Supper - Issue 49

HOTEL FOOD & DRINK ISSUE 49 WWW.SUPPERMAG.COM

MERCER – MADRID • LUKE NGUYEN • MOUNT NELSON – CAPE TOWN

Properly imported.

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CONTENTS ISSUE 49 046

STARTERS

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Beach Club

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Willett’s

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The Breakers Palm Beach © Sim Canetty-Clarke

The Cadogan London

Sonoma by Single Thread 046 Capella Kyoto

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Naked Tomato

Moxy South Beach Miami

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© Amaury Laparra

© Common Ground

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MAIN COURSES La Sociedad Gastronomika 050 Mercer Madrid

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Amura

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Luzzi

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Sale e Pepe Mare

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The Savoy London

Mount Nelson Cape Town Andaz Lisbon The Langham London

© Nour El Refai

Simpson’s in the Strand

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CONTENTS ISSUE 49 SERVICE

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Emperor of Flavour

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Pasta Titan

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High Flyer

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Chef and restaurateur Luke Nguyen celebrates the ancient heritage, culture and complexity of Vietnamese cuisine at Fairmont Hotels & Resorts’ landmark Hanoi opening.

With a clutch of Michelin stars to confirm his status as a master of contemporary Italian cuisine, Michael White discusses his latest challenge, The Lion’s Den at The Stoneleigh in Dallas.

Hospitality comes naturally to Maximilian Scheller, whose storytelling and commercial awareness is shaping the F&B experience at Marriott International’s portfolio of luxury properties.

DINING 066

Test of Time

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078

As Wimberly Interiors launches a dedicated F&B studio, Creative Director Damien Follone reveals how to trump trends with timeless design.

SIPPING © Mikel Ponce

© Hayley Kelsing

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Tribal Instincts

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Summit Sipping

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Mindful drinking pioneer Derek Brown partners with Tempo by Hilton to redefine the hotel bar experience through inclusive cocktails.

Credited with putting the Kenyan cocktail scene on the map, Richie Barrow explains why Hero Bar is just the beginning of his hospitality vision for the country.

REGULARS

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Free Spirited

Entrée

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Drinks

109

Appetisers

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Petits Fours

116

Signatures

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Head of the Table

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Aperitifs

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Washing-Up

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Cocktails

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Austria’s Das Central stages one of the industry’s most decadent wine weekends with glacier-side tastings and Michelin-starred cuisine.

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Roda collection Roda is a simple yet significant collection by Torres Euracini. Its organic lines and exceptional glaze finish make it stand out in professional settings. Designed for adaptability and efficiency, each piece offers the freedom to create minimalist and versatile presentations. Inspired by the Latin word "rota", meaning circular movement, "Roda" symbolizes unity. It reflects the idea of bringing people together at the table to share flavors, experiences, and stories in a circle of connection and joy.

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ENTRÉE HOTEL FOOD & DRINK ISSUE 49 WWW.SUPPERMAG.COM

MERCER – MADRID • LUKE NGUYEN • MOUNT NELSON – CAPE TOWN

ON THE COVER Mercer Madrid © Mikel Ponce

Built To Last

T

rends now have a lifespan measured in hours and

admits, it’s important to maintain an awareness of trends, but

days, not months and years. An idea can travel across

when it comes to designing memorable F&B spaces, tapping

the globe faster than the seconds it takes to type this

into the essence of timelessness is a central tenet of every

sentence, which means usually by the time you’ve discovered

project today. It’s an approach he employs whether working

something ‘new’, it’s already considered passé by someone,

on an intimate members’ club, a glamorous steakhouse or

somewhere. This cut-and-paste culture can make it feel like

a recent project like Spuntino within Four Seasons Resort &

individuality has been swallowed up whole, replaced by a

Residences at The Pearl, Doha, which channels the lively spirit

certain blandness that offers variations of the same thing ad

of Italian food culture as it evolves throughout the day.

infinitum, and neither challenges nor stimulates.

And the shift isn’t just being felt in design circles, it’s

But today’s savvy consumers no longer seem content with

present in a growing number of F&B concepts too. Take chef

the humdrum. They are seeking experiences that whisk them

Luke Nguyen’s latest project, Tran Dynasty, located within

away from the mundanity of reality, and where once-popular

the newly opened Fairmont Hanoi. The restaurant reinterprets

fleeting kicks were the norm, now they’re craving connection

Vietnam’s rich culinary heritage, with Nguyen himself diving

and deeper meaning – moments that ground them in the

into the archives for inspiration, uncovering history thousands

present. The solution, ironically, appears to be coming from

of years old that he’s translated into every dish. The result is a

the past, with tradition presumably providing comfort in a

fine-dining establishment that avoids gimmickry in favour of

period defined by uncertainty.

a deeply resonant menu representative of his home country’s

It’s a movement that’s already having reverberations across

culinary traditions.

the F&B sector, with heritage projects increasingly coming

New trends will keep arriving of course, they’re an online-

to the fore. Simpson’s in the Strand, the iconic London

driven juggernaut that can’t be stopped, but it’s worth

venue within The Savoy that’s been revived by Jeremy King

remembering that the real impact will be measured in the

Restaurants, is the primary example. Dripping in centuries-

years to come. So, the question you have to ask is: what do

old history, its reopening has been met with delight across

you want that collection, project or venue to be remembered

the generations, a fact designer Shayne Brady attributes to

for 20 or even 50 years from now? Because it’s becoming

the current desire to luxuriate in a feeling of genuine legacy.

progressively clearer that the best things are built to last.

I visited the venue back in April to see the restored building in action, and with its palpable sense of storied grandeur, it’s no surprise that foodies have been flocking to dine on its famous roast dinners once more.

Fellow interior designer Damien Follone shared similar insights when we sat down to chat about Wimberly Interiors’ new F&B division, which launched earlier this year. Yes, he

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APPETISERS

Midnight Bites As hotels and resorts look beyond traditional room service to

after-hours preferences, with lighter options such as Caesar

create more personalised guest experiences, Ifuru Island in

salad and tropical shrimp rolls, as well as more substantial

the Maldives is introducing Ifuru Eats, an overnight dining

dishes like Thai prawn curry, pizza and perfectly toasted

concept designed to satisfy late-night cravings.

grilled cheese. For those seeking sweet indulgence, desserts

Extending the property’s culinary credentials beyond conventional hours, Ifuru Eats provides an exclusive in-villa

include tiramisu, burnt Basque cheesecake and a selection of homemade ice creams and sorbets.

dining service offering a selection of snacks and sugary treats

“Ifuru Eats is our playful answer to late-night cravings,”

delivered direct to the door. Available nightly from 10:30pm to

explains Sindhaan Mohamed, Assistant Director of Marketing

7:30am and transported via a dedicated Ifuru Eats buggy, the

& Communications. “With a rotating, instant menu that

new provision aims to complement the freedom of an island

includes savoury favourites, vegetarian options and sweet

escape, allowing guests to eat and drink entirely on their own

treats, guests can enjoy a midnight binge from the comfort

schedule - whether returning from an evening under the stars

of their suite or villa. It’s simple, comforting and very Ifuru,

or enjoying a relaxed night in.

because we believe great island moments should not be

The menu has been carefully curated to cater to a variety of

limited by the clock.”

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APPETISERS

Coya the Shots Arjun Waney’s Peruvian fusion restaurant expands to Ibiza with its first accommodation concept designed by Lázaro Rosa-Violán.

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Having already stirred the senses in London,

As the closest stay to Coya Beach, overnight

Marbella, Monaco and Dubai, Coya is ready to

guests benefit from exclusive access to the beach

spice things up in Ibiza this summer, with the

club and restaurant, where they can sample

launch of its first-ever rooms and suites.

signature dishes such as vibrant ceviches and

Bringing its signature spirit to the island, the

Peruvian tiraditos, beef brisket empanadas,

Peruvian dining concept co-founded by Arjun

fried calamari and Lomo Alto de Wagyu Chileno;

Waney introduces a fully integrated experience

a premium cut of beef from cattle raised in Chile.

with the launch of Coya Beach, a lifestyle

Desserts include an indulgent salted dulce de

destination complete with beach club, restaurant

leche paired with vanilla ice cream.

and accommodation.

The venture is set within The Site Ibiza, a

Each guestroom, conceptualised by Lázaro

development in Playa d’en Bossa from Palladium

Rosa-Violán, echoes Coya’s distinctive design

Hotel Group. “Ibiza has a unique energy that

language, combining natural materials and

aligns so naturally with Coya’s spirit. It’s where

subtle Latin American influences that sit easily

music, culture, food and connection come

within a coastal setting. Accommodation ranges

together in a way that feels instinctive to us,”

from relaxed Vista rooms complete with private

says COO Yannis Stanisiere. “It marks an exciting

balconies, to the more secluded Selva rooms,

evolution of the brand, allowing us to create an

featuring private gardens. The top tier includes

experience that extends far beyond dining. It

the Mirador Suite, offering an elevated experience

feels like a natural home for this next chapter

with a private rooftop terrace, sea views, hot tub

of Coya, and a moment we have been building

and Balinese bed - a secluded sanctuary designed

towards as we continue to grow globally as a

for those seeking the ultimate Ibiza escape.

lifestyle brand.”

A Culinary Journey French gastronomy meets the timeless art of travel as Yannick Alléno partners with Orient Express to debut his signature cuisine at sea.

For aspiring chefs, success is often defined by

Building on the success of Pavyllon Ledoyen

establishing a presence in the world’s leading

in Paris, which holds six Michelin stars across

culinary capitals, from Paris or London, to New

its three restaurants, Alléno has joined forces

York, Tokyo and beyond. Yet for those who have

with Orient Express to serve his delectable

already reached the pinnacle of their profession,

dishes on Corinthian – the legendary brand’s

the ambition evolves. Having built a global

debut vessel. “Orient Express embodies travel

restaurant portfolio and earned international

in its noblest essence, and it is an honour to be

acclaim, many are seeking new ways to broaden

able to imprint my reforming vision of cuisine

their culinary footprint, and increasingly, that

in this iconic place steeped in stories,” the chef

means looking beyond land altogether.

explains. “Each menu is an invitation to discover

While some are venturing skywards to put their name to in-flight catering, others are

my personal interpretation of culinary heritages from around the world.”

taking to the seas, partnering with luxury cruise

Having set sail on its maiden voyage in

lines to elevate the onboard dining experience.

May, Orient Express Corinthian is spending

Among the latest to embrace this opportunity

its inaugural season in the Mediterranean and

is Yannick Alléno, whose signature approach to

Adriatic, before crossing the Atlantic to the

French cuisine is now reaching a new audience

Caribbean. The state-of-the-art yacht features

of travellers at sea.

54 spacious suites and a spa by Guerlain, as well as an Art Deco speakeasy, a cabaret theatre and a recording studio, all designed by Maxime d’Angeac to honour the golden age of travel.

Alléno’s role as Culinary Director spans five restaurants and private dining rooms, each with its own identity and cuisine. L’Écrin serves fresh seafood to ocean views, while La Terrasse offers fine dining in an elegant setting. Taking top billing, La Table showcases the chef’s signature blend of French tradition and innovative technique, taking diners on a culinary journey as they sail from port to port. Menus evolve with each destination and are shaped by ingredients sourced along the route, from Rome to Cannes, Valletta to Dubrovnik. Dishes might include Seasonal Ballad – a vibrant display of fresh harvest accompanied by a delicate jelly compote, made using Alléno’s revolutionary extraction method; or Sea Bass Aiguillette, comprising a delicate layer of squid atop melt-in-your-mouth fish, finished with a tangy watercress and sorrel sauce. The result is an experience in which every dish tells the story of a territory, a craft and a contemporary interpretation of tradition.

“This collaboration with Yannick Alléno reflects Orient Express’ ambition to surround itself with the greatest talents to create a unique experience of travel and discovery,” concludes Sébastien Bazin, CEO of Accor. “By becoming the culinary soul of the boat, Chef Alléno brings not only his creativity and his keen sense of innovation, but also a philosophy of gastronomy © Charlotte Abbeys

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that he will share in different ways so that each restaurant has its own unique identity. This modern and plural approach blends perfectly with the values of the brand: excellence, sophistication and escape.”

APPETISERS

Homeward Bound

© Simon Derviller

Full Service Nine of the UK hospitality industry’s leading

Head Chef at Trinity; April Lily Partridge, formerly

figures, including Michelin-starred chefs, a

of The Ledbury; Luke French, Chef-Owner at

sommelier and a front-of-house leader, stepped

Jöro; Stacey French, co-founder at Jöro; Charlie

away from their kitchens in June, travelling to

Tayler, Head Chef at Aulis London; Vanessa

Malawi to build a school from the ground up,

Stoltz, Restaurant Manager and Sommelier at

with the journey forming the subject matter of

Pine; and Ollie Bridgewater, formerly of The

a documentary entitled Chef. Better, Because.

Gilpin Hotel & Lake House.

Produced by 7Fifty and directed by Rosa Brough,

Working alongside local families, the goal was

the film is shot in fly-on-the-wall style, covering

to build the community a new school – not as an

the fundraising process, the project as it unfolds

act of charity, but as an exchange of perspective,

and the group’s return to their restaurants back

values and understanding. “Hospitality means to

at home. Exploring the meaning of hospitality

be hospitable and I think that many people have

when stripped of its structure, hierarchy and

forgotten that,” Weston says. “In our jobs, we

environment, it also features voices from the

aim to make people happy by regularly delivering

Malawian community.

for them on special occasions, but this was an

Participants included Mark Tuttiett, Head Chef

opportunity to deliver for someone every day. It

at Da Terra; Ricki Weston, Executive Chef at

was an exchange of perspectives that gave us the

Whatley Manor Hotel & Spa; Harry Kirkpatrick,

chance to realign with who we are and what we

Widely credited with popularising the concept of traditional and avant-garde Spanish tapas in the US, SpanishAmerican chef José Andrés is once again paying tribute to the cuisine of his homeland with his latest cookbook, Spain My Way. Focusing on recipes from Asturias – where he was born – plus Catalonia and Andalucía, with classics from Galicia, the Canary Islands and the Balearics also featured, the book includes a roster of the chef’s beloved favourites alongside new additions that he’s picked up on his travels around the country in more recent years. Dishes range from the semi-mystical gazpacho caliente – gazpacho soup served warm, as discovered by the chef on a trip to Andalucía – or pato con peras, duck with pears, a speciality typically found in the Catalonian region.

As is customary for the irreverent, storytelling chef, every recipe blossoms into a tale, paying tribute to the people who eat, sleep and breathe food and drink, and to the country in which their passion is given the space and constant inspiration required to flourish.

“Everything is more interesting, more vibrant, more delicious when there’s food around – especially when I’m in Spain,” Andrés says. “It is where I learned to cook, learned to eat and most importantly, learned to love food.”

are here for.” Bridgewater agreed: “It’s rare to have the chance to do something like this with a big group from the industry, and that’s the beauty of hospitality - it brings people together in a special way. Especially on this occasion, when it was also for a brilliant cause.”

025

D

ining tastes are evolving faster than ever,

identify the food group as their fastest-growing

according to new research conducted by

protein – significantly ahead of the 48%

Hot Pickle Innovation Lab – the food

recorded across the wider sample – making

division of experiential agency Hot Pickle – and

hotel restaurants the most fish-forward venue

The Staff Canteen, the networking platform for

type in the survey. It points to an oceanic flavour

culinary professionals. The study polled 123 UK-

direction that feels distinctly of the moment at

based chefs and operators, 20% of whom work

the luxury end of the market.

in hotel restaurants, revealing a gastronomic

Meanwhile, gluten-free has overtaken vegan

scene reshaped by shifting customer attitudes

as the number one dietary request in hotels. More

and habits – a change being felt across the hotel

than half (56%) of hotel chef respondents report

sector and beyond.

a strong guest preference for ‘clean’, natural

The headline finding reveals an industry-

ingredients, with gluten-free the most common

wide challenge: 85% of chefs believe dining

expression. This sits alongside a broader shift

expectations are changing quickly, yet nearly a

towards ingredient integrity, with 76% of chefs

third (30%) admit they are still serving dishes

reporting increased demand for minimally

unchanged from five years ago. The reason is

processed dishes.

Shifting Appetites A new survey by Hot Pickle Innovation Lab and The Staff Canteen reveals the impact changing tastes is having on hotel dining.

straightforward – reliable crowd-pleasers keep

The research also finds that provenance

the lights on, but guests are requesting more.

storytelling is a more powerful differentiator in

At the forefront of changing preferences is an

hotel restaurants than in other venues – reflecting

appetite for bolder flavours: pickles, ferments,

the central role that dining plays in the wider

smoke, chilli and umami continue to gain

guest experience. The origin of ingredients is

pace. Chefs across the survey identified this as

now a priority, with growing expectation around

the trend driving the greatest change on their

local sourcing and transparent supply chains

menus, reflecting a customer who is curious

contributing directly to a venue’s perceived value.

and increasingly willing to step into unfamiliar

At the other end of the spectrum, live-

culinary territory. Hotel chefs are responding

fire cooking is making its presence felt in

accordingly, with 60% now regularly using

hotel settings (36%) – elevating techniques

seaweed and 48% incorporating miso and koji –

once associated with casual dining into more

a clear signal for specialist suppliers.

considered F&B environments. A reminder that

This lean towards East Asian flavours mirrors

“This research shows that hotel diners have

key finding of the study. Hotel kitchens are

not stopped caring about food – if anything, they

leading the charge here: 32% draw on the

care more,” says Ollie Lloyd, Head of Innovation

elegance and technique of Japanese cooking for

at Hot Pickle Innovation Lab. “The businesses

inspiration – a notably higher proportion than

winning right now are the ones responding to the

the overall sample.

shift by leaning into provenance, embracing new

A shift towards fish and seafood is equally pronounced: 64% of hotel restaurant chefs

026

a touch of theatre still goes a long way.

the rising influence of Japanese cuisine, another

flavours, and giving people a reason to choose them over staying at home.”

© Dish / Waitrose / Cold Glass Productions

CHEF’S TABLE

Angela Hartnett The Michelin-starred chef and co-host of popular food podcast Dish from Waitrose shares details on her favourite places to dine.

When did you first fall in love with cooking?

What’s your favourite hotel restaurant?

How often do you dine out?

From an early age – I’ve always loved eating

It’s not strictly a hotel restaurant, but I’d have

I aim for once a week, but in reality it’s closer

and cooking.

to say Updown Farmhouse, just on the outskirts

to once a fortnight.

of Deal, Kent. Ollie and Ruth are doing such a Which chefs have inspired you?

brilliant job.

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

Marcella Hazan was an extraordinary food writer – I love the clarity and confidence in her

Who are your favourite people to cook for?

work. I’m constantly inspired by people around

Family and friends – it should be a relaxed

me, too; recently Jess Filby, Nieves Barragán

affair… in theory.

Mohacho and, of course, my husband, Neil, who

Very easy-going.

Which new restaurant are you eager to try?

Tiella Trattoria & Bar on Columbia Road in

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

Bethnal Green, London – it looks exactly how a

Roast chicken – cooked by Neil.

proper trattoria should.

It has to be December 1999, in Italy. We were

And to wash that down with?

Which cities are food heaven to you?

there as a family for Christmas. My brother was

Red wine from Piedmont.

Palermo for its street food. And Tokyo – I’ve

is also a chef.

Tell us about your most memorable meal.

over from America along with my mum and

never had a bad meal there.

cousins, so we were all together. We went to

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

a local trattoria and ate so well – pasta, roast

and what’s on the menu?

Back at home, which cookbooks can we find

veal and pork. The evening went late into the

Either Neil or I cook. More often than not it’s a

on your shelf?

night. When we left, it was snowing. It was one

roast dinner, though sometimes we switch it up

Everything and anything to be honest. Nigel

of those meals that really stays with you. And,

and have something like pasta. But it’s always

Slater and Diana Henry are constants; Rachel

somehow, one of the cheapest, too.

relaxed, never too fancy.

Roddy writes beautifully. I also often return to the greats like Alain Ducasse and many other

What’s your go-to cooking soundtrack?

Michelin heavyweights.

I really enjoy BBC Radio 4 or 6 Music at the weekend. Failing that, it’s a playlist of

Restaurant dining or room service?

Shazam’ed finds.

Restaurant when I’m with company; room service if I’m alone.

NOTABLE PROJECTS Hartnett Holder & Co at Lime Wood, Hampshire; Murano, London; Café Murano, London (St James’s, Covent Garden, Bermondsey and Marylebone); Cucina Angelina, Courchevel. Dish from Waitrose is available on all podcast providers. www.angelahartnett.com

Where do you get the creative inspiration for your dishes?

Sweet or savoury?

Eating out, first and foremost, and seeing

Savoury.

what others are doing. And then just talking to people. I was judging at The Roux Scholarship

Healthy dishes or full-fat indulgence?

recently and found it hugely inspiring.

Healthy these days – at least, I try.

029

SERVICE

Emperor of Flavour Chef and restaurateur Luke Nguyen celebrates the ancient heritage, culture and complexity of Vietnamese cuisine at Fairmont Hotels & Resorts’ landmark Hanoi opening.

Words: Hannah Currie

L

uke Nguyen has become a familiar face on screens

talking about it.” Nguyen turned that frustration into action

across Australia and Vietnam, equally at home

with Red Lantern, which he opened in 2002 in a converted

judging MasterChef as he is running restaurants

terrace house seating just 40 people. It quickly became a

that straddle the two countries’ food cultures.

cornerstone of Sydney’s dining scene, and subsequently one

Ask him to recall how he reached this point, and

of the world’s most awarded Vietnamese restaurants. “There

he goes right back to the beginning: “I’m a boat

was so much love, passion and drive there,” he says. “That’s

baby,” he reveals.

where it all started f0r me.”

Originally from Saigon, Nguyen’s family, like many

But success in the big city didn’t teach him all he needed

others, fled by boat during the Vietnam War. His mother

to know of his home country’s cuisine. “I was raised in

was nine months pregnant at the time, and he was born

Australia and I thought I knew everything about Vietnamese

shortly after their arrival on Thailand’s shores. They would

food, but actually I didn’t,” he admits. That realisation sent

eventually settle in Australia, first in a refugee camp in New

him regularly back to Vietnam to study regional differences in

South Wales and later in Sydney, where in the suburb of

dishes, ingredients and technique. “The cuisine is incredibly

Cabramatta, they opened a modest Vietnamese restaurant -

diverse and there’s so much to it that many people don’t

a “hole-in-the-wall” operation that became their livelihood

realise - that even a lot of natives don’t know yet either,” he

and the foundation for a new life.

continues. “I’ve been able to learn through my travels. For

“Coming from a poor immigrant family, all the kids had to

example, dishes from Hanoi are completely different from

work in the business before, after and sometimes even during

dishes in Saigon in terms of flavour profile and the herbs

school,” Nguyen recalls. “I grew up in the restaurant and

and spices used.”

learned everything from my parents: hard work, business

Those trips led to TV work, including Luke Nguyen’s

savvy and cooking. I didn’t enjoy working at first, I wanted

Vietnam, as well as several cookbooks and eventually a

to ride my bike around the block. But by the time I was 11

judging role on MasterChef Vietnam, before later joining

years old, I had fallen in love with it all.”

the Australian franchise. “To be a judge, you have to be

Mesmerised by the magic of long-simmered broths,

knowledgeable about the cuisine and the culture,” he says.

meat slow-cooked over 24 hours and the transformation of

“So it felt like an opportunity to reconnect with my heritage.”

simple ingredients into something that kept people coming

At the same time, Nguyen opened restaurants in Sydney and

back, a plan formed. “I knew I wanted to open my own

Brisbane, including Royal Botanic Garden and Fat Noodle,

restaurant,” he says. “By the age of 23, I was tired of just

the latter focused on Vietnam’s vibrant street food scene..

SERVICE

Nguyen’s latest menu centres on a long progression of small dishes to echo the service style favoured by the Tran Dynasty

His first restaurant in his home country was in Saigon. Vietnam House, set within a French colonial-style building in one of the city’s affluent central districts, showcases traditional cooking with contemporary touches seen in dishes such as duck noodle soup, chargrilled chicken and silken bean curd desserts.

Ten years on, Nguyen is preparing for his

“Food and cooking is all about storytelling – the history and deep meaning behind each dish.”

spices, sea bass baked in clay, and mixed pho, all using organic and sustainable produce where possible. “I kept thinking, if I had to cook for the emperor, what dishes would I serve? What proteins would I use? What was available in the waters at that time? The answer came from researching, foraging in the mountains of northern Vietnam and discovering ingredients

latest challenge: a signature Vietnamese

used by ethnic minority communities,” he

restaurant at Fairmont Hotels & Resorts’ first

explains. “I want to create that sense of surprise

property in Hanoi, where the brief felt entirely

on the menu and I hope even Vietnamese guests

different. “I was approached by Fairmont to

will say, ‘I’ve never seen that before.’”

create a new concept in Hanoi. I thought, ‘wow,

Snippets from the era have also shaped

the capital of Vietnam’, this is going to be an

the flow of service. “At the time, there was

incredible challenge,” he says. “That’s when

constant conflict and war between dynasties,”

Tran Dynasty was born.”

the chef explains. “Rival rulers would often

The restaurant’s namesake refers to the

try to poison one another, so kings demanded

highly influential imperial family who ruled the

that chefs prepare dishes directly in front of

country between 1225–1400, an era celebrated

them.” Naturally, that translates into a large

as a golden age thanks to its formidable

open kitchen at the centre of the space, allowing guests to watch a busy brigade at work, while

resistance against multiple Mongol invasions and significant advancements in art, culture

bring that to life, the chef immersed himself in

selected dishes are finished tableside and served

and administrative reforms.

extensive research together with the Fairmont

from custom trolleys fitted with burners.

From the start, Nguyen’s ambition was to

team, visiting museums and studying archival

Despite its luxury setting, the operation also

create a signature Vietnamese restaurant unlike

materials. “I found stories about emperors

takes inspiration from Vietnam’s down-to-

anything that had been conceived before. “I’ve

demanding that their chefs present 40 to 50

earth culinary traditions. “What I love about

opened noodle bars and modern restaurants, but

dishes for the whole royal family. They had to

food culture in Vietnam today is the street food

I’ve never thought about a venue that explores

be incredibly creative, sourcing the best produce

experience – sitting curbside on tiny stools

the ancient history of Vietnam; exploring what

and constantly presenting something new.”

while cooks prepare dishes right in front of

This narrative became the foundation of his

you. You see everything,” he says. “I wanted

menu, which centres on a long progression of

to bring that element into the restaurant, too.

The resulting menu is as much about this

small dishes – almost like canapés – paired with

So this is progressive Vietnamese food, but

narrative as it is flavour, with every dish

Vietnamese-inspired cocktails. Each dish tells

it’s also fun and interactive. I want chefs to

designed to reflect the royal dining rituals

a story, from delicate broths to mantis shrimp

come out and chat with guests.” That interplay

of the period. “Food and cooking is all about

with Ly Son garlic, Bat Trang clay-roasted

between historical theatre and contemporary

storytelling,” he says. “It’s about the history

pigeon and smoked Wagyu steak tartare. There’s

touches extends into the restaurant’s interiors,

and the deep meaning behind each dish.” To

also slow-cooked beef infused with dates and

where Tran Dynasty influences are reinterpreted

emperors ate and what they commanded from their workers,” he explains.

033

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“Since I was a young child, my purpose has been to share Vietnamese cuisine and culture with the world.”

Theatre is part of the experience, with selected dishes finished tableside and served from custom trolleys

034

through a modern lens. Guests are welcomed by

Sydney Fish Market, the third-largest fish

dark tropical woods, intricate framed screens

market in the world,” he says, referring to new

and lantern-lit spaces, spanning a striking bar,

harbourside spot, Lua. “It’s spectacular. Around

courtyard and rooftop setting. The materials

70% of the menu is seafood, and we have live

chosen are intentionally opulent, echoing

tanks where we select lobsters and crabs before

the royal aesthetics of the era with gold-leaf

cooking them fresh. So that’s keeping me very

ceilings and elegant skylights.

busy as well,” he laughs.

“It’s my first hotel restaurant, and working

Asked what continues to drive him – while

with Fairmont has been incredible in terms of

tirelessly travelling between Sydney, Brisbane,

design and atmosphere,” Nguyen says, adding

Saigon and now, Hanoi, Nguyen responds

that the concept is backed by a local team deeply

with humility: “I never had plans to build a

committed to his ambition of representing their

restaurant empire, but since I was a young

cuisine on a global stage. “Vietnamese people

child, my purpose has been to share Vietnamese

are incredibly passionate about their food,

cuisine and culture with the world.”

culture and history,” he explains. “So when

Tran Dynasty embodies this ambition. “People

building a concept like this, everyone is fully

will come from all over the globe to experience

invested. There aren’t many five-star hotels in

the history of Vietnam through food at Fairmont

Vietnam with a restaurant like Tran Dynasty, so

Hanoi,” he says. “And personally, I’m still

we’re proud to be among the first.”

writing cookbooks and making TV shows about

Not one to stand still for long, Nguyen has

Vietnamese cuisine, while running restaurants

also recently expanded in his second home.

in both Vietnam and Australia. Really, there’s

“I’ve just launched a new restaurant at the

nothing more I need to do.”

info@xlboom.com +32 3 213 50 20

Gusto collection design by Alain Gilles

www.xlboom.com

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Pasta Titan With a clutch of Michelin stars to confirm his status as a master of contemporary Italian cuisine, Michael White discusses his latest challenge, Lions Den at The Stoneleigh in Dallas.

Words: Ayesha Khan

A

n Italian immigrant hub since the late 1800s,

ended up staying and recalls a thorough saturation in a

New York has long been home to innumerable

culture he knew little about. “It was total self-immersion –

‘red sauce’ restaurants that serve authentic

nobody spoke English, and of course, there were no language

fare on par with Sicily and Naples. But it

apps, so it was just me and a little Italian book. It was truly

wasn’t until the 1990s that the Italian fine-

a baptism by fire!” he recalls.

dining scene in the city truly flourished. Chef

White spent seven years under the tutelage of mentors

Michael White was one of its pioneers, garnering Michelin,

such as Valentino Marcattilii, who helmed the kitchen at the

New York Times and James Beard recognition and earning

famed Ristorante San Domenico in Imola. “Working under

the moniker of Pasta Titan – a rare honour for a non-Italian

Valentino taught me discipline, restraint and respect for

raised in Wisconsin by a Norwegian family.

ingredients,” he says. “He had an incredible ability to elevate

Perhaps some of the credit for that achievement lies with

the simplest products through technique and intuition. He

his parents. “My dad was an avid home cook – he still loves

showed me that great cooking isn’t about complexity – it’s

it to this day. And I’ll never forget when my mom went to

about understanding when to do less.”

Paul Prudhomme’s New Orleans cooking school and came

Many more lessons were learnt, but these came from

back with spices for cooking Jambalaya,” the chef explains.

outside professional kitchens. “I spent countless hours with

“People are now into food because of the Food Network,

Italian families, in homes where recipes had been passed

but we were into food way before that! My mother used

down for generations. There was no ego, no performance,

to read Gourmet Magazine, and I remember looking in the

just a deep connection between food, family and place. Those

back for ads about restaurants in New York City,” he adds,

experiences taught me that authenticity isn’t something

foreshadowing his own success in the foodie capital.

you create; it’s something you preserve. Whether it was a

This early passion led White to the prestigious Kendall

grandmother rolling pasta by hand or a family gathering

Culinary Institute in Chicago and then to Spiaggia, one of the

around a Sunday lunch, I learned that food carries memory,

city’s foremost restaurants. Eventually, following a budding

culture and emotion,” he says with fondness. That hands-

interest in Italian cooking, he took a trip to the country,

on, ingredient-driven approach so embodied by Italian food

where he intended to spend just a few weeks. Instead, he

culture resonated with White, teaching him skills in cooking

© Kayla Enright

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Elevated seafood and pasta dishes are the pillar of White’s cooking prowess

“What motivates me is what’s next: the next restaurant, the next menu, the next challenge.”

and business that eventually amassed recognition for him

luxurious pattern-on-pattern upholstery and walnut wood

back home.

conjure the allure of a bygone era. “We were very conscious

In the following years, White worked relentlessly, efforts

not to design it for a Dallas palate, so it’s based more on the

that came to fruition when he co-founded Altamarea

fact that this is an effusive Dorothy Draper hotel with old

Group, which resulted in a cascade of restaurant openings

bones. We worked hard to ensure the food also made sense

including the crudo-forward Fiamma, the legendary Central

in that setting.”

Park South Italian seafood restaurant Marea, a winner of

“The menu is designed with a sense of place in mind,”

the James Beard Award for Best New Restaurant, and Alto,

Bronster confirms, before going on to reel off standout

just off New York’s Madison Avenue, which closed in 2011.

shared dishes from the Supper Club Two Step menu,

After being awarded a total of six consecutive Michelin

including a whole Maine lobster that comes split open and

Stars, White took some time off to re-evaluate his approach

accompanied by a truffle pot pie, cauliflower gratin and

to owning and operating restaurants. The decision led

spaghetti calabrese; and a 45-day dry-aged Porterhouse

to strategic partnerships, enabling him to focus more on

steak that’s paired with tartare fillet mignon, grilled

culinary creation and the guest experience rather than the

striploin, bone marrow and baked potatoes, topped with a

commercial side of the business.

fried egg. Both dishes are presented with the tableside pomp

One of those partnerships was alongside New York

and circumstance befitting of the setting. Bar Leonessa, the

hospitality luminary Bruce Bronster, with the pair founding

hotel’s lobby cocktail bar, is equally opulent, with signature

BBianco Hospitality in 2020. The duo opened restaurants

serves such as a vodka and rum-forward Sicilian Iced Tea

tied to landmark resorts in Miami, Puerto Rico and the

featuring notes of tamarind and lemon, and a Venetian

sprawling Atlantis Paradise Island in the Bahamas. In a full

margarita with hibiscus and lime.

circle moment, White even came back to the site where Alto

It’s one of many projects White can look back on with

once resided to open his flagship, Santi. Here, the BBianco

pride, though he doesn’t spend much time reminiscing. “I’ve

team was able to spend time mastering everything about the

been fortunate to have extraordinary experiences throughout

guest experience, from design through to service. The multi-

my career, but to be honest, I don’t spend much time looking

storey Santi features impeccable interiors, an enviable art

back,” the chef says. “What motivates me is what’s next: the

collection and an extensive kitchen, complete with its own

next restaurant, the next menu, the next challenge. As long

pasta-making room. White lovingly refers to the restaurant

as I feel I’m learning and creating, I’ll continue to have the

as “the Duomo of Italian food,” in New York and relishes

same passion I had when I first started.”

when diners tell him his dishes are better than what they ate on recent trips to Italy.

White’s next culinary venture is at The Ben, an Autograph Collection hotel in West Palm Beach, Florida. Asked about

BBianco’s latest venture is in Dallas, at the historic The

the pressures of building and managing multiple venues at

Stoneleigh, a hotel dating back to 1923. Lions Den is a

once, White simply shrugs. “I haven’t worked in 38 years,”

restaurant that pays homage to the original design of the

he smiles. “I still get high on doing the job I do every day.

hotel at the hands of influential New York decorator and

Hospitality is incredibly energising because ultimately, it’s

originator of maximalist design, Dorothy Draper. Walls and

about people. Every service is a chance to create a memory

ceilings are swathed in rich, textural wallcoverings while

for someone and that responsibility never gets old.”

039

High Flyer Hospitality comes naturally to Maximilian Scheller, whose strong storytelling and commercial awareness is shaping the F&B experience at Marriott International’s portfolio of luxury properties.

Words: Abby Lowe • Portrait Photography: © Jonas Rinne

Maximilian Scheller F&B Design and Development Director, Luxury, Europe – Marriott International Coming from a family of scientists, a career in hospitality wasn’t always on the cards for Maximilian Scheller. Nevertheless, a first job as a dishwasher at Hotel de Rome in Berlin blossomed into a passion for the craft that led him to Hotelschool The Hague. From here, he gained additional operational experience at W Hong Kong, before moving to Dubai to head up the creative departments at Forsite Creative (H-Hospitality) and later, hospitality technology company, Eatopi. His latest role sees him leading luxury F&B strategy and experience positioning across Marriott’s luxury portfolio throughout Europe, encompassing brands including The RitzCarlton, St Regis Hotels & Resorts, Edition Hotels and W Hotels.

040

aximilian Scheller has always been

M

That easygoing acceptance of the challenge is

driven by a keen sense of observation.

especially pertinent given Marriott’s continued,

As a young bartender at W Hong Kong –

extensive growth. The group recently celebrated

his first encounter with a Marriott International

the opening of its 10,000th property, JW Marriott

property – he found himself captivated by the way

Ranthambore Resort & Spa in India, while also

hotel dining could function as a genuine urban

adding 10 new luxury resorts to its roster in 2025,

destination, drawing locals and visitors alike in

a figure that’s slated to rise considerably in 2026.

a way that felt absent from European hospitality

As Scheller notes, F&B now plays a vital role in

at the time. But alongside that excitement came

the success of each venture. “Marriott began as

a nagging frustration that certain elements could

an F&B business – the empire was born when

be done better. “W is such an incredible brand,”

our founder John Willard Marriott started a root

he recalls. “But that wasn’t translating into

beer stand – so it’s always championed F&B,”

practice for the guests in terms of service and

he says. “But now the group is more attuned to

experience. I wanted to change that.”

its importance than ever, and you see that from

DESTINATION DINING

the top down.”

That instinct – to close the gap between a

CREATIVE FREEDOM

lifestyle concept’s potential and its reality –

This leadership-level sanctioning gives Scheller

has defined Scheller’s career ever since, and

and his team the freedom to pursue projects with

now sits at the heart of his role as F&B Design

vigour, a degree of creative latitude he admits he

and Development Director for Marriott’s luxury

relishes. “I like to challenge the status quo until

portfolio across Europe. It’s a position that places

it becomes the status quo – and then challenge

him at the intersection of owner ambitions, brand

further,” he says. “Marriott allows you to do

strategy, market research, interior design and

that, and that means everybody’s empowered.

F&B identities, which all succinctly translates

We’re all working towards the same goal, and

into the creation of hotel restaurants that are

within that, everyone plays a part.”

destinations in their own right. “F&B is a key

For Scheller, that looks like working on a live

focus of Marriott’s luxury portfolio and that’s

pipeline of around 40 projects simultaneously.

why it’s so fun,” he smiles. “We can help put a

When a new hotel is signed, his involvement

hotel on the map.”

begins early. The first step is always to

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© Jiri Lizler

understand the ownership group: its ambitions,

from the inside outwards,” as Scheller puts it –

cities,” he says. “They need to be distinct yet

market knowledge and tolerance for risk. “We see

before homing in on the finer details of identity,

familiar, and this is something that only good

ourselves as promoters, connectors, facilitators

branding and finish.

designers can do.”

and advisors,” he explains. “We advise our

It’s a system that demands a particular kind

In regard to his own performance, Scheller

owners on strategy, but we aim to influence with

of mental agility. “To use an analogy, we’re

is candid about the need to prioritise – after

integrity and never ego.”

building the plane while we’re flying,” Scheller

all, not every hotel in the portfolio requires a

From here, the team begins to create, first

admits. “I always need to be two or three steps

neighbourhood-defining restaurant or bar.

by commissioning detailed market research

ahead of the general project in order for it not

Instead, the goal is to create a consistent baseline

to secure the hard data that can be translated

to stall.” That means making essential decisions

of well-considered, credible outlets. “We create

into comprehensive strategy. Consultants in

about space, concept and flow before every

formulas that ensure certain standards across

place, they visit the region to gather first-hand

variable is settled – sometimes a restaurant’s

the board,” he affirms. This leaves space for the

insights, a boots-on-the-ground mentality

culinary identity is still being finalised while its

showstoppers, where budget, creative vision and

that’s especially important in emerging

kitchen layout is already fixed. “It’s not ideal,

potential all align. “We call them halo projects,

markets, allowing Scheller to make informed

but that’s the reality,” he adds.

and they’re what really drive us because it’s

decisions about what kind of concepts to pursue,

where we can make the biggest impact,” he says.

whether it’s collaborations with internationally

TALENT SCOUT

established brands and chefs, partnerships

Navigating this uncertain terrain is made

revenue, naturally. But there are other factors at

with rising local chefs or co-created restaurant

easier by having the right team in place, with

play for Scheller. He speaks with warmth about

identities. “In destinations like CIS countries you

Scheller noting the importance of a clued-in

staff retention as a signal of a concept’s success,

need to be very culturally sensitive,” he explains.

General Manager long before a project opens to

especially in the face of such high industry-wide

“You might have the right concept but it’s too

guests. “This is crucial,” he affirms. “They’re

turnover, as well as the significance of awards

early for the market, so it’s about introducing an

the captains of the plane we’re flying, so it’s

and recognition. “We’re always very proud to

idea that’s more realistic.”

essential to hire the right people at least 12

receive acknowledgement, in whatever form

months in advance. If you don’t, the window

it comes,” he smiles. Perhaps that’s felt most

for success can be capped, or you might miss

proudly when a venue plays a crucial role in

Once established, Scheller pairs up with the

opportunities to fully deliver on your vision.”

the formation of local communities. “It’s those

relevant design team to bring a space to life, while

Similarly, he touts the critical role of savvy F&B

special instances where the scene builds itself

also working closely with culinary specialists on

designers, especially in the creation of venues

that we thrive on,” he says. “The moments when

back-of-house design. The process moves from

that sit well within their locations. “Our venues

it’s organic traffic using the space as intended –

operational logic to guest experience – “building

need to feel authentic, like they’re part of their

that’s the ultimate success.”

ALL ABOARD

Ultimately, that imprint is measured by

041

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Beach Club The Breakers PALM BEACH

Words: Abby Lowe Photography: © Amaury Laparra

IN A BITE Architecture: Dailey Janssen Architects Interior Design: Tihany Design Art Consultant: Kevin Barry Art Advisory Lighting: Focus Lighting Executive Chef: Anthony Sicignano www.thebreakers.com

042

apturing the ephemeral essence of a place

C

Unfolding as a series of interconnected

is always a challenge, but in reimagining

spaces, a feature fountain sets a serene tone

Beach Club within The Breakers Palm

before leading to an enclosed loggia with views

Beach, the transient spirit of summers spent

of sea and sky. In the dining room, two back-to-

on the Italian coast have been channelled into

back bars serve both the loggia and the interior,

every corner of the redesigned space. “We

erasing the barrier between indoor and outdoor

wanted to conjure a feeling, but not in a literal

living, while an elevated wine room overlooks

way,” explains Alessia Genova, owner and

the scene. Above, custom-designed, modular

principal of Tihany Design, the studio behind

chandeliers add a sense of theatre to the ceiling

the project. “So, it’s about the way light hits

plane, while walls are adorned with murals, and

whitewashed stone in the afternoon, the ease

sculptures and gallery compositions curated by

of sitting on a piazza and the sense that a meal

Kevin Barry Art Advisory complement the warm

could last for hours.”

and poetic nature of the aesthetic.

The venue’s location adjacent to the Atlantic

“The collaboration with Kevin Barry adds

Ocean was also a consideration. “It’s a

another dimension entirely. It rewards attention,

conversation between two worlds,” says Genova.

and that gives people something to discover on

“The particular elegance of Palm Beach was also

their second or third visit,” says Genova. “But

a factor.” The balance is visible throughout –

the biggest driver of the atmosphere overall

from the interplay of natural stone alongside

has to be the flow between spaces. You can

handpainted tiles, bleached oak and brass

move from the loggia to the dining room to the

detailing, to the material palette drawing from

terrace without it ever feeling like a different

earthy terracotta and travertine against marine-

restaurant. That continuity is what makes

inspired crisp whites and cerulean blues.

guests settle in and stay.”

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Willett’s The Cadogan LONDON

Words: Abby Lowe Photography: © Sim Canetty-Clarke

T

he royal stamp of approval is entwined

of heritage greens, warm neutrals and rich

with every facet of the newly designed

timber stains. Linen café curtains and tactile

Willett’s at The Cadogan, A Belmond

upholstery soften the edges, while antique

Hotel, with Studio Shayne Brady taking its call

mirror and bronze metal finishes introduce a

from the hotel’s Chelsea location in the creation

sense of quiet glamour – look out for table lights

of a British-inspired bistro. “The brief was to

cast with brass bees in a nod to the beekeepers

make the restaurant feel like part of the locale

who tended the swarms. “The colour palette is

instead of being connected to a hotel,” Brady

fresh, but it also feels as though the features

explains. “So, we looked at the history of the

have developed over time,” Brady continues.

area and that became our starting point.”

“And the inclusion of hidden details adds a

Located on King’s Road, named because

IN A BITE Owner: LVMH Operator: Belmond Interior Design: Studio Shayne Brady Executive Chef: Michael Turner www.belmond.com

044

sense of fun and frivolity.”

it was originally built as a private highway

A central open show kitchen and chef’s

for King Charles, The Cadogan now resides

counter have become both part of the guest

in place of market gardens that the monarch

journey and the focus of theatrical dining

used to admire on his travels between palaces.

moments, and lighting plays a key role, with

Lined by vegetable patches and beehives, it’s

bespoke creations featured throughout. “By day,

this bucolic scene that was channelled into

the front room is flooded with light, and we

the refurbishment of Willett’s. “The idea of an

opted for a contemporary chandelier for added

abundant playground of produce tied so well

drama, while at night, the lighting dims and the

into what we were trying to create with the new

back two rooms become sumptuous, intimate

concept,” Brady says.

and dark. It’s all very relaxed and approachable

Subsequently, each of the three rooms that comprise the restaurant is decorated in a range

– exactly how a neighbourhood restaurant should feel.”

Raio

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Sonoma by Single Thread Capella KYOTO

Words: Abby Lowe Photography: © Common Ground

IN A BITE Owner: NTT Urban Development Operator: Capella Hotels & Resorts, Single Thread Architecture: Kengo Kuma & Associates Interior Design: Brewin Design Office www.capellahotels.com

046

T

he quiet intimacy and craftmanship

gathered from antique stores and local

associated with Kyoto meets the relaxed

auction houses, emphasising nostalgia and

warmth of America’s wine country at

individuality. Meanwhile, the dining room, with

Sonoma by Single Thread, the signature eatery

its chef’s table-style counter, is designed as an

within Capella Kyoto. As the first international

extension of the kitchen, paying homage to

expression of the three-Michelin-starred Single

Sonoma’s culture of open hospitality. “Visually

Thread in California, the restaurant comprises a

and spatially, it prioritises immersion and

20-seat lounge bar and a 12-seat counter, with

sensory precision, which aligns very closely

interiors by Brewin Design Office. “We focused

with the philosophy behind both Single Thread

on a shared emotional language among key

and Capella Kyoto,” Cheng adds.

facets including nature, seasonality, tactility

A key aspect of the dining experience is the

and a strong connection to artisanal making,”

gradual transition through the restaurant, with

explains Robert Cheng, founder and Principal

the interiors actively influencing how guests

of the Singapore-based studio. “The interior

move, interact and emotionally digest the meal.

language therefore evolved to be natural and

With clusters of low slung seating and floor-to-

grounded, with an emphasis on handcrafted

ceiling views of the serene courtyard, the living

details, textured materials and a residential

room encourages diners to settle into a slower

sense of comfort.”

pace, disconnecting from the outside world

The lounge is conceived as a living room

before the meal begins. “This more relaxed

anchored by a bar – intimate, layered and

atmosphere heightens the anticipation,” Cheng

personal. Working in collaboration with Single

concludes. “Then guests move to the dining

Thread, Brewin Design Office furnished the

room, where culinary performance and chef

space with a curated collection of objects

interactions become the focus.”

AF_Hotelware_Anuncio_SUPPER-MAGAZINE-glacies_236mm x 275mm.pdf

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Glacies is a celebration of the duality between the chill of ice and the warmth of socializing, where each glass contributes to the cocktail’s narrative, awakening the senses and inviting the first sip.

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Naked Tomato Moxy South Beach MIAMI

Words: Catherine Martin Photography: Courtesy of Marriott International

IN A BITE Operator: Marriott International, The Good People Group Interior Design: Jacob Turgeman Design F&B Consultant: Think Hospitality Executive Chef: Eyal Shani www.nakedtomatousa.com

048

S

ince opening in 2021, Moxy South Beach

fire-roasted eggplant and charred beetroot

has built a reputation for its dynamic

to creamy hummus and freshly-baked laffa.

dining concepts. Ranging from a lobby-

A highlight is the shipudim – Israeli-style

side taco stand to a tropical rooftop retreat, the

skewers of mushroom or succulent chicken

F&B lineup captures the spirit of the location

thigh, served with a colourful assortment of

while honouring the core pillars of the brand.

mezze including pickles, roasted peppers and

Now, in a bid to keep diners coming back for

Middle Eastern slaw.

more, the 202-key lifestyle hotel has launched

Interiors are equally expressive, created by

Naked Tomato, a modern Mediterranean eatery

Jacob Turgeman Design in honour of Shani’s

from Eyal Shani.

culinary philosophy. The space blurs the line

The Israeli chef – who holds a Michelin star

between market, kitchen and dining room, with

for Shmoné in New York City – debuted his

fresh produce displayed to highlight the journey

‘naked food’ philosophy in 2022, describing it

from land to plate. A palette of worn wood,

as a celebration of the ingredient in its most

textured stone and patinated metal recalls Tel

honest form. “At Naked Tomato, we believe

Aviv’s industrial past, while splashes of olive

creating naked food is an act of courage,”

and terracotta add Mediterranean warmth.

Shani explains. “It means removing the masks

Table settings are intentionally simple, with a

and distractions, and standing fully behind the

plump, juicy tomato taking centre stage atop a

ingredient itself. It requires choosing the very

‘cloth’ of brown kraft paper. Dishes are delivered

best, understanding its singular character and

with animated stories of their conception and

guiding it gently to its purest expression.”

sharing is actively encouraged, resulting in a

On the menu, this translates to simplicity, seasonality and ingredient-driven dishes, from

convivial dining experience shaped by flavour and personality.

Bespoke products for front-of-house

www.rewthink.co.uk

050

MAIN COURSE

La Sociedad Gastronomika Mercer MADRID Mercer Hoteles opens its first property in the Spanish capital, with three-Michelin-starred Eneko Atxa at the helm of its F&B programme.

Words: Agnish Ray • Photography: © Mikel Ponce

A

n immense, bulbous lighting sculpture

craftsmanship and precision converge at

rises from behind the Rosavel granite

this establishment - which marked its 20th

reception desk of Mercer Madrid. Both

anniversary last year - a combination that

are works by Andreu Carulla, the Girona-based

earned the chef a well-deserved position in

designer enlisted to craft the interiors. He says

Spain’s gastronomy scene.

the shape of the structure was inspired by sugar

“I remember my trips to London many years

beets, a nod to the history of the building, once

ago and finding a world in movement,” says

home to Sociedad General Azucarera de España,

Atxa. “Madrid has a lot of that nowadays.

an association of Spain’s sugar businesses.

The city is alive with culture, gastronomy

Whether inclined towards sweet or savoury,

and business. It’s effervescent for someone

guests can indulge their appetites at the hotel’s

who lives in peace and quiet, surrounded by

new restaurant led by Eneko Atxa, the result of

countryside and mountains.”

a culinary partnership to mark Mercer Hoteles’ debut in the Spanish capital.

The chef is also a familiar name in the city’s hotel scene, having opened Eneko Basque at

Atxa, who is famed for Azurmendi, the three-

Radisson Red Madrid in 2022. Here, the offering

Michelin-starred restaurant on the outskirts of

includes à la carte sharing plates, but his new

Bilbao, was born in the Basque Country and grew

creation for Mercer is closer to a fine-dining

up inspired by the home cooking of his mother

experience, with a tasting menu dishing up a

and grandmother. By 18, he was enthused by

sample of how things work at Atxa’s flagship

the world of fine dining, experimenting with

restaurant in the Basque Country.

tasting menus in the household kitchen. After

In an intimate space with just 12 covers,

working with the likes of Martín Berasategui,

diners at La Sociedad Gastronomika observe

he opened Azurmendi aged just 27. Creativity,

a culinary team at work in the open kitchen.

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Basque flavours and techniques form the basis of the tasting menu at La Sociedad Gastronomika

052

Carulla designed chairs from leather, wood

popular recipes,” he continues. “This spirit,

and steel to reflect Basque craftsmanship,

which draws from our tradition, landscape and

which he says has an “elegant, austere, direct

know-how, is behind the contemporary cuisine

and noble character,” while roots gathered

that we’re offering in Madrid.”

from woodland near Azurmendi are used as

Certain dishes are signature creations from

decorative sculptures. An adjoining lounge

Azurmendi, such as Limón Grass, an unctuous

seats another 24 diners when required, while a

mix of whipped foie gras and sweet lemon jelly,

separate dining room with 16-person capacity

served in the outer casing of a lime and plated

is rented for private meals.

with colourful flowers. Asparagus, meanwhile,

The restaurant’s name refers to traditional

is served in four states: as a solidified cream

food-focused social clubs known as txokos,

wrapped in a crisp coating also made from the

which function as local gathering places with

vegetable; in two simple yet flavoursome grilled

restaurant-style facilities, where members can

pieces; as a powdery crisp wafer; and as a liqueur

take friends and acquaintances to prepare and

to cleanse the palate. Gillardeau oysters are

serve their own meals in groups. Atxa says he

paired with crushed tomato ice, while garlicky

grew up spending time at associations like these

prawns from the southern province of Huelva

with his family, and he continues to frequent

are topped with trout roe and an emulsion of

the txoko in his hometown today.

prawn shells.

The elevated experience at Mercer does not

The main fish course is hake in two parts:

resemble a txoko in the literal sense, however

kokotxas (cheeks) in pil-pil and loin in tempura,

the chef wanted to evoke a certain spirit of

served on a roasted pepper with chistorra

his native region’s traditions. “As Basques,

sausage sauce. The meat dish is roasted Wagyu

we’re inspired by our territory, ingredients and

beef with noodles made from wild mushroom,

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accompanied by a truffle macaroon and earthy

bar Dry Martini, an outpost by Barcelona’s

mushroom reduction topped with boletus froth

veteran mixologist Javier de las Muelas, whose

– created to resemble a tiny glass of Guinness.

flagship bar ranked in The World’s 50 Best

Theatrical touches include a bite of tuna and

Bars for seven years consecutively. Beyond the

caviar that is sprayed with Manzanilla wine

classics, de las Muelas’ drinks list here includes

from a perfume bottle at the table, while foam

eight signature and five more experimental

fanatics also have their fill, from the butter-

cocktails, as well as 12 varieties of martini.

heavy ‘lactic air’ around the roasted lobster, to

Since its founding in 2005, Mercer Hoteles has

the honey-flavoured cloud encasing the cuajada

built a name for contemporary luxury, with its

(sweetened curd) for dessert. Another pudding

properties typically occupying historic buildings

is ice cream made from yesterday’s bread, which

with cultural value. A strong F&B programme

derives from resourceful homely traditions in

is always part of the offer, but according to

which nothing is thrown away. “It’s a memory

founder and CEO Pedro Molina, the group only

of how we would use leftovers at home,”

collaborates with chefs who share its way of

explains the chef.

understanding concepts, with authenticity and

A wine pairing is also available, with Spanish

respect for place paramount. With his desire to

highlights including a chalky white grenache

bring the essence of his Basque culinary identity

from Priorat, in the province of Tarragona, and

to Madrid in both style and content, Atxa proved

a 2022 Palomino from the region of Jerez, by

himself the perfect candidate. “We connect

innovative winery Bodegas Cota 45. A fruity

with his way of understanding gastronomy

Rioja by Artuke is served chilled to accompany

and emotions,” concludes Molina. “His cuisine

the richer meat and fish dishes.

has roots, tells stories and generates authentic

Accompanying Atxa’s restaurant is cocktail

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experiences for our guests.”

IN A BITE Operator: Mercer Hoteles Interior Design: Andreu Carulla Executive Chef: Eneko Atxa Head Mixologist: Javier de las Muelas www.mercermadrid.com

Simpson’s in the Strand The Savoy LONDON Jeremy King Restaurants and Studio Shayne Brady revive a beloved dining icon, blending past, present and future for a new audience.

Words: Abby Lowe • Photography: © Helen Cathcart

I

t’s June 1851 in a soot-stained London, and

there was a unanimous feeling of shared dismay

two masters of chess – Adolf Anderssen and

when it closed in 2020. Nevertheless, collective

Lionel Kieseritzky – are in town for the game’s

joy followed suit when renowned restaurateur

first ever international tournament. The pair sit

Jermey King stepped in, reviving the Grande

down for a friendly match between rounds, but

Dame with a fresh approach that’s equal parts

what follows goes down in legend as one of the

homage to the past and vision for the future.

most brilliant games ever enacted. Anderssen’s

“It is now well over 40 years since I fell in

attacking style of play – he sacrificed his queen,

love with Simpson’s in the Strand and over 20

bishop and both rooks to secure checkmate –

years since I first became excited at the prospect

was so impressive that its legacy reverberated

of running it,” says King. “It’s one of London’s

long after it scored him the win. The Immortal

last historic restaurants that retains its original

Game, as it was later dubbed, transformed the

décor and features, and the opportunity to

culture of chess and is revered as a mesmerising

restore it to its former glory is the apotheosis

masterpiece of play even today.

of my career. We will cherish the history of this

The backdrop to this momentous match was Simpson’s in the Strand, and chess is just one of many cultural threads that has made this

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magnificent institution as we bring it fully into the 21st century.”

Long-term

Jeremy

King

Restaurants

storied dining destination, part of the wider The

collaborator Shayne Brady was entrusted with

Savoy estate, a London institution. Originally

reimagining each of the five distinct yet cohesive

opened in 1828, it’s been central to the city’s

spaces within the venue, a job made even more

culinary landscape for almost two centuries, so

complex by its Grade II-listed status. “It was

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Simpson’s in the Strand is home to four distinct dining venues, including a Grand Café-style eatery, a cocktail bar and a late-night drinking den

our job as custodians to ensure that we didn’t

Grand Divan, the quintessential English dining

tarnish the heritage of Simpson’s, but also to

room that rests at the heart of Simpson’s. It’s

lease new life into it as well,” Brady explains.

not hyperbole to call the space iconic – home

It was never intended to be a museum to the

to all-day roast dinners and tableside carving,

past – it had to feel relevant to today.”

it’s where the famed, silver-domed trolleys

Necessary nuance was applied from the get-

that weave between diners were first invented,

go, a fact palpable from the moment guests

originally as a means of ensuring chess matches

enter the building’s enormous foyer, where the

could continue uninterrupted.

floor, columns and panelling are all listed. “We

Carefully restored in its traditional Edwardian

had to figure out how to restore the features

style, the décor blends timber panelling with

without being overly contrived, still giving the

marquetry detailing and sets deep red velvet and

impression that the venue had naturally evolved

leather upholstery against hardwood flooring,

over time,” Brady explains. The solution came

albeit in a different layout. “We wanted it to

with the introduction of a faux green marble

feel like it could have been the original décor,

aesthetic and Cubist-style paintings of chess

just refreshed,” Brady notes. “So, we chose deep

players – one of many nods to the building’s

burgundy tones to complement the dark timber

history as a hub for the game – ensconced in

walls and that gives the room a feeling of real

the nook of the hallway’s dramatic arches. “We

gravitas.” King added the final flourish with

kept telling ourselves to be respectful,” he adds.

updated table plans. “Jeremy has a knack for

“We knew that by sticking to that mantra, the

it,” Brady continues. “Now everyone feels like

original features would come shining out of

they’ve got the best seat in the house.”

their architectural bones.”

Nowhere was this more important than in the

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Customarily for a Studio Shayne Brady project, lighting also played a key role in rejuvenating

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The menu balances past and present, with Simpson’s classics served alongside new introductions

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how the space transitions effortlessly from day

potatoes, root vegetables, seasonal greens,

to night. “We want people to sparkle when they

horseradish sauce and lashings of gravy (don’t

visit our restaurants, but any kind of drilling

forget it’s customary to tip the carver).

and cable running was problematic because of

According to Executive Chef David Stevens,

the listed features,” he says. To overcome the

curating the menu was also a balancing act

issue, they refurbished existing chandeliers and

between past and present. “We worked with

used custom lighting fixtures manufactured by

archivists and former staff to make sure we

Atelier Lighting. “It adds a discreet glow no

got the perfect blend of recognisable dishes,”

matter the time of day,” he states.

he explains. “That allowed us to reintroduce

A round-the-clock, vibrant atmosphere is

classics to the modern menu, though it was key

another component of the revived Simpson’s,

that we gave those much-loved dishes their own

which serves breakfast from 7am. At this

distinct identity.”

hour, it’s common to see diners with sturdy

Following a chequerboard carpet upstairs,

dispositions and presumably unclogged

past a series of painted murals, guests arrive

arteries tucking into the venue’s famous Ten

at Romano’s, a light-filled Grand Café-style

Deadly Sins breakfast, a combination of eggs,

eatery that sits in contrast to the formality

Cumberland sausage, streaky bacon, black

of downstairs. Formerly a stomping ground

pudding, lamb chop, devilled kidneys, bubble

for London’s artistic set, now it serves as

and squeak, grilled tomato, mushrooms and

a love letter to West End theatre, at King’s

fried bread. By lunchtime, the classic roast

request. Faux marble columns and Wedgwood-

trolley is wheeled into the spotlight, on which

inspired friezes sit alongside mirror detailing

roast rib of Devonshire beef is carved tableside

and green leather upholstery, while portraits

and served with a Yorkshire pudding, roast

of playwrights from the 20th century – some

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famous, some forgotten – encircle the room.

it’s a cocooning space designed to disguise the

The menu here is more casual yet still resolutely

passing of time. A little decadent, flamboyant

British, with dishes including pork and herb

even, it’s crowned by a life-size portrait of

faggots, beef and ale pie, and a tasty steak and

the opera diva, Dame Nellie Melba. A separate

kidney pudding.

ballroom with high ceilings and large windows

Next door, the diminutive Simpson’s Bar

has also been restored to host events. “It’s like

has a glamorous Art Deco slant, with drinks

you enter the world of Simpson’s and within

inspired by the best British gins, vodkas,

that, there are five different experiences waiting

whiskies and sparkling wines. “It’s the kind of

to unfold,” Brady says.

place you come for a really wonderful martini,”

The reopening of this illustrious venue has

Brady affirms. A portrait of Vera Menchik, the

been met with rapturous applause, in part

Russian-born chess champion, sits in lieu of

because of the sensitive restoration of both

a former fireplace. “Women wouldn’t have

design and concept, but perhaps more so because

been celebrated in the way they should have

of its unashamed authenticity – a word and idea

been during that period,” Brady adds. “So, it’s

that’s hard to embody today, but that’s felt

fantastic to have a woman as the focal point of

deeply by diners, regardless of age. “Everything

the room.”

we chose in terms of design feels genuine and

While Simpson’s serves as a great spot for a

true to the space,” Brady agrees. “In the past

pre- or post-show cocktail, it’s at Nellie’s two

that might just have just appealed to a certain

floors below that the party really kicks into gear.

demographic, but younger generations are now

“This is where you go late at night for debauched

tapping into brands with genuine heritage too.

fun and frivolity,” Brady laughs. Swathed in

We’re moving away from a fast, speed-driven

sumptuous fabrics in rich, contrasting prints,

mentality towards true legacy.”

IN A BITE Owner: Jeremy King Restaurants Interior Design: Studio Shayne Brady Executive Chef: David Stevens General Manager: Michael Johnston Bar Manager: Vitek Melichar Teaware: Goodfellow & Goodfellow www.simpsonsinthestrand.co.uk

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Amura Mount Nelson CAPE TOWN Belmond transforms the signature restaurant at one of the city’s most iconic properties by teaming up with three-Michelin-starred chef Ángel León.

Words: Heather Richardson • Photography: Courtesy of Belmond

O

n entering Amura, the eyes are immediately drawn skywards, where the restaurant’s vaulted ceiling has been painted with green-grey tendrils framing

a pale, cloud-dappled circle. It gives the impression of sitting at the bottom of a shimmering kelp forest and looking up to the sunlit surface – an immediately recognisable scene for anyone who’s dived among kelp in the seas around Cape Town, only mercifully without the bone-chilling cold associated with the Atlantic Ocean.

The Atlantic is the core theme at Amura, a fine-dining

collaboration between Mount Nelson, A Belmond Hotel, and Spanish chef Ángel León, who helms Michelin-starred Aponiente and Alevante, both in Cádiz. With the entire continent of Africa stretched out between them, Cape Town and Cádiz are linked by their lengthy coastline, so it made sense to pay homage to that connection with a seafood restaurant. Translated from Spanish, ‘amura’ refers to a boat’s bow – the part that first cuts through the waves – an additional nod to the maritime concept and to León’s father, who inspired his love of fishing and respect for the ocean.

“Cape Town felt like a place where the spirit of Aponiente could evolve in a different way,” León explains. “So, the menu has been built like a voyage between Cádiz and the Cape. We started with the ocean as the common language and then connected ingredients, techniques and memories

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Amura is designed as a bridge between the coastal cities of Cádiz and Cape Town

from both. It’s not Spanish food in South Africa,

archways and columns – was something that

it’s a dialogue between two coastal worlds.”

South African designer Tristan du Plessis

While León is based in Spain, Arlind Harizaj

and his team had to take into consideration

– a former executive chef at Aponiente – heads

as they laid plans for the restaurant’s new

up the kitchen at Amura. “It’s about trust

interiors. “We aimed to celebrate the historical

and constant communication,” León says of

architecture and atmosphere of the space while

managing a kitchen from afar. “We have a

carefully moving the aesthetics towards a more

strong team on the ground, led operationally

contemporary and current feel,” he explains.

by Arlind and the chefs in Cape Town, while we

The reimagined vision is influenced by the

stay deeply involved creatively and strategically

diverse underwater world surrounding Cape

from Spain. We are one team split between the

Town. “We were inspired by the ocean. Not

two locations.”

the ocean seen from the beach, but the dark,

Amura occupies what was previously the

atmospheric kelp forests beneath the surface

celestial-themed Planet Room and before that,

that are a cornerstone of local marine life,” du

Cape Colony Restaurant. The Nellie, as Mount

Plessis continues. “That resulted in a palette of

Nelson is known locally, opened in 1899 and

moody emeralds, dark browns and flashes of

is probably Cape Town’s most famous hotel.

light breaking through – elements that became

Located in the Gardens suburb, just outside

our design compass.”

the city centre, and with Table Mountain as

The restaurant is separated from the hotel’s

its backdrop, the hotel regularly hosts singers,

communal spaces by a thick velvet curtain,

actors and in the past, historic figures including

which speaks to du Plessis’ encompassing

Winston Churchill and Nelson Mandela.

theatrical vision. “I want our guests to feel as

The heritage of the space – grand high ceilings,

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if they are stepping into a completely different

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world similar to a stage production, where the

and fermented chilli mayonnaise – a favourite

cuisine and its narrative are the stars of the

among the restaurant’s well-informed wait

show,” he explains. “It’s a place to dress up

staff. Meanwhile, mains showcase the sea’s

and escape for the evening.”

gamut of ingredients, from plankton risotto

Glass chandeliers the colour of molten amber

and hake tail with seaweed meunière to whole

hang dramatically from the ceiling, casting a

fried catch of the day with herb yoghurt, pickled

warm glow above cosy booths with dark green

kelp and peri-peri sauce. Desserts include

marble tables and leafy surroundings. The open

pineapple crème brûlée and flan served with a

kitchen and circular shell-encrusted bar add to

scoop of spirulina Chantilly – a sweet and salty

the immersive ambience, which feels relaxed,

combination that works brilliantly on the plate.

despite the bold backdrop.

In homage to the Cape’s bounty, a large

To dine, guests can choose either the Chef’s

proportion of Amura’s wines are local, while

Journey tasting menu or à la carte plates divided

cocktails are also rooted in place. Seaweed

into sections, from Small Waves – described as

Martini is made with Cape Saint Blaize gin from

‘cold starters, a taste of the shoreline’ – to Final

South Africa’s Mossel Bay and seaweed-infused

Drift – ‘desserts, the ocean’s calm’. Each dish

olive brine. A Siren’s Call is a medley of Volcán de

constitutes produce sourced from local farms

mi Tierra tequila blanco, buchu (a South African

and fishermen, or as León describes, “people

plant with a minty blackcurrant flavour) and

truly connected to land and sea”.

galangal cordial, and the non-alcoholic Oceanic

Split into hot and cold options, starters

Negroni combines Abstinence’s citrus gin, with

range from yellowtail sashimi with green herb

orange and bitter lemon aperitif. Further proof

escabeche to squid ink croquettes with aioli

that the restaurant is brilliantly executed and

and pickled chilli, plus prawn with green curry

fully immersed in its theme.

IN A BITE Owner: LVMH Operator: Belmond Interior Design: Tristan du Plessis Studio Culinary Director: Ángel León Head Chef: Arlind Harizaj www.belmond.com

065

Luzzi Andaz LISBON Bruno Alves explores the tapestry of cultural influences that have shaped Portugal’s culinary landscape, presenting a fresh take on Lusitanian cuisine.

Words: Renate Ruge • Photography: © Hayley Kelsing (unless otherwise stated)

razilian chef Bruno Alves peers through a series of

B

This philosophy can be felt throughout every part of Luzzi.

multi-coloured glass vases lining the pass at Luzzi,

The menu of modern Lusitanian cuisine - a representation

the signature restaurant housed within the recently

of the ancient Roman province that occupied modern-day

opened Andaz Lisbon. He waves his arms enthusiastically as

Portugal and part of Spain – draws on the nation’s long

his team moves with calm precision around the open kitchen,

history of trade and migration. The mishmash of cultural

while out in the vibrant dining room, soft music and smoky

influences that have shaped Portugal’s culinary landscape

scents sweep through the air, creating a scene that pulses

over centuries equates to dishes layered with flavours

with sensory energy.

from as far afield as Brazil, Cape Verde, Goa, Macau and

Sprawled across the top floor of a six-storey heritage building that once served as the headquarters of Portuguese

shaped by memory, travel and storytelling.

bank BPI, the restaurant spills into the adjoining Z Terrace,

There are other guiding principles too, including the

a rooftop lounge with sweeping views over the Baixa district.

art of sharing and sustainability, with more than 80% of

An arched balcony frames the Arco da Rua Augusta, Praça do

ingredients sourced locally. “We do not feature salmon on

Comércio and sparkling waters of the Tagus River beyond,

the menu because we have rivers filled with trout here,”

while Lisbon’s yellow trams rattle through the streets below.

Alves confirms. Unsurprisingly then, menus shift with the

Luzzi takes its name from the Portuguese word for light,

seasons and the fishermen’s catch. “We serve what the tides

and its idiosyncratic design by Patricia Urquiola sizzles with

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Mozambique. The result is a series of thoughtful plates

bring,” he adds.

the same luminosity. Curved banquettes are tucked between

This spirit of spontaneity is evident on every plate. Starters

tropical greenery, vaulted ceilings are tiled in burnt orange,

are playful and bursting with flavour. A Cape Verdean-

and checkerboard floors jostle for attention alongside bright

inspired tuna pie – the tartare encased in flaky pastry, topped

and bold works by local artists, curated by Federica Sala. The

with sweetcorn cream and presented with Japanese precision

setting has already proven a hit with Lisbonites, who gather

– is a standout Alves insists guests must try, while shrimp

to eat, drink and dance. “There are no rules here,” Alves says

dumplings bathed in a rich fermented cassava broth carry

with a smile. “Last week we had a table of nine who only

echoes of African and South American cooking traditions.

ordered starters and cocktails, but that’s okay because we

“Our food was never going to be bland,” laughs Alves.

are not fine dining - we are fun dining.”

“We’re taking inspiration from happy countries.”

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© Gonçalo Miller

Bold pattern and colour combine at Luzzi, where the décor reflects the global nature of the cuisine

068

Elsewhere, the Bicaya sandwich, a twobite creation of garlicky cheese bread packed

sweetness, before being finished with herbs like mint, sage, parsley and coriander.

with smoked beef and onion confit that’s

General Manager Cajetan Araujo explains

based on a popular street food favourite, is

that Luzzi was conceived not simply as a hotel

mandatory, according to Alves. Another of his

restaurant, but as an independent venue with its

personal recommendations is the moqueca-

own rich identity, a fact underpinned by Alves’

inspired seafood stew that, like most of the

appointment as Director of Culinary. “Chef

menu, refuses to belong neatly to one place

Bruno was born in Rio and both his multi-

or tradition. “Maybe one day people will say,

faceted heritage and exposure to international

‘that’s very Luzzi’,” he says.

kitchens and cultures in places like Costa Rica,

For mains, the kitchen leans into fire and

Italy and Japan made him perfect for this role,”

smoke, with specials such as beef, slow-cooked

he explains. “Our aim is to bring modern

osso buco-style for four hours. It arrives with

Lusitanian cuisine to the forefront; Portugal

Portuguese grits enriched with clams, the

carried ingredients and spices around the world

tender shank lacquered in a glossy demi-glace

during the age of exploration, and as a result,

that’s been infused with coffee and chocolate.

a variety of dishes are woven into our food

Yet it’s the charcoal-grilled whole fish that best

heritage. Luzzi pays tribute to that past while

captures Alves’ outlook. “I tell my fishermen:

taking it into the future.”

send me what is good – that’s it,” the chef says.

This notion of global reach is powerfully

As a result, it’s sea bass, snapper or perhaps

reflected in Urquiola’s interiors, which meet

bream that are frequently spotlighted on the

somewhere between a Lisbon townhouse, a

menu, with each grilled atop banana leaves

tropical veranda and a North African salon.

to develop a delicate smokiness and subtle

Traditional Portuguese materials including

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Lioz stone, azulejos, cork and wood, which are

reimagines a different element of the city’s

reinterpreted in contemporary ways, are layered

beloved heritage, this time in the form of its

with handpainted murals and lush planting.

historic quiosques (kiosks), with old classics

“Lisbon is a city where things overlap, whether

reinvigorated through a contemporary lens.

it’s textures, colours, vegetation or materials,”

Elevated petiscos include everything from

the designer explains. “Everything is vibrant

croquettes and bifanas to pastéis de bacalhau

yet still coherent.” The finished aesthetic, rich

(salt-cod cakes) and empadas (Brazilian pies)

in character and depth, still surprises Alves.

for quick, authentic bites. Again, Urquiola has

“When I first saw it, I thought maybe this is too

taken charge of the interiors, which reference

much, but now I absolutely love it,” he explains.

the ships departing Portugal during the age of

“It matches the energy of the food.”

exploration. “We invite guests to enjoy a true

The kaleidoscopic backdrop has the bonus of disarming guests, while extending a no-

Manager Sebastião Palma.

holds-barred welcome that makes everyone

Alves has some thoughts on this too: “We

feel at home. Consequently, it’s not unusual to

want you to feel like you’re at your grandma’s

see locals brushing up alongside international

house in Brazil,” he smiles, before pointing

visitors - making the restaurant one of the city’s

to a tattoo on his forearm that’s inspired

liveliest new tables since opening. It’s another

by kintsugi, the Japanese art of embracing

nod to Lisbon’s credentials as a culinary capital

imperfection. “Perfect to be imperfect,” he

too, and proof that a celebration of heritage can

muses. “I want my team to feel that so that

be dynamic and fun.

they can take ownership and do things in their

Further examples of this can be found on the hotel’s ground floor, where Andaz Lounge

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Lisboeta experience here,” says Assistant F&B

own way – that’s how we’re creating the true identity of Luzzi.”

IN A BITE Operator: Hyatt Hotels Interior Design: Studio Urquiola Director of Culinary: Bruno Alves Barware: XLBoom www.andaz-lisbon.com

Sale e Pepe Mare The Langham LONDON Hamilford Design and Thesleff Group evoke the feeling and flavours of the Italian Riviera inside one of London’s original grand hotels.

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

F

ounded by Toni Corricelli in 1974, Sale e Pepe has long

“It’s not about interpreting the concept for a hotel audience

been synonymous with upscale Italian dining in the

because for us, the hotel is ancillary,” he explains. “But it

UK capital. The restaurant built its reputation on old-

gave us the opportunity to introduce Sale e Pepe Mare in a

school glamour, with a regular cast of A-listers reportedly

way that respects the past while moving the brand forward.”

rolling through the doors including Rod Stewart, Diana Ross

Replacing the former Roux at the Landau, the new venture

Sir Roger Moore, and more recently George Clooney - all

captures the original Sale e Pepe but with a looser, more

drawn to the Knightsbridge address for plates of perfect

coastal version of Italian dining, which leans confidently

pasta and the ever-popular branzino al sale.

towards seafood and balances long-standing signatures with

When entrepreneur Markus Thesleff and his fast-growing

Honouring a lifelong affection for Italy, Finland-born

Mochis, Juno and Viajante87, acquired the venue, the stakes

Thesleff has also used the project to draw on his own

were inevitably high. The pressure was also personal for

familial associations with the country. “My father spent

Thesleff, whose parents often took him to dinner there as

many formative years in Italy and my grandfather was

a child. “We took over Sale e Pepe a few years ago and had

the ambassador to the Vatican, so we spent long summers

to spend time carefully analysing its future,” he comments

there, travelling from the south all the way up to Venice,” he

on the acquisition. “It was important for us to preserve the

continues. “Those memories, stories and flavours have really

legacy of the brand and not compromise what has made

shaped the concept and menu, resulting in a restaurant that

it iconic over the decades. We were deliberate about when

feels both authentic and relevant today.” That connection to

and how to expand, and so it wasn’t about moving quickly,

the country, he believes, is essential to success. “Italian fare

but about finding the right moment, the right evolution and

will always be a global staple,” Thesleff asserts. “It’s one of

crucially, the right partner.”

the few cuisines that has a truly universal appeal. It’s hard

That partner became The Langham London, a pairing Thesleff describes as “two icons coming together”. He is

072

contemporary dishes.

collection of London restaurants and bars, including Los

to find someone who doesn’t connect with it in some way, and that’s what gives it enduring strength.”

careful to stress, however, that the new iteration of the brand

The dining experience begins, as so often in Italy, with

was not intended to feel like simply another hotel restaurant.

aperitivo hour, and guests can choose from no less than

MAIN COURSE

073

074

MAIN COURSE

The menu leans into seafood, balancing longstanding Sale e Pepe signatures with lighter, more modern coastal influences

five styles of Negroni, each named after Italian coastal

kitchens. For example, there’s halibut crudo served

cities and poured from glass jugs at the table. The

with yuzu kosho and lemon dressing, and otoro

wider cocktail menu blends 1950s nostalgia with

tuna on baked brioche with confit tomato and garlic,

premium ingredients, resulting in evolved classics

which illustrate subtle Japanese ingredients and

such as the Shaken Dirty Martini tinged with olive,

techniques. “We’ve played with a few combinations

anchovies and smoked brine shards, and a signature

to bring something unexpected to the menu,” explains

Seaside Cosmo flavoured with mirto, lemon and briny

Thesleff. “Pairing crudo-style raw seafood with warm

Everleaf Marine. Long lunches are accompanied by

pasta might not sound intuitive, but it works incredibly

regional wines; Super Tuscans are a highlight and

well and adds a new dimension to familiar formats.

there’s a dedicated page for the Gaja estates, while

Alongside that, there are a few standout dishes that

the digestif offering boasts an amaro selection that is

express our personality more clearly, from seafood-led

unusually large for London.

starters to more indulgent plates like caviar pomme

The same Italian spirit can be seen in the kitchen.

“The menu is anchored in classic dishes,” Thesleff

anna,” he says, referring to a French dish pairing crisp, butter-layered potatoes with salted roe.

prefaces. “But rather than a modern reinterpretation

Whatever the guest decides upon, every creation

in the traditional sense, our approach is more about

is exceptionally fresh and cooked to order. A seafood

a lighter style of cooking, inspired by what you see

display at the restaurant entrance showcases the catch

across regions closer to the sea, where dishes are

of the day, available in a variety of preparations –

naturally fresher, more delicate and ingredient-led.”

grilled, salt-crusted or poached acqua pazza-style –

This approach is obvious on the menu. With a growing

while in the kitchen a Josper grill turns out whole

appreciation among diners for the regional specialities

turbot, clams and prime cuts of meat à la minute,

of Puglia, Amalfi and Campania, alongside a renewed

including bone-in grilled veal chop and Wagyu

emphasis on provenance, the offering traces Italy’s

T-bone. The same commitment to immediacy carries

coastline across its cicchetti, crudo, antipasti, pasta

through to the dining room, where dishes such as

and secondi sections.

Caesar salad, bucatini cacio e pepe and risotto ai

Sale e Pepe signatures such as linguine all’aragosta

funghi porcini are prepared tableside, alongside the

– buttery lobster with garlic, white wine and cherry

return of the original dessert trolley, complete with

tomatoes – and the popular salt-crusted sea bass

the restaurant’s signature tiramisu. There’s also

still stand, but sit alongside lighter dishes and raw

affogato, vanilla panna cotta and a selection of gelato

preparations like battuta di gambero di Mazara, a

and sorbetti on offer for dessert.

Sicilian seafood delicacy of finely chopped wild red

The interiors reflect the service style, courtesy of

prawns dressed with pink peppercorns and verbena,

Manuela Hamilford, Creative Director at London-based

or there’s the Carpaccio di capesante - scallop gently

Hamilford Design, whose intention was to avoid overt

kissed with citrus and resting in a cool cucumber

thematics, instead capturing the authentic warmth

broth. Elsewhere, delicate pasta dishes include

and ease of Italian hospitality instead. “Growing

Sardinia’s clam-laden linguine vongole e bottarga

up in Italy shaped my understanding of hospitality

and tagliolini al granchio, a delicate egg pasta tossed

and how spaces should feel, so the project was quite

in Cornish crab, parsley and generous lashings of olive

personal to me,” Hamilford says. “From there, the

oil popularised in Veneto.

idea developed around different aspects of Italian

Several global influences are threaded throughout the menu, an approach increasingly visible in Italian

culture; the informality of the south and structure associated with the north.”

075

MAIN COURSE

© Astrid Templier

Her plans for the 5,000ft2 restaurant took cues

chandeliers and layered illumination by DPA

from the original Sale e Pepe in Knightsbridge,

Lighting Consultants includes a backlit onyx

also designed by the studio, before evolving

feature wall, hidden lamps along wall mouldings

the finer details through a softer, seaside lens.

and halo fixtures that draw attention to bespoke

“We looked at qualities associated with the

textured artwork without feeling staged.

Italian coast such as light, colour and a sense

At the centre of the restaurant sits a 16ft

of ease, then translated them through materials

Italian marble bar, serving as the architectural

and atmosphere,” Hamilford explains. “The

focal point of the space. Marble is used

sea-glass tones, lacquered blues and the way

extensively throughout, particularly within the

light moves through the space all contribute to

Private Dining Room, where Italian-designed

that, but within a structured setting that sits

fabrics and a considered use of natural stone

comfortably within The Langham. We kept a

evoke the relaxed sophistication of the Riviera.

sense of familiarity but were also informed by

That sense of ease runs through the entire

the building itself which has its own rich history

experience. Despite its celebrity seal of approval

dating back to the mid-1800s.”

and glamorous reputation, the latest iteration of

The

076

balance

between

heritage

and

Sale e Pepe resists excess, instead returning to

contemporary coastal living is represented

the essentials. “When you strip it back, Italian

throughout the scheme. Framed timber walkways

food is about ingredients,” concludes Thesleff.

and softly illuminated arches establish a natural

“Sale e Pepe Mare sits within that shift. It’s

rhythm through the restaurant, guiding guests

rooted in regional coastal cuisine that celebrates

towards the principal dining area. Warm oak

the simplicity and integrity of great produce,

and walnut panelling reference the character of

while still delivering a refined, elevated

a Milanese townhouse, while sculptural glass

experience that feels relevant for today’s diner.”

IN A BITE Owner: Langham Hospitality Group Operator: Thesleff Group Interior Design: Hamilford Design Lighting Design: DPA Lighting Consultants www.saleepepe.co.uk

TO THE TABLE MEA 2026 Third Advert - SUPPER.pdf

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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.

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

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

DINING

Test of Time As Wimberly Interiors launches a dedicated F&B studio, Creative Director Damien Follone reveals how to trump trends with timeless, immersive design.

Words: Abby Lowe • Photography: © Amedophis Photography (unless otherwise stated)

O

nline information saturation is rife

laughs. “Designing a restaurant is very different to

for today’s guest, and one way to

designing a guestroom and that’s what we celebrate.”

create projects that resonate in

Indeed, for Follone, the challenge of creating

real life is to provide an antidote

a beautiful venue that also doubles as a thriving

to the constant noise with visceral

functional space is the intersection where his interest

touchpoints that engage every

in design piques. “It’s problem-solving, first and

sense, rooting them in the here and now. It’s a tactic

foremost,” he explains. “And that’s especially true

that Damien Follone, Creative Director at Wimberly

of restaurants and bars because they have to generate

Interiors, part of WATG, has honed to a tee after

revenue. To do so, many different components need

decades working in the industry. “Our memories are

to come together – from the brand to the food, the

made through the senses, and so good F&B has to

music and the lighting.”

encompass all of them,” the Sydney-born, London-

Strong storytelling forms the foundations that

based designer explains. “That’s how you create

underpin each of these elements, Follone notes, with

atmosphere, establish a reputation for the venue, and

the creation of a distinct personality, an impactful

in turn, drive loyalty and revenue.”

food and drink concept and a deep understanding

Insights like these are central to the design firm’s

of the guest profile all essential in establishing a

philosophy, which has been in operation for 15 years,

project’s DNA right from the beginning. “If you put a

recently launching a dedicated F&B studio. Helmed

solid framework in place, it informs everything from

by Follone and an international squad of passionate

thereon,” he says. “It influences the layout, the size

F&B specialists, the team works alongside Wimberly

of the tables and how close together they are, even

Interiors design division, allowing them access to

the style of music that’s being played. Every project

the nuts and bolts of a project while simultaneously

is unique and we approach each decision with a real

offering tailored expertise. “We are a dedicated bunch

sense of care.”

who lives and breathes F&B – the type of people who

Citing the additional importance of leaning into

pick up every plate when we’re out at dinner,” he

ritual to enhance a project’s emotional imprint,

079

DINING

Spuntino was conceived as an ode to Italian dining traditions, showcasing different moods throughout the day

“Design is about problem-solving, and that’s especially true of restaurants and bars because they have to generate revenue.

To do so, many different components need to come together – from the brand to the food, the music and the lighting.”

Follone points to Spuntino, a restaurant

Spa in Cairo, where Follone and his team were

completed within Four Seasons Resort &

asked to imagine seven distinct F&B venues

Residences at The Pearl, Doha. Tasked with

within the property, each with its own identity

creating a venue that mirrors the conviviality

and appeal.

of the classic Italian dining setting, the team

What followed was a strategic exercise

took inspiration from the Italians’ innate knack

in plotting the location and personality of

for socialising by channelling espresso culture

each venue to ensure they complement one

and the traditions surrounding aperitivo. The

another while maintaining enough unique

narrative was translated through regional

characteristics to offer guests variety. He

materials and understated cues like aged

references Onu, a Vietnam-inspired restaurant,

metalwork and hand-worked glass, hinting

as a primary example of the studio’s approach

at the illustrious artisanal heritage on display

to the project. “The client requested an Asian

throughout the country.

restaurant, but that’s a very broad concept,”

The space was also designed to embody a range of personalities throughout the day –

he explains. “So, we homed in with a narrower lens, focusing specifically on Vietnam.”

from a lively café meeting point in the morning,

An intimate dining room with bold features,

to an interactive dining room at lunch, and

including a ceiling installation that riffs

finally a vibrant aperitivo bar in the evening,

on traditional Vietnamese fishing baskets,

a move directly informed by a multi-layered

handcrafted wall tiles and a framed open

backstory. “This determined the sequencing of

kitchen, there’s plenty of drama on display

the space,” says Follone. “And that formed the

within the space. A distinct woven aesthetic

basis for the smells, sounds and colours we used

carries through different elements too, uniting

– right down to the smallest detail.” As a result,

the seating with the floor lighting and table

diners observe sunwashed tones that honour the

contours to create that feeling of subtle

Mediterranean, nods to craft and energetic open

immersion Follone specialises in. “We wanted

kitchens that infuse the room with life.

it to be a cosy experience that is small in scale

And while a sense of experiential immersion

yet still vividly alive, which would then serve in

plays a key role in every Wimberly F&B

contrast to a neighbouring venue like Beefbar,

undertaking, Follone stresses that it’s a

a steakhouse that is naturally larger and more

careful balancing act to avoid straying into the

overtly luxurious.”

territory of thematics. “We’re aware of trends in

Establishing context then, is essential, and

hospitality, of course, but for us, it’s more about

reaching that point of understanding also comes

creating vibrancy,” he says. “Timelessness is

from collaboration with every stakeholder, from

key to longevity.” This is especially pertinent

owner to operator to chef, especially in cases

when tackling projects like Giza Palace Hotel &

where there are cross-cultural reference points

081

DINING

“F&B is so important.

It’s how you expose your brand to people on a larger scale.”

Onu within Giza Palace Hotel & Spa in Cairo is a celebration of Vietnamese textures and flavours

to consider. “Sometimes all it takes is a few

For Follone, venues such as this represent a

particular keywords,” says Follone. “And that

kind of escapism that moves beyond the realm

allows an entire world to unfold.” In the case

of trends, and he expects it to continue to be a

of Paper Moon within Fairmont Taghazout in

defining feature of F&B design in the coming

Morocco, one of those words was authenticity,

years. “Guests are looking for engagement,” he

in relation to both the cosmopolitan nature of

affirms. “And F&B is a key driver in creating

the Paper Moon brand and the rhythms of its

that. Not everyone can afford to stay in the

new seaside location.

guestroom of a hotel, but it’s likely they can

“We set the scene by drawing on Morocco’s

afford to eat at the restaurant, and that’s what

heritage, and curating the light and textures

makes F&B so important, because it’s how you

associated with the country’s craftmanship,

expose your brand to people on a larger scale.”

then paired it with the Milanese flair

He also points to the disappearance of fine

associated with Paper Moon,” he explains. “It

dining in favour of more casual, though still

was about bringing two worlds together and

high-quality concepts, a focus on smaller,

demonstrating authenticity not only through

more intimate spaces as a backdrop for deeper

grounded design, and other essential things

connection, and an increase in F&B brands

like service and conversation at the table, but

driving the entire identity of a property as trends

also through honestly conveying a sense of

to watch. “Ultimately, great dining elevates

place.” The result blends warm woods and

everything around it,” Follone concludes.

textured stone with refined metals and tailored

“And that’s why F&B is going to become the

upholstery – an interplay between organic and

engine of the hotel experience in the future.

polished elements that reflects the sea-sculpted

Culinary excellence is the anchor around which

surrounding landscape.

everything else pivots.”

© Nour El Refai

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TO THE TABLE Europe 2027 Second Advert - SUPPER.pdf

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15/06/2026

12:13

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

SIGNATURE

Crispy Potato Cylinder Cedar Tree Farlam Hall CUMBRIA

For proof that chefs gain inspiration from

make the filling, salmon loin is cured and diced,

each other, look no further than Crispy Potato

then mixed with fleshy flakes that have been

Cylinder served at Cedar Tree within Farlam

home-smoked on a bed of Earl Grey tea and

Hall. Created by the restaurant’s Chef Patron,

demerara sugar. The soft tartare mixture is then

Hrishikesh Desai, it was influenced by a dish he

piped into the potato cylinders. The ends are

tried at the three-Michelin-starred Frantzén in

sealed with King’s Imperial Caviar supplied by

Sweden. “It made me think about the particular

Laura King MBE, finished with flavoured crème

flavours and textures of the ingredients,” Desai

fraîche gel and maple jelly, and accompanied by

explains. “We grow our own potatoes in the

onion flower and celery cress garnish.

kitchen garden at Farlam Hall, so I decided to

Showcasing a high level of skill and

experiment with the concept and develop it into

precision, the snack is served as a precursor

our own signature creation.”

to the restaurant’s full tasting menu. “The

Homegrown Maris Piper potatoes are carved

cannelloni contrasts beautifully with the soft

into fine noodle-like strands, blanched in salted

salmon tartare, while the gel adds richness,”

water, refreshed in ice, then wrapped around

Desai says. “The maple jelly introduces sweet

baked feuilles de brick pastry before being

and sour notes, all balanced by the salinity and

deep-fried at 140°C until crisp and golden. To

distinctive burst of the caviar.”

SIGNATURE

Kulhi Kaajaa Kandu Patina MALDIVES

A staple snack enjoyed by every Maldivian child, Kulhi Kaajaa is a spicy teatime classic that delivers doughbased comfort by the bucketload. At Kandu, the newly opened restaurant at Patina Maldives, the nostalgic bite has been reimagined with refined technique, however, loyalists needn’t worry. “It’s still Kulhi Kaajaa at heart,” assures Chef de Cuisine, Abdulla Rifzan. “Only now with a little more character and curiosity, and a story worth rediscovering.”

The dish is built around a selection of typical Maldivian ingredients. There are curry leaves freshly picked from the resort’s own garden; smoked tuna and fresh skipjack tuna from the southern atolls; rihaakuru – a traditional thick tuna paste from Gemanafushi in Huvadhoo Atoll; and Githeyo Mirus, which brings the heat and character so definitive of the islands’ cuisine.

The first step is to work the dough to achieve ultimate elasticity and consistency. Each shaped piece is then delicately fried for a light, crisp texture, and topped with skipjack tuna sliced sashimi style. Finally, a chilli emulsion is blended to create a refined, stable texture that balances heat, acidity and aromatics into a cohesive expression.

“I remember watching my mother prepare Kulhi Kaajaa for family and friends; it was never just food, but a gesture of warmth, generosity and togetherness,” Rifzan explains. “My version is a dialogue between past and present – a tribute both to where it comes from and a focus on where it can go.”

www.candpceladon.com

RELIC A quiet trace of time at the table.

With soft contours, a detailed rim and natural tones, Relic brings a calm, lasting and distinctive touch to every presentation.

discover

www.idfine.com.tr

© Stepan Vrany

APERITIFS

ew cocktails generated as much spirited

F

As the category evolves, the martini has

debate at London Wine Fair 2026’s Signature

also become a platform for experimentation.

Serve theatre – a dedicated stage for live

Sebastian highlighted Asian-inspired flavour

spirits tastings and industry discussion on the

profiles, including sake and ube variations, as

future of drinks – as the martini. Once viewed as

one of the defining trends shaping the category.

a classic pour reserved for top-end hotel bars, the

Ford pointed to bars such as The Connaught in

libation is now at the centre of a global boom. But

London as reshaping the martini using innovative

as moderation trends and experiential hospitality

bitters, sherry and even champagne vinegar.

continue to reshape consumer behaviour, where

“What’s changed is that instead of a standard

does it go next?

‘gin or vodka, olive or lemon twist’ approach,

In a panel hosted by Hawksmoor’s Liam

every bar now creates its own house martini with

Davy, the discussion brought together Fords

a personal touch or style,” he explained. “It has

Gin founder Simon Ford, The Boatyard Distillery

become a platform for creativity.” Meanwhile,

Managing Director and The American Bar at The

McGurk identified temperature as another

Savoy stalwart Declan McGurk, and hospitality

emerging obsession within the category. “For

Martini Magic From hotel bar to global phenomenon, the martini comes under the spotlight at Signature Serve within London Wine Fair.

consultant Anna Sebastian. The panelists’ own

me, a martini should be cold enough to feel

entry points revealed the serve’s broad appeal.

almost chewable,” he declared.

“It started with the porn star martini for me,”

Despite conversations around lower ABV

Sebastian noted. “Then came the espresso martini

drinking, the panel unanimously agreed that the

and the vodka martini; they were the gateways.”

growth of this punchy pour is far from over. “We

Ford and McGurk, meanwhile, both pointed to

work with around 400 hotels worldwide and over

formative experiences of drinking at The Savoy.

the past few years demand has consistently grown

“I wore a jacket for the first time outside of a

for the martini,” Sebastian confirmed. “It is now

wedding,” Ford said. “It felt special.”

one of the most ordered cocktails globally.” Ford

Asked what’s behind the martini’s resurgence, Ford credited the influence of early-2000s New

agreed: “If you are going to have one drink, you want it to be strong and well-made.”

York cocktail bars such as Milk & Honey and PDT,

The panel’s broader prediction was that the

which revived the culture through research and

martini’s next phase will be driven less by radical

technique-driven bartending. McGurk added

reinvention and more by accessibility, perhaps

that the explosion of premium gin brands has

crossing over into more mainstream channels.

also elevated the serve, while Sebastian argued

“It will be served in pubs,” McGurk forecast,

the momentum is tied to experiential drinking.

while Ford suggested high-quality convenience

“The martini sits in a unique space between

formats, even “bag-in-a-box”, could become

sophistication and chaos,” she said. “And it’s

increasingly mainstream. “As long as it is made

built around ritual. The guest decides their

well, it will continue to thrive,” Ford said, to

garnish and whether they prefer the drink wet

which Sebastian concurred: “The martini is going

or dry - it all becomes part of an experience.”

absolutely nowhere.”

089

A Decade in Paradise

Cognac Encounters

090

Drinks brands are leaning into immersive,

load-bearing column becomes a wooden stake

design-led spaces that can transform retail

for grapevines, referencing the oak barrel ageing

into an experience while connecting them more

process that shapes cognac’s specific flavour.

meaningfully with their audiences. Take the new

Spatial circulation, meanwhile, is arranged

cognac concept by MO Studio for Hennessy at

around the bar, with open bottle displays

Ningbo’s Mingzhouli Shopping Center, which

punctuating the space.

moves beyond the standard boutique format by

Materiality and lighting play an important role

using thoughtful design and storytelling to bring

too. At the bar counter, light scenes shift across

the brand’s heritage to life.

bespoke wall panels, which taper inwards to

From the outset, the creative agency positioned

guide movement while also concealing storage.

the site as more than a product showcase. In a

Gleaming handmade resin is used across surfaces

market building its understanding of the beloved

to evoke the depth of cognac, and a stone floor

French spirit - one that remains critical to luxury

suggests vines breaking through the earth, with

alcohol growth in the region - the brief was to

metal inlays symbolising the 24 solar terms of

communicate both category and brand. MO

traditional agriculture.

Studio’s response is a ‘silent academy’, where

The result is a reframing of drinks retail as

visitors move quietly through the room and

an immersive encounter that fosters a deeper

absorb cognac culture without formal instruction.

connection, in this case to Hennessy’s distinctive

Rather than work around limitations such

craft and provenance. As MO Studio concludes:

as a compact footprint and a fixed structural

“The most moving spaces are never just the

column, the studio chose to integrate them into

answer to a problem, but rather, an experience

the architectural narrative. For example, the

with lingering resonance.”

Barcelona’s cocktail kingpin Paradiso is raising a glass to 10 years of shaking up the drinks world with the launch of its very first cocktail book, Paradiso: From Dream to Legacy. Curated by founder Giacomo Giannotti and his talented bar team, the book charts the venue’s remarkable journey from Gianotti’s early days mastering flavour in his family’s gelateria and bringing his vision to life in Barcelona, to being crowned The World’s Best Bar in 2022 and expanding with outposts at Five Luxe JBR in Dubai and Pacha Ibiza.

Written in both English and Spanish, the tome takes a spirited journey through Paradiso’s first decade, exploring the groundbreaking menus that helped put the venue on the world stage. Each featured cocktail captures a defining moment in the bar’s evolution and showcases the team’s unrivalled flair for pushing boundaries.

“To see 10 years of passion and hard work on the pages of a book is nothing short of magical,” says Giannotti. “It marks a milestone for us, but is also a testament to the heart, creativity and vision of the team that brought Paradiso to life. The book is filled with dreams and ideas chased with imagination and curiosity. We hope sharing the story of Paradiso will invite others to believe that dedication over time can spark something extraordinary.”

APERITIFS

It’s Tiki-Time When Vogue writes that the tiki bar is back, the tiki bar is officially back. So it’s the perfect time for Omni Hotels & Resorts to relaunch its summer-long cocktail escapade with tiki historian, New Orleans’ Latitude 29 owner and all-round rum whisperer, Jeff ‘Beachbum’ Berry.

At select hotels, Tiki Social will take over indoor and outdoor spaces with poolside pop-ups and full-bar takeovers featuring tropical décor and curated cocktails designed to channel the spirit of paradise. The experience centres on an expanded menu of nine island-inspired serves and two zero-proof alternatives, crafted by Berry in partnership with Omni’s team.

Guests can sip their way to the tropics with the Coconutty Islander, served in a fresh coconut and bursting with platinum rum, passion fruit and macadamia, or spice things up with Omni Zombie, a smooth mix of Jamaican rum, fresh lime and warming cinnamon syrup.

“Tiki is about transporting people somewhere sunny, breezy and far from the everyday,” says Berry. “Working with Omni Hotels & Resorts on Tiki Social allows us to bring that sense of fun to all kinds of spaces, whether you’re lounging at a resort or ducking into a city bar after work. These drinks were

The Brew Crew

designed to make every sip feel like a mini vacation.”

Burnt Ends Hospitality Group has turned up the heat with the opening of People People Brewing Co, a new social brewery at Resorts World Sentosa in Singapore. The 9,000ft� working brewhouse is built around the simple idea of bringing patrons together over beer, food and good company.

Helmed by Dave Pynt, chef and founder of Burnt Ends Hospitality Group; Loh Lik Peng, founder of Unlisted Collection; brand builder Pete Thew; and consumer strategist Jason Moy, the project brings together a heavyweight hospitality team. But at its core is the brewing programme, led by Nick Calder-Scholes, a brewer with more than a decade of experience who oversees daily on-site production, from recipe development through to the final pour.

Under his watchful eye, all beers are brewed in-house on customdesigned equipment, with guests able to watch the process unfold from grain to glass. Served directly from five 1,500-litre tanks into bespoke taps, the range spans premium lagers, modern Indian Pale Ales, experimental fruited sours and barrel-aged stouts, alongside limited-edition expressions.

Food plays an equally central role. Rooted in the Burnt Ends approach to fire-led cooking, the menu focuses on shareable dishes designed to pair naturally with beer. At its heart is a wood-fired pizza oven and a Camino open-fire hearth with a central rotisserie and adjustable grills. Expect miso beef short rib pizza topped with tangy tomato sauce and chimichurri; lemon thyme rotisserie chicken basted with herb butter; and salt and pepper squid served with green chilli, spring onion and a dollop of lemon aioli.

The open-plan space reinforces its social ethos. With a capacity of 180 seated and up to 300–400 standing, clear sightlines, open circulation and acoustics allow the venue to scale from daytime visits to busier sessions.

“Beer should feel inclusive and easy, but also built on discipline and intent,” says Calder-Scholes. “At People People Brewing Co, it’s about creating something balanced and welcoming that people can share and keep coming back to.”

091

Free Spirited Mindful drinking pioneer Derek Brown partners with Tempo by Hilton to redefine the hotel bar experience through inclusive cocktails.

Words: Hannah Currie • Photography: Courtesy of Hilton

H

e’s been dubbed an alcohol-

of Tempo by Hilton’s beverage programme.

free mixology wizard and hailed

Building on the success of the brand’s ‘spirited’

the face of mindful drinking

and ‘free-spirited’ cocktail menus, he is

in America, but long before

developing a sophisticated bar offering that

Derek Brown became an author,

centres both alcoholic and non-alcoholic serves

wellness coach and advocate for

with equal intent.

healthy drinking habits, he was just another young person growing up in the industry.

In a previous life, Brown made his name with Columbia Room, the Washington DC institution

“I worked pretty much every hospitality

named Best American Cocktail Bar in 2017. “It

position there was, and then sometime around

was exactly what I wanted from a bar,” he

my mid-to-late twenties, I became a bartender,”

recalls. “This tiny, 10-seat place with incredible

Brown recalls. “I loved it immediately. The

tasting menus paired with food became pretty

sociability, the connection and the creativity

well lauded.” The venue expanded into a larger

just seemed to fit me like a glove.” During

space before Brown sold the business in 2021.

the next years, he soaked up every part of the

But from the very beginning, the project was

industry he could, training as a sommelier and

experimenting with what would come to define

working in fine-dining establishments. “Back

his career. “We quickly understood that non-

then, I never would have imagined that one

alcoholic drinks were critical,” he explains. “A

day I’d become an expert in both wellbeing and

guest would inevitably sit down and whisper to

cocktails,” he laughs. “Or that one of the largest

the bartender, ‘hey, I don’t drink.’ Eventually

hotel groups in the world would hire me for its

we decided we weren’t going to treat those

wellness-focused hotels.”

choices like an afterthought.”

That company is Hilton, which recently

At the same time, Brown was facing his own

enlisted Brown to help shape the next evolution

complex relationship with alcohol. “I grew up

SIPPING

“We have to reinvent the drinking experience and create menus that give everyone a seat at the bar.”

Crafted in both spirited and free-spirited versions, Brown’s cocktails are designed with a range of guest preferences in mind

094

in the industry, so I learned a very specific way

Brown says. “The response was far greater

to drink. When it came time to confront that,

than I could have imagined. People genuinely

it was difficult. I thought: what am I going to

want these options. For example, today in the

do instead, sell real estate?” he jokes. “But

US, over half of consumers are changing their

after conversations with my wife and friends, I

alcohol intake in some way.” For this reason, he

realised I didn’t have to change careers. I could

aims to keep the definition of mindful drinking

focus on no- and low-alcohol drinks.”

intentionally broad and inclusive. “I define it

What emerged from that personal reckoning

as drinking, or not drinking, in alignment with

was a philosophy Brown now calls ‘mindful

one’s values and goals,” Brown explains. “Some

drinking,’ which has become central to his

people should not drink alcohol at all. Others

work, not least within his 2022 book Mindful

can incorporate it into a healthy lifestyle. But

Mixology: A Comprehensive Guide to No- and

having that choice is really important to me.”

Low-Alcohol Cocktails. He’s also co-founded

The same philosophy made Hilton a natural

the Mindful Drinking Fest with his wife Maria

partner. Designed for today’s wellness-

Bastasch, as well as Drink Company, a business

conscious travellers, Tempo by Hilton offers

dedicated to creating inclusive bar cultures. In

health-forward amenities, from fitness facilities

2024, he received the Industry Impact Award at

and wellbeing rooms to a wholesome café-style

Bar & Restaurant Expo, before being inducted

concept developed by Bluestone Lane. The brand

into the Sans Bar Non-Alcoholic Hall of Fame.

currently operates six properties in the US, and

“The Covid-19 pandemic gave me time to

with the demand for this particular style of hotel

really think about where this was all going,”

moving at pace, there are over 70 additional

SIPPING

properties in development globally, including

“It’s about drilling down into flavours people

upcoming openings in Belfast and San Diego.

genuinely enjoy and creating combinations that

“There aren’t many brands stepping up in the

surprise them,” Brown explains. “Alcohol is a

space the way Hilton is,” Brown admits. “The

magic molecule. You can’t just recreate it with

team was receptive from the outset, and Tempo

a non-alcoholic spirit.” Instead, the answer lies

promotes so many aspects that I value in my

in texture, balance and technique. “Sometimes

own life. It’s the perfect fit.”

a free-spirited version can naturally translate

The resulting dual-expression programme

really well, other times I have to spend more

sees the creation of drinks that blend functional

time shaping it,” he continues. “I never want

ingredients and cutting-edge mixology, offering

anyone to feel like they’ve been handed the

a new way to unwind. The idea is that each

kid’s cocktail – they should feel included.”

libation is both delicious and visually appealing,

Executing a hotel beverage programme comes

plus equally enjoyable with or without alcohol.

with logistical hurdles - sourcing ingredients

Among the new additions is Pink Grapefruit

across multiple properties chief among them

Club, a citrus forward cocktail that incorporates

- but Brown believes the concept succeeds

a salt tincture to sharpen the fruit’s flavour;

because it doesn’t compromise. “There is an

while Get Figgy With It features caramelised fig

image of the hotel bar being a booze-filled

syrup and ginger beer, served with or without

place, but actually a lot of people are just here to

vodka. Limited-edition serves include Matcha

work or to have a great vacation,” he says. “We

Made in Heaven, mixing the green tea powder

have to reinvent the drinking experience and

with oat milk, toasted coconut syrup and either

create menus that give everyone a seat at the

rum, or 0% white cane spirit to maintain a

bar. We are redefining access and inclusivity,

gentle bitterness.

and ultimately, what a hotel bar can be.”

095

Tribal Instincts Credited with putting the Kenyan cocktail scene on the map, Richie Barrow explains why Hero Bar is just the beginning of his hospitality vision for the country.

Words: Yolanda Evans • © Photography: Andrew Kibe

Richie Barrow Group General Manager of Food & Beverage Tribe Hotels Group

R

ichie Barrow has never considered himself

Ballycotton, Ireland, and earned a BA in Hotel

solely a bartender; in his mind, he’s always

and Restaurant Management from the Dublin

been a hospitality all-rounder, a fact

Institute of Technology. He spent his university

reflected by his current role as Group General

years working at The Westin Dublin as an F&B

Manager of Food & Beverage for Tribe Hotels

server across the restaurant, bar, room service

Group, a family-run business best known for its

and banqueting departments, and later, worked

acclaimed flagship, the luxury, five-star Tribe

as manager of the AA Rosette-awarded Santini

Hotel in Nairobi.

Restaurant at Sheraton Grand Hotel & Spa in

In fact, it’s by harnessing every aspect of this

Edinburgh, Scotland. And while he did tend

position that Barrow has been able to make a

bar back in his youth, for most of his career,

notable impact on the bustling city’s cocktail

Barrow exhibited natural leadership skills that

scene, particularly through his leadership at the

led to management roles. “I like to build teams

award-winning, comic-book-themed Hero Bar

and culture alongside systems,” he explains.

at Trademark Hotel. Voted The Best Bar in Africa

“Hopefully that helps bring out the best in

and ranked number 69 on The World’s 50 Best

people, allowing them to push boundaries with

Bars extended list, Hero Bar’s acclaim is owed

flourish and flair.”

to its famed takeovers and outstanding drinks featuring indigenous African ingredients.

096

HOMEWARD BOUND

Today, Barrow oversees a team of 300 across

After many years spent abroad, Barrow was keen

additional venues including Jiko Restaurant

to return to Kenya, where he planned to lay more

within Tribe Hotel and popular standalones

permanent roots. It was this journey home in

including BangBang Thai Kitchen and Mythos

2014 that led to a meeting with Shamim Ehsani,

Taverna Nairobi. His responsibilities range

founder of Tribe Hotels Group, who subsequently

from planning promotions and guiding menu

offered him a consulting gig. When the position

development to collaborating closely with chefs,

ended, Barrow advised on the opening of Bella

managers and bartenders – all skills that he’s

Luna, an artisan bakery, and J’s Fresh Bar &

honed after years spent working his way up

Kitchen, renowned for its cuisine and live music.

through the rungs of the hospitality ladder.

But he was eventually coaxed back to Tribe,

Before leading the Tribe team, Barrow gained

where he was pivotal in shaping Hero Bar in 2019,

invaluable experience at Ballymaloe House in

marking not only a professional turning point,

SIPPING

Hero Bar, Tribe Hotel Nairobi

but also a seismic shift in Nairobi’s cocktail bar

Bridging fantasy and reality, the bar acts as an

seeing your creation on the menu,” he says. “So,

scene. “At the time, I couldn’t name a single

escape from the busy streets below, while also

we encourage everyone to put their ideas forward

proper cocktail bar in the city,” he explains.

offering a long overdue alternative to the city’s

as much as possible.”

“So, I was very keen to create a concept that was

existing cocktail scene, in which overly sweet,

cocktail-focused.”

alcohol-forward drinks and expensive classics

INTERNATIONAL REACH

at luxury hotels were historically the norm.

With a growing spotlight on Hero Bar,

When Hero Bar arrived, it was the first venue

Barrow hopes that the success sparks creative

According to Barrow, the inspiration for Hero

to prioritise its cocktail programme, and use

competition in other Nairobi outlets, as well as

Bar came from imagining a space where leaders,

indigenous ingredients like African teas, shrubs,

an appreciation of the wider African cocktail bar

visionaries and even villains could hang out

botanical infusions and local herbs and spices.

scene. He’s also keen to continue supporting

together on their day off. “What would the

Nevertheless, Barrow remains characteristically

the hospitality community with initiatives

vibe be? What would the space look like?” he

humble about its impact. “We undoubtedly stood

like Kenyan Bartenders Week, an event he co-

questions aloud. “In the end, we went with a

on the shoulders of others, but we were the first

founded with the Nairobi Bartenders Association

Japanese theme as it’s the cornerstone of so

to take our cocktail programme seriously,”

to showcase top talent and encourage the growth

much comic book and superhero tradition.”

he affirms. “We really wanted to focus on

of a collaborative network. “Traditionally, the

ingredients and storytelling.”

Kenya Tourism Board has been great at promoting

LOCAL HEROES

Designed as a speakeasy, the space is split by a long, central bar, providing a natural divide

It’s a move that paid off, with Hero Bar gaining

beach and bush,” Barrow says. “But with

between the lively terrace and the more intimate

more momentum and international recognition

initiatives like this, we’re speaking to a bigger

gallery area. Walls are decorated with colourful

as the years pass, largely thanks to Barrow

theme: we want people to stay and appreciate

murals that pay homage to heroes, both real

and his dedicated crew, who continue to create

Nairobi in the days before or after their safari,

and fictional, while the menu serves Japanese-

outstanding concoctions that cocktail lovers

because the city is the beating heart of Kenya.”

inspired small plates alongside a selection of

cross continents to sip, and locals return to time

Ultimately, Barrow aims to continue building

original cocktails. The drinks menu, itself a

and again. The menu evolves and development

on Tribe Hotels Group’s legacy. “I want the bar’s

work of art, is categorised by the strength of

is a collaborative process, so bartenders are

identity to stick and to take our customers on a

serve: Heroes (strong), Sidekicks (less strong),

encouraged to present their cocktails while

journey,” he confirms. “Then, if we could have

and Law Enforcement (0% ABV). An additional

working alongside Barrow and Kelvin Thairu,

another bar included on The World’s Best list,

category entitled Sensei Sips was also introduced

Tribe Hotels Group’s Bars Manager – part of

that would be exceptional. We’re already held in

to showcase recipes created for Hero Bar by the

the inclusive innovation that Barrow has always

high regard across the city and the country, so I

travelling bartenders and masters of the industry

enthusiastically endorsed. “We love team-led

hope that continues and we keep seeing real stars

who have visited for one-off takeovers.

collaboration – there’s a lot of pride involved in

emerge from our team. They’re all champions.”

097

SIPPING

Summit Sipping Austria’s Das Central stages one of the industry’s most decadent wine weekends with glacier-side tastings and Michelin-starred cuisine.

Words: Hannah Currie • Photography: © Rudi Wylidal

E

verything tastes better outdoors,

“My father, the hotel’s former director, was

or so the saying goes. The notion

deeply passionate about Austrian wine at a

has often been canonised as the

time when many were still relatively unknown

picnic principle: the idea that

internationally. He always wanted to bring

surroundings, fresh air and a certain

them closer to our guests,” says Waschl.

lack of formality heighten the act of

“At the same time, we kept observing that

eating and drinking. It feels indisputable while

wines stored and served at altitude seemed

sipping Blanc de Blanc at nearly 3,000m, the

to mature differently. Aged vintages came

late-season snow still crisp beneath ski boots

across as surprisingly youthful and fresh, and

and alpine skies. This is the world of Wein am

guests as well as winemakers were fascinated

Berg, the annual wine and culinary symposium

by the specific effect. We wanted to turn that

hosted by Das Central in Sölden, Austria, which

observation into a shared experience, to invite

brings together Michelin-starred chefs and

people up the mountain to let them discover

Europe’s most revered wine estates for three

wines in this specific alpine environment.”

days of extravagant, high-altitude indulgence.

The defining moment arrived in 1999 when

The event has become something of a cult

Anton Kollwentz, then president of the Austrian

gathering within the epicurean world; 13 top

winegrowers

chefs serve creative menus while guests taste

Weingüter Burgenland (RWB), checked into Das

exceptional vintages against panoramic views of

Central. The two wine devotees found immediate

the Ötztal Alps. But the origins of the event are

common ground and, by 2001, Wein am Berg

more nuanced and, for hotel director Michael

was born. “The vision was never just to create

Waschl, deeply personal.

a traditional wine fair. It was always about

association,

Renommierte

099

SIPPING

“The vision was never to create a traditional wine fair. It was always about curating meaningful experiences and genuine encounters between winemakers, chefs and guests.”

curating meaningful experiences and genuine

3,000m at Das Central’s famous Ice Q restaurant

clipping into skis alongside former sporting

encounters between winemakers, chefs and

on Gaislachkogl. Since 2011, the one-of-a-kind

professionals. Then comes the festival’s

guests,” continues Waschl. “Back then, there

project has united winemakers Paul Achs, Italy’s

defining ritual: high-altitude wine tasting at

were very few events in Austria that combined

Winery Sankt Pauls and Germany’s Dr Heger.

2,991m above sea level. Champagne flutes fill

fine wine, top chefs and a luxury mountain

The wider lineup is equally intentional. “Over

with Bründlmayer Blanc de Blancs and wines

setting in such an intimate and personal way.”

the years, several wineries have become true

from Europe’s highest sparkling producer,

This year carries added poignancy, as Kollwentz

long-standing partners of Wein am Berg and are

Arunda, while sunlight ricochets off the glacier

passed away in March 2026, only weeks before

now considered almost fixed participants of the

and guests discuss the effect of the surroundings

the festival’s 23rd edition. In the same month,

event, but we are continuously introducing new

on their supping. To accompany, Raimund Mrak

his son Andi was unanimously elected as the

wineries each year,” Waschl explains. “We rely

serves local fish from Längenfeld with molten

new RWB president.

heavily on recommendations from our guests,

raclette from Jumi, the smoke and salt amplified

winemaker friends and chefs who are deeply

by the cold mountain air.

In honour of its founding principles, the 2026 edition’s proceedings begin inside Das

connected to the international scene.”

Back at the hotel, guests retreat to the

Central at the Vintners’ Fair, where leading

Properly quenched, guests are introduced

spa, complete with its cryotherapy chamber,

winegrowers pour their beloved labels for

to the first wave of chefs responsible for the

seven saunas and 17m rooftop infinity pool

guests, while sharing vineyard philosophies

weekend’s collective tally of seven Michelin

overlooking the mountains. And by evening,

and harvest conditions with academic gusto.

stars and 22 Gault & Millau points. Karl

they’re thoroughly rested for the festival’s

For those a little hungry after their journey

Baumgartner of Restaurant Schöneck in South

Kitchen Party, which transforms the hotel

to the resort, the restaurant team from Fisch

Tyrol sends out a bowl of octopus, mussels

into a roving gastronomic carnival. Among

Peer in Innsbruck carves an entire tuna into

and preserved lemon in a rich sauce, which is

the live plating stations of visiting chefs, the

translucent sashimi and tartare and there’s

paired with glasses of Grüner Veltliner Der Ott

on-site team prepares asparagus praline with

the opportunity to graze on goat’s cheese from

2023 from Bernhard Ott and Gustav 2024 by

miso and nasturtium, while Dennis Ilies, Head

natural cheesemaker Martin Grüner.

Feiler-Artinger. Stefan Speiser, Das Central’s

Chef at Tannenhof in St Anton am Arlberg,

Austrian wine producers are the stars here.

Michelin-starred Chef de Cuisine, follows with

flouts his penchant for seafood with plumped

Naturally, the RWB presents its benchmark

chicken breast, pickled cranberry red cabbage

scallops paired with spinach, garlic and

Blaufränkisch, the country’s most distinguished

and morels beneath, joined by a rich chicken

furikake. Guests are even invited to step into

red varietal, alongside whites and specialities

blanquette with pommes dauphine and spring

the kitchens, watching service unfold. “For

from Feiler-Artinger, Gesellmann, Kollwentz,

peas. Dessert is served in the lounge, where

us, the human component is just as important

Kerschbaum, Krutzler and Leberl. Elsewhere,

pâtissier Andre Siebar and the host kitchen

as the professional credentials,” says Waschl.

Bründlmayer represents Kamptal, Franz

orchestrate a lavish spread of ice creams and

“Over the course of the weekend, winemakers,

Hirtzberger showcases Wachau and later in

petits fours. Neurauter Frisch and affineur

chefs and guests spend a lot of time together.

the evening, Kracher delivers the decadent

Hansi Baumgartner present Alpine cheeses at

That only works when the personalities fit and

botrytised wines that made Burgenland famous

perfect ripeness, while Schwarz-Brennerei and

people are open and curious. One of the most

among oenophiles.

Reisetbauer Distillery pour premium digestifs.

rewarding aspects over the years has been how

There is also the chance to sample one of the

The following morning, it’s time to be

many attendees have built genuine friendships.”

festival’s most eccentric projects: Pino 3000, a

chauffeured in Range Rovers through serpentine

The conviviality continues on the mountain

cross-border Pinot Noir matured at more than

mountain roads to the Rettenbach glacier before

the next day, before guests ascend to Wirtshaus

101

SIPPING

“Wein am Berg feels personal and authentic, despite the high level of luxury.”

High-altitude wine tastings at 2,991m above sea level pair Europe’s top producers with far-reaching glacier views

102

restaurant in Giggijoch valley for an outrageous

Cru bottling, Piedmont’s La Spinetta arrives

evening finale: the Big Bottle Party. The gondola

with Giorgio Rivetti himself, while Bodegas

opens exclusively for festival guests, with

Iberian showcases benchmark expressions

Billecart-Salmon Le Réserve swigged during the

from Ribera del Duero, Priorat, Toro and Rioja.

ascent. At the top, Andy Beynon, whose London

Niepoort Vinhos, founded in 1842, pours both

restaurant Behind is known for its fish-led

extraordinary Ports and some of Portugal’s

tasting menus, serves a playful interpretation of

most progressive table wines.

prawn toast topped with a crunchy Sicilian red

The weekend concludes beneath a mountain-

prawn head. He follows it with scallop, smoked

side firework display, while Simon Rabanser and

kippers and pike roe, alongside a refreshing

DJ Mac Maya soundtrack the terrace below. At

take on a Spanish ajoblanco. Roland Huber of

close, Waschl reflects on the festival’s enduring

Esslokal in Hadersdorf am Kamp opts for hoisin

qualities. “Wein am Berg feels personal and

duck and sesame dumpling, Fabio Birlmair of

authentic, despite the high level of luxury.

Restaurant Schwarzfischer in Stams flamegrills

Guests can ski with winemakers in the morning,

golden trout with fava purée and watercress,

enjoy world-class tastings in the afternoon

and for dessert, nearby Hotel Tannenhof’s

and sit together over dinner. Those kinds of

Janina Trofgisch plates rhubarb compote with

experiences create emotional connections,” he

an intriguing frozen woodruff popcorn.

muses. “We see it as the ultimate end-of-season

The limited edition large-format wine bottles

celebration and that identity is something we

poured throughout the evening are no less

want to preserve. The future is about evolving

decadent, and the international scene is well

carefully; introducing exciting new talent

represented. Château de la Tour & Domaine

and creating unforgettable experiences in the

François Labet brings Clos de Vougeot Grand

intimate and celebratory spirit that defines us.”

BLOMMÉ

crystalexcz.com

COCKTAIL Bloom Martini Jigger & Pony Amara SINGAPORE

The martini’s staying power lies in

The build itself stays close to

its adaptability, and while the classic

recognisable territory, with Tanqueray

serve maintains its place at the bar,

No Ten forming the base alongside

mixologists are increasingly exploring

Cinzano Extra Dry and Cocchi Americano,

new approaches. At Jigger & Pony within

but the real focus lies elsewhere. “The

Amara Singapore, Bloom Martini reflects

most important element of the cocktail

that experimentation with exacting

is citrus,” says Jang. “We use both lemon

attention to detail.

and lime to create a layered profile, then

Created for the venue’s Bloom

apply a carbonation-infusion technique

menuzine, the serve draws on the theme

to extract the aromatic notes with greater

of progression. “The new menu explores

accuracy. In doing so, we also add subtle

growth, transformation and flavours at

acidity and brightness, which allows

their most expressive,” says Creative

the citrus to feel more vivid without

Director Uno Jang, noting that this

becoming sharp.”

particular drink is designed to unfold

The resulting liquid is rested at sub-

gradually on the palate. “The inspiration

zero degrees to increase viscosity before

came from the idea of a martini that feels

being stirred à la minute. Delivered in

simple at first, but then slowly opens up

a frosted martini glass with intertwined

like a flower coming into bloom. It is our

lemon and lime peel bobbing above

way of reimagining the classic through

the rim, the cocktail’s arrival allows

the lens of clarity and precision.”

aroma and texture to lead the way. “The garnish is not only about presentation,” Jang adds. “Before each sip, the citrus oils create a bright, floral impression, and the result is a crystal-clear martini with delicate carbonation, layered citrus aromatics and an elegant finish.”

© Lauryn Ishak

COCKTAIL

Calamansi All The Way Terrible Baby Eaton HK HONG KONG

A slew of trips to the Philippines left a lasting

“Calamansi All The Way is inspired by

impression on Axel Gonzalez, who became

calamansi soda, a traditional non-alcoholic

captivated by the bright, sharp citrus flavours

drink in the Philippines,” Gonzalez explains.

woven into the tropical region’s everyday

“During my trips there, I really fell in love

drinking culture. Back at Terrible Baby within

with the flavour. Like here in Hong Kong, the

Eaton HK, the Bar Manager has channelled

archipelago has a hot and humid climate, and

those holiday memories into the venue’s latest

a refreshing calamansi soda offers a really

serve, Calamansi All The Way.

satisfying way to cool down.”

At the centre of the libation is, of course,

Given a spirited twist, his version is built on

calamansi, also known as calamondin or

Two Moons Calamansi Gin from a local Hong

Philippine lime. A citrus fruit native to

Kong distillery. Served simply over a block of

Southeast Asia, it’s valued for its vivid colour,

clear ice in a footed highball glass, the spirit

divine aroma and distinct sweet and sour

is layered with fresh calamansi, guava and a

taste, appearing in everything across Filipino

squirt of honey before being carbonated in-

cuisine, from sauces, marinades and preserves

house for a brisk, soda-like finish. As Gonzalez

to cooling soft drinks.

concludes: “The high quality gin combined with the carbonation system gives the drink a clean, refreshing character that’s just so easy to enjoy.”

www. t e ui l akypr os . com

DRINKS

DRINKS

Pernod Ricard - Lillet Lillet Rosé Spritz The Lillet Rosé Spritz brings together Lillet Rosé – the classic apéritif crafted from a blend of fine Bordeaux wines and citrus infusions – with grapefruit soda for a bright, refreshing taste. Light and irresistibly fruity, it captures the essence of French apéritif culture with a subtle ‘je ne sais quoi’.

The recipe combines one-part Lillet Rosé with two-parts grapefruit soda, served over ice and garnished with a slice of grapefruit. Naturally elegant and made with no artificial colouring, the serve offers a mindful approach at only 5.7% ABV and 86 calories per glass. A lighter spritz, defined by freshness, balance and refined taste. Et voilà! www.lillet.com

000

Tequila Kypros Blanco / Reposado / Añejo / Extra Añejo Mexican tequila brand Kypros is beginning distribution in 17 London venues including The Donovan Bar, consolidating an international expansion built around luxury, sensuality and experience.

Handcrafted with organic blue agave matured for between six and seven years, Kypros preserves slow and precise processes that prioritise the purity and complexity of the distillate. From cooking in masonry ovens to distillation in copper stills, every detail forms part of a sensory narrative.

Over the past five years, the tequila house has produced more than 10,000 bottles, distributing close to 70% of its total production.

In Mexico, it is currently present in 22 venues across destinations including Los Cabos, Mérida, Cancún, Puerto Vallarta and Mexico City. The company is also preparing new expansion projects in Germany and Venezuela As part of this new stage, Kypros is bottling its next major launch: Tequila Kypros Extra Añejo, an exclusive edition of 1,500 bottles that will begin distribution in July. In parallel, the brand will continue production of its Blanco, Reposado and Añejo expressions, with more than 2,000 bottles destined for regular distribution. www.tequilakypros.com

Distille Limited Monnalisa Gin / Palmanhac / Podkovan Distille Limited is introducing three European brands to the UK market this summer.

Produced in Italy, Monnalisa Gin delivers a refined and contemporary drinking experience with delicate citrus aromas, balanced juniper character and subtle floral notes that lead to a smooth, elegant finish. Its versatility makes it suited to a range of upscale hospitality venues seeking distinctive additions to their back bars.

Also joining the portfolio is Palmanhac, a Portuguese producer whose range celebrates regional heritage through vibrant fruit liqueurs, traditional Aguardentes and fortified wines. Rich berry flavours, bright citrus qualities and warming notes characterise these products designed for after-dinner cocktails and experiential drinks menus.

Finally, Czech brewery Podkovan has a rich history that stems from traditional brewing methods that were practiced by monks in the 15th century. Established in 1434, the brand is entering the market through on and off-trade opportunities and has recently launched cans, available at wholesale. www.distille.co.uk

110

DRINKS

Acosta Tequila Triple Distilled Blanco

Domaine Alône Domaine Alône

“When I founded Acosta Tequila, I never wanted to create just another tequila. I wanted to create a tequila that people would associate with the best moments of their lives.

“We’ve always used the phrase ‘Own the Night’ because some of life’s greatest memories happen after the sun goes down. But this year, I want you to ‘Own the Summer’ too.

“Our new Triple Distilled Blanco has been more than four years in the making. I obsessed over every detail, from the incredibly smooth taste to the crystalline turquoise bottle that reminds me of the ocean, clear skies and everything I love about summer. I truly believe the best way to enjoy it is neat or simply over ice, letting the tequila speak for itself.

“My hope is that wherever you are, in the UK, across Europe, or anywhere in the world, Acosta becomes part of your sunsets, your laughter, your conversations and the memories you’ll look back on for years.

“Enjoy every sip, celebrate responsibly and make this summer one you’ll never forget.” - Frank Acosta, founder. www.acostatequila.com

Nestled in the Sainte-Baume Natural Park in Provence, Domaine Alône is a boutique winery founded by Pascale Jourdan and Christian Ott. Its vineyard benefits from a unique microclimate at 400m altitude, where cool nights and warm days allow for slow, balanced ripening.

Crafted from carefully selected grape varieties adapted to this environment, each cuvée is produced using hand-harvested fruit, indigenous yeasts and minimal intervention in the cellar.

Ageing is also thoughtfully tailored, combining stainless steel, Austrian oak barrels, porcelain amphorae and sand eggs.

The rosés, aged for up to one year, stand apart from conventional Provençal styles with their depth and salinity. The reds, often aged for several years and sometimes vinified with whole clusters, reveal layered aromatics and structure.

With an annual production of approximately 30,000 bottles, Domaine Alône prioritises quality over quantity. Each wine is a precise, expressive interpretation of its terroir and an invitation to rediscover Provence through a new lens. www.domaine-alone.com

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SPOTLIGHT

Well Worn Tailored to reflect brand identity and a sense of place, uniforms are evolving from simple garments worn by staff into considered collections that play a key role in the guest journey.

F

irst impressions count, and as a key

neutral designs with stretch-based fits are

revenue driver, this fact resonates more

growing in popularity.

than ever in the F&B sector, with hotel

This constantly evolving landscape requires

groups seeking ways to make an immediate

deftness from both buyer and supplier, with

impact by drilling into every detail of guests’

solutions that serve guests and staff alike.

dining experiences with growing emphasis.

After all, a uniform that is stylish and functional

Unsurprisingly, this is pushing the importance

boosts employee morale by providing comfort

of uniform curation to the fore – from a server’s

and practicality, allowing employees to perform

crisp shirt to a bartender’s tailored waistcoat,

their duties efficiently and surpass guest

these aesthetic details set the tone for what’s

expectations. For the guest, it’s one element

to come, while also signalling brand integrity,

of a seamless F&B experience that will burrow

and ultimately, a property that’s fully invested

into the memory bank long after they’ve left

in its F&B offering.

the table.

Uniforms have always been important, but

The best collaborations are maximising

the parameters for what constitutes excellence

both, redefining what service looks like in

in the field are changing. The industry is moving

the process. “A great uniform is never just

away from rigid, appearance-only design

what someone wears, it is the concept made

towards smart, modular garment systems

visible,” says Maximilian Scheller, F&B Design

that balance brand image with technical

& Development Director - Europe at Marriott

performance. Sustainability is a growing factor

International. “In today’s narrative-led F&B

too, with groups turning to eco-friendly fabrics

landscape, it gives staff a sense of belonging

such as organic cotton, recycled polyester and

and that extra layer of confidence. Whether it

bamboo blends. At the same time, high-end

is a white tuxedo martini moment or something

properties are replacing flashy logos with

relaxed and contemporary, guests can feel when

minimal, high-quality tailoring, and gender-

a uniform is truly authentic.”

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SPOTLIGHT

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Kloth Studio

The Uniform Atelier

By merging brand identity, refined aesthetics and forward-thinking innovation, Kloth Studio is redefining the role of uniforms. In luxury hospitality, every detail shapes perception, and staff presentation stands out as one of the most immediate touchpoints - attire a team wears is a visual expression of the brand. Kloth Studio has built its reputation on this understanding, and the belief that uniforms are storytelling tools rather than simple garments. As a result, the studio operates where design, functionality and identity meet, with a portfolio spanning five-star hotels, leading hospitality brands and acclaimed restaurants across North America, Europe and the Middle East. At its core, the brand views uniforms as an extension of a property’s voice, so each piece is designed to reflect the environment it belongs to, whether that’s understated elegance for fine dining or relaxed sophistication for resort settings.

Kloth Studio embraces emerging trends, blending structure with comfort in the creation of elevated casualwear, and also incorporates regional influences, using subtle cues, textures, tones and silhouettes to create a sense of place that feels authentic and contemporary. Performance is equally important, so garments are engineered for durability, breathability and ease of care, often using sustainable materials that support long-term use without compromising appearance. What further distinguishes Kloth is its agile process. From concept to delivery, the studio combines creative precision with operational efficiency, allowing for fast turnaround times rarely seen in bespoke uniform design. www.klothstudio.com

Specialising in premium and custom uniform programmes for luxury hotels, resorts, private clubs, restaurants, golf clubs and lifestyle hospitality brands, The Uniform Atelier is built on design, storytelling and the belief that what a team wears should carry meaning. This forms the basis of the company’s founding purpose to bring a thoughtful, design-led approach to an industry that is often treated as purely transactional. Identifying an opportunity to help brands move beyond generic catalogue garments, the team creates intentional, elevated uniform programmes. Through close collaboration with hotel operators, F&B leaders, procurement teams and designers, the goal is to create uniforms that balance aesthetics, comfort, durability and commercial value, while simultaneously expressing the spirit of a property and becoming part of the larger guest experience. Each programme begins with discovery, including brand direction, property environment, departmental needs, fit requirements, performance expectations and operational timelines. From here, the atelier develops custom designs, sources uniform-appropriate fabrics, manages inclusive fit across diverse teams, and supports clients with stock reserve programmes, replenishment planning and landed door-to-door delivery. Bridging the role between design and operations, the company helps brands translate identities into polished, durable, comfortable and memorable uniforms that leave a lasting impression on guests, while allowing professionals to work long shifts in demanding environments and still look polished. www.theuniformatelier.com

PETITS FOURS

MyDrap Headquartered in Barcelona, MyDrap creates premium single-use textiles in 100% cotton for hospitality settings where atmosphere is defined by the small details.

Guided by a philosophy of understated luxury, MyDrap brings tactility, precision and a quiet presence to the table – whether in fine-dining restaurants, leading hotels, private events or high-end catering.

With a wide range of customisation options available, each piece can reflect a brand’s identity while offering a practical, fully compostable solution. www.mydrap.com

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Rewthink Bespoke Products Bespoke food and drink trolleys by Rewthink are engineered to deliver seamless service, with removable trays, folding servers and integrated storage. Lightweight, compact frames, accessible from both sides, allow for effortless movement between tables, making the trolleys suitable for carving meat tableside or serving aperitifs and desserts. Each piece is made-to-order at Rewthink’s Kent workshop and crafted from a choice of 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

The Coffee Brewmasters The TCB Process - Liquid Coffee and Tea Extracts Great coffee is often lost between the roaster and the cup, as temperature, time and inconsistency become barriers to flavour.

The Coffee Brewmasters (TCB) exists to solve that problem – a mission that resonated with visitors at London Coffee Festival 2026. The brand’s process uses a scientifically validated, allnatural liquid extraction technology that captures close to 100% of available flavour solids from coffee beans, using only coffee and water. With no additives, preservatives or alcohol stabilisers, the result is a concentrated liquid extract that is shelf-stable at ambient temperature for up to 12 months, and consistent in flavour, caffeine and brix from the first batch to the last.

Cold brew, iced coffee and espresso martinis can be delivered at a level of precision that in-house brewing cannot replicate at scale.

TCB also supplies tea extracts across black, green, white, oolong, herbal and fruit varieties. Available in packaging from 1L to 20L HDPE, bag-in-box, glass bottles, UHT formats and sachets, TCB works with operators to match supply format to service context – whether that’s a high-volume kitchen or a boutique property.

Private label and contract manufacturing partnerships are also available for roasting companies and QSR chains.

The Coffee Brewmasters is headquartered in Williamstown, Melbourne and operates a commercial plant in Chicago, USA. www.thecoffeebrewmasters.com

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Iced coffee.

Made simple.

ActiveChill Barista-level iced coffee – every time. By rapidly cooling freshly brewed coffee, ActiveChill preserves full flavor and ensures consistent quality with every serve.

Available now for the New A Line and combined with iQFlow™, ActiveChill ensures premium iced coffee with minimal manual work, empowering operators to meet rising demand for high-quality iced beverages with ease. It’s all about the moment.

FCS_activechill_Ad.indd 1

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18.06.2026 14:22:56

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

Courtesy of Costa Nova

Bauscher Renowned for iconic designs that combine timeless beauty with practical usability, Bauscher stands for functionality, classic elegance and lasting quality. Every product is crafted with the highest standards of form, materials and workmanship, effortlessly outlasting short-lived trends. Clear lines, balanced proportions and a subtle aesthetic shape result in a design language that integrates harmoniously into any environment. Bauscher is committed to enduring value and the creation of pieces that embody longevity, functionality and style. This is reflected in features such as highquality hard porcelain for everyday professional use with reduced breakage rates, in-glaze colours tested for long-lasting brilliance, minimal tolerances ensured through strict quality control, and oven- and freezer-safe properties with high resistance to thermal shocks and temperature changes. Bauscher is a reliable partner for aesthetic functionality, quality and style.

IN A BITE Collections: Edge, Purity, Scope Projects: DUS Rhein Lounge, TUI Cruises, Siemens Energy Trade Shows: Ambiente, Frankfurt; Host, Milan Contact: Marina Selcik Director Product & Brand Management marina.selcik@bhs-tabletop.de www.bauscher.com

Bonna Bonna entered the gastronomy sector as the new-generation representative of Kar Porcelain, whose roots stretch back to 1983.

Passionately dedicated to enhancing the culinary experience, Bonna focuses on premium product performance, authentic design and sustainable practices. Since the beginning, the company's goal has been to provide rich gastronomic experiences that contribute to the overall wellbeing of society and the environment, in turn promoting sustainable economic growth. The company is passionate about growing alongside its business partners, providing a range of high-quality porcelain, vitrified stoneware collections and other tableware complementaries, all brought to life with the latest technology. Bonna is committed to elevating joyful hospitality moments and to enhancing customer satisfaction at all levels by collaborating with communities, chefs and trendsetters to tailor unique gastronomic experiences.

IN A BITE Collections: Bazalith, Clair, Fuji Ocean, Nicole Trade Shows: Ambiente, Frankfurt; Host, Milan; Sirha, Lyon Contact: Yasemin Yılmaz Exports Sales Manager yasemin.yilmaz@bonna.com.tr www.bonna.com.tr

C&P Celadon Born from clay and conviction in 1999, C&P Celadon is a family-run stoneware factory nestled amid the countryside of Kanchanaburi in Thailand – just a breath away from the River Kwai. For over 25 years, the hands of expert local artisans have shaped each piece with patience and care, guided by a founder whose four decades in hospitality runs deep in every glaze. What sets C&P Celadon apart is not only meticulous craftsmanship, but a detailed understanding of what’s required from each design. The brand believes that a bowl is not merely a vessel, but rather a canvas for the chef's enduring vision, and so it aims to demonstrate with each unique piece that beauty at the table begins before the food has even arrived. With a global network of collaborators and clients and an ever-growing collection of colours and forms, every collection is quietly distinctive and made to carry a brand's story without saying a word.

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IN A BITE Collections: Kaneki, Pann Thai, Scarlet Stone, Sabai Projects: Hyatt Regency Hua Hin Resort, Jumeirah Beach Hotel, Pattaya Marriott Trade Shows: Food Hotel Thailand Contact: Paul Potikanon Assistant Managing Director paul@candpceladon.com www.candpceladon.com

HEAD OF THE TABLE

Corby Hall Family-owned Corby Hall has been a trusted partner to the hospitality industry for over 50 years, supplying premium 18/10 stainless steel flatware, bright white European porcelain dinnerware, holloware and buffet serving pieces to luxury hotels, resorts, country clubs and cruise lines around the world. The company has built its reputation on exceptional quality, timeless designs and personalised customer service. Unlike many manufacturers, it never discontinues its flatware or dinnerware patterns, so replacement pieces and expansions remain available for years to come, allowing operators to protect their investment and maintain a consistent tabletop presentation throughout their property. Every collection is curated to balance elegance, durability and functionality, meeting the demands of fine-dining and high-volume banquet service, and creating memorable dining experiences with products that perform beautifully at every service.

IN A BITE Collections: Onda, Oslo, Raio, Terra Projects: Atlantis The Royal, Dubai; Four Seasons Resort Orlando; Omni Hotels & Resorts; World Equestrian Center Trade Shows: ACF National Convention, Michigan; Club & Resort Chef, Cleveland Contact: Mark Riley Vice President of Sales mark@corbyhall.com www.corbyhall.com

Costa Nova A Portuguese tableware brand that creates innovative stoneware collections, Costa Nova was founded in a small fishing village near the Atlantic Ocean. The brand is inspired by nature and traditional craftsmanship, yet embodies contemporary European design. Produced in Vagos and Ílhavo in Portugal, the brand combines centuries of ceramic expertise with advanced manufacturing technologies to deliver durable, high-performance pieces. Collections are designed to meet the demands of chefs, restaurateurs and hotel operators, offering a combination of functionality, versatility and refinement. Costa Nova’s tabletop solutions are widely used in hotels, restaurants and resorts, enabling operators to create distinctive casual and fine-dining experiences. Sustainability is a core value, with investment in ecoconscious production practices, including the use of Ecogres®, the brand’s innovative recycled clay composed of industrial waste.

IN A BITE Collections: Âmbar, Friso, Pacifica, Pearl, Resonance, Roda Projects: Four Seasons Hotels & Resorts; Marriott International; Six Senses; The Yeatman Hotel, Porto Trade Shows: Ambiente, Frankfurt; EquipHotel, Paris; FHA, Singapore; NRA, Chicago; Sirha, Lyon Contact: Matt Hullfish matt@costanova.com www.costanova.com

Costa Verde Founded in 1992, Costa Verde is one of the most modern companies in the sector. Based on an innovative philosophy, it invited the main Portuguese porcelain distributors to participate in its share capital and industry. The idea proved successful, strengthening ties with distribution and allowing faster access to products, a move that implanted the brand firmly in the Portuguese market. Over the course of 30 years, Costa Verde extended that reach worldwide and with constant research, and the creation and development of new products and concepts, the brand is now present in more than 50 locations, obtaining 70% of its revenue from the international market. A leader in contemporary stoneware, combining timeless design, technical excellence and sustainable innovation, the brand’s production unit is located in Aveiro, Portugal, with a covered area of 35,000m2 and an available area of over 65,000m2.

IN A BITE Collections: Isola, Onda, Terra Projects: El Celler de Can Roca, Spain; Lasarte Restaurant, Spain; Mandalay Bay, Las Vegas; Nikki Beach; The Venetian Resort, Las Vegas Trade Shows: Ambiente, Frankfurt Contact: Agostinho Silva Commercial Director agostinho@ costa-verde.com https://pro.costa-verde.com/en/

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Crystalex Crystalex is a symbol of the world-renowned tradition of Czech glassmaking and one of the largest manufacturers of glass products in the Czech Republic and beyond. The brand creates exceptional products that embody a unique combination of artistry, expertise, innovation and valuable heritage passed down through generations, with every piece reflecting a passion for craftsmanship, attention to detail and commitment to quality.

Located in Nový Bor, the heart of the Czech glassmaking industry, for centuries the region has been synonymous with outstanding glass production, attracting skilled artisans and preserving the techniques that have secured the global reputation of Czech glass.

New products come to life here, combining the beauty of tradition with modern vision. By blending time-honoured craftsmanship with advanced manufacturing technologies, Crystalex continues to create glassware that inspires customers around the world.

IN A BITE Collections: Appetizers, Blommé, Pâtisserie Secrète Projects: Hotel Zaza, Texas; Marriott International; Omni Hotels & Resorts; The Ritz-Carlton Residences; The Savoy, London Trade Shows: Ambiente, Frankfurt; Host, Milan Contact: Petr Pus, Sales Director petr.pus@crystalex.cz www.crystlexcz.com

Fine Dining & Living Fine Dining & Living is a Belgian hospitality and lifestyle company dedicated to creating memorable table experiences through innovative design, professional quality and a passion for dining culture. With a portfolio of distinctive brands, including Fine2Dine, BonBistro, Chic, Salt & Pepper, Ona, SP Collection and the recently launched Atelier Europe, the company serves both the hospitality and retail sectors across Europe and beyond. From fine-dining restaurants and boutique hotels to contemporary home interiors, Fine Dining & Living offers tailored solutions for every concept and occasion. Driven by product innovation, the company develops collections that combine aesthetics, functionality, durability and sustainability. The brand collaborates closely with chefs, hospitality professionals, designers and retailers to anticipate market trends and create products. Its portfolio spans tableware, glassware, cutlery, serving solutions and decorative accessories.

IN A BITE Collections: Fine2Dine - Bloom, Séance; Chic - Filora, Perla Projects: Carcasse, Belgium; Four Seasons Rabat; One&Only Cape Town; Ritz-Carlton Yacht Collection Trade Shows: Abastur, Mexico; Ambiente, Frankfurt; EquipHotel, Paris; To The Table MEA; Syrha, Lyon Contact: Marlies Vangeel Head of Marketing marlies.vangeel@finedl.eu https://finediningandliving.eu

Garnier Thiebaut Founded in 1833, Garnier Thiebaut has been servicing the finest hotels, restaurants and resorts around the globe with premium hospitality linens woven with unparalleled quality and savoir faire for nearly two centuries. The brand’s collections span every touchpoint of the guest experience, from bed and bath to dining room, banquet table, poolside and spa. With hundreds of in-stock products and extensive custom capabilities, they create linen programmes that feel distinctive, cohesive and true to their sense of place. Overseeing every step of production from the selection of raw materials to the cutting, dyeing and finishing, they work closely with every partner to weave linens specific to their venue through an extensive range of bespoke offerings and jacquard services.

From chefs, restaurant directors and General Managers, they work with partners to build tailored linen programmes supported by textile expertise, dedicated service and long-lasting performance.

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IN A BITE Projects: Accor; Aman Group; Cheval Blanc, Paris; Four Seasons Hotels & Resorts; Oetker Hotels; Rosewood Hotels; Waldorf Astoria Hotels & Resorts Trade Shows: EquipHotel, Paris; FHA Singapore; Host, Milano; NRA, Chicago; Sirha Arabia Contact: Jean-Philippe Krukowic President and CEO jp@gtlinens.com www.gtlinenshospitality.com

HEAD OF THE TABLE

Goodfellow & Goodfellow Founded by Paul & Valda Goodfellow in 2012, Goodfellow & Goodfellow has evolved from a specialist tableware supplier into a creative partner for premium and luxury hospitality. Recognised for its ability to design and deliver emotional dining experiences that bring people together, the brand is guided by the vision: ‘Crafting the Art of Togetherness’, which sees the team help chefs, hoteliers and operators in the creation of tables that leave a lasting impression. Clients range from Michelin-starred restaurants to luxury hotels and hospitality groups across the world. Whether it is a flagship fine-dining project, a complete hotel refurbishment or a new restaurant concept, the company provides expert curation, turnkey solutions (tableware, kitchen equipment and chefs’ clothing) and a single point of contact. The flagship showroom at 20 Little Portland Street in London has become a destination for international chefs and designers.

IN A BITE Brands: Costa Nova, Figgjo, Montgolfier, Narumi Projects: Carbone, Dorchester Collection, Fairmont Cheshire The Mere, Radisson Hotels, Social Group Contact: Jean-Michel Dixte, CEO jean-michel.dixte@goodf.co.uk www.goodf.co.uk

Heart&Soul Heart&Soul brings a fresh, breezy take on modern gastronomy with versatile collections that are trendy and uncomplicated yet still imbued with emotion. The brand stands for colourful, adaptable designs that instantly brighten any table with their eye-catching details, which promise to make a lasting first impression. Ideal for street food outlets, brunch settings or showcasing regional specialties, the brand delivers bundles of cheer on the plate, excelling in tableware variety without unnecessary frills. Each collection embodies natural textures and an array of stylish glazes and playful tones, creating a tabletop atmosphere that supports enjoyment, diversity and sociability, in turn offering a fresh boost for a range of culinary concepts. Quick, easy and designed for those looking to offer their guests more than just good food, Heart&Soul represents genuine emotions and carefree moments. It really is love at first sight.

IN A BITE Collections: Balance, Flow, Soulmate Trade Shows: Ambiente, Frankfurt; Host, Milan Contact: Marina Selcik Director Product & Brand Management marina.selcik@bhs-tabletop.de www.heartandsoul-tableware.com

ID Fine ID Fine is a porcelain tableware brand created for professional horeca environments, combining design, durability and operational reliability. Dating back to 1972, the brand brings together craftsmanship, advanced manufacturing and a deep understanding of hospitality needs. Guided by its Define Dining philosophy, ID Fine designs collections including ID Fine, Roots by ID Fine and 1972 by ID Fine, to support chefs, F&B professionals and hotel teams in creating distinctive tabletop experiences. The brand also offers a flexible system built around Sustainable Harmony, with collections developed to pair with existing and future ranges, helping professionals refresh presentations without replacing their entire stock. With timeless forms, stackable designs, durable surfaces and a versatile collection architecture, ID Fine acts as a quiet but powerful partner for professionals who define their own dining identity.

IN A BITE Collections: Cameo, Celesta Colourways, Finesse, Maglia, Mizu, Patina, Toi Projects: Hilton Hotels & Resorts, Marriott International, Swissotel The Bosphorus Istanbul Trade Shows: Ambiente, Frankfurt; Host, Milan; PIR Expo, Moscow Contact: Ezgi Tarhan Export Manager ezgi.tarhan@idfine.com.tr www.idfine.com.tr

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John Jenkins Founded in 1901, John Jenkins is one of the UK’s leading designers and suppliers of crystal and glass for the high-end hospitality industry, specialising in practical and stylish glassware that complements both wine and table. The company keeps a large range of both handmade and machine-made products in stock, including wine glasses, cocktail glasses and tumblers, which are available for immediate delivery. An in-house design department also creates exclusive patterns of handmade glassware, tailored according to the specific requirements of clients, which include luxury hotels, fine-dining restaurants, world-class bars and more.

John Jenkins also has showrooms in New York, with the US market served by its distribution centre in New Jersey. Each pattern within its portfolio benefits from the latest advances in glassmaking technology, which enhances the clarity, durability and scratchresistance of each glass

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

Kevala Ceramics A bespoke tableware manufacturer based in Bali, Kevala Ceramics creates custom ceramics for luxury hotels, restaurants and design teams worldwide, with recent collaborations including Six Senses, Capella and Four Seasons. Rather than working from a fixed catalogue, every collection is built for an intended space or cuisine, with the aim of enhancing interiors and the guest experience. Each piece is handmade by skilled artisans using processes including forming, glazing, firing and finishing by hand. This gives every item its own individuality and exclusivity, while still meeting the consistency and durability required for luxury hospitality use. What sets Kevala apart is full custom development, from the design stage through to production. The team works as a luxury design partner, shaping each project around client specifications, combining strong design capability with manufacturing expertise to bring even the most specific briefs to life.

IN A BITE Projects: Capella Hotels & Resorts, Four Seasons Hotels & Resorts, Gran Meliá Hotels, Six Senses, The Ritz-Carlton Contact: Kevala Business Development Team connect@kevalaceramics.com www.kevalaceramics.com

Maastricht Porselein A pure base allows details to come to life, so that materials, shapes, colours, aromas and tastes can speak for themselves. It's tableware of such exceptional quality that Maastricht Porselein specialises in. Built on timeless Dutch design foundations, each piece becomes the humble base upon which chefs can bring their creations to life. Founded in 2005, the company carries forward the legacy of the renowned porcelain brand Mosa, established in 1883.

Just like its predecessor, Maastricht Porselein is celebrated for its iconic designs. Dedicated to creating elegant and memorable tableware, the company combines refined aesthetics with the durability required for professional hospitality environments. Every collection is crafted to enhance presentation while delivering longlasting performance, making them a trusted choice for chefs and hospitality professionals worldwide. Maastricht Porselein is a brand of Wegter Brands, a certified B-Corp.

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IN A BITE Collections: Calcaire, Étoile Universe White Projects: DoubleTree by Hilton Sittard, Corinthia Bucharest, Kempinski Palace Engelberg Trade Shows: Ambiente, Frankfurt; Host, Milan; Hotel Industry Forum, UK; To The Table Europe Contact: Guy Wegter Managing Director g.wegter@wegter.nl www.maastricht-porselein.com

HEAD OF THE TABLE

Playground Playground provides the stage for culinary creativity. The brand believes that dishes play an essential part of every serving story, and the result is design-orientated tabletop collections that provide the freedom to express personal style while creating a stage for impactful food presentation. With expressive material combinations, innovative shapes and a strong sense for current trends, Playground enables unique presentations that leave a lasting impression on diners. The company pushes boundaries, asking users to rethink conventions and instead bring individual style to the table. Far from being ordinary, every product combines considered aesthetics with authenticity, creating space for experimental, modern food design. Opening up possibilities for new and exciting forms of culinary staging, each product helps turn every dish into a visual, sensory experience. For Playground, there are no limits.

IN A BITE Collections: Aura, Muse, Nara Projects: Bar du Port, Dubai; Stoi by Lucki Maurer, Germany Trade Shows: Ambiente, Frankfurt; Host, Milano Contact: Marina Selcik, Director Product & Brand Management marina.selcik@bhs-tabletop.de www.playground.de

Pordamsa Founded in Spain in 1975, Pordamsa is a family-owned design house and porcelain manufacturer internationally recognised for its handcrafted tableware and tabletop solutions for haute cuisine and hospitality. Designed and produced entirely in-house, each creation combines artisanal expertise with continuous innovation, balancing aesthetics, functionality and performance. Beyond porcelain, Pordamsa develops complete tabletop collections incorporating glass, borosilicate, wood and stainless steel, alongside bespoke display systems that offer culinary professionals complete creative freedom. Driven by a distinctive design language and an understanding of contemporary gastronomy, Pordamsa's creations are trusted by leading chefs, Michelin-starred restaurants and luxury hotels worldwide. The company contributes to some of the world's most remarkable dining experiences, shaping the visual identity of tables in more than 80 countries.

IN A BITE Collections: Arba, Botanique, Lira, Marea, Sand, Taffoni, Wave Projects: Four Seasons Hotels & Resorts, Mandarin Oriental Hotels, Rosewood Hotels Trade Shows: Ambiente, Frankfurt; EquipHotel, Paris; Host, Milan; HIP Italy; Madrid Fusión; Sirha, Lyon Contact: Gerard Crous Sales Manager gcrous@pordamsa.org www.pordamsa.com

Porland Porland, a brand regarded for its innovations in the Turkish porcelain industry, adds value to tables by bringing together aesthetics and functionality, with the primary vision of enhancing living spaces. At its state-of-the-art production facilities, spanning 300,000m2 of open area and 90,000m2 of indoor space, Porland combines years of experience with modern manufacturing techniques to produce high-quality porcelain. Exporting 65% of its production, Porland continues to strengthen its presence in global markets. In addition to 40 stores and more than 200 sales points in Türkiye, the company meets the expectations of the gastronomy industry across four continents, and in more than 80 countries, with a product portfolio exceeding 20,000 items. Each collection features designs inspired by global art forms and created using specialist techniques, ensuring each item serves as a durable work of art, elevating everyday moments.

IN A BITE Collections: Astro, Hexa, Lotus, Varia Noir Trade Shows: Ambiente, Frankfurt; EquipHotel, Paris; FHA Singapore; Hostech by Tusid, Istanbul; Zuchex, Istanbul Contact: Ümit Gülen Regional Sales Representative ugulen@porland.com www.porland.com/horeca

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RAK Porcelain USA As RAK Porcelain USA celebrates its 10th anniversary, the company continues to set the benchmark for tabletop innovation. Backed by a globally owned manufacturing operation, RAK combines exceptional craftsmanship with agility to meet the evolving needs of today’s foodservice industry. The company offers a complete tabletop portfolio, including premium porcelain dinnerware, glassware, flatware, polycarbonate drinkware and professional bar accessories, allowing operators and designers to create cohesive, elevated dining experiences across every segment of hospitality.

RAK maintains control over quality, innovation and customisation, enabling concepts to move from inspiration to execution with efficiency. Driven by global design trends and craftsmanship, the company is committed to delivering products that balance aesthetics, durability and performance, setting the standard for what a tabletop partner can be.

IN A BITE Collections: RAK Connoisseur, RAK Poly, Vibe Collection Projects: Partnerships with over 40,000 starred hotels, world class airlines and five-star cruise lines.

Trade Shows: Ambiente, Frankfurt; Host, Milan; NAFEM, Chicago; NRA, Chicago Contact: Tanya Goggans Vice President Marketing tgoggans@rakporcelainusa.com www.rakporcelain.com

Rona Founded in 1892, Rona originated in a region of the Slovak Republic that’s renowned for producing high-quality glass. The company introduced many significant technological improvements for the development of the wider glasswork industry, becoming the first to launch the production of pressed glass in 1893. In 1956, Rona became the first factory in the world to implement the commercial production of handmade stemware using the pulled stem process, a practice widely mimicked today. Rona also introduced the commercial production of machine-made ‘blowblow technology’ pulled stemware - progressive one-piece glass technology that launched the company’s glassware to a completely new level. Rona is a reliable and devoted hospitality partner with a rich history, responsible environmental policy, clear ownership structure and output exceeding 70 million pieces of high-quality crystalline glassware, certified by quality control ISO 9002.

IN A BITE Collections: Edge, Mode, Linea Umana by Maurizio Filippi, Tribute

by Erik Lorincz Projects: Intercontinental Shenzhen, Canton Hotel Guangzhou, The Leela Palaces Hotels & Resorts Trade Shows: Ambiente, Frankfurt; Host, Milan Contact: Lubor Maly General Sales Manager maly@rona.sk www.rona.glass

Schönwald Combining inspiring design with a forward-looking attitude, Schönwald brings together creativity, precision and detailed knowledge of what truly matters when it comes to striking tabletop presentation. As specialists on the subject, the brand translates current trends into coherent concepts, resulting in distinctive, characterful designs, pieces that effortlessly evoke emotion and memorable collections that bring tabletop settings to life. With a clear vision and the courage to forge new paths, Schönwald actively shapes the world of tabletop design and is proud of its history as an early adopter, recognising trends before they become mainstream, then transforming that in-depth awareness into products that surprise, inspire and endure. With an international outlook, the brand combines artisanal tradition with contemporary design, essential for any company that knows good design makes all the difference.

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IN A BITE Collections: Create, Kumo, Shiro Projects: Hôtel Balzac, Paris; Kimpton Main, Frankfurt; Pater Noster, Sweden Trade Shows: Ambiente, Frankfurt; Host, Milan Contact: Marina Selcik Director Product & Brand Management marina.selcik@bhs-tabletop.de www.schoenwald.com

HEAD OF THE TABLE

Sonja Quandt Founded in 1860 in Schwäbisch Gmünd, Germany, the Sonja Quandt silver manufactory is a long-established silversmith’s workshop specialising in handcrafted pieces made from silverplated metal, sterling silver 925 and combinations with other materials. Trained goldsmith Sonja Quandt sits at the heart of the business, personally and precisely creating each collection, with every product bearing her signature. The workshop is a hub of craftmanship that supports traditional techniques such as hammering, chasing, guilloché work and engraving. Crafted with care and attention to detail, each silver piece is completely unique, and when combined with glass, stone and wood becomes an example of both timeless and innovative design. This long-lasting appeal imbues every piece with emotional significance, so the products are often gifted to mark special occasions and passed down through generations as beloved keepsakes.

IN A BITE Collections: Silver and silver-plated cutlery and tableware Projects: Baur au Lac, Zurich; Fairmont Doha, Qatar; Gleneagles, Scotland; Raffles Doha, Qatar; The Sacher Hotel, Vienna Trade Shows: Ambiente, Frankfurt; Maison & Objet, Paris; Salone del Mobile, Milan Contact: Gabrijel Marsic Head of Sales gabrijel.marsic@kuehnsilber.de www.sonja-quandt.com

Steelite International Steelite International is a world-leading manufacturer and supplier of award-winning tabletop, lighting and buffet solutions for the hospitality industry. The company believes that tableware should do more than serve food, instead serving as a vessel for every culinary vision. As a result, the company designs, crafts and curates the very best in tableware for chefs and concepts across the globe. By manufacturing exceptional products, it supports a wide variety of concepts ranging from fine dining to casual hospitality environments. Every item produced by the company is crafted with precision, durability and aesthetic excellence in mind, ensuring that it not only performs under pressure but also enhances the overall ambience. With a deep understanding of the industry’s evolving needs, Steelite International continues to lead through design innovation and unparalleled service, proudly serving customers in more than 140 countries around the world.

IN A BITE Collections: Distinction Morella, Performance Orbita, Performance Florinne, William Edwards Celestine Projects: Annabel's, London; Cunard Cruises; Four Seasons Naples Beach Club; Queen Elizabeth II Centre, London; The Ritz-Carlton Key Biscayne Trade Shows: Host, Milan; NRA, Chicago Contact: Sam Rowley Marketing Manager Srowley@steelite.com www.steelite.com

Vista Alegre The Vista Alegre porcelain factory was established in 1824.

Throughout its centuries-long history, the brand has played a key role in Portuguese heritage and cultural life, while also gaining an unrivalled international reputation. The company continues with that tradition, aiming to become the most prestigious brand in the world for tableware, gifts, decoration pieces, porcelain articles for hotels, crystal and glass, while maintaining and investing in its strong links to design and culture. Vista Alegre invests in new shapes to meet market needs and works in partnership with the industry’s best chefs as well as international designers to provide the market with the most innovative products. In the process of producing pieces designed for fine-dining settings, the company has created unique and exquisite collections that combine the primacy of the Vista Alegre design with the creativity and practicality demanded by the highest levels of cuisine.

IN A BITE Collections: Art.Made, Bordallo Pinheiro Stoneware, Chefs' Collections, Utopia Projects: Conrad Athens The Ilisian, Four Seasons Resorts & Hotels, Grand Hyatt Red Sea Trade Shows: Ambiente, Frankfurt; EquipHotel, Paris; Host, Milan; NRA, Chicago; Sirha, Lyon Contact: Denise Madeira Marketing Manager Hotelware hotelware@vistaalegre.com https://hotelware.vistaalegre.com

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HEAD OF THE TABLE

XLBoom A Belgian design brand that has been creating contemporary home and hospitality accessories since 1997, XLBoom is based in Antwerp. The company is driven by a passion for timeless design, quality craftsmanship and functional innovation. Through collaborations with internationally acclaimed designers, XLBoom develops collections that transform everyday objects into meaningful design pieces. The brand offers a range of products including glassware, table accessories, serving trays, wine coolers, ice buckets, vases and decorative objects. Every collection is designed with a strong focus on usability, durability and refined aesthetics. XLBoom works closely with leading hotels, restaurants, retailers, architects and interior designers. The brand’s creations can be found in renowned boutique hotels, luxury resorts, Michelinstarred restaurants and premium bars, where it aims to create memorable moments around the table and beyond.

IN A BITE Collections: Cordoba, Doric, Gusto, Rondo, Serve & Deck Projects: Andaz Lisbon, Canaves Oia Santorini, Fairmont Cheshire The Mere, One&Only Reethi Rah Trade Shows: Ambiente, Frankfurt; Host, Milan; Maison & Objet, Paris Contact: Charlotte Ysebaert Hospitality Brand Ambassador info@xlboom.com www.xlboom.com

Zafferano Through portable lighting, glassware, tableware and lifestyle accessories, Zafferano creates products that help shape contemporary hospitality. The company develops collections designed to elevate the way people gather, dine and connect.

Best known for its cordless lamps, Zafferano has redefined the role of light in restaurants, hotels and outdoor spaces.

By bringing flexibility, warmth and character to the table, its portable lighting solutions have become a familiar presence in hospitality venues around the world. The company firmly believe that everyday experiences can be enriched through thoughtful design, so whether it is a lamp illuminating a restaurant terrace or a handcrafted glass enhancing a cocktail ritual, every product is conceived to create unforgettable moments. Zafferano is present in more than 70 countries and collaborates with hospitality professionals, architects, designers and retailers worldwide.

IN A BITE Collections: Lido, Perle, Poldina, SAM Trade Shows: Ambiente, Frankfurt; Bar Convent Berlin; Host, Milan; Internorga, Hamburg; Maison & Objet, Paris; The Hotel Show Dubai Contact: Paolo De Osti Sales Manager Italy paolo.deosti@zafferanoitalia.com www.zafferanoitalia.com

Zieher In the tabletop and buffet sectors, Zieher stands for innovative design. Today, the company's main target audience is five-star hotels and world-class restaurants offering experiential gastronomy.

Many items within the company's product portfolio, spanning buffetware, catering equipment, serveware, glassware, barware and decorative accessories, are made from glass, stainless steel, slate and porcelain. It's thanks to these high-quality products that Zieher is internationally recognised and called upon by international hotel groups to supply executive suites, lounges and F&B spaces. As a company with the experience to put new ideas quickly into practice, Zieher continues to design and create highgrade product solutions for the hospitality sector. The Vision series comprises glassware that provides maximum aroma and optimum development of wine. Launched in 2026, the Vitron dispenser represents uncompromising quality and timeless elegance.

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IN A BITE Collections: Glow, Scala, Skyline, The Pantry, Vitron Trade Shows: Ambiente, Frankfurt; FHA, Singapore; Host, Milan; Hotelex Shanghai; NRA, Chicago Contact: Stefan Richard Head of Sales s.richard@zieher.com www.zieher.com

ADVERTISING INDEX ISSUE 49

Acosta Tequila Bonna

016 012-013

Maastricht Porselein

005

Pordamsa

055

Corby Hall

131

Porland

014-015

Costa Nova

010-011

Rewthink

049

Costa Verde

045

Rona

071

CP Celadon

087

Schönwald

019

Crystalex

104

Sonja Quandt

027

Distille Ltd

002

Steelite

Fine2Dine

020

Tequila Kypros

107

Franke

118

The Coffee Brewmasters

103

Garnier Thiebaut

108

The Uniform Atelier

112

Goodfellows

023

To The Table EU

084

ID Fine

088

To The Table MEA

077

John Jenkins

132

Vista Alegre

047

Kevala

043

XLBoom

035

Kloth Studio

115

Zafferano

083

Lillet

008-009

006-007

129

WASHING-UP

Sushi Show

A new documentary charts the course of one of the all-time sushi greats.

130

Twists and turns are part of every chef’s career,

the film reveals the alchemy and precision behind

but few can rival the drama associated with Nobu

Nobu’s signature dishes, and the inspirations

Matsuhisa’s rise to the top of the gastronomic

behind the innovations that revolutionised

ladder. Spanning countries, decades and

tradition-bound Japanese cuisine.

countless acts of unwavering determination, the

“This film is very personal for me, and Matt

story of Nobu and the becoming of a global brand

has done a great job of telling my story – not just

has been captured on film in a new documentary.

of my journey as a chef, but also as a person,”

Now available on streaming platforms, ‘Nobu’

Nobu explains. “Everything I have built has come

premiered to a rapturous response at Tribeca

from perseverance, passion and the people who

Film Festival. Offering an intimate portrait of one

believed in me along the way.”

of the world’s best-known chefs, whose knack

For the director, the opportunity to dive into

for business alongside unrivalled culinary vision

Nobu’s creative process was one too potent to

has redefined global dining, the film grants

resist. “I was fascinated by his creativity and

unprecedented access to Nobu’s world.

ability to innovate, so figuring out how to show

Directed by Matt Tyrnauer and with insight

that was a very interesting challenge,” he says. “I

from Nobu’s long-term business partners Robert

wanted to understand the art of the sushi chef, the

De Niro and Meir Teper, plus famous devotees

way Nobu practices that art, and what motivated

including Cindy Crawford and Wolfgang Puck,

him to reform a very traditional cuisine.”