Supper - Issue 38

HOTEL FOOD & DRINK

CLARE SMYTH • DURANGO CASINO & RESORT – LAS VEGAS • AKIRA BACK

CONTENTS ISSUE 38 050

STARTERS

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Abrielle

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Radio

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Coraline’s

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Sutton Place Hotel Toronto

© Vasco Celio

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ME London Beau Rivage Resort & Casino Mississippi

© Brandon Barré

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MAIN COURSES 050

Moor Hall

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Bikini Bar Casa de Comidas

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Le Pristine

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Nest Farmhouse

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Durango Casino & Resort Las Vegas West Lancashire

NH Collection Eurobuilding Madrid Hotel Toranomon Hills Tokyo Norfolk

© George Apostolidis

Mijo • Wax Rabbit

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CONTENTS ISSUE 38 030

SERVICE Chef’s Table

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A Sense of Place

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A Perfect Marriage

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Striking A Balance

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As he continues to expand his global restaurant portfolio, Dani Garcia – founder of the Andalusian brasserie concept Bibo – shares his favourite food memories.

From London to Sydney, the UK’s first female three-Michelin-starred chef Clare Smyth champions local ingredients and first-class producers, weaving a personal narrative through her critically acclaimed cuisine.

Following his UK debut at the newly-opened Mandarin Oriental Mayfair, Akira Back tells of his unlikely journey from sport to Michelin-starred chef, recounting the lessons learnt along the way.

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© Lim Eu-Jin Marcus / MarcusL Photography

DINING Dawn ’til Dusk

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Fine-dining destinations might generate headlines, but at London’s luxury hotels, a renewed focus on perfecting the art of all-day dining is proving that convenience remains the beating heart of many a successful F&B strategy.

REGULARS

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A decade on from joining the family business, Lydia Forte, Group Director of F&B at Rocco Forte Hotels, reflects on the authentic traditions and crowd-pleasing partnerships that are shaping the future of food and drink.

Entrée

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Drinks

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Appetisers

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Petits Fours

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Signatures

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Washing-Up

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Cocktails

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Onda

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GREAT COFFEE

Franke_Supper_Double Page Spread_adjusted by 4mm_472x275mm.indd 2-3

17.07.2024 15:10:53

SUPPER 38 SMOKY.indd 1

9.08.2024 13:35

ENTRÉE

ON THE COVER Oncore by Clare Smyth, Crown Sydney © Courtesy of Oncore by Clare Smyth

Fine Dining For All

P

icture yourself at the restaurant of one of the world’s best

chefs are building varied F&B portfolios that cater to different

chefs and the scene will likely involve plush interiors,

people on different occasions. Much like the hotel scale, the

first-rate service and top-class cuisine. Every one of

thinking is that a regular customer of an entry-level brand –

the 12 courses is cooked to perfection, beautifully plated and

the accessible dining concept – will trade up to the fine-dining

delicately garnished, with each mouthful a taste sensation.

concept when the occasion calls. This way, the chef retains

It’s likely too, that such an experience will come with a hefty

customer spend and builds loyalty.

bill. Up until recently, this scenario was true of most star-

There are other benefits too, particularly when multiple

chef establishments, but as the dining sector evolves, so too

venues operate side by side or within the same hotel complex.

do the aspirations of chefs. While a fine-dining restaurant is

Staffing resources can be shared and waste reduced, as at

still high on the wish-list, there’s a growing trend towards a

Mark Birchall’s Moor Hall, where different cuts from the

more approachable offer, one that caters to a wider market.

same animal are served in a variety of ways across the two

Take Mauro Colagreco of the three-Michelin-starred

restaurants, ensuring nothing goes to landfill.

restaurant Mirazur, where a nine-course extravaganza comes

In the past, a head chef at a luxury hotel restaurant wouldn’t

with a real sense of occasion, not least for the €450 per head

dream of serving a simple sandwich, but times are changing.

price tag. The chef’s latest venture – Saison at Raffles at The

Ingredients can still be high-quality without being high-cost,

OWO in London – is a far more relaxed affair, serving the likes

and a chef’s expertise can be applied in many ways; it doesn’t

of avocado on toast and burger and chips at a fraction of the

always require the meticulous detail of haute cuisine, which

price. The setting is still elegant, without the need for formal

just isn’t always possible to replicate across multiple venues.

attire, and the cuisine remains in keeping with Colagreco’s

For a chef, diversification into more approachable concepts

ethos and passion for quality ingredients. Speaking to Supper

is a savvy way to expand reach, and for the consumer, the

for our all-day dining feature this issue, the chef asserts that

idea of eating at a restaurant helmed by a star chef – without

luxury isn’t solely reserved for haute cuisine; a meal can be

breaking the bank – is very appealing indeed. Something of

considered a luxury experience without having stars or a dress

a fine dining offer for all. I hope you enjoy reading this latest

code attached, which prompts the question, what constitutes

issue. Supper is served.

fine dining?

There’s undoubtedly a blurring of lines across the dining sector, with chefs opting to expand their reach through more accessible concepts that have been developed to appeal to a wider cross-section of the population. In the same way a hotel group operates different brands for different eventualities,

Catherine Martin • Managing Editor

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@SupperMag

THE BRIGADE EDITORIAL

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APPETISERS

Aman’s Life by the Coast Hotels have long been more than just a place to bed

It makes its debut on the shores of Korakia Beach at

and board, evolving into all-encompassing lifestyle

Amanzoe in Greece, followed by Amanpuri in Thailand,

brands that combine travel, wellness, retail and more.

where the menu showcases the Mediterranean art of

Fronting this evolution is Aman, which over the years

grilling, alongside delicate tapas, crudos, salads and

has expanded beyond a collection of intimate retreats;

pizzettes. The varied cuisine is designed to be shared,

2018 saw the release of Aman Skincare, followed by

fostering a sense of community around the table.

health supplements, fragrances and a ready-to-wear

Signature dishes include a yellowtail tiradito with

fashion line. There’s even an interiors service offering

citrus dressing, manchego and black truffle croquettes,

bespoke furniture designs.

charcoal-fired meats and freshly caught seafood, such

Now, Aman has turned its hand to the culinary realm,

as seabass and whole spiny lobster.

having launched a new dining concept with outposts at

Alongside the arrival of Nura, Aman has created

a number of its properties. Named Nura, the venture

a calendar of culinary experiences across its global

is a tribute to the vibrance of Mediterranean cuisine.

properties. From a mixology masterclass at Aman

Bringing a relaxed ambience, the beach club-style

New York to oysters in the forest at Aman Tokyo and a

eatery is designed to capture the languid, sun-soaked

chance to celebrate Amandari’s 35th anniversary in Bali

rhythms of coastal living.

with a host of Full Moon feasts.

APPETISERS

Recipes & Wanderings

© Gary Miorrisroe

Savour the Taste Wild dining has become a popular pursuit

by restaurant settings. The result? A fuss-free

amongst adventurous travellers, encouraging

gourmet meal in the wild.

the F&B sector to be ever more creative in its

Set to elevate the outdoor dining experience,

gastronomic programming. Whether a chef-

Savour was presented at New Designers 2024 in

hosted excursion to a mountain summit or

London, an event geared towards emerging talent

simply a picnic on the beach, al fresco dining

in the UK. Amongst hundreds of pioneering

brings a host of operational challenges, not least

inventions in the fields of furniture, product and

in the storage and transportation of foodstuffs.

industrial design, Cook’s concept was selected

With that in mind, Amelia Cook, a Design for

as the winner of The Priestman Goode New

Industry graduate from Northumbria University,

026

Designers Award.

has revealed her concept for a trail-side tableware

“We were immediately impressed by Amelia’s

and dehydrator collection. Known as Savour, the

approach, demonstrating skills in product design,

product is designed to combine the pleasure of a

as well as colour, material and finish,” comments

delicious meal with the scenic beauty of a hike.

Kirsty Dias, Managing Director of Priestman

The cuisine is prepared in a standard kitchen set-

Goode. “Her product Savour is built around the

up then placed in the dehydrator and sealed, a

user experience, it’s intuitive and the choice of

process that preserves the food for up to three

materials and surface detailing provide strong

months. Upon finding a scenic spot, diners can

aesthetic values. Amelia was able to articulate

simply add water to restore the original texture

the story behind the development of Savour in a

and flavour of the food, then reheat on a camping

way that really showed an understanding of the

stove. There’s even portable tableware inspired

user and the wider design process.”

Nestled between the Alps and the Mediterranean, the picturesque region of Liguria in north-west Italy is famed for its charm, culture and culinary heritage – attributes that make for an ideal destination in Recipes & Wanderings.

The new series is published by Apartamento and Belmond and celebrates the vibrant traditions of regional cuisines around the world, with artistic perspectives from renowned creatives. In the inaugural tome, entitled Liguria: Recipes & Wanderings Along the Italian Riviera, an introduction from Ruth Rogers sets the scene, while photography by Laura Jane Coulson takes readers on a visual journey through Liguria’s landscapes. Essays by chefs and food writers including Luca Cesari, Andy Baraghani and Gilda Bruno add historic and cultural context, with each sharing insight into their relationship with the region.

Woven throughout are recipes by Corrado Corti, who has led the kitchens at Splendido and Splendido Mare – Belmond’s hotels in Portofino – since 1999; dishes range from the aromatic Pesto Genovese to the classic Focaccia Genovese, each a commitment to local sourcing and the culinary community.

In all, the 176-page hardback aims to foster a deeper connection with the tales and traditions of Liguria, showing just what makes this region special.

CHEF’S TABLE

Dani Garcia As he continues to expand his global restaurant portfolio, the founder of Bibo shares his favourite food memories.

When did you first fall in love with cooking?

find you working’. For me, the process is more

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

When I was young, my mother or grandmother

structured than just inspiration. It’s a question

and what’s on the menu?

cooked from Monday to Friday, then my father

of continuous work: you study a product,

In the evening, especially on Sundays, I love

was in charge on weekends. Every Saturday

determine its characteristics and through trial

to have a snack dinner. Give me cold cuts, an

morning, we used to go to the market as a kind

and error, you elaborate an idea.

avocado and tomato salad and canned tuna belly

of ritual: if it was snail season, we would buy

and I’m the happiest man in the world.

snails to cook at home; if it was olive season, we

What’s your favourite hotel restaurant?

bought olives and crushed, cured and dressed

If I may say so, my favourite hotel restaurant

How often do you dine out?

them. So since a very young age, at home with

is Dani Brasserie at the Four Seasons Hotel in

I have less time than I would like to enjoy a good

my family, I have fallen more and more in love

Madrid. The views, the ambience and the dishes

dinner out. On weekends as a family, we do like

with cooking.

are the perfect combination, it’s truly magical.

to go out to a restaurant from time to time.

Which chefs have inspired you?

Which new restaurants are you eager to try?

Are you an easygoing or a demanding

Ferran Adrià, Martín Berasategui and that whole

Qabu by Paco Morales and StreetXO by Dabiz

restaurant customer?

generation of Spanish chefs who have taken

Muñoz at One&Only One Za’abeel. I’m really

I think I’m a pretty easygoing customer because

the world of gastronomy to another level. Joël

looking forward to discovering how they have

I have first-hand experience of the complexities

Robuchon and Nobu Matsuhisa are also chefs

brought their gastronomic concepts to Dubai.

of owning and running a restaurant. When I

I admire and have been my inspiration and

eat out, I want to be relaxed and enjoy the Tell us about your most memorable meal.

experience. However, when I go to eat at one of

A meal I will never forget was the 125 th

my restaurants, I’m usually paying attention to

Which cookbooks can we find on your shelf?

anniversary of Casa Gerardo in Prendes, owned

every detail so that everything is perfect.

Cookbooks have been a very important part

by the Morán family. I remember eating the best

of my life. My career began at a time when

white truffle, the best Iberian ham from Joselito

Which city is food heaven for you?

there was no internet, so the only way to learn

and spectacular spider crabs... It was one of the

Tokyo for its perfection, its delicacy and its care

about other cuisines and immerse myself in

most memorable meals I have ever enjoyed.

for the produce. Japanese food goes far beyond

culinary reference on many occasions.

the culinary world was through books. I have

sushi, though that is one of my favourite dishes.

countless cookbooks, not only in my home

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

library, but also in my office library.

Without a doubt, my mother’s coquina noodle

Sweet or savoury?

casserole.

Savoury.

your dishes?

Who is your favourite person to cook for?

Healthy dishes or full-fat indulgence?

Inspiration is something that is very hackneyed;

My best diners and the first to try everything are

Healthy dishes on weekdays, but some full-fat

as Picasso said, ‘inspiration exists, but it has to

my daughters. I really enjoy cooking for them.

indulgences on weekends hurt nobody.

Where do you get the creative inspiration for

029

A Sense of Place From London to Sydney, the UK’s first female three-Michelin-starred chef Clare Smyth champions local ingredients and first-class producers, weaving a personal narrative through her critically acclaimed cuisine.

Words: Shanna McGoldrick • Photography: Courtesy of Core and Oncore by Clare Smyth

C

hefs are often viewed as a tenacious

star status under the glare of what was, at times,

bunch, but becoming the first

an intense media spotlight. “The pressure came

woman in the UK to win three

for me early, when I was very young,” she recalls

Michelin stars surely takes a special

of that period. “That was the most pressure I felt.”

kind of resilience. Fortunately for

In 2017 Smyth opened her standalone venture,

Clare Smyth, professional grit has

Core, to instant critical acclaim, and by 2021 it had

always come naturally. “I love the pressure,” she

amassed three stars of its own. Such accolades have

explains genially from her Notting Hill restaurant

long been fundamental to her approach. “They’re

Core, with staff zooming around polishing

very important to me, there’s absolutely no doubt

glassware in the background. “To be honest, I’m a

about that,” she confirms. “When I went into

very competitive person.”

cooking, it was Michelin-starred restaurants that I

A County Antrim native who first started working

was looking at, because I’m very creative. I love the

in kitchens at the age of 16, Smyth’s trailblazing

symphony of flavours and the artistry of cooking in

career has included stints at some of the most

this way; it’s something that grabbed me.”

illustrious restaurants in the world. She cut her

The Michelin milestone gave Smyth an

teeth at Alain Ducasse’s three-Michelin-starred Le

enormous sense of validation, but she stresses that

Louis XV in Monaco, and was just 28 years old when

maintaining the restaurant’s impeccable reputation

she was named Chef Patron of Restaurant Gordon

requires continuous effort. “It just doesn’t get any

Ramsay in London, maintaining the venue’s three-

easier,” she smiles. “You still have to put in the

SERVICE

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SERVICE

Smyth’s signature dish, Potato and Roe (far left) is a nod to her farming childhood in Northern Ireland

same amount of work every day to get the same result. It’s relentless.” How does she summon the discipline? “I think you have to have a very special personality type,” she reflects. “I’ve done it my whole life, my whole career, so it’s almost second nature to me. It’s what I do. It’s a gut feeling – I know if something is good enough or not; it’s the way that I’m driven.”

Smyth’s exacting standards have led her to perfect a distinct culinary style: one that eulogises seasonal British ingredients, champions local producers and weaves an elegantly personal narrative for her diners. The approach is famously evident in her signature dish, Potato and Roe, which, in a nod to her farming childhood, sees Charlotte potatoes combined with dulse beurre blanc, herring and trout eggs, all reverently topped with a

“Every great chef has their own identity and there’s a reason for every dish that we cook. For me, it’s not about buying the most expensive ingredients and putting them on the menu. It’s very much about what the ingredients mean to me.”

such as native truffles, saffron and cheeses.

“There is really amazing produce coming from Australia,” she enthuses. “It’s been an incredible journey connecting with those farmers and growers.”

Logistical challenges incurred by the Covid-19 pandemic meant that Oncore’s menu was initially fairly similar to Core’s – though as Smyth recalls, “we had to approach how we cooked differently and learn to work with what was around us.” Over time, though, the restaurant has developed its own identity, to the extent that some of its creations now influence the offering in London. Australian diners can sample a selection of Core’s classics as well as dishes that draw inspiration from Sydney Harbour and its surrounding area, such as Port Phillip abalone served with blue oyster

smattering of crunchy salt and vinegar crisps.

mushrooms, and Murray cod accompanied by

Simple and sublime, the snack has become

wood ears and leek. In 2022, the restaurant was

synonymous with her refined, emotive and

awarded three hats by the Good Food Guide,

democratic approach to fine dining. “I’m always

making Smyth the first ever female chef to

challenging myself to use humble ingredients

simultaneously hold a trio of both stars and

and really elevate them,” she says. “I think

hats. Working on her first hotel partnership

that’s the most important thing to me.”

has been nothing but productive, she affirms, noting: “We’ve been able to keep that feeling of

Though she is extremely grateful for the years spent working with the most luxurious produce

country she has always felt a natural affinity for

independence while having the back-up of the

available, her preference is for recipes that

having worked there at the start of her career

hotel operation and the might and force of the

convey a sense of time and place. “Every great

– with the launch of Oncore on the 26th floor of

Crown brand.”

chef has their own identity and there’s a reason

Crown Sydney. Something of a sister restaurant

Central to the dining experience in both the

for every dish that we cook,” she explains. “For

to Core, it extols the same virtues of hyper-local

Sydney and London restaurants is the bar. “I

me, it’s not about buying the most expensive

cuisine yet through an Australian lens: in fact,

love having a cocktail bar,” explains Smyth,

ingredients from all over the world and putting

one of the things that drew Smyth to partner

whose go-to tipple is a dirty martini. At Oncore,

them on the menu. It’s very much about what

with Crown was the possibility of exploring

diners sip on seasonal cocktails that reference

the ingredients mean to me.”

the country’s gastronomic profile. “It was just

local produce while drinking in views of the

It is also important for Smyth to remove the

a phenomenal opportunity,” she says of the

harbour; in London, a dedicated space called

intimidation factor from the Michelin-starred

collaboration. “I find Australia so interesting,

Whiskey & Seaweed – a name that pays tribute

dining experience, and she prides herself on

because Australians aren’t bound by farming

to a libation inspired by the signature Potato

serving exceptional cuisine in a welcoming

traditions and they’re really forward thinking; a

and Roe dish – stocks whiskies from every

environment. “Fine dining is the level that

lot of the practices that they’re putting in place

distillery in the UK. Both venues serve snacks

you’re cooking at, it’s the quality of the service,”

are phenomenal. I love working with them.”

and small plates from the restaurant for a more

she asserts. “It’s not pretentiousness.” Her

Delving into sustainable initiatives such as

relaxed dining offering.

culinary philosophy, she concludes, essentially

oyster farming and regenerative agriculture

Smyth visits Australia at least three times a

boils down to making people happy: “I just want

while establishing new supplier relationships

year and remains extremely involved in what

people to sample food that’s truly delicious.”

was a highlight of the process, she says, in

goes on in the kitchen. “It’s somewhere that

addition to discovering gastronomic delights

I love to be,” she says. “I could have opened

In 2021, Smyth set her sights on Australia – a

033

SERVICE

“I’m always challenging myself to use humble ingredients and really elevate them. I think that’s the most important thing to me.”

034

lots of restaurants but I’m not that interested in

an “idol” and calls Ducasse “one of the greatest

doing that, because I like to do things very well.

chefs in history”.

I like to enjoy the things that I do; I want them to be special and to be natural steps.”

On the topic of rising to the top as a female chef, Smyth says simply: “I’ve never felt that my

That said, further expansion is on the cards

voice isn’t equal. For me it has been a personal

and for good reason, with a potential additional

journey – I’m very driven and no-one could

London site in the pipeline. “Our team here

have stopped me from achieving what I want

is always growing; it’s about providing

to achieve.” She sees it as her responsibility

opportunities for them,” she clarifies. “You

to help others progress – particularly young

need to let them grow and have faith that they

women and those from various walks of life. “I

will step into that role. That’s what happened

take great pleasure in supporting people from

with me – Gordon gave me that opportunity

different backgrounds – those who wouldn’t

and if he hadn’t done that, I wouldn’t be where

have traditionally come into fine dining,” she

I am today.”

explains. “Hospitality is amazing because it

She remains close to her former bosses

polishes people. You can be educated within

Ramsay and Ducasse, who – along with eminent

hospitality – it’s an incredible profession.”

chef Thomas Keller – she has admired for more

Though the expansion of her culinary empire

than 25 years. “If I have anything that I want

might take her further from the kitchen, she is

to ask, I just phone Gordon,” she says. “I feel

adamant that her employees deserve to progress

very fortunate to have someone with such

in their own right. She concludes: “You have to

experience in all fields: from television to the

be able to let go of the reins, and let this next

media, as a business owner and as a chef, he’s

generation come through with the energy, the

just amazing.” She says Keller has always been

passion and the drive to do it.”

SERVICE

A Perfect Marriage Following his UK debut at the newly-opened Mandarin Oriental Mayfair, Akira Back tells of his unlikely journey from sport to Michelin-starred chef, recounting the lessons learnt along the way.

Words: Emma Love • Portrait Photography: Courtesy of Mandarin Oriental Mayfair

P

eople often ask which cities I would most like

think I would be a pretty famous baseball player.” Instead,

to open a restaurant in and London is always

Back became a professional snowboarder for seven years.

top, Paris too; now I’ve done both,” says Korean

“I just did it because I wanted to be cool. Then it became

chef Akira Back, referring to his new venture at

all about sponsorship and the X Games, and the industry

Mandarin Oriental Mayfair, which opened in June

changed. At the time, I used to hang out at a Japanese

to join his eponymous outpost at the Prince de

restaurant in Aspen called Kenichi and I liked how the chef

Galles hotel in the French capital. “I’ve been waiting for the

interacted with the customers. That’s where I fell in love

London market for so long. It’s a perfect marriage: Mandarin

with cooking.”

Oriental is a big name and I want to be big.”

In 1993, Back started on the bottom rung of the ladder,

Back is joking about the latter, of course. Having

training under sushi master Kenichi Kanada – “which I hated

already teamed up with the likes of The Ritz-Carlton, Four

at first, although now I’m grateful because it really taught

Seasons and JW Marriott on an ever-expanding list of hotel

me patience in the kitchen” – but by the time he enrolled

restaurants around the world, from Singapore to Dubai to

in the International Culinary School at The Art Institute in

Toronto, his modern Japanese cuisine is globally renowned.

Denver, he was already an executive chef. “I went to culinary

No wonder he’s a hard man to pin down. When we finally

school because I promised my parents I would graduate

meet at the bar of Mayfair Oriental Mayfair, he puts the

college. Did I learn a lot? Yes and no. The first time I was

current total of locations at a head-spinning 28.

shown cutting techniques I thought, are you kidding, I was

With so much success, it seems crazy to think that Back never intended to be a chef. “I wish I had a story about how

taught in a Japanese kitchen. But discovering the history of different foods was interesting.”

the first time I touched a knife I wanted to be a chef, but I

A stint as Executive Chef at Nobu in Aspen followed before

don’t. I was supposed to be a baseball player,” he recalls.

he opened his first restaurant, Yellowtail, at Bellagio Las

His early passion for the sport was curtailed age 14, when

Vegas in 2008 – the same year he competed on Iron Chef

his parents moved the family from Seoul to Aspen. “Still to

America – a game-changing career move where, for the first

this day I wonder what my future would have been if we had

time, he could showcase his own dishes.

stayed,” he reflects, pausing wistfully before declaring: “I

“It was fantastic, but I learnt that I’m not always right.

037

© Edu Lûpez

© Edu Lûpez

SERVICE

Back’s signature dish, Tuna Pizza (far left), is a crispy tortilla base topped with tuna sashimi and umami aioli

“I’ve been waiting for the London market for so long. It’s a perfect marriage: Mandarin Oriental is a big name, and I want to be big.”

I wanted to do something different and thought I was too

grabbing some tuna, tortilla and truffle oil when I was in a

good to make California rolls and spicy tuna rolls. I used

hurry. It’s my mum’s favourite and she’s an artist, so it’s

to grumble when anyone ordered them; I was stupid,” he

served on a plate with one of her paintings on.”

reflects. “Now that I’m older, I have a better understanding

Tableware isn’t the only place where Young Hee Back’s

of what customers want to eat. What’s interesting about

artwork can be seen; it also appears on the cover of the

the data from Yellowtail is that most people, especially

menus and as an abstract mural on the wall. “It’s the most

repeat diners, come back to eat the same thing. The more

important element of the design. No art, no Akira Back

successful they are, the more they order the same. It applies

restaurant,” he says seriously. “My parents are my number

everywhere. That’s why now I add specials but I don’t change

one fans and critics. When they come for dinner, I still get

the menu too much.”

nervous. Often, I don’t eat beforehand because I want to

When his business partner decided to sell up, Back realised that his dream of opening multiple Yellowtail restaurants

make it perfect. I don’t know if it’s in my head but when I’m hungry, I can smell and taste everything better.”

wasn’t to be. But that didn’t stop the chef – he had a greater

In London, the long, triple-height glass roof space –

ambition. “People knew Yellowtail, not Akira Back, so I

which is first seen from the top of a Ming green marble

wanted to open a restaurant under my own name.” And he

spiral staircase on arrival – is by Tokyo-based design studio

did exactly that, at JW Marriott in New Delhi in 2013.

Curiosity. It features plenty of greenery to bring the outside-

Back’s portfolio grew from there. Earlier this year, he debuted his eponymous dining concept in Spain at The Ritz-

in, along with a large-scale steam-bent wood sculpture by British artist Charlie Whinney.

Carlton Abama, offering a distinct combination of signature

On the menu, the Japanese-UK mash-up continues in the

dishes and locally-inspired recipes, such as Cherne robata

exclusive specials, such as turbot with sake butter and white

with basil dots and lemongrass foam, and slow-cooked red

asparagus, Highland Wagyu striploin with yuzu and kosho

king prawn with caviar and Canarian black potato puree.

bordelaise, and Cornish seaweed salad with amazu tomato,

At Mandarin Oriental Mayfair, it turns out that what diners

which sit alongside classics such as miso black cod and the

want to try – myself included – are the signature starters.

Perfect Storm – a spicy tuna, prawn tempura, salmon belly

There’s the Jeju Domi, comprising pieces of sea bream served

aburi and chipotle mayo sushi roll.

with tobiko and a swirl of chojang, the traditional Korean

Still to open is ABar Lounge, ABar Rooftop and Dosa, a

sweet-spicy dipping sauce, which Beck’s father suggested he

separate 12-seater chef’s table based around Back’s now-

pair with raw fish to help him get over his dislike of when he

closed contemporary Korean restaurant in Seoul. He has

was 21. And the Tuna Pizza – perhaps his most famous dish

previously described opening in his native country in 2016 as

– a wafer-thin crunchy tortilla base topped with a slither of

being a rollercoaster ride and one of his greatest challenges,

tuna sashimi, drizzled with umami aioli and white truffle

despite being awarded a Michelin star two years later. “I

oil, and decorated with micro shiso. “As a chef you don’t

wanted to show Koreans that I can cook Korean food but I

get much time to eat, so that developed from me one day

was so dumb,” he says, self-deprecatingly. “I opened near

039

SERVICE

“Most people, especially repeat diners, come back to eat the same thing.

That’s why I now add specials but I don’t change the menu too much.”

where I grew up but it was one of the most

What he loves most, he says, goes back to

expensive areas for rent; I’d been so spoilt by

those early Kenichi days and his reason for

being in hotels that I didn’t think about costs.

becoming a chef in the first place: connecting

Thankfully it worked out. Now, as well as

with customers. “On my first night here in

London, I’m hoping to open Dosa in Taipei in

London, I met two diners who I’ve seen before

2026.” Here, guests can expect an eight-course

at my restaurants in Singapore and Paris. It’s

set menu inspired by the seasons, which could

the best feeling ever.”

include the likes of turbot with makgeolli (a

Among his future ambitions, he lists opening

traditional rice wine) and kimchi sauce, and

a hotel and designing a line of chef’s shoes.

doughnuts with pickled crab and caviar.

“When I was young, I used to chase things but

Back’s only food concept not to be represented

now I live in the moment and don’t think too

at Mandarin Oriental Mayfair is AB Steak, a

far ahead. Maybe next year I’ll change my mind

high-end Korean barbecue concept currently

about what I want to do,” he explains.

only found in Jakarta and Beverly Hills,

When he’s not in the kitchen or on a plane,

although soon to launch in San Francisco and

Back is at home in Las Vegas with his family – or

Saudi Arabia too.

practising his tennis serve. “It’s how I energise

With so many restaurants rolling out, does he still get to spend much time in the kitchen? “I

Envisioned by Tokyo-based firm Curiosity, Akira Back at Mandarin Oriental Mayfair occupies a triple-height space with a steam-bent wood sculpture

by British artist Charlie Whinney

my body and my thoughts; I play tennis and focus on my double faults.”

do; I’m lucky enough that the teams still need

Above all though, he simply wants diners to

me,” he quips. “I always open restaurants with

enjoy his food. “Yes, it’s modern Japanese but

chefs that I can really trust. Without them, I

it’s also about eating the best steak, the best

can’t do it because it takes time to train people.

fish. I want Akira Back to be like coming home.

It doesn’t happen overnight.”

Let us do our job: just chill, eat and have fun.”

© George Apostolidis

040

Striking A Balance A decade on from joining the family business, Lydia Forte, Group Director of F&B at Rocco Forte Hotels, reflects on the authentic traditions and crowd-pleasing partnerships that are shaping the future of food and drink.

Words: Shanna McGoldrick • Photography: Courtesy of Rocco Forte Hotels

PROFILE Lydia Forte Group Director of Food & Beverage Rocco Forte Hotels As the daughter of Sir Rocco Forte and niece of Olga Polizzi, Lydia Forte grew up immersed in the hospitality industry.

The modern history graduate and MBA holder took a professional cookery course at Leiths before training as a maître d’ at London institution The Wolesley, later becoming manager at an independent restaurant in the capital’s Chelsea district.

She has worked her way up through frontof-house operations at various posts, also completing stints in accounts, reservations and sales and marketing. Lydia joined the family firm full-time in 2014, and is now Group Director of Food & Beverage with a focus on developing and expanding inhouse concepts.

042

B

oasting a collection of 15 storied properties

a way of giving an authentic experience,” she

across Europe – with at least three more in

says. “When visitors step into our restaurants

the pipeline – Rocco Forte Hotels is widely

and bars, they get to see and feel the life of the

considered an industry leader when it comes

city evolving around them.” Catering for both

to championing the values of discreet luxury,

audiences means that any new concepts need to

thoughtful design and bespoke experience. The

be integrated sensitively and align with the Rocco

group’s F&B portfolio is an equally sophisticated

Forte brand’s overall identity, which is built on

affair, comprising 40 restaurants and bars that

the pillars of authenticity, individuality and

nod to the brand’s Italian heritage while retaining

family. “The most important thing for us is to

an international outlook, combining an affinity

deliver something that is going to be successful

for traditional luxury with an enthusiasm for

in the local market, but that is also going to

original storytelling. As Group Director of Food

attract our in-house guests,” Forte explains.

& Beverage, Lydia Forte is responsible for the

She has a longstanding working relationship

management and performance of all in-house

with the group’s Creative Director of Food Fulvio

venues, taking in cost evaluation, profitability

Pierangelini and the prolific mixology ‘maestro’

and quality control, as well as spearheading the

Salvatore Calabrese, with the trio collaborating

development of new concepts that will appeal to

closely on fine-tuning concepts that strike the

both guests and locals.

right balance between classic and contemporary.

LOCAL APPEAL

group level, Forte is now turning her attention

Forte’s priority on joining the company was to

to sustainable growth, with the team exploring

establish a more outward-facing ethos across

how select concepts might be replicated across

its F&B offering, and it’s fair to say she has

multiple properties within the portfolio. One

been successful in her endeavour. These days,

such example is Florio, a quintessential Italian

the group’s most popular bars and restaurants

garden dining experience that first came to life

attract an 80/20 ratio of non-hotel guests to

at Hotel de Russie in Rome and currently has

hotel guests, representing a huge shift over the

outposts at three of the group’s properties. An

past few years. “It’s obviously a more successful

inaugural non-Italian venue that Forte admits

business model, because you can’t survive on

to being “really excited” about is set to launch

your hotel guests alone, but it also provides

soon in Munich.

With F&B accounting for 25% of revenue at

SERVICE

PUNCHY POP-UPS

they can return to again and again.” If the key

artistic legends of their namesakes through a

F&B

to remaining timeless lies in designing enduring

compelling combination of original interiors and

development prioritises prudence, frequent

concepts that can be reworked as necessary in

imaginative libations that honour the classics

short-term collaborations and activations keep

order to stay fresh, then these temporary projects

while offering a more experimental menu on

the offering energised. “We often do pop-ups to

provide the opportunity to adjust things without

the side. “It’s about creating a balance between

create excitement and buzz,” says Forte. “It’s

upsetting the ecosystem. “It’s about little tweaks

doing something that’s not gimmicky and is

a fun way of connecting with the F&B world

rather than revolution,” she surmises.

really appreciated,” clarifies Forte of the group’s

Though

the

group’s

approach

to

outside of hotels.” Group-wide, celebrity chef

penchant for inventive beverage programmes.

appearances and limited-edition menus are a

BAR TALES

regular occurrence: this summer, Verdura Resort

These ‘little tweaks’ also form the linchpin of

things that excite them, but at the same time

in Sicily teamed up with Milanese fashion house

the dynamic cocktail philosophy that underpins

it’s important that we have a steady menu that

Missoni on a seasonal beach club that included

the Rocco Forte F&B experience. The group’s

is well executed and offers everything that the

a stylish cocktail list, while The Charles Hotel

bars remain central to its brand identity,

guest might want.”

in Munich played host to the modern Izakaya

regularly attracting column inches for limited-

Although there has been a reduction in alcohol

restaurant Zuma in an unusually bold move that

run drinks menus and collaborations that are

consumption at lunchtime sittings across the

proved instrumental in attracting new clients

often concocted under the guidance of cocktail

board, Forte maintains that nighttime dining

to the hotel. At their most successful, these

maestro Salvatore Calabrese. “When guests go

has been less impacted by the low- and no-ABV

partnerships have the ability to permanently

to a luxury hotel they very much expect a great

trend, with guests opting to indulge, and perhaps

shape the F&B programme: a longstanding

bar experience with top-quality cocktails and

splash out even more than usual on doing so.

alliance with Dinings SW3 that resulted in a

amazing service,” says Forte. “What we try to

“When people are drinking, they still want to

pop-up at Verdura Resort for three consecutive

do with our bars is to offer a very similar level of

spend, and really enjoy the best,” she says. Rocco

summers, for example, was such a hit that the

service and experience across all properties, then

Forte’s extensive drinks offering includes a wide

hotel is currently in the process of implementing

layer a local story to differentiate.”

range of non-alcoholic, plant-based and low-

its own Japanese eatery.

“It’s essential for the team to keep doing

The approach is embodied by two of the

sugar options, but for its guests, the ageless

The power of the pop-up also lies in its ability

group’s flagship venues – The Donovan Bar at

allure of a glamorous cocktail remains hard to

to help hotels regenerate their offering in a

Brown’s Hotel in London, a tribute to British

resist. “We have always been very attentive and

relatively sustainable manner. “Our strategy

photographer Terence Donovan, and Bar Magritte

attuned to guests who want to eat or drink more

isn’t to keep redoing our restaurants and bars to

at Hotel Amigo in Brussels, which launched in

healthily,” she reveals. “But we often find that

have something to talk about,” highlights Forte.

November 2023 and honours Belgian surrealist

few order the non-alcoholic cocktails.” With a

“We like to create institutions; places people feel

René Magritte. Both spots pay tribute to the

legacy this enticing, who could blame them?

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Abrielle Sutton Place Hotel TORONTO

B

ringing an extra dose of drama to

while patterns include chevrons and florals. In

Downtown Toronto’s Theatre District,

the adjacent space, a lengthy stone-topped bar

DesignAgency has created Abrielle, a

is wrapped in curved leather panels and backed

Mediterranean-inspired dining room at the

by a smoked-glass mirror, however it’s the

newly opened Sutton Place Hotel.

handpainted mural by Tammy Flynn Seybold

Named after a fictional muse who embodies Words: Eleanor Howard Photography: © Maya Visnyei

IN A BITE Owner: The Ascari Group Operator: Northland Properties Architecture: Pacific Coast Architecture Interior Design: DesignAgency Chef de Cuisine: Andrés Felipe Jaramillo Executive Chef: Olivier Le Calvez Bar Manager: Daniel Castro Director of Wine: Arashasp Shroff www.abrielle.ca

044

the bon vivant spirit and effortless elegance

that draws the eye, immediately transporting guests to the south of France.

of European women, the venue is divided into

A deep archway clad in Rosso Levanto Turco

three distinct areas for drinking, dining and

marble leads to the main dining area, where

socialising, each showcasing a bold palette of

patterning takes a subtler approach and shades

pattern and texture.

of turquoise and coral recall the European

“The design is daring in its mix of colour

coastline. Here, diners have a front row seat

and pattern, but the atmosphere is immediately

to the open kitchen, where Executive Chef

comfortable and inviting,” explains Matt Davis,

Olivier Le Calvez brings his authentic coastal

founding partner at DesignAgency. “Finding

menu to life. Highlights include octopus and

that balance was important – we wanted

Ibérico chorizo-stuffed croquetas and lamb ribs

Abrielle to be a special place that encourages

accompanied by zucchini yoghurt, dehydrated

guests to live well and be themselves.”

olives and lemon. “At Abrielle, my deep-rooted

Upon arrival, guests enter the lounge, a bright

passion for the coastal Mediterranean melds

and airy space defined by Mediterranean hues

with Toronto’s vibrant energy,” notes the chef.

and whimsical lighting shaped to resemble

“Every dish we serve is a journey, capturing

an upturned shell. An eclectic gallery wall

the spirit and traditions of the Mediterranean

establishes a carefully-curated collector’s feel,

through my lens.”

Explore our Unique Tea Stand Assortment

Download Catalog www.myglassstudio.com

STARTER

Radio ME LONDON

Words: Catherine Martin Photography: Courtesy of Radio

IN A BITE Owner / Operator: Upmarket Leisure Operator: Meliá Hotels International Interior Design: Carroll Design Senior General Manager: Daniel Susko Executive Chef: Federico Crisafulli www.radiorooftop.com

046

ver since ME London opened on The Strand,

E

Seating across the 220-cover venue is a mix

its rooftop bar has been a hugely popular

of standard-height dining tables and high-

spot for sampling creative cocktails and

level booths, meaning the skyline is visible

taking in the spectacular city skyline, set to the

from every corner. A retractable roof over the

beats of a stellar line-up of DJs – this is the

terrace ensures year-round viewing, while

site of the BBC’s very first radio broadcast, after

those seated inside benefit from the theatre of

all. And while this successful formula remains

the cocktail bar, where Senior General Manager

unchanged, the venue has recently undergone a

Daniel Susko serves a drinks menu comprising

£2.5m refurbishment, reopening with elevated

premium Japanese spirits and an exclusive

interiors and a new menu.

selection of sake and shochu. There’s also a

Now under the ownership of Upmarket

selection of highballs – a symbol of Japanese

Leisure – which also operates the Gino

drinking culture through the 1950s – and

D’Acampo restaurants for Meliá – Radio has

cocktails made using sous vide technology to

been transformed by Carroll Design in a scheme

amplify the flavours, as evidenced by fruit-

that fuses classic and contemporary luxury with

forward margaritas and zesty martinis.

Eastern-inspired detailing. On arrival at the

The cuisine meanwhile centres around Asian

10th floor, the lift opens to reveal a canopy of

sharing plates, with Executive Chef Federico

dried palms over the DJ booth, accompanied by

Crisafulli building on his experience in Japan

vibrant wallcoverings from Adam Ellis Studio to

to develop an appetising menu featuring sushi,

show a coral reef scene teeming with tropical

tempura and rice bowls. Highlights include

marine life. A central bar commands attention

Japanese wagyu A5 sirloin served with wasabi

for its backlit onyx counter, while the finer

and ponzu sauce, black cod with citrus miso,

details come in marble, brass and fluted oak.

and a sweet finish of matchamisu.

STARTER

Coraline’s Beau Rivage Resort & Casino MISSISSIPPI

Words: Cara Rogers Photography: © Madeline Tolle

IN A BITE Owner / Operator: MGM Resorts International Architecture: Dietz & Company Architects Interior Design: Avenue Interior Design www.beaurivage.mgmresorts.com

048

A

new addition to Beau Rivage Resort

opted for a scheme rooted in the aesthetic of

& Casino has introduced a fine dining

New Orleans’ French Quarter. An entrance clad

seafood concept to the Mississippi

in green marble leads to a trellis-covered alley

waterfront; named Coraline’s, the venue draws

lined with greenery and New Orleans-inspired

on its location for a gulf-to-table offer.

artwork, setting the scene for the main dining

“Coraline’s pays homage to the Gulf of

room. “It was imperative to create a unique

Mexico,” says Executive Chef Kristian Wade,

identity that didn’t overshadow the complexity

who devised the menu along with fellow

of the cuisine,” explains Andrea DeRosa, the

Executive Chef Austin Dedeaux. “Unmistakably

studio’s co-founder. “Colour was used to create

Southern, welcoming and refined, it personifies

an immediate connection with the landscape.

traditional Cajun and Creole-inspired recipes

We decided to explore colours not traditionally

presented with a modern hometown twist.”

associated with the coast, but rather the

Locally-sourced ingredients are used to

surrounding terrain,” she continues, alluding

create an array of seafood-centric dishes,

to a palette of dark greens and earthy browns.

ranging from gumbo and crawfish vol-au-

Accompanying checkered mosaic flooring

vent, to gulf shrimp served with Creole ranch

and a mirrored back bar, further design details

and a West Indies crab salad. Signatures include

include interior archways, custom sconces and

Snapper Coraline and seasonal catch-of-the-

a bold handpainted floral mural on the ceiling.

day specials, and there’s also an oyster bar

Seating options range from tall stools at the

offering front-row views of shucking and New

marble bar to cosy curved booths; set against

Orleans-style char-grilling.

vast arched windows, the nooks provide views

The venue has been brought to life by Los Angeles-based Avenue Interior Design, who

of the waterfront, allowing guests to gaze at the gulf as they tuck in to all that it offers.

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Mijo • Wax Rabbit Durango Casino & Resort LAS VEGAS A new restaurant and speakeasy in the entertainment capital promises a journey of intrigue and wonder through Mexican culture.

Words: Ayesha Khan Photography: © Brandon Barré (unless otherwise stated)

T

he seemingly insatiable need to be bigger and bolder to capture the fleeting attention of Las Vegas’ 40 million tourists per year has become somewhat of a citywide

obsession, and the latest opening at Durango Casino & Resort is no different. Here, what is billed as a ‘Modern Mexican’ restaurant is in fact an impressive procession of distinctly designed experiences, even hiding a clandestine speakeasy and an optical-illusion tequila vault.

Developed by Station Casinos, the property is located in Rhodes Ranch, a 15-minute drive from the famed Las Vegas Strip. With this in mind, the group knew it would need a strong culinary programme, and so partnered with Clique Hospitality to create a unique drinking and dining destination.

For Chef Donald Thompson, the key differentiator between Mijo and other Mexican eateries in Vegas is his wood-firegrill, a non-negotiable to the Texas native who grew up cooking with his grandparents. “It’s the most primal method of cooking,” he says, referencing signature dishes such as bone-in birria short rib, fire-roasted shrimp tacos and slowcooked chicken enchiladas.

051

The main dining room is set in the steely tones of blue agave, while an adjoining room is a more earthy interpretation of the Mexican aesthetic

052

Accompanying the diverse dinner menu are tequila-centric cocktails like Desert Thorn with

patterned ceiling inspired by the pointed leaves of the agave plant.

Don Julio Blanco, La Ocasa with Casamigos and

An adjoining room takes a more earthy

El Tesoro with Flecha Azul Crisalino, as well

interpretation of traditional Mexican design

as specialty margaritas flavoured with spicy

and is defined by terracotta tones, ceramics

mango, pepino or prickly pear.

and blonde wood. It is here that the private

The restaurant’s interiors were created by

dining room, lined floor-to-ceiling in ashwood

Studio Munge, which has drawn inspiration

panelling, cleverly recalls the inside of a tequila

from Mexico’s agave plant. “We took a deep-

barrel. Meanwhile on the patio, generous

dive into agave, looking at everything from

planting evokes a Mexican oasis, and slatted

the form, colour and texture of the plant, to

timber screens filter the sunlight. Munge’s

the growing and harvesting, to the tequila it

greatest challenge here was the soaring ceilings.

produces,” says founder Alessandro Munge.

“It’s a cavernous space and we weren’t able

For the main dining room, set in the steely

to bring the ceiling down as it’s part of the

tones of blue agave, Munge introduced tactile

architecture; our solution was to introduce

blue-grey upholstery alongside handwoven

hanging focal features,” he notes of the 11ft-

wicker screens – the latter a nod to the farmer’s

long chandeliers, one crafted from knotted rope

baskets used during harvest. Anchoring the

and the other a collection of clay pendants.

space is a circular bar clad in high-gloss ceramic

At Wax Rabbit, the immersive speakeasy,

tiles and accompanied by a fusion blue quartzite

Munge took the design scheme into the realm

top. The blackened metal shelving up above is

of tequila. The venue is named for the Centzon

adorned with blue beaded accents in reference

Tōtōchti – 400 mythical rabbits who, according

to Mexican craftsmanship, drawing the eye to a

to folklore, spend their days reveling in agave-

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053

© Jose Salinas

© Joe Janet

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© Jose Salinas

induced intoxication. It is said that when people

whimsical patterns and frolicking bunnies in a

drink a shot of tequila, they are inhabited by all

continuation of the Mexican folklore narrative.

400 of these exuberant creatures.

Libations here are, unsurprisingly, all about

The journey begins with a walk through the

tequila and mezcal, with an impressive collection

Tequila Cantina, a transportive corridor of

of premium brands ranging from Patron and

towering walls lined with a dazzling display of

Casa Dragones to small-batch producers such

bottles set within wooden liquor lockers. Arched

as El Silencio and Cincoro. There’s also a

double-height mirrors create an infinity effect

selection of signature cocktails, including the

and, upon opening the correct locker, guests

Wax Rabbit Old Fashioned, made with Código

are rewarded with access to the unapologetically

1530 Reposado, agave syrup and bitters.

crimson lounge. Velvet drapes, sumptuous sofas

The creation of a vibrant dining destination

and handblown glass lighting – all in rich red

away from the Las Vegas Strip was admittedly

– set the scene for some raucous Vegas nights.

a gamble, and one that Munge was somewhat

“Ultimately, we worked hard to ensure the

apprehensive about. But, if its initial popularity

tone of all the different elements are the same,

and string of local accolades is anything to

because the experience is very much about the

go by, this agave-driven homage to Mexican

texture of the room; we used a lot of texturally

design has succeeded – quite the feat in such a

contrasting materials like paint, lacquer,

competitive market. Munge’s favourite part of

tiles, leather and velvet,” says Munge of the

the multifarious venue is its design diversity. He

multi-sensory space, which has been carefully

concludes: “When guests return to a restaurant

illuminated for the desired monochrome effect.

over and over again and have a totally different

The only deviation from the all-red design is

experience every time, you know you’ve done

the hand-tufted wool carpet, which features

something right!”

IN A BITE Owner: Stations Casino Operator: Clique Hospitality Architect of Record: Friedmutter Group Interior Design: Studio Munge Executive Chef: Donald Thompson www.durangoresort.com

055

Moor Hall WEST LANCASHIRE Chef Mark Birchall introduces biophilic Garden Rooms that fuse sustainable luxury and culinary excellence with a deep connection to nature.

Words: Hannah Currie • Photography: Courtesy of Moor Hall (unless otherwise stated)

056

ustainable, produce-driven cuisine has

S

“We want guests to feel like they are amongst

long been at the heart of Mark Birchall’s

the woodlands during their stay,” Birchall

ethos, a commitment that has earned Moor

explains on a tour of the new rooms. “Melilot,

Hall its prestigious Michelin stars. Now, with

for instance, overlooks farmers’ fields with a

the unveiling of The Garden Rooms, Birchall has

glimpse of the lake. It doesn’t feel like you’re

taken another step in repositioning his version

in a hotel, but rather your own secluded space.”

of luxury, eco-conscious hospitality. Located

Reflecting on the project, Birchall, a native

within the serene woodlands surrounding the

of Lancashire, notes the conscious decision

existing property – a restaurant-with-rooms

to create something that integrates with the

in the West Lancashire countryside – these

environment. “We could have easily built a

secluded suites epitomise biophilic living, a

single large structure, but it wouldn’t have felt

design philosophy that harmonises human

right. We wanted to create rooms that feel like

habitats with the natural world.

they have been here for ages, fitting naturally

Prefabricated by forward-thinking design

into the landscape without imposing on it,”

firm Koto, each of the seven new rooms

he continues. “While staying in these rooms,

features a private deck complete with hot tub,

guests feel like they’re connected to the nature

and interiors that draw from the surrounding

around them, which is exactly what we strive

landscape. This thoughtful scheme creates

for in the restaurant.”

a seamless flow between nature and refined

Central to the experience is the kitchen garden,

living, which also serves as a hallmark of

the source of much of Moor Hall’s produce,

Birchall’s approach to cuisine.

while Birchall’s dedication to provenance is

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057

© Michael Sinclair

© Olco Studios

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Thoughtful, responsible design creates a seamless flow between Moor Hall’s natural surroundings and the refined living inside The Garden Rooms

evident from his use of locally sourced ingredients.

Guests of The Garden Rooms begin their immersive

“We grow what we can and ensure that what we

journey with afternoon tea served woodland-side,

buy is of the best quality,” he explains. “It’s about

setting the tone for the overnight stay. The experience

responsibility and doing the right thing, by supporting

continues in Moor Hall’s historic main house, where

the right farms and producers.”

snacks and aperitifs are enjoyed in the lounge, followed

Fortunately, Moor Hall is surrounded by a

by a guided tour of the garden with the hotel’s green-

community of exceptional growers, with strawberries

fingered team, allowing diners to see the crops that

and tomatoes, for example, sourced from nearby

will later pop up on their plates.

Hesketh Bank and Tarleton, just 15 miles north of

A personalised tour offers a behind-the-scenes

the property. And the restaurant prides itself on

glimpse into the inner workings of a two Michelin-

using meat from the North West and sustainable fish

starred kitchen, and there’s also an in-restaurant

from British waters, ensuring that every ingredient is

cheese room – a turophile’s paradise. “The experience

traceable from field or sea to table.

is about making diners feel looked after, from the

In the kitchen, Birchall’s approach to raw ingredients

lounge to the garden, to the kitchen and finally to

is simple yet effective. “We treat the produce the best

their Garden Room,” Birchall says. “We want to make

we can and keep it interesting, but not too molecular,”

sure every moment is well spent, creating true value

he explains. “It’s about creating a delicious plate of

for the investment spent in time and money. That’s

food with the finest ingredients.”

what hospitality is about.”

The five-acre garden contributes to the kitchen’s

The aptly named Provenance menu demonstrates

self-sufficiency through micro herbs, baby vegetables

that Birchall’s approach to menu development is

and edible flowers, the latter of which is used to garnish

organic and intuitive, inspired by the act of touching

many of the dishes on the menu. This summer, it

and tasting ingredients in the garden before cooking

yielded a rich variety of produce, from peas and beans

in the kitchen. Dishes evolve seasonally throughout

to heritage apples. Organic farming techniques, such

the year and are made up of Moor Hall classics as

as the ‘no dig’ philosophy, enhance soil health while

well as some new entries. Highlights include a Louët-

minimising environmental impact. Moor Hall also

Feisser oyster with white beetroot, dill and buttermilk;

avoids using chemicals in the garden, opting instead to

sweetbell turnip and crab with anise hyssop and

work with nature, employing beehives for pollination

sunflower seeds; East Coast lobster with tarleton

and biological controls like ladybirds and hedgehogs

tomatoes, smoked marrow and rosehip; and monkfish

to manage pests.

cooked in brown butter with garden courgette, shrimp

The garden’s bounty is showcased in Birchall’s

and nasturtium sauce. There’s also a prime cut of Ruby

current favourite from the menu; honey-roast duck

Red Devon, aged for 80 days and served with pablo

from Sladesdown Farm, aged in-house for three

beetroot, mustard and shallot.

weeks and served with fresh girolles, garden beans in

For dessert, Eve’s Delight Strawberries are served

marigold butter, grilled leeks and sweetcorn. The dish

with sweet cicely and ragstone, while Hesketh Bank’s

is served with ragout and whey onion, liver and truffle

blackberries are paired with muscovado, woodruff and

and an onion and thyme roll.

oxalis. One of the best-received dishes is the inventive

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Ormskirk Gingerbread, which at first appears

use different cuts across both venues, ensuring

as a whole ginger root, but is in fact a melt-

nothing goes to waste,” he says, adding that

in-the-mouth creamy creation paying tribute

inedible scraps are composted.

to the long-standing tradition of gingerbread making in the neighbouring town.

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This approach has extended to the interiors too. Efforts during the main restaurant’s

After dinner, guests can retreat to their Garden

conversion focused on retaining as many

Room, each named after a botanical chosen by

original features as possible – a prime example

Birchall – Melilot, Sea Buckthorn, Woodruff,

being the crockery, which was made by local

Sweet Cicely, Oxalis, Borage and Anise Hyssop

artisan Sarah Jerath in a process that involved

– which are also infused across the menu. Anise

incorporating sandstone from the original

Hyssop, for instance, submerges guests in an

building. The new rooms continue this ethos

atmosphere of rich dark timbers, with lilac

and are designed to comply with the highest

accents referencing the spiky flowers of the

eco-standards. They are also crafted off-site,

herbaceous perennial.

meaning less disruption to the landscape. It’s

The following morning, the experience is

an experience that resonates with Birchall’s

completed with a tasting breakfast at The Barn

belief in doing things “the right way” – not

at Moor Hall, a more casual venue with its own

just for his restaurant-with-rooms, but also for

Michelin star. And that’s not all in terms of

the environment.

accolades. Moor Hall has also earned a Michelin

With The Garden Rooms, Birchall has

Green Star, proving that Birchall takes waste

created a space where luxury, sustainability

reduction seriously, with both restaurants

and nature coexist, offering a guest experience

collaborating to minimise overall output. “If

that embodies his belief in thoughtful and

we’re serving venison in one restaurant, we

responsible hospitality.

IN A BITE Owner: Andy and Tracey Bell, Mark Birchall Executive Chef: Mark Birchall Head Chef: James Lovatt Restaurant Director: Matthew Davison www.moorhall.com

AF_VA_Hotelware_Anuncio Supper_Queops_20634.pdf

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QUÉOPS Quéops pieces present simple and fundamental forms, bringing timeless artifacts to mind, recreated by combining memory of the past with the art of present.

Textured earth effects, in contrasting tones, help to print this timeless identity, always telling a story.

Bikini Bar • Casa de Comidas NH Collection Eurobuilding MADRID Rafa Zafra builds on simplicity and tradition to elevate the F&B offer at an NH Collection flagship.

Words: Agnish Ray • Photography: © Brandelicious (unless otherwise stated)

W

hether debating the finest cut of jamón serrano

mustard and pickled vinaigrette; tuna belly with peppers

or fighting over the last piece of manchego, ham

and onions; pastrami with stracciatella and pesto; and

and cheese are hot topics in Spain, particularly

sobrasada with honey and Mahón cheese. The selection

when you put the two together. It explains why a seemingly

is also a tribute to diverse varieties of bread, from the

simple ham-and-cheese toasted sandwich holds such

simplest white slices to brioche, coca and focaccia.

iconic status in the nation’s culinary consciousness.

“I’m always looking for purity,” says Zafra. “In my

A specific variety known as a bikini is said to have

kitchen, we make dishes with very few ingredients to

originated in Barcelona nightclub Sala Bikini, where it

unlock the real flavour.” Operating under the premise of

refuelled hungry partygoers through the 1950s, and now,

‘luxury that is enjoyed with your hands’, the chef wants

the hearty snack has inspired one of two new venues by

Bikini Bar’s diners to indulge in the pleasure of finger

Rafa Zafra at NH Collection Madrid Eurobuilding.

food. “What’s important about a bikini par excellence is

The Seville-born chef moved to Barcelona at age 24 to train with fine-dining legend Ferran Adrià, before going

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the quality of the produce,” he continues. “On top of that, you can add fun and creativity.”

on to develop a culinary offer of his own that stretches

Aside from its sandwiches, the bar’s menu offers sharing

from land to sea. Today, Zafra is known for restaurants

dishes like ham croquettes and Cantabrian anchovies. The

like Estimar, which specialises in seafood, and the meat-

bites sit alongside a cocktail menu featuring signature

focused Rural. His openings at the NH Collection brand

drinks such as Madriz-Madriz, blending gin with violet

flagship add to a growing portfolio – which also includes

cordial and elderflower liqueur; Andino, mixing pisco

Amar at El Palace in Barcelona – further exposing the chef

with mango and ginger; and Mezcalita, combining the

to the nation’s record number of tourists.

Mexican agave distillate with Cointreau and chipotle.

Bikini Bar, a new spot for cocktails and snacks,

Alongside the bar, Zafra has opened Casa de Comidas,

celebrates the sophistication and inventiveness that can

a restaurant based around the comforting and authentic

be found in the otherwise humble dish from which it

flavours of Spanish cuisine. Iberian cheek, goat shoulder

takes its name. Zafra’s bikinis range from the classic

and peppered beef tenderloin are amongst the meats

ham and cheese to versions containing steak tartare with

dished up here, while fish options include confit skate

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and baked sea bass. A casa de comidas is among the most traditional dining establishments in Spain, however Zafra has elevated his concept to appeal to the hotel’s guests, many of whom are business travellers. Regardless, there’s still a sense of simplicity and tradition. “My mother taught me to love the kitchen and Ferran Adrià taught me to understand it,” says the chef, adding that the dishes at Casa de Comidas reflect his personal memories and relationship with cooking. “I wanted to represent the food of my childhood, with all the love and passion of a mother, polished with the knowledge of a chef.”

Memories of families gathered around the table are evoked by the platos de cuchara (spoon dishes) – comforting bowls that carry as much flavour as they do history and tradition – that range from stewed lentils with squid and foie gras to the hearty verdina beans with seasonal © Vasco Celio

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mushrooms. Zafra also puts adventurous touches on certain vegetable dishes, like the hazelnut praline and black olive vinaigrette served on roasted leeks.

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© Vasco Celio

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Both venues have opened as part of a redesign

taverns. The seating combines upholstered

of the hotel unveiled in July. Madrid-based

sofas with lacquered and wooden dining chairs,

MIL Studios revamped the lobby and lounge

accompanied by a display of clay pots.

to introduce a light and earthy palette of olive

Bikini Bar and Casa de Comidas have already

and ochre tones. There’s new furniture and a

drawn a new crowd to NH Collection Madrid

replanned layout to create seating zones for

Eurobuilding, and the hotel’s F&B offer has

meetings and cosy gatherings, while a striking

recently come under the spotlight for other

LED lighting installation in the vaulted ceiling

reasons too. It is also home to DiverXO – the

is softened by a selection of trees.

city’s only restaurant with three Michelin

“We wanted to enhance the architecture of

stars. Head Chef Dabiz Muñoz had previously

the building, which is marked by its large pillars

announced that DiverXO would relocate to the

and wood that wraps the space,” explains Juan

affluent suburb of Pozuelo, only to suddenly

Luis Medina, the studio’s founder and Creative

backtrack on the plans.

Director. “We took special care with the lighting,

Its future is still unconfirmed, but while

which is now more punctual and indirect,

Muñoz opts for theatrical concepts and

accentuating the rhythm of the architecture.”

whacky gimmicks, Zafra says he’s contributing

At Bikini Bar, a large, illuminated marble

something different to a well-rounded F&B

cube supporting a bottle rack sits above the

presence at the hotel. “Our offer is carefree,

angular central bar, while a copper mirrored

simple and pure, based on our love of tradition,”

ceiling adds dimension overhead. The lighting

he concludes. “It’s designed for guests to know

is soft and intimate in Casa de Comidas, where

that they don’t even need to go out to find

the studio has used materials like stone, steel

traditional Spanish food – they can find it here

and rope to create a look typical of Spanish

in the hotel.”

IN A BITE Owner: Minor Hotels Operator: NH Collection Interior Design: MIL Studios Chef: Rafa Zafra www.nh-collection.com

Le Pristine Hotel Toranomon Hills TOKYO Hyatt partners with Dutch restaurateur Sergio Herman to bring his Michelin-starred cuisine to the Japanese capital.

Words: Neena Dhillon • Photography: Courtesy of Le Pristine Tokyo (unless otherwise stated)

T

here are two Michelin-starred chefs driving the success

follow hot on the heels of Tokyo, opening later this year at

of Le Pristine Tokyo, which has been named one of

Grand Hyatt Singapore.

the world’s best new hotel restaurants within months

Herman’s culinary vision for Le Pristine is encapsulated in

of opening. Connecting seamlessly to the busy streets of

an approach he calls New Italian. Paying tribute to the Italian

Toranomon Hills in the Japanese capital, the bustling

classics through contemporary spins on characterful flavour

restaurant and café represent triple-Michelin-starred Sergio

combinations, New Italian has, to-date, involved blending

Herman’s first venture in Asia. The debut has also drawn the

produce from Herman’s native Zeeland – most famously

talents of another Dutch culinary star, Dennis Kuipers, who

mussels and crab – into signature Le Pristine dishes. He

runs the daily operation of this immersive, cosmopolitan

describes it as “comfort food of the purest kind”.

venue – the cornerstone of the F&B offer at Hotel Toranomon Hills, part of The Unbound Collection by Hyatt.

Herman – a Netherlands native – picked up three stars

Michelin-star winner for his tenure at Restaurant Vinkeles

while helming his family restaurant Oud Sluis in the Zeeland

at The Dylan Amsterdam, the collaboration proved fortuitous

region. Since closing the Dutch restaurant at the end of 2013,

timing. “We had known about each other for years, without

Herman has gone on to build a highly creative restaurant

really knowing each other,” he explains. “Sergio had a huge

group that draws on his five passions of food, fashion,

reputation in the south of The Netherlands and Belgium,

design, art and music. Integral to the group is the original

while I was better known in the North. Although my

Le Pristine in Antwerp, which earned a Michelin star in its

restaurant was booked for weeks in advance, it got to the

first year after opening in 2020.

stage where I was ready for something completely new and

For his move into the hotel world, Herman has forged a partnership with Hyatt through his friendship with Andreas

068

Sensibly, Herman has drafted in a wingman to deliver his vision on the ground in Tokyo. For Kuipers, a two-

to see the world. So, I quit and put the word out. One of the first people to contact me was Sergio.”

Stalder, Senior Vice President of Food & Beverage Operations

Over champagne, Herman shared his plans with Kuipers,

and Product Development in Asia Pacific. This is the first

whose track record in hotel F&B spoke for itself. Kuipers

time that Hyatt has ventured into such a partnership with

couldn’t resist the chance to relocate to Japan and take on the

a Michelin-starred restaurateur. Le Pristine Singapore will

Executive Chef role at Le Pristine Tokyo. “Sergio is one of the

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© Joachim Wichmann

Space Copenhagen’s interiors exude Nordic minimalism with a muted colour palette and crafted materiality

most creative chefs I’ve ever known,” observes

For instance, mouthwateringly soft Japanese

Kuipers. “If he puts menu combinations on

Akaushi beef from Hokkaido is complemented by

paper, I get hungry. He is the impulsive, artistic

a refreshing caponata and salsa verde, finished

and emotional one, while I’m structured,

with pecorino and nduja, served with rich

operational and the planner. Sometimes there

arancini. Elsewhere, lighter dishes incorporate

is friction, but ultimately I want to ensure his

the finest fruits and vegetables, such as Tsuji

culinary legacy is secured here.”

farm tomatoes or Okinawa passion fruit, sourced

With the Tokyo menu showcasing the New

from neighbouring prefectures including Chiba.

Italian concept, there have been opportunities

Providing a fresh and natural contrast to the

to reflect Herman’s passion for Japanese cuisine

fine dining is an appealing selection of naked,

by incorporating world-class local ingredients.

organic Italian wines.

His much-loved handmade orecchiette, for

Desserts are particularly indulgent; in a tricky

example, still sings of the sea, but here, juicy

balance, the chefs marry rich manjari chocolate

Hamaguri clams nestle alongside langoustine

espuma with cherry compote, basil and citrus

and nduja made from Hokkaido pork, finished

offset by a verbena sorbet and pistachio crisp.

with a frothy mussel stock and fennel flowers.

Bringing a zingy contrast, an accompanying

It’s a dish that is made for sharing. Mussels of

melon marinated in Yuzu circles back to Japan,

course have a presence, in a soft and pliable

the fruit dressed with a syrup of ume-shu.

cannelloni with ricotta and spinach completed by a sophisticated Vin Jaune mousseline.

070

Razor-sharp attention to detail includes tableware designed exclusively for the restaurant

While classic Le Pristine dishes have longevity

by Herman himself. Produced by Serax as part

and are menu staples, there are seasonal

of the Inku collection, plates and glasses are

changes to showcase the nation’s ingredients.

inspired by the natural forms of shells and

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blossom, with the fluted concept underpinned

is his personal playlist, while natty suits by

by the Japanese philosophy of wabi-sabi.

Older Studio for restaurant staff add to the

The broader visual language running through

relaxed couture ambience. Even menus are

the organic interiors – designed by Space

fashion-forward, their graphics giving food and

Copenhagen – infuses a Nordic minimalism

cooking utensils a particularly sexy edge, from

into the crafted materiality of the spaces,

artichokes pictured in open mouths to naked

with wood, natural stone and tiling selected

models floating in giant spoons.

for their simplicity and inherent elegance. In

To deliver this entirely distinctive offering,

the restaurant, pockets of green planting are

Kuipers has built a team of 42 from scratch, who

illuminated to atmospheric effect, accompanied

helm both the restaurant and café. Unusually

by sculptural disco balls by Dutch art collective

for Tokyo, the vibrant all-day café boasts an

Rotganzen and playful table lamps designed by

outdoor terrace upon which Space Copenhagen’s

Space Copenhagen for &Tradition.

Thorvald outdoor furniture can be found. With

As Herman is an art lover, striking objets

a busy central bar, the café specialises in a

d’art take pride of place, from the Maarten

signature Le Pristine katsu sando and lighter

Baas reception desk combining industrial clay

sharing dishes including pizzette.

with inbuilt lighting to the Quelle Fete melting

“Sergio’s reputation draws many people but

disco-ball sculptures by Rotganzen. Above the

we want Le Pristine Tokyo to become the must-

open-plan kitchen, a monumental charcoal

go for locals and travellers alike,” concludes

drawing by Rinus van de Velde draws the eye,

Kuipers. “It would be amazing for the team to

creating a convivial scene of diners deep in

be recognised by Michelin at some point but it’s

conversation. Completing Herman’s fusion of

not our first ambition. We’ve both been there

five passions, the soulful music soundtrack

before and know how it feels to win and lose.”

IN A BITE Owner: Mori Building Co Operator: Hyatt Hotels Corporation, Sergio Herman Group Interior Design: Space Copenhagen Graphic Design: Toykyo Head Chef: Sergio Herman Executive Chef: Dennis Kuipers Chef de Cuisine: Bendert Lauren Krommendam F&B Manager: Koji Nishizaki Head Sommelier: Satoru Mori Dinnerware and Glassware: Serax Uniforms: Older Studio www.lepristinetokyo.com

Photo : E. Villalon

DESIGN

Table & Buffet Collection

french family-run porcelain manufacturer since 1768 company labelled for crs comminents

AP Supper Mag Aout 2024.indd 1

02/08/2024 17:50:30

Nest Farmhouse NORFOLK The trio behind Nest Food Group venture to the English countryside, where a restaurant-with-rooms concept celebrates the best of British ingredients.

Words: Emma Love • Photography: © Nathan Neeve

074

hink of Norfolk and it’s likely the

T

Launched in June, it’s the latest chapter in

beaches, Broads and in recent years,

the group’s decade-long food story that began

the increasingly vibrant food scene that

with a series of pop-ups. Their first permanent

spring to mind. It’s hardly surprising: from

site, Nest, opened in East London in 2017 with

Cromer crab to fields of barley, it’s a natural

a nose-to-tail approach to cooking, a policy of

larder. As such, it’s an ideal location for the

only using one meat on the eight-course tasting

latest venture from Nest Food Group, whose

menu (until the end of October it’s game), and

ethos centres around British ingredients and

a wine pairing with bottles from a particular

small-scale growers. “At first, we were obsessed

region (currently the Danube River). St Barts,

with the idea of having a pub on the coast but

the only restaurant in the capital to be awarded

there are quite a few already,” says co-founder

both a Michelin star and Green star, followed

Luke Wasserman, who oversees design and the

in 2022. “Our philosophy at every restaurant is

drinks programme. What the trio of friends

about celebrating the most incredible produce,”

– the other co-founders are Toby Neill, who

reveals Wasserman. “At St Barts, which is

manages the finances and events, and Executive

spearheaded by Johnnie, we push it as far as we

Chef Johnnie Crowe – have opened instead, is

can. Here, we wanted to create something more

something quite different. Set on a 1,000-acre

accessible. It’s called Nest Farmhouse, not just

farm just outside the village of Docking, Nest

because we’re on a farm, but because it tells

Farmhouse is a restaurant with rooms set in a

people what the concept is: the best ingredients,

former cowshed that once housed dairy heifers.

simply cooked.”

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The cuisine at Nest Farmhouse makes use of fermented and foraged ingredients, as well as produce from small-scale growers

076

The interiors, by Lulu Carter, also lend a

Although the trio were approached by the

sense of place. Along one wall in the middle of

farm’s owner about this specific site (he heard of

the open-plan ground-floor space is a rustic,

them through a friend who dined at St Barts), it

ash-topped bar. To the rear, there’s a cosy

also makes sense to be in Norfolk more broadly

living area with a woodburning stove, 18th-

because Head Chef Grant Cotton grew up in

century antique chests bought at local auctions,

King’s Lynn nearby. “I couldn’t be prouder to

specially-designed leather sofas and sage green

cook in my home county,” says Cotton, who

armchairs. At the front, the restaurant has an

first met Crowe when the pair were working

open kitchen and floor-to-ceiling windows

at The Harwood Arms in London and has since

with views of a wildflower meadow and fields

completed stints at all of the group’s venues

beyond. Custom-made Wishbone-style chairs

and events. The menu at Nest Farmhouse has

are paired with oak tables, and tableware is

already evolved with the seasons, making the

mostly vintage blue and white china. “There’s

most of what local suppliers, such as Lucy

a lot of green in the colour palette. We wanted

Birnie, head grower at West Lexham Garden

to bring the natural environment in and create a

Kitchen, Heath Farm Shop and The Brancaster

calming space,” says Wasserman, citing Granite

Seafood Company, have to offer.

Green Edward Bulmer Natural Paint and jute

On Supper’s visit, starters included a hand-

wall-hangings by Pelican House as examples.

dived Orkney scallop with devilled butter and

Artwork throughout, which is by British artists

girolle purée, and a salad of Isle of Wight

and curated by online collective Wondering

tomatoes, whipped ricotta and focaccia croutons

People, also nods to the surroundings – ranging

with herb oil – “we add marjoram, rosemary,

from blue and white leaf print cyanotypes by Nat

thyme and garlic, and infuse it in oil for a couple

Michele to Joe Gamble’s landscape oil paintings.

of hours,” reveals Cotton of the deceptively

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078

simple dressing. Fish, plaice or brill say, is

fennel. The wine list features a sparkling white

typically served whole and there will always be

and pinot noir from Cobble Hill winery next

the option of a ‘farmhouse sharer for two’ such

door, while beers include Conquest lager from

as Herdwick lamb: slow-braised neck, rump

Woodforde’s Brewery near Norwich.

and faggots with barbecued greens and crispy

Locals are a key target market, but so too

potatoes. “People love the fact that we put whole

are holidaymakers. “We decided to have rooms

fish on the specials board; not many restaurants

upstairs, partly because the tourist trail in

around here do that,” the chef notes. “We want

Norfolk is on the coast. Although we’re only

to treat the produce with respect, and not do too

a 15-minute drive from the sea, we still need

much with it.”

to get people here. Rooms are another way

Taking the lead from St Barts, fermenting,

to make it a destination,” says Wasserman.

preserving and foraging are all part of the story,

Currently there are five, furnished with French-

with jars of pickles and peppers in smoked oil

style wardrobes, rattan beds, Pooky lights and

lined up on a shelf above the pass. “On my first

kantha quilts. Three more will be added in early

day I took some of the team out to pick wild garlic

2025 after an extension – which means more

and elderflowers,” says Cotton, explaining how

restaurant covers and a larger kitchen – plus

the latter is used as a liquor and syrup in the

there will eventually be an additional four in

custard that accompanies the mini doughnut

the building next door. “We’re also planning

and rhubarb jam dessert. Foraging plays its part

open-fire cooking by the pond next summer, a

in the drinks menu too, from the non-alcoholic

farm shop and bakery. The farmers in Norfolk

hedgerow fizz (rosehip, wild blackcurrants and

grow a lot of wheat and rye so it ties in with our

elderberries) to the Farmhouse Martini made

idea of using as much from the land as we can.

with Brancaster Gin and in-house pickled sea

Really, it’s a no-brainer.”

IN A BITE Owner / Operator: Mark Lorimer, Nest Food Group Interior Design: Lulu Carter Interior Design Graphic Design: Anatomy Executive Chef: Johnnie Crowe Head Chef: Grant Cotton Head of Beverage: Luke Wasserman Head Bartender: Max Sexton www.nestfarmhouse.co.uk

Dawn ’til Dusk Fine-dining destinations might generate headlines, but at London’s luxury hotels, a renewed focus on perfecting the art of all-day dining is proving that convenience remains the beating heart of many a successful F&B strategy.

Words: Shanna McGoldrick • Opening Photography: Courtesy of Claridge’s

W

hen Claridge’s announced that it was parting ways with Daniel Humm, the globally renowned chef at the helm of fine-dining restaurant Davies & Brook, the decision was met with surprise. But even more unexpected was the ensuing strategic

pivot that saw the landmark property relaunch Claridge’s Restaurant, a contemporary British neighbourhood eatery, in its place. Exactly one year since its opening, the venue is doing a roaring trade in refined, nostalgic classics presented in exquisite Art Deco surroundings – and, crucially, it serves diners from dawn ’til dusk, with a single à la carte menu covering lunch and dinner. “We wanted to give choice, and felt that that choice should be available though all service hours,” explains Claridge’s Culinary Director Simon Attridge of the change in approach. “We have a very diverse guest demographic, and we need to be flexible to their needs.”

Claridge’s is not alone in its outlook: consumer expectations are driving London’s grandest hotels to invest heavily in creating all-day dining spaces, responding to increasing demand for the type of chic, unfussy restaurant that can just as elegantly handle a breakfast omelette as an after-dinner cocktail. The result is a flurry of fresh openings and revamped classics proving that convenient, accessible F&B venues can be just as aspirational – in their own way – as their more formal counterparts.

DINING

© Tina Hillier

© Justin De Souza

DINING

The Promenade at The Dorchester, Saison at Raffles London at The OWO and abc kitchens at The Emory (clockwise from top) have invested heavily in destination all-day dining spaces offering a wide variety of dishes

“Having an all-day dining option provides a wide variety of different dishes, giving guests the opportunity to visit The Promenade on multiple occasions whilst having a completely new culinary experience each time.”

RICHARD NEWELL – THE DORCHESTER

“I’m convinced that luxury isn’t just reserved for haute

non-traditional schedules, with pre-theatre dinners and

gastronomy, and that’s what I’m trying to convey through

irregular arrival and departure times to account for. Newell

our different concepts and establishments,” says three-

agrees: “The introduction of the single menu for lunch

Michelin-starred chef Mauro Colagreco, whose venues at

and dinner came from wanting to celebrate the talent and

the recently-opened Raffles London at The OWO include

creativity of our culinary brigade whilst also appealing to the

an eponymous fine-dining establishment and a more

needs of the local and international market,” he says. “The

relaxed all-day affair called Saison, specialising in seasonal

advantage is you are able to offer a concept that appeals to

Mediterranean cuisine ranging from oeufs à la coque to steak

different wants and needs at any given time of the day.”

tartare. The Emory, too, has tapped into the trend, with the

Luxury hotels are perhaps uniquely situated to take

glamorous new Maybourne hotel harnessing the culinary

advantage of glamorous all-day dining options, given that

cachet of the two-Michelin-star chef and restaurateur

they arguably serve a dual purpose as both hotels and upscale

Jean-Georges Vongerichten for its in-house restaurant

tourist attractions. Accessible but aspirational venues allow

abc kitchens, which operates an all-day menu focusing on

these properties to honour the needs of overnight guests while

market-fresh, organic produce.

also championing their status as independent destination

Versatility is one major commercial benefit to running a

venues within London’s wider cultural landscape. As Attridge

well-executed all-day dining concept, as extended menus

puts it, catering for “a local guest that would like to have

and service hours lend themselves easily to repeat custom,

a piece of fish and glass of wine on the way home, or for

allowing hotels to extract maximum revenue from minimum

somebody having a more celebratory meal” is part of the

square-footage. At The Dorchester, a large-scale phased

deal, and appealing to a broad sector of diner is crucial.

refurbishment saw destination lounge The Promenade

The relatively expansive nature of the typical all-day menu

given a complete makeover by acclaimed designer Pierre-

also allows hotels to more easily adapt to evolving consumer

Yves Rochon, and a new all-day à la carte menu to boot,

appetites, such as a current shift towards lighter, healthier

covering everything from club sandwiches to artisanal cheese

plates and smaller portions. “Dining trends are always

boards. “Having an all-day dining option provides a wide

changing,” says Attridge. “Time is a valued commodity, the

variety of different dishes, giving guests the opportunity to

speed of a lunch service is very important and so is flexibility

visit The Promenade on multiple occasions whilst having a

on timings during the day.”

completely new culinary experience each time,” highlights

So what does it take to elevate to the luxury level? “All-day

the hotel’s Director of F&B Richard Newell. “It has created

dining is a real experience when done well,” asserts Newell,

a destination in the heart of the hotel that guests can come

citing passionate service, the use of interactive touchpoints

to enjoy time and time again.”

and elements of tableside theatre as key factors for success.

Fundamentally, successful all-day restaurants are driven

“What makes a great all-day dining restaurant is when you

by an unwavering dedication to good service. “What I find

have an experience that dances through the day through the

exciting about this type of offer is that guests feel welcome,

creation of small changes. It’s simple touches like a change

no matter what time they arrive or what their habits are,”

in the tableware, the uniform of the staff and the addition

says Colagreco. “I wanted to ensure we could accommodate

of table lamps at dinner that really come together to create

them whenever they choose to visit.” He points out that

a luxurious feel.”

London’s culturally diverse pool of leisure travellers come

Ingredients, too, play a part. The Promenade’s menu

with an array of different eating habits, and are often on

features prestige items such as three iterations of caviar and

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DINING

“We wanted to give choice, and felt that that choice should be available though all service hours.”

SIMON ATTRIDGE – CLARIDGE’S

Claridge’s Restaurant, a contemporary British neighbourhood eatery, opened in 2023 in place of a fine-dining offer

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whole lobster thermidor, while Claridge’s offers

at all times of day. Team rotation is essential

indulgent black truffle crumpets laden with

and requires a great deal of organisation.”

soubise cream and truffle purée. Oysters and

Attridge also emphasises the need for effective

champagne are a staple across all venues. As for

forward planning in order to cope with the

Colagreco, he maintains that the key to an upscale

unpredictability and the relentless nature of

dining experience lies in the attentiveness

the all-day offer. “An ongoing service from

of the cooking itself, the food being the real

breakfast through to dinner adds pressure to the

luxury. He surmises: “The excellence of the raw

culinary teams and the service staff as there is

materials, the care taken with the products so

never the closed moment to catch your breath,”

that they are nutritious and tasty, because they

he explains. “That is where it is important to

correspond to what nature offers... This is what

put the correct structure in place to set up the

luxury is all about!” Opulent surroundings are

team for success.”

a prerequisite – from the original artworks on

Ultimately, all-day dining hotel restaurants

display at The Promenade to Bryan O’Sullivan

are designed to be culinary workhorses – but

Studio’s statement tortoiseshell bar at Claridge’s

this new generation of establishments does so

Restaurant, compelling interiors contribute

lightly and fashionably, leaning on big-name

significantly to the allure of each venue.

chefs, plush interiors and contemporary dishes

That isn’t to say that the concept is without

to attract diners looking to pepper busy daily

its difficulties – mostly logistical. “With an all-

schedules with a dash of luxury. As Newell

day offer, the challenge is, as in any restaurant,

concludes: “It has allowed us to create a culinary

to meet customer demand,” says Colagreco.

personality at the heart of our food and beverage

“From an operational point of view, this

offering whilst still offering that variety that is

means maintaining the same level of service

essential for a hotel.”

SIGNATURE

Hamachi Crudo Bayfare Social Rosewood HONG KONG

A new à la carte menu at Bayfare Social – the market-style eatery at Rosewood Hong Kong – has seen recently appointed Chef de Cuisine Gerard Rubio Casabayó draw on his Spanish heritage to introduce a range of Mediterranean-style dishes. A highlight is Hamachi Crudo, a traditional Japanese appetiser served here with an Andalusian twist. The yellowtail is cured in-house in a solution of salt, sugar, lime zest and fennel seeds, then placed in a white fish stock – Casabayó’s take on gazpachuelo.

“Gazpachuelo is a creamy soup from Andalusia, typically served hot,” explains the chef. “At Bayfare Social, I created an alternative version using green olives to balance the fattiness of the fish.” The Spanish olives play a central role in the dish – juiced, powdered and pickled to maximise taste and minimise waste. They are also used to create a flavoursome emulsion and as a garnish, featuring alongside a sprinkle of celery cress and dill. To finish, a handful of thinly-sliced Spanish piparras chillies bring added punch to the palate.

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

www.johnjenkins.co.uk

COCKTAIL

COCKTAIL

Egg Chair Republic The Ritz-Carlton Millenia SINGAPORE

The Swinging Sixties was a time of creative experimentation

in Copenhagen, gaining prominence for its sleek, sculptural

and bold individuality, giving rise to momentous happenings,

style. In cocktail form, Egg Chair is interpreted as a rich and

influential figures and pioneering inventions – a selection of

smoky comfort drink, combining The Macallan Sherry Oak

which now serve as inspiration for a new volume of cocktails

12 Years Old and Laphroaig 10 with Campari, raspberry purée

at Republic within The Ritz-Carlton Millenia in Singapore.

and Nusantara Cold Brew. The finishing touch? In honour

Curated by Head Bartender Kelvin Saquilayan, the menu

of its namesake, the cocktail nestles within its very own

is split into four chapters – Icons, Innovations, Media and

‘Egg Chair’, served with a side of velvety chocolate truffles.

Aesthetics – with each of the 16 libations drawing inspiration

“Each drink embodies the groundbreaking spirit of the

from the moments and milestones that defined a generation.

1960s, reimagined through bold flavours, cutting-edge

Twiggy, Muhammad Ali, the Bullet Train and Psychedelia are

techniques and visually stunning presentations,” explains

honoured in imaginative concoctions, though perhaps the

Saquilayan. “Just as the sixties shattered conventions and

most visually creative is Egg Chair, a statement cocktail that

sparked new ideas, this specially curated selection truly

pays homage to Arne Jacobsen’s pivotal work. The cocooning

showcases our passion for mixology and our dedication to

chair made its debut in 1960 at the landmark SAS Royal Hotel

honouring the decade’s most iconic breakthroughs.”

© Lim Eu-Jin Marcus / MarcusL Photography

COCKTAIL

Framboise Poivron Le 300 The Maybourne Riviera ROQUEBRUNE-CAP-MARTIN

Le 300, the ocean-view bar at The Maybourne Riviera, is inviting guests to savour the unexpected with a new cocktail menu that combines opposing Mediterranean flavours.

Entitled Contraste, the six-piece menu has been conceived by Head Bartender Julien Lecharpentier, who is using his expertise in botany and agronomy to create unique concoctions that support the bar’s ongoing commitment to local sourcing. “Through this menu, we aim to explore the evolution and transformation methods of the raw products used, while also challenging the notion of balance,” explains Lecharpentier.

This approach is encapsulated in the Framboise Poivron, a tantalising blend of silver tequila, raspberry brandy and mezcal with fruit tea, smoked pepper tincture and raspberry compote, which is clarified using pepper milk and verjuice. The sweet and spicy libation is passed through a coffee filter before being served in a lowball Hepburn receptacle by Nude Glass and topped with a generous sprinkle of Devil’s Hair saffron pepper that adds “smoky and spicy notes, as well as texture”.

“This cocktail plays on flavours like the acidity and fruitiness of raspberry, as well as the smoky and musky aromatic profile of red bell pepper,” concludes Lecharpentier. “Despite its complexity in terms of preparation, the ingredients are easily recognisable, allowing the guest to discern the two contrasting ingredients without getting lost during the tasting.”

refork.com

MADE IN ITALY

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100% designed and produced in Italy

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WAR

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YEA

THRILL’s new minimalistic design.

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

www.thrillinternational.com

Thrill International

@thrillinternational

Thrill International

DRINKS

Funkin Cocktails Winter Passion

Hardy Cognac Four Seasons Limited Edition by Lalique

Balancing tradition and innovation in mixology, Funkin Cocktails has been a cornerstone of the UK bartending community since 1999.

Founded by Alex Carlton, who began selling homemade smoothies in London, the brand rapidly gained popularity among bartenders. As a result, the smoothies soon transformed into a range of high-quality fruit purées that cut down on preparation time and help bartenders increase speed of serve, without sacrificing the flavour of freshly prepared fruit. Decades on, Funkin Cocktails continues to support bartenders of all levels, offering numerous product solutions and training to consistently raise the bar. From pasteurised purées to premium syrups, fruit-based liqueurs, convenient pre-batched mixers and ready-to-drink serves, the brand offers a wide range of products to support all outlet types with their cocktail offerings. Funkin Brand Ambassador Hyppolite Civins drives innovation, developing cocktails to inspire outlets with the brand’s product range. Most recently, Civins has created a range of Dark Night serves, such as Winter Passion (pictured). Crafted for cold days, the rum-based tipple unites tart passion fruit and zesty lime juice with smooth caramel notes and warming ginger ale. www.funkincocktails.co.uk

Founded in 1863 by Anthony Hardy – an English wine and spirits professional with a passion for all things French – the Hardy cognac house combines tradition and innovation to offer a unique taste experience. In the 160 years since its creation, Hardy has continually sought out new markets across the globe, introducing a variety of products along the way. In 2012, Bénédicte Hardy and crystal master Lalique embarked on a journey to bring to life a world where art and craftsmanship, creativity and innovation meet. The result is Four Seasons, an exclusive and limited edition collection of decanters inspired by the iconic Charente still with a distinctive shape that pays homage to the rich heritage of the craft. Yet the star of the show is the stopper; a top akin to a tiara on the head of a Chinese empress during the Ming Dynasty.

Each decanter is a vessel of history and art, fusing tradition and innovation. www.hardycognac.com

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DRINKS

Thrill International Thrill – Glass Chiller Thrill International is celebrating a decade of innovation, quality and Italian craftsmanship. Over the past ten years, the brand has consistently set the standard for glass chilling and sanitising solutions that are trusted by leading establishments worldwide.

Thrill utilises CO2 to cool and sanitise glassware in seconds with one simple action to ensure drinks are served at their optimal temperature without dilution, unwanted odours and aftertastes.

With sleek lines that exemplify Italian design, the new Thrill Jet blends seamlessly into any bar or restaurant setting. The flagship Thrill F1 stands tall alongside the second-generation Thrill Cube, which is more compact and manoeuvrable – both are designed for venues that require versatility and a larger format. The SBI provides a flush mounted design that integrates seamlessly. Handcrafted by Italian artisans, the unique Thrill Wood is encased in wood veneer.

Thrill Tap combines the benefits of Thrill with a built-in bar mat, offering convenience, efficiency and a stage for mixologists to showcase their talents. Finally, Thrill Tower is a mobile glass cooler suitable for high-end table service. www.thrillinternational.com

Casa Coracho Coracho Tequila Coracho is a new sophisticated tequila brand, offering a range of premium tequilas. Coracho brings together unique flavours from the valley of Jalisco and the sea of Nayarit – the largest blue agave producing region – to produce an authentic taste of the Cora and Huichol cultures. The brand combines agave plants from the Mexican ancestral territories of the Coras and the Huicholes, two cultures today united by a common language, Corachol. The portfolio currently comprises six tequilas: Blanco, Blanco Rosa, Reposado, Añejo, Añejo Cristalino and Extra Añejo. Coracho has received industry recognition, having won three gold and one silver medal in the Global Spirit Business Tequila and Mezcal Masters 2024, as well as six medals in the International Spirits Challenge 2024. www.coracho.com

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

We also offer a bespoke design service.

All our items have been designed with purpose, practicality and longevity in mind. We believe that the effort you put into producing or making a drink should be reflected in what it is served in. urbanbar.com | admin@urbanbar.com

@urbanbaruk

Bespoke products for front-of-house

www.rewthink.co.uk

PETITS FOURS

PETITS FOURS

Zieher Fleur Déco Zieher is a name synonymous with innovative design, both in the tabletop and buffet sectors, and the brand counts five-star hotels and top-class restaurants across more than 90 countries among its international client list. Specialising in creative gastronomy trends and solutions, the company’s comprehensive offering includes a selection of étagères designed for numerous applications. Each component of Fleur Déco is cast from brass and meticulously finished to achieve a careful balance of gold and dark patinated areas. Each blossom and brand is assembled by skilled hands to create a harmonious floral appearance.

The collection includes a three-tiered étagère accommodating plates and dishes up to 22cm in diameter. A serving platter, from the core of which a decorative plant emerges, serves as a centrepiece. The buffet tree meanwhile offers space to display various culinary creations on its 10 leaves. www.zieher.com

PETITS FOURS

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1. John Jenkins Havana

2. Modbar Modbar Espresso Tap (AV)

3. Franke A600

British glassware manufacturer John Jenkins has launched Havana, a collection of handmade cocktail glasses comprising four distinct shapes: a straightsided glass for either a cocktail or water; a balloon shape for cocktails; a flared version for martinis; and finally a traditional shape for cocktails or sake. John Jenkins is known for its diverse and extensive range of both handmade and machine-made glassware that runs the gamut from wine and cocktail glasses to classic tumblers, all of which are available for immediate delivery. The company also has an in-house design department that can create bespoke pieces and exclusive patterns to suit specific requirements.

Each pattern in the portfolio benefits from the latest advancements in glass-making technology, which are implemented to enhance the clarity, durability and scratch-resistance of the finished product. www.johnjenkins.co.uk

Founded in Fort Wayne, Indiana, Modbar is the original under-counter espresso machine and coffee brewing manufacturer, revolutionising the restaurant industry by breaking down the barrier between baristas and customers with its innovative design. Central to the modular system’s unique look and feel is the effect of ‘clearing the countertop’, whereby the product makes a strong design statement in a minimalist profile. Opening up the bar enables baristas to focus on taking care of customers, responding to the demand of quality in the cup and creating extraordinary caffeinated experiences.

From precise espresso shots to quick steam recovery and artful Pour-Over Modules, each piece of equipment can stand alone or work alongside each other. As a symbol of excellence, design and transparency, Modbar is a top choice for restaurants seeking to offer a premium coffee experience. www.modbar.com

In the hospitality industry, overcoming staff shortages and meeting the growing demand for high-quality coffee is crucial. The Franke A600 is designed to address these challenges, offering a blend of innovation and efficiency. The A600 enhances operational efficiency by streamlining the interaction between user and machine.

Large orders are easily managed at the touch of a button, reducing errors and allowing staff to focus on other tasks. Its intuitive eight-inch colour touchscreen ensures effortless operation, even in self-service settings. Beyond ease of use, the A600 offers various options for crafting the perfect coffee. With features such as Foam Master and Flavour Station, venues can expend their menu and boost sales. For added flexibility, the A600 is available with a fixed water connection or a water tank, allowing it to be used in various settings such as conference rooms or outdoor seating areas. coffee.franke.com

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1. BHS – Playground Spot On

2. Costa Nova Poterie Mocha

3. Narumi Chiliad

4. MyGlassStudio Super Slim Small Plates

Playground has unveiled Spot On, a new tableware collection that allows culinary creations to take centre stage. The range stands out with its distinctive look, achieved through a dipped technique, where each piece is individually dipped in colour. Designed to highlight chefs’ creative expression, Spot On showcases plating ideas in a striking way, creating an unforgettable dining experience that emphasises both artistic presentation and aesthetics in gastronomy. Playground is one of three timelessly functional and trend-conscious brands from BHS Tabletop, a German manufacturer and supplier of professional, functional and inspiring tableware. www.playground.com

Inspired by the timeless gems of ‘Poterie en Grès’, the Poterie collection from Costa Nova takes a modern approach to vintage French pottery, pairing unique stoneware pieces with different shapes, textures and finishes. Adding a rustic and casual look to tablescapes, the series includes a four-piece dinnerware set available in two colourways, each featuring a hand-brushed rim. There are also vintage mixing bowls in three sizes, showcasing a reactive glaze interior that contrasts with a darker matte exterior.

The collection also includes a generous oval platter, pitcher, cruet and spoon rest, as well as an array of bakeware items and kitchen utensils. www.costanovaprofessional.com

Established in 1946, Japan-based bone china manufacturer Narumi has made a name for itself within the luxury hotel and restaurant sector with tableware solutions designed to reflect the latest trends, whilst continuing to meet industry needs.

Chiliad is a new series of tableware with a striking texture and calming glaze colours. Each piece features a textured pattern motif similar to traditional Japanese washi paper, representing how fibres are intricately intertwined with one another. Variations in glaze and colour are to be expected, as each piece is subtly one-of-a-kind. Chiliad’s modest colour tone and transparent glaze complements various cuisines. www.narumi.co.jp

MyGlassStudio’s newest collection is the Super Slim Small Plates, a sophisticated set of thin plates designed to showcase the finer details. Crafted from ultra-thin 3mm durable glass, each plate exudes a sense of luxury and precision suitable for presenting gourmet dishes such as sushi, desserts, amuse-bouches and petits fours. Available in luxe finishes such as Pure Gold and Licorice Black, the patés go beyond function, making a statement on any table setting.

The sleek minimalist design not only highlights the originality of culinary creations, but also plays with light and texture to create a visually captivating dining experience. www.myglassstudio.com

PETITS FOURS

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1. Costa Verde Ambitious • Double Ambitious

2. Sambonet Cento Cutlery

3. Julius Meinl Burundi Gakenke

4. Porland – Pioli Zenit

In a bold gesture, Costa Verde returns to its namesake with a porcelain collection that celebrates the colour green.

Each piece offers a dynamic balance between the clarity and optimism of yellow hues and the serenity and charisma associated with blue tones.

Meanwhile, a reactive glaze sets the scene for ambitious plating, stimulating the senses. The Double Ambitious series features a matte black finish present on the plate edges, evoking feelings of calm and tranquillity amongst diners.

Ranging from mugs and deep plates to serving bowls, each item is an individual work of art, inviting an appreciation for the delicate nature of porcelain. www.pro.costa-verde.com

A century on from the birth of the designer after which Sambonet is named, the company has launched a commemorative stainless steel cutlery collection, which is also available in gold PVD. Designed by Centro Stile Sambonet, the Cento range’s aesthetic language recalls the rigour and minimalism of mid 20th-century Italy’s avant-garde design, whilst introducing new creative accents. Cento is characterised by a slim, slightly arched handle, which connects to the geometric knife blade. The bowls of the fork and spoon provide stability with a unique interplay of shapes and balances. This diversity, combined with the softness of the square section and tapering handles distinguishes the collection. www.sambonet.com

To celebrate World Coffee Day 2024, Julius Meinl has launched Burundi Gakenke, the latest specialty coffee from The Original Limited Edition collection. On the palate, the singleorigin blend offers a blood orange flavour, complemented by subtle notes of black tea and finished with the rich sweetness of caramelised brown sugar.

Sourced from the Gakenke Station, which represents over 1,700 smallholder farmers and is operated by Greenco in Burundi’s Kazanza province, the natural processed Red Bourbon variety is handpicked and sorted before being dried as a whole cherry, imparting a vibrant floral fragrance and fruity flavour. www.juliusmeinl.com

Pioli is an exclusive new horeca brand from Turkish manufacturer Porland, offering more than 20 distinct collections.

The Zenit series stands out with its tranquillity and elegance, bringing serenity and balance to tablescapes. The collection’s minimalist design transforms the dining experience into a ritual of relaxation and calmness, enabling diners to connect with the peaceful rhythms of the natural world at the dining table.

Established in 1976, Porland’s innovative point of view, striking designs and producing power make it a leading name in tableware. The company prides itself on its exacting attention to detail and superior technology. www.pioli.co

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1. Pordamsa Black Stands

2. Orrefors Gin & Tonic

3. Fine Dining & Living Fine2Dine – Filo White

4. ID Fine Delta

Pordamsa presents its new Black Stands as an ideal platform on which to serve petits fours or cake selections. Made from metal with a deep black finish, combined with plates from the Canvas collection, the stands add a new dimension to culinary presentations, bringing height and creativity to the table. By creating a visually attractive arrangement, the stands raise diners’ perception of the quality and care put into every detail. Pordamsa designs accompany the culinary creations of some of the world’s most renowned chefs and offer creative solutions to the most demanding hotel projects, both aesthetically and functionally. www.pordamsa.com

Orrefors’ Gin & Tonic glass draws its inspiration from Barcelona’s vibrant drinking culture. Unlike the American tradition of serving the cocktail in highball glasses, bartenders from the Catalan city prefer a generously sized bowl glass. This choice allows ample room for ice and an array of garnishes, such as rosemary or black pepper. The large bowl not only enhances the visual appeal but also plays a crucial role in the drink’s sensory experience. The expansive surface area of the glass enables more bubbles to rise, intensifying the aroma and delivering a remarkably nuanced flavour profile.

Orrefors has been established in Swedish design tradition since 1898. www.orrefors.us

Reminiscent of rugged mountainous landscapes, the Filo White series exudes minimalism with clean lines amongst quirky finishes. Crafted in the refined nature of porcelain, the collection features cool glacier blue and ice white hues, which add an adventurous flair to the table. From bowls and plates to serving dishes, the robust, irregular edges of each piece add a distinctive element to the presentation, reflecting a resilience amidst elegant whiteness.

Fine2Dine stands for trend-based high-quality tableware for the creative professional, utilising trending colours and materials in response to fast-moving innovation across the market. www.finediningandliving.eu

Inspired by the elemental forces of water and earth, Delta is a new range of fine china tableware from family-owned porcelain manufacturer ID Fine. With a rich and vibrant colour palette of dark turquoise tones, each item is designed to bring depth and dimension to table settings. Crafted with a focus on style and versatility, the Delta collection has been formulated with a range of occasions in mind, from formal dinners to more casual brunches. Each piece features a reactive effect that creates a unique and eye-catching display. This makes the range particularly compatible with food that showcases bold textures and flavours such as Asian cuisine. www.idfine.com.tr

PETITS FOURS

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1. Ariane Fine Porcelain Splash Beige

2. Vista Alegre Quéops

3. Onis Martini Chiller

4. Rewthink Bespoke front-of-house products

Since its inception in 2014, Ariane Fine Porcelain has become a leading force in the porcelain tableware industry, synonymous with technical excellence, professional expertise and creativity. A dedication to innovation combined with a deep-rooted passion for design has resulted in collections that redefine the dining experience. Meticulously crafted to withstand the rigours of modern hospitality, the Splash Beige collection is characterised by an interplay of subtle blues on glossy porcelain. The European manufacturer creates tableware collections with the specific needs of the hospitality industry in mind, ensuring durability, functionality and aesthetic appeal. www.arianefineporcelain.com

Suitable for sharing concepts, Portuguese manufacturer Vista Alegre’s Stoneware collections are characterised by reactive glazes in a diverse range of colours and shapes. Each unique piece varies in pattern and colour intensity, which is an intrinsic characteristic of a predominantly handmade manufacturing process.

Quéops pieces bear simple forms, bringing timeless artefacts to mind, recreated by combining memories of the past with the art of present. Textured earth effects in contrasting tones help to print this timeless identity. Established in 1824, Vista Alegre has built an international reputation for its portfolio of tableware, gifts, decoration pieces and porcelain articles for hotels. www.hotelware.vistaalegre.com

Onis is the new brand of two European glassmakers, Royal Dutch Glassworks and Portuguese Crisal. The Martini Chiller by Onis is a stylish two-piece item featuring a traditional martinishaped top without a stem, paired with a chiller bowl. In addition to aesthetics, the Martini Chiller is designed to keep cocktails perfectly chilled, no matter how high the temperature rises. The thick glass bowl ensures that ice remains intact, preventing it from melting and compromising the integrity of the drink. The multifunctional piece easily transitions into a chic vessel for serving desserts or appetisers, such as fruit salads or sorbets. www.onis.eu

With over a decade of experience and expertise creating front-of-house products for chefs and restaurateurs around the world, Rewthink’s designs are as functional as they are aesthetic. The classic service tray, with unique inside-out handles and low frame profile, maximises all available space. The stackable design also offers thoughtful touches, such as fully-rounded corners and edges, and easy-to-grip handles that make the tray durable and comfortable. Rewthink trays are available in a range of designs, sizes, materials and finishes, including natural, fumed and ebonised European oak and American walnut, sustainably sourced from managed forests. www.rewthink.co.uk

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1. Goodfellow & Goodfellow Garnish Oyster Plate

2. Refork Biodegradable Drinking Straws

3. Nude Glass Stem Zero Vertigo

4. Bonna Halo Ocean

With a design that accommodates up to seven shells, Goodfellow & Goodfellow’s Garnish Oyster Plate combines functionality with elegance. Individual craftsmanship ensures every porcelain creation is unique, adding a touch of luxury to dining experiences making it suitable for the grandeur of cuisine at a luxury hotel. At its core, the British tableware company offers a spectrum of food presentation solutions and engages extensively with global hospitality partners, providing bespoke options and branding solutions. Its tailor-made service ranges from creating cutting-edge tableware pieces, to transforming dining concepts from ideas into reality. www.goodf.co.uk

Refork is dedicated to reducing the need for plastic by pioneering solutions for a greener future. The company specialises in manufacturing biodegradable cutlery, straws and toothbrushes designed to have minimal impact on the environment, reduce plastic waste and support the health of the planet. Crafted from natural materials, Refork’s biodegradable straws are available in a variety of sizes and colours to elevate the imbibing experience and complement any drink, from classic cocktails to adventurous bubble teas. Manufactured without fossil fuels, chemical modification or microplastics, Refork straws are heat- and soak-resistant, as well as dishwasher safe. www.refork.com

Nude Glass has crafted the Stem Zero collection using Ion Shielding Technology, a surface modification technique that results in tough, yet fine lead-free crystal glass. Designed to satisfy the most discerning wine connoisseur, the delicate design brings a weightlessness to the vessel, allowing one to fully savour the aroma and taste of the wine.

The Vertigo range is characterised by a generous, oval bowl and wide rim, with an extensive selection of styles designed for a variety of different wine types. The range includes styles for red, white and sparkling wines, all created to allow the wine to breathe freely and release the aromas to the whole palate. www.eu.nudeglass.com

Founded in 2014 as the first horeca brand from Turkish heritage company Kar Porselen, Bonna is dedicated to integrating new generation technological systems into its facilities and production processes. Inspired by the movement of the universe and the circular dynamics of nature, Halo Ocean uses its circular form and unique edge design to create captivating light effects. The collection’s signature ocean blue hue meanwhile adds a refreshing touch to hospitality settings.

Comprising plates and cups of various curved shapes and sizes, Halo Ocean’s individual pieces work together to create unique tablescapes. www.bonna.com.tr

MODBAR.COM

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1. Urban Bar Glassware and Barware

2. Corby Hall Onda Porcelain Dinnerware

3. Rona 2Serve Leandros

4. Craster Flow Cold Cell Cooling Tray

Urban Bar, a family-run company founded in the UK, has been pursuing excellence in glassware and barware since 1983.

Today, the brand is a one-stop shop, offering services including bespoke design and product branding, serving as creative partners for global drinks brands, distillers, restaurants and bars. A comprehensive premium product range combines both Urban Bar’s own designs and collaborations with mixology experts.

With a belief that glassware and barware production should go hand in hand with environmental stewardship, Urban Bar’s mission is to give back to the world with a commitment to ethical practices, sustainability and social equity. www.urbanbar.com

Corby Hall, a family-owned business based in Randolph, New Jersey, has supplied the global hospitality industry with high quality flatware, holloware and bright white porcelain dinnerware for the past 40 years. With designs ranging from traditional to contemporary at competitive price points, Corby Hall has the ability to supply all F&B outlets associated with a full-service foodservice operation. Its global distribution network coupled with production facilities in Europe and Asia allows for seamless service for both opening orders, as well as re-supply.

With a bright white porcelain body and subtle organic design, the Onda series is suitable for fine dining or high volume. www.corbyhall.com

Rona 2Serve is one of a handful of glassworks in the world that offers a comprehensive range of high-quality crystalline products made using both the latest machine technology and original techniques for hand-shaped glass. In this way, Rona 2Serve maintains and cultivates the traditional art of handmade glassware, drawing on more than a century of expertise. Leandros is a contemporary self-confident design offering a contrast between oversized glasses and the light execution of this handmade suite. Rona 2Serve’s complete collection of glassware is continuously available from a large logistics centre in user-friendly quantities and sample shipments. www.rona.glass

Craster has unveiled the new Flow Cold Cell Cooling Tray, conceived to be the ultimate solution for presenting chilled gastronomy with style and safety. Utilising advanced cold cell technology, the tray maintains a temperature below 8oC for up to four hours, ensuring food remains fresh and visually appealing. Available in both 1.1 and 1.2 footprints, the tray has been created in line with government food safety regulations, guaranteeing compliance, whilst also enhancing culinary presentations with four finishes on offer: white-washed, black lacquered, natural oak and natural walnut. The innovative piece is suitable for upscale events and buffets in hospitality settings. www.craster.com

Timelessly elegant, simple and beautiful.

PETITS FOURS

Arthur Price Stainless Steel Holloware Established in 1902, Arthur Price is a British family-owned cutlery and serviceware manufacturer that has served the hospitality industry for over a century, with clients including royal families, cruise ships, hotels and restaurants. The company has recently launched its new stainless-steel holloware range, comprising teaware, serviceware and barware. A decade in the making, the range can also be silver plated allowing the company to now have three price points and qualities of holloware product: stainless steel, silver-plated stainless steel and UK-manufactured silver plated. Since launching earlier this year, Arthur Price has received positive feedback and order volumes from its global customer base. With international supply capabilities, the manufacturer doesn’t require a minimum order, maintains high stock levels and offers super-fast turnaround. www.arthurprice-hotelservices.com

Steelite International Steelite Distinction Alina Steelite International has been a leading manufacturer and supplier of tabletop, buffet and lighting solutions since 1982.

Committed to offering the best in technology and design, while minimising its effect on the environment, Steelite delivers to more than 140 countries with a single ambition to provide its customers with unmatched quality, serviceability and innovation in the face of evolving tastes. Adding to its portfolio of acclaimed quality tableware, the new Alina collection seamlessly marries approachable Scandinavian style with the restraint of Japanese design. Boasting a fusion of simplicity and linearity, Alina delivers a contemporary aesthetic with a soft touch and subtle lined embossment. Made in Britain and complete with a lifetime edgechip warranty, the distinctive character of its design gives gravitas and focus to the creativity of the chef to expertly elevate the demands of modern gastronomy. www.steelite.com

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PETITS FOURS

Pioneer New Showroom in Riyadh

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The latest offering from the stable of Renarte is Pioneer International Trading, a new destination for the sourcing of high-quality hospitality supplies.

Opening in Riyadh in early October, the showroom carries an array of brands, serving as a one-stop-shop for decision-makers in the HORECA sector.

As a distributor for over 60 global brands – ranging from tableware and porcelain to glassware and linens – paramount to Pioneer’s vision is premium products that satisfy demanding industry needs.

“We are delighted to open our showroom in Riyadh,” comments Managing Director Rajath Radhakrishnan. “We are committed to offering excellent service and a diverse choice of products to Saudi Arabia’s bustling hospitality industry.”

With two decades of experience, the Pioneer leadership has extensive knowledge of the hospitality segment, having furnished numerous luxury hotel and restaurant projects across the region through associate alliances based in the UAE and Qatar.

“Our new showroom has the potential to revolutionise the hospitality industry in Saudi Arabia, mirroring the investment in this sector by the leadership in the country,” Radhakrishnan concludes.

“It provides a unique opportunity to experience our products first-hand and receive expert advice tailored to their specific needs.” www.pioneerhoreca.com

Available brands include: Chinaware: Villeroy & Boch ,Wedgwood, Serax, Narumi, Bornfree Ceramics, Figgjo, JL Coquet, Pordamsa, Richard Brendon Glassware: Waterford, Spiegelau, Iittala, Richard Brendon Flatware: Bugatti, Degrenne, Claude Dozorme, Mepra, Sonja Quandt, Zanetto Cookware: Mauviel Buffetware: Emile Henry Tritan Drinkware: Drinique F&B Accessories: CrushGrind, Genware, Neoz Table Linen: Masa Electrical and Guestroom Accessories: Emberton, Valera, Easton Housekeeping and Front Office: Forbes Holloware: Mepra, Sonja Quandt, Zanetto Minibars and Safes: ISM, Safemark

PS2024143 22005 Informa FHA-HoReCa Ad v3 FA.pdf

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ADVERTISING INDEX ISSUE 38

Ariane

047

Modbar

105

Arthur Price

116

MyGlassStudio

045

BCB

111

Narumi

065

BHS

041

Nude

107

Bonna

002

Onis

012-013

Coracho Tequila

008-009

Orrefors

099 079

Corby Hall

005

Pordamsa

Costa Nova

049

Porland

018-019

Costa Verde

067

Refork

091

Craster

020

Revol

073

FHA

112

Rewthink

096

Fine Dining & Living

024

Rona

086 023

Franke

014-015

Sambonet

Funkin Cocktails

016-017

Steelite

006-007

Goodfellows

035

Thrill International

092

Hardy Cognac

115

To The Table

109

ID Fine

085

Urban Bar

095

John Jenkins

088

Vista Alegre

061

Julius Meinl

010-011

Zieher

027

113

WASHING-UP

Sara, At Your Service

Wyndham Orlando Resort & Conference Center partners with Cecilia.ai to introduce a human-like AI bartender to serve cocktails.

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The robotic bartender is no stranger to these

stir and serve with precision and flair, and boasts

pages, with new inventions capturing the interest

a fun and engaging personality, ensuring that

of hospitality operators for their ability to improve

each guest receives not only a delicious drink,

efficiency and reduce the risk of error. And while

but a memorable experience too.

the cocktail-mixing capabilities of a mechanical

“Partnering with Wyndham Orlando Resort &

arm is something of a marvel, the fact remains

Conference Center is a significant milestone for

that guests still value human interaction. With

us,” comments Nir Cohen Paraira, co-founder

this in mind, Israeli tech company Cecilia.ai has

of Cecilia.ai. “We believe that this technology

created Sara, an interactive bartender who can

will bring a new dimension of enjoyment to the

serve a wide variety of cocktails, as well as chat

guests’ stay, blending the art of mixology with

to guests in real time. Sara has gained experience

the marvels of AI robotics.”

at various pop-ups over the past few years, and

Daniel Berman, President of AD1 Global – the

has now landed a permanent role at Wyndham

management company responsible for the hotel

Orlando Resort & Conference Center.

– adds: “We are incredibly excited to pioneer

According to her CV, Sara is equipped with

the integration of advanced technology into

advanced voice recognition and artificial

our portfolio. Sara represents our dedication to

intelligence, enabling her to understand and

innovation and our mission to create unique and

respond to guests’ preferences. She can shake,

memorable experiences for our guests.”

FOUR SEASONS LIMITED EDITION ENJOY RESPONSIBLY | WWW.HARDYCOGNAC.COM

Elevate your dining experience Introducing our new stainless steel holloware and serviceware email: sales@arthurprice-hotelservices.com www.arthurprice-hotelservices.com

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