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Issue 71 • www.gsmagazine.co.uk

design at the heart of

Hotelympia Inspiring Hospitality Design


Inspired by time-honored elements of neoclassicism Inspired by time-honored and Greco Roman elements of neoclassicism influence, the New Neo and Greco Roman collection of hospitality influence, the New Neo carpets and rugs pays collection of hospitality homage to classic eras carpets and rugs pays while adding an aged homage to classic eras patina overlay for a while adding an aged modern day twist. patina overlay for a modern day twist.

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Issue 71

WINTER 2016

VISIT OUR WEBSITE www.gsmagazine.co.uk

We welcome your comments... email editor@gsmagazine.co.uk

editor’s note Editor Stirling Johnstone Mobile: 0788 402 1551 Tel : +44 (0)20 7833 3772 editor@gsmagazine.co.uk Design Miles Johnstone Tel : +44 (0)7888 998208 design@gsmagazine.co.uk Cover Image Stairwell at Inamo, Covent Garden

A

s the editor of this magazine for the past nineteen years I’ve seen many design fads come and go. Interior design is not dissimilar to fashion, the silliness and the extremes of fashion rarely last more than a season but classic styling will always return. Taking part in the judging process to

find the Hotelympia 2016 Restaurant Design Award winner has helped to focus my attention on what really works in interior design, what’s in vogue and what will be consigned to interior design’s Room 101.

It’s interesting that the industrial look is still popular, with existing ductwork,

Photography Kate Berry Jean Cazals Gareth Gardner Jodi Hinds Richard Southall, Emphasis Photography

brick, iron and steel being deliberately exposed to create atmosphere. This works

Contributors Lauren Broughton Johara Chambers Fay Gristwood Ian Hunter Mary Taylor Angharad Tye-Reeve

some of our more respected interior designers tearing up the rule book to add

Print Stephens & George, Wales © STEVENSON PUBLICATIONS No part of GS MAGAZINE may be reproduced or transmitted in any form or by any means without the prior written consent of the publisher. The views and opinions expressed in GS are not necessarily those of the publisher, nor does he accept liability for any printing errors or otherwise which may occur.

well in original period properties like old warehouses, factories and basements but less so when it’s contrived.

Geometric patterns and strong accent colours can be found in abundance with

myriad pattern and colour combinations together, and to great effect. In the wrong hands this approach can be disastrous but for some reason it works beautifully when applied by the likes of Kit Kemp in her Firmdale hotels.

Colour has found its way back into the bathroom and although ceramics

continue to be white, colour has resurfaced on walls, ceilings and even on wood surrounds. Fashionable metro tiles are now available in several colours and tones and are proving to be popular.

Technology has crept into design. We take for granted things like access control

cards, light sensors and flat screens because they’re now integrated into design schemes but new and exciting technologies, in gadgets and even within surface materials are constantly emerging and are quickly being applied in the hospitality environment.

SUBSCRIPTIONS In the UK, GS costs just £16 per year or two years for £24.00. Overseas: £24 per year or two years for £36.00. You can also subscribe online. Go to www.gsmagazine.co.uk Alternatively, please post us a cheque (payable to Stevenson Publications) with your full address details to: Subscriptions. GS Magazine. 19 Wharfdale Road, London N1 9SB.

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inspirational, like works of art. Visitors will remember them long after they’ve left,

The three finalists in the aforementioned awards are quite different but they

share a few thing in common. Firstly, the designs are respectful of the buildings they are in, enhancing existing features wherever practicable. Secondly, they have each created a welcoming atmosphere by combining colour, materials, lighting and well presented, friendly staff. Thirdly, the workmanship in all areas is exemplary, built with attention to detail by true professionals. And finally, the interiors are for all the right reasons.

Stirling Johnstone Editor

GS Magazine 3


CONTENTS in this issue

13

18 42

13 15 16 18 20 22

 GERMAN GYMNASIUM

23

 MARRIOTT HOTEL COUNTY HALL

42 46

 TRENDS IN THE BATHROOM

The old Olympics Indoor Gym is given a new lease of life

 SCHPOONS & FORX

Brand new restaurant concept is revealed in Bournemouth

 INAMO

New technology, new location. Inamo comes to Covent Garden

 PULITZER AMSTERDAM

A first look at this canalside boutique after renovation

 HILTON BANKSIDE

This new build hotel raises the design bar for Hilton Hotels

 BAILEY’S HOTEL

A sensitive refurbishment restores elements of this hotel’s Victorian past A glimpse of what’s to come. New look Bedrooms and Suites in this iconic London landmark Are your bathrooms meeting the changing needs of your guests?

 NEW MATERIALS

Can materials really help to improve your business? Ian Hunter of The Materials Council investigates HOTELYMPIA 2016 Join GS Magazine at the heart of Hotelympia as we co-host some of the main events

50

24 28

 HOTELYMPIA RESTAURANT DESIGN AWARDS

32 34 36 38 40

 INNOVATION AWARDS

 THE STAGE

Celebrities, Business Gurus, New Innovators, Design Ideas and more. Which seminar presentations will you attend? Six great new products on show

 DESIGN PROFILE ONE - PURCELL  DESIGN PROFILE TWO - FABER  DESIGN PROFILE THREE - HUMBLE ARNOLD ASSOCIATES  DESIGN PROFILE FOUR - GMP DESIGN REGULARS

07 50

 LAUNCHPAD

M Victoria, Bella Cosa, Bandol, The Printing Press, Piquet, Zelman

 EDITOR’S CHOICE

A mixed bag of new and exciting products designed to help improve your hospitality business

GS Magazine 5


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LAUNCH PAD [ new openings + refits ]

M VICTORIA T

he multi-faceted dining and drinking brand ‘M’, opened its second venue in London’s Victoria in January. Since arriving on the London dining scene in the Autumn of 2014, M has rapidly become one of the capital’s most sought after destinations. The second M on Victoria Street, features restaurants, a boutique wine store, bar, private dining rooms, and a secret members club complete with a miniature cinema. Like its City sibling, there are two restaurants at M Victoria: M GRILL; an international grill restaurant specialising in the finest steak cuts from around the world, with the highest grade of Kobe beef available anywhere in London. The theatrical triple-tiered 120-cover space features luxuriant geometric carpets, discreet booths and a striking ‘Aging Wall’. The second restaurant, M RAW features light and healthy dishes such as tartares, sushi, sashimi, hot stones and Bao. The 50-cover space also serves breakfast from 7am and a selection of organic juices and wines. Unusually, the entry to the venue is through M WINE STORE; a retail shop offering speciality restaurant wines to enjoy at home from the six countries from which M sources its steaks (USA, Argentina, France, Italy, South Africa, and Australia). The store also features state-of-the-art tasting machines. Daily tastings take place on a mezzanine-level tasting table that can accommodate up to 20 guests. M DEN is a new home from home for those seeking a discreet and luxurious new private members bar. M DEN is accessed through a ‘secret wall’, featuring personalised bottle lockers for members, a private bar, DJ Booth and a six seat screening room. The separate and public M BAR; is a glorious feature built with Belvedere Vodka bottles. The eclectic cocktail menu was curated by Lance Perkins of the award-winning London Edition Hotel and specialises in premium and innovative martinis. The bar serves casual street food such as burgers, Bao and sushi. An extremely flexible space, M Victoria is able to accommodate any function, whether private dining or a cocktail party, with two dedicated private rooms and other areas that can cater for parties ranging from 16 to 180 people. Victoria is currently undergoing a major redevelopment, and looks set to become another foodie destination for Londoners, with M leading the charge. New concepts by D&D, Jason Atherton, Will Ricker, Sourced Market, Village London and Bone Daddies will all contribute to it becoming London’s newest food quarter. M Victoria, 3 Zig Zag Building, 70 Victoria Street, London SW1. Tel: +44 (0)20 3327 7776 www.mrestaurants.co.uk GS Magazine 7


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LAUNCH PAD [ new openings + refits ]

The Printing Press Bar & Kitchen T

he Printing Press Bar & Kitchen at the George Hotel in Edinburgh is a 92 cover restaurant and a 116 cover bar, which flow into and adjoin one other in order to maximise footfall throughout a three-meal service day, with the bar area open throughout. The restaurant concept has been masterminded by chef-restaurateur Des McDonald and includes the appointment of new head chef Colin Fleming, previously of the Old Court Hotel in St Andrews and Restaurant Martin Wishart in Edinburgh. The restaurant has a grill-brasserie feel with an authentic Scottish direction and includes dishes such as Perthshire wood pigeon with heritage beetroot and hazelnut crowdie; mince and tatties, and marmalade steamed pudding with Drambuie custard. The overall footplate for the new restaurant and bar was as per the existing hospitality space in the hotel, whilst Burr & Co, which offers soups and salads to attract lunchtime custom, inhabits space formerly used for meetings, with a new timber shopfront fascia, re-creating one of the original Victorian-era shopfronts and designed by architects 3D Reid, with branding by Plus Agency. The hotel itself is formed of a series of five townhouses and is listed, which meant treading very carefully around existing surfaces and treatments. “Our overall approach was to be highly respectful to the building’s original fabric”, explained Martin Goddard, Director of Goddard Littlefair, “as well as to the late Victorian insertions, ensuring a feeling of restored grandeur and creating an environment that instantly feels long-established, with a real sense

of the building’s naturally imposing proportions adhered to, but also added to via simple detailing and the highest quality, authentic materials, including oak, brass, ceramics, leather, velvet, glass and marble. Every single item of furniture and lighting is completely bespoke and designed entirely for this particular environment.” Listed or high-quality original features that have been retained include the ceiling and walls, where a special antique finish was used to restore the decorative plasterwork friezes. Flooring throughout is new and includes herringbone darkstained oak sections and chequerboard tiling in black nero marquina and white carrrara marble. All joinery is bespoke and in oak, including the bar, which also has black metal and brass gantries with inset light to set off the displays of glass and spirits. The new bar top is in carrara marble. Seating in the restaurant and bar is a mix of bespoke-designed aged dark tan leather chairs with brass stud detailing and banquettes with smoky blue velvet backs and blue leather seats. Tables are in dark-stained oak. Tall, ribbed glass screens with inset LED lighting break up the space and create a feeling of semiprivacy. Chalk boards for specialities of the day are inset into the screens, whilst angled mirrors above the banquettes allow for discreet people-watching. The Printing Press Bar & Kitchen, The George Hotel, 21-25 George Street, Edinburgh. Tel: +44 (0)131 240 7177 www.printingpressedinburgh.co.uk GS Magazine 9


LAUNCH PAD [ new openings + refits ]

Piquet S

econds from Oxford Street and steps from Tottenham Court Road, in an area colloquially called North Soho which is also becoming known as London’s newest culinary catchment area. Here there are several new restaurants on the GS radar including Chef Patron Allan Pickett’s first solo venture, a modern European restaurant combining classic French techniques with the best of the great British larder, called Piquet. Spread across two floors and filled with impressive artwork, luxe furnishings and quirky design details, the more formal downstairs restaurant is juxtaposed with

Bella Cosa T

his is a difficult restaurant to find, but be patient, you’ll be charmed by it. Perched on the Quayside, the glass-fronted restaurant boasts spectacular cityscape views of Canary Wharf from across the rippling water. A versatile restaurant with a strong Italian character, Bella Cosa has one of the most exciting new talents in Italian cuisine at the kitchen’s helm. Executive Chef Kentaro Torii, whose culinary style combines generations of Italian traditions with modern techniques, as well as Japanese rigor and precision. Designed by Italian interior designer Francesco Pizza, the chic interior is spread over two floors including a glass-fronted mezzanine area. On entering the restaurant, guests are greeted with a spectacular ‘living wall’ of lush green plants. On the ground floor, the seating is spread around a central bar and Chef’s Isle constructed of glass, marble and stainless steel, with ‘front row’ seats to watch skilled chefs at work. An additional open-plan kitchen is visible towards the rear of the restaurant, complete with a stone oven producing gourmet pizzas. The upper floor provides casual fine-dining from the à la carte menu. Stylish oxblood red chairs are gathered around white linen covered dining tables, and the contemporary theme is continued in the chic decor using luxurious materials such as marble flooring and coloured glass lights. To the far right of the room, an Artisan Beer Corner offers Italian craft beers from communal scrubbed wooden tables to give a rustic and relaxed feel. An adjoining Wine Room displays the restaurant’s carefully selected wine collection and this space is also available for private dining. The restaurant is located on the South Quay of Canary Wharf, about five minutes walk from South Quay DLR Station. BELLA COSA, South Quay, Drewry House, Marsh Wall, London E14 Tel: +44 (0)20 7132 1212 www.bellacosarestaurant.com

a casual, no reservations relaxing dining space upstairs called The Fir Room, serving small plates with a wide selection of wines and cocktails. The interior design, created by Quentin Reynolds and the team at Reyco, features painted decorative Gesso panels, vintage British chairs, classic French pewter comptoir table tops and heritage pieces of both French and English tableware. There is also a specially commissioned artwork by East London artist Dameon Priestly. PIQUET, 92-94 Newman Street, London W1. Tel: +44 (0)20 3826 4500 www.piquet-restaurant.co.uk 10 GS Magazine


LAUNCH PAD [ new openings + refits ]

Bandol B

andol, a new restaurant on Chelsea’s Hollywood Road, delivers the cuisine of rustic southern France from within a stunningly warm and contemporary environment - featuring copper, distressed oak, steel, concrete, brick, smoked glass and artful lighting, as well as a large central olive tree - designed by Kinnersley Kent Design. “Our design DNA for the space was the use of copper throughout as a signifier of the warmth of the Provence and Riviera regions”, KKD Associate Director, Jenny Andersson commented, “together with a light materials palette of pale brick, concrete render, oak flooring, blond timbers, white, grey and wicker chairs, smoked glass and a colour palette of greys, blues and the palest salmon pink. A sense of the outside is given by the indoor planting of lemon trees in pots, ivy at the rear and the half-ton, up-lit olive tree at the restaurant’s heart. Industrial design notes maintain a sense of contemporaneity, with an overall feel of al fresco dining in a warm clime.” The London Evening Standard newspaper, which reviewed the restaurant on opening, summarised the space as “so beautiful, you’ll want to steal the entire look for your home.” Nothing more needs to be said! BANDOL, 6 Hollywood Road, London SW10. Tel: +44 (0)20 7351 1322 www.barbandol.co.uk

Zelman Meats L

ocation. Location. Location. This site in Soho, tucked away on St Anne’s Court, has proved to be a challenging location in the past (GS has reviewed venues that have tried and failed there!)but it has also enabled the brilliant Goodman Group to bring a great steakhouse to the heart of Soho. Designed by SHED, the exterior has taken on dark shades of black and grey so as to accentuate two statement, oversized and illuminated signs flanking either end of the 25 meter façade to signal the destination. Comfortable oxblood leather booth seating sits alongside carrara marble table tops whilst overhead, mild steel luggage racks provide a playful yet practical solution for customers’ belongings. The theme of bold statements is again used internally through a number of conveniently placed immense blackboards which eliminate the need for conventional menu sheets. Whilst a series of mesh screens and wine cages assist in breaking up areas within the restaurant. Oversized weighty butchers block tables provide communal seating for large parties and lunchtime take away customers. The blacked out exposed services and array of salvaged industrial lighting create intimacy for each table. Although adopting a no frills approach to the design, SHED also wanted to create an environment that was like a old pair of brogues; comfortable, familiar, at times cool but never trying too hard. ZELMAN MEATS, St Anne’s Court, Soho, London W1. Tel: +44 (0)20 7437 0566 www.zelmanmeats.com

GS Magazine 11


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German Gymnasium

B

efore the Channel Tunnel terminal was built at St Pancras, trains from Paris would pull into Waterloo Station. At that time little had been done to improve the look of Waterloo or its surroundings and as a result those arriving in London on the Eurostar would have been less than impressed. Not the best of advertisements for Britain. St Pancras has changed all that. It’s vibrant, efficient and architecturally stunning. And for those who

choose to venture outside the station and into the immediate vicinity - the redeveloped King’s Cross area - this part of London must seem like one of the cleanest and most exciting city districts in the world. The opening of the German Gymnasium Grand Café, restaurant and bar is undoubtedly the jewel in King’s Cross’s crown. The property, like St Pancras Station, is striking. It was thankfully preserved whilst the surrounding properties were destroyed, and stood empty

and alone for several years during the main development stages of both stations, being used occasionally as exhibition space. It was designed by British architect Edward Gruning in 1864-5, and was the first purpose built gym in England and home to the first-ever indoor Olympic Games in 1866. It is something of an architectural oddity, not really in keeping with its surroundings, and that is what makes it so fascinating. Brick built with castellated features and decorative brickwork, its exterior provides GS Magazine 13


D&D are one of London’s premier restaurant operators with a string of well-known restaurants and cafés, which include Bluebird, Quaglino’s, Coq d’Argent and Launceston Place. They also own the South Place Hotel in the City. Most of these venues have been reviewed by GS Magazine, such is the quality of their individual interior designs, and some have appeared twice, once when they opened and again, several years later, after they’d been redesigned as a part of their ongoing refurbishment programme. It says a lot that D&D restaurants tend to stand the test of time. This is partly due to their locations but also because each one offers a sense of occasion. Step inside any D&D restaurant and you know, from arrival, that you are in for an experience and the eponymous German Gymnasium is no exception.

few clues as to its original purpose. The interior is one vast hall with high vaulted ceilings. For the designers, first sight of this space must have been exciting but also daunting. This would never work as a romantic and intimate dining space but as a buzzy and busy grand cafe concept, where people go to see and be seen, a meeting place on a grand scale, the space is perfect. D&D London took over the building in 2014 and appointed designers Conran + Partners to create the space within. What they have achieved is a visual treat. A cavernous, atmospheric interior that is truly awe inspiring. Brilliantly lit to highlight the inner architectural features and decked in warm natural materials, interspersed with cutting steel and glass. The ground floor Grand Café, suffused with natural light during the day creates bold silhouettes from 14 GS Magazine

the building’s cast steel columns and Victorian archways. By night these features are enhanced by dramatic lighting. An impressive white marble topped bar by Concept Bars is the focal point of the ground floor. It is framed from behind by rising backlit shelves displaying rows of green, orange and white bottles. Surrounding the bar are white leather bar stools by Stylematters, who provided much of the furniture. There is a second bar and a wide gallery on the mezzanine level that forms the restaurant. This is accessed by two striking staircases. There is also a small private dining room on this level, which is perfect for small groups. The German Gymnasium is not just a venue to be looked at. It’s one to be experienced. And when it’s packed with customers, as it invariably

is, it comes alive with noise and movement and energy. Few designer/operator pairings can achieve this quite like Conran + Partners and D&D London. Little wonder this venue has been selected as a finalist in the Hotelympia 2016 Restaurant Design Awards. German Gymnasium, King’s Blvd., King’s Cross, London N1. Tel: +44 (0)20 7287 8000 www.germangymnasium.com


Schpoons & Forx Hilton

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att Tebbutt, Chef, C4 presenter and author of two cookbooks, is adding to Bournemouth’s dining scene with his new restaurant Schpoons & Forx in Hilton Bournemouth, a modern British restaurant with unique décor designed by Ray Kelvin that includes a focal point open kitchen, designed by kitchen design consultants, Humble Arnold Associates. Guests can watch the chefs at work using the kitchen’s stone oven, chargrill and tandoor. Produce is seasonal and sourced locally where possible, with a selection of dishes designed for sharing. Schpoons & Forx may well roll out into other Hiltons, subject to its success. Classic design and quirky innovation are central to the hotel’s aesthetic, including the restaurant, with bespoke interiors and furnishings designed exclusively for Hilton Bournemouth by Ray Kelvin throughout. There’s a lot of humour within the restaurant with constant references to spoons and forks. In other designer’s hands this may have been a case of overkill but Kelvin has managed to integrate it all well so it’s ever-present but subtle at the same time. The 172 room hotel is housed in a soaring glass structure offering panoramic views to the coast and across the popular seaside town.  Local craftsmanship and design influences

are visible around the hotel, including specially curated items celebrating the best of British design. Artworks include a collection of local Poole Pottery, one of the largest on public display, and Colin Moore’s mural of Poole Harbour, which hangs in reception. It’s a fresh and vibrant interior design that will appeal to guests and locals alike. Schpoons & Forx, Hilton Hotel, Terrace Road, Bournemouth. Tel: +44(0)1202 804775 GS Magazine 15


inamo

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his restaurant brand, launched eight years ago, pioneered the use of interactive table ordering in the UK. The first site in Soho continues to be as popular as ever - record trading figures were recorded for December 2015 - and the St James’s site, until its forced closure, was a strong and reliable performer. It was that site that proved the enduring popularity of the inamo brand, several high profile restaurants had tried and failed at that location, including the Michelin starred St Alban, yet inamo thrived there. A clause allowing the Landlord to terminate the lease early for redevelopment of the area meant that a new site was required and replacement accommodation was found in Covent Garden, where Cafe des Amis once stood in Hanover Place. Although the restaurant is just a minute’s walk from the Covent Garden tube station it is down a lesser known side street and these off-the-beaten-track sites can be problematic, but given their track record with St James’s - another site that lacked the benefit of constant footfall trade - inamo should be able to gain sufficient business through reputation, word of mouth and regular customers. Besides, the restaurant is not really a ‘drop in’ type of venue for passing tourists. The food offer alone is of such a high quality (several of their dishes are 16 GS Magazine

excellent and every bit as good as the best Asian restaurants in Town) that inamo is more of an ‘occasion’ restaurant. Much of the style and technology within this new restaurant will be familiar to inamo regulars. Natural and organic materials, including their trademark clusters of bamboo, are used throughout. Glowing onyx screens add warmth and intimate lighting helps to

create a comfortable dining atmosphere. The owners approached the design firm who worked with them at St James’s (Macaulay Sinclair) and it looks like they have been given much the same brief; to focus on four keywords: vibrant, warm, charm and theatre. It’s a good job with some stand out features, in particular a circular stairway that connects the ground and first floor restaurants. The curved wall is clad in pebbles


and a striking chandelier drops down into the well (see this issue’s cover image). The seating in both restaurants is designed to be more flexible so a table of eight, for example, can easily be made into four tables for couples and screens can be used to separate areas to give some dining privacy. This is something that could not be done in the other restaurants as the table technology there came from fixed overhead projectors. It is still possible for guests to make their own interactive animated tablecloths, new lighting technology also helps to provide each table with a flood of atmospheric colour to compliment the tones within the selected tablecloth design. So guests can create their own ambiance. Food orders are placed using a tablet-based ordering system and guests have the ability to instantly rate dishes using the tablet so new guests can see what are proving to be the most popular and least popular dishes in the restaurant, and read previous guests’ comments before ordering. This also allows the restaurant to react to customer feedback quickly, and to ensure that their offer is tailored to popular demand. It is also possible to monitor customer purchasing patterns relating to individual members of staff who are serving at any given time. This is a useful management tool, it enables the restaurant manager to quickly identify staff

strengths and weaknesses in selling. Technology moves at a pace and inamo have developed a more versatile system at Covent Garden to keep them ahead of the game. Once a brand is established and making money it must be difficult to decide exactly what to do with it. Expand? Sell? Diversify? Here the owners seem set on one goal. To improve what’s currently on offer and to make it as good as it can be. So we are likely to witness a continually evolving and improved menu, even better and more reliable interactive technology and greater customer satisfaction as a result. All good reasons to keep going back. inamo, 11-14 Hanover Place, Covent Garden, London WC2. Tel: +44 (0)20 7484 0500 www.inamo-restaurant.com GS Magazine 17


Pulitzer Amsterdam

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he newly restored Pulitzer Amsterdam is re-launching this February and bringing a new interior design to the hotel that showcases the building’s heritage and architectural splendour. This follows a phased restoration of the former 45 year-old Hotel Pulitzer to reposition its 25 interlinked Golden Age canal houses as one of Amsterdam’s leading luxury hotels.   Exceptional craftsmanship has been demonstrated to enhance the 400 year-old canal houses set in the heart of the Amsterdam UNESCO World Heritage canal district. The buildings’ modern influences have been stripped back to reveal their hidden beauty and provide the canvas for the new design concept, which combines historical elements with contemporary style. From trade merchants to flamboyant Dutch aristocrats, past inhabitants of the canal houses have inspired the rich character of the hotel to bring through the traditional essence of the Dutch capital. Leading the intensive project is Creative Director, Jacu Strauss. Formerly a senior designer 18 GS Magazine

at Tom Dixon’s Design Research Studio, Strauss has led projects including Barbecoa for Jamie Oliver, McCann Erickson’s head office in New York and Mondrian London at Sea Containers. Strauss commented; “There is a real understated sophistication about Amsterdam and I have loved immersing myself in the city to influence my visions for the hotel. Pulitzer Amsterdam is the ideal place to start exploring the Dutch capital, each canal house has its own story to tell and I am proud to be instrumental in bringing these to life.” In a phased restoration, February sees the unveiling of 80 guestrooms on the Keizersgracht canal side of the hotel. The rooms and suites present original elements such as beams and fireplaces, accompanied by an eclectic mix of rare pieces of vintage furniture and modern items from renowned Dutch designers, brass detailing, and headboards reflecting the gables of each canal house.  Also revealed are four exceptional themed suites with private entrances, influenced by the narrative of elaborate characters who may have lived in the buildings throughout the years.

The Antique Collector’s suite showcases antique furniture and objects collected locally and globally, with a large crystal bead chandelier and a wall of vintage and modern mirrors including a centrepiece from Anouk Beerents. The Book Collector’s suite embodies the most fantastic adventures that are just a page away; the only thing better than a good book is a room full of them. A vintage oak writers’ desk overlooking the canal is offset by a patchwork Persian rug by Piet Hein Eek.  Other themed suites include the Music Collector’s suite featuring a wall of trumpets, a vintage record player and a vast collection of framed records; along with the Art Collector’s suite adorned with art collected by Pulitzer Amsterdam over the years including a spectacular nine-metre 21st-century version of ‘The Last Supper’ painting.   The second phase of the restoration will begin in February and culminate in Autumn 2016 when the second wing will open to guests on the Prinsengracht canal side, marking the Grand Opening. Once complete, the hotel will feature 225 guestrooms and suites.  


www.pulitzeramsterdam.com

Pulitzer Amsterdam is located in one of Amsterdam’s chicest neighbourhoods, within easy reach of the Rijksmuseum, Stedelijk Museum, the Van Gogh Museum and The Anne Frank House. The fashionable Nine Streets, the quaint shops of Jordaan, the flower market and the Royal Palace are also a short distance away. Pulitzer Amsterdam, Keizersgracht 224, 1016 GZ Amsterdam, Holland. Tel: +31 (0)20 523 5235 GS Magazine 19


Hilton London Bankside

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he newly opened 20,509 m2, 292 guest room, five star flagship Hilton London Bankside is a Hilton like no other Hilton. It is a beautifully designed boutique with meticulous attention to detail and a great story to tell. The interior design for this new £120 million hotel is the creation of Dexter Moren Associates architect team, and the combined interior design teams of Dexter Moren & Twenty2Degrees, whose feel for the heritage and character of the area has created a powerful, context rich interiors narrative. The design team have embraced the authentic Bankside neighbourhood as the primary source of inspiration. They mined the rich seam of history and heritage to create a concept that captures the grittiness and texture of the neighbourhood but mixes it with refined nostalgic details and contemporary simplicity. A combination of the concrete brutalism of Southbank, the urban edginess of Bankside, the looming shadow of TATE Modern and the power of the River Thames inspired the force of the narrative and the details of the design. The material selections were informed by the board-formed concrete in surrounding buildings where the layers of graffiti, weathered over time, sit alongside ultra-slick steel and glazed modern constructions. 20 GS Magazine

Led by the interior design team, and curated by art consultants Peter Millard & Partners, the artwork takes on a significant role in the design of the hotel. Displayed throughout the property, the artworks showcase a selection of young British artists. From the port-cochere graffiti panel by Niki Hare, through to The Penny Wall in The Distillery by Diarmuid Byron-O’Connor, a reference to the Bank of England warehouse that once occupied the site, and the subversively realistic papier-mâché animal heads by David Farrer found in the hotel’s resident bar and restaurant, each piece has been specifically chosen to complement the industrial themes and finishes. Not forgetting the playful urban fox motif referenced subtly more than 100 times throughout hotel. During the construction of the hotel, a local urban fox took to visiting the site, sometimes being seen by the crew, other times just leaving its paw prints in the freshly poured screed. The colour palette uses subdued tones that are generally de-saturated, without any major colour statements. Limited “pops” of colour are injected into the space with various pieces of furniture, the bespoke William Morris inspired carpets and the artwork and decorative accessories. The Entrance lobby offers a summary of the hotel’s design intent. The space reflects the

sensitive balance between the industrial and polished elements of design, as seen throughout the public areas. Concrete effect, porcelain floor tiles are evocative of the concrete finishes of the Turbine Hall at Tate Modern, whilst the pillars (not shown here) are clad in slick white subway tiles with a line of British racing green relief. Polished ‘black and gold’ marble reception pods create a jewel-box contrast against the “rebar” wall art, whilst the use of marble in the lift surrounds helps bring continuity to such a large space. The carpets are a nod to classic Britishness; using a washed take on William Morris patterns as an inspiration, but injecting new life into these very traditional designs with contemporary colours. The warm and welcoming Distillery Bar next to the lobby hints of ‘old world charm’ detailing, like the antique brass bar inlays, echo distillation equipment whilst suggesting the comfortable elegance of a 1930s gentlemen’s club. Details provide a nostalgic charm in a space which has industrial light fittings and fluted glass with patinated steel warehouse inspired partitions as the backdrop. The barreled and mirror paneled ceiling adds height and volume whilst the rest of the room is harmoniously balanced with low level ambient lighting. In the OXBO restaurant decorative perforated steel screens provide privacy in


the relatively large space as well as being strategically positioned to allow guests to be grouped within smaller areas to ensure the restaurant retains its ‘buzz’ whatever the time of day. A pressed tin ceiling provides a bold statement with doily-like patterns in each panel

and rustic European Oak wall panelling adds warmth and intimacy to the room. Black and white floor tiles have a gently Victorian feel. The executive lounge follows the gentleman’s club aesthetic, but is more domestic in scale and residential in feeling. The space has a very

relaxed but slightly masculine feel with navy and dark blue enlivened by a pop of yellow. Once inside the guestrooms, the design continues the sleek, industrial aesthetic, but with a relaxed comfort that speaks of a boutique hotel offer. With materials including concrete-effect wall coverings, limed timber and travertine stone, softness is layered into the room in the plump upholstery and the winged headboards that exude warmth and comfort. In contrast to the public areas where the lighting acts to soften the space, in the guest bedrooms, the bell jar shaped pendants and lamps become the more industrial components, with their accentuated joints and workshop articulation. A breath-taking 570m2 ballroom is accessed in grand style by a sweeping staircase with marble treads, brass handrail and smoked glass balustrade. The space is designed to be flexible as well as stunning, opening out to include balcony areas and the lobby if necessary. The dark timber veneer walls are complemented by a pale carpet and subtly patterned wall-covering. The room is beautifully lit by extraordinary modern chandeliers incorporating individual cubed LED lights. Hilton London Bankside, 2-8 Great Suffolk Street, London SE1 Tel: +44 (0)20 3667 5600 www.hilton.com/london GS Magazine 21


The Bailey’s Hotel

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he Bailey’s Hotel, London, Kensington has relaunched with a stunning new look that reflects its origins as one of the very first generation of purpose built hotels in the capital. The hotel opened its doors back in 1876 and the £7.5million refurbishment brings to life its Victorian heritage, highlights the personality of its founder Sir James Bailey MP, and reflects the character of its central Kensington location. The refurbishment programme has seen a total redesign of all guest rooms with new fittings and fixtures. Public spaces, including the reception and check in desk, restaurant and bar all boast a new look. The new aesthetic was inspired primarily by digging into the archives of the hotel; in letters to the hotel soon after launch the first wave of transatlantic travellers in the late 1800s praised the hotel for its ‘charm’. With this in mind, design consultants ADS Design, working closely with the hotel’s senior management team, developed the townhouse concept to create an eclectic, yet wholly relevant design philosophy. There was also an emphasis on working with UK based suppliers to reinforce the quintessentially English architecture and original fittings. From this came four design motifs that differentiate each floor; informally named 22 GS Magazine

Kensington, Kew, Henley and City Gent, they influence the colour palette, patterns, artwork and decorative details. While there are distinct differences floor by floor the townhouse approach means some elements are consistent throughout; namely the high and buttoned headboard, and the joinery and carpets remain constant in design and colour ways. The public spaces also have a completely new look. A traditional style parquet floor has been laid, adorned with hand-tufted rugs. The colour way is grey tones with rich dark blue as an accent colour, and the wallpapers have rich tones. The front of the reception is leather clad with a button back effect, just like the headboards within the bedrooms. The Bailey’s Hotel, 140 Gloucester Road, London SW7. Tel: +44 (0)20 7373 6000 www.milleniumhotels.co.uk


London Marriott County Hall

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he London Marriott Hotel County Hall is undergoing a multi-million pound transformation which will be completed during 2016. Set at the foot of Westminster Bridge, the 200-room property is undergoing an extensive renovation combining contemporary hotel design with the heritage and elegance of its premiere location in the heart of London. The building was first opened in 1922 as the headquarters of the local government in London before becoming a hotel in 1998. The new uniquely-styled bedrooms and suites are arriving in stages with all 200 and public spaces to be completed by May 2016. Elizabeth Lane, Director of Projects at RPW Design, the practice who designed the new interiors, said, “Through a careful exercise of understanding and re-incorporating architectural and historic details of the building, both architecturally and decoratively; the space at the Marriott County Hall has been significantly enhanced while maintaining its inherent distinctiveness. “RPW was inspired by the history and location of Marriott County Hall, in particular taking note of decorative architectural components designed by the architect, Ralph Knott. The original wrought iron detailing that is apparent in the building’s entrance

and ceremonial gates that lead to the council chamber have been a key inspiration for our design. The bronze tone in the linear metal work has been re-interpreted into the bespoke cabinetry and ironmongery in the guestrooms. Bold, oak timbers were selected for the colour schemes to create a connection to the listed panelling in

the principal corridors and a refreshingly light palette creates harmony between the past and future of the building as well as reflecting its essentially masculine style.” London Marriott Hotel County Hall, Westminster Bridge Road, London SE1. Tel: +44 (0)20 7928 5200 www.marriott.co.uk GS Magazine 23


The Hotelympia Restaurant Design Award 2016

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S Magazine has had the great pleasure of co-organising this prestigious award and sifting through the entry forms to decide upon just three finalists. Not an easy task, the standard of design across the UK is high, but each of the three were considered to be exceptional, showing a complete understanding of their clients’ brief, integrating the design in complete sympathy with the existing buildings and incorporating the highest quality of workmanship, furniture and fittings. Above all, in each instance, the design has played a significant role in creating a unique and exciting atmosphere. All three finalists will be celebrated on a purpose built Award’s Wall, an integral part of the Hotelympia Design Lounge, situated at the heart of the exhibition. To find out which restaurant will be crowned the winner join us at a special Awards Ceremony taking place on the main Stage at 4pm on opening day, Monday 29th February, where the designers and restaurant operators will be eagerly awaiting the result.

Bombay Brasserie Reopened: Autumn 2015 Designer: Design LSM Owner: Taj International Hotels his restaurant first opened in 1982 bringing with it a new style of Indian cuisine to the UK - real Indian food served in spacious and comfortable surroundings. The new design draws upon the restaurant’s established heritage and emphasized its colonial style. This included sourcing furniture hand crafted from India, original photos from the period and commissioning artists based within India to create original artwork. Original artwork and beautifully crafted furniture, all bespoke and hand-made in India & Portugal create a genuine colonial environment into which patrons can truly immerse themselves – this includes commissioning artwork from a renowned Indian artist – which was painted onto a large canvas and carefully shipped to the UK for installation. www.bombayb.co.uk

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German Gymnasium Opened: Autumn 2015 Designer: Conran + Partners Owner: D&D Restaurants ensitively retaining historic details such as climbing hooks in the ceiling and cast steel columns. The building has one of only two surviving laminated timber roofs in London which has become a celebrated feature of the scheme by re-introducing the mezzanine floor. Playful yet sophisticated references to the building’s sporting past, such as a marble floor pattern reminiscent of gymnasium floors, handrails and gold mesh screens inspired by Victorian fencing masks and loop motifs in the timber panelling echo a recurring element of Victorian sports venues. The German Gymnasium has been designed in collaboration with art consultants Muzéo, the washroom’s quirky wallpaper features Victorian etched gymnastics swinging across the ceiling in a triple trapeze; a fun and playful nod to the past. Warm, walnut timber panelling and black and grey distressed leather upholstery have been juxtaposed with fresh, contemporary insertions such as the occasional pink and red tone to add depth and visual interest. The lighting within this scheme is both practical and theatrical.

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Fera Opened: Summer 2014 Designer: Oliver Laws Owner: Maybourne Hotel Group he entire interior of Fera at Claridge’s is new (in the space formerly occupied by Gordon Ramsay) but it now sits in perfect harmony with the rest of the property. The glamourous art deco inspired details create a luxurious interior appropriate for a Michelin star restaurant in Mayfair, yet the atmosphere is comfortable and inviting. Every detail, right down to the uniforms, tableware and identity has had designer Guy Oliver’s input. The materials are both historic and contemporary - metalwork, marble, light fixtures, mirrors, and stained laylights are true to Claridge’s origins, but the sage and grey leathers, walnut tables, striated glass, calm grey walls, and abstract artwork are references to chef Simon Rogan’s connection to nature and Cumbria. The restaurant opened to rave reviews from critics and journalists alike. The décor has been called ‘a jewel box’ by the Evening Standard’s Homes & Property Magazine; ‘fresh and natural during the day, and warm and atmospheric at night,’ (Design Curial); and an interior that ‘speaks to both past and present’ (Architectural Digest). www.feraatclaridges.co.uk

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From the entries received in this year’s Hotelympia Restaurant Design Award it was particularly difficult choosing just three finalists, such was the standard of the entrants. Below we include three others that are worthy of merit and deserve a special mention... Smith & Wollensky Opened: Summer 2015 Design: Martin Brudnizki Design Studios Owner: Smith & Wollensky choing the architecture of the wonderful 1930’s Adelphi building, subtle nods to the art deco period are prevalent throughout the restaurant in the form of real copper leaf adorning the ceiling and an intricate monochrome mosaic marble floor displayed in the centre of the room, framed in timber. Luxurious and comfortable, fixed banquettes, chesterfields and bespoke bar stools are upholstered in deep green and brown leather. A contemporary twist is added to the space in the form of abstract artwork by artists such as David Plunkert and Vanessa Garwood adding colour to each of the floors through the bold hues and refined lines used. www.smithandwollensky.co.uk

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inamo Opened: Winter 2016 Designer: Macaulay Sinclair Owner: Computerants Ltd he exciting new opening of inamo in January 2016 sees the introduction of new technology to the tables of those dining. From state of the art tabletbased ordering systems, to the ability to instantly rate your dishes, interactive animated table cloths, and new engaging interactive content that will enchant adults and children alike, the table experience at inamo Covent Garden is unlike anywhere else in London or beyond. Set over three floors, the designers have created an environment that combines the calming elements of South Asia’s natural world with an entrancing use of technology and light. Onyx and wood are used to clad the walls, with charred timber providing sophistication and warmth, complemented with lighter chestnut or white burnt larch wood. Glowing onyx panels provide textural contrast. Tables sit amongst clusters of bamboo, and a stunning lighting system can subtly adjust to match the colours of the interactive table projections, with bespoke lighting effects able to be created for private events. www.inamo-restaurant.com

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Drake & Morgan Opened: Autumn 2015 Designer: Fusion DNA Owner: Drake & Morgan he brief was to provide the flagship site for Drake & Morgan, which would offer everything their customers have come to love about the brand, but with bold new ideas introduced across all aspects of the operation including the interior. The quality of work on this site is to be applauded and the design reflects the grit, glamour, creativity and commerce of the King’s Cross development which is clearly integrated into the scheme. In this open plan environment guests can walk from one distinct space to another as if they were entering different stage sets, each cleverly separated by subtle changes in flooring, surface materials and colour. www.drakeandmorgan.co.uk

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HOTELYMPIA 2016 - MAIN STAGE CONTENT Created in association with GS Magazine

MONDAY 29th February -------------------------11.00am - 11.45am HOW TO IMPROVE PROFITS IN... THE HOTEL An energising and thought provoking business seminar with profits expert Marcus Kilvington, founder of Food Profits Membership, who will be revealing several tried and tested methods to improve profitability 12.00pm - 12.45pm THE STATE OF THE INDUSTRY & FUTURE TRENDS Which business sectors are the strongest and the weakest? Do you need to tweak your business to attract more custom? In this session Peter Martin Vice President of CGA Peach, which produces the Coffer Peach Business Tracker- the industry sales monitor for UK pubs & restaurants - will present an accurate picture of how the pub, hotel and restaurant sectors are trading, where the spend is, the weakest areas and so on, but will also discuss future business trends in all hospitality sectors. This is your opportunity to ensure that your business is heading in the right direction. 1.00pm - 1.45pm SUITE BENEFITS - DESIGN FOR PROFIT Planning the perfect hotel bedroom & en-suite facility. A beautiful room should stimulate all the senses to the point where guests should be reluctant to leave. This session, chaired by internationally renowned designer, Lori Pinkerton-Rolet, past President of BIID and winner of Best Hotel Suite: Europe, will offer professional advice on colour, materials, layout and lighting and help you to create the most relaxing, luxurious and desirable spaces. 2.00pm - 2.45pm IS THIS THE BEST HOTEL IN BRITAIN? The London Edition has picked up numerous awards since it opened in 2013 and is considered by many to be the ‘ultimate’ hotel.

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Here, Jurgen Ammerstorfer, the hotel’s GM, talks about the hotel, its design, the global EDITION attitude and why it’s become such a magnet for celebrities and stars of film and television. 3.00pm - 3.45pm CROWDFUNDING. WHY SHOULD ANYONE INVEST IN YOUR BUSINESS? Our panel will discuss the pros and cons of raising capital through crowdfunding. From structure to customer participation and life after crowdfunding. Speakers include Thomas Davies, Chief Investment Officer of Seedrs, Eric Partaker, co-founder of Chilango and Frazer Thompson, CEO of Chapel Down, who will discuss the preparation required, the risks involved and the rewards from raising funds in such a public manner. 4.00pm - 4.30pm THE 2016 AWARDS We will be announcing the winner of the most prestigious award as the search to find the UK’s best designed restaurant reaches its conclusion: The Hotelympia Restaurant Design Award 2016. Plus the winner of the Hotelympia Design Innovation Awards will be revealed. TUESDAY 1st March -------------------------------11.00am - 11.45pm BHA BUSINESS BRIEFING Vernon Hunte, Government Affairs Director, British Hospitality Association, will be discussing the latest research by Oxford Economics, showing the massive economic contribution of our industry. He will also be looking at key policy issues with a special focus on Tourism VAT. Vernon will be happy to take questions from the audience so this is your chance to find out exactly how the Government is supporting hospitality and what the BHA can achieve on your behalf.  

12.00pm - 12.45pm CREATE A WINNING CONCEPT How to develop a concept, retain its commercial success and roll it out without losing its personality. This session will look closely at existing, well known brands to discover the secrets of continuous and profitable brand growth. A business panel discussion including award-winning hotelier Robert Nadler of Nadler Hotels, restaurateur Martin Williams of M Restaurants and Ian Leigh of the Thai Leisure Group. 1.00pm - 1.45pm A SERVICE MASTERCLASS Arguably the best restaurant manager in the business, Diego Masciaga is widely regarded as the Master of Service. According to Michel Roux Snr, “He is held in extraordinary affection the world over. His leadership has inspired hundreds of young people to progress careers in the hospitality and catering industry”. Admired and respected by his peers and adored by his army of loyal customers including the likes of Sir Clive Woodward, Heston Blumenthal and Sir Michael Parkinson. This is a rare opportunity to learn about creating and maintaining exceptional customer service. A lesson from the Master. 2.00pm - 2.45pm CAN BIOPHILIC DESIGN IMPROVE THE BOTTOM LINE? Celebrity designer, author, writer and TV presenter Oliver Heath talks about his passion for creating healthier and happier built environments - in hotels, restaurants and bars - with sustainable and biophilic design. But can it lead to a better business return? Visitors will be familiar with Oliver from his numerous appearances on shows like BBC Changing Rooms and other design focused programmes. He writes regularly for The Guardian, Real Homes and Grand Designs Magazine and is a media spokesperson for the Energy Saving Trust and the UK’s Department for Energy and Climate Change.


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3.00pm - 3.45pm THE IMPACT OF ALLERGENS IN TODAY’S RESTAURANT BUSINESS Proving to be far more than an eating fad, the number of diners who suffer from food allergies is growing to the extent that they simply cannot be ignored. Some pioneering restaurants are even creating entirely Gluten Free menus to help allergy sufferers. Learn what you can do to ensure you are genuinely understanding and looking after your customers, with Chef/Restaurateur Giancarlo Caldesi. 4.00pm - 5.30pm FOODBEV INNOVATION AWARDS The most innovative Food & Drink products at Hotelympia as judged by by FoodBev Media. WEDNESDAY 2nd March -------------------------11.00am - 11.45pm DESIGN with AFRIDITI KRASSA One of Britain’s most celebrated restaurant designers talks about her award-winning work and the inspiration behind projects for Heston Blumenthal, Hilton hotels, Itsu and Dishoom. 12.00pm - 12.55pm THE FUTURE OF BUSINESS Hosted by The Caterer, this panel session will include directors from Christie & Co alongside hotel and restaurant operators to discuss what the year ahead is likely to hold for hospitality. Informed by Christie & Co’s Business Outlook 2016, this heavyweight panel will explore the events likely to have an impact on business in 2016 and consider how operators can maintain the momentum of 2015 throughout the new year. 1.00pm - 1.45pm HOW TO IMPROVE PROFITS IN PUBS & BARS In a lively and stimulating presentation, profits guru Marcus Kilvington provides a number of clever and low-cost methods to increase profitability.

2.00pm - 2.45pm FORAGING with the Gladwin Brothers Restaurateurs Richard and Oliver Gladwin are talented foragers, passionate about foraging and cultivating ingredients. Much of what they find is used in the menus of their acclaimed wild food restaurants. The brothers will be showing where wild seeds and herbs, such as Alexander, chickweed and wood sorrel can be found in abundance, even in the parks of central London. Hotelympia provides the perfect platform for the brothers to promote foraging and to illustrate how best to incorporate these free ingredients into a range of delicious dishes. They will be educating any keen would-be foragers on the best spots for foraging, and advising where not to go, what to avoid and why. 3.00pm - 3.45pm THE SKILLS SHORTAGE - 11,000 CHEFS ARE MISSING Back in 2007 People 1st reported that, despite a surge in culinary excellence, UK kitchens were faced with a 6% rise in demand for chefs but a 10% drop in training places at catering colleges. Latest figures suggest that, currently, 42% of chef vacancies are considered hard-to-fill with the industry needing to recruit an additional 11,000 chefs by 2022. Martin Christian-Kent, Executive Director of People 1st, and a number of high profile guest chefs, will be looking for solutions to this worsening crisis. Panellists include Peter Ducker, Chief Executive of the Institute of Hospitality, Dominique Crapart, Company Director of CFC Recruitment, Sean Kelly, Executive Chef Europe, Marriott Hotels and John Hyde, Executive Chairman of HIT Training.

THURSDAY 3rd March ----------------------------11.00am - 11.45am HOW TO IMPROVE PROFITS IN...THE RESTAURANT Marcus Kilvington, of Food Profits Membership, explores a variety of ways to improve profitability in the kitchen without the need of increasing turnover. 12.00pm - 12.45pm SALES & MARKETING with Hugh Taylor OBE The internet is great but don’t forget the basics! With modern day distribution systems and online opportunities, it’s never been easier to reach your potential customers, so why do hotels still miss their marketing returns? What should we remember about the principles of marketing that will help us optimise our commercial spend today? And how can you secure competitive advantage with minimal spend and simple marketing ideas? 1.00pm - 1.45pm DESIGN TRENDS with Ella Jade Ella Jade of Ella Jade Interiors will be recognised by many as one of the young stars from The Apprentice. She has since forged a successful design business using her design flair and business acumen. Here Ella will be offering design tips and advice and looking at trends for the future. This is your chance to impress new and existing customers with fresh and striking interiors. 2.00pm - 2.45pm THE RISE OF THE MULTI MEDIA CHEF IN BRITAIN A panel discussion brought to you by The London Restaurant Network with guest chef/ owner, Adam Byatt of Trinity Restaurant, Mark Sargeant, restaurateur, chef and author and Sophie Michell, chef at Pont Street Restaurant. With author and journalist, James Steen, as moderator.

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Hotelympia Roll Call... Judges (where indicated) and Main Stage Speakers

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Hotelympia Innovation Product Finalists

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S Magazine were involved in the selection process to find just Six Innovation Product finalists from the many dozens of entries. The standard is particularly high and it will be difficult to find an eventual winner. A judging panel will convene on the opening morning of Hotelympia where each finalist will be given just ten minutes to present and ‘pitch’ their product, Dragon’s Den style, before a winner is chosen. An Awards ceremony will take place at 4pm on the Main Stage on Monday 29th February.

‘Fire‘N’Table™’ – Alfresco Spaces www.alfrescospaces.com Dubbed the future of outdoor heating, Fire’N’Table™ is “the ultimate stylish outdoor heating solution” – warming and entertaining guests, this stylish outdoor heater emits heat beneath the table top while creating an atmosphere from the flame above deck. Its double skinned exterior allows no heat transfer meaning the unit is safe to touch anywhere. Not just for the cooler evenings, Fire’N’Table™ comes with a stainless steel ice bucket to drop in to the fire pit and keep drinks and food cool while entertaining.

‘Green Atmos Palm Leaf Slippers’ – Divine Atmos Private Limited www.divineatmos.com Eco-friendly ‘Green Atmos Palm Leaf Slippers’ from Divine Atmos Private Limited are biodegradable, compostable and 100% natural disposable slippers rival the quality of any leather slipper with its soft, quality shine. Produced from the shaded leaves of Palm Trees, gathered without chopping any trees down, the slippers are an example of conserving an ecological balance by avoiding depletion of natural resources. And after users have enjoyed the comfort of the footwear, Green Atmos Palm Leaf Slippers can be disposed of to produce organic manure to enhance plant growth. 32 GS Magazine

‘Engineered Vinyl Tile’ – Hotel Contracts www.hci-uk.co.uk Hotel Contract Interiors’ ‘Engineered Vinyl Tile’ is a brand new format of commercial flooring that boasts a 100% waterproof guarantee for 20 years. The easy to fit flooring needs no previous flooring experience and can be laid over existing floors without any prep thanks to its revolutionary PC core. Available in a wood, tile and woven carpet-look finish, the stylish vinyl floor is, says the company, 60% quicker to install than any other floor.


‘Inicio’ – Burgess Furniture Ltd www.burgessfurniture.com Designed by David Hill, Burgess Furniture Ltd’s contemporary banquet chair the ‘Inicio’ has an innovative forward sloping lightweight aluminium frame, together with its unique wedge seat and slim back construction creates a modern and dynamic aesthetic while retaining superior levels of comfort. With a choice of six back shapes, a choice of mono or two-tone upholstery, a wide range of solid paint finishes and a bespoke colour-matched handhold, Inicio provides scope to create a unique chair to enhance any modern interior.

‘Inductwarm® Tables’ – Signature FSE www.signature-fse.com Signature FSE presents itst elegant buffet solution, ‘Inductwarm® tables’ – simple to use and premium in design. ‘Inductwarm® tables’ is the only wooden table in the market to allow dishes to be kept warm through induction technology, so whether it’s as a tabletop, table or built-in solution, dishes are kept warm and presented with elegance whilst boasting low energy requirements thanks to the induction technology.

‘Recycled Compostable Black Cutlery’ – Vegware www.vegware.com Vegware’s ‘Recycled compostable black cutlery’ is made from 100% recycled plant material, with 90% less carbon than plastic, certified compostable, and heatproof to 85ºC, the cutlery is practical, stylish and eco-friendly. The only recycled compostable black cutlery on the market, Vegware allows brands to meet sustainability targets without compromising on style. GS Magazine 33


Luxury Hotel Design for Imaginative Clients Purcell Partner Jeremy Blake celebrates an extraordinary year for Purcell’s hospitality sector and provides a snapshot of the practice’s future projects

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ward winning architects Purcell are well known for transforming the country’s most admired buildings and sites such as Coworth Park Spa and Ballyfin in Ireland. The practice is ranked number 10 in the Architects’ Journal top 120 practices and number 83 in the World Architecture 100. Hospitality is a major sector for the practice, which has 16 studios across the UK and studios in Hong Kong, Delhi and Melbourne. Current live projects include the world famous Mandarin Oriental in London, the Grove hotel in Hertfordshire and Danesfield House in Buckinghamshire. Internationally, work in St Helena and Gibraltar are also moving forward. The Mandarin Oriental refurbishment is modernising the hotel’s numerous guestrooms, suites and public areas. The hotel will gain an extra floor, with two stunning roof suites that overlook Hyde Park, as well as a new spa and fresh makeover of Heston’s Dinner and Bar Boulud. To improve the building’s energy performance, all existing windows are being replaced with solar thermal acoustic glazing and the external fabric is being restored. The hotel will remain open throughout the project, which is due to complete in 2018. 34 GS Magazine

After thirteen successful years of operation hosting high profile events, the Grove hotel in Hertfordshire is working with Purcell to transform public areas of the West Wing and create a new function venue overlooking the formal gardens. The Cedar Suite is an exciting new addition that compliments the improved Amber, Ivory and Cinnamon Suites. Elliptical in design, the suite will feature curved glass, copper eaves and a living roof. Further works will see the capacity of the Glasshouse Restaurant increased by 40% to meet increasing demand. Danesfield House in the Chiltern Hills secured Historic England support to permit a new west wing of garden suites that are designed in a similar style to the Romaine Walker, Grade II* listed mansion. Purcell has designed a new wedding suite in a former courtyard beneath a ‘tsunami roof’ - a dramatic living roof with continuous glazed edging, supported on timber glulam beams which follow the profile determined by its four contrasting facades. This is supplemented with a new split-level orangery linking the terrace and courtyard to an enclosed garden. The existing spa with two meeting rooms will be replaced with a green oak framed and terraced conference wing. Commanding views

across the Thames, the glazed facades are stepped under a living roof with generous overhanging eaves creating balconies to two bedroom floors with terraces to the multiple conference rooms below. A bastion of canted masonry below with deep reveals provides further garden suites which overlook an Iron Age fort. A new medi-spa on four levels is buried into the landscape with water cascades, grottoes and further suites overlooking the Thames Valley. In the grounds, Purcell has also designed 25 woodland lodges. The Island of St Helena in the South Atlantic is due to be open to air access in 2016, enabling the first phase of development for the Oberoi Hotel, Wirebird Hills, to be submitted for implementation by Purcell. Designed to be ‘the world’s greenest hotel’, the first phase of works will build 33 luxury suites in four detached residences and an enlarged golf clubhouse and spa. Located at the head of Lemon Valley, all of the suites, the clubhouse and spa will have commanding sea views, some 800 feet below. The first phase will also include the Mackenzie Wheeler Eco Golf Course, the world’s first Wirebird Sanctuary and a lookout interpretation centre to take advantage of St Helena’s Dark Sky Certification. 2016 is proving to be another successful year


for Purcell with hospitality remaining at the top of the practice’s agenda. Adding to the global projects, the team is working on a luxury 5* hotel overlooking the new Eastside Development Marina in Gibraltar. Closer to home, the focus is on a new hotel incorporating George Stephenson’s Grade I listed Curzon Street Station that will soon be adjacent to the new HS2 Birmingham. Contemporary sustainable design and historic building conservation continues to lead the team’s approach and the practice is looking forward to working on transformational new hotel schemes throughout the coming year. London: 020 7397 7171 Email: info@purcelluk.com www.purcelluk.com GS Magazine 35


Faber

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aber are specialists in the design of hospitality interiors, with acclaimed work including designing the UK’s No1 fine dining restaurant. Faber Design & Architecture (or Faber for short) was established in 2003 by designers Tony Matters and Rosemarie Fitton. Initially working from a converted 1920’s knitwear factory in Leicester, and going by the name Heterarchy, they steadily built a reputation as leading designers of hospitality interiors. In 2013 they decided to open a studio in Birmingham, in part to capitalise on the (perhaps unlikely) growth of the city as a culinary centre; home to more Michelin starred restaurants outside of London than any other city in the UK. With the continued evolution and success of their practice, in 2015 they rebranded and adopted the name ‘Faber’; this translates as ‘craftsman’ or ‘artisan’ in Latin, and reflects the bespoke nature of their work. In 2016 they have just opened their first London presence, taking a small studio space at 18 Soho Square. The style of their work is as varied as their 36 GS Magazine


client base. From fine dining restaurants to burger joints and boutique hotels, they seem to be carving out a niche as designers of truly individual hospitality and leisure venues. As Design Director Tony Matters says; ‘People sometimes ask what our style is, to which I answer we don’t have one. For us, good design starts with the person who will be walking through the door and buying a meal, a drink or a room. We design for them, as ultimately that’s what our clients want too.’ This end-user focused approach seems to be working, as much of their work gets fantastic reviews via the sometimes feared social media channels. One such example is Adam’s restaurant, in Birmingham. The eponymous restaurant for Michelin starred chef Adam Stokes was recently rated the No1 fine dining restaurant in the UK and No4 in the world, based upon Tripadvisor reviews. Along with it’s one Michelin star and three AA Rosettes, the reviews on Tripadvisor points to a restaurant that’s delivering a great experience for its customers, not simply chasing plaudits for the sake of it. Other notable projects include The Edgbaston, an opulent boutique hotel and cocktail lounge in Birmingham. Harking back to heady days of Martinis before dinner and tableside service, in surroundings that make more than a nod to the roaring twenties, The Edgbaston is another venue

that’s a hit with customers and critics alike. Set up by brothers Stuart and Darren Insall, of The Kenilworth fame (named one of the UK’s top 50 bars by The Independent), The Edgbaston is its bigger and bolder brother. Centred around three cocktail lounges, with only six bedrooms of various sizes and shapes, theirs is a recipe for pure indulgence and naughty nights in. The team at Faber are also working with Midlands based operator Bitters n Twisted Venues, helping them create new concepts and roll out existing brands. The most recent of these is Buffalo & Rye, an intimate and informal restaurant offering ‘a taste of Americana in the centre of Birmingham’. With a menu of ‘dirty burgers, dogs and pit smoked meats’, Buffalo & Rye takes the ubiquitous grungy look and infuses it with atmosphere and authenticity. Speaking of his ongoing relationship with Faber, founder and director of Bitters n Twisted Venues Matt Scriven says; ‘What works for me is Tony and the team

at Faber understand my customers. I have lots of ideas, they help me sift through them and create an experience that captures the spirit and individuality of each venue’. This partnership seems to suit both, as Faber get the chance to demonstrate their creative versatility and Bitters n Twisted continue to launch new sites that receive almost unanimous praise, again via social channels and the media. When asked about their recipe for success, Tony Matters has this to say; ‘It has to start with a client with a vision; a vision borne of higher values than simply making money. There’s nothing we love more than working for people with a passion for their industry, in that way we have a shared interest in creating something of value’. ‘And it has to finish with the customer. We like to say we’re creating the backdrop for life’s great moments.’ Email: tony@faber.design www.faber.design Tel: 0121 796 2070 GS Magazine 37


Humble Arnold Associates

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orking with the top professionals in the Hospitality and Foodservice world throughout Europe, Middle East and Africa, has afforded us the opportunity to develop designs for the best concepts and practices and to utilise emerging equipment technologies. Our Clients appreciate the consideration we give to functionality, workflows, aesthetics and labour utilisation when detailing their layouts. Examples of our kitchen, servery, buffet and bar designs can be found at the following locations: Hotels Mandarin Oriental, Doha & Bodrum Four Seasons, Johannesburg Rotana Hotels in Jordan & Bahrain Marriott Courtyard European Kitchen Prototype Atlantis, The Palm Dubai Hilton, London, Burton & Abu Dhabi Hyatt, London, Doha & Sochi Restaurants Roka, Aldwych Locanda Locatelli, Mayfair 67 Pall Mall Wine Club Dean & DeLuca, Dubai Zuma, London & Dubai oblix, The Shard, London La Petite Maison, Istanbul 38 GS Magazine

Business and Industry EY, Canary Wharf KPMG, Canary Wharf Clifford Chance, Canary Wharf Wragge Lawrence Graham, Birmingham Nomura Bank, Upper Thames Street Ladbrokes, Rayners Lane Hasbro, Stockley Park Clarksons Shipping, St Katherine Docks BBC, Portland Place Shell, Manchester & Canary Wharf Barclays Bank, Canary Wharf Astra Zeneca, Paddington Banqueting Lancaster Hotel, London Edinburgh International Conference Centre Guildhall, London Education Central Beds College, Dunstable Keble College, Oxford Colfe’s School, 6th Form, Greenwich Hammersmith Academy University of Westminster Saïd Business School, Oxford MoD RAF Wittering RNAS Culdrose Catterick Garrison Tel: +44(0)1438 821444 enquiries@humblearnold.com www.humblearnold.com


Here are some of the compliments our clients have paid us: ‘I find a large percentage of kitchen designers really don’t have much idea, but Stephen is very professional, is open to feedback and I enjoyed working with him.’ (Paul Downing, Marriott International) ‘The kitchen looks superb and might well be one of the best Indian Restaurant kitchens in the entire London region’. (Cyrus Todiwala OBE, Mr Todiwala’s Kitchen) ‘Regulations and best practices are ever changing, and Humble Arnold Associates provide a very effective mentoring service.’ (Alison Stanton, Carluccios) ‘Providing innovative, yet practical designs delivered with a high degree of professionalism. I have, and will continue to, highly recommend Humble Arnold Associates.’ (Graeme Dick, Standard Life) ‘Innovative and efficient with an outstanding delivery.’ (Jeremy Lindley, Tesco Stores Limited) GS Magazine 39


Court Colman Hotel Bridgend, Wales

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estled at the foot of the Garw Valley, just outside Bridgend, Court Colman Hotel is a stunning Georgian manor that has been lovingly restored to the destination hotel it is today. Purchased by the Bhagotra family in 1999, its transformation has been phenomenal. Over the last decade it has re-invented itself to become one of the most sought–after wedding venues in Wales. Already home to Bokhara Brasserie, four-time winner at the British Curry Awards, Court Colman rivals many of the boutique hotels in the area. Celebrating its 250th birthday this year, its transformation is still not complete and is working with award-winning, Midland-based interior designers – GMP Design Associates – to breathe new life into its Garden Room and design its first honeymoon suite. 40 GS Magazine

Steeped in tradition, as you step into Court Colman high quality finishes and luxury is in abundance. Mahogany panelled walls coupled with sweeping staircases reinforces why many couples choose the hotel as their wedding venue. Whilst already boasting four bridal rooms, its first honeymoon suite has been worth the wait. GMP’s brief was simple – encapsulate the room’s picture box view and deliver a world-class suite unrivalled in Wales. Once two small bedrooms, GMP has completely transformed it into a tranquil hideaway, away from the hustle and bustle of other guests. Split across two-levels, it has a neo-classical, almost Romanesque feel to it. Rich golds and neutrals off-set the stunning mirrored walls and dark floral wallpaper. Scrolled seating and gold furniture add to the opulence of the deep-set carpet, as well as the silky touch of rich fabrics.

A divide inspired by Japanese shoji screens gives a hint of what lays beyond and what is essentially the focal point of the room. A large Jacuzzi bath it situated on the split tier overlooking the stunning gardens, providing the ultimate in privacy whilst still being able to take in the breath-taking views of the Garw Valley. A curved wall has been created to maximise space and separate the en-suite from the rest of the open-plan suite. To one side, the Jacuzzi is flanked by a marble wall with carefully placed recesses for mood-enhancing candles. A contemporary bathroom with walnut finish completes the honeymoon suite and sets it apart from any other room in the hotel. By stark contrast, the Garden Room is quintessentially British but with a neo-classical twist. Utilised primarily for weddings and large functions, it adjoins the imposing Versailles Ballroom.


Aptly named the Garden Room, GMP has taken the garden theme to the extreme. The bar is nestled against a wall of leaves and chandeliers with vibrant foliage tumble from the ceiling. Quaint bird cages are suspended around large gold discs to provide additional light. The neutral colour palette is off-set by the tense gold surrounding the almost floor length, arched windows which once again over-look the well maintained gardens. Clean white furniture gives it a ‘garden party’ feel, and

the wall-mounted marble archway and statue echo the Roman undertones evident in the honeymoon suite. At a time when hotels are moving towards contemporary, metallic finishes, Court Colman has stayed true to its roots. Tradition is sacrosanct and the simple, under-stated grandeur of the Garden Room coupled with the exclusivity of the honeymoon suite, proves that classic design has no age. Court Colman’s owner, Sanjeev Bhagotra,

commented: “Weddings are a core part of our business and the need to get the design right was essential. You always start with an idea in your head as to how it will look but GMP took our vision and built a much better reality.” Neil Morten, client director at GMP, added: “Design is not always about the latest trend, it is about breathing life into a client’s dream and showing you understand the building and are able to work with great architecture. The clear, classic line of the designs are timeless, just like Court Colman.” www.court-colman-manor.com GMP Design Associates Ltd. Tel: 01889 221 347 www.gmp-design.com GS Magazine 41


Trends in Bathroom design

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rends in population dictate more need for aids for disabled, more sharing of scarce resources such as energy and water, more guests with experience of global travel to make comparisons between your provision and provision elsewhere. Tighter budgets make the importance of good interior design rank even higher, and all factors governing the creation of bathroom experience need to be considered before building in new construction so that the

inclusion of environmental and energy factors can be built into the hotel. However, many issues can be addressed as a part of refurbishment or as a part of maintenance programmes. For many hotels outside major metropolitan areas the local landscape/nature is a selling point, whether it be to walkers or birdwatchers, those seeking peace and quiet or those wishing to gain an understanding of local geographic or cultural traditions. For many of these souls sensitivity to the environment will influence their choice of hotel. For many non-urban hotels sensible use of green technologies can directly impact the bottom line. For urban hotels the quick turnover of the shower loving business guests market needs to be balanced against the romantic weekender, the mother-and-child or the elderly for who the bathtub and bidet may be a fundamental requirement. Already in a stately house hotel in Yorkshire reed bed technology is being exploited to provide an ecologically sound treatment for effluent from a development of yurts and woodland cabins – cheaper than connecting to mains sewerage and environmentally friendlier, using reed beds to break down and purify waste. Solar panels for water heating and electricity generation assist with electrical tops ups linked to thermostatically controlled systems. In a main building recycled grey water used for toilet flushing (rainwater waste and water from sinks, showers and baths) reduces water consumption. Premier Inns recycle heat from kitchen venting systems and air conditioning so that water for baths etc. is pre-heated using the heat extracted. Heat exchangers added under the car parks, water reducing shower heads and taps reduced water bills across the estate by nearly a million pounds a year – straight onto the bottom line without any perceivable reduction in guest amenity. One hotel chain used pole dancer poles alongside the baths to provide assistance for

the less able only to find them seen as an erotic addition to the bathroom by a younger set. Another chain introduced massage baths for the elderly only to find them being used for erotic champagne parties by others…. Clever design can bring forms of assistance to older guests that can find different uses for more youthful or energetic guest with a different mind-set, and designers can be briefed to exploit this. Many items can be added during refurbishment. There are a range of nozzles available to change the water volume coming from taps and showers. Reducing the volume of water whilst maintaining the experience of the user has been a goal for manufacturers for a number of years and whilst there has been some increase in complaints when poorly designed fittings don’t provide the expected experience, increasingly the manufacturers are able to deliver

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energy saving and water saving solutions that not only save the hotel money but actually enhance the experience for the guest. As well as reducing toilet flush water usage (the current goal is the one litre flush, compared to the standard 10 litres of a few years ago) the type of toilet provided for many years to the Asian market (and increasingly appealing to European guests) that acts as a bidet and dryer as well as a simple toilet also removed the need for toilet paper. Its novelty value may also be high for British guests, but the demand for those from Japan and China has led to the installation of this kind of toilet in up market London hotels and restaurants in increasing numbers. Showers that provide massage and light therapy move the bathroom experience at the top end into the spa area, and where guests expect sybaritic luxury this trend will continue. The constriction provided by small shower enclosures will be replaced by spacious wet

room experiences. With toilet provision now required to be in a separate enclosed space in continental countries, the logic of the wet room also dictates this kind of separation. Long a norm for up market hotels, this will increasingly spread throughout the whole market. The relationship between bathroom and bedroom has been under examination for a while, with solutions ranging from the bath being in the bedroom to a shower and toilet being placed in cupboards as in the ‘W’ Leicester Square. Increasingly the definition of the bathroom will be questioned by operators and designers, requiring hoteliers to be much more aware of their guest profiles and how to meet their needs. Bathrooms remain an area of private play, of luxury or basic function, depending on the nature of the hotel and the guest. Imaginative design linked to new technologies will enhance the range of options available whilst continuing to reduce the cost of provision. 44 GS Magazine


MERIDIAN CREATE THE RIGHT BATHROOM FOR ANY PROJECT.

The bathroom space is important to any interior, from a home or a hotel to an office or a restaurant. As the leading global bathroom brand, we are aware of this more than anyone. We work with the world’s best architects and designers to provide bathroom solutions, creating spaces to suit every environment. The MERIDIAN Collection is an example of a range that gives the best flexibility when designing your bathroom project.


Philips Luminous 46 GS Magazine

Active


About Materials Council Materials Council are the specialists in the research, comparison and selection of materials for architectural and interior applications. We cater to both creatives and manufacturers by supporting the design process and facilitating the communication, implementation and development of materials and new technologies. Contact us to learn more about our services and CPD sessions - info@materialscouncil.com / www.materialscouncil.com

Desso AirMaster

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Material Worth by Ian Hunter FRSA Materials Council

e ask a lot of our materials. Fantastic looks, longevity and ease-of-maintenance are essential, but only the beginning of our demands. We expect a little extra, squeezing further functionality from materials to enhance the quality and performance of a space. In this article, independent materials consultants, Materials Council, look into products that offer more, exploring what we can expect to appear in hotel lobbies and fashionable eateries over the coming years. Once upon a time a material’s appeal was judged solely on its appearance. But, in parallel to the increasingly exotic language used in food menus, the story of a material’s origin is increasingly also part of its allure. In response, manufacturers are beginning to present the provenance of their products front and centre. Produced by native Indonesian craftspeople, WonderWall reclaimed timber panels offer architecture’s answer to organic smashed avocado and duck eggs. Their signature surface, Jungle, exhibits an irregular yet uniquely beautiful ‘liquid’ grain, produced from the discarded roots of teak trees. Lacefence brings ornamental flair to woven wire-mesh, while also placing employee wellbeing as a priority. Made in Bangladesh, the indigenous lace-making skills available are employed to create these architectural products. A more close-to-home option for selecting a material with a narrative is reclaimed flooring. Providing timber flooring planks GS Magazine 47


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WonderWall Recycled wood

made from reconditioned whiskey casks, complete with visible distillery marks for added character, McKay’s Flooring are well established suppliers in this market. The growing interest in a product’s story is equalled by the increasing consideration given to the impact of finishes on wellbeing. We spend an estimated 90% of our time indoors. With an abundance of information available about indoor air quality (IAQ) it is unacceptable to use materials that negatively impact our health. A good start is to avoid paints with noxious emissions. Paint+ lead the field, purging their paints of toxic ingredients while still offering a product comparable in quality to its chemicalladen cousins.  Non-toxic paints are great, but, with a hat tip to Cradle to Cradle thinking, we can do even better. We anticipate the adoption of materials that actively improve our environment rather than poison us a little less. Materials that are good rather than less bad. Desso AirMaster is a step in the right direction: a contract carpet physically structured to capture harmful fine dust particles from the air. Eight times more effective at capturing and retaining fine dust than smooth floors and four times more effective than standard carpet, AirMaster improves indoor air quality, a quality especially appreciated by allergy sufferers. Active, a range of full-bodied porcelain tiles from Graniti Fiandre, is part of a new wave of materials breathing fresh air into interiors. By incorporating photocatalytic compounds, in the presence of light, noxious gasses associated with pollution are broken down, purifying the air. Active also causes organic matter and bacteria on the tile surface to decompose, creating more hygienic environments. In the presence of light the common bacteria Bacillus coli and Staphylococcus aureus are reduced by at least 99% in just four hours. With the looming promise of ‘the internet of things’ - connecting physical objects and digital systems into intelligent networks, allowing communication and control - a trend we’re confident will proliferate is the integration of digital technologies into surfaces. Pavegen, finally, have commercialised energy generating flooring, capturing the power of people walking. However, the technology is still at a nascent stage, only economically justifiable in high-traffic areas where lots of power can be generated.  Bare Conductive, a non-toxic conductive paint, allows functioning electrical circuits to be painted onto almost any surface, including human skin (check out Calvin Harris Humansynthesizer). The best interior design application is the fusing of digital controls into surfaces. Paint a strip along a wall and the wall becomes the light switch. With a simple palm-press anywhere on the strip the lights turn on or off. The paint can be left visible or painted

Philips Luminous

over to create a truly surprising effect. A tensioned translucent fabric united over an LED array, Philips Luminous textiles, are literally flashier examples of digitised materials. Think tropical skies, flowing liquids, block colours; its low resolution display allows basic animations to be displayed across walls and ceilings, altering the ambiance of a space through imperceptibly transitioning illuminations.  Finally, a material which really feels like we’ve arrived in the future. DuPont’s Corian Charging Surface offers the promise of space-age furniture combined with the soft, tactile pleasure and seamless elegance of the renowned solid surface; wirelessly charging mobile phones, tablets and eventually laptops. The technology is not exclusive to DuPont by any means so expect to see it everywhere over the next few years. In select stores, Starbucks already embed wireless charging into their furniture. Simply place your phone on the charging area and, while you enjoy a coffee, your phone can get juiced. Further information on all the products mentioned can be found on the manufacturers’ websites. Do your homework because designers who don’t understand materials are like chefs who do not understand their ingredients.

WonderWall

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Dennys Brands to open flagship West End store Hospitality uniform specialist Denny Brands is opening a flagship West End store to showcase and retail its entire clothing portfolio. The new shop, due to open after Easter on Berners Street, will become the UK’s first ‘department store’ for all clothing and shoes needed by hotels, restaurants, bars, pubs, spas and other businesses across the hospitality industry. The Berners Street store will house all Dennys Brands clothes and services, with a focus on front of house clothing: • • • • • •

London Tailors – personal tailoring Dennys London – traditional, value-for-money catering uniforms Joseph Alan – front of house uniforms both in-stock and designed to order Le Chef – cutting edge clothing for professional chefs AFD – affordable, hi-tech chefware Comfort Grip Catering Footwear – comfort and safety footwear

It will complement Denny’s original Dean Street shop, which will continue as a Chefswear Centre, and their Canary Wharf Tailoring Centre. Products will also be available online at www.dennys.co.uk

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Low Energy, Fashionable Ceiling Fans Last year the up market Asian Amari hotel chain chose to refurbish its fabulous resorts in Phuket and Samui with MrKen ceiling fans. Now these beautiful ultra-low energy DC fans that are used around Asia are also available in Europe, only from the ceiling fan specialists - The Henley Fan Company.  The Amari (part of the Onyx Group) picked MrKen due to its fashionable designs, quiet performance, strong brand name, reliability, 10 year warranty and wide choice of styles and finishes.  Their fans are totally silent and so ideal for bedrooms to sleep under at slow speed without noisy or dry air conditioning.  They are very powerful and great for restuarants and bars,  inside or out and also in the seaside locations.  Their stylish designs brings a unique focus to any room.   The result has been a resounding success and delighted their customers. Tel: +44 (0)1256 636509 www.henleyfan.com    Ceiling fans that are reliable, stylish and silent.


LYCO Leading UK hospitality lighting specialists Lyco Group, is showcasing two exclusive new European lighting companies, Lucide (pictured here) and edit, at its first visit to Hotelympia. These stunning new collections of contemporary lights are an exciting addition to the Lyco Group’s portfolio, aimed at inspiring hotel and hospitality interior designers to create the perfect look for their brands. The new ranges of new and innovative lighting, feature the pared back industrial look alongside, sharper, more minimalist styles - the perfect mix of contemporary design, style and function. Lyco has been supplying lights to the hospitality industry for over twenty years and work with many prestigious brands including Malmaison, Hotel Du Vin, Champneys, Holiday Inn Express, ITSU, Five Guys, Exclusive Hotels and Marriot.  Visit Hotelympia Stand 2238

Heritage Heritage Collection has manufactured luxury tableware for over 30 years. Based in Birmingham the company is a UK family business founded in 1976 as Heritage Silverware Ltd. Heritage is continually innovating and developing new and interesting Luxury tableware products and services. To date Heritage Collection is privileged to be the leading British manufacturer for top hotels and restaurants around the world. They work with leading interior designers to create tableware products to enhance the look and feel of the very latest trends. As well as offering luxury fine dining tableware they also offer relaxed dining products suitable for pubs and restaurants. At Hotelympia Heritage will be exhibiting a brand new range of Stoneware products, with exciting textures and shapes, very much evoking the essence and feel of the ocean. They will also be exhibiting their bespoke Afternoon Tea collections, created using a mix of traditional hand skills and techniques developed over hundreds of years with advanced software and machinery. www.heritage-silverware.com Hotelympia Stand 2649

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XEROS Experience the first real innovation in laundry in over 60 years. The patented Xeros polymer bead technology significantly reduces laundry costs, delivers superior linen quality, extends linen life, and helps hotels advance their commitment to green operations. We reduce laundry operating costs by 30%, water usage by up to 80%, chemical detergents usage by 50%, and create energy savings of 50%. With the revolutionary Xeros washing system, your hotel will have a highly cost-effective, eco-friendly, and gentle way to clean linens and towels. Visit Xeros at Hotelympia at Stand 2270

Pneu-Therm Pneu-Therm Limited are the exclusive UK and Ireland distributor for HĂśller Buffet Solutions, European manufacturer of the revolutionary CCP hot and cold food service and display plate. The plate is available in a range of standard sizes from 530mm x 330mm to 530mm x 990mm, either drop in or counter top. The plate can be controlled anywhere between -5oC and +140oC. This offers the ultimate in buffet and foodservice flexibility, ideal in restaurants, hotels and cafes. Visit Hotelympia Stand 3810

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Steelite International The world-leading manufacturer and supplier of award-winning, inspirational tabletop ranges, will be inviting visitors at Hotelympia to learn about the practicalities of setting up a foodservice outlet with its new Restaurant Startup guide. The guide includes advice from a number of foodservice consultants as well as industry expertise from Steelite International, offering tips and advice for setting up a foodservice outlet from the initial concept through to the launch. Steelite International is dedicated to bringing its customers innovative designs and solutions tailored to all sectors of the hospitality industry informed by the latest trends. It has recently partnered with Bodum to exclusively supply the UK hospitality industry with Bodum’s range (pictured here) of beverage service products. Visitors can also view collections including Distinction, an elegant and stylish range with an extensive selection of durable shapes and Speiglau, striking yet simple glassware. Steelite International will also be showcasing the historical Royal Crown Derby, a range of delicate shapes in refreshingly pure white fine bone china, made in the heart of England. Hotelympia Stand 2940 www.steelite.com


WS UNIFORMS Over the past 25 years WS Uniform has built up an impressive knowledge of bespoke and stock clothing to fit endless tastes and budgets. With client lists covering a diverse range of establishments from hotels, restaurants and bars, to schools, universities, sports clubs, hospitals, shops and cinemas. This variety has allowed the company to develop relationships with a large number of stock clothing and accessory suppliers, gaining them access to a vast collection of quality products. WS Uniform has also had great opportunity to explore bespoke manufacturing, making valuable connections with fabric suppliers and clothing manufacturers. Their experiences in the bespoke market include waistcoats, Nehru jackets, suits, shirts, polo shirts, tunics, and even bags, ties and hipflasks. The bespoke field of the business ties WS Uniform to fashion house Walker Slater, the Edinburgh and London based tweed specialist. The smart tailoring ethos of the parent company has been inherited by WS Uniform, which helped in popularising tweed uniform items over the past few years. For further information, or to get a glimpse at the possibilities for your business, please visit www.wsuniform.uk or see us at Hotelympia, Stand

PUREHOLD Leisureplex Hotels Group operates 21 hotels located in prime seaside resorts in Great Britain. They are the first hotel chain to install a number of specialist hygienic door handles across its facilities in a bid to prevent the spread of germs this winter and protect guests. The Pure Hold Hygiene Handles, which are mounted onto standard pull-doors in place of normal handles, release sanitising gel onto the hand of users as they open the door and have been installed in both public and staff toilets. Independent laboratory testing and field trials have proven that the Hygiene Handles are 98.5% cleaner than a standard door handle and users are likely to achieve 87% cleaner hands by using the system. They are used extensively throughout the food processing market with some of the UKs most iconic brands installing them, including Unilever, Warburtons and Aunt Bessie’s. www.purehold.co.uk Visit Hotelympia Stand 1761

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StableTable – Flexibility to design the restaurant you want We all know how irritating it is with wobbly tables and we have all tried to find solutions for it. But it is not only irritating for the guests it also limits what you can do as a designer and in worst case even shames your design with folded napkins and beer mats under table legs. There is though, a solution that really works and also gives freedom to design, StableTable. Stable Table is the winner of several international awards. It is self-stabilising tables based on a patented system that controls the movement of the legs so that they automatically adjust to both bumps and grooves and manages height differences of up to 20-25mm. The ingenious mechanical system sits well protected inside the pillar far away from dirt, rain and other things that otherwise impact and this means that the tables can be used on any ground both in- and outdoor all year round without any manual adjustments. StableTable is really simple to work with, just lift them and place them where you want and they will automatically lock and never wobble. They are available in all heights and also with a folding table top and can be used with any size or material table top. www.stabletable.se Visit StableTable at Hotelympia. Stand 2260

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Novus Tea launches new teaware range First-time exhibitor Novus Tea will be unveiling several new products at Hotelympia. Novus’s new range of teaware and display products allow premium leaf teas to be displayed and served with the style, elegance and simplicity required to enthuse customers. The range includes glassware such as Novus’s own-design ‘Leaf Easy’ teapot, as well as a teapot warmer, tea timer, tea scoop, tea strainer and stump teapots available in eleven colours. Novus will also be showing their new premium display products, including envelope display boxes for hotels bedrooms. There is also a new leaf display chest which allows customers to view the range of whole leaf teas before choosing they buy. All display chests can be ownbranded. Novus Tea helps operators maximise their profit from tea, not just through the supply of premium leaf teas, but also by offering a comprehensive range of support products and services which ensure the tea is served to the highest standards. Novus’s services include; training on tea service and the origins of teas; menu ideas; business development guidance; personalised branding; and point of sale displays. www.novustea.co.uk Visit Stand 1310


With over 40 years’ experience in joinery and construction, French Group have acted as principal contractors on major contracts for many multi-national companies as well as smaller independents and specialist commissions. We are able to offer in-house joinery, detailed shopfitting and refurbishment services that are second to none.

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Telephone : +44 (0)1825 723688/9 www.frenchgroup.co.uk | mail@frenchgroup.co.uk French Group, The Old Brewery, 16 High Street, Newick, East Sussex BN8 4LQ


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INNOVATION

W L O OT E N /H R COM T E I A. I S MP G TELY RE W.HO

HOSPITALITY

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THE HOME OF

Hotelympia is the home of hotel innovation, where almost 1,000 exhibitors will reveal the latest and widest range of products and ideas in foodservice and hospitality. Register now to improve the business performance of your hotel through guaranteed access to the latest products across food and drink, catering equipment, interiors, technology, careers, and waste management solutions.

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GS MAGAZINE MARCH 2016 ISSUE  
GS MAGAZINE MARCH 2016 ISSUE  

GS MAGAZINE MARCH 2016 ISSUE

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