Supper Issue 16

HOTEL FOOD & DRINK

MANDARIN ORIENTAL JUMEIRA – DUBAI • NUNO MENDES • THE STANDARD – LONDON

CONTENTS ISSUE 16

054

046

STARTERS Rib 046 Pestana Plaza Mayor, Madrid

Lucky Cat

London Marriott Hotel Grosvenor Square

048

Traymore 050 Como Metropolitan Miami Beach 072

Capiz Lounge

Renaissance Boston Waterfront Hotel

052

050

MAIN COURSES August 054 Antwerp

Mandarin Oriental Jumeira Dubai

060

Marquee 066 Marina Bay Sands, Singapore

Mr Porter

Sir Victor, Barcelona

072

Mosaico 078 Hotel de la Ville, Rome

003

xxx

CONTENTS ISSUE 16

SERVICE

032

Lisbon Calling

024

The Maestro

032

High Standards

040

Having set London’s food scene alight at Chiltern Firehouse, Portuguese chef Nuno Mendes now plans to dazzle diners in his homeland.

Legendary bartender Salvatore Calabrese reflects on his extraordinary career during an exclusive tasting of his new cocktail menu at Donovan Bar in London.

For its first property outside the US, The Standard has developed a varied F&B programme designed to attract both Londoners and international guests.

SIPPING 024

088

Compiling the Wine List

088

Wine of the Times

096

Selling more wine can have a real impact on a hotel’s bottom line, but how can buyers ensure they put the right bottles on their list?

© Jamie Orlando Smith

Demand for low- and no-ABV drinks is soaring, but hotels need to think carefully about stocking the right products for their customers.

096

REGULARS Entrée 015

Events 111

Appetisers 019

Spotlight 118

Signatures 084

Petits Fours

Cocktails 100

Washing-Up 138

Drinks 104

004

121

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ENTRÉE

ON THE COVER Tasca by José Avillez at Mandarin Oriental Jumeira, Dubai

The Art of Reinvention

2

018 was a difficult year for dining; home delivery

The new format is being carried across Supper’s sister titles

services, a squeeze on consumer spending and a rise in

– Sleeper, the magazine for hospitality experience and design

running costs led to quite the churn. London recorded

now in its 20th year, and Starboard, a new publication focusing

its highest ever number of restaurant closures, and despite

on the design and development of cruise ships, river boats,

the best efforts of restructures and rescue plans, a number

sleeper trains and aeroplanes – and is set to align Sleeper

of well-established international brands either downsized or

Media’s growing portfolio of brands.

disappeared completely.

Supper’s frequency has also increased from quarterly to bi-

While the downturn has continued into 2019, it’s not all

monthly, meaning that we can feature more hotel restaurant

doom and gloom. The pressures of staying afloat have focused

and bar openings than ever before, and in the coming months

minds on what’s important, and owners and operators are

we’ll be launching a brand new website, featuring news

investing in their propositions. Some have embarked on

stories, interviews and bespoke content.

refurbishments, others have introduced new menus, or

We’ve strengthened our circulation too. Following news

turned to more effective CRM systems to better interact with

of Sleeper Media’s strategic partnership with Top Hotel

diners. And there’s a growing number of restaurants in which

Projects – a leading provider of data and information on hotel

reinvention itself is the name of the game, either through the

developments worldwide – we’ll be working closely with the

use of technology to create a visual experience that changes at

team to ensure that F&B Directors at all under-construction

the touch of a button, as in the case of Marquee at Marina Bay

hotel projects on their meticulously-researched database

Sands in Singapore, or through a series of constantly evolving

receive a copy of Supper – both as a source of inspiration and

concepts, like at Six by Nico, where the cuisine changes every

a procurement aid.

six weeks. There’s certainly a buzz about the new and exciting

Despite the new look, much like a restaurant refurb, Supper

that’s difficult to achieve with older establishments, so there’s

has retained its core elements, or brand standards. We’ll

a lot to be said for a venue that can regularly reinvent itself

continue to work closely with the industry we serve, foster

without impacting bottom line.

connections between product suppliers and decision-makers,

As you’ll see from the following pages, Supper has

and champion excellence wherever we find it. I hope you enjoy

undergone a reinvention of its own over the past two months;

reading this issue, and as always, we welcome your feedback…

a soft refurbishment if you like. Having been in operation for

Supper is served.

almost four years, it was time for a refresh – to touch-up the paintwork, revamp the fixtures and fittings and bring some new ideas to the table.

We’ve introduced new fonts, redesigned page layouts, and generally cleared out the clutter to focus on what really matters – the creative and culinary concepts shaping the industry, as well as the people responsible for bringing them to life.

Catherine Martin • Managing Editor

015

THE BRIGADE @suppermag

EDITORIAL

ADVERTISING

DESIGN

Editor-in-Chief Matt Turner

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Design Manager David Bell

Managing Editor Catherine Martin

Account Manager Grace O’Leary

Production Zoe Willcox

Assistant Editor Richard Frost

EVENTS & MARKETING

FINANCE

Assistant Editor Kristofer Thomas

Brand Director Amy Wright

Finance Director Amanda Giles

Assistant Editor Ben Thomas

Events Manager Melanie Page

Group Financial Controller Sarah Healey

Editorial Assistant Donna Salek

Senior Events & Marketing Executive Millie Allegro

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14/06/2019 15:32:39

APPETISERS

R

obert Parker, often touted as the most

big fruit flavours and punchy alcohol levels,

influential wine critic in history, has

the industry responded accordingly, and wines

formally retired from The Wine Advocate,

from Burgundy to Barossa all started to taste the

bringing a close to more than four decades spent

same, reduced to a bland homogeneity known

inspiring sommeliers and petrifying vineyards

disparagingly as ‘the International Style’. It is

at the famously outspoken guide he set up. In

worth noting at this point that The Wine Advocate

truth, the 72-year-old has been scaling back his

has consistently dismissed Parkerization as a

professional duties for some time, so this latest

myth, arguing its founder’s preferences merely

announcement may be a largely symbolic move,

reflected a wider consumer trend rather than

yet it is still worth taking a moment to reflect

creating it in the first place, but nevertheless

on how he managed to almost single-handedly

the concept is still treated as undisputed fact in

transform the industry he loves.

countless articles, books and films to this day.

Born in Baltimore shortly after the end of World

Nowadays, of course, the world is full of wine

War II, Parker actually worked as a lawyer in his

writers with a strong international following

hometown in the ‘70s, before making the fateful

– names like Jancis Robinson, Hugh Johnson,

decision to follow his passion by launching a new

Three Wine Men (Oz Clarke, Tim Atkin and Olly

Heard it Through the Grapevine Legendary critic Robert Parker has formally retired from The Wine Advocate, but his controversial legacy lives on.

kind of wine guide. The Baltimore-Washington

Smith), James Suckling, Antonio Galloni, James

Wine Advocate, as it was originally known,

Halliday and many more besides – though

promised wholly unbiased reviews at a time

none enjoys anything like the same degree of

when most writers had to navigate potential

dominance as Parker in his pomp. The barriers to

conflicts of interest in the form of commercial

entry for newcomers have also disappeared, and

ties with producers or merchants; by contrast,

today anyone with an internet connection can

Parker’s title rejected all sponsorship and was

hold forth on their particular area of expertise,

totally funded by readers. It quickly proved to be

prompting the rise of so-called micro-influencers

a winning formula and, today, the publication

specialising in, say, Bordeaux en primeur or Napa

boasts subscribers in every US state and more

Valley reds.

than 40 countries worldwide.

In fact, it seems almost inconceivable in this

At the peak of his power between around 1990

day and age that any single critic could ever again

and 2015, Parker’s influence was so great that

become so prominent that their word effectively

one glowing review could completely transform

becomes gospel, with the ability to make or break

a vineyard’s fortunes, and send the price of

reputations at will. For better or worse, the wine

individual bottles and cases skyrocketing.

world has never before had an advocate quite like

This duly led to an idea taking hold known as

Robert Parker and, in all probability, there will

Parkerization, a phenomenon in which producers

never be another.

supposedly decided to abandon their traditional methods in order to create ultra-modern wines that he would score more favourably. Since the critic was thought to prefer bolder styles with

019

I

t may not be possible to accurately predict the

Hotels will need to introduce an entirely new and

future, but in an increasingly fast-paced world

varied collection of foods to their restaurants,

where designers are working to longer lead

as we will be able to produce plant-based foods

times, future gazing is becoming more important

and insect proteins efficiently with low impact

than ever. In celebration of its centenary, Hilton

through the use of renewable energy resources.”

Worldwide has partnered with futurologist Gerd

So, what can we expect on our plates? The

Leonhard to predict the trends it believes will

food in future hotel restaurants is expected to be

dominate the hospitality industry over the next

highly-nutritious, protein-packed and entirely

century – from technology and design to food

sustainable – think sweet algae fritters, beetle

and drink, sustainability and wellness.

bolognese, plankton pies and seaweed green velvet

Having unveiled a vegan hotel suite at Hilton

cake. Menus will be unnecessary, with biometric

London Bankside earlier this year, the group

data from embedded guest chips providing chef-

forecasts that in 2119, consumer diets will

consultants with food preferences, nutritional

be predominantly plant-based. With climate

requirements, allergies and flavour tolerances

concerns on the rise, farmed meats such as

on arrival, as Nathalie Corredor, Senior Vice

beef and lamb will be supplemented with lab-

President, Corporate Strategy, Hilton, explains:

Checking into 2119 From 3D-printed room service to fastfood nutrient pills, a new report from Hilton predicts an imaginative vision for the future of hotels.

020

grown and 3D-printed alternatives, while protein

“This embedded chip technology will detect

sources will come in the form of seaweed,

and diagnose any ailments, so dishes would be

mussels and insects – all requiring less land and

optimised to provide exactly what guests need.”

The report also states that the concept of room

fewer natural resources to harvest. and

service will have evolved to provide instantaneous

sustainability will be the biggest challenges for

gratification, with Banks noting that “traditional

hospitality in 100 years,” says Emma Banks,

room service could be replaced with 3D-printed

Vice President, Food and Beverage Strategy &

food, or in-room, personal chefs who will be

Development, EMEA, Hilton. To harvest such

able to cook whatever the guest is craving”. And

foods, hotels could feature vertical hydroponic

though fast food may still exist in 2119, meal

crop-growing farms, with built-in irrigation

capsules will provide grab-and-go fuel for busy

systems collecting and recycling rainwater to

travellers, delivering sweet and savoury flavour

nurture the produce. Giant indoor allotments

combinations in one handy pill.

“Food

supply,

limited

resources

could help grow hybrid vegetables with high

Though many of Hilton’s concepts seem a

nutritional value, while chefs could yield from

little out there, hyper-personalisation will only

on-site insect farms and even crops farmed on

increase in the future according to Leonhard:

the surfaces of other planets.

“In 2119, we will still be searching for unique

In an extract from the report, Daniel Vennard,

experiences, but they will be more personalised

Director of the Better Buying Lab, World

than ever. One hundred years from now, hotels

Resources Institute, comments: “We currently

will have to create opportunities to converse,

depend on just twelve crops to feed much of the

collaborate and connect, delivering moments that

world, so our diets must become more biodiverse.

matter, individually, to each and every guest.”

2

019 marked the year that Mirazur – the

greater diversity of projects named number one

triple-Michelin-starred restaurant by chef

will spread the spoils more evenly – the spoils

Mauro Colagreco – topped the World’s 50

in this case being the prestige of beating other

Best Restaurants list. But 2019 also marked the

high-profile names, and the inevitable boost to

introduction of several format changes within

bottom line. Many might see this as a positive

said rankings, meaning that this will be the first

development, yet there are also several potential

and last time Mirazur is crowned the world’s

negative consequences to take into consideration.

finest, regardless of any future achievements under the same title.

Were a restaurant like Mirazur to take the crown one year, then completely reinvent itself

The list, either a prominent barometer of the

the following, with its new approach warranting

market’s tastes or a popularity contest depending

a second victory, is it fair for this effort to go

on who you ask (and how they placed), has

unnoticed? Does one year of exposure at the top

previously caught flak for its lack of diversity,

of the list provide the same benefits as a decade

though not so much in the context of its cultural

ranked consistently 2nd? Will the hall of fame ever

representation, rather concerning the issue

have the same clout and interest as the main list?

of repetition. Since its inception in 2002, just

And if the top restaurant maintains its supremacy

What a Difference a Year Makes How might format changes to the most prominent list in F&B affect those ranked?

eight restaurants have held the crown, with the

for a second year, but is not considered due to the

stretch from 2006 to 2012 shared between just

rule changes, does this mean the establishment

two establishments in Ferran Adria’s El Bulli and

that takes its number one spot is actually the

René Redzepi’s Noma.

world’s finest, or is it merely a case of the second

Stellar as these restaurants may be, the

The simple truth is that each format clearly

up some recurrent problems; mainly the message

has its own particular issues. One sees a lack of

that nobody else was able to reach this level

diversity, with the same names dominating as

for seven long years; that no new concepts or

long as they have the resulting cashflow to remain

innovations could top the efforts of the good old

in the limelight, whilst he other diminishes

boys; and some might argue that favouritism,

the elements of consistency, maintenance and

bias and lobbying efforts were having too much

reinvention vital in F&B, and the hallmarks for

of an impact.

some of a restaurant deserving to be named the

As such, the powers that be have made the

best bar none.

decision to refine the format for the coming

Only time will tell how this format change will

years, addressing the naysayers with a new rule

affect the list, the restaurants vying for its top

stating that a restaurant can only win the top

spot and the wider industry, but it is a safe bet

prize once. Each year’s number one will then

that some will be unhappy whatever format these

enter the hall-of-fame-esque, Best-of-the-Best

rankings ultimately take.

group, a move intended to recognise past winners whilst freeing up the top spot for others to make their mark. The intended impact is that the

022

best claiming the title on a technicality?

dominance of a few big names seems to throw

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TAF-19-017-AnzSupper-236x275_3mm_RZ.indd 1

04.03.19 12:39

Lisbon Calling Having set London’s food scene alight at Chiltern Firehouse, Portuguese chef Nuno Mendes now plans to dazzle diners in his homeland.

Words: Ayesha Khan

F

ollowing a stranger at 10pm down a

where he’d be free to “crank up the music and

dark alley in Lisbon’s Bairro Alto –

just cook.” Bacchus, which sprang up in the

notorious even amongst city natives

unlikely surroundings of a tired old boozer, fused

– may not sound like a great idea,

everything that the ambitious chef had learnt

but that’s precisely what’s involved

and, as he freely admits, was somewhat “rough

in the run-up to my first meeting

around the edges”. The menu featured six or 12

with bohemian Portuguese chef Nuno Mendes.

courses “plus snacks” - fitting for its informal

And truth be told, Bairro Alto is now gentrified

pub roots - but rather than being a traditional

to the nines, the dark alley is just the service

gastropub, Bacchus was more like bistronomy,

entrance for the soon-to-reopen Bairro Alto

according to the maverick talent behind the

Hotel, a fancy member of The Leading Hotels

stoves. On any given day, this might translate

of the World collection, and the seemingly late

into creative dishes like ‘Oysters and Onions Old

hour is actually nothing out of the ordinary for

and New’, ‘Umami: From the Mountain to the

the City of Light at the height of summer.

Sea. Memories of San Sebastián’, or something

Nevertheless, Mendes still has a rebellious

entirely different altogether.

twinkle in his eye and tattoos to match. He also

Invigorated by the cult appeal of Bacchus,

has some serious culinary cred under his belt

Mendes turned his attention to starting up

(his tenure in the US lasted more than a decade,

The Loft Project, an admittedly “bonkers idea”

and he worked with the likes of Jean-Georges

involving a clandestine supper club in his own

Vongerichten, Rocco DiSpirito and Wolfgang

home where he, or a visiting chef friend, would

Puck) and, having proved his mettle as the

cook for a group of trusting patrons. “You’d send

founding chef at two London powerhouses,

an email, deposit money into my account and

Viajante and Chiltern Firehouse, he is now

then show up,” he recalls. “It was a completely

crafting the culinary narrative at Lisbon’s

independent project, we didn’t borrow money

hottest hotel refurb.

from anyone, and people like Magnus Nilsson,

After earning his stripes with the who’s who

David Pynt and even the guys from Noma

of chefs in the States in his formative years (and

cooked there. It was a home environment and

not forgetting a stint at molecular mecca El

a little bit punk rock, the mandate was just to

Bulli in Catalonia), Mendes originally moved to

go crazy. I wanted to break all boundaries and

London to open an inconspicuous Hoxton eatery

ideas of formality.”

SERVICE xxx

SERVICE

“We designed a business the way we wanted it, and not a business built for Michelin like many other chefs do.”

Bairro Alto Hotel’s restaurant overlooks the city

026

Although The Loft Project has long since

back to his time in Thailand. And then there was

shuttered, Mendes still exercises his culinary

his endless experimentation with milk, rather

freedom at Mãos, set atop a hip clothing store

fitting for a chef who grew up with a dairy farm

in Shoreditch. There’s a communal table for 16,

in the family; a perfect case in point being an

and very little else in the space, but Mendes and

innovative milk skin and sour milk creation

his chef-partner Eddie Pellicano make regular

simply named ‘milk’ – one of his favourites

appearances, chatting to patrons as they slice,

from the era.

dice and portion out 14 perfect courses.

Viajante earned a Michelin star in its first year

Soon after The Loft Project, Mendes was

of operation – an extraordinary achievement

presented with an exciting opportunity to really

for any chef, but something that carried extra-

make a name for himself at Town Hall Hotel in

special meaning for Mendes. “Not just because

Bethnal Green. He duly rose to the challenge

of the award itself, but also because we did it

by opening Viajante, an introspective restaurant

our way; we designed a business the way we

named after the Portuguese word for traveller

wanted it, and not a business built for Michelin

(and his own nickname among friends).

like many other chefs do,” he explains. But the

Although the venue’s exciting culinary offer

honour was bittersweet for its proud recipient

was rooted in his Portuguese heritage, every

because, soon after, he lost his father and both

now and then he also went off-programme

grandparents – three of the most important

to showcase the international flavours he

people in his life, all of whom helped lay the

encountered overseas. So, spicy chicken confit

groundwork for his interest in food.

sat in a crisped chicken skin ‘sandwich’, paired

Mendes’ accolades and growing cooking

with an eggplant and soy milk parfait, harking

prowess then caught the eye of renowned

STAR

EDDY

F OLLOW US

W W W . Z I E H E R . C O M

SERVICE

American hotelier André Balazs, who was set to embark on his first UK property, Chiltern Firehouse; he recollects a walk from the hotel’s Baker Street environs to The Connaught that sealed the deal. “That project was so much fun,” he says. “The layers that we managed to add were all so wellcurated – everything from glasses to cutlery. I spent 15 years in North America, and I wanted to capture the great North American pantry.” The wildly successful hotel restaurant is now a fixture in Marylebone’s dynamic food scene, serving up his distinctive twist on classics like steak tartare and Caesar salad, and favourites like monkfish smoked over pine with barley miso and fennel, and crab doughnuts.

Despite the decidedly anti-establishment leanings, the chef’s view of hotel F&B may surprise. “I love hotels,” he says emphatically. “Most of my projects have been in hotels – even in my formative years, I worked at Trump International Hotel in New York. I like the idea of offering an experience that goes on beyond the two-hour slot at the table. You can really do something fun; you can amuse people for 24 hours or more.”

And that brings us back to Lisbon. It is now 11pm on the eve of Bairro Alto Hotel’s opening and Mendes is settled on a mid-century chair at Mezzanine, the property’s soon-to-bebustling lobby lounge, beaming with excitement – you get the sense that it feels good to be home. As Creative Director of all the hotel’s F&B outlets, he now has a greater role than ever before on a hospitality project, but it doesn’t seem to faze him at all. “I was born and raised here,” he muses.

“We used to have a farm in Alentejo many years ago. The food of the Alentejo is probably some of my favourite in the world, it’s peasant food. I am so inspired by Portuguese

“I am so inspired by Portuguese ingredients and recipes... Rather than trying to show the world Lisbon, we want to show Lisbon to the world.”

ingredients and recipes. The coast, the Azores, the Douro Valley, the microclimates you have here are incredible, yet for years not a lot of chefs in Lisbon were serving Portuguese food, it was all about Spanish and French food. Rather than trying to show the world Lisbon, we want to show Lisbon to the world.”

Mendes certainly has no intention of falling into the same trap, and a desire to celebrate the very best of what Portugal has to offer underpins the culinary ethos at the hotel’s signature restaurant Bahr. The design, executed by homegrown design firm The Studio, melds gritty metals and industrial materials that recall the rough-and-ready nature of this neighbourhood’s past with sleek marble and warm woods. Modern barrel vaults in the main dining room set the stage for an impressive open kitchen where an all-Portuguese brigade will interact with guests and, as Mendes has always sought to, eliminate the boundary between diner and chef.

Chiltern Firehouse’s restaurant specialises in contemporary, ingredientfocused cuisine

028

“If you capture something at a less formal level, it becomes more democratic and more part of the life of the city,” he explains. Meanwhile, plentiful greenery reminds guests of Lisbon’s unmistakable seaside vacation vibe; Terraço Bahr,

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SERVICE

“I like the idea of offering an experience that goes on beyond the two-hour slot at the table. You can really do something fun; you can amuse people for 24 hours or more.”

the hotel’s once-iconic rooftop, has also been

specifically their distinctive gastronomic

restored to its former glory. Rooftops are all the

identities. “I love Goan cuisine, I love Malaysian

rage in Lisbon, so Mendes’ light bites and the

cuisine, I love Macanese cuisine,” he reveals.

clever cocktail menu on offer here look like they

“And I am fascinated by the connection between

could well slot in perfectly.

those cuisines and ours.” One thing is for sure

Moving down to ground level, Bar 18.68 is an

– whatever his next project is, it will not be

annex to the hotel located across the square that

anything like what he has done in the past

is, serendipitously, set in a former firehouse à la

(because that would just make him “bored”) or

Chiltern (its name recalls the year the volunteer

too highbrow (he visibly cringes when recalling

station, the oldest in the country, was founded).

suited patrons visiting former restaurants he

“We wanted to do a street-facing bohemian bar,

worked in). “If I adopted a cookie cutter-type

open from 6pm-2am,” explains Mendes. “It’ll

approach, I would say you have this concept, roll

have one counter with two bartenders and two

it out ten times, but that’s not me,” he reflects.

chefs, and serve finger foods and snacks. It’ll

“Who knows, maybe I’ll open a really cool Goan

be a destination that you can go to three nights

restaurant.”

a week.”

Crab doughnuts and beetroot rolls at Chiltern Firehouse

030

As I head back into the dark alley, the square

So what is next for this most experimental,

outside is only just getting started, and I’m

itinerant and democratic of chefs? “My head is

off to explore Lisbon’s street-side grill joints,

always going 100 miles-an-hour,” he confesses.

pastelerías and late-night bars, while Mendes

Away from Chiltern Firehouse and Bairro Alto

puts the finishing touches on those ambitions

Hotel, Mendes has long been fascinated by

plans to show his compatriots just how far he

Portugal’s colonies around the world, and

has come.

SERVICE

The Maestro Legendary bartender Salvatore Calabrese reflects on his extraordinary career during an exclusive tasting of his new cocktail menu at Donovan Bar in London.

Words: Richard Frost • Portrait Photography: © Janos Grapow

T

he phrase ‘living legend’ gets bandied around a lot in bartending circles, but there can be little doubt that master mixologist Salvatore Calabrese is fully deserving of such a lofty title.

The Maestro, as he is affectionately known by colleagues and customers alike, has been

mixing drinks for more than 50 years, worked his magic on a string of the world’s top bars, penned cocktail-making books that have sold in their millions, and famously raised the Martini to dazzling new levels of sophistication.

Today, he is welcoming us to the luxurious surroundings of Donovan Bar at Brown’s Hotel in London’s Mayfair, so that we can be the first to try his new Swinging Sixtiesinspired cocktail menu, Our Generation. As ever, the affable Italian is impeccably turned out, dressed in a sharp suit and crisply ironed shirt, complete with natty martini cufflinks, which peek out from under his jacket sleeves whenever he gestures excitedly to emphasise a particularly important point. Alongside him are two trusted lieutenants who helped craft this ambitious list; Bar Manager Maurizio Palermo, a convivial figure with a ready wit and a mischievous twinkle in his eye, and Assistant Bar Manager Federico Pavan, an urbane character who loves using cutting-edge techniques to deliver unexpected flavour combinations.

Of course, the grandeur of Mayfair is a world away from Calabrese’s introduction to F&B back in the ‘60s, when his father found him an entry-level job at Reginna Palace Hotel in the small Amalfi Coast resort of Maiori; here he

© Lateef Photography

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The Twiggy pays tribute to the eponymous British supermodel

made his first ever cocktail, an Americano, and developed some fundamental skills that would stand him in good stead for the future. “When I was 11, my very first duty before I went down to clean the bar was to slice the bread served at breakfast, and every slice had to be exactly the same thickness,” he recalls. “So even at that early age, I learnt how to be very particular and precise.” Calabrese’s keen eye for detail quickly marked him out as one to watch, and

“I believe if a cocktail becomes iconic, there’s no point losing it. After all, what’s the biggest dream of any bartender?”

drinks list, however, is a selection of 20 neverbefore-seen cocktails curated by Calabrese. The Our Generation menu plays on his childhood memories of growing up in the Swinging Sixties, while also honouring the bar’s namesake Terence Donovan, the celebrated photographer whose intimate and irreverent portraits of stars like Jimi Hendrix, Celia Hammond and Sophia Loren helped define the era. Cocktails are split into four groups of five: those in Portrait are

after stints working both behind the bar and in

soft and mellow, while Fashion is for fresh and

the kitchen, he was made Maître D’ at nearby

vibrant serves, Music comprises playful and

Hotel Panorama. “At 21, I was the youngest

delicate drinks, and Screen contains strong and

Maître D’ in the whole of the Amalfi Coast, with

bold creations.

27 people working for me,” he remembers, an

A perfect case in point is Black Trinity in the

achievement that evidently still fills him with

Portrait category, which pays tribute to the

pride to this day.

work of Donovan and fellow photographers

Then in 1980, he made the life-changing

David Bailey and Brian Duffy by mixing together

decision to move to London, and took up the

Hennessy cognac, Martini Riserva Speciale

challenge of transforming the fortunes of the

Rubino vermouth, port and Disaronno liqueur in a tumbler; the drink is topped with an aromatic

little-known bar at Dukes Hotel in St. James’s.

To help put his new home on the map, he hit

thin-cut orange marmalade served in a chilled

cantaloupe melon foam, and accompanied

upon the idea of not just offering customers

cocktail glass, which the story goes was inspired

by a cube of melon on a cocktail stick. One

rare spirits, but selling them ‘liquid history’;

by his dutiful wife urging him to eat breakfast

might naturally assume that a cocktail built

patrons might be invited to try a vintage

before heading off to work.

around cognac and port would be intense and

cognac from the year Lord Nelson lost his life

Fast-forward to 2004 and Calabrese decided

powerful on the palate, but in Calabrese’s

at Trafalgar (1805), for instance, or one from the

to leave The Lanesborough to launch his very

hands, the result is surprisingly easy to drink.

year Napoleon invaded Russia (1812). “I always

own bar, Salvatore at Fifty in the Fifty St. James

“It’s intriguing because what should be strong

associate the age of the spirit with something

private members’ club, where he created the

and bold is actually soft and mellow,” asserts

happening in the world,” he explains. “This

sweet-and-sour Spicy Fifty cocktail (vodka,

Calabrese, who was inspired by memories of

was when I became the crazy bartender selling

elderflower cordial, lime juice, honey and chilli

seeing cantaloupe melon with port on countless

‘liquid history’, and the bar went from making

pepper), before repeating the trick in 2010 with

menus in the ‘60s.

£400-£500 a week to bringing in up to £10,000

the opening of Salvatore at Playboy in Playboy

Another mixological highlight is The Twiggy,

a night.”

Club London, which he only stepped back from

part of the Fashion collection; it takes its

At Dukes, Calabrese also achieved fame for

in 2016. But this is not to say that his most

cue from an iconic photo of the eponymous

creating a Direct Martini so good that Stanton

famous cocktails have now been consigned to

supermodel by Donovan, which hangs in the

Delaplane (the legendary American travel writer

the history books; today, Calabrese focuses on

bar. This fun tipple features Grey Goose vodka,

credited with introducing Irish Coffee to the US)

consultancy for clients such as Brown’s owner

passion fruit syrup, coffee beans, vanilla essence

called it “the best Martini in England”, and

Rocco Forte Hotels, and signature serves such

and champagne, all served in an elegant thin-

novelist Kingsley Amis declared there was no

as the Breakfast Martini and Spicy Fifty have

stemmed flute. “Here we have something very

better barman in the whole of London. With

duly been added to the menu at Donovan Bar.

vibrant and refreshing with a beautiful sensual

his reputation skyrocketing, Calabrese opted

“I believe that if a cocktail becomes iconic,

colour, almost purple or lilac,” says Calabrese.

to move on from Dukes in the early ‘90s to

there’s no point losing it,” he says. “After all,

However, the most visually arresting element is

strut his stuff over at The Lanesborough in

what’s the biggest dream of any bartender? It’s

the garnish, which takes the form of an edible

Knightsbridge. It was here that he created the

to immortalise yourself in a great cocktail that

flower shaped to resemble a lipstick mark. “It

Breakfast Martini, a deliciously bittersweet

people still drink in a hundred years’ time.”

looks like Twiggy herself had a sip from this

combination of gin, Cointreau, lemon juice and

The centrepiece of Donovan Bar’s new

glass,” jokes Palermo.

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© Janos Grapow

Salvatore Calabrese heads up the drinks offering at Donovan Bar

036

At the opposite end of the spectrum, Not Shaken,

you cater to a range of tastes. Far too many lists today

Not Stirred sits in the Screen section, and harks back

are all about offering drinks with a strong character,

to Donovan’s famed shots of Sean Connery in the same

but it shouldn’t just be about that.”

year the James Bond franchise debuted in cinemas.

Interestingly, Rocco Forte Hotels did not just bring

It comprises Cîroc vodka or Tanqueray No. Ten gin

in Calabrese for his cocktail-making skills, it also

distilled with coffee liqueur and ginseng, along with

worked with him to redesign the venue itself. Among

a few dashes of homemade green mint liqueur and

the changes that he instigated was a comprehensive

dandelion bitters, served in a martini glass. “This is

overhaul of the back bar, transforming it into the

our way of honouring Salvatore Calabrese by serving

perfect environment for mixologists. “I want to

a Martini direct like he does,” explains Pavan. Of

make sure that a bartender is able to do everything

course, Martinis are traditionally accompanied by

necessary to make the cocktail list in three steps,” he

either an olive or a twist, but here customers are

declares. “How many times have you had to wait 20

invited to try homemade ‘coffee caviar’ instead, tiny

minutes to get served in a bar because everything is

coffee-flavoured spheres dropped directly into the

so complex and complicated? I want you to have your

cocktail or served on the side according to customer

drink in five minutes.” Innovative features such as the

preference. Not only does this enable the bar team

Calabrese Sink have been introduced to help achieve

to reference Calabrese’s Italian roots, and specifically

this admirable goal; named after its creator, the

his love of coffee, it also gives the drink a pleasingly

sink reduces turnaround times by letting bartenders

bitter aftertaste that contrasts nicely with the initial

quickly wash away perishables like fruit and vegetable

sweetness of the mint.

peel without having to worry about blockages or

“Each cocktail is very different,” reflects Calabrese,

breakdowns, all while keeping pesky flies at bay.

who spent six months developing Our Generation

Unsurprisingly, Calabrese’s experience of what

alongside the bar team. “A great menu is one in which

really matters in mixology has made him something

SERVICE

of a go-to figure for hospitality professionals looking

has served everyone from Mick Jagger and Maurizio

to improve their beverage offering. Besides Donovan

Gucci to Stevie Wonder and the Queen.

Bar, he has also consulted on a host of other venues

The 64-year-old’s achievements feel all the more

down the years, including Mixology 101 in LA, Bound

impressive if you consider quite how far he has come

by Salvatore at The Cromwell Hotel in Las Vegas and

since first learning the ropes in the Swinging Sixties,

Salvatore at Maison Eight in Hong Kong. “One of the

though perhaps one can still see glimpses even today

things I focus on a lot as a consultant is how to make

of the same attention to detail that served him so well

people feel special,” he reveals. “Customers won’t

on the bread station five decades ago. A prime example

come to a bar if it’s just about the drinks. Beverages

of this comes when Palermo and Pavan unveil Not

are one element of what we provide, but we must also

Shaken, Not Stirred, their tribute to The Maestro, at

offer good service and really care for our guests.”

the end of our tasting; it is fascinating to see Calabrese

Calabrese, a former President of the UK Bartenders

instantly single out what would make the cocktail

Guild, is certainly no stranger to sharing his passion for

even better. He has noticed the homemade ‘coffee

the art of mixology with the world. The irrepressible

caviar’ is clumping together after being dropped into

Italian has written no fewer than 13 drinks-related

the glass, and so quietly, understatedly and with the

tomes to date – his first book, Classic Cocktails, sold

bare minimum of fuss, he urges them to gently stir

over 1.5 million copies – and developed a range of

the drink in future, ensuring this modern take on the

barware carrying his name in collaboration with Urban

Martini looks every bit as good as it tastes. A small

Bar. As if that wasn’t enough, he also fronts his own

detail, perhaps, but one that neatly illustrates how this

bartending competition, The Maestro Challenge, in his

living legend’s relentless focus on achieving perfection

hometown of Maiori, has his own lemon liqueur, and

remains undiminished even after all these years.

Madam Loren references Italian actress Sophia Loren’s love of spaghetti al pomodoro

© Lateef Photography

038

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© Haydon Perrior

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High Standards Three of the key players behind The Standard’s innovative F&B programme discuss the reality of bringing bold new concepts to life.

Words: Richard Frost

F

ew brands have done more to change the perception of boutique hotels than The Standard, whose five US properties have built their reputation on embracing cuttingedge youth culture, attracting a diverse mix of artists, musicians and trendsetters

by offering hip social events and stylish design at a relatively accessible price point. Now, parent company Standard International has set its sights on rolling out this winning formula overseas, starting with London.

Developed in partnership with Crosstree Real Estate Partners, its first property outside the States is certainly a sizeable statement of intent, boasting 266 guestrooms and a prime location in the former Camden Town Hall Annex, a 1974 Brutalist structure opposite the spectacular St. Pancras station.

One of The Standard’s key calling cards has long been its dynamic F&B offering, and the new London outpost continues this trend with a vibrant programme designed to appeal to millennials and younger demographics in particular. On the ground floor, guests can choose between Isla, a seasonally focused all-day restaurant with a predominantly natural wine list; Double Standard, a boisterous bar specialising in classic cocktails and food

The Panel (left to right): Helenka Fletcher, Executive Director of F&B Adam Rawson, Executive Chef Peter Sanchez-Iglesias, Signature Chef

© John Scott Blackwell

inspired by British pubs and New York diners; and Library Lounge, a laid-back space for ordering hot drinks and snacks. And on the top floor, destination restaurant Decimo will offer Spanish and Mexican cuisine, while a standalone bar will serve high-quality cocktails – both are scheduled to open in October 2019.

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© Charlie McKay

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In this exclusive interview at the property, Supper explored the realities of delivering this ambitious food-and-drink offering with Helenka Fletcher, Executive Director of F&B; Executive Chef Adam Rawson, who oversees Isla, Double Standard, Library Lounge, breakfast and room service; and Michelin-starred Signature Chef Peter Sanchez-Iglesias, who will run Decimo.

The Standard enjoys strong brand recognition in the States, but is less well-known overseas.

What is the overall concept behind your F&B offering in London?

“It’s about getting quality, of course, but also finding suppliers that will go the extra mile for us... Working with suppliers that will really hustle to get things done is key.”

HELENKA FLETCHER

duo Casamia and Paco Tapas], using exactly the same recipe. We’ve tried a million different versions, but it just works best the way it is.

Any large hospitality development depends on a network of suppliers delivering products and services in a timely fashion, and The Standard is no different. In terms of dinnerware, for instance, Isla features custom plates from London-based Sofia Ceramics, while Decimo relies on handmade items by The Village Pottery in Bristol; throughout the hotel, meanwhile, the property uses David Mellor Design drinks trays in The Standard’s iconic red colour, as well as specially shaped paring knives and

Helenka Fletcher: We have five established

cutting boards from the same company for

businesses over in the US, but this is our first

its in-room cocktail stations. How do you go

international opening, so it’s really important

about picking the right suppliers to fit in with

to us as a brand. We have some fantastic F&B

your vision?

venues in the States; for London, we wanted to offer something to the local market, but also

having Shawn as the designer. Normally chefs

HF: It’s about getting quality, of course, but

something for international guests who already

have to be very conscious of how a restaurant’s

also finding suppliers that will go the extra

have certain expectations of The Standard as

going to look, but knowing Shawn is involved

mile for us. Even with the best planning in

F&B is such an important part of our brand, it’s

is massively reassuring because we can just let

the world, you get to the end of a project and

50/50 with the rooms.

him do his thing.

you’re running around trying to find things on

The Standard, and each of its F&B venues,

Adam Rawson: The briefs were already in place

has been designed by long-time collaborator

when I came on board. There was a clear idea

Shawn Hausman in partnership with the

of what these outlets needed, but it was my

In an unusual move, the Library Lounge

hotel’s in-house team. Rawson and Sanchez-

responsibility to come up with the menus.

includes its very own broadcast recording

a deadline, so working with suppliers that will really hustle to get things done is key.

venue called Sounds Studio, capable of hosting

Iglesias, who both joined in mid-2018, have also been encouraged to get involved in the

Isla’s culinary offering revolves around

DJ sets, live shows and podcasts. This clearly

development process. To what extent has all

seasonal British produce and light proteins,

ties in with The Standard’s aim to develop a

this influenced the final design?

including lots of healthy options designed for

distinct, location-specific musical identity

sharing, while Decimo focuses on live-fire

for each of its properties globally, from jazz

HF: This project’s been four years in the making.

cooking, with grilled meat and fish given pride

in New York to stripped-down folk and rock

We’ve known for some time what Double

of place on the menu. What do you consider to

‘n’ roll in Hollywood. Does Sounds Studio have

Standard’s concept would be, for example, so

be each restaurant’s signature dish?

any impact on the hotel’s F&B programme?

talent like Adam to come in and realise our

AR: Isla has a rotating menu so things will

HF: Yes, definitely. The Library Lounge is a

vision. Shawn has such a history with the brand

evolve quite a bit over time. But I think the

space for us to showcase all those things that

as well. He’s designed all of our properties

ceviche served with fresh lettuce and herbs will

are important to our brand’s DNA – music, art,

globally – he really understands the brief, and

always be there in some shape or form.

fashion and culture. That impacts on the F&B

we’ve focused on creating a platform for local

offering not just in an obvious transactional

knows exactly what we’re looking for, what’s important to us.

Peter Sanchez-Iglesias: We’re really fortunate

PSI: For Decimo, I’d say the jamón croquetas.

way, but also in terms of drawing a demographic

It’s one of the things we’re bringing down

to the space that understands and appreciates

from Bristol [where he runs Michelin-starred

what we’re about.

043

Š David Cleveland

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© David Cleveland

With this hotel, there’s really no reason why you’d have to leave at all if you didn’t want to.

You could easily stay here for 24 hours and have a brilliant time.”

PETER SANCHEZ-IGLESIAS

Besides London, The Standard also has hotels

things, along with working to deadlines and

in New York’s East Village and Meatpacking

coping with the logistics of Peter being down

District, Downtown LA, West Hollywood and

in Bristol. Also, you can plan things as much as

Miami Beach. To what extent does the F&B

you want on paper, but until you open the doors

programme here rely on tried-and-tested

and see how people behave within a space, you

concepts imported from the States?

never quite know what’s going to work, and what needs to change really quickly. But that’s

HF: We never copy-and-paste ideas. It would’ve

all part of the fun and the excitement.

been a really easy fix for us to say the bar at the top of our High Line hotel [in New York’s

And finally, London has witnessed an explosion

Meatpacking District] works so let’s just bring

in the number of boutique hotels in recent

that here, but that’s not what we do as a brand.

years, meaning any newcomer must work even

All of our properties are unique.

harder to stand out from its competitors. What do you think makes The Standard different?

PSI: Put it this way, nobody’s said to me ‘this is what we do in the States, so this is what we

PSI: With this hotel, there’s really no reason

should do in London’. It never gets mentioned.

why you’d have to leave at all if you didn’t want to. You could easily stay here for 24 hours and

The process of turning ideas on a drawing

have a brilliant time.

board into a successful hotel F&B programme is rarely straightforward. What has been the

HF: That’s what already happens a lot in New

biggest challenge in bringing The Standard’s

York, isn’t it? In London, it’s not in people’s

various different concepts to life?

nature to hang out in hotels, simply because there aren’t any like The Standard. Until now.

HF: Probably having to juggle so many different

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Rib Pestana Plaza Mayor MADRID

Words: Agnish Ray Photography: © Felipe Scheffel Bell

IN A BITE Covers: 80 Owner: Global Mandalay Operator: Pestana Architecture: Grupo SanJose Interior Design: Estudio B76 Uniform Design: The Labo, 33 Huellas Signature Chef: Rui Martins Head Chef: Borja Veguillas F&B Manager: Cristina Mos Head Bartender: Carlos Marqués Head Sommelier: Patricia Larios www.pestanacollection.com

046

P

ortuguese hospitality group Pestana has

by cobbled stone flooring, Indian laurel trees

sunk its teeth into a tasty piece of Spanish

and potted plants.

real estate, opening the first ever hotel

Spanish interior design practice Estudio

to sit on Madrid’s Plaza Mayor. Over the 17th

B76 looked to keep the hotel and restaurant’s

and 18th centuries, this site was the casa de la

aesthetics true to the building’s history. Original

carnicería – the establishment responsible for

wooden doors have been preserved, lacquered

supplying meat to the markets of the capital and

in black and used to line various walls, while

its surroundings. Now, in the hands of chef Rui

the hallways approaching Rib display lace

Martins, Pestana’s restaurant Rib is a succulent

embroidery, Andalusian tiles and Moorish door

homage to the building’s heritage.

frames. This contrasts with the modern décor

Hefty cuts of beef take prize place on Rib’s

inside, which includes bespoke furniture items

menu, from sirloin and ribeye to entrecôte

by the studio, where the mustard and turquoise

and chuletón. The tartare and carpaccio bring

of the leather seating rests easily against bold

a raw touch to the experience, while the leg-

materials like oak and brass.

and-nose stew epitomises Spain’s snout-to-

Elsewhere, a colourful floral pattern

tail approach to meat. Fish and seafood make

reminiscent of Madrid’s folkloric fiestas is

stellar appearances too, like the shrimp with

splashed across the walls of the cocktail bar

beef marrow, served in the bone.

next door, which serves mixes inspired by the

The restaurant sits in a courtyard area and

Portuguese empire. Completing the hotel’s F&B

the glass ceiling overhead, dappled with ivy,

experience is its bar and café, whose seating

lets sunlight pour in all day, while narrow,

spreads out onto the Plaza Mayor itself. Here,

cylindrical brass lighting pieces hang down,

guests can admire the colours and patterns of

illuminating the venue come nightfall. The

the square’s pavements and facades – many of

outdoor feel of the conservatory is completed

them echoed inside this stylish new property.

THE ART OF SERVICE

www.hepp.de Sequence – The revolution of modular buffet systems SEQUENCE is a sight to behold and a taste to savour. The unique trapezoidal shape is impressive, highly individual and easy to handle in daily use. There are no limits to the creative design of the tables and platters – whether arranged together, individually staged or combined with other HEPP buffet solutions.

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Lucky Cat London Marriott Hotel Grosvenor Square LONDON

Words: Donna Salek Photography: © Sim Photography

IN A BITE Covers: 144 Private Dining Rooms: 3 Owner: Gordon Ramsay Restaurants Interior Design: Afroditi Krassa Executive Head Chef: Ben Orpwood www.marriott.co.uk

048

G

ordon Ramsay’s new venture, Lucky

The cuisine is characterised by dishes such as

Cat, is every bit as playful as the name

crunchy prawn toast with sesame and kimchi,

suggests. Designed by Afroditi Krassa,

smoked short rib bao with yuzu mustard, and

the concept draws inspiration from 1930s

Burmese crab masala with coconut shavings

Tokyo’s Kissa clubs, renowned for offering great

and roti, while the drinks menu features Lucky

food, drink and jazz. Urban-cool details from

Cat’s extensive Japanese whisky selection,

this era are present throughout, alongside fun

complemented by signature cocktails such as

elements such as kitten tiles, feline tail hooks

Ureshii (Haku vodka, sake, lychee, rose and

and a Maneki Nejo feature wall made up of 300

smoked sea salt) and Eastern Promise (Bombay

handmade ceramic cats, the beckoning figurines

Sapphire gin, plum wine and yuzu mist).

believed to bring good luck.

“The scale and ambition of this project is

Intricately curved brass screens, antique

what has excited us from the very start,” says

mirrors and distressed leather provide opulent

Afroditi Krassa, founder and Creative Director

flourishes across the restaurant, while the

of the eponymous design studio. “Working

Asian theme is reinforced by the inclusion of

very closely with Gordon and his team, we have

a cast brass bamboo bar front, rare Japanese

successfully curated something that is relevant

knife displays, layered linen screens, geometric

but not formal, vibrant but not overbearing, and

patterns and indigo-dyed fabrics. The kitchen is

predominantly, allows the food and drinks to

overlooked by two chef’s tables, allowing guests

take the centre stage.” Ramsay adds: “Ensuring

to enjoy the spectacle of food being prepared

we got the interior design right was imperative

up close; meanwhile, at the raw bar, guests

for Lucky Cat. Afroditi Krassa understood our

can sample exquisite sushi and sashimi in a

vision from the start, their attention to detail

luxurious setting; and there are three private

and passion for perfection is what has made this

dining rooms, Sora, Tochi and Uni.

a successful partnership.”

BY APPOINTMENT TO HRH THE PRINCE OF WALES SUPPLIER OF CRYSTAL GLASS JOHN JENKINS & SONS LTD T/A WILLIAM YEOWARD CRYSTAL HAMPSHIRE ENGLAND

JOHN JENKINS established 1901

the perfect cocktail… the perfect glass

NYEWOOD, ROGATE, PETERSFIELD, HAMPSHIRE GU31 5HZ Tel: 01730 821811 Email: office@johnjenkins.co.uk NEW YORK SHOWROOM, 41 MADISON AVENUE, 13TH FLOOR, NEW YORK, NY 10010 Tel: 1-800-818-8484

www.johnjenkins.co.uk

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Traymore

by Michael Schwartz Como Metropolitan MIAMI BEACH

Words: Matt Turner Photography: © Ken Hayden

IN A BITE Covers: 90 Owner / Operator: Como Hotels & Resorts Interior Design: Marcela Lombana F&B Consultant: The Genuine Hospitality Group Graphic Design: Hotcakes Head Chef: Michael Schwartz Executive Chef: Jorge Negron F&B Director: Raul Duran Head Bartender: Heriberto Oliva Head Sommelier: Alexis Sanchez www.comohotels.com

050

M

ichael Schwartz is a doyen of the Miami

At the raw bar, seafood dishes such as royal

culinary scene, best known for his

red shrimp marinated in coconut milk and

flagship restaurant, Michael’s Genuine

lime, or king crab with miso mustard sauce

Food and Drink. So when Como Hotels & Resorts

are showcased. And plant-based dishes take

sought to reinvigorate the dining offer at its

centre stage on the market table: broccolini

Miami Beach property, it brought in the James

is given texture with Thai peanut sauce, while

Beard Award-winning chef, not just for the

cucumbers are smashed and enhanced with

hotel’s main restaurant, but also to oversee

Japanese flavours of shichimi togarashi and

room service, poolside dining and the bar.

nori. Elsewhere, the fusion of local and oriental

Traymore by Michael Schwartz combines

influences continues apace: steamed snapper

fresh, clean Floridian flavours with South-

comes with a shiitake and ginger broth; beef

East Asian influences, reflecting Como’s roots.

carpaccio sits alongside a salad of palm heart,

Seasonal, local ingredients with a healthy twist

kohlrabi, peanut, and burnt lime vinaigrette;

are at the heart of a menu celebrating the

and wok-charred wild salmon is adorned with

eastern philosophy of balance, in which “the

sprouts, toasted pumpkin seeds and soy.

dishes are light, yet grounded by the earthier tastes of umami”.

Breakfast and in-room dining menus both take their lead from Como’s signature Shambhala

The restaurant occupies a 1930s building

Cuisine concept, where organic, local produce

by architect Albert Anis in the heart of the

is sourced from land and sea, working with

city’s Art Deco district. Interiors – originally

ingredients rich in living enzymes, vitamins and

completed by Paola Navone when the hotel was

minerals. Even the cocktail list, by mixologist

first launched – have been refreshed by designer

Maria Pottage, has a health-conscious and

Marcela Lombana, working with Como’s in-

exotic twist, with libations that promise to

house team.

‘Align My Chakras’ or ‘Hail to the Sun’.

www.pordamsa.com @pordamsadesignforchefs

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Capiz Lounge Renaissance Boston Waterfront Hotel BOSTON

Words: Donna Salek Photography: Š Sean Litchfield

I

nspired by Boston’s nautical and academic

attention and creates a more residential feel

heritage, Capiz Lounge sits within the newly

thanks to includes custom-designed wooden

reopened Renaissance Boston Waterfront

shelving, a vintage-inspired map of Boston

Hotel. The 3,100ft2 space spans two areas,

and a gas fireplace. Meanwhile, the banquette

the bar and the library, and Jeffrey Beers

is upholstered in a rich green velvet and dining

International uses several design elements that

chairs come in brown leather, while table-

recur throughout, including warm materials

tops are crafted from distressed wood and

such as emerald-green fireclay tiles, brass

the bottoms use bronze to create a vintage

detailing and oak millwork.

ambiance. Completing the overall effect,

During the day, large-format windows allow natural light to flood the lounge, while in the

IN A BITE Covers: 105 Operator: Renaissance Hotels Architecture: LDa Architecture & Interiors Interior Design: Jeffrey Beers International Procurement: Hilton Supply Management Art Consultant: Kalisher, Ellis Adams Group Graphic Design: Koegelenberg Head Chef: Marya Moore F&B Manager: Michael Sutton Dinnerware: Steelite www.renaissance-hotels.marriott.com

052

integrated table lamps line the back of the banquette and illuminate the library space.

evening, they frame the eye-catching oversized

The two areas are visually unified through

bar and dining scene. Acting as a beacon for the

the inclusion of consistent design features

venue as a whole, a wicker bottle display crafted

such as artwork by Kalisher, black-and-white-

from bronze metal mesh and oak forms the bar

striped porcelain-tiled flooring, a ceiling

centrepiece; and Edison bulb light pendants

painted uniformly in dark grey, and column

hang from the ceiling in a spiral, further

detailing showcasing a wood base trim and inset

animating the space and drawing attention to its

wallcovering. A similar amount of thought has

focal point. The design also incorporates rich-

been put into developing an exciting beverage

brown leather bar chairs and stools, distressed

programme built around a mix of cocktails,

wooden bar tables, grey leather lounge chairs

local craft beers and wine. Rounding out the

and a navy velvet banquette.

F&B offering, customers can also choose from a

Upon moving through into the library, the feature wall immediately captures the

range of signature dishes, bar snacks and small plates created by the onsite culinary team.

C R E AT I V E D E S I G N L U X U RY H O S P I TA L I T Y horeca.lsa-international.com

Supper Magazine-Rum.indd 1

28/02/2019 12:08:29

August ANTWERP Set in a former convent, August boasts a restaurant led by Michelin-starred chef Nick Bril and a spectacular bar.

Words: Alia Akkam • Photography: © Robert Rieger

C

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elebrated chef Nick Bril’s restaurant

Now, the 44-room August combines Bril’s

at August, the new Antwerp hotel set

considerable talents with those of Mouche Van

in a one-time convent, fittingly feels

Hool, whose beloved Hotel Julien in the city

like sacred territory. Housed in the corridor

centre represents a stylish reinterpretation of

surrounding the Augustinian convent’s original

two 16th-century townhouses. “Nick is a very

chapel, it is dominated by an oak floor and brick

well-known chef and I love his style of cooking,

walls, and is brightened by a bevy of plants,

it pleases a lot of people,” says Van Hool. “Two

conjuring an atmosphere that is at once both

years after The Jane opened, I told him I was

hushed and inviting.

going to launch a hotel. He asked if I had a chef

August is located in the Green Quarter, a

already and spontaneously presented himself,

pedestrianised luxury development on the site

as he had always dreamed of offering some

of a former military hospital complex dating

rooms to his guests after dinner.”

from the 19th century. Barely 50 metres away is

At the time of this conversation, Bril admits

The Jane, where Bril presides over the kitchen

he was “ready for a new challenge”, and

to widespread acclaim. Often considered the

was furthermore compelled by the idea of

city’s finest restaurant and proud holder of

“having a beautiful hotel situated so close to

two Michelin stars, The Jane opened in 2014

the restaurant”, envisioning guests checking

in the old chapel on the grounds, and one of

in, savouring an apéritif at August’s bar,

the highlights of this monastic yet glamorous

then heading over to his Michelin-starred

dining room, courtesy of Dutch designer Piet

establishment. “Both The Jane and August

Boon, is the open kitchen; enveloped in glass,

are modern, but their histories are written in

it is a minimalist present-day shrine to the

them,” he says. “I love running restaurants that

building’s religious past.

combine aspects of both the old and the new.”

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August’s unforgettable bar is housed in a former chapel

Departing from his menus at The Jane and the accompanying Upper Room Bar, Bril was keen to translate the allure of his hard-to-get-in flagship into something more accessible for August, a place where breakfast could organically flow into lunch and dinner day after day. This meshed perfectly with Van Hool’s own vision.

In a nutshell, Van Hool wanted a “contemporary brasserie menu, a no-nonsense kitchen, and a restaurant emphasising quality ingredients”. Bril’s response revolves around a frequently changing menu embracing produce grown on the rooftop of Pakt, an adjacent industrial site now brimming with creative entrepreneurs working out of warehouses – where Bril also operates The Jane Table, a private-dining retreat. Fresh-from-the-garden herbs and vegetables make their way into such dishes as mackerel with eggplant, fish sauce, sesame and lime, as well as Bresse chicken with young carrot, malvasia and roasted jus. Desserts, like apricot cheesecake amped with carrot, elderflower and yogurt ice cream are also a compelling reason for customers to linger on the stylish banquettes.

Interestingly, August is the first hotel project for local designer Vincent Van Duysen, who respected the building’s original bones during the restoration by mixing a muted palette with graceful furniture arrangements, and the restaurant follows suit in impressive fashion. Not only did he design the chairs and tables in collaboration with Molteni&C, he partnered with Flos for the pendant lighting, and his tableware was developed with Serax. In total, the restaurant seats just 52 patrons, which Bril reckons is the perfect size because a larger room might alienate locals; as it happens,

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many have already made repeat visits to this

components that have been introduced

intimate space. “August is not only designed

selectively to distinguish the contemporary

with resident guests in mind, but to draw in the

from the classic”. For Bril, meanwhile, the

general public,” adds Van Duysen.

bar provides yet another opportunity for him

Locals also like coming to the high-ceilinged

to showcase his versatility behind the stoves.

bar, housed in a glorious former chapel. Ideal

“It’s nice for a chef to be able to create things

for guests who check in late and want a quick

on different levels with different budgets,” he

round of oysters dressed with merlot vinegar

explains. “At the bar, I can serve a Caesar salad

or an eight-week-matured Holstein steak

and a burger.”

with béarnaise sauce and garlic, it also serves

As guests walk to and from their rooms

appealing drinks like a Genever Old Fashioned

at August, they must first pass through the

or a refreshing concoction blending rhubarb

central bar, taking in the sound of a bartender

and Hierbas de las Dunas, a made-in-the-

vigorously shaking a drink and, along the way,

Netherlands liqueur relying on wild herbs from

catching glimpses of diners laughing mid-meal.

the North Sea dunes. “Having a cocktail at the

At another property, this short yet very public

bar of a hotel didn’t exist in Antwerp, I love

journey to the lift might be an awkward one.

that idea,” says Van Hool, who wants to foster

However, the connection feels natural here,

a vibrant community at August.

the prominent visibility of the restaurant and

More elaborate than the rest of the hotel, the

bar attesting to how important these two social

bar “keeps in mind its original purpose, it is

spaces are in shaping the hotel’s identity. “The

the epicentre of the entire hotel”, according

goal,” as Van Duysen puts it, “is for hotel guests

to Van Duysen, while white mouldings and

to feel completely welcome and at ease in a

hand-painted tiles are amplified by “black

pleasant, hospitable environment.”

IN A BITE Covers: 52 Owner: Mouche Van Hool Interior Design: Vincent Van Duysen Signature Chef: Nick Bril Tableware: Serax www.august-antwerp.com

OUT OF THE ORDINARY

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A/W 19

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8—10 SEPTEMBER 2019 OLYMPIA LONDON

Mandarin Oriental Jumeira DUBAI A strong F&B programme lies at the heart of Mandarin Oriental’s eagerly anticipated debut in the Middle East.

Words: Devina Divecha • Photography: © Silverfox Studios / Nacasa & Partners Inc.

W

hile it’s not uncommon to see multiple

charcoal, and Netsu is the first of its kind in

hotels debut in Dubai every year, it’s

Dubai. The restaurant is helmed by Australian-

rare to witness a property opening up

born Ross Shonhan, formerly Head Chef at

on the natural beachfront of the city – simply

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Zuma and Nobu Dallas.

because the available spots are already taken.

The brief given to Silverfox Studios for this

For its Middle Eastern debut, Mandarin Oriental

ambitious steakhouse featured a robatayaki

snagged a prime location on the highly coveted

grill, sushi bar and lounge with standalone bar

Jumeirah Beach Road; designed by Jeffrey

and cocktail facility. “The architect’s drawings

Wilkes, the property features spacious and

showed a dramatic double-height volume,

elegant guestrooms, most with private balconies

from which we discussed a split-level theatre

and terraces, offering views of the Arabian Gulf

concept,” recalls Patrick Waring, Partner at

or the city skyline. The arrival experience is

Silverfox Studios. The Japanese traditional

particularly memorable, framed by a canopy of

kabuki theatre was the inspiration behind the

14 bronze metal trees that line the hotel’s lobby,

rest of the concept creation and planning;

all the way to the oceanfront.

Waring adds: “The front-of-house kitchen

Mandarin Oriental Jumeira’s dynamic

location, size and circulation pathways reflect

F&B programme has been created by interior

this kabuki design philosophy, which places the

architectural design business Silverfox Studios,

stage in the centre of the room, away from the

and a host of top companies are supplying this

main back-of-house kitchen.”

landmark project, including Siom Orfevres

Moreover, the carefully curated beverage

and Studio 1765. Indeed, the hotel boasts a

offering continues this focus on celebrating

dazzling array of restaurants and bars, each

one of Asia’s most distinctive cultures. F&B

with their own standout elements – an essential

Director Ben Ackhurst says: “Netsu offers the

consideration in a city where venues open and

opportunity to discover the stories behind

close with alarming regularity.

Japan’s finest sake varieties with a dedicated

On the ground floor, just off to the left of

sake sommelier, Sourav Dutta, taking guests

the lobby, is Netsu, a Warayaki-style Japanese

on a journey through Japan, while uncovering

steakhouse. Warayaki involves finishing grilled

distinct notes, flavours and pairings during

foods in flames from a straw stack, rather than

their dining experience.”

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The second signature restaurant is Portuguese concept Tasca, located on the sixth floor. Tasca is the creation of José Avillez, who is also behind double-Michelin-starred Belcanto in Lisbon, and this outpost represents his 18th site in total. Avillez was in attendance for the official opening party, and emphasised his desire to deliver an authentic Portuguese experience to the city. In line with his ethos of providing authenticity, the name of the outlet relates to small family-run eateries, where drinks and small plates are served from a bar area or kitchen. “Our brief was to maintain the unique qualities associated with the origins of the tasca culture, embracing the casual, friendly nature of these family eateries, while adding this outlet as a chic, sophisticated and edgy component to the hotel’s F&B mix,” says Susan Heng, Partner of Silverfox Studios. Space constraints have directly influenced the design – with an open kitchen on an island sharing the same space as the cocktail and mixology stations. Meanwhile, seating has been placed around the

Australian-born chef Ross Shonhan is behind Warayaki-style Japanese steakhouse Netsu

island, forming part of the overall experience, in which chef and guest interaction is key.

The dishes showcase modern takes on Portuguese classics from both the sea and the land, such as giant red shrimp, bacalhau à Gomes de Sá, piri piri chicken with smoked avocado cream, and a surf-and-turf platter with blue Portuguese lobster. Complementing the culinary offering is an extensive wine list. “From port and vinho verde to Mateus rosé and Douro reds, Tasca offers the largest selection of Portuguese wines in the UAE,” says Ackhurst. Further bolstering its credentials in this regard is the presence of Head Sommelier Nuno Oliveira, a real connoisseur with an extensive knowledge of Portuguese vineyards and wineries.

Other concepts at the hotel include The Bay, a brasseriestyle ground-floor restaurant with show kitchens and family-friendly menus. The Bay’s brief called for several components to be included into the three-meal concept, and Silverfox introduced zoning between different sections of the restaurant with its clever use of space. From tall greenhouse garden trellises and ceiling details through to sliding folding

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screens, a number of design elements have

homage to the City of Gold, one of its signature

been woven in, allowing for both flexibility of

dishes features 24-karat Gold Almas caviar

operation and variety in F&B offering.

topped with 24-karat gold flakes.

Located in the lobby under the metal trees,

Another exclusive element is the Club Lounge,

meanwhile, the Noor Lounge offers guests hot

which is accessible to guests staying in the

drinks and light refreshments with a focus on

hotel’s Club Rooms and Suites – also designed

the ‘Tea Voyage’ afternoon-tea experience,

by Silverfox Studios. The hotel viewed this

courtesy of Executive Pastry Chef Gregory

area as a residence when providing the design

Chrismant. Elsewhere, The Mandarin Cake

brief, wanting guests to enjoy the facilities as

Shop provides a selection of delectable treats,

if they were an extension to their rooms. From

not least authentic Arabic sweets in a nod to the

small private lounge work pods to a walk-in

wider region. And situated in the heart of the

kitchen and table, as well as a breakout room,

resort, the Sun Vibe Pool Bar serves refreshing,

there are multiple elements within the lounge

handcrafted cocktails alongside an extensive

that provide a sense of belonging and casual

range of poolside dishes, including healthy bites

exclusivity to users.

and classic favourites.

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There is plenty of F&B competition in

Also worthy of note is Beluga by Gourmet

Dubai, particularly along Jumeirah Beach Road

House Caviar, which lends an extra touch of

where the hotel is located. But with signature

luxury to the hotel with its dishes prepared

restaurants looking to provide a touch of

using ingredients by sturgeon breeders boasting

authenticity not seen elsewhere in the city,

50 years’ expertise. The menu has a selection

and luxury options for elite travellers passing

of sturgeon caviar including Huso, Acipenser

through, Mandarin Oriental Jumeira’s F&B

Baerii, Russian Oscietra and Servuga and, in

programme is truly one to watch.

IN A BITE Operator: Mandarin Oriental Interior Design: Silverfox Studios Signature Chef: Ross Shonhan (Netsu), José Avillez (Tasca) Executive Pastry Chef: Gregory Chrismant F&B Director: Ben Ackhurst Serveware and Catering Equipment: Siom Orfevres Wine Coolers: Studio 1765 www.mandarinoriental.com

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Marquee Marina Bay Sands SINGAPORE Tao Group makes its debut in Asia, enlisting iCrave to help shape the future of Singapore’s entertainment landscape.

Words: Catherine Martin • Photography: © Marc Tan

W

hen it comes to nightlife, few companies can boast the level of global success achieved by Tao Group.

A developer, owner and operator with a varied

portfolio of restaurants, bars, lounges and clubs, the group has been creating crowd-pleasing hospitality concepts for almost two decades, building on the fame and fortune of Marquee, which made its debut in New York City in 2003.

Since then, the group has flourished; its venues regularly rank amongst the best in the world, its restaurants are some of the highest grossing in the States, and in 2017, it was the subject of a US$181 million cash injection courtesy of The Madison Square Garden Company, paving the way for future growth.

Having already developed a strong presence in North America with brands such as Avenue, Beauty & Essex and Tao Asian Bistro, the group has set its sights on global expansion, looking to Asia’s most cosmopolitan city for its next venture.

“Singapore has proven to be the robust heart and soul of Asia for us at Tao Group,” explains co-founder Noah Tepperberg.

“We are excited and humbled to play a part in shaping the future of its entertainment and dining landscape, and to bring about a thrilling integration of concepts.”

Central to Tao Group’s success over the years has been its alliance with a few choice hotel brands: it operates all the F&B outlets for Dream hotels in LA and New York, for example, as well as venues at Royalton Park Avenue, Moxy Downtown and Moxy Chelsea. Singapore was no different, with the group continuing a well-established partnership with Las Vegas Sands Corporation, the company behind

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Marquee’s centrepiece is a towering Ferris wheel spanning 40m in diameter and offering those who dare a unique vantage point over the space below

the 2,560-key integrated resort Marina Bay Sands.

In bringing the concepts to life, Tao Group turned

“Tao Group has a longstanding relationship with Las

to New York-based studio iCrave, having collaborated

Vegas Sands Corporation with the opening of Tao at

with the team on a number of its venues. “Our goal

The Venetian and Lavo at The Palazzo, both located

was to create the best nightclub in the world, and to

in Las Vegas,” confirms Tepperberg. “Following the

do that we couldn’t just focus on nightclubs,” explains

successful launch of Lavo Italian Restaurant & Rooftop

Gregory Merkel, Design Director at iCrave. “Music

Bar atop the iconic Sands SkyPark at Marina Bay

festivals and immersive art experiences are now major

Sands in January last year, we further strengthened

competition for clubs, so we wanted to draw on the

our relationship to introduce our famed Marquee and

best of both worlds.”

Avenue brands to Asia.”

The influences are palpable from the off, with

Taking over an existing theatre with soaring

state-of-the-art technology and immersive features

ceilings, Marquee opened in April this year, closely

coming together to create a truly memorable night,

followed by Avenue, a speakeasy-style cocktail lounge

even after too many cocktails. At 2,300m2, it’s the

tucked beneath. “The venues allowed us to create a

largest nightclub in Singapore, and for both operator

very unique and dynamic setting for guests, offering

and designer, it was imperative they make an impact.

a one-of-a-kind nightlife experience,” continues

“Singapore is an incredibly vibrant and modern

Tepperberg. “At Marquee, we wanted to give club-

international city – one that doesn’t shy away from

goers an experience never seen before in the world,

big visionary architecture,” notes Merkel. “Because

and to capture the energy one would experience at

of this, we wanted to ‘go big or go home’. The spaces

large-scale music festivals, with the carnival-esque

have the same basic DNA of their sister locations

atmosphere of adult amusement parks. At Avenue, we

across the world, but we hopped up everything on

wanted to create a sophisticated hideout for relaxed

steroids; we created a playground for adults, designing

drinks before a big night out, or as a respite from the

with a nod to the carnival, infused with over-the-top

rousing atmosphere of the nightclub.”

disco nightlife.”

The central dance floor, balcony seating and multiple bars are to be expected, as is the wellequipped DJ booth playing host to a stellar line-up of internationally acclaimed stars, but iCrave really had fun in bringing high energy to the space. “While the overall layout takes its inspiration from the theatre that was renovated to house Marquee, the space is set up as a series of ‘follies’ acting as focal points throughout,” Merkel explains. “We installed massive, 8K-resolution LED displays to allow for a complete change in tone and texture just by swapping the content, resulting in an interlaced experience of visual art and music.

Also, the iconic Marquee caged disco balls are bigger

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and there are more of them, and there are

takes inspiration from the venue’s American

double-twisting slides where you can race your

roots and Asian home, with original inventions

friends.”

alongside renditions of modern classics; Just

Marquee’s centrepiece, however, is a towering

Another Sling, for example, is a twist on the

Ferris wheel inspired by visits to renowned

famed Singapore Sling, served here with the

music festivals such as Coachella and Electric

addition of gula melaka, a local palm sugar.

Daisy Carnival. The fully-functioning ride spans

Tao Group has spared no expense in making

40m in diameter, and offers those who dare a

its debut in Asia, and with the opening of three

unique vantage point over the space below.

distinct dining and entertainment experiences

Naturally, it’s become an Instagram sensation

under one roof, Tepperberg and his team have

– a memorable moment that Tao Group strives

secured a strong foothold in the market. And

for in all of its projects.

there’s more to come. Tao Group’s newest

For the less adventurous, Avenue offers the

concept, Japanese restaurant and sushi bar

same level of entertainment, only without the

Koma, will open at Marina Bay Sands in the

fear factor. Decked in wood panelling with

coming weeks with a bold interior design

gilded metal accents, the subterranean lounge

scheme by Rockwell Group. Add to that the

features a variety of games and experiences,

news that Marina Bay Sands is set to open a

including a mini bowling alley, a pool table

brand new 1,000-key all-suite hotel tower as

and vintage arcade games such as pinball

part of a US$3.3 billion expansion plan, and this

and skee-ball. There are intimate corners for

could just be only the beginning for Tao Group

those seeking a more refined setting too, such

in Singapore.

as the shimmering gold room with its own personal bar. The cocktail menu, meanwhile,

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IN A BITE Owner: Marina Bay Sands Operator: Marina Bay Sands and Tao Group Interior Design: iCrave www.marinabaysands.com

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Mr Porter Sir Victor BARCELONA Building on its successful Dutch debut, modern fine-dining steakhouse Mr Porter goes international with a prominent site at Sir Victor in Barcelona.

Words: Heleri Rande Photography: Courtesy of The Entourage Group

L

ocated in the iconic Eixample district of Barcelona, next to the upscale shopping area of Paseo de Gracia, the newly opened Sir Victor is the sixth property in Sir

Hotels’ expanding portfolio, occupying a prominent building that was formerly home to Hotel Omm. Below Sir Victor’s 91 rooms and suites, premium spa and stunning rooftop pool and bar, sits the first international outpost of modern fine-dining steakhouse concept Mr Porter, which has already enjoyed great success in Amsterdam on the rooftop of the renowned W Hotel since its inception in 2015. Created by high-end hospitality company The Entourage Group, the dynamic brand certainly has plenty of potential, and all eyes are on Catalonia right now to see how it adapts to this highly competitive market.

The owners and founders of The Entourage Group, Yossi Eliyahoo and Liran Wizman, along with CEO Stephanie Eliyahoo, were excited to bring the original concept to a new level of class and elegance in southern Europe. “In Barcelona, which has plenty of Spanish tapas, traditional European brasseries, Asian restaurants and high-end Michelin-level venues, a sophisticated steakhouse like Mr Porter would, we thought, fit in perfectly with the national and international crowd,” remarks Yossi Eliyahoo. “And the outcome is exactly in tune with that ethos and thinking.”

The journey from the hotel lobby to the building’s rear where guests will find the restaurant, designed by long-time collaborator Baranowitz + Kronenberg, is one characterised

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by intrigue and intimacy. Striking, large circular ceiling lights and crescent-shaped banquettes are sure to capture the eye, while materials like black leather, copper and engraved oak wood further enhance the overall language of the space. “With the design, we never wanted to copyand-paste what we did in Amsterdam,” reveals Eliyahoo.

“We kept the DNA of Mr Porter with the open kitchen, the signature 360-degree island bar and the log-fired oven.”

Despite being a steakhouse at heart, the venue provides a surprising array of vegetable-based dishes on its varied all-day menu. Each meal starts with a complimentary helping of focaccia, which comes from the signature woodburning oven, and is served with a tahini, yogurt and chilli dip. In terms of steaks, the selection is extensive, ranging from lady mignon and sirloin to, of course, the Mr or Mrs Porter signature bone-in fillet. “We adapted the original menu together with Executive Chef Hari Shetty, but only slightly as that is what people will expect of our concept,” explains Eliyahoo. “Being in Barcelona, we added top-quality Iberian ham and seafood options.” The pescatarians of this world, meanwhile, can choose between such delicacies as king crab Catalan, sea bream in spicy tomato casserole and grilled lobster.

A similar approach applies to the cocktail menu, which complements the exquisite island bar, an eye-catching feature of the space that will have many aficionados dreaming of staying to sample the entire repertoire. “We took the base of what we did in Amsterdam, the spine of the cocktail list so to speak,” says Eliyahoo. “We looked at the signature ones, and the bestsellers, then adapted that to the Barcelona scene through multiple tastings and refinements.” One of the results is the Silver Fox – a blend of Mr Porter’s celery seed-infused Ocho tequila, pineapple, lemon and a touch of pink peppercorn. The wine list is equally impressive, with many Spanish classics and newcomers making it onto the drinks section.

The choice of Barcelona as Mr Porter’s second home was by no means accidental. Having frequented Catalonia repeatedly over the last ten years, Eliyahoo has actually had his eye on opening in its largest city for some time now. “I feel I know Barcelona after having spent so much time here,” he reflects.

“As a restaurateur, I need to check the local market and see

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what others are doing. Market research is the

some of its Amsterdam-based employees to the

basis for me. I will not replicate what already

new outpost, ensuring both front- and back-

works well in a place, I want to innovate and do

of-house teams had prior experience of the

something new.”

concept, and giving longstanding colleagues

Entering Catalonia by launching a restaurant

an opportunity to live and work in Spain.

within a hotel rather than a standalone venue

Furthermore, recruiting locally also proved to

was certainly not a problem for Eliyahoo,

be much easier than the group had anticipated

who openly admits having had to overcome

– very different to some of its other openings

challenges around creating The Entourage

across Europe.

Group’s F&B venues at W Hotel in Amsterdam

Looking ahead to the future, Eliyahoo is

a few years back, and so was able to apply the

not shying away from the prospect of further

lessons learnt to this new site in Barcelona. “We

expanding the Mr Porter concept to other

run and operate the place as restaurateurs,”

markets, either independently or as part of a

stresses Eliyahoo. “We have a clear concept

hotel. With the right location and partners, one

and DNA – the hotel just happens to be the

senses that anything might be possible, but the

location. And I think that overall, slowly, the

key to success for Eliyahoo is actually quite

hotel restaurant’s image is improving.”

simple: to be able to allocate sufficient time

Whilst most hospitality businesses struggle

and attention to each opportunity that comes

with the logistics of hiring lots of seasonal staff,

up. For now, this modern steakhouse brand is

and recruitment can be a real headache across

evidently finding its feet in Barcelona’s vibrant

the sector, management at The Entourage Group

culinary scene, and winning over customers

have been able to build a strong opening team

looking to discover a Catalan destination rich

here. In a smart move, the company relocated

in culture, design, and entertainment.

IN A B Covers Liran W Group Private • Arch Barano Hari Sh • F&B www.m

IN A BITE Covers: 138 Owner: Yossi Eliyahoo, Liran Wizman Operator: The Entourage Group Investor: European Hotels Private Collection, The Entourage Group Architecture and Interior Design: Baranowitz + Kronenberg Executive Chef: Hari Shetty Development Chef: Ori Geller F&B Manager: Sergi Agorreta www.mrportersteakhouse.com

England Hospitality unfolds in space. Limitless opportunities open up. HoReCa at the world’s most important consumer goods trade fair is expanding. What’s more, from 2020 Hall 6.0 will offer a showcase for international innovations, a venue for a discourse of inventive gastronomy concepts and an exchange of trends.

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DU: 50.08.2019

2. .

1 1 — O 7. — 2O2S K O LO OD GO

70146-003_AM_HoReCa_Supper_242x281 • FOGRA 39 • CMYK • bs: 30.07.2019

the show

Mosaico Hotel de la Ville ROME Mosaico, the signature restaurant at Rocco Forte Hotels’ new property, explores the culinary heritage of the Roman Empire.

Words: Neena Dhillon • Photography: © Hotel Photography

here’s an irresistible spirit running through the

T

This attitude has clearly been applied to the F&B

new Hotel de la Ville. Stylish Romans congregate

offering too, overseen by RFH’s Creative Director of

on the sun-soaked, multi-level terraces,

Food, Fulvio Pierangelini. Under his wing, over the

sampling cocktails, conversing and grazing on Italian

past five years, Lydia Forte has driven the development

dim sum. It’s a cliché but wholly apt: with its second

of restaurant and bar concepts across the collection as

property in the city, Rocco Forte Hotels (RFH) has

Group Director of Food & Beverage. She has described

created the perfect setting for ‘la dolce vita’.

Pierangelini as her culinary hero, and considers his

Situated at the top of the Spanish Steps, this site

food unbeatable when it comes to imparting magic to

is well-known to locals, having served as a hotel for

the simplest ingredients, but the relationship works

almost 100 years. Following a three-year, top-to-toe

both ways, as Pierangelini reveals: “What I’ve come to

renovation, led by designer and architect Tommaso

understand from Lydia is what the young generation

Ziffer in collaboration with RFH’s Director of Design

want, the balance of good food with a lighter touch,

Olga Polizzi, it has now emerged anew with a heavy

dishes that are easy to digest.”

emphasis on F&B, conceived to appeal to Romans as well as international guests.

078

For Hotel de la Ville, Pierangelini and Forte have conceived several distinct F&B experiences. However,

The hotel’s design narrative, one that Ziffer

trying to pigeonhole the food at signature restaurant

describes as “purposefully created poetic chaos”,

Mosaico earns a sharp rap on the knuckles from chef,

takes its cue from Rome’s role in ‘The Grand Tour’

who isn’t interested in coming up with stories for

– a tradition spanning the 17th to 19th centuries in

journalists. “What is Roman cooking?” Pierangelini

which English nobles travelled abroad to learn about

muses. “We’ve had people travelling here for

art, architecture and civilisation. It was a period of

2,000 years, bringing their influences, spices and

deep cultural exchange and one that ties nicely into

ingredients. When it comes to hotel kitchens, there’s

a more contemporary yearning, as Ziffer explains: “I

a global aspect wherever you go. As a chef, I’m led by

think there’s a hunger among the young generation

ingredients, seasons, feelings.”

for culture, even for the historical, but it’s all quite

The concept at Mosaico centres on sharing plates,

fantastical. Think about the shape of sleeves in fashion.

and ingredients sourced from garden, sea and farm,

Here at Hotel de la Ville, the decorative mood is quite

as well as dishes with stone-baked bread at their

fantastical. Everything breathes history, there’s a

heart. His newest toy is a customised red Pastaline

classical vocabulary, but we’ve broken the rules.”

oven, which takes pride of place in the semi-open

MAIN COURSE

Crudo of tuna and watermelon

079

MAIN COURSE

Mosaico celebrates the different cuisines of the Roman Empire

kitchen, and around which everything functions like

outside under red-and-cream-striped parasols in the

a totem. Chef will have to forgive me for spinning a

George Carter-designed courtyard, or inside where

story, but the idea does strike a chord with the hotel’s

marble-clad columns, brass detailing and customised

overall homage to cultural exchange, and specifically

Maison Gatti chairs create the impression of a café in

Mosaico’s celebration of the mosaic of cuisines that

the grand European tradition.

made up the Roman Empire.

080

“Simple cooking, with the highest respect for

And so to the food itself, presented on harmonious,

ingredients, is the most complicated because it

classically inspired tableware from Villeroy & Boch’s

demands absolute accuracy,” explains Pierangelini.

Stella Hotel collection. The cooking here is gloriously

“When I’m teaching chefs across our hotels, I show

balanced, intriguingly spiced. There’s pan-Italian,

how you need the perfect sequence of steps to get a

southern Mediterranean, Arabic, even oriental

dish right. Cut the tomatoes in the wrong way for

flourishes. A duo of watermelon and tuna sings of

one of my sauces and it will be ruined. There’s no

summer, whereas caponata hints of the east; from the

room for mistakes, it takes courage.” Chef has the

oven, baked tomatoes form the basis of a spaghetti

freedom to source fresh and natural produce from

dish complemented by salted ricotta; pizza bases come

around the world, but some of his favourites remain

dressed with ruffled layers of mortadella and truffle

Italian, including organic chickpeas from Tuscany and

shavings; while crusted suckling pig, cooked in a clay

beautiful beetroot and herbs from the countryside

dish, benefits enormously from the use of fragrant

just outside Rome. Until ten years ago – when he had

myrtle leaves.

just closed his double-Michelin-starred restaurant

Service is friendly but not casual – this is still

Gambero Rosso in Tuscany and begun consulting for

elegant dining, albeit also a journey of discovery, of

Rocco Forte – he’d never stepped on a plane. Today, as

sampling multiple dishes, and of comparing notes with

the director of all things culinary across the growing

neighbours. It makes you feel carefree whether seated

portfolio of hotels, necessity dictates regular air travel,

Creating Hospitality

Mix your star collection The Rock & Copper Glow

Villeroy & Boch S.Ă .r.l.

Hospitality 330, rue de Rollingergrund 2441 Luxembourg Tel.: + (352) 46 82 11 ¡ Fax: + (352) 46 90 22 E-mail: info.hr@villeroy-boch.com www.villeroy-boch.com/hospitality

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27.08.19 10:58

MAIN COURSE

and he’s become accustomed to hopping on

& Zardi wall tapestries, Dedar fabric-enclosed

planes with little more than his own signature

banquettes, black-mirrored tabletops and

olive oil in his suitcase.

antiquated statues catch the eye.

Following a recent visit to Shanghai, where

While Da Sistina has its own intimate lounge

the group is preparing to open its first Chinese

in which to relax, there is one more opulent

hotel, Pierangelini encountered a dim sum

space in which to indulge in handcrafted

expert. She’s since been commandeered to

cocktails. Amid Julep Bar’s backdrop of peacock-

produce dim sum casings for chef in Rome, each

hued brocades, artworks digitally printed

morsel stuffed with his own Italian filling, and

onto display walls, Sicilian acorn lamps and

served at Cielo, the glamorous rooftop terrace

needlepoint rugs, guests are invited to explore

bar and restaurant where ‘In Vino Veritas’

a store of spices, herbs and liqueurs as the basis

cocktails blend wine and champagne with

of drinks infusions tailored to individual tastes.

Roman ingredients such as honey, rose, lemon

Inspired by the 13th-century spice route, Julep’s

leaves and myrrh. This is one of his signature

interactive approach is designed to engage and

moves; every RFH property now has a raviolo

excite visitors, with the F&B team aiming for

filling to reflect the place in which it is served,

the venue to make the World’s 50 Best Bars list

from eggplant and tomato in Sicily to sprout and

in the future.

shrimp in Brussels.

082

RFH clearly has big ambitions for its new

Hotel de la Ville’s other restaurant, Da

property. And the early signs are certainly

Sistina, beckons passers-by from its street-

promising, suggesting that Hotel de la Ville

facing setting, the menu a reassuring mix of

is well on its way to becoming a year-round

Roman trattoria favourites, naturally with a

destination in which to eat, drink and generally

Pierangelini twist. Alluring interiors of Zardi

pursue ‘la dolce vita’.

IN A BITE Covers: 65 (inside), 75 (outside) Private Dining Rooms: 1 Owner: Reale Group Operator: Rocco Forte Hotels Interior Design: Tomasso Ziffer Courtyard Design: George Carter Creative Director of Food: Fulvio Pierangelini Executive Chef: Alessandro Stefoni Group Director of F&B: Lydia Forte Head Sommelier: Antonio Festa Tableware: Villeroy & Boch Porcelain: Geminiano Cozzi Cutlery: Broggi Glassware: Luigi Bormioli, Schott Zwiesel Table Linen: Pedersoli www.roccofortehotels.com

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SIGNATURE

King Scallops Dakota Grill Dakota MANCHESTER

Created by Head Chef Sam Karle and his team

quality of the ingredients on show. And the

at Dakota Grill, this bestselling starter features

generous portion size fits in neatly with

beautifully caramelised king scallops, crunchy

Dakota’s focus on providing luxury and elegance

pork crackling, and sticky ribs topped with

in every detail, an ethos that also extends across

sesame seeds and a sweet Asian-inspired sauce. It

its destination cocktail bar, intimate champagne

forms part of a varied à la carte menu at the 120-

room and external cigar terrace.

seat all-day brasserie, whose other highlights

Dakota is a partnership between Malmaison

include Caprese salad with burrata, tomato and

founder Ken McCulloch and Evans Property

aged balsamic; halibut with cep mushrooms and

Group. A £30m canal-side development in

cauliflower; and pork belly with soft-shell crab,

the trendy Ancoats area of the city, Dakota

girolles, celeriac and broad beans.

Manchester represents the brand’s fifth UK

The dish is served on a stylish oval-shaped plate by RAK Porcelain, accompanied by weighty Arcoroc cutlery, which really underlines the

property after Edinburgh, Eurocentral, Glasgow and Leeds.

Photo: F. Hamel

From the artistry of traditional tea ceremonies to the invention of a new culinary experience, blending poetry and technical prowess, the Pekoë tea set – the fruit of a collaboration between Revol and Lucas Frank - an emerging French design star – brings together two creative worlds as rich as they are complementary.

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SIGNATURE

Nuea Kim Sot The Plantation Club The Pavilions Phuket THAILAND

The Plantation Club, a gourmet Thai restaurant

baked in an oven until browned, before being

at The Pavilions Phuket, has launched its new

transferred to a charcoal grill for a smoky

locally and ethically sourced menus following

barbecue finish. The meat is placed alongside

a year of careful planning, which involved the

the bone and topped with a salad featuring

luxury resort creating its own organic garden

toasted peanut, red shallot, spring onion and

and building relationships with neighbouring

assorted herbs, while a dressing of lime juice,

food producers. Guests can choose to dine à la

palm sugar and fish sauce adds further depth

carte, order four- or six-course taster menus,

of flavour. Reductions of coconut milk and fish

or embark upon the Plantation Journey, a

sauce complete the ensemble, which is served

signature nine-course menu that explores the

on stylish blue-and-white plates from a local

country’s rich culinary culture.

ceramic supplier.

Nuea Kim Sot celebrates the classic Thai

“The dish has been well-received by guests,”

pairing of beef and coconut, and is made by

says its creator Rey Ardonia, Culinary Director

marinating beef short rib overnight in coconut

and Executive Chef. “They enjoy the flavour

milk, fish sauce, light soy sauce and palm sugar,

combinations, with caramelised richness as well

then braising over a low heat for several hours.

as the tenderness of the beef from the long and

Next, the flesh is separated from the bone and

slow cooking techniques.”

International representative: HD Sheldon & Co., Inc Tel: 212-924-6920 E-Mail: sales@hdsheldon.com Web: www.hdsheldon.com

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SIPPING xxx

Compiling the Wine Lis t

Selling more wine can have a real impact on a hotel’s bottom line, but how can buyers ensure they put the right bottles on their list in the first place?

Words: Nina Caplan

090

SIPPING

H

aving a superb wine list is a

and Sébastien Cassagnol, our Executive Chef,

great asset for any hotel, but

feels that one should always have some ‘wow

assembling a really good one

effect’ wines,” notes Richard. Cassagnol is

is far from easy. On the one

well-placed to help with these, given that he

hand, every property, whether

has a personal wine cellar of over 150 Grand

boutique or part of a chain,

Cru references. Richard also points out that

wants a unique list; on the other, the world only

Switzerland is at the crossroads of Europe, so

contains so many top references, and few want

ranging across the continent’s vineyards in

a selection so esoteric it features none of them.

search of stellar additions is relatively easy. The

Providing something suitable for every palate

geographical situation is certainly very different

is what matters here, and good sommeliers and

for The Louise in Australia, “but we list some

F&B managers are always up for the challenge:

exciting international wines for our curious

this is, after all, a way for them to make a telling

local guests”, says Hunt. Balance is vital and so,

contribution to where they work.

sometimes, is the economy of scale that often

On the surface, at least, the task would seem

comes with bigger producers or distributors.

to be significantly easier if their property is

All of this means that the sommelier or F&B

actually located in a wine region. “We have

manager in charge of the list needs to taste as

lots of international guests, so we do tend to

widely as possible and constantly build links

skew towards local wines,” says Geoffrey Hunt,

with importers, distributors and producers. “I

Director of Beverages at boutique hotel The

attend almost every tasting I am invited to –

Louise in Australia’s Barossa Valley. Meanwhile,

training and educating the palate never ends,”

of the 350 wine references at Royal Savoy Hotel

says Jill Spoor, Wine Director of Fairmont

& Spa in Switzerland, 60% are Swiss, and 70%

Pacific Rim in Vancouver. “I also take as many

of those are local AOCs in Vaud. “We decided to

meetings as possible from agencies, so that

have a higher percentage of Swiss wines because

I find exactly what I am looking for. For me,

they are rarely exported, and our clients love

that is the best possible use of my time. This

to discover them,” explains Director of F&B

business is all about your relationships.” James

Lionel Richard. He adds that these are especially

Christie, Sommelier of the new Amara hotel

important for their many local customers, who

in Cyprus, also reads extensively in order to

include a number of wine producers. The team

keep himself updated on the business side of

has also noticed some guests are concerned

the industry since, as he puts it, “every bit of

about reducing their carbon footprint – another

knowledge helps”.

reason to stock wines that are as local as

Meanwhile, back in Switzerland, Royal

possible, even if the hotel isn’t in a wine region.

Savoy’s Richard and Catia Pires attend as many

Nevertheless, going local can only get buyers

tastings as they can, albeit not as many as they’d

so far in most places, so which bottles from

like; additionally, they disclose that Cassagnol

further afield are worth putting on the list

is very involved on the wine side, which makes

too? “Any self-respecting top-tier hotel is

sense given these bottles will mostly be served

expected to carry certain known wine labels

with food. “I couldn’t fathom not getting the

091

SIPPING

chef’s opinion,” agrees Hunt. “The wine can

challenges of choosing wines by the glass are

have such a significant effect on the way the

often overlooked. “It’s a careful balance: you

food is perceived. That’s especially true with

want to provide enough variety that there’s

regards to matchings, where the whole purpose

something for everyone, and change it up

of the exercise is to heighten appreciation of

frequently so there are always interesting

both food and wine.”

options for regulars, but at the same time ensure

As a rule, offering a variety of grapes and

you’re moving through stock fast enough that

styles by the glass helps sommeliers make

you’re not pouring tired, oxidised wines,” he

better pairing suggestions. “Given the current

says. “That’s a horrible feeling for a guest,

wine-preservation technology available, such as

having to send a glass back because the bottle

Coravin and Zzysh, I like to have quite a large

has been open too long.”

selection of wines by the glass, with a good mix

In Switzerland, Richard points out, there’s

of entry-level and premium,” says Christie.

also a cultural aspect to the selection process.

“This gives diners the opportunity to choose

“Here, most people will opt for a glass of wine

different wines with different courses, or taste

rather than a beer or a cocktail,” he reflects. A

a premium wine without breaking the bank.”

large choice, with plenty of premium options,

It also provides scope to change the list more

is essential, although the final decision on

frequently – for example, offering lighter rosés

which wines make the cut partly depends on

during summer – and to introduce a few really

how much vendors can supply – certainly an

unusual wines without too much risk.

important consideration when volumes are

However, Hunt feels that the specific

092

relatively high. “Choice is the ultimate luxury,

“I attend almost every tasting I am invited to – training and educating the palate never ends.”

JILL SPOOR

The Botanist at Fairmont Pacific Rim serves a variety of Canadian wines

SIPPING

“A list isn’t about the sommelier who writes it, it’s about the guests who are drinking from it.”

GEOFFREY HUNT

so it makes sense in a five-star hotel,” he adds.

If choice is viewed as the ultimate luxury,

sommelier who writes it, it’s about the guests who are drinking from it.”

then where do high-end hotels stand on the

In Switzerland, the logistics of including

controversial idea of letting loyal customers

visitor requests are easier, and a guest

add their own favourite wines to the list? “The

recommendation from Napa Valley has already

difficulty with listing guests’ recommendations

become a firm favourite with diners. Moreover,

is often simply finding the wine,” explains

this is one area where the clout of a bigger

Hunt; this may be especially true in Australia,

operation is useful – Spoor can use Fairmont’s

where “most guests are unlikely to know who

large network of suppliers, and does. She believes

the distributor is and, if it’s an international

that listing customer choices is “a great way to

wine, it might not even be in the country”. He

build loyalty”, adding: “I love discovering what

still loves to solicit visitors’ opinions whenever

my guests drink, so it’s a pleasure to honour

possible, though: “If I had some sample bottles,

that relationship. I want the wine experience I

I’d definitely be inclined to pour tastes for

am providing to feel very inclusive.”

guests and ask their thoughts. You can’t just

Bigger hotel groups may have larger supply

rely on your own palate. A list isn’t about the

networks, but they also have more guests.

Ultimately, it is vital to get to know the clientele, then focus on exceeding their expectations; this involves gaining the trust of customers, and suppliers too. “It’s particularly important to maintain a good working relationship with everyone you deal with, and to always engage in an understanding and respectful way,” says Hunt. “If you’ve under-ordered a fast-moving product and you wait until midday Saturday to contact your rep to place an order, don’t expect immediate delivery, and don’t take it out on them if it’s not possible.”

Relationships, efficiency (both in terms of which wines get chosen and how their supply is managed) and an appreciation of guest needs seem to be the key to compiling a great list – other than having a talented sommelier with a wonderful palate, of course. Because in the end, providing a great hotel F&B experience is as much about finding the right people as it is serving quality product. “It’s vital that staff know the hidden gem of an anecdote behind the wine, and can share it with guests,” says Richard. Over in Vancouver, Spoor has recently hired an all-female sommelier team at Fairmont Pacific Rim’s restaurant, The Botanist; as for Cyprus, Christie relishes being given free rein to put unusual local wines on the list by Amara’s Group Wine Director in London. For Hunt, meanwhile, offering a top-tier service means avoiding taking it all too seriously.

“If you encourage your staff and guests to have fun with wine, not to be intimidated by complex-sounding appellations and esoteric conversations about soil pH levels and vintages, you’ll end up with more engaged staff and happier guests,” he says. “You want your guests to enjoy themselves, not feel stupid for knowing less than you do about grape juice.”

094

Wine of the Times Demand for low-and no-ABV drinks is soaring, but hotels need to think carefully about stocking the right products for their customers.

Words: Richard Frost

T

he meteoric rise of the low- and no-

sense stocking up on standalone drinks in F&B venues

alcohol movement is one of the biggest

where most consumers order long drinks or mocktails.

trends in the global beverage market, with

Instead, properties need to focus on procuring the

the US, the UK and several countries in

right spread of low- and no-alcohol beer, spirits,

continental Europe reporting significant

mixers, and juices for their individual needs.

falls in consumption, particularly among

Once a hotel has identified what is required, attention

younger demographics. Customers who choose

should then turn to evaluating specific products to

not to drink for religious or medical reasons are

ascertain if they are a good fit. Of course, the unit cost

increasingly being joined by those who have made a

of each drink needs to be taken into consideration,

conscious lifestyle choice to either reduce their intake

as does the price that it can command at the point of

or eliminate alcohol entirely for all sorts of reasons,

sale. Another important point is whether the product

from concerns about potential health implications

in question is appropriate for its setting, as a cheap-

to a desire to avoid embarrassing photos on social

looking bottle with an underwhelming taste profile

media. The drinks industry is responding accordingly;

will inevitably jar with customers expecting a premium

Diageo has just acquired a majority stake in non-

beverage in a luxury or boutique environment. There

alcoholic spirits brand Seedlip; Pernod Ricard has

are plenty of other points to think about too, like how

struck a deal to exclusively distribute alcohol-free

the product should be stored prior to serving, what its

gin Ceder’s across the UK; AB InBev and Heineken are

shelf-life might be, and whether or not empties can

going head to head in the alcohol-free beer category;

be easily recycled.

and countless smaller players are racing to bring new products to market.

Drinks designed for teetotallers have been around for years, yet consumer demand for them has never

For any hotel wishing to tap into this seismic shift

been stronger, and today’s hotels can choose from

by stocking more options suitable for abstainers, the

a remarkable array of options that would have been

key lies in correctly calculating the property’s exact

unimaginable just a generation ago. Moreover, it

requirements. For starters, high-volume products that

seems clear that rising levels of abstinence globally

are perfect for minibars or room-service operations,

are no passing fad, so establishments need to act

where guests often stick to familiar categories and

now by stocking premium products that can propel

brands, may not be deemed adventurous enough for

their low- and no-alcohol beverage programmes to

signature cocktail bars or fine-dining restaurants. It is

dazzling new heights.

also important to consider the types of drinks that an establishment’s patrons generally order, as there is no

SIPPING xxx

SIPPING

1.

2.

3.

4.

098

1. The Original Tonic Magnifique Brands

2. Low Tide Shipyard

3. Drinks Range Peter Spanton

4. No.18 Nine Elms

Combining British character with Mediterranean warmth, The Original Tonic has now reformulated its products and launched several new varieties. The brand encompasses a range of premium mixers, with finer bubbles and subtle flavours designed to bring out the finer points of a host of different spirits or juices. Besides Classic and sugar-free variation Classic Zero, there are Citrus, Yuzu, Mint, Acai and Ginger, Cherry and Berries tonic waters to choose from – the latter two are also available in sugar-free formats – as well as a spicy ginger beer. www.theoriginaltonic.com

Shipyard has introduced a 0.5% ABV pale ale, Low Tide, in direct response to growing customer demand for quality low-alcohol alternatives. Generous quantities of hops are added throughout the brewing process to create a full, rounded flavour of ripe tropical fruits, accompanied by subtle notes of citrus and blueberry. To coincide with the launch, the craft-beer specialist has refreshed the brand identity of its entire range – which also includes a 4.5% ABV pale ale and a 5% American IPA – using artwork inspired by shipyard docks. www.shipyardbeer.co.uk

Sold in hotels and F&B venues around the world, Peter Spanton’s range is equally suited to drinking straight or as a mixer alongside high-quality spirits. Its eponymous founder, the former owner of the Vic Naylor bar next to London’s Smithfield market, has created a variety of contemporary and unexpected flavour combinations designed to appeal to adult palates. The brand’s expansive portfolio encompasses tonic waters London Tonic, Chocolate, Lemongrass and Cardamom; soda waters London Soda and Salted Paloma; and ginger ale Dry Ginger. www.peterspanton.com

Presented in a striking 750ml bottle, No.18 is a new alcohol-free drink whose complexity pairs well with premium food offerings. It is made by blending the juice of four types of berry and the botanical infusions of 20 flowers, herbs and spices, delivering a serve with pleasant acidity, mouthwatering tannins and a long finish.

Already sold in the likes of The Standard and Michelin-starred restaurant The Clove Club in London, this distinctive drink is designed to be offered to diners as a straight pour, but also works wonderfully in cocktails. www.nineelmsdrinks.com

DRINKS

PREMIUM QUALITY TONICS AND MIXERS CREATED TO SATISFY THE MORE DISCERNING ADULT PALATE

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COCKTAIL LV 1854 The Library Radisson Blu Edwardian MANCHESTER

Manchester’s Radisson Blu Edwardian, a 263-room property in a historic Grade II*-listed building, has opened a new bar in partnership with luxury book publisher Assouline. The Library boasts cocktails created by a team of mixologists to represent the iconic brand’s most popular titles, alongside a crowd-pleasing food menu drawing inspiration from its Parisian roots.

LV 1854 takes cues from a tome celebrating memorable storefronts by Louis Vuitton, the French fashion house founded in 1854. It features hibiscus vodka, grapefruit juice, St-Germain, lemon juice, egg white, elderflower cordial, sugar syrup and 1/3 bar spoon of activated charcoal, which undergo a wet shake together for eight seconds before being strained and subjected to a dry shake in a whipping motion.

The rich and creamy mixture is then strained into a frosted coupette, ready for garnishing with dehydrated raspberry dust that ensures patrons enjoy sweet and fruity aromas with every sip.

The indulgent LV 1854 is joined on the menu by A View From 5th Ave (Gin Mare, apple juice, lemon juice, blue curaçao, a rosemary sprig and a pinch of black pepper), a tribute to Tiffany & Co.’s flagship store in Manhattan, and The Perfect Cellar (sancerre rosé, RinQuinQuin, Monkey 47, Aperol, lemon juice, two raspberries and one strawberry), honouring sommelier Enrico Bernardo.

AWAKEN YOUR INNER POET

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Coffee and tea inspire the brain and sharpen all senses, sparking creativity.

Therefore, Vienna’s coffee houses have always been a meeting point for writers, painters, musicians, and philosophers. To this day coffee house culture is an intrinsic part of everyday life, as people seek comfortable and public spaces to connect over a cup of quality coffee or tea. Julius Meinl was one of the first coffee roasters to pre-empt the need for the blend of premium coffee and creativity.

The family business is the market leader in Austria, the Adriatics, Central Eastern Europe, and Russia, with a focus on the premium HoReCa industry.

With a presence in over 70 countries and 50,000 customers, Julius Meinl is perfect for those seeking innovation for premium products, long-term relationships and poetic inspiration.

Get in touch and find out how Julius Meinl can upgrade the coffee and tea experience for your guests!

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COCKTAIL

Fire/Ice Lobby Bar Ace Hotel London SHOREDITCH

The Lobby Bar at Ace Hotel London Shoreditch

Fire/Ice, a refreshing blend of pineapple,

has launched the third volume of its popular

coconut, lime, ginger beer and ice, is one of

cocktail menu, Notes from a Hotel Bar: A

the new additions; it is completely alcohol-free,

Compendium of Art and Spirits. Bar Manager

although guests can ask the bartender to add

Chris Green oversaw recipe development,

aromatic bitters for a more complex flavour

employing techniques like fat-washing and

profile. “This cocktail was born out of an

distilling, and the use of homemade cordials

accident,” Green admits. “I was trying to make

and infusions to stand out in a competitive

a Pina Colada, but instead of coconut syrup,

local market. Moreover, responding to the fact

accidentally poured in ginger syrup, and created

many of his customers are trying to lower their

this crazy umami flavour.” The innovative drink

alcohol intake, Green has decided to include no

is served in a smart Libbey DuraTuff glass, and

fewer than nine low- and-no serves.

finished with a tropical pineapple-leaf garnish.

Other highlights from the endlessly creative menu include Bangers and Daq’s, a savoury take on the daiquiri featuring Bacardí Carta Blanca, salami wash, red-wine reduction and lime, and Bourbon-bon-bon, a chocolate-driven cocktail built around Woodford Reserve bourbon, bourbon biscuits and lemon bon bons.

The oldest Wine House in Champagne: Aÿ 1584 SUPPER_GOSSET GRO GROS PLAN_28082019.indd 1

28/08/2019 10:10

DRINKS

Les Célébrissimes Gosset

Multimillésime No.7 Cognac Frapin

For the first time, Champagne Gosset has unveiled a classic vintage from its Les Célébrissimes collection, made from a delicate blend of 54% pinot noir and 46% chardonnay.

Spending almost a decade on the lees 18 metres below ground, the wine has been able to age gracefully, acquiring real balance in the mouth, revealing new flavours, tightening the structure and diffusing its minerality. After disgorgement, the cuvée was sealed by cork and left to mature for a further decade off the lees to develop its unique character.

The resulting aromas offer hints of pineapple, mango and rhubarb, while in the mouth, precise saline notes and a harmonious mineral tension are layered beneath flavours of ripe fruit and star anise.

A quite exceptional spirit, Multimillésime No.7 is the newest release from Cognac Frapin’s Trésors du Château collection. It combines three vintages, 1989, 1991 and 1993, chosen for their sensory potential and complementary characteristics. The cognac boasts a bright colour with warm golden highlights, while its bouquet initially presents floral qualities, followed by lime aromas, then fuller, more gourmet notes of fruit such as orange, citrus and dried fig.

On the palate, this aromatic depth is brought to life by the delicious candied flavours of orange, apricot and vanilla, which gradually melt into a subtlety and complexity typical of a Grande Champagne cognac distilled over the lees, before concluding with a long and persistent finish.

www.champagne-gosset.com

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www.cognac-frapin.com

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DRINKS

Con Limone Malfy Gin

The Original Tonic Magnifique Brands

Distilled in the northern Italian region of Moncalieri, superpremium brand Malfy Gin looks south towards the Amalfi Coast for its inspiration. To create Malfy Gin Con Limone, the spirit is infused with Italian juniper and five other botanicals including anise and coriander, but it is the addition of the finest lemons – some of which are sourced directly from the Amalfi – that really distinguishes the drink from its peers.

These sensational citrus fruits inject the spirit with their fresh, zesty characteristics, creating a unique flavour profile quite unlike traditional, juniper-heavy gins. Established in 1906, Malfy Gin’s distillery is run by the Vergano family, while the Pernod Ricard-owned brand’s beverages are overseen by Master Distillers Beppe Ronco and Denis Muni.

The Original Tonic has reinvented its concept, reformulated the brand’s tonic waters and launched several exciting new varieties. This revamped range is characterised by fine bubbles and subtle flavours, which perfectly complement high-quality spirits while respecting their nuances, and effortlessly mixes British sophistication with Mediterranean warmth. The expansive portfolio starts with Classic, whose subtle citrus notes of orange and lemon deliver a hint of spiciness to a host of different serves, and sugar-free counterpart Classic Zero. There are also Cherry, Mint, Yuzu, Açai and Ginger, Berries and Citrus tonic waters – the latter pair are available in sugar-free versions too – and the series is rounded off by a pleasingly refreshing ginger beer.

www.malfygin.com

106

www.theoriginaltonic.com

Romano The fusion of style, technology & contemporary design.

R

Beauty, we appreciate, is in the eye of the beholder.

Craftsmanship, we sense, is in the hand of the maker.

Perfection, we experience, is in the Fracino bespoke studio.

British pedigree in every detail – even to the choice of colour finish and trim.

www.fracino.com | sales@fracino.com | 0121 328 5757

DRINKS

© Paul Dawson

Raffles 1915 Gin Sipsmith To commemorate the 100th anniversary of the Singapore Sling – the iconic cocktail first created in the Long Bar at Raffles Singapore by bartender Ngiam Tong Boon – Raffles has teamed up with London-based distillery Sipsmith to produce a bespoke gin for its portfolio of hotels.

Crafted by Master Distiller Jared Brown, Raffles 1915 Gin brings together exotic ingredients like jasmine flowers, fresh pomelo peel, lemongrass, Kaffir lime leaf, nutmeg and cardamom with classic botanicals found in Sipsmith’s London Dry Gin, including juniper, coriander and orris root. The resulting spirit, rated five-star-plus by Difford’s Guide, boasts a smooth full-bodied taste, coupling the warmth of sweet orange spice with an elegant and balanced finish.

The collaboration is also rooted in history and serendipity, with Sipsmith’s co-founder Sam Galsworthy being the great, great, great nephew of Sir Stamford Raffles, founder of Singapore from, whom the Raffles flagship takes its name.

www.sipsmith.com

108

A Rudin Family Building

See what we bring to the table.

Upcoming Show Oct 29 – Nov 1, 2019 Future Dates March 31 – April 3, 2020 10 Strawberry Street Alessi Anchor Hocking Annieglass Arc International Artland Bauscher Hepp, Inc. B.I.A. Cordon Bleu Bormioli Rocco Glass Cambridge Silversmiths Canvas Home Certified International Christofle Circle Glass Crystal House Intl.

Crystalite Bohemia Inc. Darbie Angell Daum Degrenne Paris Denby USA Deshoulières DeVine Corp.

Euro Ceramica, Inc. FIESTA® Fisher Home Products Gibson Overseas Gien

41 Madison Avenue New York, NY 10010 212 686 1203

Godinger Group Gourmet Settings Hampton Forge Haviland Herend Hermès Home Essentials Homer Laughlin China Iittala J. Seignolles The Jay Companies John Jenkins Joseph Joseph Juliska Kiyasa L’OBJET Lee’s Group International Lenox Corporation Libbey LSA International Luigi Bormioli MATCH Meissen Mepra Moser Mottahedeh Mr. Christmas

Nambé Nikko Ceramics Noritake Odiot Oneida Orrefors Kosta Boda Over & Back Pasabahce USA Pickard China Portmeirion Prima Design Prouna Puiforcat Qualia Glass R Squared RAK Porcelain Ralph Lauren Home Raynaud Red Vanilla Reed & Barton REVOL Ricci Argentieri Richard Ginori 1735 Riedel Crystal Robinson Home Products Rosenthal USA

Royal Albert Royal Crown Derby Royal Copenhagen Royal Doulton Royal Limoges Royal Worcester Saint-Louis Sambonet Signature Housewares Spode Steve Dolce Marketing TarHong Typhoon Homewares Tzeng Shyng Vietri Vidivi Villeroy & Boch Vista Alegre WMF Waterford Wax Lyrical Wedgwood William Yeoward Crystal Zrike Brands

41Madison.com

EVENTS DIARY

6-10 SEP

8-10 SEP

16

SEP

17-19 SEP

Maison & Objet Paris www.maison-objet.com

Top Drawer London www.topdrawer.co.uk

Top Hotel World Tour Dubai www.thpworldtour.com

The Hotel Show Dubai www.thehotelshow.com

7-9 OCT

18-22 OCT

29-1

OCT/NOV

10-11 NOV

Bar Convent Berlin Berlin www.barconvent.com

Host Milan www.host.fieramilano.it

Forty-One Madison New York www.41madison.com

HX New York www.thehotelexperience.com

12

NOV

13

NOV

18

NOV

19-20 NOV

Top Hotel World Tour New York www.thpworldtour.com

AHEAD MEA Dubai www.aheadawards.com

AHEAD Europe London www.aheadawards.com

Sleep & Eat London www.sleepandeatevent.com

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EVENTS

P(our) Symposium 24 June 2019 LONDON

Words: Richard Frost • Photography: © Addie Chin

P(our) Symposium, the annual not-for-

very much a live issue, generating an

profit conference exploring the drinks

estimated US$150 billion for traffickers

industry’s biggest issues, moved to a

each year, and urged those in the

new home at Village Underground in

drinks trade to avoid anything that

London for its 2019 edition. Bartenders,

might encourage the practice, saying

chefs, journalists, scientists and

“knowledge is power, but knowledge

activists were among an eclectic group

without action is useless”.

of experts speaking at the sold-out

Another highlight came courtesy of

event in June, while delegates were

Lars Williams, co-founder of Empirical

also invited to taste specially prepared

Spirits and an alumnus of trail-blazing

collaborations by the likes of Square

kitchens The Fat Duck and Noma,

Mile Coffee, Agua de Madre, Everleaf,

who encouraged delegates to try

Jarr Kombucha and Partizan Brewing

using fermentation to create exciting

throughout the day.

new flavour combinations. That was

The symposium’s organisers, Alex

followed by an engaging talk from

Kratena, Monica Berg, Simone Caporale,

Lisa Abend, the Copenhagen-based

Ryan Chetiyawardana, Jim Meehan,

journalist who penned non-fiction

Joerg Meyer and Xavier Padovani, chose

book The Sorcerer’s Apprentices after

‘Understanding’ as the theme of this

spending time behind the scenes at

year’s event, reflecting their desire to

Ferran Adrià’s iconic restaurant El

help build confidence and awareness

Bulli in Catalonia, considering how

among the next generation of talent.

mixologists are increasingly making a

The topic also highlighted their belief

name for themselves on platforms like

that those working in the drinks sector

Instagram and YouTube.

need to be able to look at subjects from

Clockwise from top left: Alex Kratena, Monica Berg, Ryan Chetiyawardana, Joerg Meyer, Xavier Padovani, Jim Meehan, Simone Caporale

112

Last

but

not

least,

Jeffrey

different perspectives and understand

Morgenthaler, Bar Manager of Clyde

another’s point of view since, as Kratena

Common and Pépé Le Moko at Ace Hotel

explained in his welcome address, “it

Portland, looked back on the changes

has never been more important for

he has witnessed since first becoming

bartenders to bring people together”.

a bartender in 1996, taking in the rise

The need to understand others was

of craft beer, creative cocktails and

certainly a key message in diplomat

social media influencers along the way.

Bryony Mathew’s talk, in which she

He also revealed how he first fell into

considered how a sound grasp of

blogging and writing books, driven first

neuroscience helps her influence

and foremost by a desire to share new

people at work, while endurance athlete

ideas and techniques with his peers,

Laura Try delivered an inspirational

before passionately urging them to

speech sharing the lessons learnt from

keep doing what they love rather than

rowing 3,000 miles across the Atlantic

becoming full-time brand ambassadors

in challenging conditions. Attendees

or celebrity mixologists, proclaiming

were also gripped by a hard-hitting

“we need you behind the bar” to

presentation from Narit Gessler, of campaign group Free The Slaves; who highlighted that slavery is still

thunderous applause.

www.pourdrink.org

The Hotel Show 17-19 September 2019

PARIS

DUBAI

More than 75,000 visitors, of which 50% come from overseas, are

The Hotel Show, part of Middle East Design & Hospitality Week, will

expected to descend on Paris in September for the next edition of

celebrate its 20th anniversary when it returns to Dubai World Trade

Maison & Objet, where 3,000 exhibitors will present collections

Centre in September.

spanning tableware, cutlery, crockery and glassware.

Hundreds of exhibitors will showcase products across sectors such

The five-day show invites café owners, hoteliers and restaurateurs

as horeca and food services, hospitality franchises, and operating

to cast their eye over the latest products from global brands like De

equipment and supplies. Tableware, crockery, cutlery, buffetware,

Buyer, Revol, Gien and Serax, as well as smaller scale craftsmen,

kitchen equipment, minibars and staff uniforms will all be exhibited at

artisans and emerging talents.

this year’s show, with key brands taking part including Siom Orfèvres,

In addition, the Cook & Share zone will give attendees the lowdown

1765 Gemini, WNK Hospitality, Dometic and Dutch Lab.

on the latest eating trends, while Designer of the Year Laura Gonzalez,

Another central feature of the event is the Middle East Hospitality

an architect known for her work on top hotels and restaurants in

Leadership Forum, a series of panel discussions developed in close

the French capital like Relais Christine, 86Champs and Lapérouse, is

consultation with the UAE’s leading hotel general managers, which

creating a stylish café especially for the event.

will address the key strategic opportunities and challenges shaping

Meanwhile, a series of conference sessions will consider how

the regional sector as it gears up for Expo 2020.

interior design is impacting hospitality, with triple-Michelin-starred

There will also be engaging installations, workshops and

chef Frédéric Anton taking to the stage alongside architect Aline Asmar

competitions such as The Chef’s Table, in which 12 of the best hotel

D’Amman to chat about the concept behind prestigious Eiffel Tower-

chefs from across the UAE take part in a timed cooking contest and

based restaurant, Le Jules Verne.

are then ranked by a panel of expert judges.

www.maison-objet.com

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© Sagarbovalkar

© Jérôme Galland

Maison & Objet 6-10 September 2019

www.thehotelshow.com

EVENTS

Top Drawer 8-10 September 2019 LONDON

Top Drawer, one of the UK’s leading lifestyle

talent, makes for the perfect complement to

and interiors trade shows, will return to

our existing offering,” explains Alejandra

Olympia London in September to showcase the

Campos, Top Drawer Show Director. “With

latest innovations from table and kitchenware

the amalgamation of the two shows, visitors

exhibitors alongside over 1,000 carefully curated

will have the ability to explore the largest

brands from the fashion, gift, stationary,

presentation of commercially-ready emerging

wellbeing and retail sectors.

brands and design, as well as the industry’s

A dedicated food emporium featuring edible

bigger, more established names.”

artisan creations and confectionery alongside

Running parallel, the show’s Design Talks

seasonal treats, condiments, preserves, drinks

programme will comprise panels and seminars

and beverages will bring together exhibitors

for interior professionals and design-savvy

including Kin Coffee, Letterbox Hamper,

retailers, offering specialist advice and trend

Mindful Bites and Burren Balsamics, amongst

analysis around topics including the changing

others, whilst tableware brands set to appear

face of F&B, in-vogue colour schemes and the

include established names like Alessi, Amara,

rise of destination dining. Think Hospitality’s

Barton Croft and Clayspoon.

James Hacon will explore new concepts and

This year’s show will also mark the first to

culinary trends as part of the Future Food

be co-located with Pulse, an event dedicated

session, whilst Hannah Carter Owers, Director,

to celebrating up-and-coming stars and new

Universal Design Studio, will present several

names. “Top Drawer has always been at the

case studies of the firm’s work, including

forefront of industry trends and cutting-edge

Stockholm’s At Six and Fortnum & Mason at

content, and the co-location with Pulse, which is known for presenting the next wave of design

The Royal Exchange.

www.topdrawer.co.uk

115

EVENTS

© Paolo Valentini

© Gili Shani

Bar Convent Berlin 7-9 October 2019

Host 18-22 October 2019

BERLIN

MILAN

Back for the 12th consecutive year, Bar Convent Berlin will bring together

Host has revealed fresh details for its 41st edition, taking place at

14,000 bar owners, bartenders, distributors and manufacturers from

Fiera Milano from 18-22 October. Immersing delegates in five days

80 countries in October.

of intense networking, the event will explore the latest trends and

For the 2019 edition, Kühlhaus Berlin will be transformed into

An established meeting point for international firms in the catering

Burrell, giving delegates the chance to compare spirits from a host

and hospitality sectors, the show will connect nearly 2,000 exhibitors

of different producers and regions. There will also be a particular

from 54 countries, while more than 1,500 hosted buyers and decision-

focus on Mauritius, the show’s official partner country, featuring

makers from around the world are also expected to attend.

presentations by the likes of Distillerie de Labourdonnais, House of Lords Beverages, Stirling Export House and Litchquor.

Though rum will enjoy top billing at this year’s trade fair, a total of 1,200 brands are presenting new products and variations in Berlin,

Across its stands and halls, the trade fair will offer a lively menu of over 500 events spanning workshops, demonstrations, tasting sessions and roundtables, with award-winning chefs, bakers, baristas and bartenders amongst those participating.

ranging from gin, liqueur and tequila to bitters, whiskey and vermouth.

Also on the agenda is a talks programme featuring in-depth analysis

Furthermore, a programme of talks, tastings and masterclasses

and seminars on the hottest topics of the day, including the need to

curated by the event’s Director of Education Angus Winchester, will

train up-and-coming talent entering the industry, the competition

offer visitors fresh insight into the latest trends and industry topics,

between top professionals internationally, the sustainability of

with world-renowned bartenders Salvatore Calabrese, Kirsten Holm

processes and layouts, communication and sales techniques, and the

and Steve Schneider among those taking part.

innovation of dining formats.

www.barconvent.com

116

developments in the hospitality catering world.

the House of Rum, in partnership with Global Rum Ambassador Ian

www.host.fieramilano.it

THINK DIFFERENTLY Clever Solutions For Many Occasions

BRAIN FOOD BOX

www.frilich.de

118

SPOTLIGHT

Sharing Plates Steelite is often asked to supply Instagrammable tabletop solutions and its new range, Vesuvius, caters to establishments seeking to stand out on social media.

Words: Richard Frost • Photography: © BurkleHagen

T

he rise of social media has transformed

approach better than Steelite’s new Vesuvius

ceramics and wood to metal and melamine –

F&B, with millions of consumers now

range, part of its Performance collection of smart,

and its international customer base includes

routinely photographing every eye-

functional and affordable tableware. Vesuvius

the likes of The Evelyn Hotel in New York, The

catching dish they come across to share on

comprises a series of plates, bowls and platters

DogHouse in Columbus and Four Seasons Hotel

Instagram, Twitter and Facebook. A quick search

made from strong and durable alumina vitrified

Kuala Lumpur.

on Instagram, for example, shows #food is one

clay bodies, and comes in three bold colours that

Across the globe, social media is changing

of the site’s most popular hashtags, mentioned

recall some of nature’s most valuable materials:

consumers’ dining habits, and so those working

by a staggering 353 million posts, while the likes

amber, lapiz and burnt emerald. “The jewel-

in hotel F&B from the Big Apple to the Far East

of #foodporn (206 million), #instafood (153

like colours imbue a sense of preciousness and

had better get used to the idea that dishes need

million) and #dinner (94 million) follow closely

homeliness, as if each piece should be cherished

to look as good as they taste. “We live in an

behind. Having a strong presence on social

and celebrated,” reflects Klimecki.

Instagram and Facebook world, where many

media can deliver significant financial rewards

In this way, Vesuvius appeals to the current

things are judged via a small handheld screen,”

for any restaurant, and yet the truth is countless

fashion for tableware boasting vibrant hues as

concludes Klimecki. “It has therefore becoming

venues still struggle to get noticed in the digital

opposed to just plain white, but its use of reactive

increasingly important to restaurants that

space; of course, serving great cuisine helps, but

glazing also tallies with the trend towards

what they do is social media-friendly. This is

just as important is presenting that food in a

ensuring no two items are alike. “Reactive

especially true of food and how it is presented.”

way that stands out visually.

glazes are very sensitive to the thickness of the

Nowadays, choosing the right tableware to

“We are often asked for suggestions for

applied glaze, the temperature of the kiln, the

display the kitchen’s latest culinary creation in

tabletop solutions that are Instagrammable,”

atmosphere in the kiln, and even the shape of

all its glory is vital for anyone looking to serve

admits Andrew Klimecki, Vice President of

the piece they are applied to,” he explains. “This

Design at hospitality tableware manufacturer

means that each piece is individual and unique.”

Steelite. His response is to focus on creating

Steelite, which is headquartered at Stoke-

trendsetting products, ones that appeal to the

on-Trent in the heart of the Potteries, has

social-media generation, but crucially steer

a long track record of making trendsetting

clear of ‘novelty value’ items that quickly date

tableware for the hospitality sector. Formed in

and become tiresome in real-world settings.

1983 following the purchase of Royal Doulton’s

“Tableware has a critical influence on how a

hotelware division, the company now exports

dish looks and says a lot about the food, and

to over 140 countries, operates showrooms

the overall ambience, personality and level of

in the UK, North America and Australia, and

attention to detail of the restaurant it is used

has more than 1,000 employees. Its offering

in,” he adds. “This in turn drives traffic to the

has grown to encompass not just tableware

restaurant, and therefore profit.”

but also glassware, cutlery, buffetware and

Nothing exemplifies this market-driven

plates worth sharing online.

www.steelite.com

accessories – spanning materials ranging from

119

2 MEGA EVENTS. 2 DATES.

3 6 MARCH TO

2020 SINGAPORE EXPO

www.fhaHoReCa.com

31 MAR TO 03 APR

2020 SINGAPORE EXPO www.fhaFnB.com

TWICE THE EXPERIENCE. EXHIBIT PROFILE FOR FHA-HORECA:

EXHIBIT PROFILE FOR FHA-FOOD & BEVERAGE:

> Bakery, Pastry & Gelato > Foodservice & Hospitality Equipment > Hospitality Style > Hospitality Technology > Speciality Coffee & Tea

> Food & Beverage > Food Ingredients > Food Processing & Packaging Technology > Wine & Spirits co-located with ProWine Asia (Singapore)

Pre-register your visit at www.foodnhotelasia.com from September 2019 Organiser

Join us on Food&HotelAsia #FHA

FHA2020_Ad_SupperMag_236x275_D4.indd 1

26/8/19 4:54 PM

PETITS FOURS

Isabella American Metalcraft American Metalcraft has launched the Isabella collection, comprising five elegant designs that create a welcoming atmosphere on the table. Featuring traditional floral designs and nostalgic touches, the tableware is inspired by classic china and suitable for serving entrÊes, hors d’oeuvres or desserts. Thanks to its use of BPA-free, NSF-approved melamine, chefs can also deliver tasteful culinary presentations night after night without concerns over safety or durability.

www.amnow.com

1.

2.

3.

122

4.

1. Envisio Bonna

2. Gamme Java WNK

3. Baguette Stonewashed WMF Professional

4. Urban Smoke Steelite International

Inspired by the blending of technological trends and traditional design styles, Envisio is the newest family of products from Turkish tableware manufacturer Bonna. Created for busy dining environments to help chefs deliver vibrant food presentations, the porcelain collection has been designed to give optimum balance between durability and lightness, marrying amicably with interior decors while bringing a new identity and authenticity to the table using a customisable design offer. www.bonna.com.tr

WNK’s Gamme Java collection has been designed by fine porcelain specialists Alain and Dominique Vavro, and takes inspiration from the rounded lines of Baguette – a classic flatware range used by the brand for over a century. Made from polished 18/10 stainless steel with a mirror finish, the series comprises 22 elegantly shaped pieces including table and dessert cutlery, while a gourmet spoon, fish knife and fish fork extend the offer, alongside serving items such as a soup ladle and cake server. www.wnk-hk.com

Joining WMF’s popular Baguette collection, the new stonewashed edition retains its predecessor’s distinctive notches and raised surface lines while bringing unique characteristics of its own.

The machine treatment used to create the cutlery, in which a mixture of grinding tools apply a special solution, mean that no two pieces are the same, and as a result combine well with rustic or vintage porcelain and glassware. All items from the wider Baguette range are available from stock in a stonewashed finish. www.wmf-professional.com

Emulating the look of concrete, the Urban Smoke collection by Steelite International takes its inspiration from the aesthetics associated with cooking. Subtle and nuanced tones of grey contrast with darker reactive elements to mirror the effect of browning and searing, creating a connection between food and plate.

Manufactured in Stoke-on-Trent, the range comes with a lifetime edge-chip warranty for added assurance that its durable design will withstand the rigours of a commercial kitchen. www.steelite.com

PETITS FOURS

Tabletop Elia International Made from 18/10 stainless steel, Elia International’s table-mountable wine cooler comes with a two-tone wine bucket and complements its Motive crystalware and Essence fine bone china on the table. The collection joins a series of stands, ice pails and cocktail accessories within the brand’s barware range, together with a wider offer of cutlery, beverageware and glassware – all of which are designed with a focus on ergonomic design and elegant craftsmanship. Based in London, Elia supplies to luxury hotels around the world, equipping a variety of venues from all-day dining spaces to high-end brasseries.

www.elia.co.uk

123

1.

2.

3.

124

4.

1. Rocket Studio 1765

2. Bradford Alan All Book Covers

3. Champagne Bucket Siom Orfevres

4. Edge Rona

Designed by Amilios Grohmann in collaboration with Martin A. Koebke, Studio 1765’s Rocket collection comprises wine and champagne coolers in a range of finishes including copper, stainless steel and black. Combining cutting-edge design with functionality, practicality and style, the stackable coolers are available in floor-standing and tabletop versions with removable drip tray, catering to a variety of different hospitality environments and interior decors. www.studio1765.com

Creating menu designs, packaging and decorative volumes for hospitality projects, All Book Covers’ service takes into consideration the existing identity of spaces and schemes to generate relevant and visually compelling ephemera in a variety of styles. Having previously collaborated with Jean-Georges Steakhouse and Art Basel, All Book Covers offers stylish options including blind deboss on urethane, three-colour embroidery and gloss UV silk screens. www.abc-portfolio.com

Siom Orfevres’ new champagne bucket and stand have been created with refinement in mind to showcase the finest Grand Cru. The delicate curves on the egg-shaped bucket complement the form of any bottle when keeping it chilled, while the stand appears to make wines float when on display. Both items can be manufactured in silver-plated or stainlesssteel finishes, delivering a smooth, polished surface that sets the standard for modern dining environments. www.siomorfevres.com

Characterised by a slanted profile and produced using one-piece construction with laser treatment to the rims, Rona’s Edge collection features lightweight, angular and defined glasses with tapered bowls and long slender stems that accentuate a contemporary style. Crafted from barium crystalline, the Slovakian glassmaker’s latest range comprises a champagne flute, burgundy and bordeaux models, and a carafe that allows wines to breathe properly. www.rona.sk

PETITS FOURS

T-Collection Riser Tiger Following the launch of the T-Collection Riser in 2017, Tiger has expanded the range with a new vintage-style buffet riser, finished with a copper-like PVD coating on stainless-steel frames. The series comes with an upgraded cold display, while its convenient dome cover remains compatible with all of the brand’s existing wooden and acrylic trays. The riser can be used as a bread, fruit or dessert station with a mix and match of different materials.

www.tigerhotel.co.kr

125

PETITS FOURS

1.

2.

3.

126

4.

1. Pro Series Juicer Sunkist Growers

2. Experience Stölzle Lausitz

3. Temptaste Tafelstern

4. Swell Revol

The Pro Series Juicer from Sunkist Growers features a small footprint at just 28cm tall and 20cm in diameter, but is engineered to extract ten gallons of juice per hour using a high torque direct-drive motor. Manufactured in the US, the juicer offers quick and easy cleaning with three lift-off, dishwasher-safe parts. Launched alongside the Pro Series Juicer, Sunkist’s Sectionizer Jr can be used for wedging, slicing, coring or halving fruits and vegetables into uniform pieces thanks to its six-wedge sectioniser. www.sunkistequipment.com

Crafted from clear led-free crystal, Stölzle Lausitz’s Experience range combines elegant profiles with jointless machine-pulled stems to achieve even greater durability and performance.

The seven models within the collection, complemented by a champagne glass and five tumblers, have been designed to provide connoisseurs with a heightened aroma and flavourful drinking experience across a whole host of different wine types, from strong and dry reds to smooth or fruity whites. www.stoelzle-lausitz.com

Tafelstern has expanded its Temptaste collection with the launch of Season, a series of plates characterised by an understated, concrete aesthetic.

Decorated with patterns of leaves in either metallic copper or metallic gold, the tableware marries well with urban dining settings and modern country styles alike. It can also be combined with various terracotta items from Tafelstern’s existing Playground range, as well as the brand’s new industrial-style Delight cups and black clay Stella plates. www.tafelstern.com

Revol’s Swell collection is a hymn to the sea and its culinary richness. Delicately created by hand, the tableware is enamelled with grooves that evoke a shoreline marked by the back and forth of the tide, while its black-sand, whitesand and brown-sand versions – offered in curved, flat, round and rectangular options – bring to the dining table sleek and glossy solutions that can be easily mixed and matched, whether employed in a gourmet restaurant or a bistroinspired establishment. www.revol-pro.com

PETITS FOURS

Mirazur Nude Nude has collaborated with Mauro Colagreco to supply tableware and glassware to Mirazur, his triple-Michelinstarred restaurant in the resort town of Menton on the French Riviera. Renowned for creating extraordinary flavour combinations from some of the Mediterranean’s finest produce, the Italian-American chef guided Mirazur to the coveted title of World’s Best Restaurant by The World’s 50 Best Restaurants 2019 organisation. On why he favours Nude’s collections, Colagreco explains: “Quality is the result of passion, dedication and attention to detail. This quality is what drives my pure love for Nude’s products, from the Stem Zero wine glasses to decorative designs, tableware and lighting, all of which are manufactured with expertise. Nude is simple, beautiful and stylish.”

www.nudeglass.com

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PETITS FOURS

1.

2.

3.

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4.

1. NTE Dometic

2. Whatcom Rotisserie Wood Stone Corporation

3. Vector H Alto-Shaam

4. 5000 S+ WMF

Dometic has upgraded two of its 20-litre class minibars with a new noiseless thermoelectric cooling unit (NTE). The models boast significantly reduced electricity costs, consuming around three times less energy than absorption minibars of the same capacity. Users can choose between a solid door version with an A++ energy efficiency index or a glass door model with an A+ rating, with both retaining sensor-controlled LED interior lighting and a cut-out shelf for champagne bottles. www.dometic.com

Using its ten spit locations, Wood Stone’s Whatcom Gas Vertical Rotisserie can cook a large variety of foods including ribs, fish and vegetables simultaneously, without the risk of exchanging flavours and cross-contamination. The rotisserie comes as standard with a tempered glass front door, enabling the cooking process to be fully visible to chefs and customers alike, while a constant-drip water bath helps prevent grease flare-ups. It is also available with an optional rear-access glass door or as a countertop unit. www.woodstone-corp.com

Alto-Shaam’s Vector H multi-cook ovens are designed to produce a large volume and variety of different foods, with each compact and ventless rotisserie featuring up to four independent chambers. Operators can control the temperature, fan speed and cooking time of the chambers, allowing them to cook numerous items simultaneously with no flavour transfer, while the brand’s Structured Air Technology also delivers optimised, focused heat to help achieve greater consistency and food quality. www.alto-shaam.com

WMF’s new 5000 S+ coffee machine couples an elegant look with user-friendly operation, future-proof digital connectivity and improved performance with greater configuration and customisation options.

Its two grinders, two possible milk variants and optional Syrup Station allow for a range of beverage choices, while the addition of WMF´s Fresh Filtered Coffee technology means users can serve both filtered coffee and coffee specialties from a single machine, offering maximum flexibility with a minimal footprint. www.wmf-coffeemachines.com

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PETITS FOURS

1.

2.

3.

4.

130

1. Cold Brew Julius Meinl

2. Drift Coffee Pots Robert Welch

3. Medusa Zieher

4. Buffet Tina Frey

The Cold Brew package from Julius Meinl comprises a cold brewer, a unique Cold Brew blend made of 100% arabica beans and a set of glasses with wood pallet coasters, as well as a tabletop display with recipe cards for Cold Brew cocktails. The new collection allows users to prepare brews overnight with ease, ensuring that their drinks remain optimally cool and can be portioned directly into the glass by tap, or alternatively offered as a grab-and-go version. www.meinlcoffee.com

Made from 18/10 stainless steel with a mirror finish, Robert Welch’s Drift Coffee Pots are classically portioned with flowing shapes and handles. Available in oneand two-litre capacities, the containers boast a non-drip pouring action and keep coffee above 70°C for 45 minutes. To complement the series, Robert Welch has also launched the Drift Canape stand, a miniaturised version of the Drift Afternoon Tea stand that presents a different shape when viewed at various angles. www.robertwelch.com

The new Medusa bowls by Zieher are characterised by an organic shape and hammered finish. Crafted from 18/10 stainless steel, they take aesthetic inspiration from creatures of the sea, boasting tentacle-like legs with the appearance of filigree, but which nevertheless provide a safe base for presenting a range of cuisines, from seafood dishes to desserts. The bowls join a wider collection of ocean-inspired lines like Reef and Splash. www.zieher.com

Tina Frey’s Buffet collection consists of risers, serving boards and cake stands in different heights and sizes, providing chefs with maximum flexibility when plating up their culinary creations.

Inspired by the idea of modern simplicity, the pieces in the range can be easily disassembled for flat storage and transport when not in use, while the addition of several colour options enables the buffetware to meet the aesthetic requirements of various dining settings. www.tf.design

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PETITS FOURS

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1.

2.

3.

4.

1. Atica Pordamsa

2. Crate Walco

3. Rum LSA International

4. Marlène Zwiesel 1872

Spanish porcelain manufacturer Pordamsa has introduced Atica, an organic tableware collection combining style and functionality, which offers chefs a chance to explore playful food presentations on its concave surfaces.

Taking inspiration from Ancient Greece, the series is handcrafted in coloured glass paste and boasts a smooth feel with excellent scratch resistance, making it ideally suited to use in professional kitchens and high-flow environments. www.pordamsa.com

Walco’s Crate warming towers and accessory pieces allow food to be presented directly on grill tops, as well as in casserole dishes and pans. Designed in a traditional carry-crate style using stainless steel with black accents, the collection is completed by chafers in two rectangular sizes – four quart and eight quart. The chafers feature a lift-off lid and can be transformed into a grill using a stainless-steel grill option, or a cooktop with the brand’s griddle model. www.walcostainless.com

The Rum series by LSA International comprises of mouthblown glasses with thick, conical stems and rounded bowls that enhance the aroma of the spirit. The barware collection spans an assortment of shapes suitable for all kinds of cocktails, from the classic mojito and daiquiri to colourful rum punches, as well as a tasting glass for observing the colour and clarity of each fine quality serve, and a cigar ashtray inspired by the traditional rum bars of Havana. www.lsa-international.com

Developed in collaboration with bartender and author Charles Schumann, Zwiesel 1872’s Marlène – Hommage Aux Femmes glassware range combines grace and refinement with high functionality. The nine-piece bar collection, handcrafted from fine crystal glass, also expresses an appreciation for femininity, balancing lightness and elegance. Across its Zwiesel 1872 and Schott Zwiesel brands, Zwiesel Kristallglas offers branding, glassware and a worldwide distribution network. www.zwiesel-1872.com

BETTER BY DESIGN

Clients tell us we probably have the best collection of the world’s most innovative tableware under one roof. That’s because we are not afraid to be bold in our choices of brands and producers we work with. And if a product that we want doesn’t yet exist, we will have it made.

Our aim is to help hospitality market leaders keep ahead of the competition by interpreting emerging trends through products and concepts.

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PETITS FOURS

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1.

2.

3.

4.

1. Fino Toyo-Sasaki

2. Romano Fracino

3. Oxido Fine2Dine

4. Bella John Jenkins

Combining traditional Japanese craftsmanship with cutting-edge design, the Fino series by Toyo-Sasaki comprises a stackable glass that makes use of platinum hard strong tempered glass across its surface to achieve maximum durability. Intended for use in a variety of modern dining scenes, the elegant and light-in-the-hand glass features a thin and smooth top, as well as a large but simple mouth design, allowing bartenders to pour drinks with ease. www.toyo.sasaki.co.jp

Fracino’s Romano espresso machine integrates cutting-edge technology for precise temperature control and timing, while its coffee-making group heads each have their own electronically controlled Proportional Integral Derivative (PID) mechanism, with hot water and steam provided by a large 14- or 20-litre boiler.

Available with two or three group heads, the stylish system can be controlled intuitively using a digital display mounted on the front panel. www.fracino.com

Fine2Dine has expanded its range of dinnerware with Oxido, a new collection that stands out thanks to its metallic look and reactive glazes. The series combines rusty red tones with glimpses of gold, while its robust design and round shapes accentuate durability and provide a handsome contrast for culinary creations.

Developed to help chefs mix and match food presentation ideas across multiple settings, the Oxido range is available in both rusty and black finishes. www.fine2dine.com

Developed in collaboration with bar and mixology professionals, the new Bella collection from John Jenkins is made in two different colours – Bella Bianca in white and Bella Blue in blue.

Handmade by European craftsmen, the series features spiral trails of white and blue, both of which reference the skies of spring and summer. Each glass boasts its own unique style, enabling top bartenders to create beatiful classic cocktails and bespoke martinis. www.johnjenkins.co.uk

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ADVERTISING INDEX ISSUE 16

Absolut Elyx

008-009

Robert Welch

002

Aerts NV

005

Rona

140

Alto Shaam

083

Siom

031

Ambiente

077

Starboard

136

American Metalcraft

017

Steelite

Bar Convent Berlin

135

Stรถlzle

010-011

Bonna

037

Sunkist

087 023

006-007

Bradford Alan

113

Tafelstern

Champagne Gosset

103

The Hotel Show Dubai

Cognac Frapin

093

The Uniform Studio

063

Dometic

105

Tiger

018

Elia

071

Tina Frey

FHA

120

To The Table Europe

065

Forty-One Madison

110

To The Table MEA

129

Fracino

107

Top Drawer

059

Frilich

117

Toyo Sasaki

014

131

012-013

Gemini 1765

021

Villeroy & Boch

081

Goodfellows

133

WMF Coffee

029

Hepp

047

WNK

109

John Jenkins

049

Woodstone Corporation

039

Zieher

027

Julius Meinl

101

LSA

053

Magnifique Brands

095

Nude

139

Peter Spanton

099

Pordamsa

051

Revol

085

137

WASHING-UP

Bamboo Bonanza

Stickman Tribe creates an elevated bamboo canopy palace for Waldorf Astoria Maldives Ithaafushi’s signature restaurant Terra.

138

Though underwater dining appears to be all the

Champagne, hand-selected by the Maldives’ very

rage – think Ithaa at Conrad Maldives Rangali

own Krug ambassador.

Island, or the aptly-named Under in Norway –

The experience sees guests escorted across

the canopy remains largely unconquered, the

stepping stones on a reflection pool and up the

birds untroubled. Perhaps not for long, however.

feature staircase to their refuge, where Stickman

A new concept at Waldorf Astoria Maldives

Tribe’s design – created in partnership with a

Ithaafushi – designed by Stickman Tribe –

bamboo specialist and landscape consultant –

transports guests to the treetops for an elevated

utilises the wood as both a decorative skin and

dining experience. Taking the form of a

structural presence, minimising the need for

treehouse-inspired F&B venue with a series of

any manmade components. The columns have

bamboo cocoons nestled amongst the foliage,

further been treated with an architectural mesh,

Terra’s private pods are connected by platforms

allowing the foliage to naturally climb.

and walkways offering expansive island views

Let’s hope the resort’s avian denizens are

across the dense bamboo forest. Billed as the

happy to share the spectacular setting – a few

resort’s signature restaurant, the project serves

wagyu scraps each evening should keep them

up a menu featuring Miyazake wagyu beef

sufficiently distracted.

and Alba white truffle alongside an extensive collection of wines and beverages, including Krug

For the first time a line of glasses designed by somebody who uses them first-hand and expects a perfect performance. Maurizio Filippi - Best Italian Sommelier AIS 2016 - used all his expertise as a sommelier and restaurateur to create the soft and “human� lines of these wine glasses, without neglecting to take into account practical aspects that are important for potential buyers. Only six wine glasses and two water glasses to meet the needs of all professionals in the sector and of all wines produced in the world.

Pure sensations translated into an elegant philosophy: this what you will find in the small booklet detailing his thinking and, most of all, the correct use of this natural line full of elegance and beauty. .