Issuu

HOTEL FOOD & DRINK

STUART RALSTON • MELBOURNE PLACE • MICHAEL MINA

CONTENTS ISSUE 42 054

STARTERS

050

Bibo

048

Levant

050

Blue Room

052

Dorothea Hotel Budapest La Concha Resort San Juan W Austin Texas

048

074

MAIN COURSES Melbourne Place

054

Pip

060

Stadshotell

068

JW Marriott Kaafu Atoll Island Resort

074

Melbourne

Treehouse Manchester Stockholm

Maldives

003

CONTENTS ISSUE 42 SERVICE

040

Chef’s Table

032

Strong Foundations

034

Bright Spark

040

The doyenne of French gastronomy and face behind Maison Pic, Ann-Sophie Pic shares her chef inspirations and memories from her own father’s restaurant. From humble beginnings to a global culinary star, Michael Mina opens up about his extraordinary path to becoming one of the world’s most renowned chefs. A challenging start to life gave Stuart Ralston the resolve required to succeed as a chef, but it’s his aptitude for both cooking and business that has set him on course to success. © Murray Orr

034

088

SIPPING Taste Sensation

088

Partners in Wine

092

For talented Head Sommelier Cathryn Bell, transposing the joy of flavour is a means of making every guest feel valued.

Puente Romano Marbella enhances its beverage credentials with Éclat de Champagne, a new tasting event uniting top sommeliers in celebration of fine wine.

REGULARS

004

Entrée

021

Drinks

102

Appetisers

025

Events

104

Signature

080

Spotlight

106

Aperitifs

083

Petits Fours

115

Cocktails

099

Washing-Up

130

Natural, Earthy, Organic Due to a resurge in the monochrome color trend, the Petra design lends itself to a contemporary look and feel. Featuring a reactive black and grey pigmentation, Petra Graphite adds texture and richness. The natural design is enhanced by the applied glaze, adding a modern touch to the collection. Petra Charcoal is perfectly compatible with the Steelite Performance Nyx & Asteria range, Charcoal Dapple, and whiteware.

The Strongest Name in Tableware Steelite International • Booth #6612 • National Restaurant Association Show Chicago, IL • May 17-20, 2025 • www.steelite.com

Find out more

COFFEE THAT’S BETTER IN EVERY WAY. THE ORIGINALS BIO FAIRTRADE. Where every single bean is nurtured through responsible organic agriculture and Julius Meinl’s trademark Vienna craftsmanship. Three exquisite blends available in whole beans and ground.

DOUBLE CERTIFIED

“COFFEE IS KEY TO A POSITIVE GUEST EXPERIENCE” BRYAN PIETERSEN, DIRECTOR OF FOOD & BEVERAGE AT CAPE GRACE

NESPRESSO PROFESSIONAL & CAPE GRACE A FAIRMONT MANAGED HOTEL When walking through the doors of Cape Grace, guests can be confident they will be taken care of. The iconic venue, which sits proudly at the heart of Cape Town’s V&A Waterfront, boasts both a unique location on a private quay in the city’s buzzing marina, as well as a carefully curated guest experience led by General Manager Leon Meyer and his dedicated team. They pride themselves on the creation of everyday special moments, an endeavour made simpler by working with a host of inspiring partners, among them, Nespresso Professional. “Coffee is key to a positive guest experience,” affirms Bryan Pietersen, Director of Food & Beverage. “And partnering with Nespresso Professional allows us to offer a great variety of coffees across all of our venues.” Working alongside Nespresso Professional also provides the Cape Grace team with the confidence they need to focus on the key pillars of successful hospitality, like hosting and spending time with guests. “I have total confidence in the consistency of Nespresso Professional coffee,” adds Leon Meyer, Cape Grace General Manager. “And that’s essential to the happiness of our guests.” And it goes without saying that in today’s online world, great guest experiences are critical in the creation of memorable brands. Reviews can make or break a decision to book a stay, and though most guests won’t be able to differentiate high quality bed linen, you can guarantee that everyone can pinpoint a good coffee. “Unforgettable guest experiences are built on two key pillars,” says Stacey Hopkins, Director of Sales and Marketing. “Quality and consistency. And many of those moments are fostered while sipping a great cup of coffee.”

UNFORGETTABLE HOSPITALITY Meyer agrees, adding that the partnership with Nespresso Professional is an investment in both time and money. “It frees up my team to do exactly what they’re supposed to do, which is curate special moments for our guests. At breakfast, we can easily serve 40-60 cups of coffee in a very short space of time, so we rely on Nespresso Professional’s quality and consistency. The same ethos applies in-room, where I can be confident that our guests are receiving an excellent coffee experience, even if we are not present to serve it. In hospitality, every moment has the power to drive guest experience, so exceptional coffee is a must.” Delve into a world of Nespresso Professional special moments at Cape Grace with four exclusive videos. Watch by scanning the QR code.

ENTRÉE

ON THE COVER Aizle at Kimpton Charlotte Square, Edinburgh © Justin Rodrigues

Coming Full Circle

n a world that feels like it’s hurtling forward at an unrelenting

successful restaurant empire he always knew he was capable of

pace, with technology and AI on the cusp of revolutionising

building. Over in Spain, Laura de Vega Gonzàlez, Vice President

how we experience every moment of our existence, there is

Global Food & Beverage at Meliá Hotels International, also felt

more comfort than ever in returning to what’s been before.

the magnetism of the past when she accepted a new role at

This truism is echoing across the hospitality industry, where

the group after a two-year hiatus, bringing fresh verve to the

advancements are being offset by a return to roots and human

company she had previously been a mainstay at for over two

connection – whether it’s in the form of a building revival, a

decades. And in the Maldives, a slew of international chefs are

menu inspired by the past, or a concept from a bygone time

using culinary inspiration from their home countries to bring

redefined for a modern audience.

the abundance of incredible local produce to life while also

That’s not to say we’re getting lost in a sea of nostalgia, but rather, that cherry-picking the best bits from the past

channelling a distinctly Maldivian outlook that pays homage to the islands themselves.

can help in forming the foundations required for innovation.

So yes, technological advancements will continue to

It’s visible industry-wide in the F&B space, where chefs

influence and streamline the hospitality experience, perhaps

frequently dive into their heritage to fine-tune a culinary

taking guests and hosts in unexpected directions, but

offering, historic structures are repurposed and celebrated in

ultimately, nothing can replace the distinctly human tendency

new ways, and products take on a playful edge motivated by

of returning to what it was that made us feel most at ease.

carefree childhoods. The message is clear: moving forwards

In the end, the question of who you are and where you came

can mean looking backwards with a different perspective.

from is perhaps what gives us the greatest understanding of

For Michael Mina – the famed American chef with a

how we can best serve others – in the world of hospitality

worldwide presence – that meant embracing his Egyptian

and in life. We are the sum of all our past moments, how we

roots after a lifetime of sweeping its influence aside. He

interpret them will define our future.

found that diving into the country’s cuisine gave him a greater understanding of his own style, plus the confidence to incorporate its flavours and techniques into elements of his own cooking. For Fife-born Stuart Ralston, who was recently awarded a Michelin star for Edinburgh restaurant, Lyla, it was about a return to his native Scotland after years of working in restaurants abroad. Back on home turf, he was able to grow the

Abby Lowe • Deputy Editor

021

@SupperMag

THE BRIGADE EDITORIAL

COMMERCIAL

EVENTS

DESIGN

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

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

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

Design Manager David Bell

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

Account Manager Georgia Spence g.spence@mondiale.co.uk

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

SUBSCRIPTIONS

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

Deputy Editor Abby Lowe a.lowe@mondiale.co.uk Assistant Editor Hannah Currie h.currie@mondiale.co.uk

enquiry@sleeper.media

Data & Marketing Adam Cymbaluk a.cymbaluk@mondiale.co.uk

Production Jez Reid

CORPORATE Accounts ar@mondiale.co.uk Chairman Damian Walsh Finance Director Amanda Giles

SUBSCRIPTIONS

SUSTAINABILITY

Visit the online store to subscribe and save across all Sleeper Media magazines.

Natural • Renewable • Recyclable Supper is printed by Buxton Press on FSC Mix-certified paper using 100% vegetable-based inks. Magazines mailed from Spatial Global are packaged in FSC-certified wrap that is fully recyclable.

Subscription records are maintained at Sleeper Media. For address changes, email enquiry@sleeper.media Supper (ISSN: 3033-4349) is published bi-monthly by Sleeper Media Ltd and is distributed by Spatial Global.

PORTFOLIO

Strawberry Studios, Stockport, SK1 3AZ, UK Tel: +44 (0)161 464 4750 • www.sleeper.media

APPETISERS

Pastry Painting Gastronomy and art meet in a collision of intricate colour, as

exhibition. The first and third tiers are inspired by works

Janu Tokyo celebrates its first anniversary with the launch

such as Passage Immortalitas, while the second tier takes

of Afternoon Tea with Art. Coinciding with contemporary

cues from Matsuyama’s abstract painting Keep Fishin’ For

artist Tomokazu Matsuyama’s first solo exhibition in the

Twilight, evoking the imagery of a thousand origami cranes.

capital, the collection of sweet and savoury treats is inspired

Crafted by Pastry Chef, Yukie Noguchi, the experience’s

by Matsuyama’s latest series First Last. As part of the

sweet delights include a New York cheesecake with white

collaboration, hotel guests receive complimentary tickets to

chocolate; the hotel’s signature ‘Januron’ macaron; and a

Matsuyama’s exhibition during their stay, along with the

Sakura and berry mousse with seasonal fruit. Meanwhile,

exclusive opportunity to purchase one of 30 limited-edition

savoury options range from a roast beef open sandwich,

prints of his new work, Nice Quiet Hot Tears, at the Janu

with beef sourced from Matsuyama’s hometown in the

Tokyo boutique.

Gifu Prefecture, to salmon mousse with a vegetable mille-

Served at Janu Lounge & Garden Terrace, each piece of

feuille and bouillabaisse jelly with caviar. Plain and cherry

the unique afternoon tea is meticulously embellished with

scones served with soya bean whipped cream, koji syrup and

symbolistic imagery drawn directly from the First Last

strawberry jam complete the selection.

APPETISERS

A Pizza Perfection It’s nothing short of bold to claim that you make

of innovation and tradition, all enhanced by a

the best pizzas in the world (how to quantify such

sizzling Mediterranean setting and the freshest

an eternally subjective issue?), but Franco Pepe

Sardinian produce. Options on the menu include

undoubtedly has the kudos to back it up. The

the Senti-menti di Gallura, featuring a smoked

globally respected Italian pizzaiolo was named

fior di latte base, Sardinian DOP spiny artichoke,

the world’s best pizza chef three years on the

red ox carpaccio, scabecciu-style olives, sea

bounce by The Best Chef Awards, while his most

fennel oil and a delicate Sardinian DOP pecorino

famous creation, Margherita Sbagliata, which

foam, and the Spazio Mare, a fried pizza with

translates as ‘Margehrita Done Wrong’, was

DOP buffalo stracciatella, red shrimp, wild greens

named Best Pizza in the World from 2016 to 2018

and zesty lime.

in the same competition, twin accolades that led

The chef is looking forward to this next stint:

to a coveted spotlight on Netflix’s popular Chef’s

“Returning to 7Pines Resort Sardinia for a new

Table series.

season is a precious opportunity to continue the

So it’s good news for hotel guests wanting

journey we began last year, discovering Sardinia

to sample a slice of the action, as the dough

and its extraordinary products,” he comments.

pioneer has confirmed a return to 7Pines Resort

“Alongside Chef D’Ambrosio, I share the same

Sardinia, part of the Destination by Hyatt

vision: creating a gastronomic experience

Collection, where he’s serving up an inspired

that values the region while also respecting

pizza menu poolside. Spazio by Franco Pepe

its traditions, with an ever-forward-looking

combines the chef’s gourmet creations, a blend

approach to innovation.”

In A Pickle As a child, fourth generation JapaneseAmerican Kenji Morimoto was in charge of making tsukemono, or Japanese pickles, for family gatherings, learning from elders how to recreate the foodstuff. Since then, the third-culture cook and food writer has worked in kitchens in pickle-loving Poland, led fermentation supper clubs in London, and taught workshops on koji and kimchi, as well as collaborating with Zoe, the nutritional science and guthealth company. With fermentation and all things food preservation currently high in the culinary zeitgeist, it is an apt time for Morimoto to introduce his latest book: Ferment. The tome aims to show just how simple it is to make flavourful, healthy ferments, as the chef introduces homemade miso, kimchi, sauerkraut, kombucha, quick pickles and more into everyday cooking, with delicious and gut-healthy results. Part one introduces the different types of ferments and pickles, while part two provides more than 70 innovative recipes. Whether it’s kimchi bhajis served with coriander chutney, one-pot citrus miso salmon and edamame rice, kombucha sorbet or pickled rhubarb pound cake, these are flavour-forward recipes.

026

17th - 20th MAY 2025 BOOTH NO.: 8045 McCormick Place Chicago, IL

Create Unforgettable Dining Experiences with Ariane Fine Porcelain

APPETISERS

Collaboration Is King Culinary innovation is increasingly shaped by collaboration, with chef residencies offering a platform to push boundaries, blend diverse techniques and create something entirely new. For the venues themselves, these one-off events create an opportunity to enhance their gastronomic reputation and attract luxury travellers who crave immersive experiences that can’t be found anywhere else. It is in this spirit that Sushi Kanesaka at 45 Park Lane launches the Michelin Series: City, Country, Coast - a trio of exclusive omakase experiences uniting Edomae sushi craftsmanship with the diverse perspectives of some of the UK’s most revered chefs. This summer, the series begins with three-Michelin-starred Alain Ducasse at The Dorchester, as Jean-Philippe Blondet and the Sushi Kanesaka team craft a menu that harmonises the delicate artistry of Japanese sushi with the refined finesse of French haute-cuisine. Next, the spotlight shifts to the English countryside, where Adam Smith of Coworth Park’s Woven brings his deep appreciation for British ingredients and produce to the omakase counter. Finally, the coast takes centre stage as seafood master Nathan Outlaw of Outlaw’s New Road showcases Cornwall’s rich marine bounty.

Paddy To Plate Boutique hotel group, Uga, is going back to basics with an outdoor dining experience that highlights Sri Lanka’s rich cultural heritage and humble dining traditions. At its Cultural Triangle resort, Uga Ulagalla, guests can now dine ‘the old school way’, while learning about the region’s beloved recipes and traditional cooking methods. Taking place at a private 58-acre estate close to the ancient city of Anuradhapura, the meal unfolds at Uga Ulagalla’s very own Kamatha, a traditional open-air dining pavilion set among the rice paddy fields and beside a traditional village home with clay earth walls and a thatched roof. This sacred setting was once used for festivals and celebrations related to rice cultivation, such as the final harvest. Today, the location allows guests to experience first-hand how ancient culinary traditions are reflected in the rich aromas of spices and the food preparation techniques still in use after 2,000 years. As travellers continue to seek authentic experiences rooted in local culture, this family-style dining experience offers a curated menu of 25 local and delicious dishes. The finishing touch: everything is created before guests’ eyes by a talented crew of local women, who prepare and cook using traditional Sri Lankan methods over a cinnamon wood fire.

028

mbracing meaningful F&B experiences

Midscale and Economy at Accor. “Our 1,000

is just one of many factors that is key to

Hours initiative celebrated the rich diversity of

attracting today’s discerning traveller,

our hotels’ locations, offering guests a truly

according to a new report by Skift and Accor.

authentic taste of the local culture with every

Entitled The Experiential Dining Boom: The

meal. It’s about creating meaningful connections

Power of Food and Drink in Hospitality, the

through the flavours that define every place.”

whitepaper charts the continued rise of global

Cementing that sense of place is central to

culinary tourism, exploring manifold factors

success, and with the continued popularity

at the forefront of the surge. From the impact

of celebrity chefs and personality-led food

of immersive design and celebrity-backed

experiences, it makes sense to combine the two

initiatives to localisation, the report cites that

elements for greater effect. For example, guests

increasingly, consumers are planning their

at Raffles Boston can join George Mendes, one of

trips around specific restaurants, bars and

Accor’s leading chefs, on an early morning run

gourmet experiences, making the market more

through the city, during which he maps out the

competitive and compelling than ever.

city’s gastronomic footprint. While at Fairmont

Total Immersion More travellers than ever are seeking meaningful F&B experiences at the heart of their trips, says a report by Skift and Accor. How best to harness the new momentum?

030

The global culinary tourism industry was

Jaipur, live cooking demonstrations and market

valued at US$11.5 billion in 2023, with a projected

excursions allow guests to connect with authentic

annual growth rate of 19.9% until 2030, an

local culinary traditions. “Collaborations and

understandable figure when considering that

activations are key to guest engagement, while

71% of Gen Z travellers and 74% of millennial

also demonstrating a commitment to innovative,

travellers surveyed agreed that F&B is a crucial

community-driven experiences,” says Philip

part of their trip planning. “Travellers are making

Mahoney, Senior Vice President of Food and

decisions based on dining and drinks when it

Beverage for Raffles and Fairmont.

comes to selecting a resort,” says Omer Acar,

Furthermore, the report stresses the importance

CEO for Raffles and Fairmont Hotels & Resorts.

of finding a means of creatively express identity

“It’s not an amenity anymore, it’s a purpose.”

through food, preferably by eschewing trends and

Crafting unforgettable experiences is therefore

prioritising inspirational experiences instead.

critical for harnessing the trend. For Mercure,

Functionally exceptional and atmospherically

one of Accor’s flagship brands, that came to

immersive design can play a role – think open

life through the 1,000 Hours of Local Flavours

kitchens, unique seating arrangements and space

campaign, launched to celebrate the milestone

for music performances to unfold among guests.

of surpassing 1,000 hotels worldwide. Across the

“It’s the natural evolution of the digital backlash

globe, hotels introduced new dishes and drinks

that began 15 years ago,” Mahoney concludes.

deeply rooted in their neighbourhoods, inviting

“People want to immerse themselves in an

guests to immerse themselves in local culture.

experience.” For F&B leaders looking to shape

“Food is a gateway to the heart of a destination,”

the memorable venues of the future, this fact

says Jean-Yves Minet, Global Brand President,

simply can’t afford to be ignored.

CHEF’S TABLE

Anne-Sophie Pic The doyenne of French gastronomy and face behind Cristal Room by Anne-Sophie Pic shares her culinary inspirations and memories.

When did you first fall in love with cooking?

promises a refined immersion into the art of

the sweetness of the peas, bringing out their

As the daughter and granddaughter of Michelin-

Japanese cuisine, where precision, rituals and

delicious flavours.

starred chefs, cooking has always been a part

ingredients are at the heart of the experience. And to wash that down?

of me. When I was a child, my bedroom was just above my father’s restaurant; I can still

How often do you dine out?

Since 2018, Paz Levinson, Executive Sommelier

remember the aromas coming from his kitchen.

I try to discover new restaurants and culinary

at Pic, has been working alongside me to shape a

These memories shaped my palate and allowed

spots whenever I’m travelling. Exploring new

plural approach to beverage pairing, where each

me to create an imaginary world of flavours,

venues, whether Michelin-starred or hidden

match is crafted to the same precision as my

even though I wasn’t initially destined to cook.

gems, is a true source of inspiration. It’s an

culinary creations. To accompany Le Petit Pois,

I studied business and travelled the world, then

opportunity to meet passionate chefs and taste

I envision one of our creative beverages with

later returned to cooking. Being self-taught has

different flavours.

floral notes, made from Genmaicha, infused with rose geranium and enhanced with a subtle

given me a precious freedom in the kitchen: to explore without limits, to dare to be myself and

Are you an easy-going or a demanding

to express this uniqueness through my culinary

restaurant customer?

philosophy.

I would say that I am a curious customer. I

Where do you get the creative inspiration?

enjoy being surprised by the creativity of chefs,

Growing up in Drôme, I developed a sensitivity

Which chefs have most inspired you?

discovering their world and understanding

to the flavours of seasonal ingredients. I also

I’ve always been inspired by chefs from different

their approach. I am sensitive to the emotions

nourish my creativity through travel and

universes. Some of them guided me with their

and flavour combinations of a dish, and to the

my encounters with producers and artisans

advice, others with their presence, and all have

attention to detail that goes into each element.

from around the world. For example, in the

touch of blackberry syrup to awaken the senses.

Normandy scallop served at Pic in Valence, I use

contributed to shaping my vision of cooking. I think of Nadia Santini, an iconic figure of Italian

Tell us about your most memorable meal?

the traditional XO sauce, rich in umami flavors,

cuisine, as she often came with her husband

It was at Paul Bocuse’s restaurant in Lyon – a

which I discovered on a trip to Hong Kong.

to enjoy my father’s restaurant. I also think of

surprise from my father on my 18th birthday. It

Paul Bocuse, Pierre Gagnaire and of course, my

was more than a celebration; it was a symbolic

It’s Sunday at home, what’s on the menu?

father, Jacques Pic, and grandfather, André Pic.

rite of passage, a connection between my family

Eggs in all their forms: a runny omelette

heritage and my own culinary journey. Paul was

with sorrel, creamy scrambled eggs, or soft-

What’s your favourite hotel and why?

a great family friend and a role model; he was

boiled with crusty country bread soldiers. It’s

Mandarin Oriental in Bangkok and Hong Kong

there for support and encouraged me from the

a tradition at home, a simple and comforting

have always been a reference for me in terms of

very beginning.

meal to gently close out the weekend.

service and refinement. What’s your favourite dish?

Who is your favourite person to cook for?

Which new restaurant are you eager to try out?

My dish of the moment is Le Petit Pois because

My son, Nathan. Cooking with him is a way to

Hakuba, the Japanese restaurant at Cheval Blanc

it truly embodies spring. The creaminess of

pass on my love of flavour and ingredients. Each

in Paris, created by chefs Takuya Watanabe,

sheep’s milk ricotta, the bitterness of sencha

dish is a way to introduce him to my world and

Arnaud Donckele and Maxime Frédéric. It

tea, and the acidity of lemon caviar highlight

to continue a family story rooted in cooking.

033

Strong Foundations From humble beginnings to a global culinary star, Michael Mina opens up about his extraordinary path to becoming one of the world’s most renowned chefs. Words: Naomi Chadderton • Photography: Courtesy of The Mina Group

ichael Mina’s parents had grand

lived. I became very close with the owner, asking to

aspirations for their son when he

learn all parts of the business, from washing dishes

was young. Egyptian immigrants

to managing the front-of-house. When he wasn’t

who moved their family to a rural

there, he left me in charge, and though it was a lot

town in Washington state when

of responsibility at such a young age, I knew in that

Mina was a toddler (his birth name

moment that I had entered the world I was meant to

is Ashraf; Michael is a middle name he picked for

be a part of.”

himself aged five in tribute to his best friend), today

Thankfully, as Mina’s passion and experience grew,

there is no denying he is the quintessential picture

so did his parents’ support and understanding of his

of the American dream. After all, not only has he

chosen career. “I was able to get my father to visit

been honoured for his contributions to the culinary

the Culinary Institute of America with me and finally

industry – he earned the James Beard Foundation

convinced him to let me study there,” he explains.

Rising Star Chef Award in 1997; was inducted into

“From there, I met incredible chefs and mentors that

the Who’s Who of Food & Beverage in America in 2013;

led me to opening my first restaurant.”

and holds multiple Michelin stars – he has also cooked

He is, of course, talking about Aqua in San Francisco,

for a trio of American presidents, namely George W

which launched alongside George Morrone in 1991.

Bush, Bill Clinton and Barack Obama.

Since then, Mina has grown his empire to include a

Despite this success, when he initially told his

flagship restaurant in Bellagio Las Vegas; a French

parents he wanted to cook for a living they weren’t

brasserie named Bardot in Aria Resort & Casino, also

exactly thrilled. “They came to the US to provide

in Las Vegas; Pabu, an omakase restaurant in San

great opportunities for our family, and they couldn’t

Francisco; Mina Brasserie in Dubai; and Mina’s Fish

understand why I would throw it all away,” Mina

House in Four Seasons Resort O’ahu at Ko Olina. In

says. “But I was undeterred, and by 14 years old I had

fact, his San Francisco-based The Mina Group, which

my first job in a local restaurant in the town where I

was founded over 25 years ago with tennis champion

SERVICE

Dishes at Taleed by Michael Mina include Jeddah Red Sea Lobster Salad and Naemi Lamb Chop Lollipops

“Hotels have evolved far beyond being just a place to stay. They can shape a city and a community. When we open a restaurant in a hotel, our goal is to create a space that serves travellers and locals alike.”

Andre Agassi, his business partner at the time, now

all of our restaurants, we aim to create an immersive

boasts more than 30 restaurants worldwide. “Our goal

dining experience where guests feel completely

was to open an array of restaurants, and that’s exactly

transported throughout the meal,” Mina says. “They

what we have achieved,” he says proudly.

may recognise some flavours and ingredients, but we

The latest addition to the impressive portfolio is

showcase them in new and elevated ways.”

Taleed by Michael Mina at Bab Samhan, A Luxury

Given Saudi’s strict alcohol laws, Mina has curated a

Collection Hotel, Diriyah – the first luxury hotel to

sophisticated selection of no-alcohol drinks including

open in the UNESCO-listed historic district in Saudi

Passionisté, a refreshing blend of Lyre’s Italian

Arabia. Accommodating up to 140 guests, with

Spritz, passion fruit and ginger beer, and Cocorito,

intimate spaces for small gatherings and vibrant

which combines fresh basil and coconut water with

outdoor rooftops, this new fine-dining concept

a hint of lime. There’s also a list of non-alcoholic

marries the rich, aromatic flavours of Hijazi cuisine

wines and beers. “We’ve always had a very strong

with Mediterranean gastronomy and, inspired by Saudi

spirit-free beverage programme at our restaurants, so

culinary heritage, showcases a meticulously curated

eliminating alcohol wasn’t a problem when designing

menu that weaves together locally sourced ingredients

our menu,” he explains. “We’ve created plenty of

with global techniques. “I was initially drawn to Saudi

delicious drinks that utilise different ingredients and

Arabia simply because of the opportunity to work with

flavours to enhance the meal.”

such a great hotel group,” explains Mina. “However,

The space itself is steeped in authenticity, capturing

as we began our research, we saw parallels with the

the essence of Diriyah while mirroring the 300-year-

cuisine I grew up eating. It was exciting to further

old Najdi architectural style of the hotel. “We wanted

explore the cuisine of this region while knowing we

the restaurant to pay homage to the history of Saudi

would be bringing it to such an incredible location.”

Arabia, so included Arabian details throughout, while

Diners are in for a treat, with highlights including

also reflecting a newer, modern look,” Mina continues.

the Jeddah Red Sea Lobster Salad featuring golden

This is just one aspect of what he would like to achieve

mango and saffron labneh; Hijazi Fish Fry accompanied

with this latest venture. “Over the years, hotels have

with Hassawi Rice Sayadeya; and Michael Mina’s

evolved far beyond being just a place to stay,” he says.

crispy falafel topped with big eye tuna, a modern

“They can shape a city and its community. When we

interpretation of a Middle Eastern favourite. Desserts

open in a hotel, our goal is to create a space that serves

include a passion fruit labneh cheesecake with

both travellers and locals alike. Partnering with hotels

basbousa crumble, brown sugar banana bites with

gives us the support to do this while bringing our

knafeh crunch, and a reimagined dark chocolate cake

restaurants to new corners of the world, and that’s

parfait infused with Arabic coffee caramel. “As with

something I enjoy very much.”

037

SERVICE

“I’m obsessed with finding balance in every dish and utilising spice to bring out flavours – this is something that is prevalent in Egyptian cooking.”

038

Meanwhile, Mina continues to dive deeper

Intentionality is something Mina brings to

into his Egyptian heritage, something he tended

all elements of the job, making him a far cry

to avoid in the past. “Food was a central part

from the stereotypical red-faced chef shouting

of our lives as an Egyptian family,” he recalls.

orders. Instead, he exudes jovial energy,

“But, growing up in a small town in Washington

effortlessly shifting attention away from

state, it made me feel different from everyone

himself to praise others. His exceptionally

else, so I didn’t put a huge emphasis on it

high staff-retention rate speaks volumes, and

during the early stages of my career.” In fact, it

when asked how he ensures quality across his

was only around a decade ago that Mina decided

vast restaurant empire, he credits his team for

to travel back to Egypt to learn more about its

much of the group’s success. “I can’t be in all

history and culinary traditions. “It was the most

restaurants at the same time, but I know they

eye-opening experience and I felt a new level

are always in good hands,” he explains. “The

of passion for my culture,” he continues. “It

Mina Group places strong emphasis on training,

also led me to realise that even when I was not

and that is an imperative pillar of a successful

focusing on Egyptian cuisine, it has always been

restaurant. We prioritise hiring the right team

an inspiration for how I cook. I’m obsessed with

at the very beginning and we have a detailed

finding balance in every dish and utilising spice

training plan in the build-up to an opening.

to bring out flavours – this is something that is

It’s about building a solid foundation – that’s

prevalent in Egyptian cooking, and today I am

the only way to ensure that on the first night,

more intentional with honouring my culinary

we’re ready to greet guests as old friends, and

background on our menus.”

as if we have been open for years.”

SERVICE

Bright Spark A challenging start to life gave Stuart Ralston the resolve required to succeed as a chef, but it’s his aptitude for both cooking and business that has set him on course to success. Words: Abby Lowe • Portrait Photography: © Justin Rodrigues

tuart Ralston didn’t grow up dreaming

Perhaps this instilled tenaciousness goes some

of being a chef, but he did grow up in

way to explain why Ralston is now the proprietor of

the kitchen. The culinary sensation from

four successful restaurants in Edinburgh – Aizle, his

Glenrothes in Fife was only 13 years

flagship, now within the Kimpton Charlotte Square

old when he began washing dishes at

Hotel; Lyla, which was awarded a Michelin star at this

the pizzeria where his father worked –

year’s ceremony back in February; and more casual

not out of some romantic notion of following in his

dining spots, Noto and Tipo. He has grafted without

father’s footsteps, but out of necessity. “If we wanted

complaint for most of his life – sometimes with a

to buy things, we were told we had to work,” Ralston

clear vision on the horizon; other times purely for the

explains of early life with his siblings. “I grew up in a

sake of striving for something unknown, or maybe

household where everybody worked, so at the time, I

just something to tether to – arguably a common

didn’t think it was a big thing. It was normal.”

theme among those who have experienced troubled

Not many young teenagers drag themselves from

upbringings. “There was a void I wanted to fill,” he

their blacked-out bedrooms to work late nights and

candidly admits. “I had a chip on my shoulder, and I

weekends in the pursuit of extra cash, but Ralston’s

felt like I needed to be successful.”

upbringing was unconventional. His parents always

The quest for a sense of both internal and external

had full time jobs as cooks, but his father’s addiction

approval began in earnest when he left school and

to alcohol had wide-ranging repercussions for the

started working at Roman Camp Hotel in Callander, a

family. Money was tight, so much so that sometimes

four-year stint he credits as pivotal in his professional

they lived on food vouchers, and so if any of the

development. “Going from working in pubs to

children were craving something as seemingly

working there was a huge step up,” he says. “I was

frivolous as a pair of new trainers, they had to rely on

taught every section, station and element of working

themselves to find the funds.

in a kitchen.” Moreover, learning the craft alongside

SERVICE

The menu at Aizle is constantly evolving to give a fleeting snapshot of the seasons

“A good work ethic is important, but it must come with balance. I was trying to be everything and I realised it wasn’t sustainable.”

colleagues who had spent time in France, Spain and beyond

married within months. The pair stayed in New York, where

opened his eyes to the kind of career that might be available

Ralston took jobs opening restaurants and working in private

to him, encouraging him to set his sights on a role abroad.

clubs, providing respite from the rigours of Michelin-star

Fate took care of the rest, so that when Ralston heard

cooking while also giving him a first taste of how to run

that Gordon Ramsay was opening a restaurant in New York,

a business. Later, the pair were due to take positions on a

he saw an opportunity to pounce. The pair had previously

private yacht, but when that fell through, they flew back to

met, and Ramsay told Ralston to look him up if he ever

the UK, with Ralston securing a role at The Slaughters Manor

needed a job. When he subsequently got in touch, Ralston

House in Cheltenham.

was summoned to a challenging culinary trial in London,

Around a year in, he received a call from a head-hunter,

that he was convinced he had failed miserably. But a few

offering him the job of Chef de Cuisine at Sandy Lane in

weeks later, a call came confirming the job was his. “I

Barbados. Another sashay across the Atlantic ensued, and

convinced myself that I couldn’t work at that level, so it

soon he was living the salt-kissed dream by the sea, serving

was a shock,” he smiles. “I’m still friends with the head

feasts to celebrities like Rihanna and Simon Cowell. The pair

chef and years later, he told me that it was more a test of

settled into the new lifestyle well but after three seasons,

mettle than anything else. They didn’t want to invest time

Ralston felt as though he had gleaned all he could from the

in someone who would quit.”

experience. The visible wealth discrepancies on the island

That grittiness, whether innate or learned, proved vital

began to sit uncomfortably with him, and he was tiring of

over the coming years, as Ralston bid farewell to Scotland

working for other people. One day, while sat on the beach

and moved to New York City, knowing no-one and nothing

together, he and Krystal cooked up an idea to open a tasting-

about the Big Apple, aside from cultural snippets absorbed

menu-only restaurant in Edinburgh, and from then on,

from watching MTV. It was a period defined by wild nights

everything was geared towards making it a reality.

and early starts, and he basked in all of it, bidding farewell

Back in Scotland in 2014, Ralston used his scrupulously

to sleep and embracing the thrill of high-octane experience

acquired savings to open a restaurant on his own terms.

in its place.

Named Aizle, it is the Scottish word for a hot ember or a

At its core though, his time in the city revolved around

spark. “I wanted it to be a stripped back, Brooklyn-esque

long hours at two-Michelin-starred Gordon Ramsay at The

spot with no menu,” he explains. Despite its unfalteringly

London, an enterprise run with structured precision that

popularity, there were still bumps in the road. “I think I was

was demanding of his time, energy and prowess as a chef.

trying to be too creative,” he adds. “But I thought I was good

“I tried to keep my head down and not make too much of a

enough to overcome everything by just working through it,

show of myself, but I was the only Scottish person, so it was

because that’s what was in my nature.” He admits that led

pretty easy to stand out,” he laughs. “I worked in the fine-

to mistakes. “I don’t think I really knew what my style was

dining restaurant, and everything about it was a massive

at this point, so I was emulating other people. It was an

learning curve.”

experimental time of peaks and troughs.”

As his time in the kitchen there came to an end, Ralston

The need for acclaim reared its head again, too. “I was

emerged exhausted, but ready to dive headfirst into the next

frustrated that I wasn’t heralded as this new, amazing

country or challenge that came his way. But there were other

chef,” he concedes. But instead of stepping back to assess,

forces at play, namely his partner, Krystal, whom he met and

he pushed forward, and combined with the pressure of

043

SERVICE

Ralston’s latest project Lyla, a finedining seafood restaurant, was recently awarded a Michelin star

044

becoming a new father, became unwell with

and a businessman. A long-awaited Michelin

an infection that was triggered by overwork

star has been key to that shift professionally.

and stress. Part of his recovery was accepting

“It is the success story that I was craving,” he

that his approach to work and life outside of

admits. “But it’s also a representation of me

it had to change. He responded by getting fit,

maturing as a chef and feeling comfortable with

stripping his hours back to four days-a-week,

a more high-end concept. It’s a nice way to

and learning the art of delegation. It took

round off 25 years of cooking.”

undeniable effort to tame the ambitious beast

Becoming a chef wasn’t a conscious choice

within him, but over time he’s been able to calm

for Ralston, but it’s been a backbone of stability

its intensity. “A good work ethic is important,”

throughout the uncertainties of life. And despite

he confirms. “But it must come with balance. I

a challenging relationship with his father, he’s

spent a lot of time trying to be everything – a

thankful to him for introducing him to this

good chef and a good dad – but I was digging

world. “My dad had his dark elements, but it

myself a grave. Eventually I realised it simply

was always fun going to work with him,” he

wasn’t sustainable.”

reminisces. “As kids, we would go and visit

In under a decade, Ralston added Noto (Asian-

the kitchens he was working in and we got to

inspired small plates), Tipo (a melding of

taste and experience things that you wouldn’t

British, Mediterranean and Italian cuisine) and

typically be exposed to at that age. So yes, I’m

Lyla (locally-caught seafood) to his repertoire,

from a low-income background, I’m dyslexic

each venue testing his resolve for harmony –

and I don’t have any qualifications, but I’ve still

unlearning a lifetime of patterns can take a

managed to travel the world, buy a house and

lifetime – and though it hasn’t always been

launch a business. I’ve worked hard and, in the

simple, today he feels more at ease, as both a chef

end, nothing has held me back.”

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

www.xlboom.com

Grassroots Growth Research and innovation are central tenets of every F&B project at Meliá Hotels International, a key factor in its growing worldwide renown. Words: Abby Lowe

PROFILE Laura de Vega González Vice President Global Food & Beverage Meliá Hotels International Meliá Hotels International proved a fertile space for de Vega’s professional growth, where she rose through the ranks over two decades to Global Head of F&B Development. A two-year stint as Head of F&B Iberia at Legends followed, before she returned to Meliá to take up her current role, which focuses on strategy, innovation, creation and rollout of F&B projects across the group’s luxury brands and standalone restaurant portfolio.

ounded by Gabriel Escarrer Juliá in Palma

guest feedback, so much so that each brand is

de Mallorca back in 1956, Meliá Hotels

reevaluated every four-to-five years. “Guests

International is a family-run business

usually become quite attached to the brands they

with a global outlook. Encompassing nine

like and of course, we have different types of

distinct brands that fall within the categories

clients within each category,” de Vega explains.

of luxury, premium and essential, the group has

“So, we don’t change the brand positioning, but

properties in over 40 countries worldwide. It is

we do implement changes to the brand vision. It’s

the first Spanish hotel company with a presence

about listening to the voice of our customers.”

in key markets such as China, the Middle East

In recent years, that’s resulted in increased

and the US, and has over 400 hotels in its

emphasis on F&B, with guests demanding

portfolio and pipeline, with F&B playing an

onsite restaurants and bars in line with their

increasingly important role in each.

burgeoning foodie tastes and the rise of food-

CONCEPT CREATION Current Projects: Fismuler and Attiko at ME Lisbon; Barlume and Solana at ME Marbella; Parda Beach Club at Zel Costa Brava

046

related content on social media. To ensure every Meliá Hotel meets that demand, projects begin

Family has been central to the growth of Meliá

with in-depth market research. After working

Hotels, which perhaps goes some way to explaining

out which brand is the best fit for the building,

Laura de Vega González’s loyalty to the company.

area and other variables, F&B is the next on the

She joined as a fresh-faced university graduate,

list. “The best option is sometimes a concept that

and over the past 25 years has worked her way up

reflects the local culture and gastronomy, and at

through the ranks, recently being appointed Vice

other times, a more disruptive concept that the

President Global Food & Beverage, overseeing a

destination is lacking,”she confirms.

team of 14. “We are seeing something of an F&B

The blueprint is then coloured in, perhaps

revolution,” she confirms. “Not just across our

by collaborating with a high-profile chef or

luxury and premium brands, but our essential

mixologist, or by launching a standalone outlet,

ones too. Strong F&B venues are key for today’s

for which Meliá Hotels has a dedicated team.

owners, so our strategy and brand development

“These are special in the sense that they don’t

must consistently reflect that.”

only have to fit within the bounds of the hotel,”

In some ways, pivoting to respond to current

de Vega emphasises. “But they must also have

trends is already part of the Meliá Hotels

a real connection to the city, its culture and to

DNA. The group places strong emphasis on

current trends.” That means being able to act

SERVICE

quickly to change fit-out, look and feel, glassware

more remote destinations to promote grassroots

or tableware, as required. “It is a healthy process

interest in hospitality. “We have reinforced our

of research and innovation,” she confirms.

partnerships with over 80 tourism and hospitality

TALENT IS KEY

schools to offer young people opportunities for professional growth within our company around

Elsewhere, the search for new and existing talent

the globe,” she smiles. “And that’s one of the

remains essential to the group’s vision for F&B

best perks of the job.”

growth. “Retaining staff now is more important

“We are seeing an F&B revolution across all of our brands, so our strategy and development must reflect that.”

than ever,” de Vega stresses. “Especially because

TRIED & TESTED

the market for some destinations is quite

But not everything needs innovating, of course.

aggressive.” To counteract this, Meliá Hotels

Some things are so tried and tested that they

once again embraces research and innovation;

become integral to a group’s identity. In the

both to develop attractive packages for staff, and

case of Meliá Hotels, de Vega pinpoints one

to assess candidate suitability for roles. There’s

factor across all categories with ease: “Our

also extensive training with a targeted F&B focus.

breakfasts,” she laughs. “Meliá has long been

experience in the industry, she’s witnessed the

“We identify the areas that people can grow;

renowned worldwide for its unmatched quality.”

transformation and growth of F&B firsthand.

our graduate programme is designed to spot

But never ones to rest on their laurels, they still

“Before, F&B was considered just another

potential,” she says. “So, whether they’re a good

fine-tune this element. “Our culinary team is

amenity at the hotel,” she explains. “It always

fit for anything from procurement to service, we

constantly innovating the offering,” she says.

had important standing, but it wasn’t a factor in

train them to be future managers and directors.”

“They develop and implement new recipes across

its own right. Now, we understand that it is just

Having successfully pursued this route herself,

all relevant categories. And in luxury properties,

as essential as the rest of the hotel experience.

de Vega is the ideal poster girl for the programme,

they take into consideration a desire for guests

It has become a primary focus, not just for my

and she’s quick to praise its excellence. She’s also

to feel connected to the local community by

department, but for the whole company. It’s been

a strong advocate for looking further afield for

ensuring that all produce is locally sourced.”

really amazing to watch that shift emphatically

talent, explaining that Meliá Hotels is working in

De Vega agrees that with over two decades of

unfold worldwide.”

047

STARTER

Bibo Dorothea Hotel BUDAPEST

Words: Abby Lowe Photography: © Salva Lopez

IN A BITE Owner: Dorottya Etterem Operator: Grupo Dani García Architecture: Archikon Interior Design: Astet Studio www.dorotheahotelbudapest.com

048

onventional logic gives way to the

scales and intricate details stimulate perception

fantastic at Bibo Budapest, where floating

and foster curiosity, both key to memorable

spheres, an undulating ceiling and

design.” An evocative colour palette adds depth,

reflected distortions conjure a dreamlike state

with immersive bluish greens interrupted by

for Grupo Dani García’s latest outpost. Brought

occasional pops of vibrant orange. “We wanted

to life by Astet Studio on the rooftop of Dorothea

to break the serenity with moments of intensity

Hotel, part of Marriott’s Autograph Collection,

in order to create an enveloping and emotionally

the Mediterranean-Hungarian culinary journey

rich atmosphere,” Engroba continues.

is set against a sensory and theatrical backdrop.

The urban landscape below also plays an

“Each space tells a story, evoking specific

active role in the concept, with reflections

emotions through light, texture and form,”

of Budapest castle and spectacular skyline

explains studio co-founder, Ala Zreigat. “While

views from the terrace connecting the interior

kinetic art and multisensory design allows the

with the historical and visual context of the

perception of the space to change according to

city. “This enriches the aesthetic experience

each visitor’s unique viewpoint or movement.”

while adding significant cultural symbolism,”

Characterised by reflective surfaces, floral

Zreigat confirms. Amid the surreality, guests

decorations, references to a star-filled sky,

are brought back to the present moment with

and a striking lunar installation, poetry and

a menu that blends Spanish traditions with

cosmology play a central role. “These elements

unique Hungarian elements, adding to the

reinforce the idea of being in a space outside time

overall feeling of intrigue. “It’s not just a

and logic,” adds fellow studio co-founder, Oscar

visually appealing space,” Engroba concludes.

Engroba. “While the combination of geometry

“But an emotional experience that invites both

and fluidity, cold and warm materials, large

contemplation and wonder.”

STARTER

Levant La Concha Resort SAN JUAN

Words: Hannah Currie Photography: Courtesy of Levant

IN A BITE Owner: Condado Duo La Concha Operator: Paulson Puerto Rico (Hotel), BBianco (F&B) Interior Design: Celano Design Studio Co Graphic Design: AgenCe Concept Chef: Michael White Executive Chef: Sebastián Rosado Vice President of F&B: Wolfgang Ebenbichler www.laconcharesort.com

050

here are few dining settings in Puerto

that harmonise with the surroundings,” he

Rico that compare to the architectural

continues. “The lighting design also plays a

spectacle of Levant at La Concha Resort,

crucial role by transitioning from sunset to

a new concept by Chef Michael White. The

moonlight. This brings vibrancy and a late-

Eastern Mediterranean restaurant is set within

night mood that is a popular pillar of Puerto

the hotel’s iconic seashell-shaped structure,

Rican culture.”

Levant marks Chef White’s debut on the

The interiors are the vision of New York-

Caribbean island. The menu is inspired by his

based Celano Design Studio Co and pay tribute

travels, which like the swirls of the Levant

to the glamorous era in which the original

gyre, span the Mediterranean, transcending

construction was born. “I am proud of how our

the boundaries of the chef’s traditional Italian

design celebrates the existing architecture while

fare. Dinner starts with muhammara, baba

presenting a fresh and modern design,” studio

ghanoush and taramasalata. Later comes

founder, Vincent Celano explains, adding that

fatteh, a popular Middle Eastern dish made of

the F&B concept itself was a driving force. “We

layers of crispy toasted pita, spiced chickpeas

were inspired by the Mediterranean spice trade,

and a garlicky tahini yoghurt sauce. Pasta still

particularly Greece, Italy and Turkey as well as

finds a place on the menu, while heartier main

Puerto Rico’s local flavours and culture.”

courses include harissa chicken or lamb rack

Design materials are an ode to the coastal

with fregola, zucchini, roasted peppers and

palette, with Calacatta marble, natural stained

feta. Celano concludes: “The culinary concept

white oak and textures of light seafoam and sand

harmonises with the interior design and the

woven throughout the space. “We incorporated

branding, bringing forward the spectacular

modern, clean and neutral colours and textures

guest experience we now know as Levant.”

STARTER

Blue Room W Austin TEXAS

Words: Abby Lowe Photography: Courtesy of W Austin

IN A BITE Operator: Marriott International Architecture and Interior Design: Blur Workshop www.marriott.com

052

he famously spirited music scene

instruments. “We used polished black marble

in Austin, Texas, has served as the

with honed black granite for the floors, and

inspiration behind a revamp of W Austin,

padded blue velvet for the walls, with matching

with new by-reservation cocktail bar, Blue

banquettes, so they blend together as one,”

Room, at its centre. Inconspicuous nods to

Rogers adds. The brass walnut and blue leather

music are peppered throughout the speakeasy-

chairs are a nod to the renowned jazz era of the

style venue, with the idea for the entire concept

1920s and 30s.

originally sparked by an intricate photograph

The watering hole’s clandestine vibe is

of the inside of a Steinway & Sons piano, taken

completed by a colour palette of distinctive dark

by photographer and musician, Charles Brooks.

blue hues, reminiscent of the Texas state’s flag

“We used the image to inform the basic shape

and flower, the bluebonnet. Leaning into the

and rhythm of the space,” Foreman Rogers,

shade establishes an intimate ambience whereby

Principal of Blur Workshop explains of the

guests are whisked away on a cocktail journey

picture’s fluid lines and unusually visible

craftmanship. “But we wanted to recreate it

who showcase a selection of classic libations

within the venue in a very subtle way.”

alongside their own custom inventions.

The result can be witnessed in embedded

Another addition to the already buzzing hub

wall sconces conjuring the distinctive form of

of downtown Austin, Blue Room’s atmospheric

speakers, and a back bar with edge-lit shelves

setting is further evidence of the city’s

designed to evoke trumpet keys. Meanwhile,

burgeoning cultural clout. “This is the late

the dark blue lacquered ceiling is inset with

night place to go if you’re in the know,” Rogers

fiddleback Sapele ribbon mahogany, a material

concludes. “And thanks to the soundproofing,

frequently used in the crafting of stringed

it’s even more of a coveted secret.”

100

054

MAIN COURSE

Melbourne Place MELBOURNE A new destination hotel offers Portuguese-inspired cuisine at ground floor and eye-catching Mediterranean style on its rooftop. Words: Shiraz Randeria • Photography: © Kate Shanasy (unless otherwise stated)

t is another unseasonably hot autumn day as

“My favourite dish at the moment is the

Nick Deligiannis meets us at his restaurant

rainbow trout, which we get from the Goulburn

atop Melbourne Place. The young chef is at the

River in New South Wales,” the chef continues.

helm of the hotel’s signature venue, Mid-Air,

“It’s a beautiful three-item product – there’s

as well as overseeing room service and events

the seafood, plus locally sourced rocket leaves

catering. “Since we opened it’s been crazy,” he

from vertical garden company, Fifth Harvest,

explains. “We didn’t realise how busy it was

and then we add a technical sauce. It’s made

going to be straight away. On a Friday and

from prawn stock, seasoned with tarragon and

Saturday, 600 people walk in and we only have

coriander seeds, and then blended with cream

capacity to seat 155.”

and smoked roasted tomatoes. This gives an

Deligiannis uses the word ‘snack’ a lot, aware that many people come in groups and

umami creaminess, which cuts through the oiliness of the fish.”

for grazing throughout the day. In fact, apart

Although Mid-Air boasts handsome interiors,

from the small plates, there are only two main

the city has become instantly enamoured

dishes on the menu: fish and beef. “We’re trying

with its outdoor lounge and terrace. The

to keep it light and approachable,” he says of

restaurant has more followers on social media

the options. “My background is Greek and I’ve

than the hotel itself and this is not only due

always cooked French, so I wanted to bring out

to Deligiannis’ menu but also to the work of

very clean, Mediterranean dishes. The warm

Kennedy Nolan, who created a design statement

weather is also a consideration, so we are more

with the two brickwork eyes ensconced within a

focused on seafood such as King George Whiting

wall overlooking the city. “The ‘eyes’ place you

and Sydney rock oysters.”

– they give a sense of where you are and focus

055

Dishes at Mid-Air (opposite) include light, Mediterraneaninspired small plates with a focus on fresh seafood

on the idea of looking out across Melbourne,”

African from a food perspective,” Ross recalls.

explains Founding Partner, Patrick Kennedy.

“I grew up in Sydney but I’m South African and

The brickwork also forms the backdrop to the

had never really analysed it before. I remember

agency’s interior work and use of bespoke

speaking to my parents and friends and the

features. “The furniture was made for the

biggest food influence for us in South Africa

hotel by Melbourne designers and includes

was Portuguese.”

dining chairs by Dowel Jones with leather or

“I’ve also lived in Croatia, Montenegro,

canvas sling seats and backs in natural tones,”

Indonesia and Singapore, and the Portuguese

Kennedy explains. “All-weather, quick-dry

influences were always there,” he continues.

sofas were designed by Adam Cornish and made

“So, I did a deep dive discovering more about

by Eco Outdoors, upholstered to complement

the Portuguese salt trade, their bacalao and

the warm, rosy terracotta of the bricks, while

the global impact of their spice trade. I loved

tabletops are oiled Jarrah for inside, and tiled

the idea of having a restaurant that shows the

in a deep cobalt blue for outside.”

journey of the Portuguese. We have Goan curry,

The popularity of Mid-Air takes nothing away from the hotel’s ground-floor restaurant,

056

Malay sauce and phenomenal anchovies that are traditionally stored in butter.”

Marmelo, and the basement bar, Mr Mills,

Perhaps surprisingly, the most famous

run by husband-and-wife team, Ross and

Portuguese South African food export also

Sunny Lusted. Both offer an astonishing level

gets name-checked: “I respect successful

of attention to detail in concept, design and

businesses and Nando’s has done an amazing

cuisine, without shouting about it.

job with its peri-peri chicken. At Marmelo, we

“I used to work for the chef David Thomson,

roast cockerels, which are great in flavour with

who once asked me what it means to be South

lean breasts, adding the spices of Africa before

MAIN COURSE

057

MAIN COURSE

cooking over charcoal. It’s something really

allows the theatre of the open kitchen to be

interesting for our customers.”

initially hidden. A striking chartreuse-green

The chef reveals that other sources of

058

staircase leads down to Mr Mills bar.

inspiration come from his travels across

Both venues are full of details, including

Portugal. He recalls the no-frills serving style

dinnerware by Robert Gordon, one of the largest

of croquettes on a particular trip to Lisbon

pottery producers in Australia, and it’s easy for

with Group Chef, Daniel Leyva, stating: “We

Samantha Eades, Director at Mitchell & Eades,

like to do that here, we lose the attitude. Our

to list her other favourites. “The deep azure

croquettes are split at the table then served

marble on the bar; the handmade tiles giving a

with a beautiful mustard sauce made from the

feeling of unpretentious luxury; and the custom

Murray cod bones – this is one way of elevating

designed fluted timber tables. The ceramics that

a dish that’s considered fast food in Portugal.”

Ross and Sunny chose from Portugal are the

As someone who has been a General Manager,

icing on the cake – delicate scalloped plates and

worked in hotel development for Aman, is a

bowls in neutral and muted tones, harmoniously

qualified sculptor and a chef-restaurateur,

bringing the interior palette together. The

Ross describes himself as a difficult client.

furniture was procured in collaboration with

Both he and Sunny take a hands-on approach

JRF to create a sense of comfortable familiarity,

to their projects. “I’m very specific and focused

elevated with custom upholstery.”

on visualising the end product, so we engaged

On the walls, Portuguese tiles vie with

interior architecture studio Mitchell & Eades

hints of Melbourne’s Laneways street art and

with a very specific brief for the spaces.”

commissioned paintings of marmelos by Lucy

While the restaurant is visible from the street

Roleff. “It’s the chef’s fruit,” Ross concludes.

through double-height windows, its L-shape

“But once you master it, it’s simply beautiful.”

IN A BITE Owner: Melbourne Place Architecture: Kennedy & Nolan Interior Design: Mitchell & Eades Menu Design: Studio Round Executive Chef: Nick Deligiannis Head Chef: Marc Townsend F&B Manager: James Mayne Head Bartender: Finn Creeney www.melbourneplace.com.au

THE PANTRY - exclusive novelty 2025

VIDEO T H E PA NT RY

WWW.ZIEHER.COM

DOWNLOAD C ATA L O G U E

Pip Treehouse MANCHESTER Bury-born Mary-Ellen McTague brings her low-waste cookery to Starwood Hotels’ playful, nature-inspired hideaway. Words: Hannah Currie Photography: © Simon Brown Photography (unless otherwise stated)

ospitality is at its best when everything just clicks. Some pairings feel inevitable, like they were always meant to be, and then what follows is pure magic.

A little bit of that alchemy took shape when Manchesterbased chef Mary-Ellen McTague was introduced to the team at Starwood Hotels, formerly SH Hotels & Resorts. Robbie Bargh of London-based hospitality agency, Gorgeous Group, played cupid, recognising from the start that McTague’s culinary vision aligned perfectly with Starwood’s commitment to sustainability, responsible sourcing and innovative hospitality. “It was a natural partnership,” says McTague, speaking from the resulting venture within the long-awaited Treehouse Manchester, the second UK property from Starwood’s playful, natureinspired brand. The venue’s name, Pip, is a nod to a kernel or seed, which mirrors its first-floor positioning at the base of the ‘treehouse’, as well as the bountiful feeling of fresh potential as each season comes and goes. This is a restaurant with sustainable cooking at its core and the first of several F&B venues to take shape at the hotel. Its top floors, designed by Blacksheep, are soon to be under the jurisdiction of local DJ and hospitality duo, Luke Cowdrey and Justin Crawford, in collaboration with chef Sam Grainger. “What drew me to the project, and working with Starwood, was their commitment to sustainability, which

060

MAIN COURSE

061

Courtesy of Pip

062

MAIN COURSE

Glassware from Stölzle Lausitz’ Kyoto and Swing collections brings a final flourish to the cocktail offering

has been central to my cooking for the last decade,”

cheese gougères, Carlington oysters, and pickles and

Bury-born McTague explains. “Our ethos’ just aligned

ferments. Meanwhile, small plates come in the shape

perfectly.” In the North West and beyond, the chef is

of smoked chalk stream trout with mustard cream and

already well known for founding three highly-regarded

fermented rhubarb ketchup on rye; hibiscus-glazed

restaurants: Aumbry, 4244 and The Creameries. She

beets with radicchio, blood orange and hazelnut; and

has also held various Executive Chef roles including

mussels with cider, burnt butter and wild garlic. Grill

Real Junk Food Project and Manchester Art Gallery.

and large plates include braised leek and butter bean

Having worked for many years with sustainable

gratin, grilled dayboat fish, while Lancashire hotpot

kitchen practices and zero-waste cooking, and in a

with braised lamb shoulder and oyster ketchup rounds

bid to avoid food waste during lockdowns, in 2020

out a distinctly Northern offering. Beef and black

McTague co-founded the non-profit Eat Well MCR,

porter pudding is one of many pies on the menu.

which delivers nourishing chef-made meals to people facing hardship in the Greater Manchester area.

“A lot of the techniques I am into now – the pickles, pies, puddings and ferments – comes from

Cooking with nature, rather than against it, has

being inspired by old cooking methods,” McTague

always been at the centre of her approach. Instead

continues. She first became captivated by food

of transporting ingredients from halfway across the

history during her tenure as Sous Chef with Heston

world, the chef carefully crafts menus around what

Blumenthal at the three-Michelin-starred Fat Duck,

is available locally. “It’s a big commitment but it

later becoming his Research & Development Chef. She

pays off on the plate,” McTague says. Pip expands

spent a year working alongside leading historians at

her low-waste, seasonal philosophy to a larger scale,

Hampton Court Palace, which once housed the largest

proving it’s feasible even in a major hotel setting.

Tudor kitchens in England during Henry VIII’s reign,

“By implementing low-waste cookery at this scale,

gaining access to centuries-old cookbooks. “Many of

we could actually make a significant difference,” she

the dishes we know and love in this country started

adds. “I also think seasonal is the best way to eat. Of

out as a way of transporting food,” she muses. “I

course there are benefits in terms of carbon footprint,

really love the story of a dish that has started off as

but genuinely, it’s exciting when fresh asparagus

a means of survival and has turned into something

arrives or truffles start to pop-up. Eating the seasons

really delicious.”

is an enjoyable way to cook, and it keeps it exciting for guests as well.”

Her current favourite dish on the menu? It has to be the hotpot. “It’s everything I love,” she

Hotels are also familiar terrain for McTague, with

says, referencing the history of its oyster ketchup

her first hospitality role at Sharrow Bay Country

accompaniment – the seafood once used as a

House Hotel in neighbouring Cumbria. “I started

seasoning for those who couldn’t afford salt. The dish

in the kitchens there in 2000, so this isn’t my first

is also adaptable across seasons – lamb is the meat of

time in hotels. It feels like I’m going back to my

choice now, and then hogget gets a turn later in the

roots, in a way.” McTague’s own history can be seen

year. Sourcing is paramount – in this case McTague

throughout the menu at Pip, as staple meals from

trusts Marcus from Littlewoods Butchers with the cut

her childhood, as well as a professional interest in

- and it’s used in every inch, even down to cooking

ancient cooking methods, take centre-stage. At the

the potato topping in lamb fat to infuse it with all its

time of Supper’s visit, snacks included Old Winchester

glorious meaty flavour.

063

MAIN COURSE

064

“Almost every dish has something worth

The local attachment is also evident across

talking about,” she continues. “And there is

the interiors, a collaboration between Starwood

a clear sense of place, for me.” Whether it’s

and Sheffield-based design firm, 93FT. “At Pip,

Lancashire hotpot for dinner, or Derbyshire

the artwork and accessories are references to

oatcakes on the breakfast menu – these dishes

historical locations in Manchester,” explains

speak to where we are in the world. Ingredients

Neil Andrew, Vice President of Design EMEA at

come from trusted producers, including

Starwood. “Within the finishes there are further

Cinderwood Market Garden, Organic North and

nods to the city’s industrial history via the use

Courtyard Dairy. “I’ve been working with many

of concrete and brick, and reused glass from

of my suppliers for years,” McTague says. “I

various bottling plants in Manchester.”

trust them, and they understand what I want.

The layout of the space aims to evoke the

Bringing them with me on this journey has been

feeling of sitting on a terrace among the trees

really important. It is not always easy to feel

– surrounded by natural materials, planting

that connection to community, but when you

and dappled circadian lighting that mimics the

do, it makes a difference to what you put on the

outside world. Eclectic lampshades and clusters

plate at the end of the day.”

of planted greenery are complemented by a wall

Drinks follow suit, so British wine lovers

display of glass bottles in a variety of colours,

can enjoy selections from Simpsons’ Wine,

shapes and sizes - a nod to the intuitive collecting

Blackbook Winery and New Hall, while

habits of children. This playful installation is

independent makers contribute unique spirits

aligned with Treehouse’s ‘carefreedom’ ethos,

such as Treehouse Gin from Three Wrens, as

where guests are encouraged to return to a time

well as Mouse Kingdom Liqueurs, Wolfe Bros

in their lives when they were young, untroubled

Limoncello and Salford Rum.

and free-spirited.

KYOTO series Crafted for precision - The ultimate thin and leightweight bar series

@stoelzlelausitz

Stoelzle Lausitz

stoelzle-lausitz.com

MAIN COURSE

“The approach to the interior design was

design approach whereby Starwood and 93FT

much like how a child builds a treehouse – in

promote a second life for forgotten objects and

the sense that it incorporates found objects,

materials. This is evident in reclaimed timber

resulting in the naturally eclectic look of Pip,”

floors throughout the hotel that have been

Andrew says. “There is a sense of playfulness

engineered for reuse, and second-hand vintage

in the space and diners can enjoy discovering

dining chairs from Pear Mill in Stockport. The

hidden details – not only within the artworks,

restaurant also features columns clad with

but also the joinery where table and chair feet

oak slab wood – waste offcuts of forestry.

are substituted with found objects, such as

“By using timber that would otherwise be

wood-carved squirrels.”

processed or destroyed as decorative panelling,

A distinctive uniform collection by Fashionizer complements the feel of the space. A warm and

interior,” Andrew explains.

optimistic spirit is reﬂected in every detail,

At Pip, pretty much everything comes full

with team members outﬁtted in casual attire.

circle too – it’s a place where low-waste,

The use of rich blue and green tones, accented

seasonal cookery meets comfortable, thoughtful

with pops of primary colours, strikes the

design and a deep sense of care. “The intention

balance between elegance and ease, ensuring

was to create a sanctuary for diners away from

the uniforms are both functional and visually

the busy streets of Manchester outside; to

appealing. Sustainable fabric choices are used

offer some escapism from daily routine,” he

where possible, aligning with both Treehouse’s

concludes. In this moment, guests are invited

commitment to eco-conscious practices and

to simply sit back, eat and enjoy themselves

Fashionizer’s dedication to responsible design.

- the result of what happens when hospitality

Across the property, there’s a clear

becomes a shared language, or as McTague

commitment to waste reduction and a

066

we are capturing more carbon within the hotel

describes it: “a match made in heaven.”

IN A BITE Owner: Starwood Capital Group Operator: Starwood Hotels Architecture: Jon Matthews (site-wide), Synergy (hotel) Interior Design: Starwood Hotels, 93FT F&B Director: Wayne Fannon Chef Partner: Mary-Ellen McTague Executive Chef: Sameer Sehgal Beverage Manager: Grace Oatway Uniforms: Fashionizer Couture Uniforms Espresso Machines: La Marzocco Glassware: Stölzle Lausitz www.treehousehotels.com

Reworking Denim Function meets flair at Treehouse Manchester

www.fashionizer.com | info@fashionizer.com | +44 (0)208 995 0088

068

MAIN COURSE

Stadshotell STOCKHOLM A restored heritage building in Sweden’s capital is transformed into a gastronomic haven, where Nordic elegance meets Franco-Mediterranean flair. Words: Kasia Dietz • Photography: © Erik Olsson

here’s a palpable pulse when strolling the

away that the city was missing a gastronomy-

streets of Stockholm’s effortlessly chic

led hotel, so we’ve used that philosophy to

Södermalm neighbourhood, and the latest

shape everything, from the design decisions to

venue drawing a well-heeled, global crowd to

the creative direction.”

the area is the newly reimagined Stadshotell.

Seasoned in the creation of hospitality

A perfectly symmetrical imperial stone façade

projects, the team – also comprising Fredrik

featuring regal columns and a gold-faced clock

Carlström, Jon Lacotte, Dan Källström and

tower invites guests into a 19th century building

Ian Nicholson – tapped a group of architects,

commissioned by Queen Josefina as a tribute to

designers and craftspeople, including Ateljé

her late husband, King Oscar I. Once inside, the

Nord, Saga Arkitektur & Design, Studio Escapist

formality fades and diners spill into the ground

and Anker & Co to bring their vision to life.

floor dining rooms and bar, where black-and-

Those waking up within this national heritage

white imagery by Swedish photographer Gunnar

site with a decidely artistic focus are served

Smoliansky turns the walls into conversation

breakfast and dinner in the Bistro. Overlooked

points. Everyone is graciously welcomed, some

by a vaulted ceiling, the stucco white walls are

by Head Chef, Olle T Cellton. The celebrated

contrasted by grey and red limestone. “This

chef and author, who also helms Stockholm’s

matches the original limestone floor in the

beloved restaurant, Babette, is part of the reason

foyer, which was laid out as a compass rose,”

why this latest opening has been positioned as

says Carlström. In the lounge, a large sofa is

‘a house where you can eat and sleep’.

the central focus, cushioned by green velvet,

It was precisely a place like this that was

while leather-covered T13 chairs designed

lacking in Stockholm, according to Johan Agrell,

by Mats Theselius for Gemla surround the

one of the hotel’s five founders: “We knew right

tables. The pièce de résistance is a wooden

069

MAIN COURSE

At the top of a winding staircase, fine-dining venue, Matsalen, is defined by Ionic columns and pale green marbled walls

cabinet stocked with vintages curated by Wine Director, Alexandra Karosis. The adjacent room that defines the restaurant’s name is reminiscent of a classic Parisian bistro with a stylish Scandinavian twist. The reddish wooden Småland chairs, designed by Yngve Ekström for Stolab in 1956, complement the white and brick-tiled floor and have been reintroduced for the hotel. The playful, minimalist décor reflects both the simplicity and craftsmanship of Swedish design. In the adjacent bar, dressed in chestnut wood and leather sofas, a grey limestone floor leads up to the footrest of the bar counter. While sipping on a signature libation, glancing up at the ceiling reveals a pyramid shape edged in red limestone. What mood was the team trying to capture? “We wanted to create a classic American-style hotel bar,” Agrell says. “And ours is specifically a nod to the classic American Bar in Vienna, designed by Austrian architect Adolf Loos in 1908.” A Franco-Mediterranean theme illustrates Cellton’s innovative Bistro menu, where the freshest ingredients are used in the creation of hearty dishes. A heap of Swedish butter, ready to melt on a warm slab of bread, is served on a ceramic platter branded with the hotel’s logo. Carefully concocted bites to share include

070

Where the timeless artistry of ceramics meets the innovative spirit of the professional kitchen.

Collection 1 Designed by English ceramist Danny Goodall and crafted in Portugal, Collection 1 fuses traditional ceramic techniques with a modern, chef-driven aesthetic. Designed for form and function to coexist, each piece stacks effortlessly meeting the demands of hospitality while showcasing the natural beauty of stoneware.

www.klay-designs.com

MAIN COURSE

072

bruschetta with fresh tomato and anchovies, and

The dance between servers and sous chefs

beef tartare with pickles and Ossau-Iraty cheese.

is a pleasure to observe as canapés mark the

Flavourful mains might resemble grilled duck

commencement of the dinner ritual. Succulent

breast with Tokyo turnips, saffron chickpeas

snacks, as the waiter playfully calls them,

and pomegranate with a touch of fragrant rose

include peas and caviar, and coppa with figs.

harissa. King Oscar’s cake, Cellton’s take on the

Wines flow smoothly, served in carefully

classic Oscar II cake, has become the signature

selected glassware chosen by Karosis.

sweet. He prefers a concise menu, with daily

Freshly caught langoustines from Sweden’s

specials highlighting the seasons. “For us, it’s

west coast are served with artichoke and

not only about the food or the chef,” he affirms.

topped with aioli. The savoury procession

“It’s about the whole experience.”

continues with a plate of white asparagus;

Ascend the winding staircase at the rear of

risotto with morels; a perfectly prepared pigeon

the lounge into what was once a chapel for a

complemented with carrot and fava beans; and

gastronomic jaunt into the chef’s most masterful

delicate duck bouillon with a touch of tarragon.

menu. Matsalen, the hotel’s fine-dining venue,

Desserts, overseen by Pastry Chef Klara

is defined by original Ionic columns and pale

Johansson, are sweetly surprising, especially

green, faux-marbled walls decorated with

the pistachio pie served with rhubarb and

golden angels and medallions gracing crosses.

cardamom ice cream.

Undulating banquettes surround the nine

The experience is summed up nicely by

tables, where Dorthé Atelier’s woven chairs

Restaurant Manager, Christofer Von Seth: “The

offer stylish seating. A central island beneath

entire hotel is in a dialogue between modern and

the elevated ceiling replaces an altar, on which

traditional, urban and provincial,” he confirms.

two wine racks glow like upturned chandeliers.

Design ‘perfektion’, as the Swedes would say.

IN A BITE Owners: Johan Agrell, Fredrik Carlström, Jon Lacotte, Dan Källström, Ian Nicholson Architecture and Interior Design: Ateljé Nord, Johan Krikström, Saga Arkitektur & Design, Studio Escapist Lighting Design: Anker & Co Graphic Design: Sebastian Wadsted Executive Chef: Olle T Cellton F&B Manager: Christofer Von Seth Head Bartender: Andres Basile Leon Head Sommelier: Alexandra Karosis www.stockholmstadshotell.com

Anuncio_Supper_abril_maio_2025.pdf 1 31/03/2025 16:52:49

CMY

JW Marriott Kaafu Atoll Island Resort MALDIVES Local and global influences collide across six vibrant venues, offering seamless day-to-night dining with incredible Indian Ocean views. Words: Abby Lowe • Photography: Courtesy of Marriott International

074

here are few places that capture the

distinctly Maldivian outlook. “It’s all rooted

imagination like the Maldives. A far-flung

in the philosophy of the ‘Maldivian Feeling’,”

paradise comprising clusters of coral

Bükülmez adds. “So, it’s laid-back and shaped

islands sunken into deep lagoons, its remote

by the concept of home, but still elevated by

location amid the otherworldly blues of the

luxury comforts.”

Indian Ocean have long contributed to its appeal.

The resort’s F&B venues are dotted between

But today, with increasingly high gastronomic

swathes of sand and swaying palm trees across

expectations, guests are coveting more than just

the 100-acre island, inviting guests to explore

the picture-perfect backdrop, instead seeking

different culinary experiences that range from

out places that lean heavily into their foodie-

relaxed and family-friendly to sophisticated fine

focused agendas. JW Marriott Kaafu Atoll Island

dining. Veyo is the all-day dining spot offering

Resort has responded by putting six distinct F&B

a selection of Maldivian and international

venues at the heart of its offering, delivering a

flavours; Wahoo is an infinity pool bar serving

day-to-night dining programme that’s equally

drinks and cocktails designed to be enjoyed on a

as exceptional as the setting.

lounger; Riva’s menu takes inspiration from the

“Each venue was envisioned as more than just

surrounding seas; Tito’s is a deli and patisserie

a place to dine,” confirms Cüneyt Bükülmez,

for sweet treats; Athiri is the resort’s signature

co-founder of Atolye4n, the design studio

steakhouse and grill; and Nikkei specialises in

behind each of the spaces. “We aimed to curate

the precision boldness of Japanese-Peruvian

an experience that deepens a guest’s connection

fusion plates.

to their surroundings.” Unsurprisingly, that

“We wanted to create an immersive journey

means making the breathtaking, 360-degree

that really captures the essence of the Maldives,”

views – a green and blue tropical mish-mash

explains Executive Chef, Jae Yong Cha. “So, each

of sea and jungle – a central element at each

of our restaurants tells its own story while also

restaurant and bar, while also tapping into a

sharing a common commitment to freshness,

MAIN COURSE

075

Local produce and global flavours take centre stage at the resort’s F&B venues, an approach that carries through to the OS&E, which comprises local handicrafts alongside tableware from international Stölzle Lausitz

076

authenticity and creativity.” Global culinary

both the senses and the soul. So, by weaving

influences are obviously at play, but there’s a

together local heritage and global excellence,

commitment to sustainable and locally-sourced

we’re helping to shape the next chapter of the

ingredients too. Skipjack tuna, lobster and

country’s gastronomy.”

succulent king prawns – all readily available in

This ethos is perhaps most discernible

the region, feature on every menu, for instance,

at Athiri, headed up by the resort’s Chef de

alongside exotic but local-grown fruits like

Cuisine, native Peruvian, Jose Carlos Peñafiel.

coconut, papaya and mango. While Mashuni,

An open-sided, overwater space with a mirrored

a zesty Maldivian salad blending tuna, grated

ceiling reflecting the rippling swell below, plus

fresh coconut, chilli, onion and lime juice is a

sweeping vistas of spectacular sunsets – or

recurrent resort must-try.

apocalyptic rainstorms, depending on your

For Cha, whose previous experience includes

favour with the weather gods – it’s the blueprint

leadership roles with Six Senses, Cheval Blanc,

for the typical yet unforgettable Maldivian meal

Shangri-La and multiple Marriott International

that’s simultaneously deeply tied to the flavours

brands, it’s about striking a balance between

and techniques of South America. “A celebration

the luxury touches JW Marriott guests expect

of the sea’s freshness, showcased through

and laying the foundations for the future of the

dishes like ceviche, is at the heart of our menu,”

Maldivian dining scene. “The culinary landscape

he explains. “Alongside premium steak cuts

of the Maldives is undergoing an exciting

and seafood, expertly grilled over sustainable

transformation,” he says enthusiastically.

coconut charcoal on our Kopa Parrilla grill.”

“For me, it’s about moving towards hyper-

The smoky scent of hickory and banyan

local sourcing, elevated storytelling and

woods subsequently waft from the kitchen,

personalised, interactive journeys that engage

merging with the salty sea air to mesmerising

MAIN COURSE

077

MAIN COURSE

effect as guests dine on plates including cured tuna

beneath a striking bamboo structure, the drinks

ceviche with Peruvian chulpi corn and leche de tigre;

menu has been pored over with similar care by

grilled Maldivian lobster octopus with potato purée,

Beverage Operations Manager, Vikas Singh. Signature

smoked paprika oil and chimchurri; and wagyu tacos

concoctions here include the Hikari Smoke, made

with guacamole and pineapple chalaquita. “I wanted

with Goseling, orange bitter and cherry smoke, and

Athiri’s signature dishes to reflect the flavours closest

the Athiritini, a twist on the classic espresso martini

to my heart – dishes that tell a story of heritage, the

that includes Plantation, espresso, coconut and coffee

ocean and the art of balance,” Peñafiel confirms. “It’s

cream. “We like to add a sense of occasion to every

a tribute to my roots.”

meal and having a drinks menu that’s unique to each

Indeed, Peñafiel’s style perfectly sums up the

venue is an important part of that,” he explains. “It’s

culinary approach palpable at all the resort’s venues

an especially vital element of offering a well-rounded

– a merging of Maldivian produce with a distinctly

island experience.”

global outlook. “It’s a journey through vibrant

As such, guests choose from long, colourful libations

contrasts,” he explains. “My passion for gastronomy

at Wahoo. “We focus on refreshing, classic-inspired

was shaped by my travels across South America with

drinks here,” Singh confirms. While at Riva, where the

my parents, where every meal told a story, and every

lands encompassing the Indian Ocean play muse, the

flavour carried meaning.” He cites his Tres Leches

focus lies more with Indian, Sri Lankan and Maldivian

dessert as the ultimate example. “It’s an ode to my

flavours. The clean texture of the Cumin Crush blends

grandmother, who made it for me every year on my

Absolut vodka with cucumber and cumin, for example,

birthday, so each bite conjures the warmth of those

and the fragrant 1501 Saffron Whisper includes Chivas

celebrations. Dining here is about more than just

12 Year Old, saffron-infused honey, lemon zest and

ingredients on the plate.”

soda. “We delicately finetune each menu,” he adds.

Upstairs at Nikkei, where cocktails are sipped

078

“But simplicity and elegance are always key.”

IN A BITE Operator: Marriott International Architecture: Atolye4n Executive Chef: Jae Yong Cha Beverage Operations Manager: Vikas Singh Glassware: Stölzle Lausitz www.marriott.com

AF_VA_Hotelware_Anuncio Supper_Serra_21004.pdf

25/03/2025

17:37

CMY

SERRA by Chef Diogo Rocha Symbolically entitled Serra, this irregular and organic piece takes us back to the mountainous backdrop of the region of Beiras, in the centre of Portugal. The texture of the exterior and interior pays a homage to the pine trees of this region landscape.

SIGNATURE

Dessert Rinascita Il Visibilio The Club House TUSCANY

Dessert can sometimes be an afterthought, but not at Chef Daniele Canella’s Il Visibilio, where a commitment to the art of sweet creations has earned a Michelin Passion Dessert award. His clout in the pastry section is on full display with Dessert Rinascita, one of many end-of-dinner treats served at the small gourmet restaurant at The Club House in Tuscany. “This dish was inspired by an intention to elevate plant-based ingredients within desserts,” explains Canella. “We really want to place them at the forefront of the pastry experience.” The resulting dish, conceived in collaboration with Pastry Chef Alessandro Attanasi, is a potato cannolo, generously filled with velvety Chantilly cream made with pecan nuts and miso. The creamy structure is complemented by a smooth scoop of rich coffee ice cream and a crunchy miso crumble that adds a textural contrast to each bite. A striking geometric plating style is rounded off with a neat dusting of beetroot powder in a rectangular shape. Key to the dish is the bold interplay of every flavour. “For the ice cream, we use a Rotavapor to distil the coffee,” Canella explains. “It concentrates the flavours, intensifying the overall taste profile of the dish.” For this reason, the standard of each ingredient is of utmost importance. “Everything is sourced from local suppliers, ensuring freshness,” the chef concludes. “We also prioritise sourcing the finest raw materials from across Italy.”

Bespoke products for front-of-house

www.rewthink.co.uk

FINE 2 DINE

CALCA

www.finediningandliving.eu | @fine2dine

Ads_202503_Supper.indd 5

03/04/2025 13:43

APERITIFS

Stout And Proud The Ned in London is keeping the drinks flowing long after St

egg white and Pinot Noir. Rounding out the menu is Barkley

Patrick’s Day, with the launch of The Guinness Bar - a three

Café, Guinness’ take on a traditional espresso martini. Guests

month pop-up designed to offer a taste of Irish hospitality.

can also indulge in a selection of elevated bar snacks and small

Located on the hotel’s lower ground floor within The Long Bar,

plates, such as mini beef and onion pies with Guinness gravy,

the exclusive collaboration with Guinness will bring a

caviar with Guinness crisps and Guinness cheddar croquettes

distinctive new look and feel to the space. Vintage posters and

with garlic mayonnaise and parmesan.

classic memorabilia adorn the bar, where one of the freshest

“We’re delighted to bring The Guinness Bar to The Ned,

pints in the capital is said to be served up - thanks to the

offering our guests a unique opportunity to extend the St

shortest beer lines in town.

Patrick’s Day celebrations and experience Guinness in a

A food and cocktail menu has also been curated to

new and exciting way,” says Jack Cohn, Food & Beverage

complement the rich, smooth flavours of the legendary Irish

Director at The Ned. “From perfectly poured pints to a menu

stout. The drinks offering includes Royal Velvet, made with

of carefully curated dishes and cocktails, we’ve created an

Nyetimber sparkling wine and cassis, and St James Sour, a

experience that feels both authentic and elevated - something

bold blend of Johnnie Walker Black Label, Guinness, citrus,

we’re sure our guests will enjoy long after the festivities.”

APERITIFS

Mr Lyan Goes On Tour The international mixologist behind White Lyan and Lyaness embarks on a global journey through cocktails.

Ryan Chetiyawardana, more commonly known as

the unique food and drink scenes that shape the

Mr Lyan, has unveiled Mr Lyan’s Taste Trips, a

global culinary landscape.

TV series that takes viewers on a cultural journey through some of his favourite cities. Chetiyawardana opened his debut cocktail

producers, the show invites viewers to appreciate

bar White Lyan in London’s Hoxton in 2014. It

the deeper connection between food, drink and

became one of the first bars in the UK to focus

the local environments that produce them.

on zero waste and sustainability, and won the

In each episode, Mr Lyan will share personal

award for World’s Best New International Bar the

anecdotes, insider stories and expert advice on

same year. Since then, he has launched multiple

food and drink pairings, including a signature

venues, including Lyaness at Sea Containers

cocktail inspired by the tastes, people and culture

and Seed Library at One Hundred Shoreditch.

of each place. He will also showcase sustainable

Internationally, he also founded Silver Lyan

practices and conscious drinking - central values

at Riggs Washington DC and Super Lyan at

exhibited across his global venues.

Amsterdam’s Kimpton De Witt.

084

From cutting-edge cocktail bars to worldclass distilleries, historical pubs and micro-

Episode one explores Japan and its unique

Lyan Group’s strategic consultancy Mr Lyan

history as Mr Lyan enjoys whisky tasting, the

Studio, in partnership with ReachTV and travel

‘best pizza in the world’ and the story behind

media production-house, Ink, has revealed an

making traditional shoyu. Further episodes

eight-part series that uncovers the stories behind

feature Scotland, Mexico, London and New York.

APERITIFS

Potting-Shed Pours Gleneagles embraces Scotland’s abundance of botanicals for a cocktail menu inspired by the country’s lush landscapes.

086

Bars are increasingly drawing inspiration from

the apple section, for example, Blossom Breeze

their vibrant surroundings to craft fresh and

combines a soda made from discarded cores

exciting menu concepts. At Gleneagles, amid

and peels with Hendrick’s Gin, while Orchard

Scotland’s beautiful flora, it feels only natural

Sap marries The Macallan 12-Year-Old Double

to embrace the abundance of local ingredients

Cask with local apple cider. At the heart of the

found nearby.

menu is the signature cocktail, Barley, a bold

The Rose Compendium, a new cocktail menu at

re-imagining of the iconic Rob Roy. Conceived

the hotel’s American Bar, takes direct inspiration

by Gleneagles’ Head of Bars, Michele Mariotti,

from age-old potting sheds, orchards and the lush

Barley intentionally deviates from the rose family

Ochil Hills that surround the extensive grounds.

theme, continuing The American Bar’s playful

Comprising 19 cocktails, the list is divided

tradition of incorporating deliberate mistakes, as

into sections, each spotlighting an ingredient

a nod to the encyclopaedic references that inspire

from the rose family of flowering plants. The

their menus.

menu highlights nine core ingredients - apple,

Each drink is presented in a Quinell Nubuk

pear, quince, cherry, peach, plum, strawberry,

book designed as a nod to a botanist’s journal

blackberry and almond - each showcased in

- the kind that hours would have been spent

two iterations. One celebrates components

poring over in a potting shed. Wrapped in a clay-

from Gleneagles’ own ecosystem, re-purposing

coloured cover, the menu offers a detailed journey

kitchen ingredients to minimise waste. The other

through each libation, complete with hand-

embraces hyper-local elements, using Scottish

annotated notes, descriptions of techniques used,

flora and a variety of produce from suppliers

illustrations, glassware details and an extensive

such as Cairn o’ Mohr and Buck & Birch. In

glossary to demystify complex or unusual terms.

Taste Sensation For talented Head Sommelier Cathryn Bell, transposing the joy of flavour is a means of making every guest feel valued. Words: Abby Lowe

PROFILE Cathryn Bell Head Sommelier Grove of Narberth After pursuing a career in international development and securing a degree in Swahili, Bell discovered the world of wine and moved to Cape Town to study. She later relocated to Ireland, where sommelier roles at Ashford Castle, Chapter One and Aimsir further enriched her knowledge. She returned to Wales in 2023 to take up a role as Head Sommelier at Grove of Narberth in Pembrokeshire.

088

t’s the beginning of spring in Pembrokeshire,

Despite stumbling upon this passion for

UK, and though the tree branches are still bare,

wine later in life, Bell fell hard for the stories,

their stark forms slicing upward through clear

sensations and nuances associated with the

blue skies, there are signs that life is reawakening

drink. “I didn’t know that being a sommelier was

after a long winter slumber. The pale-yellow

a job,” she explains, perched next to a roaring

petals of daffodils stand characteristically

fire in the hotel’s cosy lobby. “But once I found

strong against the brisk westerly winds, while

out it could be my livelihood, I knew immediately

snowdrops quiver like tiny bells in its wake.

that was what I wanted. I thought thank you very

Before long, the walled garden at country house

much, that’s me done!” Unconventionally, she

hotel Grove of Narberth will be bursting with

learned on the job, moving to Dublin to take

homegrown produce once more. Apples, pears,

up a position at Ashford Castle before heading

beetroot, pumpkins, every morsel used on the

to Michelin-starred restaurant Chapter One,

table, in sauces and drinks, or stored away to

and then two-Michelin-starred Aimsir, where

be feasted upon once the earth slips slowly back

her natural aptitude for wine began to attract

into hibernation.

attention in both the industry and the media.

DOWN TO EARTH

both her development and her desire to remain

It’s this quietly fizzing landscape – and all the

determinedly down-to-earth. “I was very lucky

potential for creativity it stirs – that eventually

to learn from the Irish,” she emphasises. “They

pulled Cathryn Bell back to Wales. Originally

are incredibly warm, with a wonderful natural

from Ammanford, she left to embark on what

affinity for hospitality. In a way, it meant I was

would become a sinuous 16-year journey before

shielded from the prestige and status of the

eventually returning home. The period was

profession, and I think that suited me best.” Bell

initially defined by studies in international

appears to have absorbed this effortless cordiality

development and Swahili, which led to relocation

too, taking care of every guest like they’re an old

to an East African island, and it was here she

friend. “I love the people aspect of the job,” she

uncovered a passion for bringing joy to others.

affirms. “I feel like we’re very lucky to be able

Inadvertently, that led to the discovery of the

to gift people experiences.”

She credits this time in Ireland as critical to

world of wine, a thread she followed all the way

Approaching a decade in Ireland, and on

to Cape Town in pursuit of mastering the subject.

her father’s repeated request, Bell started to

SIPPING

listen to the call of home. Perhaps fortuitously, Grove of Narberth then began to appear on her professional radar. After a little digging, she felt like it was a place she could bring some of her own essence to, and more importantly, could

“I love the people aspect of the job. I feel very lucky to be able to gift people experiences.”

provide a platform on which to shout about the joys of Welsh produce. “We try very hard to be loud about what and who we’re working with,”

The latest iteration of that creative alchemy

requested the different drinks drove all the way

she explains. “There are amazing producers in

culminated in a no-alcohol drinks pairing,

back from Cardiff once we launched the pairing

Wales, and we want them to feel seen.”

the result of a guest spontaneously asking for

menu to try it, and they said it was the first time

something other than juice or water to accompany

in four years they had been able to share the same

their meal at The Fernery. Bell immediately ran

experience. It’s not like we’ve invented this idea,

Grove of Narberth’s in-house restaurant, The

into the kitchen to ask for Balish’s advice, and

of course – there are other restaurants doing the

Fernery, is testament to the mission, with

on the spot, they conjured various no-alcohol

same thing – but it’s wonderful to be able to offer

ingredients like lobster from nearby St David’s;

tinctures with seasonal ingredients.

that to our guests.”

LOCO FOR LOCAL

Angle Bay oysters; Welsh cheddar; and lamb from

Over time, they’ve refined the offering,

Dewi James, a local butcher, all celebrated on the

patiently experimenting through trial and error

SENSORY STIMULATION

menu. Bell credits Executive Chef, Douglas Balish,

with different flavours, textures and produce in

Elsewhere, Bell does everything within her power

for the vision. “He is so skilled and experienced

the curation of an inspiring selection of libations

to destigmatise the process of choosing wine,

that he’s able to transform these ingredients into

as complex and delicious as any wine. Tomato,

because even today, guests can feel ill-equipped

something really special,” she confirms. “Our

Korean chilli flakes and basil are combined in one

or underqualified in describing what qualities

joint aim is to make dining here an experience

concoction; celeriac, green pepper, Darjeeling

they enjoy about their favourite drop. “If you’re

that people haven’t been exposed to anywhere

tea and lime appear in another; while surprising

coming to The Fernery, we’re absolutely going

else; we absolutely don’t want it to be a copy-

additions like fenugreek, horseradish, green

to provide an experience that’s comfortable and

and-paste of any other country house.”

cardamom and tonka all respectively feature.

suitable for your needs,” she smiles. “It’s our job

Indeed, Bell has met a kindred work spirit in

For Bell, it’s a means of ensuring that dining

Balish, with the pair riffing off each other’s ideas

at the restaurant is as inclusive as possible.

to matchmake – to read our guests and figure out

and finding mutual inspiration. “We deliver the

“Suddenly we were able to include all these

In Bell’s case, this is aided by synaesthesia, a

classic baseline dining experience, but then we

people who were previously unrepresented,”

neurological condition that means her sense of

aim to go above and beyond that,” she explains.

she says, adding: “The couple who originally

taste and smell are connected to vision. It allows

exactly what it is they want and need.”

089

SIPPING

“At Grove of Narberth, we like to provide the opportunity for something memorable to happen.”

her to taste in a unique way, seeing colours and shapes when she tastes. She describes it in musical terms: “It’s a bit like listening to a chord,” she says. “It allows me to make particular notes louder or quieter or change key altogether.” As a result, she’s able to cherrypick unusual wines to suit certain dishes, and to conjure unexpected flavour combinations for the no-alcohol drinks pairings. Her vim for both is clear, especially when tableside, where she’s likely to be found with eyes closed and gesticulating arms in a bid to explain these taste intricacies to guests. It’s enthusiasm that proves contagious, with many overheard table conversations praising the unusualness and excellence of the wine list. It may sound complex, but for Bell, it all boils down to simplifying a luxury experience so it can be savoured by everyone. “Not many people get to enjoy this kind of fine dining in their everyday life,” she says. “So, at Grove of Narberth, we like to provide the opportunity for something memorable to happen. Life is quite tough most of the time and there should be no guilt in finding the parts that make us happy and revelling in them. I feel very fortunate to be able to help create those little pockets of magic for our guests.”

090 000

SIPPING

Partners in Wine Puente Romano Marbella enhances its beverage credentials with Éclat de Champagne, a new tasting event uniting top sommeliers in celebration of fine wine. Words: Hannah Currie • Photography: © Dani Barbaran

t is midday in Marbella and at La Serrana, the flagship villa at Puente Romano, a central table is lined with hundreds of halffilled wine glasses. This isn’t the aftermath of a lavish villa soirée, but rather, the final echoes of a true oenological experience: the inaugural Éclat de Champagne Blind Tasting. This prestigious Sommelier Selection event, which will shape the season’s wine

lists at Puente Romano Marbella and neighbouring Marbella Club, has drawn some of the finest palates to the resort. An exclusive gathering of wine connoisseurs, loyal guests and food and drink writers has just wrapped up a meticulous blind tasting of carefully chosen cuvées. It has been orchestrated by Alejandro Marcos, Wine Programme Director at Puente Romano Marbella, and Angel Gonzalez, Head Sommelier at Marbella Club. Among the 12 bottles being poured, there are iconic names like Krug Grande Cuvée and Bollinger La Grande Année. Equally, special guests include a select group of sommeliers, such as Luis Gutierrez, Pilar Cavero, José Carlos Capel and Mariano Braga, as well as Jonas Tofterup MW from the Iberian Wine Academy, and Victoria Henson of Champagne Bureau UK. “Bringing experts together is absolutely crucial,” says Marcos. “It creates a genuine exchange of knowledge. And there’s no better way to learn than from professionals with years of experience who can offer new perspectives and approaches to the wine world. This kind of event serves as a great platform to grow wine culture.” “The Éclat de Champagne event holds special meaning for us,” he continues. “It’s an opportunity to showcase the talent and dedication of the most exceptional champagne producers. With this first edition and future selection events, we aim to turn our champagne offering

SIPPING

“We don’t limit ourselves to offering only the big names from classic denominations. We always seek wines that tell a story: small, exclusive wines from producers who do things in a special way.” ALEJANDRO MARCOS

into a curated experience, not just a list of names. The blind

to Coya, Cipriani, Gaia, Nobu, Chiringuito or El Pimpi, each

tasting should be an invitation to discover and enjoy the

restaurant has its own distinct offering and wine selection

best cuvées these producers offer, without being swayed by

that best suits the particular menu and culinary style. This

labels of the maison.”

is all united by a commitment to quality and authenticity.”

To do so, each anonymous glass of champagne is

Thanks to the position of the newly established Puente

numbered and placed in front of the taster, later to be given

Romano Marbella cellar, wines can now be delivered to

a score between 1 and 10. In this case, the majority are given

the table of any one of the resort’s 20 restaurants in under

a high score of 8.5 or more. The numbers are then totted

five minutes, further enhancing the guest experience with

up and the highest crowned the winner. But why rate each

unparalleled access to rare bottles. The Éclat de Champagne

sip in this way? “These tastings help us refine our wine

event is just the beginning of a series of ambitious wine

selections, guiding our ageing initiative and strengthening

and gastronomy initiatives at the resort, as it aspires to be

the connection between our wines, champagnes and the

Europe’s premier gastronomic destination. Its collection

resort’s gastronomy,” Marcos explains. “It’s not just

of over 1,300 exceptional wines is continuously evolving,

about offering our guests a glass of wine; but providing an

ensuring that both seasoned connoisseurs and newcomers

experience that enriches the culinary journey.” This also

alike will always find something to their taste. The

guides the resort’s ongoing commitment to high standards.

centralised wine cellar is a project that has been years in the

“It gives us insight into what our clients are looking for, and

making, serving as an oenological hub for the resort’s many

what attracts them,” he adds.

restaurants, holding treasures like a 100-year-old Montilla-

After much deliberation and paper shuffling, the winner

Moriles fortified wine, Spanish collectibles like López de

is revealed: Billecart-Salmon Nicolas François 2008. The

Heredia Viña Tondonia Gran Reserva Tinto 1947 and French

triumphant champagne is celebrated for its expression of

icons such as Ermitage Cuvee Cathelin Jean Louis Chave

terroir, exquisite balance and remarkable ageing potential.

1990.“Highlighting Spanish labels is fundamental,” Marcos

It was originally created as a tribute to the house’s founder,

affirms. “Spain’s wine tradition is of the highest quality,

blending Grands Crus from the Côte des Blancs (Chardonnay)

but often doesn’t receive all the international attention it

and Montagne de Reims (Pinot Noir), with partial vinification

deserves, though this trend has been reversing in recent

in oak casks, giving it elegant, rich character. The deserved

years. We believe that spotlighting Spanish wines, not just

runners-up are Brut Blanc de Blancs Comtes de Champagne

from Andalusia but the entire country, is a way to support

2012 in second place and Champagne Perrier-Jouët Belle

producers and communicate to our guests what is happening

Époque 2014 in third place. Their place on the wine lists

in our country.”

of Puente Romano Marbella and Marbella Club is assured.

From emerging trends in regions like Rioja and Ribera

“What truly distinguishes our wine offering at Puente

del Duero to lesser-known areas with winemakers like Raúl

Romano Marbella is the depth and diversity we offer

Pérez, Alberto Orte, or duo Daniel Landi and Fernando García,

throughout the resort,” Marcos continues. “From Sea Grill

the priority is to give visibility to exciting new names, and to

095

SIPPING

“Consumers are becoming more curious about where their wine comes from, how it’s made and its environmental impact.” ALEJANDRO MARCOS

Wine Programme Director, Alejandro Marcos, is continuously developing Puente Romano’s 1,300-strong wine collection

096

convey the stories of passion and commitment

Marcos is keenly aware of emerging trends

that are behind their wines. The cellar’s

in sustainability and organic winemaking.

collection spans whites, rosés and sparkling

“Consumers are becoming more curious about

wines from Spain, France and Germany. “My

where their wine comes from, how it’s made and

vision is for our cellar to reflect the diversity

its environmental impact,” he says. “In the case

and richness of the wine world,” he continues.

of champagne, small producers and the evolution

“We want our guests to find both classics and

of different vintages over time are increasingly

more innovative wines, with a balance between

appreciated. Across the board, we’re also seeing

traditional and contemporary. We don’t limit

more interest in diversifying grape varieties and

ourselves to offering only the big names from

regions, which allows us to continually enrich

classic denominations. We always seek wines

our collection.” So, his vision for the future is

that tell a story: small, exclusive wines from

clear. “We want to keep enriching our cellar,

producers who do things in a different and

introducing new experiences and wine choices.”

special way.”

The resort is exploring new collaborations with

The cellar doubles as an intimate space for

the wineries that make up its long-term ageing

tastings. Here, the resort’s team of expert

project for 2026; introducing more events,

sommeliers guide guests through Spain’s

and continuously aiming to ensure each guest

very best wines: be it sherry from Andalucía,

discovers something special.“We want Puente

or something from the Sommelier Selection

Romano Marbella to be a place our clients

– which has been designed to surprise and

remember for their entire lives.” The Éclat de

introduce new varietals. Tailor-made wine

Champagne event returns in 2026, because as

pairings are available for those dining at any of

Marcos puts it: “In the world of wine, there’s

the resort’s restaurants. Speaking to his guests,

always something new to discover.”

Single Origin Sparkling Tea Crafted for the curious, the cultured and the connoisseurs of flavour. saichodrinks.com

hello@saichodrinks.com

COCKTAIL

Aromatic Banana Wine Gold Bar The Tokyo Edition TORANOMON

The streets of the world come alive at Gold Bar at The Tokyo Edition, where new cocktail menu, Graffiti, celebrates the bold, creative energy of urban art. “What if you could paint an entire city?” asks Hideyuki Saito, Director of Bars. “We’ve turned that childhood dream into a reality, blending vibrant graffiti with street art photography captured on my travels around the globe.” Each cocktail encapsulates the distinct spirit of locations such as New York, Barcelona and Havana, while hand-drawn artwork by tattoo artist Haruka Sasaki adorns the menu. Aromatic Banana Wine stands out as a playful creation, inspired by Saito’s discovery of a traditional Japanese spirit on a trip to Kyushu. “The barley shochu has distinct notes of tropical fruits, so we blended this flavour profile for a sophisticated banana wine cocktail - without using actual banana,” Saito explains. The libation combines rum and white port with tonka bean, cacao pulp and clarified milk, accompanied by a splash of mirin. The ingredients are left to macerate for 24 hours, then filtered for a smooth, clarified result. The final flourish is an aromatic vanilla mist. “For the guest, the experience begins with a gentle vanilla smoke, leading to an evolving, layered flavour,” Saito concludes. “This cocktail stands out for its almost perfume-like aroma - it is unexpected yet beautifully balanced.”

MADE IN ITALY

100% designed and produced in Italy

WAR

N RA T

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

COCKTAIL

Jupiter The Rivoli Bar The Ritz LONDON

The power of the cosmos is served up in liquid form at

blending Jupiter’s powerful presence with mythology

The Ritz London, where The Rivoli Bar has introduced

to symbolise its strength and significance within the

a new cocktail menu based on biodynamic farming.

biodynamic calendar.”

Entitled Biodynamic Forces Through The Alchemy

Served at the table from a custom-designed

of Planets & Plants, the drinks list is inspired by the

fountain, the cocktail has a base of Lanson bio-organic

holistic approach that suggests when to plant, cultivate

champagne, topped with a carefully curated blend of

or harvest various crops dependent on the phase of the

Boatyard Vodka, Muyu Jasmine Verte liqueur, Sakura

moon and its zodiacal constellation.

Mancino Vermouth and a crafted magnolia tincture.

Each cocktail is named after a planet in the

The result is an unexpected presentation that delights

biodynamic calendar, with a stand-out being Jupiter,

the senses.“One of the most captivating aspects of

an elegant and floral spritz. “As one of the outer

this drink is the element of surprise introduced by

planets, Jupiter is linked to cosmic forces in biodynamic

its distinctive vessel,” Saladino concludes. “The

agriculture, influencing long-living plants like trees

fountain’s thoughtful details transforms a simple sip

and perennials,” explains Head Mixologist, Michele

into an immersive experience that leaves guests with a

Saladino. “Inspired by this connection, we envisioned

longlasting impression.”

DRINKS

Lillet Lillet Rosé Nestled in the charming village of Podensac, just south of Bordeaux, Maison Lillet has been crafting its distinctive French apéritif since 1872. From the very beginning, Lillet has embraced innovation, creating the first apéritif made with white Bordeaux wines and fruit infusions – an instant favourite in brasseries and bars, and affectionately known as L’Apéritif des Dames for its widespread appeal. Today, a new Lillet bottle takes centre stage, elegantly catching the light and reflecting the drink’s signature delicacy. A refined design pays tribute to the maison’s heritage, seamlessly woven into the story that began in 1872, as well as incorporating distinctive architectural elements that honour its origins. Meanwhile, Lillet Rosé introduces a fresh recipe, free from artificial colouring. It is crafted for joyful, sun-soaked moments with friends, whether enjoyed as a signature spritz – light, refreshing, and under 100 calories – or savoured in its pure form. www.lillet.com

102

To The Table Europe 1-3 April 2025 BUDAPEST

Buyers and suppliers gather in the Hungarian capital for a series of inspiring seminars and business meetings. Words: Abby Lowe • Photography: © Richard Pereira

104

Despite advances in technology and the

Leading hotel groups such as Ennismore,

continued evolution of work, face-to-face

Hilton, Marriott and Radisson were among

connections remain a vital component of

those sending representatives from their F&B,

prosperous business. This is continually proven

culinary and procurement teams, eager to find

by the popularity of To The Table, which unites

the best solutions for their current projects.

a tailored roster of buyers, suppliers and

They were paired with suppliers in everything

tastemakers for relationship building in the

from tableware and juice dispensers to glassware

F&B industry. The success of this format was

and bespoke waffle-makers. Joined together in

confirmed in April, when To The Table Europe

a series of curated one-to-one meetings, each

hosted its largest event yet, with three days of

had the opportunity to wax lyrical about the

inspiring seminars, productive meetings and a

versatility and excellence of their product.

sprinkling of sociability.

Delegates have a tendency to dive into the

The location was a fitting tribute to the

first evening with gusto, and this edition was

occasion. Taking place at Marriott Budapest,

no different. Gathering at the hotel’s DNB

which hugs the banks of the Danube and

Budapest restaurant, lights glittering from

boasts spectacular views of Buda Castle and

nearby bridges, old friendships were reaffirmed

city skyline, the event was set within the hotel’s

and new connections forged over drinks and a

glass-fronted ballroom. By day, light streamed

delicious buffet dinner, plus speciality cocktails

into the venue, providing an energetic boost

courtesy of the ever-gregarious Pernod Ricard

to business sessions; come evening, interiors

and Mikks teams.

were awash with the pastel hues of sunset. The

Up with the lark the following morning,

beauty of the setting was frequently cited by

and the seminar programme kicked-off with a

attendees as a source of motivation.

bang, hosted with aplomb by Heleri Rande. The

EVENTS

industry expert was joined on stage by Marc

for making sustainability more achievable

debate ensued, with Taylor affirming that the

Antoni Ledesma, Senior Director of F&B Design

were proffered, with Allison reiterating: “Our

best way to capture client attention is to “create

& Development EMEA at Marriott International

brains are wired for stories not spreadsheets,

experiences that can’t be found anywhere else...

and Jean Wendling, Vice President of Operations,

and lots of prompts can be built into the guest

and to cultivate a fear of missing out.”

Eastern Europe at Accor. ‘Success Through

experience that nudge them to make conscious

The final seminar was a deep-dive into

Innovation’ was the topic up for debate, with

choices.” Butler added that he would like to

Nordic hospitality, in which Stephen Meinich-

both admitting that AI is certain to play a role

see brands better communicate the ways in

Bache, CEO at Classic Norway Hotels, Fredrik

in future hospitality venues, though human

which they interact with the local community.

Berlin, CEO at Nordic Growth Hub, and Mikael

touch will remain essential. “The luxury sector

“Everyone wants to come to a place and feel like

Svensson, Chef-Owner of Restaurant Kontrast

is more experiential, so robots aren’t likely to

they made a difference,” he remarked.

in Oslo, uncovered the reasons for their region’s

be as present there,” Ledesma stressed, with

After the meetings, delegates ventured to

Wendling adding: “A back-of-house context

nearby W Budapest for an evening of canapés,

With the closing afternoon of meetings

makes sense, but I doubt we’ll ever want to

cocktails and dinner to the backdrop of the

completed, delegates returned for one final

remove human contact altogether.”

hotel’s impressive design.

rendezvous in the ballroom of Marriott Budapest.

successes, such as culinary apprenticeships.

Further meetings took place throughout

The final day began with a thought-provoking

An extravagant sit-down meal was served,

the morning, then after lunch it was back to

seminar entitled ‘Creating Standout F&B

accompanied by live music from a band, with

the seminar room to delve into a discussion

Experiences for Luxury and Lifestyle Brands’.

one delegate stepping up to give an impromptu

on ‘Transformative Strategies to Drive

Some titans of the industry were brought on

performance. It was an unequivocally fruitful

Sustainability’, with a panel including Michael

stage, including Douglas Taylor, Vice President

few days, all agreed.

Butler, Founder of Captivate Hospitality

Guest Experience at Carnival UK, Wayne Brown,

Consultants; Alina Arnelle, Chief Sustainability

Global Vice President of F&B Development at

Officer at BeCause; and Julie Allison, Co-

Ennismore, and Scot Turner, Founder and

Bangkok from 15-17 September 2025.

Founder of Stories & Sparks. Many solutions

Managing Director at Auden Hospitality. A lively

www.tothetableasia.com

The next To The Table event will take place in

105

106

SPOTLIGHT

Beyond The Glaze International brand Ariane Fine Porcelain marks its tenth anniversary by taking chefs behind-the-scenes at its state-of-the-art production facility in India. Words: Hannah Currie

orcelain has graced tables around the world

tableware, reducing waste and replacement

and recognises the vital role of nurturing future

for centuries, yet few ever get a glimpse

costs for Ariane’s hospitality partners. It

talent. This exchange of knowledge not only

of the craftsmanship that’s plied into its

is an aspect that is increasingly relevant in

served to inspire the next generation of culinary

creation. Since 2014, Ariane Fine Porcelain has

discussions on sustainable consumption among

artists but also provided the design team with

been at the forefront of hospitality tableware,

environmentally-conscious consumers.

some invaluable insights into the evolving expectations of tomorrow’s industry leaders.

led by industry veterans and guided by the

While the trip served as a showcase for

vision of Dr Khater Massaad. His expertise

Ariane’s manufacturing methods, it also

As Ariane enters its second decade, it remains

in porcelain manufacturing and distribution

reinforced this growing emphasis on sustainable

focused on innovation, sustainability and

helped shape the company’s early direction,

practices within the industry. The group of

craftsmanship, ensuring that every piece serves

and today, Ariane supplies hotels, cafés and

visiting chefs participated in a symbolic tree-

both form and function on tables worldwide. The

restaurants worldwide with durable yet elegant

planting ceremony on the factory grounds,

company is still exploring new manufacturing

designs. To commemorate its first decade,

contributing to the brand’s annual reforestation

technologies, including collaborations on

Ariane invited a select group of international

efforts, which totals around 1,500 trees planted

infrared kiln development, a system aimed at

chefs to its production facility in Gujarat, India,

per year. In addition, among Ariane’s latest

further reducing energy use and heat waste

offering them a rare behind-the-scenes look

developments is the Slow Fast collection, a

during production.

into the meticulous process that results in the

reusable alternative to single-use packaging.

Meanwhile, continued partnerships with

porcelain they work with daily.

Winner of the prestigious German Design Award

leading designers, including Britain’s Nick

Fifteen chefs from the UK, Thailand, Saudi

2025, the collection, created by designer Hiroshi

Holland, creator of the contemporary Crackle

Arabia, the UAE and Lebanon joined the tour,

Tsunoda, allows restaurants to elevate their

collection, highlight the vital balance between

which threw them deep into the production

food presentation while actively reducing their

functionality and aesthetics in commercial

process, from shaping and glazing to final

environmental impact. Crafted from durable

tableware. “Ariane Fine Porcelain tableware

quality checks. Inside Ariane’s state-of-the-art

porcelain, Slow Fast encourages a transition

collections are the result of collaborations with

facility, where 900 workers blend automation

towards long-term, eco-conscious practices

leading industry experts, designed specifically

with skilled craftsmanship, the group saw first-

within the hospitality sector, and aims to prove

for the exacting standards of hospitality

hand how high-traffic hospitality environments

that minimising waste does not necessitate

professionals,” concludes Massaad. “We

shape porcelain design and creation. The factory

compromising on quality.

partner with award-winning designers from

is equipped with advanced technology and utilises

Beyond the factory floor, the chefs engaged

around the globe, who each bring their unique

a two-hour fast-firing method, a technique

with students at the Indian Institute of

artistic vision to our products. It is this synergy

designed to reduce energy consumption while

Hospitality Management to discuss industry

of design and functionality that results in our

enhancing the durability and chip resistance

trends, challenges and the needs of emerging

exquisite collections that seamlessly blend

of each porcelain plate, bowl or cup. This dual

restaurant

benefit translates to the creation of long-lasting

mentorship as an integral part of its philosophy

professionals.

Ariane

views

beauty with purpose.”

www.arianefineporcelain.com

107

SOLO 32011 CRA Craster 'Solo' Supper Magazine Full Page Ad ART.indd 1

Intelligent design. Exceptional experiences.

22/04/2025 15:36

SPOTLIGHT

Hot Shots

Coffee is often one of the first points of contact

social responsibility. This means that for brands,

a guest makes with a hotel or hospitality brand

sustainability, transparency and compelling

each day. A well-brewed cup can set the tone for

origin stories now matter more than ever.

the entire stay, while a poor experience can leave

As coffee culture booms, brands face soaring expectations from savvy consumers, raising the bar for beans and machines. Words: Hannah Currie

more than a bitter taste in the mouth.

Tapping into this movement is Vienna-based coffee roaster Julius Meinl, a longstanding

It is also a part of the F&B sector that just keeps

name in the industry and one of the oldest

growing. According to Mordor Intelligence, the

coffee roasters in the world. With over 160

market’s global value currently stands at US$138

years of expertise, and as a fifth-generation

billion, a figure expected to rise to US$174 billion

family business, the company feels it is vital to

by 2030. The on-trade channel, while not the

take an active role in creating positive impact

largest portion, plays a crucial role in shaping

along its entire value chain. This commitment

this coffee culture by introducing consumers to

is centred around three key pillars: responsible

new varieties or brewing methods. And driven by

sourcing, minimising environmental impact and

a new generation of coffee-savvy consumers, the

strengthening employee engagement.

bar for what constitutes quality continues to rise.

The brand’s dedication to these values,

What is clear is that most people are no longer

alongside its emphasis on craftsmanship and

content with a generic caffeine fix. Instead,

innovation, is reflected in The Originals Bio

they’re actively seeking premium brews that

Fairtrade range. The selection includes three

align with their values, tastes and expectations.

carefully curated whole bean blends, catering to a

This shift is particularly strong among younger

variety of customer tastes, two of which are also

consumers, who are pushing the market towards

available in a ground format. Furthermore, each

higher standards of consistency, quality and

product comes in 100% recyclable packaging..

SPOTLIGHT

What sets this range apart is its dual certification. By carrying both fairtrade and

Mytico (top left) and Modbar (above) offer contemporary machine design that fosters engaging guest interaction

110

and components, a Rex-Royal coffee machine consists of, on average, 75% stainless steel.

organic seals of approval, it ensures smallholder

Its brand range includes the S-Series, which

coffee farmers receive a fair premium and

caters to diverse operational needs. The S1 is a

an organic differential - extra income that

compact, entry-level machine offering barista-

can directly support better yields, higher

level coffee at the push of a button, while the

quality beans and long-term sustainability.

versatile S2 allows for a broader beverage

For hospitality leaders looking to align with

portfolio. Larger venues may benefit from

conscious consumer values while elevating their

the S300 and S500, which offer high-capacity

coffee offering, the line can deliver an experience

brewing and advanced hot water systems to

that’s both authentic and value-driven.

ensure efficiency during peak times. Then there’s

Beyond the bean, sustainability is also

the X-Series, designed for venues requiring high-

becoming integral to coffee machine design, with

speed performance and fresh milk preparation.

manufacturers increasingly focused on creating

While the XT is a hot water powerhouse, the XM

energy-efficient components, reducing waste and

excels in creating silky, barista-grade foam for

designing for longer product lifecycles. One brand

speciality drinks.

leading this charge is Rex-Royal. Manufactured

As the market continues to mature, the

in Switzerland, its machines combine precision

guest experience surrounding coffee service

with environmentally conscious engineering to

is becoming just as important as the product

create fully automatic systems ranging from

itself. Consumers are looking for moments of

compact models to high-volume solutions. As

connection, authenticity and sometimes even a

a family business, sustainability is one of its

sense of theatre. Enter Modbar, a sleek, under-

core values. Prioritising recyclable materials

counter espresso system that is redefining the

SPOTLIGHT

Rex-Royal makes machines that combine Swiss precision with environmentally conscious engineering

112

look of the hotel coffee bar. By hiding its inner

Coffee Systems, a premium solution designed

workings and technical components below the

with both baristas and customers in mind. This

counter and leaving only a minimalist tap above,

line combines Italian design with a distinctive

Modbar is shifting the focus to guest interaction.

shape and elegant levers. At its core is iQFlow

Through the elimination of the visual barrier

technology, which fine-tunes the extraction

of traditional espresso machines, Modbar invites

process to deliver rich aroma and balanced flavour

direct engagement between baristas and their

automatically. Whether it’s a busy breakfast rush

guests, transforming the act of making coffee

or a late-night espresso, Mytico ensures each cup

into an open and memorable experience. As F&B

is consistently excellent.

interior design is being considered more than

Beyond performance, Mytico also addresses

ever before, it’s a strong fit for hotels looking to

ergonomics and user interaction. The low

balance style with substance - pairing minimalist

machine height enhances the barista-customer

aesthetics with the advanced technology needed

experience and provides a sleek, contemporary

for high-quality, consistent pours.

appeal. Meanwhile, its intuitive operation

Convenience remains a key driver for many,

reduces the need for constant adjustments,

but today’s consumers don’t plan to sacrifice

allowing baristas to focus on providing an

quality to get it, so machines offering speed and

engaging service.

customisation are seeing a surge in popularity.

This winning combination of consistency,

This is especially true in multi-use spaces like

efficiency and guest experience is fast becoming

the hotel lobby, where a wide variety of coffee

the gold standard in modern hospitality coffee

occasions and preferences must be met with ease.

service. And when every sip is exceptional, guests

A standout in this space is Mytico by Franke

are guaranteed to return time and time again.

Inserat Supper Print 2025_03_11.pdf

11.03.25

11:23

CMY

Powerful. Reliable. Swiss Made.

rex-royal.com

Transform and recycle leather waste into new emotions. Redefining the standards of the restaurant and hospitality industry, we offer innovative and sustainable solutions that minimize environmental impact without compromising on elegance and design.

renew-srl.it

Renew Srl offers a complete collection of Made in Italy tabletop and interior design products in Recycled Leather, obtained from scraps of the fashion industry. A perfect example of sustainable circular economy.

Explore our universe and witness the transformation of every table into a realm of infinite possibilities.

Discover our unique offerings and prepare to revolutionize the concept of hospitality and design.

PETITS FOURS

LAV Horeca Multiple Collections For 30 years, LAV Horeca has empowered hospitality professionals to turn their goals into reality by providing glassware that blends performance, durability and elegant design. With a daily capacity of two-million pieces, the business offers reliable product continuity and flexible service options. It combines innovation in craftsmanship with aesthetic appeal and long-lasting quality to provide tailored partnerships for bars, restaurants, hotels, cafés and catering businesses. Committed to sustainable production and supported by a strong global distribution network, LAV Horeca is a trusted choice for hospitality professionals worldwide. www.lavhoreca.com

Tales And Legends Francéclat highlights nostalgia-inspired designs reminiscent of childhood as this season’s tableware must-have.

This summer, table settings will transport us to a nostalgic universe that revives the childlike wonder of our past. Diners will embark on a journey inspired by nature, the rustic charm of vegetable gardens, the majesty of oceans, and in some cases, the whimsical world of surrealism, according to French innovator Francéclat. As tables become the focal point of summer gatherings, these trends invite hospitality decision-makers to celebrate pure joy and unbridled creativity. One thing is clear: this is going to be a feast for both the eyes and the soul. Playful Patterns Expect to see plates adorned with childlike illustrations of forest insects or farmyard animals, vibrant fruits and bold, graphic shapes. For added whimsicality, tablecloths might showcase stitched corals and seashell motifs. Elsewhere, floral designs are blossoming on delicate tableware collections by Au Bain Marie, Faïencerie Bourg-Joly Malicorne and La Romaine Édition.

116

Back-To-Basics Traditional, solid serving sets reminiscent of granny’s old collections are also making a grand comeback. These nostalgic shapes are given a modern twist as brands like Popolo and Au Bain Marie elevate the silhouette with painterly depictions of friendly-looking lobsters. Jars Céramique embraces a scallop-edged motif in its plates, another sea-inspired seasonal favourite. And when it comes to materials, stoneware reigns supreme for its unique artisanal aesthetic. Painterly Palettes Naive, colourful finishes adorn the rims of tableware, imitating the delicate effect of bourdon stitching on fabric. Cutlery makes its own statement with boldly coloured handles, featured in the collections of Jean Dubost and Capdeco. Glassware, meanwhile, takes on a dreamy quality with pastel hues and clear bases, combining elegance with a light, summery vibe. www.franceclat-international.com

PETITS FOURS

Costa Nova Multiple Collections Costa Nova’s relationship with Six Senses Hotels Resorts Spas began in 2016 at the hotel group’s Douro Valley property, where the Portuguese stoneware brand was invited to develop a custom collection. Pieces from the Lisboa, Beja and Lagoa tableware collections can be found across the hotel, while Costa Nova’s other ranges now also adorn the bathrooms of Six Senses Ibiza. Currently, Costa Nova design teams are working with the hotel group on a major project set to open in Rome at the end of 2025. “While demanding, the partnership has been extremely positive for both parties and our doors are now open for new projects,” says Pablo Ferreira, Costa Nova’s Hospitality Sales Manager. “Six Senses is a leading trendsetter in the industry and being present in the group’s hotels is both a privilege and a strong statement for the Costa Nova brand.” www.costanova.com

117

118

1. Corby Hall Portofino 18/10

2. Ariane Fine Porcelain Slow Fast

3. Fine Dining & Living – Fine2Dine Vita

Corby Hall, a family-owned business based in Randolph, N.J. USA, has supplied the international hospitality industry with high quality flatware, holloware and bright white porcelain dinnerware for the past 50 years. The brand’s designs range from traditional to contemporary at competitive price points. Corby Hall has a global distribution network coupled with production facilities in Europe and Asia which allows for seamless service for both opening orders and re-supply. Portofino, a commercial flatware collection, includes 20 pieces made of 18/10 premium stainless steel. Available in a mirror finish or silver plate finish, all hollow handle knives are forged. www.corbyhall.com

The Slow Fast collection, conceived by Japanese designer Hiroshi Tsunoda, introduces a fusion of fast-food familiarity and high-end dining sophistication, creating a reusable alternative to singleuse packaging. Winner of the prestigious German Design Award 2025, the collection allows restaurants to elevate food presentation while actively reducing their environmental impact. Crafted from durable, long-lasting porcelain, Slow Fast encourages a transition towards longerterm, eco-conscious practices within the hospitality sector. Here, Ariane Fine Porcelain aims to prove that minimising waste does not necessitate a compromise on quality. www.arianefineporcelain.com

Fine Dining & Living is a Belgian-based company specialising in the production and distribution of highend tableware for the retail and hospitality industries With a range of more than 4,000 products divided among various own brands, Fine Dining & Living offers everything from stylish tableware collections to innovative interior accessories. Overall, it has six distinct brands under its umbrella including Fine2Dine, which focuses on trend-driven tableware for the creative professional. A standout in this range, the Vita collection aims to bring the atmosphere of summer to the restaurant table. The dinnerware line is characterised by organic shapes and exudes a handmade, beachy feel. The collection comes in an off-white and beige colour spectrum, while a reactive glaze creates a distinct texture on each piece. Vita is available in a range of serving dishes, plates, bowls and platters. www.finediningandliving.eu

PETITS FOURS

1. Costa Verde Terra by Pere Gifre

2. Goodfellow & Goodfellow Studio Raw

3. Bonna Premium Vitrified - Ripple

4. Mesa Ceramics Fan

Terra, a collection from Costa Verde, and a Red Dot Award winner, introduces four pieces designed by Pere Gifre. The company describes the distinctive range as being born from the synergy between artistic creativity and technical expertise. Like a work of art sculpted from the earth, Terra is characterised by its imperfections, with bold lines and organic profiles that celebrate the power of nature. Gifre, known for his nature-inspired sculptures and fluid installations, has combined his craft with Costa Verde’s own porcelain precision to expand the functionality and expressiveness of the Terra collection. This extension includes a trio of round bowls as well as a three-division tray. www.costa-verde.com

Creating something new doesn’t always mean designing a brand new product - it can be as simple as combining existing ones in a fresh way. Studio Raw demonstrates this by pairing Volcanic stoneware bowls with Crackled glass lids, the two pieces coming together to create a textural contrast and distinctive presentation. Goodfellow & Goodfellow offers a spectrum of solutions to present everything from the humble oyster to the grandeur of high-end hotel cuisine. The company engages extensively with global hospitality partners, tailoring bespoke options and branding solutions, from creating cutting-edge tableware pieces to bringing whole dining concepts to life. www.goodf.co.uk

The Ripple collection by Bonna is designed to bring nature’s beauty to professional kitchens. Part of the Mix & Match range from the brand’s Premium Vitrified category, each glaze – Adelfa, Hornfels and Mirage – offers a distinct visual appeal. Designed for casual and fine-dining settings, Ripple stands out for its superior resistance to edge-chipping and scratching, ensuring long-term durability. It also features a stackable design which enhances functionality, while single firing technology contributes to its sustainability and low carbon footprint. Each piece from the Ripple range is crafted using advanced reactive glaze technology. www.bonna.global

Mesa Ceramics unveils the Fan collection, featuring a state-of-the-art ID7 body and advanced vitreous stoneware. Tailored specifically for the high demands of the hospitality sector, these pieces are designed to withstand edge-chipping, maintaining their appearance throughout countless services. Mesa has created this collection with fine-dining settings in mind, as well as upscale events and buffets. Drawing inspiration from the graceful movements of wind turbines, Fan provides an artistic canvas for chefs who value quality, durability and aesthetics. The design is characterised by a distinct contrast of glossy accents against a refined matte glaze. www.mesaceramicshotel.com

119

120

1. Klay Collection 1

2. RAK Porcelain USA Polaris - Floret

3. William Edwards Makira

4. Craster Solo

Klay is a global collaboration, where the timeless artistry of ceramics meets the innovative spirit of professional kitchens. Collection 1, designed by English ceramicist Danny Goodall and crafted in Portugal, fuses traditional ceramic techniques with a modern, chef-driven aesthetic. Designed for form and function to coexist, each piece stacks effortlessly, meeting the demands of hospitality while showcasing the natural beauty of stoneware. Sustainability is woven into every step, making use of locally-sourced, recycled clay, with water systems reused and waste repurposed. Every piece is shaped with care, marked by artisanship and designed to elevate every plate. www.klay-designs.com

Floret is a new design under RAK Porcelain USA’s Polaris range. The line features a selection of extra-white, solid porcelain pieces. Every detail is considered during production to maximise the levels of alumina oxides for maximum strength and superior quality. The result is a dazzling white vitro-porcelain with strong performance against abrasion, high temperatures and mechanical shocks. The latest in the Polaris collection, Floret brings to life a delicate floral pattern reminiscent of vintage toile. This classic design takes on a modern sensibility and is made to suit the exacting needs of today’s chef, barista, or tea sommelier. www.rakporcelain.com

The vibrancy of the Makira collection by William Edwards is inspired by Madagascar’s breathtaking biodiversity. With intricate illustrations of exotic animals and lush tropical foliage in rich blue tones, each dinnerware piece exudes a touch of playful elegance designed to spark curiosity and delight for guests. Each piece is finished with shimmering gold accents. Makira comes in a range of shapes and sizes, including coupe bowls, plates and serving dishes, as well as cups and saucers for tea and coffee service. William Edwards creates English bone china designed and manufactured in Stoke-on-Trent, Staffordshire, UK. www.williamedwards.co.uk

In a fast-moving world, Solo by Craster invites a moment of stillness to reconnect with craft, form and the rituals that define contemporary hospitality. The new collection of individual-use tableware uses traditional slip-cast porcelain techniques and hand-finishes. Interiors are glazed for durability, while raw exteriors reveal the matte elegance of natural porcelain. With seven considered forms, from a petite jam pot to a generous cereal bowl, Solo draws on the refined efficiency of Japanese omakase and the space-saving grace of Indian tiffin boxes. Many pieces are stackable and all of them are microwave and dishwasher safe. www.craster.com

PETITS FOURS

1. Rona2Serve Edge

2. Zieher Covo, Fronda, Bosco

3. XLBoom Pillar

4. Steelite International Distinction and Performance

Edge stemware by Rona2Serve is designed specifically for the hospitality market. A lightweight, one-piece construction creates an elegant finish, while chip resistance comes in the form of a laser treated rim. The range features a variety of sizes needed for the hospitality market, including a slant cut martini glass. Meanwhile, a stone fruit liqueur glass is designed for serving liqueurs or digestives. Rona2Serve is a reliable and devoted partner for the industry with a rich history, responsible environmental policy and clear ownership structure. Its output exceeds 70 million pieces of highquality crystalline glassware, certified by quality control ISO 9002. www.rona.glass

The Covo, Fronda and Bosco collections by Zieher are artistically crafted brass baskets and displays that differ fundamentally in their floral design, but can still be combined harmoniously. The matching stainless steel bowls, which are available individually or as a set with the baskets and displays, are polished on the inside, while the brushed outer sides are finished with an anthracitecoloured PVD process. Covo has a slightly patinated surface and a closed base plate. Meanwhile, Bosco is inspired by the elegant look of bamboo, and Frondo by the leaves of a fern. Frondo is available in three different sizes and matching inserts are also available individually. www.zieher.com

Founded by Geert-Jan Van Cauwelaert and Ann De Cock in 1997, Belgian design brand XLBoom has built a strong reputation in the hospitality sector with its innovative approach to contemporary design. Every piece is designed in Antwerp and meticulously handcrafted, ensuring high-quality and craftsmanship. Designed by Frederik Delbart, the Pillar collection reinterprets the classic wine cooler with a sculptural, double-insulated form, inspired by ancient architecture. A refined yet bold presence plays with light and texture. Available in a range of finishes, Pillar can be explored by appointment at XLBoom’s European showroom near Antwerp. www.xlboom.com

Steelite International, a pioneer in the world of tabletop, buffet and lighting solutions since 1982, remains synonymous with excellence in design and innovation. Dedicated to pushing the boundaries of technology while prioritising sustainability, Steelite caters to over 140 countries with a commitment to delivering quality and serviceability in the face of evolving customer tastes. Proudly crafted in England and backed by a lifetime edge-chip warranty, Steelite’s philosophy of being ‘made for life’ is woven into every piece in its Performance and Distinction collections, available in a range of shapes and sizes to suit every hospitality occasion. www.steelite.com

121

122

1. ID Fine Tiffany

2. Vista Alegre Hotelware Chef’s Collection

3. Pordamsa Crackled Borosilicate

4. Porland Illusion

ID Fine is a porcelain manufacturer with history dating back to 1972. The family business first introduced the Tiffany collection in 2003, aiming to capture the charm of French bistro culture while reinterpreting classic design, bringing a nostalgic yet fresh appeal to dining spaces. Delicate design alongside durable craftsmanship makes Tiffany a natural partner for high-end dining, suitable for both intimate and grand hospitality venues. The series features a traditional scalloped profile and white design, and can be blended with a range of other decor styles with ease, including white tableware shapes from within ID Fine’s existing collections. www.idfine.com.tr

In designing new plates for fine-dining restaurants, Vista Alegre targets those who best know this exceptional universe: celebrated international chefs. A longtime admirer of Vista Alegre, Chef Diogo Rocha of Portugal’s Mesa de Lemos restaurant was invited by the brand to create a dish as part of the innovative Chef’s Collection. Symbolically entitled Serra, this irregular and organic piece is inspired by the country’s mountainous backdrop. The texture of both the exterior and interior pays homage to the pine trees of its landscape, a tribute to the chef’s origins and the Portuguese origins of Vista Alegre. The result is a distinct and delicate plating. www.hotelware.vistaalegre.com

Founded in 1975 in Girona, Spain, Pordamsa transforms tableware into a form of artistic expression. For this brand, each piece is not simply a functional utensil, but a work of art that comes to life thanks to the skill of artisans. The Spanish porcelain manufacturer enhances the kitchens of world-renowned chefs and offers innovative and aesthetically striking alternatives which match up to the challenges of modern hotel design. Today, the brand presents Crackled Borosilicate, plates made of durable glass, with a distinctive crackle effect on the inside and a smooth, shiny finish on the outside, creating a unique contrast that adds originality. www.pordamsa.com

Turkish brand Porland was established in 1976 with 100% domestic capital. As one of the country’s leading porcelain brands, the company prides itself on its exacting attention to fine details and superior technology, from design to production. Porland not only offers porcelain products but also household collections spanning tableware, kitchenware, home decoration, textiles and bathroom; its varied product range serves both professionals and consumers. The Illusion collection has been designed with Porland’s special recipe of alumilite porcelain and brings robust elegance to tables. It is available in a range of plates, dishes, cups and saucers. www.porland.com

PETITS FOURS

BHS – Playground Spot On 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 immersed in colour. Designed to highlight chefs’ creative expression, Spot On showcases plating ideas in a striking way, creating a distinct 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

John Jenkins Champagne Glass 125ml CRU The Champagne Glass 125ml CRU by John Jenkins is designed for hotels and venues aiming to offer an elegant champagne service, as the glass ensures a 125ml pour, just shy of the rim. In addition, each glass is produced using advanced machine technology, yet offers a handmade look. The British glassware manufacturer is known for its range of handmade and machine-made glassware that runs the gamut from wine and cocktail glasses to classic tumblers, available for immediate delivery. The company also has an in-house design department that can create bespoke pieces and exclusive patterns. Each piece benefits from the latest advancements in glass-making technology, employed to enhance clarity, durability and scratch resistance. www.johnjenkins.co.uk

123

Livecookintable Modular Live Cooking & Buffet Solutions Space and time are luxuries in hospitality. This modular system, made in Germany, offers a refined solution to ensure both. Designed for high-end hotel environments, Livecookintable allows operators to transform any space into a fully functional live cooking or buffet station within minutes, and without tools. At the heart of the concept is a modular table system that scales effortlessly from a single unit to a full culinary line-up. Cooking devices aren’t placed on top, but integrated directly into the table, creating a clean, minimal look. Operators can configure everything from induction to hot-and-cold holding or neutral worktops, depending on service needs. All components swap out in seconds and fold flat for compact storage. Optional battery power and air purification enhance flexibility, while endless design options blend effortlessly into many spaces. For hotels seeking seamless culinary operation, this is a system worth knowing about. www.livecookintable.com

Kloth Studio Multiple Collections At Kloth Studio, finding the right uniform is not just about choosing pieces of clothing – but about creating an identity. The Canadian company collaborates with hospitality teams across the globe to design workwear that is not only professional, but also true to the brand and its people. The result is sharp, stylish and sustainably crafted uniforms that work as hard as those who wear them. From luxury hospitality to world-class F&B, Kloth is trusted by properties like Royal Atlantis, Waldorf Astoria Seychelles, St Regis Aspen, 1 Hotel Seattle and Rosewood Kona Village. Every piece is ethically made, performance-driven and purposefully designed, because Kloth believes that looking professional should feel good, fit right and ultimately, reflect the values a business stands for. www.klothstudio.com

124

PETITS FOURS

1. Narumi Resonance

2. Rewthink Bespoke Products

3. Stölzle Lausitz Power

Japan-based bone china manufacturer Narumi has unveiled its latest collection, Resonance. Crafted to enhance modern dining experiences, this collection embodies a neutral design. Stripping away historical and cultural ornamentation to reveal its essence, the new coupe shape embraces minimalism. Sharp lines radiate outward from the centre, creating a flat surface that inspires creativity and opens up new culinary possibilities. With a broad, open design to accommodate diverse dishes and a delicately tapered rim for an elevated appearance, this series aims to combine sophistication and versatility, suited for today’s dining styles. www.narumi.co.jp

Rewthink has created bespoke frontof-house products for top chefs and restaurateurs for over a decade, with a design ethos that prioritises both functionality and aesthetics. The brand’s classic service tray features ‘inside-out’ handles and a low frame profile, while its stackable design offers practicality. Fully-rounded corners as well as easyto-grip handles make the product not only durable but comfortable. The full collection of Rewthink trays is available in a range of designs, sizes, materials and finishes, including natural, fumed and ebonised European oak and American walnut. This wood is sustainably sourced from managed forests. www.rewthink.co.uk

The Power collection by Stölzle Lausitz is characterised by its puristic, expressive form. The glasses give drinks a large breathing surface, allowing aromas to unfold effortlessly. The distinctive goblets are defined by a slightly waisted stem, giving the overall appearance of lightness. In addition to glasses for red and white wine, the range includes champagne glasses, saucers and tumblers for long drinks. For its distinctive design, the Power collection was awarded the iF Design Award. Stölzle Lausitz is one of the world’s leading manufacturers of lead-free crystal glasses, with a history that began in 1889 in Weißwasser, Germany. The company’s trademark is stem glasses that are made with the highest precision. Created with 135 years of experience, dedication and attention to detail, these glasses are made for use in gastronomy and hotels, specifically for the use of sommeliers, chefs and connoisseurs in the beverage industry. With 600 employees, more than 45 million Stölzle Lausitz glasses find a new home across the world per year. www.stoelzle-lausitz.com

125

PETITS FOURS

Everstyle Group was founded in 1994 as a family-run business, dedicated to providing premium tableware solutions for the hospitality industry. With offices in the UAE, Oman, Qatar and India, the company serves the GCC region and beyond, exclusively supplying hotels, restaurants and commercial establishments. The company collaborates with some of the world’s finest brands and aims to provide clients with trending, high-quality tableware that aligns with current design trends. It has been a key partner in several landmark hospitality projects, including the Armani Hotel in the Burj Khalifa. General Manager Julien Delorme joined the company as a Sales Executive after an early career in banking. Growing up in the UAE, Delorme was deeply influenced by the diverse and dynamic F&B scene in Dubai, which continues to shape Everstyle’s approach to the hospitality market. Dubai’s F&B offering is versatile, drawing inspiration from cultures around the world and constantly evolving, and this influence has guided Everstyle’s commitment to providing products that cater to a wide range of tastes and trends.

Julien Delorme Everstyle The General Manager of premium tableware brand, Everstyle, discusses what chefs and hotel operators are seeking across the GCC and how the secondgeneration family business maintains a forwardthinking approach.

What sets Everstyle apart in the tableware industry? Everstyle’s legacy as a second-generation family business combines deep-rooted expertise with a forward-thinking approach, allowing us to adapt to industry trends while maintaining strong relationships with our partners. Our commitment to quality, service, and long-term partnerships sets us apart, ensuring that we deliver the best tableware solutions to the region’s top hospitality establishments. How would you describe your key principles? Our selection principles focus on partnering with brands that uphold the highest standards of quality, sustainability, reliability and professionalism. We carefully choose suppliers who share our commitment to innovation and durability, ensuring that the tableware we distribute meets the evolving needs of the hospitality industry. Sustainability is a crucial factor in our selection process, as we aim to provide products that not only enhance the dining experience but also contribute to a more responsible and long-lasting industry – this is also what our clients demand. In your experience across the GCC region, what are chefs and hotel operators currently prioritising in their tableware choices? There is a strong demand for unique, artisanal pieces that enhance presentation and create a distinctive dining experience, this includes matte colours, organic-shaped plates and handmade products. Sustainability also plays a key role, with a preference for responsibly sourced materials and eco-friendly production methods. Customisation and branding are becoming increasingly important, allowing operators to align tableware with their brand identity and concept. Aesthetics, durability and reliability in supply remain crucial factors in decision-making. What’s next for Everstyle in terms of innovation for tableware? Looking ahead, Everstyle aims to focus on strengthening our already robust portfolio of brands rather than expanding it. We are committed to further building these brands within the market, ensuring they remain at the forefront of the hospitality industry. Key priorities include improving stock availability, enhancing after-sales service, and delivering products with even quicker lead times. Additionally, we have recently launched our LinkedIn series Plated by Everystyle. The series will feature real-world applications of our products in the hospitality industry, highlighting how they contribute to elevating dining experiences. Through this series, we aim to offer insight into design trends, sustainability and the impact of quality tableware on culinary art. www.everstyleuae.com

126

TOBACCO DOCK LONDON

INTERNATIONAL BAR AND BEVERAGE TRADE SHOW BARCONVENTLONDON.COM

30 JUNE 01 JULY 2025

ADVERTISING INDEX ISSUE 42

020

Altamura Distilleries

103

Narumi

Ariane

027

Nespresso

018-019

BCB London

128

Pernod Lillet

006-007

BHS

024

Pordamsa

029

012-013

Porland

087

Corby Hall

131

Porland

016-017

Costa Nova

049

Rak

031

Costa Verde

053

Renew

114

Craster

118

Rewthink

081

Fashionizer

067

Rex-Royal

113

Fine Dining & Living

082

Rona

005

010-011

Saicho

097

Goodfellows

023

Steelite

008-009

ID Fine

085

Steelite

132

John Jenkins

098

Stolzle

065

Julius Meinl

014-015

Thrill International

100

Klay

071

To The Table Asia

091

Kloth Studio

039

To The Table MEA

127

La Marzocco (Modbar)

111

Vista Alegre

079

LAV

002

XL Boom

045

Livecookintable

051

Zieher

059

Mesa

073

Bonna

Franke

129

WASHING-UP

Down The Rabbit Hole

Kenneth Cobonpue lets his imagination run wild in creation of a fantastical café at Grand Hyatt Manila.

130

For curious diners willing to venture down the

bottles are displayed in alcoves that simulate

rabbit hole, Fable Café + Lounge is a whimsical

water droplets glistening in the sun. Up above,

oasis just waiting to be discovered. Located on

paper clouds drift lazily by and a delicate light

the ground floor of Grand Hyatt Manila – a hotel

canopy casts an ethereal glow. Further playful

and residences at Bonifacio Global City in the

touches come from the feline-like table lamps

Philippines – the immersive dining experience

– a nod to the grinning Cheshire Cat from Alice

serves as an awe-inspiring escape from the

in Wonderland – while the DJ booth takes the

surrounding concrete jungle. The enchanting

form of the Filipino water buffalo in reference

space has been designed by Kenneth Cobonpue

to local culture.

to blur the boundaries between art, nature and

The fantastical scheme extends to the tabletop

flavour. “To me, design is theatre,” he explains.

too, with the artful settings designed as miniature

“I want to transport diners to a world of make-

gardens. Asymmetric plates mimic the organic

believe: in this case, an abstract representation

curves of leaves, and cutlery rests atop sculpted

of the natural world.”

creatures. “I wanted to craft a space where

Cobonpue brings this vision to life through a

every element tells a story, evoking wonder and

host of mesmerising installations. Giant leaves

connection,” Coponpue concludes. “This is my

appear to climb the walls; handwoven fabric

interpretation of nature and how it continues to

flowers bloom in brightly coloured hues; and

inspire, captivate and enchant us.”

New York • Orlando • Los Angeles • Las Vegas • Dallas • Dubai

Catalog

For over 50 years, family-owned Corby Hall has and bright white European porcelain. Unmatched quality, timeless designs, and exceptional service. Corby Hall Products are never discontinued WWW.CORBYHALL.COM