54 on Bath for that extra attention to detail

54 on Bath in Rosebank, a boutique hotel in the heart of Rosebank has old world charm, yet a contemporary look and feel. Irene Costa, editor of Business Events Africa recently had the pleasure of spending an afternoon at 54 on Bath with Jacques Heath, general manager and Michael Catsavis, food and beverage manager.

The upmarket hotel is very much a boutique hotel and is centred on personalisation and attention to detail. These elements are great for smaller conferences and the more intimate meetings. The hotel is able to cater up to 120 delegates.

Jacques said: “Being smaller means we are able to offer the conference and meetings market flexibility and at the same time extra attention to detail”. The hotel also has free Wi-Fi for delegates and guests. The basic technical AV is all inclusive in the conference package. The intimate environment offers delegates a more relaxing environment to do business.

“Our location is also convenient and easy to get to. We are in walking distance from the Rosebank Gautrain station. The hotel is also very much a city hotel, and there aren’t many city hotels in Johannesburg where guests are able to walk freely. The Rosebank Mall is conveniently linked to the hotel, which is another plus for guests and delegates staying at the hotel.” Rosebank has now got a number of security personnel in the hotel’s vicinity equipped with tourism information on the area. They double up as tourism information sharers.

Jacques said he believes in the statement ‘live your passion’ and said he is lucky to have a team that have the same vision.

He joined 54 on Bath a year ago, but has been in the industry for over 25 years, most of them with Tsogo Sun. When it comes to food, the hotel is all about sustainability. Chef Matthew Foxon’s goal is to help reignite the food revolution in South Africa and push sustainable eating.

Globally, he said food and beverage trends show a move towards recycling and charity donations. “The emphasis is on less food wastage and more responsible purchasing.”

So much so, Chef Matthew has tapped into the Abalobi ICT4Fisheries from hook to cook. This means he is able to order immediately from the small fisherman directly when he/she catches anything.

The beauty is this empowers the smaller communities and is delivered within 24/48 hours from being caught. The app also provides the following information: Where does your fish come from? Was it caught responsibly using low-impact methods? Who caught it, and how? In addition, Chef Matthew is also passionate about developing his people.

Jacques Heath, general manager and Michael Catsavis, food and beverage manager

I was lucky enough to get to taste Chef Matthew’s food and was blown away. Wow, it is definitely fine dining, and best of all it is packed with flavour.

Michael said the hotel can tailor make the conference menu for the client. “Though dietary requirements have started to change, we find that most clients still prefer the traditional conference tea breaks, with pastries, etc. “54 on Bath is about offering clients the personal touch, the value adds and ensuring a memorable experience.”

Michael said Chef Matthew enjoys interacting with guests and often offers the guest the personal touch. If there is a guest with any specific dietary requirement – he will go out of his way to ensure the guest’s meal goes beyond the guest’s expectations.

The hotel also has a fantastic high tea that could be added to a conference or meeting. Delegates can also enjoy the lunch and dinner menu.