Hotelier & Hospitality Design
EYE CATCHING LOUNGE FURNITURE
Thurston Tub Chair shown
UPHOLSTERED LOUNGE FURNITURE
EDEN FURNITURE offer a wide range of upholstered chairs, armchairs, sofas and footstools for lounge, dining and bedroom areas.
Traditional made furniture with solid beech frames finished in a choice of frame colours and any fabric for upholstery.
Wobbly tables can be a thing of the past thanks to the patented StableTable technology.
STABLETABLE is a unique patented fully automated solution which is hidden with the pillar of the table base allowing the legs to adjust to uneven surfaces.
Available for both indoor and outdoor use in a range of heights, shapes and sizes. Can be supplied as base only or complete with a stylish OnTop 12mm Compact Laminate top.
Clipsham
Stowmarket
Bohemia
Plaza Malmo
Lotti
Cut from a different cloth
We’re passionate about making luxury mattresses and beds in the most responsible way. And for us, that means caring where everything comes from so you can provide your guests with the best in luxury sleep. It’s why we grow our comfort fillings on our Yorkshire farm, weave naturally FR Chemical Treatment Free fabrics in-house and make our own award-winning springs.
Our unique approach to luxury bed making makes us different. It’s why each and every one we lovingly handcraft is proudly cut from a different cloth.
You can find us launching our new collections at DECOREX ON STAND A54 and INDEPENDENT HOTEL SHOW ON STAND 1630 this October!
SEPTEMBER 2024
BREWERS ASSOCIATION EXPLORES FERMENTATION IN BEER AND FOOD
Does American craft beer complement fermented foods? You bet it does! The Brewers Association, the not-for-profit trade association for small and independent American craft brewers, effectively showcased this concept with a unique, innovative event that paired American craft beer with fermented foods.
The pairings were designed to broaden the diner’s perspective on the endless potential for combining beer with food and demonstrate to chefs and restauranteurs why beer deserves a prominent place on the menu.
Fermentation is a natural process through which micro-organisms (like yeast) convert carbohydrates into alcohol or acids. This is how beer is brewed and food develops a distinctive tartness. It therefore makes sense that beer and fermented foods should marry well together with beer adding hop bitterness and flavour to the zingy acidity of fermented foods.
Taking place at Brat x Climpson’s Arch in Hackney, London the event brought together two Michelinstarred chef driven groups comprising Chef Song So Kim of Super 8 Restaurants in London, UK and Chef Mara King from Id Est Hospitality in Boulder, Colorado both of whom are renowned experts in fermentation, along with Adam Dulye, Executive Chef of the Brewers Association and a world leader in beer and food pairing himself.
The menu comprised four courses paired with a different beer style, each exploring fermentation in different ways.
Adam Dulye, Brewers Association Executive Chef, comments: “This menu is a culmination of two restaurant groups from the US and the UK spearheaded by Chefs Mara King & Song Soo Kim who are global leaders in the world of fermentation. Built from fermentation techniques and ingredients from across all restaurants, the menu brought fermented flavours together to demonstrate how they can complement and elevate the flavours of American craft beer. It explored the flavour highlights of fermentation from spice to salt, sweet to tangy and to fermentation’s ultimate byproduct, alcohol. The flavours of each dish were designed with the respective American craft beer in mind, building to a peak with the squab and finishing gently with a lightly sour beer and ice cream.”
The UK is an important export market for American craft beer, accounting for 7.9% of all exports and ranking as the third largest market globally.
Free downloadable resources to help you enjoy and understand American craft beer are available at www.brewersassociation.org or www.craftbeer.com
American craft beer is available from select national wholesalers for the trade and online retailers such as Athletic Brewing, Sierra Nevada shop, Beer Merchants.com, Beers of America.
THE MENU
Welcome Beer
Rahr Texas Red, an amber American lager using Tettnang hops
Amuse Bouche
Rogue Honey Kolsch, brewed with Wildflower honey, subtle floral notes
Bread and butter, radish and fresno sriracha
The sriracha is made over an approximate 7-day ferment period and incorporates the key elements of this fermented sauce; spicy (fresno chili), sweet (sugar), salty (salt and radish), and tangy (fermentation).
First course
Paradox Pils, Old-world pilsner malts and Noble hops create a golden, crisp and crushable pilsner
Beef Tartare with sourdough gochuchang, new potato chip and cured egg yolk
Using leftover sourdough bread to ferment into a gochuchang paste, similar to a miso, with huge umami flavours and subtle spice.
Second course
Allagash White, Belgian style witbier brewed with oats, malted wheat and unmalted raw wheat spiced with coriander and Curacao orange peel
Konbu cured fish with fresh and aged daikon radish with brodo and apricot kosho
This dish showcases the bold vegetal and herb flavours with the brine of sea water. Brodo is a stronger flavour than stock but has clean notes. Think enriched stock. Kosho is a fermented sauce made from chilis and, in this case, apricot instead of the traditional yuzu. The flavour will be more stone fruit noted than citrus, which is the key focus of the pairing.
Third course
Alpine Duet, a West coast style single IPA brewed with Simcoe and Amarillo hops
Squab (young pigeon), rice and pickles, home-made Worcestershire sauce and Koda farms rice
Koda farms rice is from a small, family run farm in California that arguably grows the best rice in the world. It takes six years for each harvest from seed to dried. The squab is dry rubbed, deep fried, then rubbed again, stuffed with herbs and finished in Brat’s wood fired oven. Served over the rice with pickles to cleanse the palate along with the beer.
Fourth course
Virginia Beer Co. Lovey Dove, stone fruit sour beer featuring peach, apricot and mango
Amazake Ice cream with “Chocolate” and fruit, WinWin chocolate made from spent brewer’s yeast
Amazake is a Japanese beverage made from rice and koji, essentially using the same process as that used for making miso or mirin. Koji produces enzymes that break the starch down into sugars and carbohydrates. If left for a few days lactic acid bacteria will start to turn it sour, then eventually break the sugars into alcohol and if left even longer…it becomes sake! www.brewersassociation.org
London interior designers, partner with LUSSO, expanding portfolio to create world-class
designers, Rigby
& Rigby
expanding Asia world-class villas
LUSSO and London interior designers, Rigby & Rigby have exclusively collaborated on two outstanding design concepts including Asian Inspirations and the Alpine Escape. As the award-winning interior designers expand their portfolio to Asia, they bring with them a vision of creating bespoke, world-class villas that define luxury living.
Lusso is a leading British, luxury home retail brand which has gained international acclaim. Their unique products can be found in hotels and hospitality establishments around the world, including the likes of Claridges and the Connaught in Mayfair, the Equinox Hotel in New York, and Sugar Beach in St Lucia.
Wayne Spriggs, CEO and Founder of LUSSO said; “Lusso are the perfect partnership for this project, and it felt like a natural collaboration for two leaders in the architectural and design world. We are proud to celebrate our commitment to crafting innovative fixtures that embrace modern elegance and offer lifetime quality assurance.”
Asia, with its rich cultural heritage and diverse landscapes, serves as an ideal canvas for Rigby & Rigby’s creative endeavours. Each villa they have designed integrates modern aesthetics with sustainable techniques and the essence of the region, ensuring that every living space tells a unique story. The pristine beaches and rolling landscape of Bali set the narrative of this scheme, Rigby & Rigby’s villas are harmoniously nestled into their natural surroundings, offering residents an unmatched blend of luxury and tranquillity.
Iain Johnson, CEO and Creative Director at Rigby & Rigby said, “Rigby and Rigby’s further expansion into Asia, combined with their collaboration with Lusso, represents a commitment to crafting the future of luxury living. These luxury villas, adorned with Lusso bathroom furniture, are not just residences; they are expressions of art, a testament to the unyielding pursuit of perfection.
From panoramic views of the Asian landscape to interiors that are representative of our refined luxury - Lusso was an obvious choice for the product range. We were looking for contemporary yet minimal designs which complimented our materials, space planning and breathtaking views of the Asian landscape.”
Lusso’s bathroom decor becomes an essential element. The bathrooms are transformed into private sanctuaries, where residents can relax, in a tranquil atmosphere, with amazing views out onto the Balinese landscape. Synonymous with Bali’s wellness culture, the spa-like setting displays Lusso’s stone bath and rainfall showers allowing guests to take a relaxing soak.
Lucy Mash, 3D Visualizer at Rigby & Rigby’s Creative Division said “When working with Lusso we strived to emphasise the beauty of individual products within a space rather than the space as a whole.”
Lusso’s meticulous attention to detail, choice of premium materials, and innovative designs ensure that every bathroom in these villas is a statement of opulence.
Wayne added; “Rigby & Rigby have similar values to LUSSO, and it’s fulfilling to work alongside a like-minded business who strives to deliver the same level of excellence for customers.. Since the launch of Lusso 10 years ago, I knew that we would strive for brilliance, our growth to a global
status as allowed us to support designers, architects and homeowners alike to fulfill their vision with our distinctive and design-focused products.
“I’m extremely proud and grateful that we’ve hit the milestones we have, such as surpeassing £200m in sales this year, and recently launching LUSSO in the UAE. We’re also just launched a new range which consists of the rarest marble in the world, Tiffany marble, to offer a interior design experience like no other. We’re excited for what the future holds, continually working on a global scale with designers such as Rigby & Rigby on exciting projects and developments.”
You can also find the project details here: www.lussostone.com/rigby-and-rigby-x-lusso-i1607 / www.rigbyandrigby.com/rigby-rigby-x-lusso-the-visionary-legacy/ If you have an interior design project, or would like further information on Lusso’s collections call 020 3370 4057 or email sales@lusso.com
Compact, foldable and battery-powered Scrubber Dryer cleaning hotel pool
TENNANT UK APPOINT STEPHEN DOWNEY TO LEAD DEDICATED HOSPITALITY DIVISION
Tennant Company is an established leader in the manufacture and supply of professional and industrial cleaning machines to the UK marketplace within Logistics, Warehousing, Industry, BSC and FM, and has now established a division dedicated to supply cleaning equipment to the hospitality sector.
Taking on the new role as National Account Manager for Hospitality is Stephen Downey, who has previously held successful sales accounts roles in B2C consumer electronics and roles within a cleaning machine manufacturing company on a national level.
Stephen said “I’m excited to be joining Tennant as part of the company’s UK team at this time of growth and the product offering we have prepared for the UK’s hospitality industry is absolutely fantastic”.
Known for the larger cleaning machines within the market, Tennant Company has acquired The Decarbonizer, and can offer a range of smallspace cleaning machines which are ideal for busy restaurants, commercial kitchens, hotels, holiday parks, theme parks and leisure facilities including compact scrubber dryers, tub and upright vacuum cleaners, walk-behind sweepers, pressure washers and backpack vacuums.
Stephen continues “we’re aiming to offer our professional range to an industry that perhaps previously thought Tennant machines were only for the larger manufacturing industries, when in fact the company prides itself on being able to offer cleaning machines in every category.”
Tennant UK also has one of the industry’s largest, directly-employed services teams, operating nationwide, with a range of service contracts to suit each individual customer or group, to ensure their cleaning operations have the least possible downtime.
Stephen Downey - National Account Manager for Hospitality
CIAT HVAC Solution Delivers Optimal Comfort for Guests and Staff at Radisson RED Hotel in Liverpool
CIAT Air Handling Units (AHUs) and Heat Recovery Units were installed at the Radisson RED Liverpool, the first outpost of the prestigious international hotel chain in the north of England. CIAT is a part of Carrier Global Corporation (NYSE: CARR), global leader in intelligent climate and energy solutions.
Housed in a Grade II-listed property with roots dating back to the 1800s, the hotel is a blend of historical significance and contemporary design and a distinctive addition to the city’s hospitality offering.
The property, which was originally a hotel known as Northern Western Hall before becoming student accommodation in the 1990s, underwent extensive renovations to transform it back
to its original use as a 10-storey hotel with 201 guest rooms and suites.
The hotel decided to equip the property with CIAT’s HVAC solutions to ensure optimal indoor air quality for guests and staff.
Five CLIMACIAT Airaccess units from the company’s flagship AHU range provide high-quality comfort and fresh air for guests and staff, with integrated heat recovery systems making use of energy that would otherwise be lost from the building for ambient space heating and hot water production. They cover all main areas of the hotel, offering exceptionally quiet operation – so guests are not disturbed.
Additionally, four CIATESA Heat Recovery Units provide filtered airflow and temperature and CO2 control for the meeting rooms in the basement area.
CIAT worked closely with building services engineering
Optimal at Flagship Liverpool
specialists to ensure all of the equipment was delivered on time and to schedule.
Simon Pearson, Area Chief Engineer at the Radisson RED Liverpool said, “Ensuring the optimum comfort of our guests and staff is extremely important to us. The CIAT
air handling units distribute a constant flow of clean air throughout the entire building, meaning we can rest assured our guests and staff are always in a healthy and comfortable environment. Additionally, they operate so quietly that they go virtually unnoticed, enhancing the overall ambience of our hotel.”
Dan Wood, Head of Sales for CIAT UK&I said, “Improving indoor air quality and comfort levels were key drivers in the overall approach to the project. Due to site issues, we found storage for the AHUs and organised redelivery to meet the requirements of the site. Due to the size of one of the heat recovery units, we needed to provide our flat pack service to be able to get it down to the basement.”
The equipment has been fully coastal-protected from the saline environment, as the hotel is less than a mile from the Liverpool Docks and otherwise the moist, salt-laden air could corrode the metal surfaces of the AHUs.
Each AHU came fully pre-built from the factory and mounted on a CIAT monobloc chassis solution to enable each AHU to be lifted as one whole piece to save time, overcoming challenges related to road closures during the project. The first crane lift with three of the AHUs happened overnight as the council couldn’t grant road closures during normal working hours.
To find out more about CIAT’s air management solutions for hotels visit: www.ciat.com/en/uk/market-solutions/hospitality/
The CLIMACIAT Airaccess units cover all main areas of the hotel, offering exceptionally quiet operation.
The Radisson RED Liverpool
DOWN HALL HOTEL UNVEILS NEW WELLNESS RETREAT FOR CORPORATES
A getaway that focuses solely on rest and relaxation
Escape the stresses and pressures of life’s daily grind, leave the city and your laptops behind and head to a secluded countryside retreat at award-winning luxury Essex property, Down Hall Hotel, Spa & Estate. Firmly establishing itself as one of the leading wellness destinations in the East of England – Down Hall proudly presents an incredible programme of mindfulness activities, including guided meditation, sound bathing, yoga and breathwork, each designed to support the wellbeing and mental health of individuals.
HOTEL RETREAT CORPORATES
The brand new two-day ‘Ovenright Wellness Retreat’ package is designed for large corporate groups (up to 100 delegates, minimum eight) seeking alternative company away days and a place to reenergise and re-engage with their team in blissful surroundings. Set against 110-acres of stunning greenery and woodlands, the hotel makes an idyllic setting to switch off from work and engage in immersive workshops to relax the body and detach from thbusy office environment.
The retreat begins with an insightful presentation on wellness in the workplace, led by Down Hall’s Wellness and Holistic expert Camilla Sheeley of Glowments Wellness Consultancy. Following this, participants will embark on a breathwork and meditation session to reset the body and mind and alleviate stress before a guided and relaxing sound bath to relieve tension.
Food is no afterthought with a fully catered lunch, which can be tailored in advance, and a private three-course dinner curated by Executive Chef Robert Pearce. Dinner can also be upgraded to Down Hall’s bespoke street food concept or outdoor BBQ during the warmer months.
After a restful night’s sleep in one of the luxurious bedrooms, watch the sunrise on the hotel’s striking lawn with an outdoor yoga and meditation class followed by a plentiful breakfast buffet in the hotel’s Potting Shed and a guided woodland walk, before departing feeling refreshed and rejuvenated.
For those needing to balance wellness with productivity, the retreat offers delegates all day access to one of its 10 beautifully designed and spacious meeting rooms, complete with unlimited tea and coffee, three servings of snacks and AV technology for meetings or exercises throughout the day, which guests can enjoy around a curated itinerary of wellness-focussed workshops
Whether planning a company conference, celebration or team-building event, Down Hall’s dedicated events team is on hand to meticulously craft every detail, ensuring a successful, seamless and memorable experience for all.
The ‘Overnight Wellness Retreat’ package is available throughout the week and can be booked for a minimum of eight people and can cater up to 100 delegates. Prices start from £269 per person.
EXPANSION FOLLOWING STRONG INITIAL SALES GROWTH
2022 to 2023 - 185%
Projected sales growth of a further 200% in 2024.
Consumer demand for WTF’s unique canned fruit wines proven. Awards confirm quality and consistency.
Advantages to the trade
Hampshire based Wine That’s Fruit (WTF) today announces its expansion plans following strong initial sales growth from 2022 to 2023, with a further 200% sales growth projected for 2024. Being the only UK company producing fruit wines in cans, this new entry to the sector is now a proven success with consumers who, as well as appreciating the quality and taste, clearly like the 250 ml cans, their portability and the minimised carbon footprint of these preservative free, vegan-friendly fruit wines. The company is now reaching out to gain more trade stockists who want to engage with the fast-growing RTD market. Advantages to the trade are fewer breakages, less cleaning, quicker service and fully recyclable containers.
After undertaking extensive consumer research/ testing and adapting flavours in response to consumer preferences, the WTF range now comprises 5 fruit wines based on whitecurrants, Apples, Strawberries, Raspberries and Blackcurrants (the last being their best seller). With the addition of winter spices and through gentle warming, the Blackcurrant wine converts to a delectable, mulled wine, perfect for Christmas – a very adaptable, award-winning brand champion (2023 ICWA Silver award – Independent Canned Wine Awards). Sales analysis has confirmed the initial research on the potential target market, which defined Millennials (aged 25 – 45) as being the most enthusiastic about the products.
Speaking today, founder Peter Allen comments ‘I am proud to have launched WTF into the market to take wine beyond grapes, exploring the wonderful flavours of the myriad of other fruits out there. We are delighted to have received awards for our wines, and, having met thousands of eager customers directly at events, we are now perfectly placed to make WTF more widely accessible through the trade’.
Peter Allen - Founder
In terms of background, Peter was always an entrepreneur at heart. As a teenager, he learned that alcohol could be made from home-grown fruits, turning this into a small business by bottling his fruit wines and selling them to his grandmother. Although life intervened, and Peter pursued a career as a Civil Engineer, he did not forget his earlier experiences, particularly when he noticed fruits appearing in all sorts of drinks, most notably gin, ciders and even beers. Eventually retiring from corporate life, he felt unfulfilled and searched for something different and entrepreneurial that would make his two daughters proud. He decided to revisit his passion for fruit wines, experimenting to see if these could become a commercial success.
Late in 2019, Peter built a winery in his Hampshire garden and installed equipment to make over 900 litres of wine. When Covid then hit, this proved to be the perfect opportunity to source fruits from local farms and experiment using 30 different recipes. Exhaustive tasting and review sessions online followed, with nine of the best flavours. With positive feedback from over 200 participants, he was convinced the business was viable and moved towards initial commercial production in 2021, finalising a production partnership alongside canning and fulfilment near Ledbury in Herefordshire. With the ensuing sales success, Peter then obtained his AWRS licence to sell to the trade early in 2024. Attendance at 3 large trade shows garnered significant interest with both the off and on trades.
AVAILABLE UNTIL THE END OF SEPTEMBER 2024 FOR
Long-term relief long-haul travel
Frequent trips, long-haul flights and time changes can all affect your health. But the gruelling effects of jetlag can also easily allow you to miss other tell-tale signs of an exhausted mind and body. Low mood, increased appetite or unusual swelling and discomfort. These are just some of the symptoms of health issues, which can become aggravated by frequent travel.
Discover some of the state-of-the-art BioTechnology below that’s designed to help combat long-haul travel fatigue, while boosting your wellbeing.
Recover from low oxygen quality in a Hyperbaric Oxygen Pod
Simultaneously bathing the body and mind in increased oxygen, the Hyperbaric Oxygen Pod helps you combat the effects of low air pressure and poor oxygen quality in aeroplanes. Reviving at a cellular level, the technology enhances immune function, reduces inflammation and swelling, and replenishes the body.
Detox
your body and mind with Lymphatic Boots
Helping to prevent DVT, Lymphatic Boots target pressure points in legs and feet to relieve the body of aches and discomfort. By stimulating the lymphatic drainage system, the body rids itself of toxins and waste. As circulation is enhanced, symptoms of jetlag dissipate, allowing you to feel restored and re-energised.
Heal the effects of EMF using the BioCharger
Travelling at high altitudes increases exposure to natural radiation, including various types of Electromagnetic Frequencies. Affecting your nervous system, continuous exposure can lead to more serious health risks. Remove harmful frequencies with the BioCharger; a revolutionary frequency tool designed to regenerate the mind and body by targeting these specific concerns, revitalising the body from within.
Rebalance your biological system
Whether you’ve just arrived from a long-haul flight and need to recharge, or hope to find a better balance between your journeys, the pioneering BioTech at Grey Wolfe can help elevate your wellbeing. Alongside revolutionary BioTech such as their Lymphatic Boots, Hyperbaric Oxygen Pod and BioCharger, their philosophy offers a careful blend of state-ofthe-art healing which also incorporates BioTouch and ancient wisdom to create unique wellbeing solutions, designed to help members find BioHarmony.
“I highly recommend Grey Wolfe for a truly rejuvenating and holistic experience”. The Sybarite
Immerse in a holistic approach to long-haul flight recovery and self-healing
If you’d like to enquire about Grey Wolfe’s long-haul travel treatments, scan the QR code or contact membership@greywolfe.co.uk to book your complimentary discovery session today.
Make your next departure one you can truly enjoy.
from
Bluewater Drinking Water With Launch
Bluewater To Revolutionize UK Water Dispenser Market Launch of Bluewater Flow
Bluewater, a world leader in innovative water purification and beverage solutions, is thrilled to announce the launch of its innovative solution for high-quality drinking water dispensers in the UK, the Bluewater Flow. Already a smash hit in the United States with over 14,000 installations, the Bluewater Flow sets a new standard across the UK and Ireland for dispensing on-demand pure, great-tasting water in offices, gyms, hospitals, and schools that is free from potential contaminants such as toxic PFAS chemicals or waterborne germs.
The self-sanitizing, free-standing Bluewater Flow indoor refill stations are designed for simple installation and connect to any potable water line within a 100-foot range for easy replacement of existing water fountains, water coolers, and large jug dispensers. Users can enjoy chilled, fast-flowing water that undergoes a revitalizing process including the infusion of electrolytes, increased alkalinity, oxygenation, and trace minerals, providing a greattasting hydration experience.
Bluewater Flow 7 x Advanced Purification uses an existing water source and removes up to 99% of any impurities that can be found in typical tap water. The Bluewater Flow purified water system also improves the water by adding trace elements of essential minerals and electrolytes, and finally, finishes the water through a coconut carbon filter for a crisp, fresh, delicious taste.
The new Bluewater Flow refill stations for easy access to pure drinking water offer the following product highlights:
• Great-tasting, high-quality water free of lead, toxic chemicals like PFAS, and other contaminants
• Convenient small footprint
• Easy to install and maintain
• High capacity, rapid filtered water dispensing
• Serves both cold and hot water
• Sustainable, cost-efficient solution that reduces single-use plastic bottle waste and energy usage
• Foot pedal for no-touch dispensing
• Competitively priced with finance purchase or leasing packages available
Bluewater key account sales manager Antonio Tedeschi says the advanced filtration technology offered by the Bluewater Flow indoor station is a game- changer in the drinking water dispenser industry. Offering reliable and eco- friendly access to clean water, the Bluewater Flow is already a top seller in the United States with thousands installed at premium brands such as Red Bull, Apple, Marriott, Peloton, United Airlines, and Google as well as many state schools and other educational institutions.
“Our commitment to innovation and sustainability is exemplified by the Bluewater Flow station that delivers business customers the opportunity to provide healthier drinking water to customers and staff while reducing their environmental impact.,” Antonio Tedeschi said.
For more information contact: Antonio Tedeschi, Key Account Manager UK & IE antonio.tedeschi@bluewatergroup.com Office: +44 2037 332078 Mobile +44 7889 256022 www.bluewatergroup.com
Uncover the latest hospitality trends at the Independent Hotel Show 2024
hospitality Independent
The Independent Hotel Show, in partnership with James Hallam Insurance Brokers, returns to Olympia London on 15-16 October to bring the boutique and luxury hotel community together for two busy days of networking, learning and product discovery.
A firm fixture in the calendar of independent hoteliers, designers and hospitality professionals, the show presents a curated collection of over 200 quality suppliers catering directly to the boutique and independent hotel sector.
From hospitality tech to in-room F&B solutions to linen & bedding and much, much more, hoteliers can quickly and easily explore the latest innovations from suppliers catering to the independent hotel sector.
The Hotel Business Stage, designed by Spacebrand, will feature thoughtprovoking discussions on key industry trends. Philippa Wagner, Founder of PeoplePlacesSpaces, will examine the travel preferences of different generations, shedding light on how hoteliers can tailor their services to meet diverse audience needs.
Adam Buckmaster and Gwénaël Merlin from eviivo will then delve into the time-saving potential of hospitality tech, sharing practical advice on how to streamline operations.
The stage will also host the Power Hour series, where experts like Harry Fielder, CEO of Umi, will address pressing issues such as internet fraud and social media best practices in easily digestible ten-minute sessions. A highlight of the day will be alive Q&A session with UKHospitality’s CEO, Kate Nicholls OBE, who will provide critical insights into the latest government updates affecting the industry.
On the Innovation Stage, the focus will be on forward-thinking strategies and emerging trends. Michal Rao from STR will provide an exclusive analysis of the current UK hotel market, offering attendees a comprehensive overview of industry performance.
Sustainability will take centre stage in a panel discussion led by Felicity Cousins of Sustainable Hotel News, where experts including Kai Parfitt, ESG Manager at The Athenaeum and ESG consultant Sarah Duncan will explore practical solutions for making sustainability work in hospitality.
Later sessions will explore topics such as the power of promotions and how to effectively integrate technology to enhance guest experiences, with insights from industry leaders including Eljesa Saciri of Zetter Townhouse Marylebone and Emanuela Da Ros of The Landmark London.
The show will also be working with leading designers and studios to bring its features to life, which this year include Design Command, Fibi Interiors, Luke Edwards Interior Design, Studio Atara, OMO Interiors, Spacebrand, Anya Brahka Interiors, and Amit Dixit Design.
A new era for
The iconic rooftop bar
The new Radio rooftop bar is now open at five-star luxury lifestyle hotel ME London; an exclusive destination for expertly crafted Asian-inspired drinks and sharing plates, live music and spectacular views of London’s skyline.
RADIO
bar at ME London
The design
Taking centre stage at the reimagined 10th floor venue is a beautiful back-lit onyx cocktail bar. Trilateral in shape, the destination bar echoes the external structure of the luxury lifestyle hotel, from where Radio’s Asianinfluenced discerning drinks menu can be experienced.
Radio features more than 200 covers, including a theatre cocktail bar and an extensive rooftop terrace offering the best views in London. The venue is split into zones each named after the London landmarks that they look overlook including City, River, Covent Garden and Sunset.
Designed by acclaimed international restaurant designer, Bernard Caroll, the interior concept fuses classic and contemporary luxury to create an environment that is sophisticated and yet subtly playful. Interior details include beautiful bespoke coral reef wallpaper from Adam Ellis Studio, plush furnishings in natural desert tones, warm oak wood fixtures, marble surfaces, brushed brass finishes and dried palms.
The drinks
The fresh space and concept herald the start of a new era for the renowned rooftop venue. Cocktails are at the heart of the new Radio experience and are expertly crafted by Senior General Manager Daniel Susko (previously of Annabel’s, SushiSamba, Soho House), and his esteemed team of mixologists. The team use sous vide technology to infuse enhanced flavours into the Asian inspired cocktails. A list of signature cocktails include:
Bee’s Knees – a sweet-sour blend of Ukiyo yuzu gin, La Yuzu liqueur, honey, pineapple, miso, pressed lemon and yuzu bitters
Ume Boulevardier - a take on the classic Boulevardier, mixing Maker’s Mark 46 Bourbon, Akashi-Tai Umeshu, Campari, Carpano Classico and plum bitters
Tokyo Rose - a fragrant sip featuring Ukiyo Blossom gin, Lanique Spirit of Rose, lychee, raspberry, watermelon and pressed lime
Amongst the extensive selection of drinks guests will find premium Japanese spirits and an exclusive selection of sake and shochu. Guests can also explore a selection of Gin Sonics and authentic highballs in collaboration with The House of Suntory. Gin Sonics are a throwback to a time in Japan when resourceful bartenders used the ‘sonic’ technique to cut tonic with soda. Radio’s Gin Sonics use premium Japanese gins while the highballs focus on the best Japanese whiskies.
Radio offers an extensive wine list with top international producers represented alongside emerging and interesting wines from Japan. The Champagne and Provence menu has been curated in collaboration with Moët Hennessy.
The food
An Asian-inspired menu designed for sharing complements the outstanding drinks selection. Leading the kitchen at Radio and serving a menu of modern Asian sharing plates with international flair is Executive Chef Federico Crisafulli. Formerly Executive Chef of the Italian Embassy in Tokyo and prior to this, Head Chef at Intercontinental Yokohama in Japan, and Michelin-starred Grand Hotel in Rome, Crisafulli brings with him a wealth of experience in Asian and international cuisine.
An all-day menu offers snacks, the finest sushi, seared and raw dishes, tempura style plates and a selection of Asian-inspired small plates featuring premium ingredients. Dishes include:
• Spicy tuna maki roll with avocado
• Roast king scallops with XO sauce
• Japanese wagyu A5 beef tataki with shitake & truffle ponzu
• Black cod in citrus miso
• Roast pork belly with gochujang ketchup
• Tiger prawn ‘katsu’ donburi
Desserts include Matchamisu; Pavlova with white miso and a selection of Mochi. Experiences at Radio
The Chef’s Tasting Menu at Radio offers guests a truly elevated dining experience. Available to book in advance guests can enjoy a tasting menu of Chef Federico’s signature dishes. Guests can also opt for a luxury wine pairing from Sommelier Giuseppe Bergonzi
A set lunch, pre-theatre and pre-booked Brunch menu are also available offering guests a curated taste of Radio.
Bringing energy and atmosphere to Radio will be a line-up of international DJs and music artists playing every evening and into the night.
The new Radio is now open serving brunch, lunch, dinner and cocktails until late, seven days a week.
Bookings can be made through the website here: radiorooftop.com
Follow Radio on Instagram for updates @radiorooftoplondon
Beauty, we appreciate, is in the eye of the beholder.
Craftsmanship, we sense, is in the hand of the maker.
British pedigree in every detail – even to the choice of colour nish and trim. The fusion of style, technology &
Perfection, we experience, is in the Fracino bespoke studio.