Supper - Issue 37

HOTEL FOOD & DRINK

CAFÉ CARMELLINI – THE FIFTH AVENUE HOTEL • TOM AIKENS • JARA BY MARTÍN BERASATEGUI – THE LANA

CONTENTS ISSUE 37 STARTERS

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076

Donna

038

Nox Beach Club

040

De Mark

042

Maya

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Hotel Bella Grande Copenhagen Hoiana Resort & Golf Hoi An De Durgerdam Amsterdam Leven Manchester

© Natalie Chaban

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MAIN COURSES The Riviera Maya Edition at Kanai

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Jara

by Martín Berasategui

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Café Carmellini

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abc kitchens

068

Mexico

The Lana Dubai

The Fifth Avenue Hotel New York The Emory London

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CONTENTS ISSUE 37 114

SERVICE Chef’s Table

022

Going Global

024

Scoring the Hat-Trick

030

Redefining the Bar

036

Portuguese chef Nuno Mendes, whose restaurant portfolio includes the culinary offering at boutique Porto hotel The Largo, shares some of his favourite food memories.

Renowned British chef Tom Aikens has long extolled the virtues of cooking with seasonal produce: now, global hotel partnerships are presenting the chance to bring his sustainable philosophy to international diners.

At the discreetly luxurious Parisian hideaway La Réserve, Chef Jerôme Banctel has garnered three Michelin stars for a cuisine that elegantly blends the enduring influences of his global travels with those of his Breton roots.

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Amidst the rapid evolution of the hotel bar, Edition’s Global Director of Bars Gates Otsuji discusses the importance of timeless design, creative agility and exceptional experience.

DINING Plant Power

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© Chrzi

Vegan cuisine has taken root in the hospitality industry’s kitchens: now, select hotels are placing plant-based philosophies at the heart of their entire operations.

DIRECTORY REGULARS Head of the Table

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Entrée

015

Drinks

093

Appetisers

019

Events

096

Signatures

075

Petits Fours

098

Cocktails

089

Washing-Up

114

101

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

SP

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U AT

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combines quality with an exclusive design and functionality. Metropole is a model with long, slender lines and a sloping edge at the bottom.

The design is based on contemporary city architecture and has a luxurious and modern appearance.

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ENTRÉE

ON THE COVER Café Carmellini, The Fifth Avenue Hotel New York

Back to Basics

A

dvances in technology have brought about all manner

to incorporate ancestral cooking techniques into the

of revolutionary appliances for the professional

programming, inviting guests to partake in building an earth

kitchen, from automated smart ovens to state-of-

oven, or gathering around the campfire for storytelling as their

the-art ultrasonic processors for flavour extraction and

meal sizzles on the spit in front of them.

emulsification. Some are designed to reduce manual labour

Many of these ideas have been showcased in the pages of

and save time during a busy evening service, others have

Supper. Last issue, we ventured into the wild to experience

brought about new styles to elevate the art of gastronomy.

hotel dining in the great outdoors, sampling a range of

Yet there’s something to be said for going back to basics,

properties that are experimenting with foraging, farm-to-

employing the techniques used by our ancestors to prepare and

plate and cooking over fire. And this issue, a number of chefs

cook food in the simplest of ways. It’s an approach that many

speak of the inspiration provided by their respective roots.

of today’s chefs are turning to, with the belief that if fruits

At Jara, a new restaurant within The Lana in Dubai, Spanish

and vegetables are grown organically in the right conditions,

chef Martín Berasategui tells of his open-fire techniques that

they can be plucked from the ground and placed directly on

are typical of Basque cuisine. And at The Riviera Maya Edition

the plate, garnished with fresh herbs and spices, without the

at Kanai, Francisco ‘Paco’ Ruano favours simplicity in the

need for heavily-processed sauces.

preparation of his dishes, while Tomás Bermúdez employs age-

Ancient cooking techniques are coming back into operation

old cooking techniques; the marinated octopus for example, is

too, with the likes of earth ovens, stone boiling and baking

roasted on a mangal, while the sea bass zarandeada is cooked

in ash gaining popularity around the world. Perhaps the

in the traditional Mexican way on the outdoor grill.

most primitive is cooking over fire – a simple yet impactful

While many of us wouldn’t be without the inventions

technique that is being embraced by outdoor rural destinations

of modern-day life, it’s worth remembering that the key

as well as chefs in city centre venues. The flash of a flickering

to success doesn’t always lie in innovative technology or

flame in the open kitchen is quite the spectacle, particularly

futuristic gadgetry; there’s much to be learnt from looking to

when accompanied by the crackle of firewood, adding to the

our roots and going back to basics. I hope you enjoy reading

overall guest experience. Cooking with fire also brings an

this new issue. Supper is served.

entirely different flavour to foodstuffs, a succulent smokiness that just can’t be achieved with electric.

Such practices have other benefits too. With soaring utilities bills, any processes that reduce the need for energy-guzzling appliances can only be a good thing, particularly with the introduction of eco-friendly fuels – some can even be made from food waste. Furthermore, there are opportunities

Catherine Martin • Managing Editor

015

@SupperMag

THE BRIGADE EDITORIAL

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EVENTS

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

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

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APPETISERS

T

he importance of employee wellbeing in the

than 50, with 13% aged 55-plus. “It is beneficial

hospitality sector has become a hot topic in

to all of us to have this dynamic in our workforce,”

recent years – and if the frequent reports

she underlines. “Those with more experience can

of UK venues battling with staff retention issues

share their knowledge and expertise, including

are anything to go by, it’s clear that cultivating

soft skills that they honed through the years

a culture of workplace satisfaction is critical for

in this business about people: they embody the

commercial success. Luckily there are plenty of

timeless attributes of work ethic, commitment,

businesses getting it right – and leading the way

loyalty, and the virtue of practice makes perfect,

is Dorchester Collection UK, which was featured

learning from mistakes.” She adds that the

in The Sunday Times’ Best Places to Work 2024

older generation also benefits from working

list in May.

with a younger cohort, observing: “Together

“This London-based hotel group opens doors

they become more agile and collectively, they

for staff with a development programme covering

bring different perspectives on the importance

everything from internships to leadership

of work-life balance.”

schemes, hands-on experience and opportunities

In the group’s F&B division, a responsive

to move around the business,” the publication

approach to flexible working requirements has

The People Policy Payoff Following its inclusion on The Sunday Times’ Best Places to Work 2024 list, Dorchester Collection UK sheds light on its trailblazing approach to employee satisfaction.

wrote of the company, whose UK portfolio

been particularly successful in helping to retain

includes The Dorchester and 45 Park Lane in

staff. “We have in many areas of F&B focused on

London and Coworth Park in Ascot.

shift patterns and taking a much more flexible

So what’s the secret to the high approval

approach and being more organised in terms of

ratings? “We create an environment where people

planning requests for leave such as annual leave,

feel safe and respected,” says Milet Lukey, Vice

days off and birthdays off,” says Richard Newell,

President People & Culture, Dorchester Collection,

Director of Food & Beverage at The Dorchester.

emphasising a six-pillar wellness strategy that

“The four-day working pattern was something

addresses physical, social, financial, professional,

we launched in areas of our business last year,

emotional/mental and community components.

which has been incredibly successful and well

Highlights include providing workers with

received by our colleagues.”

complimentary nutritious daily meals at hotel

Providing a clear pathway for professional

sites, a 24-hour employee assistance programme

growth is also important: the company offers

and external partnerships offering services such

robust training and learning opportunities for

as free and confidential mental health support.

all levels via its Dorchester Collection Academy,

She also points to the importance of reacting

a bespoke learning and coaching consultancy,

to staff feedback, saying: “At all levels of the

and partners with reputable educational bodies

organisation, listening is key.”

to supplement its internal programmes. “Career

The Sunday Times commended the group for

development should be a focus for all of us; it is

its age diversity, deeming it one of the country’s

fundamental to nurture and grow our teams,”

best workplaces for people aged 55 and over.

concludes Newell. “It is these people who are the

According to Lukey, 21% of the workforce is older

future of the hospitality industry.”

019

APPETISERS

London’s Best Brunches

Hilton’s Space Cookie Touches Down in US The first chocolate chip cookie to be baked aboard

historic research aboard the International Space

the International Space Station (ISS) has returned

Station and to now have the DoubleTree cookie

to base – landing at the National Air and Space

on display in the Smithsonian,” he says.

Museum in Virginia, US.

Hilton’s chocolate chip cookie as the first-

interstellar experiment that saw DoubleTree by

ever food baked in space by astronauts,” adds

Hilton become the first hospitality company to

Dr Jennifer K. Levasseur, Museum Curator,

participate in research aboard the ISS, as part

Department of Space History, National Air and

of an initiative to make long-duration space

Space Museum. “Innovations like baking could

travel more welcoming and hospitable. The hotel

make even longer duration missions in space

behemoth teamed up with Zero G Kitchen, which

much more enjoyable, and sustainable, so

creates appliances for microgravity use in long-

DoubleTree’s historic space cookie is a natural

duration space flights, and Nanoracks, a global

choice to represent this development in the

leader in commercial space exploration, on the

Udvar-Hazy Center’s display of space food.”

ambitious project.

020

“We are thrilled to display DoubleTree by

The sweet treat is the result of a 2019

The cookie is being stored in an air-tight

Sending DoubleTree’s signature snack into

exhibition box at the museum’s F. Udvar-Hazy

orbit made perfect sense, according to Shawn

Center, where it will form part of a new exhibit,

McAteer, Brand Leader, DoubleTree by Hilton.

‘At Home in Space’, scheduled for 2026. Hungry

“Hospitality and innovation are two strands

visitors, however, can pick one up at DoubleTree

of Hilton’s DNA, and we are beyond honoured

by Hilton Hotel Sterling – Dulles Airport, less

to be the first hospitality company involved in

than 15 minutes from the museum.

Ever wondered what makes the breakfast pancakes at The Savoy taste so good? Or how to master the technique behind Claridge’s famous vanilla brioche? Enter Brunch in London, a brand-new cookbook from the Australian-based food charity One Plate that spills the secrets on how to recreate some of the UK capital’s beloved brunch dishes at home.

Featuring more than 100 recipes from the city’s most renowned spots for epicurean exploration – including the classic grande dame hotels The Ritz, The Goring and The Dorchester – Brunch in London showcases the rich and flavourful diversity of the British capital’s daytime food scene.

Acclaimed chefs Heston Blumenthal, Yotam Ottolenghi, Jamie Oliver and Angela Hartnett have also contributed to the tome.

A follow-up to the highly successful Brunch in Melbourne, all profits from the sales of Brunch in London will help to fund One Plate’s mission to improve sustainable food security for children across the Philippines, Cambodia, Kenya, Rwanda, Tanzania and Uganda.

The charity aims to help communities in Africa and Asia break the cycle of hunger via various initiatives such as agricultural education, community gardens, farms and access to clean and nutritious food.

Making the world a better plate.

Timeless. Durable. Handmade.

Trusted by the world’s best chefs.

J ON O PAN D O LFI .COM /SUPPER

© Joe Harris

CHEF’S TABLE

Nuno Mendes The Portuguese chef, whose restaurant portfolio includes the culinary offering at boutique Porto hotel The Largo, shares his favourite food memories.

When did you first fall in love with cooking?

Which new restaurant are you eager to try out?

Tell us about your most memorable meal.

I fell in love with cooking when I was lured

Ikoyi in London, Boragó in Vitacura, Chile and

Two fine-dining experiences stand out: Noma

to my grandmother’s kitchen in Porto by the

Pujol in Mexico City. I’d also like to try Asador

(Copenhagen) in 2008 and Mugaritz (San

amazing smells. From the age of four or five I

Etxebarri in Spain.

Sebastián) in 2006. Both were incredible in their own way, with two teams pushing hard

would sit there for hours… watching, smelling, Are you an easy going or a demanding

to define and assert themselves. They were

restaurant customer?

magical and connected at the same time –

What’s your favourite hotel restaurant?

The easiest, I think. I keep to myself and like

fully immersive experiences that really took

Cozinha das Flores at The Largo, Porto… sorry!

to follow suggestions from the team – it’s

me on a journey. The team, the place, the

It’s fully immersed in the city but it still aims to

their house, so I’m always happy to take their

energy, the stories, the sparkle in the eye of

meet the high expectations of our guests.

advice. If I see that the team members aren’t

everyone there all made my first visits to

passionate or don’t care about what they are

each place memorable. I’ve gone back to both

Which chefs have inspired you?

doing, I won’t return. I don’t complain and I

since then and the meals have still been very

So many: Wolfgang Puck, Mark Miller, Jean-

don’t leave reviews, I just don’t go back.

inspired – but the first time couldn’t be beaten.

Ferran Adrià, René Redzepi, Maria de Lourdes

Restaurant dining or room service?

Sweet or savoury?

Modesto and, of course, my grandmother.

Restaurant dining!

Savoury.

Who is your favourite person to cook for?

Where do you get the creative inspiration for

Healthy dishes or full-fat indulgence?

I have fun cooking for friends when they visit.

your dishes?

Healthy!

I push myself to go further, to do something

I’m inspired by a combination of travel

different – something new and personal. I love

memories, tradition and product. Mixed with a

Which cookbooks can we find on your shelf?

it, especially if I’m put on the spot and they

bit of technique, both old and new.

I stopped buying cookbooks when I had children

tasting, learning and helping.

Georges Vongerichten, Andoni Luis Aduriz,

so my shelves are not that full anymore – just

arrive with no notice. I love the challenge.

What’s your favourite dish?

How often do you dine out?

Hmm… I have so many cravings! But probably

Not very often these days – between work and

something Japanese and Portuguese.

some old stuff.

What’s your go-to cooking soundtrack?

Some old Nick Cave, Tom Waits, Old Sonic

family commitments I find it hard to make time for proper dining. There are many wonderful

And your favourite drink?

Youth, early Leonard Cohen, or maybe the

places to visit in London and around the world,

An apple and sorrel juice, served with iced

Japanese band Mono if I don’t want lyrics.

but I just haven’t been able to visit them. It’s

sparkling water.

It’s a Sunday evening at home with the family:

funny that most of the young chefs I work with have been to more places than I have

Which city is food heaven for you?

what’s on the menu?

recently! On a positive note, it makes those rare

Tokyo, San Sebastián and Paris. Lisbon is

Japanese rice, seaweed, and maybe a dish of

experiences much more special and I am a lot

getting there as well!

minced pork with vegetables, fragrant herbs,

more selective about them.

fried garlic and ginger. Good home cooking.

023

SERVICE

Going Global Renowned British chef Tom Aikens has long extolled the virtues of cooking with seasonal produce: now, global hotel partnerships are presenting the chance to bring his sustainable philosophy to international diners.

Words: Shanna McGoldrick • Portrait Photography: © Hiro Kimura

I

t’s one of the first warm spring days of

“Seasonally driven, tasty and delicious” is

the year in London, and at Tom Aikens’

how Aikens describes his cuisine today. “I think

restaurant Muse – a charmingly diminutive

the whole point of coming to a restaurant is to

townhouse in chic Belgravia – the curtains

have something that is in season but that is also

are half-drawn against the afternoon sun.

intriguing, interesting, exciting; something a

The dining room is gently stewing in the

bit different,” he says. His creativity involves

delicious smelling fizzings and bubblings

pushing boundaries, but never at the expense

emanating from the open kitchen, and in the

of the guest’s experience. He asserts: “I don’t

middle of it all is Aikens himself, ordering a

think a restaurant should ever be challenging in

blender over the phone.

effect of questioning certain flavours.”

As one of the UK’s most eminent chefs,

At the Michelin-starred Muse, Aikens

Aikens has worked with the industry’s greats,

has crafted a fine-dining menu inspired by

including Pierre Koffmann and Joël Robuchon.

nostalgia, drawing on pivotal moments and

Catapulted to fame at the age of 26, when he

key people from his personal life and career.

became the youngest British chef to receive two

This intimate approach is echoed in the design

Michelin stars during his time at London’s Pied-

of the restaurant, which, with its eclectic

à-Terre, he went on to open a series of venues

mix of furniture and lighting and fully open-

ranging from fine dining to more casual spots.

plan theatre kitchen, feels like sitting in a

Throughout it all he has remained faithful to

sophisticated living room. He also likes to

his guiding principles of seasonal, sustainable

use completely different tableware pieces to

ingredients; a philosophy instilled in him by

serve each course, explaining: “It just keeps

his mother, whose passion for home-grown

the intrigue and excitement going all the way

produce shaped his childhood, much of which

through until the end.” The dishes themselves

was spent gardening and cooking in Norfolk.

are accompanied by anecdotes and memories

© Courtesy of Edition

SERVICE

The Jade Room’s dishes balance the refined elegance of Japanese culture with Western-influenced flavours

“The exciting part of being a chef is that you’re always coming into contact with the possibility of trying something new.”

that shed light on his expansive experience – a scallop,

partners based throughout the UK at Muse. “We are very

kombu and turnip combination, for example, comes with a

fortunate in this country to have such an amazing group of

description that recalls the ritual of prepping scallops at La

suppliers and producers that really care about what’s being

Tante Claire in London. ‘Pierre Koffmann made us prep over

produced and how it’s being produced,” he says. “I don’t

100 scallops outside each day because it was easier, however

think there’s ever been a better time for chefs to have such

the cold made us prep much faster than normal so we could

great produce.”

get back in the warmth as soon as possible’, the menu reads.

In Jakarta and Tokyo, too, provenance drives the menus,

In recent years Aikens has also perfected the art of the

which adapt in response to seasonal availability. So how does

hotel restaurant, collaborating with corporate outfits such

he protect his philosophy and approach to sustainability

as Langham Hospitality Group and Edition to open multiple

when working with global hotel operators? Though corporate

international venues that have successfully exported his

frameworks might not allow limitless freedom when it

brand of stripped-back, technical cooking to global diners.

comes to selecting producers, he points out that there are

His current portfolio includes Tom’s by Tom Aikens at The

benefits to the processes put in place by hotel groups, adding

Langham Jakarta, which was established in 2021, and The

that he chooses his overseas partners carefully, bearing their

Jade Room at The Tokyo Edition Toranomon which opened

in-house environmental ethos in mind. “In Tokyo we work

to much fanfare in 2022. Tom’s is described as a ‘premium

with some amazing suppliers, so that is not really that much

casual’ concept that centres on classic European cuisine,

of a concern,” he explains. “You won’t be able to have tiny

blending both British and French influences and offering

little vegetable growers or individual fish suppliers – it’s just

an à la carte Gueridon service of meat carvings, burrata and

not going to happen. But you do have the guidance and the

various desserts, with a focus on the best cuts of meat and

assurance and the quality aspect that remains, working with

fresh, seasonal seafood. Meanwhile, The Jade Room – and its

a hotel.” Of course, operating in one of the biggest culinary

offshoot outdoor space, Garden Terrace – represent a delicate

capitals in the world makes things more straightforward.

balancing act between the refined elegance of Japanese

“The quality of the produce is second to none; it’s truly

culture and Edition’s affinity for subverting the status quo.

remarkable,” he says of Japan.

Its menus combine contemporary Japanese and Western-

Aikens was drawn to working with Edition in part because

influenced dishes that evolve seasonally, with highlights

of the consistency and the quality that he believes runs

including squid consommé with yuzu, chicken and confit

through all Marriott brands. “The key focus is on delivering

lemon, as well as mackerel with dashi, sesame, daikon and

really exceptional food experiences in terms of the restaurant,

furikake. At Garden Terrace, the small plates on offer include

the service and the décor,” he says. “It’s very interesting to

lobster roll with sudachi spiced mayo, nori and fried cabbage,

work within that forum of people that are really focused on

as well as more international-leaning dishes like house-

that.” As for teaming up with The Langham, he cites the

made ricotta with pickled beets and schezwan cucumber. A

lure of travel and adventure as one of the main drivers for

seasonal cocktail menu focuses on collaborations with local

the partnership. “The exciting part of being a chef is that

botanical distilleries, resulting in a series of bottled cocktails

you’re always coming into contact with the possibility of

unique to the venue.

trying something new,” he says. “Indonesia and Jakarta are

An avid forager with an unwavering commitment to

very interesting markets – and the hotel itself is beautiful.”

seasonality, Aikens has long championed using small

Both his dining rooms in Jakarta and Tokyo are visually

growers and suppliers in his culinary ventures, leaning on

arresting design statements: while Tom’s channels the

027

SERVICE

“I’m always looking at doing possible new hotel partnerships.”

The Jade Room and Garden Terrace opened to much fanfare at The Tokyo Edition Toranomon in 2022

nostalgic elegance of European craftsmanship,

“Working with different operators is always

featuring Italian mosaic flooring and old-world

very interesting, and because of the way that

chandeliers, The Jade Room’s bold jewel green

the structure of a hotel is run, everything is very

colour scheme, bamboo oak trees and large-

well thought through, it’s very well organised.

scale paintings by artist John Jackson make for

There are no real mysteries; everything is very

a luxurious environment. “At the end of the day,

clear from the offset.”

it’s not always just about the food, it’s about

Though Aikens has amassed a wealth of

the whole experience,” acknowledges the chef.

accolades throughout his career, he maintains

He would, he says, be open to spearheading

that the allure of the Michelin star never fades.

additional venues in Asia, mentioning his

“I’d definitely like to see us try to get to two

love of Vietnam, Cambodia and Thailand in

stars,” he says of Muse. “It’s important to us

particular, and though he won’t be drawn on

to progress and to keep being ground-breaking

the specifics he does have a few hints to drop.

in what we do and benchmarking against what

“I’m always looking at doing new possible hotel

we’re doing year on year and to always try to

partnerships, because at the end of the day it’s

make significant improvements.” Elsewhere,

what I love doing; going into interesting and

his vision for the future includes exploring the

intriguing countries, cities and destinations and

option of working with his twin brother Rob,

working with like-minded people is always good

who is also a chef.

fun,” he admits. Collaboration also offers an

How does he keep all the plates spinning?

ideal means of breaking into new and unfamiliar

“Chefs are busy people and we’re motivated by

markets. “For me, it’s a great way to be able to

seeing how much we can take on and how much

go into another country overseas, to experience

we can do,” he offers. Then, with a grin: “I

the culture, the different cuisines,” he says.

don’t sleep much!”

© Nikolas Koenig

028

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SERVICE

Scoring the Hat-Trick At the discreetly luxurious Parisian hideaway La Réserve, Chef Jerôme Banctel has garnered three Michelin stars for a cuisine that elegantly blends the enduring influences of his global travels with those of his Breton roots.

Words: Nicola Leigh Stewart • Portrait Photography: © Julie Limont

I

f you asked Jérôme Banctel what he wanted to be when he

read like a who’s who of French gastronomy: Banctel spent

grew up, he’d probably mention football before food. The

a few months at the Jules Verne with Alain Reix before

eminent French chef, like many of his contemporaries,

heading to what was then Les Ambassadeurs at the Hôtel

was raised on home cooking and name-checks his

de Crillon, where Christian Constant was at the helm. In

grandmother as an influential figure throughout his

1998, at just 27 years of age, he joined l’Ambroisie – his first

childhood, but working behind the pass was never the

three-Michelin-starred restaurant – as a sous-chef under

plan – until he copied a friend’s career move as a teenager,

Bernard Pacaud. His eight years at the venue came to an

kickstarting an illustrious career in gastronomy. The rest,

end when Alain Senderens offered him the job of executive

as they say, is history.

chef at Lucas Carton on Place de la Madeleine, which he had

“I didn’t want to be a chef at all,” underlines Banctel, who

restored to its three-starred glory. His next career defining

was awarded a coveted third Michelin star earlier this year

moment came while he was working as chief consultant for

for the exclusive Parisian restaurant Le Gabriel, catapulting

the hip yet casual Mama Shelter brand, when he crossed

him to the higher echelons of the French culinary sector.

paths with hotelier Michel Reybier. Banctel was ready for a

“I wanted to be a footballer. But I decided to follow in the

new challenge: Reybier mentioned that he was in the process

footsteps of my best friend who was heading into the hotel

of opening a hotel in Paris.

and catering business.”

Discreet and luxurious, La Réserve Paris opened its doors

Four years of training at a hotel school in his native

in the city’s charmed eighth arrondissement in 2015; the

Brittany followed, before he joined the kitchen brigade of

third property in Reybier’s small portfolio of La Réserve

fellow Breton Michel Kéréver at the two-Michelin-starred

hotels. Banctel was handed the reins of both the signature

Le Duc d’Enghien near Paris. “I was very young at the time

restaurant, Le Gabriel, and the contemporary eatery La

and I was fascinated by my first experience in the kitchen,”

Pagode de Cos. Just one year later, the former shot straight

he says. “I admired the excellence, the rigor, the discipline

into the Michelin guide with two stars.

– to give pleasure, to create. I loved it. Monsieur Kéréver

Banctel credits his mentors for their enduring influence in

immediately got me interested. That’s what fascination is

those early days. “The cuisine has completely changed since

all about!”

the hotel opened,” he says. “When I arrived at Le Gabriel,

Indeed, he went on to follow Kéréver to the (since

I’d been working for 20 years behind great chefs, so I was

shuttered) Vreugd en Rust in the Netherlands – an unusual

a bit Jérôme, a bit Bernard Pacaud, a bit Alain Senderens. It

country of choice for a French chef but the first of many

took me two or three years to free myself from the others

overseas adventures – before moving to Paris in 1993 after

and to really do what I wanted to do. Maybe it’s age, but now

completing his military service. The kitchens that followed

I know what I want and what I don’t want: I want to cook

031

© Julie Limont

© Julie Limont

SERVICE

Banctel uses acidity to take a light, contemporary approach to haute cuisine

“Maybe it’s age, but now I know what I want and what I don’t want. I want to cook cleanly, precisely, technically – with acidity, boldness and taste.

Now, it’s 100% me.”

cleanly, precisely, technically – with acidity, boldness and

all the tomato juice from several different tomatoes. I’ll add

taste. Now, it’s 100% me.”

a little Thai basil at the last moment and a little yuzu and

This self-expression has resulted in a cuisine that has

koshō to liven things up. I like it when the tastes are very

evolved to blend his Breton roots with idiosyncrasies picked

strong – almost unbearable because it’s so strong. I like

up during his extensive international travels. “It’s a kind of

cooking with character.”

cuisine that’s based on two aspects,” says Banctel. Produce

There is also, arguably, a third aspect that defines Banctel’s

from his native Brittany lies at the heart of his culinary output

cooking (perhaps inspired by these travels to Asia) and that’s

– particularly seafood and shellfish, with tuna, mackerel

his use of acidity. French cuisine is largely built on the

lobster, octopus and abalone all featuring on his menus,

foundation of its sauces, which can be notoriously butter-

either past or present, at some point. Meat is also a stalwart,

heavy, but Banctel takes a lighter, more contemporary

particularly in the winter, when he loves to experiment with

approach to his dishes. “There’s always a little acidity, and

a hunting menu. And of course, everything is complemented

the sauces have no butter or cream,” he reveals. “We work

by seasonal fruit and vegetables, with standout dishes

a lot with emulsions: with juices like carrot, artichoke or

including artichoke heart with sakura vinegar, and green

celery, for example, and we emulsify them so that they have

asparagus with seagrass. “We change products as we go

a consistency as if they had been mixed with butter, but

along,” he explains of his responsive approach to cooking

there’s no butter or oil. It’s really very light stuff. It’s a

with fresh produce. “Some go, some come back. There’s no

cuisine with a strong sense of identity and singularity, and

date. There are four seasons, that’s for sure. So there will be

it’s very much like me. Nowadays, when you see my dishes,

four movements, but there’s no timing. When the product is

you think it’s me.”

no longer there, we stop.”

The kitchens of Le Gabriel have certainly allowed Banctel

The chef’s travels across Europe – particularly Spain

to define his personal culinary style, providing the backdrop

and Turkey – can also be felt in the dishes that make up

to nine years of innovation and hard work, during which,

his menus. One major source of international influence,

he admits, the ultimate goal always remained winning the

however, comes from slightly further afield. “It’s 200%

prestigious and elusive third Michelin star. That period of

Japan,” he says. “There are a lot of touches; miso, koshō,

time, he says, “felt very long” and he is unsure of why the

yuzu, vinegar, white soy sauce... But it’s very subtle; it’s

honour was finally bestowed this year. “Michelin doesn’t

not Japanese cuisine. In other words, I get products from

give an explanation,” he explains. “We don’t know if there is

Japan and I use them in my own way.” As an example, he

a scale that they use, or why today, or why not.” Covid – or

points to an intriguing dish that features a suckling pig

more specifically, France’s long and numerous lockdowns

from Spain, imbued with Japanese flavours and cooked

– might have played a role in the breakthrough. Like every

using Vietnamese culinary techniques. “I work a lot with

other restaurant across the country, when the pandemic hit,

a Vietnamese woman and we’re going to blow the skin

Le Gabriel was forced to abruptly close its doors without

off; make it with a Vietnamese-style rice, a little gratin, a

knowing when it would reopen again. What this gave Banctel

tamarind sauce,” he elaborates. “Then we’re going to use

was time to reassess his vision and de-clutter. “We had to

033

SERVICE

The opulent Le Gabriel has now joined an exclusive group of Parisian restaurants with three Michelin stars

034

rethink how we were going to work,” he says.

three Michelin stars, Banctel has now joined the

“I really pared things down. Before, I had a

most exclusive culinary club in the gastronomic

kitchen where there was too much stuff. So like

capital of the world: there is no higher accolade.

the Japanese, I got rid of everything that serves

So, what professional milestone will he strive

no purpose in order to focus on taste. I worked

for next? “That’s a good question; I’ve got

on the menus and I said that firstly we had to

plenty,” he says, “One: keep them! Two: move

focus on the food, and secondly, we had to focus

on, create something new, do something else, a

on the story.”

new challenge, a competition perhaps.”

These stories are told through two new

It may also take some time for the significance

menus at Le Gabriel: Virée, which is rooted in

of his success to sink in. “I’ve got the third

his Breton origins, and Périple, which tells the

star, but I haven’t really assimilated it,” he

story of his many travels. “In Virée, I brought

divulges. “I’ve put them there [he taps at the

everything that comes from Brittany, my

three embroidered stars on his chef whites] as

memories, my produce, my desires,” he says.

a reminder, but I’m not in my three-star head

“So it’s a bit like my 0 to 17 years, it’s all the

yet, so I’m continuing to work as I always have.

years I spent in Brittany. And then there’s the

I’m still striving for excellence, but now I’ve

Périple menu. Thanks to Covid, we weren’t

got them, it’s what I always wanted.” It’s clear

allowed to travel anymore, so Périple was a bit

that he is moved by the achievement. “When

like immobile travel; it’s longer, it takes more

you’re at the Michelin ceremony and your name

time, there are more dishes. It’s also a cuisine

is called out, it’s exceptional,” he recalls. “It’s

that’s a little more international in taste, but

also a lot of emotion, a lot of letting go… You

still French in style.”

see all those years of work, and then, voilà! It

With just ten restaurants in Paris holding

took a while, but I’ve finally done it.”

Redefining the Bar Amidst the rapid evolution of the hotel bar, Edition’s Global Director of Bars Gates Otsuji discusses the importance of timeless design, creative agility and exceptional experience.

Words: Shanna McGoldrick

© Liz Clayman

PROFILE Gates Otsuji Global Director of Bars Edition Gates Otsuji’s prominent hospitality career began almost by accident, with a casual bartending job in New York. The experience sparked a passion for the beverage industry that would see him go on to spend more than eight years working for The Standard Hotels in New York, before founding the bar and beverage consulting agency Controlled Substances. In 2020 he joined lifestyle hotel brand Edition as Global Director of Bars – a role that comes with a remit of 85 venues, including its signature Punch Room concept, across the group’s international property portfolio.

036

W

ith 20 hotels currently operating

creative boundaries. “It’s almost a collaborative

globally and 12 more in the pipeline,

effort: there’s no one person in the chain who

Marriott

makes hard and fast decisions for everyone all

International’s

luxury

lifestyle brand Edition shows no signs of slowing

the time,” he explains.

down in its quest to shape the contemporary

With Gen Z and Millennial travellers spending

hotel experience. As Global Director of Bars,

more than previous generations on travel that

Gates Otsuji helps to maintain the momentum by

sparks meaningful connection, a sense of place

spearheading the group’s strategy for building

has become central to the hotel bar experience.

outstanding beverage venues and programmes,

“There’s an overarching moment in F&B

while navigating the evolution of a nighttime

in general that involves leaning away from

hospitality sector that is rapidly transforming.

manufactured moments, and it’s driving hotels,

CRAFTING FLAWLESS EXPERIENCES

in particular, to engage with communities on a deeper level than ever before,” notes Otsuji. He

Echoing Edition’s unwavering commitment to

points to the rise in properties acknowledging

quality and design, Otsuji and his team are laser-

that guests will leave the premises at some point

focused on delivering exceptional experiences

to explore their surroundings, constructing

for guests, paying assiduous attention to the

targeted F&B concepts that will complement and

specifics. “We strive to refine all the details,”

assist in this journey of discovery, rather than

he says. “We take a holistic view of beverage

seeking to maximise the time spent onsite or

– and that includes the service, as well as a

trying to dominate the local hospitality landscape.

feeling of connection with the people and the

“There’s a feeling that hotels should share the

place where you’re drinking. The design of

stage and amplify the talent that’s in the vicinity,

that whole experience: the flavour, the texture,

in terms of the small producers,” he says. Edition

the presentation and the warmth with which

makes a point of spotlighting local brands and

it is given – that’s an indivisible package for

produce behind all of its bars, but initiatives

us.” Part of the key to success in this area, he

such as local takeovers and bespoke events can

believes, lies in allowing the talented bartenders

really help to secure the feeling of collaboration

and employees who work with the brand to

between a venue and its environment. Otsuji

experiment with their craft, contributing to the

adds: “You need to embrace the sense of place

evolving direction of each venue and pushing

and then go a step deeper.”

SERVICE

THE STRENGTH OF TIMELESSNESS

explains. “What’s rare is the experience that

no- and low-ABV are rapidly rising trends,

For a hotel to successfully take this sustainable

guests will return to over and over again, and it

limited product distribution in the category

approach to inserting itself into the local

takes time for them to return over and over again,

posed a logistical issue. “When we started to

landscape, its bar offering should be designed

so it’s important to diversify the offerings in the

think about how to bring these programmes

with longevity in mind, Otsuji believes. “We talk

bar and to emphasise the quality of hospitality.”

to life – particularly in Saudi Arabia but in the

a lot internally about trying to achieve a certain

Financially, it’s a slow burn, but ultimately

Middle East in general – we found that we had to

timelessness,” he says. “It’s not enough for

consistency wins. “The pattern of revenue isn’t

be a lot more resourceful than we expected,” he

something to be hot right now and it’s almost

as chaotic as it used to be – we’re seeing a longer

says. “It led us to be hyper creative.”

impossible to design something that doesn’t age.

curve,” he reveals. “It’s conducive for longevity

So how do we present concepts and bring them

but you have to be playing the game.”

to life in a way that allows them to evolve? And

In practice, at The Jeddah Edition that has meant exploring botany and fermentation, going beyond the usual mocktail offering to implement

not in a vacuum either: we want them to evolve

A MOMENT OF REINVENTION

with the community that they’ve engaged with

Thanks to globally shifting consumer habits

kefir. And the introduction of more culinary

and with the staff that are on the front lines.”

when it comes to nightlife and drinking, the hotel

techniques has also had an impact on the design

At Edition, consideration is given to the

bar finds itself at something of a crossroads,

of the bar’s physical space – notably, a bigger

lifespan of any potential beverage space at the

making adaptability critical for success. Statistics

back of house area to facilitate the change of

planning stage, with Otsuji and his team working

point to a fall in alcohol consumption across

focus in the beverage programme. “Exploring

diligently to ensure that a new venue will add to

the board, but certain territories are leading

things like fermentation, brining and ageing

its local community, while working within the

the way in terms of repositioning beverage

takes space,” explains Otsuji. “It’s very obvious

context of the brand’s values. Allowing space for

programmes in the contemporary hospitality

that the bar is coming into the kitchen and

tweaks further down the line is also crucial in

landscape. Edition’s recent opening in Jeddah

they’re acting as one.”

maximising the venue’s potential to adapt. “Bars

and its scheduled expansion in the Middle East,

So how does a bar remain a bar, when the

are some of the most agile venues we have in a

for example, presented an opportunity for Otsuji

approach to beverages has so drastically shifted?

property,” he states.

the use of underutilised ingredients like water

to rethink the brand’s approach to the in-house

“In markets with less alcohol consumption,

Overall, he says, patience is key, and with

bar space. “In this case it wasn’t just important

food is more integral,” he says. “The menus

social media ageing gimmicks faster than ever

to study the market, but also to shift the way we

have to be a little more interesting – and you

before, a commitment to old-fashioned quality

look at bar and beverage in general, because so

try to think about how you integrate these

and connection is critical for success. “It comes

much of the population abstains from alcohol,”

components without turning yourself into a café

down to playing the long game now – it’s not

he explains of the design process for the hotel’s

or a restaurant. The service is one of the biggest

enough to have a showstopper moment,” he

Lobby Bar, rooftop and lounge venues. Although

differentiators in doing that.”

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STARTER

Donna Hotel Bella Grande COPENHAGEN

Words: Cara Rogers Photography: © Peter Dalsgaard

L

ooking to bring to life a suitably stylish

topped with a high glass roof, the space is

restaurant for Hotel Bella Grande, a

divided by floral and striped banquette seating

new boutique opening in the heart of

in a range of colourful hues. Tall arches flank its

Copenhagen, Cofoco launched Donna, the

perimeter and house cosy alcoves with booths,

largest F&B venue in its 18-strong collection.

framed by sweeping pink and yellow curtains.

Filled with vivid colours and striking design

Lush green foliage covers the peach-toned walls,

details, the 235-cover restaurant is split into a

and bright bouquets are dotted throughout the

series of individual spaces that flow smoothly

space. Charming touches include classical-

into one another, from seductive scarlet nooks

style statues and busts, and a faux-worn iron

to a vast Italian-inspired atrium.

staircase that gives the setting the aura of a

The initial restaurant space is decked out

IN A BITE Owner / Operator: Cofoco Architecture: Wabe Studio Interior Design: Tonen Agency Menu Design: Cofoco, All The Way to Paris Head Chefs: Trung Johnson, Frederik Fransson F&B Manager: Charlie Frederichsen www.hotelbellagrande.com

038

whimsical secret garden.

in sultry red and pink shades, with a glossy

Guests dine on traditional Italian fare at

cerise ceiling, two-toned panelled walls, plush

the venue’s chic marble tables. An indulgent

velvet seating and sweeping salmon curtains.

truffle cacio e pepe is plated up tableside from a

The moody interiors are reminiscent of another

hollowed-out cheese wheel, while other classic

era, with Art Deco-inspired lighting fixtures on

pasta dishes include a seafood linguine and

tables and walls, and curved furniture featuring

rigatoni alla vodka. There’s also roast chicken

alongside arched mirrors adorned with swirling

stuffed with sage, served with tomatoes, fava

white patterns.

beans, artichokes and truffle sauce, as well as

Moving through the restaurant leads to

a variety of hearty pizzas. To finish, there’s

a light-filled courtyard with a bright, open

tiramisu, pavlova or panna cotta – whose

ambience that contrasts with the intimate

flower-shaped form is right at home within the

interior. Lined by guestroom windows and

restaurant’s picture-perfect interiors.

Explore our Unique Tea Stand Assortment

Download Catalog www.myglassstudio.com

STARTER

Nox Beach Club Hoiana Resort & Golf HOI AN

V

ietnamese foodie paradise Hoi An has

on premium steaks and fresh seafood, cooked

added a new string to its bow with the

over a charcoal fire and paired with fine wines.

opening of Nox Beach Club, an innovative

Fish is also the star of the show at the Seafood

gastronomic hub specialising in gourmet dishes

Shack, where the catch of the day is transformed

and live entertainment.

using South American and Asian flavours, and

Located amidst the tropical palm trees that Words: Shanna McGoldrick Photography: Courtesy of Nox Beach Club

line the coast, just a short drive from the

Classic cocktails and signature concoctions

inspiration, Nox Beach Club sits within the luxe

are the speciality of The Courtyard Bar, an

Hoiana Resort & Golf and boasts six restaurant

intimate terrace that leans on its tropical

and bar concepts ranging from a casual seafood

location for a relaxed and cosy vibe, while a

joint to upscale poolside bar.

showstopping Beach Club Bar allows guests to

Quang Nam province take centre stage, with

040

region’s shellfish.

UNESCO World Heritage town that served as its

Naturally, the tantalising flavours of the

IN A BITE Operator: Rosewood Hotel Group General Manager: Jimmy Lopez F&B Director: Giacomo Maroccia Director of Culinary: Omar Ugoletti Cluster Executive Sous Chef: Hugo Bertolini Beverage Manager: Anh Tran Le Tuan www.noxhoian.com

a stylish Crudo bar showcases the best of the

grab light bites and refreshing drinks in the elegant surroundings of the lagoon pool.

the eatery Banh Mi & Noodles offering guests

With a vibrant entertainment programme

a taste of Hoi An’s fabled street food classics

paving the way for regular pool parties, happy

like sumptuous bánh mi and generous portions

hours and live DJ slots, Nox Beach Club is

of delicately fragranced pho, all infused with

positioning itself as a refined oasis for fun-

a lively, beachside vibe. For those seeking

seekers and foodies alike. As Jimmy Lopez,

a more international dining experience, the

General Manager, New World Hoiana Hotel and

restaurant Osteria, with its authentic Italian

New World Hoiana Beach Resort, surmises:

dishes and pared-back interiors, should do

“This is more than just a beach retreat – it’s

the trick, while the upscale venue Grill focuses

a lifestyle.”

STARTER

De Mark De Durgerdam AMSTERDAM

Words: Eleanor Howard Photography: © Chantal Arnts

IN A BITE Owner / Operator: Aedes Interior Design: Buro Belén F&B Consultants: Thomas Groot, Richard van Oostenbrugge Head Chef: Koen Marees www.restaurantdemark.com

042

J

ust a short boat ride from Amsterdam is

Maree’s coastal cuisine focuses on locally-

the fishing village of Durgerdam, where

sourced ingredients from the surrounding

a 17 th-century waterside inn has been

fields and waters. While the menu evolves

transformed into De Durgerdam, a 14-key

with the seasons, plates include the likes of

boutique hotel complete with a relaxed open-

mushroom paté rolled in coffee powder, North

plan restaurant spread across the ground floor.

Sea crab salad and woodfire-roasted rib chop

Conceived by Richard van Oostenbrugge

accompanied by homemade black pudding,

and Thomas Groot – the culinary duo behind

parsnips and apple. The standout, however, is

Amsterdam’s two-Michelin-starred 212 – De

the Pomodori tomato tartare, prepared through

Mark serves modern comfort dishes in an

several hours of roasting and dehydrating and

informal setting envisioned by local design firm

served with fresh garlic sourdough.

Buro Belén. Taking cues from the property’s

Most recently, De Mark has unveiled a

maritime past and lakeside location, the interiors

subterranean Wine Room, which functions as

feature natural tones and textures, which are

both a private dining room and a wine cellar

accented by carefully curated artworks, from

for the restaurant upstairs. Emphasising the

a still life by 17th-century Dutch painter Pieter

building’s history as a maritime inn, the space

Jansz Van Berendrecht to a contemporary

is characterised by original features such as

fishing net light installation suspended above a

17th-century candle nooks built into the walls,

dining table. At one end, doors overlooking the

alongside a reclaimed table seating up to six,

lake open out onto a terrace and jetty, furnished

a vintage glass rack and flooring combining

with dining tables during the summer months.

terracotta Dutch ‘estrikken’ tiles and bespoke

Inspired by ‘gezelligheid’ – a Dutch word

red glazed tiles handcrafted by Royal Tichelaar,

translating as conviviality – Head Chef Koen

the oldest ceramic factory in the Netherlands.

STARTER

Maya Leven MANCHESTER

Words: Shanna McGoldrick Photography: Courtesy of Maya

IN A BITE Owner: Scottie Bhattarai Interior Design: Ziad Alonaizy Head Chef: Gabe Lea Head Bartender: Sean McGuirk Coffee Machine: La Marzocco www.mayamanchester.com

044

M

anchester’s lifestyle hotel Leven has

Manoir and The French at The Midland Hotel.

welcomed a dynamic new drinking

One level down is a secluded lounge bar whose

and dining venue in the form of Maya,

interior pays tribute to the industrial history of

a sumptuously decked-out affair that aims to

Leven’s architecture, juxtaposed with disco-

take guests from noon to the small hours.

era-inspired neon installations for a touch of

The brainchild of Scottie Bhattarai – who

verve. An extensive cocktail and non-alcoholic

is also CEO of Isabel Mayfair and previously

drinks menu features invigorating flavour

led restaurant brands in the Soho House stable

combinations such as yuzu and agave, almond

and Petersham Nurseries to Michelin-starred

and truffle, or chamomile and caviar.

recognition – Maya stretches across three

Maya’s overarching concept, dubbed ‘dinner

stories in the 20th-century warehouse building

plus’, is designed to offer culinary experiences

that is home to the eclectic boutique hotel.

that roll seamlessly into late-night revelry,

The space welcomes diners at ground floor

with a roster of DJs providing the soundtrack

level with a light and airy brasserie, offering a

to elegantly hedonistic nights. A partnership

modern European-style menu of classic dishes.

with Leven that will see the restaurant boost

Below, the intimately lit main dining room

the 42-key hotel’s in-room dining offering is

focuses on plush furnishings, with the design

also in the pipeline.

anchored by a statement oval fluted destination

“The term ‘iconic’ is often overused, but the

bar topped with Calacatta Oro. The ingredient-

location of Maya can truly claim the label,” says

led, hyper-seasonal and regularly changing

Bhattarai of his latest project, which opened its

menu comes courtesy of Head Chef and native

doors this spring. “We aim to write a fresh new

Mancunian Gabe Lea, who cut his teeth at

chapter for the city’s vibrant and wonderful

Michelin-starred establishments including Le

hospitality scene.”

The Riviera Maya Edition at Kanai MEXICO Edition makes its debut in Latin America, enlisting top Mexican chefs to showcase the nation’s culinary delights.

Words: Catherine Martin • Photography: Courtesy of Edition (unless otherwise stated)

T

hanks to its ancestral techniques, fresh

and has been designed by Rockwell Group

and wholesome ingredients and vibrant

with architecture by Edmonds International.

flavour combinations, authentic Mexican

The overarching concept is inspired by the

cuisine is currently enjoying a well-deserved

region’s cenotes – the water-filled sinkholes

moment in the spotlight; Michelin launched its

that formed when an asteroid hit the land

inaugural Mexico guide just a matter of weeks

some 65 million years ago – and extends from

ago, while the latest listing from The World’s 50

the lobby and public spaces to the spa and

Best sees a number of the nation’s restaurants

lagoon-like swimming pool. And much like the

and bars take their place on the global stage.

limestone caverns, the resort is surrounded by

For Edition, where the F&B programme of each

lush vegetation; greenery cascades from the

hotel is typically inspired by the destination, the

ceiling while potted plants line staircases and

opening of its new property on the Riviera Maya

walkways, effectively blurring the boundaries

couldn’t have come at a better time, with the

between indoor and out.

line-up featuring not one, but two of Mexico’s top chefs.

046

With the design of the 182 guestrooms deliberately pared back – championing natural

Located on the Caribbean coast between

materials and a neutral palette to align with

Cancún and Playa del Carmen, The Riviera

the Edition aesthetic – the restaurants and bars

Maya Edition at Kanai marks the brand’s entry

embrace the location, bringing bold colourways,

into Latin America following recent openings

Mexican flourishes and yet more greenery to

in Rome and Singapore. Nestled amongst the

enhance the sense of place. At the Lobby Bar,

mangroves on a 620-acre nature reserve, the

Rockwell Group has successfully married

sprawling resort is the result of a partnership

Edition’s signature use of accent colours with

between Ian Schrager and Marriott International,

the studio’s own distinctive dose of drama,

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© Miguel Juarez

047

© Nikolas Koenig

The resort’s design – led by Ian Schrager and Rockwell Group – brings together bold colourways, Mexican flourishes and plenty of greenery to enhance the sense of place

048

pairing clusters of seating in vibrant hues with

For the main restaurants, Edition has enlisted

theatrical drapes that hang from floor to ceiling

the talents of Mexican chefs Francisco ‘Paco’

of the soaring triple-height space. Framed by

Ruano and Tomás Bermúdez to develop the

towering timber screens, the pièce de résistance

dining concepts. Both have found success in

is a custom-made plaster mural referencing

their own ventures; Ruano is behind the award-

overscaled glyphs from Mayan ruins, fronted

winning Alcalde in Guadalajara, listed at #37

by a monumental feature wall adorned with

on Latin America’s 50 Best Restaurants 2023,

authentic ceramics meticulously sourced by

while Bermúdez founded seafood restaurant

owners Grupo Alhel. By night, the artefacts are

La Docena in Mexico City, which ranks #48.

expertly illuminated to dramatic effect, creating

Friends for over a decade, the venture marks the

an atmospheric setting to sample the inventive

first time their cuisines have come together at

cocktails and agave distillates; the Southern

a resort destination, and though their concepts

Goddess – a heady mix of Tapatio blanco

differ, the pair share a similar approach, taking

tequila, fresh corn milk, fresno chile and cumin

inspiration from the traditions of their parents

salt – is not to be missed.

while highlighting Mexico’s rich bounty.

Outside, the Pool Bar continues the use of

At fine-dining restaurant Ki’is – named after

accent colours, with soft furnishings in orange,

the Mayan word for zest – Ruano has created

red, yellow and pink to match the plant pots, all

a contemporary Mexican menu that combines

set beneath a canopy of flowering bougainvillea.

the flavours of the Pacific coast with produce

Designed for all-day dining, the menu here

from the Yucatán Peninsula. Having gained

includes sandwiches and light bites, as well as

experience at European dining destinations

the Kanai burger topped with jalapeño relish,

including Mugaritz, El Celler de Can Roca and

and the hugely popular Baja fish tacos.

Noma, the chef opened Alcalde in his home city

MAIN COURSE

© Nikolas Koenig

049

MAIN COURSE

© Miguel Juarez

Chefs Francisco ‘Paco’ Ruano and Tomás Bermúdez take inspiration from the traditions of their parents while highlighting Mexico’s rich bounty

050

of Guadalajara, where he developed his own

the tender carne asada was topped with toasted

style of Mexican cuisine – one that favours

chapulines, better known as grasshoppers.

simplicity. Building on this approach, Ruano’s

Adding to the multi-sensory experience,

dishes at Ki’is celebrate the naturalness of the

dishes are garnished with greenery and native

ingredients, and, true to the restaurant’s name,

flora – both edible and decorative – their

come with added zest. Scallops for example are

appearance serving to connect the cuisine to the

submerged in green aguachile – a tangy blend

surroundings. With the restaurant occupying

of lime juice, salt and cucumber – while the

a glazed pavilion nestled in the mangroves,

Tikin Xic fish is garnished with leafy purslane

Rockwell Group has opted for a pared-

and bitter orange. On Supper’s visit, the seven-

back palette of whitewashed panelling and

course tasting menu featured produce from

neutral furnishings, directing attention to the

land and sea: the opening course saw a bite-

surrounding landscape as well as to the plate.

sized lobster salbute – an elevated take on the

Back in the main building, Chef Ruano has

Yucatecan stuffed tortilla – served on a bed of

also curated the menu for Kitchen, an all-day

Caribbean sand, soon to be followed by delicate

dining experience that evokes the feeling of an

slices of Pacific geoduck clam in the citrusy

abandoned hacienda, where vegetation sprouts

juice of tomatillo, also known as Mexican husk

from every corner, climbing wooden beams

tomato. A pumpkin salad scooped directly

and forming a canopy above. The menu takes

from the shell showcased the freshness of the

a more relaxed approach to Mexican cuisine,

ingredients, with Ruano reaffirming the sense of

with family-style sharing plates ranging from

place through a side serving of flour tortillas –

street-style classics to hearty comfort food. At

anything goes in a taco in this part of the world.

breakfast, the menu includes huevo encamisado

And bringing some local specialties to the table,

– a Mayan staple of folded tortilla with egg

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and fresh hoja santa herbs – and the Yucatán

in Europe and Argentina, the chef returned to

favourite, cochinita pibil, a slow-roasted pork

Mexico to co-found La Docena, a specialist

dish marinated in bitter orange and achiote.

oyster bar and grill. At So’ol – meaning oyster in

All are served on tableware that harmonises

Mayan – saltwater molluscs are naturally part of

with the interiors, hand-crafted in clay by Jono

the line-up, as are Campeche stone crab, clams

Pandolfi Designs and accompanied by cutlery by

from the Sea of Cortés and an impressive shrimp

Robert Welch. Incorporating a personal touch,

cocktail. And Bermúdez has wisely introduced

Ruano has also introduced an appetiser of fresh

his favourite dishes from La Docena into the

fruit, bread with salsa and guacamole, and a

menu too, such as a zingy ceviche and bluefin

bowl of chilaquiles – a typical Mexican breakfast

tuna tostada. Other highlights include octopus

dish made from tortillas – to precede the main

that has been marinated in mouthwatering sikil

course, a tradition that hails from his own

pak and roasted on the mangal, and sea bass

childhood and pleasingly whets the appetite.

zarandeada, cooked in the traditional way on

Bermúdez meanwhile has developed the concept for So’ol, a laidback beach club

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the outdoor grill and served with guacamole, xnipec and tortillas.

accessed via a meandering palm-lined pathway.

Like Ruano, Bermúdez focuses on simplicity

Overlooking an infinity pool and the shoreline

through the use of quality ingredients and time-

beyond, the open-air venue is reminiscent of the

honoured cooking techniques. Having spent a

beach clubs that dot the Mediterranean coast,

decade building relationships with sustainable

albeit with a distinct Mexican twist. The cuisine

producers and suppliers on both the Atlantic

takes the same approach, influenced in part by

and Caribbean coasts, the duo are seeing that

Bermúdez’s time spent under the mentorship

authentic Mexican cuisine gets the attention it

of Martín Berasategui in Spain. Following stints

so deserves.

IN A BITE Owner: Grupo Alhel Operator: Marriott International Architecture: Edmonds International Interior Design: Ian Schrager Company, Rockwell Group Chefs: Francisco Ruano and Tomás Bermúdez Dinnerware: Jono Pandolfi Designs Cutlery: Robert Welch www.editionhotels.com

Jara by Martín Berasategui The Lana DUBAI The illustrious chef joins forces with Dorchester Collection to champion the bold flavours of the Basque Country with the launch of an opulent Dubai venue.

Words: Shiraz Randeria • Photography: Courtesy of Dorchester Collection (unless otherwise stated)

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ubai’s culinary scene is enjoying a

Covid-related hiatus, another Australian outfit,

dalliance with Spanish cuisine, if the

Mitchell & Eades, came on board to complete

2024 openings of the Andalusian-

the design, using Verhaal’s original layout for

themed Qabu by Paco Morales at The Link and

the space. Unhurried elegance is the prevailing

The Lana’s Basque destination Jara by Martín

theme, with guests gradually uncovering various

Berasategui are anything to go by. And in

linked areas in a state of sedate discovery.

typical fashion, the Middle Eastern territory

“Our brief was to create a Basque dining

is approaching the concept in an ambitious

experience,” says Hayley Mitchell, Mitchell

manner: between them, the two chefs have an

& Eades’ Principal. “Basque restaurants

astonishing 15 Michelin stars.

are

traditionally

quite

masculine

and

Located on the 18 th floor of The Lana –

monochromatic, but The Lana wanted this

Dorchester Collection’s first hotel in the region

space to be more feminine. Basque culture only

and its first opening in more than a decade –

celebrates female goddesses and our concept

Jara’s position on Marasi Bay affords diners

was formed around Mari – Queen of Nature –

expansive views of the semi-circular marina

who moved from mountain to mountain on the

and, further in the distance, the Burj Khalifa.

back of a fire-breathing dragon.” Since open-

The vespertine colours reflected by the buildings

fire cooking is a signature feature of Basque

in this new city district add a dash of drama to

cuisine, the mythology provided a rich starting

the dining experience.

point for Jara’s design concept.

The building, along with its neighbouring

Stepping out of the hotel’s lift lobby on the

Lana Residences, was designed by Foster +

18th floor, guests enter a cave-like front desk

Partners, with Australian studio Verhaal initially

area fitted out with handmade terracotta tiles

called upon to work on the interior of the hotel’s

from the ceramic collective Veelvlak and then

signature restaurant. However, following a

turn either right for the bar or left for the main

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Chef Martin Berasategui’s showstopping cuisine highlights the best of Basque gastronomy

© Natalie Chaban

dining room. Here, Mitchell & Eades divided the spaces into two different colour zones, leaning on reds and greens for maximum impact.

“The bar area is inspired by Mari as this ‘Lady of Fire’, so we had a prominent lighting sculpture based on the burning embers of a log fire,” says Alika Watson, Mitchell & Eades’ MEA Director and the project’s design lead. “It’s such a specific design element because it helps tell the story of the space and it’s beautifully executed.” Deep red tones also run through the rest of the bar, with the light fixtures, upholstery and marble all adhering to the colour scheme.

XLBoom barware and Nude glassware maintain the elegant aesthetic, and an Arte-designed woven wall finish behind the banquette seats has a moiré effect that sees it shimmer and play with the light.

“The dining area is where we’ve brought in green and gold tones underneath a textured plaster undulating ceiling,” continues Watson of the main restaurant’s area, where chic candlelit tables play host to refined Robert Welch cutlery and Playground dinnerware. “The furniture is all custom-made and part of the reason for the white marble tabletops was that with the darker plates used, the food really stands out.”

Not that it needs any help. Berasategui’s showstopping cuisine highlights the best of Basque gastronomy, with a seafood and meat-heavy menu that is passionately and

© Natalie Chaban

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meticulously brought to life through techniques such as charcoal grilling and slow cooking. Classics include Txangurro donostiarra, a San Sebastian-style spider crab stew, and the traditional casserole Kokotxas, which comes laden with hake in pil-pil sauce and clams. Hearty Australian

info@xlboom.com +32 3 213 50 20 @xlboom

www.xlboom.com

© Natalie Chaban

Plump oysters come served with lemon, Tximista sauce or gazpacho

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wagyu and Angus steaks come grilled Basque-

Spanish tiger mussels. House cocktails are

style, while a Spanish baby lamb shoulder is

divided into the categories of sea, land and fire,

reverentially slow-cooked before being finished

with highlights including the Maritxu – a heady

in the restaurant’s clay oven. Plump oysters are

mix of mezcal, sherry, tomato juice, spiced

served with lemon, Tximista sauce or the chef’s

oyster sauce, soya milk, onion, garlic, celery,

special gazpacho, and sides include robust,

cucumber, strawberry and cherry tomatoes –

smoky vegetable dishes such as roasted piquillo

as well as the Erroa-Lacha, which combines

peppers and fried agria potatoes.

punchy pisco with sherry, beetroot, carrot, lime

“Basque cuisine connects with the world’s

juice and ginger ale. The chef was equally as

palate because its simple recipes and ancestral

involved in meticulously designing the offerings

cooking techniques tug at the heartstrings, but

for both the bar and the main restaurant. “Jara’s

also have an astounding ability to excite,” says

drinks and aperitifs are the combination of

Berasategui of his decision to bring his native

many years of work and the fine-tuning of

region’s cuisine to diners in the UAE. “I am very

numerous small bites and drinks selected

proud of the dishes cooked on the open fire, I am

and fine-tuned with my cold room teams and

a fan of the ‘besugueras’, the triple overturns,

bartenders,” he explains. “Nothing can be left

the ‘refritos’ and that perfumed shimmering of

to chance, because in my venues I try to make

molluscs and crustaceans.”

sure that the customers live total experiences

His commitment to the cause of championing

and are dazzled by the honeycomb of a bread,

Basque flavours carries over to the bar menu,

the silkiness of a cocktail, or the power and

which features popular and casual light bites

elegance of the first mouthful of aperitif when

with an indulgent touch, such as his signature

they sit down at the table or wait at the bar to

croquettes, patatas bravas and stuffed and fried

go on to lunch or dinner.”

FEATURED :

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At the far end of the dining room is a vast

shooting up from the grills as the chefs work,

terrace, which Berasategui refers to as “the

purposefully facing the guests. Dubai-based

best terrace in all of Dubai”, while Txakolina,

kitchen consultant Fondue was commissioned

a small speakeasy bar, acts as the final space

to adapt the kitchen for the requirements of

in the Jara jigsaw. Serving spirit-infused cigars

Basque open-fire cooking, which Berasategui

and wine from the Basque Country, the watering

relishes, despite its challenges. “The grill puts

hole is hidden behind what looks like a normal

you directly in front of the diner, so you must

grey service door, but despite its invite-only

be highly professional,” he notes. “You cannot

guest list, Watson explains that it is very much

disappoint as there is nowhere to hide if the

part of the Jara experience. “We designed it as

dish is mediocre.”

a treasure trove, as the goddess Mari had an

It’s clear how highly he values the interaction

affinity for jewellery and so we made this her

and integration between the kitchen and the

lair,” she says. “The whole space feels like a

dining floor – between chef and guest. At Jara,

jewellery box; it’s very private, with a curved

that doesn’t just refer to the proximity of the

bronze metallic leather ceiling, and then we

chefs, but also to the way that fish and meats

worked with Kriskadecor to develop layered

are openly cooked. “Every space is designed

chain metal wall finishes.”

with a purpose in mind, starting the seafood

Despite the many different individual spaces

and fish display case, the maturation chambers,

that comprise Jara, the design and culture of

and the huge grills that focus the guest’s

the restaurant essentially revolves around the

attention,” he says. “The relationship with

dining room’s central open kitchen: a deliciously

the guest is fundamental – that feeling, seeing

smoky smell lingers in the air and there is the

their expressions, is something that every chef

frequent, theatrical rising curtain of open flames

should experience.”

IN A BITE Owner: Omniyat Operator: Dorchester Collection Architecture: Foster + Partners Interior Design: Mitchell & Eade Executive Chef: Martín Berasategui F&B Manager: Nicolas Caupain Head Bartender: Ida Bagus Head Sommelier: Alexandre Alverca Dinnerware: Playground, Studio 1765 Cutlery: Robert Welch Glassware: Nude Barware: XLBoom www.dorchestercollection.com

Timelessly elegant, simple and beautiful.

Café Carmellini The Fifth Avenue Hotel NEW YORK Eminent chef Andrew Carmellini stages a glamorous return to fine dining in New York.

Words: Ayesha Khan • Photography: Courtesy of Café Carmellini

F

or 15 years, the pedigreed US chef and restaurateur Andrew Carmellini – who built his reputation at the New York fine-dining institutions of Le Cirque and Café

Boulud, among others – was known for his pared-down, approachable cuisine, focusing on a combination of NewAmerican, French and Italian fare. In 2009, he partnered with Hollywood legend Robert DeNiro to open the neighbourhood taverna Laconda Verde at Tribeca’s celeb magnet The Greenwich Hotel, before going on to launch several New York eateries such as The Dutch and Lafayette Grand Café & Bakery under the umbrella of the NoHo Hospitality Group he co-founded with partners Luke Ostrom and Josh Pickard. A string of high-profile ventures in the decade that followed secured his position as a hospitality heavyweight whose projects scooped up multiple accolades and awards.

Recently, however, Carmellini returned to his fine-dining roots, opening his first eponymous restaurant in New York’s glitzy Fifth Avenue Hotel. “I’ve been missing it,” he says of the return to haute gastronomie, and the inception of his most personal venture yet. Named after his Tuscan family’s coffee business, Café Carmellini pays homage to the chef’s French training and Italian heritage, as well as to the people that have left a lasting impression on him.

What immediately strikes diners about the venue – which is set in a Renaissance revival bank building on the site of a notable Gilded Age socialite’s mansion – is the sheer scale and drama of the space. “The main dining room is quite grand; high ceilings, large arched windows looking to Fifth Avenue and 29th Street,” explains British designer Martin

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Café Carmellini’s menu evolves from season to season, with signature dishes including Chicken Gran Sasso (bottom right)

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Brudnizki, who was tasked with transforming

the grandeur of the room. A vibrant blue and

the restaurant. “The room needed to strike a

gold colour palette offsets the striking, verdant

balance between the history of the Gilded Age

indoor landscaping.

building and the relaxed formality that Chef

Once settled into sleek leather and velvet

Carmellini wanted to achieve.” According

banquettes, Instagram photos snapped, guests’

to Brudnizki, the room’s proportions called

attention turns to the culinary offering.

for “larger design moves”, so intimate brass

Although Café Carmellini’s menu evolves from

balconies overlook the bustling dining room

season to season, there are several signature

below, while the central landscape elements

dishes to choose from, such as Chicken Gran

maintain classic symmetries.

Sasso for two, or Duck-duck-duck Ravioli,

Carmellini chose to lean into the Gilded Age

featuring minced duck, a glaze of duck sugo

references to honour his Italian immigrant

and a foie gras foam. Perhaps one of the

grandfather, channelling his awe in arriving

most poignant and flavourful of Carmellini’s

at turn-of-the-century New York as a young

signature creations is the Scallops Cardoz,

boy. The pièce de résistance here is the huge,

comprising sea scallops in a coconut curry sauce

illuminated eglomise peacock and Tree of Life

with basmati tossed in a ‘turka’ of curry leaf,

artwork – created in partnership with Clifford

cumin and mustard seed. He has dedicated it

Glass Studio in the UK – that decorates the

to his friend, the late chef Floyd Cardoz, whom

bar, providing a dramatic backdrop for the

he refers to as “the best Indian chef in the US”.

bartenders dressed in slick white suits. This

The personal note is set to continue as the menu

feature is bookended by a state-of-the-art

evolves, with Carmellini planning more tributes

exposed kitchen, which manages to incite

to chef friends such as Gray Kunz and Jean Louis

intrigue as a focal point without intruding onto

Palladian in the future.

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An equally important – and personal – addition

a resort: in a city, it doesn’t really matter how

is Carmellini’s 1,800-bottle wine collection.

good the pancakes are (most guests may not

Bottles range from US$70 to US$10,000 and

even join you for breakfast), but you are going

hail from France, Italy, Germany, Austria, Spain

to get the guest to come in at 9pm in the same

and Greece. Overseeing the curation is longtime

space, so it is important to plan that meal period

collaborator and Wine Spectator honoree Josh

out and think from that perspective.” At The

Nadel and a team of six other sommeliers, all

Fifth Avenue Hotel, he is also behind the food

of whom pay particular attention to provenance

offering at The Portrait Bar, where a menu of

when working with makers the world over.

parlour snacks includes classic indulgences

Asked about his experience with both

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such as devilled eggs and foie gras tartine.

standalone and hotel restaurants, Carmellini

Logistical challenges aside, Carmellini is

notes: “Every location is different and there isn’t

clearly enamoured with the results of his new

a standard recipe for success. For me, part of

project. “Café Carmellini is the sum total of

that recipe is not opening a hotel restaurant but

everything I am passionate about,” he states.

opening a great restaurant that is adjacent to a

“Nestled in this magnificent and historic

hotel. Usually, I’m attracted to properties where

landmark, it is my love letter to New York City. I

the primary space has street level entrance, so

want it to become a destination for New Yorkers

it doesn’t feel like a hotel restaurant.” He does

and visitors to the city to feel transported,

admit that the requirement to serve multiple

celebrated and warmly welcomed. And we are

sittings when working with hotel operators can

just getting started. I’ve been thinking about

be demanding. “One of the biggest challenges

every aspect for years, so I’m quite happy with

is balancing all those meal periods,” he says.

it. We just changed the menu for spring, so it’s

“It also depends whether you are in a city or

exciting to see that take shape.”

IN A BITE Operator: Alex Ohebshalom (hotel), NoHo Hospitality (F&B) Architecture: McKim, Mead & White Interior Design: MBDS F&B Consultant: NoHo Hospitality Group Owner-Chef: Andrew Carmellini Chef de Cuisine: Kyle Goldstein Head Bartender: Darryl Chan Head Sommelier: Josh Nadel www.cafecarmellini.com

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A NEW COLLECTION WITH A HEART IN ITS HANDS Synonymous with the art of plating, but also with the act of creation, each piece has been carefully designed and hand crafted with passion and care.

Discover Art.Made and poetically rethink the enjoyment of being at the table, in presentation and in tasting.

hotelware.vistaalegre.com

abc kitchens The Emory LONDON In the sumptuous environs of The Emory, acclaimed French chef Jean-Georges Vongerichten puts an elegant spin on market-fresh produce and zingy flavours.

Words: Shanna McGoldrick • Photography: Courtesy of Maybourne (unless otherwise stated)

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ack in 2013, the humble pea found itself at the

Ben Boeynaems’ established relationships to kickstart the

centre of a culinary controversy when the globally

process of sourcing ingredients for the new restaurant, as

renowned French chef and restaurateur Jean-Georges

well as carrying out extensive in-person research prior to

Vongerichten made it the hero ingredient of the guacamole

opening. “Luckily, Ben knows a large network of suppliers,

at his abc cocina restaurant in New York. More than a decade

so we were able to meet local purveyors, try their ingredients

(and who knows how many tortilla chips) later, the dish has

to help decide which dishes emulated the same taste and

become one of the culinary magnate’s signature recipes, and

feel as those in New York,” he explains. “We visited local

it’s safe to say that the sweet green pulse has proven its

farmers markets to further develop our connections and

credentials as a dip-worthy ingredient.

understanding of purveyors’ farming practices. It is an

It’s no surprise, then, to see it on the menu at abc

ongoing relationship that we hope to continue to grow and

kitchens, Vongerichten’s new London opening, which brings

develop to work with the best, seasonal, local and organic

the flavours of his New York abc trio – abc kitchen, abcV

ingredients, no matter the season. It is so important to me

and abc cocina – to the British capital for the first time.

as a person, as a chef and as a restaurateur in New York and

The venture, which sits within the ground floor of luxury

around the world.”

operator Maybourne’s lavish new opening and London’s first

Michelin-starred Vongerichten’s food is famously light

all-suite hotel, The Emory, showcases highlights from all

and confidently unfussy, with the chef eschewing the use of

three stateside restaurants with a smash-hits all-day dining

rich meat stocks and creams in favour of vegetable juices,

menu that amalgamates their culinary philosophies (farm-

broths and herbal vinaigrettes. At abc kitchens, this approach

to-table, plant-based and Latin-inspired, respectively).

translates to a menu zinging with lively flavour and texture

The overall approach is driven by the abc brand’s

combinations that blend the sweet, the fiery, the citrus and

trademark commitment to accentuating fresh, organic and

the floral together with harmonious precision. The headline

ethically sourced local produce across its offering. Notable

spring pea guacamole is snappy and refreshing, its garden

partnerships at the London outpost include The Wild Room,

sweetness peppered with sunflower seeds and green chili

a British supplier famous for providing foraged produce

for a hearty kick, while the diver sea scallop tartare sees

such as elderflower and sea kale, as well as Dorset-based

market-fresh shellfish diced with crunchy kohlrabi, nutty

Portland Shellfish, which is known for its crab, lobster,

sesame and shiso for a bitter edge. Vegetables and greens

scallops and clams plucked directly from the English

take centre stage; the heirloom beet carpaccio with avocado

Channel. Vongerichten leaned on his Executive Head Chef

purée manages to encapsulate summery, earthy sweetness,

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© Kensington Leverne

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The menu at abc kitchens showcases highlights from all three of Vongerichten’s abc restaurants in the US

and the whole roasted cauliflower served with

The emphasis on natural ingredients carries

turmeric tahini, red zhug, pistachio and date

over to the drinks menu, which features house-

molasses ensures that there is plenty to keep

made turmeric and ginger tonics, as well as a

plant-based diners satisfied. Of the bountiful

series of refreshing cocktails celebrating the

selection of meat and seafood dishes on offer,

kind of bountiful farmers market produce

highlights include succulent grilled octopus

Vongerichten is known for championing. A

with a moreish smoked paprika crème fraiche

spring pea and herb martini blends spring pea-

and a bold guajillo vinaigrette, as well as crispy

infused sapling vodka with cocchi extra dry

Dover sole tacos featuring a tangy cabbage

vermouth, mint dill and lemon, while a fruity

and apple slaw. While dishes such as ricotta

mango mezcalita combines Mijenta Blanco

ravioli and white asparagus with Amalfi lemon

tequila with Tres Tribus mezcal, champagne

reference elegant Mediterranean fare, others,

mango and lime for a concoction that is both

like the spicy arroz con pollo and the hearty

juicy and sour.

dosa with coconut yoghurt and avocado, nod to more international influences.

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The food might be effortlessly elegant in its simplicity, but when it comes to the space

Keeping things easy and relaxed was

itself, abc kitchens is an unabashedly glamorous

fundamentally important for Vongerichten. “I

affair. Parisian design studio Rémi Tessier’s

love the dosa with egg and sambal for breakfast,

arresting interior concept includes statement

the Dover sole crispy tacos on the all-day

industrial details such as exposed steel pillars

menu and the white asparagus with sunchoke

that play to the progressive architectural spirit

‘hollandaise’, fresh herbs and Amalfi lemon,”

and pared-down aesthetic of the building – an

he says. “The beauty of abc kitchens is that you

audacious structural proclamation created by

can have a little bit of everything.”

the late Richard Rogers and Ivan Harbour. Yet

Casablanca

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

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© Kensington Leverne

the room also indulges in the specific brand of

of a restaurant, its John Jenkins glassware

seductive charm that has become a Maybourne

twinkling in the glow of the wine cave – an

hallmark. “As this was one of Richard Rogers’

enormous amber glass structure housing the

last projects, we really wanted to do something

venue’s curated collection of cuvées that also

different; honour his legacy and the relationship

serves as an oversized lantern. The ambience

we have with Maybourne by bringing to life

manages to strike the balance between intimacy

this idea we had been percolating on for many

and conviviality: even the private dining room,

years,” says Vongerichten.

which seats up to 10, offers views of the pass

Though the restaurant is contemporary in

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and dining room thanks to its open-plan design.

its outlook, the sharp edges of modernity have

Fittingly, Vongerichten uses the word

been softened with its furnishings, including

“organic” to describe his relationship with

a colossal Orobico Rosso marble block and a

Maybourne; the partnership dates back some

12-metre curved couch that cocoons diners

seven years, to the opening of Jean-Georges at

while drawing the eye to the open kitchen at

The Connaught, and the decision to launch the

the end of the room. A colour palette of warm

new venture came about quite naturally. “We

wood tones paired with copper, blush pink and

have been discussing the idea of abc kitchens for

pale grey hues creates a chic background for

quite some time now,” he divulges. “Thanks to

The Secret Garden Paintings, an invigoratingly

our longstanding relationship with Maybourne

colourful Damien Hirst series that lines the

and immediately striking up a fast friendship

walls. While the full-height windows that

with Rémi Tessier, we felt as if it was the perfect

look onto leafy Knightsbridge offer plenty of

time and place to introduce the concept to

natural light, once the evenings draw in, abc

London and to the world. It was a case of right

kitchens transforms into an intimate jewel

time, right place.”

IN A BITE Operator: Maybourne Architecture: Richard Rogers and Ivan Harbour Interior Design: Rémi Tessier Executive Head Chef: Ben Boeynaems General Manager: Mike Walker Glassware: John Jenkins Coffee Machine: La Marzocco www.the-emory.co.uk

Lina.

Timeless elegance

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07/06/2024 13:31

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Rice Pudding Maslina Resort HVAR

Retro desserts that recall childhood have been

is found on the menu. “We hope to bring out some

enjoying a resurgence in the restaurant world

forgotten memories with every bite.”

Maslina’s rice pudding combines fennel

Croatian property Maslina Resort, culinary

grown at the hotel with lemons procured from a

nostalgia has been given a grown-up makeover.

neighbouring property for a bite of acidity, softened

Using homegrown produce and simple techniques,

by the sweetness of locally-grown raspberries. The

the humble rice pudding has been upgraded to a

rice is cooked slowly in fennel milk before being

sophisticated and elegant dish that pairs surprising

decorated with lemon gel, fresh fennel, raspberries

flavour profiles for an evocative tasting experience.

and crispy fennel for a complex layer of textures and

“The idea was to reinterpret something many

flavours. “It offers sweetness, acidity, crunchiness

of us used to eat in childhood and craft it into

and creaminess, all at the same time,” says Križ.

something modern,” says the resort’s Pastry Chef

“It represents something traditional, but with our

Ema Križ, whose iteration of the traditional dish

modern take. It’s all about creating memories.”

© Nikola Radovani

for some time now, but at the luxury coastal

SIGNATURE

Chocolate Pralines Pru Trisara Resort PHUKET

Blue cheese and chocolate might not be the most obvious culinary pairing, but at Phuket’s Michelin-starred restaurant Pru, the combination has garnered rave reviews as part of a memorable petit four dish that evolves with the seasons to spotlight rare Thai ingredients. A trio of post-dinner chocolates, which is typically served with tea or coffee to conclude the gastronomic experience at the fine-dining ‘community-to-fork’ venue, sees milk, dark and white chocolate pralines (all made in-house) stuffed with adventurous and unexpected fillings such as fermented strawberry and basil flower, black fruit chutney and blue cheese fudge.

“We wanted to showcase the best chocolate from Phuket,” says Executive Chef and CoOwner Jimmy Ophorst of the dessert, which features chocolate that comes from a farm not far from the luxury beachfront resort’s location, nestled in the lush foliage of a cove overlooking the Andaman Sea. “We see the unique and unusual fillings as our personal Pru touch, to match the memorable dining experience that comes before it.”

Though the chocolate itself is produced locally, the dish – which highlights the contrasting flavour profiles of buttery white, rich milk and bold dark chocolate – changes throughout the year to highlight seasonal produce from across Thailand. Recent fillings have included mak mao mountain berries and sweet persimmons, but it’s the sweet-savoury pairing that really captures the imagination. “The blue cheese is my personal favourite,” admits Ophorst.

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

Plant Power Vegan cuisine has taken root in the hospitality industry’s kitchens: now, select hotels are placing plant-based philosophies at the heart of their entire operations.

Words: Kayleigh Rattle

I

t’s now several years since plant-based

into the trend, with most major operators now

dining’s meteoric rise in popularity,

featuring a selection of plant-based dishes

and veganism is firmly embedded in the

on their menus. In 2019, Hilton took things

international food scene. Growing numbers

a step further when it launched an entirely

of people worldwide are eschewing (or

vegan suite at its Hilton London Bankside

reducing their intake of) meat and other

property, teaming up with the multi-sensory

animal products: a 2023 report by Meticulous

design experts Bompas & Parr to create a fully

Research suggested that 2.6 million Europeans

vegan guest experience. Highlights of the space

– approximately 3.2% of the population – are

include a plant-based keycard, Piñatex leather

now vegan, while the comparison site Finder

headboard and 100% renewable and sustainable

recently put the number of UK-based vegans

Moso Bamboo flooring, while the paper and ink

at 2.5 million, or roughly 4.7% of the adult

making up the in-suite stationery have been

population. According to Statista, the global

vetted for traces of animal products and even

vegan food market is expected to reach a value

the hotel’s housekeeping trolleys refreshed to

of over US$27.8 billion this year.

eliminate any cleaning products that have been

Naturally, the hospitality sector has

tested on animals.

responded in kind, with some 48.4% of

The move foreshadowed what was to become

restaurants across the US now thought to offer

a burgeoning hospitality trend, particularly

vegan options, according to figures from the

in the boutique segment: the rise of the

trade body Plant Based Foods Association.

vegan hotel. But not all of these properties

The hotel industry has shown remarkable

are exclusively plant-based – some, like The

agility in adapting culinary offerings to tap

Stanford Inn & Resort in Mendocino, California,

DINING

000

© Mark Weeks

© Daniel Turbert Photography/The Stanford Inn

DINING

“Ultimately, our goal is to satisfy vegans, as well as to prove to non-vegans that eating meat-free can also be utterly satisfying.”

GEORGIA KONTIZA, KOUKOUMI VEGAN HOTEL

still cater to meat eaters. The property features

Macbeth in 2014, the couple made the property

when she took it over. “Being vegan for the last

an onsite USDA-certified organic farm that

fully plant-based in 2023 and it has since won

few years, I could not imagine myself serving

supplies produce for many of the dishes served

PETA’s Best Luxury Hotel Award. Earlier this

meat in Koukoumi’s restaurant,” she explains.

at the in-house Ravens Restaurant, whose

year, Macbeth graduated from the prestigious

“When I set up, I searched for a vegan chef with

menus lean heavily on wholefoods and locally

school Le Cordon Bleu London with a diploma

the same principles and passion as me – one

sourced ingredients, spanning everything from

in plant-based culinary arts, in order to inspire

that thinks outside the box, experiments with

enchiladas to a kalua mushroom and coconut

and develop vegan menus at the hotel, ranging

the ingredients Earth provides us and creates

rice dish and a sea palm Pad Thai. “We were

from breakfast options to lunch, Sunday roasts

strong emotions and extraordinary flavours.

very much at the forefront of the farm-to-table

and à la carte dishes.

Ultimately, our goal is to satisfy vegans, as well as to prove to non-vegans that eating meat-free

movement in the 1980s – although back then

“Since opening Beck Hall 10 years ago, we’ve

it wasn’t a movement, it’s just how we wanted

always strived to create authentic experiences

to live,” says co-owner Jeff Stanford. “From

that are true to our values,” Macbeth explains.

A plant-based breakfast, lunch and dinner

an ethical standpoint, we eschew all animal

“During this time, as a family we began to

is served at Koukoumi, and there’s also the

products for humane reasons, and of course,

realise the ethical implications of our animal

option to enjoy a fine-dining and a nine-

because it’s better for the planet.”

consumption, as well as the huge environmental

course degustation menu. At the helm of the

Stanford points out that pivoting to an

and health implications of the world’s massive

hotel’s restaurant is chef Aggeliki Charami,

exclusively vegan menu might not be appropriate

appetite for meat and dairy. This was the start

who combines local ingredients with Japanese

for all client bases. “The demand for delicious,

of a journey to us becoming a vegan family.”

cooking methods to create food that ‘stimulates

plant-based cuisine continues to grow, but at

Experimenting with different ingredients at

the senses and awakens the memories’.

the end of the day, it’s critical to understand

home led to the creation of several plant-based

Innovative dishes include Hidden Garden,

your own customer base and what they are

dishes that non-vegan friends also loved,

an artichoke and potato risotto served with

looking for,” he says. “Have conversations

convincing them to take the plunge. She recalls:

aubergine soil, truffle and nettle powder, and a

with your guests; offer plant-based alternatives

“We soon realised we had to make Beck Hall

leek souvlaki glazed with buckwheat and lentils.

and see how well those offerings do. Do you

England’s first fully plant-based hotel. It was a

For breakfast, scrambled tofu is served alongside

have enough of a potential customer base to

risk, but one we’re so glad we took – we’re busier

avocado, confit tomatoes and sourdough. For

sustain a fully plant-based menu? If not, you

than ever.” The decision was the reflection

guests keen to learn more about plant-based

can still incorporate a wide variety of plant-

not solely of an ambitious business goal, but

cuisine, the hotel also offers cookery classes to

based options while also catering for omnivores.

also of the couple’s personal commitment

inform and inspire.

If you want to pivot entirely to a plant-based

to their mission to “create a compassionate

But it’s not just the food that’s plant-based:

menu, consider bringing in a chef and a team

and sustainable dining experience for our

Kontiza has taken a holistic approach to the

that have experience in plant-based cuisine, or

customers and show that plant-based cuisine

concept that reaches throughout the property.

hiring a consultant.”

accommodates many dietary preferences and

“You won’t find animal products in our kitchen

can be utterly delicious.”

or equipment,” she says. “Everything is cruelty-

Formal culinary training in plant-based

can also be utterly satisfying.”

dining proved to be the key to success for Louise

They’re not alone in this quest. Georgia

free; therefore no leather, wool, feathers, meat,

Macbeth, co-owner of the historic Beck Hall, a

Kontiza, founder and General Manager of the

fish, dairy, wax, honey or caviar. From the

former yeoman’s cottage located in the bucolic

five-star island bolthole Koukoumi Vegan Hotel

custom-made mattresses to the spa products

Yorkshire Dales in the UK. Having launched the

in Ano Mera, Mykonos, knew that she wanted

that are certified organic and the sunbeds made

award-winning hotel with her husband Andrew

to make her parents’ hotel entirely plant-based

from recycled plastic, everything here has been

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DINING

© Courtesy of The Stanford Inn

Californian property The Stanford Inn & Resort caters to both vegans and meat-eaters via its organic farm

082

thoroughly and consciously searched for, with

or operationally in their pivot to plant-based

a lot of love, care and commitment.”

business? “Finding chefs with knowledge,

In Italy’s South Tyrol, the vegan hotel La

experience and passion for plant-based cuisine

Vimea also champions a sustainable lifestyle,

can be challenging,” says Macbeth. “It’s also a

led by a healthy plant-based cuisine. “We are

challenging time for hospitality with increasing

sustainable idealists focusing on a healthy

overheads, so we were concerned that the

vegan cuisine, deep relaxation, blissfulness

move to plant-based would result in a drop in

and a small ecological footprint within a healing

business that would be unsustainable. However,

ambience,” explain its founders in a statement.

having strong business foundations – a fantastic

Likewise, at Mod Santorini, owners Anargyros

streamside location in one of England’s most

and Christina state: “Having a vegan hotel is

popular villages, a brilliant team and an already

about all aspects, the animals, the food, the

popular restaurant – gave us the confidence to

environment, to be conscious of every decision

transition. We’ve been completely overwhelmed

we make. We just knew there would be like-

with the response, with future bookings up

minded humans who share the same passions

45%.” She concludes: “Some of our team

as we do, and for us owning a hotel is more than

members were hesitant about the change, but

just a hospitality service, it is a joy we get to

they have embraced it and have been surprised

share with our community every day”.

and delighted by the positive response. We

As well as needing to source chefs with the

love seeing so many of our non-vegan regulars

right level of expertise and creativity to present

trying out our menus and loving them and we’re

plant-based cuisine in new and innovative

lucky to have an established kitchen team that’s

ways to guests, are hoteliers and restaurateurs

open to innovation and continually improving

encountering any further obstacles financially

and evolving our offering.”

Bespoke products for front-of-house

www.rewthink.co.uk

APÉRITIFS

The Cappadocian Lantern

The Italian Limonaia

The Symphony

The Sunfire

The Brazilian Rainforest

MGallery’s Month of the Cocktail “Mixology is an ideal way to summon the essence of a

balloons that float over the Turkish region; The Italian

place through sight, smell and taste,” explains Catherine

Limonaia, a citrusy concoction garnished with an ice cube

Cherabieh, Vice President of Global Marketing at MGallery.

that leans like the Tower of Pisa; and The Sunfire, adorned

“It’s a universe that demands real expertise; over the years,

with a golden embellishment in honour of the layered

we have built an expert team of local mixologists.”

spires of The Grand Palace in Bangkok. The Symphony

This team of specialists – taking up residency behind the

nods to the architecture of Sydney’s famous Opera House,

bar at MGallery properties around the world – are often

while The Brazilian Rainforest is topped with leafy greens.

at the forefront of the imbibing experience, developing

Complemented by food pairings and a series of

cocktails that combine native ingredients with storytelling.

workshops, the drinks were served at MGallery hotels

Tapping into their local expertise, Head Mixologist

during World Cocktail Month in May, with the aim being

Matthias Giroud, founder of drinks brand L’Alchimiste,

to encourage multi-sensory discovery. “MGallery and I

has created a collection of cocktails and mocktails that

wanted to create a flavourful journey inspired by the raw

celebrate MGallery’s global destinations through flavour

ingredients of each country,” concludes Giroud. “Each of

and presentation. There’s The Cappadocian Lantern,

our signature cocktails and mocktails take guests on a

featuring colourful ice spheres in the spirit of the hot-air

multi-sensory experience.”

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APÉRITIFS

CGA by NIQ Winning Drinks Sales in Ireland’s Hotels and Restaurants: Five Insights A new report from CGA by NIQ reveals how drinks suppliers can secure sales and share in Ireland’s hotels and restaurants. The channels account for a combined 18.9% of the nation’s Long Alcoholic Drinks (LAD) sales by volume, and, despite a recent decline in rate of sale, remain a key market. Here are five insights to help brands stay ahead:

RESTAURANTS GAIN SPIRITS SHARE While their share of LAD sales has fallen, restaurants have fared better with spirits over the past 12 months, with volume sold rising by 1.4%.

Across the market, spirits have gained visibility through cocktail listings, while LAD brands have traditionally relied on bar tap and fridge facings, so new path-to-purchase strategies may be required.

ROS BETTER IN IRELAND’S CITIES Regional breakdowns show that LAD brands perform better in city

Chef’s Chardonnay

centre venues than rural areas. In Dublin, for example, rate of sale has increased by 2.4% over the last year, but has dropped by 11.9% in rural Munster. This highlights a need to tailor strategies by region.

Michael Caines has long championed the produce of Southwest

LAGER THE MOST POPULAR LAD IN HOTELS

England through his culinary creations at Lympstone Manor,

Within the LAD category, CGA’s research indicates that lager remains

so where better to source ingredients for the accompanying

the most popular choice; 23% of consumers choose it on visits to hotels

drinks programme than the hotel’s own grounds? In

and 21% with casual meals. Lager sales typically rise in line with the

celebration of its seventh anniversary, the Devonshire country

temperatures, so summer is a good time to introduce new brands.

house has launched its first white wine, made from the fruits of its vast estate. Planted in 2018, the vineyard is a passion

STOUT AND LOW/NO GAIN SHARE

of Chef Patron Caines, with the new release marking a key

Although lager remains the top choice, stout has shown the greatest

milestone in his journey to produce high quality English wine.

growth in the LAD category, increasing its share by 1.2% in hotels and

Named Edwards after longstanding Director of Operations

1.7% in restaurants. Low and no alcohol brands have been another

and Vineyard Manager Steve Edwards, the Lympstone Manor

category winner, gaining 0.6% in restaurants, outpacing growth in bars.

Estate Chardonnay is developed in partnership with Devon’s Lyme Bay Winery. The barrel-aged tipple is made from

RECOMMENDATIONS ARE KEY TO PURCHASE

chardonnay grapes that have been fermented in French oak,

Understanding a guest’s path to purchase is vital if suppliers are to

resulting in subtle notes of almond and toasted oak with a

influence decision making. While bar purchases are still most popular

hint of spice.

in hotels, 39% prefer to order at the table from a server, so working

“The chardonnay is a truly exceptional wine, inspired

with venues to secure menu listings and support from waiting staff can

by the confidence that we gained when we made our first

substantially improve brand visibility. With 26% of people selecting

classic cuvée,” comments Caines. “I knew then that a still

drinks based on recommendations, positive word of mouth is crucial too.

chardonnay wine of outstanding quality was possible, but it took until the 2022 harvest for us to achieve that ambition.

The wine itself is a testament to the outstanding year where we had an exceptional crop.”

086

To explore further insight from CGA by NIQ, visit www.cgastrategy.com

A REPUTATION

EARNED. PREMIUM TEQUILA BLANCO

SANTOSPIRITS.COM

PLEASE DRINK RESPONSIBLY Tequila – 40% Alc. by Vol. (80 Proof) imported by Los Santos, LLC. Las Vegas, Nevada.

Santo Fino and the cross logo design are registered trademarks of Los Santos, LLC. ©️2024 All rights reserved.

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COCKTAIL

COCKTAIL

No Rush Mirror Bar Radisson Blu Carlton Hotel BRATISLAVA

Patience is a virtue at Mirror Bar, Radisson

and cooked with oranges and spices and left to

Blu Carlton Hotel’s immersive watering hole

ferment for at least two weeks. The mixture

in the heart of Bratislava’s Old Town. The

is then layered with Nochino, a non-alcoholic

establishment, whose reputation for avant-

Slovak pomegranate-based aperitif, as well as

garde mixology earned it the 90th spot on The

a blend of spices, herbs and fruits, including

World’s 50 Best Bars in 2023, offers a sensory-

cranberry, aronia, star anise, cloves, grapefruit,

rich cocktail programme that fuses elements of

roses, quinine and Sichuan pepper. An organic

both art and nature.

acid solution and a dash of dry tonic provide the

One of the stars of the menu is No Rush, a

finishing touches, with the ingredients poured

theatrical and beguiling-looking concoction

directly into the glass, over ice. The result is a

that guests are often stunned to find out is

smooth, layered drinking experience.

non-alcoholic. “The inspiration for this drink

“I love how complex this cocktail is,” says

was to help our guests slow down and enjoy

Harcinik. “It has an unexpected flavour profile

the moment,” says Bar Ambassador Stanislav

that is carried by the fruitiness of specialty

Harcinik of the cocktail.

coffee Kombucha together with bittersweet

The central element of the libation is cold brew coffee and kombucha, which are combined

combinations from the tonic and the Nochino.

The guests are always surprised.” © Chrzi

COCKTAIL

Buttered Scotch Uga Residence COLOMBO

Sri Lanka might be famous for its tea fields, but a

aim is to forge a connection between the rich

180-year-old mansion house in a leafy corner of

heritage of the old island and the vibrancy of the

Colombo is paying homage to the island nation’s

present day.”

traditional coffee rituals, instead. At boutique

To make the drink, Jayasena combines all the

hotel Uga Residence, Head Mixologist Shan

ingredients with ice and shakes until cold. The

Jayasena has crafted an elegantly sentimental

liquid is double strained into a champagne coupe

whisky cocktail that acts as both cultural

and garnished with a symbolic coffee bean that

reference and memorable digestif.

sits within an outline of the island. Jayasena’s

Buttered Scotch blends Ceylon coffee with

favourite aspect of the drink is the inclusion of

whisky, Kiri Kopi liqueur and three dashes of

Kiri Kopi, a beloved local liqueur known as butter

homemade smoky Sri Lankan cinnamon bitters,

fat-washed scotch whisky that is made using

with heady and flavourful results. “This nostalgic

similar techniques to making butterscotch. He

nod to the island’s coffee heritage serves as a

says: “The fusion of these elements adds a touch

testament to the enduring influence of tradition

of familiarity and also elevates the drink with a

on modern-day creations,” says Jayasena. “My

delightful complexity that truly sets it apart.”

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“The Best Rum, Period” — LA Spirits Awards

“Ten To One’s Caribbean white rum is among my all-time-favorites for cocktails.”

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

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.

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DRINKS

DRINKS

Altamura Distilleries Altamura Distilleries Vodka Located in Southern Italy, the city of Altamura is the birthplace of Pane di Altamura, the only bread in the world to achieve PDO status. Altamura Distilleries uses the exact same wheat used in the baking of this bread, sourced from a single family that has been farming this unique wheat for over a century, in the distilling of its spirits. The hard durum wheat of Altamura, which dates back over 2,000 years, imparts an umami taste and smooth mouthfeel described as ‘morbida’ in Italian. The Italian distillery’s premium vodka express the terroir of the region and captures the essence of the special wheat in every sip. www.altamuradistilleries.com

Champagne Lallier R.020 Traditionally, non-vintage champagne strives for the same consistent product year after year, yet Champagne Lallier’s Réflexion expressions employ a contemporary winemaking approach: staying true to the individual character of the year’s harvest, while always maintaining the house’s signature style. The latest iteration is R.020, a brut non-vintage cuvée made mainly from grapes harvested in 2020 – a year with near-perfect growing conditions thanks to dry and sunny weather, making for an intense, elegant and persistent wine with white flower flavours and strong notes of fresh citrus. R.020 is aged for a minimum of 30 months, which is double the requirement for a brut champagne.

In the Réflexion collection, and for the first time, chardonnay overtakes pinot noir, at 51% in the blend. The ‘dosage’ in this iteration is low at 7g per litre in line with Lallier’s philosophy. The launch of R.020 also marks the start of a new chapter for the Réflexion series, revealing a brand-new identity and design: an intricate vine leaf, embossed across the label, symbolises the house’s deep connection to terroir and commitment to nature. “In R.020 Brut cuvée, we aim to show a representation of the year 2020, which was a fruitful one in Champagne, and of course the perfect balance between the four atmospheres of Lallier’s style: freshness, purity, intensity and depth,” says Dominique Demarville Lallier Cellar Master and General Manager. “I am honoured and proud to be able to contribute to the Réflexion cuvées that Lallier releases (almost) every year and look forward to this special blend being enjoyed across the globe.” www.champagne-lallier.com

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DRINKS

Ten To One Rum White Rum, Dark Rum and Five Origin Select

Santo Spirits Santo Tequila Reposado

Caribbean rum brand Ten To One has launched Five Origin Select, a new blend of rums aged up to 15 years, highlighted by the inclusion of 11-15 year old Guyanese rum distilled on the famed Port Mourant double wooden pot still – the only one of its kind still in operation. Brought together alongside signature rums from Trinidad, Barbados, Dominican Republic and Jamaica, and bottled at 92 proof, Five Origin Select has mild acidity, a medium body and a long, clean finish.

Featuring notes of crème brûlée, hazelnut, baking spice, orange zest and stewed stone fruits, this expression unfolds to reveal cacao, vanilla, peppercorn, toffee, hazelnut, ginger and crisp apple. Five Origin Select is the latest addition to Ten To One’s award-winning rum portfolio, standing alongside white and dark rums, each of which are suitable to be enjoyed on their own or within a cocktail. Founded

by Marc Farrell in 2019, Ten To One is a brand designed to challenge expectations and reinvigorate the way people taste, experience and talk about the spirit. www.tentoonerum.com

Born in 2019 from a decades-long friendship between legendary rockstar Sammy Hagar and internationally renowned chef Guy Fieri, Santo Spirits is an awardwinning tequila company with a portfolio comprising a Blanco, Reposado, Añejo and 110-proof Blanco Tequila, along with Mezquila – the world’s first tequila and mezcal blend. Paramount to their vision, all Santo Spirits products are additive-free and carefully crafted using traditional methods that allow the agave to shine through. In Spanish, reposado means “rested”, and true to its name, Santo Reposado is an ultra-premium tequila that rests in the barrel for around four to five months, allowing enough time to deliver the slightest hint of oak. Santo Reposado offers aromas and flavours of banana, pineapple, green papaya, lime, peanut, sesame, and Thai basil, with a satiny, lively, medium body, and medium-long finish, with notes of mild peppers, coconut, lime, salt, white pepper and honeycomb. www.santospirits.com

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To The Table 22-24 April 2024 VIENNA

Decision-makers and suppliers reunite in the Austrian capital to talk all things F&B. Words: Matt Turner Photography: © Richard Pereira

T

heir largest event to-date, To The Table’s latest

and regular To The Table talks host Heleri Rande

Europe edition held at Hilton Vienna Park, was

open the seminar programme with a deep dive into

a huge success. Over a three-day programme,

‘Forecasting the Future of Hospitality in Europe’,

60 senior decision-makers from across the spectrum

with Nicolas Marzioni, Vice President F&B EMEA for

of hospitality food and drink – F&B executives

Marriott International, and David Martin, Global Head

and consultants, culinary directors, procurement

of Restaurants & Bars for Corinthia Hotels.

professionals and designers – participated in a series

Key topics included embracing local and seasonal

of face-to-face meetings with 50 suppliers, offering

produce, addressing staffing shortages, enhancing

a wide range of F&B solutions spanning tableware,

breakfast and in-room dining experiences, and drinks

glassware, drinks, bar equipment, coffee machines,

trends such as low- and no-alcohol options. Both

buffet stations, minibars, tech solutions and more.

participants highlighted the need to cater to evolving

The event kicked off in true Viennese style with a

guest preferences, leverage technology and adapt to

networking reception at the Hilton’s Selleny’s Bar,

market nuances while maintaining authenticity and

with the resident mixologists keeping the drinks

quality of execution. The key message was that hotels

flowing – courtesy of a Lillet-sponsored aperitif cart

need to remain agile, innovative and customer-centric

and bespoke cocktail menu by Pernod Ricard and

in their F&B offerings.

Mikki. A roast beef carving station and a variety of

Interspersed between the conference sessions were

sweet and savoury strudels provided added sustenance.

a procession of meetings with the industry’s leading

Snap Events founders Debbie Wilson and Justin

suppliers, allowing them to discuss their latest

Wall opened the event, introducing a local luminary

products, solutions and innovations whilst discovering

of the hospitality F&B world, Christine Meinl, fifth

project demands and requirements from the attending

generation custodian and Managing Director of iconic

F&B decision makers. These pre-requested meetings

Vienna coffee house brand Julius Meinl, who welcomed

were run with characteristic efficiency by Snap Events’

attendees to her home city, encouraging attendees to

operations team, the Hilton’s Grand Park ballroom

take the opportunity to sample its unique and famous

providing a spacious and airy backdrop to vendors’

café culture.

artfully curated tabletop displays.

The following morning saw Supper contributor

096

The second seminar session focused on effective

EVENTS

strategies for sustainability. Speakers brought

While the first day of the conference had

conventional hotel loyalty scheme. “We offer

individual perspectives from different angles:

focused on ways to deliver exceptional F&B

instant access for an upfront fee,” he stated,

hotel operations (Neil Grosset of IHG), interior

experiences for guests, the evening cocktail

whilst Paul Mann of Blacksheep bemoaned

design (David Chenery of Object Space Place),

reception and dinner showed these principles in

traditional loyalty programmes, “which you

and product supply (Jesper Efferbach, founder

practice. Delegates were treated to a sumptuous

never seem to be able to use when you want to”.

of Jeff & Co.) Their wide-ranging discussion

evening’s entertainment, replete with string

Katerina Dixon of Shangri-La Group pointed

covered circular economy practices, navigating

quartet, in the opulent environs of the Hotel

to the value of collaborations, such as four-

the plethora of green certifications, and the

Imperial, a Luxury Collection property, which is

hands dinners and chef residencies, as well as

challenges in implementing ESG strategies.

also one of Vienna’s best loved grandes dames.

partnerships with local bakeries and markets to

Grosset

emphasised

the

importance

Day two kicked off with a conversation

of creating pockets of excellence within

between representatives from hotel groups

immerse guests in the local community.

The final discussion saw Takuya Aoyama,

organisations to drive culture change such as

Shangri-La and Ennismore and design firm

Vice President of Development EMEA for Hyatt;

IHG’s cross-discipline ‘Green Gang’, which

Blacksheep, exploring ‘Customer Engagement

Andrzej Szymczyk, Development Director

highlights best sustainable practices within the

and the Power of Branding’. Recurring topics

for Poland and Eastern Europe at IHG, and

group and enables their team to share these with

included the need to forge partnerships with

Jelena Kasina of Mogotel Hotel Group focus on

other owners, regions and brands. Efferbech

local businesses, to integrate storytelling

development trends in Eastern Europe.

and Chenery discussed the role of design in

elements into marketing efforts, and the

Once the meetings and talks programme had

reducing material waste and embodied carbon.

creation of immersive guest experiences that

concluded, guests decamped to the Salonplafond,

Examples included an innovative brewery, using

resonate with both locals and guests.

a sustainable and organic restaurant within the

food waste from hotels and restaurants to make

The panel explored experiential rewards

MAK – Vienna’s Museum of the Applied Arts, for

their beer, and the potential to re-use materials

through loyalty programmes, the role of

a closing dinner reception, which capped off the

in restaurant fit-outs.

technology in enhancing guest experiences

event with a night to remember but also food

The panel agreed on the need for collaboration

and the potentially nefarious impact of social

for thought.

and trust between different stakeholders –

media influencers in marketing efforts. Andrew

including owners, operators, consultants and

Antoniades of Ennismore gave insights into

The next To The Table event will take place in Abu

suppliers – to overcome bureaucratic barriers

‘Disloyalty’, the game-changing programme

Dhabi from 7-9 October 2024.

and implement sustainable solutions.

with which it is hoping to disrupt the

www.tothetableeurope.com • www.tothetablemea.com

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PETITS FOURS

XLBoom Rondo

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Founded by Geert-Jan Van Cauwelaert and Ann De Cock in 1997, Belgian design brand XLBoom has built an impressive reputation within the hospitality sector for its innovative approach to contemporary design. The Antwerp-based company consistently delivers elegant pieces designed to elevate a variety of living spaces in both indoor and outdoor settings, maintaining a commitment to quality and expert craftsmanship through a process that ensures that each item is handmade from start to finish, with all pieces designed in the brand’s head office and brought to life in one of its international atelier spaces. XLBoom’s mission is to produce objects that, in addition to fulfilling a functional need, evoke intense emotions and create a pleasant, luxurious atmosphere in every setting.

This ambitious corporate philosophy is encapsulated by the Rondo collection, which embodies the brand’s dedication to excellence.

Envisioned by the design studio Sascha Sartory – which believes that a good product is ‘emotional, functional and timeless’ – each handmade piece reflects great attention to

detail and creative expression. The range spans multiple different pieces, including an elegant stainless-steel wine chiller designed to keep drinks at the perfect temperature down to the very last drop. The collection also comprises a statement tray that can be used to display wine and ice buckets or used as decorative pieces, with the option to stack two different sizes for an even more majestic effect, and a generously proportioned ice bucket that comes in three different colours and two sizes, to allow it to integrate seamlessly with a range of interior design projects. A stylish pair of ice tongs completes the series.

Available in three different finishes – copper, black and pure stainless steel – Rondo offers exceptional versatility for a variety of hospitality settings and environments. Thanks to its clean lines and minimalist aesthetic, the series adds a touch of sophistication to a range of situations.

XLBoom’s extensive collections are available to view by appointment at its European showroom near Antwerp. www.xlboom.com

Craster Flow 1.1 Cooling Tray

Rewthink Bespoke Front-of-House Products

Introducing one of Craster’s latest innovations: the Flow 1.1 Cooling Tray. This elegant and advanced cold cell cooling tray showcases chilled gastronomic creations to their best potential, making use of improved cooling performance compared to previous models. The new cold cell technology maintains a food-safe slate presentation area at temperatures below 8°C (46°F) for up to four hours.

Focused on operational efficiency, the updated Flow PCM pack enhances cooling duration through a PCM aluminium encased cell within an EPP insert, topped with a natural slate. The tray is available in whitewashed, black lacquered, natural oak or walnut finishes, making it a suitably stylish solution for a wide variety of hospitality settings, and the product is compatible with 1.1 and 1.2 Flow Tray sizes.

British brand Craster offers an extensive portfolio of solutionled systems created to meet the specific requirements of a range of hospitality environments. The company prides itself on its consistently seamless customer experience, as well as the longstanding partnerships it maintains with many of the world’s top hospitality brands. Its flexible and stylish solutions reflect the dynamic needs of an ever-evolving industry, and have seen it become a supplier to a number of five-star hotels, with Four Seasons, Marriott, Hyatt and Hilton Worldwide among the major groups it has worked with in the past. www.craster.com

With an expertise that comes from creating front-of-house products for the world’s best chefs and restaurateurs for over a decade, British brand Rewthink’s designs are as functional as they are stylish. The company’s classic service tray is one of its most recognisable pieces: featuring hallmark ‘inside-out’ handles and a low frame profile that maximises all the available space, its stackable design makes it both a practical and fashionable choice.

The board’s fully rounded edges and easy-to-grip handles mean that it is remarkably durable and comfortable – more than meeting the essential requirements of any busy restaurant or commercial kitchen. Rewthink trays are available in a range of designs, sizes, materials and finishes.

Since 2012, Rewthink has focused exclusively on products for the hospitality industry, and today the brand designs complex front-of-house items in a range of materials. Though it specialises in bespoke and customisable boards, trays and trolleys, the company has also crafted presentation boxes, tea stands, handbag stools and a variety of other individual hospitality solutions. All products are designed and made in-house, with many crafted from European oak sourced from managed forests. Other materials that feature in its designs include American black walnut, stone from Cumbria in the UK’s Lake Distict, brass, steel, copper, glass, leather, silicone and acrylic. www.rewthink.co.uk

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

Courtesy of Zafferano

Amefa Amefa specialises in the marketing and distribution of cutlery and stainless-steel products for both the table and the kitchen. The company's mission is to act as a valued, reliable partner providing the benefits of a global organisation while offering the speed, commitment, flexibility and personal touch of a small business.

The Amefa Group currently has seven subsidiaries globally, spread across The Netherlands, USA, Germany, France, UK, Poland and Hong Kong. Through these international touchpoints, it is able to export to different countries worldwide, meeting the needs of both the hospitality and retail sector. Amefa recognises the importance of social responsibility and is committed to improving working conditions within its global supply chain. As such, the Amefa head office has been a member of the Business Social Compliance Initiative – a Foreign Trade Association scheme – for more than 10 years.

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

Ariane Fine Porcelain Ariane Fine Porcelain's successful combination of professional experience, creativity, unparalleled technical know-how and attention to finesse has made the company a leader in the international porcelain tableware industry. Through its state-of-theart production facility in India, its advanced technical capabilities and creative team of experts, the organisation has crafted a reputation as a supplier of durable, high-quality dinnerware pieces and collections, each designed with a range of premium hospitality, catering and food and beverage establishments in mind and with a focus on premium raw materials like kaolin, quartz and feldspar. Created in 2014 by a group of partners with countless years of experience in manufacturing and distributing porcelain tableware, Ariane Fine Porcelain deploys an easy reach distribution strategy that comprises strategic tie-ups with leading hotel suppliers and industry players from all over the world.

IN A BITE Collections: Eclipse, Lir, Orba, Privilege, Mohenjo Daro, Iris Grey Clients: Raffles, JW Marriott, Le Meridien, Four Points by Sheraton, W Hotels, Marriott, Hilton, Hyatt, Accor, Wyndham, ITC Hotels Trade Shows: Ambiente, Host Milano, NRA, AAHAR Contact: Sunny Malesha Business Strategist sunny@umbertoceramics.com arianefineporcelain.com

BHS BHS Tabletop is a heritage company and manufacturer and supplier of professional, functional and inspiring tableware, thanks to its brands Bauscher, Schönwald, Playground and Heart & Soul. Its stylish collections elevate culinary experiences across the hospitality sector, spanning restaurant, hotel, travel business or canteen environments. BHS' vast variety of collections and brands covers a broad spectrum of requirements. When working on new projects or concepts, the business collaborates closely with clients and is happy to include mood boards, renderings or additional input to tailor-make specific proposals. In addition to the ranges in its catalogues, BHS also provides customised decorations that perfectly match a range of individual interiors.

Since February 2012, the company has been certified in compliance with the international standards for environmental management and energy management.

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IN A BITE Collections: Purity, Companion, Perfect Match, Embrace Trade Shows: Ambiente, Host Milano, NRA Contact: Alexander Fischer Director National Sales alexander.fischer@bhs-tabletop.de Taner Selcik Director International Sales taner.selcik@bhs-tabletop.de www.bhs-tableware.com

HEAD OF THE TABLE

Bonna Bonna entered the gastronomy sector as the new-gen representative of Kar Porcelain, whose roots stretch back to 1983. Passionately dedicated to enhancing culinary experiences with a strong commitment to premium product performance, authentic design and sustainable practices, its goal is to provide the best possible accompaniment for a rich gastronomic journey that contributes to the overall wellbeing of the environment and society – which in turn promotes sustainable economic growth. The company provides a wide range of high-quality porcelain, vitrified (stoneware) and other tableware collections made possible and brought to life by the newest technology. It is committed to uplifting joyful hospitality moments together with trend-setters and opinion leaders, regularly collaborating with a wide range of communities to distinctively tailor gastronomic experiences from a broader perspective.

IN A BITE Collections: Sahara & Blush, Patch, Halo Ocean, Pott Bowl Projects: Pullman, Zagreb; Four Seasons Astir Palace, Athens; Sheraton Dubrovnik Riviera Hotel Trade Shows: Ambiente, Host Milano, Hotel Show Dubai Contact: Yasemin Yılmaz Exports Sales Manager yasemin.yilmaz@bonna.com.tr www.bonna.com.tr

Burleigh Burleigh celebrates the best of British ceramic design and craft manufacturing. The heritage company is committed to producing authentic, individual and timeless tableware using traditional skills and techniques and the highest-quality raw materials. Leaning on a 170-year legacy and a rich and intricate history, its dedicated team acts as a guardian of craftsmanship. Burleigh production requires skills and experience that can’t be found anywhere else in the world: its famous tissue transfer decoration, for example, uses engraved copper rollers to bring its iconic patterns to life and it is the last pottery in the world to use the traditional and timeless skill of underglaze tissue printing, which is an English process dating back over 200 years. Recognised globally for the quality of its fine craftsmanship and traditional manufacturing, Burleigh has been proudly making earthenware since 1851, based at Middleport Pottery in Stoke-on-Trent since 1889.

IN A BITE Collections: Green Regal Peacock Collection Clients: Chiltern Firehouse, The Ned, Gymkhana, Ralph Lauren Contact: Mark Toy hospitality@burgessandleigh.co.uk www.burleigh.co.uk

Corby Hall Corby Hall, a family-owned business based in Randolph, New Jersey, has supplied the international hospitality industry with high quality flatware, holloware and bright white porcelain dinnerware for the past 40 years. With designs ranging from traditional to contemporary and placed at extremely competitive price points, Corby Hall has the ability to supply all food and beverage outlets associated with a full-service foodservice operation. The company's propriety patterns run the gamut from modern to traditional, with available finishes including mirrored or satin polishes, in addition to silver plate, and its commitment to commercial food service is evidenced by the impressive quality of its high quality stainlesssteel and porcelain products. Its comprehensive global distribution network – coupled with extensive production facilities in Europe and Asia – facilitates a thoroughly seamless service in terms of both opening orders and re-supply.

IN A BITE Collections: Onda Dinnerware, Raio Dinnerware, Bolero Flatware Projects: Omni Dallas Hotel, Dallas; Atlantis The Palm; The Breakers, Palm Beach Trade Shows: Arabian Travel Market, Chef to Chef, HD Expo Contact: Mark Riley National Sales Manager mark@corbyhall.com www.corbyhall.com

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Costa Nova Heritage brand Costa Nova specialises in crafting host-premium, eco-friendly collections that blend sustainability with innovative design. The company's stoneware products are ethically manufactured in its modern and environmentally friendly factories located in Portugal, and it complements these stoneware pieces with carefully curated collections of flatware, glassware, table linens and other items made from natural or recycled materials such as cork, wood and leather. These are expertly manufactured in Portugal or elsewhere in Europe, ensuring the highest quality and sustainability standards. Costa Nova's choice of materials reinforces the brand's commitment to bringing unique and elegant alternatives to the table while respecting nature.

By choosing Costa Nova, hotels, restaurants and hospitality environments worldwide are participating in its commitment to protect the environment.

IN A BITE Collections: Âmbar, Resonance, Lagoa, Marrakesh Clients: Six Senses, The Yeatman Hotel, Marriott International, Radisson, Jumeirah Hotels, Mandarin Oriental Hotel Group Trade Shows: Ambiente, EquipHotel, FHA, Maison & Objet, New York Tabletop Show, NRA, Sirha Contact: Matt Hullfish VP Sales and General Manager Costa Nova USA matt@casafinaliving.com www.costanovaprofessional.com

Costa Verde Founded in 1992 as one of the more contemporary companies in the sector, Costa Verde's strong ties with Portuguese porcelain distributors quickly turned the brand into a success story.

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

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

Elia International Elia International has been supplying quality products to the professional food service industry for several decades and continues to bring consistently versatile products to the market.

With a sharp focus on ergonomic design and elegant craftsmanship, its tabletop products are renowned throughout the UK and international hospitality and retail industries. Elia is committed to using original ideas, designing in-house and working alongside expert designers, and the brand constantly pursues beauty in form and quality of finish with an unwavering dedication to functionality.

Each product has its own unique story: from striking cutlery and bone china to fine crystal glassware, stylish barware and beverageware items, every Elia piece has been meticulously crafted to offer luxury without compromising on durability. From everyday dining to high-end gastronomy, stadiums to boutique hotels, there is a product and range from Elia to fit any environment.

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IN A BITE Collections: Flow Cutlery, Siena Cutlery, Miravell Chinaware, Motive Glassware Projects: Conrad London St James Trade Shows: Ambiente, HRC Contact: Adam Walker Sales Manager UK adam@elia.co.uk www.elia.co.uk

HEAD OF THE TABLE

Fine Dining & Living Fine Dining & Living – which was previously known as Aerts NV, a traditional wholesaler – comprises a diverse portfolio of seven distinctive brands, each placing a dedicated focus on either the hospitality or retail industry. Within the hospitality sector, four brands stand out: Fine2Dine, Chic, BonBistro and Wood & Food.

These brands deliver high-quality tableware to restaurants, hotels and other catering establishments that aspire to create an exquisite dining experience for guests. Fine Dining & Living's primary goal is to provide customers with an unparalleled journey through the world of fine dining and living, and the company currently sells its products in approximately 50 countries globally, and aims to continue to expand further internationally in the future. By offering a distinguished range of brands, the company enables customers to choose from a variety of styles, products and services that perfectly align with their individual needs and preferences.

IN A BITE Collections: (Fine2Dine) Structo Galaxy, Filo Opal, Ecovitra Projects: Rosewood, Doha; Park Hyatt, Dubai; The RitzCarlton, Mumbai; Raffles Jeddah Trade Shows: Ambiente, EquipHotel, FHA, Host Milano, Internorga, Maison & Objet, Sirha Contact: Lynne Verrydt Marketing & Events matthias.vandeneynde@finedl.eu www.finediningandliving.eu

Goodfellow & Goodfellow Founded in 2012, Goodfellow & Goodfellow has become a go-to distributor of creative tableware designs and supply solutions. Originally serving the UK market exclusively, its consultative approach to concept-driven projects and cheffocused products has led to demand for its services across Europe and the Middle East. With an impressive portfolio of brands on offer – including Hering Berlin, Jacques Pergay, Narumi, Montgolfier, Figgjo, Costa Nova and Studio Mattes – Goodfellow & Goodfellow is capable of crafting unique tableware presentations to suit any global cuisine. Collaborating with clients' designers, brand consultants, F&B managers and operational teams, it can bring concept visions to life, delivering everything from individual pieces to complete hotel F&B concepts, whilst also working with craft producers to design its own bespoke tableware creations.

IN A BITE Collections: Studio Mattes, Narumi, Costa Nova Projects: The Peninsula, London; Raffles London at The OWO; Dovetale at 1 Hotel Mayfair, London Contact: Valda Goodfellow Managing Director valda.goodfellow@goodf.co.uk www.goodf.co.uk

ID Fine ID Fine is a porcelain manufacturer with a rich history dating back to 1972. A family-owned company with a deep appreciation for the art and craft of porcelain tableware, it is committed to bringing that passion to the horeca industry, with the help of its team of experienced professionals that is dedicated to creating high-quality, stylish tableware that elevates the dining experience. The company is proud to be part of a long tradition of porcelain manufacturers, understands the importance of respecting the old brands that have paved the way in the industry, and is committed to upholding the highest standards of quality and craftsmanship, while also bringing a fresh perspective and innovative approach to its products. ID Fine hopes to inspire customers with its mix of tradition and innovation. From classic, timeless pieces to modern, on-trend designs, the brand has something for every taste and occasion.

IN A BITE Collections: Reckless, Modest Collections, Roots, Surf Trade Shows: Ambiente, Host Milano, NRA, Abastur, To The Table Contact: Reha Tavil, Vice President reha.tavil@idfine.com.tr idfine.com.tr

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

The company keeps in stock a large range of both handmade and machine-made glassware, including wine glasses, cocktail glasses and tumblers, which are available for immediate delivery.

Its in-house design department also creates exclusive patterns of handmade glassware to the specific requirement of many of its hospitality clients, which include luxury hotels, fine-dining restaurants and world-class bars. The brand also has showrooms in New York, with the US market served by its distribution centre in New Jersey. Each pattern within its glassware portfolio benefits from the latest advances in glassmaking technology, which have enhanced the clarity, durability and scratch-resistance of the glass.

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

www.johnjenkins.co.uk

Jono Pandolfi Designs For 20 years, the prestige US brand Jono Pandolfi has been designing high quality ceramic dinnerware for some of the world's most illustrious restaurants and hotels. Each customisable piece is specifically designed for maximum durability, and meeting the requirements of professional chefs and high-volume kitchens remains the priority. At the company’s light-filled studio in Union City, New Jersey, a team of ceramicists produces each piece by hand, through an intricate process of more than 16 steps, including pugging, slab rolling, smoothing, jiggering, trimming, glazing, glaze wiping and firing. Over the past two years, Jono Pandolfi has doubled its production capacity, cutting lead times in half without compromising on either quality or craftsmanship. Visit the brand's website to explore quick-ship options via the Pro Shop or to request a hospitality product catalogue or quote.

IN A BITE Collections: Cafe, Coupe, Square Sided Projects: Frenchette Bakery at The Whitney, New York; Ojai Valley Inn, California; 1 Hotels, Four Seasons Hotels & Resorts, Celebrity Cruises Trade Shows: NRA Contact: Michael Russo and Nathalie Burgos hospitality@jonopandolfi.com www.jonopandolfi.com/supper

Mesa Ceramics Established in 2017, Mesa Ceramics is a vibrant Portuguese brand specialising in creating stylish, high-quality fine stoneware products.

Driven by a dedication to excellence in production and service, the company combines deep expertise in ceramic craftsmanship with premium natural resources and state-of-the-art technologies.

Focused on the horeca sector, Mesa Ceramics has meticulously crafted tableware that exudes style, passion and innovation, tailored to resonate with the visions of both partners and customers. This year, it unveiled its award-winning Único range, which uses ID7, a pioneering vitreous body optimised for isostatic pressing. At Mesa Ceramics, sustainability is a priority: through the application of single-firing and digital-printing technology, it reduces raw material consumption, minimises pollution and decreases energy costs.

Committed to environmental and human resource responsibility, Mesa Ceramics aspires to be an environmentally conscious entity.

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IN A BITE Collections: Único, Uno, Urban, Natura Clientts: PortoBay Hotels & Resorts, Portugal; Hilton, Madrid; The WB Abu Dhabi, Curio Collection by Hilton, UAE Trade Shows: Ambiente, Host Milano, NRA Contact: Francisco Braga, CEO offers@mesa-ceramics.pt www.mesaceramicshotel.com

HEAD OF THE TABLE

MyGlassStudio MyGlassStudio specialises in designing bespoke solutions across dinnerware, table accessories, serveware and room amenity presentations for the food service industry. With three extensive libraries comprising a total of 1,800 shapes, 170 colours and 200 patterns, the company is able to meet the needs of its clients precisely, providing personal and exclusive concepts for a variety of commercial and hospitality requirements. The brand uses a wide range of materials across its collections, with metal, brass, leather, wood and stone or marble all featuring throughout. As a boutique factory, MyGlassStudio is able to continually innovate and respond to the needs of the luxury hospitality market. It has a presence in more than 140 countries, and its primary goal is to deliver memorable experiences for guests. Over the past 17 years it has implemented numerous hotel opening projects and it currently maintains procurement contracts with major hotel chains.

IN A BITE Collections: Bespoke dinnerware, tableware and serveware, including Afternoon Tea Stands Assortment and the Limestone Collection Projects: One&Only Aesthesis, Athens; One&Only, One Za'abeel; W, Sydney Trade Shows: Ambiente, Maison & Objet, NRA Contact: Margarita Paschali Sales & Marketing margarita@myglassstudio.com www.myglassstudio.com

Nude Glass Istanbul-based global design brand Nude is the creator of contemporary glassware for modern living. Each collection is conceived with simplicity in mind, designed to marry form and function for modern day entertainment. In accordance with its ethos that ‘simple is beautiful’, the global brand creates and manufactures crystalline glassware, handcrafted decorative objects, statement tableware and lighting, with its extensive offering focusing on handmade, innovative design.

Nude's portfolio of glassware is designed by renowned international talents, and the brand regularly develops dynamic collaborations with a wide roster of artists and creatives. The company became the Sisecam Group's first contemporary design brand in 2014, benefitting from more than 85 years of tradition, wisdom and expertise thanks to its parent group, which was established in 1935.

IN A BITE Collections: Stem Zero, Round Up, Savage Projects: London Hilton Park Lane; NoMad London; ME London Trade Shows: Ambiente, Atlanta Market, Design Shanghai, New York Tabletop Show Contact: Ben Tearall Commercial Director btearall@utopia-tableware.com www.nudeglass.com

Orrefors Orrefors offers the epitome of elegance and craftsmanship in crystal glassware. With a rich heritage spanning more than 125 years, the company continues to symbolise Swedish design excellence, mixing timeless elegance with unparalleled quality.

Blending traditional techniques with modern design sensibilities has allowed the brand to build a reputation for stunning, functional and visually captivating pieces, with each creation showcasing its dedication to craftsmanship. Through partnerships with renowned hotels and restaurants across the US, Orrefors brings its exquisite glassware to tables that seek to elevate the dining experience. Its commitment to excellence is further exemplified through its exclusive partnership with Singer Equipment, a leading restaurant supplier on the East Coast that shares the brand's dedication to quality and service, allowing clients to elevate dining experiences and indulge in the artistry that has captivated connoisseurs around the world.

IN A BITE Collections: City, More, Beer, Street Projects: The Standard, New York; Millbrook Inn, New York; Hotel Rivington, New York Trade Shows: Atlanta Market, New York Tabletop Show, PPAI Expo, Promotions East, SAAGNY, Shoppe Object Contact: Donna Nardella Corporate Sales Director donna@orrefors.us www.orrefors.us

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Pordamsa Pordamsa is a trend-setting Spanish porcelain and glass manufacturer known for its high level of innovative design in an ever-changing global marketplace. Founded in 1975, the company creates exceptional articles and each piece is unique thanks to its traditional manufacturing process. At Pordamsa, the design team is fascinated by the possibility of being able to represent an idea through craftsmanship. The origin of each piece is born from nature, organic shapes and the imagination, to achieve extraordinary and timeless pieces adapted to the needs of each culinary proposal. Pordamsa's designs are currently being used to accompany the creations of some of the most eminent chefs in the hospitality industry, in prestigious finedining restaurants all over the world. The company specialises in offering solutions for the most demanding hotel design projects, both aesthetically and functionally.

IN A BITE Collections: Marea, Roca, Taffoni, Salina Trade Shows: Ambiente, Host Milano, Sirha Contact: pordamsa@pordamsa.org www.pordamsa.com

Porland Pioli, an avant-garde imprint of the renowned Porland porcelain company, heralds a new chapter in the realm of hospitality dining.

Focused completely on the horeca sector, the brand embodies contemporary dynamism and innovative flair, offering a product range designed to elevate chefs' passion and creativity to new heights. The brand has embarked on a journey to revolutionise the culinary arts, aiming to become a trailblazer in the field. Set apart by the quality of its durability and edge chip resistance (plus a five-year edge chip warranty), Pioli is the preferred choice for professionals, boasting a resilient structure and mechanical strength. Each product serves as an ideal platform for chefs to present their dishes as artistic masterpieces, enhancing the ambiance and value of the setting. Creative, robust and durable, Pioli is the perfect artistic partner, ensuring an unforgettable experience for guests and taking hosting experiences to new levels.

IN A BITE Pioli Collections: Prisma, Cortado, Zenit Trade Shows: Ambiente, EquipHotel, FHA, NRA Contact: sales@pioli.co www.pioli.co

Robert Welch Designs Since 1955, Robert Welch Designs has been the standard-bearer for stainless-steel cutlery, barware and holloware within the international hospitality industry. The quintessentially British brand specialises in producing timeless products in high quality 18/10 stainless steel. The exquisitely designed cutlery is available in a variety of finishes and can be found on land, sea and air. As Robert Welch Designs prepares to celebrate its 70th anniversary in 2025, it has launched four new cutlery designs capable of elevating any table setting around the world. A simple pricing structure for each of the cutlery collections – amounting to more than 40 designs – makes it easy to select the right product and align with budgets. More than four million items are held in stock to ensure a seamless supply (and re-supply) with products packed and ready for despatch within 10 days. The company prides itself on offering a lifetime guarantee of 25 years on all its stainless-steel products.

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IN A BITE Collections: Armscote Bead, Radford, Kemble Texture Clients: Five-star restaurants, hotels, cruise ships and international airlines Trade Shows: Ambiente, Host Milano, NRA Contact: Jurgen Bresseel International Sales Manager jbresseel@robertwelch.com www.robertwelch.com

HEAD OF THE TABLE

Rona 2Serve Having separated product design and manufacturing for products used in hospitality environments from products for domestic use, Rona deals with the entire catering sector as it really is – with all its specific quirks, attention to detail and special demands. It believes in cultivating symbiotic, mutually beneficial long-term partnerships. This is how, more than 20 years ago, the company's concept of a professional crystalline range made specifically for the catering industry was born. The complete professional collection is continuously available from a large logistics centre in user-friendly quantities and sample shipments and the company guarantees subsequent availability of goods for up to two years after their retirement from the standard range. Uncompromising quality, professional logistics services and partner care are an imperative part of the brand's philosophy – hence the Rona 2Serve logo being laser etched into each of its horeca products.

IN A BITE Collections: Diverto, Linea Umana, Mode, Edge Projects: San Domenico Palace, Taormina, A Four Seasons Hotel; Sheraton Grand, Dubai; The Ritz-Carlton, Hawaii Trade Shows: Ambiente, Host Milano, NRA, FHA Singapore Contact: Tomáš Hlavatý Horeca Sales Manager hlavaty@rona.sk www.rona.glass

Royal Leerdam Royal Leerdam is part of Leerdam Crisal Glass, one of the largest glass tableware manufacturers in Europe. The brand has been designing and manufacturing glassware for the hospitality industry for 145 years, and is known for its powerful combination of elegant design and functional details. Its sense of quality adds value to the overall image of restaurants, hotels, banqueting events, catering establishments and bars and its collections offer glassware for different purposes and occasions. The brand is dedicated to creating enjoyable glassware for every event, while remaining conscious of sustainability: this philosophy lies at the heart of its processes.

The versatility of the various lightweight ranges and the broad spectrum of product lines that will remain in stock for years have earned Royal Leerdam the reputation of a reliable partner in the hospitality industry.

IN A BITE Collections: Experts' Collection, Golden Collection, Desserts & Appetizers, Special Spirits Collection, Special Cocktails Collection Trade Shows: Ambiente, Host Milano Contact: Marketing info@royalleerdam.com www.foodservice.royalleerdam.com

Steelite International Steelite International is the leading designer, marketer, manufacturer and supplier of award-winning tabletop, buffet and lighting solutions for the global hospitality industry. Thanks to its dual headquarters in New Castle, Pennsylvania, and StokeOn-Trent in the UK, the company has been servicing more than 140 countries for longer than 100 years. Steelite also boasts a 500,000ft2 manufacturing facility, in addition to running 12 showrooms worldwide. Its core brands include some of the biggest names in the sector, such as Steelite Distinction – whose Alina range blends the simplicity, linearity and restraint of Japanese design with an easy-going, approachable and casual style that embodies the Scandinavian way of life – and the heritage brand William Edwards. The company is committed to providing the best in functionality and design, while minimising the effect on the environment.

IN A BITE Brands: Alina, Off Grid Studio, Rene Ozorio, William Edwards Projects: The Lana, Dubai; The Goodtime Hotel, Miami; The Langham, Chicago; The Langham, London; Rosewood Trade Shows: Ambiente, Host Milano, NRA, Sirha Contact: Tim Harper SVP Sales and Marketing UKI & MEA: tharper@steelite.com www.steelite.com

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HEAD OF THE TABLE

Utopia Utopia Tableware is the UK’s largest supplier of tableware to the hospitality and B2B sectors, and exports its products through a network of international distributors. Regular product launches ensure that the company is always able to meet demand for the latest trends, as well as offering unrivalled personalisation services, including bespoke designs and decorations. Utopia’s extensive portfolio includes cordless LED lamps, glassware, barware, tableware, cutlery and kitchen essentials. Each product combines aesthetic appeal, functionality and durability and is crafted with meticulous attention to detail. Sustainability is one of Utopia’s core principles; the company is committed to environmentally responsible practices, from sourcing raw materials to implementing energy efficient production processes and stringent recycling programmes. With a focus on delivering exceptional customer service, its distribution systems and networks guarantee timely delivery and support.

IN A BITE Collections: Nammos, Oregon, Cordless LED Lamps Projects: Broadwick Soho, London; The Londoner, London; Accor; Stonegate Group Trade Shows: Ambiente, Host Milano, NRA Contact: Josh Rammell Marketing Manager JRammell@utopia-tableware.com www.utopia-tableware.com

Vista Alegre Hotelware The Vista Alegre porcelain factory was first established in 1824, and throughout its history, the brand has always been associated with Portuguese heritage and cultural life. With an unrivalled international reputation, Vista Alegre aims to become the most prestigious brand in the world for tableware, gifts, decoration pieces, porcelain articles for hotels, crystal and glass, maintaining a strong link to design and culture. The company regularly invests in new shapes to meet the needs of the market and works in partnership with renowned chefs and designers to provide innovative products. In designing plates intended for fine dining, Vista Alegre collaborates with those who best know this exceptional universe: the most celebrated chefs, nationally and internationally. This original association has born exquisite pieces that combine the primacy of the Vista Alegre design with the creativity and practicality demanded by the world of haute cuisine.

IN A BITE Collections: Essencial, Chef´s Collection, Stoneware Clients: Hilton, Club Med, Intercontinental, Jumeirah, Four Seasons, Iberostar Trade Shows: EquipHotel Paris, Sirha Lyon, Ambiente Frankfurt, Host Milano, NRA Chicago, Hostelco Barcelona Contact: Denise Madeira Marketing Manager Hotelware hotelware@vistaalegre.com hotelware.vistaalegre.com

Zafferano The Zafferano brand was founded in 2001 with the aim of embellishing and customising living spaces while fully expressing the functionality and aesthetic appeal of Italian design; all in accordance with its philosophy to 'bring joy into everyday life'.

As a lifestyle home brand that specialises in a range of products spanning glass and ceramic tableware, indoor and outdoor luminaires and portable lamps, the company transforms ordinary and everyday experiences by championing the principles of Italian style and remaining sensitive to the cultural and natural beauty of the country's heritage – all while respecting master craftsmen and new technologies. The Zafferano brand values are experience, concreteness and curiosity, putting solidity, clarity and a bold propensity for research at the heart of its narrative.

Its combination of creativity and quality give its products an extraordinary edge.

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IN A BITE Collections: Poldina cordless lamp, Bilia tumblers, Esperienze wine glasses, Veneziano cocktail glasses Trade Shows: Ambiente, EquipHotel Paris, HIP, Hotel Show Dubai, HRC, Maison & Objet, Milano Home, Sirha Contact: Paolo De Osti Sales Director p_deosti@zafferanoitalia.com www.zafferanoitalia.com

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ADVERTISING INDEX ISSUE 37

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WASHING-UP

The Magic of (G)astronomy

Drinking in the view is practically mandatory

to the table, the restaurant’s contemporary twist

at Dara, the shimmering restaurant and

on Thai cuisine is also visually rewarding: the

observatory that recently launched at Thailand’s

seasonal menu takes diners on a culinary journey

luxe Anantara Layan Phuket Resort. The elegant

through the Southeast Asian nation, offering

venue specialises in constellation-inspired craft

reworked classics such as Moohong Phuket, a

cocktails designed to be enjoyed as part of a

slow-cooked pork belly seasoned with soy, star

culinary experience that combines refined Thai

anise and cinnamon, and Nam Tok Neua Ko Kun

classics with a side of stargazing.

featuring Korat wagyu beef. Head Chef Supakarn

Named in honour of the intrepid Andaman seafarers who relied on the night skies for

A restaurant and observatory in Thailand reaches for the stars.

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Lienpanich’s own family recipes inspired several of the dishes.

navigation, Dara (which means ‘star’ in Thai)

An on-site fermentation kitchen, barrel-aged

is housed in an expansive building featuring a

fish sauce cellar, and a verdant herb garden all

rooftop observatory deck, custom-built ash dome

ensure that the venue is as self-sufficient and

and Phuket’s most powerful state-of-the-art

as eco-friendly as possible, while the drinks

telescope. Sky Storytellers are on hand to teach

showcase the diversity and quality of Thai

guests about the night skies through guided

ingredients, from milky coconut and grassy

astronomy sessions.

pandan to fragrant jasmine and earthy hibiscus.

For those that can tear their eyes downwards

Heavenly indeed.