GS MAGAZINE JANUARY 2015 ISSUE

www.gsmagazine.co.uk issue 67

The 2015 Hospitality Show edition

plus M Restaurant Sky Garden Quaglino’s ROKA and much more

Inspiring Hospitality Design

The home of innovative surfaces for architects and designers www.surfacedesignshow.com/gs Incorporating

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Issue 67

January 2015

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www.gsmagazine.co.uk issue 67

The 2015 Hospitality Show edition

plus M Restaurant Sky Garden Quaglino’s ROKA and much more

Inspiring Hospitality Design

Editor Stirling Johnstone Tel : +44 (0)20 7833 3772 Mobile: 0788 402 1551 editor@gsmagazine.co.uk

We welcome your comments... email editor@gsmagazine.co.uk

editor’s note As I write this another year has drawn to a close. An apt time to reflect on the highlights of 2014 whilst preparing for the exciting challenges of the year ahead. London luxury-end openings of note included the Chiltern

Design Miles Johnstone Tel : +44 (0)7888 998208 design@gsmagazine.co.uk

Firehouse Hotel, the Shangri La Hotel in the Shard, Tim and Kit Kemp’s

Cover Image Private dining room at M restaurant, City of London. Picture taken by James Silverman.

And of the dozens of new restaurants to open I’d count amongst my

Photography Evoke Pictures, Bristol James Silverman Richard Southall, Emphasis Photography Contributors Darren Orrow Ed Bircham Marianna Gainsbury René Dekker Sophie Gibson

Print Stephens & George, Wales © STEVENSON PUBLICATIONS No part of GS MAGAZINE may be reproduced or transmitted in any form or by any means without the prior written consent of the publisher.

The views and opinions expressed in GS are not necessarily those of the publisher, nor does he accept liability for any printing errors or otherwise which may occur.

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Ham Yard Hotel in Soho and the beautiful Beaumont hotel in Mayfair.

favourites Fera in Claridge’s, Barnyard on Charlotte Street, ROKA restaurant on the Aldwych and M, reviewed in this issue. All very different in terms of cuisine and interiors but all deserving of the highest praise in every respect. Further afield I think I would single out Home Grown Hotels, who opened two new award-winning Pig hotels, on the south coast (Pig on the beach) and in Somerset (The Pig near Bath). These are two absolute gems, relaxing and fun, charming and quirky and exceedingly popular.

And with the appointment in December of chef Angela Hartnett as a board member of the company, it’s fair to say that the kitchens are in safe hands too. A fantastic press trip to Japan in May (thank you TOTO) gave me my first experience of Omotenashi, the art of respectful and genuinely friendly hospitality, an attitude so ingrained in the individual that it becomes a way of life, a dedication to the art. I hope that in 2015 more operators embrace at least some of this philosophy, it focuses attention on the needs of the customer in such a way that guests cannot fail to leave a venue in a happier, more satisfied frame of mind than when they arrived.

GS Magazine 3

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The new Urban Vintage catalogue from Andy Thornton is out now.

56 pages of vintage-style furniture, (including shelving and display cabinets), industrial lighting and our exclusive metal tiles.

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Call: 01422 376000 Email: marketing@andythornton.com Online: andythornton.com

CONTENTS in this issue

11

14

11

 QUAGLINO’S

14

 M RESTAURANT

18

 SKY GARDEN

22

 ROKA

This Mayfair favourite has been completely refurbished by owners D&D with exceptional lighting by Into Restaurateur, Martin Williams, brings his vision to reality in M, a new high-quality restaurant serving the very best produce sourced from around the world Do all you can to get a table at Sky Garden. And then try harder, you’ll be glad you did. It has, without question, the most enviable views of the Thames and the City of London, and these can be enjoyed amid two amazing tropical gardens set high in the sky Rainer Becker extends his restaurant empire with this striking Japanese style restaurant on the Aldwych HOSPITALITY SHOW 2015

24

 SHOW HIGHLIGHTS

34

 THE MENTOR PROGRAMME

36

 THE BUSINESS BRIEFING PROGRAMME

42

 THE REST OF THE SHOW

18

Highlights of the biggest industry trade event of the year, including professional designers, business mentoring, a full programme for the main stage and much, much more Three days, Four rooms and Twenty professional mentors who are giving their time and their expertise free of charge to advise and encourage anyone who is looking for answers or inspiration. Each mentor is a business leader with years of experience and proven success, and all are willing and ready to help visitors to overcome their own business dilemmas. Turn to pages 38 to 41 to learn about each mentor’s unique career path Taking place on the Main Stage at the Hospitality Show. Experts discuss their own experiences and provide the audience with a bag full of business knowledge and operational solutions. Here you can learn about raising finance, research and development, staff training and recruitment, design, branding and creating multi-site operations. Mix with experts and industry celebrities at the heart of the event The country’s premier chef competitions, hundreds of quality products and suppliers, a fine dining restaurant and plenty more under one roof at the Birmingham NEC REGULARS

22

07 46

 LAUNCHPAD

Including WC, Four to Eight and One over the Ait

 HOTEL BULLETIN

A look at hotel performance levels across the UK in Q3 2014 with a focus on new openings and recent closures

GS Magazine 5

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LAUNCH PAD [ new openings + refits ]

WC M

ost will translate the acronym WC as a water closet. It is said that in the underground corridors of the War Office in Whitehall there was a locked door with a small printed sign saying WC. To gain access you needed to obtain a key, which was unavailable to most. It was of course the office of Winston Churchill. There is also a WC sign at ground level on a street in Clapham Common, it points to stairs that lead to an under-pavement space that was once a men’s public convenience but has now been reinvented as a Wine & Charcuterie bar, although here there is still plenty of evidence of its former use. The designers, Barnes Design, have retained many of the key features and they determine the overall design, layout and function of the space. For example; the attendants office, carefully reconfigured to form an integrated bar and kitchen or the water

closets, morphed into three intimate and private booths with surface mounted services and soft lighting.

During the strip out, love letters from users were found wedged behind the wooden partitions.

The mosaic floor was vigorously cleaned and retained with two of the original urinals kept to create the compact unisex toilets to the rear. The rustic finish was achieved by reusing most of the existing materials and adapting them.

The atmosphere is dimly lit and understated. It is a “jazzy” type concept which feels like an underground members club but (it is claimed) serves the best wine and charcuterie in SW London.

Barnes Design have done an excellent job here. It is immediately obvious what the space was but even more obvious what it is now.

Buildings with history should rightly be preserved for the nation, but not always moth-balled. This underground space has now been given a new lease of life but its fabric remains. And what of its history? Well, several eminent politicians were known to have frequented the space, and not always for its primary function.

Perhaps those hidden love letters have their own story to tell.

WC (Wine & Charcuterie), Clapham Common, London SW4.

Tel: +44 (0)20 7622 5502 www.wcclapham.co.uk GS Magazine 7

M - designed by Rene Dekker, furniture by Style Matters.

CONTACT US NOW :

Quaglino’s - Multimillion pound renovation featuring Style Matters.

T: 0844 880 6620

Pickmere | Knutsford | Cheshire | WA16 0JJ

E: claire@stylematters.co.uk

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LAUNCH PAD [ new openings + refits ]

One Over The Ait

F

or a pub, opened recently

by Fuller’s Brewery, this should more rightly be known as “One Over The Eight”, an old term meaning having had one too many. The Ait is actually a small cluster of nearby islands in the middle of the Thames, near to this riverside boozer. The design, by Simple Simon Design, takes its cue from the history of this part of the River Thames making extensive use of reclaimed materials. The interiors eclectic furniture creates a unique space with intriguing design features such as a circular internal fire pit, old column radiators used as beer fonts, copper-clad bars and a bespoke spiral staircase – all echoing traditional features of wharf warehouses found on this side of the Thames. It has unique lighting elements including an original 15-foot wooden rowing skiff above the bar on the ground floor, reclaimed marine lights and an antique copper gin still above the top floor bar.

This is a great fun pub. A wharf-style, two-floor brick building with a first-floor terrace and extensive outside seating areas with good views over the river.

One Over The Ait, 8 Kew Bridge Road, Mddx. TW8.

Tel: +44 (0)20 3581 5700 www.oneovertheait.co.uk GS Magazine 9

LAUNCH PAD [ new openings + refits ]

Four to Eight F

our to Eight is a new contemporary Italian restaurant launched in Covent Garden at the end of 2014. Spread over two floors, the restaurant has a contemporary and elegant interior designed by architect Ed Shinton from Atelier West. The ground floor is perfect for people watching being surrounded by large windows overlooking Catherine Street and Exeter Street. A stunning wine cabinet marks the middle of the room. The downstairs’ dining room is more intimate, with a darker colour palette and features an open kitchen where diners can sit by

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the counter and watch the chefs in action. Ed Shinton says: “The inspiration was the historic corner building itself, which was restored to its former glory externally, while internally a simple palette of functional materials allow the existing fabric to shine through. The upper floor is centred around the feature bar and wine store, while the lower floor is more intimate with a connection to the open kitchen.”

Four to Eight, 1–5 Catherine Street, Covent Garden, London WC2 Tel: +44 (0)020 7240 0664 www.fourtoeight.com

Lighting up Quaglino’s

Q

uaglino’s has been the ‘Grande Dame’ of the London restaurant scene for decades. It launched in 1929 under John Giovanni Quaglino and quickly became a favourite haunt of society’s most glamorous.

The venue has famously undergone several transformations since then, including Sir Terence Conran’s development in the early 1990’s and most recently the redesign by D&D London, with interiors by Russell Sage Studio that hint at Art-Deco style and glamour.

Into were appointed as lighting design consultants to work alongside Russell Sage Studio, and briefed to design a theatrical lighting scheme to complement and enhance the vision of a luxurious and multifunctional space. The lighting design was required to bring intimacy and atmosphere to the huge basement venue and to highlight the fixtures, fittings and furniture.

Quaglino’s iconic sweeping staircase leads down to the reception and cloakroom area with feature integral lighting to the reception desk. From here you get a glimpse of the main restaurant and bar spaces including the famous ‘W’ ceiling feature.

The famous ‘W’ ceiling at Quaglino’s, looming over the main space, was to be retained as a design classic feature and revamped to include updated lighting. One of the biggest challenges was to create a more impactful lighting effect whilst working with the existing ceiling construction which was designed around outdated T8 fluorescent lamps. The colour temperature of the light when diffusing through the glass panels needed to match with the warmth of the rest of the lighting scheme and dim to a very low level post dusk. Many on-site mock-ups finally led to the selection of high output 2400K LED profile from LED Linear dimming on DMX, detailed drawings enabled correct positioning and housing for best effect.

On the mezzanine level the emphasis is on a tailored approach to lighting to create focal points. Globe wall lights spaced along the dark coloured perimeter fret cut wall emit a diffused soft warm glow. A bespoke halo detail was integrated consisting of a round aluminium heat sink with surface-mounted linear LED wrapped around the circumference. The light shines outwards from this base and creates a dramatic shadowing effect through the fret cut screens

back onto the wall. It also provides the perfect warm environment to compliment the striking range of Style Matters furniture.

The bar area has a lighting treatment integrated to the bar nosing to wash warm light down the bar front from a linear LED source.

The back bar comprises red glass backlit from the top and bottom with LED profile to create a uniform light effect with no dark spots.

Luxurious finishes are highlighted with warm white lighting treatments.

The original grand staircase leading down to the main restaurant now features integrated lighting. The stairs are the focal point of the restaurant and Russell Sage Studio wanted to transform them into a light feature with backlit marble-effect amberlite risers. Creating a uniformly lit riser was critical. into worked within a tight void to develop a bespoke lighting detail incorporating side-emitting LED tape by KKDC. The design and detailing of the central bar at Quaglino’s was a close collaboration between Russell Sage Studio, into and Concept Bars.

The challenge was to create an illuminated main feature bar which could be taken apart for GS Magazine 11

special events and moved to other areas of the venue to be reused. Each segment should still have been able to be individually illuminated.

This required precise detailed drawings and wiring schematics. The result is a bar made up of nine different sections (seven of the bar body, two of the central section). In each section two EldoLED drivers are connected to the circuitry and provide digital dimming capacity alongside 1-10V rotary dimmers. The drivers can be completely unplugged from a power source and retain the programmed dimming levels. 2200K LED tape from LED Linear washes down the bar front from a nosing detail and the Amberlite bar top is uniformly underlit with LED sheet from Applelec. The back bar bottle step is underlit with LED and LED profiles are concealed within the bar shelving to illuminate the bottle display.

The lighting of the central bar area is layered and makes use of the full height of the central area.

The illuminated W ceiling along with bespoke wall lights and tables lights provide the ambient lighting with low glare downlights to tables and surface spotlights washing columns providing the accent and drama. For evening services paraffin lamps are brought out onto the tables for low level intimacy.

The lighting concept for the stage area at 12 GS Magazine

the rear of Quaglino’s was consulted on by into and a specialist stage lighting company SSE. SSE designed, installed and programmed the lighting system. Lighting here is DMX controlled colour change LED and is flexible to switch from a relaxed fine dining colour wash to dramatic stage lighting for live music and dancing. Into and SSE ensured that the stage lighting achieved the correct balance between low-key ambience and high-energy excitement. To highlight the area when it isn’t in use angled downlights throw a criss-cross light effect over curtains.

To the main space 6 Chauvet moving head projectors provide specialist theatrical lighting for evening events and shows.

The Quaglino’s refurbishment was always going to involve attention to detail in every aspect of the lighting design. The wonderful ambience has been created by the blending of many layers of light and beautiful FF&E fittings.

Quaglino’s, 16 Bury Street, London SW1.

Tel: +44 (0)20 7930 6767 www.quaglinos-restaurant.co.uk

We are grateful to into, an award winning multidisciplinary lighting design consultancy, with over 35 years of experience working with talented architects, interior designers and clients on projects worldwide, for supplying this article. www.into.co.uk

Quaglino’s

GS Magazine 13

14 GS Magazine

The first thing that strikes you when you walk into M Restaurant on Threadneedle Walk, is how big the space is, yet how intimate it feels! This brand new 12,000 square foot London eatery, set over three levels, was a collaboration between a veteran restaurateur and his interior designer...

M

artin Williams’ vision was to create an establishment that would appeal to a broad spectrum of gastronomes and offer the best cuts of meat as well as the finest ‘raw’ cuisine. Coupled with this, the interiors had to emulate a sleek and sophisticated ambiance that would feel intimate yet familiar; in his words ‘a boutique hotel without any rooms’ or a ‘private members club with no members’. In order to achieve this, Williams wanted a design team that did not specialise in commercial work; but one that would have a different take on how the scheme would evolve, while being able to synthesize the qualities of a residential interior with the necessary attributes of a restaurant.

Enter René Dekker Design, a boutique practice specialising in global high end interior projects.

The studio, barely two and half years old, was already making a name for itself with a string of stunning projects to their credit.

The entire project took sixteen weeks from start to finish. The design team had a short window of opportunity when they were first engaged, to come up with a rationalised and considered scheme regardless of the space: Williams had not yet found the ideal location but needed a concept that could be developed and rolled out no matter where the restaurant might be situated.

Once the City site was agreed, there was an ambitious programme from when the builders, Hannah Contracts, started on site, to the official opening eight weeks later. While also previously having operated as a restaurant, there was nevertheless a lot to accomplish in order to realise the dream. Apart from the kitchen, which would remain in its current location, the rest of the interior would need to be completely stripped out. The staircase (a double semi-circle design) which didn’t function properly due to its location, had to be removed and re-fitted as a single option in a central position to draw in the patrons up to the destination cocktail bar on the mezzanine floor. The bar was relocated from the back wall to the right hand side and a private members ‘Den’ was added. All traces of the original brass handrails had to be replaced

with bronze to suit the new scheme, and the lighting design needed some serious work. The plan also needed to include a generous number of couverts, on which the client placed a great deal of emphasis; so the interior design team at René Dekker produced several layouts incorporating loose as well as banquette seating.

It took quite a few attempts to achieve the desired figure, especially after the client decided he wanted to add more private dining rooms and a coat check on the lower ground floor, which completely impacted on the floor space. A large hole was created in the far corner of the Grill side to fit a new staircase which could take the clientele down to two further private dining rooms, a small meeting room and a generous coat check.

On the ground floor the space is divided into two main areas by the clever use of bespoke designed, bronze screens, emblazoned with the subtle but ubiquitous M logo. To the left is ‘M Grill’, which serves some of the finest cuts of

beef in Europe including Kobe 10 ++. The scheme is a fusion of many elements, most notably the strong teal fabrics on the banquette seating, supplied by Style Matters, mixed with subtle wool tweeds on the chocolate brown arm chairs which create a sumptuous, yet simple ambience.

Everywhere you look, René Dekker Design have added exciting textural elements leaving no surface unadorned, such as the faux eel skin wall paper by Elitis, which decks the walls in the banquette niche. Next to the aging room (a fabulous glass fronted meat curing chamber), a feature wall has been decorated in a specialist finish by renowned London based specialist decorators, DKT, that resembles distressed timber, skilfully incorporating large flecks of gold leaf for added glamour. The client wanted a scheme that was unique and exciting but that would still be self-deprecating, and this is evident in the selection of art as seen in one of the many provocatively stylish Miles Aldridge photos that adorn the restaurant.

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Supplier Focus Style Matters is a name that crops up regularly on the supplier’s lists of quality projects.

Undoubtedly a quality furniture manufacturer so here we ask Director, Claire Fox, to elaborate on their involvement in the industry and what they supplied for M Restaurants.

“First and Foremost, we are furniture designers and manufacturers. An understanding of furniture; our customers and craftsmanship are at the very heart of what we do. Our experience in the high quality Hospitality marketplace ranges across two decades.

Skilled craftsmen and furniture designers collaborate to create the very best in English furniture making. We’ve worked with some of the top interior designers (such as Alexander Waterworth, Russell Sage Studio, Candy & Candy) and leading names from the Hospitality industry including Simon Rogan, Des McDonald, Charlie Mclean, and of course Martin Williams and René Dekker Design on M Restaurants. Recent projects range from Quaglino’s, Q Grill at Camden to The South Kensington Club.

“We’ve worked very closely with René Dekker Design to ensure that Martin Williams’ exacting vision for M Restaurants has been fully realised. We drew upon our full portfolio to arrive at exactly the right answers: Allure dining chairs and carvers setting the scene in the main Grill, with bespoke banquettes, matched with beautifully veneered tables, offset with metal trim. For Raw – a more contemporary feel – Wing dining chairs, fitted booth seating and Kylie collection bar stools. M-Bar on the mezzanine received the full bespoke treatment too, as did the secret Den; sumptuous fitted seating teamed with luxury, bespoke Bloomsbury and Martin lounge chairs.

“We were particularly keen to be involved with this project as Martin has assembled a ‘dream team’ of some of the most highly regarded professionals in the business.

It’s a tremendous opportunity for us to showcase our abilities in such a high profile atmosphere.”

So what is it that sets Style Matters apart as a business? Claire concludes, “Our principles; style and service. Over the years we have grown this business by staying pure to these values. Craftsmanship that’s built to last and furniture that’s stunning and designed to fit your passion and your vision.”

www.stylematters.co.uk

16 GS Magazine

Hanging squarely in the middle of this gorgeously finished wall is a seductive shot of a glamorous model sitting at a table in front of a large plate of steak tartar. The scale has also been carefully contemplated considering the double volume ceiling height on the ground floor. It was essential to ensure the space delivered an intimate atmosphere, so the team created niches for the banquette seating and brought the decorative lighting down to just above the tables.

Still on the ground floor but to the right of the entrance is M Raw, which specialises in Ceviche, Tartar, Sushi and Tiradito. To emulate the simple, unfussy menu, the scheme has been paired back to an almost Eastern Zen style with minimal details and a simple palette. Soft light grey fabric, bleached oak and a stunning stone bar in Bianco Eclipsia are subtly mixed with a soft, almost umber, red fabric to give the feeling of calm.

Above the bar and mirrored on the Grill side, is a captivating piece of double height joinery, which cleverly incorporates the waiters station in with the wine display and an alluring abstract Koi artwork. To the rear of this room are the unisex loos. Designed with luxury in mind, with low lighting and warm tones. Obvious attention has been given to create a comfortable environment, far removed from the plain and clinical spaces to be found in so many restaurants, these are more akin to the bathrooms of a hotel suite. And with the brilliant TOTO Neorest lavatories installed, arguably the most comfortable and clean loos

in the world, there is an added and unexpected touch of luxury to enjoy.

In the centre of the restaurant is a new staircase that entices guests up to the destination bar. Here, the team at René Dekker Design conceived a laid back atmosphere conducive to quaffing at its finest. A less dramatic colour scheme was derived from the original downstairs shades while adding touches of gold and bronze to create a ‘lounge’ atmosphere. A digital fireplace, complete with surround and faux fire, sits comfortably on the shiny polished plaster wall, while the area is scattered with low comfortable seating upholstered in tempting fabrics. To the left is the wine tasting bar set into a curved wall adorned with a bespoke printed wall covering depicting diverse elements of the wine trade. Here, connoisseurs can sample some of the finest wines available, ranging from a taster glass of Argentinian sauvignon blanc for as little as £1.30 to a taster glass of Petrus for £135.00. It is only now that you are closer to the ceiling that the faux concrete shuttering becomes evident. This fabulous wall covering from Tektura (who incidentally provided most of the wall coverings in the project), successfully mimics the original ‘Industrial Chic’ theme first presented to the client. Combined with the concrete effect tiles, this is a skilful understated trick which subtly keeps the entire scheme coherent.

Over to the left on the mezzanine is the

first of three private dining rooms. Like a promontory, only partly partitioned by the screens, an intimate party of 20 can wine and dine in privacy, but still feel like they are part of the wider atmosphere. The scheme is rich and textured, resembling a contemporary gentlemen’s club. The Den is yet another design Bon Bouche, tucked away behind a secret door on the wine bar wall. Here, an elite membership can recline in relative privacy and watch sports on a giant flat screen TV, play games on the X-box, play foosball or perhaps dabble in a spot of back gammon or poker. The other two private dining rooms and coat check are apportioned over the lower ground floor. Both rooms are luxuriously appointed making use of dark teal velvet on the upholstery, contemporary lanterns above the tables, and giant Miles Aldridge photographic artworks, all set within luxe bronze clad walls.

Although the design team operated under a tight timescale, the resulting design showcases the skill and collaboration that is evident in all the work commissioned to René Dekker Design.

The great attention to detail is apparent from the moment you enter the restaurant, as the inviting interior lures you to discover the palette of colours and textures which envelop the surroundings.

M, Threadneedle Walk, 60 Threadneedle Street, London EC2.

Tel: +44 (0)20 3327 7770 www.mrestaurants.co.uk GS Magazine 17

SKY GARDEN N W hen it comes to height, architects and builders become very competitive.

The skyscraper building boom in New York City during the nineteen twenties and thirties is the best documented example of tower building one-upmanship.

The Chrysler Building, with its tiered jewel-like spires, was built as the world’s tallest building. It opened in 1930, took just 2 years to build and was 100 ft taller than its nearest rival, the Manhattan Company Building. Eleven months later it too was eclipsed by the magnificent Empire State Building, which at 1250 ft tall was more than 200 ft taller than the Chrysler Building and took just 20 months to build. And all the while other buildings were emerging, each one aiming to be bigger or higher than its immediate neighbours.

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These buildings came to symbolise American wealth and power. America was emerging as a world-beater and the famous Manhattan skyline became its status symbol. In many ways it still is.

Centuries before, churches and cathedrals grew bigger and taller as a testament to their religious standing, the taller the spire or tower, the closer they were to heaven. Many who financed the construction of churches believed that building them big and tall would elevate their personal standing in society and that they would be judged as most benevolent and virtuous, characteristics to hold them in good stead in this life and the next.

Even now the race continues to reach for the skies. Currently the tallest building is the Burj Khalifa in Dubai, which, at 2722 ft is more than twice the height of the Empire State Building and there is little doubt that this too will be beaten at some stage in the near future.

ot one of the world’s top 30 tallest buildings is in Britain although recently we have had something of a love affair with height. Skyscrapers have been popping up with alarming regularity over the past twenty years, mainly in our financial districts, and these have been welcomed by and large. Many have been given endearing nicknames, comparing their physical likenesses to gherkins or cheese graters, for example. Others have built public viewing platforms and charge us heavily for the privilege of standing tall. Others still have developed bars and restaurants within their highest floors, knowing that customers will be willing to pay a premium to be entertained at such heights.

The Sky Garden atop 20 Fenchurch Street, endearingly known as the Mobile Phone, has its own USP. First, it enjoys perhaps the very best uninterrupted views across London and second, it

has two large sloped gardens planted with trees, plants and flowers for guests to enjoy. These have helped to create a micro-climate of fresh, purified air in the centre of London, thirty five storeys up and are likely to make this building the most popular of all of London’s accessible tall buildings.

What makes this building physically stand out is that it is top-heavy. Whereas a majority of London’s high rise buildings gradually taper to a point, this mushrooms out making the top wider than its base and it is this that has provided such impressive floor space in which to develop the gardens, two restaurants, bars, an open terrace and event spaces that can cater for a capacity of 450

people at any given time.

Getting to Sky Garden is relatively simple, it has its own entrance at ground floor level and two lifts to service it although security is tight.

Bags, coats, jewellery and metal items need to be removed and run through an airport style conveyor belt scan whilst customers walk through a full body scanner before collecting their belongings. The process is quick and not too much of an inconvenience, all of which is instantly forgotten as the doors of the super-fast lifts open at the 35th floor to reveal the most inspiring and genuinely breath taking view. Here, it is all about scale. Glass walls and ceilings envelope a space

that feels like a vast aircraft hangar floating in the sky. From this south facing aspect, there are no other tall building to mar the view. The river Thames below snakes off to the east, with the towers of Canary Wharf in the middle-distance, and to the north west with spectacular views of St. Paul’s cathedral and the City below and numerous London landmarks beyond. Directly opposite stands the London Shard which dominates the south London landscape.

The gardens flank a central glass construction that houses two restaurants; the Fenchurch Seafood Bar and below that the Darwin Brasserie.

The structure is designed to overhang into the

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space below like a steel and glass ledge (and is bound to draw comparison with Tracy Island, from the 1960’s children’s television show, Thunderbirds). The gardens are tiered and guests can walk to the top via a series of steps on either side. Occasional break out areas allow guests to sit on park style benches to enjoy the gardens and the spectacular views. Water jets spray a fine mist across the plants to keep them moist and the air humid, and this helps to create an almost tropical atmosphere. Once established, these gardens will be magnificent, changing colour with the seasons and providing guests with a natural environment 35 storeys high in the heart of the City.

It is possible to walk the perimeter of the space, up to the top of one garden, through the huge event space at the rear and back down the steps of the garden on the opposite side. Possible, but unlikely, as the events space is likely to be booked out for most of the time. This enormous space is perfect for City gatherings, concerts, product launches and banqueting. It has a capacity of 250. As a wedding venue it would be hard to beat as the views across the City, including the nearby cluster of familiar tall buildings, amongst them the iconic Foster-designed Gherkin, make it a perfect backdrop for photography.

In terms of cuisine and hospitality, Sky Garden has plenty to offer. “rhubarb”, the fine-dining and events experts, are running the whole show. All day dining and drinking is available. On Level 35 the Sky Pod bar is a casual, all day food and drinks venue. Here there is plenty of space to amble about in including an outdoor terrace that overlooks the Thames, accessed through sealed revolving doors. On Level 37 the Fenchurch Seafood Bar & Grill offers a fine dining experience: the freshest oysters, crustacean and fish as well as seasonal game, meat and vegetarian dishes accompanied by a list of fine wines and champagne. It also has a private dining room for up to 18 guests, ideal for business meetings and small celebrations. On Level 36 the Darwin Brasserie serves a range of classic European dishes and is also open all day. The glass walled interiors are designed to take advantage of Sky Garden’s biggest asset, the views, although there are some fine interior wall finishes and quality furniture and fittings are used throughout.

Sky Garden opened officially on January 5th.

It is already necessary to book in advance and advisable to take whatever is offered in terms of dates and tables, otherwise the waiting list to get in will be very long indeed. And a trip to Sky Garden is far, far more than just a meal with a view. It’s an exciting and awesome experience that will remain long in the memory of those lucky enough to go there.

SKY GARDEN, 20 Fenchurch Street (via Philpot Lane), City of London, EC3.

Reservations: 0333 772 0020 Email: bookings@rhubarb.net www.rhubarb.net/venues/sky-garden GS Magazine 21

Roka Aldwych

T

he Roka flagship restaurant opened ten years ago in London’s Charlotte Street. It was one of the first of the high end Japanese restaurants to open in London specialising in robatayaki cuisine and is probably still the best.

This is not just down to the exceptional food, nor the unique range of shochu drinks available, it is also because the interiors were beautifully conceived. Designed by Japanese designer, Noriyoshi Muramatsu, then of Super Potato but who has now established his own company known as Studio Glitt, the interiors were warm and cosy, a combination of natural wood, paper, slate and stone and superb lighting. Roka, with its sister restaurant, Zuma, has since become an international brand. In the UK there are outposts in Canary Wharf, Mayfair and now on Aldwych, near to the Waldorf Hotel. Each of the Roka restaurants’ interiors are influenced by the original. Noriyoshi Muramatsu continues to be involved in the design although at the Aldwych site, Design LSM are also credited for their input. It’s difficult to give sufficient credit to the interiors of Roka through words and pictures alone. Their true essence is in the atmosphere that the design evokes.

Roka restaurants appointed Humble 22 GS Magazine

Arnold Associates to undertake the kitchen and functional bar design at Roka, Aldwych.

HAA’s design director Stephen Arnold has a longstanding working relationship with owner Rainer Becker, first during Becker’s relaunch of the Rib Room and Oyster Bar at the Carlton Tower Hotel, London, and also on Zuma restaurants in Knightsbridge and Dubai, and most recently for oblix restaurant and lounge bar in The Shard.

In common with other Roka restaurants the centrepiece of the front of house space is the robata grill, framed by perimeter preparation stations with lower level dining countering. The bespoke charcoal and gas powered robata grill is manufactured to a design specifically developed by the manufacturer with Rainer Becker for the original Zuma restaurant in Knightsbridge. It has subsequently been installed in a number of Becker’s restaurants.

For the robata grill station and the bar Humble Arnold Associates’ Project Director, Ed Bircham, worked closely with Claudio Silvistrin Architects and Design LSM in blending the architectural finishes and the functional elements. The Stainless steel bar undercounter stations are fully bespoke, tailored to the particular requirements of the restaurant. Both

front and rear counters showcase underlit ice stations where large, crystal clear, feature blocks of ice are worked by bar staff to provide ice for bar service.

In creating the regular shape of the restaurant space, a mix of shallow and deeper pockets of irregular back of house spaces resulted. Humble Arnold worked with executive head chef, Hamish Brown, in developing the kitchen design over a series of workshops. Whilst shallower spaces are part of the waiter circuiting, they also incorporate runs of shallow storage.

The main production kitchen includes hot and cold kitchens and a bakery. Maximising cold kitchen preparation space and refrigeration is critical meeting the heavy demands of Roka and achieving adequate working space for the kitchen team; this has been achieved by employing deeper counters for double sided working and is further helped by the operator’s preference for particularly efficient working clearances. The hot kitchen cooking suite by Ambach includes specialist pans for tempura frying and a bespoke wok cooker inset into a full length single piece hygienic top. All kitchen equipment, including the grill station, is mounted on masonry plinths for ease of cleaning. The kitchen and bar were successfully completed in October 2014 and since

November have been central to the successful operation of this latest Roka opening.

For most, Roka is the type of restaurant to visit on special occasions. It is expensive but, considering the quality and quantity of rare and fresh produce on the menu and the skills involved in preparation and cooking, that is to expected. There is a bar to the front of the restaurant and this is open to non-diners. Here guests can choose from a range of specially prepared shochu cocktails that are delightful and won’t break the bank. Shochu is a liquor often compared to saki, favoured by the Japanese but less known here. It is distilled from rice, barley, buckwheat or sweet potato and, less commonly, other ingredients including chestnut or carrot.

It is a wonderful, versatile drink that deserves widespread popularity. Currently, Roka and Zuma restaurants are its main champions in the UK. Take a trip to Roka in Charlotte Street and visit the basement Shochu Lounge where you will see all types of shochu going through the distillation process.

Roka, 71 Aldwych, London WC2.

Tel: +44 (0)20 7294 7636. www.rokarestaurants.com Note: The lighting on this project was conceived by into.

More of their work can be seen at the recently re-opened Quaglino’s restaurant. See pages 11 to 13 of this issue.

GS Magazine 23

GMP Design 24 GS Magazine

Award winning hospitality designers

Community Lounge - Fleetwood Town FC

LUCIA, Harrogate

Pop Up Shisha - Bradford, Leicester, London

Cigar Lounge - Sofia Bulgaria

A la carte restaurant - Walton on Thames

Smoking lounge - Lichfield Staffordshire

VIP Lounge in a converted Jumbo Jet, Essex

Nigel Smith restaurant - Cleethorpes Pier

Ice Stone Gelato - Birmingham

They say a picture paints a thousand words so rather than write our story we thought we would show you what we do...

GMP Design Ltd Tel: 01889 576358 www.gmp-design.com helen@gmp-design.com

Club 195 - Epping, Essex

GS Magazine 25

MASS Designers MASS Designers are a privately owned and independent, full-service design and communications agency, formed from a small team of highly experienced and skilled design and implementation specialists.

We care passionately about design.

We care passionately about our clients.

Through our outstanding creative contributions, coupled with practical operational understanding of our client’s business scenarios, MASS Designers offer integrated branding, communications, graphic and interior environmental design solutions for a wide variety of clients; from entrepreneurs through to international corporations.

Whilst primarily concentrating on hospitality, MASS Designers have also gained exceptional insights into for the following business sectors: Health & Fitness Hotel, Spa & Therapy Corporate Residential Retail With over 30 years experience and utilising design as a primary development tool, MASS Designers can bring unparalleled levels of consideration and appropriateness to all of your business objectives.

MASS Designers can assist you with an appropriate design response to encourage, 26 GS Magazine

nurture and develop a pre-determined perception into an effective communications strategy, for virtual and actual environments.

From the outset of our project involvement, MASS Designers will gain a thorough and in-depth understanding of your business objectives, goals and ambitions and formulate an appropriate design response to the identified requirements, including market fragmentation and segmentation.

By engaging with you and your customers, MASS Designers will determine, enhance and manifest the characteristics, attributes and values to be associated with your business, whether existing or still under development.

Established in 2007 and based in London, we blend interior environments and brand personalities seamlessly to create stimulating and fresh hospitality solutions.

MASS Designers work both internationally and all over the UK. Please see our website for further examples of our involvement and collaborations or contact Clinton Pritchard directly.

Contact: Clinton Pritchard Address: MASS Designers 44 Newport Road, London E10 6PJ Company Tel: +44 (0)844 3 445566 / +44(0)7912 207070 Email: clintonp@massdesigners.com Website: www.massdesigners.com

GS Magazine 27

Highest Quality, Lowest Cost

Project Procurement

VFM are a Chinese procurement service delivering high quality products at low prices. They are used regularly

by British designers because they meet British quality standards. In fact VFM work with designers and clients all over the world and have delivered just about everything from LED lighting, chandeliers, stainless steel bar systems, granite work tops, to ceramic tiles and all types of furniture; even faux palm trees!

Recent projects include supplying a leading UK university, improving their bottom line profit margin by over 30% during the process, supplying a well known British restaurant chain with 1000 chairs, making a saving of £100,000 and working as the single source supplier for Cleethorpe’s pier, which is currently undergoing a complete renovation.

Tel: +44 (0)20 3287 6563 info@vfm-procurement.com 28 GS Magazine

Rest Assured At VFM we adhere to British quality standards.

We have our fabrics and foams tested to ensure they achieve British & American fire standards, we fully understand FF&E and OS&E procedure and will not compromise on quality.

Our service is simple, send us an image of what you are trying to purchase, the quantity of the product and the delivery time frame. We will turn your enquiry around in 48 hours.

GS Magazine 29

Something to Shh!out about Jeremy Blake talks to GS Magazine about Purcell’s pioneering work in the hospitality sector.... aving launched Shh! Sustainable heritage hotels seven years ago, Purcell enters 2015 with renewed energy demonstrating the strength of their established niche brand in the hospitality market. Earlier projects of Ballyfin in Ireland and Coworth Park Spa, Surrey that encapsulate the core characteristics of the Shh! branding, continue to win significant awards well after completion picking up Best Suite and Best Hotel Spa respectively at the International Hotel Property Awards in Venice last year.

Purcell’s first award for the New Year has already been secured where Coworth Park Spa has again been voted Best UK Spa by Condé Nast for 2015. Seen as the Oscars of hotel industry, the Condé Nast Traveller Awards are determined by the hotel guests globally, including high profile clientele such as George Clooney (but more of him later…) and not by a panel of pre-selected judges.

Another regular Condé Nast Award winner is the Grove where Jeremy Blake, Partner and Head of Hospitality at Purcell and the brainchild of the Shh! initiative, has been working consistently for over 20 years. Recent planning consents and plans on the drawing board for this highly acclaimed hotel and holder of the Bilderberg Conference are being progressed to

H

30 GS Magazine

improve and increase its facilities for the captive audience of London’s Country Estate where the ‘weekend away’ originated in our social history.

The Grove’s extensive guest list includes Queen Victoria and Edward VII to film stars shooting at nearby Leavesden Studios such as Hugh Grant and Tom Hanks.

Danesfield House or RAF Medmenham, the home of photographic intelligence during the Second World War, recently hit the headlines when A-listers George Clooney and Amal Alamuddin held their wedding celebrations at the venue. Their event was held ahead of the proposed new wedding function suite which

will overlook its secluded garden. Purcell is developing an exceptional environmentally responsible scheme to substantially increase its 5* facilities. A new three level medi spa with grottoes, waterfall and suites overlooking the Thames, is buried into the hillside to maintain the setting of this Grade II* listed building.

Woodland lodges will supplement the spa accommodation and a new wing of exclusive garden suites embraces carbon negative lime hemp wall construction in the style of the Romaine Walker original chalkstone mansion. A new four level conference wing with suites sits on a rubble stone bastion within an Iron Age fort and behind a green oak structure complete with

living roof, photovoltaics and solar hot water panels.

Two recent wins have further established Purcell’s hospitality credentials. The high profile refurbishment of the Mandarin Oriental in Knightsbridge includes a new 9th floor of Presidential Suites overlooking Hyde Park, a spa and upgrades to all of the bedrooms and suites. Winning at this year’s European Hotel Awards with the Rosebery at Mandarin Oriental London, Mandarin Oriental Hotel Group are also refreshing all of the remaining public areas to a similar standard of stunning excellence.

The other recent win is the new Marriott Autograph Hotel in Cambridge that will

introduce a quality hotel right into the heart of this global University City.

Purcell’s pioneering work with carbon negative lime hemp walling continues into other live projects including new build student accommodation for Newcastle University. The design of 1,300 rooms secured 92% BREEAM Outstanding in its completed design stage, and is now being developed with volumetric prefabrication to deliver another exemplary project.

Going forward into 2015, Blake believes the key trends in the hospitality sector are being driven by an increasingly flexible and focussed clientele who are disloyal to brands. Whereas boutique was the trend, this has been replaced by bespoke & local. The challenge for hoteliers and their designers will be delivering distinctive destinations in response to the discerning guests’ desire for bespoke and local design and culinary excellence.

Contact: +44 (0)20 7397 7171 | www.purcelluk.com

Ballyfin, County Laois, Ireland

GS Magazine 31

Hospitality 2015

The Hospitality Show returns to NEC Birmingham this January (19th-21st) to celebrate the very best of British hospitality...

B

ritain’s largest hospitality event of 2015 will showcase the newest business innovations, provide a platform for established and emerging companies to display their products and put more emphasis on the developing culinary world than ever before.

This time around the core focus for the show is the ‘Best of British’ – a launch pad for everything new and great in British hospitality. Focus areas include: hotels, restaurants, pubs, cafés, delis and the cost sector, with the show providing a showcase for cutting edge products and services from the core fields of food & drink, technology, catering equipment, interiors, tableware and careers.

The show floor is the perfect place to network and do serious business, with the event consistently attracting high quality exhibitors and special guests sourced from across the industry.

GS Magazine has long been associated with The Hospitality Show, encouraging designers and architects to participate in a variety of design schemes and bringing together the main stage programmes. Industry gurus, chefs and celebrities have graced the stage over the years, invariably making the stage and designer galleries the beating heart of the exhibition.

This year, with a focus on British business development, the stage has been designed as an informal space where speakers, designers and visitors are all in close proximity to enable them to interact. Four design and architectural practices will be on hand to discuss any design or building requirements. They will be in attendance throughout the duration of the show with their most recent work displayed on gallery walls that flank the seating arena.

Speakers on the stage have all agreed to participate in audience Q&A sessions after their presentations. This gives visitors an opportunity to talk with them directly within a intimate business environment.

The programme has been created to provide as much business inspiration and know-how as possible. Experts will be discussing everything from start-up finance, research and development, concepts, site finding, design, build, menu development, marketing, recruiting, managing, growing and trouble-shooting. These sessions will be interspersed with several interviews and panel discussions with people who have succeeded as operators in the hospitality industry and are best placed to offer advice and enlightenment.

The following pages represent just some of the highlights that visitors can expect to see while at the show.

32 GS Magazine

Get Face to Face with a Business Mentor The Business Mentors are back and their skill sets are more diverse than ever. The highly popular scheme returns to The Hospitality Show offering show visitors the unique opportunity to book free 15-minute one-to-one sessions with some of the most varied and respected players in hospitality.

Are you stumped by social media? Food and drink menus in desperate need of a refresh?

Do you want to learn how the right catering equipment could lower your bills? Curious about crowdfunding but unsure of the right path?

These are just some of the subjects on which The Hospitality’s dedicated Business Mentor team can

offer guidance and advice.

The 2015 lineup includes: social media guru and Digital Blonde, Karen Fewell; Head of Innovation for Coup de Pates, Neville Moon; Chairman of CEDA (Catering Equipment Distributers Association) and Managing Director of Vision Commercial Kitchens, Jack Sharkey; Senior Investment Associate at Seedrs, Europe’s most-active online platform for investing in startups, Frank Webster; hotel procurement expert, Gordon Anderson; drinks industry legend, Stuart Rosenblat; owner and founder of bar restaurant consultancy service Yuzu Hospitality, Steve Cash; Managing Director of Panache Consultancy and one of the top 100 most influential women

in Britain’s hospitality, transport, travel and tourism sectors, Niccola Boyd-Stevenson; respected hospitality consultant, Stephen McManus; hotel profitability guru, Peter Hales; Chief Executive of the Institute of Hospitality, Peter Ducker; the outgoing Managing Director for the Gaucho group, Martin Williams; financial advisor, David Campbell; hotel management recruitment specialist, John Hunt and James Dilley, head of the hotel, hospitality and interior design teams at award-winning architecture and interiors practice Jestico + Whiles.

Toby Wand, Managing Director at Fresh Montgomery comments: “Ask any successful business person about defining moments in their career and you can bet that at some point in their rise to prominence they will have been mentored.

There may be one or many, but the importance of a figurehead, there to help drive you on, or offer that bellwether piece of advice that you never forget and take with you throughout your career, cannot be understated.

“Mentoring is crucial to growth and development which is why, this January, we’re bringing back the programme and welcoming our best ever and most diverse set of Mentors to help visitors with some seriously pertinent business challenges.”

The Mentors have been hand selected to deal with modern challenges faced by hospitality businesses. Earlier this year, The Hospitality Show polled past visitors on hot button subjects they would want to talk over with a mentor.

Nearly two-thirds of respondents from the fields of hotels, restaurants, pubs, bars and breweries, the cost sector, QSR, fast food, cafes, snack bars and coffee shops, respectively, said they would appreciate help understanding the benefits of social media, while 25% said that support on standing out in a crowded high street would be beneficial.

A quarter craved menu development advice with a further 30% wanting to know how they can harness catering equipment and technology in their own operations.

Toby adds: “The research shows that operators are not alone in the challenges they face. We’ve listened to their feedback and specially selected each mentor for their knowledge on a raft of relevant subjects setting the hospitality agenda, and some that just don’t seem to want to go away. I advise anyone looking to kick start their business to come along, listen and learn from those who have been there and done it all.”

Visitors looking to benefit from 15 minutes with a Business Mentor can now book online at www.hospitalityshow.co.uk. Late appointments can also be taken at the show but advanced booking is advised as the sessions prove extremely popular.

See next page to find who is mentoring and when...

GS Magazine 33

MENTORING PROGRAMME For further details about our Mentors, please turn to pages 38 to 42 Monday January 19th ALLOCATED TIME

MENTOR ROOM 1

MENTOR ROOM 2

MENTOR ROOM 3

MENTOR ROOM 4

11.15-11.35

Clinton Pritchard

Stuart Rosenblat

Steve Cash

Neil Morten

11.35-11.55

Clinton Pritchard

Stuart Rosenblat

Steve Cash

James Dilley

11.55-12.15

Martin Williams

Stuart Rosenblat

Steve Cash

James Dilley

12.15-12.35

Martin Williams

Stuart Rosenblat

Steve Cash

James Dilley

12.35-12.55

Martin Williams

Stuart Rosenblat

Steve Cash

James Dilley

12.55-13.15

Martin Williams

Stuart Rosenblat

Steve Cash

James Dilley

13.15-13.35

Martin Williams

Stuart Rosenblat

Steve Cash

James Dilley

13.35-13.55

Martin Williams

Stuart Rosenblat

Steve Cash

Neil Morten

13.55-14.15

Frank Webster

Stuart Rosenblat

Steve Cash

Neil Morten

14.15-14.35

Frank Webster

Niccola Boyd-Stevenson

Peter Ducker

Neil Morten

14.35-14.55

Frank Webster

Niccola Boyd-Stevenson

Peter Ducker

Design Council/Ellis Pitts

14.55-15.15

Frank Webster

Niccola Boyd-Stevenson

Peter Ducker

Design Council/Ellis Pitts

15.15-15.35

Frank Webster

Niccola Boyd-Stevenson

Peter Ducker

Design Council/Ellis Pitts

15.35-15.55

Frank Webster

Niccola Boyd-Stevenson

Peter Ducker

Design Council/Ellis Pitts

15.55-16.15

Mentor tbc

Niccola Boyd-Stevenson

Peter Ducker

Design Council/Ellis Pitts

34 GS Magazine

Tuesday January 20th ALLOCATED TIME

MENTOR ROOM 1

MENTOR ROOM 2

MENTOR ROOM 3

MENTOR ROOM 4

11.15-11.35

Mentor tbc

Karen Fewell

Stephen McManus

Neil Morten

11.35-11.55

Mentor tbc

Karen Fewell

Stephen McManus

Neil Morten

11.55-12.15

Gordon Anderson

Neville Moon

Stephen McManus

Neil Morten

12.15-12.35

Gordon Anderson

Neville Moon

Stephen McManus

Neil Morten

12.35-12.55

Gordon Anderson

Neville Moon

Stephen McManus

Clinton Pritchard

12.55-13.15

Gordon Anderson

Neville Moon

Stephen McManus

Clinton Pritchard

13.15-13.35

Gordon Anderson

Neville Moon

Andreas Antona

Jeremy Blake

13.35-13.55

Gordon Anderson

Neville Moon

Andreas Antona

Jeremy Blake

13.55-14.15

Gordon Anderson

Karen Fewell

Andreas Antona

Jeremy Blake

14.15-14.35

Peter Hales

Karen Fewell

Andreas Antona

Design Council

14.35-14.55

Peter Hales

Karen Fewell

Andreas Antona

Design Council

14.55-15.15

Peter Hales

Stephen McManus

Andreas Antona

Design Council

15.15-15.35

Peter Hales

Stephen McManus

Mentor tbc

Design Council

15.35-15.55

Peter Hales

Stephen McManus

Mentor tbc

Design Council

15.55-16.15

Peter Hales

Mentor tbc

Mentor tbc

Design Council

16.15-16.35

Peter Hales

Mentor tbc

Mentor tbc

Design Council

Wednesday January 21st ALLOCATED TIME

MENTOR ROOM 1

MENTOR ROOM 2

MENTOR ROOM 3

MENTOR ROOM 4

11.15-11.35

Rick Pullan

John Hunt

Jack Sharkey

Clinton Pritchard

11.35-11.55

Michael Patton

John Hunt

Jack Sharkey

Clinton Pritchard

11.55-12.15

Michael Patton

John Hunt

Jack Sharkey

Neil Morten

12.15-12.35

Michael Patton

John Hunt

Jack Sharkey

Neil Morten

12.35-12.55

Michael Patton

John Hunt

Jack Sharkey

Design Council

12.55-13.15

Marcus Kilvington

John Hunt

Jack Sharkey

Design Council

13.15-13.35

Marcus Kilvington

John Hunt

Rick Pullan

Design Council

13.35-13.55

Marcus Kilvington

David Campbell

Rick Pullan

Design Council

13.55-14.15

Marcus Kilvington

David Campbell

Rick Pullan

Design Council

14.15-14.35

Marcus Kilvington

David Campbell

Rick Pullan

Design Council

14.35-14.55

Marcus Kilvington

David Campbell

Rick Pullan

Design Council GS Magazine 35

Insight and Inspiration on the Business Briefing Stage

C

rowd-funding; keeping pace with a burgeoning high street; smarter menu planning; profiting from savvy design; breeding staff loyalty; forgotten foods; craft beer; competing with the casuals; all this and more when the beating heart of The Hospitality Show 2015 – the Business Briefing Stage – kicks into life this January.

Throughout the three day show the Business Briefing Stage will play host to a programme of hot-button-topic seminars, fascinating one-on-one interviews and a glittering new awards ceremony, put together by the team at GS Magazine.

Toby Wand, Managing Director at Fresh Montgomery comments: “The Business Briefing Stage has a long and auspicious reputation for meeting the bellwether issues of the day head-on and we’re delighted to say that 2015 will be no different. The hospitality agenda is ever-changing and the programme is reflective of this. I’m confident that alongside some truly inspirational speakers and an awards presentation that no one will want to miss, the seminars will provide something – that glint of inspiration, or piece of insight – that will help businesses thrive way into 2015.”

At midday on day one, Chief Executive of NACFB (National Association of Commercial Finance Brokers), Adam Tyler, will chair a debate on the risks and rewards of crowdfunding and finance. High profile businesses like BrewDog

36 GS Magazine

and Cheshire’s Sticky Walnut have made hay from crowd funding in recent times (the former secured its £4.25m target for investment from its customers last Christmas, while the latter very recently raised £100,000 towards new venture, The Burnt Truffle).

Earlier on day one (11am), yet more sound advice for startups, single site operators small chains will be dispensed by Martin Williams, founder of new restaurant sensation M and former MD of the highly successful Gaucho chain, who will be discussing research and concept development.

DESIGN The four gallery walls that flank the Business Briefing Stage will have some of Britain’s top designers’ work on show. For those looking to meet with designers, architects or specialist contractors, this is the place to come. At 3pm on the stage a panel of designers will be discussing how they can deliver value for money for clients.

This is an absolute must for anyone with a new project in mind and an opportunity to meet with the designers after the talk. Prior to this at 2pm award-winning international designer, James Dilley, of Jestico & Whiles, will be talking about spatial design using several of his own projects to illustrate the importance of this subject in terms of creating ergonomically successful interiors.

If the first day of the show is about getting an operation off the ground, then day two is

devoted to procurement, staffing and getting your menus in order. Procurement expert, Gordon Anderson, kicks off proceedings with advice about how to purchase at best price. Head of Innovation for Coup de Pates, formerly Delice de France, Neville Moon, will be imparting his years of experience in new product development to demonstrate how operators can use versatile products to design a profitable menu to take to the high street (2.45pm).

David Loewi, Chairman of The Restaurant Association and MD of London’s leading restaurant group D&D, will be in the chair for a ‘one-on-one’ detailing his rise to the top of British hospitality.

Day three on the Business Briefing Stage deals with troubleshooting and the business of chef patronage and empire management.

At 10.30am, visitors can experience a craft beer case study, detailing how English brewer, Freedom, was re-financed and developed into one of the country’s leading brands. Michael Patton of Oakfield Capital Finance will be on-hand to lead proceedings.

Following on from this, Marcus Kilvington, founder of Food Profits, will be helping to troubleshoot what he has uncovered to be the industry’s seven biggest problems. Visitors in need of a helping hand into profitability are advised to sit in on this one.

And at 1pm, Britain’s chef of the moment, Simon Rogan, will be joining interviewer Stirling Johnstone on stage to discuss his amazing road to success. Stirling comments, “Of all the chefs that Britain has produced over the past twenty years, Simon is unsurpassed in his dedication to create the very best from natural, environmentally sustainable produce. Dining at his new restaurant in Claridge’s was a highlight of my year and I can’t wait to hear him talk about his influences, likes and dislikes and how he creates his amazing dishes”.

Business Briefing Stage A series of business development seminars. In association with GS Magazine...

MONDAY 11am. Research & Concept Development - How to create a unique and desirable brand Martin Williams has recently launched his latest high-end food and dining concept, “M”. Here Martin talks about the concept, the site, the development, the product and how he has dealt with all the inevitable teething problems using his wealth of experience. This session is a must for all those looking to launch a new brand or develop and existing one.

Speaker: Martin Williams, former MD of Gaucho Restaurants and owner of newly launched brand “M”.

12pm. The A-Z of Finance & Funding Who’s lending and where are the best deals?

Join us for a lively panel discussion looking at the different options available to businesses to raise finance discussing safe and risky options. A panel of financial experts with contrasting opinion about what is the best way to raise funding.

Chair: Adam Tyler, Chief Executive of NACFB. With Crowdfunding expert Frank Webster of SEEDRS and Andrew Taylor, Head of Leisure, Retail & Franchise, NatWest & RBS Sectors & Specialist Businesses, Commercial & Private Banking 1pm. Sales & Marketing - a Master Class An interview and Master Class hosted

by Peter Ducker, and introducing one of the most highly respected and experienced Sales and Marketing experts in the business… namely Derek Taylor.

This will be a session that features some of Derek’s most important messages, a perfect guide for managers in the hospitality industry wanting to achieve maximum profits from their sales promotions. Peter has chosen Derek because he is a speaker that independent hotels will be especially interested in especially as it will take a master-class format.

2pm. Designing with your business success in mind Understanding spatial design is one of the most important aspects to creating a successful hospitality business.

International award winning architect and designer, James Dilley, provides an

insight into this vital and fascinating subject, offering plenty of practical advice.

Speaker: James Dilley, Associate Director, Jestico+Whiles 3pm. Design Forum - How much should you pay for design?

An audience Q&A session with four eminent designers discussing the value that they can bring to a new project and how their costs can be justified.

This session will be chaired by Jeremy Blake of Purcell, with Neil Morten of GMP Design and Clinton Pritchard of MASS Designers.

4pm. 10 Best hospitality Products The Awards

TUESDAY 9.30am. Business Outlook: Are you ready for what 2015 has in store?

The New Year is sure to bring fresh challenges and opportunities for operators across the country. To help you prepare for what 2015 might have in store, The Caterer is working with Christie + Co to present its Business Outlook data for the year ahead. Pulling these predictions into operational focus will be a panel of hoteliers and restaurateurs to share their expectations for the next 12 months.

This breakfast briefing will provide analysis of market movements in hotels, restaurants and pubs in 2015, along with the outlook for the hospitality sector in 2015. Our panel of experts and operators will consider where they think the sector can profit, and what opportunities should not be overlooked.

Speakers Chris Day, managing director, Christie + Co Simon Chaplin, director - corporate pubs, Christie + Co Lee Howard, regional director for the Midlands and Anglia, Christie + Co PLUS a panel of leading operators 11am. Procurement - Buy the best for less - how to keep quality up and prices down!

How to purchase quality at best price from reliable suppliers is key to any business. Gordon Anderson has enjoyed a career running the purchasing departments on behalf of some of the world’s largest hotel groups: setting hotels up whilst keeping costs

down. This is a rare opportunity to learn everything you need to know about procurement and discover how to avoid costly mistakes!

Speaker: Gordon Anderson, Blue Moon Procurement Agency 12.00pm. Marketing - Making your brand the talk of the town A master class from the master of marketing. Hugh Taylor OBE, former Chairman of the Hotel Marketing Association and Director of VisitBritain, will be illustrating how effective, targeted marketing can strengthen any brand and improve the financial performance of any hospitality business.

Speaker: Hugh Taylor OBE, Chief Executive of Michels & Taylor 1pm. INTERVIEW with David Loewi.

David is the newly appointed Chairman of The Restaurant Association and Managing Director of D&D London, which owns and operates 30 leading restaurants in London, Leeds, Paris, New York and Tokyo. Here David will be discussing his career, the takeover of Conran Restaurants and the aims and objectives for The Restaurant Association.

2pm. The People Business - How to develop brilliant staff ‘A business is only as good as its people’, as the saying goes. This session focuses on finding, recruiting, developing and retaining the very best people and in doing so, creating a strong and successful business.

Speaker: To be confirmed 2.45pm. Food & Drink Menu Development - Create the perfect menu for 2015 Speaker: Neville Moon, UK Head of Innovation for Delice de France.

Innovation in food is incredibly important, enabling restaurateurs to stand out from their competitors in a highly competitive hospitality market. In focussing on this Neville will demonstrate how kitchens can achieve a diverse, premium quality menu through a range which offers the quality and presentation standards of a highly skilled chef in a ready-to-serve format.

3.30pm. Forgotten Foods - Is cheap meat the only option?

Speakers: Colin Bom, Chief Ops. Officer, and Shane Holland of Slow Foods UK Slow Meat. Our modern lifestyle demands fast and cheap meat, but

comes with hidden costs to the environment, animal welfare, public health and rural livelihoods. That’s why Slow Food UK promotes Slow Meat: eating less, but better quality and more sustainably produced meat. Let us inspire you with practical examples on how producers, chefs and consumers can help make a positive change!

WEDNESDAY 10.30am. Cheers! A business development success story Learn how Freedom Craft Beer was re-financed and developed into a leading brand Speaker: Michael Patton, Oakfield Capital Finance 11.15am. Troubleshooting the industry’s seven biggest problems.

Marcus Kilvington, Founder of Food Profits Membership will be talking about the seven biggest industry problems that are keeping pub, restaurant, café, fast-food takeaway, event catering and hotel owners and managers awake at night. He will share some powerful insights and solutions to avoid and overcome them, allowing operators to get back to focusing on running their businesses, trouble free!

Speaker: Marcus Kilvington, Food Profits.

12pm. Growing your Business Advice from the experts.

A panel discussion including professionals who have succeeded in creating multi-site operations. This is a unique opportunity to discover how to expand a hospitality business. Here you can find out about fundraising, finding the right site and striking the right deal, brand values and how to cope with the inevitable business growing pains.

Speakers: Chair, David Campbell, BDO with Andy Nash, Youngs & Co. PLC. Hotels Division.

1pm. INTERVIEW with Simon Rogan Simon Rogan, Michelin starred celebrity chef.

One of the UK’s best and most respected Chefs will be talking frankly about his own career, the ups and the downs, the critics, his new restaurant in Claridge’s, Michelin stars and what inspires him in the kitchen. Simon will also be answering questions from the audience.

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Mentors & Speakers ANDREAS ANTONA (mentor) Andreas has worked with and for many of the world’s greatest chefs in the finest kitchens at home and abroad. In addition he has launched a number of highly successful restaurants and has been awarded a number of Michelin stars.

Despite more than 37 years in the industry, Andreas’ enthusiasm for great cooking is as strong as ever. Thanks to his support, Adam Bennett was able to achieve Team UK’s best result ever when he represented the country in the Bocuse d’Or 2013. Having secured 6th place in the European final in May 2014, Adam will go on to compete against the rest of the world in January this year. Andreas is a long-standing governor at University College Birmingham and a strong advocate for improved education and training of chefs.

ANDY CRIPPS (mentor) Andy is a Design Director who specialises in design thinking and practice to drive business growth.

After graduating in Industrial Design in 1987, Andy spent the early part of his career as an in-house product designer before working in both a marketing agency and as an independent – designing, delivering and managing projects for clients like Shell, BP, Coopers & Lybrand, BMW and Volvo Cars.

Andy has been working as a Design Management specialist since 2005. He has worked with a wide range of SME companies from management consultants through family owned manufacturers to technology start-ups. Using a combination of strategic design thinking, collaboration with the specialists in the business and tactical external projects, he develops brands, products and services and their ability to deliver growth. This is based on crucial insights with high potential to delight customers ultimately improving client relationships and the value of the business.

COLIN BOM (speaker) Started his international career when his studies in International Business allowed him to study not only in his home country, the Netherlands, but also at the Hong Kong University of Science and Technology. Since 38 GS Magazine

then, Colin has gained extensive experience coordinating large teams of volunteers through his work for Maastricht University School of Business and Economics, his alma mater.

A communications specialist, he managed large projects in rebranding and developing communications platforms for the Institute.

Colin moved to Britain to start as Operations Manager for Slow Food UK, welcoming the challenge to improve the organisation‘s internal processes and communications while strengthening relationships with the organisation‘s local, grassroots member groups.

He took over a more general role as Acting CEO for Slow Food UK last year, and is now leading the national office as its Chief Operating Officer.

DAVID CAMPBELL (speaker & mentor) David Campbell is a business assurance partner within the leading accountancy firm, BDO LLP where he leads their Restaurant and Bars team. His clients range from owner managed businesses to large international groups, and he has guided many restaurant & bar clients through a wide range of transactional and strategic issues. David writes regularly on the restaurant and bars sector, and often advises private equity on potential acquisition targets, roll-out strategy, financial KPI’s and relevant sector accounting treatments. David’s client experience includes Gordon Ramsay, Hakkasan, Soho House, Caprice Holdings, Cote, Bill’s, Giraffe, Krispy Kreme, Be At One, Drake & Morgan, West Cornwall Pasty, Rhubarb and Busaba Eathai.

DAVID LOEWI (speaker) David Loewi is the Managing Director of D&D London, which owns and operates over 30 leading restaurants in London, Leeds, Paris, New York and Tokyo, in addition to highly acclaimed South Place Hotel in London. He completed his education in Switzerland before moving to London, where he spent time at Claridges and Hyatt International in both London and the Far East, as well as gaining experience on luxury cruise liners, which taught him how to organise and cater to huge numbers. In

1995, David joined Conran Restaurants and was appointed Managing Director of the group in 1998. Two years later, he moved on from Conran and set up the highly acclaimed Wolseley restaurant, before returning to join current partner Des Gunewardena to lead the management buyout of Conran and to create D&D London. D&D London remains one of Europe’s leading high quality restaurant groups.

Current projects include the extensive redesign and re-launch of iconic London establishment, Quaglino’s, which re-opened in late 2014, and the redevelopment of an historic site, the German Gymnasium in King’s Cross, scheduled for Autumn 2015.

DEREK TAYLOR, OBE, FIH (speaker) Derek has a history degree from Cambridge University and was for many years a main board director of Grand Metropolitan, the tenth largest company in the country in his time.

He has published many books on the history of British hotels, and his other books include ‘Thank You for Your Business’ (2012); Solomon Schonfeld: A Purpose in Life (2009); Jewish Parliamentarians (2008, with Greville Janner); Don Pacifico: The Acceptable Face of Gunboat Diplomacy (2008); and British Chief Rabbis: 1664–2006 (2006). He is married, with four children and fourteen grandchildren.

ELLIS PITTS (mentor) Ellis is a furniture designer turned design strategist. He’s worked for his family’s business, run his own small creative business and now is a design manager as well. Ellis graduated from Kingston Polytechnic in 1989 with a degree in product and furniture design. Soon afterwards, he ran the family furniture business, increasing turnover and profit by taking out operating cost and developing new products. He sold the business after three years, then in 1993 went to Romania on a sabbatical. He stayed for six months and worked with Romanian furniture manufacturers and taught design and the Ion Mincu school of architecture in Bucharest.

He continues to work in Romania and makes a couple of trips there each year. When he returned to the UK Ellis worked briefly for an interior design consultancy on shopfitting projects for clients such as Paperchase and clothing retailers Envy and Episode. In 1997 he set up a small creative business with a handful of associates who developed and marketed their

own consumer products as well as offering product development, innovation and design management consultancy to private clientcompanies, business support organisations and other consultancy companies. Ellis works for a broad range of clients to help them develop and implement design strategies that lead to differentiated products and services. Some of his clients have included Lakeland Plastics which sold some of his own designed products, Shakespeare on a packaging commission and Richard Burbidge Ltd. and Richard Edward Ltd. on idea-generation.

His passion is working with companies in a practical and down-to-earth way to help them grow using all aspects of design.

FRANK WEBSTER (speaker & mentor) Frank Webster is a Senior Investment Associate at Seedrs, Europe’s most-active online platform for investing in start-ups.

Frank is an England and Wales qualified lawyer who works with start-ups throughout the fundraising process, from creating crowdfunding campaigns and drafting shareholders agreements through to follow-on funding and exit.

GORDON ANDERSON (speaker & mentor) Gordon served in the Royal Navy and became a diamond diver in his early career before entering the world of hotel procurement, where he worked on major projects including the Balmoral and the Royal Crescent Hotel. During the 1990’s he managed numerous hotel projects for the likes of Whitbread PLC (Marriott UK), Radisson SAS, Queens Moat and Runnymeade and Athenaeum Hotels.

In 1999 he accepted a 2 year contract with Zara Consultancy based in Amman, Jordan as Procurement Manager.

Highlights included the construction of two InterContinental Hotels in Bethlehem and Jerico, the Grand Hyatt Amman and the Movenpick Hotel in Aqaba.

In 2001 he joined the InterContinental Hotel Group initially as a consultant before accepting the full time role as Director Projects Procurement. Amongst the many projects delivered were the new build InterContinental Hotels in Davos, Marseilles and London Westminster as well as a host of Crowne Plazas, Holiday Inns and Holiday Inn Express.

In addition he lead the European and Middle East rebranding of the Holiday Inn estate and was instrumental in launching the new style Holiday Inn Express room. After 13 eventful years with IHG it was time for a new challenge and he launched Blue Moon Hotels Procurement Services Ltd.

HUGH TAYLOR OBE (speaker) Hugh has been in the hotel business for over 20 years. He has run four hotel marketing departments including Marketing Director of Radisson Edwardian & Ramada Jarvis, and Vice President of Marketing for Hilton UK & Ireland.

He then became a Regional Vice President for Hilton with overall responsibility for 30 hotels before moving over to the owning side of the industry as CEO of a privately held, over 100 strong UK hotel business. He has held a number of industry roles including Chairman of The Hotel Marketing Association, Chairman of Visit England and a Director of Visit Britain. He was also Chairman of the Hilton in the Community Foundation, one of the largest corporate charities in the country. Hugh was awarded an OBE for services to tourism and hospitality in 2008.

JACK SHARKEY (mentor) Jack Sharkey is current Chairman of CEDA (Catering Equipment Distributers Association) and Managing Director for Vision Commercial Kitchens, one of the leading suppliers in the UK of commercial kitchens. He launched Vision Commercial Kitchens in 2002, along with his co-investors and directors and they are now one of the largest suppliers and designers of commercial kitchens in the sector and one of the few with ISO 9001, 14001 and 18001 accreditations.

He actively works with some of the UKs leading hospitality business’s across multiple market sectors including hotels, restaurants, garden centres, care homes and the education sector and has been involved in delivering commercial kitchen projects such as Dinner by Heston, Bar Boulud and the new Mondrian Hotel on the south bank of the Thames. Jack is well respected for his knowledge of different styles of operations and due to his enviable relationships with all the major international foodservice equipment manufacturers has an unrivalled knowledge of the foodservice equipment market and products, enabling him to match client’s needs, expectations and budget with practical durable and innovative solutions.

JAMES DILLEY (speaker & mentor) James Dilley heads up the hotel, hospitality and interior design teams at award-winning architecture and interiors practice Jestico + Whiles. Working internationally with prestigious independent and private developers and clients including Hilton, Starwood, Marriott and InterContinental, James has delivered a diverse range of high-profile projects including

the vibrant W London on Leicester square, the exclusive Villa Honegg, a privatelyowned mountain top retreat in Switzerland, the ‘ultraluxe’ Yas Hotel on the Abu Dhabi Formula 1 Grand Prix racetrack and most recently the first European Hard Rock Hotel in Ibiza. James is currently working on projects in West Africa, Australia and Russia.

Beyond his hotel work, James’ portfolio includes the aqua shard restaurant in the iconic London skyscraper, the new Alston Bar & Beef restaurant located in the atmospheric catacombs beneath Glasgow’s Central Station, and the Playboy Club in London. The studio has won numerous awards, including the European Hotel Design Award, BD Interior Designer of the Year Award and FX International Design Awards. W London won the MIPIM Award ‘Special tribute to UK Country of Honour’, which followed the award of the same prize for Andel’s Lodz (Poland) in the previous year.

James lectures internationally on hotel design and is a judge for the European Hotel Design Awards, European Hospitality Awards and the World Interior News Awards.

JOHN HUNT (mentor) John Hunt has worked for three leading management recruitment companies over the past 30 years where he has developed a specific expertise in hotel general management recruitment.

He has built an enviable reputation in the hospitality industry, based on trust and integrity. Of his work John says ‘My objective is to provide honest, informed and professional advice to candidates and clients. I aim to facilitate and support a successful management recruitment process, to ensure that the outcome is right for career and company alike.’ John completed an HND in hotel and catering management and then enjoyed a management career in hotels and restaurants for 10 years before progressing into hospitality management recruitment in 1984.

KAREN FEWELL (mentor) Digital Blonde is a digital consultancy specialising in hospitality, foodservice and food.

Karen Fewell, director, started learning about the industry at the age of two when both parents were hoteliers. Today, her company advises businesses on traditional and digital marketing and GS Magazine 39

the team have a fantastic reputation for social media and social business strategy. Karen is a regular speaker and columnist on food and digital marketing and is currently working on her first book, #FoodPorn. 2015 is an exciting year for Digital Blonde as they open The Food Marketing School which will offer marketing and mentoring services to the hospitality industry. If you want to chat with Karen ahead of the sessions, please tweet @DigitalBlonde MARCUS KILVINGTON (speaker & mentor) Marcus Kilvington is a catering and hospitality veteran with 22 years in our industry. Over the past 8 years, he has been training, coaching and mentoring owners and managers to enable them to fix business problems and boost their bottom line profitability. He formerly held senior

management roles with Knorr, Hellmanns, Twinings and Tetley.

MARTIN WILLIAMS (speaker & mentor) After nine years as Managing Director of Gaucho Restaurants, Martin Williams left to start his own restaurant venture in London, which opened in November 2014. During his tenure, Gaucho successfully positioned itself as the leader in the UK steak restaurants sector through high quality product, décor and service, matched by an exciting, evolving program of both in-restaurant and brand level marketing activity, keeping the brand at the forefront of diners minds for years and making it a favourite with international sporting stars, musicians, actors and socialites alike. Martin’s new venture, called M, is a new dining and drinking concept in the heart of London’s City. Located in a vast and impressive venue, M houses two restaurants, a wine tasting bar, a destination cocktail bar, private dining rooms, event spaces and a secret den. The first solo project from Martin Williams, offering a Tartare and Tiradito 40 GS Magazine

dining concept and a steak restaurant serving up some of the world’s finest cuts, including the legendary kobe beef.

NEIL MORTEN (speaker & mentor) Neil Morten, the founder of GMP design Ltd., has been mentoring designers and clients for over 20 years. Neil is an award-winning international designer and an established entrepreneur.

He regularly assists clients with operational business advice and marketing ideas and has more recently helped them to gain access to free brand money, assisting clients to gain in excess of £15k each. Neil sights his design success in understanding what clients want from owning and running six venues over his career. GMP design will continue delivering high quality, creative hospitality solutions although Neil’s mentoring skills are set to guide the GMP team down an additional path. In September 2015, GMP, in partnership with the National Design Academy and Staffordshire University , will be delivering the UK’s first experiential design degree in Venue design. The degree is currently subject to validation but all the signs are good for the first students to be joining the ranks of GMP later this year.

NEVILLE MOON (speaker & mentor) Neville Moon joined Aryzta Food Solutions in 2012 as Head of Innovation and works for the company’s Coup de Pates brand in Paris, developing new products. Prior to this Neville was Head of Food and Beverage at Caffè Nero where he had responsibility for launching new categories and controlling preparation standards during the rapid expansion of the chain from 2007 to 2012. In the 8 years before Caffè Nero, Neville was Category Development Manager for Bakehouse Ltd which grew strongly to become the largest supplier of bakery ranges to in-store bakeries in the UK. Having experienced life both as a supplier and customer, Neville has a strong passion for great food and a genuine interest in making ideas work in both retail and foodservice environments.

NICCOLA BOYD-STEVENSON (mentor) Niccola Boyd-Stevenson is Managing Director of Panache Consultancy. She has over 25 years experience in the catering industry of which 20 have been focused around the education sector.

Niccola started Panache in 1994, with the first client being Homerton College, Cambridge.

Prior to Panache, Niccola worked for a contract caterer as Regional Director of Operations, who specialised in education. Niccola has also worked for the Health Service during Compulsive Competitive Tendering. Niccola’s training in catering management took the form of a

National Diploma in Catering Management and then achieved her HCIMA, both at Westminster College, London. Niccola is responsible for all aspects of running the business of Panache Consultancy, including client liaison, business strategy, allocation of consultancy work amongst the team and actively consulting.

Niccola has managed reviews, evaluation process and tendering processes on behalf of a growing number of clients over the last 10 years. In June 2013, Niccola became the current Chair of the UK & Ireland division of the FCSI (Foodservice Consultants Society International).

Shortly afterwards, she was also awarded a Women 1st Top 100 Shine Award - which is a network of the 100 most influential women in Britain’s hospitality, transport, travel and tourism - for her services in the Hospitality Industry.

PETER DUCKER (speaker & mentor) Peter Ducker FIH has been Chief Executive of the Institute of Hospitality since 2013.

He is a graduate of Oxford Polytechnic (Oxford

Brookes University). During his career he has attained broad, high-level experience in hotel sales, marketing and distribution and held directorships at a number of hospitality companies (Sarova Hotels; President Entertainments; London Park Hotels). He started, run and successfully sold a hotel reservations company Resotel Limited.

He was the founding Chairman and later Executive Director of the Hotel Booking Agents Association and has chaired a business measuring the environmental impact of Hotels.

He is married with two grown-up daughters.

PETER HALES (mentor) Peter Hales is Managing Director of Managed Hotels. Peter is an experienced operator in the UK&I branded hospitality market with over 20

years’ experience. Before joining M&T, he was an Area Director for IHG, running 12 of their hotels in the South of England and then running their 8 key hotels in London including the world’s largest Holiday Inn in Cromwell Road. Prior to IHG, he spent a number of years at Hilton where he managed the 300 bedroom Hilton Brighton Metropole and 5 Hiltons across the M4 corridor.

Peter brings his wealth of experience to the M&T managed hotel division where, as MD, he is responsible for ensuring the hotels optimise their profits for their owners and, with the M&T operational team, are run professionally and efficiently.

RICK PULLAN (mentor) With over 35 years business experience working at Director and Owner level in both client and service industries Rick Pullan has a 360 degree view of business.

Following graduation from Sheffield University Rick rose through Mars & Glaxo sales and marketing roles before becoming UK Marketing Director for Alberto VO5 and then Managing Director in South East Asia. Rick launched TBDA (True Business Data Activation) in the mid 1990s. “We are ‘profit detectives investigating data’ and for the last twenty years have helped both large and small corporate clients make the most of their customer data and crm assets to deliver their KPIs of commercial success” says Rick. He is a founding member of the DMA UK (Direct Marketing Association) and a long standing member of the Marketing Society.

SHANE HOLLAND (speaker) Board representative for England, is the Principle of a Management Consulting Company, and he has previously both run and owned, restaurants, bars and a boutique

hotel. Shane has held Chair positions in a number of very large NFPs and membership organisations, in particular in regards to our most vulnerable citizens, and their issues of food poverty and food skills, education, offending, and access to service. He currently Chairs two special Schools, Chairs the London Special Governors Association and sits on the National Governors Association SEN Panel. He regularly meets with civil servants from the Ministry of Justice, Department for Education and Department for Health. He is the group leader for Slow Food London.

SIMON ROGAN (speaker) Described by many as a true culinary heavyweight, Simon Rogan was born in Southampton in 1967, and educated at Southampton Technical College. During his early career he has worked alongside a number of culinary greats including Jean-Christophe Novelli, Kieth Floyd, Alain Senderens, John Burton-Race and Marco Pierre White. Simon and his partner Penny Tapsell opened L’Enclume, a restaurant with rooms, in Cartmel, in the southern Lake District, in 2002, followed by Rogan & Co, also in Cartmel, in May 2008, his first foray into the more informal dining market. Since 2009, Simon has had his own natural farm just outside Cartmel. In addition to vegetables, herbs, fruit and flowers, he also keeps special breed Speckled Moram chickens, sheep, cattle and bees. Simon also established Aulis, his research and design facility adjacent to L’Enclume, which allows the chefs to develop

STEPHEN McMANUS (mentor) A quality led Hospitality professional who has worked across a wide range of businesses including Hotels Restaurants, Golf resorts, Major events, Michelin star restaurants, leisure sites and visitor attractions. Stephen started his career with Forte Hotels at the Grosvenor House Hotel in Park Lane, followed by the Café Royal where he was General Manager before working in other properties in London. He was promoted to Managing Director of the Forte Events and Outdoor Catering division before being involved in an MBO from Forte to Sodexo. He then became a main board Director of Sodexho a global catering organization, responsible for the “Prestige division” across the world.

Stephen left Sodexo to set up his own business which provides consultancy in the areas of Business planning, revenue generation, Food and Beverage concept design, margin control, mystery shopper programs and business mentoring. Clients in the past have included IHG, Blue Group, Gleneagles, Hambrough group, RHS, Peel Hotels, Duelling Piano Bars, Rugby World Cup, Olympics and Commonwealth Games organizing committees.

STEVE CASH (mentor) Steve Cash is the owner and founder of Yuzu Hospitality, a bar and restaurant consultancy service. A senior manager in the pub & restaurant industry with over 30 years experience and a successful track record of achieving results through people and quality. He has significant

new dishes and recipes. The space also has a six-seat private dining table where guests are treated to bespoke menus. Roganic was a two-year ‘pop-up’ restaurant in Marylebone, London, which opened in June 2011 (closed June 2013, as planned at the end of its lease).

In September 2012, Simon also acquired the local Cartmel village pub, The Pig & Whistle.

Simon launched two restaurants at The Midland Hotel in Manchester in 2013 - The French and a second dining room and bar, Mr Cooper’s House & Garden. Simon’s new restaurant, Fera at Claridge’s, opened in May 2014. The name Fera, which means ‘wild’ in Latin, reflects both the primal influence of nature and the highly seasonal ingredients used in Rogan’s cooking.

The restaurant has 90 seats and a private dining room that accommodates twelve.

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experience of growing and evolving brands (including Harvester restaurants and Vintage Inns) with responsibility for large scale capex and change programmes.

qualifying as a Chartered Surveyor in 1980. In recent years he has chaired the Central London Branch of the RICS, and is currently Chairman of the London Regional Board of the RICS.

STUART ROSENBLAT (mentor) Stuart has been working in the drinks industry for over 20 years within varied styles of outlets.

Stuart’s early years was working in seaside hotels and then Tenerife nightclubs, but got himself to London and built his professional skills managing the infamous Met Bar, Metropolitan Hotel, producing classic drinks for A list celeb’s and Royalty. His Operational and Training skills have led him to set up and manage high-end establishments including, Met Bangkok,

JEREMY BLAKE (mentor & speaker) Jeremy’s expertise with listed buildings is combined with a much sought-after specialism in hotel and spa design, and a strong commitment to sustainability infuses all of his projects.

Whether the project involves converting a historic listed building for hotel use or constructing a new design, he is able to demonstrate that sustainability makes practical and economic sense.

While in his element working in constrained situations with listed and other sensitive buildings, Jeremy also enjoys the challenge of delivering environmentally responsible extensions and alterations.

Mandeville Hotel, Intercontinental Park Lane.

More recently working with Molson Coors, training staff and consumers in the love of beer & food, although his passion has always been for the classic cocktails and the belief that you don’t have to be a 5 star hotel to offer 5 star drinks and service.

CHRIS DAY (speaker) Chris Day joined Christie + Co in 1985 and, having worked in the Manchester, Birmingham and London Offices, was appointed Managing Director in 1993. He has overall responsibility for all Christie + Co’s specialist transactional and advisory activities. Chris has overseen the successful expansion of Christie + Co into a truly global firm, which currently has 29 offices throughout Europe.

Based in the London office, Chris has particular responsibility for our UK operations and travels regularly across Europe. He specialises in the sale and valuation of hotels, public houses and restaurants and has led teams handling numerous disposal and valuation assignments for many high profile clients. Chris is a Fellow of the Royal Institution of Chartered Surveyors (RICS) and member of the International Society of Hospitality Consultants (ISHC).

He commenced his career in the property profession in 1975, 42 GS Magazine

LEE HOWARD (speaker) Regional Director for the Midlands and Anglia offices of Christie + Co with overall responsibility for the development of both the Agency and Valuation business within the Hospitality and leisure sectors throughout the region. With over 23 years experience in the property sector Lee joined Christie + Co in 2001 and has managed a number of Christie + Co offices including Birmingham, Ipswich and Nottingham, Lee was appointed a Director in 2005 and has been involved in number of high profile deals and has a vast amount of experience across Christie + Co’s specialist sectors. Lee has also overseen the Regional involvement over a number of high profile hotel deals such as the LRG and QHM portfolios.

SIMON CHAPMAN (speaker) With over 30 years’ experience in the pub and restaurant market, Simon heads our Corporate Restaurant division, having originally joined Christie+Co in 1983. Based out of London, Simon works with major restaurant operators throughout the UK co-ordinating our restaurant activity with sales and acquisitions.

Past activity includes the sale of 28 sites for Paramount Restaurants to the likes of Prezzo, Gondola and Costa,

acquisitions for The Restaurant Group and handling the letting of 48 former Little Chef units around the country for Travelodge. This year Simon has handled the sale of a number of high profile individual sites including the Albannach Restaurant in Trafalgar Square London, a leasehold site which sold for in excess of £1 million pounds.

CLINTON PRITCHARD (mentor & speaker) Clinton has over 30 years experience designing bars, restaurants, gyms, hotels, shops, offices and apartments. Trained as an interior designer in the 1980’s he has also worked at some of the biggest design agencies in the UK before founding his first design consultancy in 1998. Clinton then went on to establish MASS Designers in 2007, with a small but experienced and dedicated team, in order to exploit a more personalised and tailored design service, for a variety of different clients, some of whom still remain with him today.

As principal of Mass Designers, Clinton’s specialisations include; client relationship management/ product and brand evolution/ brand name generation/ brand identity development/ product & service evaluation/ perception manipulation/ interior concept development/ fitting-out implementation Clinton is primarily concerned with creating real value and many of Mass Designers projects feature bespoke and unique ideas, adding ‘distinction’ and ‘personality’ to the built environment. Clinton travels widely to trade fairs and conferences, contributing and exchanging ideas with international delegates and has contributed to a number of specialist and trade publications and design review panels.

MICHAEL PATTON (mentor & speaker) Michael has held a number of senior positions in the Private Equity and Investment Banking industries. Prior to co-founding Oakfield Capital Partners LLP, Michael was CEO of the J. Rothschild family office, responsible for the commercial oversight of Lord Rothschild’s investments, with a particular focus on his private market deals.

Previously, he was co-head of the growth private equity business at Deutsche Bank and a director at Providence Equity Partners. Michael also worked in M&A advisory at Morgan Stanley within the Engineering, Healthcare and Real Estate groups. Michael has a first class MA in Electronic and Information Engineering from Cambridge University and an MBA with Distinction from INSEAD.

What to watch out for at the Hospitality Show...

British Chef a Natural Showstopper Culinary heavyweight Simon Rogan is set to bring The Hospitality Show to a fascinating close, with a not-to-be missed interview covering his burgeoning empire of restaurants and rise to prominence as one of Britain’s most unique and respected cooking talents. Asking the questions and discussing Simon’s life, experience and philosophy with be Stirling Johnstone, editor of GS Magazine.

At 1pm on the 21st January, day three of the show, the mercurial chef will take to the Business Briefing Stage for a look-back on his 25 years at the pass. Famed for the multi-award winning L’Enclume in Cartmel, Cumbria, he will talk about this as well as new openings The French and Mr Cooper’s House & Garden in Manchester’s Midland Hotel and, most recently, Fera at Claridge’s in London. Discussion around the management of his growing portfolio, allied to a unique culinary philosophy which relies heavily upon the influence of nature and highly seasonal ingredients, should make for an absorbing talk. On his appearance at the show, Simon says: “What a great way to kick off 2015 – The Hospitality Show is a phenomenal gathering

of industry professionals as well as those starting their careers in catering. I look forward to my day in Birmingham and checking out the show.”

See the Ten Best Hospitality Products of 2015 The show is set to crown the industry’s ten most groundbreaking new products, alongside a glittering people’s choice winner – as part of its new Star Product Awards scheme.

The Star Product Awards are open to all exhibitors and will shine a bright spotlight on the latest, greatest new arrivals from the worlds of food & drink, technology, catering equipment, interiors and tableware.

Not only will the Star Product Awards give exhibitors a pedestal to showcase their latest innovations to the industry, show visitors will also be treated to a scintillating first-look at some of the products that will help set the British hospitality agenda in 2015.

Show visitors will get the chance to see and experience the Top Ten Star Products throughout the three days as well as having their say in a very special People’s Choice accolade – where they’ll be able to vote via twitter with the winner announced after the show.

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All entries will be judged at the show, with the ten winners unveiled on the first day of the show, Monday 19th January at 4pm on the Business Briefing Stage.

World Class Culinary Competition Returns One of the world’s premier culinary competitions, Salon Culinaire, has been updated with format changes recommended by a panel of top chefs.

There is a new online entry system and iPads will also be used for food photography to provide more constructive feedback for competitors.

44 GS Magazine

There will also be two award ceremonies each day – a new one after lunch in addition to the traditional presentation at the end of the day.

Salon Culinaire Chef Director, James Tanner, says: “We have tried to focus not only on ways to make the competition experience more immersive and easy to enter, but also look at staying relevant. Introducing rigid ingredient costs and target gross profit margins for teams competing in La Parade des Chefs was just one of the ways we have tried to remain faithful to the real-world experiences of modern kitchens.”

Salon Culinaire comprises three key elements:

the exquisite Salon Display competition classes of Live Theatre (both sponsored by Compass Group UK) and fine dining experience, La Parade des Chefs (Sponsored by Coup de Pates/ Delice de France).

Demos and Advice from Top Chefs The Staff Canteen Live is set to make its debut at the event adding stimulating kitchen demonstrations and practical advice from big name chefs including Michelin-star chef Adam Stokes, Chef Patron of Midsummer House, Daniel Clifford, Executive Chef Gary Jones and

potential to make a big impact with caterers going forward.”

Held on Tuesday 20th January, the Catering Equipment Networking Dinner represents an opportunity for visitors to relax and socialise away from the NEC. This will be staged at the Birmingham Hilton Metropole. The menu will be overseen by Adam Bennett, who is again Team UK’s representative at the 2015 Bocuse d’Or. The food will be prepared by the Junior British Culinary Team with the renowned Brian Turner, one of the industry’s most loved characters, comparing the auction on the night. The dinner will also support the British team’s participation at Bocuse d’Or at the end of January.

Head Pastry Chef, Benoit Blin, both from Le Manoir aux Quat’Saisons.

The feature will run regular sessions every day of the show providing visitors with interactive demonstrations, recipe guidance and cooking tips. Mark Morris, Managing Director of The Staff Canteen, says: “Our focus on delivering the best chefs in the UK is still our main driver and the line-up we have gathered certainly delivers that. We plan on making the event format more informal, more interactive and great fun - that is key to The Staff Canteen Live.”

Food and Drink Top of the Menu With British food and drink currently very much in the spotlight, the Laverstoke Park Farm Taste Experience is set to debut at The Hospitality Show. The brainchild of former F1 world champion-turned-farmer Jody Scheckter, the Hampshire-based organic and biodynamic farm is set to relocate to the Hospitality Show floor for three days. Visitors will be able to witness for themselves the unique, delicious produce that is crafted on the farm. Available to sample will be their renowned mozzarella made from fresh Buffalo milk, Buffalo fillet steaks, award-winning lamb, tasty black pudding and their new Buffalo Gouda.

to see what equipment will be arriving in the year ahead, view everything under one roof, talk with suppliers about their ranges and see what the future holds in terms of equipment updates and new technology.

In addition to displays by catering equipment suppliers, the CESA (Catering Equipment Suppliers Association) Innovation Zone will be the only place operators need visit to view the most relevant and up-to-date products the industry has on offer.

Keith Warren, CESA Associate Director, says: “The Hospitality Show is 2015’s largest showcase for innovative and energy-saving equipment that will be of huge interest to caterers. It is a great opportunity for our members to showcase what they are developing and what the latest equipment has to offer in terms of user benefits and features.

“The CESA Innovation Zone will put the focus on leading-edge equipment that really has the

Technology Hub to Attract New Ideas and Ways of Thinking Ground-breaking technology is, yet again, set to play an integral part in The Hospitality Show.

Leading exhibitors such as Aircharge by Ergo and EPOS specialists, Acorn Hospitality Systems, will be on hand to guide show visitors through some of the very latest industry innovations, while the HOSPACE Hub will offer an informative seminar programme encompassing the very latest trends and insight, including sessions on increasing efficiency and winning loyalty through technology.

One hub highlight is sure to be Digital Blonde, Karen Fewell, who will also be doing her stint as a Mentor. Karen will be joined by Foodservice Strategy Director at Allegra Foodservice, Simon Stenning, and My Ly, Senior Marketing Manager for YO! Sushi, to discuss consumer behaviour around eating out and technologies such as the mobile phone, wearables and social media and how this impacts food marketing and customer service approach.

Visitors can go to www.hospitalityshow.co.uk and register now for a free ticket to the show.

Every Equipment Innovation in One Place An array of international catering equipment suppliers are set to take centre stage at the Hospitality Show 2015, providing visitors with a unique overview of industry trends, technical developments and product innovation.

Toby Wand, Managing Director at Fresh Montgomery, the company that runs the event, says: “Catering equipment is very much at the heart of the show. It’s important that operators keep up-to-date with the ever-evolving world of catering equipment as it’s such a key element of their business.

“The Hospitality Show is a fantastic opportunity GS Magazine 45

Hotel Bulletin: Q3 2014 This continued rate driven RevPAR growgrowth in the in UKthe hotel All cities have This edition editionof ofthe theHotel HotelBulletin Bulletinhighlights highlights continued rate driven RevPAR UKmarket. hotel market.

Allanalysed cities analysed now RevPARRevPAR growth growth for eachfor of each the last fourlast quarters.

Q3 2014 Q3 was2014 a bumper for hotel transactions, in fact, haverecorded now recorded of the four quarters. was aquarter bumper quarter for hotel transactions, in fact, total transaction hassurpassed already surpassed 2013’s total. Thisfocus quarter’s focus analyses closure to the totalthe transaction value forvalue 2014 for has 2014 already 2013’s total.

This quarter’s analyses hotel closurehotel information information to major determine how major in the last 150 years impacted the shape of the UK hotel market. determine how events in the lastevents 150 years have impacted thehave shape of the UK hotel market.

Selected UK hotel markets – demand and supply

Key:

 Occupancy % change(1) (Q3 Y-o-Y)  Average Room Rate % change (Q3 Y-o-Y)  RevPAR % change (Q3 Y-o-Y)  Supply % change since 30 September 2013 Active pipeline >10%, 5 to 10%, <5%

11% 3%

Aberdeen

1%

(7%)

11% 46%

48%

10%

6%

Edinburgh

(1%)

Glasgow

4%

2%

14% 9%

5% 0%

12%

Belfast

23%

10% 1%

(2%)

27%

3%

33%

0%

18%

Liverpool

2%

1% 24%

27% 22%

2%

0%

12%

14%

2%

12%

Manchester

25%

2%

6%

Bath

Leeds

20%

5%

4%

Cardiff

Newcastle

26%

Birmingham

10% 3%

2% (2%)

London

Source: AM:PM, HotStats Notes: Q3 covers the three months to the end of September Q3 Y-o-Y compares the average of Q3 2014 to the average of Q3 2013 Supply and pipeline analysis relates to numbers of hotel bedrooms (1) Occupancy percentage change represents actual rather than absolute percentage change Active pipeline refers to hotel bedrooms with an opening date in the next three years

Key highlights of the quarter Widespread profitability growth likely as hoteliers push rates

UK hotel market surpasses 2013 transaction levels

Good news for the hotel market continued in Q3 2014 as all 12 cities recorded RevPAR growth for the fourth consecutive quarter. This growth is most pronounced in cities which have hosted major international sporting events over the three months, such as Glasgow.

With one quarter of 2014 remaining, the total transaction value for 2014 has already surpassed that of 2013. With KSL Capital’s acquisition of De Vere Village Urban Resorts and other transactions in progress, the total value for the year may even be comparable to pre-downturn levels.

RevPAR growth this quarter has been predominantly driven by rates.

Hoteliers have taken advantage of sustained high occupancy to push average room rates which will undoubtedly bolster the bottom line.

Several high value portfolio transactions completed in Q3 2014. The highest valued of these was the acquisition of 144 Travelodge hotels by a consortium of investors including Avenue Capital, Goldentree Asset Management and Goldman Sachs for an estimated £520 million.

46 GS Magazine

Zolfo Cooper, AM:PM, HVS Hotel Bulletin: Q3 2014

Demand Significant RevPAR increases as international sporting events stimulate growth

Hoteliers push rates to drive RevPAR growth

All of the 12 cities reviewed recorded RevPAR growth in Q3 2014, with RevPAR increasing by an average of 20% over Q3 2013. In the year-todate, RevPAR has grown for every quarter and in every location analysed in this bulletin. RevPAR growth is almost exclusively driven by rates in the cities analysed, with rates increasing by an average of 19% in Q3 2014.

Average occupancy across the cities reviewed (83% in Q3 2014) was the highest achieved on a quarterly basis since the downturn. Recent data, however, suggests that occupancy is plateauing. As such, the challenge for hoteliers is to increase rates without cannibalising occupancy.

Hoteliers are likely to benefit from improvement in the macroeconomic environment and certain cities will find it easier to command higher prices. For example, the majority of consumers are now regularly paying over £200 per night in Central London.

In London, hoteliers increased rates by 12% with only a 2% decline in occupancy. Overall, RevPAR increased by 10% in the quarter. Although rate driven RevPAR improvements enhance profitability, a material reduction in footfall can impact ancillary revenue streams.

The top performers this quarter included Glasgow, Liverpool and Leeds where major international sporting events boosted the cities’ hotel and tourism industry. In addition, Cardiff’s Q3 RevPAR increased by 27% as the city hosted the 2014 NATO Summit. At the opposite end of the scale, Aberdeen’s 3% RevPAR increase was the lowest of the cities reviewed.

RevPAR in Glasgow increased by 48% in Q3 2014 as the city hosted the XXth Commonwealth Games. Over 600,000 people visited the games, with 1.2 million tickets (96% of those available) sold for events predominantly held in Glasgow.

In Liverpool, Q3 RevPAR increased by 33% compared to the previous year. This increase was underpinned by the Open Championship, which was held at Royal Liverpool Golf Club in July. Liverpool’s performance was further bolstered by 75,000 delegates attending the International Business Festival 2014 which also took place in July.

Leeds recorded Q3 RevPAR growth of 26% due to Yorkshire hosting the Tour de France’s Grand Depart. Millions of tourists lined the 190km route of the first stage of this year’s tour.

London, Birmingham, Cardiff, Manchester, Leeds and Newcastle are likely to record similar increases in Q3 2015 as they host Rugby World Cup matches. However, it remains to be seen if these cities can capitalise on these events to drive longer term growth.

This quarter’s data demonstrate that hoteliers are meeting this challenge. 11 of the 12 cities reviewed achieved double-digit RevPAR growth and Cardiff, Birmingham, Liverpool, Leeds and Glasgow increased rates by over 20% compared with the previous year. Material rate growth with limited impact on occupancy is a sign of performance maturity and is likely to have a significant positive impact on the bottom line.

Investment indicators Although high-level demand and supply metrics alone will never fully inform an investment decision, the graph below is intended to highlight demand and supply data for cities that may attract, or concern, investors.

The interaction of demand growth, historical supply and active pipeline are considered. Demand growth has been calculated as the average RevPAR growth for the last four quarters to provide an indication of recent demand trends. Historical supply has been calculated as the increase in rooms in the last two years in order to allow for an appropriate amount of time to contextualise recent trading performance. Active pipeline has been included in the analysis to provide an insight of each city’s hotel market in the upcoming years.

Only bedrooms with confirmed opening dates are included.

Characteristic of a cyclical upturn, demand has continued to grow strongly in spite of additional supply in Q3 2014. On average, active pipeline is 10% of current supply in the 12 cities reviewed.

Investment indicators

25% 20% 15% 10% 5%

Demand growth

Historical supply change

Positive indicators

Newcastle

Aberdeen

Manchester

Bath

Edinburgh

London

Birmingham

Liverpool

Leeds

Cardiff

Glasgow

Belfast

-

Active pipeline

Risk indicators

Source: AM:PM, HotStats Notes:

Demand growth calculated as the average quarterly RevPAR change for the last four quarters Historical supply change calculated as the change in hotel bedrooms between June 2012 and 2014 Active pipeline calculated as the active pipeline as a percentage of current supply The majority of the 12 cities reviewed appear to be displaying positive indicators - the arrow has been shaded to reflect this

02 Advisory & Restructuring

GS Magazine 47

Hotel Bulletin: Q3 2014 Zolfo Cooper, AM:PM, HVS

Supply and pipeline Aberdeen supply risk

2014 total hotel transaction value surpasses 2013 by Q3

In the graph below (left), we compare the proportion of current supply (inner circle) and active pipeline (outer circle) in the UK market by sector. It is evident that budget hotels continue to dominate both supply and active pipeline with 33% and 50% of the total population respectively.

There has been a substantial increase in transaction activity in the hotel sector in Q3 2014. £1.4 billion of transactions completed in the quarter, £1.1 billion more than the same period in the previous year.

With one quarter remaining, the total UK hotel transaction value has surpassed 2013, which was the most active year since the downturn.

Aberdeen now has active pipeline of 16% of current supply. Developers have been attracted to the city by performance improvement driven by significant corporate demand from the oil and gas industry. However, in Q3 2014, occupancy in the city decreased by 7% on the previous year.

With supply set to increase by 16% in the next three years, there is a risk of oversupply which may lead to flat or declining RevPAR performance.

Transaction values are being driven up by a significant level of investment capital being ta rgeted at the hotel sector by real estate investors. These investors are looking to real estate-linked sectors such as hotels in search of higher yields in comparison to standard real estate. The lack of suitable properties is also contributing to the high values achieved by creating ‘price wars’ as buyers compete to acquire new sites.

Notable new openings and developments in the quarter include:

Notable transactions include:

• Accor Group opened two Ibis hotels in Edinburgh with a total of 264 bedrooms. These openings form part of Accor’s plans to open five new hotels in London and Edinburgh by the end of 2015.

• Kew Green Holdings acquired 19 Holiday Inn hotels from LRG Holdings for a reported £30 million over guide price. Kew Green is now the largest Holiday Inn franchise partner in Europe with a total of 38 hotels.

• The 153 bedroom luxury Titanic Hotel in Liverpool opened in July in the Grade II 19th Century North Warehouse after a £36 million regeneration. The development was partly funded by BPRA investors.

• Ennismore Capital opened its second Hoxton hotel after the conversion of former BT offices on High Holborn, London. The 174 bedroom Hoxton Holborn features two restaurants operated by Soho House.

• Z Hotels opened the 104 bedroom Z Glasgow following the conversion of Gladstone House next to George Square. The group also operates three hotels in London and one in Liverpool and has a hotel in Bath and two additional London sites in the active pipeline.

• IHG announced plans to open a new 130 bedroom Crowne Plaza on Albert Embankment in London in 2015.

UK current supply and active pipeline by grading

• Topland Group, advised by Zolfo Cooper, acquired Hallmark Hotels’ portfolio of eight four-star hotels with a total of 730 bedrooms for a reported £75 million. Topland now has a portfolio of 30 hotels across the UK. • Accor acquired a portfolio of 13 Ibis hotels with a total of 1,194 bedrooms from Tritax for £70 million. Three Accor owned F1 hotels adjacent to these properties will be updated as extensions of these hotels.

• 144 leased Travelodge hotels have been sold to a consortium which includes Avenue Capital, Goldentree Asset Management and Goldman Sachs, for an estimated £520 million. The acquiring consortium owns Travelodge after completing a debt-for-equity swap in 2012.

• US investment firm Marathon Asset Management acquired 11 QMH hotels operating under Crowne Plaza, Holiday Inn and Best Western PLUS brands. Seller Goldman Sachs acquired the hotels as part of a group of 80 in 2004.

Transactions by quarter

1

2

3

4

5

6

7

8

9

10

3.5

13%

9%

4% 3% 29%

8%

7%

32%

24%

14%

3.0

25%

2.5 £bn

18%

33%

2.0 1.5 1.0

36% 50% 31%

0.5

4%

Q1

Apartments

Budget

43% 3 star

4 star

5 star

Source: AM:PM Notes: Active pipeline refers to hotel bedrooms with an opening date in the next three years The budget category includes hostels, budget and two star hotels

Q2

Q3

Q4

Total

Portfolio 2013

Single asset 2013

Portfolio 2014

Single asset 2014

Source: HVS Note: Only disclosed hotel transactions over £6 million included in analysis

03

Zolfo Cooper, AM:PM, HVS Hotel Bulletin: Q3 2014

Focus on: hotel closures Hotel bedroom openings and closures per 1,000 population

2.0

1880s average GDP growth 8%

Over 3,500 rooms lost to direct damage

GDP peaks at 5%

10% average unemployment

Recovery 3

Contraction 4

Unemployment falls to 6%

Disposable income falls by 8% in 2009

1.5 1.0 0.5 0.0 (0.5)

Industrialisation 1 1850 to 1890

WW2 2

1935 to 1955

Openings per 1,000 population

1960s to 1970s

1980s

Closures per 1,000 population

This quarter AM:PM launched a database of over 6,000 hotel closures in the UK and Ireland from 1800 to today. As demonstrated in the graph above, there is a general link between macroeconomic trends and net supply changes. These broader movements mask seismic social and industrial shifts in the UK which have materially impacted the shape of the UK hotel market. We examine some of these below.

The highs and lows of the British seaside resort Industrialisation in the nineteenth century provided workers with more time and money to spend on leisure. Railways, originally built to serve industry, were highly profitable as passenger transport as ‘railwaymania’ swept Victorian England. The first main passenger line opened in 1837 and within 30 years there were over 10,400 miles of track. The rail network opened up the possibilities for holiday makers and a large number of hotels opened in seaside locations to accommodate. For example, Blackpool, built on textile worker holiday makers, gained a railway line in the 1860s, built its piers in 1863 and 1868, finished its tower in 1894 and opened a significant number of hotels, including the Imperial, Norbeck Hydro and Queens around this time.

The boom in seaside locations was to subside in the 1960s and 1970s with the arrival of the package holiday. Rather than staying in the UK, travellers flocked to the continent in search of sun. As a consequence there was a sustained loss of hotel bedrooms in traditional seaside towns that had previously flourished. Bournemouth, Brighton, Blackpool and Margate closed a substantial amount of hotel bedrooms in this period.

For further information please contact: Zolfo Cooper

HVS

AM:PM

Graeme Smith

Tim Smith

Alan Gordon

e: gsmith@zolfocooper.eu

e: tsmith@hvs.com

e: alan.gordon@ampmhotels.com

t: +44 (0) 20 7332 5115

t: +44 (0) 20 7878 7729

t: +44 (0) 188 782 0006

Zolfo Cooper 10 Fleet Place London EC4M 7RB

Boom 5

1990s to 2000s

Bust 6

2010s

Net change per 1,000 population

Government intervention In the late 1960s and early 1970s, the Government acted to stimulate growth in the UK hotel and tourism industry. The launch of the Development of Tourism Act in 1969 committed grants of up to £1,000 per new hotel bedroom. Despite seaside closures, this legislation resulted in the highest rate of hotel bedroom openings of any time up to this period. In addition, developers took further advantage of this subsidy by building larger hotels. On average, closures in this period had approximately 40 bedrooms whereas new openings had over 100 rooms.

Despite initiatives to stimulate the sector, the Government responded in the 1970s to a number of fires in hotels. The Fire Precautions Act was first applied to hotels in 1971 and resulted in hoteliers having to comply with numerous new regulations, including installing fire doors and maintaining fire fighting equipment. Adapting hotels to comply proved too expensive for certain hotels, particularly older ones, and as a result a large number of hotels were demolished or sold for alternative use.

Today, regulation of alternative accommodation providers, such as AirBnB, is often less onerous than for hoteliers in the UK. It remains to be seen whether these providers will be able to offer such competitive rates as legislation is introduced to bring certain standards in line with mainstream hotels.

The rise of the brands Financial services deregulation in October 1986 established London as a global centre for international finance. The event brought an influx of large international corporations to London and triggered expansion of the services sector across the UK. As a result, there was a rapid increase in the demand for corporate hotels. Before the ‘Big Bang’ there were chains in the UK, such as Forte Posthouse and Queens Moat Houses, however the concept of global brands was still its infancy. Businesses increasingly value consistent standards and frequent user benefits and, as such, currently the five largest hotel brands (Premier Inn, Travelodge, IHG, Accor and Hilton) account for over 30% of hotel bedrooms in the UK. Source: AM:PM, HotStats Note: Supply data only includes hotel bedrooms with a known opening/closing date.

t:+44 (0) 20 7332 5000 f:+44 (0) 20 7332 5001 Follow our Twitter feed: @ZolfoCooperLLP This publication does not constitute professional advice. Whilst every care has been taken in its preparation please note that it is intended as general guidance only. Before acting upon any information provided within this publication you should consult with a suitably qualified professional advisor.

Zolfo Cooper accepts no liability for any loss sustained by any person who chooses to rely on this publication.

Copyright © Zolfo Cooper 2014. All rights reserved.

HotStats is a leading company providing profit and loss data to the hospitality industry in the EMEA. We go beyond RevPAR to focus on total revenues and profits conversion. For further information, please visit www.hotstats.com, email enquiries@hotstats.com or call +44 (0) 20 7892 22 22.

www.zolfocooper.com

A new look for

Brasserie Blanc

B

rasserie Blanc, the 20-strong French restaurant group led by CEO Mark Derry and acclaimed chef Raymond Blanc is set to undergo a transformation as it rebrands and begins an extensive refurbishment programme. Working with award-wining branding and interior design agency, Blacksheep, the restaurant group is looking to build upon its success with a new understated and stripped-back identity, carefully designed to respect the character and history of each site.

The new branding, which has been translated across all the collateral including the logo and menus has already been introduced to the brasseries in Cheltenham and Winchester, with Oxford and Bristol scheduled for early 2015.

Based around the concept of ‘chez nous’ and Brasserie Blanc as the ‘home’ of real French cooking, the new look establishes a relaxed all-day dining experience. A range of unique and different spaces such as a pantry, cheese and wine counter and enhanced bar areas have been introduced to each restaurant, encouraging customers to pop in for a morning coffee or post-work drink as well as breakfast, lunch, dinner and everything in between.

Décor is simple with natural materials and a muted colour palette of heritage tones to give an aged, worn look. Statement pieces sit alongside a mixture of everyday furniture such as rough textured timber tables and a curated palette of chairs, whilst a communal kitchen table provides a centerpiece to encourage more casual dining and drinking. Formal white crockery and tablecloths have been replaced with handmade ceramics and natural linens to give an altogether more relaxed feel alongside earthy materials such as character timbers, antiqued materials and rich chalky paints. www.brasserieblanc.com 50 GS Magazine

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