Supper - Issue 48

HOTEL FOOD & DRINK ISSUE 48 WWW.SUPPERMAG.COM

NICOLAS ROUZAUD • BAZAAR MEAT AT THE VENETIAN – LAS VEGAS • NACHO MANZANO

CONTENTS ISSUE 48

061

STARTERS

059

Yu & Mi

054

Rascal

056

Gymkhana

059

Mitsu

061

Mandarin Oriental Downtown Dubai

© Avablu

Wilde Aparthotel Vienna Fleischmarkt Aria Resort & Casino Las Vegas

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Aethos London Shoreditch © Sim Canetty Clarke

© Stevie Campbell

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MAIN COURSES 062

Corinthia

068

The Zetter Bloomsbury

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Sophia

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Ardbeg House

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The Venetian Las Vegas Rome

London

St Regis Singapore Islay

© Michael Kleinberg

Bazaar Meat

by José Andrés

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CONTENTS ISSUE 48 SERVICE

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Chef’s Table

038

Pastry Precision

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Family Affair

046

The Heat is On

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The Chef Patron of Muse by Tom Aiken recalls how a Norfolk childhood surrounded by homegrown produce sparked a lasting respect for seasonality.

Fêted master pâtissier Nicolas Rouzaud expands his empire translating haute pâtisserie into an accessible and fun-filled ritual.

The master of Asturian gastronomy Nacho Manzano expands his geographic focus with a new hotel project on Porto’s River Douro, where the culinary heritage of the Iberian coast takes centre stage.

Opening the UK’s first Hell’s Kitchen is just the start for Clermont Hotel Group, as it turns up the heat with a portfolio-wide push on distinctive and compelling F&B. 040

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DINING Food For The Soul © The Branding Crew

© Steven Joyce

REGULARS

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Entrée

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Drinks

119

Appetisers

033

Events

124

Signatures

101

Petits Fours

133

Aperitifs

105

Washing-Up

146

Cocktails

115

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Zoe and Layo Paskin’s hospitality journey began with one of the best clubs in the world, but today they’ve swapped dance floors for dining.

SIPPING Aurélie in Paris

110

Get Your Kicks

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The founder of CopperBay tracks her journey from Brittany to bartending and reveals how unrivalled hospitality rules the bar.

Sustainability, wellness and hyper-personalisation are redefining what people demand from their coffee, turning a formerly simple provision into a ritual that can embed guest loyalty.

BE CONFIDENT

OWN THE NIGHT

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HELIA COLLECTION

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NORDIC IRON Nordic history was written in iron and wood, molded in the wilderness, among dense forests, tundra and rough seas. These features of strength and resistance combined with a practical spirit are present in the shape and colors of the Nordic Iron collection, ready to conquer any table with the requirements of functionality, style and sobriety.

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The integrated milk management system produces perfectly textured milk in seconds, ensuring consistent temperature — hot or cold depending on the recipe — silky microfoam and exceptional in-cup quality with minimal effort. The result?

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PORCELAIN

Resonance collection Resonance, designed by Carsten Gollnick, merges porcelain and stoneware in a harmonious collection that invites you to push the boundaries of table setting creativity. Soft and smooth textures, waving patterns, and innovative shapes make this collection perfect for mix and match.

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ENTRÉE HOTEL FOOD & DRINK ISSUE 48 WWW.SUPPERMAG.COM

NICOLAS ROUZAUD • BAZAAR MEAT AT THE VENETIAN – LAS VEGAS • NACHO MANZANO

ON THE COVER Le Café by Nicolas Rouzaud, London © Steven Joyce

Weather The Storm

I

t is tricky to avoid the seemingly relentless stream of bad

and share their next small indulgences on TikTok. Indeed,

news broadcast on every platform at the moment – from

his precision sweet treats are the perfect example of how to

multiple wars and the cost of living crisis to rising energy

engage and retain new consumers, meeting their needs with

prices and the erratic actions of a notorious American President

high-end yet affordable extravagances that can be enjoyed by

who shall remain nameless. Certainly, the multipronged

everyone rather than the elite few.

challenges facing the hospitality industry were a hot topic of

There are signs of this in our annual coffee feature too,

conversation at this year’s To The Table Europe, which took

in which we highlight the trends affecting the industry.

place across an uncharacteristically warm and sunny few days

This year, it’s sustainability, wellness and personalisation

in Berlin back in March.

making the greatest impact on what and how people source

But despite the inevitable concern among both buyers and

their caffeine kicks. And suppliers are responding at speed,

suppliers, the mood was relatively upbeat. Perhaps it was the

developing new products that appeal to today’s savvy sippers,

unseasonal springtime weather (or the free drinks) adding a

who demand quality over quantity and drinks tailored to their

boost to everyone’s step, or maybe it was just the collective

individual preferences.

awareness of a room full of people who’ve seen, experienced

And then of course, there’s examples of people doing

and weathered similar or worse, and still managed to come

brilliant things in beautiful places on every page throughout

out the other side.

the magazine, from José Andrés finding a new and stunning

I say all this not to conjure more doom and gloom, of which

Las Vegas home at The Venetian Resort for Bazaar Meat, to The

there is plenty already, but rather to emphasise the sector’s

Zetter Group, whose new opening in London’s Bloomsbury

ability to overcome hurdles that threaten to stand in its way.

marks the beginning of a big expansion push in the UK capital

In a conversation I shared with creative hospitality duo Zoe

and beyond.

and Layo Paskin, founders of Studio Paskin, they recalled how

So, yes there are uncharted waters to navigate, but there’s

they opened their inaugural Soho restaurant The Palomar in in

also a group of talented, bright minds at the helm of the ship,

2014, noting that it was a rich period of rebirth for London’s

with both the capacity and the capabilities to continue to bring

foodie scene after the ravages of teh recession. Their most

people together and to bring hope, just like all the best F&B

recent projects have taken them Down Under to Sydney, and

experiences should.

you can read more about that in our interview on page 094.

Elsewhere, and signs of how the hospitality industry continually evolves abound, not least in our interview with master pâtissier, Nicolas Rouzaud, whose meticulously created pastries have reached new audiences as the notion of ‘treat culture’ has gained pace, especially with Gen Z, who seek out

Abby Lowe • Deputy Editor

029

@SupperMag

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APPETISERS

Enchanted Eats As hotel F&B continues to tap into popular culture and

creamy base with a ginger snap and caramelised biscuit.

nostalgic storytelling in the creation of memorable guest

Other highlights include Woodland Whispers, a white

experiences, JW Marriott Grosvenor House London is

chocolate toadstool with cherry preserve; The Land of

bringing Enid Blyton’s The Magic Faraway Tree to life

Dreams, a chocolate mousse crowned with a vanilla

with a whimsical, limited-edition afternoon tea.

marshmallow cloud; and Silky’s Sparkling Granita

Timed to celebrate the highly anticipated film

featuring a spiced version of the Sicilian dessert finished

adaptation of a family’s adventures across fantastical

with a sprinkle of fairy magic. The chef also offers

lands, The Magic Faraway Tree Afternoon Tea recounts

up a selection of delicate finger sandwiches, freshly

the story through an imaginative menu crafted by Head

baked scones with clotted cream and preserves, and an

Pastry Chef Anthony Hurst.

extensive range of Newby’s teas.

The focal point is a sponge tree encased in milk

An exclusively illustrated menu by Mark Beech,

chocolate and topped with candy floss, featured

illustrator of The Magic Faraway Tree series is gifted

alongside Moonface’s Mandarin Mousse, which pairs a

to guests as a special keepsake.

000

Recipe for Happiness

© Rockwell Group

Feast Mode

034

To mark the fourth edition of Artemest’s

became trays for food and ornamental vessels

L’Appartamento at Milan Design Week, Rockwell

formed drinkware skyscrapers.

Group recently transformed the oval dining room

Naples’ volcanic spirit informed the material

of Palazzo Donizetti on Via Gaetano Donizetti.

palette, inspired by the treasures of Tesoro di San

The concept preserved the palazzo’s historic

Gennaro and the dramatic works of Caravaggio.

features, including boiserie, frescoed ceiling and

Gold-toned metals shimmered alongside deep

a carved marble fireplace, while reimagining the

mineral hues and oceanic blues, while white

room as a contemporary Naples eatery. Entitled

marble punctuated darker surfaces.

Bacchanalia: A Ritual in Pleasure, it drew on

Wine and seafood stations reinforced a sense

the ancient Roman triclinium – a U-shaped

of abundance and conviviality associated with

table arrangement seen in upper-class homes,

Neapolitan hospitality, where custom resin

which blurs the boundaries between architectural

nesting tables designed for Artemest mimicked

spectacle and leisure.

seafood towers and stacked wine glasses, adding

Rockwell Group interpreted this as a lounge-

height and refracting light through the objects

style environment with sculptural seating,

displayed above them. Custom lighting added the

daybeds, poufs and layered tables, encouraging

final touch, with inverted chandeliers appearing

diners to relax and linger. Evoking the aftermath

to fall from the ceiling and concealed lamps

of a feast, table settings were deliberately askew,

eliciting the glow of ancient oil lights, creating

carpets suggested spilled wine and plates were

a warm, atmospheric setting fit for the grandest

mounted as paintings, while framed artworks

of celebrations.

From unemployed and bad at baking to a thriving pastry chef and social media personality, Will This Make You Happy: Stories & Recipes from a Year of Baking (Chronicle Books) recounts the highs and lows of self discovery while learning how to bake. Written by Tanya Bush, the 344-page tome begins with a disaster cake – a reminder of the pleasure of following a recipe, the joys of getting messy and reaching the finish line, no matter the result.

The culinary memoir also tells the story of how Bush, the co-founder of Cake Zine, progressed from her tiny New York kitchen to working at an Italian farm stay, and finally landing a job in a Brooklyn bakery. The gastronomic journey unfolds through a collection of 50 seasonal recipes, offering words of encouragement to engage with the chaotic yet more humorous side of baking. From orange almond cake and Earl Grey compote to the cruller that was named New York magazine’s best pastry, she regales falling back in love with both the craft and relationships.

And despite assuring readers that she still has baking fails to this day, Bush charts a course to becoming more selfassured in the kitchen and beyond.

APPETISERS

Cuisine Up Close Michelin-starred chef Heiko Nieder invites a lucky few into his kitchen at The Dolder Grand in Zurich.

Fine dining today is a blend of personal touch

available, allowing a small group to engage

and precision cuisine, a delicate balance that’s

directly with the techniques and creativity that

made chef’s tables a growing and popular trend

define Nieder’s approach.

across the world.

Menu highlights include Brittany lobster

Few gastronomists understand this attention

flavoured with citrus, ginger and avocado,

to detail better than Heiko Nieder, who has

as well as hake and caviar served alongside

introduced The Chef’s Table at The Restaurant

sauerkraut beurre blanc. There’s also a melt-

within The Dolder Grand, inviting a select

in-the-mouth beef brisket and fois gras paired

number of guests to step into his kitchen at one

with Savoy cabbage and Périgord truffle, and for

of Zurich’s most awarded restaurants to observe

game lovers, a cut of pigeon accompanied by red

the culinary artistry of each dish first-hand.

cabbage, beetroot, pomegranate and liquorice.

Designed by Swiss architect Florian Studer, the

At The Dolder Grand, Neider’s influence

bespoke raised seating area accommodates just

extends beyond the main restaurant, shaping

four to five guests, offering an intimate, behind-

the culinary direction of the property’s four

the-scenes perspective on a kitchen recognised

eateries and dynamic pop-up concepts. With

with 19 Gault & Millau points and two Michelin

his two cookbooks: The Restaurant, and Private

stars. Diners can watch as Nieder and his nine-

Dining – Fine Dining at Home, he has already

strong brigade craft every course with meticulous

brought his expertise out of the kitchen and

precision and creative flair.

into people’s homes. Now, diners in Switzerland

Offered upon request during regular opening

can experience the magic in person, making the

hours, the experience follows The Restaurant’s

invisible work of a fine-dining kitchen both

usual seven-course menu with vegetarian options

tangible and immediate.

035

F

aced with tighter budgets, growing concerns

most relevant spaces today are those that can

over global stability and changing lifestyles,

flex,” Wright notes. “They shift seamlessly

today’s guests are reassessing the meaning

between work, socialising and dining throughout

© Steven Joyce

of value, a shift that’s being felt across every

the day.”

aspect of the hospitality industry, according to

It’s a modification that’s showing signs of

TGP International’s F&B and Hospitality Trends

success, but doesn’t come without its operational

Report 2026. Guests are more intent than ever

challenges, not least because of the increased

on choosing venues and experiences that align

demand for agility behind the scenes, whether

with their ideals, so hotel groups are being

it’s adaptable kitchen systems or scalable teams.

forced to rethink their role in guest stays, with

Even so, with F&B increasingly considered a

F&B playing a central role. “In uncertain times,

strategic asset rather than a peripheral service,

familiarity becomes a form of luxury,” explains

it’s a move that decision-makers are deeming

Simon Wright, founder of TGP International.

worthwhile. “F&B has moved from being a

“The brands that win are those that secure the

support function to becoming one of the most

balance between comfort and discovery.”

powerful drivers of identity, revenue and guest

Core Values Meaningful experiences that align with guest values are key to the success of future hospitality projects, according to TGP International’s latest trends report.

036

But even as people become more cautious over

loyalty in hospitality,” Wright says. “Rooms may

spending, the report notes that dining remains

bring guests in, but it’s F&B that gives them a

one of the most resilient discretionary splurges.

reason to stay, and to return. That’s exactly why

Perhaps as a result, the micro-indulgence

the sector has become the anchor of mixed-use

trend is gaining pace, with guests seeking to

environments, turning spaces into destinations

participate in intentional pleasures rather than

and transactions into experiences.”

excess, and indulging in treats for a day or

According to the report, this notion gives

even just a moment. It’s a move towards more

further cause for exploring the role that wellness

deliberate, purpose-driven interaction with

plays in hospitality today, citing that 80% of

brands. “People are increasingly willing to pay,

global consumers name wellness as a top life

but for experiences that feel personal, cohesive

priority (Global Wellness Institute, The Global

and emotionally engaging,” Wright confirms.

Wellness Economy: 2025 Report, 2025). “Value

To keep ahead of the curve, hospitality venues

is no longer defined by what guests receive, but

are responding with new models: think menus

by how deeply an experience resonates with

showcasing more mindful portion sizes thanks

them,” Wright confirms. As a result, there’s

to the Ozempic effect, increased focus on the

been an uptick in guests actively seeking out

minimalism, discretion and sensory refinement

menus that support balance, nourishment and

associated with quiet luxury that many guests

everyday wellbeing, leaving operators no choice

seek today, and specifically within the hotel

but to respond. As Wright concludes: “In future,

F&B sector, a focus on elevating and adapting

we’ll see hotel F&B operating less as individual

traditional dining formats, from rejigged

outlets and more as integrated, experience-

breakfast buffets to signature restaurants. “The

driven platforms.”

© Food Story Media

CHEF’S TABLE

Tom Aikens The Chef Patron of Muse by Tom Aikens recalls how a Norfolk childhood surrounded by homegrown produce sparked a lasting respect for seasonality.

When did you first fall in love with cooking?

the impossible with food and he made it look

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

I got my passion for food from both of my

so effortless. I was visiting El Bulli as far back

Sunday is family time. I make pancakes or

parents. My twin brother and I used to help my

as 1996, and each time, the standard got better

waffles with the kids, then we go to feed the

mother out in the kitchen – she would involve

and better. The evolution of his cooking and

chickens. In summer, I do BBQs or make pizzas

us in home baking and weighing ingredients.

technique was spell-binding, he’s a true genius;

on the Gozney oven outside, which they love!

Living in Norfolk, we had a large back garden

even the explanation of how to eat each course

where we grew our own fruits and vegetables,

was fascinating.

And what’s the soundtrack?

I have a whole collection of old LPs, so it could

and as a result, I learnt about seasonality from a young age. I was also fortunate enough to travel

And your favourite drink?

be anything from Aretha Franklin to David

to France for family holidays, which allowed me

I am a lover of the whisky sour and I often use

Bowie, Sting, The Beatles, Run DMC or Michael

to discover French cuisine. I remember going

it as a benchmark to judge how good a bar is.

Jackson. Even classical music, sometimes.

into amazing pâtisseries and delicatessens,

One of the best is at The Connaught in London.

Where do you get your creative inspiration?

and visiting the vineyards and cellars with my What’s your favourite hotel restaurant?

Inspiration can come at any time or place,

The settings at One & Only Resorts are always

however, it is more often when I’m away from

Tell us about your most memorable meal?

exceptional. I’ve cooked in their kitchens a few

the kitchen. Since the pandemic, I’ve spent more

On one particular trip to France, my father

times and they consistently create genuinely

time in the countryside - I’m a country boy at

booked us into a Michelin-starred hotel

exciting collaborations. The combination of the

heart, so ideas often come when I’m foraging

restaurant by complete accident. He only realised

surroundings, strong culinary ambition and

with my two daughters and my dog, Dottie.

when we arrived to find our car surrounded by

attention to detail always makes it special.

father, who was in the wine business.

Which chefs have inspired you?

four guys wearing white gloves and bow ties.

That evening, I had the most amazing meal: a

Which new restaurant are you eager to try out?

The chefs that have given me the most inspiration

beautiful tomato salad with fragrant olive oil,

I am really interested to try Plates London by

are Pierre Koffmann and Joël Robuchon. Pierre

basil, finely diced shallots, coarse sea salt, black

Kirk Haworth – it’s plant-based, and Kirk is so

taught me skill, speed and organisation, and

pepper and chives, followed by a fillet steak that

creative in the way he prepares vegetables, from

from Joël, I learnt about attention to detail – his

melted in my mouth and an accompanying stack

the cooking to the fermenting and pickling.

style was very intricate, so everything had to be in the right place.

of perfectly cooked chips in beef dripping. I remember it like it was yesterday.

Are you an easy-going or a demanding restaurant customer?

Which city is food heaven for you, and why?

Do you have a favourite dish, and who cooks it?

I’m very much there for the food, first and

Paris. The depth of culinary heritage, the respect

I still think about the dishes that I ate at El Bulli

foremost. I understand the demands of a

for technique and the sheer quality of ingredients

before it closed. My wife and I had a seemingly

busy kitchen, so I’m always respectful of the

at every level is extraordinary. You can have a

endless tasting menu that was magical from

process and the team behind it. I look for

life-changing meal in a grand restaurant or a

start to finish. Each course had a unique

honesty, flavour and a sense of care, rather than

simple bistro, and both are approached with

temperature and texture, and I kept thinking,

perfection. Sitting on the other side of the table

the same seriousness and pride. It’s a city that

how did he do that? Ferran Adrià was creating

is a privilege - I never forget that.

constantly inspires me.

039

Pastry Precision Fêted master pâtissier Nicolas Rouzaud expands his empire, translating haute pâtisserie into an accessible and fun-filled ritual.

Words: Hannah Currie • Photography: © Justin De Souza (unless otherwise stated)

S

itting in his gleaming new café

because I wanted to do the opposite of my

beneath the arches of Mayfair’s

parents. They worked very hard and didn’t have

Burlington Arcade, dressed in

much time for meals during the week. But we

equally immaculate chef whites,

spent a lot of time in the garden, which being

Nicolas Rouzaud pores over his

in the South of France, was overflowing almost

earliest memories of falling in love

all year round. I remember picking raspberries,

with food with disarming enthusiasm. The story

strawberries, figs from the tree, then making

begins near Toulouse, in France’s Occitanie

very simple cakes, always topped with fresh

region; a landscape abundant in orchards and

fruit.” It’s a style the chef has barely deviated

agriculture, and, as it transpires, fertile ground

from since. His fruit-laden pastries – delicate

for the imagination. “I can remember picking

tarts glazed to a mirror, ingredients arranged

a raspberry straight from the garden, still

with near-mathematical precision – may be

warm from the sun, perfectly ripe and eaten

technically complex, but remain anchored to

immediately,” he muses. “Thinking about that

that same lightness of touch, nostalgia and

first bite takes me right back to being a child.”

reverence for produce.

A simple memory, perhaps, but one that has

Trained by the prestigious Compagnons du

shaped a two-decade career at the highest level.

Devoir, Rouzaud completed a traditional Tour de

“Being French, I was naturally drawn to the

France, mastering the techniques and heritage

kitchen as a youngster,” he continues. “Maybe

of French baking. A stint in fine-dining kitchens

SERVICE

© Steven Joyce

SERVICE

Le Café is a more approachable take on Rouzaud’s luxury pâtisserie, with a menu designed for all-day enjoyment

“I want people to understand the human side of pastry, the identity and the emotion behind every creation they are eating.”

followed, leading him to Le Bristol Paris, a hotel where he

red velvet with a white heart collar. Rouzaud is also known

spent eight years working under three-Michelin-starred

for the textural NR Pecan & Vanilla, with its crunchy base,

chef Éric Fréchon and the late Laurent Jeannin, and where

soft sponge and rich praline wrapped in Madagascar vanilla

Rouzaud’s understanding of ingredients truly developed.

mousse, along with the Pistachio Paris-Brest, filled with silky

“Before, a strawberry was just a strawberry,” he says. “Now

pistachio cream and crowned by a delicate cigarette tuile.

I think about its variety, its origin, its season. The same with

With a growing reputation, Rouzaud made a deliberate move

raspberries, mangoes, chocolate and vanilla. Every ingredient

to put his name to this work. Launched in 2025, Maison de

has its own story and that story matters.”

Haute Pâtisserie Nicolas Rouzaud is a refined brand showcase,

London came calling via Oetker Collection, with a move

one he has recently extended to Doha at Four Seasons Resort

from Le Bristol to The Lanesborough. From there he joined

& Residences at The Pearl, and plans to launch in an unnamed

Maybourne and The Connaught, where he would spend six years

Paris hotel in the near future. “Having my name above the door

shaping one of the city’s most influential pastry operations.

is important to me,” he explains. “I want people to understand

The culmination was Nicolas Rouzaud at The Connaught,

the human side of pastry, the identity and the emotion behind

an Ab Rogers-designed boutique serving beautifully boxed

every creation they are eating.” While signatures such as fruit

celebratory cakes to pick up on the way home or enjoy for a

tartelettes will remain on every menu, local influence has

post-supper treat. “After lockdown, we were one of the only

its place. In Doha, inspiration comes from traditional Arab

places open in Mayfair,” he recalls. “People were queuing

dessert, kunafa, reimagined as a Rose des Sables with orange

for cake. It became a destination, and we were bringing joy

blossom, pistachio biscuit and a delicate chocolate mousse, its

at a difficult time.” That joy, in the guise of fine pâtisserie,

aesthetic drawn from the forms of local architecture and the

was something he felt was missing in London. “We wanted

shape of the desert rose flower.

to create true luxury in pastry, with layers, texture, precision

With his latest project, Rouzaud moves slightly away from

and exceptional ingredients, which was a bit of a risk,” he

such elaborate recipes. Le Café in Burlington Arcade feels like

says. “It’s almost like a jewellery shop. Everything has to be

a natural progression, translating his fine craft into a more

considered: the lighting, the packaging and the service.”

accessible ritual. “Not everyone wants a luxury pastry,” he

Such meticulousness extends to the creations themselves.

says. “Sometimes it is the price, sometimes it is just a little

Signature pieces include the Connaught Hound, a chocolate

intimidating. That is why I wanted to create a concept that

hazelnut cake shaped like the hotel’s canine mascot, adapted

works for everyone, from morning until the evening.”

seasonally. Most recently, for Valentine’s Day, it appeared as an

Luxury is still expressed in the service, with a team led

almond pain de Gênes sponge coated in white chocolate, paired

by Timea Rambacs, whose experience spans The Emory,

with dark chocolate mousse and raspberry confit, finished in

The Dorchester and The Savoy, bringing an approachable,

043

SERVICE

Rouzaud’s signature creations at The Connaught suggest a lightness of touch and reverence for produce developed in childhood

044

hotel-led sensibility to café culture. Rouzaud’s

the space also reflects a tone shift. Rouzaud’s

focus on personal storytelling is also evident,

signature red, inspired by ripe raspberries, still

particularly in the venue’s speciality, brioche

runs through the interiors. A lacquered ruby

à tête, a deeply personal reference. “After

counter gleams like freshly glazed pastries, but

work, my father used to come home hungry,

softer blush tones across each floor create a more

hollow out a brioche, fill it with simple Friday

relaxed atmosphere. This is complemented by

ingredients of ham, cheese and egg, then bake

playful brioche à tête motifs, which appear on

it again,” Rouzaud explains of its inspiration.

packaging, wall art and waiters’ uniforms. “The

“You open it up and everything melts. It is one

interiors are the opposite of Haute Pâtisserie,”

of my favourite memories of being at home and

he confirms. “There, it is mostly white with a

I wanted to share it.”

touch of red; very elegant. Here, it is more fun.”

The recognisable brioche shape is reimagined

It’s a concept with wide appeal, and as such,

in both savoury and sweet forms, with fillings

the goal is to expand. “We plan to open a few

of raspberry crémeux, Madagascar vanilla

more in London, whether that’s Covent Garden

curd with pecan and caramel, and chocolate,

or Notting Hill,” Rouzaud says. “We’ve been

tonka and hazelnut. As ever, fruit is left largely

open a few months, but already people are

unprocessed and sugar used sparingly. Drinks

coming back.” He’s confident that with this in

follow suit. Coffee is handled with precision,

mind, Le Café is on track to become a place

while cocktails mirror the pâtisserie, from

for Londoners to linger, whether for a morning

Lemon Pie inspired by Rouzaud’s citrus tart to

coffee, an afternoon pastry or a late-night

a pear and cranberry champagne creation built

cocktail, drawn by the simple pleasures that

around his fixation on texture.

first sparked the chef’s imagination, and a sense

Conceptualised by Sabrina Caisson Design,

of everyday indulgence.

KUMO

Discover more at schoenwald.com

Family Affair The master of Asturian gastronomy Nacho Manzano expands his geographic focus with a new hotel project on Porto’s River Douro, where the culinary heritage of the Iberian coast takes centre stage.

Words: Shanna McGoldrick

N

acho Manzano isn’t in a hurry.

and Sandra. “The house evolved as Spain

The Spanish chef, who has

evolved, it changed with the times,” he reflects.

three Michelin stars and five

Manzano was drawn to the joy of hospitality

restaurants to his bow, has

as a child. “When people came to my house to

learned that good things come

eat, the house would be dressed up; it would feel

to those who graft.

like a party,” he remembers. “On those days, it

This mindset wasn’t crafted in the world’s

became a new universe. It was the part I liked

great culinary capitals, but rather in La Salgar,

most; festive, glamorous and interesting.”

the rural village in Asturias, where Manzano

He decided early on to dedicate himself to

has spent his life working alongside his family

cooking, heading to the coastal city of Gijón

in the very house in which he was born and

to spend seven formative years working at a

raised. His parents ran a small shop from home,

respected seafood restaurant. He returned home

which doubled as a local bar and general card-

in 1993 to join forces with his sisters and take

playing spot. Then, as Spain’s socio-economic

the reins at Casa Marcial, named after their late

boom made eating-out more popular in the

father, where he chose to honour both regional

1980s, the business model expanded to include

and familial influences. “I didn’t think it was

food, with guests ordering in advance and his

loyal to copy what I’d learned in Gijón,” he

mother cooking to accommodate them.

says. “And it didn’t make sense in my village.”

Today, decades of vision, persistence and

Instead, he turned inward – towards memory,

a deep respect for regional produce have

landscape and instinct. “I didn’t have much

transformed that house into Casa Marcial, a

technique, so I focused on expressing flavours

three-Michelin-starred temple to Asturian

that I had inside me,” he says. “I began to

cuisine run by Manzano and his sisters, Esther

create my own combinations, always based on

SERVICE

© Bardo Creative Ground

SERVICE

At 1638, Manzano flies solo for the first time, highlighting the abundance of the Iberian coastline on the plate

things that felt familiar to me.” He believes his approach was considered slightly old-fashioned; his peers were the young guns of an avantgarde Spanish cuisine that was pushing the boundaries of molecular gastronomy to global acclaim. But his hyper-focus on seasonality and provenance has stood the test of time.

Manzano’s gastronomy is almost reverential, rooted firmly in the rhythms of Asturias and its produce, climate and traditions. It also

“I focused on expressing flavours that I had inside of me. I began to create my own combinations, always based on things that felt familiar to me.”

waterway in the hot sun. Asturias feels a world away – yet Manzano has always felt an affinity with the city, not least for its overlapping culinary traditions. Kopke’s heritage is omnipresent – diners can sample its ancient and rare white and tawny port wines, and the hotel’s corridors feature internal windows that look into the cool, dark cellars stocked with resting barrels.

Manzano taps into this strong sense of place

speaks to a more universal experience. “Food

with his flavours – an aromatic dessert of rice

connects us to personal stories,” he says. “And

pudding with black truffle and caramel crystal

that connection is the most important thing.

features a sublime Kopke port wine jelly, while

The cuisine at Casa Marcial tells stories that are

a dish of sea bass, bilbaína sauce and herb

familiar to me – but what I’ve realised is that

gel invokes the heady flavours of the Douro.

even people without those references can still

Asturian and Portuguese favourites of cod and

connect with the dishes.” He and Esther, who

sardines often feature, championing shared

is co-Head Chef, devise menus to spotlight the

Iberian traditions with precision and nuance.

specialities of a region that runs from ocean

His current favourite dish at 1638 is shellfish

to mountains, ranging from seaweed and razor

served with a codium cream and tomato water,

clams to wild boar and oxalis.

nodding to the Atlantic’s abundance and its importance to Porto and Northwestern Spain.

“Working with Nacho is both very exciting and challenging,” says Esther, a central player

“We want to promote the connection between

in the family business and herself the first

Asturian and Portuguese cuisine,” says Esther.

woman in Asturias to win a Michelin star (for

Change is nonetheless in the air. In 2025,

One of her favourite dishes at Casa Marcial –

the now-closed restaurant La Salgar). “He is

Manzano launched a solo project and his first

trout in its habitat, spring broth, seed and yeast

creating all the time, and he is always ahead,

collaboration with a major hotel group: Tivoli

crisp – also appears on the menu at 1638. “It

thinking of new challenges when we are just

Hotels & Resorts. At the sprawling new Tivoli

is representative of both Porto and our town

getting ready and comfortable with the ones

Kopke Porto Gaia Hotel, he leads the culinary

Arriondas, as the river is part of our landscape

that we have on our plate.”

concept at casual eatery Boa Vista Terrace, as

and our culture,” she explains.

Today, the Manzano family empire has

well as fine-dining spot 1638 Restaurant & Wine

For Manzano, however, the food always takes

spread across Asturias, encompassing the

Bar, whose name references the founding year

precedence. “I don’t design dishes based on

restaurants Gloria in Oviedo and Gijón, the

of Kopke, the world’s oldest port house. Here, he

wine,” he clarifies. “First comes the dish, then

Narbasu Restaurant & Hotel (awarded a green

highlights the heritage of the Iberian coastline

I find harmony with the wine.” Luckily, he adds,

Michelin star), and Manzano Catering. At its

through an elegant, blind 10- or 12-course

“they go hand in hand naturally.”

heart remains Casa Marcial, which was awarded

tasting menu that once again emphasises

For a chef so rooted in his terroir, how does

its first Michelin star in 1999, with the second

flavour, provenance and emotional resonance.

it feel to cook away from home? “For me, the

arriving in 2009 and a third completing the set

Sitting atop Kopke’s fabled port cellars, 1638

ingredients are important, but more important

in 2024. Although the accolade has elevated

offers sweeping views over Porto’s jumbled

is the philosophy; the way of cooking,” he says.

the siblings’ childhood home to the realm of

hillsides and soaring bridges. It’s an ideal

“When you take dishes out of their context, they

the gastronomic elite, it hasn’t altered their

vantage point for taking in the industrious

still connect – maybe even more so.”

approach. “We feel proud but also calm,” says

activities of the River Douro, with its traditional

And he still has the support of his siblings.

Manzano. “The restaurant is still the same.”

rabelo boats ferrying tourists up and down the

Though they aren’t officially part of the Tivoli

049

SERVICE

“Ingredients are important, but more important is the philosophy; the way of cooking.”

Manzano’s Asturian heritage is woven into every plate at Casa Marcial

050

partnership, he laughs when I ask how it feels

hotel has been a supportive partner, and he’s

to go solo. “They are still here! We are always

delighted to have a presence in Porto. “There

connected,” he says. Esther elaborates on their

are challenges; it’s not in the city centre, and

symbiotic working relationship. “We are not

it’s in a hotel,” he observes. “But the hotel

that involved, but at the same time we are

brings clients, so we must ensure the offer

always involved!” she laughs. “Sometimes we

strong enough for them to dine in.” His goal

participate in the design of the dishes or the

is to create a destination restaurant in its own

menu, or we might be cooking a dish and think

right, through his trademark consistency and

‘this would be perfect for Porto’ and suggest

hard work. “Building recognition in the city

ideas for dishes to him.”

takes time; it’s a gradual process, but we’re

It is proving to be a successful approach

used to that,” he says. In a way, it’s a natural

so far, with Michelin honouring 1638 with a

partnership: like the port slowly ageing in

recommendation in its 2026 guide. If Manzano

the barrels beneath us, his blend of patience,

was hoping for a star, he won’t be drawn on

consistency and respect for tradition will surely

the topic – but given his reputation for quiet

yield valuable results.

consistency, his insistence that it isn’t the

His dream, he jokes, is to open a beachside

immediate goal is believable. “Recognition is

restaurant in his hometown of Asturias, where

fantastic,” he says. “But it’s not an obsession.”

he can cook casually in flip-flops. As long as

How does working with Tivoli differ from

he can continue to connect and share moments

working in his own family-run venues?

with his guests, he’ll be satisfied: “There is

Naturally, he doesn’t have quite the same

something in food that connects us, wherever

freedom and agility, but he stresses that the

we are from.”

The Heat is On Opening the UK’s first Hell’s Kitchen is just the start for Clermont Hotel Group, as it turns up the heat with a portfolio-wide push on distinctive and compelling F&B. Words: Hannah Currie

Andy Goss Group Head of Food & Beverage Clermont Hotel Group Leading the strategic direction and performance of food and beverage across Clermont Hotel Group’s 14-strong London portfolio, Andy Goss has more than 25 years’ experience in hospitality, spanning multi-site operations, concept development and commercial leadership. He is currently involved in the delivery of the UK’s first Gordon Ramsay Hell’s Kitchen restaurant, located at The Cumberland in Marble Arch.

Prior to Clermont, he held senior roles at Compass Group, Hummingbird Bakery and HMS Host, a subsidiary of Avolta, where he oversaw complex, high-volume operations.

ccupying more than 4,000 rooms across

O

This continued development is taking place

the capital, Clermont Hotel Group is one

across multiple segments. The Thistle brand

of London’s largest owner-operators.

caters to a largely domestic, corporate crowd,

Spanning a portfolio of 14 centrally located

with classic dining offerings as well as stand out

properties and servicing a broad mix of business

experiences such as VU from The Tower, a cocktail

and leisure travellers from breakfast through to

bar with panoramic views over the River Thames.

dinner, there are a lot of potential mouths to feed.

Clermont lifestyle properties and the premium

It’s no surprise, then, that in recent years the

Royal Horseguards Hotel lean into a more luxury

company has invested heavily in F&B to ensure

experience, exemplified in The Green Parlour, a

there are ‘spaces for all’ that deliver memorable

new heritage afternoon tea lounge nodding to

dining and imbibing experiences.

London’s Victorian pleasure gardens. Meanwhile,

This strategy has sharpened in recent months

high-volume sites such as The Cumberland in

with the appointment of Andy Goss as Group

Marble Arch demand a broader, almost “resort-

Head of Food & Beverage. With a background

style” approach to F&B, according to Goss, with

spanning procurement, concessions and contract

multiple options that cater to all occasions.

catering, including time with travel hospitality

052

giant HMS Host, Goss’ career in recent years has

GIVE ‘EM HELL

moved closer to the restaurant floor. “There are

In a competitive city like London, the ongoing

a lot of skills that are transferable, but hotels are

evolution of every concept is critical. “Guests can

very different,” he says of the challenge. “One of

step outside any of our hotels and find almost

the biggest adjustments was understanding that

anything they want to eat on their doorstep,”

the majority of revenue comes from rooms. That

Goss continues. “My focus is on ensuring our

means you have to work harder to ensure that a

brands stand out, have a strong sense of place and

food and drink programme gets noticed.”

offer a point of difference. That means constantly

Clermont drew him in with a clear commitment

staying on top of trends, understanding what

to its F&B offer, which ranges from casual delis

competitors are doing and always looking for

to glitzy rooftop bars. “I’m fortunate because it

the next new concept.”

isn’t just a means to an end for us – there’s real

Nowhere is that strategy more visible than

investment and a belief in its future,” he says.

at The Cumberland, where the group has just

“That’s exciting to be part of.”

launched the UK’s first Hell’s Kitchen as part of

SERVICE

Hell’s Kitchen at The Cumberland, London

a multi-site partnership with Gordon Ramsay

Hell’s Kitchen in the UK, which is a big deal.

alongside Spanish wines from Valmiñor Albariño

Restaurants Global.

And of course, this is Gordon’s homeland,”

and Gómez Cruzado. “Lírica offers something

Since debuting its flagship in Las Vegas in 2018,

Goss notes. “The timing has been good too,

relaxed and accessible. Not every experience

Hell’s Kitchen has expanded to eight restaurant

with renewed interest following his new Netflix

needs to be high-energy or high-spend,” says

locations across the United States and Europe,

documentary. From a recruitment and bookings

Goss. “Here we focus on simple, high-quality

building on the popularity of Ramsay’s global

perspective, we’re seeing very positive signs.”

tapas, providing an alternative for guests who

television series. In London, the concept takes

want variety during their stay. We’re already

the form of a stylish bar and open kitchen serving

PRIME POSITION

a mix of the chef’s signature favourites alongside

The move speaks to a broader strategic direction

London-centric dishes. Think Ramsay’s famous

for the hotel group, centred on premiumisation.

This plan to leverage the variety among its

beef Wellington, seared scallops and lobster

“The casual-dining middle market is squeezed,

existing estate is also behind new initiative,

risotto, followed by classic desserts such as

but there’s clear opportunity in premium-

Thistle Connect, which allows guests staying

sticky toffee pudding and apple butterscotch

casual dining – which is exactly where Hell’s

at Thistle properties to access benefits across

cheesecake. The cocktail list takes similar cues

Kitchen sits,” he confirms. “Guests might be

Clermont’s wider restaurant portfolio. “It’s a

and includes Notes from Gordon, a refreshing

more selective, but when they do spend, they

way of showcasing the breadth of our food and

blend of Plymouth Dry Gin and green tea, topped

want it to feel worthwhile. We need to extend

drink offering across London while encouraging

up with lemongrass, peach and lemon.

that opportunity to our other hotels; creating

guests to explore beyond their base hotel,” he

“The F&B space at The Cumberland is

concepts that feel distinctive and compelling.”

continues. “Given the proximity of many of our

significant, so we needed a concept that would

For the F&B specialist, it’s not just about

properties, it’s a natural opportunity to connect

attract attention and truly resonate,” Goss says

differentiating from external competitors, but

of the dining room, which in a previous life

also ensuring its own restaurants feel distinct

As these new initiatives bed in, and with a

was helmed by Gary Rhodes and later housed a

from one another and cater to guests’ evolving

compelling pipeline on the horizon for the group,

Hard Rock Café. For Goss, Hell’s Kitchen, with

needs. At The Cumberland, Spanish-inspired

the focus remains clear for Goss. “It’s about

its high-energy, theatrical format, delivers on

venue Lírica has been introduced partly for

ensuring that F&B adds real value for our hotel

many fronts. “It’s a bold concept that appeals to

this reason. The space offers a more relaxed

guests and visitors,” he confidently concludes.

people and can generate the covers needed to fill

counterpart to Hell’s Kitchen, with sharing

“That means providing meaningful moments,

the space consistently,” he says. “It also aligns

plates and tapas inspired by the gastronomic

and making sure that F&B at Clermont works

with broader trends around experiential dining

bounty of Spain: from sun-drenched vegetables

for everybody. It has to be thoughtfully done, so

and fine-casual concepts.”

and heritage tomatoes to Ibérico ham, wild

that guests don’t just come to us once, but they

mushroom croquetas and grilled tiger prawns,

keep coming back.”

Early indicators are promising. “It’s the first

seeing strong performance, and the two concepts work well together because of their differences.”

them and operate in a more cohesive way.”

053

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Yu & Mi Mandarin Oriental Downtown DUBAI Words: Hannah Currie Photography: © Ingrid Rasmussen

A

n ode to the golden age of 1930s Shanghai,

that celebrates the eclecticism of Shanghai’s

Yu & Mi at Mandarin Oriental Downtown

golden age.

Dubai introduces intrigue, glamour and

playful contradiction high above the Emirate.

Drawing on the Art Deco establishments of the

dramatic birdcage with period-inspired patterns

era, the design reflects the cultural exchanges

in rich magenta lacquer, it forms a captivating

that once defined Shanghai, blending Anglo

focal point, channelling the theatrical spirit of

Chinese influences with a modern interpretation

the times. Behind the bar, traditional cabinetry

of heritage. “The concept looks to an age

resembles carefully preserved artefacts, while an

when the city was Asia’s most cosmopolitan

adjoining counter evokes a Chinese apothecary

metropolis,” says Pooja Shah Mulani, Managing

table, where herbs, medicines and elixirs inspire

Partner of Creative at LW Design. “It was a

contemporary cocktails showcasing the nation’s

period shaped by jazz clubs, late night bars and

whiskies and tea infusions.

a certain effortless decadence.”

IN A BITE Owner: Wasl Asset Management Group Operator: Mandarin Oriental Hotel Group Hotel Architecture: UNStudio Interior Design: LW Design Chef: Yang Guojian www.mandarinoriental.com

054

One of the most distinctive examples of this glamour is the bar gantry. Conceived as a

For Mulani, the desired effect must be

On the 36th floor, beauty lies in juxtaposition,

transportive. “Instead of a typical hotel lounge,

evident in refined furnishings set against raw,

the aim was to create somewhere intimate and

urban-inspired finishes and amplified through

slightly concealed, where guests feel they have

bold colour-blocking. Flooring shifts between

stepped into a different world the moment they

dark wood and exposed concrete creating a

arrive,” the designer concludes. “Combined

shifting streetscape, while teal lavastone tiles

with a moody atmosphere and carefully curated

and angled brickwork are softened by plush red

furnishings, the interiors create a setting where

velvets, silks and aged leather. An assortment of

the act of having a drink becomes part of a

antique furniture reinforces a collected narrative

broader immersive experience.”

Vibe

Vibe isn’t just dinnerware ~ It’s the energy your guests bring to the table.

Available in Zen, Polaris, & Calm

RAK Porcelain USA | 251 Solar Dr., Suite 1000 | Imperial, PA 15126 | www.rakporcelain.com

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Rascal Wilde Aparthotel VIENNA FLEISCHMARKT

R

ascal, a destination brasserie in Vienna’s

key elements of the space, including a

first district, has opened its doors at

handpainted chequered border that threads

Wilde Aparthotel, offering a modern

through the restaurant and onto upholstered

interpretation of the Austrian coffeehouse in

banquettes. The intricate fretwork of the bar

one of the city’s most historic settings.

front also references Secessionist-era jewellery,

Curated by Stephanie Barba Mendoza, the Words: Hannah Currie

IN A BITE Owner: StayCity Group Operator: Wilde Main Contractor: Tenbrink Interior Design: Stephanie Barba Mendoza Project Manager: Reinhard Groscurth Menu and Graphic Design: Studio 97, Briugu Head Chef: Tamas Kiss F&B Consultant: Briugu F&B Manager: Aykut Erdem www.wilde.com

056

interiors draw inspiration not only from the

complemented by deep gem-toned leather in rich reds and blues seen across bar stools.

rebellious curiosity of the capital at the turn

Sculptural brass wall lights and polished

of the 20th century, but also from the landmark

wood tables set the stage for a dining experience

aparthotel building itself, which served as the

defined by Austrian and Eastern European

district’s main communication hub for over 150

staples, while each booth is framed by a playful

years. “The concept taps into the wider narrative

reinterpretation of classic café curtains, custom-

of the property and its history as Vienna’s Grand

made from a textural fabric traditionally used

Post Office,” explains Mendoza. “We looked to

for Austrian blinds - an additional nod to

radical artistic movements such as the Viennese

Viennese café culture.

Secession and Wiener Werkstätte to inform our

The final flourish is a canopy of living artwork

approach, channelling their progressive spirit

by Sha.Art, a light installation that evolves with

into a setting where art and gastronomy come

the hours and seasons. “Rascal is the beating

together in a fluid, expressive and slightly

heart of the building,” concludes Mendoza.

unexpected way.”

“So it’s important that the space caters to the

Chequered

geometry,

a

hallmark

of

different rhythms of the day, offering guests

Secessionist designers like Josef Hoffmann

a home away from home as it shifts from

and the wider Jugendstil movement, informs

breakfast through to dinner.”

_

Eterea / Nuance

/kutahyaporselen

STARTER

Gymkhana Aria Resort & Casino LAS VEGAS

Words: Hannah Currie Photography: © Avablu

IN A BITE Operator: MGM Resorts International Interior Design: North End Executive Chef: Srikant Kumar Dinnerware: Costa Nova, Steelite aria.mgmresorts.com

G

ymkhana has crossed continents to

of a colonial Kolkota mansion. “The design

arrive at Aria Resort & Casino, bringing

of the entrance, which hides the interior from

JKS Restaurants’ Michelin-starred

the outside world, creates a sense of privacy

dining concept to the heart of Las Vegas.

and intrigue,” Hosker continues. “The guest is

Designed by North End, the UK-based studio

immediately transported away from the hotel

led by Samuel Hosker, the space builds on the

lobby, straight into the world of Gymkhana.”

spirit of the original London eatery to explore

This universe opens up through shifting tonal

India’s historic gentlemen’s clubs and grand

zones, with the main dining room framed by

private residences. “Gymkhanas are sporting

saturated Kashmiri red ceilings, teal paisley

clubs, where high society wine, dine and

carpets and walls wrapped in textured green

socialise,” Hosker explains. “They are spaces

Anaglypta, a palette that extends to custom

that exude old-world charm and glamour, all

dinnerware by Costa Nova. Statement Rajasthani

while staying rooted in Indian tradition.”

cut-glass chandeliers disperse the light, while

In Las Vegas, the team refined the style of the

joinery features rattan and stained bamboo,

UK outpost while being conscious of the often-

inspired by antique steamer trunks to suggest

cavernous scale of The Strip’s restaurants. “We

a distant era of exploration.

retained the intimate residential feel by scaling

Tucked inside, The 42 Bar completes the

down room proportions to create comfortable

picture, with a soft yet opulent palette of coral-

and convivial pockets of space,” he reveals.

toned marble and burgundy crocodile skin.

A sense of discovery begins at the threshold,

Finally, The Vault leaves a lasting impression

as guests enter through signature green doors

with a design scheme of timber panelling

into a interior defined by jade tones, dark

and velvet banquettes, creating a sumptuous,

polished wood and brushed brass evocative

secluded space.

059

3PRLND_25344_IngiltereSupperIlan_BASKI_2_.pdf

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Mitsu Aethos LONDON SHOREDITCH

Words: Abby Lowe Photography: © Stevie Campbell

IN A BITE Owner: Limestone Capital Operator: Aethos Interior Design: Astet Studio Executive Chef: Aaj Fernando www.aethos.com

T

wo worlds converge in Astet Studio’s latest

centrepiece, and built to reference traditional

project, a Japanese restaurant within

sake containers. Above, a suspended textile

Aethos London Shoreditch. Drawing on

installation inspired by Japanese Noren curtains

the East London enclave’s textile heritage,

creates a constantly shifting threshold within

street culture and rich tradition of reinvention,

the room, while textured ceramics, latticework

alongside the vibrancy of East Tokyo’s izakayas

and an illuminated stairwell add depth, rhythm

and the country’s renowned approach to

and a strong sense of identity.

craftsmanship and materiality, it proposes a

“Details such as these turn the restaurant into

distinct East-East dialogue. “The restaurant

both a dining and nighttime destination, with

feels deeply connected to its London context

the design used to deliberately choreograph

while also expressing a uniquely Japanese

a gradual shift from calm to vibrancy,” adds

sensibility through space, atmosphere and

Oscar Engroba, co-founder of Astet Studio.

experience,” explains Ala Zreigat, co-founder

Lighting, music and layered textures also play

of Astet Studio. “The result is a space imbued

a role in setting the day-to-night tone, but it’s

with contemporary language, where rawness

the integration of the DJ box and bar as focal

and precision coexist.”

points that transforms the space into a visceral

Set beneath the streets of Shoreditch and

social and sensory experience, where guests

accessed through a pristine Japanese garden, on

share Japanese plates prepared on a robata grill.

entry, natural materials and a colour palette of

“The result is an atmosphere that feels intimate

golden amber offset by greenery and warm woods

yet dynamic, and deeply rooted in tradition but

combine to create a grounding atmosphere. But

unmistakably urban,” Zreigat concludes. “It’s

the eye is immediately drawn to the dramatic

a restaurant where dining, conversation and

bar, conceived as an architectural and social

nightlife merge seamlessly.”

061

Bazaar Meat by José Andrés The Venetian Resort LAS VEGAS The famed Spanish chef finds a new venue for his revered steakhouse brand, bringing his unique style of theatrical cuisine to a bigger audience than ever.

Words: Ayesha Khan Photography: © Michael Kleinberg (unless otherwise stated)

F

rom the historic institutions frequented by Elvis and the Rat Pack to the glitzy reinventions that line The Strip today, the steakhouse has long been a cornerstone of

the Las Vegas dining scene. But when acclaimed Spanish chef José Andrés introduced Bazaar Meat to the city in 2014, it quickly became the must-visit steakhouse in town. Meat aficionados would make the trip to Sin City just to pay the restaurant a visit, hoping to be dazzled by Andrés’ winning combination of traditional Spanish flavours, inventive technique and playful showmanship. “A steakhouse must have incredible steak, of course, but it is much more than that, especially in a place like Las Vegas,” Andrés says. “It has to be larger than life, with high energy, tableside service and a sprinkling of showmanship.” He also cites “wonder, magic and joy” as key ingredients of the unique offering.

Over a decade later, Bazaar Meat Las Vegas has made its most strategic move yet with a much larger, 20,000ft2 space within The Palazzo tower at The Venetian Resort (its predecessor was tucked away in the lesser-known Sahara Hotel & Casino). Here, Andrés has teamed up with Executive

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© José Andrés Group

© Regan Baroni

© José Andrés Group

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Bazaar Meat elevates classic steakhouse fare with authentic Spanish ingredients and playful showmanship

Chef Frank Medina to treat over 400 nightly diners

finest jewellery, exactly as it would be in southern

to an arresting new design and an array of theatrics.

Spain. This leads to a sultry, rust-toned dining

“Beyond the expanded footprint, the new home at The

room, where carved leather tables and oxblood velvet

Palazzo has allowed us to fully realise the vision of

banquettes are presided over by a dazzling display

Bazaar Meat in a way we simply could not before,”

of lights arranged in a series of concentric circles.

Medina explains. “The kitchen infrastructure is

Custom wallpaper reveals a subtle yet stylised group

more advanced, which gives us greater flexibility and

of flamenco dancers and merrymakers, who look

precision in execution, and the dining room offers a

on as guests partake in elaborate tableside cocktail

more refined sense of theatre.” Most importantly, he

preparation and meat-carving. Flanking a display

adds, the additional space allows the team to elevate

kitchen complete with the requisite live fire, the

the guest journey. “From the moment of arrival to

floating bar bottle display features blown-glass

the pacing of service, tableside interaction and overall

lanterns that combine with the overhead lighting to

energy of the room, everything feels more immersive

add another dimension to the carnival ambience. In

and luxurious.”

an adjacent private dining room, swathes of fabric

Interior designer Alessandro Munge, renowned for

lining the walls conjures the dynamism of a flamenco

his dramatic spaces and elaborate design storylines,

dancer’s dress, while in another room, a central

was enlisted to tell the tale of Bazaar Meat’s exciting

pendant light fixture resembles the sweeping whip

new chapter. He started in a place that struck a

of a bullfighter.

personal chord with Andrés. “We dug deep and found

The dining experience begins with a bevvy of

out that his wife was from Andalucia, which led us to

inventive small plates, from beef tartare to foie

the discovery of an annual event called Feria de Jerez,”

gras wrapped in a delicate swirl of cotton candy,

Munge says of the vibrant Festival of the Horses,

progressing to Andrés’ favourite – an interpretation

which celebrates livestock with the very best in food,

of a Philly Cheesesteak, which replaces the typical

drink, flamenco and bullfighting. The energy of this

ingredients with a thin and crispy ‘air bread’ and

occasion was fitting of Andrés, who is well-known for

a lighter-than-air Spanish Manchego Espuma, all

his passion and enthusiasm. “José really believes in

topped with paper-thin A5 wagyu. Other highlights

delivering phenomenal food in a great environment,

include crispy Oscietra caviar cones with refreshing

so the kind of narrative, nuance and texture that he

horseradish crème fraiche, and Neptune’s Pillow, a

demands can be traced back to the fact that he’s so

delicate bluefin tuna pastry with a bite of wasabi.

colourful and full of life himself,” Munge continues.

With the mains, Andrés truly proves his prowess

Guests enter through a round portal anchored by

with meat. “I will never tell you not to get a Bone-in

murals of livestock wearing sunglasses that flank a

Txuleton Ribeye from the wood fire,” he says of his

life-size sculpture of a charging bull adorned in the

signature main, which is best paired with the equally

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acclaimed potato purée of “butter, butter and more butter with some potatoes”.

“The Vaca Vieja is also delicious because the

replaced his array of existing Bazaar restaurants

cows have developed so much flavour over the

with new design schemes and meat-centric

course of their lives,” the chef continues. “And

menus, rebranding outposts in Washington DC

you can’t go wrong with any of our American

and New York to join their Chicago counterpart

wagyu hybrids or the certified wagyus from

that debuted in 2021.

Japan. In fact, who am I to stop you from trying them all?”

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Andrés is so taken with the uproarious success of the Bazaar Meat concept that he’s

This year will see the opening of a brandnew venue in Miami Beach and perhaps the

Beverage pairings are as well-honed as the

most anticipated Bazaar Meat yet, located in

menu. One of the more elaborate tableside

the iconic, Frank Gehry-designed The Grand

presentations is the fully customisable martini

LA shopping, dining, residential and hotel

that is served, in Andrés’ words, “very, very,

development in downtown Los Angeles. “The

very cold” and can be tweaked according to

city welcomed me so warmly when we first

type of liquor, aroma and garnish – anything

opened and I can’t wait to return,” Andrés

from rosemary and peppercorn to a host of olive

says of the place where the Bazaar concept

varieties. In typically elaborate fashion, the

first began. And although each destination

dessert menu features a replica of the iconic

and design ethos will be different, one theme

entertainment venue, The Sphere, which guests

captured perfectly by Chef Medina will remain

shatter with a mallet to reveal a smattering of

constant: “At Bazaar Meat, we always believe

additional mini desserts. Equally theatrical

dining should feel like more than dinner,” he

is the Baba Queimada, a traditional Galician

concludes. “It should feel like entertainment,

dessert prepared tableside with fire and rum.

celebration and craftsmanship all in one.”

IN A BITE Operator: José Andrés Group Interior Design: Studio Munge Chef Patron: José Andrés Executive Chef: Frank Medina www.venetianlasvegas.com

Corinthia ROME Corinthia’s Italian debut lands in the capital with culinary ambition, appointing Carlo Cracco to shape an offering that balances local identity with a globally informed perspective.

Words: Naomi Chadderton • Photography: © The Branding Crew (unless otherwise stated)

T

ucked into a quietly commanding location between

with more intricate inlays and mosaics as the scale climbs,

Piazza Navona, Mausoleum of Augustus and the

while a spa comes set within the former bank vault, drawing

Spanish Steps, Corinthia Hotels has made its debut

on ancient Roman bathing rituals.

in Rome. Occupying a historic palazzo that once served as

This latest opening marks not only a Roman debut for

headquarters of the Bank of Italy, the 60-key hotel boasts

Corinthia, but also for Cracco – a protégé of Gualtiero

an enviable culinary offering too, with three inspired venues

Marchesi who has trained under Alain Ducasse, and eagle-

curated by celebrated chef Carlo Cracco.

eyed diners may recognise from MasterChef Italia and the

A project that was six years in the making, the design

docuseries Dinner Club. He began his career at Marchesi’s

approach is one of quiet, classic luxury and, entirely

in Milan, the first in Italy to be awarded three Michelin

reimagined by GA Design, there is little to suggest the

stars, before moving on to the likes of Enoteca Pinchiorri,

building’s past life. “It was gutted in the sixties, so there

another restaurant that held three Michelin stars during his

was nothing of historical value left when we took it over,”

tenure. He later went on to open his own venture, Ristorante

says Simon Abela, interior architect and design consultant

Cracco, in Milan. At Corinthia Rome, the chef has built on

for the London-based studio. Instead, the team looked to

his experience to open three venues. The pièce de résistance

opulent Roman palazzi for inspiration, shaping the interiors

is fine-dining restaurant Viride – named after the Latin

to conjure the atmosphere of a refined private residence in

for green – which draws inspiration from Rome’s hidden

keeping with Corinthia’s home-away-from-home ethos.

gardens. Its design follows suit, defined by tactile, green-

The sole exception is the Theodoli Heritage Suite, which

hued velvet and sage leathers, alongside dark timber in a nod

preserves 1920s frescoes by Giulio Bargellini and a ceiling

to the wood used throughout the hotel.

by Guglielmo Janni.

the seasons, sourcing exceptional ingredients is central

predominantly Italian, from Rubelli and Medea fabrics to

to Cracco’s philosophy, and underpinned by relationships

family-run furniture producers, while marble, sourced

with local producers, who respond well to the chef’s

largely from the north of Italy, features in as many as 20

flexible, quality-first approach. “We work closely with

varieties across the hotel. “There were moments when we

small producers from Lazio, but we don’t limit ourselves

were forced to look further afield in sourcing products, but

ideologically,” he explains. “The key is quality and respect

we always tried to stay within Europe,” notes Abela. Rooms

for the ingredient.”

and suites increase in luxuriance according to their category,

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With a focus on contemporary Italian cuisine shaped by

Throughout the interiors, materials and makers are

The result is a menu that moves seamlessly between

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© What The Fox Studio

The interiors at Viride draw inspiration from Rome’s clandestine courtyards, while the menu showcases elevated Italian dishes

tradition and innovation. Starters include fried egg

“I didn’t want a didactic narrative; instead, it’s

yolk with artichoke salad, pecorino fondue and dried

something more emotional, where each dish opens a

anchovies, and sole ballotine in vaccinara style. First

new perspective.”

courses meanwhile, span from ricotta and pear gnocchi

Wine at Viride is equally considered, with an

with asparagus and chanterelles, to crab ravioli with

impressive 500-label wine list compiled by Head

eel, lemon and tarragon. Decadent dishes such as blue

Sommelier Stefania Ruggeri, which spans everything

lobster with white pepper and vinegared pearls, and a

from Clochard La Calcinara Chardonnay by the glass

rich, aptly named ‘lamb on lamb’ special are among

to Burgundies bottled at the end of the 19th century.

the stand-out mains.

“We’ve built a well-equipped, high-level cellar, with

A tasting menu showcases additional signatures,

a selection that includes important labels and several

from Cracco’s much-loved Russian salad encased

verticals designed to satisfy a wide range of tastes,”

in crisp guanciale, to a hearty hosomaki stew made

explains Cracco. “At Viride, pairings are a natural

with oxtail. “Many of the dishes are inspired by

extension of the cuisine, accompanying the dishes

Roman recipes using ingredients like artichokes,

and contributing to a more complete and balanced

carbonara and oxtail,” the chef explains. “The idea

dining experience.” The wine is also a key part of the

is not to replicate tradition, but to use it as a starting

design, with Abela insisting on displaying a range of

point, enhancing flavours and textures to create a

bottles: “It is the heart and soul of any Italian dining

contemporary reinterpretation that still carries forth

experience, after all.”

the identity of Rome.”

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For a more casual dining experience, Piazzetta

Interestingly, the tasting menu is conceived as

is widely considered the epicentre of the hotel;

a journey through diverse landscapes rather than

originally enclosed, it has now been opened up to

recipes. “There are references to Roman traditions,

create a social outdoor courtyard. Drawing on the

but also unexpected twists and turns,” he continues.

character of Rome’s piazzas, it’s designed for al fresco

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© What The Fox Studio

gatherings among lush plantings. “This space

capital of mosaics, but also a nod – the only

has a different energy,” continues Cracco. “We

nod, in fact - to the building’s past life as a

wanted to create something more immediate

bank,” he adds.

and accessible, yet still coherent within the

Drinks at Ocra were also created under

overall project. The menus are lighter, but

the direction of Cracco, together with Head

you can still recognise the same ingredients

Mixologist Andrea Pace, whose travels inspire

and attention to detail.” This translates to an

a creative yet compact cocktail list. Highlights

à la carte menu that features fresh salads, the

include an Elderflower Bloom comprising vodka,

mandatory club sandwich and plenty of classic

orange liqueur, blueberries and elderflower

Italian staples including aubergine parmigiana,

cordial, and a unique take on the negroni

tonnarelli cacio e pepe and 40 day-aged bistecca

flavoured with rocket and passionfruit.

alla fiorentina, plus a selection of pizzas.

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Ultimately, Corinthia Rome is as much about

Both pre-dinner drinks and nightcaps are

place as it is about cuisine – an approach that

best enjoyed at Ocra Bar, which feels both cosy

reflects a deeper, longstanding connection to

and opulent. “Although there is continuity in

the city and a desire to create a destination

the design, we wanted to create distinct spaces,

that resonates beyond the plate. “Rome has

and the bar has its own feel, offering something

always been a city I felt deeply connected to,”

a little different to the restaurant, living room

Cracco concludes. “So, when the opportunity to

and other public areas,” explains Abela. Again,

collaborate with Corinthia came up, it wasn’t

Italian marble and timber flooring sourced in

just about opening a restaurant, it was about

Italy set the tone, while the ceiling is covered

becoming part of a larger vision. This project

in lavish gold mosaics that draw comparison

has international scope but a strong local soul,

to shiny coins. “It’s a nod to Rome being the

and I find that balance very compelling.”

IN A BITE Owner: Reuben Brothers Operator: Corinthia Hotels Architecture and Interior Design: GA Design Chef Partner: Carlo Cracco Head Sommelier: Stefania Ruggeri Head Mixologist: Andrea Pace www.corinthia.com

The Zetter BLOOMSBURY The third London outpost from The Zetter is its most ambitious yet, with eccentric spirit woven into the interiors and F&B. Words: Abby Lowe • Photography: © Rebecca Hope

S

trolling along the idyllic streets of Bloomsbury, where leafy gardens brush up against Georgian townhouses, it’s easy to get a sense of the cultural clout the central

London borough possesses. Ceramic blue plaques, the historical markers commemorating significant figures and events across the UK capital, seem to be plastered to every other building’s façade. There are tributes to famous writer and feminist Virginia Woolf, prominent hotelier and theatre producer Richard D’Oyly Carte, 19th century watercolour

painter William Henry Hunt, and prolific novelist Charles Dickens, whose body of work includes some of the most iconic British characters ever brought to life on the page.

This gaggle of revolutionary thinkers and creative minds would no doubt have felt right at home at The Zetter Bloomsbury, The Zetter Group’s third and largest property to date, set just moments away from the British Museum. Wild and wonderful, the hotel’s idiosyncratic décor has seemingly been conjured from the imagination of a grand, welltravelled eccentric who has collected curio on crisscrossing global sojourns. “We approach hospitality in a way that to makes you feel like a guest at a beloved friend’s house,” explains Joe Harper, F&B Director of The Zetter. “That feeling is stitched into everything we do.”

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Provenance and seasonality are the primary drivers behind every dish at The Parlour

The resulting residential vibe is woven into both

Executive Head Chef Debjit Dass, whose experience

of the hotel’s F&B spaces. Signature eatery The

includes four years across Four Seasons properties in

Parlour brings together carefully sourced antiques,

Abu Dhabi and Mumbai, and stints at Anantara Dubai

specially crafted textiles and bespoke rugs alongside

Palm Jumeirah and The Savoy Grill by Gordon Ramsay.

handpainted faux-marbling, a japanned bar front and

Nevertheless, any international inclinations were left

a roaring fireplace that begs to be the backdrop to

at the door when he joined The Zetter, replaced by a

cosy nightcaps. “It’s reflective of the hotel’s eclectic

microfocus on local sourcing and seasonality. “There

sensibilities, which are expressed through a global

is so much excellent produce in the UK that there’s

layering of references, from African and Oceanic

no need to look elsewhere,” Dass confirms. “So, I just

artefacts to Asian decorative pieces,” explains James

use what Mother Nature provides that’s available on

Thurstan Waterworth, who led on the design. “The

our doorstep.”

breadth of influence is unified through a curated,

This isn’t hyperbole – Dass has made it his personal

domestic lens, ensuring the space feels cohesive while

mission to build relationships with every supplier,

still retaining a sense of discovery and individuality.”

and once forged, those connections are watertight. “I

Over in The Orangery, the hotel’s main dining

like to work with people who take pride in what they

space and setting for breakfast and afternoon teas,

do, because I take pride in what I do,” he explains.

light floods into the glass conservatory and doors

“It’s important to me to know the story behind every

lead out into a newly planted garden – the first in

product that I use.” On the verified list are Mayfield

The Zetter portfolio. The palette is warmer here, with

Farm in Oxfordshire, which supplies free range rich

blue and rust-hued upholstery, green-tinted window

yolk eggs; Ellie’s Dairy in Kent, which produces goat’s

frames and red Lloyd Loom chairs, but the home-

cheese with a distinct feta-like texture; and Broadland

away-from-home essence remains. “Antiques and

Hams in Norfolk, whose streaky bacon is a breakfast

curiosities continue throughout the space, maintaining

fry-up showstopper.

a connection to the wider design language of the

There are also scallops from the Isle of Skye,

hotel,” Thurstan Waterworth adds. “We paid very

lobsters plucked from the icy cold Scottish seas,

close attention to the evening lighting, creating a soft,

asparagus from the Midlands and tomatoes from

ambient glow to retain the same sense of intimacy

the Isle of Wight. All of this is ploughed into a menu

found in a private residence.”

featuring elevated classics like Welsh rarebit made

The very British sensibility continues through

with Snowdonia Black Bomber and stout and served

to the succinct yet considered menus, overseen by

with pickled walnut ketchup; Cornish crab and Chapel

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& Swan smoked salmon crumpet with pickled

has been scaled down in size, but ramped up

cucumber and crème fraiche; and The Zetter

in quality, with Dass taking a zealous-like

cheeseburger, featuring homemade beef shin

approach in the admirable quest to make the

and bone marrow smashed patties, Croxton

perfect scone. “I admit I have changed the flour

Manor cheddar and a caper and mustard relish.

four times already,” he reveals, laughing. “But

Perhaps the standout though, is a humble

it’s been worth it because I’ve now hit on the

Scotch egg, in which the traditional pork has

ideal fluffiness.” And with every afternoon tea

been replaced with lamb. “In springtime, lamb

experience currently pre-booked, the good news

is unbeatable,” Dass says. “And I had the

for guests is that they arrive at the table fresh

opportunity to stamp my Indian heritage on the

from the oven, warm and ready to soak up silly

dish by adding some spice, so it also includes

amounts of jam and cream.

some elements of an Indian lamb kofta.”

The attention to detail is palpable, and

This nicely sums up the hotel’s gastronomic

as Harper notes, essential to countering

offering, which isn’t lofty or high-end, but is

the varying challenges presented by today’s

incredibly well done. “It is opulent comfort

turbulent market. “With everything going on

food,” confirms Harper. “And when you taste

in the world, the call to action needs to be really

a product at its peak, the flavours and textures

strong, we have to excite people,” he confirms.

are just so much bigger and better. It really dials

This is especially pertinent with an expansion

up the experience.”

drive set to see more properties open across

The same philosophy has been applied to

London, as well a move into mainland Europe.

the cocktail list, featuring 10 lesser-known

“Bloomsbury is the beginning of the journey,”

classics have been enlivened with a typical

he says. “And we hope it will serve as our best

The Zetter spin, and the afternoon tea, which

blueprint yet for what’s to come.”

IN A BITE Owner: The Zetter Group Interior Design: Thurstan Executive Head Chef: Debjit Dass F&B Director: Joe Harper www.thezetter.com

St Regis Singapore After a multi-phase renovation, St Regis Singapore introduces a range of new F&B concepts, with an Italian venture by chef Angelo Sergio at its heart.

Words: Jingmei Luo • Photography: Courtesy of Marriott International (unless otherwise stated)

hen Angelo Sergio was a child, his ‘toys’ included

W

“Recognising the need to reposition St Regis Singapore

pasta dough. “My parents both worked so I spent a

to secure enduring relevance, the renovation introduces a

lot of time with my grandmother, and her mission

contemporary expression that is both current and timeless,”

was to cook for everyone. She used to wake up early to make

says Warren Foster-Brown, founder and Creative Director of

fresh pasta and bread every day,” shares the Puglia native,

FBEye International. “The design shifts away from traditional

who, alongside his sister, was a permanent fixture in the

formality toward a softer, more residential sensibility, one

family matriarch’s kitchen.

that is intuitive, intimate and quietly refined.”

Thus it is a kind of homecoming that Sergio has revived his

Transparency, fluidity, light and biophilic elements come

grandmother’s recipes as Chef de Cuisine of Sophia, the new

together with greenery and botanical motifs in the creation

Italian restaurant at St Regis Singapore. Replacing the former

of a more welcoming hotel. Its earth-friendly ethos also

Astor Grill, which Sergio also helmed, the venue is named

expands in parallel through energy-efficient strategies like

after the legendary Italian actress Sophia Loren, and though

LED lighting and in-room filtered water dispensers replacing

it still showcases the chef’s mastery of meat, the menu sees

single-use plastic bottles. Likewise, selected materials

the addition of authentic Italian dishes.

such as timber veneers, engineered wood, composite stone

This change is part of the hotel’s multi-phase renovation, led by design studio FBEye International, which brings a

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and low-VOC paints are endorsed by the Singapore Green Building Council.

lighter, botanical-inspired palette to the lobby, guestrooms,

The refreshed F&B concepts and menus were given equal

meeting spaces and John Jacob Ballroom, as well as new

amounts of consideration. “The Tea Room is a new concept

F&B venues including Sophia, The Tea Room and St Regis

primarily designed to elevate the signature St Regis Afternoon

Bar, formerly Astor Bar. The redesign takes its cue from

Tea ritual for today’s guests,” says Sushant Rege, Director

the nearby Singapore Botanic Gardens, a UNESCO World

of Food & Beverage. A tea sommelier prepares tea tableside,

Heritage Site. These transformations follow renovations

which is served alongside a scone trolley of housemade

to the St Regis Spa and Yan Ting Cantonese restaurant by

jams and clotted creams. Heartier dishes available include a

Avalon Collective in early 2024.

club sandwich with pork char siu instead of chicken breast,

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The interiors at Sophia take inspiration from the nearby Singapore Botanic Gardens, while the menu reimagines Italian classics

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reflecting a more intentional merging of eastern

to the exterior landscape,” says Foster-Brown.

and western influences. Recent collaborations,

“The redesign seeks to reverse this condition

such as that with Mandy Siu of Finesse Patisserie

entirely. A comprehensive reconfiguration

in Hong Kong, who prepares treats like black

of the layout introduces a more intuitive and

lemon honey gateau, also offer something new

welcoming spatial flow, where the permanent

for returning guests.

buffet set-up is now repositioned to operate

This space, together with a new takeaway

with greater discretion, allowing the dining

patisserie, precedes the journey into Sophia.

experience to unfold with a sense of calm

Shuttered doors at the entry’s grand staircase

refinement rather than an overt display.”

take the place of a solid wall “to flood the

This sophisticated yet warm setting is

transition with natural light and a renewed

Sergio’s new playground. As a child, family trips

sense of energy,” describes Foster-Brown, on

around Italy in a caravan acquainted him with

evoking the atmosphere of an Italian glasshouse.

each region’s distinctive dishes. At 14, he spent

The seating layout now accommodates both

“17 hours a day cutting mozzarella cheese”

intimate dining and larger groups, with each

in an Italian restaurant. Post-culinary school

seat oriented toward the view of the external

saw extensive stints abroad in Switzerland, the

fountains. Timber marquetry is brought to life

USA, Japan and China before the chef settled in

by delicate floral motifs of abstract fallen petals

Singapore, working at several established Italian

and floral wallpaper, while tactile timber-and-

restaurants, including the beloved Ristorante da

leather seating is flanked by potted plants.

Valentino, patronised by Singapore’s first prime

“The original scheme – characterised by heavy

minister, Lee Kuan Yew.

drapery and carpeted floors – prioritised inward

For the past 16 years, Sergio has led the

focus, inadvertently obscuring its connection

culinary direction at St Regis Singapore. The

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© Owen Raggett

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chef describes his dishes at Sophia as “authentic

shipped from the Mediterranean twice weekly.

Italian with a modern touch”. For example, the

Meanwhile, Sophia’s Sunday brunch is a classy,

salame di cioccolato – a dessert from Southern

vivacious affair complete with a mozzarella bar,

Italy – mimics sliced salami using chocolate,

gelato cart, tiramisu trolley and free-flowing R

pistachio and biscotti. This, like many of the

de Ruinart Brut champagne, served to the tune

signatures on the menu, is a story plucked from

of a live jazz band.

his memory and translated into culinary form.

Post-dinners, an evening at the refreshed St

Another childhood recollection has been

Regis Bar comes highly recommended. Melding

revived with the capaccio di gamberi – an

early 20th century Manhattan glamour with

aesthetically pleasing antipasti of Mazara

tropical touches, it once again pays tribute to

prawn with celery, raspberry gel, plankton oil

the Singapore Botanic Gardens. Brass, marble

and avruga pearls – a replication of Sergio’s

and rich woods form the backdrop for head

first taste of the highly prized, deep-sea red

bartender Kelvin Saquilayan’s new Time After

prawns on a childhood holiday to Sicily. And

Time cocktail menu. Tracing the drinks zeitgeist

while he was hesitant about adding the rigatoni

from New York to Singapore over five decades,

alla carbonara, made with authentic ingredients

concoctions include The Velvet Underground,

like guanciale (cured pork cheek), egg yolk and

made with Mente-Pastille, crème de cacao and

pecorino romano, the classic dish from Rome

salted ice-cream; the iconic Bloody Mary, which

has become very popular, with chef friends

was invented in 1934 at the first St Regis in

flocking to Sophia to enjoy it.

New York City; and The Straits Mary, spiced

Guests can expect part of the menu to be

with umami gochujang and chilli padi. Blending

refreshed every few months. Most recently, the

past and present, it’s a fine representation of St

filetto di branzino was added, with sea bass fillet

Regis Singapore 2.0.

IN A BITE Operator: Marriott International Interior Design: FBEye International Graphic Design: Years Months Day Chef de Cuisine: Angelo Sergio F&B Manager: Sushant Rege www.marriott.com

Ardbeg House ISLAY Russell Sage Studio channels the folklore of a remote Scottish island into immersive F&B in partnership with The Glenmorangie Company.

Words: Hannah Currie Photography: © Sim Canetty Clarke (unless otherwise stated)

D

rawn by its abundant coastal larder and the promise of strong community on the Atlantic’s edge, people have gathered on Islay since at least 10,000 BC. Vikings

once arrived in the Inner Hebrides as raiders and stayed as settlers, while at Finlaggan, the Lords of the Isles convened to feast and debate. Today, with its 3,000 residents and ten distilleries exporting millions of bottles of single malt across the globe each year, the Scottish island remains one shaped as much by its produce as the people who call it home.

It is this spirit that forms the foundation of Ardbeg House, a boutique hotel developed by LVMH-owned The Glenmorangie Company, the parent of Ardbeg Distillery and widely regarded for creating the world’s smokiest Islay whisky. In 2022, the brand acquired The Islay Hotel in Port Ellen, with an ambition to set itself apart as a hospitality destination worthy of the thousands of whisky tourists who pilgrimage to the remote isle each year, as well as establishing a year-round gathering place for the local community.

From the outside, the building remains deliberately understated: a whitewashed corner property facing the harbour in keeping with the town’s modest architecture.

Inside, however, a multi-million-pound redesign led by Russell Sage Studio, working alongside fit-out specialists Thomas Johnstone and more than 20 Scottish artists and makers, many from Islay itself, transforms it into something more immersive, even otherworldly.

“The island is rich in historic tales, which we loved hearing

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Weird and wonderful interiors by Russell Sage set the stage for Islay-inspired dining at Signature Restaurant

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when we visited the local pubs and bars,” muses

Whisky, of course, becomes part of the

Sage, a designer often admired for his unbridled

furniture with rare Ardbeg expressions displayed

creativity when it comes to conceptualising

within the original brass cages that surrounded

hospitality spaces - most recently for chefs

distillery stills, now illuminated by vivid lighting

Jason Atherton, Gordon Ramsay and Matt Abé.

that intensifies as evening emerges.

“Local stories became a central feature of the

Island-based makers also help tell the brand

design. Some accounts were completely mad,

story in the private dining area, where a wooden

others gave a flavour of the island’s people:

and copper sideboard has been transformed by

unique, quick-witted, spirited and full of fun.”

local artisans into a whisky library displaying

Nowhere is this rich character more evident

prized bottles, and a piece of experimental

than inside Signature Restaurant. The space is

art by Michelle Currie depicts magnetised

moody and materially abundant, with bespoke

iron filings suspended in Scotch. But it’s an

wallcoverings that echo the burnished tones

unwieldly, handcarved octopus chandelier

of copper stills and their evolving patina over

courtesy of 1Revolution Forgeworks that truly

time. Adding to the rugged feel of the 31-cover

makes a statement, flaunting Sage’s surreal

space is a central table reimagined from an old

aesthetic with aplomb.

fireplace and flanked by forged metal sculptures

Across the property, artwork and sculpture

designed to resemble giant strands of sea kelp.

serve as an extension of place rather than

Tables are topped with marble or patchwork

decoration, set against a tactile backdrop of

wood, while tactile leather green banquettes

handpainted Fromental wallpapers. Island

and a scattering of reclaimed, re-upholstered

photographs taken by Mark Unsworth are

vintage chairs reflects the resourcefulness

framed by Islay Celtic Craft and elsewhere,

embedded in island life.

abstract works by Big Nose Workshop sit

Bespoke products for front-of-house

www.rewthink.co.uk

MAIN COURSE

Guests are invited to The Islay Bar to sample whisky-inspired cocktails and Ardbeg Badger Juice, a small-batch malt exclusively to the property

© Ben Shakespeare

alongside glass pieces by Elin Isaksson to reflect the craggy shorelines beyond the window.

The tale continues at The Islay Bar, a much-loved watering hole that has been revived as a welcoming space where residents and visitors alike can sidle up to the bar and trade in well-worn stories of island life. Aside from the striking green marble bar that evokes the colours of local moss and peatland, the room offers plenty of places to perch. Five tables, shaped like mechanical cogs, nod to the distillery’s engineering heritage, while chairs, crafted from repurposed agricultural items such as tractor seats, reinforce a rural sensibility. The pièce de résistance hangs overhead once more: an immense boat-shaped chandelier, custom-designed and drenched in fishing nets with the green glass of Ardbeg bottles hanging from its hull. Completing the seascape, a wall-wide tapestry depicts a recognisable view across the bay inspired by an original artwork by Sarah Macfarlane, who spent her childhood on Islay. Crafted with help from the Islay Quilters, it bears a Harris Tweed skyline and a tiny stitched icon of Shortie, the distillery’s Jack Russell mascot.

“For us, The Islay Bar is about warmth, generosity and an unmistakable sense of place,” summarises Stuart Smith, Head of Brand Homes at The Glenmorangie Company. “It’s built to bring people together, whether you’re a dedicated Ardbeg fan, someone who’s new to whisky or a local dropping in.”

This inclusivity becomes clear on the menu. Whisky flights sit comfortably alongside Islay Ales craft beers and cocktails with a smoky edge – including the Toothache Stone, a rich concoction of Ardbeg Uigeadail and Amaro Nonino topped up with Cocchi Torino and chocolate bitters. Drams start at £3.50 but range to rare pours and island exclusives like Ardbeg Homecoming. For those interested in a deeper dive into the peaty liquid, a daily distillery tour is complimentary

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WHERE OTHERS ARE MADE FOR SEASONS, WE ARE MADE FOR A LIFETIME.

MAIN COURSE

© Ben Shakespeare

for overnight patrons and there’s even hidden

duet pairs smoked and butter-poached tail with

drams within the 12 story-driven guest rooms,

grist-coated claw, while Islay lamb is presented

to continue the journey of discovery.

as roasted loin and braised belly with a crispy

At 18:15, a nod to the brand’s founding

potato cake. The smoked venison pie, braised in

year, all guests are invited for a special toast

red wine and juniper, brings depth with Ardbeg-

to sample Ardbeg Badger Juice, a small-batch

infused onions. Desserts also take on a subtle

malt made to an exacting secret recipe and

whisky lilt to include salted caramel and dark

poured directly from the barrel atop the bar. In

chocolate tartlette served with a touch of Ardbeg

the hours that follow, live music by local artists

An Oa gel aside a maple crème diplomat.

flows into the open air of The Courtyard with

“Ardbeg House is designed to be welcoming,

its handcrafted smoker and grill fashioned by

whether whisky is a passion or simply part

distillery technician Daniel Branson.

of discovering Islay,” Smith concludes. “For

For the less whisky-inclined, the dining

enthusiasts, there are plenty of exclusives, but

experience is equally compelling. Think

for more general visitors, the experience stands

hand-dived scallops collected by the distillery

on its own.”

stillman, island-reared meats from Islay Estate

The intention is shared by Sage, whose

and vegetables sourced from Nerabus Farm,

interiors are an obvious pull for those seeking

as well as the chef’s own allotment. Starters

a one-of-a-kind hospitality destination, and

include Islay duck cannelloni and pickled

who is confident diners will leave Ardbeg House

allotment carrots; Bolsa Bay crab paired with

with a sense of having experienced something

blood orange and fennel; and Highland goat’s

different. “It’s a highly unusual restaurant,”

cheese tart flavoured with beetroot and hibiscus.

he concludes. “In an unusual building, on an

Main courses reflect land and sea. A lobster

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unusual island.”

IN A BITE Owner: LVMH Interior Design: Russell Sage Studio Fit-Out Contractor: Thomas Johnstone Head Chef: Andy Dyke Head Bartender: Jason Scott www.ardbeghouse.com

Anuncio_Supper_abril_Maio 2026.pdf 1 31/03/2026 16:17:10

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NRA Chicago | Booth 7615 | May 16 - 19

DINING

Music Feeds The Soul Zoe and Layo Paskin’s hospitality journey began with one of the best clubs in the world, but today they’ve swapped dance floors for dining.

Words: Abby Lowe

W

hen

the

as this was the name of the nightclub that

creation of vivid hospitality

it

comes

to

launched the Paskin siblings onto the dance

experiences, it’s fair to say

music scene. Located at the top of Drury Lane

that if you’re responsible

on the edge of London’s West End, the former

for some of the most

stables were launched as a music venue in 1995,

iconic clubbing events

becoming a legendary institution in the 13 years

of all time, you’re probably in possession of

that followed, and securing an eternal spot

a solid framework for understanding what

among the hallowed realms of clubbing lore

makes something memorable, regardless of

along the way. “The concept was built around

the industry. So it is for brother and sister

hedonism, but it was also very creative,” Layo

duo, Zoe and Layo Paskin, co-founders of

explains, who co-founded the club with Mr C

Studio Paskin, the London-based hospitality

of The Shamen. “It was bittersweet when it

group well-known for famed Soho eateries

finished. We were left wondering what we were

and drinking dens including The Palomar, The

going to do with the second half of our lives.”

Blue Posts and its Michelin-starred downstairs

For a brief time, that meant going their

counterpart, Evelyn’s Table. “There are many

separate ways, with Zoe continuing to work

differences between music and hospitality, of

in hospitality in various forms, while Layo

course, but many transferable elements too,”

travelled the globe as an in-demand DJ. It took a

Layo confirms on an overcast day in the capital.

few years, but eventually they reunited, buoyed

“The energy, the atmosphere, delivering the

by their independent life experiences and the

goods – it all has to come together in the end.”

prospect of a new venture, only this time in the

Fittingly, The End is a good place to begin,

restaurant world.

095

DINING

The Palomar opened in 2014, quickly

original Gleneagles. A boutique hotel and

becoming a favourite haunt of London’s most

private members’ club, they were tasked with

discerning foodies. “It felt like a logical step,”

bringing three of the restaurant concepts

Zoe confirms. “It brought together all our

within the property to life – all-day dining

experiences from over the years, and we were

venue, The Spence; members-only rooftop bar,

still taking care of people, just in a different

Lamplighters; and exclusive lounge, The Note

way – it was something we were excited about

Burning Room. They describe their process as

again, in a white-knuckle sort of way!”

largely intuitive. Firstly, getting a sense of a

Shaped by their time in the music industry,

venue’s location, its attributes and quality of

and the get-your-hands-dirty spirit of running

available nearby produce. Then there’s research

a successful club, their high hopes for the venue

into the local market, before diving back into

remained rooted in humility. “We always kept

the past for inspirational nuggets to help form

our feet on the ground,” Layo nods. “Having

the creative foundations of a new identity. “We

already had one career that went very well, we

looked back on the history of the building – the

were fortunately able to leave our egos at the

different names it had been given and the ways

door, and we’ve discovered that’s very useful

it had been used,” Layo explains. “That gave us

in this industry.”

a starting point, and from there, the different

It’s proven an astute approach, with Studio

096

identities began to take shape.”

Paskin responsible for a cascade of standalones

The Spence, for instance, was built around its

during the ensuing years. Then, during the

storied heritage as the former home of the British

pandemic, the pair were approached by

Linen Company, with the notion of a thread

Ennismore to work on the new Gleneagles

woven quite literally through every element of

Townhouse in Edinburgh, a spin-off to the

the branding materials, while Lamplighters was

www.candpceladon.com

DINING

“There are lots of differences between music and hospitality.

But many transferable elements too.”

LAYO PASKIN

constructed around the legacy of Edinburgh’s

bar, The Mulwray. Designed to honour the

Leeries, the Scottish term Robert Louis

originals while aiming to satisfy the demands

Stevenson coined for workers who wandered

of a new, sunnier city, retaining the essence of

the streets lighting lanterns, illuminating the

the venue’s existing DNA remained paramount.

night skies for the city’s residents.

“Our locations have an intoxicating, visceral

Meanwhile, culinary offerings were developed

feel,” Zoe says. “So, it’s not just about great

in collaboration with the hotel’s general

design, it’s about recreating that same warmth

manager and head chef, and the illustrious

and authenticity throughout every element.”

history of Gleneagles itself also played a role.

It’s a bid that’s paid off, with The Palomar

“It was due to celebrate its 100th anniversary, so

enthusiastically received by the city’s residents,

we had to keep that sense of layered tradition in

and recently nominated for Best Restaurant in

mind – there needed to be some elements that

Time Out Sydney’s Food & Drink Awards 2026.

harked back to the original itself.”

Siblings Zoe and Layo Paskin recently completed projects at 25Hours Hotel The Olympia in Sydney

098

Even so, there’s no rest for the Paskins,

But the studio’s next project took them

who, just like back in their dance music

to different realms entirely – the southern

heyday, continue to strive in the creation of

hemisphere and the opening of another

unforgettable memories for their patrons. “Both

Ennismore project, 25Hours Hotel The Olympia

of these industries demand craft perfection and

in Sydney, where they were charged with

repetition,” Layo concludes. “You can have

reimagining a snippet from their own past:

the best weekend in the world in a club or a

The Palomar, and intimate wine and cocktail

restaurant, but on Monday, it all starts again.”

SIGNATURE

Dover Sole Alex Dilling Hotel Café Royal LONDON

Renowned for his modern, luxurious interpretations

best seasonal produce available, while precise,

of French haute cuisine, Alex Dilling presents Dover

considered techniques are used to coax the most

Sole with confit potato and shellfish blanquette as

intense flavours from each ingredient. “The clams

part of the new menu available at his eponymous

are cooked gently to preserve their delicate texture,

restaurant within Hotel Café Royal in London.

and we undertake a complex glazing process to

A reimagining of Clam Chowder, one of the

form a gelée on the potatoes,” the chef explains.

Michelin-starred chef’s signature dishes that was

True to Dilling’s style, the result is defined by

inspired by his San Francisco childhood, it brushes

elegance and restraint, yet still with a smattering of

alongside the original in terms of colour palette and

theatricality, as the shellfish blanquette – a velvety

ingredients, but as a main course version, delivers

ragout that’s a twist on the classic creamy veal stew

more bang for buck per forkful.

– is poured tableside onto fine French porcelain.

Outstanding British seafood sits at the heart

Some subtle final flourishes are all that’s required:

of the dish, with Dover sole and Dorset cockles

“We finish with the placement of some select micro

sourced from the south coast of England, a

herbs,” he adds. “And of course, a few carefully

reflection of Dilling’s commitment to using the

placed beads of Kaluga Caviar.”

© Justin De Souza

SIGNATURE

Rosa di Branzino Cetino The Lake Como Edition ITALY

Mauro Colagreco’s respect for nature and the

Presented in the form of a precisely arranged

environment continues to shine through with

rose that’s made using thin slices of sea bass

Rosa di Branzino, a dish initially showcased at

and white radish, and finished with fleur de sel

his three-Michelin-starred restaurant, Mirazur,

and fresh herbs, the dish balances intensity and

and reimagined for Cetino at The Lake Como

delicacy while embodying Colagreco’s prowess

Edition. Following the natural rhythms of sea

for combining simplicity with depth. “My

and land, Colagreco blends the iodised finesse

cuisine is based on an identity that is deeply

of sea bass with the crisp freshness of radish

linked to the environment between lake and

and vibrancy of citrus, allowing the quality of

nature,” he says. “This dish is a creation that

the ingredients to fully express themselves in

speaks immediately to the guest thanks to its

their purest form.

balance between precision and elegance, leaving

Using the finest seasonal produce, the dish is based on a combination of contemporary techniques that aim to preserve the intrinsic quality of each ingredient while revealing its unique texture and flavour. The sea bass undergoes a process of light maturation in brine before being cooked sous vide at low temperature, while an array of gels are made using the concentrate of citrus juices, introducing variations in structure and perception in the mouth.

© Matteo Carassale

a lasting impression.”

TO THE TABLE Europe 2027 Advert - SUPPER.pdf

1

08/04/2026

17:37

10-12 May 2027 Le Meridien Split, Croatia

Join us for TO THE TABLE Europe 2027 taking place at the Le Meridien Split on the spectacular Croatian coast, where senior decision makers from major European hotel groups, cruise lines and restaurant groups will come together to discuss their latest projects and requirements with the most innovative and capable suppliers. TO THE TABLE Europe 2027 will keep you connected in this dynamic industry and forging relationships at the highest level.

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For details on all TO THE TABLE events, please see:

www.tothetableforums.com Or contact Justin Wall: justin@tothetableforums.com

FINE 2 DINE

SEANCE

@fine2dine | www.fine2dine.com | +32 14 24 29 00 | info@fine2dine.com

Ads_202604_Supper-Seance.indd 1

02/04/2026 09:41

APERITIFS

© Mahbod Akhzami

M

id-strength alcohol was a key talking

so, the appetite is there, as proven by the fact that

point at Northern Restaurant & Bar in

55% of those surveyed say they are interested in

Manchester, where mindful drinking

exploring mid-strength drinks as an alternative

specialists Club Soda and hospitality research

to full-strength options. Unsurprisingly, interest

agency KAM spotlighted new data pointing to a

is even higher among younger drinkers – rising

major shift in how – and how much – consumers

to 71% among 25-34-year-olds, 61% for 18–24s,

are drinking.

and remaining strong among 35–44s.

Forming part of the show’s talks programme,

In the on-trade sector specifically, however,

a presentation by KAM’s Account Director Jo

there is still work to do. Just 31% of consumers

Lynch, in collaboration with The Mid-Strength

say they would consider a mid-strength drink in

Collective, explored a new report, revealing that

a pub, bar or restaurant when moderating. That

half of UK consumers prefer to enjoy two mid-

compares to 65% who would choose a soft drink,

strength ABV drinks over a single full-strength

34% water and 32% an alcohol-free option. It

pour, giving venues an opportunity to increase

seems a lack of mid-strength options is actively

orders while supporting moderate drinking.

impacting customer experience, with the data

Meet Me Halfway Mid-strength alcohol is becoming the growth category pubs and bars can’t afford to miss.

In fact, 73% of respondents are now reducing

demonstrating that one-in-three people have

their alcohol consumption in some way, pointing

either left a venue early or felt disappointed in

to a wider shift in behaviour. Though importantly,

the last three months due to a poor selection of

moderation doesn’t mean abstinence. Instead,

mid-strength choices. But there is an upside,

consumers are adapting how they drink. While

because if bars improve the visibility of mid-

21% are still having fewer alcoholic beverages per

strength options, 20% of respondents say they

occasion, 19% are ‘zebra striping’ – alternating

would visit more often, 27% would spend more

between alcoholic, mid-strength and alcohol-

per visit and 17% would order more drinks.

free drinks within the same occasion. Meanwhile,

“It’s clear that the growth of mid-strength

13% are ‘coasting’. “This phenomenon is

drinks has begun, driven by the same consumer

where consumers opt for mid-strength drinks

behaviours fuelling the rise of alcohol-free

throughout the entirety of the social occasion,”

options - a strong desire to moderate alcohol

explains Lynch. “But they’re drinking the same

consumption without compromising social

number of drinks, if not more, because they

experiences,” Club Soda’s Laura Willoughby

can continue to enjoy the experience without

concludes. “Moderation does not have to be a

destabilising the equilibrium.”

binary choice. The goal is to encourage a more

Despite these clear shifts, the research

intentional drinking culture - one where we pay

shows that mid-strength remains largely

attention to what we drink, not just when we

underdeveloped as a category. Awareness is still

choose to abstain from alcohol, but also when

relatively low, with fewer than half of consumers

we choose to enjoy it.”

familiar with mid-strength beer, and even lower recognition across wine, cider and spirits. Even

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Creative Flair

© Brian W Ferry

Zero to Bero A flurry of hotel venues have jumped aboard

everything from morning meetings to late-night

the trend for showcasing premium drinking

celebrations through curated menus, immersive

experiences inspired by today’s wellness-

programming and bespoke brand moments, all

informed guest. Among them is Thompson

while staying true to Thompson’s culture-driven

Hotels, part of The Lifestyle Group by Hyatt,

approach to hospitality.”

which has unveiled a nationwide partnership

From check-in to check-out, Bero is aligned

with Bero, the alcohol-free beer brand founded

with every step of the guest journey through

by British actor Tom Holland.

product integration, signature events and curated

The year-long activation centres on moments

collaborative content, alongside a dynamic

of intention and celebration, with both businesses

calendar of launches and immersive guest

confident that meaningful moments arise when

moments across multiple properties and venues.

guests are fully present, preferably with a glass, or can, of ice-cold Bero in hand.

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“We are creating a lifestyle brand that is unique in the space, and one that is grounded

“Guests today are seeking more than just a

authentically to our consumers’ lives,” concludes

stay; they want experiences that align with how

John Herman, CEO and co-founder of Bero.

they live,” explains Amar Lalvani, President

“The shared belief in creating memorable

and Creative Director at The Lifestyle Group by

experiences for a modern consumer with a focus

Hyatt. “Partnering with Bero gives Thompson

on elevated, social and intentional living makes

Hotels the opportunity to meet the need for

this partnership with Thompson Hotels perfect

premium non-alcoholic drink options, elevating

for surprising and delighting our communities.”

From the theatrical spin of the bottle to the roar of the crowd, the art of flairing has shaped the careers of generations of bartenders, yet its story has never been definitively documented in one place. The Flair Bartending Book is set to change that.

After four years of painstaking research by internationally recognised bartenders Marco Canova and Tom Dyer, the tome traces the discipline’s humble origins, celebrates its golden years and plots its modern evolution into a global cultural movement.

Spanning over 500 pages, the premium coffee-table edition is designed by beverage marketing agency Liquid-Hub. Illustrated with rare archival imagery, and featuring exclusive interviews and personal stories from top industry figures, its innermost pages reveal the hidden world behind the bottles, bars and legends of the art.

“Flair isn’t just about throwing bottles.

It’s about creativity, confidence and connection,” Dyer comments on the book’s recent release. “This is a tribute to everyone who has had the courage to step behind a bar and perform.

I’m proud that, together with Marco, we’ve created something that honours the past while motivating the next generation of bartenders.”

APERITIFS

Good Vibrations Debonademeo and Adrenalina create a ‘softclubbing’ bar to engage visitors at Milan Design Week.

As trade fairs continue to evolve from the

of low brain activity, enabling visitors to become

transactional to the experiential, product

more attuned to social cues.

manufacturers are increasingly turning to

With the help of Michele Spanghero, an

design studios to showcase their wares. At this

internationally renowned sound and visual artist,

year’s Milan Design Week, interactive booths

Bar Adrenalina was also fitted with microphones

and live demonstrations engaged visitors on a

to record the vibrations and micro-movements

deeper level, while an immersive installation

of the space. These will now be used to create a

at MoscaPartners Variations within the historic

unique sound database, which will be transformed

Palazzo Litta provided an opportunity to relax.

into a new collection of furniture designed by

Designed by Debonademeo, Bar Adrenalina was

Debonademeo for Adrenalina.

conceived as a ‘soft clubbing’ experience with

“We realised that the creative process tends

a focus on sound, where interiors transcended

to seek answers externally without considering

a simple display of furniture. The concept

that, sometimes, the furniture is observing

comprised three adjoining rooms of differing

us,” explain Luca de Bona and Dario de Meo,

colour palettes, lighting schemes and acoustic

co-founders of Debonademeo. “We therefore

characters, curated to explore their influence on

chose to listen to the sofas. The idea is to go

human emotions and behaviour. Every product –

far beyond the clubbing experience; we don’t

be it an Adrenalina armchair, fabrics or surfaces

bring the sound into the bar, but capture it from

– was selected for its acoustic properties. Velvet

within. We listen to the voices, the laughter and

curtains and panelled wall cladding softened tonal

the movement of bodies in order to translate

reverberations, while recycled foam cushions

those sounds and vibrations into a collection of

absorbed low frequencies. Each promoted a state

upholstered furniture.”

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© Esteban La Tessa

Stars Align

Ocean Proof

The astrology-inspired cocktail trend is enjoying a renaissance at

The maturation of fine spirits has historically been a land‑based ritual

McRae Bar within Capella Sydney, where the Arcana & Alchemy

guided by air, oak and the passing of time. But now, NH Collection

menu presents a tarot-themed collection with a distinctly local feel.

Maldives Reethi Resort has partnered with Planteray Rum to shift the

The experience begins the moment guests arrive, when they are

tradition seaward, becoming the world’s first resort to achieve the

invited to draw a tarot card rather than ordering from a list, turning

For 12 months, while the property was undergoing a redesign, the

and chance. Bartenders then interpret the card and prepare the

rum matured in a gentle rocking motion, being shaped by hydrostatic

corresponding cocktail.

pressure, slow currents and the constant cold temperatures of the

At the heart of the new menu is Major Arcana, the symbolic

deep. Resting 10 metres beneath the surface in custom‑designed

backbone of the tarot deck, while each pour is inspired by a

metal cages, a selection of bottles lay undisturbed in an ocean cellar,

named card and coupled with one of 12 Sydney buildings designed

at a site identified by resident dive experts as sheltered from harsh

by George McRae, the original architect of the edifice that now

currents, protected from excessive sunlight and calm enough to let

houses the hotel. The pairings draw clear connections between

time do its work uninterrupted.

tarot archetypes and McRae’s designs, from The Empress aligned

Brought ashore for the property’s reopening, the sunken treasure,

with the Queen Victoria Building, to The Fool matched with St

still bearing the fingerprints of marine life that had embraced it

James railway station. The Capella Sydney building itself, originally

during its underwater repose, reveals a distinct character. By

designed by the architect in the early 1900s as the Department of

choosing to surrender control to nature and allowing the process to

Education, also features.

works slowly and in silence, with only occasional dives to check the

Beyond the physical bar, the experience extends online via a bespoke micro-site, where each card is animated and accompanied by storytelling visuals and subtle soundscapes by digital studio, Miroma Project Factory.

108

certified process of ageing rum underwater in glass bottles.

the act of choosing a drink into a ceremony guided by intuition

integrity of the cages, the spirit became inseparable from its setting in the UNESCO‑protected Baa Atoll.

Planteray Rum has already entrusted the resort with new varieties, now undergoing their own year‑long transformation beneath the

“Every flavour, colour and garnish has been carefully considered

waves. The programme is set to become a permanent feature of the

to reflect the personality of the building and its archetype,” says

resort’s mixology offering. At Handhuvaru bar, guests can experience

Samson Li, Director of F&B at Capella Sydney. “We have created

the new maritime vintage neat or in cocktails such as Chai on the

a ritual that surprises and delights, where each drink becomes a

Rocks, which combines aged XO rum with warming chai spice and

memorable moment connecting guests with the history, craft and

subtle tropical sweetness, or Mocha Molasses, an intense expression

soul of our city.”

of overproof rum layered with espresso and dark chocolate.

APERITIFS

A Taste of Place Hyper-local sourcing and regional storytelling continue to shape the UK bar scene, and Refuel at The Soho Hotel is bang up-to-date with a terroirled cocktail concept designed to spotlight England’s independent drinks producers.

The Firmdale property has unveiled the Nine Regions menu: a libational journey across the country where each serve is crafted exclusively from ingredients sourced from small, independent makers from each respective region. “The menu is created to showcase what can be found across England,” says Kevin Fry, F&B Manager at The Soho Hotel. “We work with many small producers, some still making their products at home, and our London base gives us a platform to share and celebrate their stories.”

The North East features traditional method sparkling mead from Northumberland Honey Co, while the West Midlands spotlights blackcurrant cordial from Pixley Berries. For the South East, Pleasant Land Distillery contributes a small batch walnut liqueur, and the South West cocktail pairs

© Marc Millar Photography

Cornish rum with mulled apple from Country Cordials. The North West, naturally, is a smooth blend of Lancashire English breakfast tea and Broken Clock vodka, topped with an individual shortbread finger - the ultimate tea and biscuits!

Cream of the Cask Whisky remains the top dollar ticket of the spirits world, with rare bottles frequently hitting the headlines for their hefty price tags - levels of scarcity reflected in Scotch at The Balmoral’s £60,000 experience centred around a bespoke 1945 Glen Grant Scotch from Gordon & MacPhail.

The world-exclusive offering invites collectors and connoisseurs to access one of the country’s most exceptional whiskies – among the oldest and rarest in existence and distilled at the close of wartime Britain – through a series of uniquely curated moments across Scotland.

The journey begins with a behind-the-scenes look at Gordon & MacPhail’s headquarters for a private tour and bespoke tasting, followed by an exclusiveuse overnight stay at Rothes Glen House, a gourmet dinner and chauffeured travel through Speyside.

A private visit to Johnstons of Elgin’s mill follows, offering insight into Scotland’s textile heritage, before a return to Edinburgh and two nights in The Balmoral’s Scone & Crombie Suite. The stay includes a fine-dining meal, a personal wine cellar tasting hosted by the Head Sommelier and a whisky tasting led by Scotch’s Whisky Ambassadors.

The final touch is a choice of signature Suites & Beyond moments at The Balmoral, from a bespoke session with the hotel’s Poet in Residence or Scent Butler, to a private bagpipe lesson.

“This experience represents the pinnacle of what Scotch and Scotch Club provide,” says Bar Manager Ross Barr. “Anchored by the acquisition of one of the world’s rarest whiskies, it grants unparalleled access to cultural heritage, master custodians and exceptional hospitality across Scotland; culminating in a refined legacy-defining journey we are proud to represent.”

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Aurélie in Paris The founder of CopperBay tracks her journey from Brittany to bartending and reveals how unrivalled hospitality rules the bar.

Words: Hannah Currie • Photography: © Le Photographe du Dimanche

Aurélie Panhelleux Co-founder, CopperBay Bartender and culinary-trained mixologist Aurélie Panhelleux began her hospitality career studying hotel management before moving to bartending. She honed her craft in luxury hotel bars including Four Seasons Hôtel George V and W Paris Opéra, becoming the first woman in decades to work at the historic Le Forum in Paris. In 2014, she joined forces with Julien Lopez and Elfi Fabritius to launch CopperBay, a maritime-themed bar concept known for its Mediterranean‑inspired, food‑driven approach to mixology.

Current Projects: CopperBay Lancaster at Hôtel Lancaster, Paris; CopperBay, Paris

F

or Aurélie Panhelleux, the road to becoming

cut short when the hotel changed ownership,

one of Paris’s most respected bartenders

Panhelleux stuck a pin in the map and sent her

began with a dream far removed from

curriculum vitae to Paris. “I thought if I want

mixing cocktails. Raised in a small village in

to work in a proper hotel bar, it has to be in

Brittany, France, Panhelleux imagined a life

Paris,” she laughs. “I’d never even been to the

travelling the globe competing as an equestrian.

city before, but now it’s been my home for almost

But after an injury forced her to stop riding, that

20 years.”

future disappeared almost overnight. “I didn’t

Moving into a tiny flat with a friend she met

have a back-up plan,” she recalls. “So, I had no

at hotel school, roles at Hilton Arc de Triomphe,

idea what to do next.”

Four Seasons George V and W Paris Opéra

With several seasoned chefs in her family,

followed, and after several years learning the

hospitality seemed like a natural direction to

finer details of running a hotel bar, she received

follow, even if it wasn’t a passion at first. “I

an offer many bartenders dreamed of at the time:

thought the hotel industry looked great, because

a position at Le Forum, a local institution run

once you get your qualifications you have the

by the Biolatto family since 1931. “I learnt the

opportunity to work all over the world,” she

right way there; it was a perfect experience,” she

explains. “I ended up doing seven years at hotel

says. “I also realised that there’s no secret. If you

school, and while I was there, cooking was what

want something, you have to work for it. Even

I really fell in love with.”

now, with a greater spotlight on the industry, if

Despite excelling in the kitchen and being encouraged by teachers to pursue roles at

won’t come.”

Michelin-starred venues, something was missing

It was a piece of wisdom that she internalised

for the outgoing Breton. Drawn to the gregarious

quickly, especially as a woman in a sector that

energy of her fellow bartending students,

was largely male-dominated at the time. “Moving

Panhelleux decided to extend her studies for

from a hotel environment to an independent bar

another year. It was during this time, learning

required a different way of working,” she recalls.

how to interact with guests and seeing first-hand

“I was one of the first females to be behind the

the joy her cocktail creations could bring, that

bar at Le Forum, with 30 cocktails on the menu,

she realised bartending was her true calling.

250 whiskies and generations of family regulars.

After a stint behind a bar in Cannes was

110

you don’t keep working, the opportunities simply

It was not always easy - I had to hold my own.”

SIPPING

When she first began applying for jobs in

also impacts our house philosophy, which is that

townhouse hotel just off the Champs-Élysées,

Paris, Panhelleux recalls that the responses

bars should be social spaces - it doesn’t matter

but what followed was the birth of CopperBay

could be blunt: “Some bars told me they don’t

if you come for a wine, a beer or a cocktail, you

Lancaster, a ground-floor sanctuary designed

take women.” Those experiences were part of

should feel welcome.”

by Jean-Philippe Nuel and run by CopperBay’s

the industry she entered in the early 2000s,

The second influence is tied to Panhelleux’s

but two decades into her career, it’s an issue

school years and the techniques she picked

she still encounters. “I was lucky because

up in the kitchen like infusions and sousvide

True to this vision, and to mark the property’s

compared to many women who arrived in the

preparations. “We have become known for our

centenary, Panhelleux and her colleagues have

industry, I have always been surrounded by the

food-flavoured drinks,” she adds. “We never

created a menu celebrating the building’s storied

right people,” she explains. Still, Panhelleux is

build a drink from a spirit-first standpoint, the

yesteryears. “We worked closely with Christophe,

cautious about letting the conversation become

ingredient always comes first.” The surprising

the former Guest Relations Manager, who held

polarised. “There is still a lot to be done, but

results range from banana and cauliflower syrup

the role for 25 years,” she says. “Together we

gender shouldn’t matter. Everyone has a place.”

to anchovy-infused tequila and powdered olive.

explored the archives, finding handwritten

That mindset went on to shape the way she

One of Panhelleux’s best-known menus

check-in notes, newspapers and even the old

approached building a bar of her own.

illustrates this dual approach perfectly. Entitled

dedicated team while remaining sensitive to the hotel’s DNA.

purchase coupon used to buy the hotel.”

Mediterranean Cuisine, every drink on the list is

That research unearthed stories of several

an interpretation of a well-loved snack, dessert

famous guests, many of whom made Hôtel

In 2014, Panhelleux co-founded CopperBay

or national dish from the sun-soaked region.

Lancaster their Parisian home. “That’s how

with partners Julien Lopez and Elfi Fabritius.

Tiramisu emulates the Italian dessert with notes

I discovered Elizabeth Taylor made her own

Their first venue opened in the Porte Saint-

of cocoa nibs, vanilla and cold brew coffee, while

chocolate martini,” Panhelleux grins. “And that

Martin district, bringing a distinctly maritime

other popular imitations include liquid versions

Marlene Dietrich drank Old Fashioneds with

energy to the neighbourhood. Like its Breton-

of Spain’s famous pan con tomate and Portugal’s

Canadian Club and orange bitters.” Another

come-Parisian founder, the venue’s identity is

beloved pastel de nata.

cocktail, Émile Wolf, honours the man who

DUAL DNA

twofold. “We are distinctly Mediterranean,” she

purchased the building and transformed it into

explains. “My business partners are both from

COCKTAIL CHRONICLES

Marseilles and even though I’m from Brittany,

CopperBay’s latest, and somewhat unexpected

Current staff are also well accounted for.

my attachment comes from many family travels

chapter began inside the historic Hôtel Lancaster

Christophe has his own tipple, of course, as

to Greece.” The European region’s produce

in Paris, marking the brand’s third bricks-and-

does the chef – a serve inspired by tzatziki and

and culinary traditions have, in turn, became a

mortar site. The bar team was originally invited

built around a bold mix of peppers, tomatoes,

natural starting point for the bar’s creativity. “It

to run a short festive pop-up at the 18th century

lemon and pink garlic-flavoured Metté Brandy,

a luxury hotel.

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SIPPING

“People started putting technique before hospitality. You can make the best drinks in the world, but if you don’t look after your guests, that doesn’t matter.”

The latest menu at CopperBay Lancaster celebrates Hôtel Lancaster’s history with cocktails inspired by its iconic staff and guests

112

delicately blended with Worcestershire sauce.

before hospitality,” she says. “You can make the

“Places are people, and the 100-Years menu

best drinks in the world, but if you don’t look

reflects that,” says Panhelleux, of her creations.

after your guests, that doesn’t matter. Bars are

“It makes a personal connection, and it is

social places whether it’s a high-end cocktail

amazing to be able to dedicate a drink to some

bar or a neighbourhood local, so we have to be

of the team. Hotel life is intense, people work

there for our guests. You can compromise on the

really hard, so personal touches go a long way.”

drinks, but never on hospitality.”

HOSPITALITY WITH HEART

the bar counter to the close-knit circle of

While managing the many challenges that come

fellow bartenders she has grown up alongside,

with operating more than one site, Panhelleux

personally and professionally. “For me, the

and her partners have been resolute in remaining

French and Parisian bar community is one of

deliberately hands-on. Acclaim, she says, has

the strongest in the world,” she declares with

never meant stepping far away from the bar. “We

pride. “Most of us who started at the same time

have no big investor in the background, which is

20 years ago have worked together at some point.

very rare,” she explains. “I still do regular shifts

We don’t see each other as competition because

behind the bar.” That closeness with guests

we feel like family, and we know that we are

reflects the values that first drew her to the

stronger together.”

This characteristic warmth extends beyond

industry all those years ago. “The human aspect

While Panhelleux is still travelling the world

and daily interaction that we value so much in

like she dreamed of as a young girl, it’s this sense

the bartending industry is key,” she says.

of connection and shared passion inspired so

For Panhelleux, the fundamentals are simple.

“At some point, people started putting technique

clearly on display in Paris that anchors her love for the hospitality industry.

COCKTAIL

Carnival Bar Les Ambassadeurs Hôtel de Crillon PARIS

Inspired by the vibrant colours, sparkling lights and joyful spirit of its namesake, Carnival translates the energy of festive celebrations into a bright and effervescent highball.

Exclusively served at Bar Les Ambassadeurs within Hôtel de Crillon in Paris, the cocktail combines Hendrick’s Gin with the delicate floral notes of St-Germain elderflower liqueur, elevated by nuanced fruit elements including Brana raspberry eau-de-vie and organic coconut flakes - all prebatched and gently carbonated to achieve a light, sparkling texture. Presented in a tumbler over crystal-clear ice, the libation is enriched with shimmering silver glitter and finished with a fresh raspberry.

“Carnival invites guests to relive the exhilaration of a seasonal celebration through a drink that is both uplifting and indulgent,” says Head Bartender Henry Genneson. “Every element is crafted to evoke the lively energy, luminous hues and carefree delight of a carnival moment suspended in time.”

COCKTAIL

Hope Múzsa Bar Four Seasons Hotel Gresham Palace BUDAPEST

The human capacity for emotion has long been

design, collaborating with a Hungarian printing

one of the most powerful forces in creativity,

company to craft each serving piece.

and it’s one that has recently inspired the

The menu’s showstopper is Hope: a work

team at Múzsa Bar within Four Seasons Hotel

of design as much as mixology. Presented on

Gresham Palace.

stacked marble discs fractured with fine glowing

Feel, the Budapest property’s latest cocktail

seams of LED light, sits a blend of Bobby’s

launch, offers six serves that guide guests

Schiedam Dry Gin and quince, freshened up

through life’s most formative moments,

with a touch of thyme falernum and cucumber.

organised across three emotional chapters:

“With Feel, we set out to create a menu that

Contact, Connection and Grounded. Bar Manager

explores the relationship between sense and

Ádám Rédli shaped the concept as a way to

memory,” explains Rédli. “Our hope is that

explore how taste can unlock sentimentality,

guests will revisit these formative memories

while Head Bartender Anett Schurina led the

together, bond over them and experience

creative direction having taught herself 3D

feeling through taste.”

On a rare sandy terroir in Provence, ALÔNE - the estate of Christian Ott and Pascale Jourdan - crafts wines of unexpected finesse.

16.5/20

DOMAINE ALÔNE 1903 chemin de Vigne Groussière 83136 Méounes-lès-Montrieux

contact@domainealone.com

www.domaine-alone.com

PLEASE ENJOY RESPONSIBLY

DRINKS

Acosta Tequila Founded by Frank Acosta, a Mexican-American entrepreneur, Acosta Tequila is an ultrapremium tequila brand. Rooted in the volcanic highlands of Jalisco, where 100% blue Weber agave takes a decade to reach its peak and piñas are slow-baked in traditional stone ovens for 42 hours, each tequila is aged in hand-selected French cognac barrels sourced personally by Acosta on trips to Europe.

The full range comprises four distinct expressions. Joven is clean and vibrant, capturing the pure character of the agave at its most immediate. Reposado is gently rested, drawing warmth and subtle complexity from the cognac oak, while Añejo, aged for up to 18 months, delivers the full depth of the barrel.

Finally, Extra Añejo represents the pinnacle of the brand’s craft, offering exceptional richness and a considered finish.

Every Acosta Tequila has no added sugars.

The company supports sustainability and jaguar conservation, highlighted in its handcrafted pyramid bottle, which bears the jaguar emblem. www.acostatequila.com

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Tequila Ocho La Paloma Ocho The Paloma, widely celebrated as the national drink of Mexico, has long held a place at the heart of tequila culture, today standing as one of Tequila Ocho’s signature serves. While its exact origins remain a mystery, the drink’s creation is often attributed to Don Javier Delgado Corona of Jalisco.

With the cocktail’s name translating to ‘dove’ in English, La Paloma Ocho also symbolises everything good and pure in tequila, according to the brand. At the centre of this celebration is Tequila Ocho itself, an agave-forward Highlands tequila created ‘a mano y corazón’, or ‘by hand and heart.’

To honour the Paloma’s legacy, Tequila Ocho announces the return of World Paloma Month, its largest global celebration of the cocktail to date. What began as a single day in 2024 expanded to a week in 2025, and now spans a month-long tribute. For drink recipes, stories and more, follow World Paloma Month on social media at #FlyLaPalomaOcho and @TequilaOcho. ochotequila.com

BCB Brooklyn BCB Brooklyn is where the global bar and beverage community comes together to connect, discover and grow. Taking place in the heart of Industry City, the event brings together thousands of bartenders, bar owners, distributors and brand leaders for two days of meaningful networking, product discovery and education.

Attendees can explore a diverse show floor featuring premium domestic and international brands, including emerging names in no- and low-alcohol. Beyond the exhibits, BCB Brooklyn offers a robust conference programme with over 50 sessions across multiple stages, covering everything from industry trends and innovation to business strategy and professional development.

With hands-on tastings, live demonstrations and curated experiences throughout the venue, BCB Brooklyn delivers a dynamic environment designed to spark ideas, build relationships and drive the future of the bar and beverage industry. www.barconventbrooklyn.com

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DRINKS

Three Cents Pink Grapefruit Soda Three Cents Pink Grapefruit Soda is expertly crafted to capture the unique aroma and flavour of the citrus fruit. Among the first of its kind to be produced outside of Mexico, it plays a key role in the rising popularity of the Paloma cocktail across Europe. Created with bartenders in mind, the distinctive soda blends carbonated spring water with fresh pink grapefruit, delivering a crisp and intense fizz that lasts even to the last sip. www.threecents.com

Pernod Ricard Absolut Tabasco Absolut Tabasco has arrived on the market, delivering a bold, chilli pepper flavour profile designed to ignite the taste buds and add sensory depth to every serve.

Built on the classic combination of Absolut vodka, tomato juice and Tabasco in a Bloody Mary, the launch formalises a combination that has been a staple of brunch culture for decades. The result is a spirit that balances spice with the distinctive tang of Tabasco, offering a more streamlined way to build the signature sip.

Positioned with brunch in mind, Absolut Tabasco lends itself naturally to a spicier take on the Bloody Mary, mixed with tomato juice, Worcestershire sauce, lemon juice and salt and pepper.

Alternatively, it can be served simply as a Spicy Lemonade, combining one part Absolut Tabasco with four parts lemonade and finished with a lemon wheel and a dusting of cajun spice. www.absolut.com

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DRINKS

Champagne Cattier Blanc de Blancs Premier Cru The Champagne Cattier story officially began in 1625, but likely even earlier, when the family began tending vines on the northern slopes of Montagne de Reims in Chigny-les-Roses.

The turning point came in 1916, when Jean Cattier returned from the warfront, wounded but resolute, and decided to craft his own champagne. By 1918, as World War I drew to a close, the first bottles were released. Today, under Alexandre Cattier, the maison remains fiercely independent, something increasingly rare in the champagne industry.

Across 33 hectares of predominantly Premier Cru vineyards, the family cultivates not just vines, but a precise philosophy: respect for terroir, meticulous craftsmanship and a style defined by generosity and freshness. Among its standout land is Clos du Moulin, a 2.2-hectare walled vineyard planted equally with Pinot Noir and Chardonnay.

While Cattier has been producing its own cuvées for over a century, one of its contemporary expressions, Blanc de Blancs Premier Cru, is a standout. Sourced away from the Côte des Blancs from top parcels in the Montagne de Reims, it delivers a finely-tuned expression of bright citrus, crisp white fruits and subtle pastry notes, all lifted by a persistent freshness. Refined yet unforced, it captures Cattier’s essence, where heritage meets chalky excellence and a modern edge. www.cattier.com

122

To The Table Europe 23-25 March 2026 BERLIN

The German capital plays host to F&B’s brightest minds and best suppliers.

Words: Abby Lowe • Photography: © Richard Pereira

124

After what felt like the northern hemisphere’s

flowing drinks and a live station buffet crowned

longest ever winter, what a pleasure it was to

by king prawns, it marked the commencement

reemerge in Berlin for the 2026 edition of To

of many fruitful days to come.

The Table Europe, where the region’s brightest

As is custom, day one began in the seminar

hospitality minds rejoiced at the long overdue

room, where experts convened to discuss F&B

sight of sunshine and familiar smiles. Drawn to

as a Leading Revenue Stream in the Hotel Space.

the German capital by the promise of productive

Ever-astute host Heleri Rande was joined on

one-to-one business sessions, inspiring talks

stage by an all-star panel including Johannes

and a programme of evening soirées, this was

Hartmann, Global F&B Director at Ennismore;

the event’s 26th and largest outing yet, with a

Ciarán Hickey, Head of F&B Development and

host of influential figures appearing alongside

Operations at Zest Inc; and Nelum Gunewardane,

a clutch of new faces, all keen to set F&B plans

Director of Commercial, Northern Europe at IHG

in motion for the coming years.

Hotels & Resorts.

Held at JW Marriott Hotel Berlin, just steps

The trio emphasised the significance of an

from the historic Tiergarten, guests first

aligned vision and strong concept, and how to

congregated at the welcome dinner within the

respond to shifts in guest behaviour. “Hotels

hotel’s Grand Ballroom Gallery. Buyers from

are a fragile F&B offering because people vote

Accor, Marriott International, Edyn, Ennismore,

with their feet. If you don’t convert them in-

Mélia and more were in attendance, alongside

house, they’ll see what’s nearby,” Hickey noted.

suppliers specialising in everything from

“There’s an assumption that guests may not

tableware and kitchen equipment to glassware,

get what they want in a hotel, so you have to

linen and mobile buffet stations. A spirited

capture your audience from the beginning,

affair, in which catch-ups were fuelled by free-

while keeping it compelling for locals too.”

EVENTS

The first set of curated, one-to-one

with some breaking self-inflicted curfews by

witty one-liners were Tobias Koehler, Chief

meetings followed, with buyers and suppliers

heading straight to the Marriott bar on return

Communication Officer at Onsai; Tomáš Holan,

rendezvousing in the hotel’s glamorous Grand

instead of sensibly going to bed.

Chief Digital Officer at Orea Hotels; and Florian

Ballroom beneath a ceiling of chandeliers.

Arising with the weight of their decisions

Montag, Vice President Business Development

Foundations laid for future projects, delegates

from the night before, delegates gathered the

at Apaleo. The key takeaway? Making use of AI

enjoyed lunch before returning for the day’s

next morning to ponder the seminar: Navigating

and data doesn’t need to be complicated. “For

second seminar: The Rise of Luxury All-

the Journey from Concept Design to Guest

hoteliers, technology can be a solution and an

Inclusive Resorts in Europe and the Impact on

Experience. Debate flowed between Jordan

enabler,” Montag explained. “You just have to

F&B Operations.

Kiziuk, Head of Design at Edyn; Alessio Nardi,

be strategic.”

Alexander Hugot, Vice President of Operations

Founder and Director at A-nrd Studio; and

Business concluded, the final hurrah took

at Sani and Ikos Group, and Douglas Taylor,

Maximillian Scheller, Director of F&B Design

place in the hotel’s Market Restaurant. A sit-

Vice President of Guest Experience at Carnival

and Development for Marriott International.

down feast brought to life by a roving brass

UK revealed the challenges of maintaining

All agreed that focusing on detail is the best

band who roused guests out of their seats, it

consistency across a large number of restaurants.

way to counter the challenges faced in engaging

was a fittingly buoyant end to a busy few days.

“F&B is the experience,” Hugot stressed. “So if

today’s guests. “Trends come and go quickly,

“What a great finale,” said one supplier. “It’s

it’s average, so is your brand.”

that’s why timelessness is back,” Scheller

easy to enjoy yourself when you know you’ve

confirmed. “That doesn’t mean you have to be

spent the past few days getting in front of all

boring, you can add flair in layers.”

the right people.” And everyone agreed, their

An afternoon of business meetings ensued, before delegates were whisked away for dinner at Hotel Adlon Kempinski, within touching

After another successful meetings session

distance of the iconic Brandenberg Gate. Guests

and lunch, attendees reconvened for the final

lined up to sample truffle-infused carbonara,

seminar, a lively discussion titled Harnessing

lobster-filled white fish and more. Conversation

the Latest Hospitality Technology. Weaving

17-19 November 2026.

and conviviality continued long into the night,

together nuggets of useful information with

www.tothetablemea.com

work here was done.

The next To The Table takes place in Abu Dhabi from

125

Get Your Kicks Sustainability, wellness and hyper-personalisation are redefining what people demand from their coffee, turning a formerly simple provision into a ritual that can embed guest loyalty.

Words: Abby Lowe

n an increasingly tempestuous world, there are few

I

Offering an array of flavours, from caramel, chocolate and

small indulgences as comforting as a hot cup of expertly

cinnamon, to hazelnut, vanilla and white mint, each one

brewed coffee. Small wonder then, that in the F&B sector,

is made from real spices, nuts, botanicals and pure sugar,

providing a satisfying caffeine kick has evolved from the

delivering clarity, structure and true-to-source flavour in

simple provision of a standard amenity into a strategic

a cup. Designed to integrate seamlessly into both hot and

driver of guest satisfaction. This is particularly pertinent at

cold beverages, the syrups enhance without overpowering,

four and five-star properties, with 89% of guests surveyed

and – fundamentally for today’s discerning coffee devotees

by Nestlé Professional revealing that high-quality coffee

– support the coffee’s true character rather than masking it.

impacts the overall rating of a stay. Hotel groups are taking

This is music to the ears of the team at The Coffee

note, with the beverage playing a key role in the continued

Brewmasters, who have spent two decades perfecting what

push to emphasise F&B as a primary revenue driver.

great coffee should taste like. Years of tried-and-tested

And there’s substance behind the surge, largely thanks

research has resulted in The TCB Process, a proprietary

to Millennial and Gen Z consumers, who no longer hope

all-natural liquid extraction that captures close to 100% of

for premium options, but demand them. Today, barista-

available flavour solids directly from the bean, using only

level skills are essential in hotel settings, alongside a range

coffee and water, and without the requirement for additives,

of origins, flavour profiles and artisanal presentation of

preservatives or stabilisers.

the product. Furthermore, according to a report by coffee

Consistent in flavour, caffeine and Brix across every

roasters, Lincoln & York, 75% of 18-34-year-olds now

batch, the shelf-stable liquid extract holds at ambient

customise their coffee with plant-based milks, syrups and

temperature for up to 12 months, which for food service

ice. The message is clear: the era of coffee purists is over,

and hospitality operators, means exceptional cold brew, iced

replaced by a new wave of drinks that are fun, unique and

coffee, affogatos, espresso martinis and desserts, delivered

experience led.

with zero compromise or waste.

Giffard is ideally placed to tap into the trend. Helmed by

And while excellence in flavour remains paramount, so

the Loire Valley-based Giffard family for five generations,

too does origin transparency and ethical practices – non-

their unique savoir faire has led to uncompromising

negotiables for today’s savvy sippers. Established brands

standards and the use of whole, natural ingredients in the

like Julius Meinl excel here. Founded in 1862, it’s one of

creation of Giffard Syrups.

the oldest coffee roasters in the world, yet engages modern

SPOTLIGHT

SPOTLIGHT

Giffard Syrups by Giffard

Angelina by Made in Italy

The TCB Process – Liquid Coffee Extract by The Coffee Brewmasters

audiences with considered products like The Originals

intuitive user interfaces, the machine allows both

Bio Fairtrade Belvedere Blend (100% Arabica).

staff and guests to prepare beverages with ease while

Carrying both the fairtrade and organic seal of

supporting smooth, reliable workflows in busy service

approval, Belvedere Blend is made from 100% washed

environments. Recognised with an iF Design Award

Arabica beans that in the cup, reveal a toffee-like

2026, the New A Line brings together performance and

sweetness and soft hazelnut notes, rounded by a

aesthetics, and crucially, integrates into contemporary

smooth, creamy body and a finish of dark chocolate

hotel spaces while supporting the consistent, elevated

with a clean hint of crisp red apple. The drinking

coffee moments that guests crave.

experience is further enhanced by the knowledge that

Indeed, the shift towards experience-led offerings

smallholder coffee farmers receive a fair premium

specifically created to entice a younger audience to

and an organic differential from the brand, providing

hotels, is strong, with F&B playing a central role in

additional income that directly supports better yields,

the design of immersive environments that connect

higher quality beans and long-term sustainability, and

guests to a specific feeling or lifestyle.

demonstrating that responsible sourcing requires no compromise on taste.

Discerning brands are taking note, not least Modbar, which showcases a sleek, under-counter system

Elsewhere, Franke Coffee Systems continue to

developed in partnership with La Marzocco. With the

lead the charge for seamless service interactions, an

core technology for espresso, steam, tea and pour-over

essential pillar of today’s coffee experience prescribed

equipment kept out of sight and only a minimalist tap

by guests. The brand’s fully automatic New A Line

on display, there’s more time for natural interactions

enables hotels to deliver consistently high, in-cup

between barista and guest to unfold. And by removing

quality across multiple touchpoints – from breakfast

the barrier usually presented by traditional espresso

service and bar to conference environments.

machines, a window opens for conversation to flow.

Combining intelligent extraction technology with

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The Originals Bio Fairtrade Belvedere Blend byJulius Meinl

The approach empowers hospitality professionals,

SPOTLIGHT

allowing them to shape extraordinary spaces and

moka pot as a design-driven, customisable product

experiences with a unique concept defined by modular

for contemporary living. Combining innovation with

machines and distinctive aesthetics.

craftmanship, it offers 20 palette-pleasing colour

Elegant, compact design and sustainable innovation

variations paired with seven varying inserts, and is

also rest at the heart of LaCimbali M200 HQM,

available in one-cup (a market first), three-cup and

which aims to set a new standard for hotel service

six-cup versions, compatible with both induction and

by delivering consistently exceptional espresso and

traditional stovetops.

milk-based beverages. The key rests in the machine’s

The colour selection has been developed in line

High Quality Milk (HQM) technology, which separates

with current interior design trends, transforming the

steam generation from direct water contact, producing

coffee maker into a decorative object that’s capable

silky, stable microfoam without diluting the flavour

of reflecting individual tastes while enhancing

of the milk.

the everyday coffee ritual. In addition, each piece

Programmable recipes ensure hot and cold beverages

is made with recycled and recyclable aluminium,

are served with consistent quality throughout the day,

resolutely ticking boxes for style, performance and

while flexible temperature, pressure and grind settings

environmental responsibility.

support the preparation of cappuccinos, lattes, iced

With the global speciality coffee market estimated

drinks and gourmet formulations, tapping into the

at US$111.5 billion in 2025, a number that’s projected

all-important guest desire for personalised creations

to soar to US$251.70 billion by 2033, it’s clear that the

that resonate in the moment.

coffee sector continues to bring untapped opportunities.

And herein lies the crux, because cookie-cutter coffee

And with 72.4% of speciality coffee revenue coming

options alone are no longer a viable means of securing

from out-of-home channels according to a report by

guest loyalty. Angelina, the 100% Made in Italy coffee

Grand View Research, both astute brands and hotel

maker, understands the brief, redefining the classic

groups would do well to take note.

New A Line by Franke Coffee Systems

LaCimbali M200 HQM – High Quality Milk by Cimbali Group 130

Modbar by La Marzocco

www.angelinamadeinitaly.com

PETITS FOURS

PETITS FOURS

Kutahya Porselen Eterea / Nuance Nuance by Kutahya Porselen is not made in the pursuit of perfect repetition, but rather subtle differences. The collection’s soft ripples are complemented by micro textures left by the glaze alongside distinct variations in tone. Every item bears the traces of its production process, in which chance encounters are transformed into an aesthetic language. This evolves through time, shaped by the interaction between material, technique and the hand of the maker, meaning no two pieces are ever identical. Each has its own character and depth, inviting a more attentive and sensory dining experience. kurumsal.kutahyaporselen.com

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1. BHS Tabletop Kumo

2. Narumi Nova

3. Fine2Dine Brass White

4. Pordamsa Marea

Inspired by the ephemeral nature of clouds or ‘kumo’ in Japanese, Kumo

by Schönwald features organic matte surfaces, soft curves and amorphous silhouettes, creating a composition that feels both deliberate and fluid.

The overall effect is a calm and refined tableware collection with a strong sense of identity. Crafted from high-quality porcelain, Kumo reflects Schönwald’s broader design philosophy of clarity, function and timelessness while delivering the reliability required in a variety of professional hospitality settings. The range is versatile enough to accompany an entire dining sequence, from amuse-bouche to dessert. www.bhs-tabletop.com

The Nova series by Narumi combines ease of use with a refined sense of luxury.

Each piece brings together geometric forms and Japanese lattice patterns, expressed in a three-dimensional white relief with a pearl finish. The result is a design that feels vaguely familiar, yet shines with a contemporary brilliance.

A high gloss surface inspired by the clear night sky and sculptural curves with a flowing rhythm give the collection its strong visual presence without overwhelming a tablescape. While enhancing the presentation of each dish, Nova aims to bring a bright elegance to the table and a more refined atmosphere for those gathered around it. www.narumi.co.jp

Brass White by Fine2Dine introduces a fresh and modern take on traditional white tableware while recognising contemporary hospitality trends. The collection combines a soft off-white shade with the brand’s signature brass texture, giving each piece a refined look and strong graphic character. In addition, a reactive glaze creates subtle variations that make each item feel special while adding artisanal depth to the overall collection. Designed as a versatile canvas for today’s creative chef, Brass White offers complete freedom for expression and can accompany everything from clean, minimalist presentations to bold signature plates. www.fine2dine.com

The essence of the sea is captured in Pordamsa’s latest sculptural porcelain piece, Marea. The line translates the ocean’s movement into sinuous undulations evoking the ebb and flow of waves, creating a visual interplay of light and shadow. Bold and singular, each form maintains a serene void that invites the chef’s creative exploration. Handcrafted and fired at a high temperature to ensure maximum resistance, Marea is presented in pure white with a silky matte finish.

Suitable for cuisine that stirs emotion through all the senses, it is designed to redefine contemporary presentation styles with a form that embraces and magnifies culinary artistry. www.pordamsa.com

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1. Kloth Studio Designed to Represent

2. Rewthink Bespoke Products

3. C&P Celadon Sabai

4. Garnier Thiebaut Custom Linen

Kloth Studio approaches uniforms as more than garments and treats them as an extension of identity and guest experience. Working with hotels and restaurants across North America, Europe and the Middle East, the company creates pieces that reflect each establishment’s character. From elevated casual styles to subtle regional influences, its designs are crafted to feel both modern and authentic. Functionality is equally central.

Kloth uses breathable, durable and sustainable fabrics to ensure comfort and longevity in demanding hospitality settings. Backed by an efficient end-toend process, the brand delivers bespoke solutions with speed and precision. www.klothstudio.com

Drawing on over a decade of experience in creating front-of-house products, Rewthink trolleys are precisionengineered for seamless tableside service. Their lightweight, compact frames, accessible from both sides, allow for effortless movement between tables, making them suitable for carving meat tableside, or serving aperitifs and desserts. Each piece is made-to-order at Rewthink’s Kent workshop and crafted from materials including American walnut, Italian marble, Cumbrian stone, stainless steel and solid brass. For operators seeking a distinctive identity, trolleys can be customised with different finishes, branding and logos. www.rewthink.co.uk

When the phrase ‘sabai dee’ is declared in Thai, it means everything is relaxed, comfortable and fine. This sentiment is captured in the sun-warmed terracotta tones and hand-ribbed curves of the Sabai collection by C&P Celadon. The range is designed to encourage diners to slow down and savour life’s quiet moments, whether cradling a morning coffee, stacking golden pancakes with fresh berries or piling flaky croissants into a generous footed bowl. For C&P Celadon, Sabai becomes not just tableware, but part of an effortless philosophy of living crafted to bring a touch of Thai spirit to every table gathered around. www.candpceladon.com

Garnier Thiebaut creates custom linens to complement and highlight the unique atmosphere of each partner property.

From subtle details such as delicate embroidery and intricate hemstitching to bolder and more expressive elements like interwoven patterns or colourful festooning, customisation introduces texture and nuance that combine to elevate the table setting. Through extensive capabilities and high standards of quality, each custom project is woven with precision, care and artistry at the company’s mills in Gérardmer, France.

Garnier Thiebaut will be in attendance at NRA Chicago in May. Visit booth 7434 in the North Building. pro.garnier-thiebaut.fr

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1. Rona Glassware by Erik Lorincz

2. Bonna Bazalith

3. Mesa Ceramics Novo Ring Vison

Founded by entrepreneur Jozef Schreiber in Lednické Rovne, Slovakia, back in 1892, Rona is a manufacturer of lead-free crystalline glassware. Its latest mixology suite has been designed in collaboration with Erik Lorincz, winner of the Diageo World Class Bartender of the Year award, with every detail on each glass piece carefully designed to enhance the sensory experience of sipping a cocktail, from the curvature of the bowls, to the balance and weight in the hand.

The design language of the collection marries Japanese-inspired minimalism with Rona’s lauded craftsmanship and Lorincz’s passion for elevating the fine art of mixology. www.rona.glass

Bazalith brings a rich sensory experience to the table with its matte silk-like finish and nuanced depth. Now expressed through the Cresta and Tone series, its organic forms and refined texture come together to create a distinctive aesthetic.

The mix-and-match combination stands out not only for its sophisticated appearance but also as a sustainable choice. Thanks to single firing technology, it requires less energy during production while each piece features reactive glaze technology, resulting in one-of-a-kind colour transitions. Designed exclusively for professional use, the distinctive combination blends visual appeal with an elevated dining experience. www.bonna.com.tr

Mesa Ceramics is a vibrant Portuguese factory renowned for crafting stylish high quality fine stoneware products. The company now unveils Novo Ring Vison, an addition to the ID7 vitreous stoneware collection. Designed with modern living in mind, the range combines contemporary shapes with advanced craftsmanship. Made from an innovative vitreous stoneware body through isostatic pressing, it offers consistent lightweight pieces with a single firing process.

This not only enhances quality but also supports sustainability by reducing energy use and waste. The result is a versatile collection that blends clean design with reliable performance. www.mesaceramicshotel.com

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1. Corby Hall Onda • Vibe

2. John Jenkins Havana

3. Costa Verde Pura

A family-owned business based in Randolph, New Jersey, Corby Hall has supplied the international hospitality industry with high-quality flatware, holloware and bright white porcelain dinnerware for the past 50 years. With designs ranging from traditional to contemporary, all at competitive price points, Corby Hall has the ability to supply F&B outlets associated with a full-service operation. A global distribution network coupled with production facilities in Europe and Asia allows for seamless service for both opening orders and re-supply. Onda is crafted from durable, high-quality porcelain, while Vibe flatware is made from 18/10 stainless steel. www.corbyhall.com

British glassware manufacturer John Jenkins presents Havana, a collection of handmade cocktail glasses comprising 12 distinct designs, from a straight-sided glass to a flared shape for martinis.

The brand is renowned for its range of handmade and machine-made glassware that runs the gamut from wine and cocktail glasses to classic tumblers, all of which are available for immediate delivery. John Jenkins also has an inhouse 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

At Costa Verde, performance is approached holistically. From visual impact to tactile sensation and from practical use to economic value, each piece of porcelain is created to deliver a complete sensory experience. Intended for a range of hospitality professionals across kitchen, service and dining settings, the brand creates lines that are designed to serve as an extension of the personality of each end user. The brand’s Pura line celebrates the idea that less is more, inspired by the balanced geometry of Saturn. Set against a white glazed background, a subtle white-on-white pattern emerges through an advanced digital printing process. pro.costa-verde.com

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1. Zafferano Teca Mare

2. Kevala Ceramics Custom Tableware

3. Mogogo Oval

Designed by Federico de Majo, the Teca Mare collection introduces an innovative approach to decorated tableware.

Inspired by the marine world, each piece features a decorative element encased within a double glass chamber. This technical solution protects the decoration while making cleaning and maintenance easier, allowing ice cubes and ingredients to be added without damaging the motif.

Handmade in transparent borosilicate glass, Teca Mare includes tumblers, bowls and carafes, all characterised by lightness, durability and craftsmanship.

Dishwasher safe at 60°C, the line is both refined and practical, suitable for residential and hospitality use. www.zafferanoitalia.com

Kevala Ceramics custom designs tableware to suit individual hospitality concepts and how they operate daily. The brand focuses on achieving a balance between how a product looks and how it works. For this reason, characteristics like proportion, weight and form are all carefully considered so each piece is practical in use and feels naturally part of its environment. Kevala’s collections are handmade by skilled artisans, allowing for subtle refinements throughout development while maintaining consistency across each range. The result is tableware that performs reliably in a variety of settings while maintaining a distinct character. www.kevalaceramics.com

Oval by Mogogo is a mobile mixology stand designed to make every drink service both stylish and effortless.

Fitted with a professional cutting board, wine glass shelf, ice bin and storage for tools and ingredients, it’s built to increase speed of service and enhance showmanship. From a lively gelato stand to an eye-catching mixology counter, Oval can adapt to any setting and is suitable for indoor and outdoor use. Its sculptural form comes in several modern colours and can be paired with an umbrella for extra shade. With its core base tabletop, it becomes a flexible option for hospitality professionals looking for both durability and functionality. www.mogogo-buffet.com

PETITS FOURS

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1. Porland Pisa

2. Crystalex Pâtisserie Secrète

3. Goodfellow & Goodfellow Serax Inku

4. Costa Nova Isabel

Pisa is a versatile and high-performance collection that marries the iconic pizza culture of Italian cuisine with contemporary gastronomy standards.

With an extensive range of sizes, the collection meets the needs of professional kitchens, offering a broad usability spectrum from traditional pizza service to modern presentation concepts, sharing plates and appetisers. A special glaze technology used on the surface enhances scratch resistance while supporting the long-lasting durability required in professional settings. Thanks to its technical integrity, Pisa maintains both its form and visual quality even in high-volume service environments. www.porland.com

Designed for fine-dining restaurants and pâtisseries, Pâtisserie Secrète encompasses a series of elegant stands for amuse-bouches, mini cakes and delicate canapés. The collection is characterised by crystal-clear glass, which enhances the texture, colour and fine details of food, allowing every chef’s creation to shine while remaining subtly protected. Perfect for tasting menus, dessert rituals or celebratory moments, the line blends a sense of craftsmanship with a contemporary aesthetic.

Meanwhile, refined proportions and a balanced silhouette bring sophistication to the table, transforming even the smallest bite into a memorable highlight. www.crystalexcz.com

Drawing on Japanese design and craftsmanship, Inku tableware takes inspiration from natural forms such as seashells and cherry blossoms. Its refined silhouettes and layered glazes echo traditional Shodai ceramics, celebrating the Japanese philosophy that beauty is found in imperfection. The collection uses modern materials and techniques, resulting in durable versatile pieces available in a range of sizes and three distinct colours. As a supplier to the hospitality sector, Goodfellow & Goodfellow engages with global partners and tailors bespoke options and branding solutions, from individual tableware pieces to whole dining concepts. www.goodf.co.uk

Costa Nova’s Isabel glassware is designed specifically for the food service industry, combining practicality with a modern casual style. Crafted from lead-free crystalline glass, each piece is machine made for consistency and finished with a refined cut rim. Designed for ease of use, Isabel is also dishwasher safe, making it well suited to high volume environments. The collection includes a range of silhouettes from wine glasses to flutes and coupes, supporting a variety of beverage presentations. Clean, versatile and dependable, Isabel integrates easily into a range of hospitality settings, offering professionals a balanced solution for everyday use. www.costanovaprofessional.com

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1. ID Fine Finesse

2. Steelite International Steelite Performance – Orbita

3. Pioli Lena

As the hospitality world continues to consider how to refine everyday dining, ID Fine Porcelain introduces Finesse, a collection shaped by lightness and simplicity. Designed for hotels seeking a look that feels both considered and approachable, Finesse focuses on clear form and practical use. Its lightweight structure and thin, clean profile creates a quiet backdrop for food presentation, while the surface is deliberately understated so chefs can establish their own visual approach. A smooth, consistent geometry works for both routine service and more formal occasions, allowing the same pieces to move easily between occasions. www.idfine.com.tr

Orbita is the latest addition to the Steelite Performance portfolio. Characterised by its flowing circular lines, the design naturally guides the eye toward the centre of the plate, providing a canvas for chefs to showcase their culinary artistry. Available in classic white as well as three semi-matte glazes, its subtly organic, refined rim adds a contemporary, handcrafted sensibility that enhances presentations across both casual and fine-dining environments.

Made in England and crafted as a Made for Life product, Orbita is engineered for exceptional durability. Designed to perform service after service, it is also backed by a lifetime edge-chip warranty. www.steelite.com

Lena derives its name from the Latin root lenis, meaning cleanliness, brightness and light. Its understated design serves as a calm backdrop, allowing chefs’ creative compositions to stand out while adapting to different culinary styles and table settings with ease. Lena is engineered to meet the durability and reliability standards required by hospitality professionals. With forms designed for enhanced edge-chip resistance, it delivers long-lasting performance even in high-traffic environments. The matte surface texture, combined with natural relief lines, adds a subtle tactile quality while reinforcing a contemporary yet timeless aesthetic. pioli.co

PETITS FOURS

April Sargant Wedgwood As Design Lead for Wedgwood, April Sargant is responsible for the creation of the timeless, quality products associated with Wedgwood. Here, she discusses her approach to innovation, the company’s evolution and why collaboration is the key to every successful product launch.

What are your main goals when designing a new collection?

We always tell a story, usually by delving into our varied and colourful past, then balance it with functionality, which has many different requirements globally. We strive to create a connection between our products and the consumer – it’s important each piece makes you feel something.

between the two. We stay true to our heritage, referring to these codes each time we put pen to paper to ensure the past is not lost. Engine turning is an example – a unique and timehonoured technique that produces the timeless striped designs you see across our Jasperware.

Today, we try to push the boundaries of what is possible with this established craft to keep it relevant for the future.

How influenced are you by trends?

In the spirit of our founder, Josiah Wedgwood, we like to tread our own path. We focus on evolution through immersive storytelling, uniting enduring artisanship with a curious and relevant perspective. Florentine is a great example of a collection that has stood the test of time by evolving over more than 150 years. The various pattern elements have shifted throughout its history, but the narrative has remained the same. Today it’s one of our most loved patterns.

How does Wedgwood continue to innovate?

Innovation is deeply rooted in our DNA. We’re fortunate to have our own distinctive material, Jasper, which our founder pioneered over 250 years ago and is still produced at our Barlaston factory. While the nature of innovation has evolved, our mindset remains the same. We explore new ways to reinterpret Jasper, whether through unexpected applications, contemporary design languages or creative collaborations that continually push boundaries. Innovation for us also extends beyond the object itself. It can be experiential in lots of ways, such as how our pieces are used, presented and encountered in modern settings.

So where do you find inspiration?

It varies – sometimes it’s a piece of a story which we then build around, almost like one piece of a much larger puzzle. Other times, we see something interesting, beautiful or innovative in our archive, which sparks an idea. Historically, we have always been a collaborative brand, so we also enjoy those moments of shared ideation with partners.

We are inherently curious and lucky enough to have a vast array of historical artefacts and pieces to be inspired by.

What’s the story behind the Bacchus Collection?

The collection tells a story across clay and crystal, with designs including Jasperware, a hand-engraved crystal plaque and fine bone china tableware. At the heart of it all is the fabled story of the eponymous Bacchus, the Roman god of wine, fertility and theatre.

Launching in the 250th year of Jasperware, it honours Wedgwood’s heritage while embracing contemporary elegance with bold colourways and a celebration of exceptional ‘Made in England’ craftsmanship.

How do you bridge the gap between heritage and modernisation?

Our unique design codes retain the balance

What’s unique about the Wedgwood approach?

It’s a refined combination of evolving a 260year legacy for a new generation. We balance innovation with tradition and global relevance with unmistakable British design, allowing us to remain both enduring and relevant. This sets us apart by allowing us to remain both enduring and relevant: we honour our heritage while reinterpreting it for contemporary lifestyles.

What role does customer feedback play in future designs?

It plays a vital, ongoing role in shaping future designs, particularly within F&B environments, where function and experience are closely intertwined. It provides real-world insight into how our products perform in high-use, servicedriven settings and highlights everything from durability and ergonomics to presentation and versatility. Integrating this feedback allows us to evolve in a way that feels considered rather than reactive. It strengthens relationships with our partners while creating collections that enhance both operational flow and the overall dining experience.

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How has Vista Alegre evolved over the years?

For a brand with more than two centuries of history, evolution is both a necessity and a responsibility. The challenge lies in balancing tradition with contemporary movements and behaviours, and this guides everything we do. Heritage is not something we preserve in a museum, it’s something we activate every day. Innovation is essential to remain relevant, but it must always respect the brand’s DNA. This philosophy is embedded throughout our product development process. We have invested in a strong internal design team that remains closely connected to global trends and artistic movements, but we also collaborate with designers and artists from other disciplines, producing limited-edition collections. The principles that defined Vista Alegre at its founding remain unchanged today – even as we expand into new categories like textiles and cutlery, we apply the same standards.

Nuno Barra Vista Alegre In an industry defined by centuries of craftsmanship, few leaders articulate the dialogue between heritage and innovation as fluently as Nuno Barra. As Head of Marketing at Vista Alegre, he has been instrumental in shaping a contemporary vision for the brand – one that honours porcelain’s legacy while confidently projecting it into new creative and cultural territories.

What are the brand’s goals for the future?

The horeca channel is central to Vista Alegre’s future and growth. Hospitality is where our brand becomes an experience, not just an object. In these environments, people engage with our products emotionally and authentically, creating memories that last far beyond the moment. We see strong potential to deepen this segment through strategic partnerships, bespoke collaborations and integrated hospitality concepts that fully express the Vista Alegre universe. At the same time, we are laying the long-term foundations to become a global lifestyle brand. We have already begun by expanding into textiles, with very encouraging results. The next step involves larger, more immersive retail spaces that reflect this broader lifestyle vision. Our ambition is simple: to bring beauty into every moment of daily life.

How does sustainability feed into those goals?

Sustainability is inseparable from responsibility when it comes to the environment, people and future generations. We work with carefully selected raw materials, ensuring excellence and ethical sourcing. In production, we focus on efficiency and waste reduction, increasing recycled content, sending waste to certified partners and reintegrating defective pieces back into the process to reinforce circularity.

One of our significant upcoming initiatives is the Ceramicão project, which aims to collect and recycle end of life ceramic products, starting with a pilot programme in Ílhavo. Elsewhere, a significant share of our electricity already comes from renewable sources, with the goal of reaching 100%, supported by photovoltaic installations across our industrial units. We are also committed to decarbonisation, adapting our kilns to cleaner energy sources such as hydrogen and biomethane. Since 2019, we have reduced our direct CO₂ emissions by 12%. Beyond the environment we invest in people – improving working conditions, developing talent and supporting social and cultural initiatives. In our view, a brand with heritage must also leave a positive legacy.

What makes Vista Alegre a good horeca partner?

We offer a rare combination of heritage, technical expertise and deep understanding of hospitality professionals’ needs. Our centuries-old know-how in porcelain translates to exceptional quality, precision and consistency. But we remain dynamic, with a strong culture of collaboration with chefs, hotels and designers worldwide. We listen closely to professionals, recognising that functionality is just as critical as aesthetics. This thinking is reflected in collections such as our Chefs’ Collection, designed not only for elegant presentation, but also for ergonomics, durability and performance in real kitchen conditions. True luxury in hospitality is when design works effortlessly. www.vistaalegre.com

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TO THE TABLE MEA 2026 Third Advert - SUPPER.pdf

1

08/12/2025

10:28

17-19 November 2026 Hilton Yas Island Resort Abu Dhabi TO THE TABLE MEA 2026 will take place at the Hilton Yas Island Resort in Abu Dhabi. Join us as the industry’s most senior F&B decision makers from prestigious hotel and restaurant groups come together to discuss their latest projects and requirements with the most innovative and capable suppliers. TO THE TABLE MEA 2026 offers one-to-one meetings, engaging seminars and high-level networking to keep you building meaningful, strategic relationships.

C

M

Y

CM

MY

CY

CMY

K

For details on all TO THE TABLE events, please see:

www.tothetableforums.com Or contact Justin Wall: justin@tothetableforums.com

ADVERTISING INDEX ISSUE 48

093

Acosta Tequila

005

Mesa

Angelina - Made in Italy

132

Modbar

014-015

BCB Brooklyn

144

Mogogo

031

BHS

045

Narumi

057

Bonna

022-023 147

Pernod Ricard - Absolut Tabasco

006-007

Pordamsa

067

018-019

Porland

060

Corby Hall

002

Porland

026-027

Costa Nova

020-021

Proof

091

Costa Verde

073

Rak

055

CP Celadon

097

Rewthink

089

Crystalex

051

Rona

113

Domaine Alône

117

Steelite

Fine2Dine

104

Tequila Ocho

123

The Coffee Brewmasters

131

Champagne Cattier Cimbali Group

Franke

010-011

008-009

Garnier Thiebaut

100

Three Cents

114

Giffard

148

Thrill International

028

Goodfellows

032

To The Table Europe

103

ID Fine

037

To The Table MEA

143

John Jenkins

079

Vista Alegre

016-017

Julius Meinl

024-025

Wedgwood

012-013

Kevala

129

Zafferano

085

Kloth Studios

099

Zorzettig - MYÒ Collection

118

Kutahya Porselen

058

145

WASHING-UP

Dine to Survive

In times of crisis, food and power often become

meals of rice, noodles, peppers, peas and

closely intertwined. This relationship is freshly

cauliflower, and living with the constant fear

explored in The Tasters, a film directed by Silvio

that each bite carried the terrifying possibility

Soldini and inspired by At The Wolf’s Table, a

of a fatal end.

novel by Rosella Postorino, which revisits a chilling example of this intrinsic link.

A UK cinema debut explores the real-life tale of the women coerced into tasting Adolf Hitler’s meals during World War II.

“The food was very good, but we couldn’t enjoy it,” Wölk later recalled in a television interview.

Retelling the story of the women forced to

“Some of the girls started to shed tears as they

serve as food tasters for Adolf Hitler during the

began eating because they were so afraid, but

final years of World War II, the film draws on the

we had to eat it all up. Then we had to wait an

testimony of Margot Wölk, who, then aged 95,

hour, and every time we were so frightened that

broke decades of silence to reveal that she had

we were going to be ill.”

been among a group of young German women

As Soviet forces advanced in 1945, Wölk

ordered to sample the dictator’s meals at his

escaped to Berlin with the help of a German

heavily guarded headquarters, the Wolf’s Lair.

officer. She later learned that the women who

Until Wölk’s revelation, the group’s existence

served alongside her were likely killed when

remained largely unknown. Her account reveals

troops reached the compound, leaving her the

how the tasters spent more than two years in

only known survivor of a little-known chapter

captivity, consuming Hitler’s strictly vegetarian

in the history of food and war.

© MetFilm Distribution

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One of the first historic Clos in Champagne