The World of Hospitality - Issue 53 2023

Editor-in-Chief Simone Couture editor@theworldofhospitality.com

Managing Editor Karen Jackson editor@theworldofhospitality.com

Sales Director Jamie Bullock jamie@theworldofhospitality.com

Sales Manager Gina Stefano gina@theworldofhospitality.com

Creative Director Josh Holmes BSc josh@theworldofhospitality.com

Studio Designer Richard Bland richard@theworldofhospitality.com

Accounts Department Rachel Jackson accounts@theworldofhospitality.com

Publishing Director Martin Holmes martin@theworldofhospitality.com

Elephant Gin announces global on-trade activation with aim of raising awareness and donations for elephant conservation

- ELEPHANT GIN -

Africa-inspired gin brand, Elephant Gin (www. elephant-gin.com) is announcing its largest on-trade activation to date by teaming up with over 100 bars in over 5 countries with the aim of raising muchneeded funds for elephant conservation in Africa.

Every year more than 35,000 elephants are shamelessly killed because of uncontrolled ivory poaching; that’s one every 15 minutes. Since inception in 2013 Elephant Gin has raised over

€1,000,000 for elephant conservation by donating 15% of bottle profits to carefully selected African conservation partners to preserve this wildlife for future generations. Elephant Gin works with Big Life Foundation (www.biglife.org) and their Wildlife Warrior program which aims to protect the world’s most iconic and threatened tuskers and their habitat. The donations from the campaign will go towards supporting Big Life’s anti-poaching rangers who work night and day to protect elephants.

To further extend its Wildlife Warrior commitment, Elephant Gin launched a Wildlife Warrior on-trade campaign in 2021, working with bars around the world to raise funds for the program. This year, the campaign will return from the 12th July to the 12th October.

Participation is simple. Each participating bar will create a bespoke Elephant Gin menu for the activation period. For every Elephant Gin cocktail sold, a donation from each bar will be made to the Elephant Gin Foundation who distribute the funds to Big Life Foundation. The bar that donates the most at the end of the promotional period will win a trip to Africa.

The aim of the campaign is to raise awareness of the threat to African elephants and to mobilise financial support for the protection of these majestic animals.

With every cocktail ordered, guests at the bar can actively contribute to elephant conservation and whilst enjoying a skilfully prepared cocktail.

As an additional incentive, there is an Elephant Gin scratch card for every cocktail ordered with various winning opportunities for consumers such as personalised gin bottles and trips to the newly opened Elephant Gin distillery near Hamburg, Germany.

The Wildlife Warrior campaign will be promoted via Elephant Gin’s social media accounts and within the participating bars throughout the activation period. UK bars who have so far signed up to participate include Farzi Café, Thin White Duke, The Rosewood Holborn Dining Rooms, FAM Bar, Bottle and Rye and Henson’s Bar. All participating bars worldwide are displayed via an interactive map at www.elephantgin.com/wildlifewarrior

The bar that donates the most at the end of the promotional period will win a trip to Africa. The cocktails from all participating bars will also be presented on the Elephant Gin Instagram account at the end of the campaign – followers, friends, and supporters will be able to vote for their favourite cocktails. The bars with the most votes will win an invitation to the Elephant Gin distillery.

www.elephant-gin.com

Performance is Key in Hospitality Projects - ALUPROF -

By Wojciech Brożyna - MD of Aluprof UK

Saving energy reduces carbon footprint and saves costs. This has always been true, but in the past, when energy costs were low and carbon emissions ignored, the incentive to invest in energy saving projects did not make economic sense at that time.

With higher energy costs today and the recognition across the globe, we must do more to reduce our global warming by reducing carbon emissions; it is now something all companies are striving to achieve. Consumers are also becoming savvy and listening to those companies who are making the biggest strides in adopting and promoting a green agenda.

In fact, most consumers are reviewing their own spending actions and trying where possible to reduce their carbon footprint, from spending on groceries to spending on holidays and hospitality. Costs aside, consumers are now making choices based on hospitality providers’ green agenda.

Sustainability, a buzz-word that may be overused and misunderstood by many, in simple terms, can be interpreted as ‘doing it once and doing it right’. Connecting this principle to the fabric of a building relates to increased insulation and reduced air permeability of the structure. Together both can offer significant savings in energy costs and, taking a ‘fabric first’ approach, should be considered as the most cost effective first step.

In ‘new build’ the current building regulations stipulate the minimum insulation requirement of windows to be a U value of 1.4 W/m²K with walls at 0.18 W/m²K, but this can be further lowered by the adoption of Passivhaus construction, which takes the insulation values down even lower to 0.8 W/ m²K for windows and walls as low as 0.08 W/m²K. Together with increased levels of air tightness in the

building construction, the space heating demands (or heat load) on the building can be reduced to just 15kWh/m2 of annual space heating demand, which is around 90% less than a typical UK building.

Whilst Passivhaus standard hotels are relatively new on the scene, the demand for buildings designed to this specification is on the increase with homes, offices, public buildings and student accommodation currently in use with further projects under construction.

Scotland has been quick to pick up on the rise of the Passivhaus specification and the government in Scotland have adopted this principle, stating that they will have a similar specification in Scotland brought into legislation for all new homes from the end of 2024.

The Indigo Hotel - Manchester

But even the smallest incremental improvements in building construction can have significant impact on energy savings. Boutique hotels are in demand at the moment mixing traditional with modern amenities. The Indigo Hotel for example in Manchester combines a new build, a 15-storey circular tower, with the renovation of an existing Grade Two listed building. Architects 3DReid, who designed the 187 guest room five-star boutique hotel, specified high thermal performance windows and curtain wall systems from Aluprof UK for the development.

Another stunning example of refurbishment is the Bodmin Jail Hotel, designed by Twelve Architects. The 18th century prison has been completely restored and reinvented as a luxury boutique hotel. Offering seventy boutique rooms, set over four storeys, constructed from three former cells, the hotel’s each room has a story to tell of a previous inmate. The Bodmin Jail Hotel offers a full sensory accommodation experience that intertwines the imposing original architecture of the three hundred year old jail with high performance windows supplied by Aluprof UK which help keep residents cool in summer and warm in winter with airtight and thermally efficient aluminium windows that match the original style of windows used on the building.

Any hotel, which is thirty or more years old, could benefit from replacement windows and doors. Thermal breaks in aluminium windows have advanced a great deal, as have calculations of thermal insulation and air permeability through building structures. As an exercise in its own right, a full review of a hotel will reveal what savings can be made in energy usage that can be reinvested in building fabric improvements; windows are an obvious target for replacement, with payback being achieved in as little as five years.

As well as improved levels of insulation and reduced air permeability from new windows, aluminium systems now offer exceptional levels of sustainability with

low levels of maintenance required. Today’s powder coated profiles and anodised finishes offer decades of life expectancy, so aluminium-framed systems are not unique to just new builds. Aluminium systems can be supplied in modern style profiles and profiles that hark back to the times when steel windows were popular, offering very slim sightlines. No matter the age of the building, an aluminium window system can be chosen to compliment the building design in appearance whilst improving energy savings and improving the hotel’s appeal.

Aluprof UK, part of Aluprof founded in Poland, have been supporting specifiers in the UK for over 15 years with advanced systems that include, windows doors and facade systems. Many UK based fabricators and installers supply these systems and are on hand to offer surveys and cost analysis as to what improvements can be made with likely paybacks.

Further information about systems and specification support is available through the company’s website at aluprof.co.uk or direct from their UK head office in Altrincham by phoning +44 (0) 161 941 4005.

Bodmin Jail Hotel - Cornwall

Clayton Hotel - Manchester

Thirteen at Chateau Denmark

- FASHIONIZER COUTURE UNIFORMS -

which are comfortable to wear and reflect the glamour of the bar. Managers wear jackets with exaggerated shoulders, a nod to the decadent charm of Thirteen. Underneath, black voile shirts and imitation leather trousers keep things sleek and stylish. For waiting staff, women wear jumpsuits in a red and black print, finished with a velvet trim and black leather belt at the waist. Men wear shirts in the same red and black print as the jumpsuits, with imitation leather trousers. Both the shirts and the jumpsuits feature the bar’s large fallen angel logo on the back. Bar staff wear red and black print shirts with imitation leather trousers and black velvet braces.

Fashionizer’s opulent uniforms complement the bar’s dimly lit interior with finesse. Velvet trims coordinate with the plush velvet seats, and the black and red prints match the sultry lighting of the bar. The continuity of the colour scheme, the luxurious details and the high-quality fabrics were all carefully considered, and each item chosen deliberately by Carrie Wicks, the hotel’s director.

Carrie Wicks, Director of Chateau Denmark says:

Fashionizer, the UK-based luxury uniform designers, have created the uniforms for Chateau Denmark’s latest venture, Thirteen. The brandnew bar is situated on the corner of Soho’s infamous Denmark Street, a stone’s throw from Chateau Denmark itself.

The uniforms reflect the gothic glamour of Thirteen, a bar designed to celebrate the neighbourhood’s infamous history of music and hedonism through its devilish cocktail menu. Thirteen plans to capture the raucous energy of Denmark Street and its musical history through DJ sets, live music, and even impromptu performances. While the number may be unlucky for some, it seems visitors of Thirteen won’t be disappointed.

Red and black reign supreme in the uniforms and the bar itself, a colour scheme invoking a feeling of sinful opulence for those who take a seat at the baroque-style grand bar.

Fashionizer has created four separate uniform looks for each staff role at Thirteen, all of

“We had a very strong vision for what Chateau Denmark’s bar would look like from the outset. Bold, baroque, and charming - the outfits for our team members needed to be a continuation of that vision. Working with Debbie and the Fashionizer team has been a great collaborationcapturing both the vision and charm of Thirteen.“

For more information please visit www.fashionizer.com

A contemporary renovation of a twelfth-century episcopal complex - PIEVE ALDINA -

Preserving the charm of history, rediscovering the soul of a place and its essential character. Pierattelli Architetture has designed the new boutique hotel Pieve Aldina, part of the French group Domaine de Fontenille, which stands next to the medieval village of Radda in Chianti, along the Chiantigiana, the ‘wine road’ that connects Florence and Siena. Surrounded by 40 hectares of olive groves, Pieve Aldina is part of the prestigious Relais & Châteaux collection and has 22 rooms and suites, an outdoor swimming pool, spa and menu prepared by chef Flavio Faedi, who successfully combines haute cuisine and local dishes. Pierattelli Architetture’s project stems from the conservative renovation of a former episcopal complex made up of three buildings that date back to the twelfth century and cover an area of 2,000 square metres. The main aim was to convey to today’s visitors the identity and uniqueness of an ancient location that has hardly changed over the centuries, where time seems to have stopped. A haven of peace and quiet that in 1043 the Count of Piancaldoli offered as a gift to his wife Aldina Ubaldini, after whom the hotel is now named.

Irregular façades in pietraforte sandstone, thick walls,

sturdy timber frames, terracotta Tuscan roof tiles, porticoes and internal courtyards, high ceilings on the lower floors and lower sloping ones on the upper level: the three buildings reflect the typical elements of a traditional Tuscan farmhouse. One of these, the summer residence of the bishops of Siena, has been listed by the Italian Ministry of Culture as part of Italy’s historical heritage, while the small, adjacent, tenth-century parish church, the Pieve di Santa Maria Novella, is one of the most important examples of Romanesque architecture in Tuscany. Respectful of local character, Pierattelli Architetture’s project has valorised and conserved the original structures and essence of this area, focusing on recovery of the existing buildings with additions in a contemporary key.

The 22 rooms of the boutique hotel have been created inside these three buildings and the main one, adjacent to the church known as “la Pieve”, has been declared a listed building by the Superintendency of Archaeology, Fine Arts and Landscape. Scrupulously carried out this project by Pierattelli Architetture has maintained and restored the original interior wall decorations on the piano nobile. A stone staircase

leads to the first floor, a large space with a coffered wooden ceiling that adds to the warm atmosphere and natural lime walls decorated with neoclassical frescoes that lend elegance and refinement. Like “la Pieve”, the other two buildings, “Studiolo” and “Conventino”, are also enhanced by wonderful wooden ceilings and windows that look out onto unspoilt green countryside.

The interiors are a fusion of stylistic purity and contemporary taste, the furnishings sober with clean lines, and a predilection for earthy colours such as sage green, as well as variations on a theme of beige, white and brown, while the materials chosen are typically local, such as terracotta for the floors, lime plaster for the walls, wood for the fixtures and painted skirting boards: preserved archetypes of Tuscan rural architecture. The walls are given a sophisticated touch by the works of Parisian artist Dune Varela, printed on slabs of Carrara marble, and the herbaria of Stéphanie Montaigu, who pastes images of flowers and ancient sculptures onto the yellowed pages of old books.

The outhouses, where farming tools were once kept and olives were left before pressing, have been transformed into “Le Rondini” restaurant: 100 square metres that play with a balance of old and new, featuring a fabulous vaulted ceiling in iron and terracotta, a traditional material also used for the floor

Explore London’s hidden cultural treasures

- HAMPTON BY HILTON LONDON CITY -

Avoid the traditional tourist hotspots and discover the capital’s hidden cultural gems with a stay at Hampton by Hilton London City.

Ideally located on Osborn Street, between the historic City of London district and the vibrant neighbourhood of Shoreditch, the latest addition to Hampton by Hilton’s growing portfolio boasts unbeatable transport links, making it easy to explore London like a local and revel in its treasure trove of lesser known, but no less spectacular, attractions.

Just 10-minutes’ walk from the 278-room hotel, which opened to guests in May, is Wilton’s Music Hall, a Grade II listed building and the oldest grand music hall in the world. Beginning life as houses, shops and a pub in 1690, before being turned into a Victorian music hall in 1859, it was designed to bring the glamour and entertainment of the West End to working class people in the East End. The music hall still retains many of its original features, including its cast iron pillars and balcony.

St Dunstan in the East, just over 15-minutes on foot from Hampton by Hilton London City, is a tranquil and soothing oasis in the heart of the City of London borough. Bombed-out during the Second World War, the remains of the Church of St Dunstan in the East have been regenerated into a majestic public park where nature has reclaimed the church’s tower, steeple and north and south walls, the only parts of the building which remain standing today.

A short tube hop away and guests can find Word on the Water, a bookshop housed inside a 100-year-old Dutch barge. As well as selling quality second-hand and new books, Word on the Water also hosts poetry slams, readings and book launches, and offers live acoustic music on its roof stage.

Just over 15-minutes’ tube ride away from Hampton by Hilton London City are the London Silver Vaults, a unique underground market located beneath Chancery Lane. Containing the largest selection of fine antique and contemporary silver for sale anywhere in the world, the market’s 25 specialist shops boast an array of silver and jewellery dating from the early 1600s to the present day.

Why not finish the day with a drink in The Mayor

of Scaredy Cat Town, a secret speakeasy? Hidden in the basement of The Breakfast Club in Spitalfields, and only a 10-minute walk from the hotel, the bar is accessed through a Smeg fridge door and offers an eclectic food and cocktail menu alongside brooding vintage décor.

Hampton by Hilton London City, which is within a 15-minute walk of five tube stations, offers a variety of accommodation types, from spacious king rooms to 30 family-friendly rooms. Each room is decorated in fresh and calming neutral tones with bold textiles and modern touches. In-room amenities include HDTV, complimentary Wi-Fi, and tea and coffee making facilities. The contemporary on-site restaurant offers a free hot breakfast, including the Hampton by Hilton signature fresh breakfast waffles.

Stay from just £175 per room per night, with Hilton Honors Members receiving 17% off the Best Available Rate*.

*Rate applies to Sunday stays. Discount off Best Available Rate. Reservations must be made at least seven days in advance.

For more information, or to make a reservation, please visit: www.hilton.com/ en/hotels/lonarhx-hampton-london-city/ or call +44 20 4512 9900.

An icon dressed in your brand.

Locally produced in Europe, close to you, to reduce the carbon footprint.

Find sustainable products and a trusted and pioneering commitment to sustainability. Discover amazing finishes to attach sophistication and a premium touch.

Think about tailored ideas to elevate your brand experience.

Immerse guests in unforgettable moments accompanied by an icon all over the world.

Think BIC

Set to open in October 2023, the launch of The George will bring an exciting lifestyle destination to the heart of the vibrant city of Tel Aviv. Located minutes from the renowned Rothschild Avenue, the development will delight locals and temporary locals alike with 170 rooms, 40 of which are designed for extended stays, four unique dining experiences, open work areas and event spaces as well as a blend of leisure and relaxation zones, all centered around an inspiring one-of-its-kind members club. Developed by the leading local architect firm YMS and designed by globally renowned acclaimed studio of designer Lazaro Rosa Violan, the opening of The George will be a pivotal moment for the city of Tel Aviv and will offer the ultimate wonderland for those who live, work and visit the city.

Tel Aviv’s most exciting lifestyle destination, will open in the heart of the vibrant city this October 2023

- THE GEORGE -

The George will be the first property in the city to manifest and capture a new SevenEx hospitality approach developed by Elco Hospitality, a leading holding company based in Tel Aviv. Focusing on seven urban experiences of daily life, The George will be home to a collection of spaces, that will seamlessly integrate experience and hospitality. All guests will be able to live, work, meet, celebrate, dine, stay and relax throughout all areas bringing to life a holistic microcosm of urban life, a first-of-itskind experience.

Prioritising guest experiences above all else, The George will offer a ‘Friends of The George’, members’ club designed to foster connections between locals and temporary residents. In line with the growing trend of members clubs within hotels, it will become one of the city’s most exclusive destinations. The concept aims to provide a vibrant environment where individuals can seamlessly network and access a myriad of experiences and amenities available within the club.

https://thegeorgetelaviv.com/

McGee uses Asta Powerproject(R) to make the ‘impossible’ Mayfair Hotel Megabuild a reality

- ELECOSOFT UK LTD -

Specialist Engineering Contractor, McGee, used Asta Powerproject to sequence and manage a groundbreaking five-storey mega basement for Claridge’s Hotel. Our cutting-edge planning and project management software enabled McGee’s project managers to implement pioneering techniques, mitigate structural risk, and coordinate material movements on an incredibly challenging site.

Asta Powerproject allowed McGee to:

● Sequence the execution of a 65,000-square-foot basement extension underneath a live hotel –something other engineering companies said was impossible.

● Coordinate complex labour schedules involving regular building contractors and a team of mining contractors working around the clock.

● Synchronise daily material deliveries from an offsite holding yard due to lack of storage space on-site.

● Complete the five-storey mega basement six months ahead of schedule to critical and customer acclaim.

The project received a Fleming Award and a Ground Engineering award and was the subject of a BBC television documentary, The Mayfair Hotel Megabuild.

Accepting an ‘impossible’ engineering project

McGee has a reputation for accepting ambitious projects – from complex demolition work to facilitate the UK’s HS2 high-speed railway line to leading Phase 3 earthworks for the redevelopment of London’s Battersea Power Station.

But these projects seem straightforward compared

to the trailblazing work that McGee completed for Claridge’s Hotel in 2015/16 when they took on a job that no other engineering company thought was possible!

Claridge’s wanted to increase its capacity by 50%, adding a five-storey mega basement underneath the hotel. The new 65,000-square-foot underground space would house two swimming pools, a spa, a state-of-the-art wine cellar, a kitchen, and laundry facilities.

This plan was ambitious in itself, but another layer of complexity existed. The hotel needed to remain open throughout the build, and construction works could not disturb the first-class experience that Claridge’s Hotel guests expect to receive.

“Every other company invited to tender wanted to do a traditional project, but the client was adamant that they didn’t want to close the hotel. But whenever someone says something can’t be done, we say challenge accepted!”

Michelle Mackey, Project Engineer, McGee

Sequencing a programme with pioneering techniques

The hotel’s extension plans carried significant risks. The new mega basement was situated directly underneath Claridge’s Art Deco extension, constructed in the 1920s on a single reinforced concrete slab.

McGee’s Project Director, Jim Mackey, developed a

creative construction plan to be executed by Project Engineer (and Jim’s daughter), Michelle Mackey.

“We did some trial works to determine what the existing building structure was made of and what was and wasn’t possible, then Jim sat down with our technical department and put together a 3D animation of the sequence.”

With the high-level sequence mapped out, Jim handed the project to Michelle, who needed to turn a static plan into something more dynamic. Michelle chose Asta Powerproject planning and project management software to rise to this challenge.

“Asta Powerproject enabled me to put in the detail we needed and then roll the programme up, so we could still present a high-level view. We didn’t need everyone to see tasks hour by hour, but going into that level of detail meant we could flag any potential issues early on.”

The Claridge’s project was divided into multiple phases, starting with a team of miners hand-digging a network of tunnels directly underneath the hotel. They dug down 30 metres to create a series of shafts that would become the hotel’s new foundations.

Concrete was poured into the shafts to create the new foundations, and new columns were constructed from within the shafts for the existing hotel building to rest on. Then the team excavated 500 cubic metres of earth from around the columns, using heavy machinery assembled underground, to construct the new five-story basement.

“Once I set up the programme in Asta Powerproject and tested the first few lines, I felt confident that I could sequence the project from start to finish and there wouldn’t be any errors.”

Managing complex time and material schedules

It wasn’t just construction techniques that challenged McGee. Working on a landmark building in the middle of London also presented logistics challenges, as the excavation work involved removing 45,000 tonnes of clay through one hole just 2.5 metres wide.

McGee could not store waste material on-site due to insufficient space. Instead, materials had to be moved to and from Claridge’s daily from a nearby holding yard, with a single loading area on-site. Asta Powerproject delivered the precision planning needed to ensure materials were collected on schedule, preventing programme delays.

“The Claridge’s project was very complex by nature.

We had one space to work in, and all our equipment and materials came in and out of one opening. Asta Powerproject allowed us to take just-in-time material planning to the extreme.”

The project also involved coordinating tradespeople working two different shift patterns. While standard building contractors worked Monday-Friday, 8am-6pm, two teams of miners worked seven days in alternating 12-hour shifts.

McGee used Asta Powerproject to coordinate site resources with material requirements, managing the pace of work to synchronise deliveries with their progress.

“We never wanted to be in a situation where teams arrived for their shift and the materials that they needed weren’t available. Or a situation where we couldn’t get materials in fast enough. With Asta Powerproject, we could drop a line down the programme to monitor and adjust progress on a daily basis.”

Some material deliveries were time-critical, like the thousands of tonnes of concrete needed for the

basement columns. Michelle’s team needed to ensure that mining work finished at a time when concrete could be delivered to fill each shaft as quickly as possible.

“We used Asta Powerproject to coordinate both timings and logistics. For example, we couldn’t have mining teams finishing on a Saturday night and then the base of each shaft being left open for 30 hours until the concrete could arrive.”

Coordinating construction in the presence of paying guests

If project logistics weren’t challenging enough, McGee also had to coordinate site activity around what was happening in the hotel.

In addition to ensuring overnight guests weren’t disturbed, Claridge’s hosted several high-profile events during construction – including the Harper’s Bazaar Women of the Year Awards and the hotel’s annual Christmas tree launch.

To minimise disruption, front-of-house staff devised a traffic light scheme highlighting times of caution and complete silence.

“When we were working directly below the existing building, the noise would reverberate up through the hotel, but we were able to sequence work in Asta Powerproject to ensure we met noise schedules.”

While initially, staff would block out whole days for important events, this impacted the progress of extension works. To avoid delays, the front-of-house team worked with McGee to determine times when work could continue (for example, during drinks receptions with a lot of background noise) versus critical silent points (such as wedding speeches).

Asta Powerproject’s detailed timelines meant Michelle and her team could work tasks around hotel activities to continue as effectively as possible while minimising the inconvenience to paying guests.

A five-star finish, delivered ahead of schedule

With significant structural risks, out-of-the-box techniques and the restrictions of a live hotel to contend with, a lot could have gone wrong with the construction of Claridge’s Hotel mega basement. But meticulous planning and execution through Asta Powerproject ensured that McGee delivered the five-

storey extension on time and to an exceptionally high standard.

In fact, McGee delivered the agreed programme six months early, so Claridge’s Hotel could expand the brief to add further elements.

This incredibly ambitious project quickly captured the construction industry’s attention: Fleming Award in 2018, with judges saying, “it really did stand out in terms of rigour, technical complexity and innovation that ran through the project from start to finish”.

It was also highly commended at the Ground Engineering Award in 2019, with one judge remarking that “the project was undertaken within extraordinary operational constraints and with exceptional human endeavour.”

Most importantly, the new mega basement has been very well received by Claridge’s Hotel customers, who continue to leave five-star reviews.

Making confident customer promises

Before embarking on the Claridge’s Hotel project, Michelle described herself as a “nervous” Asta Powerproject user, but her confidence and expertise have grown since then.

She has just completed an 800-line programme for a new engineering project, and the development of her Asta Powerproject skills (and her colleagues’ skills) have helped shape the way McGee plans and executes construction work.

“Rather than creating an initial high-level programme and trying to figure out how long a project will take, we can now look at how long each task takes, and Asta Powerproject will give us the overall length of the programme. It’s made us more confident in our promises to our clients.”

Moreover, Michelle sees the value programme management software can bring to site operations – particularly in cities, where lack of space makes logistics challenging.

“Project management software isn’t used enough at site level. We’re not waiting for a planner who doesn’t know the ins and outs of a project to do a weekly site visit. Because we have Asta Powerproject, we can share data and discuss the effect of doing one thing versus another in real-time. I think that’s invaluable.”

The power behind successful projects: book a free demo to experience Asta Powerproject. BOOK A

Taste the difference

- NITROBREW -

Mesmerizing cascades, creamy textures, and a silky mouth-feel: people often use these phrases to describe the taste of a classic nitro beverage! Whether it is a nitro beer, a nitro coffee, or a nitro cocktail, it is sure to leave a lasting impression on your guests.

As Fresh Cup magazine reported recently, “To say that nitro coffee is taking off might be the understatement of the year. With a 904% menu increase over the last four years, it’s fast becoming one of the trendiest drinks around. Cafes across the nation are adding nitro options to their cold brew lineup, and with such a steady increase, we think nitro drinks are here to stay.”

At NitroBrew, we have made it our mission to make serving nitro brew simple and sustainable! Traditional ways involve a rather tedious, labor intensive process that is prone to issues and dependent on the skill of the staff handling these beverages. Nitro drinks are typically pre-nitrogenated in kegs under pressure, must be maintained meticulously, and involve shaking the kegs periodically. You also need to ensure that nitrogen gas has not escaped from the beverage over time by maintaining the right pressure and temperature.

NitroBrew’s patented systems make this whole process simple, reliable and easy for a business of any size. The infusion happens right at the point of service and you can pour a fresh nitro brew every time. No need for pressurized kegs and nitrogen cylinders are optional.

Our on-demand and inline nitro infusers take all the guesswork out and make it easy to serve nitro beverages reliably with every pour! We have the world’s smallest nitro infuser called the Micro Nitro (μ-Nitro) that can be installed in any refrigerated space (kegerator, cold room etc) and connected to your existing taps to convert one or more taps to serve nitro beverages. Or you can use our sleek and elegant Tabletop system (single or dual tap) that can go on any counter space and makes serving nitro brew a breeze. Simply provide chilled beverage and a gas source (nitrogen cylinder or an air compressor) and NitroBrew does the rest.

The idea is to make a fresh NitroBrew’d drink, ondemand, for instant gratification! With NitroBrew, while you can still use nitrogen for nitro coffee (or

nitrous oxide to make whip cream), you can also do all of that with just air! And you don’t have to keep restocking gas cylinders or cartridges to continue to enjoy your favorite NitroBrew’d beverage. Go on and pat yourself on the back for really doing your part in helping Mother Earth heal.

Drawing the air we breathe and infusing that into the beverage is very energy efficient. The benefit of eliminating the large carbon footprint to manufacture and distribute these compressed gas cartridges and the pollution from the spent cartridges is huge in itself. The dollar savings and convenience that result from it are the icing on the cake.

Try whipping up any signature drink with NitroBrew, like our personal favorite, a creamy nitro espresso martini. Offer your customers luxury in a cup with NitroBrew--the delightful experience is sure to make them come back! www.nitrobrew.com

A one stop shop for all your nitro beverage needs

NitroBrew nitrogenates beer, coffee, tea, cream soda or any beverage of your choice giving it a silky mouthfeel and delicious taste!

Use it from the comfort of your home or at your cafe and bar! We offer state-of-the-art inline and ondemand nitro infusers that can be installed in your cold room, kegerator or back bar, tabletop systems for your counter top and full kegerator systems! Single serve nitro beer or nitro coffee is now possible with NitroBrew kettle systems!

Hospitality Washroom Design for Wellness and Wellbeing

- AIRDRI -

There has been an unprecedented rise in awareness surrounding the concept of wellbeing in the last few years, hardly surprising given recent events, with wellness and self-care more important than ever before. In our new ‘normal’, there is increased understanding of how our surroundings play a part in our physical and mental health and, with a survey commissioned by German hotel bathroom supplier Kaldewei finding that 62% of people rate a clean and hygienic bathroom as the most important feature of a hotel, this evolving perception of wellness certainly impacts on hospitality washroom design.

As a hospitality business, the main aim is to provide a fantastic experience that will encourage people to return time and again and, in today’s customer savvy world, the last thing you need is a bad review on Google or a negative comment about an unhygienic or outdated washroom going viral on social media.

Manufacturing firm, Airdri, have compiled some human-centric hospitality washroom design inspiration for wellness and wellbeing below.

BIOPHILIA AND BRINGING THE OUTDOORS IN

The term Biophilia, meaning ‘the passionate love of life and of all that is alive’ was first used by psychologist Erich Fromm in the sixties. Biophilic design, which incorporates elements of nature into a space by multisensory use of natural materials, colours, greenery, textures, scents and patterns, taps into our innate desire to connect with nature and has been positively linked to the health, wellbeing and mood of those within that environment.

Whilst a hospitality bathroom with a natural view of trees or water is of optimum desirability, where this is simply not an option, bringing in aspects of nature can also be achieved in a variety of different ways. Using biophilic design, whether with the organic shades and textures of wood and stone, or with wallcoverings where the subject, pattern and colour mimic those found in the natural world, can reduce anxiety and stress levels whilst also increasing the wellbeing and calmness of the user.

Plants are known to be nature’s healers so bringing botanicals into the washroom can promote feelings of serenity and have beneficial effects on psychological well-being, as well as reducing blood pressure and improving indoor air quality.

Clever use of aromatherapy is another way to bring in nature. Essential oils, extracted from flowers, leaves and fruit, have the power to tap into the human nervous system through our sense of smell, calming the senses, de-stressing and transforming the ambience of the room into a peaceful and welcoming space. Scents of lemongrass, bergamot, lemon and orange make for a bright, citrussy olfactory signature, whilst notes of eucalyptus, peppermint and lavender promote a clean, fresh ambience.

CALMING COLOURWAYS

Light colours are generally considered to make the bathroom feel brighter and more airy, with darker shades lending a more sophisticated ambience. Sandy neutrals, pale blues and serene greens are known to promote tranquil vibes and a soothing atmosphere, whilst nature-inspired earthy browns, soft greys and sage greens engender an organic and calming effect. Colour psychology in this instance is all about emphasising mood and enhancing a feeling of peace.

LET THERE BE LIGHT

It’s always a great idea to amplify natural light, whether that be by adding skylights where possible or enlarging existing windows. Natural light is proven to boost wellbeing and improve mood, as well as having the power to totally transform a room depending on the time of day, the weather and the season.

Where natural light is not available in the washroom, a bright white décor and strategically placed mirrors will also help bounce light around the room. The introduction of full-spectrum or daylight light bulbs that closely mimic the spectral energy of natural daylight is another option worth considering.

WELLBEING TECHNOLOGY

Opting for quality technology can play a large part in boosting a hospitality venue’s wellness responsibility. The installation of innovative hand dryers, like the PureDri hybrid hand drying and sanitising system from Airdri, can play a pivotal role in enhancing the washroom’s hygiene standards and sustainable practices, providing a unique triple action defence against the spread of bacteria, mould, viruses and odours.

PureDri works to continuously maintain an environment that is hostile to pathogens by creating and distributing a sanitising plasma into the air and on to surfaces. It also provides individual user protection by focusing plasma both around the user and onto hands in a focused 6 second blast at the end of the hand drying cycle, reducing bacteria that may not have been removed by hand washing by a further 11%.

Airdri’s SteraSpace sanitisation technology effectively and continuously eliminates harmful pathogens, even in washrooms with poor ventilation that are under constant use. The units work to continually remove airborne and surface pathogens by sanitising surrounding air and exposed surfaces, therefore significantly reducing the opportunity for transmission of viruses, including seasonal colds and flu as well as other illnesses.

The units combine Photo Catalytic Disinfection (PCD), Germicidal Irradiation and Dual Waveband UV technology to create the most advanced virus and bacteria control technology of its kind. This offers a unique and highly effective way to eliminate bacteria, mould, yeasts, viruses, allergens, and harmful VOCs to result in clean, healthy air and surfaces in the workplace.

By combining these three advanced technologies, a continuous flow of disinfecting plasma is released into the air, eliminating 98.11% of airborne and 99.6% of surface micro-organisms in under sixty minutes.

Bringing modern, nature-centric luxury to the neighbourhood - 1 HOTEL

MAYFAIR

-

1 Hotel Mayfair opened on Thursday 13th July 2023, making its debut as the first European property of the 1 Hotel’s mission-driven portfolio. 1 Hotel Mayfair is setting a new benchmark for lower impact luxury in London, introducing a destination, community and platformfor change for travellers and Londoners alike.

Located on Berkeley Street, overlooking Green Park, the eight-storey, urban sanctuary is steps from verdant spaces including St James’ Park and Hyde Park, sophisticated boutiques, West End theatres and renowned museums and galleries including The Royal Academy.

• The hotel boasts 181-keys (137 rooms and 44 suites) -including the largest one-bedroom Penthouse inMayfairwith sweeping views of Green Park. The hotel is also hometo:

• Dovetale, the ground-floor restaurant from internationally renowned Two Michelin starred chef Tom Sellers

• Dover Yard, a signature cocktail bar and lounge featuring a locally-sourced drinks programme

• Neighbours, a lively daytime café and evening bar

• Wellness area on the first floor, where guests can work out in an uplifting space as well as enjoy the Mayfair-specific treatments by longtime partner Bamford Wellness Spa.

Opting for reconstruction over new construction, this urban oasis, built to BREEAM Excellent standards, utilised 80% of the existing structure, which was repurposed to minimise adverseenvironmental impact.

Through biophilia-inspired design and practices, nature is intertwined into everything at 1 Hotels, and celebrating sustainability is intrinsic to 1 Hotel Mayfair’s design, layout, creativity, culture, storytelling and service. Over 500sqm of living green-trellised exterior walls transform former hard surfaces into natural vertical landscapes. All 181 guest rooms feature moss walls, British Oak flooring andWelsh slate bathroom vanities. More than 200 plant species and 1,300 individual plants can be found across the property, from the living walls to the planting beds in the bedrooms.

In keeping with the brand’s mission-driven ethos, 1 Hotel Mayfair has partnered with contemporary artists to convey important messages on humankind’s

impact on our natural environments, including specially commissioned pieces suchas:

• ‘Flow’ by marine-plastic artist SteveMcPherson

• Kate McGwire’s feather installation atop the bar counter at Dover Yard

• The leafy lobby chandelier created from air plants by artist Patrick Nadeau

• Herbert Golser’s ‘1’ sign, made exclusively from wood.

Encouraging guests to explore the city emission-free, the Audi e-tron, the official Electronic Vehicle of 1 Hotels, is available daily for guests to enjoy.

IMMERSIVE DINING DESTINATIONS:

Helmed by two-Michelin-starred Chef Tom Sellers, 1 Hotel Mayfair’s Dovetale restaurant and garden terrace boasts European classics and a deep respect for seasonal, organic and locally sourced ingredients. A Knickerbocker Glory trolley will offer a new take on the classic dessert, made tableside. The restaurant will be joined by adjacent destination cocktail barDover Yard led bymaster bartender Matteo Caretta, which boasts a dramaticbackdrop of Yorkshire dry stone walls and crafted furniture designed by Katie Walker. Finally, Neighbours offers light snacks and barista-made ethicalfairtrade coffee during daytime. As the evening arrives, sliding rattan panels change the ambience for aperitif hour. Rotating music programming takes place every weekend with DJ sets and live performances by top local musicians.

TRANSFORMATIVE WELLNESS OFFERINGS:

The wellness area, spanning the first floor of thehotel,will housea Bamford Wellness Spa, opening late August, with three treatment rooms and a large selection of holistic offerings, inclusive of two bespoke treatments -the ‘Digital Detox’ and ‘Revive’. A relaxation area set in a calming and soothing colour

palette, as well as an expansive gym, The Field House, boasts state-of-the-art Technogym equipment and an impressive line up of practitioners and personal trainers.

PENTHOUSE AND SIGNATURESUITES Green Park Penthouse Suite

Oliver Hemming

The newly constructed upper two floors of the building are a contemporary addition to the property and feature floor to ceiling windows throughout, flooding light into the rooms. The new floors add 35 stunning suites and expansive outdoor spaces to the building (includingthe largest 1bedroom PenthouseSuite in Mayfair).

NEW GATHERING PLACES

A freshly cobbled and now pedestrian walkway, Dover Yard, creates a harmonious outdoor public space, which has been gifted to the neighbourhood. Passing Londoners can connect to nature and the surrounding community in between Berkeley Street and Dover Street.

UNIQUE EXPERIENCES

Every month 1 Hotel Mayfair curates a variety of events, classes and workshops for guests, from fashion and wellness pop-ups, music series, exclusive fitness classes and panel talks. An example of such programming is Mayfair’s Tree Tapestry Tour; an opportunity to uncover the hidden treasures of Mayfair with a specially crafted tree map, designed in collaboration with The Tree Council, a local andindependent charity thathasrevealed the breathtaking nature on our doorstep. For daily programming, including Art Tours and Community Dog Walks, visit the website.

www.1hotelmayfair.com

Oliver Hemming

Songbird

+ Monitor

Oliver Hemming is a British designer, and his award-winning collection of Bluetooth speakers and alarm clocks for luxury hospitality is used by many of the most prestigious hotels in the world, and is widely regarded as being both innovative and beautifully detailed.

Songbird is now the Bluetooth speaker alarm clock of choice for many of the world’s best hotels. Made in 2 formats, Uptown and Downtown and in 3 colour ways, ebony wood, black and white. It delivers a beautifully refined classic tone with impeccable good looks and is very easy to use. It’s sibling, the Monitor, is a standalone Hi-Fi Bluetooth speaker with no alarm clock function, for rooms that only require this option.

The Robin is a Bluetooth speaker alarm clock for premium hotels. Specifically designed for hospitality, it has a series of features that make it the outstanding product in its class. With good looks and world class engineering the Robin has simple intuitive controls, a refined audio tone and a very competitive price point.

The Jazzman is luxury Hi-Fidelity Bluetooth speaker with wireless charging and an analogue alarm clock. It is in a class of its own, being fully equipped with every necessary feature for hospitality.

With both wireless and USB charging and a one-time alarm function, the Jazzman has been specifically designed for the luxury hospitality market. It’s 2-way speaker design delivers a beautifully refined tone for music lovers and it’s unique and stylish looks and simple intuitive controls make it an ideal accessory for any luxury room and provides the perfect guest experience.

Hemming

Unique sculptures, planters and furniture, handmade in England

- VILLIERS -

Villiers designs and creates beautiful furniture and works of art. Built with the finest materials and superb craftsmanship, pieces are individually made to last more than a lifetime.

Venturing into the great outdoors, the latest Villiers work features exquisite sculptures and large planters — launched this year and available in zinc and stainless combinations as well as rust and stainless steel finishes. Designed to breathe new life into external spaces, the materials are chosen so they can evolve with time and exposure to the elements –each unique to its surroundings.

Every Villiers piece is made to order, whether working to an existing design, or a one-off bespoke commission. Designs can be customised with different colourways, shapes and sizes, and planters can be supplied with trees, adding the final flourishes to achieve a signature look.

With well-honed artisanal skills, Villiers combines traditional methods and machinery with modern tools and technology. One of the most valuable machines in the workshop is a 100-year-old power hammer, and blacksmithing is an integral part of the production process – an ancient metal working skill that they are keen to keep alive through the specialist expertise of the team.

Alongside the new outdoor collection are beautiful dining and console tables, mirrors, lighting, and modern metal furniture, each designed to complement elegant and aesthetic interiors. Villiers has built an outstanding reputation over 30 years, with classic and contemporary pieces displayed in the finest hotels, private residences, yachts and luxury spas across the world.

Villiers will be exhibiting at Landscape, the industry trade show at NEC Birmingham, 27th and 28th September 2023.

The new collection of planters are currently displayed at the flagship Linley store in Belgravia. You can view a selection of sculptures and furniture online at www.villiers.co.uk and keep up to date with the latest designs and works in progress on Instagram @ villiersfurniture.

For enquiries and further details about Villiers, please contact the team at hello@villiers.co.uk or telephone 01799 516680.

Caribbean Blinds’ Outdoor Living Pod™ creates a new dimension and spa experience

- PENNYHILL PARK HOTEL & SPA -

THE CLIENT

Set over 120 acres of beautiful Surrey woodland, Pennyhill Park is a 19th century country house presenting guests with the opportunity to indulge in the best, be at their best and realise their potential. With 124 luxurious bedrooms and suites, an awardwinning Michelin-starred restaurant and over 45,000 sq/ft of exceptional spa facilities offering 20 spa experiences, Pennyhill Park is Surrey’s most luxurious hotel and spa retreat.

THE BRIEF

The client required a premium space set within the luxurious spa grounds where guests could fully switch off from the world and experience the ultimate alfresco spa day. By incorporating the concept “a little bit extra” when creating the beautiful new spa garden at Pennyhill Park, it was concluded that a key part of the design would consist of 4 cabanas which would provide guests with a private ‘pad’ for the day.

THE FINISHED RESULT

Our ‘Deluxe’ Outdoor Living Pod™ was selected by the project designer due to its flexibility – in particular the ability to incorporate additional uprights and a wall to the rear and part side where the padded bench, loungers, fridge and coffee machine are all incorporated. Each module, which measures 5m x 4m, provides ample space for the facilities within.

Designed to feel like a luxury hotel room that has been brought into the great outdoors, guests can enjoy a luxurious and private setting whilst soaking up the sun and enjoying all the spa facilities, including the copper roll-top spa bath.

The motorised rotating louvered roofs allow guests to play with light and shade to create the perfect ambience beneath the structure from sunrise to sunset, whilst the optional integrated screens on

the open sides can be deployed as required to provide privacy, whilst also offering protection from the low sun and light breezes.

Close collaboration with the interior designer and facilities manager throughout ensured a smooth process, including the provision of fully detailed CAD drawings for a seamless incorporation of the structures into the overall scheme, which was particularly important for the positioning of foundations and services. From drawing and design sign-off through to installation was 12 weeks, with installation taking just 4 days to complete.

Graham Copeman, General Manager at Pennyhill Park, commented: “Our cabanas give guests the opportunity to indulge in the best, feel at their best and relax in style. The ‘Deluxe’ Outdoor Living Pod™ provides privacy and shade from above and on all sides with remote control blinds, whilst being beautifully adaptable, allowing us to build around the space to create the perfect indulgent haven. Our vision was to bring the luxury of a hotel room to the great outdoors, which Caribbean Blinds seamlessly helped us achieve.”

THE OUTDOOR LIVING POD™ EXPLAINED…

Ingeniously designed for those who want to live life outdoors, the innovative rotating louvered roof offers an open-air alfresco feel when left fully open, and ensures a completely water, wind and even snow-tight roof when closed. Optional windproof screens, ambient LED perimeter lighting and instant infra-red heaters mean a cosy and pleasant environment can be achieved all year round. Built for durability and longevity, the lowmaintenance Outdoor Living Pod™ is constructed from super-strong, corrosion-resistant, powder coated aluminium and adapts to any outdoor lounging or dining space.

Client: Exclusive Collection Hotels

Project: Pennyhill Park

Architect: SparcStudio

Main Contractor: N/A

Products: The Caribbean Blinds Deluxe Outdoor Living Pod™

https://www.cbsolarshading.co.uk/

Thailand’s First ‘INNSiDE by Meliá’ Hotel Celebrates Grand Opening

Towering over Bangkok’s trendy On Nut neighbourhood, INNSiDE by Meliá Bangkok Sukhumvit has cut the ribbon on a host of remarkable facilities ranging from integrated co-working spaces to a sky-high transparent infinity pool and rooftop tapas bar.

Reaching 34 floors, the 208-room hotel celebrates its grand opening on July 7th, 2023. It is Thailand’s first ‘INNSiDE by Meliá’ hotel and the fourth Meliá Hotels International property to debut in the kingdom after nautical-themed Meliá Koh Samui, wellness-inspired Meliá Phuket Mai Khao and urban hotel Meliá Chiang Mai opened in 2020, 2021 and 2022 respectively.

INNSiDE by Meliá Bangkok Sukhumvit is the newest member of an eclectic collection of urban and beach INNSiDE hotels — in 14 different countries across Asia, Europe, and the Americas — designed for those with curious minds who have a fluid lifestyle when it comes to work and leisure.

Situated at 1472 Sukhumvit Road, the new On Nut

hotel is a 30-minute ride from Suvarnabhumi Airport and close to an array of services and attractions suited to business and leisure travelers including the On Nut BTS Skytrain station and Bangkok’s largest convention centre, BITEC.

The lifestyle hotel’s vast 32nd floor co-working space with soaring floor-to-ceiling windows offers a front seat to Bangkok’s sweeping skyline. Five playful meeting rooms and multifunctional areas designed to encourage creativity and productivity, such as the Big Ideas Space, underpin the INNSiDE brand and lend themselves to being mixed and matched for all sorts of bespoke social and corporate events.

Three diverse food and beverage outlets make for the hotel’s dynamic dining landscape. Together with the hotel’s jewel in the crown, an awe-inspiring infinity pool, The Giant Swing Pool Bar commands the 34th floor. Nestled between bar and pool, a compelling contemporary interpretation of Bangkok’s Brahman structure The Giant Swing is a dramatic photo backdrop.

Adjacent to the infinity pool is an expansive rooftop terrace, dotted with outdoor lounges and sunbeds, that evokes an Ibiza mood accompanied with panoramic vistas. Open from 10am until midnight, the open-air pool bar serves Mediterranean, Thai and international snacks and dishes such as INNSiDE’s Burger and cool beverages including imaginative cocktails.

By night, the pool bar becomes an upper-floor extension of the hotel’s 33rd floor LUZ Bangkok Tapas Bar. Offering authentic tapas, Spanish wines, beer on tap, cocktails and signature sangrias, the tapas bar invites diners to embark on a culinary pilgrimage across Spain. Chef de Cuisine Laia Ferrer brings her Barcelona roots to the fore with a dynamic

variety of local Thai ingredients embellished with Spanish flavours.

A spectacle unlike any other in Bangkok, tapas bar guests peer into the bottom of the infinity pool. The tapas bar’s design, including its striking angled lines and cabling, pay tribute to another iconic Bangkok landmark, Rama VIII Bridge. Open from 4pm until midnight, LUZ Bangkok Tapas Bar’s signature dishes include Suquet de Peix Amb Romesco, Fideus a la Cassola, and Tiradito Basque.

In addition to drawing on Meliá’s Spanish origins and celebrating Spain’s gastronomy, the hotel’s dining landscape taps local roots with fresh, colourful Thai cuisine. The chefs at all-day dining venue “The Kites Eatery”, open from 6.30am-11pm, serve up central, northern, north-eastern and southern Thai cuisine a la minute using quality ingredients sourced from local farms.

Adorned with graphic glass walls depicting state park Sanam Luang, the Kites Eatery’s chic setting is also dominated by soaring windows giving way to stunning views of Bangkok. The hotel’s chefs serve a healthy buffet breakfast and a la carte menu from noon, as well as customised lunches and banquets for meetings and events. The Kites Eatery’s not-tobe missed dishes include Kites Pad Thai and Kites Satay.

A hip café and lobby bar seamlessly integrated into the 32nd floor’s coworking space, The Open Living Lounge is manned by a barista by day and bartender by night. Open from 7am-11pm, the lounge offers an easy grab-and-go menu and specialises in Thai and Western comfort food.

With drink trolleys in circulation, The Open Living Lounge’s offerings include, but are not limited to, grab-and-go barista coffee, morning pastries, coldpressed juices, kombucha, and a Spanish afternoon tea. The lounge’s design takes cues from another Bangkok landmark, Wat Phra Kaew, with, for example, a golden counter inspired by Wat Phra Kaew’s traditional Thai decorations gilded in gold leaf.

Sleek, bright and predominantly white with understated rose gold accents, the hotel’s accommodations feel fresh with purpose and pizazz and offer ideal bases to retire to after a day of rummaging through Bangkok’s lively streets. Anchored by work desks and DreamMaker mattresses, in-room perks range from complimentary minibar items, organic bathroom amenities and natural cork yoga mats to 50-inch TVs, Wi-Fi and USB chargers. Rooms on the upper floors afford great views of the Thai capital.

Ranging from a convenient 20 sqm to an ample 64 sqm, the hotel’s eight accommodation categories fall under two umbrellas – ‘INNSiDE Room’ and ‘The Townhouse’. The ‘INNSiDE Room King’ and ‘INNSiDE Room Twin’ are each 20 sqm and feature a king-size bed and twin beds respectively, with the ‘INNSiDE Connecting Room’ at 40 sqm when one room with a king bed connects to another with two single beds. As their names suggest, the ‘INNSiDE Room King City View’ and ‘INNSiDE Room Twin City View’, each at 20 sqm, located on the hotel’s upper floors, offer full length windows on the capital city’s constant movement.

Boasting stunning city views, separate living area, bathtubs and showers, Chromecast, coffee maker and free premium minibar with local beer, ‘The Townhouse’ and ‘The Townhouse City View’ are each 40 sqm. ‘The Townhouse Two-Bedroom’ is 64 sqm.

Room service is available 24/7. The hotel offers a 24-hour Infit Gym and a concierge service. Its range of sustainability efforts include a ban on single-use plastic, recycled glass bottles for drinking water and biodegradable takeaway boxes, in-room paper and plastic free collaterals and complimentary organic amenities.

“Our hotel may well be the new kid on the block in Bangkok yet we offer a completely new hotel experience in one of the world’s most exciting and vibrant cities,” said Ignacio Martin, Meliá Hotels International Managing Director for Asia Pacific. “True to its destination, this sensational hotel gives guests the freedom to connect or disconnect among an independent community.”

“With our cool coworking spaces, creative meeting rooms, amazing infinity swimming pool and rooftop bar, authentic Spanish tapas bar and then some, all in the heart of On Nut, our hotel offers far more than just a trip,” said the hotel’s general manager Aarron Nelson. “We’re ready to welcome curious and adventurous travellers who seek something different and dynamic; the opportunity to explore and share experiences, the flexibility to seamlessly move between work, leisure and wellbeing, and time to relax too.”

A 15% off introductory offer on room rates applies from July until October 2023 to celebrate the hotel’s opening. Visit melia.com or email reservation.innside.sukhumvit@melia.com

THE COCKTAIL TROLLEY

Designed specifically for hotels & restaurants, the Cocktail Trolley by Quench offers a stylish and functional solution for preparing drinks at the table.

Each trolley is made bespoke from a wide choice of finishes and can be engraved with your hotel or restaurant name.

Ice storage

Rear view Glass storage

Laser engraved branding

Cowgirl Lounge

- CAVE HOTEL -

Back in June I had the pleasure of attending the launch of the Cowgirl Lounge at one of Kent’s most fashionable locations. Nestled in the outskirts of Canterbury in Kent, is home to the beautiful Cave Hotel & Golf Resort. The venue has recently become a popular destination for many of their special experiences, from their Firepit Restaurant, luxury rooms, incredible 18-hole golf course, The Korean Cowgirl restaurant and now the Cowgirl Lounge.

From the moment I arrived, I was very impressed by the beautiful surroundings. The Cowgirl Lounge was elegant and sophisticated. A place you could imagine relaxing with a cocktail or two!

The lounge has been created for guests to move seamlessly from drinks and light bites to dinner, taking a seat in the Cowgirl Lounge dining areas to choose from the renowned Korean Cowgirl menu which features group executive chef John Bingley’s low-and-slow cooked Cowgirl Meats, which are cooked in the house offset smokers by the in-house pitmasters.

With this being our first visit to the restaurant, I was recommended the Smokehouse BBQ Boards and it certainly did not disappoint! The food was delicious and the overall ambience of the restaurant, from the music and live saxophonist to the friendly staff really made the evening one to remember.

Open from 7am till late the lounge serves breakfast, afternoon tea, signature cocktails, lite bites, or Korean Cowgirl food. Why not take your drinks out onto the decking area and cosy up next to the Firepit’s as you watch the sunset over the stunning golf course.

Come and see the new and exciting addition to Cave Hotels, pre-booking is advised!

Cave Hotel & Golf Resort

Brickfield Lane, Boughton

Nr Canterbury, Kent ME13 9AJ Tel: 01227 752 277

Website: www.cavehotels.com

Redefine Meat accelerates UK distribution to ‘meat’ demand with eight wholesaler partners

- REDEFINE MEAT -

New-meatTM pioneer, Redefine Meat, is accelerating its UK distribution to ‘meat’ demand with eight wholesaler partners ramping up deliveries of the world’s most versatile plant-based product portfolio.

Redefine Meat’s eight UK wholesalers now span national and regional brands; including Albion Fine Foods, Braehead Foods, Brakes, Classic Fine Foods, Elite Fine Foods, Food Republic, Forest Produce and Zebra Plant Based.

Internationally endorsed by Michelin-star chefs, steakhouses, fine dining establishments and hotel chains, for a level of taste and texture comparable to high-quality animal meat, Redefine Meat’s range of premium whole cuts, mince-based products and pulled meats are available to foodservices nationwide.

From a delicious new-meat flank steak, authentic lamb kofta, slow-cooked pulled pork, juicy burger

Redefine Meat ramps up UK distribution with eight wholesaler partners serving the world’s most versatile plant-based product portfolio – including, the Redefine Beef Flank.

Photo: Nimrod Sonders

to an authentic minced product, Redefine Meat’s new-meat is ideal for diners seeking to reduce their consumption of traditional meat whether vegan, vegetarian, flexitarian and even meat lovers.

The versatility of the portfolio makes it an ideal solution for premium dining outlets looking to offer more varied sustainable options to more casual dining restaurants seeking minced products with the taste and texture of traditional meat. The delicious and quality meat portfolio also inspires culinary creativity at every level of cuisine and promotes sustainable eating, providing the taste, smell and texture of traditional meat to give diners the same sensory experience.

Michael Nelson, Senior Category Manager, Centre of Plate at Brakes (Sysco GB), one of Redefine Meat’s new wholesaler partners comments: “We’re very excited to be launching Redefine Meat into our plant-based range. Plant-based has seen enormous growth in recent years and in order to maintain that position we need to have the most innovative solutions in our portfolio.

“The feedback from our chefs and customers has been overwhelmingly positive with the quality and product texture achieved providing something genuinely different in a crowded sector. We can see real potential for the range, particularly among our hospitality customers looking for a menu hero item that both vegans and meat lovers can enjoy.”

Craig Stevenson, Managing Director, Braehead Foods another new partner adds: “As a massive meat lover myself, I’m always dubious about meatfree alternatives, so if I have been won over then I’m sure your customers will be too. Redefine Meat products are a game changer to our meatfree offering, bringing products to our portfolio that are attractive as both meat alternatives and replacements. Our initial feedback from customers has been fantastic and I look forward to rolling out a core range this summer.

Tony Quick, Managing Director of Forest Produce, also comments: “After trying the full range of newmeat I was certain that I wanted to add it to our offering. As a versatile company, Forest Produce is always looking to add to our extensive range of ground-breaking products. We love the concept behind the products and the care and passion that has gone into creating them.

“From steakhouses to beach cafes, the range works for all. We love that we can now offer the incentive to move towards a more flexitarian diet. Our customers are telling us just how much they can

tell that the product has been well thought out and researched, and its sustainability and ethical values truly shine through.”

Simon Owen, Head of UK, Redefine Meat says: “Following our expansion in the UK we’re now working with some of the most iconic brands across all dining occasions to help expand their plantbased menus to meet the growing appetite for meat alternatives. This requires a range of efficient and effective wholesaler partners able to fulfil our growing demand and who share our vision for offering a wider range of delicious and sustainable plant-based options that satisfy all five senses.”

www.redefinemeat.com

Redefine Meat’s new-meat range, including the Redefine Premium Burger, is ideal for diners seeking to reduce their consumption of traditional meat.

Photo: Nimrod Sonders

Truly unique.

Truly unique.

Customize your cutlery.

Customize your cutlery.

Choose and combine 7 colors and 3 finishings with the endless possibility of engravement.

Choose and combine 7 colors and 3 finishings with the endless possibility of engravement.

www.theluxuryartmepra.com

www.theluxuryartmepra.com

We strongly believe everyone is different. We don't want a single world with a single thinking.

We strongly believe everyone is different. We don't want a single world with a single thinking.

In everything we do, we believe in offering our clients the chance to distinguish themselves.

In everything we do, we believe in offering our clients the chance to distinguish themselves.

Through our history, craftmanship, technology, creativity and flexibility we are able to produce unique and customized professional tools for your culinary art.

Through our history, craftmanship, technology, creativity and flexibility we are able to produce unique and customized professional tools for your culinary art.

+31 85 303 26 59 info@mepra-store.com www.theluxuryartmepra.com

+31 85 303 26 59 info@mepra-store.com www.theluxuryartmepra.com

Nottingham finer dining restaurant launches exciting new culinary experience

-

CLEAVER & WAKE -

NOTTINGHAM finer dining restaurant, Cleaver & Wake, has launched an exciting new dining experience set to take foodies on an experiential culinary journey from the second they set foot inside the popular canalside restaurant.

The new immersive gastronomic experience includes a range of special touches that call upon all five senses, and features a blend of culinary alchemy with bold and exciting pairings that champion the best seasonal produce from across the British Isles.

Diners won’t find traditional restaurant dishes on the menu. Instead, several of the Cleaver & Wake dishes are shrouded in mystery, with all guests presented with an amuse bouche featuring secret ingredients upon entry, served from the stunning restaurant’s open pass.

Other menu items include heirloom tomato salad, burrata ice cream and wet almond served with olive and verjus; beef fillet served with summer cabbage, textures of onion and bordelaise sauce; and lamb gratin served with fermented white asparagus, black garlic, lovage and sauce vierge.

Laurence Henry, chef patron at Cleaver & Wake, said: “Cleaver & Wake has always been about providing diners with an exceptional dining experience that puts fantastic food and tantalising tastes centre stage, but we’ve decided to go one step further with our new offering.

“Our new elevated dining experience will take diners on the ultimate culinary journey and is sure to get people talking, and for me, that’s what it’s all about. Food is so emotive and should be enjoyed and experienced, not just eaten, so we’ve worked hard to tap into that, and create a concept that features some really special surprises and an exciting treat for the senses.”

The new set menu will cost £75 or £85 with dessert. Sweet options include the white chocolate and strawberry parfait served with macerated strawberries, sable biscuit and strawberry meringue and the mango parfait served with fragrant rice, finger lime, coriander and Alphonso mango sorbet.

Launched last September, Cleaver & Wake has made a name for itself both in Nottingham and on the national stage, bringing diners in on the theatre

of each dish being made, with guests able to see Laurence Henry and his team of chefs create magic in the open-pass kitchen.

The new dining experience will replace the venue’s previous à la carte menu, and is available now.

Laurence added: “This is dining done the Cleaver & Wake way, with creative pairings, captivating flavours and the best quality ingredients around. We can’t wait to share the new Cleaver & Wake experience with diners over the coming weeks.”

To find out more about Cleaver & Wake visit: https://www.cleaverandwake.com/

The Art de Vivre collection

- ARTWORK -

Art de Vivre: great beauty and a sophisticated refinement animate the new collection that Artwork Italian Heritage by Kerasan dedicates to luxury bathroom furniture.

The best ceramics for sanitary ware combined with the finest marble play the leading role in a unique environment, a symbol of unconditional exclusivity.

Design Architect Paolo Marioni

Artwork Italian Heritage by Kerasan expresses itself through the creation of furnishing accessories characterised by a strong personality, with distinctive features that tell of an Italian artisanship at its best, offering unique, customisable, and functional objects. Thanks to its extensive know-how and a tradition that has been handed down for more than sixty years, Artwork Italian Heritage by Kerasan reinterprets ceramics in an innovative and visionary way, creating products that tell the story of the present but, at the same time, are projected into the future.

Art de Vivre was created in the spirit of the most exclusive luxury, in which art and superb craftsmanship come together in an unprecedented and original combination.

With Art de Vivre the bathroom is transformed into a veritable ‘salle de bains’: a space that, while maintaining its functionality, invites greater wellbeing and self-care, regenerating not only the body, but also the mind through so much widespread and artfully designed beauty. It is extremely pleasant to spend time in a bathroom where every detail, even the smallest, tells of the care and passion that the craftsman has put into his creation, giving us a product that is both distinctive and unique. Art de Vivre has created the luxury of a timeless bathroom that maintains its beauty and appeal thanks to a balance of natural materials such as marble, stone, and ceramics, in line with an inspired and attentive style that goes beyond fashion and trends.

‘MADE IN ITALY’ MAKES A DIFFERENCE

The Art de Vivre collection belongs to the precious, all-Italian tradition of high craftsmanship that is still alive in the workshops and laboratories of our country, but which finds a fundamental point in technological expertise that makes it possible to produce a line of sanitaryware with such specific features. Artwork Italian Heritage by Kerasan is therefore the ability to combine traditional craftmanship with the leading production technologies of industry. Therein lies its essence and uniqueness.

Marble, the natural stone par excellence, perfectly expresses the idea of luxury that Artwork Italian Heritage by Kerasan has conceived for this line of precious sanitary ware.

Precious and elegant marbles cover the ceramic sanitary ware of Artwork Italian Heritage by Kerasan as if they were tesserae of a mosaic: it is the hands of the artisans who, with their skilful workmanship, cover the clean and simple shapes of each piece, turning them into sculptures that will enliven our daily life with absolute beauty and style. Thin marble strips are hand-glued one by one onto the ceramic bathroom fixture, giving it a unique character and making it a timeless object.

The Art de Vivre collection consists of two types of washbasins – round or oval shaped, both freestanding - plus a toilet and a bidet both suspended, in line with the latest trends. All products are available in several types of marble:

• Nero Marquina

• Bianco Carrara

• Sodalite Lapis Lazuli

• Giallo Siena

• Verde Alpi

THE TIMELESS ELEGANCE OF BLACK MARBLE

Nero Marquina is a deep black, fine-grained marble, with more or less vivid white veins. The brilliance and depth of the black, contrasting with the white veins, make it one of the most popular and sought-after marbles, especially in interior design. Artwork Italian Heritage by Kerasan has chosen it for one of the five variations of the Art de Vivre collection because it expresses not only elegance, but also awareness and an unparalleled personality, capable of giving us washbasins, toilets and bidets with a strong emotional impact which are perfectly suitable for any environment.

THE INFINITE PURITY OF WHITE CARRARA MARBL e

The white marble of Carrara is a marble of outstanding quality. It is known throughout the world and its history is incredibly ancient. It is considered the material of choice in art, architecture, and design. That is why a bathroom made of white Carrara marble could not be missing from the Art de Vivre collection. Stylistic purity, formal balance and visual harmony are the outstanding features of a bathroom design made exclusively of sanitary ware in pure white ceramic, clad with thin tiles of white Carrara marble.

THE CHROMATIC ENERGY OF SODALITE LAPIS LAZULI

The vibrant beauty of sodalite lapis lazuli makes the bathroom an exciting place to be. The chromatic nuances that characterise the surface of this stone are intense and elegant. Its durability makes it very suitable for a wide range of interior design applications. For this reason, Art de Vivre presents a bathroom dedicated to the blue of sodalite with its typical black, white, and yellow veins. A refined luxury is realised through the incredible texture of this stone for wall-hung washbasins and sanitaryware, especially the bidet and toilet. Exceptional fittings and the toilet seat in satin gold add a glamorous touch to the bathroom.

THE STIMULATING BRIGHTNESS OF GIALLO SIENA

Giallo di Siena marble is certainly a marble of great uniqueness, known since ancient times and still highly sought after today for cladding and decorative objects. Quarried in the hills of Siena, each slab or block is a unique piece with its own colour gradations and veins. Yellow, the colour of the sun and gold, gives this stone a great energy that, when skilfully laid on sanitary ceramics, transforms into a texture with a strong visual impact.

VERDE ALPI, THE AESTHETIC VALUE OF A PRECIOUS MATERIAL

Verde Alpi marble is refined, elegant and environmentally sustainable. The basic colour is a dark green with numerous nuances that make the material unique. The whole is further embellished by veins tending towards white or yellow, which stand out against the green background and emphasise its decorative power. It originates from the Alps of western Italy. Its use in interior decoration and design evokes a significant style and a rare beauty that is always luxurious. Each tile of Verde Alpi that covers the Art de Vivre ceramic sanitary ware is carefully selected and assembled to create textures and patterns that highlight the veins of this stone.

www.1hotelmayfair.com

FEARNLEY

KITCHENETTE

THE FEARNLEY KITCHENETTE

Proudly crafting furniture for over 90 years. All cabinetry is handmade to order in England. Tel: 01704 821 076 craftedbyculshaw.co.uk info@craftedbyculshaw.co.uk @craftedbyculshaw.co.uk

Bespoke cabinetry for the hospitality sector.

A three month celebration of the natural world through food, drink, art and culture

- OUTCROP -

A verdant courtyard at the heart of 180 The Strand, Outcrop - a restaurant, bar and arts space - is now open. Designed to connect guests with nature, the pop-up will serve as an inner-city oasis within London’s West End for three months.

FOOD

Outcrop’s restaurant is run by AngloThai’s John Chantarasak, and showcases his signature Thai cooking using ingredients from the bountiful British summer larder. Inspired by Outcrop’s mission, John has created a menu that focuses on seasonal British vegetables, native breed animals and line-caught fish, cooked over charcoal in keeping with the traditional cooking practices of rural Thailand.

Outcrop sources UK-grown ingredients such as ginger, chillies, Thai basil and lemongrass, alongside London honey and native British grains. Whole ingredient cooking and preservation techniques ensure the kitchen upholds a sustainable and low waste ethos. Dishes include: Carlingford Oyster, Sea Buckthorn, Fermented Chilli; Violet Artichoke

Tempura, Yellow Soybean and Sugarcane Vinegar; Wildfarmed Flatbread, Shrimp Paste Butter and Cornish Shellfish; Skate Wing Jungle Curry; Thai Tea Burnt Cream and Newlands Farm Strawberries.

DRINKS

Award-winning Bar Manager Rob Simpson, who honed his experience at restaurants including The Clove Club and Gymkhana, has curated an entirely British list - with the island providing the entire menu’s spirits, infusions and ingredients*. Cocktails include a pea vodka; an aperitivo masterfully formed from discarded oyster shells; and leftover tomatoes from the kitchen are used to infuse a signature negroni. The list includes: the No Fly Zone, made from barley eau de vie, London honey and gooseberry, and the Cropped Martini, which combines London dry gin with a homemade herb garden vermouth, served ice cold. Outcrop works with small distilleries striving to have a more positive impact: building soil health, eschewing pesticides, growing heritage grains, and using smarter ecological packaging.

Desiree Chantarasak of AngloThai has curated Outcrop’s wine list of low-intervention European wines, many served on tap by the glass or carafe. Wines have a great deal of character to stand up to the gutsy flavours of the food, many from the list come from the low-waste keg format, and the menu also features a canned pet nat.

ART AND SPACE

A central installation comes from leading art collective Marshmallow Laser Feast. Sanctuary of the Unseen Forest is a large-scale, immersive video installation of a giant Ceiba Pentandra tree from the Colombian Amazon, designed to create a moment of awe, inviting guests to contemplate their place within the wider systems of nature. As guests uncover the vibrancy of life that is flowing through the tree and listen to the lowly reverberating soundtrack, the pulse of the artwork taps into the pulse of the human body. The vast artwork is projected within the communal space, offering Outcrop guests a chance for reflection throughout their visit. More information and images of the work can be found here

MUSIC

Outcrop features an audiophile sound system, centred around three pairs of vintage Tannoy Lancasters. The system has been designed, in collaboration with Hifi specialists Audio Gold, by Outcrop co-founder Daniel John Willis and revered sound engineer Jamie Harley - noted for working with the likes of Aphex Twin, Neneh Cherry, James Blake and Kelis to name a few.

DJs, selectors and collectors from across the spectrum have been invited to create musical journeys inspired by the natural world. At the heart of this is an animal migration series, which sees artists curating music from the countries that our summer visitors migrate through:

- South African musician, DJ & composer Esa Williams is planning a 6 hour set that will follow the migration of the Swallow from South Africa to the UK

- John Gomez will do the same for the Manx Shearwater, which flies from Patagonia, through South America, to the UK and back again each summer

- Tash LC will musically follow the Cuckoo, on its epic journey from Angola, via the rainforests of the Congo to the UK

- Nadia Ksaiba will follow the Painted Lady Butterfly, from North Africa across Europe to the UK

- And LOCAL (club night) will follow the Humpback Whale on its journey through UK waters to the Caribbean

FOUNDERS

Outcrop’s founding team is made up of Daniel Willis and Johnny Smith (co-founders of Michelin-starred The Clove Club and Luca), alongside three Secret Cinema alumni - Tom Allott, Andrea Moccia and Sabrina Goreeba. It is a new type of gathering placea green social club within the city that brings people together to eat, drink and have fun, all whilst striving to have a positive impact on the planet. In the longer term, Outcrop plans to link buildings in cities with large-scale regeneration efforts in the countryside, mobilising urban dwellers to increase biodiversity on depleted sites.

Walk ins available and reservations made: outcrop.social

The Ecopump dispensers offer an elegant combination of quality, hygiene and safety.

UP TO 97%

INGREDIENTS OF NATURAL ORIGIN

HOTEL LINE

Edinburgh’s KORA by Tom Kitchin

Introduces New Restaurant Manager - KORA -

Edinburgh neighbourhood restaurant and bar, KORA by Tom Kitchin, has announced the appointment of David Messaoud as new Restaurant Manager. David will take the helm of the restaurant as it heralds one year since opening its doors, leading the front of house and bar team at the 65-cover Bruntsfield restaurant and bar.

David joins the KORA team from sister restaurant, Michelin-starred The Kitchin in Leith. At The Kitchin, David immersed himself in the independent, familyrun business’ approach to exceptional service and its deep-rooted ‘From Nature to Plate’ philosophy, before being presented with the opportunity to lead the team at KORA.

Born in Edinburgh and raised in France, David brings a wealth of experience in hospitality roles,

Chef Tom Kitchin with KORA’s new Restaurant Manager David Messaoud

alongside an innate understanding and passion for the local dining scene, having most recently worked with Edinburgh hospitality collection The Bon Vivant Group, between 2018 and 2022. David was employed across a number of the group’s city centre venues, including The Devil’s Advocate and The Bon Vivant, working his way up to a management role, where he supported with training and mentoring of the team.

At KORA, David will lead the team to continue the warm, welcoming and convivial atmosphere, matched with exceptional guest service that KORA has become renowned for. Today, KORA employs a team of 30 across front of house and the kitchen, and since opening in July 2022, has seen staff retention of over 90%. The venue is open 7-days a week serving dinner from Monday to Sunday, lunch from Friday to Sunday and more recently, brunch on Saturday and Sunday.

KORA by Tom Kitchin recently extended its weekend hours, introducing a brand-new brunch menu which has been proving popular with locals and visitors to the city. Brunch is now served from 11.00am on Saturdays and Sundays, with an appetising menu appealing to the whole family.

Commenting on David’s new role within Kitchin Group, Chef Tom Kitchin said; “David was a valuable member of The Kitchin team, where he really immersed himself in understanding our world and his genuine passion for this industry really shone through.

“David brings a great talent for meeting guests, building relationships with local and loyal diners and delivering the most exceptional level of guest service. His interest and knowledge in great food, wine and whisky, matched with his welcoming and friendly nature have ensured he has quickly become an integral and valued member of the KORA team, allowing us to enter this exciting next chapter for the restaurant.”

The team behind successful venues The Kitchin, The Scran & Scallie and The Bonnie Badger has sought to establish KORA as a genuine neighbourhood restaurant, local in every sense with a deep-rooted ‘From Nature to Plate’ philosophy. A menu led by Chef Tom Kitchin, Chef Director Dominic Jack, and KORA Head Chef James Chapman, brings Scotland’s natural larder to the forefront. Dishes evoke modern Scottish cooking with accents of global flavours in a collection of light bites, a la carte dishes, and a dedicated menu for children on offer alongside the brand-new brunch menu.

Guests can make reservations at korabytk.com or by calling the Reception Team on 0131 342 3333. KORA by Tom Kitchin includes a 65-cover dining space and separate stylish bar area for those seeking to enjoy a drink or lighter meal.

KORA by Tom Kitchin, 14-17 Bruntsfield Place, Edinburgh, EH10 4HN, www.korabytk.com

New Executive Head Chef returns to his Cornish roots at Restaurant RenMor

- RENMOR -

A chef who has enjoyed an illustrious career has returned to his Cornish roots to take on the top job at a stunning new £3m restaurant overlooking the Atlantic Ocean.

Gavin Edney’s love affair with cooking began in his early teens, when he would use a boat built for him by his grandfather to take the short journey across the river from Polruan to Fowey to go to work.

Twenty-three years later and having enjoyed a host of culinary successes around the country, he has relocated to Newquay following the launch of Restaurant RenMor as the signature dining experience at five-star hotel The Headland.

The newly appointed Executive Head Chef said:

“I’ve always been obsessed with cooking. I have fond memories of my gran letting me cook my own breakfast on the stove after a sleepover and attempting to cook dinner for my mum, brother, and sister. I would create an absolute mess at home –mum hated it!”

“Aged 15, I got my first job at Fowey Hall and spent my weekends and school holidays there. My days were spent deboning mackerel, preparing lobsters, shucking oysters and picking crabs. As a young person, I was always looked after by the seniors and I’m still in touch with them today.

During his next role at Talland Bay Hotel, in Looe, Gavin recalls learning the importance of consistency and focusing on minute detail. To begin with, he would spend six hours cutting two litres of Provencal vegetables into small squares - and doing it again and again until the skill was perfected.

Following another two-year spell at Fowey Hall, Gavin landed a job as a Chef de Partie for Gordon Ramsay’s restaurant at top London hotel Claridge’s.

Gavin’s star continued to rise when he was part of the team which took the Olde Bell Inn, in Hurley, from being unlisted to holding five gold stars within 12 months. There he honed his butchery skills and learnt how to manage complex operations. He worked under Warren Geraghty, who would later introduce him to his future mentors at Galvin restaurants and Cliveden House.

He helped brothers Chris and Jeff Galvin to relaunch two restaurants in the five-star Waldorf Astoria Hotel in Edinburgh and he also spent time in their London restaurants, overseeing the opening of Pompadour by Galvin which was awarded AA best new restaurant in 2013.

In 2014, he became Head Chef at Cliveden House in Berkshire. Working closely with Executive Chef Andre Garrett, he was responsible for food development and food operations. This included the newly launched Restaurant Andre Garrett, which earnt numerous accolades and was voted best new restaurant by the Good Food Guide. It was also listed in The Times’ top 20 UK restaurants in its first year.

Most recently before joining The Headland, he spent almost six years as Group Executive Chef for Castlebridge Hospitality, initially working with Mike Robinson, developing and opening The Elder in Bath, The Woodsman in Stratford Upon Avon and The Forge, in Chester.

He took on the entire portfolio and developed and opened Hotel Indigo’s three restaurants and bars, one of which is in Exeter.

The 37-year-old added: “Producing great food is about respecting the past but cooking in the current. I enjoy building dynamic teams with lots of different personalities in the kitchen. Everyone has something to offer and I hope to be an inspiration and support to them all. We love to encourage young people into the industry and we have many fantastic apprentices here.”

“We need to be honest, have core values and stand up for them. I care deeply about my team and I properly listen in order to try and help. We’re always learning.”

Together with his wife Kerry and two young children, Gavin was thrilled to have the opportunity to move back to his beloved county to take up his new role at The Headland.

“We’ve created an experience with Restaurant RenMor. We want to celebrate British cooking and champion British produce, using fantastic local sources from Cornwall wherever possible. In the kitchen there are so many skills to learn, so many processes to follow, but the most important thing is for guests and my team to feel really relaxed.”

To that end, the open kitchen, which has been beautifully designed to sit within the new restaurant, is not just a visual feast for diners.

“As chefs we like to be approachable and accessible. Everyone who dines with us should have an enjoyable experience and if that means talking to us about cooking techniques while we’re working, that’s fine by me. We want them to feel part of what we’re doing. We want to make Restaurant RenMor the best it can be,” said Gavin.

Restaurant RenMor is taking bookings now for breakfast, Afternoon Tea and Dinner at https://www.renmor.co.uk/

Celebrate pride in style

- THE ENTOURAGE GROUP -

One of the Netherlands’ finest international hospitality empires, THE ENTOURAGE GROUP, has revealed a series of bespoke menu editions to celebrate Amsterdam Pride. Taking place from the 1st to the 6th of August, Amsterdam Pride is a citywide event where vibrancy, rainbows, and good vibes are set to take over the city. Getting into the celebratory spirit, THE ENTOURAGE GROUP has added colourful menu additions to all its Amsterdam venues.

MOMO RESTAURANT, BAR & LOUNGE

MOMO is a sophisticated restaurant, lounge, and bar located in the heart of Amsterdam’s cultural quarter. Just moments from iconic museums the Van Gogh Museum and Rijksmuseum, MOMO is a cosmopolitan hangout offering global cuisine presented as unique works of art. The popular cocktail haunt has revealed the ‘Rainbow Reigns’, a fruity cocktail of Grey Goose, Chambord, lavender syrup, and a dash of lime shaken, not stirred, with raspberry and cucumber. Rainbow Reigns is the perfect tipple to toast to pride in style.

THE DUCHESS

THE ENTOURAGE GROUP’S Michelin-starred restaurant THE DUCHESS is one of Amsterdam’s best culinary hotspots. Located in one of the city’s greatest historical gems, the former KAS Bank, THE DUCHESS is as impressive gastronomically as it is aesthetically offering a fine-dining Mediterranean menu and elegant afternoon tea. This pride, indulge in the Chocolate Explosion - Gay Pride Edition. A twist on a classic THE DUCHESS dessert, expect artisan chocolates decorated with a pop of colour.

IZAKAYA ASIAN KITCHEN & BAR

Sophisticated hotspot, IZAKAYA Asian Kitchen & Bar is renowned for crafting modern Japanese cuisine with South American influences. For Amsterdam Pride, IZAKAYA has revealed a Petit Fours dessert. Perfect for sharing with loved ones, Petit Fours features four iced desserts set to tantalise taste buds. Decide your favourite.

MOMO Restaurant, Bar & Lounge

MR PORTER STEAKHOUSE, BAR & LOUNGE

MR PORTER is a modern steakhouse that strikes a real yin and yang between the masculine and the feminine. Offering the finest cuts of meat in the city, MR PORTER is the perfect spot to unwind after a day exploring the city’s LGBTQIA+ culture. Throughout Pride, MR PORTER will be offering a fragrant selection of the finest ice cream in all the colours of the rainbow. For an added dose of celebration, a complimentary shot of prosecco will be served to accompany the dessert.

ROLADIN BAKERY & CAFE

High-end and decadent, ROLADIN Bakery & Cafe offers a refreshing and modern take on classic pastries and sweet treats. This pride season, ROLADIN Bakery & Cafe has the perfect sweet treat - the Rainbow Coconut & Pistachio Pride. Find ROLADIN Bakery & Cafe in the Westfield Mall of The Netherlands.

THE BUTCHER & THE BUTCHER SOCIAL CLUB

THE BUTCHER is renowned for serving up good honest burgers keeping busy city dwellers fuelled whether they are on the go, dining in, or taking away. Especially for Pride, THE BUTCHER, and THE BUTCHER Social Club will be handing out free pride caps for every customer spending €45 and above.

KORA by Tom Kitchin, 14-17 Bruntsfield Place, Edinburgh, EH10 4HN, www.korabytk.com

The Duchess

MR PORTER Steakhouse, Bar & Lounge

IZAKAYA Asian Kitchen & Bar

ROLADIN Bakery & Cafe

The Butcher & The Butcher Social Club

A chair for the spaces of the best Milanese restaurants

- S-CAB -

Describing a product with ‘facts’ is the most effective way to make it talk, to bring out its characteristics, which in the case of the now iconic Lisa chair, designed by Marcello Ziliani for S-CAB, can be summed up in the stylistic universality for which it is chosen by designers.

Among the recent creations, in Milan, Lisa is the protagonist of the spaces of Memà Cafè, Osteria Memà, and Memà Champagnerì based on a project by architect Simone Fantoni who, through interior choices, interpreted the meaning that the property wanted to give to the triad of venues. Sicily with its warm colours, the Norman architecture, the Arab sounds, the humanity and the energy of the city alleys. A mood translated every day and throughout

Lisa designed by Marcello Ziliani for S-CAB is the common thread of Memà Cafè, Osteria, and Champagnerì: a tribute to multifaceted Sicily.

the day, from breakfast to the evening drink, into impeccable service, into flavours that oscillate between gourmet and typical regional cuisine, with a sense of hospitality that only a mother can give… Memà means ‘my mother’.

The Lisa chairs, evoking the elegant atmosphere of the 50s and 60s, are one of the common threads that define the shared identity of the 3 venues, where the public lives through very different experiences of taste and pleasantness.

Frame in thin tubular metal in a satin gold finish; warm, fine leather alternating with an intriguing green velvet for the seats: these are the finishes chosen for Lisa, which with the many decorative elements with a strong visual impact become details that attract attention, to fully satisfy the eyes in addition to the palate.

Since 2018 Lisa has experienced growing success thanks to the high comfort and maximum customisation. A retro charm, a domestic memory that reassures and warms the environment with its shapes. The enveloping and slightly padded backrest, like the seat, make it perfect in any situation, living or contract.

Memà Cafè, Osteria, and Champagnerì in the name

of inclusiveness transport you to the welcoming and energetic atmosphere typical of Sicilian flavours, which is also interpreted by the Lisa chair. Memà conveys the Sicily of tradition revisited by the cosmopolitan style of a city like Milan, skilfully combining simple and tasty recipes with a refined environment full of details to discover. Simone Fantoni’s interior design project retraces experiences and emotions lived in relation to Paolo Sassi, founder of Memà, and his ‘Land’, more precisely Caccamo, his birthplace, and Cefalù, the enchanting seaside town full of history, modernity, and beauty he grew up and worked in. The staff and the property are like a big family that knows how to make any moment of the day special and always make you feel welcome.

www.s-cab.it

Flame Retardent Foliage - FIRESILX -

In the design world, striking the perfect balance between aesthetics and safety is paramount. Thankfully, there is a solution that meets both criteria flawlessly - FireSilx

Renowned as the leading manufacturer of commercialgrade fire retardant artificial foliage, FireSilx has earned the trust of professionals worldwide. By incorporating FireSilx products into your projects, you can enhance your designs with maintenance-free greenery while ensuring the utmost safety for your spaces.

updating. These certifications are readily available for you to view, providing you with the peace of mind that every FireSilx order is accompanied by comprehensive documentation, ensuring convenience and reassurance in equal measure.

One of the most impressive features of FireSilx products is their flame retardant capabilities. This incredible flame-proof foliage not only prevents the fire from thriving but also effectively curbs its growth, offering unparalleled protection to your surroundings.

What truly sets FireSilx apart from its competitors is its innovative manufacturing process. Each element of foliage undergoes meticulous crafting with fire retardant materials, rendering it inherently fire retardant at a molecular level. Unlike other products available in the market, FireSilx foliage eliminates the need for costly yearly re-proofing with after-market sprays or dips, saving you time and effort.

In order to ensure the best possible quality and reliability, FireSilx foliage undergoes rigorous testing in official laboratories across the world. The company proudly maintains an impressive collection of official certifications, which is constantly growing and

At FireSilx, a commitment to excellence is at the core of everything. Through continuous innovation and the exclusive use of the finest quality materials, FireSilx guarantees that its foliage retains its fire retardant properties for life. Whether you are designing a hotel, an office building, or any other commercial space, FireSilx is the ultimate choice for professionals who prioritize safety without compromising on style.

Join the countless satisfied designers who have made FireSilx an indispensable part of their projects. Bid farewell to the burdens of high-maintenance greenery and welcome the peace of mind with FireSilx’s superior fire retardant foliage.

By incorporating FireSilx into your design projects, you can create visually appealing and genuinely safe spaces, offering maximum protection against the threat of fire. Choose FireSilx and elevate your designs to a new level of safety and sophistication.

KEEP YOUR GUESTS, CUSTOMERS & BUSINESS SAFE

FireSilx is a globally recognised brand specialising in inherently fire retardant artificial trees, plants and foliage. Designed for commercial installations, FireSilx has long been the preferred choice for interior designers, architects and landscapers looking to add that special touch to their projects. Tested to building and construction standards BS EN 13501-1 & DIN 4102-1 along with many others, official FR lab reports are supplied with every FireSilx order.

Not Inherently Fire Retardant?

It’s not firesilx

FireSilx products are manufactured with inherently fire retardant materials. As a result they will prevent the spread of flames, but rather self extinguish within 10 seconds. Every Firesilx product’s FR properties are guaranteed for life.

TESTED TO FIRE SAFETY STANDARDS INCLUDING: BS EN 13501-1 & DIN 4102-1