July 2024

One Hundred Shoreditch, East London’s favourite hotel and social hub announces the launch of Kaso, a new rooftop bar and kitchen

Opening their doors on Friday 5th July, the new concept will serve as East London’s newest and buzziest hotspot; a destination for Londoners and beyond, offering small plates, cocktails and DJs throughout the week set against the dazzling city skyline.

Kaso’s menu was created by Chef Ilknur Celik, with dishes inspired by her upbringing in Istanbul and the melting pot of cultures and flavours that she grew up around. The new menu will feature an array of hot and cold mezzes and small plates including classics like Hummus and Baba Ganoush, along with impressive seasonal seafood dishes such as Grilled Octopus with Samphire and Grilled Mackerel with Corn Bread.

Mains offer something for everyone, with standout dishes including Roast Aubergine with Zhoug and Pine Nuts, and Lamb Cutlets with Fig & Pistachio Salsa. Traditional regional desserts are also on offer, including Muhallebi; Greek mastic, pistachio and rose petals.

Ilknur started her career at a Turkish butchery, successfully working her way up through the ranks, before being taken in-house by Soho House Istanbul as Head Chef for their Turkish and Middle Eastern-inspired restaurants. An exceptional chef, Ilknur is passionate about flavour, authenticity and sustainability, and brings her experience and flair to her favourite city in the world; London.

Kaso’s new Head Bartender, Victor Gervasio, unveils a fresh cocktail list to complement the new dishes, which includes a ‘Margarissa’ with Patrón tequila, harissa, lime and agave, and a signature ‘Kaso Spritz’ with Greek wine, vodka, watermelon scrub and soda. Boozeless options include a Cucumber Cooler and Melonade.

Perched high on the 7th floor at One Hundred Shoreditch’s Rooftop, Kaso boasts stunning panoramic views of London’s skyline. With interiors designed by Lore Group Creative Director Jacu Strauss, guests will be welcomed by beautiful floral graphics in the hotel lobby as they head towards the Rooftop.

There, a haze of pink marble decor and lush foliage will envelop them to create a space that feels like a private garden in the heart of Shoreditch. The space is home to 50 seated covers, with additional space for 70 guests standing on the terrace, perfect to enjoy Kaso all year round. One Hundred Shoreditch have collaborated with fashion brand House of Sunny to bespoke uniforms, featuring Kaso’s bright, floral branding in a fun and playful design across t-shirts and aprons.

Head Chef, lIknur Celik, says:

I’m delighted to be working so closely with One Hundred Shoreditch for its new bar and kitchen concept. I'm so excited to be back in London, where I’ll be cooking my favourite food in my favourite neighbourhood.

family recipes from home - with quality, fresh and seasonal produce at the heart of our menu, alongside delicious, fruity cocktails and a really great vibe on the rooftop, We are excited to re-open our doors in July and welcome our hotel guests, friends and neighbours to Kaso.

Men’s UEFA Euro’s set to inject £2.75BN into retail and hospitality sector

Retailers and hospitality venues are set to make £2.75bn during the Men’s UEFA Euro 2024 campaign, kicking off on Friday 14th June.

The Men’s UEFA Euro 2024 Spending Report by VoucherCodes.co.uk, the UK’s most trusted savings site, reveals that 35.4m supporters are expected to tune into tournament at home, bars, pubs, and restaurants.

Of the total viewers, 30.7m consumers will be watching at least one match from the comfort of their own home. UK retailers can expect to welcome 23.6m shoppers through their doors, resulting in sales of £2.1bn. This marks a £0.5bn, or 31% increase on the 2022 World Cup. Spending on food and drink for celebrations is expected to account for £1.4bn of total sales, with many fans opting to watch at least one match at home, or at someone else’s home.

As fans look to make the most of the favourable kick-off times and summer weather, retailers can expect 4.2m people to spend a whopping £70.8m on garden cooking products such as pizza ovens, BBQs, and BBQ accessories and utensils.

In preparation for the games, retailers are also expected to make £288.6m on electricals, such as TV’s, £238.1m on sportswear, and £96.2m on merchandise. As the stage with the most matches, retail spend is set to peak during the Group Stages (June 14th – June 26th), with fans set to spend £1.14bn.

As the tournament is held in Germany with plenty of favourable kick off times, 14.4m fans will head to hospitality venues such as their local pub, bar, or restaurant to watch at least one game during the competition.

This is a 115% increase from the men’s last major international tournament, the 2022 World Cup, which saw hospitality venues welcome just 6.7m people.

High expectations for the Three Lions coupled with the tournament being held in the warmer summer months means that the hospitality sector is set to see sales of £613.7m from 12.9m spenders, as fans look to increase spending on entertainment and enjoyment. That’s a £172m, or 39% increase on the 2022 World Cup.

Breaking this down further, UK hospitality venues are predicted to make £217.3m from food sales and £396.5m from drinks sales, equating to the sale of 110.3m pints of beer and cider, 36.1m glasses of wine, and 10.9m Aperol Spritz’.

The Group Stages will provide hospitality venues with the greatest boost in sales, with spending predicted to reach £270.2m as 10m supporters head to their local to watch the games.

Michael Brandy, Senior Commercial Director at VoucherCodes.co.uk commented:

A summer tournament coupled with high expectations for the England team means consumers are set to increase their spending on entertainment this summer.

“As a result, hospitality venues are set to welcome 14.4m people, making for an exciting period for businesses and owners of pubs, bars, and restaurants throughout the tournament.”

“Hospitality venues can take advantage of this busy time and entice customers in by ensuring they have food and drink offers available throughout the tournament.”

Hjem at Fenwick Newcastle gives foodies the unique opportunity to experience Hjem’s famous traditional Scandinavian flavours and signature cooking style created using the finest seasonal Northumbrian produce in the heart of Newcastle city centre.

Founded by husband and wife, Scandinavian-born Alex Nietosvuori and Northumbrian Ally Thompson-Nietosvuori, Hjem (pronounced “yem”), is both a Northumbrian and Scandinavian word for “home”, can be found which can

be found in the small village of Wall, tucked away within the popularhotel, The Hadrian Hotel. For the first time, Hjem will offer an a la carte menu alongside a daily changing tasting menu at Fenwick Newcastle.

This unique collaboration, open throughout June and July and located on the first floor of Fenwick’s flagship store, will showcase fresh, seasonal, local produce with a twist, served in a relaxed setting. Diners can indulge in a frequently changing tasting menu and an la carte menu, made up of the team’s favourite dishes. All of these are made with high quality ingredients sourced from local farms and gardens in Northumberland and cooked exclusively using Scandinavian techniques

Guests can also expect some of Hjem’s signature dishes along with additions created exclusively for Fenwick. Options on the menu will include Gougeres filled with Doddington cheese cream, fried chicken with Kewpie mayo, and chicken liver parfait with brioche and Pedro Ximenez syrup.

Dessert options will include freshly cooked doughnuts served with a semi-fredo of espresso and a waffle sandwich covered with miso caramel. Vegetarian, pescatarian, and vegan options are also available on request.

All dishes can be beautifully paired with wine, selected to reflect that of the wine offering at Hjem. Many of the wines served will be available for purchase from the Fenwick Food Hall located on the store’s ground floor.

Speaking on the partnership, Leo Fenwick, Strategic Partnerships Director at Fenwick said:

We’re delighted to be collaborating with Hjem in bringing their award-winning dining experience to Fenwick Newcastle.

“Alex and Ally have created a menu designed to encapsulate Hjem’s Michelin Star quality to offer something totally unique for customers at Fenwick. Partnering with businesses born in the North East such as Hjem is of great importance to us as we constant look for ways to evolve our offer across restaurants and in-store experiences.”

“Ally has grown up with Fenwick as the go-to shopping destination in the centre of town. Hjem and the store share a lot of values, most notably quality of produce and the highest standards of service. Hjem is a small secluded part of the region, the residency is an opportunity to marry our matching values and bring our corner of Northumberland to Central Newcastle.”

Opening times: Monday – Thursday 11:30 – 17:00 Friday – Saturday 11:30 – 19:00 Sunday 11:30 – 17:00

Restaurant Hjem at Fenwick Newcastle will open on 31 May and run until 4 August at Fenwick Newcastle, First Floor, 39 Northumberland St, Newcastle upon Tyne NE1 7AS.

Alex Nietosvuori, founder of Hjem said on the collaboration:

Groupe GM Leads The Charge In EcoInnovation To Transform The Hotel Amenities Landscape

Under its “Care About Earth” program, Groupe GM, the global leader in sustainable hotel amenities, is enforcing its commitment to environmental stewardship.

The company, renowned for its eco-responsible approach, has for ambitious goal eliminating virgin plastic derived from fossil fuels in favor of more sustainable materials such as recycled or plant-based materials.

Groupe GM has introduced several product novelties recently. In a groundbreaking move it has just launched the first cardboard tube for the hospitality sector. This eco-innovative packaging can be customized to meet the specific desires of hoteliers and helps to reduce plastic usage by 99% compared to conventional plastic tubes.

Adding to its eco-friendly efforts the company released a complete 0% Plastic Accessory Line, crafted with biobased, recyclable, and sustainable materials. The line offers a viable alternative for hotels aiming to embrace green operations and sets a new standard in the hospitality industry.

The collection features bamboo-made combs and toothbrushes, exemplifying durability, owing to bamboo’s rapid growth rate. Complementing the range are solid shaving soaps, innovative toothpaste pills, cotton buds and pads, and a paper-based sewing kit adorned with a mother-of-pearl button. The line also offers slippers certified 0% plastic by SGS, crafted from cotton canvas and cardboard.

All items in the 0% Plastic Line are packaged in recycled paper envelopes that retain their natural color, free from chemical bleaching, and are printed with soy-based ink. This not only ensures the packaging is fully recyclable but also reduces the environmental impact associated with conventional petroleum-based inks.

A part from these novelties Groupe GM offers other innovative solutions such as the refillable large format dispenser, of up to 400 ml called Ecofill: an easy and safe dispenser with minimal environmental impact. It is safer than traditional bulk refill thanks to its sealed refill pouches of only 8g of recyclable plastics that prevent bacterial contamination, ensuring the product’s origin, quality, and traceability.

Further enhancing Groupe GM’s sustainable solutions is their solids with traditional soaps, shampoo, shower gel, and conditioner. These 100% plastic-free products use nine times less water in their production. Among Groupe GM’s responsible initiatives, the group partners with the Unisoap association in France to collect traditional soaps from hotels and give them a second life through recycling for humanitarian purposes.

Through these pioneering initiatives, Groupe GM not only minimizes its ecological footprint but also leads the way in responsible amenities, empowering hotels to enhance their sustainability practices. Their Care About Earth program exemplifies their commitment to environmental responsibility and sets the standard in the industry.

CARE ABOUT EARTH

Since its creation in 2018, the “Care About Earth” program by Groupe GM has been at the forefront of sustainable development in the hotel amenities industry. Committed alongside its stakeholders, Groupe GM strives to innovate and reduce its environmental footprint, ensuring its practices contribute to the sustainability of the planet for future generations.

Groupe GM prioritizes green resources, focusing on reusability and minimizing fossil fuel-derived plastics. The core initiative, ecoconception, aims to reduce waste and conserve scarce resources. Every product development stage integrates environmental considerations, from raw material sourcing to recycling.

Through “Care About Earth,” Groupe GM reaffirms its eco-innovation commitment and leadership in promoting sustainable hospitality practices.

Through the “Care About Earth” program, Groupe GM not only underscores its commitment to ecoinnovation but also solidifies its role as a leader in promoting sustainable practices within the global hospitality industry.

Discover more about Groupe GM’s and its sustainability efforts at www.groupegm.com/en/

Who Will Triumph As AA Chefs’ Chef Of 2024?

Get ready for the ultimate culinary highlight at the AA Hospitality Awards this September. The annual event will see Paul Ainsworth hand over the title of AA Chefs’ Chef of the Year Award, sponsored by Wellocks.

This much sought-after accolade, first introduced in 1996, gives all AA Rosette-awarded chefs the power to decide who truly deserves the ultimate recognition for their outstanding performance over the past year. Voted for by their peers, the unique award is a popular and coveted title.

This year’s shortlist features culinary luminaries from across the country, including Angela Hartnett of Murano, Lorna McNee at Cail Bruich and Aktar Islam of Opheem alongside nine other worthy chefs.

The awards will take place at the JW Marriott Grosvenor House in London on Monday 23 September, and will bring together over 1,000 guests from across the UK’s hospitality landscape.

The evening’s meticulously crafted menu will be curated by none other than Paul Ainsworth, current AA Chefs’ Chef of the Year holder and restaurateur and owner of Paul Ainsworth at No6in Padstow (4 AA Rosettes).

Commenting on the award, Paul Ainsworth said:

As a recipient of last year’s AA Chefs’ Chef award, I am privileged to continue the legacy of this prestigious accolade by creating the culinary experience for the AA Hospitality Awards 2024. Alongside the Grosvenor House hotel team, we can’t wait to bring a taste of Cornwall to London’s Park Lane for this year’s guests.

Simon Numphud, Managing Director at AA Media, added:

In the celebratory ambiance of the AA Hospitality Awards, the Chefs’ Chef accolade holds a special place, cherished by both the heart and taste buds. Distinguished from our other awards, this honour is unique as it places the decision in the hands of the chefs, rather than our inspectors. Let’s toast to these extraordinary chefs who truly stand out in their field.

Representing the breadth of the UK, the 2024 Chefs’ Chef nominees bring together the best of the UK’s culinary landscape. The full shortlist is:

• Adam Smith, Woven by Adam Smith

• Aktar Islam, Opheem

• Angela Hartnett, Murano

• Brett Graham, The Ledbury

• Clare Smyth, Core by Clare Smyth

The AA Chefs’ Chef of the Year is voted for by AA Rosette holders. Voting will close on 1 August 2024. The AA Hospitality Awards would also like to thank Wellocks for sponsoring the AA Chefs’ Chef of the Year Award.

• Gareth Ward, Ynyshir Restaurant and Rooms

• Lorna McNee, Cail Bruich

• Mark Donald, The Glenturret Lalique Restaurant

• Michael Wignall, The Angel at Hetton

• Richard Corrigan, Corrigan’s, Mayfair

• Tom Aikens, Muse

• Tom Kitchin, The Kitchin

Sofitel New York Embarks On A New Era Of Luxury With Comprehensive Renovation

Sofitel New York, an emblem of contemporary French elegance in the heart of Manhattan, is thrilled to announce a comprehensive refurbishment project .

This initiative, coinciding with the 60th anniversary of Sofitel this year, marks a significant milestone for the brand, reflecting its commitment to dynamic and refined luxury under the visionary leadership of CEO Maud Bailly.

A comprehensive refurbishment starting in late 2024 Today, Sofitel New York is announcing a refurbishment plan encompassing all facets of the hotel, including the 398 guestrooms, comprising 51 suites and the Presidential Suite. The building’s iconic skyscraper One Bedroom Suites with breathtaking skyline views, and the Terrace Suites providing unparalleled vistas of the Chrysler or Empire State Buildings from private outdoor terraces, will also be renovated.

Additionally, the transformation will extend to the lobby level, meeting spaces, guest elevators and corridors. For more than two decades, Sofitel New York has been bringing the French art de vivre to New York.

Striking works of art add vibrant energy to the sophisticated spaces, embodying New York’s artistic dynamism—chic and irreverent, bold, and sophisticated.

The color palette balances refinement and boldness, with tones of black, gray, white, and gold serving as the canvas, while vivid artworks and striking metallic accents will capture attention and inspire admiration. These contrasts echo the ethos of French luxury—where every detail is carefully considered, every element plays a part in the overall composition, craftsmanship is exquisite, and innovation pushes the boundaries of the conventional.

The entrance retains the hotel’s original stonework, complemented by black marble stone and wood at the bell desk, black accent paint at the curvilinear walls and ceiling detail, and adornments of metallic gold. A large-scale art installation behind the bell desk creates a stunning light contrast with depth and dimension.

At the center of the grand staircase, the reimagined foyer features a custom sculptural lighting installation inspired by the graceful movement of a ballerina’s tutu. The meeting and event space carpet design is influenced by the bold Art Deco patterns of Parisian fashion houses such as Balmain and Gaultier, combining hues of black, white, and gold in linear and symmetrical designs. This thoughtful design approach marries the timeless Parisian charm with the dynamic spirit of New York, offering guests a unique and sophisticated urban experience.

Sofitel New York renewal to usher in Sofitel New York’s next chapter, Dieter Schmitz, a seasoned hotelier with over two decades of experience, has joined Sofitel New York as General Manager. This appointment brings Schmitz back to New York City to focus on rejuvenating the luxury Midtown Manhattan hotel.

“I am thrilled to return to New York City during such an exciting time for Sofitel New York,” said Schmitz. “With an unbeatable location and forthcoming renovation, I look forward to introducing our future flagship property to the world. Our team is committed to excellence and creating personalized guest experiences. We’re taking Sofitel New York to the next level, ensuring the hotel remains an iconic destination in the beating heart of the city.”

As a pioneer of French luxury hospitality since 1964, Sofitel has continually evolved to offer heartfelt and committed luxury with a French zest. With a seamless blend of local culture and French joie de vivre, Sofitel delights travelers who appreciate elegance and subtle refinement, offering them authentic service that transcends expectations.

The refurbishment of Sofitel New York is part of an ambitious global project to renew Sofitel. The brand recently unveiled new brand partnerships such as French Bloom and Courbet, a new brand campaign, and new brand ambassadors – Gilian Anderson and Dali Benssalah.

BRAND NEW HOTEL CONCEPT LAUNCHES THIS SUMMER VERDI HOTELS

Launching a new approach to hospitality this summer, Verdi Hotels is a pioneering, modern lifestyle brand offering an upscale hotel experience.

Aiming to combine quality, technology, and sustainable touch points to build consciously and for the long term, Verdi Hotels will be rolling out initial launches across Europe, Middle East & North Africa in 2024 & 2025.

The creation of Verdi Hotels is being spearheaded by respected hospitality sector figures, Paul Pisani and Jonathon Liu. With a rich background in marketing and developing successful hotel brands, Pisani and Liu will oversee the creation of the Verdi Hotels brand – working and operating independently within Corinthia Hotel Group.

Creating hotel experiences that stays with its guests, all Verdi Hotels locations are being curated to include accessible comfort, whilst ensuring the latest in hospitality technology for the option for a frictionless experience. There will be the inclusion of in-hotel amenities and a snack shop with ‘Just Walk Out Technology’ which detects when products are taken from or returned to shelves, and automatically charged to the relevant guest room at point of check out.

With modern travellers seeking out authentic experiences and 79% of British travellers agreeing that you can only ever get to know a country by experiencing its culture, each Verdi location will be deeply rooted in the local culture, providing truly authentic stays, ensuring guests enjoy enriched moments.

Consumers are also more conscious than ever about the sustainability impact of their travel decision. Sustainability plays a key role within the ethos of the Verdi Hotels brand, and the business aims to continually review and incorporate processes that speak to this.

The first locations for Verdi Hotels will include:

•Verdi Gzira Waterfront, Malta

• 106 rooms including 5 suites

• 2 stylish boardroom style meeting rooms, a well-equipped gym, Scandi-style sauna, and an indoor and outdoor roof splash pool

•Verdi Budapest Aquincum, Hungary

• 310 rooms, including 8 suites

• 14 versatile meeting rooms which can host events and conferences of up to 300pax. Spa which features thermal water

•Verdi St George’s Bay Marina, Malta

• 200 rooms including 11 suites

• 2 meeting rooms and one conference hall. Outdoor pool on property – guests also have access to all facilities at the Corinthia St George’s Bay including four outdoor pools plus a private lido and water sports centre. Additional shared facilities include indoor pool, Spa and gym

Paul Pisani, President, Verdi Hotels says:

“Our vision is to redefine hospitality through our localised offering, providing unmatched experiences in leading destinations. People are at the core of everything we do, and our aim is to strengthen connections built through travel and stays.

Jonathon Liu, Chief Commercial Officer, Verdi Hotels adds:

“With the introduction of Verdi in Malta and Budapest, we’re delighted to be building our new concept for guests, delivering authentic experiences that are tied to the local culture & community. We truly believe the Verdi Hotels brand brings something new and purposeful, providing travellers something that matters to them – a positive impact through connection and local experiences.”

The Verdi Hotels brand caters for a wide range of occasions and travellers – from city break weekends, business trips, leisure and adventure encompassing a broad range of social groups, couple, and family audiences.

Cardo Brussels, Autograph Collection: A New Lifestyle Hospitality Concept In The Heart Of Europe

Cardo Hotels, the new lifestyle hospitality brand, is excited to be opening its second hotel, this time in Brussels. Just like its sister property in Rome, the new hotel joins the Autograph Collection, part of Marriott Bonvoy’s global portfolio of over 31 extraordinary hotel brands.

Located at the buzzing Place Rogier, Cardo Brussels offers a new landmark destination, ideally situated between the city center and business district. It is housed in a majestic 30-storey building with stunning views of the city. Its unique blend of lifestyle and business spaces appeal to the modern nomads who want everything: playful design and spacious bedrooms, work meetings that transition into leisurely swims in rooftop pools, and immersive experiences that deepen their connection to the city’s culture.

“We are thrilled to be introducing the next chapter of Cardo hotels, selecting Brussels as our second destination. Each Cardo hotel is distinct, mirroring the aesthetic and cultural essence of its city, offering an unparalleled experience,” says Nicolas Romero Oneto, Head of Cardo Hotels.

Cardo’s embrace of playful ‘Belgitude’ starts from its striking exterior, where René Magritte’s world-famous self-portrait ‘Le fils de l’homme’ covers the entire facade of the building.

“In true Cardo style, we are offering signature experiences such as caricature artist meets and sightseeing jogging sessions, as well as fascinating talks and workshops,” says Duco Heijbroek, the hotel’s General Manager.

Upon entering, guests walk past a huge screen that transforms them into cartoon avatars. This design approach is evident throughout the 532 spacious rooms (starting from 28sqm) that span 24 floors.

Among the hotel’s highlights is the versatility of the suites. Each one offers different elements to the design mix, such as the ZEN Suite with private spa facilities (sauna and treatment room) or the BIG Suite with a smart meeting room and the TOP Suite of 175m2 that comes with a fully equipped kitchen space and double bedrooms.

As a true business hub, and with events at Cardo’s heart, the hotel has fifteen spacious meeting spaces with distinctive designs, set up with flexible walls, state-of-the-art technology and playful libraries. Drenched in natural daylight, some with jaw-dropping views over the city, these spaces make ‘workations’ into attractive and creative environments rather than stuffy afterthoughts. In addition, there’s an immense ballroom and an elegant pre-function space that accommodates up to 700 people for any type of event.

Showcasing a creative mix of local and global flavours, the hotel is set to become a culinary destination with its exceptional array of bars and restaurants, including a majestic restaurant on the 30th floor.

Gritto’s Restaurant, inspired by Magritte’s nickname, offers a fresh and extensive daily breakfast and honours Belgian cuisine with a creative twist. At the colourful Doodles Bar with its comics-inspired décor, guests can experience high-spirited ambience with all-day dining and curated mixology.

Akai takes things to a higher level — quite literally, as it’s located near the top of the hotel.

Nulty Designs A

Lighting Scheme For The Big Mamma Group’s First Restaurant In Milan

International lighting design practice

Nulty has completed a lighting scheme for Gloria, a vibrant new dining experience from the Big Mamma Group.

Situated on Via Tivoli in Milan’s chic Brera district, the restaurant features a showstopping design narrative from the in-house design team, bursting with character and fearless use of colour and materials. The Italian-villa inspired interior required a supportive lighting scheme to elevate the energetic ambience and allow the decorative elements of the design to shine.

Lines of light frame the exterior glazing at the threshold and produce a gentle glow on the façade to evoke a sense of arrival. Inside the restaurant, layers of detail then unfold in the form of sumptuous fabrics, reflective surfaces, and artistic features, so the lighting was purposefully concealed within the architecture.

Directional spotlights provide a comfortable layer of illumination and emit just enough ambient light to enhance the mood without distracting from the main event – a run of chandeliers that dance throughout the space, adding texture, movement, and glamour.

Concealed lines of light gently accentuate the mirrored arches that periodically break up the restaurant and each one has been finished with a decorative wall sconce, which reinforces the rhythm and directs light back onto the reflective surface.

The focus on curved lines is reinforced again at the back of the restaurant, where illuminated mirrors help to improve permeability by pulling the eye through to the end of the room.

“In May, all of our hotels, residences, and villas will reopen, and we are delighted to welcome back new and long-standing guests to some exciting upgrades.”

As the showpiece bar at the centre of the ground floor restaurant is a riot of trailing yellow flowers, statement artwork, and reflective surfaces, the lighting was integrated to preserve the design aesthetic.

A mix of joinery lighting and strategically positioned uplights cast light onto the shelves and add visual emphasis – the effect is subtle yet enlivening, as the concealed light sources interact with the bottles and mirrored surfaces to produce sparkle, intensity, and drama.

MICHELIN-STARRED YAKINIKU CONCEPT, KANPAI CLASSIC, MAKES ITS UK DEBUT THIS JULY

Kanpai Classic, whose unique take on Japanese yakiniku has captivated diners across Taiwan and China for nearly two decades, is to launch its first fine dining restaurant in the UK.

Located in the heart of London’s Soho, Kanpai Classic will celebrate its soft launch mid-July. The Kanpai Group, which numbers nine original restaurant brands across Taiwan and China, launched its unique take on yakiniku in Taipei in 2005.

Although the cuisine – a style of cooking bite-size meat over a charcoal flame – is not new, Kanpai Classic’s offering, with its heavy emphasis on wagyu, was unique. So much so that in 2016, just 12 months after opening, the Shanghai Bund Store restaurant became the first Japanese yakiniku restaurant to win a Michelin star. Kanpai Classic’s awardwinning concept will be broadly replicated in London.

Cut to the specific requirements of the diner, the meat is then expertly sliced and seasoned. It is then grilled to perfection by one of Kanpai Classic’s highly experienced staff on safe, smokeless and odourless charcoal grillers fitted to each individual table.

Presided over by executive chef Nicolo Bolognesi, formerly of Nobu Hotel Portman Square, Kanpai Classic’s 86-cover, two-floor London outpost will initially comprise a 14-course Omakase Menu. A full a la carte menu will be available from September.

As befits a brand which was the first to import Australian wagyu to Taiwan and China, in 2005 and 2015 respectively, the quality and provenance of the meat will be second to none.

Aged for a minimum of 40 days, intricately marbled and delivering a tender, melt-inthe-mouth taste sensation, Kanpai Classic’s wagyu will be sourced from two main UK suppliers: Jack’s Creek, whose globally renowned beef has seen them win the World Steak Challenge no less than four times (2024 included) and Tajimaya, which sources wagyu directly from its own farms in Japan.

This exquisite fare will be complemented by an extensive drinks list spearheaded by ten exclusive sakes from Japan’s multi-award winning Masuizumi Brewery. The first sake introduced by Kanpai Classic when it opened in 2005, Masuizumi’s floral, fruity notes pair beautifully with wagyu.

With a culinary offering that is tailor-made for corporate activities and private celebrations, the restaurant will also feature a seven-seater private chefs’ table. Commented Kanpai Group CEO and founder Soji Hiraide,

“Having introduced wagyu to Taiwan and China, we’re about to do the same in Europe. We can’t wait to give London its first proper taste of the world’s finest beef!”

About the Kanpai Group

The Kanpai Group story began in June 1999 in the East District of Taipei in Taiwan, when CEO and founder Soji Hiraide launched a tiny yakiniku restaurant while still a student.

Today, the company operates six original restaurant brands across 68 sites in Taiwan and China, all revolving around the core concept of wagyu.

The business, which also incorporates meat importation, e-commerce and pet food, employs nearly 2,500 people and has an annual turnover of £125 million.

OTC BEVERAGES A Taste of the Real Caribbean

Award Winning Premium drinks that bring real flavour to the table

Five years ago at her father’s birthday party Shirley White had the spark of an idea for a new business. I looked around and realised that in our community we make a lot of homemade food and people bring their drinks in plastic reusable bottles to parties, she says. I thought, surely there’s a better way of presenting this. Its unlikely, that my and my children’s generation are not going to do what my father’s generation and the generation before did, which is making the drinks at home.

Shirley’s background was miles away from the drinks industry. After spending time working for local government, she spied an ad in the evening standard that caught her eye and went along to a wine and cheese evening, during which she landed a customer service role in the world of market data and investment banking.

After 30 years working in the city for companies including Telerate, Deutsche Bank and HSBC, she was ready for her next challenge - so OTC Beverages was born. OTC offers sorrel, Lime juice with butterfly pea flower and non-alcoholic ginger beer in bottles and cans now available in corner shops and takeaways across London....a new flavour will soon be available.

Although it is a new industry for her, Shirley says there have been many transferable skills from her former life in banking and finance. It’s the skills you get from project management, being a Market Data Strategy Manager and juggling a number of programs within large Investment Banking organisations and market data Vendors, she explains. In addition she has researched, networked, learnt product design, packaging design and more importantly being able to work with people from all backgrounds to provide a product which is healthy and can be consumed by young and old.

From the start Shirley knew she didn’t want to be brewing up drinks in her own kitchen, but says it took some time to perfect the recipe in the factory once she had found the right manufacturer to partner with. She adopted a less is more philosophy to the drinks formulation by using only identifiable quality ingredients such as organic cane sugar instead of artificial sweeteners. She emphasises the natural health benefits of ginger and sorrel as well as their potential in an ever growing market for no and low alcoholic drinks.

Her flavours are already proving popular, with OTC Beverages being shortlisted for a number of accolades including the Great British Food Awards and Health and Wellbeing.

Shirley is now working to bring her products to more locations in London, the United Kingdom and has plans to go Global. There are a few logistical wrinkles to iron out, but she’s hoping to bring her sorrel and ginger beer to other markets including USA and Africa in 2025. Currently, it’s at the point where she is growing the brand awareness, so you want it to take on momentum and you want it to be an identifiable “brand of choice” when people go to a shop to buy a cold drink, she says.

The generation who had created the culture, food and beverages that I had grown up drinking and eating, were getting older… I felt moved to preserve their legacy, and that’s how OTC Beverages came to life.

— SHIRLEY WHITE

Time To Join The Sushi Revolution

Contemporary Japanese restaurant

Sushi Revolution has opened its second site on Curtain Road, Shoreditch this month, following the success of the original site which has been serving up sushi in Brixton since May 2021.

Founded by friends and colleagues Tom Blackshaw and Aidan Bryan, who have a collective 40 years in the industry, Sushi Revolution is a modern interpretation of a traditional Japanese Izakaya.

Given the chance to rebel against the establishment and join the sushi revolution, local diners have embraced the concept and return regularly for the delicious food, great cocktails and warm inviting atmosphere.

The Shoreditch site takes up a ground floor space at the new Stage Plaza development. The restaurant overlooks the entrance to the upcoming Museum of Shakespeare which is being conceptualised by Bompas and Parr and due to open in 2025.

The restaurant features traditional Japanese building techniques, including shou sugi ban style burned wooden walls, hand-crafted kintsugi porcelain tables and a beautiful sushi bar carved from reclaimed wood. Modern pendants provide warm hospitable lighting with noren curtains and colourful sake barrels completing the sophisticated look.

34 covers make up the main dining space, with additional window seating available. Benches, outdoor seats and Japanese trees and plants will overlook the Stage Plaza during dry summer months.

Meet The Sushi Revolution Team

Tom (the chef) has been making sushi at the highest level for 15 years and has worked in some of the best and toprated sushi restaurants in London and Europe including Aqua Kyoto, Chotto-Matte and most recently Sticks n Sushi. Tom describes his style of cooking as having traditional techniques but with modern flavours, like his soft-shell crab roll with kimchee hummus.

Aidan (the waiter) has been working in hospitality for 25 years and is well-versed in managing bars, restaurants and hotels. He oversees the front-of-house and drinks menu. A former bar manager at Claridge’s Hotel and Gordon Ramsay’s Maze Grill, his last position was as restaurant manager at Sticks n Sushi’s flagship in Covent Garden where he met Tom and the revolution concept was born.

Sushi Revolution Menu

The menu has been designed to be quick, easy, versatile, and creative. Each dish is served simply with carefully fused flavours and presented with design in mind. Begin with snacks including Spicy Edamame with chipotle miso, or the signature Revolution Miso Soup with sancho pepper and truffle oil.

Starter-style dishes are broken down into two sections. ‘Sushi’ for classic serves and ‘The Revolution’ for hot fried dishes. Throughout the menu, displaying a break from tradition, you’ll notice delicious modern twists on classic izakaya dishes from Tom’s own imaginative flair.

Sushi Revolution Drinks

To go with your sushi, there’s Traunstein Helles Lager, Asahi, Brixton Brewery IPA and APA, plus a choice of red, white and sparkling wine starting at just £26 a bottle.

Sake ranges from the Sushi Revolution House Serve – a carafe of classic sake for just £8 or Yuzu House Sake for £10 – ranging up to the high-end Tosatsuru ‘Azure’ Ginjo, recommended for special-occasion toasting (£95 a bottle).

A succinct list of quick-to-serve cocktails has been created using the Dalston’s Soda range. Try the Hanami Highball (rum, sweet vermouth, citrus and Dalston’s cherry) or the Ichiban Iced Tea (vodka, gin, rum, tequila, melonade, green tea and Dalston’s lemon).

Drinks are designed to be quick, easy and to complement the whole menu.

The Future

Tom and Aidan have ambitions to open more sites in London but in the meantime will concentrate on Sushi Revolution’s main goal – making their guests happy.

‘We aim to serve great food and drinks, quickly, in a great venue, with great service at a great price! Not always easy but hopefully, if we can do that our guests will keep coming back’ – Tom Blackshaw.

Rebel against the establishment & join the Sushi Revolution!

Viet Grill To Launch Sunday Fry Up Brunch Menu

This May, Kingsland Road restaurant Viet Grill – serving Vietnamese street food, grilled dishes, and sharing plates on Shoreditch’s ‘Pho Mile’ – is pleased to announce the launch of its Sunday Fry Up Brunch menu, available every Sunday.

The menu showcases the vibrant flavours and traditions of Vietnam through an array of brunch dishes that draw inspiration from across the county’s regions.

The breakfast and brunch culture of Vietnam is widely celebrated and differs from region to region. Saigon Broken Rice is a favourite across the nation, using rice that has broken apart during the milling process to create a fluffy texture. Viet Grill’s is topped with a grilled honey pork chop, steamed omelette meatloaf, pork threads, daikon and complemented by a small pot of fish sauce, sugar, and chilli.

The menu also boasts the loved Bánh Cuốn, Hanoi steamed rolls filled with minced peppered pork, wood ear mushroom and sweet onions, with an umami anchovy pork broth for dipping.

Or the traditional Bún Chả, a steamed rolled rice pancake, is made of thin and curled steamed rice flour and served with a flavourful pork patty, lemongrass pork shoulder and white thin vermicelli with mixed tropical Asian herbs and fish sauce broth to cut through the succulent meat.

Rounding the menu off is the Hanoi Pho, using a strictly authentic recipe, 24-hour marrow bone with juicy and tender brisket, quarter flank and broth cooked medium rare Irish beef.

Em Oi Fizz with prosecco, lychee liqueur, and passion fruit or the Vijito, with white rum, lime, passion fruit, mint; and the Lychee Martini

Founder, Hieu Bui, is excited to be bringing an authentic Vietnamese brunch offering to the capital.

“Breakfast culture is a huge part of Vietnamese life so I am thrilled to be launching the new brunch menu at Viet Grill! These dishes truly transport me back to my hometown, Hanoi, and bring something unique to London’s brunch scene.”

Vietnam is the second largest exporter of coffee, highlighted on the brunch menu with the classic cà phê sữa đá, an iced coffee made with sweetened condensed milk.

Alongside the Vietnamese iced coffee, Viet Grill’s brunch offering is completed with Saigon Lime Soda or Freshly pressed sugarcane juice, both of which pair perfectly with the flavours of these savoury delights.

Guests can also choose from a succinct wine list with a range of whites, rose and red wines and a variety of Vietnamese-inspired cocktails such as the

How Headboards Can Make The Biggest Difference In A Hotel Room Headboards For Hotels

Initially, headboards were used as a barrier between the edge of one's bed and the wall. This would keep a person's head from getting too cold at night, since walls would get very cold without insulation. As a result of better insulation and heating, headboards today have taken more of a decorative role.

Is a headboard necessary?

Why is a headboard important and necessary? A headboard gives support to your bed, but most importantly it protects your wall against abrasion. As well as a headboard's practical uses, a headboard can also give your bedroom a very personal touch

What type of headboard should I choose?

When choosing a new headboard you’ll want to consider style, comfort and size.

So, although you may be mainly focused on the style of headboard you want, it’s also important to make sure the headboard will provide sufficient support as you sit up in bed and also be an appropriate size for your bed and bedroom.

Adds

style to a room

One of the primary benefits a headboard provides is that it transforms a boring bed into a stylish, eyealluring centerpiece. They are offered in a wide range of styles including contemporary, mission and traditional. The craft materials to choose from include fabric upholstered headboards, wooden and a variety of metal headboards made from brass or wroughtiron

•Size – Lowering the height of your headboard is an obvious one, yet a simple way of reducing the cost immediately. Alternatively, does the entire headboard require upholstery or just the lower section?

•Fabric Choice - Consider using fabrics or faux leathers that are more cost effective, a less textured fabric with fewer integrated colours will help to significantly lower the price. For hotels on a challenging budget, Lugo recommends balancing out the costs by possibly using a plainer material and combining with more affordable detailing options such as piping or studs to dress your headboard and retain a luxurious aesthetic.

•Detailing - Other details such as fluting or deep

MERGING SUSTAINABILITY AND CREATIVITY

The root-to-fruit, nose-to-tail menu focuses on traditional recipes rooted in food upcycling

Located on the South Bank, Art Yard Bar & Kitchen at design-led Bankside Hotel, Autograph Collection has announced a fresh menu ahead of the summer season, blending artistic creativity with zero waste.

Renowned for its innovative culinary concepts and commitment to sustainability, Executive Chef Sofiane Kaced has crafted the new menu placing a strong emphasis on three key elements: local produce, minimising food waste, and recycled ceramics. The new menu adopts a comprehensive eco-friendly approach, incorporating sustainability into every aspect.

Executive Chef Kaced employs a holistic cooking method, ensuring that every dish is rich in flavour, nutrients, and visual appeal, whilst creatively utilising all parts of each ingredient. He follows a root-to-fruit, nose-to-tail approach in the kitchen, reflected in his approach on each dish.

Available from May 2024, the menu emphasises upcycling and repurposing ingredients to keep waste to a minimum, whilst maintaining a refined level of gastronomy. Sofiane innovatively reinterprets traditional recipes rooted in food upcycling and names them ‘Sustainability Heroes’, offering modern twists on classics like slow-cooked beef croquettes, using offcuts of brisket beef from nearby Bermondsey’s O’Shea’s Butchers, and red mullet bouillabaisse, a recipe founded on the use of leftover ingredients from the South of France.

A number of dishes employ zero waste, such as the cherry tomato arancini and heirloom tomato, which use dehydrated tomato vines as both a garnish and edible powder. The heirloom tomato is accompanied with burrata, a by-product of cheese born out of the need to minimise food waste. Another highlight is the confit globe artichoke, dressed with an artichoke and truffle pesto and artichoke crisp, making full use of the vegetable.

Other sustainable highlights include the tiramisu marc de café, which uses repurposed coffee grounds, and the Cornish crab salad, which draws upon flavourful brown meat, often overlooked in traditional crab recipes, which encapsulates the flavours of summer. Art Yard’s commitment to sustainability also extends to its choice of crockery, using the NO.W Collection from Revol, the brand’s first collection made of recycled wastewater paste.

“We're proud to offer our guests not only a memorable dining experience but also a sustainable one," adds Chef Sofiane. "With each dish on our new menu, diners can indulge in delicious flavours while knowing they're supporting sustainable practices that help protect our planet."

The new Art Yard Bar & Kitchen menu is available now and invites guests to savour the flavours of sustainability and creativity, making every bite a conscious choice for a better future.

Chef Sofiane Kaced commented:

At Art Yard, sustainability isn’t just a trend – it’s our way of life. With our new menu, were showcasing our dedication to our planet by carefully sourcing ingredients, creatively using every part of the, and incorporating sustainable practices into every aspect of our culinary experience.

A thriving community space encapsulating the creativity of the buzzing South Bank, Bankside Hotel London is where art, culture and travel collide in effortless style. A Marriott Autograph Collection hotel with 161 bedrooms including seven suites, this intimate six-storey hotel prides itself on a casual yet refined atmosphere, filled with personal touches from the moment guests walk through the lobby.

Handpicked furniture and eclectic artwork contrast with hidden hi-tech touches to conjure up a timeless yet modern design narrative, creating a dynamic visitor experience for work or play. In addition to their bar and restaurant, Art Yard Bar and Restaurant, the hotel also boasts multiple exceptional meeting and events spaces, complete with an outdoor terrace, interior mezzanine, private dining space and art gallery.

H-PACK’S PAPER POTS PROMOTE SUSTAINABILITY

Europe’s packaging one-stop shop, H-Pack Packaging is increasing its catering disposables selection with a line of kraft paper pots in a range of sizes, including 2oz, 4oz, 6oz and 7oz. With complementary lids available in paper and PP (polypropylene), H-Pack is, again, providing a fully sustainable option to give the market an ethical offering and to ensure its customers have a packaging solution that is pleasing to the end-user.

The quality pots can be used for hot and cold foods, from sauces, curry and mushy peas to coleslaw and salad. Favoured by takeaways, cafes and delis, the kraft containers are an elegant choice that are expected to be much in demand.

Head of merchant sales for H-Pack, David Martin comments:

Our job is to provide a full range of products that provide quality and value. Sustainability is a top priority for those offering higher end takeaway options. These pots are destined to be popular within that market.

The announcement of the paper pots follows hard on H-pack’s decision to launch kraft paper souffle pots to sit alongside its white souffle pots.

For further information and for details on the products H-Pack manufactures and supplies, visit https://h-packglobal.com/ or call +44(0) 1978 855595.

At the time the kraft souffle pots were introduced to the market, H-Pack stressed the importance of challenging what is available elsewhere and providing valid alternatives that appeal to its customers. David emphasises that there is more to see going forward: “To continue in our role as market leader, we must constantly refresh our product choice and be on top of customer demand. We will continue to introduce new and exciting products - so watch this space.”

H-Pack is the UK arm of leading, global food packaging brand, Hotpack and, as such, can offer bespoke custom products, working with pioneering new materials and state of the art machinery and technology, along with its internationally recognised, premium lines. To order the kraft paper pots, email sales@h-packglobal.com

HOT OFF THE PRESS: NEW JANGRO CATERING & HOSPITALITY CATALOGUE

NEW JANGRO CATERING & HOSPITALITY CATALOGUE

Jangro, the largest network of independent janitorial distributors in the UK and Ireland, is proud to present its new Catering & Hospitality Supplies 2024/25 catalogue. Boasting a fresh new look, the latest edition is the ultimate caterer’s companion, offering a wide range of quality brands and choice at competitive prices.

Enabling establishments to keep up to date with trends, the catalogue offers all the equipment and supplies required to stir up positive customer experiences. From front of house to back of house, casual to fine dining, the latest crockery and table presentations to environmentally friendly catering disposables, Jangro’s new Catering & Hospitality 2024/25 catalogue has it all.

Jangro is committed to becoming a more sustainable business and helping its customers reach their own green goals. This new edition, therefore, offers a plethora of eco-conscious products, from food packaging containers, which are recyclable, compostable, and fully bio-degradable, to Jangro’s award-winning and innovative ntrl range of vegan cleaning solutions.

The ntrl portfolio comprises 13 products ideal for cleaning surfaces in a variety of environments, from kitchens through to washrooms. Registered with The Vegan Society’s Vegan Trademark, all formulas are 100% biodegradable, contain zero petrochemicals, and can reduce the product’s carbon footprint by up to 85%.

Jo Gilliard, CEO of Jangro, comments, ‘For catering and hospitality businesses, creating a great impression is as crucial as the gastronomic delights served. Front of house presentation sets the stage for the customer’s entire experience, whilst back of house provides the foundation. What’s more, today’s consumers seek establishments that resonate with their values, particularly in terms of environmental practices.

‘Providing an exceptional customer experience, making sustainable choices, whilst also balancing a budget is a delicate juggle – our new Catering & Hospitality Supplies 2024/25 catalogue has been curated to help businesses strike this balance.’

The catalogue features all the essentials required for catering, leisure and hospitality businesses –including kitchen hygiene, utensils and equipment, cleaning chemicals, tableware and glassware, washroom supplies, work wear, janitorial and waste management.

Hospitality Trends & New Products for 2024

With the hospitality industry getting ready for summer 2024 we at Alliance have taken the opportunity to research the top emerging trends set to take hold this summer season. We have identified four trends so far which are beginning to permeate through to the current hospitality scene:

Super Senses

Guests of hospitality are expecting more from their visit. No longer satisfied with simply good food or a nice drink, guests are expecting a full experience from their visits, this means engaging all their senses, visually appealing service with drama and theatre, considered lighting, texture and tactile properties across tableware, crockery, glassware and cutlery. Glassware such as the Luminarc Concepto are perfect for stimulating the senses.

Botanical & Natural

Nothing says vibrancy and effervescence quite like natureand with venues placing an emphasis on sustainability and environmentally conscious sourcing, these factors are getting reflected in venue decor and service. Colours and materials that reflect and imitate a natural environment have been a consistent theme in dining trends over the past few years, and after a slight hiatus between 2020 and 2023, this theme is picking up momentum again. Steelite’s Performance Petra works brilliantly alongside this theme allowing your meals to

Alfresco

Servicing Ghost Kitchens

Virtual restaurants or Ghost Kitchens are a food service business that serve customers exclusively by delivery and pick-up based on phone and online ordering. Virtual restaurants are stand-alone businesses that either operate out of an existing restaurant's kitchen or from a separate kitchen set-up away from a restaurant. This style of venue catapulted to popularity following the closure of “dine in” venues during the COVID-19 pandemic and although those restrictions are a distant memory, consumers never forgot the enjoyment of having restaurant quality food delivered to the comfort of your home.

Dining and drinking outside is quintessential with the British spring and summer months, but with dining outside comes the added risk of breakages. Polycarbonate and melamine have grown and developed so much over recent years we want to shine a spotlight on the more durable tableware and glassware alternatives available to Alliance. A great melamine range is Creative’s Copenhagen range which is combines beautiful colours and shapes with the durability of melamine.

“At Alliance we are always up to date with the latest hospitality trends and products so call your nearest Alliance Local to see how we can help you with all your needs.”

New Products

At Alliance we have seen many large new product launches from our suppliers during the start of the year, especially where restaurant and bar equipment is concerned. In particular, our Artis glassware ranges of Speakeasy, Speakeasy Swing and Onis New Era which we presently have on sale at 10% off. The glasses are beautiful show pieces which are perfect for displaying your venues signature cocktails.

From Steelite we have added their Mogogo Display Cart System and their Hollowick Lighting selection. The Mogogo Carts can help establishments create beautiful and unique displays, particularly for areas with buffet / serve yourself areas. The Hollowick range includes lamps, tealights, flameless candles, votives and more which all bring an intimate and close aesthetic.

“It’s NOT a ‘Tourism Tax’, it’s ‘A BID’ to save Hospitality and a real 'game-changing' tourist levy.” – says Hospitality Expert

Could a £1 or £2 Tourist Levy on Hotel Rooms Save Hospitality?

As hotel guests across the country are set to face £1 or £2a-night accommodation visitor charges - Renowned hospitality expert, Steven Hesketh, known as 'The Hospitality Hero', says that this is a great way to save hospitality, but worries that the wrong use of the word ‘tax’, maybe impacting on people’s opinions.

“What is this £2+VAT additional charge on my hotel bill?”, guests staying in the city of Chester might start to ask, as a new initiative, that’s already been successfully rolled out in Manchester, and set to be introduced in; Bournemouth, Christchurch, Poole and other destinations… is rolled out to raise funds to support the local Visitor Economy.

Many people haven’t yet heard of ABIDs (Accommodation Business Improvement District), or visitor charges happening in the UK, but those who have over the past couple of weeks, seem to have a divided opinion… and the problem seems to lay with the fact that ABIDs are often being referred to as a ‘tourism tax’. Steven Hesketh explains that; “It’s NOT a ‘Tourism Tax’, it’s ‘A BID’ to save Hospitality and a real 'game-changing' tourist levy.

Using the word ‘tax’, is confusing matters, as this is not a tax from the Government - far from it - it’s a visitor charge/levy and it’s about operators taking matters into their own hands to raise the funds needed.

“As a hotelier myself, Chair of the Chester Hospitality Association, Vice-Chair of Liverpool Hospitality Association, and a Co-chair for UK Hospitality (Northern Region), I am a huge advocate for ABID’s, and feel it’s important to clarify what these charges are.”

“The payment is something operators from individual destinations have come together to agree to adding onto accommodation stays, so they can raise funds to plough back into their respective cities. “After months of calling on the Government to help the profession, and bring it more in line with European neighbours by lowering VAT, it became apparent they are not coming to save us - so we need to save ourselves.

“A visitor charge or tourist levy, is where a small fee – in Chester, we’re talking a £2+VAT per night - will be added to a hotel bill in order to help generate millions in each city/town annually, with the money not going directly to the Government, but back to a board of hoteliers, which will then ensure this is then invested back into the area, to attract more visitors, tourism events and improve visitor services - in turn, boosting the local economy and also creating more jobs. It’s a win win!

“ABID’s have exciting plans behind them, with clear benefits for businesses and residents alike and if they don’t succeed in what they are they going to do, they won’t be voted back in. “Since 1 April 2023, an ABID charge has been happening in Manchester and the city has raised more than £2.8m in the first year, with a charge of £1 per night, proving hugely successful.

ABIDs are a proactive response from operators themselves, to raise funds to improve areas and provisions to encourage more visitors and boost the economy.

What is a BID?

A Business Improvement District (BID) is a business led body formed to improve a defined area. Democratically elected and locally focused, BIDs provide guaranteed funding for a defined period of time. The number of BIDs in the UK has grown significantly over the last two decades with over 330 now in operation, supporting towns, cities, and destinations.

What is an Accommodation Business Improvement District (ABID)?

As the BID industry has matured the sectors ambition has also grown and the BID model is being implemented in evermore creative ways. The latest incarnation is the Accommodation BID (ABID), enabling a visitor charge to be added to the bills of staying guests. At a time of ever reducing public sector funding this new adaptation is a game changer for the BID industry and is already generating millions of pounds of additional investment. Many destinations are looking to introduce their own ABIDs and it is inevitable that we will see many established over the coming years.

So, when is a ‘tax’ not a tax? When it’s been used and regulated by a board of operators as an investment into local economies. Tourism and tourist taxes across other parts of Europe do go back to the Government and this is where the confusion of using the word tax may start – these charges are not like that, they are regulated by a board and reinvested back into the area, in accordance with the ABID plans, in order to attract more visitors, tourism events and improve visitor services - in turn, boosting the local economy and also creating more jobs.

area. A new ABID company set up to run the scheme will then invoice the local authority.

How does it operate? An ABID company will be formed overseen by an ABID Board with responsibility for setting objectives and directing how funds are spent. The Board will be led by accommodation providers and include representatives from organisations and stakeholders involved in the visitor economy. ABID activity will be carried out by a small operational team, delivery partners and wider industry experts and suppliers commissioned by the ABID board.

How will they be Governed? The ABID will have its own Board responsible for overseeing the strategic direction of the ABID, ensuring projects outlined in the ABID Proposal are delivered within budget to meet the objectives of the Levy-paying businesses, and ensuring the ABID performs its role effectively and fairly.

How is the visitor charge charged? The charge will be on the visitor’s hotel bill at the desk on exit, or it will be added to the bill online or via online travel agents.

Will this extra charge not just put people off and deter them from visiting? This is a nominal fee added to the hotel bill of the visitor. It’s clear to see that the Manchester ABID (Accommodation Business Improvement District) charges haven’t deterred visitors, with them having raised more than £2.8m in the first year, with a charge of £1 per night.

Rome Is The Most Sought-After Italian Honeymoon Destination For Couples

In a recent study conducted by travel experts, Amalfi Coast Tours, Rome is identified as the most sought-after Italian honeymoon destination for couples.

Using data sourced from Ahrefs, this study examines the search volume in the UK for various popular Italian honeymoon destinations to pinpoint the most desired choice among newlyweds this year.

Additionally, the study rates the affordability of these destinations by combining the average costs of accommodation on both booking.com and Airbnb for a week’s stay in July, in order to identify which offers the best value for money.

Italy’s romantic allure has long attracted couples seeking a blend of culture, scenery, and good weather. This study helps newlyweds identify the most popular and affordable spots for their dream honeymoon. Rome is the most searched honeymoon destination.

It garners 600 global searches monthly, with average accommodation costs of around $1,461 for a weeklong stay in July for two people.

Sicily joins Rome at the top of the ranking, also holding a global search volume of 600, however, average costs here are just $620 per week – which is $841 less than in Rome.

Ranked third in popularity are Lake Como and Sardinia, famous Italian destinations with a monthly global search volume of 450. However, they differ in cost: a Lake Como honeymoon averages $1,096 per week, while in Sardinia, it’s $766.

Tuscany ranks fourth with an average monthly search volume of 400, accommodation for two adults for a week here costs around $820 on average. In fifth place is Venice, a renowned vacation destination attracting 300 honeymoon-related searches per month. The average cost for a stay in this city is approximately $1,277 per week.

At the bottom of the ranking are five spots: Cilento, Salerno, Umbria, Matera, and Revello, with 0 searches related to honeymoons. Accommodation prices in these locations range from an average of $626 to $1,701 for a one week stay.

Positano ranks as the second least searched-for honeymoon destination with an average search volume of 40, it also holds the highest price tag, averaging $3,423 for newlyweds.

Puglia, otherwise known as ‘Apulia,’ ranks as the third least sought-after destination, averaging a search volume of 50 and a price tag of $699 for one week.

Cinque Terre, a coastal area comprising five fishing villages on the Italian Riviera, ranks as the fourth least searched-for destination. It has an average monthly search volume of 60 and offers an affordable stay, averaging around $833.

Capri also holds a search volume of 60, however, it is notably more expensive, ranking as the second most expensive destination at $2,817 for a week’s stay.

Verona, a city in Veneto, is the fifth least sought-after honeymoon destination on the list, holding an average search volume of 70. The average cost for newlyweds hoping to stay here is $974 per week.