Pillars of Potential As Pillar Kitchen debuts at London’s new luxury landmark, the brand’s Director of Hospitality discusses its all-encompassing nourishment philosophy and plans for future development. Words: Eleanor Howard
© Erica Wessman
PROFILE Ruth Osborne Director of Hospitality and Chief Sustainability Officer – Pillar Wellbeing As Director of Hospitality and Chief Sustainability Officer at Pillar Wellbeing, Ruth Osborne works alongside Culinary Director Jason Atherton to create menus and dining experiences that sit within the Pillar Kitchen philosophy of food. Her F&B experience includes everything from frontof-house positions in restaurants and bars, to opening her restaurant in Stockholm. In recent years, her passion for protecting the environment has intertwined with her career in hospitality, as she has moved from management roles in restaurants to championing businesses that focus on sustainable practices in the F&B sector.
T
ypically, wellness clubs have focused the
towards building strength and energy, recovery
bulk of their investment on state-of-
and wellness, making it suitable for pre- and
the-art gym equipment, spa facilities and
post-workout, as well as busy days on the go. But
workout classes, with F&B often an afterthought
alongside that, it’s also nutritious, full of flavour
or substituted with pre-packaged goods that are
and packaged with consideration and care.”
perceived to be healthy. Pillar Kitchen is set to change that. The F&B
Having established a B2B2C business model
aiming to redefine the sector with a philosophy
that generates revenue by transforming
based on flavour, health and sustainability.
underutilised gym, spa and F&B spaces into an
“Many wellness spaces only look at a product’s
all-encompassing Wellbeing Club, the operator
top-line nutritional content without considering
set about targeting luxury hotels to find the
micronutrient or wider health benefits, as well
perfect partners to bring Pillar Wellbeing to life.
as where they come from, how they were made
With changing lifestyles and the blurring of
and who made them,” explains Ruth Osborne
boundaries between work and leisure, the bleisure
of Pillar Kitchen. With that in mind, the newly
traveller has emerged as a key audience. “These
appointed Director of Hospitality, who also
people are increasingly interested in looking after
serves as Chief Sustainability Officer, is seeking
themselves whilst they’re travelling – whether
to elevate pre- and post-workout cuisine.
for work or leisure,” Osborne notes. “We’re
FLAVOUR FIRST
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PILLAR PARTNERS
arm of holistic health concept Pillar Wellbeing is
automatic bedfellows because Pillar offers the type of services that luxury hotel guests demand,
So, how is Pillar doing things differently? Under
so it was only natural that we would put our
the pillar of Nourishment, the brand’s food
wellbeing clubs in such spaces.”
philosophy is guided by six key messages, taking
And it doesn’t get much more luxurious than
in a vegcentric diet, mindful eating, seasonal
London’s Raffles at The OWO. Pillar Kitchen’s
produce as part of every meal, and the benefits
debut site joins a 12-strong F&B line-up at the
of probiotics in gut health.
historic property, introducing a different style
“The number one driver with any food offer
of cuisine to accompany the likes of Michelin-
has to be flavour,” she states. “Pillar considers
starred chef Mauro Colagreco and Milanese
both sides of the coin – our food is geared
restaurant Paper Moon.