its true value, while offering a premium look on the table. Its large evaporation surface, aromatic chamber, effervescence stimulator, which picks up a maximum of aromas and its way of delicately depositing the liquid in the mouth, exalt the aromas of champagne, prosecco and other sparkling wines. All items in the Exaltation collection are made from high-performance lead-free crystal glass material, Krysta. www.chefsommelier.com

PETITS FOURS

1.

2.

3.

4.

1. Costa Nova Arenito

2. Nude Glass Stem Zero – Volcano

3. WMF Professional WMF Divine

4. Craster Fare 2.1 Trolley

Handcrafted exclusively from Costa Nova’s innovative recycled clay formula Ecogres, Arenito combines functional design with a deep commitment to eco-conscious ceramic production. The range showcases a variety of coffee cups, lungo cups, latte bowls and poké bowls, available in six soothing shades. Each piece is adorned with an interior matte glaze, retaining its unglazed nature on the underside, a distinctive detail that effortlessly imparts an artisanal aesthetic to the collection. Costa Nova, which is produced by the leading stoneware manufacturer Grestel, specialises in Portuguese fine stoneware products that are durable and timeless. www.costanovaprofessional.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 comprises 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

Self-proclaimed ‘Expert of Table Culture’ WMF Professional is bringing the creative vision of the perfectly laid table to life with its new collections.

The elegant design of the Divine range was developed together with wine connoisseurs to create an aesthetic eyecatcher for the classically laid table. The thin-walled goblet tapers towards the top and offers maximum drinking pleasure, as the bouquet of the wine unfolds. The brilliant, crystal glasses are drawn from one piece and are very pleasant to hold, while offering high break resistance.

WMF Divine coordinates with the new bone china series WMF Ava and the WMF Shades cutlery. www.wmf-professional.com

The Craster Fare 2.1 Trolley marks an innovative new chapter in operational efficiency for luxury hospitality. With a compact footprint, the Fare trolley operates with discretion in multiple F&B and event spaces. The lower shelves provide a neat place for tableware and accessories, which can be concealed with the Fare black mesh panels. Plates and glassware can be stored securely with Gastronorm-sized Flow trays that lock into place within the Fare shelves. Available in white and black marble laminate, natural oak, walnut and black finishes, Fare 2.1 can be used alone or as part of a larger buffet station, connecting to other carts with a Fare bridge. www.craster.com

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PETITS FOURS

Broggi 1818 Decò Buffet A tribute to classicism and characterised by pure lines, the new Decò Buffet line from Broggi embodies refinement and elegance without compromising on functionality. The tops and stands – which are available in different heights – enable architectural creations on the table; the modular system can be adapted to suit every menu, space or location. The harmonious combination of steel stands, which are also available gilded with refined Carrara marble shelves or HPL, embody the quality of Broggi 1818.

Developed and designed in Italy, the new Decò combines design, Italian taste and functionality to produce an easy-to-use product that can be customised to enable restaurants to offer diners an exclusive experience. www.broggi.it

Utopia Oregon Oregon is a new tableware collection that combines a raw pottery exterior, which spills in a wave into the inside edge, with a soft, pastel glaze interior. This crossover creates a dynamic presentation that offers a real point of difference. Oregon comes in three colourways: a pastel pink named Dawn, a creamy yellow labelled Buttermilk and Cloud, a muted grey. The new design features a selection of coupe plates and conical bowls. The blend of soft colours and on-trend, horeca-focused shapes gives Oregon a contemporary feel that delivers a classy, casual dining ambiance. www.utopia-tableware.com

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Madeleine Collection

Visit us | Ambiente show, Frankfurt | 26 - 30 jan. 2024 | Hall 9P Stand M22

Photo : C. Courjon

Made in France

french family-run company since 1768 revol1768.com

AP Supper Mag Dec 2023.indd 1

04/12/2023 10:23:38

PETITS FOURS

Franke Coffee Systems Mytico Foam can play a crucial role in rich coffee creations; coffee enthusiasts in particular appreciate the harmony created when an espresso is paired with a milky foam. Developed to cater to the ever-changing needs of the hospitality industry, Mytico by Franke Coffee Systems enables baristas to master the art of frothing. The PrecisionFoam technology is Franke’s latest innovation, available exclusively for Mytico Vario. Launched at Host Milano 2023, this function assists the barista by automatically producing milk foam and pouring it directly into a pitcher with the desired quantity, temperature and consistency. As a result, the barista has more time to interact with the customer. Another new feature of Mytico Vario is Franke’s unique IndividualMilk Technology, which allows two types of milk to be dispensed without cross-contamination. The technology caters to the diverse dietary preferences of customers meaning a wide range of tastes can be accommodated. mytico.franke.coffee

Eternum Signature – Cento Headquartered in Gembloux, Belgian cutlery brand Eternum will celebrate its centennial in 2024, marking 100 years in the sector. Its core business has always been the creation 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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1. LSA International Arc Contrast

2. Elia International Flow

3. Robert Welch Designs English Fiddle

4. Pordamsa Arbre

Founded in 1966, LSA International is a London-based design studio specialising in stylish and contemporary collections of glassware across the bar, table and decoration sectors. One of the studio’s newest creations is Arc Contrast, a reimagining of the existing Arc drinkware range. The new collection of tumblers adds colour and texture to the original clear forms. Tactile translucent and matte finishes meet in the centre of the glass to create contrasting surfaces that play on light. The soft, gentle glass silhouettes sit comfortably in the hand and the tonal array of colours lend themselves to creating individual or multi-hued colour stories on the table. www.lsa-international.com

Focused on product development, Elia offers a range of high quality, innovative yet functional products. The brand has added a new contemporary pattern to its dynamic cutlery offering: Flow, an eight-piece range featuring an ergonomic design with a generous gauge. Flow owes its charm to its gentle curves that streamline into an elegant angular handle.

Expertly crafted to an exceptionally high specification in the highest quality 18/10 stainless steel, Flow is debossed with a delicate, sophisticated pattern. The same pattern can be viewed in a smooth mirror finish on the Safina collection, which is an extended range of 17 items including fish cutlery and serving pieces. www.elia.co.uk

The Robert Welch English Fiddle is a modern classic with enduring appeal. The vintage finish brings a contemporary industrial edge with a soft-touch matte lustre. Made from the finest quality 18/10 stainless steel, the range is designed to withstand the demands of commercial environments, making it a valuable and long-lasting investment. The latest addition to the Robert Welch Collection 3.5, English Fiddle pieces are commercial dishwasher safe and made from 3.5mm stainless steel, a slightly thinner gauge with a lighter feel in the hand. All designs within this collection are sold at one price with fast UK and international shipping thanks to ample stockholding and a global distribution network. www.robertwelchhospitality.com

Trend-setting porcelain and glass manufacturer Pordamsa has launched Arbre, a complete collection of plates, bowls, podiums and trays of different shapes and sizes made from porcelain paste. Inspired by nature, Arbre brings the magic of the forest to the dining table; tree rings blend into each piece, giving shape to an organic collection whilst adding dynamism and versatility to the table. 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

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1. Fine Dining & Living Fine2Dine – Line Fine2Dine has united its bestselling Ceres, Nova and Usko collections into the Line range, comprising numerous refined plates and bowls. The highly durable and qualitative porcelain range is characterised by different sizes, shapes and colours, finished in a reactive glaze meaning all items work together harmoniously. Part of Fine Dining & Living’s diverse portfolio of seven distinctive brands, Fine2Dine stands for trend-based, high quality tableware for creative professionals, providing solutions for hotels and restaurants all over the world, allowing them to be creative by mixing and match food, ambiance and presentation. www.finediningandliving.eu/en

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2. Goodfellow & Goodfellow GoodfSilver Silver Plated U-Style Taco Holder Goodfellow & Goodfellow is elevating the finger food experience with the GoodfSilver Silver Plated U-Style Taco Holder. The serving piece not only cradles tacos securely but also adds a touch of sophistication to the table.

Handcrafted in premium silver-plate, the taco holder combines style and utility, ensuring the Mexican tortillas stand out.

At its core, the tableware manufacturer offers a spectrum of food presentation solutions. Recognised for its tabletop innovations, Goodfellow & Goodfellow engages extensively with hospitality partners, tailoring bespoke options and branding solutions. www.goodf.co.uk

3. Porland Stoneware

4. Impulse! Enterprises Splendido

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 helps to create a memorable dining experience with its robust, hard and non-porous structure. Designed without harmful heavy metals such as lead and cadmium, the Stoneware series is suitable for health and wellness-focused 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

Impulse! Enterprises has launched Splendido, a collection of colourful glass plates, platters and bowls available in a variety of shapes and sizes. The sturdy design and reinforced rims of each piece result in durable vessels that are stackable and dishwasher safe.

Designed to capture the colourful spirit of the Mediterranean, the collection is versatile and chef-friendly, making it suitable for high-volume banquet operations. Lifestyle-oriented brand Impulse! Enterprises was founded with a clear objective: to bring beauty, a sense of indulgence and touches of luxury to hospitality, foodservice and retail clients around the world. www.impulseenterprises.com

Mid-Century Modern Sleek Canape Display For Cocktail Parties

www.myglassstudio.com

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1. Amefa Soprano

2. Sola Phoenix

3. ID Fine Amalfi

4. BHS – Playground Jardim

Amefa’s Soprano collection celebrates cutlery with a clean design that stands out for its modernity and slim lines. Made from high-quality stainless steel with a black PVD finish on the handles, the series brings a contemporary look to the table, combining elegance and style with a statement design that enhances the eating experience. Heritage brand Amefa has been setting tables all over the world ever since it was founded back in 1931, and the family-owned business’ origins are rooted in the hospitality industry.

The company offers a diverse range of flatware and kitchen products, spanning designs created to suit a variety of styles and occasions. www.amefa.com

Since 1922, Dutch manufacturer Sola has built its reputation and business on providing the best designs and manufacturing quality for cutlery for all areas of domestic and commercial applications. Today, Sola creates cutlery and serviceware that is used all around the globe in multiple hospitality and service industries. In January, Ambiente attendees will be among the first to experience Sola’s new cutlery design, Phoenix. Inspired by natural patterns in the sand, the eye-catching decorative design will give a unique and stylish look to dining set-ups. Not only is the range aesthetically pleasing, it is also practical and modern. www.sola-cutlery.com

With a rich history dating back to 1972, ID Fine is a porcelain manufacturer committed to sharing its passion for the art and craft of porcelain to the horeca industry. Its latest launch, the Amalfi collection, is an original fusion of traditional Italian motifs with the crystalclear waters of the Amalfi Coast. The range is designed to bring the dream-like atmosphere of a warm summer day to chefs’ culinary presentations. Each piece combines Italian aesthetics with the unqiue beauty of the Amalfi Coast. The collection brings the hospitality of Italy to gastronomic displays, conveying the coolness of the sea and the warmth of the sun. www.idfine.com.tr/en

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

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1. Rewthink Bespoke front-of-house products

2. Rona 2Serve Eclipse

3. Born Free Ceramics Aneesha Rai: Mastering the Art of Clay

Specialising in customisable boards, trays and trolleys that bring theatre, excitement and anticipation to the dining experience, Rewthink has worked with a range of chefs and restauranteurs from around the world to bring their creative ideas to life. With 10 years of experience focusing solely on front-of-house products, every aspect of the brand’s design is carefully considered to ensure durability and functionality, as well as aesthetics. Rewthink items are designed and manufactured in its workshop in Kent using a range of materials including sustainably sourced timber, Cumbrian stone, brass, steel, copper, glass, leather, silicone and acrylic. www.rewthink.co.uk

Rona 2Serve is a professional crystalline range created specifically for the catering sector. The most recent addition to the collection is Eclipse, a six-piece glassware series with a unique form designed to concentrate the aroma of a drink in the area around the lip. The conical shape allows the bouquet in the lower part of the glass to be released and intensify in the upper part. This unique design is particularly covetable to accentuate beverages such as craft beer, delicate cocktails and still waters. The Eclipse collection comprises a long drink glass, juice tumbler, Double Old Fashioned Glass, Old Fashioned glass, mineral water glass and shot glass. www.rona.glass

What began 15 years ago as a passion project when founder Aneesha Rai first dipped her hands into clay, Born Free Ceramics has blossomed into what is now one of the UAE’s largest custom ceramics production house. Fascinated by the freedom clay affords her, Rai combines inspiration from the digital and handcrafting realms into her ceramics, creating a canvas that becomes uniquely hers to explore and embellish. As the visionary behind the company, Rai leads a dedicated team committed to crafting high-quality, handmade ceramics that seamlessly blend functionality with aesthetics. The studio is a hub of creativity and craftsmanship where skilled artisans meticulously use traditional techniques and the highest quality materials. Each item produced by Born Free Ceramics is a one-of-a-kind creation, reflecting the personal style and vision of the artisan who brings it to life. Under Rai’s stewardship, Born Free Ceramics is a testament to the artful fusion of creativity and dedication, as well as the joy of shaping memories through the timeless medium of clay. www.bornfreeceramics.com

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1. Steelite International D.W. Haber – Power Cell Part of Steelite International’s brand portfolio, D.W. Haber is a leading manufacturer of holloware and buffet products for the hospitality industry. The Power Cell is a revolutionary solution for keeping food hot for extended periods of time. The sleek and elegant design makes it a stylish addition to buffets and food stations, and its cordless battery operation allows it to be used anywhere.

The Power Cell has a 5.5-hour recharge time and keeps food warm for up to six hours continuously and can also be used for multiple meals per day. This first-of-itskind induction unit is energy-efficient and operates quietly, ensuring that it won’t disturb the ambiance of the setting. www.steelite.com

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2. Vista Alegre Hotelware Chef’s Collection: Amonite by Chef Joachim Koerper When designing new plates for fine dining, Vista Alegre appeals to those who best know the industry: chefs. This relationship has resulted in unique pieces that combine the primacy of the Vista Alegre design with the creativity of the chef and practicality demanded by the hotel industry. The newest addition to the Chef’s Collection is the Amonite dish, designed by Joachim Koerper, owner and chef of Michelin-starred Lisbon restaurant Eleven. His inspiration was Europe’s surplus of ammonites, which are used to determine the date of the rock they were fossilised in, helping to study the history of climate change. www.hotelware.vistaalegre.com

4.

3. Narumi Primrose

4. Revol Madeleine

From Japan-based bone china manufacturer Narumi, Primrose is a new professional dinnerware collection inspired by the yellow flowers from which it takes its name. Each piece bears an abstract pattern that encapsulates early spring, with pale background colours representing the flowers’ various delicate hues. The plate is adorned with a white embossment that symbolises the melting of spring snow, with pearlescent hues shining under the light, much like primroses peeking through. Just as melting snow looks different depending on the weather and time lapse, the plate changes its expression by angle and under different lighting. www.narumi.co.jp

Revol is a French family-owned business that has developed a unique expertise in manufacturing culinary porcelain, since it was first established in 1768.

This year, the Drôme-based company has launched the Madeleine collection, available in Revol’s signature alabaster white. The new range takes its name from a key figure in the company’s history, Magdeleine Carrier, who married Pierre Revol, both of whom were behind the creation of the first production workshop in 1768. A celebration of comfort food, the new tableware series is designed to appeal to restaurants who are custodians of culinary tradition, as much as nutritional wellbeing. www.revol1768.com

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1. Frilich New website and catalogue

2. Zieher Scala

3. Costa Verde Moods – Foggy, Sandy and Groundy

International buffet specialist Frilich has launched a new website developed in line with a its catalogue in terms of content and structure. The website showcases numerous set-ups for complete buffet designs, as well as ideas on how to realise a range of concepts with Frilich serving and presentation elements, buffet platters and bowls or beverage dispensers and accessories.

Not only are Frilich products known for their creativity, design and clever use of materials, the brand also stands for quality and durability. The manufacturer has even added replacement parts to the composed products on the same page, should they be required. www.frilich.de

Reminiscent of roughly-cast steel parts with a rustic yet modern flair, Scala is a series of culinary displays made from cast aluminium that is subsequently refined. The hexagonal shape allows for the efficient space-saving partitioning of areas into fixed sections, enabling culinary presentations on up to four levels, while the flat, step-like structure provides good visibility. The 20cm display, designed as a half version, allows for closing gaps at the rear end of the setup without sacrificing valuable space. Scala is available in various shades of grey and dark silver, offering nuances in tone and brightness. For added glamour, the 10cm display is also available in a gold variant. www.zieher.com

The Moods concept from Costa Verde comprises 16 collections, each representing a distinct emotion or feeling. Made in Portugal, the pieces blend functionality and aesthetics, allowing restaurants to convey the unique style and personality of the space through its tableware. Featuring soft shades of grey, the Foggy collection evokes the mysterious beauty of stillness, taking diners to an introspective and serene state. Alternatively, Groundy conveys nature’s strength through terracotta tones, thus creating an atmosphere of warmth and maturity. Stability and confidence are emphasised through the Sandy collection, with timeless shades of beige paying tribute to tradition and memory. Extensively tested to withstand intense use, Moods pieces feature decorations that incorporate reactive or matte glazes. “Structured by a state of mind and behaviour closely linked to change, Moods embodies the maximum expression of a new atmosphere of emotions that involve the use of the product, as well as the latest market trends,” says Marketing Director Paulo Pinto Santos. “It’s the result of an intense process of research and development in porcelain, which produced a new manual approach that ensures the same touch, beauty and sophistication that only porcelain provides, in pieces with patterns as unique as each of us.” www.pro.costa-verde.com

PETITS FOURS

How has your previous role heading up Villeroy & Boch’s Dining & Lifestyle division prepared you for this new challenge?

I feel very honoured that the Supervisory Board has entrusted me to take on the role as Villeroy & Boch’s CEO. Heading up the Dining & Lifestyle division has allowed me to get to know the company, its employees and the rich heritage the brand brings with it. In my role as executive board member, I also gained insight into all aspects of the Bathroom & Wellness division. Therefore, I feel well prepared for the CEO role and I’m confident that we will continue the strong growth trajectory of recent years.

Gabi Schupp Villeroy & Boch Following her appointment as CEO of Villeroy & Boch, Gabi Schupp discusses standout hotel F&B projects and plans for 2024 and beyond.

What can Villeroy & Boch bring to hotel F&B environments?

Villeroy & Boch’s wide range of complete tableware solutions – including porcelain, glass, cutlery and accessories – allows decision-makers in hotel F&B environments to find the best answers for their needs. Our products are of high quality in both material and design, providing long-lasting solutions for the food service industry. Furthermore, our clients can always rely on our extensive experience. We pride ourselves in interacting closely with the client throughout the entire process, from the planning stages to after-sales support. One of our most popular services, particularly in the high-end segment, are our custom-made designs. With this service, we collaborate closely with clients to develop unique designs on our porcelain that reflect the excellence of their establishments and enhance their brand image.

Tell us about some of your most recent hotel projects.

We are highly successful in acquiring accounts in the world’s leading hotels and restaurants. The Grand Hotel Stockholm and the Hotel Vier Jahreszeiten Kempinski Munich boast our brand new Château Septfontaines collection which perfectly complements the beautiful atmosphere of these hotels. For the Fairmont Windsor Park, we developed custom décors on our NewMoon and Dune collections that reflect and emphasise the ambiance of both the hotel and the restaurant.

What differentiates Villeroy & Boch?

With its rich heritage of more than 275 years of tableware manufacturing, Villeroy & Boch has an exceptional reputation and a high brand awareness in hospitality, as well as in B2C sectors. Thanks to the unique designs and the exceptional quality of our products, Villeroy & Boch is loved around the world, both in the Bathroom & Wellness and in the Dining & Lifestyle sectors. As a result, people who travel and dine abroad discover our products in foreign places and immediately feel at home. Although we operate worldwide, our production facilities for tableware are still located in Germany where we produce our high-quality porcelain in compliance with the highest standards in terms of environmental protection and employment rights.

What does Villeroy & Boch have in store for 2024?

2024 will be an exciting year for us. We announced the acquisition of Ideal Standard in September, and we expect the deal to be finalised at the beginning of 2024, and then the real work will begin. The key to success in the hospitality industry, where market pressure and demand are particularly high, is a consistent approach to providing the best innovations and service to our clients. In addition to outstanding aesthetics, products of excellent quality and high functionality are fundamental. In spring 2024, as a result of our in-depth market and trend research, we will launch an outstanding collection with previously unseen features and a wide range of products specifically designed for the hospitality industry. www.villeroy-boch.co.uk

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Sleeper Media – the leading brand for hospitality experience and design.

Visit the store to receive your copy. www.sleeper.media/store

ADVERTISING INDEX ISSUE 34

Amefa

090

LSA International

079

Arc

059

MyGlassStudio

117

Ariane

023

Narumi

125

Nude

069 085

Beluga Vodka

012-013

BHS

055

Orrefors

Bonna

131

Perrier-Jouët

Broggi

020

Pordamsa

Cookplay

075

Porland

Corby Hall

002

Rabitt

087

Costa Nova

132

Revol

111

Costa Verde

027

Rewthink

Cosy & Trendy

045

Robert Welch

Craster

070

Rona

083

David Mellor

035

Rooster Rojo Mezcal

005

Elia

077

Seasn

089

Ercuis & Raynaud

113

Sola

024

Eternum

127

Steelite

Fine Dining & Living

102

Ten To One Rum

080

To The Table Europe

093

006-007 123 018-019

065 010-011

008-009

Franke

016-017

Frilich

107

To The Table MEA

119

Goodfellows

061

Utopia

049

ID Fine

115

Villeroy & Boch

047

Impulse Enterprises

097

Vista Alegre

John Jenkins

095

WMF

067

La Marzocco Modbar

121

Zieher

041

014-015

129

WASHING-UP

Serving up a Symphony

Las Vegas’ newest resort is revolutionising The Strip’s culinary landscape with its 36-piece F&B offering.

130

It’s rare that a single hotel can be credited with

and a whimsical dim sum dining destination

revolutionising an entire city’s dining scene, but

from Alan Yau, to name but a few. The line

in Las Vegas, anything is possible. And after 23

up also includes an Agave-driven bar, a not-

years in the making, Fontainebleau Las Vegas

so-well-kept secret speakeasy, and a first-of-

is up for the challenge. Officially opened in

its-kind tasting experience from Tequila Casa

December 2023, the landmark venture serves

Dragones. Poolside bars, coffee shops, a grab-

up quite the symphony; in addition to the

and-go bakery and a food hall offering pizzas,

3,644 guestrooms, a 55,000ft2 spa and a 3,800-

tacos and burgers ensure every guest is catered

seat theatre, the hotel has brought together a

for, whatever the occasion or time of day. “This

stellar line-up of design talent, F&B operators

restaurant collection is akin to a symphony,”

and headline chefs for a 36-piece orchestra of

says Brett Mufson, President of Fontainebleau

restaurants and bars. Amongst the venues – a

Development. “Each concept plays a role in the

mix of original concepts and new iterations of

daily concerts our guests experience, with 1,440

existing hotspots – the US$3.7-billion resort has

minutes orchestrated with exceptional dining and

partnered with Groot Hospitality to bring LIV,

libations. We want to ensure that every moment

Komodo and Papi Steak to the desert. There’s an

and theme – from elevated to exceptional, from

omakase restaurant led by chefs Masa Ito and

high-octane to chill – harmonises seamlessly

Kevin Kim; a soulful Italian from Evan Funke;

with their desires and tastes.”