FOUR Magazine UAE Vol. 2 2023

Whether it is the latest colour trends, innovative new materials that allow for highly complex designs or sustainable solutions that help saving water, at Ideal Standard we design all products with the needs of our customers in mind. While we can look back on a proud history of pioneering technologies as well as a strong design heritage, we always keep an eye on the future to meet the ever-changing demands of modern living.

J.THOM DESIGN / PHOTO © DASIPHOTO

HOODS OF THE HIGHEST ORDER

Since 1972, Rangecraft has specialised in the creation of custom-designed hoods for luxury kitchens. Fine in form and flawless in function, these hoods are the crowning glory of any kitchen.

Produced in the United States but available globally, Rangecraft provides beautifully designed, bespoke hoods for kitchens all over the world. With more than 50 years of experience in handcrafting custom hoods for residential kitchens, no task is too big or too small for the USA’s leading custom range hood manufacturer. If you can dream it, Rangecraft can build it!

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MERRYFIELD CONSTRUCTION

Showrooms:

The Dubai Mall

Dubai Marina Mall

Mall of the Emirates

Gold Souk

Contacts: +971 4 2262277

retail@mahallatijewellery.ae

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Social Media:

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Mrs.Mahallati

Lifestyle Fine Dining

INTRINSIC

Degussa Goldhandel AG explains how precious metals, the ultimate insurance policy, keep their asset worth far beyond investment goals.

WELCOME TO THE CLUB

Antoine Duprat describes how Thirty-Nine Monte-Carlo goes beyond healthy fine dining and fitness to help you discover a whole new way of living.

The frameless premium sliding door provides a limitless space experience full of light, air and atmosphere.

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LIVING THE BEST VIEW.

Travel

78

HOTEL HOT SEAT

General Manager, Eric Kirkenmeier, shows us around Jackson Hole gem, the Caldera House luxury boutique hotel and Alpine Club.

82

PARADISE FOUND

An unforgettable trip to Southern Styria, as we visit Golden Hill Country Chalets & Suites.

88

WELCOME TO WALADLI

A dreamy sojourn to Antigua and Barbuda, where heritage and history meet luxury island living.

98

DIRECT ADDRESS

FOUR heads to Dubai to indulge in the premium services and excellent amenities of Address Beach Resort.

TRAVEL COLUMN

Private aviation experts, VistaJet showcase their renewed partnerships and plans ahead of the F1 season.

80

CELEBRATING CYPRUS

Exploring the ‘Island of love’ at Columbia Beach Resort, on the beautiful Pissouri Bay.

85

PRIVATE MOMENTS

A trip to Maldivian masterpiece, Velaa Private Island, where we reboot for the season ahead.

94

INTUITIVE NURTURING

A focus on wellbeing, bonding, and enhanced family offerings during a luxury layover at Cheval Blanc St-Barth.

100

Property & Design

104

SEAMLESS FLOW

A look at how wood flooring can shape a lifestyle experience with experts, Havwoods.

113

TABLETOP TREASURES

A look at the latest novelties from Fine Dining & Living, the Belgian tableware brand that is making the everyday more elegant.

108

SAVANTS OF SLEEP

From chic sleepware to sustainable bedding solutions, Brinkhaus is the ultimate in quality design that encourages healthy sleep.

LUXURY BUSINESS CAR RENTAL & SERVICES

With our business class oriented fleet and our business oriented vision we are determined to offer our clients with flagship services so that one can enjoy the best possible experience while staying in Dubai to fulfil their utmost desires for luxury, freedom and success.

rentals.

As the days grow longer and the weather remains temperate, we can all take the opportunity to bask in the transitional period before the hot summer settles in. This time is all about fresh beginnings, celebration, and transformations – especially after a month of fasting, prayer, reflection, and focusing on both our local and global communities.

And this is precisely what the latest edition of FOUR is all about: this issue highlights all the magical sights, smells, sounds, and tastes that emerge as we commemorate the end of one cycle and sow the seeds for the next.

With this in mind, each of the acclaimed chefs featured in this edition is a champion of stimulating the senses through their creative use of premium, seasonal produce. Starting on page 26, Carmine Faravolo of Social at Waldorf Astoria Dubai Palm Jumeirah; Claude Bosi of London restaurant, Claude Bosi at Bibendum; Andrea Migliaccio of L’Olivo at the Burj Al Arab Jumeirah; and Sven Wassmer of Swiss restaurant Memories describe how they draw upon the beauty and bounty of mother nature within their cooking to create something truly memorable and transformative. Our Tasting Notes feature, on page 74, also celebrates the coming together of new ideas and people as we discover how Thirty-Nine Monte-Carlo creates an inviting and inspiring space for the club’s members.

Finally, with renewed optimism comes new opportunities, a perfect reminder to look around and admire all the world has to offer. Beginning on page 77, our Travel section is the ideal inspiration for the coming season as we head to Columbia Beach Resort in Cyprus, Golden Hill Country Chalets & Suites in Austria, and Velaa Private Island in the Maldives to indulge in their impressive wellness facilities that help us continue to nourish the mind, body, and spirit. This is followed by trips to the sunny climes of Antigua and Barbuda, Cheval Blanc St-Barth, and Dubai’s Address Beach Resort, where the name of the game is respite, relaxation, and rejuvenation.

From luxury hotels to decadent design, our Property & Design section is also flourishing with fresh ideas to fire the imagination. Kicking off on page 104, we explore Fine Dining and Living, a multi-brand company from Belgium that offers an entire lifestyle concept designed to enhance the everyday eating experience. Similarly, our features on Havwoods and Brinkhaus highlight how two family companies have combined design innovation with superb industry expertise to help transform living spaces for decades.

If all of that doesn’t put a little spring into your step, there is plenty more inside - including sustainable design pop-ups and precious metal investment advice - that might help you change your tune. So, join us to delight in the discoveries of this edition as much as we did. Enjoy!

Kate Jackson Chief Editor

SLOANE INTERNATIONAL DMCC

CEO Antioco Piras

DIRECTORS

Emidio Sessa

DIRECTOR OF PUBLISHING

Matt Walvish

CHIEF EDITOR

Kate Jackson

CONTRIBUTING EDITOR

Christine Davis

CHIEF DESIGNER

Pieter Stander

OPERATIONS MANAGER

Barbora Salava

SALES EXECUTIVES

Lourens Adendorff

Tim van Niekerk

Robin Scott

Dylan Lee

Jared Le Roux

Jonathan Abramowitz

Unit No: 3699, DMCC Business Centre, Level No 1, Dubai, UAE

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All rights reserved. All material in FOUR magazine is wholly copyrighted and reproduction without written permission from the publisher is strictly forbidden. Neither this publication nor its contents constitute an explicit endorsement by FOUR magazine of the products or services mentioned in advertising or editorial content. While every effort has been made to ensure accuracy, FOUR magazine shall not have liability for errors or omissions.

www.four-magazine.com

COVER

Ristorante L’Olivo at Al Mahara is built around a breathtaking floor-toceiling aquarium. Image by Burj Al Arab Jumeirah.

Don’t forget to stay up-to-date with news, recipes, and features on our website at four-magazine.com or via Instagram at @four_magazine.

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Lifestyle

INVEST IN VALUE THAT ENDURES

As Europe’s largest bank-independent precious metal trader, Degussa Goldhandel AG is there to advise you when investing in physical bars and bullion coins. The company also offers professional services relating to precious metals.

Investing in precious metals provides stability and potential for attractive returns. However, receiving expert advice at each stage of the process is pivotal.

Andreas Hablützel, CEO of Degussa locations outside of Germany, emphasises: “We are on hand to support you when preparing to make a purchase, for the duration of your metal storage and right up until a potential resale. Whether you are looking to diversify your investment across a range of options or specifically interested in tangible bullion bars or coins — our advice is personalised and tailored to your needs.”

HIGH-QUALITY CERTIFIED BULLION

To Degussa, safety, discretion, and meticulousness are essential, and that’s why all of its high-quality bullion bars display a bank security number next to the famous sun and moon logo. This allows clients to securely store their gold, silver or platinum bars in a bank deposit and document them on an asset statement. They are LBMAcertified and produced in Switzerland according to the most rigorous quality standards.

CLOCKWISE FROM ABOVE

Degussa’s high-quality gold bars are LBMA-certified and embedded with a bank security number; Degussa’s Dubai office is in the Swiss Tower in the Dubai Multi Commodities Centre (DMCC); façade of Degussa Goldhandel’s branch in Zürich, Switzerland; Degussa’s two outlets in Switzerland — located in Zürich and Geneva — have some of the most secure safety deposit boxes in the country.

SAFE STORAGE

To guarantee discreet storage to the highest standards, Degussa’s two branches in Switzerland —located in the heart of Zürich and Geneva — have some of the safest lockers in the country. For practicality and flexibility, the lockers are available in seven sizes.

DEGUSSA — NOW IN DUBAI

In addition to its offices in Zürich and Geneva, Degussa can be found at multiple international destinations. On top of the group’s own presence, it also makes sales through exclusive partners. For example, Degussa bars have recently become available at selected jewellers in Dubai.

“We decided to establish a presence in Dubai, too — however, not in the usual form with our own sales outlet. We work with selected partners in Dubai who sell our Degussa bars,” Andreas Hablützel explains.

In the past two years, the financial centre of Dubai has changed considerably thanks to increased regulatory requirements.

Whilst in Europe and America, only gold bars produced following the London Bullion Market Association’s (LBMA) criteria are traded, in Dubai, local gold refiners still produce gold bars that do not conform to the LBMA’s standards and are therefore not recognised by the LBMA and its partners. The demand for LBMA-certified gold is growing rapidly in the Middle East as investors look to sell on the bars they have purchased beyond Dubai, too.

As Andreas Hablützel points out: “Degussa bars are produced in Switzerland and are therefore all LBMAcertified. What’s more, Degussa is a member of the LBMA, so we are seeing increasing demand for our Degussa bars.”

Since LBMA-certified gold bars have a more elaborate and hence expensive production process, the jewellery industry in the Arab world does not currently procure the majority of its gold from LBMA-certified sources. However, it can be assumed that the jewellery sector will soon follow suit as the pressure from end-users and customers to procure

gold for jewellery from LBMA-certified sources mounts throughout the India and the Arab world.

“Switzerland has already taken this step and it is only a question of time before demand increases in Dubai, too,” explains Andreas Hablützel.

In Switzerland, key stakeholders in the physical trade of gold — from leading jewellery and watch manufacturers to traders and refiners — are all aiming to not only use LBMAcertified gold but support smaller gold mines that specialise in responsible gold mining practices. Prominent names from the jewellery industry, like Audemars Piguet, Breitling, Cartier, and Richemont, are reacting to customers’ desires to see gold procured from sources that adhere to current ethical and environmental standards. The Swiss Better Gold Association (SBG) was founded in 2013 to represent these interests and provide on-site support to smaller mines. Degussa Switzerland is a member of this association and has added a Degussa 5 g gold bar, which uses gold from a small SBG-backed mine in Columbia, to its range.

Whereas price is still the most significant aspect in the Indian and the Arabian world, consumer behaviour in Switzerland has dramatically shifted. Using sustainable and responsible sources is a priority for customers and the only way they can get enjoyment out of their jewellery pieces.

Degussa’s Dubai office is in the Swiss Tower in the Dubai Multi Commodities Centre (DMCC). The government established the DMCC in 2002 as a hub for businesses in the commodities industry. Today, it is the largest free-trade zone in the world, encompassing 19,000 companies from 170 countries. Banks, brokers, dealers, and suppliers from the gold, diamond, tea, coffee, agricultural, base metals, crypto, and cocoa commodities markets all do business here. The office complex is also home to the “Dubai Gold and Commodities Exchange (DGCX)”. Find

AESTH|ETHICS

Operating across Europe, the Middle East, and Africa for over a century, Ideal Standard showcases the next stage of its design-meets-sustainability evolution.

Having pioneered bathroom design for over 100 years, Ideal Standard enables people to create beautiful bathroom spaces that embrace technological and sustainability advancements.

Working closely with its clients to achieve optimal results, Ideal Standard are specialists in bridging design and performance to create products and long-lasting solutions for private and public bathrooms. To extend its offering, the company recently launched its new sustainability report, ‘Together for a Better Future’. The report offers a defined approach to how Ideal Standard is working towards carbon neutrality, waste management, sustainable packaging and logistics, and maintaining excellent safety standards within all its staff and client operations.

As well as this company roadmap, Ideal Standard has launched a series of exclusive events at a new temporary showroom that opened in Venice this April. The Aesth|ethics

pop-up offers a unique and inspiring setting in which to explore the brand’s aesthetic design prowess, as well as learn about the company’s environmental, social and corporate governance aims and achievements so far.

Starting with a complete carbon footprint analysis of the Aesth|ethics event, Ideal Standard has partnered with Up2You to ensure that all generated CO2 emissions are offset through funding projects that focus on preserving and restoring forests to support the fight against climate change. The two projects include the protection of almost 785,000 hectares of forests and wildlife on the southern shores of Lake Kariba in Zimbabwe and the creation of a biodiversity corridor in the Kariba Forest. The Kariba Forest Protection project aims to connect four national parks and eight safari reserves while implementing numerous community-focused initiatives.

To further demonstrate their commitment to creating a more sustainable future, Ideal Standard is helping

ABOVE Sleek, Italianinspired design with a conscience from Ideal Standard.

turn almost 22,000 hectares of cattle grazing land into sustainably managed forests for high-value, long-life timber products as well as sequestering significant amounts of carbon dioxide. Both projects are verified by the Verified Carbon Standard and the Climate, Community & Biodiversity Standards.

Speaking about the event, Ahmed Hafez, CEO of Ideal Standard MENA, said: “Aesth|ethics provides an excellent opportunity for us to showcase our plans for the future regarding ESG. Our sustainability report outlines our ambitious goals focused on sustainability and people. We are thrilled to have the chance to discuss these goals in greater detail and explain how we intend to achieve them and our efforts put us on the right path towards a more sustainable future.”

The carbon-neutral event is taking place at the historic Arsenale di Venezia, within the former shipyards of Venice, and features a specially made installation from Ideal Standard’s Chief Design Officer, Roberto Palomba. “Venice, the city of love and water, welcomed us for our International Aesth|ethics Gala Event, gathering more than 200 experts from around the globe. At this occasion, Roberto Palomba disclosed our latest novelties and innovations during an exclusive session to 15 industry experts, architects, and designers who came especially from

the Middle East for this purpose”, says Frederick Trzcinski, VP Marketing & Innovation MENA. Palomba’s installation follows Ideal Standard’s unique Singular™ approach by displaying bathroom solutions across all product categories from different ranges – showcasing how cohesively the collections work together.

With this in mind, visitors can expect an exclusive look Alu+ range of eco-sustainable shower systems, the contemporary i.life ceramics range in a new modern glossy grey finish, the minimalist Solos showering collection with intuitive smart controls for an all-in-one spa-like experience, and the La Dolce Vita collection – a designled and comprehensive bathroom range that celebrates Italian lifestyle.

Roberto commented on the new products and Aesth|ethics: “For these new collections, we have retained our core identity and built on the rich design heritage of our past, all while producing new and exciting products that are built for the contemporary bathroom. The combination of our design expertise and manufacturing knowledge lets us take these steps in a sustainable, innovative way. The Arsenale di Venezia is the perfect location and provides a dramatic setting to showcase our new Italian-inspired collections.”

Aesth|ethics is the ultimate offering from Ideal Standard to show its commitment to delivering innovative, highquality products that encourage more sustainable living practices.

www.idealstandardgulf.com

CLOCKWISE FROM LEFT Ideal Standard’s new range of sustainble products on show at the Aesth | ethics pop-up in Venice; Ideal Standard enhances living spaces with chic design whilst also seeking more sustainable living practices.

AUTHORISED RETAILER:

CARMINE FARAVOLO

Social, Dubai

2 FOUR CHEFS

CLAUDE BOSI

Claude Bosi at Bibendum, London

Ristorante L’ Olivo, Dubai

1 3 4

INSPIRED BY ITALY

Combining age-old family recipes with contemporary touches, Carmine Faravolo, Chef de Cuisine of Social at Waldorf Astoria Dubai Palm Jumeirah, delivers a vibrant, flavour-packed Italian fine-dining experience that oozes elegance and authenticity.

PHOTOGRAPHY BY WALDORF ASTORIA DUBAI PALM JUMEIRAH

Now an established chef with over a decade of experience under his belt, it was Carmine Faravolo’s grandmother, Nonna Maria, who first ignited his passion for gastronomy.

Born and raised in San Gennaro Vesuviano, a quaint village just outside Naples in southern Italy, his childhood years were filled with the flavours and felicities of traditional Italian cooking — and these memories are what continue to inspire his culinary career to this day.

“My grandmother, ‘Nonna Maria’, is my biggest inspiration and teacher. She has pushed me to discover my passion for cooking by exploring Italy’s classic traditional dishes and flavours. At the age of fourteen, I joined a professional culinary school in Amatrice, Rieti, 400 kilometres away from Naples. This allowed me to step into the world of five-star luxury hospitality as a Chef Trainee. As the years followed, I found myself exploring the techniques of gourmet dining while working in Michelin- starred restaurants.”

After kicking off his professional career at a young age, Carmine continued to hone his skills after school, working for several top-tier hotels and restaurants worldwide. Staying close to home, he took his first job as a Demi Chef at Era Ora restaurant in Naples before joining the team of La Cantinella, one of the city’s most celebrated Michelinstarred restaurants. Here, as Chef De Partie, he worked alongside chef Agostino Iacobucci, perfecting the art of fusing Neapolitan specialities with inventive techniques to create a one-of-a-kind culinary offering.

Carmine then followed Iacobucci to Bologna, where he worked as a Junior Sous Chef at Portici Hotel’s Michelin-

starred restaurant, creating complex yet harmoniously balanced Italian dishes. After three years, he moved to Dénia, Spain, for a culinary internship at Quique Dacosta’s renowned three-Michelin-starred restaurant. London was the next stop on his gastronomic pilgrimage, where he took up the Senior Chef de Partie position at Mayfair’s Quattro Passi restaurant under the direction of celebrity chef Antonio Mellino. Here, Carmine was able to showcase his flair for his native cuisine, introducing British foodies to fine Italian dining in its truest form. A stint as Senior Chef de Partie at celebrated chef Simon Rogan’s restaurant, Fera, within the iconic Claridge’s Hotel in London, followed — and this became one of Carmine’s most formative kitchen experiences. From Rogan, Faravolo learned how to transform the finest, carefully sourced ingredients into culinary masterpieces that highlighted the true essence of modern British cuisine.

“The most beautiful experiences were with chefs Simon Rogan, Quique Dacosta, and Antonio Mellino, who instilled their professional ethics, values, and respect for their team and ingredients. They say, ‘Cook what you know and if you don’t know, study and try hard day after day until you get it right’. As chefs, our work is very demanding and comes with different daily challenges. However, if you do it with passion and love, it feels like you are touching the sky with your hands.”

After continuing to spread his wings and learning the tricks of the hospitality trade in some of the world’s best addresses, from the St. Regis Hotel in Zhuhai, China, to LXR Mango House by Hilton, a luxury resort in the south »

LEFT The elegant interiors of Social feature wood-clad walls, neutral hues and plush furniture.

LEFT Battuta di manzo: beef tartare with Oscietra caviar, poached quail egg and brioche.

RIGHT Located in Waldorf Astoria Dubai Palm Jumeirah, Social offers a refined yet laid-back setting to enjoy a superb Italian fine-dining experience.

« of Mahé, Seychelles, Faravolo settled in Dubai in May 2022 to become the Chef de Cuisine of Social at Waldorf Astoria Dubai Palm Jumeirah. Under his tutelage, this acclaimed dining venue delivers some of the city’s best Italian cuisine, all prepared according to Carmine’s ‘quality comes first’ creed.

“When it comes to cooking, my philosophy is quite simple and adheres to the importance of quality, sustainability and storytelling. The menu is very much derived and inspired by various regions of Italy, which essentially enthuse me to create signature dishes such as Burrata Pugliese, Battuta di Manzo, Ravioli alla Norma and Tortellini Genovese. Behind each dish is a story from its place of origin, history and culture that we aim to translate to our diners through traditional yet playful flavours.

“Social is a modern take on Italian cuisine that relies on tradition and culture, yet delivers it with an innovative approach that still maintains the classical touch of Italian culinary heritage. My creativity stems from my everyday experiences and interactions. A lot of my cooking is inspired by art, history, scents and romanticism, which is reflected on the plate. I am also inspired by nature and seasons; therefore, I experiment with fresh, seasonal products and ingredients. As a chef, I enjoy experimenting and playing with different resources in the kitchen to continue delivering unique yet innovative experiences. The team also drives my creativity and inspiration; we rely on each other to improve the restaurant and our relations with guests.”

In addition to other classics such as gnocchi, risotto and tiramisu, Social’s menu features a dish that’s close to

the chef’s heart: Domenica da Nonna Maria ‘la Parmigiana’

A traditional south Italian speciality, this was a staple that Nonna Maria used to make for Carmine when he was a young boy — and it’s also one of the first meals that his grandmother taught him to cook. Featuring eggplant, buffalo mozzarella, tomato sauce and basil, this dish packs a flavour and texture punch — and will take you right back to Carmine’s childhood on the splendid Italian coast.

In fact, most of the dishes on Social’s menu are rooted in something sentimental to Carmine. The chef continuously calls upon his Italian origins, childhood memories and everyday experiences to guide the conception of his culinary creations. He then works hand in hand with his brigade to bring his ideas to life. Taking the time to experiment and test, the team ensures that the plates they serve to guests are tasty, bursting with colour, perfectly balanced and beautifully presented.

“As a passion, I have been studying the sensation of taste and tongue and understanding how flavours such as acidity and bitterness work. I love to cook and experiment with acidity/citrus flavours; it’s a frequent ingredient in a few of our dishes that help keeps the flavours balanced. Because my plates are very natural and simple, I find myself experimenting with colour. As they say, ‘you eat with your eyes first’, followed by the nose and then mouth.”

In terms of where Carmine sources the produce to deliver this sublime dining experience to his guests, he’s very particular about selecting the crème de la crème. Whether from the Mediterranean or Dubai, each premium »

RIGHT La Patata: potato with white truffle, shallots and hazelnut jus.

The art of outdoor cooking

MEET THE ICONIC OFYR OUTDOOR COOKING CONCEPT

A whole new concept of enjoying the outdoors. OFYR transforms outdoor cooking into a meaningful and unique experience. It brings people together around the fire, all year long. Cooking outdoors with OFYR is a social, simple and incredibly versatile activity. No other cooking unit offers this many exciting culinary possibilities in a practical, stylish design that will complement any garden or terrace. The OFYR lifestyle is about bringing good food and good company together in a way that is simple, stylish and fun. May we invite you to enjoy more outdoor moments of connection?

« ingredient is then skillfully used to create a dish that shows off Italy’s vibrant gastronomic culture at its best.

“The main challenge of being a chef would be educating diners about authentic Italian food. Guests usually have the mentality that Italian food consists of pizza and pasta, but our culture offers a lot more than that. In addition to that, finding the right products/ingredients is always a challenge in itself to maintain consistency and standards.

“The majority of our produce is from the Mediterranean, such as Italy, Greece and Spain. But I also love supporting the local market in Dubai to ensure we are incorporating the freshest and finest fruits and vegetables whilst also supporting local farms and farmers.”

Social is, after all, a destination for gourmands, and to add a touch of Italian fine-dining flair, there’s even a standalone menu devoted to one very special ingredient: truffles. Through a unique blind-tasting menu comprising five or seven courses, Carmine indulges guests in a selection of dishes that honour this prestigious product’s rich, earthy flavours. The surprise and delight don’t end there, though; Social is also home to a Chef’s Table that invites guests to embark on a gustatory journey across Italy through a bespoke menu curated according to each guest’s preferences. Moreover, diners will also have a first-hand view of the different cooking techniques used, thanks to the restaurant’s open kitchen.

“At Social, we are known as a modern Italian restaurant that offers luxury hospitality and elegant service with a twist. We are always challenging how we do things and are constantly looking at how we can elevate the experience »

“At Social, we are known as a modern Italian restaurant that offers luxury hospitality and elegant service with a twist. We are always challenging how we do things and are constantly looking at how we can elevate the experience for the guest.”

LEFT Carmine Faravolo, Chef de Cuisine of Social at Waldorf Astoria Dubai Palm Jumeirah.

RIGHT L’agnello di Montagna: lamb loin, capsicum, Fregola Sarda and smoked goat’s cheese.

« for the guest. The Chef’s Table is an intimate experience like no other. Guests can dine in the heart of the kitchen and indulge in a seven-course set menu with a quirky take on authentic peninsular Italian cuisine. Here, I can share my love for Italian cuisine with my guests, as my grandmother did with me.

“The best part about having an open kitchen in Social is being able to witness guests’ reactions to the food. Seeing them eating with their eyes closed and enjoying the flavours from the soul makes the process all the more enjoyable and rewarding.”

More than just through food, Carmine and his team at Social hope to bring joy to diners through the restaurant’s ambience, too. From the sleek wooden panelling and furnishings to the muted colour palette and plush furniture, every aspect of the luxurious dining room makes guests feel welcomed and pampered. Meanwhile, on the terrace, guests can savour Social’s fresh, vibrant and modern cuisine while lapping up stunning views of Dubai’s skyline.

“The ultimate ambience would be comfort filled with feel-good vibes: ‘La Bella Vita’, which translates to ‘The Good Life’. Through the dishes, I want the diner to feel the passion in the cooking while also delivering a wonderful, memorable meal. The connection between the chef and the guest is extremely important — through each of our dishes, I would like the diner to remember and feel my and the team’s hard work and dedication to create the ultimate relaxed yet elegant experience.

“The team at the resort is my biggest support system, including the General Manager, Executive Chef, Food

and Beverage Director, and marketing team. Being a chef is not easy; however, with everyone’s contribution and support, memorable creations can be delivered, and unique experiences can be achieved. In my kitchen, happiness is never lost. If my team is happy and the food is right, then the guest will be happy, too.”

And Carmine is more than correct in his thinking — those visiting Social do indeed leave feeling impressed and content, as is cemented by the restaurant’s high praise from critics and diners alike. Among its various accolades, Social was awarded one toque from Gault&Millau and two forks from Gambero Rosso. It has also been recommended as part of the prestigious Michelin Guide UAE and received certification from Ospitalità Italiana.

Of course, it’s no secret that there are many awardwinning restaurants in Dubai, but what sets Social apart from the crowd is its dedication to continually improving its offerings while presenting an authentic taste of modern Italian gastronomy.

“Dubai has become a really competitive city, as big chef names and brands take over the food and beverage industry, especially within the Italian culinary scene. However, at Social, we are always looking to reinvent our dining experiences, whether it’s through an intimate dining experience in the heart of the kitchen or through a re-imagined menu. It is about creating memorable experiences for each gourmand. Although we are constantly offering innovative Italian cuisine, Social is also very much focused on the essence of traditional Italian cooking.”

RIGHT Truffle hazelnut forest.

WRITTEN IN THE STARS

Claude Bosi is a chef who needs little introduction. A culinary legend helming a renowned restaurant in one of London’s most iconic buildings, there are high expectations when the words Claude Bosi at Bibendum are uttered. FOUR sits down with the inimitable French cook to understand how, even with his revered reputation, he continues to rise to new heights, day in and day out.

PHOTOGRAPHY BY WONDERHATCH, JOHN CAREY & FOOD STORY MEDIA

Hailing from Lyon in Paris, Claude Bosi was born into a lineage of great cooks, but he certainly didn’t leave it up to fate to deliver his culinary career on a silver platter. Passionate about gastronomy from a young age, he knuckled down and forged his own path to become one of the most respected chefs of his generation. Marked by classic French techniques, his cooking puts his adept culinary skills on full display — and with the resumé and pedigree he has, it comes as no surprise that he’s a force in the kitchen.

“I was born and spent the early years of my life in Lyon, France. My parents were restaurateurs, and it was normal for my brother and me to help with everything there from a very early age. My grandmother was also a brilliant cook; I learnt a lot from her and my mother especially.

“I graduated from catering college, did my apprenticeship in Lyon, and then moved to Paris to twoMichelin-starred Le Chiberta as Demi Chef de Partie for one year. My next position — which was for two and a half years — was with Alain Passard at L’Arpège in Paris, starting as Chef de Partie and then climbing to Sous Chef. During this period, L’Arpège moved from two Michelin stars to three.

“I then joined Alain Ducasse in Paris as Chef de Partie and stayed there for almost one year before I decided to

move to the United Kingdom. I took my first job here as Sous Chef at Overton Grange, Shropshire — and then got promoted to Head Chef, which is when I was awarded my first Michelin star in 1999.

“In 2000, I decided to open my own restaurant, Hibiscus (also in Shropshire), which was awarded one Michelin star, then two Michelin stars in 2004. In search of a new challenge, I moved Hibiscus to London in 2007, where I stayed until closing its doors in 2016. After refurbishing the first floor of Michelin House, Chelsea, in early 2017, I opened Claude Bosi at Bibendum that March. This is where my signature two-Michelin-starred restaurant is found today.

“When I was first introduced to the Michelin building, I was blown away by it. It has such a great history, it was already a prominent figure, and it is very special to many people for lots of different reasons. I didn’t want to ‘change it completely’, but I wanted to make a few changes to reignite the passion for the old place. It had got run down, inconsistent, and tired over the years. I worked with Sir Terence Conran to collaborate our identities in an empathetic way which would itself stand timeless, too.”

An iconic address presenting an equally iconic dining experience, it’s within this illustrious Art Deco building »

LEFT Claude Bosi at Bibendum is situated on the first floor of the iconic Michelin House in Chelsea, London.

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LEFT Bibendum Egg.

RIGHT The table setting at Claude Bosi at Bibendum features specially selected tableware that complements the dishes while reinforcing the venue’s elegant aesthetic.

« where Claude Bosi has found his groove. Here, striking stained glass windows open the gates to a heaven-like flood of light, acting as Bosi’s stage to showcase his culinary mastery in all its glory. With the Michelin Man’s ubiquitous presence, and a palpable air of elegance from wall to wall, there’s a certain anticipation of the calibre of cuisine guests will receive — and Claude and his team more than exceed these expectations. The way this is achieved? Through the expert synthesis of highly skilled cooking techniques, top-class seasonal ingredients, and an unyielding respect for raw products.

“From my family’s humble early influence, through to college, and on into the professional kitchens I worked in, I have always learnt along the way. But Alain Passard’s devotion to seasonality and learning about respecting produce has certainly influenced my philosophy over the years, and I create all my menus in accordance with this.

“The way we work on dishes is with seasons — we see what is coming up and work as a team. With Federico, my Head Chef, I tell him my ideas and mix of flavours. I let him work on this, and then we do tastings. The process takes one to two weeks from the idea to the final dish.

“Each season has one favourite ingredient for me — but overall, the excitement is about being able to work with the

first produce of that specific season — i.e. game season, asparagus, and truffle. I like to work with smaller producers where I can, and most of my suppliers I have known for years. I rely on their expertise and product knowledge to guide me to what is the best at that moment, so I can work out how to use this in the menu.”

Through his years of experience, Bosi has learned that less is more. Rather than over-complicating his dishes, they are reassuringly simple, with each plate meticulously devised to spotlight the seasonal qualities of the featured ingredients. To offer guests more selection, Claude Bosi at Bibendum serves two different dining options: a twoor three-course menu for lunch or a full, multi-course tasting menu with five or seven dishes served for both lunch and dinner. Current highlights on the menu include the likes of duck jelly with white onion; smoked sturgeon and special selection caviar; hand-dived Scottish scallops with brown butter dashi; Cornish cod à la Grenobloise; Brittany rabbit with Scottish langoustine and French tarragon; and a double-chocolate soufflé with Madagascan vanilla ice cream. Naturally, no high-end dining experience would be complete without a superb wine pairing, and at Bibendum, this is specially curated by Claude Bosi and his Head Sommelier, Elio Machiné. »

RIGHT Brittany rabbit with Scottish langoustine and French tarragon.

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CLAUDE BOSI

“I try to leave Elio (my Head Sommelier) to take the direction of the wine list; we have worked together for a long time now. He proposes the wine pairings for all the dishes and presents them to me. He has the same philosophy with wines as we have in the kitchen — we need to provide an exemplary experience to our guests.”

To create the perfect gastronomic encounter, it’s imperative that all aspects — from the food to the wine, service and ambience — are delivered flawlessly in unison. Even the tableware at Bibendum has been specially selected to complement the dishes and reinforce the dining room’s genteel feel. To Claude, it’s vital that nothing is overstated or overshadows anything else; everything must harmoniously intertwine to create an experience that is as comfortable and enjoyable as possible for diners.

“I want my guests to feel welcome from the moment they arrive. I tell my team they are visiting ‘our house’, so I want guests to feel welcome, relaxed, and yearning for nothing while they are here. They should leave feeling like they have had a fantastic time from start to finish.”

Another key factor in ensuring guests are well taken care of is a happy workforce. To support this, Claude uses his three decades of hospitality industry knowledge to help »

LEFT The light-flooded interiors of Claude Bosi at Bibendum feature a beautiful stained glass window as its focal point.

RIGHT Duck jelly with white onion; smoked sturgeon and special selection caviar.

“I want my guests to feel welcome from the moment they arrive. I tell my team they are visiting ‘our house’, so I want guests to feel welcome, relaxed, and yearning for nothing while they are here. They should leave feeling like they have had a fantastic time from start to finish.”

« guide his leadership philosophy, which has his staff’s well-being at its core.

“A lot has changed in the thirty years I have been in professional kitchens. The younger chefs coming through the ranks now have many more options for everything — from training to the type of establishment to work in. The choice was not so vast when I was younger. Now, as a mentor with my own brigade in the modern climate, I need to make sure we maintain a work-life balance. This type of restaurant does command a lot more preparation from the front-of-house through to the back-of-house, and staffing has been a well-documented challenge industry-wide since we reopened after COVID. By deciding to only be open for seven services each week, my main aim is to ensure my guests are incredibly well looked after by a happy and healthy team.”

There’s no doubt that Bibendum’s strong team, sublime setting, and top-notch cuisine have all contributed to making it one of the most lauded restaurants in the United Kingdom and beyond. As a testament to its excellence, it took all but seven months after Bibendum’s opening in March 2017 for it to be awarded two Michelin stars. In July 2018, Bosi also won the coveted Chef Award at The Caterer’s Catey Awards. However, even though he’s proud of these accolades, it’s clear that recognition by critics is not what drives Bosi;

instead, he cooks to please his diners and create long-lasting relationships with those who visit his restaurant.

“I am very grateful for all the recognition I have received over the years; the guides have been very kind to us. But I am most content when I see guests come back time and time again; they become our regulars and ultimately ‘friends’. The support we have had, especially from the locals since being here, has been fantastic.”

As for the recipe for his success, Claude admits: “There is no one answer for this, and definitely not a definitive one. All I can say is that I have always enjoyed what I do completely. I love cooking; I love creating an exemplary experience for my guests, and I love working alongside equally dedicated people. My guests are my driving force — and my passion for creativity allows me to keep pushing forward, refining and fine-tuning the experience we provide for them as a team.”

Looking to the future, the chef hopes to continue nurturing both his eponymous restaurant and his beloved Oyster Bar, also set in the Michelin House, seeing them grow from strength to strength. With a recently launched Mediterranean bistro in London and a new fine-dining restaurant opening at the debut Peninsula in London later this year, Claude’s got an exciting few months ahead — and we can’t wait to see what comes next.

RIGHT Bibendum doublechocolate soufflé with Madagascan vanilla ice cream.

PERFECTING SIMPLICITY

After more than a decade of success at Capri Palace in Italy, acclaimed chef Andrea Migliaccio has broadened his culinary horizons to the Middle East. Located within the epochal Burj Al Arab Jumeirah, the Dubai outpost of his distinguished two-Michelin-starred restaurant, L’Olivo, is setting a new benchmark for transcendental Mediterranean cuisine in the United Arab Emirates.

BY BURJ AL ARAB JUMEIRAH

PHOTOGRAPHY

Anative of Italy’s beloved island of Ischia, Andrea Migliaccio was born with an innate passion for cooking. Ever captivated by his homeland’s beauty, culture and culinary heritage, Andrea channels this into his work as a chef. From humble beginnings to a star-studded career, he has steadily worked his way up the ranks since he was a teenager to realise his dream of delivering the pinnacle of Mediterranean cuisine to his diners.

“I was born in Ischia, an island northwest of Capri; this is where most of my inspiration comes from. My grandmother was well-known on the island for her cooking skills, and she inspired me to become a chef.

“I started my career working every summer in the kitchens of various restaurants in Ischia. After my military service, I had the chance to take my culinary career to the next level. Driven by my desire to elevate my skill set, I travelled around Europe working alongside Xavier Pellicer at Hotel ABaC, Alain Ducasse at Plaza Athénée, Antonio Guida at Il Pellicano and Enrico Derfingher.

“In 2005, I joined L’Olivo at Capri Palace as the Junior Sous Chef and worked my way up the ranks, becoming Executive Sous Chef in 2007 and, in 2009, Chef de Cuisine, where I led the opening of Il Riccio. In 2010, I became the Executive Chef at Capri Palace, overseeing both L’Olivo and

Il Riccio. I also led the opening of Ristorante Capri within the Hotel Mont Cervin Palace in Zermatt, which was awarded one Michelin star. In 2011, I received the first Michelin star at L’Olivo and the second in 2012. In 2013, Il Riccio was also awarded one Michelin star. In 2021, I was honoured to be appointed Executive Chef at Burj Al Arab Jumeirah.

“Every experience I’ve had has played an important part in my development as a chef. In every role, I learned new techniques and gained valuable skills. When I worked with Alain Ducasse, I learnt the French technique, and from Xavier Pellicier, the Mediterranean authenticity and his ability to incorporate herbs into his cooking. I have always been interested in travelling to develop my skills and learn new techniques; I always strive to improve and never stop learning.

“Ultimately, my mentor remains my grandmother, who truly made me discover my passion and love for this job. I remember when I used to help her in the kitchen and when we used to source the best products from the island together — everything started from there.”

Through his work at L’Olivo, both in Dubai and Capri, Andrea hopes to communicate this deep-rooted love for food and cooking that his grandmother instilled in him to his guests. To achieve this, the chef focuses on two key elements: simplicity and quality. »

LEFT The gilded entrance to L’Olivo at Al Mahara sets the tone for an opulent fine-dining experience.

ANDREA MIGLIACCIO

“I am inspired by seasonal ingredients and the simple principles of tradition and innovation. Simplicity is key when cooking Mediterranean cuisine, and I ensure every dish is appealing both in its presentation and taste. When I create new dishes, I always first make sure that they reflect the simplicity and quality of Mediterranean cuisine. Before we finalise and put a dish on the menu, we test and adapt it multiple times until it is perfect. I am grateful to be surrounded by constant sources of inspiration; the team and city we live in have a rich multicultural mix that I am always inspired by or learning something new from.”

«

Taking cues from the restaurant’s setting, which features a striking floor-to-ceiling aquarium as its focal point, L’Olivo at Al Mahara spotlights an array of seafood-centric dishes. The Dubai offerings are designed to parallel those at the Capri counterpart, so guests can expect signature dishes rife with flavour and narrative, all executed with the same attention to detail and superior ingredients that the original L’Olivo is known for.

“There are a few differences [between the two restaurants] as Capri is a seasonal destination with a changing menu to reflect that. In Dubai, as we operate throughout the year, we work with ingredients available according to the season. They do have similarities, with both offering a bread trolley where guests can pick from a

variety of homemade breads and a selection of Italian olive oil, the crudo trolley offering an array of raw fish, and the digestive trolley for the perfect end to the meal.

“At L’Olivo at Al Mahara, we strive to create an ambience that brings to life the Italian spirit through high-quality service, attention to detail and authentic flavours. My aim is to make our guests feel the passion of my cooking through everything I do.

“We offer both an à la carte and degustation menu at L’Olivo at Al Mahara. The degustation menu takes guests through my personal culinary journey of my most iconic dishes. It features panzanella salad with grilled scallops; lemon tagliolini with red prawns, burrata and oyster leaf; tomato risotto; and gilthead with Mediterranean sauce. The à la carte menu is inspired by the flavours of the ocean, featuring a variety of dishes, including raw and freshly caught seafood and a fresh pasta selection.”

Naturally, the chef’s favourite dish is an Italian classic, too — but with an elevated twist, of course.

“My favourite dish is the Tagliolini al Limone (lemon tagliolini), which I’ve been cooking throughout my career. Tagliolini is a type of long, freshly made pasta which is glazed in burrata cream with Mediterranean herbs such as oyster leaf and glassworth, topped with fresh burrata and Sicilian prawn tartare. I constantly revisit the dish to »

PREVIOUS SPREAD

Grilled scallops with chestnuts, green apple, Ferrari Spumante and black truffle.

RIGHT Seafood calamarata with lobster, cuttlefish, red mullet and parsley.

« adapt and improve it, but I always ensure it doesn’t lose its authenticity.”

In tune with keeping the culinary offering at L’ Olivo as reflective of his homeland’s culinary culture as possible, the provenance of the ingredients that Andrea cooks with is key. Sourcing the best quality produce from the Mediterranean and surrounds, the chef is able to create Italian cuisine of the highest calibre that encapsulates the genuine flavours of this beloved country in all its glory.

“My favourite ingredient is extra virgin olive oil. For me, it is the perfect representation of Italy. There are over fifty varieties, each having different characteristics and flavours that can bring out specific flavour profiles.

“We source our products from the highest quality producers both in the region and internationally. There are a few items that we source specifically from the Mediterranean region to ensure authenticity. We are constantly testing our produce to ensure it measures up to the quality and authenticity we serve.”

As a restaurant designed for intimate dinners and gourmet tasting menus, Al Mahara couldn’t be a more fitting choice for chef Andrea Migliaccio’s strokes of gastronomic genius. An iconic address in Dubai, the awe-inspiring venue transports guests to the depths of the Mediterranean sea. Here, intense blue, red and gold hues coalesce, drawing »

“Ultimately, my mentor remains my grandmother, who truly made me discover my passion and love for this job. I remember when I used to help her in the kitchen and when we used to source the best products from the island together — everything started from there.”

LEFT L’Olivo at Al Mahara is built around a breathtaking floor-to-ceiling aquarium.

RIGHT Lemon tagliolini with red prawns, burrata, oyster leaf and glassworth.

ANDREA MIGLIACCIO

« attention to the pièce de résistance: the full-length aquarium around which the restaurant is built. From wall to wall, opulent light fittings and plush, bespoke furnishings create a real sense of occasion, eluding to the culinary spectacle that awaits.

“L’Olivo at Al Mahara is located on the ground floor of the Burj Al Arab Jumeirah. It is built around a stunning aquarium that contains 300,000 litres of water and over 500 fish. The setting makes guests feel like they are having an underwater experience; its unique and elegant design fully immerses our guests into our seafood Mediterranean theme. The mesmerising floor-to-ceiling tropical reef aquarium enhances the overall dining experience and gives our guests the opportunity to explore tradition within the Mediterranean shores as well as innovative flavours.

“I joined Burj Al Arab Jumeirah during the pandemic, where we realised the potential of bringing L’Olivo to Al Mahara. With stunning interiors and a highly skilled team, it was the perfect fit for L’Olivo, and I’ve enjoyed every moment so far. To bring L’Olivo to Dubai, it had to be in a venue that was unique and fit the authentic Italian experience.”

With a setting as remarkable as this, and an equally impressive culinary offering to match, it’s no surprise that L’Olivo at Al Mahara has become the dining destination to visit in Dubai. And to guests’ delight, they won’t be

disappointed by the hype because Andrea has made it his mission to cement this restaurant as one of the city’s foremost temples of Italian gastronomy.

“My main goal is for L’ Olivo at Al Mahara to be recognised among the best Italian restaurants in Dubai and continue to be awarded and recognised by global culinary guides. I would like to see L’Olivo at Al Mahara grow from strength to strength, constantly developing and innovating to ensure our guest experience is always of the highest quality.”

“My biggest achievement will always be seeing guests leave my restaurant with fond memories of an experience that they will never forget. Next, being able to build a talented team that I have been able to constantly work with throughout the years has been significant to my career and success. And, of course, being recognised for all the hard work and consistency from international culinary guides also makes me immensely proud.”

Looking back at all he’s already managed to accomplish in his career, Andrea remains humble in his success. His philosophy has always been to remain passionate and devoted to his job. His ingrained and enduring love for the culinary arts permeates through his work, and this, paired with his foresight, innovative spirit, dedication to consistency and great respect for tradition, make him an indisputable force in the kitchen.

RIGHT Raw Carabinero prawn with green asparagus, lemon gel and quinoa.

SMITTEN WITH SWITZERLAND

A resounding tribute to Switzerland’s natural beauty, Sven Wassmer’s three-Michelinstarred restaurant centres around creating and recalling unforgettable moments. Aptly named Memories, the cuisine here ignites the senses and enlivens the imagination — and that’s why it’s one of the country’s most venerated dining venues.

PHOTOGRAPHY BY LUKAS LIENHARD

From the mountains to the forests, lakes, hills, and plateaus — whether covered in snow or blooming under the soft spring sun — the pristine Swiss landscape is omnipresent in chef Sven Wassmer’s cuisine. And this comes as no surprise considering where this celebrated chef was born: in Switzerland’s lush countryside.

“I was born in the ‘Fricktal’ in Switzerland, a green rural valley between Basel and Zürich. I’ve had the privilege of always having been surrounded by fresh produce. Our family cooked, we had our own vegetable and fruit garden and lots of nature around. My original inspiration [to become a chef] came from my mother and grandmother, who valued food and eating and paid attention to fresh ingredients.”

Armed with a passion for natural produce and a desire to hone his cooking skills, Sven kicked off his culinary career with a three-year apprenticeship at the Swissôtel in Basel. He then joined renowned chef Andreas Caminada’s three-Michelin-starred kitchen at Schloss Schauenstein in Fürstenau in 2009 before moving to London to take up a Sous Chef position at Viajante restaurant. Although he enjoyed travelling, it was during this time that he realised there was nowhere else he wanted to be except his Swiss homeland, cooking his beloved Alpine cuisine.

“After completing my apprenticeship in Switzerland, I headed to, amongst other destinations, London to learn, grow and, get inspired by a big city. Funny enough, what I discovered was my love for Switzerland and the Alps

when being away. I realised that Swiss cuisine did not have a voice in the international foodie landscape. So while being confronted with multiculturism, having friends from all over to learn from and appreciating different cultures, I rediscovered my love for Swiss Alpine cuisine.”

This led Sven back to his native Switzerland, where he worked at Park Hotel Vitznau under chef Nenad Mlinarevic. Things started to hit full throttle in 2014 when Sven undertook his first Chef de Cuisine role at 7132 Silver Restaurant at Hotel 7132 in Vals, which was awarded one Michelin star in 2016 and two Michelin stars in 2017 under his tutelage. A guest chef residency at Ikarus restaurant at Hangar 7 in Salzburg was Wassmer’s next step on his path to culinary greatness, which eventually led him to be named the Culinary Director of the esteemed Grand Resort Bad Ragaz in 2019. This is when his debut gourmet restaurant, Memories, was born. A sleek, thirty-seat dining venue dedicated to showcasing fine-dining Alpine cuisine in all its glory, this is Sven’s personal stage where he brings his gastronomic magic to life.

“We are located within the leading health and wellness resort in Europe, the Grand Resort Bad Ragaz. We have access to our own thermal spring, which represents a long tradition of the highest level of hospitality and service quality. It is a place of inspiration.”

Envisioned by Swiss interior designer Claudio Carbone, the restaurant is an elegant oasis that mirror’s Sven’s love for nature. With the feel of a comfortable living »

LEFT The interior of Memories features an open kitchen as its focal point, surrounded by nature-inspired elements such as wooden partitions and wall fixtures shaped like the Alps.

LEFT A dessert featuring roasted cherry, stone ice cream, fermented cherry jam, wood sorrel, and homemade coffee shōyu.

RIGHT Teamwork is key in Sven’s kitchen, and he works hand in hand with his brigade of chefs every day to bring his Alpine finedining cuisine to life.

« room, every facet recalls an element from the natural environment, from the Serpentinite stone walls that replicate the mountains to the wooden, Alpine-shaped fixtures that give privacy and mimic a forest. This magical milieu forms the backdrop for Sven’s favourite aspect of the restaurant: the beautiful open kitchen. Lit up as the dining room’s focal point, it offers guests an unobstructed view of the chefs at work — nothing is hidden, every move is seen, and this complete transparency between the diners and the cooks is what spurs Sven on.

“I call it ‘the new way of hospitality’; I want my restaurant experience to be approachable and provide a new level of hospitality. Guests, service, and kitchen should unite and create unforgettable memories.”

More than just making new moments to cherish, Sven also hopes his cuisine will evoke fond recollections. By creating cuisine that stimulates all the senses, he aims to conjure up the diners’ connection to nature: all it takes is a specific smell, texture, or flavour, and those beloved reminiscences start springing back into one’s mind. For Sven, it’s about reviving these embedded feelings and rekindling a sense of wonder, adventure, and happiness to create a dining experience that can be savoured in one sitting yet will remain etched in the diner’s mind for eternity.

“My kitchen is highly reduced and product-focused. It might not be created for Instagram, but surely for the guest. I want guests to remember the evening and hold fond memories of eating my food. It connects to experiences many

of us lived through when we were young — be it walking barefoot over a field, smelling trees in a forest or feeling the fresh mountain breeze during a hike. I am fascinated by the products the Alpine region has to offer. Also, the techniques used back in the day can be replicated and elevated with modern touches. The Swiss Alps are home to me, and if I want to give people a taste of Sven Wassmer, it is synonymous with giving them a taste of the Swiss Alps.”

“I draw my inspiration from nature, particularly the mountains and forests. Especially mountains, they have been here for millions of years; they are strong, provide protection and are unpredictable at the same time. They consist of many layers, like a human being or, eventually, a set table. Everything rests on top of something else, and a strong foundation is crucial.

“Creativity can come and come. My favourite dishes are the ones that immediately work and that are based on instincts. The main guidance is the seasons and the micro seasons. I think about what a particular producer has to offer right now, then I think about how to add Alpine spirit and, finally, other elements that will give it emotion. I look for producers who share my passion for great produce, who share my values and, of course, who have the same ideas and principles of sustainability.”

Over and above sourcing the best products from local farmers, Sven also enjoys venturing into the forest to forage his own mushrooms, herbs, and vegetables. Not only does this provide the chef with some much-needed time for »

RIGHT One of Sven’s signature dishes: a twist on the traditional Swiss “Knöpfli” dumplings with cheese water, roasted yeast, and truffle.

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« self-reflection, but it also allows him to understand and appreciate the effort producers go through to get their products to his restaurant. Another aspect Sven enjoys about picking his own ingredients is that he can see exactly where they have come from — an integral factor when he selects what to cook with. What’s more, nature has a way of feeding one’s soul and boosting energy levels, so the chef is as bolstered as ever to cook when he returns from his foraging expeditions. One of Sven’s favourite ingredients to use is fir, a quintessentially Alpine plant that wholly represents his passion for showcasing the treasures of his native landscape.

“Fir is a beautiful, strong and universal symbol of the Alps. Everyone is aware of it; everyone has their own connection to fir, be it the cones, the tree, or the smell. Furthermore, the fir tree is able to grow from the sea-side to the top of mountains. They are adaptable, and while leaf trees are unable to grow in high altitudes, fir trees are the ones forming the tree line at approximately 2,000 meters above sea level.”

Naturally, this prized plant is also one of the integral components of one of his signature dishes: mountain char with caramelised cream and fir tree. As the chef describes it: “This is Sven on a plate. It has been on the menu for seven years, and it was the first dish that I truly had the courage to cook, reduced and product-focused. All my favourite products are combined — fish, dairy, and fir.”

Another dish guests can look forward to features seasonal sorrel, served in ice cream with pine chantilly »

“I call it ‘the new way of hospitality’; I want my restaurant experience to be approachable and provide a new level of hospitality. Guests, service, and kitchen should unite and create unforgettable memories.”

LEFT The open kitchen at Memories is integral to Sven’s philosophy: he wants guests to be able to see the cuisine being prepared with complete transparency. RIGHT Whitefish from Lake Zug with sorrel, horseradish, and Albeli caviar.

« cream and poached fir cones. Then there’s Sven’s take on traditional Swiss “Knöpfli”, a small dumpling locals eat during childhood representing comfort and soul food. Sven’s elevated version features cheese water, truffle, and roasted yeast, which takes these dumplings to a whole different level.

It’s not only the food that provides an elevated dining experience, though. The wine programme at Memories has also been carefully conceived to enhance every aspect of diners’ visits to the restaurant. Overseen by sommelier Sebastian Stichter and Sven’s wife Amanda, this duo provides a fresh, unrestricted take on wine pairings.

“Our sommelier Sebastian Stichter and my wife Amanda, also one of the two Wine Directors at the resort, focus heavily on the pairing. They are open to anything, from orange wine to beer. Usually, they test five to six wines and decide on a ‘winner’ together. They focus on the local wines from the canton of Graubünden as well as European ones. We do not serve wines from the ‘New World’, in line with our Alpine philosophy. Finally, our non-alcoholic pairing with teas, kombuchas, and flavored waters is also a big focal point for us.”

To create a harmonious relationship between the restaurant’s key players — from the sommeliers to the kitchen staff and front of house — Sven always prioritises teamwork. And to guarantee his team can give their best during service, he encourages a work-life balance.

“To me, it is all about reflecting day in and day out. And about trying to become a better leader. To be a leader

to me means finding each team member’s strengths and encouraging and promoting them. We, as a team, are like racehorses in their boxes on racing day. All are eager to run and give their best. As the Head Chef, I am the one opening the gate. When everyone is prepared to give it all and focused on achieving goals, it is important that the social part does not come short. Therefore, we also must make room for the less serious. Work is part of life; all there is for me is life. I want to make the best out of it, and one of my biggest challenges is ensuring the team has room and energy for life outside the kitchen.”

On a personal level, he attributes his success to always staying true to himself and what he believes —and this has more than resonated with guests and critics. His passion and hard-working attitude, where he seeks to constantly evolve and learn, have earned him and the restaurant several awards. Initially lauded with two Michelin stars off the bat in 2020, Memories went on to earn its third star in Switzerland’s latest Michelin Guide, cementing its place amongst the world’s gastronomic elite.

A dream come true for the chef, he’s more motivated than ever to continue delivering the apex of culinary excellence to his diners. Simple but effective, his vision for 2023 is to have a full restaurant with happy guests where he can continue to spread his love for Swiss Alpine cuisine. And this all while loving and nurturing his proudest achievement: his family. His two children and wife, Amanda, truly make his life complete.

RIGHT Mountain potatoes “corne de gatte” with cheese and truffle.

THE FARM AT SAN BENITO

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TOP

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Mobile/WhatsApp/Viber: +63 918 884 8080; +63 917 572 2325; 24/7 hotline +63 917 572 2222

Tel: (+63 2) 884 8073 |

E: reservationsteam@thefarm.com.ph Facebook / Instagram: @thefarmatsanbenito www.thefarmatsanbenito.com

E: reservationsteam@thefarm.com.ph

Winner of over 90 prestigious international awards including “Best Medical Wellness Resort in the World”.

Facebook/Instagram: @thefarmatsanbenito www.thefarmatsanbenito.com

The sprawling property rests on 51 hectares of lush greenery and offers stunning views of the region’s majestic mountain range.

Winner of over 80 prestigious international awards including “Best Medical Wellness Resort in the World”

CREATING A COMMUNITY

FOUR sits down with

Antoine

Duprat, the Food and Beverage Manager at Thirty-Nine Monte-Carlo, to discover how he creates an inviting and inspiring space for the club’s members to enjoy a multi-faceted dining experience.

WHAT DO YOU THINK PEOPLE LOOK FOR WHEN DINING AT THIRTY-NINE?

As a club, we are, before all, a community, and our members like to feel this while dining. The healthy food experience that chef David Knapp offers is also one of the things they look for. It is a mix of the private atmosphere as well as the social and culinary experience. We welcome members to eat and do business lunches and private events, too. The dining area is where all categories of members can meet and where a sense of community can be felt.

Our service has to feed this, and my recipe for that is a large dose of humour, with a touch of reservation so as not to be too intrusive, all sprinkled with a certain psychology to understand the customers’ needs and enough confidence to be comfortable guiding them.

WHAT ARE YOUR FAVOURITE HIGHLIGHTS OF THE RESTAURANT?

The culinary experience is unique; local and seasonal ingredients are on the menu every day. The chef knows how to translate healthy into tasty — this is in addition to the atmosphere. Members have privacy; only members can access the restaurant, and the team is like a family to them. We see them every day, and it is a bit like a second home — we know all their preferences and tastes. We know them personally, and I truly think this makes all the difference.

WHAT DO YOU STRIVE TO BRING TO THE TABLE AT THIRTY-NINE MONTE-CARLO?

I try to give a personality to the dining space. For me, the atmosphere of the waiters immerses the customer in the world of dining. Like the club itself, personalised and positive, the team must be smiling and attentive while maintaining osmosis with the kitchen — a true dance for two, they become one.

WHAT ARE SOME OF THE ESSENTIAL MANAGEMENT TOOLS YOU’VE LEARNED?

Humans are at the centre of our industry. Concerning the clients, my philosophy of service is that managing a dining room is like receiving guests at home. It’s about opening the doors of your home and having a good time while entertaining.

Regarding team management, I learned that no matter what you do, you have to give yourself the best of you, and then you can grow. It is teamwork like any job; if something or someone goes wrong, everybody will pay the price, so I try to resolve a problem very quickly and as simply as I can.

HOW DOES THE RESTAURANT COMPLEMENT THE CLUB’S OFFERINGS?

The club is a wellness one, offering four experiences in one concept: beauty, sports, healthy cuisine, and social life with the events. Dining is at the heart of the social experience, and with the events department, we act like the concrete of the concept. What is a private club without a social life? Interactions, connections, networking, and hanging out — no matter what you are looking for, we are the social area that unites all kinds of members, athletes, businessmen, and more.

WHAT DO YOU MOST ENJOY ABOUT YOUR ROLE?

Being the host of exclusive members, like top athletes or famous businessmen, is very exciting. Also, the mix of our client profile is unique; sometimes, you can serve a Top 10 tennis player while billing a TV show celebrity, or make a drink for a young entrepreneur at the bar, learning more about his project and creating connections with other members. I also always liked to be a leader and motivate teams to grow. Clients or staff, the idea is to make people have a great time in what they do.

ABOVE Antoine Duprat, the Food and Beverage Manager at Thirty-Nine Monte-Carlo.

ALL-INCLUSIVE HOLIDAYS ON LUXURY CATAMARANS

ALL-INCLUSIVE HOLIDAYS ON LUXURY CATAMARANS

Your sea view suite on board the most exclusive catamarans

Your sea view suite on board the most exclusive catamarans

Travel

ESSERE VISTAJET

VistaJet celebrates a fifth year as Scuderia Ferrari’s partner. The longstanding partnership helps the team to reach high-performance through efficiency and a safe and seamless flying experience, as they travel around the world to compete in the 2023 Formula One Season.

With a storied history deeply entwined with aviation, Scuderia Ferrari and VistaJet, the first and only global business aviation company, are the perfect partners. Aside from both brands being a symbol of strength, professionality, and command of their field, Ferrari’s logo is said to have been inspired by the horse emblem that famed World War I Italian fighter pilot, Francesco Baracca, painted on the side of his plane for good luck.

Now in its 92nd year, the prancing horse, or Cavallino Rampante, accompanies the cherished racing team across the globe to compete in a multitude of global competitions, with VistaJet on hand to optimise the teams’ travel during the intense racing seasons.

As proud partners for the fifth year running, VistaJet understands the needs and demands of Ferrari drivers during the peak season. As such, the aviation partner offers the team, and its discerning clients, access to a Members’ fleet of over 360 aircraft, which provides a safe and seamless flying experience as they travel to compete in the races.

As a current Ferrari driver in the World Endurance Championship, VistaJet’s Founder and Chairman, Thomas Flohr, is proud to offer the team its exclusive and unparalleled aviation services.

“I am incredibly excited for the future. We have experienced immense growth throughout this key market as more and more clients turn to Vista as the go-to solution for asset-free offerings. We recognise that Vista provides the

CLOCKWISE FROM OPPOSITE In a sport where speed and endurance are fundamental, VistaJet is delighted to support esteemed VistaJet brand ambassadors and Ferrari F1 drivers Charles Leclerc and Carlos Sainz as they travel to and from racetracks for the Grand Prix. The VistaJet company logo continues to feature on the cars, kits, and helmets driven by Leclerc and Sainz as they head for victory.

best value and end-to-end experience. Our expanded team of over 4,000 experts are fully committed to developing the next era of innovative and advanced flying solutions across the globe. This will only strengthen Vista’s unrivalled customer offering and our position as the world’s largest on-demand provider.”

As Ferrari returns to the WEC for 2023, VistaJet announced a new partnership with the team ahead of the Ferrari 499P debut, which expands the existing VistaJet and Ferrari’s long-standing partnership. It is hoped that this year’s new and improved technologies will help the 499P Hypercar deliver victory back to the legendary team after 50 years.

The VistaJet logo will be present on the livery of the no.50 Ferrari 499P, courtesy of Antonio Fuoco, Miguel Molina, and Nicklas Nielsen, and on the no.51 with a crew of Alessandro Pier Guidi, James Calado, and Antonio Giovinazzi. The two Le Mans Hypercars made their racing debut at Sebring (USA) on the 17th of March in the opening act of the 2023 FIA World Endurance Championship.

VistaJet’s unique business aviation model offers flexible, asset-free solutions to suit all flying requirements. All Members enjoy global access and superior service on board a consistent and branded fleet of super-midsize, low-range, and super-long-range aircraft while paying only for their flying hours.

Blending history, tradition, and innovative technologies, the partnership between VistaJet and Scuderia Ferrari represents the pioneering spirit and teamwork that goes into these two celebrated industries.

IN CONVERSATION WITH ERIC KIRKENMEIER

As one of the most exclusive hideaways in Wyoming’s beloved Jackson Hole, Caldera House is a haven for tastemakers with exacting standards and adventurous spirits. FOUR sits down with the hotel’s General Manager, Eric Kirkenmeier, to discover how he upholds this luxe property’s stellar reputation…

HOW DID YOU GET INTO THIS LINE OF WORK?

The short version is that I love taking care of people, I love the instant gratification of seeing people having a good time, and I love leading teams. This is one of the best industries for me because I have been able to lead big teams, which speaks to the athlete/sports nut in me.

WHAT DO YOU STRIVE TO BRING TO THE TABLE AT CALDERA HOUSE AS GENERAL MANAGER?

I want Caldera House to be the most welcoming and warm place in Teton Village, with the best vibes for après ski. I also want our team to take care of our private members and hotel guests in a way that no one else can. We strive to be genuine in our hospitality, and I think people feel that from the moment they walk through our doors.

WHAT IS KEY TO YOUR MANAGEMENT METHOD?

Give people room to be themselves but give them clear goals and expectations. Create a great team culture, and so many other great things will generate from it. If the staff enjoys working together, it trickles down to every other aspect of the operation, and most importantly, the guests can feel it!

WHAT DO YOU THINK GUESTS LOOK FOR IN THEIR STAY?

Beyond the fact that our founders built one of the most beautiful hotels on the planet, which guests get to enjoy, I think guests expect a tailored, personalised experience, and we deliver on that every time. Our guest experiences team create detailed itineraries; they know all the best local spots and ensure that our guests are completely at ease while staying with us.

LEFT Caldera House’s General Manager, Eric Kirkenmeier. RIGHT Pacana Suite at Caldera House, designed by CLB Architects.

WHAT ARE SOME OF THE ASPECTS OF THE HOTEL THAT KEEP GUESTS COMING BACK?

We have incredible access to the mountain, and with our retail shop, The Mudroom, we can quickly get guests fitted and ready for their days on the slopes. Our dining is toptier, and we offer a variety of cuisines, so you can dine with us multiple times during your stay. One of the nicest compliments we received from a guest recently was that our concierge team “felt more like friends than employees”. I think many people leave feeling the same.

HOW DO YOU KEEP THE HOTEL’S HIGH-QUALITY STANDARDS CONSISTENT?

We do our best to learn about our guests and try to meet them at the service standards that make them comfortable. For some people, that might mean a dog bed and special treats for their pup; for others, it’s a special bottle of Champagne. Jackson Hole is such a unique place where many people come to unwind, and we make sure we hit all the technical standards they expect from a five-star hotel but in a way that feels genuine and personal to them.

WHAT ARE SOME OF THE CHALLENGES YOU FACE AS A GENERAL MANAGER?

Anyone in the hospitality industry right now knows that staffing is the biggest challenge we all face. To overcome this, we want to create one of the best places to work in

CLOCKWISE FROM TOP LEFT Caldera House bar, designed by Commune; bathroom in the Valles Suite, designed by CLB Architects; balcony with a fire pit at Caldera House, which overlooks Jackson Hole’s stunning, snowdusted landscape.

Jackson Hole. We try to offer our employees top-tier perks, a balanced lifestyle, and a team culture that allows them to be themselves. As a company, we embrace the idea that our staff is here to be a part of the mountain lifestyle; it’s important to us that we support that.

WHAT DO YOU ENJOY MOST ABOUT YOUR ROLE?

Being able to work with the team we’ve built. We truly are a one-of-a-kind hotel experience. When a guest checks in, our ability to take care of every aspect of the experience — personalised touches from the concierge team, incredible design throughout, curated retail, and superb dining — means Caldera shines because of our people. This is the best group I’ve ever had the pleasure to work with, and our guests get expert care because our team goes above and beyond.

WHAT CAN GUESTS EXPECT FROM A STAY AT THE HOTEL?

Caldera House offers a personalised experience that can’t be matched at other properties. We specifically tailor each guest’s stay to match their needs and the way they want to experience Jackson Hole. Our hospitality is incredibly genuine, and that comes from having such a tight-knit team.

I am also incredibly thrilled to share that we have just opened a brand-new restaurant this winter season. After completing a $3,000,000 renovation, Corsa at Caldera House offers an amazing space for guests to enjoy Italian cuisine and an incredible après ski scene.

A WARM WELCOME

Tucked away along Cyprus’s southwest coast, Columbia Beach Resort is an all-suite, five-star property that offers guests a chance to experience Cyprus at its most authentic and luxurious.

Having opened its doors in 2002, Columbia Beach Resort remains one of Cyprus’s top destinations for a luxury holiday that combines pastoral charm with contemporary features.

Situated on the 2km-long, Blue Flag-honoured coast of Pissouri Bay, the five-star property boasts a stunning backdrop of green mountains and the Mediterranean Sea where you can enjoy understated luxury, with sincere service, quality, and guest experience prioritised above all else.

In fact, Columbia Beach Resort has been honoured time and time again by the World Travel Awards for its premium and personal service. It is also recognised for its strong commitment to Corporate Social Responsibility, is a pioneering member of Small Luxury Hotels of the World’s ‘Considerate Collection’thanks to its green initiatives such as becoming C02-free, recycling wastewater, solar panels, beach cleans, and is an ambassadors for Hidden Disabilities. This means that guests can relax knowing that while offering a luxury retreat with state-of-the-art facilities, the hotel also constantly strives to better its social and environmental footprint.

After an impressive renovation in 2017, Columbia Beach Resort has also been able to update its offering to better

ABOVE The lush pool area of Columbia Beach Resort on Pissouri Bay.

RIGHT Local produce is brought to life in the resort’s four progressive dining options.

match the needs of the modern traveller. With guests nowadays leaning towards a fully immersive experience where local culture and history are intertwined with contemporary offerings, Columbia Beach Resort proudly channels its Cypriot heritage – past and present – into all aspects of the hotel. From the complimentary in-suite honey and wine sourced from local artisans to staging exhibitions and live music to celebrate and share the talent of local artists, Columbia Beach Resort has become a hub of the local Pissouri community.

Equally, the 169 multi-purpose suites are housed within a low-rise architectural concept distinctively Cypriot in its design. The carefully restored roof tiles, graceful arches, and shutters on the windows are reminiscent of a traditional Cypriot village and give the resort a real sense of place.

The understated luxury continues throughout the hotel with its award-winning spa facilities; Hébe – named after the Ancient Greek Goddess of eternal youth – offers guests the chance to relax, recharge, and renew the self physically, mentally, and spiritually.

Likewise, Cyprus-native chefs are on-hand to create fresh, fun, and innovative cuisine using local, seasonal ingredients. With four restaurants to choose from, each

offers a fusion approach to gastronomy, yet all are focused on the premium produce available on and around the island.

With sophisticated suites, gourmet restaurants, an award-winning spa, and breathtaking views of the stunning coastline, Columbia Beach Resort is the ultimate destination for the laid-back holiday of your dreams. For those needing a bit more action, guests can book five-star PADI-certified diving courses in association with Cyprus Diving Adventures.

Similarly, those searching for some history and culture can experience some of the island’s most impressive archaeological sites, all just a stone’s throw away from Columbia Beach Resort. From the nearby Kourion Amphitheatre to acclaimed open-air theatre and musical productions during the summer, all offer an unforgettable experience of Cypriot life.

Whether a couple seeking peace and privacy or a travelling family looking for excitement and opportunities to try new activities, Columbia Beach Resort is perfectly poised to cater to everyone.

www.columbiaresort.com

ABOVE Columbia Beach Resort’s award-winning Hébe spa.

WARM. GLISTENING. GOLDEN HILL.

Balmy temperatures, glorious nature, and an exclusive ambience: these characteristics define Golden Hill Country Chalets & Suites. Nestled in the serene vineyards of Southern Styria, a world away from the hustle and bustle of city life, a holiday here promises to create moments you will cherish forever.

Paradise has a resounding name: Golden Hill Country Chalets & Suites. A luxurious retreat characterised by pure idleness, it has one of the world’s most sought-after backdrops: sublime Southern Styria. Set in the heart of the Mediterranean, only 25 kilometres from Graz, this five-star oasis has a milieu unlike any other: lavender bushes, winelands, and enchanting cypresses, nature’s most beautiful creations are all around. A place of longing that promises freedom for the body and soul, Golden Hill has already received numerous accolades — just recently, it was again awarded the number one hideaway in the Best Hotels in Austria from Gault&Millau Falstaff Travel, and Lifestyle-Insider.com. And last but not least, it impresses with its skilful fusion of ecology and aesthetics.

A stylish ensemble of exclusive country chalets, a contemporary renovated country house, an extravagant premium chalet, and a unique panorama loft sets the scene »

« for a holiday filled with summer and spring-time bliss. The leading actors: those wanting to treat themselves to some really golden moments. These are people looking for pure privacy combined with infinite space for relaxation. Golden Hill is a haven for serenity seekers who do not want to be bound to any fixed times for culinary indulgences but simply want to live the day out to the fullest. It’s the idyllic place for those in search of a lavishly charming atmosphere where undisturbed wellness is non-negotiable and goes hand in hand with sustainability. The retreat is perfect for those who turn up one day in a suave dinner jacket to savour a fine-dining spectacle and the next in a tracksuit for a delicious private dinner under the stars. Golden Hill is your very own holiday kingdom where enjoying life in style is taken to a whole new level. The only requirement is that each guest pledges to devote oneself completely to oneself, to relaxation, to pleasant idleness in absolute tranquillity. With the personal dedication of Golden Hill’s hosts, this has never been easier.

PREVIOUS PAGE Golden Hill is home to a trio of prime waterfront spots that are perfect for moments of quiet relaxation (top); Golden Hill’s architecture combines natural materials with an elegant aesthetic (bottom).

CLOCKWISE FROM ABOVE Set in the green heart of Austria, Golden Hill is a tranquil oasis surrounded by beautiful forests; Premium Chalet Steppenfuchs comes complete with an indoor fireplace, open bathroom and fully equipped kitchen; Chalet Polarfuchs offers an opulent bathroom with a large tub, expansive sauna cube, fireplace, and garden views.

Sounds too good to be true? It may feel like that at first, too —but when you arrive and find yourself sitting on the prime waterfront of the natural swimming pond, infinity pool, or swimming channel with a view, you’ll soon realise that this dream is a reality. These feelings of happiness, wellness, and peace intensify whilst bathing, surrounded by a blissful forest in the expanses of the green heart of Austria. But these joyful emotions continue to flow, from the most extraordinary experiences to the quiet moments when you’re surrounded by your favourite people with the mellow evening sun on your back. To have time and do as you please, enjoying only the best of the best is the ultimate luxury, and you deserve it. These are feelings you will never forget — this is life à la Golden Hill Country Chalets & Suites.

Visit

WHERE LEGENDARY OMANI HOSPITALITY COMES ALIVE WITH DESERT NIGHTS RESORT

Desert Nights Resort, the only luxury desert resort in Oman, is an ideal base for your Arabian Desert adventure, with spectacular craggy mountains in the distance, endless dunes and crystalline wadis. It is only a two-hour drive away from Muscat, the capital of the Sultanate of Oman. The resort is sprawled across 10 acres of silken sands, secluded 11 km within the vast isolation of the Omani desert. 55 luxurious Bedouin-style tents and 33 non-tented rooms which include six one-bedroom Pool Villas await those who seek the ultimate desert adventure vacation at the finest Luxury Desert Resort.

A Soul-Nourishing Sanctuary

Set on an exclusive isle amidst the azure waters and soft sand beaches in the Maldives, Velaa Private Island is an elevated wellness paradise that delivers on all fronts.

There’s no doubt that Velaa Private Island Maldives lives up to its ‘beyond luxury’ mantra. Always going the extra mile to ensure guests experience the best of the best – from sumptuous accommodations to fun-filled activities and the finest fare – there’s a reason why this Maldivian resort was named the World’s Best Beach Hotel 2022 by the Boutique Hotel Awards. And just when we thought that Velaa already had it all, this heavenly haven is upping the ante by adding another echelon of excellence to its all-encompassing offering: holistic health and wellness.

In addition to its recently launched Velaa Well-being Village, which features a tranquil elevated yoga pavilion and intimate indoor Pilates studio, the luxe private island retreat has opened a new, wellness-focused restaurant, Faiy. Translating to ‘leaf’ in local Dhivehi, Faiy invites guests

to savour a variety of healthy, light and colourful dishes teeming with flavour and finesse. Reflecting the beauty of nature at every turn, the restaurant has been thoughtfully devised to envelop diners in a calming oasis that feeds the soul and nourishes the body.

Also helmed by Executive Chef Gaushan De Silva, the culinary force behind the resort’s award-winning fine-dining restaurant Aragu, the cuisine at Faiy has the highest quality ingredients at its core. Spotlighting clean, unprocessed, whole foods, each wellness-inspired creation offers guests a taste of delicious and nutritious fare that perfectly complements a healthy, well-balanced lifestyle. Guided by respect for each ingredient’s purity and nutritional offering, Faiy’s culinary philosophy has one guiding tenet: to present this exceptional produce as close to its natural state as possible while exposing the diner’s palate to an abundance of flavour and texture. »

OPPOSITE The new Beach Bar at Velaa Private Island Maldives is a vibrant seaside venue serving innovative cocktails and light bites.

ABOVE Perched above the water, Velaa Spa combines traditional therapies and techniques with cutting-edge technology to create bespoke well-being rituals for guests.

« Open six days a week for breakfast, lunch and dinner, guests will be spoilt for choice with Faiy’s expansive à la carte offering, with the menu comprising three different culinary styles that resonate with a particular health focus. The ‘Detox’ option supports a cleansing diet programme designed to reboot the body’s system for sustained health, while the ‘Fresh’ section focuses on raw cuisine and plantbased meals. Last but not least, the ‘Spa’ category features light, low-calorie creations catering to low-carb, vegan, gluten-free or Mediterranean diets.

For the first meal of the day, Faiy entices the appetite with an array of vibrant, nutrient-packed breakfast dished, such as coconut chia pudding with mango, pomegranate, blueberry, roasted pumpkin seed and granola; a breakfast poké bowl with a sesame-crusted boiled egg, local reef fish tataki, mixed seed sprinkle, sweet corns, broccoli, spinach and baked sweet potato; marinated avocado with Maldivian yellowfin tuna, beetroot tartare and alfalfa cress; and a herby green omelette with rocket, vegan sausage, marinated mushroom and baked tomato.

Equally as tempting, the lunch and dinner menus offer wholesome delights to keep guests feeling satisfied and energised from day to night. A nourishing welcome platter with freshly squeezed juice and vegan bread with condiments tantalises the tastebuds before the main event. With entrées such as watermelon and tomato gazpacho with jalapeño oil and toasted sunflower seeds; cold-smoked beetroot carpaccio with cashew ricotta, basil and aged apple balsamic reduction; freshwater prawns with green mango, Thai basil, pink grapefruit and probiotic dressing; reef fish sashimi with

avocado carpaccio, white miso and pomegranate; and tuna and goat cheese ravioli with oat cream, truffle and capers, the menu offers a dish for any dietary need or preference. Those with a sweet tooth can also indulge guilt-free with Faiy’s delectable selection of desserts, including buckwheat madeleines with fennel confit and lemon; peaches poached in nutmeg and vanilla served alongside a buckwheat crumble and lemongrass ice cream; and a sticky coconut sago pudding with fresh mango and passion fruit.

The beverage menu supports the restaurant’s healthcentric philosophy, too, offering wellness mocktails, smoothies, fresh juices and infusions, all packed with »

ABOVE Velaa Private Island’s new wellnessfocused restaurant, Faiy.

at Faiy: Tasmanian ocean trout stuffed with baby spinach and mushrooms, served with mango sauce and pineapple.

V INVEST IN GREECE

by establishing a fixed term deposit of 400.000€ with a Greek bank institution.

« antioxidants and vitamins to boost immunity and energy. Even the wine list has been carefully hand-picked by the resort’s sommelier: all labels are vegan, organic, biodynamic and sustainable certified — perfectly complementing Velaa’s renowned wine cellar, which is lauded as the most exclusive in the Maldives.

To top it off, this wellness-focused oasis boasts a dreamlike setting: nestled amidst the lush tropical foliage of Velaa’s paradisaical grounds, the airy interior gives way to sweeping views of Velaa Golf Academy by Olazabal’s meticulously manicured greens. Swathed in natural materials, including gleaming wood finishes, organic patterns, an earthy colour palette, and pops of emerald from potted plants, Faiy welcomes guests with a heartwarming embrace. What’s more, this trail-blazing restaurant is just one facet of Velaa’s broader vision to expand the island’s wellness offering in 2023. In May, the resort will also launch Evelyaa WellBeing, a health-focused concept offering a comprehensive range of services, including ayurvedic medicine, osteopath consultations, and ancient holistic treatments — and this is over and above the high-tech spa already on the property.

Taking personalised care to new heights, Velaa Spa combines traditional therapies and techniques with cutting-edge technology to create bespoke well-being rituals for guests. From customised facials and massages

The cuisine at Faiy is prepared with high-quality ingredients served as close to their natural state as possible; the Velaa Spa is home to the Maldives’ first and only snow room; the new Beach Bar at Velaa Private Island Maldives is the perfect place to enjoy a cocktail on the shoreline.

to individualised meditation sessions and Hatha yoga classes, guests have access to a world of tailored wellness at their fingertips. Velaa Spa is also home to the Maldives’ first and only snow room, which aims to promote positive health benefits, including detoxifying the body and improving sleep quality for complete body regeneration. Those looking to unwind in the utmost comfort should try the spa’s CLOUD 9 Pod, which sways and cradles the body into a state of deep relaxation. After an afternoon of pampering, guests can head to Velaa’s vibrant new Beach Bar, which boasts a menu specially conceived to complement the spa’s wellness propositions. Here, guests can toast to a day well-spent with an innovative cocktail in hand and then savour light bites on the shoreline while the sun dips behind the horizon.

With these fresh additions to the resort’s already comprehensive offering, it’s clear that Velaa Private Island Maldives is always ahead of the curve, realising what guests seek in their travels and delivering this in spades. More than just feeding into holidaymakers’ desires for more wellness-focused getaways post-pandemic, Velaa allows its guests to prioritise their health while enjoying a vacation in unparalleled comfort. With the pinnacle of wellness, hospitality and luxury lifestyle seamlessly intertwined into the Velaa way of life, this resort is the epitome of the ultimate island escape.

CLOCKWISE FROM LEFT

A TALE OF TWO ISLANDS

The Caribbean has long been synonymous with being a destination for those looking for a first-class tropical vacation. With awardwinning pink-hued beaches, crystalline waters, generous and pristine nature, fresh cuisine, vibrant local culture and activities at every corner, as well as an array of glamorous hotels and resorts, each island boasts its own unique story and keeps people wanting more.

Antigua and Barbuda are two particular islands among the thirty territories in the Caribbean that are continually praised for their unique landscape, celebrated local culture, and thriving tourist infrastructure. Although one of the smallest islands in the world at only fourteen miles long and eleven miles wide, Antigua boasts 365 beaches along its 95 miles of superb coastline and is one of the sunniest islands in the Caribbean. Likewise, sister island Barbuda is surrounded by protective coral reefs and is home to a large lagoon and Frigate bird sanctuary for those wanting to enjoy untouched nature at its finest.

Given its petite size, you can cover Antigua from North to South by car in about 45 minutes. However, in keeping with the island vibes, it’s worth exploring the islands and nearby atolls by boat. Many of the resorts feature marinas equipped with private yachts, charter services, and public boat tours, so you can set sail and traverse the Caribbean Sea and the many hidden coves, beaches and cliffs in the area. For sailing pros or budding enthusiasts, Antigua also hosts one of the premier sailing regattas in the world, which for 2023 will take place from April 29th to May 5th, and promises a week of exclusive boating action on and off the water.

ABOVE Jolly Beach Resort & Spa is set on Antigua’s famous southwest coast and boasts beautiful beach and sea views (left); sailing in Antigua and Barbuda’s breathtaking Five Island Harbour (right).

OPPOSITE Valley Church Beach is one of Antigua’s must-visit destinations, boasting crystal-clear waters, excellent snorkeling opportunities and top-class dining options at nearby restaurants.

BELOW A snapshot of the celebrations when Arvia, the largest cruise vessel to ever dock in Antigua and Barbuda, arrived at the country’s fifth cruise pier in the bay of St John’s.

The tropical climate of these two islands makes them a perfect destination for a nearly year-round vacation, and the array of luxury spas, hotels, and resorts is the ideal antidote to the hustle and bustle of the outside world. Whether you are looking for a peaceful paradise retreat, a romantic escapade, or just a dynamic and memorable trip, these two islands won’t disappoint. Some of our top picks for luxury stays include Jumby Bay, Hermitage Bay, Hammock Cove Resort & Spa, Curtain Bluff, South Point English Harbour, and Barbuda Belle. All these superb properties offer bespoke wellness treatments, gourmet cuisine, and a dedicated concierge service to make your stay on the islands as comfortable as possible.

Starting this year, the twin-island paradise also welcomed the Antigua and Barbuda wellness initiative so »

FOUR heads to Antigua and Barbuda to discover why this Caribbean gem continues to shine brightly for luxury travel and once-in-a-lifetime getaways.

« that visitors seeking a healthy lifestyle can participate in a series of year-long retreats, experiences, and activities designed to help restore balance and prosperity.

Naturally, being such a beautiful part of the world, Antigua and Barbuda are a haven for romantic escapes, honeymoons, destination weddings, anniversaries or vow renewals. The nation has even been voted amongst the top honeymoon destinations in the world, including being considered as one of the top five ranked honeymoon destinations on TikTok. With this in mind, you can rest assured knowing that there are a wealth of expert services readily available on the islands to help assist you with your special event, so you can start your love story the way you mean to go on.

Although specialists in romance, this doesn’t define the islands or mean that they are for couples only. In fact, Antigua and Barbuda are also popular with the younger crowd and party-goers thanks to the various carnivals that take place. The annual Antigua Carnival is heralded as the Caribbean’s greatest summer festival, making it a must-see for visitors looking to immerse themselves in the country’s vibrant celebratory culture.

Other notable events that occur every year include Antigua Sailing Week, Barbuda’s Caribana festival, Run in Paradise, The Antigua Sportsfishing Tournament, Urling’s Seafood Festival and an all-new Antigua and Barbuda Art Week and Restaurant Week. There is also DeJam Festival, an urban music festival, that is set to take place in Antigua

CLOCKWISE FROM LEFT

With its picture-perfect sunsets and seaside settings, romance abounds in Antigua and Barbuda; view of English Harbour from Shirley Heights on Antigua; with an abundance of wedding specialists on the islands plus a plethora of stunning locations, Antigua and Barbuda is the idyllic place to tie the knot.

this year. With a bountiful calendar of lively celebrations, Antigua and Barbuda offers a wealth of festivities for travellers who want to experience a taste of the islands’ local music, rich culture and spirited social scene. These carnivals are also an important part of the history of Antiguans and offer a unique chance for locals and travellers to honour the island’s storied past.

Like most of the Caribbean, the cultural heritage spans from the United Kingdom, Spain and France to Africa and Mexico. Each of these nations has had a presence in Antigua and Barbuda and, consequently, has left an indelible mark. The country is home to a UNESCO World Heritage Site, Nelson’s Dockyard, and is renowned for being a hotspot for some of the best examples of built heritage preservation in the entire Caribbean. Over and above this, the unique blend of influences that have shaped Antigua and Barbuda can be clearly seen in the country’s cuisine. The islands’ culinary offerings spotlight the abundance of fresh fruit and seafood available locally, and with flavour-filled national dishes such as Ducana and Saltfish, and Fungee and Pepperpot, Antigua and Barbuda is the perfect destination for epicureans looking for something new and unique to savour.

In fact, this is what Antigua and Barbuda are all about — exploration and trying something a little different. The freedom, good vibes, and modern approach to sumptuous barefoot living make these twin islands stand out from the Caribbean crowd and are a must for any luxury bucket-list adventure.

INSPIRING CONNECTION

With its new comprehensive Baby Bonding package and enhanced family offerings, Cheval Blanc St-Barth is putting the island on the map for postnatal wellness and family connection.

Luxury comes in all shapes and sizes, and one key life experience that deserves unlimited indulgence is, undoubtedly, becoming a new parent. With the many unique joys that a new baby brings, there are also untold elements that need a little extra attention, and that’s where Cheval Blanc St-Barth steps in.

Famed for being a lavish escape centred around endless sunshine, tropical waters and soft white sand, the exclusive Caribbean hideaway is now also changing the face of early parenthood and luxe family vacations with its new Baby Bonding experience that launched last autumn.

Since its creation in 2014, Cheval Blanc St-Barth has successfully upheld the company ideology of offering guests redefined French hospitality that is luxuriously contemporary, exclusive and uncompromising when it comes to service. The new, unique offering not only elevates the entire experience of the Maison but is also a first for the entire island, making it the go-to destination for rest, relaxation, and postnatal care.

For a long time, leisure and luxury haven’t necessarily been synonymous with young children or babies, but that

is rapidly changing as people understand the importance of early bonding time and sharing precious moments together as a family. For you to concentrate fully on your postpartum recuperation, the Baby Bonding programme brings together specially curated activities to help provide parents with the necessary care and time that is so essential during those early months.

ABOVE Two-bedroom Garden Suite with a private pool at Cheval Blanc StBarth © Stefano Candito. BELOW As part of the Baby Bonding package, the Maison offers baby massage classes with expert therapists.

entirely at home.

Guests will also be pleased to know that children are not an afterthought when it comes to dining either, with the Maison’s culinary team offering the option of freshly made purées, local specialities and dishes catered to the children’s dietary requirements.

With childcare available, parents can take a little time to relax in paradise, enjoy a lengthy lunch at feet-in-thesand La Cabane, sample a tiki-inspired cocktail at the bar, or indulge in a delicious dinner at La Case with a menu curated by renowned chef Jean Imbert.

Aside from already being ideally placed for families with its carefully considered choice of child-friendly activities, the Baby Bonding package also welcomes an array of new highlights to the Maison. Parents can try out a private baby body massage session with an expert therapist who will help guide them on techniques and safety measures when massaging their infant. Baby massage has countless benefits for physical and emotional well-being for not just the baby but the entire family, as you promote relaxation and bonding through gentle skin-to-skin touch.

Mothers are also invited to enjoy a soothing New Mother Ritual to help combat the aches and pains caused by pregnancy, birth, and long hours of infant feeding. The bespoke ritual combines a calming massage with personalised aromatherapy and is guaranteed to help melt away any tension and flush out toxins.

With generous hours of sunshine and warmth, the island is also the perfect place for your child to experience the water for the first time. Qualified lifeguards are on-hand to help navigate their first swimming lesson so that your water

babies can enjoy a safe and fun-filled experience that will stimulate all their senses. In addition, Cheval Blanc offers Aqua-Osteopathy for babies, a unique and gentle therapy treatment performed in warm water.

Given the wealth of child-friendly amenities available at the Maison, the Baby Bonding package is the natural evolution of their luxury family hospitality offering, and it sets them apart from their contemporaries on the island. For incredible memories, curated experiences and bespoke treatments, Cheval Blanc St-Barth is an ideal destination for refined family travel.

Located on Baie des Flamands — one of the island’s finest beaches — Cheval Blanc St-Barth is home to 61 rooms, suites and villas offering breathtaking panoramic ocean views or leading onto lush tropical gardens. Families are already well-catered for with its choice of spacious one- and two-bedroom suites, some of which are interconnected and come with their own private swimming pools. Details, including highchairs, baby cots, changing tables and bottle warmers, also come standard so that you can feel

CLOCKWISE FROM TOP LEFT Tropical Pavilion at Cheval Blanc St-Barth’s Spa © Pierre Carreau; Ocean Room at Cheval Blanc St-Barth © E. Labouerie; Cheval Blanc St-Barth offers a host of soulenriching activities that are perfect for the whole family © Fabrizio Nannini.

DISTINCTIVELY DUBAI

The flagship venue from Dubai-born Emaar Hospitality Group, Address Beach Resort, offers discerning travellers a premium beach resort experience that combines style, grace, and convenience with that extra luxurious touch.

When choosing luxury accommodation in Dubai, many big-name venues will instantly come to mind, but one hotel that continually keeps topping the list is Address Beach Resort from the Address Hotels + Resorts collection. Having been created in late 2020 under the award- winning Emaar Hospitality Group, Address Beach Resort brings a fresh identity to luxury hospitality. The resort sets new benchmarks for the entire service sector with its stellar standards and innovative approach to a luxury lifestyle offering.

Situated in Jumeirah Beach Residences (JBR) and overlooking the Arabian Gulf, the slick beach resort slots nicely into place with its chic neighbours, Four Seasons Resort Dubai at Jumeirah Beach and Bulgari Resort Dubai, whilst also maintaining its own sense of place among the crowd.

Featuring two unmistakable 77-storey towers comprising 217 hotel rooms and suites, superb dining outlets, and unparalleled leisure and entertainment facilities, Address Beach Resort aims to enrich the lives of its guests with luxury, style and elegance. There’s also The Residences, which includes 443 fully furnished and serviced apartments as well as 478 unfurnished residential apartments for those who want a more permanent slice of Dubai luxe at its best. Throughout the resort, it’s clear that the entire ethos is to bring guests a more personal and engaging experience while maintaining a premium lifestyle environment.

Offering a broad range of signature experiences and vibrant social hotspots, guests at Address Beach Resort can enjoy exclusive access to the “highest outdoor infinity pool

CLOCKWISE FROM TOP LEFT Entrance to Address Beach Resort © Alex Jeffries Photography Group; Address Beach Resort offers a prime beachside location © Nicolas Dumont; Address Beach Resort sits alongside the vibrant Dubai Marina.

in a building in the world”, as verified by Guinness World Records™ on 31 March 2021. The remarkable new venue is located on the resort’s rooftop and offers guests one-in-alifetime views over the city and its glittering skyline, including the iconic Dubai Ain, Bluewaters Island, the Arabian Gulf and the entire Palm Jumeirah. To top it off, these stunning vistas can be enjoyed while sipping on handcrafted cocktails and indulging in a gourmet Asian menu. The high-altitude venue has fast become one of the most coveted hang-out spots, given its cooler, breezy temperatures and stylish décor.

Likewise, The Restaurant at Address Beach Resort offers diners a unique take on their dining experience with an array of internationally inspired dishes for breakfast, lunch, and dinner. With a variety of dining spaces available, guests can opt to dine in a private space such as the living room, dining room, library, or the spacious terrace. The ultraluxe seaside property also features a private beach, multiple

CLOCKWISE FROM ABOVE

The pool deck at Zeta Seventy Seven, a stunning outdoor oasis located on Address Beach Resort’s 77th floor © Alex Jeffries Photography Group; ZETA Seventy Seven offers a delectable Asian-fusion menu that can be enjoyed alfresco with views of the Arabian Gulf and Palm Jumeirah © Alex Jeffries Photography Group.; sea-facing Deluxe King Balcony Bedroom at Address Beach Resort © Alex Jeffries Photography Group.

pools, contemporary event spaces, a state-of-the-art gym and the award-winning The Spa at Address, making the resort a fully-integrated lifestyle offering when in Dubai. With a tasteful, timeless design that harmonises modern architecture with beachfront living, Emaar Hospitality Group has yet again created a seamless venue that understands its location and audience.

Nestled along the vibrant Dubai Marina, this sumptuous, family-friendly resort is an excellent base for visitors who already know the city and want to avoid the tourist trails, as well as for guests who just want a trouble-free holiday with everything conveniently located in one place. For those looking to explore the surroundings, Dubai Marina also boasts casual dining options, prime beachfront access, and two small malls: Mercato and Town Centre Jumeirah. City Walk is also just a stone’s throw away and offers a variety of restaurants, shops, and entertainment venues.

Property & Design

RETURN TO THE ESSENCE OF DINING

Belgian brand Fine Dining & Living has one overarching goal: to enhance the eating experience through its beautiful, functional and high-quality tableware. With Fine2Dine, this is achieved by going back to the fundamentals of dining, highlighting its purity and pertinence.

Brought to the market in 2016 by Geel-based company Aerts NV — now rebranded as Fine Dining & Living — Fine2Dine is a homage to dining in its most unadulterated form. Through its multiple inspiring, high-quality, and, most of all, pure products, the essence of dining is showcased in all its glory. This can be seen in two ways: Fine2Dine offers tableware with clean lines and organic hues that reinforce the presentation of any dish. On the other hand, the products are crafted with pristine natural materials that retain their strength, durability and beauty.

The idea is to inspire chefs from this point of view: using Fine2Dine’s tableware as a muse, chefs can transform raw, untainted ingredients into culinary magic, presented on a plate that perfectly accentuates the food’s inherent delicacy. It’s about catching the cook’s attention, stimulating their thoughts about the desired dish and the accompanying presentation, and setting the wheels in motion for them to achieve their gastronomic ambitions. Without the chef’s creativity, an ingredient is nothing more than a suggestion. They must harness their inspiration, combine it with inventiveness, and turn the natural product into

OPPOSITE Fine2Dine’s beloved Umi range is characterised by a mix of soft and robust textures lacquered in dark green and blue shades, all finished with an authentic reactive glaze.

ABOVE Fine2Dine offers a selection of mugs that can be mixed and matched with various ranges, along with a bigger saucer that adds extra space for tea-time treats.

a successful recipe that separates a culinary experience from bland nourishment.

To ensure this creativity isn’t stifled, Fine2Dine attempts to produce complete collections — so if chefs need a matching dinner plate, saucer and bowl to serve their gourmet masterpiece, they have every necessary vessel at their disposal. And to keep up with the ever-evolving nature of the hospitality industry — whether it’s current trends or fluctuating customer demand — Fine2Dine regularly adds new products to its existing ranges like its Ceres, Escura, Nova and Usko styles.

One of Fine2Dine’s latest releases is the Universal Saucer. Its ubiquitous design ensures that the saucer pairs perfectly with a variety of the brand’s finest cups and mugs, offering users the extra opportunity to pick and choose different ranges to suit their personal style and preference. With each universal saucer able to coordinate with five separate collections — Dune, Escura, Nova, Ceres and Usko, which all come with a two-year chip warranty — users can mix and match to their heart’s content! That’s not all, though — with a selection of complementary side plates to pair with the saucers, users can now enjoy all the space they need to savour that extra slice with their coffee »

« or tea. In addition, a salt and pepper shaker, a tapas dish and teapots have also been added to these ranges — so the combination options are truly endless.

Another highlight of the Fine2Dine brand is the Dune Blue range. As its name suggests, this tableware takes cues from the hues of a dune-dotted shoreline. Its aesthetic blends intense, warm sand-coloured notes with a deep ocean blue reactive glaze softly entering the surface like a gust of wind crossing the dunes. Created with the most joyful of gatherings in mind, this high-quality porcelain tableware range features elegantly rounded borders perfectly contrasted by robust and strong shapes. Its presence on any table promises to provide an awe-inspiring dining experience.

Equally as eye-catching, the European-made Glister range adds a bright sparkle to any tablescape, making a bold statement that entices the mind and palate. Oozing sophistication and demanding attention, this flamboyant selection of plates and bowls are made of stoneware and contain glittering gold crystals, giving the entire range a luxurious look. Originally only comprising glistening pieces with uneven, raised edges, this range has recently expanded to include a selection of new and exclusive patterns that are sure to add that extra wow factor to any dinner party.

From audacious to soft and subdued, there’s a style for every setting in Fine2Dine’s repertoire. Those looking

CLOCKWISE FROM TOP

LEFT The Dune Blue tableware range boasts elegantly rounded borders perfectly contrasted by robust and strong shapes; the luxurious Glister range features glittering gold crystals that add a touch of sparkle to any table; with a deep ruby hue, the Tapa range offers a stylish selection of plates and bowls perfect for laid-back gatherings; with its rich blue and green colour palette, the Japanese-inspired Umi range is the perfect vessel for serving flavourful Asian-inspired fare.

for a more pared-back look will find solace in the Tapa range with its rich, earthy tones and graceful shapes. Made of strong and durable porcelain, this hand-dipped tableware delights every guest with its deep ruby colour, clean lines and refined appearance. The delicate contrast between the subtle shimmers in the reactive glaze and the faintly speckled matte tones offers a stylish canvas for the presentation of any culinary creation.

Umi, meanwhile, exceeds all expectations with its Japanese-inspired aesthetic. Characterised by a mix of soft and robust textures lacquered in dark green and blue shades, all finished with an authentic reactive glaze, this collection is ideal for serving flavour-packed Asian fare. High quality and full of personality, the Umi range takes “art on a plate” to new heights.

No matter what a chef’s vision is for their gourmet masterpiece, Fine2Dine has a plate, bowl, cup and saucer to make this dream a reality. After all, diners eat with their eyes first, and Fine2Dine makes creating a visual statement easier than ever — guaranteeing the success of any and every meal.

Find out more about Fine2Dine and its collections at fine2dine.com or finediningandliving.eu

LAYING THE GROUNDWORK

Combining innovation with industry expertise, Havwoods is a leading wood flooring specialist from the UK with outlets spanning the globe. Moving beyond simple finishes and classic colours, Havwoods’ superior collection of wood flooring and accessories is the best choice for transforming a living space.

Having been founded in 1975, Havwoods is a British, family-run, and independent wood flooring specialist providing expert advice on state-of-the-art flooring options for nearly fifty years. Havwoods has become the go-to brand for inspiring architects and interior designers with superlative industry know-how, a strong portfolio of leading brands, and up-to-the-minute designs.

Havwoods sets a benchmark for superior quality wood flooring and is designed to impress anyone who experiences it underfoot. As a result, Havwoods products can be seen in some of the world’s finest restaurants, hotels, and private residences because their flawless finish is guaranteed to create a unique interior concept.

Their ever-expanding portfolio of showrooms also enables the company to offer its accomplished services to clients worldwide, with locations currently established in the UK, Australia, USA, UAE, India, and Canada. Each of these sophisticated showrooms offers an exclusive, personal wood flooring experience providing customers with a firstclass consultation and an opportunity to see and touch the 400 beautiful, large panel wood flooring options.

With a focus on engineered and solid wood flooring, cladding and joinery, and bespoke flooring solutions, the entire Havwoods collection has been carefully selected for

quality and durability so that clients can rest assured that their plush floors will last a lifetime and are sourced only from sustainably managed forests.

The company also understands the importance of colour and setting a mood when it comes to planning interiors, which is why they offer clients 10 colour categories to help match their flooring to their overall design scheme. They ensure that the range of finishes, species, colours, and accessories are as modish as possible so that its global audience has continuously updated product lines and designs.

“Wood flooring offers the perfect balance of luxury and practicality for any home. It is good-looking, long-lasting, warm underfoot and a design chameleon, so there’s no need to change your floor whenever you change your colour scheme”, says Paul Moody, Global Digital and Marketing Director for Havwoods.

“Wood flooring will add value to your property and even make it more saleable, so investing in this beautiful, tough, and durable material makes sense all around.

“Our comprehensive range ensures you can find exactly what you are searching for to meet your project requirements and create your dream space”.

Some of Havwoods recent UK-based projects are perfect examples of how they put their company ethos into action. »

CLOCKWISE FROM OPPOSITE The White House in Hertfordshire boast bespoke flooring that combines quality, customisation, and a luxurious finish. Photos by Chris Snook.

THE WHITE HOUSE, HERTFORDSHIRE

“The White House in Hertfordshire is a new 5-bedroom property designed by Roar Architects, with interiors led by Dusek Design Associates. The team sought to create a contemporary family home with clean lines and curves and prestige wood flooring as a key aspect of the overall design scheme. Havwoods bespoke flooring combines quality, customisation, and a luxurious finish.

“The result was a stunning flooring that perfectly complemented the design and architecture and added a touch of elegance and sophistication to the interiors. With its superior finish, the completed installation provided the owners with a flooring solution for years to come.”

GLOUCESTER WALK, LONDON

“Gloucester Walk, designed by Atelier West, is a luxury high-end residential property located in the Kensington district of London. The design for this project was brought to life with the help of Havwoods’ Luxury Residential team in defining and executing Atelier’s design vision. The aim was to create a minimalist and modern design reflecting luxury and sophistication while keeping the property’s eco-friendliness in mind.

“The products selected for the project were Amazon Prime, Arena 13 Rustic, and Arena Prime Herringbone.

These products were chosen for their exceptional quality, durability, and sustainability accreditations, as Arena Prime and Arena 13 Rustic are Cradle to Cradle Certified Bronze.

The use of high-quality, eco-friendly products from Havwoods, combined with the expertise of the residential applications team, created a space that was not only functional but also sophisticated and welcoming.

“The outcome of the Gloucester Walk project was a space that perfectly captured the essence of a modern and luxurious London property. The use of Havwoods’ flooring products added to the overall design, providing quality and sustainability.”

As the prevailing name in beautiful wood flooring design, Havwoods’ comprehensive service leaves nothing to chance. Every detail, from sourcing to completion, has been carefully considered to ensure the best product and service available. Having decades’ worth of experience means that Havwoods not only has extensive knowledge of the products and how they perform but also of installation, for the correct installation, using the best fixing method, and products for the subfloor and the environment - all of which having a tremendous influence on the lifespan of the floor itself. It’s also for this reason that Havwoods is one of the most well-respected wood flooring suppliers to architects and interior designers because they can guarantee that Havwoods will deliver on quality, craftsmanship, and customer care.

Whether clients choose a supply-and-install package or a supply-only package, Havwoods is passionate about delivering a unique buying experience to every single client where no detail goes unmissed, and no finish is compromised.

CLOCKWISE FROM ABOVE Gloucester Walk in London feature Havwoods’ flooring products chosen for their exceptional quality, durability, and sustainability accreditations. Photos by Peter Landers.

COOL DESIGN. EVEN AT 100°C.

Sophisticated design meets superior craftsmanship. We turn any room into a one-of-a-kind sauna and spa oasis, naturally shaped by your very own ideas.

SUSTAINABLE SLEEP

Brinkhaus, an internationally recognised name that’s synonymous with the highest levels of quality and design, has been producing luxury home furnishings for more than 170 years. Adapting to the times, the brand has developed Brinkhaus Blue, a new sustainable product line.

Since its establishment in 1847, Brinkhaus has stayed true to its roots. By remaining rich in tradition while investing in innovation, the company has continually produced high-quality products brimming with the finest design elements and latest technology features. It’s for this reason that Brinkhaus has been a part of the EuroComfort Group — the European market-leader in the mattress and bedding products industry — for nearly a decade.

As a member of this exclusive group, Brinkhaus — formerly known primarily for its established range of bedding products focused on high-quality down duvets — can draw on the experience and expertise of the group’s other companies with related product areas. In so doing, Brinkhaus is able to collaborate with like-minded brands to create revolutionary products for its established customers at home and abroad, as well as for new customers.

The latest product line, Brinkhaus Blue, is the prime example of this progressive synergy. Working with various market segments in the EuroComfort Group to bring a shared vision to life, Brinkhaus has created a holistic,

ABOVE Items from the new, sustainable Brinkhaus Blue product line.

fair and ecologically produced sleep concept that offers environmentally conscious customers the highest levels of quality.

Consisting of a selection of eco-friendly duvets and pillows, the Brinkhaus Blue collection reflects the company’s dedication to helping the fight against climate change and other environmental issues. With the importance of sustainability, compatibility and availability ever-growing, Brinkhaus is evolving its business activities and products to meet the expectations of its conscientious clientele.

As part of this eco-conscious outlook, Brinkhaus has partnered with social enterprise Plastic Bank to produce its Aerelle Blue filling fibres. Made from reprocessed plastics, these fibres help protect the environment through the use of recycled resources. With care and comfort as some of the company’s core philosophies, Brinkhaus provides dreamlike quality for the home in everything from pillows to duvet inners and covers while continually showing respect for the natural environment. In an effort to make its products safer for the whole family, all the down and feather items in the Brinkhaus Blue collection are labelled with the NOMITE »

www.brinkhaus.de

« mark. This means that they are mite-resistant and suitable for those who are allergic to house-dust mites. Furthermore, all bedding casings are made from organic cotton containing 95-100 percent organic material. Each luxurious and sensible Brinkhaus item is designed for maximum user enjoyment.

As a company, Brinkhaus always aims to meet the highest standards in design and sleeping comfort by developing, manufacturing and marketing premium bedding with tradition, innovation and experience. Today, the Brinkhaus brand stands for the very highest quality in more than 40 countries around the world, including the eastern and central European markets.

Through the use of its new, more environmentally responsible system, Brinkhaus is now able to measure the content and amount of ecological material in an end-product as well as track the raw material — from its source right through to the final product. By employing this technology, the Brinkhaus Blue line is set to pave the way for a new generation of innovative and responsible sleep solutions across the globe.

Bags made of cotton/linen

Filling made from 100 % recycled fibres

ABOVE Consisting of a selection of eco-friendly duvets and pillows, the Brinkhaus Blue collection reflects the company’s dedication to helping the fight against climate change.

LEFT Brinkhaus has partnered with the social enterprise Plastic Bank to produce its recycled Aerelle Blue filling fibres, used in the Brinkhaus Blue pillows.

LUXURY AWAITS IN CYPRUS

FIVE STAR DINING, FIRST CLASS FACILITIES AND ACRES OF BEAUTIFUL COUNTRYSIDE AND COASTLINE AWAIT.