Supper - Issue 50 by Mondiale Media

CONTENTS ISSUE 50 072

STARTERS

056

The Azulian House

054

Flock

056

Prime Steakhouse

058

Spago

060

Byzantino

062

The Leela Palace Bengaluru

062

Hotel Indigo K West London Bellagio Las Vegas

St Regis on the Bund Shanghai

Conrad The Ilisian Athens

054

MAIN COURSES Pical Resort

064

The Crossing

072

Kin

078

Ona

084

Croatia

The Cooper Charleston

The Roseate Edinburgh Purobeach Resort Santa Ponsa Mallorca

003

CONTENTS ISSUE 50 SERVICE

090

Fertile Ground

040

No Place Like Home

046

Pick of the Bunch

052

Three-Michelin-starred Ana Roš is credited with putting Slovenia on the culinary map with her signature restaurant Hiša Franko, and now the chef is turning her attention towards Croatia. After six years without a permanent home for her cooking, Romy Gill returns to the stoves with a restaurant inspired by the people, places and flavours encountered on her travels.

084

040

Working from the ground up has given Angelica Wallberg the skills and tenacity required to lead Strawberry’s rapidly expanding F&B portfolio.

DINING Plant Power

090

Food creator Alfie Steiner became an overnight online success thanks to his plant-forward recipes, making him the perfect collaborator for Novotel’s Longevity Everyday campaign.

SIPPING

102

Stripped Back

108

Star Quality

110

Hotel bars are downsizing their cocktails, proving that the smallest drink on the menu can often carry the most meaning. The Venetian Las Vegas has handed one of the world’s biggest mixology programmes to Shannon Tebay, a cocktail expert who believes less is sometimes more.

REGULARS

004

Small Serves

Entrée

031

Drinks

121

Appetisers

035

Spotlight

126

Signatures

095

Petits Fours

131

Aperitifs

099

Washing-Up

146

Cocktails

117

No longer content with lending their name to a bottle, celebrities are using their influence to build culturally driven brands while championing positive change across the industry.

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ENTRÉE ISSUE 50 WWW.SUPPERMAG.COM

ON THE COVER Romy Gill at The Pem Conrad London St James © Matt Inwood

50 Issues of Supper

hen the first issue of Supper was launched in

dining became an expectation, with restaurants designed to

January 2016, we laid out a simple aim: to explore

compete against the best standalone establishments in a

the end-to-end journey of the global F&B industry,

city. Locals began to play as much of an integral role in a

spotlighting the people, projects and products that bring

venue’s success as transient guests, with concepts that appeal

experiences to life within hotels. At the time, the sector was

to both considered essential. And authenticity became non-

on the cusp of change, with increasing emphasis placed on

negotiable, with guests seeking dining experiences that rouse

the importance of hospitality on the guest journey. F&B was

emotions and feel genuinely rooted to place.

moving out of the realm of a necessary service renowned for

In the coming decade, more deftness will be required

convenience and efficiency, instead becoming a core pillar of

to counter industry-specific challenges such as the rise of

hotel concept and design.

alcohol-free lifestyles, the return of wellness as a commercial

For a while, it seemed the only way was up, and though

strategy and the looming presence of technological advance.

highs and lows are to be expected for any industry, no one

There will also be more external curveballs in the form of

could have anticipated the reverberations of the unknown

soaring temperatures, escalating costs and energy shortages,

virus that ripped through the world just a few years later.

as well as who-knows-what around the corner.

The Covid pandemic – though long consigned to the black box

But if the thousands of pages contained within 50 issues

of public consciousness – had a seismic impact on F&B, and

of Supper reveal anything, it’s that people rest at the heart

with every venue forced to close, it became hard to imagine

of the industry and its success. From the owners, operators

how things could ever return to the way they had once been.

and suppliers to the designers, chefs and mixologists, each

Alas, as humans we thrive in adverse conditions, and so

one plays a vital role in ensuring we all still come together

when restrictions were finally lifted, the desire for connection

around a table, regardless of circumstances, to share, laugh

and togetherness proved stronger than ever. Fortunately

and make memories, which in today’s discombobulating

for F&B, that new verve for life provided opportunities that

world, is perhaps more profoundly important than ever.

previously would have felt too radical or against the grain. As Einstein once said: “In the middle of every difficulty lies

So, join us in raising a glass to 10 years of Supper. Here’s to the next decade and all it brings.

opportunity.” And he tends to be a man whose wisdom we can trust. The subsequent years saw the implementation of enormous industry-wide shifts in response to changing consumer behaviours. Independent and celebrity chefs moved into hotel spaces once reserved for in-house brand concepts. Destination

Abby Lowe • Deputy Editor

031

@SupperMag

THE BRIGADE EDITORIAL

COMMERCIAL

EVENTS

DESIGN

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

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Design Manager David Bell

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

Account Manager Winston Gordon w.gordon@mondiale.co.uk

Events Manager Ellie Brown e.brown@mondiale.co.uk

SUBSCRIPTIONS

Events Co-ordinator Charlotte Yiatrou c.yiatrou@mondiale.co.uk

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

enquiry@sleeper.media

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PORTFOLIO

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

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APPETISERS

Global Grazing Embracing the growing demand for experiential programming,

The evening concludes on Lighthouse Beach with desserts

InterContinental Maldives Maamunagau Resort is reimagining

from the resort’s Dining by Design menu, including a

global dining with its latest offering, Around the World in 8

coconut and Madagascar vanilla sphere, before celebrating

Courses. Billed as a roaming dinner party in which guests

the completion of the culinary voyage at Sunset Bar, where

are whisked on a whistlestop tour through select restaurants

guests are served a complementary cocktail with the setting

across the property, the result is a multi-sensory evening

sun as the backdrop.

celebrating the diversity of on-island cuisine.

“Today’s luxury traveller is looking for experiences beyond

The adventure begins with a selection of amuse-bouches

food – they want to discover and connect,” says Deepesh Jose,

at Café Umi, continuing with a choice of refined appetisers

Director of Culinary and F&B at the resort. “We’re bringing

at Fish Market. For the main course, guests venture to The

that sense of exploration to the table, taking guests on a

Lighthouse, the resort’s signature restaurant, where they

culinary journey across our signature dining venues, where

sample Wagyu striploin served with truffle mashed potato,

each course tells a different story through flavour, setting and

Jerusalem artichoke chips and red wine jus, as well as charred

craftsmanship. It’s a celebration of global cuisine brought

Spanish octopus on a bed of saffron risotto.

to life in the unique surroundings of our Maldivian island.”

APPETISERS

Culinary Cures

Beyond the Pass The Luxury Group by Marriott International has

Still to come in the series is a dinner led by

launched the third edition of its Luxury Dining

chefs Ketut Sartika, Agung Ardiawan and Wira

Series, offering curated culinary journeys united

Hardiyansyah at Mandapa, a Ritz-Carlton

by the theme ‘Across the Table’. Taking place

Reserve, where a menu rooted in time-honoured

at Ritz-Carlton properties in Ubud and Kyoto,

recipes reflecting the evolving voice of Indonesian

before concluding with an experience at sea with

gastronomy is set to be served, and a four-hands

Luminara, The Ritz-Carlton Yacht Collection,

feast courtesy of chefs Taiseki Kojima and Takuji

each experience sees chefs step beyond the

Fujisawa at The Ritz-Carlton, Kyoto.

kitchen to engage with guests.

036

“This year, the focus of the series is to highlight

The programme has been divided into key

the emotional heart of dining, exploring how

events, from Chef’s (at the) Table, an intimate

stories unfold, flavours linger and connections

evening where renowned cooks sit among diners

deepen when meals are shared,” says Oriol

and share private stories, to The Grand Banquet,

Montal, Regional Vice President of Luxury,

an immersive dinner celebrating heritage,

Marriott International Asia Pacific, and Regional

culture and local rituals. There’s also Spirited

Vice President of Singapore. “Each destination

Socials, dynamic takeovers led by expert resort

is truly unique, with a lineup of talent eager to

bartenders, and Journey to Exceptional Taste,

create experiences that celebrate what is served

chef-guided masterclasses designed to uncover

and shared. Our hope is that travellers will be

cultural techniques.

inspired to rediscover the art of gathering.”

As the conversation around wellness shifts towards more intentional practices, Ananda in the Himalayas introduces The Healing Plate, an Ayurvedic culinary guide that translates the retreat’s philosophy of balance, nourishment and awareness into everyday life. Structured around the core pillars of wellbeing, including digestion, energy, inflammation, immunity, detoxification, cognition, sleep and conscious consumption, the book connects knowledge with the needs of contemporary lifestyles, offering practical guidance designed to support balance rather than impose rigid rules. Featuring more than 100 recipes developed and refined at the resort over decades, Ananda’s culinary philosophy rests at the heart of the book. Consequently, each recipe is tailored to different dosha types, offering a flexible approach that allows readers to adapt dishes according to their own constitution and environment. “When I look at the Ananda kitchen, it is not defined by cuisine alone, but by intention,” explains Diwaker Balodi, Director of Culinary and F&B at the resort. “Food here is rooted in ancient widsom, delivered with care and designed to restore balance, support individual needs and create lasting change beyond the stay.”

CHEF’S TABLE

Mauro Colagreco The three-Michelin-starred visionary behind Mirazur and Cetino at The Lake Como Edition considers the defining culinary pillars of his career.

When did you first fall in love with cooking?

Which new restaurant are you looking forward

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

The first time I set foot in a restaurant kitchen.

to discovering?

and what’s on the menu?

It was in a friend’s establishment in Buenos

I like places that honour fresh, local produce,

My wife Julia prepares a mixed salad with

Aires. The feeling was immediate, almost

where the cuisine is governed by the rhythm

vegetables picked from our garden, seasoned

instinctive. The vibrant atmosphere of the

of the seasons. They may seem simple in

with lemon and olive oil and accompanied by

service, the collective energy, the intensity of

appearance but are often precise on the plate.

goat’s cheese from the Menton hinterland, with

the rhythm – everything captivated me from

It’s this type of destination that I like to discover,

a few slices of bread from our Mitron Bakery,

the first moment.

where the cuisine is generous yet unpretentious.

made from wheat that we grind ourselves. It is a

Which chefs have inspired you?

How often do you dine out?

Argentinian chef Beatriz Chomnalez - I consider

We have a family dinner at La Pecoranegra

her my cooking mum! She trusted me when I

in Menton once a week. It’s our pizzeria by

Where do you find creative inspiration?

was taking my first steps in the profession.

the beach. The children love it so it’s become

Usually, directly from the product, so our

I’ve also had the chance to work with some

something of a ritual for us.

permaculture and biodynamic vegetable gardens

simple dinner without sophistication, yet deeply rooted in our lives and values.

are an essential source. But the creative spark

other extraordinary chefs: Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin.

Are you an easy-going or demanding

can be born from many other things: a memory,

Each one taught me something essential. I

restaurant customer?

an emotion, an encounter or a work of art.

also admire Michel Bras, who was a pioneer.

I consider myself a fairly straightforward

His way of observing the landscape before even

customer. My only real requirement concerns

Which city do you think is a gastronomic

thinking of a plate profoundly influenced an

the origin of the products. I like to know what

paradise, and why?

entire generation of cooks.

I’m eating and to make sure that it’s aligned

It has to be Tokyo. I am fascinated by the

with my beliefs. Above all, I am looking for

unique blend of tradition, finesse and boldness

sincere, meaningful cuisine.

that characterises Japanese cuisine. There is

Tell us about your most memorable meal.

absolute attention to the product, the gesture,

It’s a family moment shared in the garden of Mirazur. We set a large table under the lemon

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

the seasonality and the detail. Even the simplest

trees, with our feet in the grass and the sea on

My mother’s gnocchi, accompanied by her

preparations can achieve extraordinary levels of

the horizon. To succeed in bringing everyone

unforgettable tomato sauce, of which only she

precision and emotion.

together in this setting was very precious.

has the secret recipe. It is a simple dish on the

What is your favourite hotel restaurant?

surface, but it’s loaded with memories and takes

What’s your favourite food soundtrack?

me back to my childhood.

I like music that has rhythm and warmth, so I often listen to flamenco, bossa nova or tango.

The Roellinger family’s Le Bistrot de Cancale, part of Maisons de Bricourt. It’s an experience

And what do you wash that down with?

that left a deep impression on me on a human

Lemonade, in keeping with the simplicity of

Who are your favourite people to cook for?

and culinary level. I love its authenticity - there

childhood memories. Ideally it would be made

My children and my family, because that’s what

is a strong connection between the location,

with Menton lemons, simply squeezed and

brings us closest to the very essence of food:

nature and the cuisine.

lengthened with a little sparkling water.

cooking for those we love.

039

SERVICE

Fertile Ground Three-Michelin-starred Ana Roš is credited with putting Slovenia on the culinary map with her signature restaurant Hiša Franko, and now the chef is turning her attention towards neighbouring Croatia. Words: Naomi Chadderton • Photography: © Ciril Jazbec (unless otherwise stated)

hen you think of Europe’s great food

“His family had a restaurant in the countryside and I adapted

destinations, Slovenia is unlikely to be

to his way of life and to the needs of the house,” the chef

the first country that springs to mind.

explains. “So, that’s how I found my way into the kitchen.

Yet while the likes of Italy may have

That’s love for you!”

become synonymous with simple yet

As a result, and unlike many of her peers, Roš never attended

soulful classics, and France with fine

culinary school or trained under established chefs, instead

dining and culinary craftsmanship, Slovenia’s diversity is

developing her style through curiosity, experimentation

every bit as compelling. In fact, its terroir is so varied that in

and a deep understanding of her surroundings. “Being self-

2016, local ethnologists divided the country into 24 distinct

taught gives you a different kind of freedom than following

gastronomic regions boasting as many as 400 ultra-local

a traditional culinary path,” she adds. “It’s not necessarily

types of food and drink.

better or worse, it’s just different. It means you have the

It is this rich tapestry of produce that Slovenian chef Ana Roš has spent her career championing through a range of

space to shape yourself in your own way, and to become the cook you want to be.”

endeavours. There’s three-Michelin-starred Hiša Franko in

Under Roš’ leadership, Hiša Franko, a once modest

Slovenia’s Soča Valley, Jaz by Ana Roš within AS Boutique

family restaurant, has evolved into something almost

Hotel in Ljubljana and nearby artisan bakery Pekarna Ana,

unrecognisable – from the outside at least. Because while

plus Drinks by Ana Roš, a ready-to-serve cocktail range

it’s now considered a world-renowned dining destination

she launched last year. Each tranche has introduced diners

with three Michelin stars to its name, the menu remains

around the world to the ingredients, flavours and traditions

deeply rooted in the Soča Valley, where it shines a light on

that define modern Slovenian cuisine.

seasonal ingredients sourced from local suppliers. “We build

Despite all of these achievements, cooking was never part

our menu from what nature and the farmers bring to us,

of the original plan. In fact, Roš only found herself in the

which means we are adapting constantly, even daily, to what

kitchen after meeting her former husband, Valter Kramar.

the seasons provide,” she explains. “For me, this approach

SERVICE

Roš’ cuisine at Hiša Franko has been awarded three Michelin stars, the only restaurant in Slovenia to achieve the guide’s highest rating

“We build our menu from what nature and the farmers bring to us, which means we are adapting constantly, even daily, to what the seasons provide.”

is essential because I want to be an ambassador of my land

produce takes centre stage on the menu. Lunch highlights

and the people behind it.”

include pan con tomate with rye bread from Ana’s Bakery,

At Hiša Franko, few ingredients capture Roš’s connection to

topped with local tomatoes and Istrian prosciutto; a hearty

place better than trout. The fish is sourced from a local family

sandwich filled with kimchi, pastrami, mustard seed mayo

who caretake the Soča River, where Slovenia’s endangered

and Saporito delle Valli cheese; and homemade spaghettini

native marble trout was rediscovered after coming close to

with tomato sauce and lemon zest. The latter is particularly

extinction. The family now plays a vital role in safeguarding

special to Roš because the sauce is conceived by her father

the species. Elsewhere, Roš works with high-mountain

using Istrian tomatoes from the Mirna River Valley. “They

dairies and farmers who supply the protected Drežnica goat,

are truly exceptional,” she explains. “With just good olive

as well as lamb that comes from a local smallholding. “Over

oil and a touch of lemon zest on top, the tomatoes transform

time, the relationships with these suppliers have become

into something spectacular.”

much more than business. They’ve became personal, almost

The dinner menu is more extensive, and includes Roš’

like family,” she says. “This closeness has deeply shaped

Favourite Waldorf Salad, with apples, celeriac, lovage oil

what we do, just as, in a way, our work has also influenced

and semi-dried beets; Novigrad scallops cooked in brown

them. I think this mutual relationship and shared growth is

butter; tom yum spaghettini with Kvarner scampi; and local

at the heart of who we are.”

zucchini in romesco sauce with fresh herbs and pine nuts.

It’s a philosophy the chef seeks to replicate in other

The food is complemented by a predominantly local wine list

venues, the latest of which is a second outpost of Jaz by Ana

and a sugar-free cocktail menu that also celebrates seasonal,

Roš, a more relaxed all-day dining concept. First launched in

locally sourced ingredients.

Ljubljana in 2023, it has now crossed the border to Croatia,

As for the atmosphere, Roš has created what she describes

opening at the newly unveiled Jadran Heritage Hotel, part of

as a more laid-back experience, which she hopes encourages

Valamar Collection, in the heart of Poreč’s Old Town.

guests to “let go the moment they walk in”. The aim is

“Croatia feels like a natural location for me to work in,”

to create a space that’s informal and affordable without

she continues. “Istria is so rich in ingredients, split between

compromising on quality. “We have music and a live kitchen,

its land, which produces game, dairy, truffles and wild

even my dog walking around,” she laughs. “There are no

asparagus, and the sea, with its abundance of seafood. Such

rules. We just invite diners to relax.”

a setting becomes not just an opportunity for a chef, but also the most beautiful challenge.”

When considering this new chapter, the 19th century building that houses Jaz by Ana Roš was a big draw, not

Once more guided by local markets, producers and the

least because it’s one of the last remaining properties in

region’s centuries-old maritime heritage, high quality

the old part of Poreč that boasts enviable waterfront views.

043

SERVICE

“Croatia feels like a natural location for me to work in because it is so rich in ingredients.”

Roš’ latest project is a more casual, all-day dining venue within Jadran Heritage Hotel

“When we transformed the space, we wanted

being lost to construction, with vegetables and

to respect its original character, including the

other produce imported from elsewhere. For

proportions, the windows and the bar, which

me, working closely with local producers is not

today has become a dining bar,” she says.

just about sourcing, it’s also about showing the

“Alongside the seaside positioning, it creates

value of what already exists here and why it’s

a very special atmosphere, where the setting

worth protecting.”

becomes part of the experience. In that sense,

For Roš, the future of hotel dining isn’t

the hotel adds another layer, bringing people

about chefs lending their names to properties,

into this environment more naturally.”

but rather about creating genuine dining

Despite this natural cohesion with the

destinations that are in sync with their settings.

location, Roš initially faced hesitation from

Wherever that may be, her ethos remains the

local producers and farmers who weren’t used

same: stay true to the place, respect the people

to working with larger groups or hotels, so some

who tend, care and work on it, and never

persuasion was required. “We approached them

lose sight of your own culinary identity. “I

personally, explaining what we wanted to create

believe a truly successful partnership lies in a

and how important it was for us to promote local

certain kind of independence,” she says. “The

products,” she explains. “Once we demonstrated

hotel and the restaurant should each have

that we were keen to offer support through fair

their own personality and story, while still

relationships, their attitudes began to change.”

complementing one another.” After all, the best

She continues to be inspired by the fruits of

hotel restaurants are not simply restaurants

this kind of symbiotic exchange. “It can inspire

inside hotels, but, as Roš puts it: “Two distinct

more local production,” she continues. “Istria

identities working together with the same goal:

has incredibly fertile land, yet so much of it is

to take care of the guest.”

044

Stunning in Form, Striking in Function.

Milano Showroom Visit by appointment only Via Ascanio Sforza, 87

SERVICE

No Place Like Home After six years without a permanent home for her cooking, Romy Gill returns to the stoves with a restaurant inspired by the people, places and flavours encountered on her travels. Words: Hannah Currie • Photography: © Matt Inwood

amed after suffragette Emily

Bengali home-style cooking crafted with

Wilding Davison, whose family

seasonal, hyper-local British ingredients, with

knew her as Pem, the signature

Gill making history as one of the country’s first

restaurant at Conrad London St

female Indian chef-proprietors.

James pays tribute to a woman

When the lease ended in 2019, she stepped

who challenged convention and

away from the demands of restaurant ownership

fought for change. The next evolution of the

but continued cooking while travelling around

modern British eatery, previously helmed by

the world and building a parallel career as a

Sally Abé, is now taking place, reopening as

writer and broadcaster. Gill has since appeared

Romy Gill at The Pem and marking the return

on programmes such as Sunday Brunch and

of one of Britain’s best-known Indian chefs to

Celebrity MasterChef, contributed to The

a permanent kitchen after six years.

Telegraph and The New York Times and released

The symbolism is not lost on Gill. “Davison’s

three cookbooks including Zaika: Vegan Recipes

courage and determination really inspire me;

from India. Time away from restaurant life also

when I opened my own first restaurant years

allowed time for personal contemplation. “When

ago, I had to fight for everything,” she says.

I opened my first restaurant, my daughters

“Her determination really resonates with me.”

were so young - I was still breastfeeding,” she

The self-taught chef, who was born and raised

recalls. “I wanted to have some time to be a

in India, arrived in Britain in the 1990s. Her first

mum and to be there for them. But now they

restaurant, Romy’s Kitchen, in Gloucestershire,

are all grown up, and have been so supportive

earned plaudits for its authentic Punjabi and

of me returning to the kitchen.”

SERVICE

Gill’s popular poached octopus is grilled with bold regional Indian spices and served with tamarind chutney

“When you travel, you meet people who welcome you into their home and teach you how to make a particular dish – every recipe carries a personal story.”

But before that, Gill reconnected with her own food culture,

off,” she says of Romy’s Kitchen. “Now I have this wonderful

returning to regions she knew well in addition to discovering

team behind me who believe in me and the project. That’s

new destinations. “I grew up in West Bengal, but my parents

why I said yes to the offer.”

are from Punjab, so that heritage is very important to me.

Any pre-opening nerves seem to have been swept away

Many of my influences originate from both places - my dad

by the thought of sharing her favourite dishes with diners

was an amazing cook, so lots of the techniques and methods

again. Gill’s cooking moves through the country with rich

I’ve learnt from him,” she says. “At the same time, I want

butter curries, smoky grills and slow-braised dishes that are

to showcase other regions of India and the different ways

made for sharing. The samosa chaat, one of her best known

of cooking. Growing up, it was all about street food. If you

creations, remains much as regular diners will remember

were taking a long train journey, you might spend 24 hours

it: an 11-layer construction of crushed and crisp samosas,

eating your way through the diverse cuisine of that state.”

chickpeas, yoghurt and mint coriander chutney, finished with

Most recently, Gill has travelled through the Himalayas, from

tamarind, sev, pomegranate and chaat masala. Hand-dived

Kashmir through to Ladakh, and notably to Rajasthan. “I am

scallop, and octopus, another former bestseller, also finds

very lucky that I can visit so many places with my work,”

its place and is served with tamarind chutney. Gill says she

she admits. “You meet people who welcome you into their

had never eaten seafood like this in India and encountered

home and teach you how to make a particular dish - every

it for the first time in the UK - it was her friend, chef Maria

recipe carries a personal story.”

Elia, who taught her how to poach and grill it to achieve the

All these experiences have culminated in the restaurant

desired tenderness.

she now prepares to open. The menu at Romy Gill at The

Travels to Kashmir, a region Gill spent lots of time

Pem does not attempt to define Indian food through a single

exploring, have inspired other dishes, appearing as slow-

regional style. Instead, Gill describes it as “a diary of my

cooked lamb with morels, a reflection on the distinct culinary

travels” - a collection of dishes that trace the places she has

traditions of both Hindu and Muslim Kashmiri communities,

lived, visited and cooked over the past few decades.

as well as those of the Bakarwals, the region’s nomadic

Gill knew she needed a space that could accommodate all

shepherds who forage for the highly-prized mushrooms.

these influences, and The Pem’s bold character immediately

Plant-based dishes look south to Andhra Pradesh, where a

appealed. “I want to create an atmosphere of social fine

friend’s mother taught Gill to cook small aubergines stuffed

dining,” she says. “A high standard without stiffness. It has

with sesame, peanuts and coconut before slowly simmering

to be elegant, generous and warm. As I walked in for the first

them with curry leaves. “It’s to die for - one of the dishes

time, I knew this was the right project because it felt so much

I think people should try, even if they don’t usually like

like me. The Pem is so colourful, like my food.”

vegetarian food.”

Having turned down several other opportunities since

Desserts follow less traditional recipes but are inflected

closing her first restaurant, what also persuaded Gill was the

with spices popular across South Asia - churros, for example,

strength of the hotel team around her, particularly General

are scented with fennel, ajwain and saffron. The restaurant’s

Manager Bernadette Gilligan and F&B Director Angelique

drinks programme, led by Beverage Director Matteo

Rother. “When you have your own restaurant in a very small

Giannuzzi, adopts a similar approach, layering ingredients

town, you work seven days a week so you don’t have time

such as curry leaf, tamarind and mango into cocktails that

049

SERVICE

“I want to create an atmosphere of social fine dining. A high standard without stiffness. It has to be elegant, generous and warm.”

The bold colours of Indian cooking have found a natural home at The Pem within Conrad London St James

050

are also available as non-alcoholic versions.

recent media work. She venerates the capital’s

The restaurant is working with female wine

multiculturalism, its original curry houses

producers from around the world, while Gill’s

for establishing Indian food in the British

longstanding connection with Anandini Single

consciousness, followed by chefs including

Estate Himalayan Tea has found a place on the

Vineet Bhatia, Atul Kochhar and Vivek Singh,

menu with blends from Himachal Pradesh.

as well as Asma Khan at Darjeeling Express.

As is tradition in India, there is a feasting

“We have such credibility among Indian chefs

element to the experience, although a signature

coming from different parts of the country and

tasting menu is also available. The à la carte is

making fantastic food,” she says. “People now

designed for those who want to build their own

understand that our cuisine is vast - we are all

meal, perhaps ordering a curry with naan from

so different, and everybody has a place.”

the restaurant’s brand new tandoor. The whole

Gill has certainly found her own - she’s

menu gathers under the concept of ‘Neemat’,

getting ready to publish her fourth cookbook

which means ‘blessings’ in Arabic, Urdu and

while remaining committed to a busy TV

Hindi, while also combining elements of Gill’s

schedule. But for now her attention is firmly

daughters’ names. She explains: “Neemat is

on this new abode. “There is something special

deeply personal, it evokes childhood memories

about having somewhere I can showcase my

in India, the food I grew up eating, my travels

craft and everything I’ve learned so far - a place

and everything I’ve learned through my career

to call home again,” she concludes. “When you

as a chef. My daughters have been part of that.”

walk through the door, it’s my name above it!

This next move to London feels natural, Gill

It’s not The Pem anymore. It’s Romy Gill at

says, having got to know the city through her

The Pem.”

SETTING THE STANDARD FOR GOOD TASTE T: +44 (0) 844 334 5232 | E: sales@goodf.co.uk | W: www.goodf.co.uk

Pick of the Bunch Working from the ground up has given Angelica Wallberg the skills and tenacity required to lead Strawberry’s rapidly expanding F&B portfolio. Words: Abby Lowe

Angelica Wallberg Director of Restaurants, Bars and F&B Projects – Strawberry After global travels, Angelica Wallberg naturally gravitated towards a career in hospitality, resulting in a range of management roles. In 2013, she joined Stureplansgruppen, Sweden’s largest experience group in restaurants, bars, events and nightclubs. As Projects, Events & Operations Manager, she ran largescale events such as Christmas Table with acclaimed chef Niklas Ekstedt, attracting around 35,000 visitors annually. In 2017, she founded Tapas Tree, an end-to-end F&B project consultancy. And in 2022, Wallberg took up a role at Strawberry, progressing to Director of Restaurants, Bars and F&B Projects.

hat started as a means of earning a

pivotal role in its success, with annual revenue

wage after a stint travelling became a

exceeding SEK 6 billion, approximately 30% of

lifelong passion for Angelica Wallberg,

total revenue.

who stumbled upon an industry that satiated her

These are the kind of accomplishments that

natural sense of curiosity. “I find working in an

don’t come without a companywide mandate

environment where you learn something new

for pushing forward and taking risks. “It’s not

every day so appealing,” she explains. “You can

a traditional company to work for,” Wallberg

push boundaries and develop yourself, while also

admits. “It’s fast moving and hands-on. Projects

creating experiences and memories for people.

and decisions can get the green light overnight,

It’s such a buzz.”

which means we have to respond instantly.

Like many in hospitality, she ascended the

This postive and motivational culture is a major

factor that led to her current role as Director of

contributor to Strawberry’s high staff retention

Restaurants, Bars and F&B Projects at Strawberry

rates, with many employees choosing to dedicate

(formerly Nordic Choice Hotels). “Our central

large portions of their career to the company. The

F&B team all come from the floor,” she says. “We

same can be said for Wallberg, who was initially

built our careers from the ground up and that’s

reluctant to embrace the corporate world until an

so important. When you work in hospitality,

opportunity for maternity cover came up in 2022.

you need to be fast-footed and able to solve

At the time, she was running her own successful

problems quickly. Between us, we share so much

consultancy but decided a new challenge might

competence, and that enables us to get things

be welcome. She’s been there ever since. “They

done rapidly.”

really believe in their team. People never leave,”

It’s a mentality that’s become synonymous

052

That’s one of our strengths.”

work ladder from the bottom rung, a crucial

she laughs.

with Strawberry. Founded by Petter Stordalen

Since joining, her role has expanded to include

in 1996, the company famously grew at a rate

concept creation, development and management

of one new hotel every two weeks during peak

as well as spatial layout, design and branding.

expansion. Now, it’s one of the largest companies

She works on 10-15 projects at a time – some

in the Nordic region, with 20,000 employees and

within the group’s hotel portfolio, others as

more than 250 hotels across Sweden, Norway,

standalone venues – all spread across the

Denmark and Finland. Today, F&B plays a

Nordics. “We travel a lot,” she says. “It’s very

SERVICE

important to us that we’re there to implement

speed. Deliverables include a turnaround time of

sustainable measures in place,” she says. “We

strategies in person.”

10 minutes for dine-in guests, while the drive-

don’t even talk about it anymore because it’s

Wallberg credits such geographical and

through service gets visitors back on the road

simply a given for us – it is embedded within

project-based diversity for keeping her on her

within just four minutes. For Wallberg, it’s been

every F&B process, from how we deal with food

professional toes. For example, one of her first

a steep yet rewarding learning curve. “I’d never

waste to the suppliers we choose to work with.”

projects was Fei, a Chinese restaurant at Clarion

worked on a fast-food dining concept before –

Given these trailblazing initiatives appear to

Hotel The Pier in Gothenburg. She admits she

how do you make food that needs to come out

come so naturally, it seems logical to ponder

knew very little about Chinese cuisine at the time,

in four minutes taste good?” she says. “It’s just

whether the company plans to expand beyond

but threw herself fully into research, spending

another day at the office.”

its current regional remit. Wallberg doesn’t have

This can-do attitude is both innate and born

a crystal ball revealing Stordalen’s long-term

from years of experience in the industry, but

strategy, but for now she believes the company

This same approach has been taken more

it’s an essential quality for every Strawberry

wants to maximise its existing market. “We’re

recently with Viaggio, a dine-in, drive-through

employee, with a great deal of emphasis

opening so many hotels, it never stops,” she

and take-out billed as Sweden’s first Italian

applied to attracting the right people. Dedicated

says. “Plus, we know our home market so well,

roadside experience. The debut outpost is in

recruitment days create an environment in which

for now it makes sense to continue as we are.”

Falkenberg, forming part of the inaugural

individual skillsets naturally shine. “We do talent

For Wallberg, that means creating concepts

Stopover, a new brand of motorway hotels

hunts, but we make it fun,” Wallberg says. “So,

that defy trends, while also responding to current

launched in 2025. The ambition is to build a

there’s music, food and drinks, and we get to

fluctuations in guest preference. “One challenge

portfolio of 20 Stopover hotels within ten years,

know people as they learn about the company.”

right now is the change in drinking behaviours,”

all featuring a Viaggio outpost. “It’s a super

The result is an inspired, diverse workforce.

she says. “People are drinking less alcohol. It’s

simple, roadside diner concept that will be a

“We have people from all cultures, across a

a good thing, but it means we have to be more

signature of Stopover,” Wallberg explains. “To

variety of ages and backgrounds, working for

creative with low and no alternatives.”

be honest, we couldn’t believe that nobody else

us,” she continues. “We want people to be

Meanwhile, Wallberg will continue to monitor

has thought of the idea already – either we’re

themselves; that’s just part of the Strawberry

the success of current venues closely, taking

complete geniuses or making a terrible mistake!”

culture. It’s in our DNA.”

into account staff retention and, of course, the

months immersed in the country’s culture to ensure an authentic guest experience.

Typically for Strawberry, the plan is to

It’s an approach to inclusion that’s perhaps

bottom line. But ultimately, it’s about the guest.

expand quickly, catering to a growing number

taken for granted, particularly in the Nordic

“Revenue aside, I measure success by how visible

of domestic and intra-Nordic travellers. Filling

region, which has been leading on this front for

it is that people are enjoying themselves,” she

a gap in the current roadside dining options,

decades. Wallberg believes the same applies to

concludes. “In the end, it’s all about creating a

Viaggio focuses on quality, convenience and

sustainability. “Our guests expect us to have

particular feeling.”

053

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The Azulian House The Leela Palace BENGALURU

Words: Abby Lowe

IN A BITE Owner / Operator: The Leela Palaces, Hotels & Resorts Head Chef: Mir Zafar Ali Tableware: Rona Glassware: Zwiesel www.theleela.com

054

ecognised as one of the city’s leading

artisans and craftspeople from across India to

dining destinations, The Leela Palace

bring a wealth of handmade and bespoke details

Bengaluru has added to its already packed

into the interiors. Distinct features include

culinary programme with The Azulian House, an

metal repoussé panelling, hand-embroidered

ode to the aesthetic flourish of a plant-obsessed

tapestries and stained glass, together with

fictional character. “We imagined the life and

handpainted frescoes and stone mosaic

travels of a botanist, and alongside the property’s

tabletops sourced from Rajasthan. “These

lush gardens, that became the narrative behind

elements really stand out, lending a beautifully

the concept,” says a spokesperson for The Leela

imperfect human quality to each room,” The

Palaces, Hotels & Resorts.

Leela adds.

Conceived as the botanist’s home, The Azulian

Drawing on Bengaluru’s reputation as India’s

House unfolds across a series of interconnected

Garden City, the menu feeds into the narrative,

spaces including The Living Room, The

focusing on ingredient-driven cuisine with a

Glasshouse, The Lab and The Orchard, each with

smattering of Peruvian influences. The unique

a distinct ambience. The Living Room offers a

interplay between the two nations results in

warm, residential atmosphere, for example,

vibrant ceviches and open-fire preparations,

while The Glasshouse encourages closer

all made using locally sourced produce.

connection with the surrounding botanical

The cohesion between design and cuisine also

environment. “This design allows visitors to

enhances the concept, as The Leela Palaces,

enter a whole new world through storytelling,

Hotels & Resorts concludes: “The interiors are

with thoughtful programming at its core,” says

completely in sync with the food and beverage

the spokesperson.

programme. Every element has been curated for

The hotel’s design team collaborated with

an immersive yet effortless experience.”

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STARTER

Flock Hotel Indigo K West LONDON

Words: Abby Lowe Photography: © Veerle Evens

IN A BITE Owner: IHG Hotels & Resorts Interior Design: Mosaic Architecture + Design Art Consultant: ArtStory Executive Chef: Sami Saygi F&B Manager: Salman Ullah Bar Manager: Spyridon Apostolopoulos Tableware: Villeroy & Boch Restaurant Manager: Barbora Minarova Coffee Equipment: La Cimbali M200 www.ihg.com

056

ne of West London’s most creatively

the space, reinforcing the connection to the

storied buildings has begun a new

city,” explains Stuart Black, Studio Director of

chapter as Hotel Indigo London K West

Mosaic Architecture + Design, who spearheaded

Shepherd’s Bush. Formerly home to BBC World

the project.

Service and BBC Kensington House recording

Elsewhere, industrial structural elements

studios, where musical legends David Bowie and

such as concrete pillars, exposed pipework

The Clash composed tracks, a key pillar of the

and triple-height glazing are juxtaposed by

property’s rejuvenation is all-day dining venue,

a warm colour palette, luxurious fabrics and

Flock. “Our aim was to create a space that felt

plush seating by Jonathan Charles. Additional

deeply rooted in its surroundings while offering

features include a patinated steel bar framed

a contemporary, design-led experience for both

by statement stools, and a distinctive rope

visitors and the local community,” says General

installation created by ArtStory, who also

Manager Nicolas Braud.

curated the hotel’s art collection. On the table,

Drawing inspiration from the neighbourhood’s

Villeroy & Boch plates – chosen for their timeless

rich cultural heritage, Flock centres around a

elegance and durability – complement the

lively open kitchen and statement pizza oven,

restaurant’s elevated yet informal atmosphere.

creating a vibrant atmosphere designed to

“Our goal is for Flock to be a neighbourhood

encourage guests to linger. Recycled materials

destination where people come together for great

feature throughout, mirroring the approach

food and conversation,” notes Black. “That’s

across the wider hotel, with signature terrazzo

why the design feels authentic, approachable

flooring in a series of earthy tones made from

and distinctly local. We hope guests leave with

reclaimed London stone by specialists Diespeker

a genuine sense of place, having discovered

& Co. “This anchors the restaurant and bar to

something unique to Shepherd’s Bush.”

DESIGN MEETS FUNCTIONALITY ICONIC COLLECTION Excellent hospitality is all about the details. La Boule combines iconic design with versatile staging possibilities, creating unique accents for sophisticated hospitality concepts.

Discover more:

villeroy-boch.com/hospitality

VBTHO-26203-AZ-Iconic-SupperMagazine-236x275.indd 1

24.08.26 10:46

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Prime Steakhouse Bellagio LAS VEGAS

Words: Hannah Currie

IN A BITE Owner: Blackstone Operator: MGM Resorts International Interior Design: Woogmaster Studio Partner Chef: Jean-Georges Vongerichten bellagio.mgmresorts.com

058

hen Woogmaster Studio was tasked

pilasters and Italian damask seating add

with

Jean-Georges

theatre. A palette of chocolate, French blue and

Vongerichten’s Prime Steakhouse at

cream is complemented by Art Deco detailing

Bellagio Las Vegas, the brief came with the

and Muranese glass, a scheme Woogmaster

responsibility to honour one of the property’s

describes as “a retelling of Hollywood Regency”

flagship eateries while elevating the experience

with a touch of “1950s society culture”.

redesigning

for today’s diner.

Although the venue overlooks Bellagio’s

“The venue has been a beloved space since

famous fountains, only a select few diners are

the resort opened,” says Studio Founder and

privy to the full view, a challenge overcome

Creative Director, Alex Woogmaster. “It was

by clever lighting. “Reflectance became an

critically important that the restaurant feel

important tool for bringing guests deeper into

unchanged when the remodel was complete: it

the room,” the designer explains, describing

needed to feel enhanced only in the way that

how diamond-bevelled mirrors draw reflections

memories are embellished with nostalgia.”

of the fountains, while sculpted vinyl artworks

The result is a cinematic interior inspired by

echo the movement of water, and bas-relief

a modern Parisian salon, with a living room-

doors mark the private dining room with an

style lobby framed by a Saint Laurent marble

artistic interpretation of the jet displays.

doorway, Baccarat-inspired carved glass and

“Our goal was for every guest to feel as

1940s sconces sourced from Marché aux Puces

though they are dining at the only table in the

de Paris Saint-Ouen. In the dining room, custom

restaurant,” Woogmaster concludes. “As such,

lattice-motif carpets, layered blue drapery and

I’m most proud of the small details. It is a room

tailored partitions divide the space into intimate

of stolen glances, intimate conversations and

salons, while Venetian chandeliers, mirrored

moments made personal.”

CREATE

Discover more at schoenwald.com

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Spago St Regis on the Bund SHANGHAI

Words: Hannah Currie Photography: © Owen Raggett

IN A BITE Owner: Pacific Eagle Real Estate Operator: Marriott International Chef Patron: Wolfgang Puck Interior Design: AB Concept Lighting Design: FPOV Kitchen Design: Kitchen-Ricca www.marriott.com

060

pago at St Regis on the Bund invites

bar clad in fluted glass introduce a futuristic

guests into a brave new world, where

edge, while softly upholstered velvet banquettes

Hollywood glamour meets the boundless

bring a sense of comfort. Warmer materials

imagination of the hotel brand’s founder, with

including timber and bronze are seen in the

interiors brought to life by AB Concept.

details, set against stainless steel, tinted glass

The studio looked to A Journey in Other

and mirrored surfaces that add a contemporary

Worlds, the 1894 science fiction novel written

character. “The beauty of the project lies in

by St Regis founder John Jacob Astor IV, as

allowing these contrasting materials to coexist

a conceptual starting point. Its themes of

naturally,” Ng explains. “We never wanted the

optimism, exploration and discovery proved

Hollywood influence to feel nostalgic, nor did

a natural fit for Wolfgang Puck’s innovative,

we want the futuristic references to be too cold

California-inspired restaurant brand. “I found

or overly conceptual.”

it fascinating that Astor, someone we associate

Instead, the all-day destination evolves with

with such a historic legacy, was already

the changing light. Morning sun washes across

imagining the future more than 130 years ago,”

polished marble floors, creating a bright, open

says AB Concept founder Ed Ng. “Puck has

atmosphere, then as evening falls, the bronze

always challenged the traditions of fine dining,

and reflective surfaces take on a richer hue.

so both stories share the same spirit. We wanted

“We designed the restaurant to allow people

to translate that into the scheme, creating a

to discover their own rhythm,” Ng concludes.

Spago that feels glamorous and familiar, yet

“It should feel like a journey - a sequence of

also unexpected.”

moments that gradually reveal themselves

That tension plays out across the interiors, where a sculptural chandelier and imposing

throughout the space. That sense of discovery is incredibly important.”

supper agustos tek sayfa_baski.pdf

CMY

5.08.2026

14:51

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Byzantino Conrad The Ilisian ATHENS

Words: Catherine Martin Photography: © Nick Kontostavlakis

here’s a certain responsibility that comes

historic dome, framing the central bar and

with reinventing an icon, particularly

its monumental chandelier, while a warming

one that has been a fixture of a city’s

palette of terracotta and honey tones is

dining scene for decades – such is the case

accompanied by walnut, marble and custom

with Byzantino at Conrad Athens The Ilisian.

mosaic flooring. “The two influences – mid-

A cornerstone of the original Hilton when it

century modernism and Byzantine heritage –

opened in 1963, the grande brasserie has long

don’t compete in the space,” Auer emphasises.

been a setting for celebratory meals and family

“Instead, they’re in constant conversation.”

brunches; now, it enters a new chapter as part of a major refurbishment.

IN A BITE Owner: Ēnsofi Operator: Hilton Interior Design: Tristan Auer Executive Chef: Angelos Lantos Head Bartender: Phaedon Papakonstantinou Tableware: RAK Porcelain www.hilton.com

062

The dialogue between eras carries through to the cuisine too. The menu has been created

For designer Tristan Auer, the task was not

by Executive Chef Angelos Lantos and follows

to erase the past, but to reinterpret it for a

two distinct strands – The Greek Table and Le

new generation. “I wanted to create a dialogue

French Touch – each with its own specialities.

between two eras,” he explains. “It keeps the

Auer worked closely with the F&B team to ensure

space alive rather than nostalgic, and lets people

cohesion between interiors and gastronomy.

feel the memory of Byzantino without walking

“A restaurant works best if the space and

into a museum piece.”

the menu tell the same story,” the designer

Guided by the building’s modernist form

concludes. “Angelos brings the same layered

and symbolic façade engravings by Yiannis

sensibility to the kitchen that I have brought

Moralis, Auer turned to Byzantine architecture

to the architecture, with Greek classics sitting

for inspiration, responding with a contemporary

comfortably alongside French bistro dishes.

reinterpretation of the era’s motifs. A rhythmic

This balance of heritage and contemporary ease

succession of arches now sits beneath the

is exactly what I was designing for.”

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064

MAIN COURSE

Pical Resort POREČ Michelin-starred chefs and Istria’s rich food heritage are united in a slew of venues at Valamar Collection’s latest opening. Words: Naomi Chadderton • Photography: Courtesy of Valamar

s the legendary railway line that connected Croatia, Slovenia and Italy in the early 20th century, the

Parenzana was once a vital transport route linking

dozens of towns dotted along the Istrian coast. Fast forward to today, and it doesn’t just serve as a trail for cyclists and walkers, it also underpins the culinary programme at Pical Resort in Poreč, a €200-million project that represents not only Valamar’s largest investment to date, but also one of the country’s most significant tourism developments. “The Parenzana journey was a powerful source of inspiration for us at Pical Resort because it reflects the same idea we want to convey with our gastronomic offering: connection through food,” says the hotel’s F&B Corporate Director, Dario Kinkela. “Our ambition was never simply to create another luxury resort with excellent restaurants. We wanted gastronomy to be a defining reason to visit the destination and, more broadly, an important part of Valamar’s long-term strategy to develop Croatia as a leading gourmet destination.” In effect, that looks like seven restaurants and nine bars, with a culinary roster spanning fine dining, casual beachside bites and Mediterranean buffets that celebrate the region’s cross-border heritage. The majority of ingredients used at each venue are sourced from Istria’s farms, fisheries and

065

The Parenzana set menu is served at Harry’s Piccolo Poreč, Pical Resort’s signature fine-dining restaurant

artisanal producers, and the hotel has also

Poreč was born from the desire to tell this story

partnered with a number of world-renowned

through our cuisine.”

chefs – a move inspired by a previous

Like every dining concept at Pical Resort,

collaboration with the Cerea family, creators

the menu takes its cue from the Parenzana,

of Miramare by Fratelli Cerea at the group’s

bringing together the diverse flavours of the

Isabella Island Resort on Sveti Nikola Island,

Mediterranean in one cohesive culinary journey.

and Da Vittorio, the renowned three-Michelin-

“We use ingredients such as scampi, spider crab,

starred restaurant near Bergamo. “Partnering

mussels and poultry because they belong to

with the family showed us how collaborations

these lands and they’re a reflection of the trail’s

with internationally acclaimed chefs can elevate

heritage,” Metullio explains. “It demonstrates

a restaurant, the overall guest experience and

the synthesis of this shared legacy.”

the destination,” Kinkela confirms.

066

The Parenzana menu is one of four set menus,

The star of the show at Pical Resort is Harry’s

all of which embody the chefs’ commitment to

Piccolo Poreč, the first international outpost

sourcing the best possible ingredients. “We

from two-Michelin-starred Harry’s Piccolo in

carried out extensive research in the territory,

Trieste, brainchild of the acclaimed duo Matteo

selecting local producers who supply some of

Metullio and Davide De Pra. And as the city

the region’s finest produce, from Boškarin beef

marks the final stop on the Parenzana, it was

and Istrian poultry to truffles and Piran salt,”

an obvious location for the pair to take their

says De Pra. “Each component is closely linked

cooking across the border. “Trieste and Istria

to the identity of the area and deserves to be

share a long history, culture and traditions

highlighted.” At the same time, the team has

that are still relevant to the identity of both

also developed a supply chain that brings less

territories today,” De Pra says. “Harry’s Piccolo

easily available Italian ingredients to the local

MAIN COURSE

067

MAIN COURSE

Specialising in cooking over open fire, Fogo by Bekal serves seafood, wild asparagus and pasta bathed in Fogo-smoked tomato sauce

068

market. “This enables us to further expand the

the territory,” explains De Pra. “Over 50% of

quality and variety of produce at our disposal,”

the wines on the list follow the route of the

he notes.

Parenzana, offering guests the opportunity

Menu highlights include cuttlefish tortelli

to discover the area’s most authentic sips.”

with cream, clams and parsley; sea bass with

Indeed, because of the shared terroir, it is often

bitter almond, crab salad and black lemon; and

the local wines that best complement the dishes.

lamb with passion fruit, charred green beans,

“Whether it is the minerality of Karst Vitovska

horseradish and sunflower cream. Metullio

or the distinctive character of Istrian Malvasia,

notes that his personal highlight is gli gnocchi,

the connection between wine and food emerges

a stuffed potato dumpling inspired by the

naturally,” he adds.

traditional fuži con gallina, an iconic Istrian

Another dining option within the resort is

pasta dish. “We have reinterpreted this classic

Fogo by Bekal – a collaboration between Tvrtko

while preserving its essence, but the same rich

Šakota (of Zagreb’s Michelin-starred Nav) and

stock and depth of flavour are enclosed within

Marko Turković. Located by the beach, this

a potato dumpling,” he explains. “The dish is

more relaxed venue specialises in cooking

completed with bagna càuda, made with Istrian

over open fire. “The flame is primitive and

anchovies, and a peach barbecue sauce that adds

sometimes violent, yet also completely honest,”

a fresh, contemporary spin.”

Šakota says. “You cannot hide behind a modern

A wine pairing is also available, curated from

gadget – you are entirely exposed, and that is

a 200-label cellar spanning Istria, Friuli Venezia

what makes it so compelling. It forces you to

Giulia and western Slovenia. “The wine list is

use your senses and instinct.”

built following the same philosophy we adopted

Championing ingredients that shine when

in Trieste: a broad selection deeply rooted in

smoked over an open flame, such as local

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seafood from the Adriatic, wild asparagus and

sauce and Hasselback potatoes. Completing

the native Boškarin beef, appetisers include

the line-up are Quattro Terre, a premium all-

Adriatic tuna tartare and bruschetta crafted from

inclusive restaurant, seafood specialist More,

homemade bread, followed by an assortment

and the laid-back Oliva Grill.

of different pasta and risottos, many of which

What makes Pical Resort’s dining offering

come bathed in Fogo-smoked tomato sauce.

even more distinctive is its Dine Around

Highlights from the selection of mains include

concept, which invites guests to eat at a

ikejime sea bass, Istrian croquettes stuffed with

selection of Valamar restaurants, including

prosciutto and cheese, and beef cevapi, a grilled

Spinnaker in Poreč and Miramare by Fratelli

Balkan minced meat. “We don’t overcomplicate

Cerea on the island of Sveti Nikola. With 11

things,” adds Turković. “We focus on beautiful

restaurants to choose from, every meal becomes

ingredients kissed by wood smoke and served

an opportunity to discover a different corner of

with precision.”

the surrounding culinary landscape.

Elsewhere, Parenzana Restaurant celebrates

“Throughout the entire programme, Istria

the railway’s cross-border heritage through

remains the common thread,” says Kinkela.

live cooking stations. It’s also home to the

“Local producers, seasonal ingredients and

first Istrian outpost of the renowned beach

the region’s gastronomic heritage provide the

club Purobeach Poreč, whose signature M3

foundation, while each chef adds their own

(Melbourne, Miami, Marrakech) concept blends

culinary perspective. The result is a cohesive

global influences with Mediterranean flavours

gastronomic ecosystem that reflects both the

in dishes such as salmon poké bowls, fish tacos,

richness of the destination and Valamar’s

Nikkei-style tuna with grilled pineapple and

long-term commitment to creating exceptional

avocado, and Adriatic sea bass with romesco

dining experiences.”

IN A BITE Owner: Valamar Riviera Architecture and Interior Design: Studio 92 (Harry’s Piccolo Poreč), Tissa Studio (Fogol by Bekal) Executive Chef: Mario Postružin Head Chefs: Goran Hrastovčak (Harry’s Piccolo Poreč), Ivan Boras (Fogol by Bekal) F&B Manager: Nikola Stefanov www.valamar.com

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The Crossing The Cooper CHARLESTON A distinctive sense of Lowcountry hospitality anchors the signature restaurant at one of South Carolina’s most anticipated openings. Words: Renate Ruge

alking into The Crossing is like stepping aboard a glamorous sailing yacht: teak floors underfoot, marble tables, sleek panelled walls and sandy-

hued leather banquettes set into curved nooks. The result is a feeling of intimacy that belies the 205-seat restaurant’s expansive main dining room. This is the new culinary heart of The Cooper, the first luxury waterfront hotel to open on the Charleston peninsula in South Carolina’s largest coastal city. Created by Ben Navarro’s Beemok Hospitality Collection, the hotel has been the talk of the town since opening in the spring. Four dining venues anchor the six-storey hotel. Current Burger serves retro smash burgers, Cooper Coffee & Wine is a sunlit all-day café and Bar Marti is a rooftop hangout specialising in cocktails. But it’s The Cooper that demands most attention. Helmed by Executive Chef Nick Dugan, formerly of Michelin-recommended Sorelle, the signature restaurant spills across four connected dining spaces, encompassing a primary dining room, cocktail bar, raw bar and an outdoor terrace. New York-based Meyer Davis, in collaboration with Atelier Kim, was responsible for bringing the interiors of The

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Nick Dugan’s menu at The Crossing blends local ingredients with Mediterranean influences

Crossing to life. Set in the gaze of Cooper River,

shine, much akin to light dancing atop water,”

the design naturally navigated to the water. “The

Davis says.

hotel has such a beautiful relationship with the

The result is a series of unfolding discoveries.

waterfront and The Crossing builds on that,”

“Nothing announces itself, rather it reveals

the studio’s co-founder Gray Davis explains.

itself gradually,” Meyer continues. “The room is

The team also drew from the location’s rich

connected to the broader design narrative of The

maritime heritage, leaning into subtle nautical

Crossing but has its own intimate, immersive

references. “But we were cautious not to make

and transportive identity, almost like stepping

the space feel themed,” co-founder Will Meyer

into a Lowcountry retreat.”

adds. “Instead capturing the ease, refinement

From the moment guests are seated, South

and craftsmanship you feel when you’re on the

Carolina’s reputation for easy hospitality is

water. We wanted to emphasise that sense of

palpable. “The raw bar brings energy from

escape you get stepping onto a beautiful boat

arrival, while the open kitchen and chef’s table

for the evening.”

allow guests to feel close to the craft,” Davis

The seafaring threads that follow are notable

says. “We focused on circulation, sightlines and

in clever details such as a Lasvit crystal

service flow, so the rooms feel connected yet

chandelier that emulates flowing sails in the

still give each table a personal sense of place.

wind, honey onyx surfaces veined with caramel

At the table, high-quality produce is the

that mirror the area’s surrounding marshland,

prominent feature. “The menu reflects

and teak millwork synonymous with classic

movement and the sense of connection between

yacht design. “Hardwood was a natural choice

Mediterranean influences when paired with

because it adds warmth without being too

local ingredients,” explains Dugan.

formal, while polished nickel fittings bring

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The chef previously cooked with Michael

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Mina at Bourbon Steak inside Four Seasons

options that Dugan is visibly most proud of.

Hotel Washington DC, later heading up kitchens

Bream, for instance, is grilled with citrus fruit,

at Bellagio Hotel & Casino and Aria Las Vegas,

arriving at the table on a custom guéridon cart

before moving to Charleston to help open modern

to be filleted tableside.

Italian, Sorelle. He fell for the city’s charms,

For dessert, more than one spoon is required

finding daily inspiration on his doorstep. “Our

for Greek yoghurt with rose honey, toasted

fishermen provide us with incredible products

walnuts and Amarena cherry, or baklava mille-

to work with,” he says, name-checking local

feuille with black walnuts and caramelised

purveyors including King Tide Farms, Storey

pastry with a scoop of green apple sorbet.

Farms, Cuda Co Seafood House and Lowcountry

Meanwhile, the martini menu at the bar is

Oyster Company.

making waves of its own. Standouts include

Even so, there are options for everyone,

The Aegean, a mix of olive oil-washed Hat Trick

with starters leaning towards veggie-centric

gin cut with house-made martini brine, and

mezze plates of silken house-made hummus,

The Harborside Bijou, combining chamomile-

muhammara, baba ganoush and cloud-like

infused Botanist gin with Antica Carpano sweet

pita blackened over the wood fire. Seafood

vermouth and chartreuse.

follows, with showstoppers such as The Royal

The overall offering is designed to appeal to

Mediterranean, a multi-tiered tower stacked

both locals and guests. “We believe the best

with Steamboat Creek oysters from Edisto

hotel restaurants become part of a city, so the

Island and meaty stone crab claws.

The Crossing should reflect something familiar

Shareable mains served family style include

and meaningful,” Davis confirms. Dugan agrees:

roasted chicken with a simple salad and side of

“We want it to feel like a place that belongs to

golden roast potatoes. But it’s the whole-fish

Charleston, not just to the hotel.”

IN A BITE Owner / Operator: Beemok Hospitality Collection Interior Design: Meyer Davis, Atelier Kim Executive Chef: Nick Dugan F&B Manager: Pablo Illescas Beverage Director: Cameron Nadler www.thecooper.com

MODBAR.COM

Kin The Roseate EDINBURGH Gary Maclean uses his first hotel restaurant project to convey the singular nature of Scottish produce and hospitality. Words: Abby Lowe • Photography: © Angel Gonzalez

his year’s Fifa World Cup will be remembered for many things – not all of them in the spirit of sportsmanship – but perhaps one of the most heartwarming tales is the

lasting impression that Scottish football fans left on locals. Firstly, for impressively drinking Boston completely dry of beer, and secondly, for leaving an indelible mark on the city thanks to their warmth, wit and world-beating ability for a stealthily delivered, scathing put down. So much so, in fact, that when Scotland got booted out of the competition and the Tartan Army marched out of the city, locals were reportedly sad to see them go. This wasn’t a one-off occurrence though, because in general, the Scots have a reputation for making an impact. It’s a fact not lost on Gary Maclean – chef, author, educator and MasterChef winner, who recently wrote an opinion piece for The Scotsman encouraging his fellow countrymen to maximise their popularity. “If we liked ourselves as much as other people liked us, we’d be a superpower by now,” he laughs. “We should be prouder of what we’ve achieved as a country.” In truth, it’s Maclean’s job to extol the virtues of his homeland. As Scotland’s First National Chef, a position he’s held for nine years, part of the role includes promoting his country’s cuisine at home and abroad. It comes easily to him now: “Hand on heart, we have the best produce in the world,” he says in earnest.

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Every dish at Kin is imbued with a deep sense of place courtesy of the finest Scottish produce

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But that wasn’t always his opinion. In fact, it took

suppliers – many of whom Maclean has personally

a large portion of his professional career to learn to

known for decades, including Tobermory Fish Co,

appreciate the importance of the abundance on his

Kames Fish Farming and St Brides Poultry – all given

doorstep. “Dare I say that it was only when I was

space to showcase what they do best.

competing on MasterChef that I realised how Scottish

The resulting dishes are flecked with the very

I actually was,” the Glasgow-born chef admits with a

essence of Scotland. Starters range from Hebridean

smile. “Out of sheer necessity, I was forced to delve

blue cheese with broccoli and brambles to haggis

into the food that I love most, and it was only then

neeps and tatties with pickled walnut ketchup and

that I realised how much the Scottish larder gave me

whisky sauce. There’s hand-dived scallop with

to work with.”

brown crab, barley, spinach and shellfish emulsion,

From that point on, he became a spirited advocate

and Maclean’s favourite, Cullen skink, a hearty soup

for Scottish produce and food, which in its latest guise

made from smoked haddock, potatoes and onions.

has taken form as Kin at The Roseate in Edinburgh’s

“It’s interesting because I think every soup you make

affluent West End. It’s Maclean’s first hotel restaurant

tastes better on the second day,” he says. “So, we

project, and in turn, Roseate Hotels & Resorts’ debut

make it twice over a weekend in small batches. I call

partnership with a named chef. The goal, he says,

it the king of soups!”

is to create a venue that serves locals, visitors and

Regional excellence is entrenched in the mains too,

producers, while also paving the way for the next

with options including rack of Milton of Campsie lamb

generation of Scottish chefs through an apprenticeship

with crispy boulangère potatoes, purple sprouting

programme with a local culinary college – there are

broccoli and pea purée; grilled langoustine with

trainees as young as 16 already learning the ropes in

mint and brown butter, shellfish glaze and pickled

the kitchen. “Food is an amazing tool for bringing

kohlrabi; pan-seared loin of roe deer with spiced

people together,” he says. “So Kin is as much about

and caramelised cauliflower, oats and nuts, salsify,

creating connection as it is about great plates.”

game chips and sloe gin sauce; and roast Scrabster

Even so, the menu is a written testament to

cod with curried mussel broth and spring vegetables.

Maclean’s passionate commitment to Scotland’s

Even desserts are drenched in Scottishness, from dark

exceptional produce, spanning mountaintop, coastline

chocolate, Glenmorangie and orange fondant to Harris

and beyond. “We are incredibly fortunate with our

gin and red berry custard tart.

landscape and our weather,” he confirms. “And that’s

“I spend a lot of time working overseas and the

really what Kin is about. There’s no concept as such;

biggest request I hear from the Scottish contingent in

it’s just good Scottish food.” Top quality ingredients

other countries is that when they come to Scotland,

are key to this mission, of course, with independent

they want real, honest, Scottish food,” he says. “So

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that’s what we aim to give them.” The guest

importance of the name Kin was also prevalent.

experience has also been factored in, with

“It

an emphasis on creating a comfortable space

togetherness, so the space needed to encourage

that feels welcoming to all. “It needed to have

conversation, shared experiences and the feeling

the ambience of a genuine local restaurant,”

that every guest is being invited into something

Maclean adds. “So, we wanted it to be intimate

personal,” Lohan adds. Consequently, nothing

and welcoming, while also making sure that

feels staged, with Persian rugs, intricate wall

people could pop in for a casual course if they

mouldings and a mishmash of paintings and

want to.”

antique photos hung on the walls adding an air

Hannah Lohan, founder and Creative

family,

connection

and

of a private residence.

Director of New Heritage Design, was tasked

Tableware also plays a role, with earthy-hued

with blending the building’s grand Victorian

porcelain from the Goa Collection by Utopia,

history with the relaxed, unhurried atmosphere

alongside Narumi chef’s plates and copper

conjured in Maclean’s imagination. The

bread baskets from Goodfellow & Goodfellow,

collaborative result blends a colour palette

building on the sense of casual refinement.

inspired by Scotland’s land and seas with cosy

With each thread woven into the bigger

banquettes, warm timbers, woven cottons and

picture, Maclean’s vision begins to take a

tactile velvet. “Above all, we wanted to create a

distinctive shape that paints his homeland in

space that feels soulful and familiar: more like

its best colours. “For me, authentic Scottish

arriving home,” Lohan explains. “It needed to

hospitality has always been about the finest

be refined, but laid-back enough for guests to

ingredients and making people feel instantly at

return to regularly.”

home,” Maclean says. “And that is exactly what

The desire to reflect the meaning and

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represents

we have brought to life here at Kin.”

IN A BITE Owner: Bird Group Operator: Roseate Hotels & Resorts Interior Design: New Heritage Design Culinary Partner: Gary Maclean Executive Chef: Girindra Borah F&B Manager: Stefano Alfieri Head Mixologist: Katie Allan Dinnerware: Utopia Tableware: Goodfellow & Goodfellow www.roseatehotels.com

Ona Purobeach Resort Santa Ponsa MALLORCA Puro Group’s first hybrid hotel and beach club offers a fluid take on Mediterranean cuisine with an abundance of island produce at its heart. Words: Hannah Currie • Photography: Courtesy of Puro Group

hen Swedish entrepreneur Mats Wahlström

treated as a replica of the original. In Palma, the portfolio now

opened Purohotel in 2004, the term digital

includes Palacio Can Marqués, Grand Luxe by Puro and the

nomad had been coined only a few years earlier,

newly unified Puro Grand Hotel, which brings together the

while the lifestyle it described – one shaped by remote

former Puro Hotel Oasis Urbano and Puro Grand Hotel across

work and the ability to combine travel with everyday life

three neighbouring historic palaces. Most of the properties

– remained far from mainstream. Against this backdrop,

have access to a nearby Purobeach, with clubs in Illetas and

Wahlström took on a dilapidated 18th-century palace in La

Palma in Mallorca, Menorca, Barcelona and Vilamoura in the

Lonja, Palma de Mallorca, spending six years transforming

Algarve, alongside recently opened Purobeach Poreč. While

it into a cosmopolitan, design-led retreat that combined

its geographies have widened, the philosophy has remained:

relaxed luxury and Mediterranean influences with music,

food, drinks, music and wellness, brought together under

gastronomy and wellness. Authentically reflective of the

the easy sociability of Mediterranean living, or what Puro

founder’s own itinérance, the concept proved an instant hit,

describes as its ‘Oasis of Happiness’.

attracting a following of what Puro Group would come to

Now led by Spanish CEO Beltrán Álvarez de Estrada,

call its ‘nomads’ – guests drawn to the Balearics’ barefoot

the group has recently returned to home turf with a new

lifestyle mixed with Wahlström’s international outlook.

proposition. Perched above Santa Ponsa in the municipality

A year later, Purobeach Palma followed, opening on a

of Calvià, which is itself undergoing a major shift from

small private peninsula beyond the city. With a restaurant,

mass-market tourism towards a high-quality, sustainable

terrace and pool carved from the area’s black volcanic rock

model, Purobeach Resort Santa Ponsa brings together both

and 180-degree views across the sea, it extended the Puro

sides of the Puro brand for the first time, combining the

world beyond the hotel experience and established a format

energy of the beach club with the infrastructure of a full-

that would become central to the brand – think Balinese

service resort. To do so, the former Hotel Club Santa Ponsa

daybeds, DJs spinning chill-out and house beats, massages

has been transformed into a 160-key resort by Palma-based

by the sea and healthy international cuisine.

CMV Architects, with the studio tasked with retaining the

More than two decades on, it has evolved into a broader lifestyle collection spanning Spain, Portugal and Croatia, with each property shaped by its surroundings rather than

084

bones of the original property while adapting it to a new brand identity and model. “The intervention respects the building’s architecture,

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Ona pairs relaxed, open-air dining with panoramic views across Santa Ponsa bay and hosts guests from morning until night

preserving its identity while introducing improvements

a natural journey through the property while giving

that enhance operational functionality,” a spokesperson

guests different options as the day progresses.

explains. A similar approach informs the interior

At the poolside, Purobeach brings the brand’s

and exterior design, conceived as a reinterpretation

cosmopolitan M3 Cuisine to life, drawing on culinary

of the contemporary oasis, with verdant planting,

influences from Miami, Marrakech and Melbourne. In

water and shade creating a sense of sanctuary, and

the lobby, Purobeach Café takes a lighter approach,

natural materials connecting the property to its

with dishes designed for slow mornings and casual

surroundings. Puro’s minimalist white architecture

lunches. Perched at the top of the resort, meanwhile,

remains, accented by exposed wood, honeyed stone

Ona makes its full-season debut this summer with

and materials like linen, rattan and raffia, alongside

an indoor-outdoor terrace that moves from breakfast

pale timber furniture sourced from local artisans and

through to golden hour, when it becomes the setting

international manufacturers. “The design reflects a

for a signature à la carte menu.

sophisticated Mediterranean aesthetic that evokes the

Taking its name from the Catalan word for wave, the

essence of Puro,” confirms the studio, describing the

restaurant is a showcase for produce from the waters

intention to create a feeling of “understated calm”.

below, with a fluid approach to cooking that draws on

The concept is further expressed through the

influences from the island, the wider Mediterranean

five senses, each represented by its own colour

and further afield. Executive Chef César García de la

palette. Turquoise blue represents the sound of

Riva’s own route into the kitchen has taken him across

Mediterranean waters, while warm terracotta draws

several of Spain’s gastronomic regions to work with

on the surrounding landscape and its sunsets. Deep

diverse kitchen teams. His training began in León

olive green reflects local aromatic plants, toasted

before an internship at Echaurren in La Rioja under

beige references the tactile qualities of the Balearics’

two-Michelin-starred chef Francis Paniego. He later

iconic marés sandstone, and deep garnet represents

joined the Vamuca Group, before moving to Mallorca

taste, the richness of ripe red fruits and fine wines.

and Hotel Sant Francesc. From there came a stint

“The senses become the protagonists, guiding visitors

in the Basque Country with Martín Berasategui at

through a journey that transcends the physical realm

Lasarte, before becoming a member of the team at

to become an immersive sensory experience,” CMV

Txoko de Martín. After a period at Aquamarin in Sant

Architects explains.

Elm, he returns to the Insula Maior to join Puro Group.

From its position on the northern slope of Santa

“Each stage of my career has taught me something

Ponsa Bay, the resort enjoys 360-degree views

valuable: respect for tradition, the importance of

stretching from Cap des Llamp and Costa de la

seasonality, precision in execution, and the need to

Calma to Magaluf, a panorama that also helps shape

create balanced, recognisable dishes with their own

its character. Arranged across 12 buildings – 10 for

identity,” he explains. “All of this is showcased in a

accommodation and two for communal areas – with

menu designed to combine technique and consistency,

gardens, terraces, two swimming pools and a solarium

while always keeping the ingredients at the heart of the

woven between them, the steeply sloping site presented

experience.” That philosophy is evident in the kitchen,

a challenge when it came to connecting these distinct

where a Josper grill allows seasonal seafood, meat

spaces. Its F&B concepts help bridge the gap, creating

and vegetables to retain their natural character. More

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complex techniques and influences from Asia

a refreshing strawberry gazpacho, typical of

and beyond feature too, but the focus is on fire-

southern Spain, brings together seasonal tomato

led cooking and letting quality produce speak.

tartare, smoked sardines and a scattering of

“I enjoy working with premium ingredients

olive oil pearls.

including fresh local fish and carefully selected

The next part of the menu, which is divided

meats, using low temperatures and methods

into ‘fish’ and ‘meat’ sections and served on

like charcoal grilling to maximise flavour and

striking Fine2Dine tableware, includes line-

texture,” continues García de la Riva.

caught hake medallions glazed in lobster sauce,

The opening dishes demonstrate this: grilled

monkfish smoked and served alongside prawn

local scallop arrives alongside finely sliced green

marine gnocchi ragout and cockle jus, and

papaya, fresh herbs and a Thai dressing with a

roasted turbot accompanied by baby aubergines

generous hit of citrus, while charcoal-cooked

and fish bone sauce. The meat dishes take an

octopus is paired with green sauce and an

international route, from duck magret with

unexpected toasted hazelnut and coffee powder

pickled pumpkin and Cantonese-style sauce to

infused with vanilla. García de la Riva personally

suckling pig sweetened by apple purée, pearl

recommends the silky wild mushroom with red

onions and honey-truffle. Dessert returns home

prawn and black garlic parsnip cream, or a

with Lemon Pie Santa Ponsa – a playful plate

dry-aged beef carpaccio seasoned simply with

comprising lemon curd, sorbet and meringue.

pepper, parmesan and fresh rocket.

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The resulting culinary experience is a natural

There are more recognisable expressions

extension of the brand’s wandering spirit. As

of the modern Mallorcan diet on the menu,

García de la Riva concludes: “It’s an honest and

too. Bluefin tuna tartare comes plated with a

authentic style of cooking that perfectly reflects

tomato water gel, pickles and avocado, while

our philosophy at Ona, and Puro.”

IN A BITE Owner: Arrow Capital Operator: Puro Group Architecture and Interior Design: CMV Architects Executive Chef: César García de la Riva F&B Manager: Marcio Fonseca Head Bartender: Bruno Parodi Dinnerware: Fine2Dine www.purogroup.com

DINING

Plant Power Food creator Alfie Steiner became an overnight online success thanks to his plant-forward recipes, making him the perfect collaborator for Novotel’s Longevity Everyday campaign. Words: Abby Lowe • Photography: © Sarah Aubel

t’s surely not often toted that beetroot can be life-

Perhaps it also helps that he quietly promotes a plant-

changing, but for Alfie Steiner, popular food creator and

forward proposition. “I encourage people to eat more

recipe developer, the humble vegetable has indeed proven

vegetables and less animal products, but not in an overt

a fortune twister. “It was back during the pandemic, and

way,” he says. “So, the recipes are fun and accessible,

I was staying at my girlfriend’s parents’ house,” Steiner

whether you eat meat or not.”

begins. “I was rummaging around in the back of their

This attitude soon caught the attention of Novotel, who at

fridge looking for a snack, but all I could find was an old

the start of 2026 pledged to make 25% of its global menus

beetroot.” Keen for it not to go to waste, he whipped up some

vegan or vegetarian by the end of the year. The commitment

silken pink hummus, filming himself doing so. He posted

formed part of the group’s Longevity Everyday campaign,

the video to his Instagram account, which at the time had

an approach to wellbeing geared towards helping guests

around 500 followers. Within six weeks, that number had

feel rested, energised and connected during stays across its

risen to almost a million.

portfolio of hotels.

It’s a relatively benign beginning to his enormously

“Alfie embodies exactly what we’re trying to achieve

successful Instagram account @alfiecooks, which now sits

through Longevity Everyday,” explains Julie White, CCO

with over five-million followers, a shift that happened in less

Accor in Europe & North Africa, Premium Midscale and

than 12 months. “It was exciting but also quite overwhelming

Economy Brands. “He has a brilliant ability to make healthy,

because the account grew so much in such a short space of

sustainable eating feel exciting and accessible rather than

time,” he admits.

restrictive or intimidating.”

It’s tricky to pinpoint precisely why this clip, and

With this in mind, the Novotel team began exploring how

subsequent films he used to make the viral Take a Dip series,

Steiner’s outlook could be integrated into the Novotel guest

hit such a nerve with foodies online, but his easy-going

experience in a meaningful manner. The result is a multi-

persona, accessible recipes and sustainable mindset probably

year collaboration that’s focused on helping people discover

all played a part. “I don’t use any complex chef techniques

simple ways to eat well and feel better in the process. “We

or overcomplicate anything,” he adds. “I’m just a home cook

were looking for someone who could bring the Longevity

who loves food.”

Everyday philosophy to life in a way that felt credible,

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Steiner signature recipes for Novotel include Mediterranean mezze, miso noodle soup and mushroom shawarma

“In the past, plant-based food wasn’t very inspiring, so we want to get people excited about it again by showing it can be full of flavour.” ALFIE STEINER

inspiring and genuinely relevant to modern travellers,”

Part of the campaign buzz comes from Steiner being filmed

White continues. “And Alfie is well placed to help guests

making the dishes himself, creating content for both parties’

make choices that feel positive and realistic.”

social media channels, and in a savvy move, the recipes are

Longevity Everyday is spearheaded by a band of global

available online so that guests can make their own versions

ambassadors entitled the Novotel 37 Collective (the idea

at home. “The idea isn’t for anyone to drastically change

being that if you improve by 1% every day, the compound

what they eat, but we can all make small, conscious decisions

effect makes you 37 times better over the course of a year),

that help us and the planet,” Steiner confirms. “So, we’re

a group of four experts including an Olympic surfer, a sleep

hoping to remove barriers associated with eating plant based

expert and a former football star.

and in the process helping to build longer lasting change.”

The campaign is divided into key pillars – Eat, Move,

From Novotel’s perspective, the campaign reinforces

Sleep and Meet – with Steiner taking the helm of Eat-

its brand messaging on multiple levels. “Whether it’s

based messaging. “Our joint goal is to show people all

discovering a new ingredient, trying one of Alfie’s recipes,

the fun things you can do with vegetables in a way that’s

rethinking what hotel dining can look like or simply taking

nutritionally balanced, but also really tasty,” he explains.

home one idea they’ll genuinely use in everyday life, that’s

The result is a set of signature dishes – currently a

a positive outcome for us,” White confirms. “Ultimately,

Mediterranean mezze plate, miso noodle bowl and smoky

we hope guests feel empowered by small, practical changes

oyster mushroom shawarma – created in collaboration with

that can support their wellbeing after they’ve checked out.”

Novotel chefs. The two-way input lends credibility to the

Positioned against the broader hotel dining landscape,

campaign, and vitally, ensures the dishes can be delivered

the collaboration is an acute example of how F&B can work

at scale. “There’s a big difference between cooking at home

as a strategic tool for creating impact for guests beyond

compared to cooking for guests in different hotel set-ups,”

an overnight stay. “We want guests to feel inspired, not

Steiner laughs. “So, the development of each recipe had to

lectured, because the majority are looking for practical

be just right.”

ways to feel better while still enjoying themselves,” White

Now rolled out to around 250 Novotel properties

says. “And that’s the crux of Longevity Everyday: helping

worldwide, the campaign is already helping the group to

people discover small changes that can make a meaningful

meet its commitment to offer more plant-based options,

difference without feeling overwhelming.”

while also providing menu variety for guests, an especially

Steiner’s been on that same mission for some time now,

valuable commodity in relation to vegan and vegetarian food,

so the partnership appears to be a rare example of the stars

which has often been viewed as an afterthought. “In the past,

aligning from the beginning. “It’s been a dream partnership

there was probably only one or two plant-based options on

personally and professionally,” he says. “Novotel is making

the menu, and let’s just say they weren’t very inspiring,”

a conscious, active decision about how it feeds its guests to

Steiner says. “We want to get people excited about eating

help make a difference in the future, and that’s a pleasure

plant-based food by showing that it can be full of flavour.”

to be a part of.”

093

RELIC GREEN

Quietly distinctive. Soft contours, a detailed rim and natural tones give Relic a calm yet unmistakable presence — designed to let the dish take the lead.

discover

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SIGNATURE

Mackerroll Hertog Jan Botanic Sanctuary ANTWERP

Chef Gert De Mangeleer has long been entranced

crunch of the nori and the smoothness of the

by Japanese cuisine, travelling to the country

yuzu crème,” the chef explains.

more than 30 times to delve into its traditions,

A blend of potent flavour and texture, the

craftsmanship and products. This fascination

dish’s clean appearance belies its complexity.

has been channelled into Hertog Jan, the

“Japanese cuisine has taught me that simplicity

restaurant he helms at Botanic Sanctuary

is never truly simple,” De Mangeleer confirms.

in Antwerp, and subsequently into the dish

“And that’s what makes this dish so special.”

Mackerroll, his personal ode to a traditional sushi roll. “The name refers to the mackerel that lies at the heart of the creation,” he says. “It’s a small, elegant bite that can be enjoyed by hand or with chopsticks.” The dish is built on precision, particularly when it comes to the refined cutting and filleting of the fish – in this instance, mackerel sourced from the North Sea. It is served with yuzu kosho, a fermented paste made from yuzu zest, chilli and salt that’s renowned for its explosive flavour profile, together with kizami nori, for added umami and a crispy finish. “The richness of the fish is refreshed by the yuzu, the

SIGNATURE

Lamb, Peach, Parsley Root, Buckwheat Gourmetstube 1897 Quellenhof SOUTH TYROL

Translating a deep connection to the rolling

sourced from the nearby village of Schenna,

hills of South Tyrol in culinary terms is central

the dish is completed with a herb sauce made

to chef Michael Mayr’s mission at Michelin-

using produce from the hotel’s garden, adding

starred Gourmetstube 1897 within Quellenhof,

freshness, depth and elegance without over-

as embodied by the dish milk-fed lamb, vineyard

powering the flavour of the lamb. “The overall

peach, parsley root, buckwheat. “It was created

result feels very well-rounded,” Mayr adds.

to reflect a sense of belonging, respect for our

“Our guests really appreciate the harmony of

surroundings and appreciation for what grows

the ingredients.”

and is produced close to us,” Mayr explains.

First impressions play an essential role in the

“The dish is rooted in our homeland, bringing

dish’s delivery, so visual presentation is also

a regional spin to the plate in a refined and

key. “It’s presented on a white plate so that the

thoughtful way.”

colours, textures and details of each individual

Sourced from a local farmer, the lamb is

ingredient stands out,” Mayr says. “The chefs

cooked gently, then roasted until it reaches a

personally present the dish to guests at the

delicate rose hue, retaining its tenderness and

table to explain the philosophy and preparation

juiciness while developing a crisp crust on the

behind it, which adds a personalised touch to

exterior. Paired with sweet vineyard peaches

the experience.”

Authentic hand-crafted tableware for the culinary professional since 1997.

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Born from the union of heritage craftsmanship and contemporary minimalism, this custom cocktail glass transforms every serve into a ritual of elegance.

APERITIFS

The Night Shift Concealed beneath the bustling streets of London, a new

A sculptural staircase connects the two levels and forms a

high-energy club has opened within The BoTree. Spanning

focal point within the venue.

two basement levels, the 402m2 venue, named 77, adds a

Lighting is an equally important layer of the scheme.

dedicated late-night offer to the hotel, with a layout designed

Created in collaboration with DPA Lighting and specialists

to accommodate everything from DJ sets and dance parties to

Imagin Global, Illumination and Nine United, a grid of gold

live gigs and theatrical performances.

and silver LED lines follows the curved geometry of the

The project, conceived by multidisciplinary interior and

interior. The display creates an evolving light show that’s

architecture studio Concrete Amsterdam, alongside Orbit

synchronised to the music, allowing the atmosphere to shift

Architects and EPR Architects, activates two previously

from refined evenings to energetic late nights. A raised DJ

underused basement levels within the property, avoiding the

booth is placed at the centre of the dance floor, backed by a

need for a newbuild while adding a distinct hospitality space

full-height video screen displaying visuals that also respond

to its roster. Rather than adopting a conventional theatre-

to the chosen soundtrack.

style balcony, the layout is deliberately asymmetrical, with multiple sight lines across the venue from both levels.

The material palette reinforces the club’s dual identity of luxury and intensity. A dark base with gold and silver details

Flexible furniture and modular seating allow the site to

establishes a dramatic backdrop, while the bar opposite the

accommodate different configurations, while custom-built

DJ is finished in folded ribbed metal. An illuminated back bar,

tiered seating and an upper mezzanine provide flexibility,

framed by oversized mirrored panels, puts the drinks offer at

with VIP tables and full-service bars spread across each floor.

the centre of the 77 experience.

000

Ageing Gracefully Atelier Sérgio Rebelo designs a Douro winery that places local tradition alongside sustainable innovation.

Cradled by the hills and valleys of the Douro

The building and its horizontal curvilinear

Valley, Quinta de Adorigo Winery showcases

shapes mirror the zigzags of the surrounding

how sustainable and contemporary architecture

vineyards. However, the architects avoided

can co-exist with centuries-old viticultural

quoting the landscape at the expense of

traditions. The project forms part of a family-led

practicality; instead, the implied downward

wine tourism development that will also include

movement of the building on the hillside reflects

a hotel, which is currently under construction.

its internal mechanics, where the winemaking

process takes place by gravity, a common

Atelier Sérgio Rebelo to celebrate the site’s

procedure used on the banks of the River Douro.

dramatic terraced hillsides, the winery is

The partially buried form also plays a crucial

conceived as a series of connected spaces or

role in the winery’s environmental performance.

‘naves’ that step down with the gradient.

By placing the southern side of the structure against the earth, the project benefits from natural thermal inertia, while the main façade faces north to reduce solar exposure. These strategies help maintain ideal wine ageing temperatures between 14 and 16°C. The most striking part of the design is the roof, inspired by the gable structures traditionally found in the area. The wooden construction is visible inside the winery, becoming a large artistic element that curves and flows throughout the building. The material palette also draws from the setting, combining pinkish browns, greens and greys and utilising locally-inspired materials such as schist and granite. Laminated timber structures form the main framework, while prefabricated cladding produced within 150km of the site reduces transportation impacts and supports regional industry. Exposed to the effects of the climate, all these elements will take on varying shapes and shades that better integrate the winery into its natural surroundings and allow the building to improve its visual quality over time - ageing just like a fine wine.

100

APERITIFS

The Bar Beneath A century-old cellar enters a new culinary chapter courtesy of Gleneagles and Dom Pérignon.

Underutilised heritage spaces could provide a

wooden cabinetry, ensure each bottle is kept

unique canvas for operators and drinks brands

at the optimal temperature for ageing and

looking to stage meaningful F&B experiences,

enjoyment. The redesign also draws on the

with Gleneagles in Scotland and Dom Pérignon

Maison’s birthplace at Abbey of Hautvillers in

transforming a historic cellar - once dedicated to

Épernay, with details including a custom-made

the storage and ageing of rare wines and spirits

travertine dining table inspired by the chalk, clay

- into a premium dining destination.

and limestone soils of the region - a piece so

Hidden behind the scenes, The Cellar has been

substantial that it was delivered in two pieces,

a working part of the property for more than a

then lowered through the hatch by crane to be

century. Dating back to the hotel’s railway-era

assembled on site.

founding in 1924, when trains travelled north

The Cellar x Dom Pérignon invites diners

from the capital carrying Londoners in search

underground to discover the pleasures of terroir

of countryside leisure pursuits, the space was

through flavour. The signature Dom Pérignon

once used to receive precious oenological cargo,

Experience promises a five-course culinary

carefully lowered by hand through its service

journey for up to 12 guests, crafted by Gleneagles’

hatch. Until recently, it was the final untouched

expert chefs. Each dish celebrates Scotland’s

space to be restored as part of a multi-million-

larder by exploring the produce of Perthshire

pound refurbishment of the main property.

and beyond, paired with a curated selection of

Set among Gleneagles’ extensive collection

Dom Pérignon cuvées. Alongside the culinary

of Burgundy, Bordeaux and Super Tuscans,

experience, guests can explore landmark vintages

the chamber now serves as a private dining

through vertical and bespoke tastings from a

room enhanced with bespoke fixtures and

unique library of more than 40 rarities, with

fittings inspired by Dom Pérignon’s heritage.

insight into the evolution and creative vision that

Champagne cases, fitted within handcrafted

has shaped the Maison over the decades.

101

SIPPING

Small Serves Hotel bars are downsizing their cocktails, proving that the smallest drink on the menu can often carry the most meaning. Words: Natalia Suta • Photography: © Patricia Brochu

here is a growing movement in

But this is not a story of abstinence. It is a

modern mixology and it fits in the

story of intention. Beverage insights authority

palm of a hand. Bars around the

IWSR finds that across 15 global markets, light

world are homing in on three-sip

drinkers represent the single largest consumer

cocktails and tasting-size serves,

segment, and what defines them is not how

and in doing so, exploring how less

little they drink, but how deliberately they do it.

can be more - whether that be more flavour,

Wellness sits at the heart of this shift, as people

more freedom to experiment or more meaning.

discover the benefits of mindful drinking,

As a result, these emerging miniature serves

favouring cocktails that carry substance and are

are some of the most considered offerings

infused with functional ingredients. Cost plays

hospitality has seen in years.

an equally significant role – in an economically

The trend is a reflection of how today’s

uncertain climate, the smaller serve removes

guests are reshaping their relationship with

the financial risk of committing to a full-size

alcohol. Data shows that weekly consumption

cocktail that might not deliver.

among American drinkers has fallen to its

The miniature pour brings advantages for

lowest level since 1996; UK adults are drinking

both bartender and guest, beginning with

less than at any point in the past 35 years; and

something as fundamental as temperature.

the World Health Organization reports a 12%

As Tyler Zielinski, author of Tiny Cocktails:

decline in global per capita consumption since

The Art of Miniature Mixology, notes: “With a

2010, projecting a 20% reduction by 2030.

tiny cocktail, it’s going to be chilled from your

000

SIPPING

Tiny cocktails at Marcus Lounge + Night Bar (bottom left) and The Guards Bar & Lounge (bottom right) give guests freedom to explore

first sip to your last. There’s something really appealing about that.” Beyond temperature, the format unlocks a creative range that full-size serves simply cannot match. “Just as Michelin-starred restaurants take diners through a tasting menu, we can create a journey with cocktails, starting light, fresh and bubbly, and building up to more robust serves with interesting ingredients,” Zielinski says. In doing so, the mini cocktail becomes more than a smaller drink; by lowering the barrier to entry and inviting guests to taste more adventurously, it’s a tool for discovery. That potential for exploration has found its fullest form at Marcus Lounge + Night Bar at Four Seasons Hotel Montreal. Here, Head

“Just as Michelin-starred restaurants take diners through a tasting menu, we can create a journey with cocktails, starting light, fresh and bubbly, and building up to more robust serves with interesting ingredients.” TYLER ZIELINSKI, TINY COCKTAILS

and bittersweet, then created two cocktails per element,” she explains. “One made from local, British ingredients, and the other using flavours from around the world.” Taraschi is quick to point out that the programme serves a dual purpose. For the guest, it is a journey; for the bartender, it is a statement. “Tiny serves are where you can really demonstrate the magnitude of your craft,” she says. “The smaller the drink, the more exact the mathematics must be – even the tiniest variations become noticeable.” She admits that bars are usually reluctant to take on the format for this reason. But for Taraschi, it’s the difficulty that makes it worthwhile: “It’s a great opportunity for bartenders to behave

Mixologist Jay Lawson has translated the logic of

like chefs by curating a selection of their finest

the chef’s tasting menu into miniature cocktail

creations,” she says.

form. His programme spans five courses – 12

The mini serve can also be a vessel for

tiny cocktails and three non-alcoholic options

cultural expression, and few places have made

– with each serve designed to build on the last,

that case more compellingly than Advocatuur at

guiding guests through flavour and mood in one

Rosewood Amsterdam. The bar’s tiny cocktails,

single, considered sitting. “It’s about creating

known as Baby Serves, act as an expression of

a flow that feels intuitive, like a meal, while

Dutch identity, drawing on the country’s long relationship with jenever and its culture of

giving guests the opportunity to explore more of our offering,” he explains. Adaptability

to sip and learn, to couples in their seventies

conviviality. Each pour is crafted exclusively

is central to the experience. With the entire

wanting to try something new – they all share

around PrØvo, the bar’s in-house jenever,

menu batched, Lawson is free to pivot between

a desire, Lawson finds, to scout out the unique

which takes its name from the 1960s Dutch

courses as he reads the room. “I let the guests

nuances of each concoction.

counterculture movement. “PrØvo is our DNA

The appetite for discovery is echoed across

and an opportunity to do things differently,

Structure and flexibility aside, compact

the pond. “Guests are eager to sample more

despite being in a five-star hotel,” says Maroš

compositions unlock an unexpected dimension

widely in an exploratory fashion rather than

Dzurus, Director of Bars & Beverages.

of flavour. The most vivid example is Savage

committing to one larger serve,” observes Alice

The miniature format – built entirely around

Garden – a stirred serve of Tanqueray Flor

Taraschi, Bar Manager at The Guards Bar &

one irreverent spirit – is meant to deliberately

de Sevilla, white rhum agricole and arugula

Lounge at Raffles London. This shift in drinking

soften the grandeur of the setting, turning

distillate, finished with a salted absinthe

culture has inspired her to create Flavours of

a high-end bar visit into something more

spray. “It works especially well in a smaller

Raffles, a liquid tasting menu comprising

playful. As Dzurus explains: “The Baby Serves

format because the intensity stays focused and

tiny serves built around the bar’s signature

explore PrØvo’s full versatility in a consistent

doesn’t fatigue the palate,” Lawson says. The

cocktail. “We deconstructed the Singapore

and focused way, letting guests discover their

programme has attracted a far wider audience

Sling into eight defining elements: juniper,

own preferences while staying connected to

than he expected, from hospitality students keen

sweet cherry, herb, citrus, berry, tropical, spice

Amsterdam’s open, social drinking culture.”

dictate the pace,” he says.

105

SIPPING

“Tiny serves are where you can really demonstrate the magnitude of your craft.” ALICE TARASCHI, RAFFLES LONDON

At Advocatuur within Rosewood Amsterdam, tiny cocktails known as Baby Serves express links to Dutch identity

At the heart of the programme is a signature

The idea, however, has roots that stretch far

cocktail called Kopstuck, a reinterpretation of

beyond Manhattan. Boulud has long envisioned

the Kopstootje, traditionally a tiny pairing of

Le Gratin as a Lyonnaise bistro with a New York

jenever and beer. “We have reinvented it as

soul, and the French apéritif tradition sits at

a more refined, modern serve that translates

the heart of that ambition. “In France, the

familiar flavours into a cocktail,” Dzurus

apéritif hour is about drinking less and lingering

reveals. It is a reimagining that captures the

longer,” Denaro explains. “The mini martini is

bar’s central ambition to be a gateway into the

the perfect expression of both.” It helps, too,

traditions surrounding Dutch drinking.

that the serve is irresistibly easy on the eye.

For all its capacity for craft and style, the

“Guests love things in miniature form, which

miniature serve can also do something more

makes our martinis a very photogenic product,”

straightforward: make great drinking accessible.

he adds. Unsurprisingly, they have also become

At Le Gratin, Daniel Boulud’s restaurant inside

the new ‘cheese pull’ on social media – a drink

The Beekman, a Thompson Hotel in Downtown

worth sharing as much as savouring.

Manhattan, that philosophy is distilled into a

In a world where guests are drinking less and

menu of US$8 mini martinis. “The martini is

expecting more, the small serve has emerged as

our most iconic cocktail and a true nod to classic

a powerful tool for modern hospitality, proving

New York,” says General Manager Stephen

capable of carrying the weight of discovery,

Denaro. “We wanted to honour that, but make it

craft, culture and accessibility – sometimes all

available to everyone.” Nothing short of radical,

at once. When these qualities align and every

the gesture has turned Le Gratin into one of the

sip is made to count, the smallest drink in the

city’s most democratic drinking destinations.

room can indeed tell the biggest story.

106

info@xlboom.com +32 3 213 50 20

Gusto collection design by Alain Gilles

www.xlboom.com

Stripped Back The Venetian Las Vegas has handed one of the world’s biggest mixology programmes to Shannon Tebay, a cocktail expert who believes less is sometimes more. © Key Lime Photography

Shannon Tebay Director of Mixology The Venetian Las Vegas A graduate of the French Culinary Institute, Shannon Tebay began her career in pastry arts before transitioning into mixology. She spent seven years at Death & Co in New York, relocating to London in 2021, where she made history as the first American, and only the second woman, to lead American Bar at The Savoy. A position as Beverage Director at Outernet Live Venue Group followed, where she oversaw beverage strategy for one of London’s most ambitious live entertainment destinations. Now returning to the US market, Tebay takes the helm at more than a dozen bar programmes across The Venetian Las Vegas, home to the largest restaurant and bar collection on the Strip.

108

Words: Hannah Currie

as Vegas is widely regarded as the

and mixology, often have too much going on,”

entertainment capital of the world, its 24-

she believes. “The quality of the ingredients

hour party culture drawing tens of millions

declines if they’re masked by too many

of visitors each year. It is also home to The

competing elements.” The resulting philosophy

Venetian, where the same appetite for excess

is described as “dynamic minimalism”, which

is woven into the business model. The Italian-

entails stripping a drink back to basics while

inspired hotel and casino encompasses more than

leaving room for surprise. “The dynamism

7,000 rooms across three towers, 2.3million ft2

comes from flavours that harmonise, yet aren’t

of meeting and convention space, and more than

necessarily intuitive pairings, while minimalism

40 F&B venues, making it one of the Strip’s most

comes in whittling a recipe right down. I often

expansive hospitality destinations.

take a classic and add a personal twist.”

It is an unlikely setting, perhaps, for a

The method has been refined across a career

mixologist whose guiding principle is restraint.

spanning a diverse range of bar concepts.

“I always ask, does the drink need this? What

Formative years spent in New York’s East

is the purpose of each ingredient? Does it make

Village with craft cocktail pioneer Death & Co

a valuable contribution?” says Shannon Tebay.

were followed by a stint alongside Joaquín Simó

The same approach informs her position as the

to open Pouring Ribbons. Then came London,

newly appointed Director of Mixology at the

where, arriving during the pandemic, Tebay

resort, a role that spans menu development and

became the first American, and only the second

programme execution, to brand partnerships,

woman, to lead American Bar at The Savoy. “It

industry representation and staff training.

was the first place I worked that wasn’t just

Tebay, who grew up in New Mexico, originally

about being behind the bar,” she says of the role.

moved to New York for graduate school,

“Everyone works together as a team to create a

specialising in painting and drawing then pivoting

five-star guest experience, from the moment the

into pastry at the French Culinary Institute,

guest pulls up to the drive, to the moment they

coinciding with a role as a cocktail server. It’s

check-out of the hotel.”

here her approach to drinks creation began to

At The Venetian, the same principles apply,

take shape. Some might find themselves wanting

only to a considerably larger operation, which

to bring this variety of interests together, yet

Tebay admits, was initially nerve-wracking.

Tebay focuses on simplicity. “Recipes, in culinary

“It’s the largest resort in North America and

SIPPING

the second-largest in the world. I questioned

Across The Venetian and The Palazzo, venues

resulting menu comprises just eight cocktails,

how I was going to do it,” she says. “Now, I

range from an Art Deco cocktail bar to a neon-

each rooted in a recognisable classic. “I have

work across a dozen or so bars, also crossing

lit drinking den inspired by Tokyo’s Golden

pared them down so that the menu card only

over into banqueting, expo events and in-suite

Gai district. Among those to immediately

mentions the most essential flavours rather than

dining. I can dip my toes into any number of

capture Tebay’s attention was Sala 118, the

using ancillary verbiage,” Tebay explains. And

other departments around the resort that require

lobby bar on the Venetian side of the resort. “It

though infusions and proprietary syrups where

assistance with beverage.”

is more focused on craft cocktails, but with a

appropriate, there is clearly a desire to remove

The cliché that ‘no two days are the same’,

uniquely Italian influence,” she says. The pool

unnecessary complexity across the board.

seems to actually ring true here. Certain routines

programming meanwhile, presents a different

This approach has operational benefits too.

remain constant, from monitoring sales to

creative challenge: “It’s fun, playful and I get

“When you’re working at this scale, consistency

checking quality standards, but much of the role

to be a little tongue-in-cheek” she laughs. “I

is crucial,” she says. “The more I can use

is shaped by uniquely ‘Vegas’ requests. “That’s

love a frozen cocktail!” A third interest was Close

products that already exist and are going to be

where I really get to be creative,” Tebay explains.

Company, the cocktail concept from Gin & Luck,

the same every time you open the bottle, the less

“One day we might be hosting a yacht rock-

the parent firm of Death & Co, located within

variance and guesswork there is.”

themed party with nautical cocktails. The next,

the new Via Via food hall. “Working with Close

That same pragmatism extends to Tebay’s

we’re doing a 1990s pop-up to coincide with the

Company feels like coming full circle,” she says.

evaluation of existing bar programmes. “I’m

concerts happening in the area.”

“It’s a space I can step into naturally because

very data driven, so I take time to analyse what

I already understand the brand rationale, the

is and isn’t working,” she says. “I don’t want to

methodology and the thinking behind it all.”

take popular drinks off the menu just because

It also means creating distinct experiences across an enormous variety of spaces and occasions. “One of my main tasks is thinking

One of the first projects Tebay has developed

I didn’t write the recipes; it’s about trying to

about who the audience is in each moment:

entirely from the ground up is the beverage

curate successful programmes that work for the

where they are in their day, how long they have

programme for the new Venetian High-Limit

business, the team and the guests.”

been in Vegas, and what it is they’re still looking

Lounge. The venue presents a specific set of

Tebay is clearly enjoying the scope of this new

to experience,” she explains. “What’s great about

expectations designed around table games

challenge: “Thus far, it’s been beyond my wildest

The Venetian is that it works across a spectrum

that operate 24-hours a day. “Guests are

dreams. It’s the best job, with the best team,

of experience. What guests want to drink when

primarily there to gamble,” she says. “It’s also

and that gives me freedom.” She concludes that

they’re dressed up for a date on a Friday night in

a demographic that wants to spend a little more

guests at The Venetian should enjoy themselves

a beautiful cocktail bar, is not the same as what

money for a high-end experience. They might

just as much: “This is a party city - everything

they want to drink at 1pm when it’s 105°F outside

not want to study a complex menu, but they still

is about indulgence and escapism. People come

on a sunny afternoon by the swimming pool.”

want a drink that is refined and elegant.” The

to Las Vegas to have fun, right?”

109

Star Quality No longer content with lending their name to a bottle, celebrities are using their influence to build culturally driven brands while championing positive change across the industry. Words: Hannah Currie

eorge Clooney is often credited with establishing the celebrity drinks model, having allegedly stumbled accidentally on the opportunity when he started making small-batch tequila in the 2010s for a circle of close friends. Alongside Rande Gerber and Mike Meldman, the first iteration of Casamigos was only ever consumed at

home and at private events, but within four years it had grown into a global business, culminating in a US$1 billion sale to Diageo. The decade since has seen a sharp rise in celebrity-backed drinks brands. Ryan Reynolds reportedly sold his stake in Aviation American Gin for US$600m, while brands such as Kendall Jenner’s 818 and Dwayne ‘The Rock’ Johnson’s Teremana have staked their claim on the market. There are now said to be more than 650 celebrity-affiliated drinks brands globally, up from 40 in 2018. The latest available IWSR data suggests this appeal is translating into genuine category growth, with tequila backed by public figures growing 40% in 2022, three times the category rate of 13%. But as the market has matured, so too has the role of the celebrity founder. While some entrants may still be dismissed as vanity projects, a new generation is taking a more considered approach, with genuine origin stories, innovative techniques and involvement in the day-to-day business. Rather than relying on fame, they are using their platforms to shape what a brand truly stands for, and increasingly, how the wider industry around it operates.

SIPPING

Dame Jessica Ennis-Hill (top left) and Katherine Jenkins (bottom right) have entered the celebrity drinks market with offerings shaped by their own lifestyles

non-alcoholic offerings are often concocted

“Great design, thoughtful storytelling and exceptional flavour all had to work together to create something that felt elevated, modern and worthy of any occasion.”

conventionally and subsequently dealcoholised,

JACOPO CINITI, BERO

Tom Holland’s Bero provides an early example of this shift. In 2022, the British actor abstained from alcohol in line with Dry January, but what began as a month stretched to a longer period. During that time, the actor craved a non-alcoholic beer alternative that could offer the same quality and sense of occasion as a well-poured pint in a pub. Meeting that brief required a technical approach, which led him to brewmaster Grant Wood, who had spent 40 years learning the art of brewing before retiring from a career running multiple breweries. While

Dame Jessica Ennis-Hill has approached the changing consumer landscape and growing appreciation for low-and-no from a different perspective. The former athlete’s Seven Summers rosé, released earlier this year, is 7% ABV, around half the strength of a typical Provence. The concept was shaped by her experience as an elite athlete, mother and entrepreneur, where socialising did not always fit comfortably with a conventional full-strength bottle of wine. “I never wanted to create a 0% wine because for me it’s not about removing alcohol completely,” Ennis-Hill explains. “Seven Summers was born from refusing to compromise – a beautifully

a process that can strip away some of the

crafted rosé from Provence that feels indulgent

drink’s flavour and character, Holland and his

and premium, while fitting into modern life.”

co-founder John Herman took a different route

Developed with Josh Lincoln, former Majestic

by using a naturally selected maltose-negative

Managing Director, and Ray O’Connor, one of

yeast that stops fermentation naturally once it

only a handful of Masters of Wine in Ireland, the

reaches 0.4% alcohol - a process that retains

wine is genuinely innovative in filling this gap in the market. Its name reinforces the proposition,

what Wood describes as ‘the soul of the beer’. That attention to detail extends to branding,

Katherine Jenkins OBE, the company is built

and its founder’s story, referencing both its

which is rooted in Holland’s own cultural

around true craftsmanship, and the ambition to

strength and the seven events of the Olympic

identity, from a crest inspired by Kingston-

shift perceptions around what premium spirits

heptathlon for which Ennis-Hill is renowned.

upon-Thames, where he grew up, to Edge Hill,

represent. Working with sixth-generation

The flower motif on the label, meanwhile,

a Hazy IPA named after the street where he

distillers, the brand’s portfolio comprises

references the Yorkshire rose, a further

went to school. “From the very beginning, we

Cygnet 22, Cygnet 77 and Welsh Dry, alongside

reflection of Ennis-Hill’s roots. “I wanted a

wanted Bero to stand on its own as a brand

a new non-alcoholic expression, Infinity. Like

wine I’d genuinely choose to drink: elegant,

people would choose because they genuinely

Bero, Infinity emerged from a genuine personal

sociable and lighter, without compromising

love what’s in the can. Great design, thoughtful

need, with Jenkins seeking a drink she could

on taste or experience,” she continues. “As an

storytelling and exceptional flavour all had to

enjoy before performances when she chose not

athlete, balance has always been important to

work together to create something that felt

to drink alcohol but still wanted the ritual of

me, and that mindset remains today.”

elevated, modern and worthy of any occasion,”

consuming a premium spirit.

Matthew McConaughey’s Pantalones Tequila

explains Creative Director Jacopo Ciniti. “Every

Rather than removing alcohol from an existing

has an equally strong founder identity, but

decision, from the visual identity to the beer

gin, Infinity was developed as a standalone

leads with a more irreverent edge. Launched

itself, was made to reflect a more intentional

liquid with its own botanical identity. Its

by McConaughey and his wife Camila Alves

way of living without sacrificing quality, style

formulation includes lion’s mane for earthy

in 2023, Pantalones was inspired by the

or the rituals that bring people together.” That

depth, plus schisandra berry, Siberian ginseng,

many margaritas the pair drank on the night

philosophy is now reaping benefits, earning a

chrysanthemum, hibiscus, rosehip and manuka

they met. The name translates as trousers in

collaboration with Thompson Hotels, part of

honey. At less than 20 calories per 60ml serve,

Spanish, while also being used as slang for guts.

Hyatt’s Lifestyle Group, who have announced

Infinity can be enjoyed neat over ice or with

But behind the playful positioning is a strong

a year-long partnership in the US centred on

premium soda. Launched at retail in December

relationship with producers. Available in Blanco,

intention and celebration.

2025, it is now available at select UK venues

Reposado and Añejo varieties, the 100% Blue

Elsewhere in the non-alcoholic category,

operated by Birley Group, Four Seasons and

Weber Agave organic tequila is made alongside

Cygnet closed in on the opportunity from

Gaucho, reflecting a wider shift in how non-

fourth-generation farmers and a family-owned

an established position in the luxury spirits

alcoholic products are positioned in the luxury

distillery in Amatitán, Jalisco, Mexico.

market. Founded by Welsh mezzo-soprano

hospitality market.

Responsibility is also built into the process.

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SIPPING

“I wanted a wine I’d genuinely choose to drink: elegant, sociable and lighter, without compromising on taste or experience.” JESSICA ENNIS-HILL, SEVEN SUMMERS

The Vampire Diaries actors Ian Somerhalder and Paul Wesley have turned environmental stewards with Brother’s Bond

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The spirit is USDA- and EU-certified organic,

making process, following the launch of its

and a member of 1% for the Planet, with 1%

Regenerative Grain Bourbon. The approach

of revenue from every bottle sold donated to

reflects a broader commitment to influence how

non-profit partners. The brand’s work with

its key raw materials are produced, recognising

the Surfrider Foundation supports beach clean-

that the future of whiskey is tied to the health

ups across the East and West Coast and Gulf

of the communities and land that support

of Mexico, while a partnership with Green

it. Additionally, a portfolio-wide packaging

Loop uses upcycled agave pallets for shipping,

redesign aims to improve shelf visibility and

reducing waste and additional logging.

reduce carbon footprint with US-made glass.

Brother’s Bond Bourbon provides another

“Brother’s Bond was never intended just to

example of the journey from founder to

be a celebrity label with bourbon behind it,”

environmental steward. Created by The Vampire

explains CEO Vincent Hanna. “Ian and Paul both

Diaries actors Ian Somerhalder and Paul Wesley,

wanted to create an exceptional whiskey that

the whiskey brand was born from two decades

could stand on its own, rooted in their genuine

of the pair sharing drams on set after filming.

friendship, a deep respect for the craft and a

Both remain closely involved in the business,

commitment to doing things with purpose.” He

with Somerhalder serving as Blending Master to

concludes that awards gained at international

oversee mash bill development, barrel selection

spirits competitions have independently

and final blends, and Wesley working on flavour

validated that vision - evidence, perhaps, that

direction, creative voice and portfolio strategy.

there is success to be found when famous

That involvement extends to environmental

founders have a genuine connection to the

ambitions, with Brother’s Bond expanding its

product, and endeavour to use their platform

use of regenerative grain across the whiskey-

for good.

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.

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18.06.2026 14:22:56

COCKTAIL

A Lover’s Holiday Saikindō Four Seasons Hotel Al Maryah Island

Saikindō within Four Seasons Hotel Al Maryah

One standout is A Lover’s Holiday, inspired by

Island in Abu Dhabi is turning up the volume on

the 1980s track of the same name. “The concoction

its cocktail list with Aji No Hibiki, an offering

takes its cue from the song, which has a warm,

exploring synaesthesia, a condition that blurs

driving disco groove and a celebratory momentum

sensory boundaries, allowing some people to

that’s built for dancing,” explains Beverage

experience sound as taste.

Director Marco Corallo. “We wanted the cocktail

ABU DHABI

selected songs were extracted and fed into an AI

To bring the idea to life, raw sound waves from

to carry that same character, so we leaned into bright, citrus-led flavours.”

model, which generated a flavour spectrum for

For the build, Rémy Martin VSOP is infused in-

each musical score. These mappings then informed

house with fresh lychee, using a process that blends

a cocktail recipe, resulting in a 12-strong menu

the fruit with the spirit, cooks it sous vide, and

designed like a vinyl record.

then distils it in a Girovap, creating a crystal-clear lychee eau de vie. This is layered with Cointreau and Mancino Secco, which provides a dry, aromatic backbone, while a touch of yuzu brings zestiness, echoing the energy of the track. The drink is then carbonated with ‘champagne water’, made by cold-infusing Chardonnay grape juice with fresh mint to recreate the flavour of sparkling wine, before being topped with a light froth and gold flakes. “We make the foam by oxidising champagne and charging it with CO2 and egg white, with more mint infused for added aroma,” Corallo concludes. An appropriate textural flourish for the synaesthetic serve.

COCKTAIL

Duality Velvet Corinthia LONDON

Imbibers are invited to flip a bespoke brass coin to decide on the finishing touches of Duality, a cocktail created by Donato Pasquariello, Head Mixologist at Velvet by Salvatore Calabrese within Corinthia London. The drink forms part of the Déjà Vu chapter of the Echoes of Memory menu, which explores the way familiar flavours and aromas can unlock memories. “The category is about blurring the boundaries between reality and imagination,” explains Pasquariello. “Both intertwine, leaving the final outcome up to fate.” Making the serve requires a similar approach to the classic Old Fashioned, but is ultimately far more complex. Michter’s Bourbon and Rye whiskeys are infused with sage, before being combined with a French pear, cognac-based liqueur and a housemade bitter featuring Pimento Dram and tonka bean. “Ultrasonic infusion is used for both of the cocktail’s principle preparations,” Pasquariello continues. “This technique accelerates the transfer of aromas and active compounds into the liquid, while helping to prevent oxidation.” Then comes the element of chance. Two bespoke aromatic essences have been created to finish the cocktail. The first combines vetiver and ylang-ylang, and the second blends jasmine with bergamot. But neither bartender nor drinker gets to choose the winner. Instead, the decision is made by a coin featuring the face of Salvatore Calabrese, aka The Maestro, on one side, and Velvet’s signature ‘V’ on the other. Once the coin has been tossed, Duality is stirred and served in a crystal glass over a clear ice sphere, allowing for controlled dilution, and finished tableside with the chosen essence. Pasquariello concludes: “There’s an element of surprise and theatre that makes the experience memorable, encouraging a deeper interaction and a stronger emotional connection to the drink.”

YEARS OF EXCELLENCE

VITRON exclusive novelty

2026

catalogue download

WWW.ZIEHER.COM

DRINKS

Beluga Vodka Beluga Vodka is a distinguished name in the super- and ultra-premium spirits segment, with a global reputation founded on quality and craftsmanship. Produced from the finest grain and pure spring water sourced from Montenegro, Beluga Vodka undergoes a meticulous distillation and filtration process to achieve its signature smooth, refined character. Within the range, Beluga Gold Line stands as the most premium expression. Following distillation, it rests for an extended 90 days, allowing the spirit to develop its balance and smoothness. The result is a vodka that is crystal clear and creamy as well as beautifully balanced, with light notes of grain and wheat reminiscent of alpine herbs. The attention to detail extends beyond the liquid to the serving experience. Each bottle is adorned with a metal beluga sturgeon, the brand’s signature insignia. Presented in an elegant leather box, each individually numbered bottle is finished with a signature wax-sealed cork, opened using an accompanying hammer and brush - a distinctive ritual that has become synonymous with Beluga Gold Line. Best enjoyed with caviar, Beluga Gold Line also works well in a classic martini and is served at a number of high-end venues worldwide. www.vodka-beluga.com

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Lyme Bay Winery 2025 Releases

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Lyme Bay Winery has now introduced its latest 2025 releases. Elegant, aromatic and fresh, Shoreline Rosé 2025 is an industry first that brings a new take to English wine. Made by blending handpicked Bacchus and Pinot Noir from Sandhurst Vineyard in Kent, it’s a meeting of two varieties that creates a rosé with both vibrancy and depth. Pale salmon pink in the glass, it opens with lifted aromas of red berries and delicate white flowers. The palate is fragrant and bright, with notes of summer berries and soft florals, all carried by a light, crisp, easy-drinking style and a fresh finish. Sauvignon Blanc 2025 offers a vibrant expression of a variety rarely pushed so far in England. With one of the coolest wine climates, short summers and limited sunshine, ripening can be a constant challenge. Therefore, Lyme Bay partners with carefully selected growers across the South of England, seeking out warmer microclimates and well-balanced fruit. Timing is everything, as the picking window

can be just a matter of days. The result is a wine with bright citrus notes – lime, lemon zest and grapefruit peel – layered with delicate gooseberry, white currant and a gentle hint of fresh-cut grass. The acidity is vibrant but balanced, giving the wine energy and structure, with a clean, mineral finish. This wine isn’t an imitation of French or New Zealand styles, but an expression of what the English climate can deliver at its best. Finally, Bacchus Block 2025 is a singlevineyard expression from Essex. Elegant, aromatic and full of character, it reflects both site and variety. Made from 100% Bacchus grapes grown and hand-picked at Martin’s Lane in Essex, this wine is shaped as much by place as by craft. In the glass, it has pale straw hues, with lifted aromas of gooseberry, pineapple and fresh lime. The palate is vibrant and layered, balancing tropical fruit with delicate blackcurrant leaf notes, leading to a long, steely, lime-driven finish with crisp acidity. . www.lymebaywinery.co.uk

DRINKS

Oyster Gin

Olmeca Altos Tequila

Rooted in the distinctive way of life associated with the Adriatic coast, Oyster Gin captures the raw elegance of the region: its azure waters, sun-drenched landscapes and traditions of purity and provenance. Drawing a parallel between the world of fine oysters and premium spirits, it is crafted as a London Dry Gin with botanicals native to the Adriatic, and no essences or infusions. Bottled at 42.5% ABV, Oyster Gin is offered in two expressions. Oyster Gin Adriatic leads with piney mountain juniper over a herbaceous base of coriander, angelica, liquorice, fennel and black peppercorn, for a rich palate and a long, savoury finish. Oyster Gin Wild Citrus layers green cardamom, chamomile, and bitter orange and lemon peels for the aroma of freshly grated lemon zest. Oyster Gin shines in a classic gin and tonic, though it works just as well in a cocktail, neat or on the rocks. The bottle’s form is inspired by the oyster, a symbol of refinement and gastronomic excellence. Sculpted to echo its organic curves, the bespoke glass was developed layer by layer. The brand’s arrival is well timed with a broader trend shift toward drinking less but better, as consumers gravitate toward New World gins with distinctive botanical profiles and bold packaging. The brand’s ambition extends beyond joining the category, aiming to help shape the ongoing premiumisation of gin itself. www.oystergin.com

Olmeca Altos Plata is a balanced tequila crafted in the heart of the Los Altos Highlands of Jalisco, Mexico. Created by bartenders Dré Masso and Henry Besant alongside Master Distiller Jesús Hernández, it was born with one purpose: to create a tequila that performs as beautifully in cocktails as it does when enjoyed neat. Unlike many tequilas, Altos was designed from behind the bar, combining the expertise of world-class bartenders with generations of tequila-making tradition. Every bottle reflects a commitment to quality, authenticity and craftsmanship, while respecting the people and the land where it is produced. The journey begins more than 7,000ft above sea level, where 100% blue agave grows in the mineral-rich red soils of the Los Altos region. This unique terroir, together with slow cooking and the traditional Tahona stone method alongside modern distillation techniques, creates a tequila with exceptional balance and complexity. The nose reveals herbal notes, cooked agave and fresh citrus, while the palate balances sweet lime, lemon and cooked agave with bright herbal character and a long, clean finish. Recognised by Drinks International as the best Tequila for Margaritas in 2026, Altos continues to earn the trust of bartenders around the world, giving them the confidence that comes from starting with exceptional tequila. www.olmecaaltos.com

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Familia Mesa Tequila Blanco / Reposado

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Familia Mesa Tequila is produced at a 38-yearold family distillery in Arandas, Los Altos de Jalisco – Mexico’s highland region at 2,000m above sea level. Here, a combination of red volcanic soil and cool mountain air produce a Blue Weber agave with exceptional concentration and flavour complexity. The collection comprises two expressions, both made from 100% Blue Weber agave, handharvested at peak maturity and slow-roasted for 24 hours in brick masonry ovens. The agave is then wild-yeast fermented in open tanks, using yeast carried naturally by bees from an adjacent lemon orchard, resulting in a distinctive floralcitrus character. The Blanco is bottled immediately after double distillation, capturing a pure expression of the terroir, with fresh agave, citrus zest, light florals and subtle mineral notes on the nose. The palate delivers clean agave, green apple and a creamy texture, followed by a long, clean finish without heat.

The Reposado Joven uses the same liquid, rested in American oak barrels. Each barrel is assessed individually, with batches aged for between two and six months depending on the spirit’s readiness. The process adds soft vanilla warmth, toasted oak and a silky finish while preserving the agave character at its core. Neither expression contains additives, with no glycerin, sugar syrup, caramel colouring or oak extract introduced at any stage. The bottles are crafted from individually blown glass, heavier than the category standard, with embossed measurement markings integrated directly into the glass. The result is a premium tequila bottle designed with the bar professional in mind from the outset. In 2026, Familia Mesa Tequila’s collection was recognised at the Bartender Spirits Awards, with the Blanco receiving a Silver Medal and the Reposado Joven a Bronze Medal in the brand’s first year of entry. www.mesatequila.com

DRINKS

Roma Bar Show 14-15 September 2026

Roma Bar Show is the place where the bar industry comes together to share ideas, build new relationships and turn opportunities into tangible projects. Year after year, the event has grown alongside the industry, becoming a leading reference point for the beverage world. Hosted at La Nuvola, a convention centre in Rome, this year’s edition offers even more content, experiences and networking opportunities. Producers, distributors, bartenders, entrepreneurs, buyers and hospitality professionals will gather in one place to discuss the trends reshaping the market and potential collaborations. At the heart of the event is the value of connection, exemplified by the Buyers Programme, now in its second edition and developed in collaboration with ICE Agency and Fiere di Parma. Thanks to this initiative, Italian companies and international operators from key foreign markets are brought together, creating an ecosystem where networking translates into business relationships and new

growth opportunities. These connections are further enhanced by a new app designed to facilitate matchmaking and schedule meetings in a simple and efficient way. More than 200 exhibitors spanning major producers and smaller businesses are set to take part. Alongside new business, Roma Bar Show continues to promote a spirit of community that remains one of its defining characteristics. This is reflected in the Educational Programme, which features masterclasses, seminars and talks led by some of the most authoritative figures on the international scene, designed to inspire debate and encourage learning that supports the industry’s evolution. The experience is completed by the Fuori Salone events, official parties and initiatives taking place throughout the city, providing valuable opportunities to meet, share experiences and strengthen a community that continues to flourish each year. www.romabarshow.com

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SPOTLIGHT

The Shape of Aura Sebastian Frank – Chef Patron of Berlin’s two-Michelin-starred Horváth – discusses his latest collaboration with Vista Alegre and reveals how considered tableware design is shaping the modern dining experience.

What defining moments have shaped your

serving one of our new signature dishes on it,

one narrative. That’s what makes an experience

philosophy as a chef?

which features a 3D mould of a female statue

meaningful and memorable rather than simply

Quite early on in my career I realised I wasn’t

inspired by an artwork that can be found on

well-executed.

interested in imitating a tradition that wasn’t

our restaurant’s walls. It was actually not the

mine. I wanted to build a language rooted

initial idea to use this composition, but when

Do you believe the choice of tableware

in where I come from, using vegetables and

the plates arrived, the mould fit perfectly on top

influences the way guests perceive flavour,

regional produce as the main voice rather than

and it seemed like it was meant to be.

texture and emotion? Absolutely, the plate is never neutral. Colour,

a supporting act. Over the years that’s evolved from a statement of defiance into something

What did the development process look like?

texture, weight and even the sound of cutlery

calmer and more precise. It’s less about

At first the idea was to include a design by Jim

against a piece can all shape the perception of

challenging expectations for its own sake, and

Avignon, the Pop Art painter who drew the

a dish before the first bite. Rough surfaces can

more about honesty on the plate.

mural in our restaurant, but once we got the

suggest a rustic or grounded dish, while a glassy

first designs back we realised it was too abstract.

finish can heighten the feeling of delicacy. The

Can we see that approach in your collaboration

We also have some traditional Viennese coffee

right plate doesn’t detract from the food, it

with Vista Alegre?

ceramics at Horváth, which all include a golden

frames it, and sometimes it can even shift guest

Yes, we both share respect for craft and the idea

circle, so I knew I wanted to include this as part

expectations before they’ve tasted anything.

that something can be centuries old in technique

of the plate. After a meaningful conversation

and still feel completely contemporary. I cook

about what inspires me, the Vista Alegre team

Do you see the connection between gastronomy,

in the same way, by making classical elements

suggested we follow the direction of classic

craftsmanship and design evolving?

feel fresh and modern. I don’t see tableware as

Viennese architecture, in reference to the golden

The lines between all three will continue to blur,

neutral, it’s part of a dish’s grammar. Talking

circle. It was love at first sight.

and I mean that in a good way. Kitchens are already thinking more like design studios by

with the team at Vista Alegre, it became clear that we think about objects in the same way:

How do collaborations between chefs and

considering material, form and sequence, and

form should follow an idea, not just a trend.

tableware manufacturers contribute to

design houses are paying closer attention to how

creating more meaningful dining experiences?

objects are actually used at the table under real

What was your initial vision for Aura, and how

Diners today are hungry for context, not just

conditions. Collaborations like this open space

did you translate your culinary vision into a

execution. When a chef and a design house

for both sides to be more ambitious: not just

design for the table?

come together, the story becomes more real -

producing beautiful objects and food separately,

I didn’t want to design a plate that simply held

you’re not just told about craftsmanship, you’re

but by building complete experiences in which

food, I wanted something that could adapt to

holding it in your hand. It turns a meal into

every element is considered. That’s where fine

the cuisine and that has its own presence. Since

something layered: the dish, the object it sits

dining is heading.

the plate has been developed, we have been

on and the thinking behind it become part of

www.vistaalegre.com

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128

SPOTLIGHT

Please Disturb A culinary collaboration between Sofitel’s La Haute Croissanterie and Nespresso invites guests on an in-room sensory journey. Words: Abby Lowe • Photography: © Léo Kharfan

here are few better pairings than coffee

tasting experience, with dedicated glassware,

topped with silky coffee-chocolate ganache,

and croissants, an irrefutable sentiment

co-branded service and a final flourish, such

echoing the intense espresso aromas of the

shared around the globe, but Please

as a spray of orange blossom added in front of

cup. The coffee is crafted with oat milk for an

Disturb, a collaboration between Sofitel’s La

the guest. Most importantly, recipes for both

elevated, smooth finish, while the lively acidity

Haute Croissanterie and Nespresso, is shaking

coffee and croissants have been carefully refined

of passion fruit lifts the palate, then a spark of

up the classic combination. Offering surprising

to create balanced, complementary flavour

Sichuan pepper is added at the last moment for

flavour combinations and served in-room,

profiles, a process carried out by a dedicated

depth and a lingering aftertaste.

the campaign invites guests to reconsider the

team of experts from all over the world.

Finally, Le Tonique unites an iced orange

traditional experience associated with the duo.

“Rather than simply matching flavours, the

espresso tonic with a Paris Brest croissant. A

“We are bringing together two icons to create

goal was to create a dialogue between coffee

vibrant combination of hazelnut and citrus, the

an unforgettable sensory journey,” says Oliver

and croissant,” explains Anne-Cécile Degenne,

smooth praline diplomat cream and roasted

Perquy, Global Head of Nespresso Out-of-Home

Sofitel’s Corporate Executive Chef. “That way,

hazelnuts of the croissant complement the

Business. “Our aim is to transform an iconic

every element enhances the other.” The result

acidity of the iced coffee, creating a harmonious

ritual into an invitation to explore.”

is three signature pairings, each anchored by the

bridge. Meanwhile, the sparkling bitterness of

Designed to meet growing demand for

rich complexity of coffee and buttery flakiness

tonic water balances the richness of the pastry,

personalised amenities, in which guests

of a croissant, yet distinguished by its own

and the delicate floral notes of orange blossom

are increasingly seeking bespoke luxuries

unique character.

water echo the fresh orange zest, bringing brightness to the finish.

alongside elevated everyday essentials, Please

The Le Brûlé pairing comprises a cappuccino

Disturb blends the artistry and French flair of

mousse brulée with a crispy honey cream

Degenne is delighted with the bold,

Sofitel’s culinary concept with the expertise of

croissant. Notes of almond thread between

adventurous results. “The ambition was to

the world-renowned coffee experts. Available

drink and snack, with a flavourful quirk coming

challenge traditional perceptions and showcase

in select properties worldwide for a limited

courtesy of orange blossom and fresh zest. A

the versatility of coffee and croissants through

time only, the venture offers a playful new

burnt finish on the amaretti decaffeinated

unexpected pairings,” she says. “We have

expression of the classic pairing, upgraded

cappuccino enhances the honeyed accents of the

created the perfect match.”

with five-star environments in mind. “Luxury

croissant, while a light foam contrasts elegantly

hospitality today is shaped by experiences

with its crisp texture.

Perquy agrees, noting that the partnership is foundational in the creation of memorable

that feel personal and meaningful,” Perquy

Fans of a spicy kick will revel in L’Epicé,

moments for guests. “By offering quality,

continues. “Guests are placing greater value in

which pairs an oat spicy chocolate coffee with

convenience and creativity, we hope our guests

the details that make a stay distinctive.”

a coffee-choco exotic croissant. An ode to the

enjoy a welcome, indulgent interruption to their

Please Disturb is the shared vision that has

timeless alliance of coffee and dark chocolate,

stay. And if the experience opens them up to

been crafted in response. Available on demand

only this time with a tropical fruit twist,

new possibilities within coffee, then we have

throughout the day and ordered via room service,

Degenne enlisted Sofitel chefs in Mexico City

achieved exactly what we set out to do.”

each pairing has been created as a complete

to perfect the recipe. The result is a croissant

www.nespresso.com/pro

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Bespoke products for front-of-house

www.rewthink.co.uk

PETITS FOURS

Steelite International Steelite Distinction Morella Drawing inspiration from the walled medieval town of Morella in Spain, Steelite Distinction Morella translates architectural heritage into a contemporary tableware collection. Delicately embossed surfaces recall organic textures, while a subtle spiral detail across the midrim creates depth and movement. Signature banqueting pieces extend the range, joined by a statuesque teapot with a mid-century silhouette that brings a touch of theatre to the table. Each piece combines timeless style with a modern sensibility, making the Morella collection suitable for any dining experience. www.steelite.com

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Francéclat Mystique Christmas 2026 gets a gothic makeover according to Francéclat’s latest trend forecast.

This winter, Francéclat is embracing the darker side of the festive table. The French Economic Development Committee for the watchmaking, jewellery and tableware sectors brings together more than 15,000 companies across all three industries, from manufacturing to distribution. In turn, it supports the development of French businesses by producing industry insight, encouraging creativity and collaboration, and driving initiatives designed to foster growth.

Elsewhere, traditional festive codes are reinterpreted through dramatic forms, intricate finishes and a sense of historical richness. Crystal and glassware by Cristal d’Arques and Luminarc draw on the ornate forms of antique and medieval goblets, bringing a sense of grandeur to every setting, while plates by Montgolfier echo a similar sculptural approach with statement silhouettes, and cutlery by Goyon-Chazeau adds a layer of luxury.

A Mystical Christmas Its latest forecast is Mystique, a trend that looks beyond the tangible world towards a more fantastical vision of tableware. Here, ghosts, spirits and the idea of natural reincarnation become imaginative reference points for a new form of spirituality that’s detached from the everyday, offering the promise of escapism and new experiences. On the table, this visual language embraces ornamentation, drawing on Gothic influences and Baroque-inspired silhouettes to create what Francéclat describes as an ‘ultra-decorative table’.

Toile and Trouble Colour is equally important, drawing inspiration from the classic shades of Toile de Jouy, named after the town where the iconic fabric originated in 1760. Familiar heritage hues of blue, yellow, lilac and fuchsia are deepened into moodier tones, lending the table a nostalgic, otherworldly edge. Ceramic plates by Gien, for example, reference the printed cottons traditionally characterised by their pastoral scenes, landscapes and figures, but reimagined here in a darker, more atmospheric palette. international.franceclat.fr

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PETITS FOURS

1. Goodfellow & Goodfellow Studio Vulcanic Ball

2. Cookplay Jomon

3. La Tavola Hospitality Collection

4. Zwiesel Fortessa Rooftop

The Vulcanic Ball is an artisanal, ceramic serving piece from Stylepoint’s Studio Raw collection. Inspired by volcanic landscapes, its rugged texture, organic form and tactile finish bring an elemental character to contemporary food presentations. Designed as two hemispheres, it creates theatre at the table by concealing and dramatically revealing its contents. Ideal for smoke, aroma and other sensory effects, the Vulcanic Ball transforms service into an immersive dining experience. Recognised for tabletop innovations, Goodfellow & Goodfellow engages extensively with global hospitality partners, tailoring bespoke options and branding solutions. www.goodf.co.uk

Jomon is the first and most iconic collection from Cookplay. Twelve years after its original launch, the line remains as contemporary as ever, with a distinctive and innovative gold finish enabling it to adapt seamlessly to diverse cultural settings around the world. Designed to fit naturally in the hand and elevate every culinary experience, Jomon is suited to everything from catering environments to fine-dining tables. Based in Bilbao and created by designer Ana Roquero, Cookplay is a mindful design brand focused on adapting and evolving forms to create emotion. Its portfolio spans everything from porcelain tableware to steel cutlery. www.cookplay.eu

For over 30 years, La Tavola has been designing and manufacturing premium solutions for the international hospitality industry. Made in Italy, its collections bring together contemporary design, skilled craftsmanship and reliable performance. From buffet and tableware to banqueting and beverage solutions, every product reflects a deep understanding of the operational and aesthetic needs of operators. Carefully selected materials and finishes ensure durability, functionality and a distinctive visual identity while versatile configurations allow hospitality professionals to create elegant, efficient and memorable settings for different occasions. www.la-tavola.it

The Rooftop bar collection from Zwiesel Glas combines delicate design with maximum functionality. Inspired by The World’s 50 Best Bars and developed with experts, the collection features thinwalled glasses, compact sizes and a retro design. Whether cocktail bowls or sake cups, the nine sizes are a companion for serving high-quality alcoholic and non-alcoholic beverages within a sophisticated bar concept. Machine-made in Germany from Tritan crystal glass, the lightweight pieces are brilliant, breakresistant and dishwasher-safe, making them an excellent choice for bars, hotels, restaurants or any other demanding service environment. www.zwieselfortessa.com

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1. Corby Hall Saturno / Raio / Santa Fe

2. Villeroy & Boch Stella Blossom

3. Cimbali Group LaCimbali M40

4. Costa Nova Sen

A family-owned business based in Randolph, New Jersey, Corby Hall has supplied the international hospitality industry with high quality flatware, holloware and bright white porcelain dinnerware for 50 years. With designs ranging from traditional to contemporary, at competitive price points, Corby Hall has the ability to supply F&B outlets associated with a full-service operation. A global distribution network coupled with production facilities in Europe and Asia allows for seamless service for opening orders and re-supply. Its latest innovations include Saturno and Raio porcelain dinnerware lines and Santa Fe 18/10 premium stainless steel flatware. www.corbyhall.com

Stella Blossom is Villeroy & Boch’s latest addition to the classic Stella collection, bringing flowing, nature-inspired silhouettes to the world of fine-dining restaurants. Crafted in Germany from the finest premium bone porcelain, each piece reflects the graceful, fluid lines of a lotus leaf, creating a striking impression of weightlessness on the table. The pure white porcelain, combined with organic forms, delivers a luxurious tactile quality which is matched by enduring stability. As part of the broader Stella family, Stella Blossom offers an additional variety of shapes for F&B professionals, inviting individual presentations and expressive mix-and-match across courses. www.villeroyboch.com

LaCimbali M40 represents a new generation of high-end traditional espresso machines, designed for speciality coffee shops and premium cafés. Advanced thermal technology ensures precise temperature stability, extraction accuracy and improved energy efficiency, while delivering reliable performance. Connected through the Art.In.Coffee IoT platform, M40 enables baristas to manage key machine parameters in real time. The Barista Drive System automatically recognises recipes, reducing the risk of human error, while the Perfect Grinding System continuously adjusts grinder settings to ensure optimal extraction and consistent in-cup quality. www.cimbali.com

Sen is a reflection of bold, statement design with an expressive edge. Conceptualised by German designer Carsten Gollnick, the Costa Nova cutlery collection is charactersied by a thickness of 5mm, providing a luxurious feel and comfort in the hand. “The materiality of stainless steel and the effect of the surfaces and materials are strikingly emphasised by a long and dominant handle sculpture. It was important to me that the surface quality was right and that the style had a silky sheen,” says Gollnick of his design. “My wish was to combine architectural elegance, self-evident function and urban style in an aesthetically appealing tool.” www.costanova.com

PETITS FOURS

1. Atelier Europe Rocha & Saudade

2. Bonna Nicole

3. Franke Coffee Systems ActiveChill

4. Porland Ivy

Fine Dining & Living presents Atelier Europe, a brand that celebrates Europe’s rich craft heritage through collections created by specialised ateliers. Rocha is inspired by Portugal’s rugged coastline and stands out with its sculptural silhouettes, tactile reactive glazes and bold character that is ideal for chefs looking to create striking presentations. Saudade offers a softer expression, combining organic shapes, subtle textures and warm natural tones that effortlessly complement both contemporary and timeless cuisines. Designed for intensive professional use, both collections unite durability with refined aesthetics. www.ateliereurope.eu

A canvas for elevated culinary presentations, Nicole is designed to express refined elegance on the table. With versatile forms, minimalist relief details and a collection-specific coffee series, it delivers a cohesive and sophisticated dining experience. Turkish porcelain manufacturer Bonna entered the gastronomy sector as the new-generation representative of Kar Porcelain. Passionately dedicated to enhancing the culinary experience, Bonna focuses on premium product performance, unique design and sustainable practices while offering a wide range of porcelain, vitrified stoneware and other tabletop categories. www.bonna.com.tr

Available for Franke’s New A Line coffee machines, ActiveChill brings brewing and cooling together in one integrated process. Each coffee is freshly brewed using iQFlow, which controls extraction in real time to support consistent flavour and aroma. ActiveChill then cools the coffee during dispensing to 35-40°C before it reaches the glass, helping to reduce rapid ice melt and dilution while maintaining a consistent presentation. There is no need to prepare coffee in advance, chill it separately or install an external cooling unit, and with fewer manual steps, hospitality teams are free to serve premium iced coffee quickly and reliably throughout the day. coffee.franke.com

Inspired by the quiet rhythm of nature, the Ivy collection by Porland reflects growth, balance and timeless craftsmanship. The vine-like texture surrounding the rim echoes the natural repetition found in climbing branches, while the craft matte surface softens light. A subtly textured centre adds depth to each presentation while helping to hold sauces. Designed for the demanding pace of professional hospitality, its durable construction is created to withstand intensive daily use. Balancing refined simplicity with practical functionality, Ivy offers chefs a versatile canvas for contemporary plating while bringing a warm, organic character to every table setting. www.porland.com

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2. 1.

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1. Komfid Komfid Lid

2. John Jenkins Havana

3. Garnier Thiebaut Jacquard Kitchen Towels

Komfid was created with one clear purpose: to help protect people against drink spiking without changing the way they enjoy their drinks. Made in Denmark from sustainable wood fibre, the patented lid sits discreetly inside the glass, creating a physical barrier while still allowing guests to drink naturally, with or without a straw. For bars, clubs and hospitality venues, Komfid provides a simple way to make drink protection part of everyday service, giving guests an added sense of safety and allowing venues to take a proactive approach to drink spiking. Komfid can be found at BCB Berlin 2026 in Hall 18A, Stand 46, where visitors can experience its latest-generation solution. www.komfid.com

British glassware manufacturer John Jenkins presents Havana, a collection of handmade cocktail glasses comprising 12 distinct designs, from a straight-sided glass to a flared shape for martinis. The brand is renowned for its range of handmade and machine-made glassware that runs the gamut from wine and cocktail glasses to classic tumblers, all of which are available for immediate delivery. John Jenkins also has an in-house design department that can create bespoke pieces and exclusive patterns. Each piece benefits from the latest advancements in glass-making technology, employed to enhance clarity, durability and scratch-resistance. www.johnjenkins.co.uk

From dining rooms and guest rooms to retail spaces and special events, custom jacquard linens by Garnier Thiebaut provide a distinctive way to commemorate milestones, showcase a property’s character and create meaningful experiences. An extension of one of the brand’s most popular retail collections, intricately woven kitchen towels act as functional guest souvenirs and offer a distinctive addition to on-site boutiques, corporate gifting programmes and event giveaways. Whether designed to share the story of a destination or celebrate a property’s legacy, each towel gives guests a tangible connection to their stay. www.gtlinenshospitality.com

PETITS FOURS

1. Costa Verde Harmony & Flow

2. Pioli Milena

3. Pordamsa Mar

4. Mogogo Mono

Founded in 1992, Costa Verde is one of the most modern companies in the sector. Based on an innovative philosophy, it invited a range of Portugal’s primary 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. www.costa-verde.com

Milena offers an elegant and versatile canvas for a wide range of gastronomic creations. Its clean and understated design allows each dish to take centre stage, making the collection equally suited to contemporary restaurants, hotels and cafés. Designed with durability in mind, Milena is built to withstand the demands of professional kitchens and the pace of intensive daily service. Its space-saving stackable design allows for efficient storage and easy handling without compromising on style, providing chefs and hospitality professionals with a reliable tableware solution that adapts effortlessly to different concepts and presentation styles. www.pioli.co

Pordamsa has introduced new glass trays and podiums to its Mar collection. Inspired by the shifting blues and greens of the Mediterranean, each piece explores the relationship between colour, light and transparency. The new forms create different levels and compositions for presenting appetisers, small plates and shared creations, giving chefs greater freedom to shape the rhythm of the table. Crafted from resistant coloured glass, Mar retains its depth and vibrancy over time. The new pieces extend the collection into a broader landscape of possibilities, where coastal character meets functionality, and the table becomes a space for culinary expression. www.pordamsa.com

The Mono collection combines contemporary design with smart functionality, while its innovative folding mechanism allows for effortless setup, easy transport and compact storage. Available in five carefully selected colours - black, light grey, forest green, rose and vanilla - Mono adapts naturally to a range of hospitality settings. For even greater efficiency, a dedicated transport cart holds up to six tables, allowing them to be stored neatly and moved easily between spaces. Designed for the demands of modern hospitality, Mono brings together elegant aesthetics, effortless handling and space-saving practicality - from setup and service to storage. www.mogogo-buffet.com

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1. Rona Glassware by Erik Lorincz

2. Fiorenzato Sense

3. Schönwald - BHS Tabletop Moments

Founded by entrepreneur Jozef Schreiber in Lednické Rovne, Slovakia, back in 1892, Rona is a manufacturer of lead-free crystalline glassware. Its latest mixology suite has been designed in collaboration with Erik Lorincz, winner of the Diageo World Class Bartender of the Year award, with every detail on each glass piece carefully designed to enhance the sensory experience of sipping a cocktail, from the curvature of the bowls, to the balance and weight in the hand. The design language of the collection marries Japanese-inspired minimalism with Rona’s lauded craftsmanship and Lorincz’s passion for elevating the fine art of mixology. www.rona.glass

Fiorenzato reinvents professional coffee grinding by combining Sense technology with a newly designed adjustment ring. Created for high-volume hospitality, the system measures grind output in real time, ensuring consistently precise doses, shot after shot, and eliminating waste across every service. The adjustment ring provides baristas with unprecedented tactile feedback: smooth, immediate micrometric adjustments that make finetuning extraction effortless, even during peak hours. Enclosed in a compact, ergonomic body, this system combines intuitive control with authentic Italian engineering, raising the bar in premium coffee venues worldwide. www.fiorenzato.com

To mark the 90th anniversary of Form 98, Schönwald introduces Moments, a fresh décor concept created by Norwegian designer Ellen Harbo. Originally designed in 1936 by Hermann Gretsch, Form 98 was the first fully coordinated hotelware collection and remains a defining element of the Schönwald portfolio. Moments translates the design classic into a contemporary setting. Varying patterns across different product groups enable versatile mix-and-match combinations, while a variety of plate formats supports current sharing concepts, and classic elements such as the coffee pot and bistro cups underline the collection’s connection to café culture. www.bhs-tabletop.com

PETITS FOURS

1. Rewthink Bespoke Products

2. Modbar Modbar

3. ID Fine Finesse

4. Elia International Motive Fine Crystal

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-toorder 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

Modbar, the original under-counter system developed in partnership with La Marzocco, reimagines the beverage bar as an open space where design, performance and human interaction come together. Today, this approach embraces new beverage rituals with Modbar PourOver and Modbar Tea. The Pour-Over combines precision brewing with an under-counter design that transforms every extraction into a visible, engaging ritual. Developed as an adaptation of the Modbar AV system, Modbar Tea brings the same philosophy to fresh, on-demand tea preparation, creating new opportunities for premium teas, iced beverages and seasonal menus. www.modbar.com

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

Elia’s Motive Fine Crystal has been designed to elevate every stage of the wine experience. Handmade from premium lead-free crystal, each piece is mouth-blown and hand-finished by master glassmakers, featuring a seamless one-piece bowl and stem that delivers exceptional clarity, lightness and balance. Defined by its contemporary angled silhouette and refined aperture, the line is expertly engineered to enhance aromas and showcase every wine at its best. Comprising Burgundy, red and white wine, champagne, beer, water, tumbler and liqueur glasses, Motive offers a sophisticated solution for serving every beverage with style and distinction. www.elia.co.uk

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PETITS FOURS

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1. RAK Porcelain USA Polaris Ska

2. Julius Meinl Premium Tea Solutions

3. Zieher Orea

4.Carrol Boyes Carrol Boyes

Polaris Ska reimagines one of RAK Porcelain USA’s most successful collections by bringing its Ivoris design into a brilliant bright white Polaris body. Created specifically for the horeca sector, the line features over 60 classic and contemporary pieces, offering an elegant mix of soft square and round silhouettes. The assortment has been expanded with newly designed narrow-rim oval platters, providing even more flexibility for today’s chefs and operators. Engineered to withstand the demands of busy foodservice environments, Polaris Ska is the ideal foundation for modern tabletop presentations across restaurants, hotels, catering and hospitality venues. www.rakporcelain.com

Since 1862, Julius Meinl has been dedicated to providing everything needed to create memorable tea moments, from refreshing classic tastes to unique new blends. Now, the brand introduces ceremonial-grade Matcha and gently roasted Hojicha to its tea portfolio, both delivering premium quality, authentic flavour and effortless preparation. Certified organic and made from 100% pure green tea, Matcha and Hojicha come in convenient, reclosable and recyclable tins with a measuring spoon. Combined with the Julius Meinl Matcha Shaker, they ensure seamless, consistent preparation - supporting modern tea rituals with the trusted quality of Julius Meinl. www.juliusmeinl.com

Zieher introduces the Orea collection. Each bowl and tray is crafted from solid brass with a matte gold finish, while soft, flowing shapes exude a harmonious presence at the table. The Orea buffet bowls are coated with a food-safe sealant that helps slow the natural patina that inevitably develops on brass objects. Over time, however, this aged finish becomes a desirable feature, as the rich colour that develops through use gives each piece its own distinctive character and charm. Zieher, a tableware company based in Germany, is known for its innovative tabletop and buffet designs created primarily for high-end hotels and fine-dining restaurants. www.zieher.com

The Carrol Boyes story began more than 30 years ago, when a talented English teacher decided to pursue her passion for art and sculpture, laying the foundations for a brand that would become a mainstay in the homes of collectors in South Africa and around the world. Today, Carrol Boyes is a muchloved and celebrated name, renowned for exceptional quality and distinctly recognisable style. Designed to be used, admired and collected, its pieces transform the everyday objects we live with into functional works of art, bringing sculptural form and an unmistakable point of view to tableware, homeware and accessories. Explore the collection online. www.carrolboyes.co.uk

TO THE TABLE Europe 2027 Second Advert - SUPPER.pdf

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.

CMY

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

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

PETITS FOURS

What is Supper Circle and how does it work? It’s a collective, global hospitality platform that brings innovative and contemporary manufacturers and brands to market. We act as a strategic connector between brands, distribution partners, procurement teams and hospitality operators. We help brands enter and grow within international markets through the right partnerships, storytelling, positioning and commercial strategy. We also support hospitality groups, procurement companies and distributors by curating collections and solutions aligned with their operational, aesthetic and commercial needs. We sit in the middle of the ecosystem as a faciltator and growth platform.

Nico Sas Supper Circle With over three decades of wide-ranging industry experience, Nico Sas discusses the launch of his new project, Supper Circle, a growth platform designed to streamline connection and collaboration between hospitality stakeholders.

What are the main benefits of working with Supper Circle? For brands, we provide hospitality-ready assortment and collection curation, market intelligence and commercial strategy, pricing strategy and positioning, distributor activation, hospitality group introductions and procurement support, and project specification and design opportunities – offering real access to international hospitality markets and honest feedback from distributors and end users. For distributors, we give access to a curated portfolio of complementary regional collections that fill gaps in their portfolio, offering simplified coordination, commercial support and product training. For operators, hospitality groups and procurement teams, we simplify sourcing by bringing together carefully selected brands that combine design, functionality, operational efficiency and storytelling – all through one knowledgeable partner. Where did the idea stem from? It came from years of seeing genuinely great products and brands struggle because they lack the right market access and hospitality expertise. Conversely, operators are actively searching for innovation and often can’t find it, or at least aren’t able to have it implemented on site. We identified a disconnect between creativity and execution. Many brands have beautiful collections but lack hospitality expertise, while many industry buyers are dealing with fragmented communication, inconsistent service levels and limited innovation. Our aim is to bridge that gap.

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Is this something new for the sector? Yes, we combine commercial strategy, hospitality expertise and curated brand partnerships under one platform, built alongside different stakeholders over an extended period. Traditionally, the market has been divided between agents, distributors, consultants and procurement companies, each operating separately within their own region. Supper Circle is a collaboration where these worlds come together. We also focus heavily on positioning and storytelling. Hospitality today is about creating experience, identity and emotional connection. That requires a different approach than traditional sales, where understanding, connection and relationships matter as much as the product itself. When did you realise there was a gap for a service like this? We noticed a pattern that kept repeating across the industry. Brands struggle to scale internationally despite strong products. Operators struggle to find differentiated collections that are both beautiful and operationally viable. Distributors are searching for innovation but lack direct access to emerging brands. Many collaborations fail because communication, positioning or expectations are misaligned. There is room for a platform that connects all sides of the industry in a more strategic and transparent way. Why is it important to align the right products with the right people? The wrong product in the wrong environment creates friction operationally, commercially and emotionally. The right product strengthens storytelling, improves the guest experience and reinforces a venue’s identity. The hospitality industry is global, but hospitality itself is local – every region, culture and concept has its own operational reality so one solution rarely fits all. What do you hope to achieve? Hospitality is evolving rapidly, and guests are looking for more immersive and emotional experiences than ever before. That means the industry needs stronger collaboration between design, operations and commercial strategy. Helping facilitate that is Supper Circle’s goal. info@supper-circle.com

INTERNATIONAL BAR AND BEVERAGE TRADE SHOW EXHIBITION CENTRE BERLIN

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12 – 14 OCTOBER 26

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ADVERTISING INDEX ISSUE 50

Altos Tequila

006-007

ID Fine

094

BCB Berlin

143

John Jenkins

005, 030

Beluga Vodka

002

Julius Meinl

024-025

BHS

059

La Marzocco Modbar

077

020-021

La Tavola

071

033

Mogogo

045

012-013

My Drap

055

Bonna Carrol Boyes Cimbali Cookplay

147

Nespresso

037, 148

Corby Hall

016-017

Oyster Gin

018-019

Costa Nova

014-015

Pioli

028-029

Costa Verde

089

Pordamsa

083

Dalebrook

063

Porland

061

Earthborne

097

Rewthink

130

Elia

034

Richard Brendon

069

EquipHotel

144

Rona

098

Fine2Dine

022-023

Fiorenzato

120

To The Table EU

141

Franke

116

Villeroy & Boch

057

Garnier Thiebaut

026-027

Steelite

Vista Alegre

008-009

010-011

Goodfellows

051

XLBoom

107

Hardy

115

Zieher

119

145

WASHING-UP

Gettin’ Giggy with it

Lisa Vanderpump expands her hospitality empire with a sultry cocktail lounge that pays tribute to her beloved dog Gigolo.

From glitzy bars to hit TV shows, Lisa Vanderpump

sculpture, welcoming guests with an impish

has built an unmistakable world defined by

glint. The surrounding interiors are designed by

indulgence and playful mischief. Best known

Vanderpump Alain to evoke a sultry atmosphere;

for starring in The Real Housewives of Beverly

ruby red lampshades and black velvet banquettes

Hills and spin-off Vanderpump Rules, the British

are layered atop a custom-made carpet blooming

entrepreneur has spent two decades turning her

with oversized roses, and a large liquor display

signature decadence into a hospitality empire.

cabinet creates a focal point behind the bar.

Adding to a growing portfolio of venues across

The drinks menu is every bit as bold and

the US, her latest venture is Gigolo, a cocktail

flirtatious. Talk Dirty To Me arrives as a martini

lounge within The Vanderpump Hotel in Las

for two garnished with a shareable olive skewer,

Vegas, created in collaboration with Caesars

while classics include the Pumptini, Pump &

Entertainment. The 50-seat bar is named

Bump and Giggy Tonic. The cocktail guaranteed

after Vanderpump’s beloved Pomeranian,

to get tongues wagging however is Hush Hush,

affectionately known as Giggy, who was a

which invites guests to confess a risqué secret,

constant presence by her side both on and off

seal it in an envelope and stash it away inside the

camera. Dressed to impress in a waistcoat and

Vanderpump Vault. Whether it stays under lock

bow-tie, the four-legged companion takes

and key, or is one day revealed, is all part of the

centre stage in the form of a 1.5m-tall resin

Gigolo experience.

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ORGANIC MODERNITY

BILBAO www.cookplay.eu

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