Eat Drink Sleep - December 2023

eat.drink.sleep December 2023

www.eat-drink-sleep.com

London’s most luxurious Christmas Day Bottomless Brunch [click here]

Welcome to the December 2023 issue of Eat.Drink.Sleep eat.drink.sleep December 2023

www.eat-drink-sleep.com

London’s most luxurious Christmas Day Bottomless Brunch [click here]

To speak to one of the team, please call 020 805 09659 or email hello@eat-drink-sleep.com

Outdoor Hospitality Products

Our outdoor products include:

We are an independent supplier of outdoor hospitality goods based on performance, style and value. We believe in supplying goods that look good, are well made and extremely durable through season after season.

• Planters with real or artificial plants • Tables and chairs • Windbreaks and barriers • Jumbo parasols • Awnings and shelters • Lighting and heating • Restaurant screens • and more!

caféculture

Call us on 0800 917 526 or drop us a line at sales@cafeculture.biz

www.cafeculture.biz CafeCulture Ltd, 6 Edith Road, Orpington, Kent. BR6 6JQ

December 2023 EAT. DRINK. SLEEP

FESTIVE FOOD & AMERICAN CRAFT BEER PAIRINGS

The festive season may encourage customers to be more experimental than at any other time of the year and a venue offering a unique and different approach to festive dining may stand out from the crowd and provide a good opportunity to build trade.

One such point of differentiation is an American craft beer and food paring menu. Beer is the ideal pairing partner for festive foods because its wide flavour spectrum will complement and enhance almost any Christmas dish. Here’s why: Smoked salmon blinis/paté – start light with a crisp, effervescent witbier that will lift the oily, richness of the salmon off the palate without overpowering the flavour.

Turkey or goose – the deep, intense flavour of turkey or goose works well with a porter or stout because both have undergone the Maillard reaction (a chemical reaction that

gives browned foods, or beer, its distinct flavour). Porters and stouts tend to be rich, robust and full of bold flavours that will stand up to the gamey strength of turkey or goose.

Carbonation in beer cuts through the fatty, richness of gravy or goose fat leaving the mouth refreshed and ready for the next mouthful.

Cranberry sauce – high levels of acidity and a sharp, juicy bite require an equally tart beer to compliment it. Look for a gosé or Berliner weisse to cut away any residual sugary, fruity notes.

Brussel sprouts – no Christmas meal is complete without an American IPA because the bitter hop notes in the beer will echo the earthy, bitterness of the sprouts and provide a perfect harmony of flavours.

Christmas Pudding/Christmas cake/mince pies – often boozy, rich and full of luscious dried fruit they cry out for a bold, flavoursome barrel-aged stout that’s equally heavy in mouthfeel and strength. Flavours like Bourbon, molasses, chocolate and dark fruits merge seamlessly with Christmas desserts.

Christmas Cheeseboard – strongly flavoured blue cheese such as Stilton, requires an equally punchy counterpart to stand up to it and the depth, complexity and strength of barley wine is recommended. Also goes well with ripe, buttery soft cheeses or a classic farmhouse cheddar.

American craft beer is available through national wholesalers or on line Athletic Brewing, or Sierra Nevada UK Many of the American craft beers available in the UK are recent medal winners from World Beer Cup 2023, the biggest and most competitive beer contest in the world.

Free resources for chefs and restauranteurs are available on www.brewersassociation.org or www.craftbeer.com

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Langlois-Chateau Crémant de Loire Brut RRP: £17 Stockist: Bray Valley Wines, Cambridge Wine Merchants, Hennings Wine Merchants, Partridges, Delifonseca, Vineyard, Majestic Wines Tasting Note: Light yellow colour with fine, delicate bubbles, this is a Crémant which combines Chenin Blanc and Chardonnay, lending it an enticing and complex nose of quince, peach, and grapefruit. The palate is light and fresh with a refined mouthfeel and a honeyed brioche character.

How to serve: The freshness and fine bubbles of this Crémant make it a sophisticated choice for a Christmas party crowd.

Find more information here.

Klein Constantia Blanc de Blanc 2019 RRP: £21 Stockist: Fenwick’s, Divine Fine Wines Blue, The Champagne Company About: Grapes are selected from a single block, one of the oldest located on the lower slopes of Klein Constantia. Harvested early in the season in numerous batches to ensure complexity in freshness, fruit, and intensity. This marks the first vintage that this dry Cap Classique was crafted with zero dosage.

Tasting Notes: Bright and pale gold in appearance. An intense nose with vibrant flavours of stone fruit and citrus blossom, with a hint of brioche and lime zest. The upfront palate boasts precise bubbles, a fine and delicate mouse and rich buttery flavours concluding with a crisp, long, and zesty finish.

How to serve: Ideal as an aperitif. Made to enjoy on release but it will reward maturation for a further few years in bottle, to add complexity.

Find more information here.

Hambledon Vineyard Première Cuvée RRP: £55 Stockist: Berry Brothers, The Wine Society, House of Malt Tasting Notes: The Newhaven chalk on which the vines of Hambledon grow, was formed on the seabed of the Paris basin some 65 million years ago and is found in the best Chardonnay areas of the Côtes des Blancs in Champagne. The Première Cuvée is one of the finest examples of English sparkling and reflects its provenance on the nose with notes of white lily, ripe apricot, and peach alongside baked red apple, orange blossom and confit lemon. The palate transports us back to the geographic origin of the terroir evoking a French patisserie with flavours of Tarte Tatin and almond croissant. With a precise structure, creamy texture, and mouth-watering acidity, this is a complex, elegant wine, made to be enjoyed with company.

How to serve: For those looking to bring the flavours of the sea to the festive dining table, this wine would be the perfect celebratory accompaniment. It’s complexity and finely tuned acidity will pair with marine delicacies such as lobster or a majestic dover sole. Serve between 10 and 12°C. Find more information here

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December 2023 EAT. DRINK. SLEEP

CHRISTMAS SPARKLING WINE SUGGESTIONS

December 2023 EAT. DRINK. SLEEP

What’s Your Border Biscuit Personality?

border.co.uk 6

This month we spoke to Helen McIlhargey at Border Biscuits on the importance of catering the selection of complimentary items in room to specific guests and how this can have a positive impact on them.

December 2023 EAT. DRINK. SLEEP

What our research says…

We know it’s important for hotels to maintain the little touches that enhance a guests’ experience, such as offering a selection of complimentary items in-room.

It’s all about creating a memorable experience from start to finish, and these small gestures can really help to have a positive effect on guests and encourage repeat customers. At Border, we’ve taken this a step further and undergone some market research into what biscuits best suit certain people – spanning from gender and age to specific regions.

Gender Those who describe themselves as female revealed that their favourite biscuit was Viennese Whirls which melt in the mouth, but interestingly the majority of those identifying as male preferred a Chocolate Cookie biscuit. Whilst there seems to be a preference here, other biscuit types such as Butterscotch Crunch also scored highly, ranking third highest in our consumer data.

Age We’ve also looked into which biscuits different age ranges prefer, and the results again make for an interesting reading. For example, the older generation (65+) gravitate towards a Golden Oat Crumble, whereas the younger respondents (18-24) actually prefer Butterscotch Crunch , alongside the 45-54 age range.

Interestingly, the 25-34 range and 55-64 range both

show a strong preference for Viennese Whirls, so by considering the typical age of your guests you can easily play into their type of biscuit preference and stock their in-room refreshment accordingly.

Region Location can play a big part in different taste preferences, and this is an easy way to take into account a guest’s likely biscuit profile when planning the selection in hotel rooms. For example, Scottish and Welsh customers have a fondness for Chocolate Cookies, whereas Londoners prefer Shortbread Rings.

The West and the East Midlands enjoy a Viennese Whirl and Butterscotch Crunch respectively, while both the North-West and North-East also enjoy the flavour and texture of a Butterscotch Crunch.

How we can help We’re a family-owned business that has a passion for baking delicious quality biscuits and will have been established for 40 years next year, which gives us a complete understanding on what flavours and formats are most popular and how to really enhance your guests’ stays.

If you would like to get in touch regarding our range and stockists, please visit Border.co.uk.

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December 2023 EAT. DRINK. SLEEP

New Tee-m Building Space at Dartmouth Hotel, Golf & Spa The Dartmouth Hotel, Golf & Spa is adding to its golf and spa resort with the development of a new golf practise range and corporate team building facilities, planned to open in June 2024.

Located four miles from the historic town of Dartmouth and within driving distance of Totnes and Plymouth, The Dartmouth Hotel, Golf & Spa is adding to its 18-hole championship golf course and a nine-hole club course, with a new practice range and team building activity site. It will cater for up to eight individual golfers, or corporate groups of 30- 40 people.

In the project, six acres of land adjacent to the fifth and sixth holes on the Dartmouth Course will be transformed to include road access and parking, a grass teeing area, an artificial teeing area, a practice chipping green, and a greenside bunker which will also double up as a fairway bunker. The countryside it sits in will also provide expansive

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outdoor event space for team building and conference delegate events. In addition to the golf activity, options such as archery, clay pigeon shooting, and axe throwing will be made available for corporate groups.

General manager of The Dartmouth Hotel, Golf & Spa, Ian Davies, said of the project: “This is an exciting development for us. We’ve made considerable investment in planning the new golf practice area, which will be a massive improvement on what we could offer our club and leisure break golfers previously, but also in creating an area dedicated to outdoor team building events.

“Our peaceful yet accessible Devon location is the backdrop to what we can offer, and together with the Hotel and its meeting spaces, spa, and fitness, the golf courses, and the addition of more extensive corporate activities, this project really positions The Dartmouth Hotel, Golf and Spa as a resort that can offer corporate business a unique experience.”

The Dartmouth Hotel, Golf and Spa has 35 elegantly furnished rooms and six self-catering cottages on site, which can sleep up to six people and come with full access to the resort facilities. For business events, the Hotel has two spacious function suites. The Dartmouth Suite offers capacity for up to 150 guests, whilst the Kingsbridge Suite can accommodate up to 80 guests. Both suites offer a private sun terrace with outdoor seating which is perfect for refreshment breaks or cocktail receptions. There is an 18-hole championship course for experienced golfers to enjoy, and a smaller nine-hole course which is maintained to the same exacting standards yet is more straight forward to navigate for less experienced players, beginners, and juniors. The resort also offers a full spa, health club, bar, bistro, and free car parking.

For details, visit thedartmouthhotel.co.uk

Club Soda, the mindful drinking movement and the UK’s home of no and low alcohol, is offering private cocktail events for corporate bookings during the festive season and beyond.

Designed for groups of all sizes, these masterclasses are the perfect setting for office socials sans hangover.

Groups explore the ever-expanding world of alcoholfree drinks and are taught essential mixology skills by the Club Soda experts, which they then put into practice by crafting two delicious cocktails. Experimenting with flavour, texture, and garnish, they’re taught how to create visually stunning, tasty, alcohol-free cocktails.

Companies can book the team into their workplace, or visit Club Soda’s Covent Garden home with over 80 no and low drinks to choose from. Included in the price is a welcome drink, two cocktails, and one perfect serve, followed by some healthy competition as everyone is challenged to make their own original serve.

Club Soda founder Laura Willoughby MBE says “Here at Club Soda we love to spread Christmas cheer with a bit of creativity. Book with us for some team-building and you’ll go away with a whole world of innovation and flavour added to your repertoire! Or, think ahead to the new year and book to combat the Winter blues.”

Classes can be booked via joinclubsoda.com/corporate-cocktail, and are the perfect opportunity for the festive season, Dry January, and beyond. The Club Soda Team can accommodate any London location, any time, any day of the week (dependent on availability).

These classes are part of Club Soda’s wider corporate offerings, which aim to support companies in moving towards more mindful alcohol practices. With a decade’s experience, the team offers consultations, workshops, and staff training, all rooted in the behaviour science surrounding alcohol.

joinclubsoda.com

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December 2023 EAT. DRINK. SLEEP

Team Building with a Twist at Club Soda

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Senior industry leaders have united in a programme of autumn school visits designed to encourage more young people to consider a career in hospitality.

Compass, Elior, Punch Pubs, Sodexo and Nestlé Professional® will join Kate Nicholls OBE, Chief Executive of UKHospitality, and Chris Gamm, CEO of Springboard, visiting schools across the UK to help improve the perception of hospitality careers.

The school visits mark the start of a big recruitment drive by the Choose Hospitality Pledge. Co-founded by Nestlé Professional, Choose Hospitality and Springboard CareerScope, the Choose Hospitality Pledge is seeking motivated ambassadors to help educate secondary students about the industry’s wide range of entry-level roles and training opportunities, the breadth of roles available – dispelling the ‘only chef or waiter’ myth – as well as the many career pathways on offer.

Commenting on the new school’s programme this autumn, Nestlé Professional managing director, Katya Simmons, said:

December 2023 EAT. DRINK. SLEEP

Industry unites to encourage uptake in hospitality careers

UKHospitality Chief Executive Kate Nicholls OBE said:

“As the third largest private sector employer in the UK, it’s essential that we shine a light on the fantastic career opportunities that hospitality can provide, and education plays a key role in attracting the next generation of British talent. While only 10% of jobs in hospitality are currently recognised by the UK government as skilled, our industry is filled with highly trained and motivated professionals, and more roles need to be recognised to ensure we continue to attract young workers to the hugely rewarding careers on offer and bring in the skills that we need.”

The Choose Hospitality Pledge gives school leavers the opportunity to experience how dynamic, rewarding and exciting the sector is as a career. It aims to reshape perceptions of the hospitality sector and ignite a passion for careers among young people.

To give back to your profession by inspiring the next generation of talent, please register as a Choose Hospitality Pledge ambassador by visiting: my.careerscope.uk.net/ambassador-signup.

“Hospitality businesses are more than twice as likely than other industries to experience challenges filling vacancies1. To address this, we are leading an industry alliance urging hospitality ambassadors to step forward and promote the industry to young people. The Pledge has been created by us with Choose Hospitality and Springboard CareerScope, and is garnering support from a growing number of hospitality and industry leaders.

“Together with our founding partners, we’re galvanising the hospitality industry in the UK to unite and help tackle the recruitment challenge. We’re calling on industry to sign up to the Pledge as ambassadors and visit their local secondary schools. Ambassadors will be equipped with campaign toolkits and props to engage with schoolchildren and demonstrate the exciting opportunities that exist in our industry. Now is the time for people who have carved out a career in the industry to give something back.”

Office for National Statistics (2021)

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December 2023 EAT. DRINK. SLEEP

MACA - mymuybueno Academy of Culinary Arts launches to provide unique online professional training courses from the UK’s top chefs The first-ever online training courses for professional and student chefs, given by professional Guest Chefs at the very top of their game, has just launched.

MACA – mymuybueno Academy of Culinary Arts - is an online training academy teaching culinary skills and techniques in all areas. The first Guest Chefs to create modules for MACA are Gareth Ward, Adam Handling, Harriet Mansell, Tom Booton, Sally Abé, James Knappett, Kirk Haworth and Jules Cooking, with many more joining MACA going forward to expand the range of culinary styles and techniques.

The MACA Guest Chefs will be sharing several of their signature dishes each with one day full virtual courses showing every element, in easy step by step stages of learning.

James Knappett’s six demonstrated dishes include Cornish Blue Shell Lobster, Isle of Wight Tomatoes, Chef Sally Abé of The Pem prepares her Venison Wellington with Truffled Mash for her MACA course (picture credit: Tom Willcocks) Tahitian Vanilla, Hollandaise, Fine Herb; from Tom Booton his selection of dishes include Glazed Veal MACA also offers House Chef courses, given by its own expert Sweetbread, Lentils, Maitake, Celeriac; and from Harriet Mansell in her wild food and seasonality focussed modules, Brown Sugar Panna team of chefs, with individual modules covering different skills and techniques, from deboning a chicken wing, to sushi rice, sorbets, ice Cotta, Mugolio, Rhubarb & Pine is on her demonstration menu. creams, chocolates and more. There are also longer house courses Justine Murphy, Founder and CEO of mymuybueno is at the helm, including advanced plating and presentation, and superyacht chef. operating MACA from a custom-designed demonstration kitchen and offices in Hammersmith, West London. Having twenty-five “By bringing everything online, we are making our courses years working within hospitality, she has designed the courses for accessible globally, to everyone, evolving what used to be our trained chefs wanting to learn from their favourite chefs, or to better existing physical cookery school and building upon all the same develop their skills where they have holes in their repertoire. popular courses which we delivered then, but now making it more convenient to be able to learn wherever you are,” continues Murphy.

“Our focus is on providing the very best training in culinary arts, in a step-by-step module format, so that culinary professionals “We have created our modules to make everything as and students can learn with confidence every step of the way. We straightforward as possible, including downloadable lists of are revolutionising the way chefs learn, instilling confidence with ingredients and equipment required for each module and recipe, our way of teaching to benefit them not just now, but for life,” says so that preparation can be made in advance to get the most out of Murphy. “It also makes training more intimate than ever before, as each session. you are right there, one-to-one with the chef, and the courses can be accessed on an unlimited basis once you’ve registered.”

“We’ve even integrated AI into the system to help students make the right choice of modules, for example, suggesting all the pastry Gareth Ward, of the multi-award-winning Ynyshir Restaurant says options from all of our chefs.” that this is an “Awesome opportunity to be a part of the evergrowing MACA. Justine uses her extensive network of industry As well as sharing each element in the preparation of their dishes, giants to make sure chefs get the most well-rounded skill set and the chefs will also pass on their plating tips for perfect presentation. knowledge in this epic world of fine dining.”

This includes using the most appropriate flatware, glassware and cutlery from the mymuybueno Luxuryware collection, selected from Adam Handling, Chef Owner of the Adam Handling Restaurant the top specialist brands, and available to buy.

Group says: “A great idea like MACA is super rare. Justine, through her amazing hospitality network, has lined up some legendary To take up the courses, chefs and students must enrol with the chefs to make a brilliant series of videos that will, step-by-step, help Academy, and all training is conducted within the MACA website ambitious chefs to up their game. I’m proud to be a part of it.” www.mymuybuenoacademyofculinaryarts.com and platform.

Modules start at £70; Guest Chef Courses are £300, and one-week “MACA is just what’s needed to give fresh ideas and pass on real courses start at £1,650. Klarna is available for those students wishing time skills to busy chefs at every stage of their career. I’m so to pay in instalments. pleased to be part of the first group of chefs to take part, it’s a great way to reinforce my commitment to proper training for everyone who wants a career in the professional kitchen,” says Sally Abé, Consultant Chef The Pem, Conrad London St James.

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December 2023 EAT. DRINK. SLEEP

London’s Latest Culinary Experience, Marlowe Bar & Restaurant Opens Its Doors London’s latest culinary experience, Marlowe Bar & Restaurant at Montcalm East, the design-focused hotel in East London, is now open, promising an extraordinary dining and drinking experience inspired by legendary playwright, Christopher Marlowe.

Nestled between Shoreditch and the Square Mile, Marlowe pays homage to the vibrant history and diversity of the city. The bar and restaurant are a nod to the days when Hoxton and Shoreditch thrived as the bustling entertainment neighborhoods, rivalling the glamour of the West End’s Theatreland.

A place where history, culture, food and drink come together to create memorable experiences from the bustling streets of Shoreditch to the magic of London’s history, Marlowe boasts three spaces for guests to enjoy.

The ground floor Café is an all-day haven, serving from breakfast to dinner. Comfort and sophistication are fused together to make it the perfect spot for relaxed catch ups after dark to a cozy workspace throughout the day. The restaurant, located on the first floor, exudes timeless charm and understated sophistication. Catering to discerning palates seeking culinary pleasures, it’s a true embodiment of refined hospitality. The cocktail bar exhibits the vibrant spirit of Shoreditch and muse Christopher Marlowe, with a fusion of classic cocktails and signature concoctions.

Marlowe features a modern British menu offering a diverse selection of dishes. With meat sourced from small family-owned farms specialising in heritage breeds, dishes include Lyons Lyons Hill Farm sirloin steak served with a duck egg, bone marrow butter and shallots; Lyons Hill Farm beef cheeks & bone marrow flatbread topped with Ogleshield cheese and tomatoes; and Huntsham Farm Middle White pork belly with tomato, baby gem lettuce

on toasted brioche. Seafood is responsibly caught from day boats and ports along the South Coast with the menu featuring Peterhead cod, marrowfat peas, white wine & caper sauce topped with Brixton Beer batter scraps; Salt cod fritters and Cornish smoked mackerel, pickles, poached eggs and sourdough. Guests can also raise a glass with wines from around the globe, local beers and a fusion of carefully crafted signature cocktails, inspired by the life and work of Christopher Marlowe and the city of London.

The restaurant will also be open for breakfast with pastries, croissants, granola and yoghurt alongside more substantial dishes, Severn & Wye smoked salmon, scrambled egg on sourdough toast and Buttermilk waffle with creme fraiche and berry compote.

The elegant interiors are a nod to Marlowe’s era with a decor of rich velvets, bold prints and wooden panels with dimly lit candle lighting that cast a warm glow of the dining areas. The rose that bears Marlowe’s name, the Rosa Christopher Marlowe, is also seen adorning every table and gives the restaurant its logo as part of a geometric rose motif that echoes the botanical themes of the restaurant design.

Visit marlowelondon.com to learn more.

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December 2023 EAT. DRINK. SLEEP

Is your PMS boosting your bottom line?

Sarah Cade, managing director of Avon Data Systems Ltd, has some tips on how a good PMS can drive both revenue and efficiencies Behind every great hotel lies a great property management system - one that frees time on admin, automates functions,unites back and front of house, coordinates between table and room, and makes sure you’re seen in all the right places, for the right price. The bottom line is, it must demonstrably boost your bottom line.

2. Anytime, anywhere access

If you’re thinking of reviewing your system, here are some handy tips.

3. Effective guest engagement

1. Keep it simple A well-designed PMS interface should be easy to use and navigate, with seamless integrations and user-friendly screens, making it easy to learn and quick to operate for staff - and seamless for guests to book.

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Hotel managers and owners are busy people, not always to be found sitting at their desks. A good PMS needs to work just as well from a tablet or mobile as from a desktop.

If you can automate smart, hotel-branded emails before, during and after your guest’s stay, you will save hours of staff time; ensure consistency, avoid errors and generate upsells.

Features like integrated Chip and PIN pre-authorisation and 3D secure cardholder not present transactions all help to eliminate errors and chargebacks, while automated payment and cancellation rules save you from no-show losses.

5. Fast and frictionless POS A good PMS should be able to book table and room bookings in one process, handle packages for guests with inclusive meals, and automatically cancel a table if a room booking is cancelled.

and communication of updates, data security and scalability, and of course cost - do you pay a fixed monthly fee or are there commission or reservation delivery fees? How long will it take to onboard; how available is support and can I migrate my reservations?”

Rezcontrol prides itself on ensuring all these areas are fully serviced. But don’t just take it from us - in the words of Natasha Wildash, Group Accommodation Strategy Manager for Fuller’s Hotels and Inns: “Rezcontrol does everything we need - but it’s also about working with a supplier that makes you feel valued, is approachable and responsive.”

6. Boost sales and revenue with dynamic pricing By altering prices to reflect availability and demand, you will benefit from more bookings, while boosting profits at peak periods. A sophisticated PMS will enable you to set parameters throughout the week, or even the day, to maximise returns.

Balancing cost and transparency; security and scalability; training and support Want to find out more? Visit rezcontrol.com, call +44 (0)330 223 1456, or email sales@rezcontrol.com

“These areas are a great starting point for a PMS review,” said Cade. “But they are just the tip of the iceberg.

Hoteliers will want to be reassured about the frequency

Rezcontrol PMS - putting hoteliers in control “We definitely made the right call.

The service is excellent in terms of both product and support, and the team has worked so hard on our behalf.

Every hotel should have a demo!”

Jonathan Lawley, Brand Manager, The Polizzi Collection

With us, you're never just a number Outstanding value

Easy onboarding

Compliant and secure

Anytime, anywhere

Unrivalled support

Continually updating

Unlimited user licenses

Training on demand

Independent and UK-based

sales@rezcontrol.com

Innovation

44 (0)330 223 1456

Service

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Value 15

December 2023 EAT. DRINK. SLEEP

4. Automated payment solutions

December 2023 EAT. DRINK. SLEEP

London’s

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December 2023 EAT. DRINK. SLEEP

s most luxurious Christmas Day Bottomless Brunch Don’t fancy cooking at Christmas this year, then let the talented chefs at London’s leading luxury hotel, Royal Lancaster London do it for you, with their decadent Christmas Day Bottomless Brunch?

Forget slaving over a hot oven all day, the kids screaming, the dog barking and family members lounging, whilst you cook up a storm, book the Royal Lancaster London, Christmas Day Bottomless Brunch and indulge in the most decadent feast.

From breakfast staples including waffles and pancake stations, to a fresh fruit counter and all the best bits of a Full English, to fresh sushi and a vast salad selection, and the main event of the day, a succulent roast Turkey with all the trimmings, including fluffy on the inside, crispy on the outside roasties, veg, pigs in blankets, stuffing, cranberry sauce and the inevitable sprout…and if that’s not enough, finish with an exquisite array of puddings!

To top this off, guests will be welcomed with a glass of Laurent Perrier champagne, followed by free flowing red and white wine and a live Jazz trio.

Don’t miss this truly spectacular Christmas Day Experience and book your table for the Christmas Day Bottomless Brunch in the luxury hotels Park Restaurant overlooking the beautiful Italian Gardens in Hyde Park. *Available on the 25th of December, between 1pm and 4pm, with the last seating at 2:30pm. £195/person, full pre-payment required at the booking stage, with a strict 24 hours cancellation policy. To book visit OpenTable

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December 2023 EAT. DRINK. SLEEP

Taco Bell dominates list of top 10 quick service restaurants with 32% share on Reddit, reveals GlobalData Taco Bell has emerged as the predominant force in online discussions, capturing 32% share among the top 10 quick-service restaurants on Reddit throughout 2023 (01 January to 31 October). Reddit conversations on Taco Bell app were predominantly about order inaccuracies, application glitches, and usability challenges, reveals the Social Media Analytics Platform of GlobalData, a leading data and analytics company.

The remaining nine quick service restaurants include Starbucks Corp, commanding a 21% share of voice, followed by Chipotle Mexican Grill Inc (14%), McDonald’s Corp (13%), Burger King Corp (6%), KFC Corp (4%), Subway LLC (4%), Pizza Hut (2%), Domino’s Pizza Inc (2%), and Chick-fil-A Inc (2%).

Redditors predominantly express dissatisfaction with the Taco Bell app, citing order inaccuracies, glitches, and usability challenges. Complaints include incorrect items and issues with the rewards system. Discussions also highlight the need for Taco Bell to reassess its pricing strategy due to perceived value inadequacies. Concerns extend to food quality, with users questioning the freshness of ingredients. These multifaceted discussions underscore crucial considerations for Taco Bell’s app functionality, pricing approach, and overall customer satisfaction.

Shreyasee Majumder, Social Media Analyst at GlobalData, comments: “The Reddit community holds diverse opinions on Starbucks’ recent financial performance in Q3 (July to September) 2023. Positive opinions center on higher revenue, earnings, and efficient operational techniques, whereas sustainability discussions are sparked by concerns about how soaring costs are affecting business profits.”

The Redditors’ discussions around McDonald’s surged after the company experienced a 14% revenue rise during Q3 2023, surpassing the forecasts of

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professionals. This success was attributed to the strategic price increase that counteract the difficulties caused by a decline in foot traffic in the US restaurants. Conversations on McDonald’s predominantly center around users sharing their personal experiences and preferences related to food. Furthermore, there were discussions concerning employee working conditions, along with comparisons between McDonald’s and other fast-food chains, including Burger King and Chick-fil-A. Redditors have diverse perspectives on Chipotle’s price increase. Some express dissatisfaction, citing its impact on affordability and culinary choices, while others defend the necessity of adjusting prices for economic sustainability, considering factors like inflation and operational costs. Health-related discussions delve into meal digestibility, allergies, nutritional value, and flavor consistency.

Despite concerns, positive sentiments emerge for specific menu items such as chipotle chicken, salsalito turkey, and unique combinations like the chipotle chicken panini. www.globaldata.com

December 2023 EAT. DRINK. SLEEP

The Grand Hotel Birmingham Announces Trend-Setting Menu at Isaac’s Restaurant Ahead of the festive period, The Grand Hotel Birmingham is enhancing its culinary credentials with the launch of a new trend-led menu at Isaac’s, the restaurant where New York meets Brum.

This restaurant trend, set to take hold in 2024, is all about elevated comfort food. Gone are the days of polarised choice, where the options were high end heaven, or familiar food that comes with compromises. Now, the comfort food we all know and love is having a makeover.

Adam Bateman, Culinary Director of The Grand Hotel Birmingham, who designed the menu with his team, says the shift towards sophisticated simplicity may be in its infancy, but is firmly here to stay. He comments: “It began as the emergence of dining options that go deep on delivering specific cuisines, such as Vietnamese or Indian, in an elevated way.

“Now, the concept is being applied to British and US comfort food, and because that’s the food that many of us grew up with, it also draws on a sense of nostalgia. This is about delivering familiar dishes like burgers and macaroni cheese of a superior quality, that’s hard to resist. It’s also the food we really love to eat.”

Have Yourself a Merry Little Christmas Kebab

The new menu will bring something new to the thriving food scene in Birmingham that complements the incredible array of restaurants and dining options on offer within walking distance of the hotel.

The Isaac’s concept is deliberately down to earth and packed with familiar flavours — small plates and mains that will make mouths water, and where every dish is prepared with the best possible ingredients, sourced from the finest suppliers.

From mac and cheese with slow cooked, melt-in-your-mouth beef brisket to New York style meatballs, grandma’s tomato sauce, spaghetti and evoo, this menu will leave guests spoiled for choice. The menu is available on Tuesdays and Wednesdays for dinner, and all day on Thursdays, Fridays and Saturdays.

Find more latest news on our website by clicking here.

Oh! You better watch out, you better not cry, you better not pout we’re telling you why! The Christmas Dinner Doner is coming to Chalk Farm.

That’s right, a Christmas dinner, in a kebab!

Better kebab brand, I am Doner, are encouraging you to don your ugly Christmas jumpers and brave the cold for a visit London’s first store in Chalk Far, as they bring this legendary Christmas special to London.

Packed full of honey and sage roast turkey doner with roast potatoes, shredded sprout, crispy parsnips, red cabbage, root vegetable and cranberries, smothered in turkey gravy – all in a wrap or in a bowl. A vegan option is also on offer.

The special will run from Friday 1st December to the end of December in their brand-new Chalk Farm store.

Founder, Paul Baron said: “After the incredible success of the Christmas Kebab in recent years we’ve brought back and expect it to be bigger than ever before as we introduce it to our new customers at our London, Liverpool and Datchet stores! With each kebab featuring at least ten items of veg we are providing 2 of the five a day, making it much more than a guilty pleasure, or you could even say ‘elfy!”

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December 2023 EAT. DRINK. SLEEP

Elevating the hospitality experience: where technology meets human touch 1984. A year that inevitably evokes George Orwell’s work, which some read in the mid20th century as fiction and others interpreted as a prophecy of the future. A future that, in 2023, is becoming a reality. But there is more to this symbolic year and fulfilled predictions: in 1984, William P. Andrew published ‘Hospitality education and the technological evolution’, where he discussed the technological advances that would land in the hotel industry and how employees would have to work alongside robots and other computer systems.

It’s a fact: the hospitality industry is rapidly advancing to adapt to a world headed towards digitalisation. According to the latest European Accommodation Barometer 2023 from Booking, 8% of European hotels are already using cuttingedge Artificial Intelligence (AI), and an additional 18% plan to implement it in the coming months. However, the value of employees remains unquestionable, and people will continue to take centre stage. Yes, all hotels, from large chains to small local establishments, are integrating smart and automated solutions into their strategies, but always with a goal in mind: optimising processes that were previously manual to increase the productivity and efficiency of their staff and, ultimately, achieve the highest level of customer satisfaction.

If we analyse it from a hotelier’s perspective, we quickly realise that the advantages are countless, and the initial investment pays off in the short term. To start with, costs can be reduced, both in terms of human resources and energy consumption, by avoiding excessive use of water, energy and food, thus contributing to a more ecological and sustainable environment, key terms in the searches of 90% of consumers.

For example, just by installing LEDs and smart thermostats, a 30% reduction in costs could be achieved, which could be allocated to training and updating professionals in technology.

But technology goes beyond energy efficiency. Some hotel automation systems allow for the interconnection, synchronisation and comprehensive management of each client’s data to optimise processes, streamline communication channels, and establish a more direct relationship with them. It enables us to understand their preferences and tastes better. The use of tools like Property Management Systems (PMS), channel managers, chatbots, booking engines, and automated check-ins translates into the elimination of repetitive tasks, reduced queues during check-ins, a deeper understanding of each guest, and saved time for employees to provide highly personalised service.

To fully grasp this perfect match quickly, we must understand the profile of today’s tourist. In the last decade, hotels have undergone a process of digitalisation to meet the demands of a younger, digitally native guest who is highly influenced by what they see on social media (46% admit they are more likely to stay at a destination if they’ve seen

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Carlos Díez de la Lastra, CEO, Les Roches

it on the internet), even travels in the metaverse, and values experiences above all else. Current tourism demands focus on options that contribute to environmental improvement, gourmet plans and, above all, experiences that make them feel the journey has been designed uniquely for them, willing to pay up to 16% more for this added value.

It is clear that they are no longer guided solely by price and facilities when choosing a destination but consider other factors that were once complementary and are now decisive. We are talking about boutique hotels, offering a more intimate stay, or smart hotels like London’s Eccleston Square Hotel or, to provide another example, the NH Madrid Euro building, which include home-automated rooms, smartphone-operated keys, gourmet experiences, original and unique indoor excursions and activities.

At the heart of this transformation are employees, responsible for delivering these new and technological services to guests. They are the first beneficiaries because they can devote more time to customer satisfaction, dialogue and relationships. New industry professionals must undergo continuous training to stay updated, identify the strengths and weaknesses of their hotel, what can be improved and enhanced, and how these solutions can be applied to achieve it. Human interaction was, is, and will continue to be the differentiating element in the hotel industry, making the tourist experience truly extraordinary.

At Les Roches, we emphasise these soft skills that only human connection can provide, educating our students through experiential learning, technology and innovation, to prepare them for leadership in an ever-changing sector with growing competition. We collaborate with leading luxury hotel chains operating worldwide to ensure the best practical training for both young talents seeking to enter this industry and more senior profiles looking to specialise.

In this balance where innovation strives to gain more ground and the human factor tries to hold its place in processes that it has traditionally dominated, the hotel industry finds the perfect equilibrium. Contrary to what might be assumed, technology isn’t replacing personal attention, it is also enhancing it. Hospitality needs innovation, technology and passionate professionals to lead it.

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CYRUS TODIWALA DRUMS UP SUPPORT FOR ZEST QUEST ASIA 2024 AWARDS NIGHT Tickets now available for 27th February 2024 Gala Dinner.

Cyrus Todiwala OBE DL, chef patron of landmark Indian restaurant, Café Spice Namaste, and co-founder with Pervin Todiwala of Zest Quest Asia, has been busy encouraging friends and associates in industry and education to support the student finalists of Zest Quest Asia at the competition’s eleventh gala dinner and awards night in February next year.

Since launching Zest Quest Asia 2024, interest has flowed in from colleges across the UK and, following an ‘Upskill Day’ run

by Zest Quest Asia director Murray Chapman, for the second year running, a college from Scotland, Highland College, has fielded a team; a sure sign that the competition is gaining traction north of the border.

Cyrus is confident that the fact that Zest Quest Asia 2024 has already attracted a number of excellent sponsors – including long-time supporter Tilda Foodservice, this year debuting as headline sponsor – means the industry is starting to throw its full weight behind the competition, launched in 2013 with the support of the Master Chefs of Great Britain.

Further evidence is the support this year of the Institute of Hospitality, the prestigious 85-year-old global professional body.

Hilton has returned as a gold sponsor, offering its 4-star Hilton London Wembley hotel as the venue for the 3-course gala dinner to be prepared by Cyrus on 27th February. Hilton is also offering special accommodation rates for those who choose to celebrate the Zest Quest Asia finalists on the night.

Cyrus Todiwala said, “In the past we have been pleased to welcome many of our industry brethren to the Zest Quest Asia gala dinner. They’ve come to support a competition that recognises talent in Asian cuisine among young student chefs. It’s a talent that if nurtured and celebrated can give so much confidence to people especially in these days of global uncertainty. One thing is for sure – the world is looking eastward. Zest Quest Asia is helping to prepare our great industry for this eventuality. I urge you to join us on 27th February at the Hilton London Wembley hotel, and thank all our sponsors for being there for us. Everything we make from ticket sales goes back to supporting this great competition, which has already helped to change the perspective of Asian cookery and cuisine among hundreds of student chefs.

Besides, don’t we all want to learn which secret Asian culinary destination awaits our new champions?”

As is tradition, the canapes at the drinks reception preceding the gala dinner will be prepared by current Zest Quest Asia champions, University of West London, who spent over a week in Bangkok as their main prize, but also won two days in Italy, courtesy of Tilda Foodservice.

Tickets for the Gala Dinner and Awards Night are now on sale priced at £110pp, or £1,000 per table of 10, and include the drinks reception and 3-course dinner with wines. Please follow this link to book. https://www.tickettailor.com/events/ mcculloughmoore/1016589 For more information on Zest Quest Asia 2024 visit www.zestquestasia.org

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Skip a clean, plant a tree, protect our planet Rezcontrol signs up to Hotels For Trees

The hospitality industry finds it harder than many to be sustainable, due to the very nature of travel and short stays, air and car miles, frequent linen changes and wasted food.

And now Avondata - one of the UK’s largest independent PMS providers and home to cloud-based hotel management solution Rezcontrol, which has hundreds of hotels around the UK on its books - has signed up to partner with Dutch non-profit organisation Hotels for Trees.

However, hotels and resorts are no longer just places to rest your head; they have become essential in the global effort to reduce our ecological footprint. Sustainable tourism has moved from a minority fad to a key part of hospitality’s ethos.

A beautifully simple concept

Many hotels now offer energy-efficient lighting and water-saving measures; waste reduction and locally sourced food. Some even have green roofs and their own biomass boilers, kitchen gardens and composting schemes. By embracing these innovations, establishments within the hospitality sector can not only minimise their environmental impact but also appeal to a growing clientele who prioritise eco-conscious choices.

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The concept is delightful in its simplicity - most hotel guests don’t need or want their room cleaned every day, so they can be given the choice to ‘skip a clean and plant a tree’, either through their booking process or on arrival.

The tree actually costs less than the clean, so the hotel saves on cleaning costs while helping reduce its carbon footprint, and everybody wins.

The trees are planted by Dutch foundation Trees For All, which has been going since 1999 and has planted at least nine million trees around the world, negating around 600,000 tons of CO2. So far, Hotels for Trees has over 180

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hotels signed up to the scheme, in over 30 countries, and aims to plant at least a million trees per year by 2025.

Partnership with Rezcontrol Rezcontrol became interested through the recommendation of one of its hotels, Seamill House in West Kilbride, North Ayrshire, in Scotland. General Manager Dan Rant said: “We wanted to give something back and make a positive contribution to the environment. I was already preparing for the hotel to be assessed by Green Tourism, and this initiative actually helped us to achieve a Bronze.

We are very proud to be the first Scottish hotel to partner with Hotels for Trees - the scheme empowers both our team and our guests, and to date Seamill House has been responsible for planting over 70 trees, since we signed up in June.”

The addition of Avondata to Hotels for Trees’ partnership list gives the charity access to all its hotels around the UK, including hundreds of hotels, pubs and inns of all sizes from smaller boutique hotel and spa destinations to pub groups such as Fullers, and full service hotels with well over 100 rooms.

Avondata’s director Sarah Cade said: “We are absolutely delighted to have this opportunity to make a difference. We believe many of our hotels will be interested, which gives Hotels for Trees a real expansion opportunity, especially here in the UK.” We will help our hotels with implementation, as we can add a feature in Rezcontrol so that hotel guests staying more than one night can incorporate ‘skip a clean, plant a tree’ into their bookings at source via our booking engine. Meanwhile, they will liaise directly with Hotels for Trees over the everyday running of the scheme and their own internal promotion.

We will also commit to plant five trees ourselves every time we win a new client!”

Hotels for Trees’ founder, Floris Licht, said: “We are thrilled to have Rezcontrol on board. This new strategic partnership gives us the opportunity to help many hotels in the UK who are keen to implement green initiatives.

“Besides creating a greener hotel world together, we look forward to supporting hotels to increase guest satisfaction, reinforce their sustainability credentials, save on housekeeping costs, recruit talent and increase employee engagement.”

For more information, please visit rezcontrol.com and hotelsfortrees.com/en

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BETHANY ENGLAND AND JASON ROY LAUNCH SPABREAKS.COM ‘SPA A THOUGHT’ CHRISTMAS CAMPAIGN Spabreaks.com, experts in wellness, launch their biggest ever campaign in time for Christmas which looks to reward those who have gone above and beyond with a year’s spa membership.

Spabreaks.com launches its biggest ever community-based Christmas campaign ‘Spa a Thought’ in order to give back to those most deserving.

The campaign, launched ahead of Christmas, seeks to reward those who have gone above and beyond for their community and peers in 2023 with a year-long spa membership.

The UK wide campaign is headlined by Lioness and Tottenham Hotspur WSL captain Bethany England, and England and Surrey cricket player Jason Roy. The ambassadors will raise awareness for the campaign and handover the exclusive spa memberships to the deserving winners.

“Recovery is a huge part of being a cricketer and spa is integral to that. Above and beyond that, it’s great for the mind and something I love to do just to unwind. This campaign is important to me as I think it’s vital we take the time to appreciate those who give so much for others, and Spabreaks.com is really helping to give back to those who deserve to be recognised.”

At the heart of the ‘Spa A Thought’ campaign is celebrating and rewarding those who have gone above and beyond in their community, family or their peers in 2023. Whether they’re an NHS worker, a friend who has consistently been there, a volunteer, youth worker or simply someone who has overcome adversity for others - Spabreaks.com want to reward those for their selfless commitment to others.

Partnering with Spabreaks.com for the campaign and helping to give back to those most deserving this year are Nutfield Priory Luxury Hotel & Spa and spa & hotel retreat part of Spabreaks.com Elysium Collection, Pennyhill Park.

Abi Selby, founder of Spabreaks.com commented “Christmas is a time of giving and celebrating with those you love. With the current cost-of-living crisis, the world seems a little tougher at the moment and we want to make sure those who go above and beyond are truly recognised for all their hard work and support to others. The spa has so many benefits, both physically and mentally and we want to make sure everyone has access to these benefits.”

Lioness, Bethany England, commented “I’m really excited to be part of the campaign with Spabreaks.com and delighted that we are going to be able to give back to those who truly deserve To nominate someone for the ‘Spa a Thought’ campaign to win a year’s spa it. I regularly use the spa as part of membership head to www.spabreaks.com/spa-a-thought to nominate my wellness and fitness routine - the someone who deserves the gift of spa. benefits of the spa are huge for everyone, whether you’re an athlete or work in an office and need the time to unwind.”

Jason Roy, England cricketer, said:

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London’s Latest Culinary Experience, Marlowe Bar & Restaurant Opens Its Doors London’s latest culinary experience, Marlowe Bar & Restaurant at Montcalm East, the designfocused hotel in East London, is now open, promising an extraordinary dining and drinking experience inspired by legendary playwright, Christopher Marlowe.

Nestled between Shoreditch and the Square Mile, Marlowe pays homage to the vibrant history and diversity of the city. The bar and restaurant are a nod to the days when Hoxton and Shoreditch thrived as the bustling entertainment neighborhoods, rivalling the glamour of the West End’s Theatreland.

A place where history, culture, food and drink come together to create memorable experiences from the bustling streets of Shoreditch to the magic of London’s history, Marlowe boasts three spaces for guests to enjoy. The ground floor Café is an all-day haven, serving from breakfast to dinner. Comfort and sophistication are fused together to make it the perfect spot for relaxed catch ups after dark to a cozy workspace throughout the day. The restaurant, located on the first floor, exudes timeless charm and understated sophistication.

Catering to discerning palates seeking culinary pleasures, it’s a true embodiment of refined hospitality. The cocktail bar exhibits the vibrant spirit of Shoreditch and muse Christopher Marlowe, with a fusion of classic cocktails and signature concoctions.

Marlowe features a modern British menu offering a diverse selection of dishes. With meat sourced from small familyowned farms specialising in heritage breeds, dishes include Lyons Lyons Hill Farm sirloin steak served with a duck egg, bone marrow butter and shallots; Lyons Hill Farm beef cheeks & bone marrow flatbread topped with Ogleshield cheese and tomatoes; and Huntsham Farm Middle White pork belly

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with tomato, baby gem lettuce on toasted brioche. Seafood is responsibly caught from day boats and ports along the South Coast with the menu featuring Peterhead cod, marrowfat peas, white wine & caper sauce topped with Brixton Beer batter scraps; Salt cod fritters and Cornish smoked mackerel, pickles, poached eggs and sourdough. Guests can also raise a glass with wines from around the globe, local beers and a fusion of carefully crafted signature cocktails, inspired by the life and work of Christopher Marlowe and the city of London.

The restaurant will also be open for breakfast with pastries, croissants, granola and yoghurt alongside more substantial dishes, Severn & Wye smoked salmon, scrambled egg on sourdough toast and Buttermilk waffle with creme fraiche and berry compote.

The elegant interiors are a nod to Marlowe’s era with a decor of rich velvets, bold prints and wooden panels with dimly lit candle lighting that cast a warm glow of the dining areas.

The rose that bears Marlowe’s name, the Rosa Christopher Marlowe, is also seen adorning every table and gives the restaurant its logo as part of a geometric rose motif that echoes the botanical themes of the restaurant design.

Visit marlowelondon.com to learn more.

Galgorm becomes first hotel in Northern Ireland to achieve gold in two top sustainability accolades from Green Tourism. Pictured are Jonny McKay, safety and compliance manager and Tara Moore, head of spa operations, Galgorm Northern Ireland’s award-winning hotel, Galgorm has been recognised for its sustainability standards by Green Tourism.

Galgorm’s latest green credentials recognise the sustainable practices of the hotel across a wide range of areas spanning environmental initiatives, procurement processes, community projects, employee wellbeing and the hotel’s support of active travel initiatives.

Green Tourism champions sustainable business across the globe, promoting greener ways for businesses and organisations to operate, by offering advice on reducing energy use, saving water, waste disposal, ethical buying, community initiatives, biodiversity and more. Its awards certification programme recognises organisations that work responsibly, ethically, and sustainably.

In addition, the new Green Meetings standard recognises sustainable practices specific to meetings and events. This new standard further provides reassurance to clients and customers of Galgorm’s commitment to sustainability.

Speaking of the awards, Tara Moore, head of the sustainability committee for Galgorm, said: “We are delighted to achieve these awards from Green Tourism. They not only convey our commitment to sustainability, but also highlight the hard work, time and investment from our wider team in this arena. We are continuing to invest in this area as a key pillar of our business going forward.”

Last year, Galgorm unveiled a detailed plan of action to achieve carbon neutral status by 2030 in a bid to become the first premier hospitality group on the island of Ireland to go fully green as part of a new sustainability commitment.

Comprising the global award-winning Galgorm with its Thermal Village & Spa, the Rabbit Hotel & Retreat in Templepatrick and the Old Inn, Crawfordsburn, as well as two Belfast city centre restaurants, Fratelli and Parisien, Galgorm Collection’s new Green Policy 10-Point Plan will cement its position as one of the UK and Ireland’s most successful and ambitious hospitality leaders. www.galgorm.com

Andrea Nicholas, CEO, Green Tourism, explained: “In their application for these awards, Galgorm demonstrated an exceptional commitment to sustainable practices. They are leading the way in the hospitality industry in Northern Ireland, as the first hotel to have achieve this award.

I have no doubt they will hold tight to this recognition, with many more promising initiatives to come.”

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GALGORM FIRST HOTEL IN NORTHERN IRELAND TO ACHIEVE GOLD IN TWO TOP SUSTAINABILITY ACCOLADES FROM GREEN TOURISM

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Square launches Tap to Pay on iPhone across the UK With Tap to Pay on iPhone, Square makes it even easier for UK businesses to get started and create new ways to sell 28 November 2023 - London: Square today launched Tap to Pay on iPhone across the UK, making it the third market globally where Square will offer the technology to its sellers. Available within the Square Point of Sale, Square for Retail, and Square Appointments iOS apps, Tap to Pay on iPhone lets sellers of all sizes accept contactless payments directly from their iPhone, with no additional hardware required and at no additional cost.

Through Tap to Pay on iPhone, Square is making it easier for both new sellers and established businesses to conduct in-person commerce. Any Square merchant with a compatible iPhone can accept contactless payments by simply opening the Square POS, Square for Retail, or Square Appointments app, making a sale, and presenting their iPhone to the buyer. The buyer completes the payment by tapping a contactless payment method such as a contactless credit or debit card, Apple Pay, or other digital wallet, directly onto the seller’s iPhone. Tap to Pay on iPhone also supports PIN entry, which includes accessibility options.

Tap to Pay on iPhone uses the built-in features of iPhone to keep the business’ and customers’ data private and secure. When a payment is processed, Apple doesn’t store card numbers on the device or on Apple servers.

“I’m excited to be using the new Tap to Pay on iPhone as it means I can take payments and manage orders from the one thing I’ve always got with me”, said Sam Corbin, Owner of 400 Degrees Pizzeria, one of the first businesses in the UK to try the new product. “With no extra hardware needed, using the individual team member login feature with profiles means that staff can now use their own devices to safely take orders and payments with the technology they’re most familiar with. We’ve been serving faster, keeping customers happy!”

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Powered by Square’s elegant, intuitive software, Tap to Pay on iPhone gives sellers a flexible, mobile solution that can adapt to any

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environment while meeting evolving consumer preferences for contactless payments. Together with Apple’s contactless payment technology, Square’s software creates a smooth, straightforward checkout experience that provides shoppers with all the information needed to help them complete their purchase with confidence.

Tap to Pay on iPhone is already proving to be a valuable part of Square’s ecosystem, after becoming available to its millions of sellers in the US late last year. Since launching, sellers of all types and size have found new value in the ability to seamlessly and securely conduct business with no additional hardware: • Mobile professionals like tradespeople and caterers gained the ability to securely accept contactless payments onsite at their project location; • Retailers found new efficiency through line busting and the convenience of helping shoppers complete their purchase wherever they are in store; • Hairstylists and beauty professionals benefited from the speed and ease of enabling customers to pay for their services right from their chair.

“With Tap to Pay on iPhone, we are further leveling the playing field for businesses of all sizes to be able to start, run and grow”, said Samina Hussain-Letch, Executive Director of Square in the UK. “The British business landscape is competitive and tech savvy, always on the lookout for solutions that can make operating their business more efficient. Tap To Pay on iPhone helps reduce some of the barriers to entry for new businesses, and enables existing sellers to create new ways to sell with nothing more than their iPhone and Square’s software. They can get set up in minutes and begin making sales in seconds.”

Square sellers and new merchants can begin using Tap to Pay on iPhone today, on an iPhone XS or later running iOS 16.4 or higher, by downloading the Square POS, Square for Retail, or Square Appointments app on compatible devices.

For more information, please visit squareup.com/gb/en/payments/tap-to-pay.

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Raise Your Glass to Excellence: Luxury Lifestyle Awards Unveils the Top 100 Premium Wine and Spirits Brands for 2023 Luxury Lifestyle Awards, the prestigious global award organization dedicated to recognizing and celebrating excellence in the luxury industry, is delighted to present its highly anticipated list of the TOP 100 Premium Wine and Spirits Brands of the World for the year 2023. This exclusive selection highlights the best of the best in the wine and spirits industry, embodying the zenith of luxury and quality.

The Luxury Lifestyle Awards TOP 100 is a meticulously curated compilation that pays tribute to the most deserving, dependable, and respected entities within the global luxury industry. Within each major category, Luxury Lifestyle Awards handpicks the TOP 100, showcasing the best companies and individuals who have consistently garnered the loyalty of customers and the acclaim of experts. In this edition, we proudly honor dedicated professionals who have excelled in delivering unparalleled luxury experiences within the realm of premium wine and spirits throughout the year.

The TOP 100 Premium Wine and Spirits Brands of the World for 2023 have been meticulously chosen based on rigorous criteria, including product quality, craftsmanship, innovation, customer service, and their overall impact on the industry. In a world where connoisseurs seek the pinnacle of opulence in their libations, these Top 100 winners have proven themselves as pioneers of premium wine and spirits. Crafted with precision and passion, their offerings have set new standards in the industry, captivating the senses and kindling a passion for fine wines and spirits.

These brands have not only mastered the art of winemaking and distillation but have also enriched the lives of those who appreciate life’s finer pleasures.

Whether it’s a meticulously aged single malt Scotch whisky, an exquisite Bordeaux wine, or a masterfully blended gin, these winners have solidified their place in the upper echelons of luxury.

Among the distinguished winners are names that have become synonymous with excellence, their labels gracing the collections of wine cellars and spirits cabinets around the globe. Each bottle carries a legacy of tradition and innovation, transforming them from mere beverages into exquisite works of art.

This announcement is a testament to the dedication of these premium wine and spirits brands to fulfilling the desires of the discerning consumer. Their unwavering commitment to quality, heritage, and innovation continues to set them apart, and Luxury Lifestyle Awards is honored to recognize and celebrate their remarkable achievements.

Explore the Top 100 Premium Wine and Spirits Brands by clicking here Savor the flavors of excellence, experience the legacy, and immerse yourself in the realm of premium wine and spirits.

For more information about the TOP 100, please visit luxurylifestyleawards.com/best-of-the-best.

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To learn more about the research method and selection criteria, please check the Top 100 Premium Wine and Spirits Brands Brochure 2023.

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Indulge Your Senses: Announcing the TOP 100 Restaurants for 2023 by Luxury Lifestyle Awards Welcome to a culinary journey like no other. It is with great pleasure and excitement that we present to you the TOP 100 Restaurants of the World for the year 2023, celebrated by the Luxury Lifestyle Awards. This exclusive selection is more than just a list; it’s a global odyssey into the realms of culinary mastery and gastronomic excellence.

The TOP 100 represents the epitome of luxury dining, bringing together the most worthy, reliable, and trusted representatives of the luxury restaurant industry from around the globe. Each establishment on this list has been meticulously chosen for its exceptional standards in cuisine, service, ambiance, and innovation. These are the places where culinary art meets sophistication, where each dish tells a story of tradition, creativity, and passion.

This edition is not only an acknowledgment of excellence but also a tribute to those chefs, sommeliers, restaurateurs, and entire teams behind the scenes who strive daily to provide unforgettable dining experiences. Their relentless pursuit of perfection and commitment to the highest standards of hospitality are what earned them a spot among the elite.

The Luxury Lifestyle Awards has always been a benchmark for luxury and quality. With the TOP 100 Restaurants of the World, they aim to celebrate and honor those who set the bar in the world of gastronomic indulgence. Whether you are a culinary enthusiast, a seasoned gourmand, or someone seeking the next exceptional dining experience, this TOP 100 list is your gateway to exploring the finest that the world of luxury dining has to offer.

As you explore the TOP 100 restaurants on the list, you will begin a journey to various corners of the world – from the vibrant streets of metropolitan cities to serene destinations with breathtaking landscapes. You will encounter a diverse range of culinary experiences, spanning from traditional to cutting-edge, with each restaurant offering a unique adventure for your taste buds and spirit.

Very the complete top 100 list by clicking here.

Enjoy your gastronomic adventure!

For more information about TOP 100, please visit luxurylifestyleawards.com/best-of-the-best To learn more about the research method and selection criteria, please check the Top 100 Restaurants Brochure 2023

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June 2023 EAT. DRINK. SLEEP Hotelier & Hospitality Design

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Hotelier & Hospitality Design

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An independent collection of exceptional travel apartments Jess Levy, Éric and Michael Dayan have just founded HIGHSTAY, the first independent collection of exceptional travel apartments. Passionate about the City of Lights, its unrivalled heritage and vernacular architecture, HIGHSTAY offers its guests the chance to experience or re-experience Paris like nowhere else. The concept is to reinvent the codes of hospitality by offering private homes, ennobled by interior designers, and personalized, made-to-measure services managed by Guest Experience Managers.

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THE HIGHSTAY EXPERIENCE: LIVING THE PARISIAN WAY HIGHSTAY owns its flats and renovates and furnishes each space in collaboration with a team of architects and interior designers. The details are designed to provide a unique, authentic and immersive experience. The aim is to offer the exceptional service of a grand hotel in the private and intimate setting of a luxury residence. Each flat, fully equipped, reflects the history of its neighbourhood and respects Parisian architecture, without trying to alter the codes, but modernising them enough to attract a new generation of customers.

HIGHSTAY carefully selects stone buildings in iconic areas to offer the ultimate Parisian Art de Vivre experience. The interior designers combine 19th century Haussmannian features (high ceilings, large windows, sculpted mouldings, marble fireplaces and herringbone parquet floors) with contemporary materials (porcelain stoneware, marble and natural stone, travertine) and ultra-modern equipment (underfloor heating, reversible air-conditioning, top-of-therange household appliances, Sonos system).

The subtle play of colours and materials creates the atmosphere of each room and connects travellers to the spirit of the place and the city. The lighting is designed to accompany every situation and time of day.

Adorned with decorative pieces, books and contemporary art, the flats provide an immediate sense of home. We are entering a «dream Parisian home» or perhaps a flat belonging to a relative.

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Thanks to our interior designers, we want to set the scene for our guests to project themselves, with timeless décor.

It’s all in the detail, the quality of the materials and the accuracy of the whole.

The watchwords are: simple, functional and chic.

- The founders of HIGHSTAY

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THE ORIGINS OF THE ADVENTURE

This desire to reinvent the classic hotel model was born out of a trip the founders took together in 2020. Jess, Eric and Michael saw the need for an innovative solution to meet the new needs and habits of city travel. Faced with the success of short term rentals and a luxury hotel industry that is breaking away from traditional rules, they drew on the best of both by founding HIGHSTAY. They are rethinking the concept of renting high-end properties, focusing solely on highly Parisian locations (the Golden Triangle, the Marais, SaintHonoré, etc.). The trio is working with experts to offer their guests new experiences thanks to a concierge service and tailor-made hotel services, thus meeting the expectations of a demanding clientèle in search of immersion, emotion and comfort.

AN ARRAY OF SERVICES, AS A TRIBUTE TO ART DE VIVRE With service at the heart of HIGHSTAY’s ambition, the teams tailor each visit to residents’ needs.

A la carte, personalized experiences: from the privatization of a cruise on the Seine aboard a Hacker-Craft to airport or train station transfers, from the design of an exceptional dinner by a Private Chef to luggage storage, or also to private museum visits... A dedicated team (Guest Experience Manager, Concierge, and Head Housekeeper) is available at any time during the stay to respond to guests’ requests.

Whether it’s a weekend away for couples or friends, a business trip or a family holiday, the city travel flats can be rented for anything from 1 night to 1 month.

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A TRIO OF PARTNERS, AT THE SERVICE OF TRAVELERS Entrepreneurs and investors, Eric and Michael Dayan have joined forces with property specialist Jess Levy to offer a new vision of Parisian travel.

Hedonistic hospitality where freedom and intimacy are combined with uninhibited luxury, with all the comforts of a «dream home», in order to offer their guests an experience of the city that they will never forget.

A CITY TRIP THAT COMES IN ALL SHAPES HIGHSTAY has the ambition to continue its development, offering its guests a hundred or so Parisian addresses by 2025, as well as an international development project. Always motivated by the desire that everyone can experience a new way of travelling, in the heart of the most beautiful cities.

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