Luxury Hospitality Magazine - June 2021 by Lapthorn Media

MAGAZINE

You deliver fabulous hospitality. Our lifts will support your success. That’s teamwork.

Even in this uncertain time, you want to deliver excellent front of house service. Let us help. Our lifts and lift services are here to support you and help get you ready for reopening.

Food and drink-moving lifts

Goods-moving lifts

People-moving lifts

All with 24/7 local support to keep everything moving, all of the time.

Make Stannah part of your team. Call us on: 01264 343692 or visit: www.stannahlifts.co.uk

Meet the family

Editor – Maria Lapthorn maria@lhmagazine.co.uk Editorial Assistant - Francesca Amato editorial@lhmagazine.co.uk Production/Design – Laura Whitehead laura@lhmagazine.co.uk

32 28

Sales Manager – Jessica Goulding jess@luxuryhospitality.co.uk Sales Executive – Sophie Evans sophie@lhmagazine.co.uk Accounts – Richard Lapthorn accounts@lhmagazine.co.uk Circulation Manager – Leo Phillips subs@luxuryhospitality.co.uk Website Content – Russel Goldsmith russel@lapthornmedia.co.uk Publishing Director -Paul Attwood paul@lhmagazine.co.uk Lapthorn Media Ltd 5-7 Ozengell Place Eurokent Business Park Ramsgate, Kent CT12 6PB 01843 808104

CONTENTS Stannah Lifts 02

Groupe GM 21

Company News 04-05, 08-09, 36

Openings 22-23, 32-33, 34, 38-39, 40, 44-45

LATEST NEWS

£43BN SET TO BE SPENT ON MEALS AND NIGHTS OUT AS THE HOSPITALITY SECTOR ADAPTS TO BOUNCE BACK More than £3bn is set to be spent on ‘nights out’ every month over the next six months - equivalent to over 170m pints a week being served - as new research from Smart Energy GB reveals how hospitality businesses have been making upgrades to prepare for the ‘big summer of spending’, including getting a smart meter to better manage their bills and become more sustainable.

KEN HOM - LEE KUM KEE SCHOLARSHIP: SUPPORTING HOSPITALITY AND CULINARY ARTS STUDENTS The prestigious Ken Hom – Lee Kum Kee Scholarship 2021 is now open for applications. The Oxford Cultural Collective and Lee Kum Kee worked together with food industry icon, Ken Hom, to find their first scholar in 2020. After a tumultuous year for the hospitality industry they are delighted to announce that applications for the Ken Hom – Lee Kum Kee Scholarship 2021 are now open. The closing date for applications is 3rd September 2021. The scholarship is open to students and recent graduates from any European higher education institutions, who specialise in hospitality or culinary arts. Up to four winning students will be hosted by Lee Kum Kee on an immersive, cultural and businessfocused educational trip to Hong Kong, accompanied by a dedicated host.

They will receive behind the scenes access to leading food businesses and will experience local hospitality. All expenses will be covered, including flights and hotel accommodation, each student will also receive £500 spending money. The scholarship reflects world-renowned chef Ken Hom’s commitment to higher education, his belief that students should have a voice on important issues facing the hospitality industry and his dedication to promoting better understanding of Asia’s food culture. Ken Hom said: “The scholarship offers students access to experiences that can help grow their understanding, fire up their passion and help to shape their future career in hospitality.” For Lee Kum Kee, the scholarship embodies their strong organisational values. As noted by Maria Chong, the company’s MD for Europe: “We support this scholarship to encourage young talent and to help shape their development in the vibrant hospitality industry. “Our 133 years of experience in food demonstrates a rich history and the importance of heritage to our brand, but we are just as passionate about safeguarding the industry’s successful future.”

Luxury Hospitality Magazine

“Lee Kum Kee is involved with supporting students at all stages, from collaborating with the Ming Ai Institute in London to arrange healthy Chinese cuisine interactive cookery workshops in secondary schools, to the Ken Hom – Lee Kum Kee Scholarship for students in higher education.” To learn more and to submit entries, students and graduates should visit the website of the Oxford Cultural Collective: Ken Hom - Lee Kum Kee Scholarship 2021 - open for applications Oxford Cultural Collective

Following 14 months of heavy restrictions, a fifth (21%) of hospitality and leisure businesses report sustained demand since reopening and are almost fully booked (75%+) until the autumn – the research shows that eating out could add £25bn to the economy over the next six months. With Christmas being cancelled last year, an impressive 47% of hospitality and leisure businesses have already been taking bookings for the festive season. Despite restrictions creating a challenging trading environment, 43% of hospitality and leisure businesses have reported an increase in trade in comparison to pre-pandemic levels (April 2021 vs April 2019), with a fifth (21%) seeing trade increase by more than 41%. The research shows how more than half of hospitality businesses have used lockdowns to ‘reset’ and make their operations more financially viable, efficient and sustainable for recovery. The last year has also seen 1 in 10 (8%) small hospitality businesses installing a smart meter, with a further 11% having applied for one and 19% planning to get one to help better manage their energy use. The new technology available for businesses from energy suppliers gives accurate bills, so each month, you only have to pay for the energy you actually use. The detailed research from Smart Energy GB shows how, on average, small businesses have manged to reduce their usual bill by £394 (annually) due to being able to make more informed decisions about their equipment and ways of working. More than three quarters of businesses (76%) that have a smart meter have said they’re more conscious about the energy usage of their business. Other ‘upgrades’ include hospitality businesses improving their online presence (24%) and going contactless (27%). Smart Energy GB’s Fflur Lawton said: “The last 18 months have been incredibly tough for businesses but with the world starting to re-open, we’re all looking forward to a busy summer. “Many businesses have been looking at ways they can optimise themselves and the experience of their customers, by upgrading their booking systems or getting a smart meter installed to gain more control over their business’ energy spend. “Smart meters are available for businesses and installations are happening now, with 44% of microbusinesses already choosing to upgrade. Every single smart meter installed across Great Britain is a positive step towards a smarter and more sustainable energy system.”

Luxury Hotel Collection Luxury Hospitality Magazine

www.sleepeezee.com/contract contracts@sleepeezee.co.uk E V E R Y T H I N G’S E A S Y W H E N YO U S L E E P E E Z E E

COMPANY NEWS

NUTSHELL, COVENT GARDEN WELCOMES IN SPRING WITH A NEW SEASONAL MENU SHOWCASING REGIONAL IRANIAN SPECIALITIES WITH A LONDON FLAVOUR Nutshell, the restaurant on St Martin’s Lane, Covent Garden, reopens welcoming customers back with a brand-new spring menu, inviting guests to dine in chic and stylish surroundings nodding to the pistachio orchards of Iran during spring with plush pink and pistachio velvet seating, brass chairs, marble, and intricately patterned tiles for their unique take on Iranian cuisine. Saudi born Chef Director Marwa Alkhalaf (previously The Green House) and Head Chef, Christopher Lyon (previously NOPI and Scully) have curated a menu celebrating the wealth of flavours and diversity of regional dishes of Iran utilising the best of the British produce, with a seasonal and modern twist that speaks to their London home. The la carte menu has been carefully considered, cherry picking the very best of Marwa’s and Mohammad’s favourite plates and dishes spanning the fragrant and floral North to southernmost tip of Iran with its notes of spice and fire. Building on this, Marwa and Chris have created new and contemporary additions weaving in London influences as well as the Middle Eastern. The new dishes on the new menu take inspiration from the tradional dishes of Iran with a key abundance of herbs, fruits, and nuts with layers of deep and fresh flavours with an extra focus on low waste, local, British, and seasonal produce.

Luxury Hospitality Magazine

Their Spring menu includes some of their mainstay mezzes, freshly bakes Bazaar bread, Anjeer Salad with caramelised feta and fig jam and Jegar, grilled chicken livers with pomegranate and tamarind sauce, bandari spices and sabzi pesto. Marwa brings her childhood favourite of a Saudi Khorma to the table, which is also a classic of the South of Iran, given a grown-up twist here: young yellow dates are grilled over

hot coals served on a tahini and yoghurt, topped with a honey and lemon dressing and sprigs of mint, pumpkin seeds, candied orange rind and sumac and the deep-fried Mushroom Kotlet and burnt onion yoghurt dip is the perfect snack whist sipping a spiced Negroni Irani. Main plates include Mahi ba Limo: Chalk stream trout, onion, black lime soubis, confit fennel, sea vegetables, burnt butter pistachio and sour cherry and Jackfruit Kofte Jabrizi: inspired by those found in the city of Tabriz. Kofte of mixed celeriac and jackfruit, rice, split chickpeas, herbs, and spices is served on beetroot and Persian lime purée. Nutshell favourite, Mazandarani Lamb: grilled perfectly with apricot relish, tomato salsa and golden raisins is joined by a duck special, Ordak Ba Angur: seared and served with hazelnut butter, scorched grapes and ginger and saffron vinaigrette. A hopeful ode to incoming summer is Nutshell’s beautiful Bastani: the most perfect end to their Spring menu - a twist on a traditional ice cream sandwich. Persian ice cream traditionally made with rose water, saffron and pistachio is delicately flavoured instead with fresh lemon, layered between almond tuilles with a sour cherry glaze, spiced icing sugar, blitzed pistachio, and mint. Sweet, sour, and nutty. Expertly selected artisanal and natural wines and an Iranian innovative cocktail list combining spirits and spice accompanies for refreshing takes on classic serves. Highlights include the Banafsh Sour with borage gin, blackberry, lemon, and honey and Tipsy Doogh: yoghurt, saffron, turmeric, cumin, and gin. Chef director, Marwa Alkhalaf said: “For a restaurant like ours, who had just begun to blossom in Covent Garden after opening in 2019, having to close for most of the year was disheartening. We are so grateful for the support we received from our customers and guests during these difficult times, who made reservations who ordered our Feast Boxes when our doors were closed and bought gift certificates. We cannot thank them enough. We’re so happy to have them at Nutshell again, and see London slowly come back to life, with the hope for new diners to join us here too.”

ZIA LUCIA CELEBRATE TURNING 5 WITH NEW BEER LAUNCH June 2021 marks the 5th birthday of wellloved neighbourhood pizzeria Zia Lucia, and founders Claudio and Gianluca are keen to celebrate this momentous occasion with the launch of Zia Lucia’s very own beer brand. Those who visit any of the brand’s incredibly popular restaurants for a dine-in pizza on this date will be treated to a complimentary bottle of the brand’s newly launched Birra Cabriole as well as a promo code to order it online at 50% off. At the forefront of London’s pizza renaissance, Zia Lucia’s first independent pizzeria on Holloway Road brought unusual doughs, delectable toppings and Italian community flair to North London and has been a huge hit with locals ever since.

COMPANY NEWS

IGNITING HOSPITALITY LAUNCHES ITS FIRST PUB WITH CHEF MATT LARCOMBE AT THE HELM Formed by Simon King, Igniting Hospitality has brought The Crown at Bray’s former Head Chef & General Manager Matt Larcombe on board as Chef Director in September 2020. The duo have pulled together a stellar team of experienced individuals and have worked with the likes of Heston Blumenthal, Gordon Ramsay, JKS and Danny Meyer’s Union Square Group in New York. The Victoria will once again become a pub for its community, whilst offering a dining experience worthy of the team’s credentials with a menu of elevated and expertly sourced takes on British favourites, crafted by Matt and his chefs.

Over the past 5 years, Zia Lucia has become renowned for its impressive selection of 48-hour slow-fermented doughs including traditional white flour, wholemeal, gluten free and vegetable charcoal base. Zia Lucia has gone on to open neighbourhood pizzerias in Aldgate East, Hammersmith, Wembley, Islington and most recently Wandsworth. As well as a pasta restaurant, Berto, in Holloway. Berto also offers 4 types of freshly made pasta doughs. Inspired by Claudio and Gianluca’s love of Southern Italy’s coastline, Birra Cabriole has been created in collaboration with Brighton brewery, Laine Brew Co. The beers have been designed to complement each of the four different pizza and pasta doughs, served at Zia Lucia and sister restaurant Berto. Birra Cabriole inaugural beer is an unfiltered lager (4.6%): a recollection of a day spent at the seaside.

The Victoria will be a true celebration of exceptional service and excellent guest experience. The knowledgeable team will ensure a service that’s engaging, attentive, and fun - from start to finish, with no exceptions. Matt and Simon are confident that their commitment to brilliant food and excellent service will play a significant role in bringing guests back to the pub time after time. MENU The structure of The Victoria’s menu takes a traditional pub format; Snacks, Starters, Mains and Desserts, with the option for sharing dishes amongst the table. Matt has added a series of creative takes on simple dishes such as Cheese on Toast - crumpet topped with truffled Baron Bigod and fresh mushrooms and Beer Battered Native Oysters, seaweed mayonnaise, for starters. Mains include Brill, cooked with St Austell bay mussels, parsley & garlic, salt baked baby potatoes and Free range heritage Pork chop, smoked hispi cabbage, mash potato with roast pork sauce. To finish the meal, the menu offers desserts such as Apple tart tatin for two to share or Valrhona Chocolate parfait with baked white chocolate, olive oil and milk ice cream, paired with a Montecappone Vino e Visciole NV, for its rich and luscious cherry flavours.

to share. To ensure the food is making the most of British produce, The Victoria will use the best of seasonal produce sourced from specially selected suppliers. DRINKS Curated by award-winning Master Sommelier Michael Engelmann, previously of The Modern in New York and Rockpool in Sydney, The Victoria’s wine list proudly showcases the best wines from a variety of old & new world regions, with an accessible price point. Michael intends to showcase small but quality lesser-known wine producers and up and coming stars of the future. As well as a memorable wine offering, the in-house bar team have put together a selection of seasonally driven, fresh, enticing cocktails. The list will focus on twists on classic cocktails like their Mezcal Paloma, with the addition of smoky mezcal and honey syrup and their take on a gimlet, which benefits from the addition of aromatic lemongrass and a hint of chilli to lift the gin. All classic cocktails will be available to order alongside the signature list. INTERIORS The Victoria team has focussed on revitalising existing features already present, with a reworking of the indoor areas, designed by Kanvass, to maximise space for different usage. The open bar area is built to have space for passersby to stop by for a drink, and have a bite to eat. Other spaces for dining include the Drawing Room, Parlour and the Dining Room. The Parlour area will boast cosy banquette seating, spilling over from the bar area, with the Dining and Drawing rooms having plenty of space for diners to enjoy a long lunch or dinner. The pub’s two Private Dining rooms accommodate 6 or 8 people round a large central table. Matt and the team are able to offer the restaurant menu in its entirety or The Victoria will work with their guests to produce bespoke feasts to suit whatever the occasion. Outside, a paved area offers diners the option of enjoying their meal in the sun. The culmination of months of hard work and passion, The Victoria is set to bring impeccable service, beautiful interiors and exceptional food to Oxshott this summer.

Luxury Hospitality Magazine

An interesting addition to the old pub kitchen is the expansive charcoal grill that supports the meat offering on the menu; locally sourced beef from Bavette to salt aged Tomahawk is available served with roasted onion, beef dripping chips & Bordelaise sauce. Also cooked atop the grill are Wild turbot, burnt butter, shrimps, capers, pickled lemon and Whole roasted heritage cauliflower, basil, chickpeas made

PEOPLE ON THE MOVE

OLIVER WALKER ANNOUNCED AS HEAD CHEF AT ODDFELLOWS ON THE PARK Oddfellows Hotels has announced Oliver Walker as head chef at boutique hotel, Oddfellows On The Park. Oliver, 28, joins the team at the park side boutique hotel from Pikes Hotel in Ibiza, where he worked seasonally for 3 years. He also ran an acclaimed street food style events van called The Nomad which featured at music festivals and private events. Oliver trained under Macdonald Hotels in Glasgow, spending much of his training at Gleneagles. Oliver joins the design-led hotel collection, which prides itself on restoring properties using the history of the building and the location’s narrative as inspiration, to head up the entire chef operation from events and occasions to taking the helm at The Galloping Major restaurant. The Galloping Major restaurant was named after the characterful previous owner of Bruntwood Hall who was most often found on horseback when the park was run as a private stud. The Galloping Major was responsible for adding the ballroom where the hotel’s destination restaurant now sits. Events for up to 100 people are held in The Galloping Major restaurant, the hotel’s Parlor Rooms and Bar, or the sweeping terrace that runs the breadth of the hall overlooking Bruntwood Park’s manicured lawns.

I’m looking forward to creating events and weddings menus that exceed expectations. It’s just as important to me that food for events should be as awe-inspiring to guests as any tasting menu. ‘I’ll be drawing on my Pikes experience to create a more casual menu for daytime and hotel dining – elevating the basics like burgers and grazing platters for informal dining. ‘And I’m particularly looking forward to creating an afternoon tea worthy of a setting where it would have been enjoyed in Victorian times, overlooking what was once the owner’s private 100-acre estate just outside of Manchester.’ Carlo Iulianella, general manager of Oddfellows On The Park said: ‘Oliver is an amazing chef, Manchester born and bred but with an excellent international cheffing pedigree. “Whilst his food is Modern British, he has a flair for presentation, and flavours that pack a real punch, which will bring a real drama to our beautiful ballroom at Bruntwood Hall. “We are delighted Oliver is joining the Oddfellows family. He is a huge asset to the team’

Oliver said: ‘I’m delighted to be taking up a head chef role so close to my Salford roots. I grew up on local and regional Northern ingredients and I can’t wait to showcase them in the food here at Oddfellows. “As well as a tasting menu that will be as imaginative as it is seasonal and locally sourced,

MEHDI AMIRI APPOINTED EXECUTIVE CHEF AT THE HORWOOD HOUSE HOTEL & SPA Horwood House Hotel & Spa in Buckinghamshire is pleased to announce the appointment of Mehdi Amiri as Executive Chef. Amiri joins the Grade II listed Manor House from his previous role as a consultant chef for privately owned luxury estates, post an extensive £20 million redevelopment, and in time for the property’s opening on 17th of May. As Executive Chef, Mehdi will lead the hotel’s entire culinary operations, overseeing room-service, afternoon tea, conference

and banqueting as well as the launch of two new distinct dining concepts. Harry’s Bar & Kitchen, opening with the rest of the hotel, will offer a seasonally led British menu showcasing locally sourced and homegrown ingredients with refined destination restaurant opening later this year. Mehdi will also be putting sustainability and local ingredients at the heart of the F&B and will be responsible for cultivating the hotel’s kitchen garden and sourcing the best quality ingredients from Buckinghamshire and the surrounding counties.

Luxury Hospitality Magazine

Originally from Oxfordshire, Amiri brings 20 years of culinary experience to the role, having worked in the kitchens of the Michelin-starred Restaurant Gordon Ramsay and Belmond Le Manoir aux Quat’Saisons as well as a number of country house hotels including Dormy House Hotel & Spa, Swinton Park Hotel & Spa (3AA Rosettes) and Wynyard Hall.

He has also travelled and worked extensively through Europe, Australia and the Middle East where he was Executive Development Chef for Etihad Airways in Abu Dhabi and has a degree in International Culinary Arts from the University of West London, and Diplomas in Business and Strategic Planning from Oxford College. Of his appointment, Mehdi Amiri commented: “It’s an incredibly exciting time to be joining Horwood House. Significant investment in the entire property and the focus on developing the F&B offering means I can play a part in the repositioning of the hotel, establishing the dining concepts as destination restaurants. Karim Kassam, Owner of Horwood House, added “We are delighted to welcome Mehdi on board. His appointment comes at a significant time for Horwood, and his vision and commitment for the hotel’s two F&B concepts supports our plans to make Horwood House one of the finest country house hotels in the UK.” Amiri lives in Oxfordshire and in his spare time enjoys cooking for his family.

PEOPLE ON THE MOVE

NEW EXECUTIVE CHEF APPOINTED AT ORMER MAYFAIR London’s leading luxury boutique hotel, Flemings Mayfair, has appointed Sofian Msetfi as Executive Chef of its fine dining restaurant, Ormer Mayfair, ahead of its much-awaited reopening on 19th May. Sofian joins from his position as Head Chef of the Michelin-starred Oak Room at Adare Manor in County Limerick, Ireland. With an impressive 15 years’ experience working at some of the most respected Michelin-starred restaurants in the UK and Ireland, Sofian will lead the new culinary direction at Ormer Mayfair, that will focus solely on tasting menus for an elevated dining experience. Reflecting Sofian’s impeccable training in modern British dining, there will be three seasonally changing tasting menus available, including a five-course lunch (£50), a seven-course (£70) and nine-course dinner

(£90) menu, with the option to add wine pairings. Signature dishes include Cornish Crab with brown crab biscuit, lime, avocado and spiced crab broth; Roast Rack of Dorset Lamb, confit of lamb breast, cucumber and dill; and Truffle Honey Ice Cream, frozen kefir and extra virgin olive oil. Sofian’s impressive career began as Chef de Partie at Michelin-starred Longridge Restaurant, before moving to The Hand and Flowers (two Michelin stars) under the mentorship of Tom Kerridge. Prior to joining Adare Manor, he spent four years at Midsummer House (two Michelin stars), working alongside Chef Patron Daniel Clifford, rising from Chef de Partie to Senior Sous Chef. The hotel has also appointed a new Senior Sous Chef, Chris Hopkins, who has previously worked at Dinner by Heston and at Midsummer House, both of which hold two Michelin stars. Sofian Msetfi, Executive Chef at Ormer Mayfair, comments: “I am incredibly excited to be joining one of London’s most established luxury properties and look forward to supporting the hotel’s ambition to house one of the finest restaurants in the capital. I have an incredibly talented team and we can’t wait to bring a new dining experience to Ormer Mayfair. We have simplified yet elevated the offering by creating three tasting menus which will showcase only the best, locally sourced British produce”. Henrik Muehle, General Manager at Flemings Mayfair Hotel, comments: “We’re delighted to have Sofian and Chris onboard for when we re-open our doors this spring. With experience working alongside some of the country’s leading chefs in some of the best kitchens, they are the perfect duo to drive the new F&B offering at the hotel, and along with our existing team at Ormer, will significantly elevate our already strong reputation for dining in the capital.”

Prepare your outdoors for summer Furniture • Gazebos • Decking

Delivery Time 4 Weeks

Luxury Hospitality Magazine

For your great outdoors 01926 889922 www.woodberry.co.uk/hotels 11

ALLERGEN FEATURE

ALLERGENS VS INTOLERANCES: WHY BUSINESSES MUST UNDERSTAND THE DIFFERENCE If you have a food allergy or intolerance, or your child does, chances are you’re forever finding yourself looking for the free-from section in the supermarket, scanning packaging labels to figure out if the contents might spark an allergic reaction, and asking restaurant staff “does this have eggs in it?”. Many people also find themselves confused when it comes to differentiating between allergens and intolerances. But there is one very important distinction; whereas one is more of an uncomfortable and albeit painful experience, the other can be deadly. Here, Kirstie Jones, health and safety expert at Navitas Safety, the single destination for digital food safety, explains why it is so important for restaurants and hotels to understand the difference between allergies and intolerances and what businesses should be doing to uphold customer food safety standards. Intolerances: all you need to know To put it simply, an intolerance is when people have difficulty digesting certain foods, which causes several uncomfortable and often painful side effects. The most common food intolerances include; • Dairy • Gluten • Caffeine • Salicylates; often found in fruits, vegetables, spices, and nuts • Amines; found in a wide variety of foods • FODMAPs; a group of short-chain carbohydrates

• Sulphites; preservatives often found in a variety of food and drink As well as foods, stress can also be a contributing factor to intolerances. However, the likes of irritable bowel syndrome and celiac disease are among the most common causes of food intolerances. Although not usually harmful, food intolerances tend to come with a variety of unpleasant side effects including bloating, cramps, irritability, skin rashes and itching. Whilst it isn’t a legal requirement for businesses such as hotels and restaurants to label foods for intolerances, we do recommend it. The introduction of new allergen laws An allergy is entirely different to an intolerance. Whilst some symptoms may be relatively similar, allergies must be taken more seriously as they can be extremely dangerous and often, deadly. Food allergies occur when the body’s immune system reacts to certain foods, causing an allergic reaction. Currently, there are an estimated two million people in the UK living with a diagnosed food allergy. There are 14 key allergens that businesses must inform customers of; • Cereals containing gluten • Shellfish or Crustaceans • Eggs • Fish • Peanuts

• • • • • • • • •

Soya and Soybeans Milk Nuts Celery and Celeriac Mustard Sesame Seeds Added sulphur dioxide and sulphites Lupin Molluscs

Unlike intolerances, food allergies can cause rather severe reactions, including difficulty breathing, swelling and even a drop in blood pressure. Despite how mild an allergy may be, the potential consequences must not be taken lightly, and the food and hospitality industries are ramping things up when it comes to food safety. As of October 2021, the government will be introducing Natasha’s Law. Currently, businesses are required to provide a summary of the allergenic ingredients contained within a food rather than the entire ingredients list. However, with the impending Natasha’s Law labelling requirements, businesses will now have to include all ingredient information for the product, whether they are allergenic or not and on all pre-packed foods for direct sale (PPDS). Pre-packed food is fully or partly enclosed by packaging, cannot be altered without opening or changing the packaging in some way and is ready for sale to the consumer. Even if your item is not classed as PPDS, consider taking an extra security measure and apply allergen labels across all items. After all, there’s nothing wrong with being too careful. As well as grab & go style operations, takeaways and fast-food restaurants will also need to comply as part of Natasha’s Law. Ultimately, the safety of consumers is paramount, and businesses must now do everything that they can to prevent allergic reactions and anaphylaxis caused by their foods and products. The first port of call to do so? Digital food safety. How businesses can keep up Following the introduction of Natasha’s Law, businesses must ensure that all PPDS products are labelled with a detailed description of the item alongside a full ingredients list, highlighting any of the 14 key allergens. Digital food safety and allergen management can aid businesses by digitally storing all allergen and ingredient information for menu items, as well as supplier information, in a single central destination that can be accessed anywhere and is great for tracking and traceability.

Luxury Hospitality Magazine

It also removes the chance of human error by automatically creating labels based on the information with the system. A digital allergen management system also keeps a permanent record of all labels and creates an efficient and reliable service for businesses within the food and hospitality industries. Visit https://www.navitas.eu.com/ digitalfoodsafety/ to find out more about digital allergen management.

LATEST NEWS

THE PRINCE OF WALES AND THE DUCHESS OF CORNWALL VISIT ADAM BYATT’S MICHELIN STARRED TRINITY RESTAURANT The Prince of Wales, Patron of the Royal Academy of Culinary Arts, and The Duchess of Cornwall visit Adam Byatt’s Michelin starred Trinity Restaurant in Clapham to mark the Academy’s 40th anniversary The Royal Academy of Culinary Arts is Britain’s leading professional membership association of head chefs, head pastry chefs, restaurant managers and suppliers providing education, career opportunities and the recognition of talent and skills of current and future hospitality professionals.

In celebration of the Academy’s 40th anniversary, Their Royal Highnesses visited Michelin starred Trinity restaurant in the heart of Clapham Old Town to mark the occasion. Adam has a longstanding relationship with the Academy. Established in 2006, Trinity has since won a coveted Michelin Star, Time Out’s ‘best new restaurant, AA’s prestigious ‘London Restaurant of the Year as well as holding 3 AA Rosettes for 10 years. Trinity has been voted as one of London’s top ten restaurants by both Hardens and Zagat and has been listed in the “Times Top 100 Restaurants” in the UK for the past four years. It is regarded ‘as close to an absolutely perfect experience of eating out as it is possible to have’ by The Times Restaurant Critic, Giles Coren. Adam studied at Bournemouth and Poole College as a RACA apprentice himself and

was invited to join RACA as an Academician 2007 in recognition of his stature in the industry. Adam remains committed to passing on his culinary knowledge to future generations of young chefs. He has supported and taught ‘Adopt a School’ (RACA’s charity) lessons in Primary Schools, and has been an ‘Annual Awards of Excellence’ judge supporting and mentoring young kitchen talent. Through its broad range of initiatives, RACA also supports young people, colleges and educational institutions by providing programmes and apprenticeships through its extensive network of contacts and members. Established in 1980, the Academy was granted the Royal prerogative by Her Majesty The Queen in May 2013. This was recognition of its pre-eminence as Britain’s leading professional association. The Royal Academy of Culinary Arts (RACA) aims to advance the education of people in the United Kingdom in the science and art of cookery, food, food provenance and service. This objective is achieved through a number of activities including Apprenticeship Programmes, The Annual Awards of Excellent (AAE), The Master of Culinary Arts (MCA) and Adopt a School (AAS), the Academy’s charity delivering food culture and cookery education to primary schools. The Academy’s inspiring education and training initiatives are aimed at all ages and stages of development from school children to established hospitality professionals. The Prince of Wales has been Patron of the Royal Academy of Culinary Arts since 1999.

Luxury Hospitality Magazine

Adam comments – ‘It was an honour to welcome HRH The Prince of Wales and HRH The Duchess of Cornwall to Trinity today to celebrate 40 years of the Royal Academy of Culinary Arts. My team and I are delighted to be back open and again and would like to thank Their Royal Highnesses’ for their support of our business and the local community’

LATEST NEWS

ACCLAIMED ITALIAN CHEF, FRANCESCO MAZZEI TO TAKE OVER THE DORCHESTER ROOFTOP WITH A TASTE OF THE AMALFI COAST AND SICILY Following the successful launch of its first ever rooftop restaurant in April 2021, The Dorchester is pleased to announce that Francesco Mazzei will be taking over the helm from 31 May to 13 June, 2021. Francesco is chef patron of three London restaurants: Sartoria, fine dining in Mayfair; Fiume, a taste of the Italian Riviera in Battersea and Radici, a cosy trattoria in Islington. The upcoming rooftop residency will focus on the flavours of Southern Italy in the summertime, transporting diners along the coastlines of Amalfi and Sicily. Originally hailing from Calabria in southwest Italy, Francesco is at home with the ingredient larder and flavour combinations of the region. He is also very familiar with the kitchens of The Dorchester where he worked as a senior sous chef 20 years ago, one of his first kitchen positions in London.

throughout the residency to make the most of the beautifully seasonal summer bounty. To complement the new menu, The Dorchester bartenders Lucia Montanelli and Matteo Torresin have created an exciting new list of Calabrian inspired signature cocktails. These include the Negroni del Capo with Whitley Neil gin, Amaro del Capo from Calabria, bitter Campari and artichokes liqueur; and The Prickly Bellini made using prickly pear, fennel and prosecco. The Dorchester Rooftop will be open throughout summer to make the most of the longer days and sunsets across Hyde Park. The restaurant will be open daily for lunch and dinner, where guests can relax with a cocktail

or glass of Veuve Cliqout Champagne whilst listening to a live band or DJ in partnership with Molto Music. Tables will be available for up to six guests and in anticipation for the unpredictable British weather, terrace umbrellas, heaters and blankets are available. The Dorchester Rooftop is open daily from 12pm to 11pm Monday to Saturday, and 12pm to 10:30pm on Sunday. Reservations only and with a minimum spend of £50 per person. Bookings can be made via The Dorchester’s Restaurant Reservations Team at restaurants. TDL@dorchestercollection.com or on 020 7629 8888. For more details visit: https://www. dorchestercollection.com/en/london/thedorchester/restaurants-bars/outdoor-dining/

From his upcoming menu, guests are invited to start with cicchetti, dishes perfect for sharing with the table or to enjoy alone. Highlights include Crudo di pesce – Diver scallops, Mazara red prawns, yellow tail and tuna belly served with chilli jam, extra virgin olive oil, Amalfi lemon and salmoriglio and Vitello tonnato – Slow cooked veal served with tuna sauce and pickles. Next up is the primi or pasta course. Francesco’s selection features a deliciously fresh Tagliolini with scampi and a spicy tomato sauce and Acquerello risotto with Franciacorta, morels, asparagus, summer truffle and fresh almonds. Moving to the secondi, guests can opt for one of Francesco’s signature dishes – a Classic veal Milanese primavera served with rocket, tomato and Tropea onion salad or Wild turbot guazzetto with torpedino tomatoes, pantelleria capers, gaeta olives and saffron. Finish things off on a sweet note with one of four desserts including Josper charcoal pineapple, maraschino, mascarpone and vanilla or a traditional Marsala tiramisu. There will also be daily specials added to the menu

Luxury Hospitality Magazine

Second to None Advanced features and elegant design come together to provide the perfect dispenser for either a back-bar or self-service setting. Interactive LCD touch screens, sc dual temperature control and patented tapping head technology are just a few of the elements that ensure the Elite stands out from the crowd. Combining the Elite with our full suite of software extends functionality, providing further tools to assist in developing your business.

ELITE Temperature: Each Elite system has a dual temperature compartment managed separately from 6 to 18°C (from 43 to 64°F) in order to serve both red and white wines. Cooling system: By refrigerator compressor. Volumes: 1 or 3 configurable volumes with touch screen key display. Display: Each position has an LCD graphic touch screen interactive display to monitor the dispenser’s functions. A central LCD graphic screen supplies general information. Colours and Finishings: In addition to the Classic stainless steel finish, or available in any RAL colour (www.ralcolor.com). Lighting: Double LED. Light intensity can be set; it changes according to different functions. Environment Control: A junction box performs a check on all external environment conditions (temperature, pressure, humidity) in order to auto-adjust the dispenser’s efficiency. This guarantees increased precision of pouring and better functionality of the refrigeration system. Use and System Activation: Available for back bar, or with wine card services for a self-service environment. Integration: EPoS integration possible, Apps for

card top-ups, etc.

Please enquire and we can tailor to suit your requirements.

For more information please contact us via sales@enomatic.co.uk or on 01603 768046, Opt. 2.

LATEST NEWS

INDUSTRIES COME TOGETHER TO OFFER REASSURANCE ON HOW THEY ARE REDUCING THE SPREAD OF COVID-19 AS THEY START TO WELCOME CUSTOMERS BACK As of Monday 17th May, the next stage of the Government’s roadmap out of lockdown continued, with indoor hospitality, leisure and entertainment industries reopening their doors across England. This includes pubs, restaurants and bars (for indoor dining). To coincide with the easing of restrictions, the Government has launched its latest Hands, face, Space and Fresh Air campaign which reminds the public of essential behaviours needed to reduce the spread of the virus in the community as society starts to open up. Businesses are now welcoming customers indoors, including dining inside restaurants, cafes and pubs. As part of the campaign, new advertising has been created for businesses to stress the importance of fresh air, including: “welcoming customers inside? Let the fresh air in too”. Businesses can improve natural ventilation by fully or partially opening windows, air vents and doors, however they have also been informed not to prop fire doors open. Alongside medical experts and SAGE scientists, a number of businesses are supporting the campaign and ensuring their industry can allow customers to adhere to Hands, Face, Space and Fresh Air, including British Institute of Innkeeping.

BRITISH PUBS SEE 317% SALES BOOST SINCE REOPENING Wholesale data analysis company, SalesOut, has revealed that since reopening for outdoor custom on 12th April 2021, pub sales in Britain have been boosted by 317%.

Luxury Hospitality Magazine

The regions in England that have seen the biggest surge in pub sales are London (+691%), the South East (+376%) and the North West (+363%) - all leading the charge with drinkers and diners seemingly the most keen to get back out into the sector once again. As customers make up for lost socialising time, sales of Table Sauces and Crisps, Snacks & Nuts have also soared when compared to last year, increasing by 1100% and 1084% respectively.

All industries are putting guidance into practice, including improving natural ventilation by fully or partially opening windows, alongside other measures such as cleaning venues more regularly. As well as remembering, Hands, Face, Space and Fresh Air, the campaign reminds the public that as we start visiting venues, it is important we remember to also check into the NHS Covid-19 App on arrival to and regularly do at home testing even if you don’t have symptoms, to reduce the risk of spreading COVID-19. • hands – ensuring public wash hands regularly and for at least 20 seconds or use hand sanitiser on arrival at the venue • face – reminding customers to wear their face covering (but remembering some people may be exempt) • space – reminding customers to keep a safe distance from others where possible • fresh air – improving natural ventilation where possible by fully or partially opening windows, air vents and doors. Opening doors and windows helps blow virus particles away. In addition, other measures featured in key venues that are being recommended to the public, include:

Kirsty Harris-Clarke, Head of SalesOut, comments: “We have all seen how busy our pub gardens have been in recent weeks and the scale of demand we have seen in the outdoor spaces plays out strongly in the figures we have analysed.

“Obviously up against the same period last year, the sales bounce was always going to be strong but the sales numbers posted this year are really quite something. If the weather can hold out until drinkers can sit indoors in a pub or bar on the 17th May, this will really put the sector on a sound footing as we move towards the crucial summer period.” Despite the positive outlook, SalesOut does warn that caution needs to be applied. When comparing the first two weeks of reopening this year vs the same two weeks in 2019 (pre-Covid), overall sales into Pubs are down 46%. This demonstrates that there is still plenty of ground to make up for the industry to get firmly back onto its feet. When performance data of the first two weeks since reopening four outdoor trade is compared with the peak period of the

• Checking into the NHS Covid-19 app: Ensuring all groups of people, when visiting a venue (such as a local restaurant, coffee shop, pub, gym or hairdresser), check in with the NHS COVID-19 app. Scanning the official NHS QR code poster using the NHS COVID-19 app is the quickest and easiest way to check in securely, enabling everyone to receive important public health messages as fast as possible. If you don’t have the NHS COVID-19 app, make sure you provide your contact details to the venue. • Rapid Testing: The Government is encouraging everyone to get tested twice a week, even if you don’t have symptoms. Regular rapid testing will stop the virus spreading and keep those close to you safer and keep life moving. Free rapid tests are easy to get from your workplace if available, to test or collect at a local testing site, at participating pharmacies and to order online. Health and Social Care Secretary, Matt Hancock, said: “With infections nationwide remaining low, and over half of the adult population now vaccinated, we are able to take the next step out of lockdown and get back to the things we love doing. But with the presence of variants in the UK and around the world, COVID-19 remains a very real threat,

Eat Out to Help Out initiative in August 2020 (when a similar wave of pent up demand was unleashed), there is still a sizeable sales gap of -36%. Though ranked against a period when an incredibly popular Government backed initiative was running, these last two weeks have definitely shown much promise and sales at their current rate are expected to surpass the peak Eat Out to Help Out sales results in the coming 2-3 weeks – potentially even before pubs open up again for indoor trade. Looking forward, SalesOut predicts that based on the tracked sales data, sales records in the Pub sector in May and June this year will exceed previous records for these two months - as further pent up demand is able to be accommodated with indoor trade being allowed once again. The great uncontrollable of the British weather could dampen performance up until indoor trade is permitted, however, if persistent rain and cold temperatures come to the fore. The data analysed by SalesOut is compared with the same two week period last year as well as with pre Covid times in 2019 with the two week period in August 2020 when the Eat Out to Help Out scheme was at its most popular.

LATEST NEWS so we must remain vigilant. I urge you to exercise caution when meeting up with friends and family and to keep a safe distance from others. Remember meeting people outside is always safer, and when meeting indoors, make sure you let in fresh air by opening a window. These are small changes we can all make in our daily lives that will make a huge impact on stopping the virus from spreading.” Steven Alton, CEO of the British Institute of Innkeeping, commented: “Since reopening last year, our members have worked tirelessly to ensure that their pubs are Covid-secure, ensuring customer and staff safety with enhanced cleaning regimes, one-way systems, staff masks, training, Test & Trace measures, contactless payment and much more. “After a successful outdoor reopening in April onwards, they are ready to welcome back their customers to the heart of their pubs, providing much needed safe spaces for them to reconnect with friends and family. We have invested heavily in our pubs and restaurants, and in the early stages of indoor reopening we will need customers to play their part in supporting these measures, which have been put in place to ensure the safety of all guests and staff alike. The whole sector will be ensuring a great hospitality experience whilst delivering safety measures for the benefit of everybody who has missed the pub so much over the last year.” NHS GP, Dr Helen Lawal comments: “It’s really exciting that we are now all going to be allowed to see friends and family members inside, however, it’s still incredibly important that we remember key behaviours when taking these steps. Following the Hands, Face, Space and Fresh Air behaviours, such as washing hands, wearing face masks and opening windows (especially if you do have visitors inside your home), will ensure we are keeping our friends and family safe as we move through the roadmap out of lockdown. Don’t forget about the twice weekly testing, using lateral flow tests to help identify the 1 in 3 who don’t have any symptoms, and checking in on the NHS Covid-19 app when visiting public venues, will also help to reduce the spread of Covid-19.”

HOSPITALITY SECTOR LOSES £80.8BN OF SALES IN 12 MONTHS OF COVID-19

It shows sales from the start of April 2020 to the end of March 2021 totalled £46bn, down by 64% on £126.8bn in the previous 12 months. The drop of £80.8 bn is equivalent to around £220m of sales lost every day - or more than £9m every hour.

woods yet. Hospitality’s ability to reopen will remain massively hampered until the Government delivers on its commitment to dropping Covid restrictions and measures on 21st June. Even then, with so many companies facing rent debts and business rates bills, after more than a year with little trading, many companies – and thousands more jobs – will be in jeopardy unless further support is forthcoming, particularly on tackling the rent debt crisis that threatens our recovery.

The devastating fall reflects the waves of national and local lockdowns and severe trading restrictions that the UK’s hospitality businesses have endured since the pandemic began. Many venues have been unable to trade for the majority of the past year, and all restaurants, pubs and bars have been limited to deliveries and takeaways throughout the first quarter of 2021.

“Hospitality can help power the national economic recovery, providing jobs to people who have lost them, bring people back together for safe socialising and continue to serve those most in need in communities all over Britain. To do this however, we need to operate without the stranglehold of restrictions, and for the Government to work with the sector on a recovery plan.

The figures show hospitality remains in need of financial support if it is to help lead the UK’s recovery from the impacts of the pandemic. The Market Recovery Monitor from CGA and AlixPartners shows that around 12,000 licensed premises closed in Britain between January 2020 and March 2021. Of those remaining, some sites have been able to reopen for outdoor service since 12 April but the vast majority will not be able to return for several weeks and, even then, will do so under restrictions until at least 21st June.

“Our sector has suffered around 660,000 job losses in the last year. The increase in unemployment, particularly among younger age groups, underlines the importance of the Government to drop further restrictions on our ability to socialise and do business.”

The COVID-19 pandemic has wiped a staggering £80.8bn off hospitality’s sales in just 12 months, the latest edition of the UKHospitality Quarterly Tracker with CGA reveals.

Kate Nicholls, CEO of UKHospitality, said: “It has been a catastrophic year for the sector and we are by no means out of the

The UKHospitality Quarterly Tracker is compiled by CGA and based on its Trading Index and OPM data on food and drink sales across the on-trade. It is combined with hotel data supplied by STR, fast food market data supplied by NPD Group’s Crest Panel, and direct company contributions. It is complemented with ONS statistics.

Luxury Hospitality Magazine

While infections and deaths continue to fall in the UK, they are rising in many parts of the world and variants remain a threat to the significant gains the UK has made over the past year. The public is encouraged to protect these gains by continuing to exercise caution and common sense. People must follow social distancing when not with friends and family, including in workplaces, shops, pubs, restaurants, and they are encouraged to ensure adequate ventilation, when indoors, to prevent the spread of the virus and variants. Remembering, hands face - space - and plenty of fresh air. The new campaign will run across TV, radio, press, digital, out of home advertising and social media. We must all take this next step safely. Visit gov.uk/coronavirus for more information.

LATEST NEWS

FOURTH LAUNCHES REPORT TO HELP OPERATORS TACKLE THE ALLERGENS CHALLENGE Fourth, the leading software provider for hospitality and leisure businesses, has launched an in-depth report on allergens, following a significant industry engagement and insight project that brought operators, suppliers and key industry stakeholders together under a common goal. The report was generated following a significant rise in the prevalence of food allergies over recent years, with peanut allergy recorded as having affected 0.4% of the population in 1997, more than tripling to affecting 1.4% of the population in 2008 , a figure that continues to grow. Furthermore, the importance of establishing best practice and protecting those most vulnerable is laid bare by the fact that an estimated 39% of children have been diagnosed with an allergic disease, while approximately 6-8% have been diagnosed specifically with a food allergy .

The report, which includes contributions from Dr Helen Brough, consultant in paediatric allergy at St Thomas’ Hospital, as well as industry research, and findings from a sector roundtable discussion with 12 of the industry’s leading professionals in their field, including Kate Nicholls, CEO of UKHospitality; Leigh George, head of endorsements at Allergy UK; Rupi Zani, safety and wellbeing director at Pizza Express; Mark McCulloch, Supersonic, to name a few. In addition, the report contains a detailed overview on the new Natasha’s Law legislation, which comes into force this October, establishing the roles and responsibilities of businesses to adhere to the new policy. Dr Brough, said: “For hospitality operators, this is an intricate challenge with a number of different elements. In order to prevent fatal

KOFFMANN’S SPECIALTY FOODS CHOOSES HOSPITALITY ACTION AS CHARITY PARTNER The speciality fresh ingredient brand fronted and co-owned by legendary chef Pierre Koffmann is to extend its support of industry charity Hospitality Action in 2021 with financial and marketing assistance to help the charity as it continues to care for those who have

lost their livelihoods during the Covid-19 pandemic. The industry leading Koffmann’s Potato brand will support the charity’s Invisible Chips campaign with donations being made from

accidents from occurring, it requires clear communication and collaboration across all businesses to establish, cement and execute best practices. “Studies, such as this report, demonstrate there is a real appetite and hunger from those within the eating and drinking out-ofhome industries to tackle this challenge, and that brings much cause for optimism.” Sebastien Sepierre, managing director EMEA, Fourth, said: “Over the course of the past year, the industry has been devastated by the Covid-19 pandemic. However, we have pulled together to tackle this unprecedented challenge, which is something to be truly proud of. As we cautiously look ahead to a restriction-free world, the importance of tackling the allergens challenge enters the fray once more, with the upcoming Natasha’s Law legislation reinforcing the immediacy and importance of the issue.”

each pack sold to the trade. The Koffmann’s team will also promote the eye-catching campaign to the industry via its marketing channels with Pierre becoming an Invisible Chip Brand Ambassador. Other brands in the range will also support Hospitality Action with affinity deals, and on pack promotions throughout 2021 and beyond. Pierre Koffmann said: “This industry and the UK scene have been incredibly kind to me throughout my career when we saw the great work Hospitality Action was doing in 2020 we wanted to get involved. Invisible Chips is a hilarious and innovative way to raise money for the industry. Our potatoes make the perfect visible which makes them the perfect ingredient to support their worthy, but invisible counterparts. We hope to see invisibles alongside our own products on our clients’ menus across the land.” Mark Lewis CEO of Hospitality Action said, “Pierre is one of the most highly regarded and decorated chefs in the UK today. His reputation and reach will help us propel the Hospitality Action. We’ve got you message’ into even more businesses across the UK. Not only will the partnership be valuable for us financially, but by promoting the charity on-pack they’re helping us get the HA message into the hands of chefs, KPs and back of house staff who are notoriously hard to reach via other marketing channels.”

Luxury Hospitality Magazine

Simon Martin, MD of The Food Heroes said, “We love Invisible Chips, and as we got to know what Hospitality Action does and stands for, we quickly realised that we shared the same values. We’re delighted to support them financially and by putting their messages on pack and in our marketing to help raise funds and awareness of the vital work they do.” The campaign kicks off in May and will run throughout 2021.

SUBLIMATED TAN AND DELICATELY SCENTED SKIN… Because it’s important to protect the skin all day long, Hei Poa and Groupe GM designed solar and monoi rich hotel amenities with irresistible notes of tiare flower. The line offers a SPF 30 Monoi suncare milk, which guarantees a high protection of the skin against UVA/UVB rays and a milky after sun with Tahiti Monoi oil and Aloe Vera, to soothe and comfort the skin after a whole day’s exposure. Extend the experience with the Pure Tahiti Monoi Oil, the ancestral recipe of tiare flowers macerated in coconut oil, providing daily moisturizing*. *Moisturizing of the upper layers of the epidermis.

Groupe GM, Paris, France – www.groupegm.com, info@groupegm.com

LHM0521007 Groupe GM QP.indd 1

26/05/2021 14:48:16

"Many thanks for sending the new brushes it has made the world of difference!! We are both very impressed with the results from the Kara machine and have our lovely tile floor back! I am serving humble pie for tea!"

Genesis Biosciences calling on businesses to check their drains after lockdown

Prepare to welcome back your customers with not only a smile, but a sparkling floor you can be proud of. Put them at ease with the knowledge your floors are not only gleaming, but antibacterially cleaned! Achieve a perfectly polished floor without the elbow grease. Tackle the spills, stains and everyday grime left behind on your floors and get a beautiful result in one pass.

With hotels, restaurants and cafés closed to the public for months, many commercial kitchens have been left idle and unused and so too have the properties’ drainage systems. As venues begin to reopen, business owners will need to ensure their premises continue to meet all regulations and hygiene requirements which includes maintaining clear drains. For pubs, restaurants and all other businesses with commercial kitchens there are strict regulations in place for how waste products must be disposed of, in particular fats, oils and grease (FOG). This is to prevent them from reaching water systems and contributing to the increasing fatberg problem as well as blocked pipes, bad odours and potentially flooding. While grease traps are designed to stop FOG from entering the drainage system, regular maintenance to keep them operating efficiently and with minimal odours is essential.

Works on: Natural stone Ceramic Terracotta

With kitchens dormant for some time, and grease traps left untouched, there is a chance fatty deposits from pre-lockdown may have caused blockages which inevitably will require chemical or mechanical treatment.

E: info@kleanstone.com T: 01482 296 477 Italian Made

Genesis Biosciences, which specialises in creating probiotic cleaning solutions, has developed a compact and effective system for easily maintaining drainage systems and grease traps. GD Ultra is a simple to use dispenser system which automatically distributes a daily dose of powerful beneficial bacteria that work to break down FOG. The dispenser can easily be plumbed in to the pipe to feed the probiotics in to the system. One 310ml GD Ultra cartridge will last for three months so once installed, it eliminates the need for manual dosing and can ultimately reduce waste disposal costs for those in the hospitality industry.

To find out more about Genesis Biosciences’ grease traps and drain maintenance range, visit www.evogenprofessional.com

Luxury Hospitality Magazine

See our customer testimonials and purchase online at www.kleanstone.com

HOSPITALITY SECTOR GETTING BACK IN THE FLOW

21 LHM0521014 Genesis Bioscience QP.indd 1

27/05/2021 10:19:12

OPENINGS

INNSIDE MANCHESTER AND GINO D’ACAMPO TO OPEN First Street Bar & Kitchen INNSiDE Manchester, part of Meliá Hotels International, and Gino D’Acampo Hotels & Leisure have collaborated to bring a new allday-dining experience to Manchester – First Street Bar & Kitchen. The news follows the announcement of an exclusive partnership between the two worldclass brands that will see them work in unity to create a new hospitality empire, setting a new standard for accessible, modern hospitality and providing a full food and beverage solution across many international locations. The partnership will see Gino D’Acampo’s experienced team open a series of upmarket Italian restaurants with the global hotel giant, in addition to creating internationally inspired menus for a number of Melia’s leading locations, tailored exclusively to the destination. First Street Bar & Kitchen is the first exciting execution that will see Gino and his handpicked team work closely with that of INNSiDE Manchester to curate and deliver an exceptional food and drink experience for both hotel guests and locals alike. It will be Gino’s third offering in the city joining his

popular restaurants at The Corn Exchange and Manchester Arndale. The opening sees a £250k investment from Gino D’Acampo Hotels & Leisure in new kitchen facilities, an extended terrace that will wrap two sides of the impressive building and provide seating for a further 64 guests, and operations. The partnership sees 20 jobs protected and a further 30 created. The mood of the spacious, open plan restaurant and lounge is, as you would expect from two brands with roots in the Mediterranean, relaxed, with stylish, comfortable seating for 200 guests. Expansive floor to ceiling glass windows flood the space with natural light, with velvet furnishings in rich jewel tones providing a bold injection of colour against the cool, tiled floor. Trailing plants suspended from the ceiling provide further interest with a photographic feature wall depicting iconic world first events together with leading Manchester destinations, adding an additional focal point. Taking centre-stage at the end of the restaurant is the Spritz Bar – a large, copper-

Carlo Scotto TO OPEN IN MAYFAIR THIS AUTUMN Carlo Scotto, previously head chef at Xier on Marylebone, will be relocating to Mayfair’s Stratton Street this September.

Luxury Hospitality Magazine

His new intimate 24-cover restaurant, Amethyst, will offer three and four-course menus at lunch, with Carlo’s signature tasting menus, six- and 15-courses, available at dinner. For the culinary curious, a chef’s table accommodating six diners will provide a rare insight into the workings of a high-end kitchen with guests having the opportunity to not only interact with the charismatic Carlo, but to prepare a dish under his expert tutelage.

Carlo’s innovative cooking has received widespread praise and critical acclaim, thanks to his creative flair, unusual flavour combinations and theatricality. As Chef Owner, diners can look forward to what promises to be one of London’s most exciting dining experience with meticulously prepared plates, featuring unusual flavour combinations and stunning presentation. Carlo Scotto commented: “It has been an ambition of mine to open in Mayfair and the pandemic has given me time to find the perfect site and redevelop my menus. I can’t wait to share my new dishes with diners come the autumn.”

OPENINGS effect island bar with seating for 40 people. Serving a generous number of spritzers from a classic Aperol Spritz to the restaurant’s signature Pino Spritz – a blend of Prosecco Primo, Fabbri Fiori Di Sambuco and Fever-Tree Soda, garnished with mint leaves and lime, in addition to a range of classic and contemporary drinks, it’s the perfect space for a post-work drink, pre-theatre nibble or catch up with friends. A second, central bar will see guests invited to enjoy a mix of cocktails and premium wines, beers and spirits. Local DJs provide the perfect background soundtrack to the beautiful environment making it a destination in its own right. Outside, a generous terrace provides further seating for 120. Capturing the sun from morning through to night, it’s one of Manchester’s best kept secrets, providing the opportunity to soak up the atmosphere of the thriving First Street neighbourhood, with HOME, Manchester’s centre for contemporary theatre, film, art, music and more, just a stone’s throw away. Pull up a seat in the afternoon and guests can enjoy early evening nibbles served with the compliments of the restaurant. The eclectic all-day-dining menu features an extensive range of internationally inspired dishes, carefully selected by Gino’s team of talented executive development chefs. Signature dishes include whole boneless sea bass with Tikka spices, mint yoghurt & lemon; meatballs in a spicy tomato sauce with chilli and basil and served with toasted ciabatta; and cod a la plancha with chorizo, new potatoes, cherry tomatoes and rosemary. For those looking for a lighter bite, a generous selection of sharing plates and salads are also available. Embracing the social nature of Mediterranean dining, a further small plate menu sees guests invited to share in up to 14 dishes, perfect enjoyed with a glass of something sparkling or a cold beer. Featured dishes include Parma ham bruschetta with spicy ‘nduja, honey and pistachio; crispy rice croquettes stuffed with creamy taleggio cheese and peas; fried chilli squid with Thai herbs and noodle salad; and truffle cheesy fries (V). Those attending the hotel for a celebratory or business function will also have the opportunity to enjoy a taste of the Italian chef’s culinary expertise with a number of banquet and delegate menus created by Gino’s team.

The Savoy’s POP-UP BOUTIQUE AND INDULGENT OVERNIGHT EXPERIENCE WITH Louis Roederer LAUNCHES 1 JUNE As UK hospitality continued to reestablish itself from 17 May, The Savoy has welcomed back the full range of overnight guests and has begun reopening its renowned bars and restaurants. And, reflecting this storied hotel’s constant desire for innovation, The Savoy will be opening a chic new pop-up boutique with historic champagne house, Louis Roederer, from 1 June. With friends and family being able once more to reconnect and celebrate, it’s only fitting that The Savoy shines a light on that most celebratory of drinks, champagne. The collaboration with Louis Roederer takes the form of a unique and stylish pop-up boutique from 1 June to 31 July 2021.

A range of champagnes will be available to buy including rare vintages such as Cristal Vinotheque 1999, Cristal late release 2002 and the newly launched and extremely limited Coteaux Champenois ‘Hommage à Camille’, not to mention the highly acclaimed latest vintage release of Cristal 2013. In addition to the boutique, The Savoy has created a marvellously indulgent overnight offering together with Louis Roederer, the Suite Dining Experience, available from 1 June until 31 July 2021. Stay in one of the hotel’s beautiful suites with unrivalled views over the Thames and enjoy the most exquisite private dinner within it. A three-course menu has been created by the talented team at the hotel, featuring dishes such as Carlingford oysters with yuzu and black pearls, seared Welsh lamb fillet with sweet potato fondant and citrus sauce. Each dish has been expertly paired with Louis Roederer’s finest champagnes, including Cristal 2013. The Savoy’s reopening began with the successful launch of Solas, an exceptional short-term outdoor dining experience in collaboration with Bowmore, which will stay open until 21 June, offering expertly mixed cocktails and the freshest sustainably sourced seafood. Luxury Hospitality Magazine

The first indoor venues to reopen are Thames Foyer where guests will be able to enjoy that delicious and quintessentially British experience, afternoon tea from Wednesday through Sunday, ideally accompanied by a glass of Louis Roederer and the Beaufort Bar, initially opening on Friday and Saturday evenings.

SPA PROJECT

SPA PROJECT: Champalimaud Design TRANSFORMS THE Beverly Hills Hotel Spa Award-winning design firm, Champalimaud Design, was appointed by The Beverly Hills Hotel to redesign its luxurious spa. The collaboration has resulted in a new look for the iconic spa that evokes a sense of serenity while maintaining the playful attitude and chic sensibility that is The Beverly Hills Hotel. “The corner niche seat in the relaxation lounge. It brings the most radical change. A mirrored splendor, you walk in and you think ‘wow’. It is a place of true Beverly Hills manner. One feels like a movie star sitting in the niche.” - Alexandra Champalimaud, Founder of Champalimaud Design The most exciting part of the redesign is the fact that we have brought to life an incredibly

beautiful space on both sides of what is the entrance to the garden and swimming pool area. It has enormous personality & given its location is going to be a huge success. - Alexandra Champalimaud, Founder of Champalimaud Design Notable changes from the redesign include the relocation of reception from its former home in the promenade allowing for a private check in / out to enable a more dignified spa experience. A relaxation room has also been added, within, a luxuriously curved sofa tucked away in a niche, framed by softly shaped moulding reminiscent of that found throughout the hotel.

Luxury Hospitality Magazine

“I have traveled the world and lived a very interesting life in extraordinary places. What I have found is the greatest inspiration for any design is found in the very place & roots in which the property is. So, when I work on a property like The Beverly Hills Hotel, it is the personality, history & dynamic details the property itself has to offer that provide inspiration. Not only the banana leaf, but the playful shape of the mouldings & the charming curve of the walls. There is a young romance to it and our design reflects that. - Alexandra Champalimaud, Founder of Champalimaud Design

Continued >>

SPA PROJECT

Luxury Hospitality Magazine

Each of the spacious 4 single and 1 double treatment rooms are covered in a unique wallcovering, custom designed with Fromental to depict the vivid flora & fauna of California. This theme continues through to the reception, nail treatment room and relaxation lounge spaces where the infamous banana tree and leaves have been layered into the design of the

wallcovering. Across the reception, lounge area & nail treatment room, a striking deep blue colour is prominent, inspired by the precious stone, Lapis Lazuli. A subtle cream and gold brick pattern wallpaper is recurrent when moving between the spaces as well as a stunning carpet that results from a collaboration between Champalimaud Design and TRC Lab.

We offer a range of quality infra red heating, LED lighting and

even wind sensors to combat the ever-changing

British climate. Create a whole new ambience and dining experience for your customers to enjoy all year round, making up for any loss of internal space as a result of new social distancing measures. All our products are fully customisable. Frames can be powder coated in a range of 56 RAL colours, with a huge selection of fabric shades and patterns to choose from, all of which can be printed with your branding. Providing expert advice from concept through to completion,

with all installations completed by our expert fitting teams, we offer an unrivalled professional service at a competitive price.

INTERVIEW

SANJEEV KAPPOR LUXURY HOSPITALITY MAGAZINE SPEAKS WITH CHEF SANJEEV KAPPOR, ABOUT HIS NEW ROLE AT THE NEW INDIAN RESTAURANT YELLOW CHILLI IN WEMBLEY AND ABOUT HIS JOURNEY INTO THE INDUSTRY.

Have you always wanted to become a Chef? As a child I didn’t even know the concept of a chef. I wanted to do something creative and something that was different. And my definition of being different was to do something that none of my friends, relatives or neighbors were into. So being a Chef was never on the cards until after high school, I chose over top technical institutes to enroll into Hotel Management where I had a feel, lay my calling of doing something different. Tell us about your journey into the industry.

My journey in the f&b industry has seen its fair share of ups and downs which have shaped me into the person I am today. I have always had faith in my capabilities and never confined myself to the defined parameters of what a chef does. When most of my friends chose front office as specialization I chose the kitchen. I started my career with ITDC (Indian tourism and development corporation) under their management trainee program at ITDC Ashok Hotel. I went on to become the youngest Executive Chef at the age of 27 at this place.... Looking ahead and looking beyond helped

me explore amazing new avenues and go off the beaten path. At the peak of my career as a Executive Chef, I gave up the comfort of my job and started my dream of being independent and started my company Khana Khazana. Over the years god has been kind and I have been able to do justice to opportunities coming my way be it Television, Publishing, Products, Restaurants, Media and so on. I never shied away from hard work. I believed then and I know for sure now that hurdles and taking measured chances are stepping stones for success. Every dawn is a harbinger of new opportunity. How important is to take the authentic Indian flavours and reimagine them into a new food experience? What are your plans for the menu? Indian flavors are so diverse that there is literally some delight in it for everybody. In most Indian dishes there is use of plenty of ingredients and traditional cooking methodologies. Reimagining traditional dishes in a modern setting provides new experiences for our guests. However, it is critical not to lose the essence of our authentic flavours in the process. We value ingredients and aim to create innovations with flavor to broaden the dimensions of indulgence.

Luxury Hospitality Magazine

What flavours will be present in the dishes and where is the inspiration drawn from? ‘Honest’ flavors will be present in the dishes. As I told you before I will not toy around with a long established cuisine and stay true to its core. The base flavours will be purely Indian capturing all the sensory elements that an Indian meal is associated with. The vastly unique culinary heritage of India has been my inspiration not just for this restaurant but for me to start this business.

INTERVIEW

Talk us through one of the favourite dishes on the menu?

What are some unique features/elements to the dishes?

One of the many would be LMD….Lalla Mussa Dal which traces its origins to Pakistan, to a railway Junction ‘Lalla Mussa’ in times of undivided India.

My recipes focus on cooking techniques which uses age old methods of cooking, like an authentic clay pot oven or the exquisite dum style slow cooking.

It’s a rich and smooth lentil preparation that has been my signature across all my restaurants. It has a base of urad dal, a slim variety of lentil that turns soft and velvety when cooked. The dal is hearty, with multiple levels of richness from the cream and butter. But its tangy complexity comes from a combination of tomatoes, garlic, coriander and fenugreek. We slow cook it for well over 48 hours. Tell us how Covid-19 has impacted your new role, have any changes had to be made? Covid 19 has severely impacted the hospitality industry but it hasn’t ended it. Willingness to adapt to the changes brought in by this pandemic has helped establishments of all sizes and formats to stay afloat. Following the safety protocols, catering to new demands like delivery and takeaway are some of the main changes that everybody has adapted to. Restaurants are opening up again but the industry must give safety/ hygiene the utmost priority while also being aware of the fact that some of these changes will last for a while.

I see travel as a learning experience. During my travels I observe and interact with people to understand their perspective. Besides that I always visit the local market, eat local food and pick up local produce which helps me to put various flavours and ingredients together.

Is it important, in your opinion to create an experience with food? Dining out is incomplete without experience and when it comes to food the experience has to be memorable. Food is the soul which takes a person through a gastronomic experience and makes the individual feel elated. In my opinion diners don’t just pay for the food they buy into a belief, a trust which has to be lived up to with careful attention to every aspect of service, food and ambience. This will make guests keep coming back for more. How does it feel to have been awarded Best Chef in India? Any award, reward is a very good feeling. It also is a big responsibility. I was over the moon and overwhelmed to receive the Best Chef in India award as it came very early in my career. I am extremely grateful to my fans and well-wishers all over the world and thank them for every award/ recognition that has come way because without them I stand for nothing. With all this love and recognition the quotient of responsibility has shot through the roof but I love it and will stay grounded and deliver to my best capabilities.

Luxury Hospitality Magazine

You have travelled all around India, how has this helped to construct and put together different flavours and ingredients?

travelling across India with all five senses and a plate. And, of course my signature dishes which thankfully remain untouched by the vagaries of time.

In a few words, why should people come to Yellow Chilli and what can be expected? Guests coming to ‘The Yellow Chilli’ can expect a taste of India and its incredible cuisine. The Yellow Chilli provides its guests a feel of

RESTAURANT DESIGN PROJECT: Asha’s Restaurant Heavily inspired by the Art Deco style of Bombay’s old aesthetic, Asha’s Abu Dhabi incorporates the revived identity of the iconic chain of restaurants. With the restaurant serving some of the most interesting blends of Indian cultural food in a bold setting, our designers were offered an excellent opportunity to work on the interiors of this incredible restaurant.

Brief In the brief, the client mentioned that they were looking for a cultural yet modern twist to their all- Indian-cuisine restaurant in Dubai. The design would have elements heavily inspired by Bombay Deco, making it an inviting yet sophisticated space for a pre-movie dinner. Concept The concept behind this particular project was a sophisticated yet culturally expressive space that would wow its audience with a unique aesthetic. The décor and the interiors would complement the aesthetic perfectly, yet would not overwhelm or alienate visitors. The outcome couldn’t have been more spectacular without the input of the client, who had suggested the restaurant’s aesthetic theme to be infused with the Bombay Deco. Project Description

Luxury Hospitality Magazine

LW’s design team had to build a splendid restaurant that would mark a new milestone in the evolution of an already iconic brand. The restaurant had to be a timeless space that was reminiscent of Bombay Deco. The client also had a signature orange color that they wanted incorporated efficiently into the interior while adding a unique blend of art deco and contemporary modernism to the mix. The combination of these elements created a wholly unique sight for visitors, who would be awestruck by this iconic restaurant.

Subtle rattan details, crittled glass screens, and curved banquets grace the design to create an inviting atmosphere that is sure to tantalize visitors’ senses. Moreover, the client was pleased to see their signature orange color integrated throughout the restaurant. The eatery will also feature more enclosed spaces that allow for intimate meetings. Challenges As with every project that we take up, Asha’s Restaurant offered its own fair share of challenges to the LW design team. One of these challenges was to create a bar that would reflect the expressive art deco interiors within a restrictive space. The bar was a necessary part of the overall aesthetic, mainly because of the brasserie atmosphere that our team was going for.

RESTAURANT DESIGN PROJECT The design team curated a smaller yet expressive bar to complete the aesthetic. The bar is right at the entrance, which sets the visitors’ expectations and allows them to take in the ambiance of the restaurant as they enter. Another major challenge was to race against the clock to get the décor and furnishings, comprising the vibrant touch of India along with the sophisticated nature of art deco to the site on time. Dedicated furnishings and décor were essential for an immersive ambiance. The team was able to overcome this hurdle by turning to local markets instead of major chains. Through expedited procurement efforts, the team found and transported the thematic furniture that was as expressive as art deco yet displayed a slight touch of Indian culture, to the site without delays. Material Specifications As we mentioned above, finding the right materials for the project was a major challenge. However, the team was able to overcome these challenges with the help of various local markets and major chains. These sellers were able to provide the décor for the job. One of these sellers was Huda Lighting that provided bespoke pendant metal lights. These metal pendant lights offer incredible immersion and add depth to the ambiance. For the dining chairs, the proposal was to stick to simple finishes elaborated in a detailed manner. Woodtailors Club, Portugal was curated for this unique requirement, and their supplied dining chairs could not have been any more appropriate to supplement the décor.

The wood-grained full-bodied porcelain tiles give a very natural look to the restaurant, without the hard clacking of a visitor’s feet that they would otherwise hear on a regular wooden floor. Vintage Indian accessories came through local markets, adding an ethnic charm to the explosive personality of the restaurant with their cultural motifs. Finally, the feature rattan screen, which is one of the highlights of the restaurant, came from the Tribe Dubai furnishings store. The rattan screen is a nice touch to the interiors and adds a lot more intimacy to wherever the visitor is sitting. The signature orange hue accentuated every design element, highlighting the discrete personality of each component yet coming together as a whole. The Standout of the Project and Why To finish off, we will talk about what stands out the most about this project. In this case, it is easily the subtle yet excellent use of Rattan throughout. The material is a great offset to the original orange and exudes the Bombay Deco personality, which makes it so special. From various furnishings to some of the vintage décor, the small spots of Rattan throughout also brought a cultural side of Asha’s restaurant to life. In conclusion, Asha’s restaurant was an amazing project for The LW design team to work on. By taking a renowned name in the culinary sphere and embodying its character by mixing Bombay deco and contemporary motifs, the design team breathed new life into the restaurant’s interiors, so it exuded a tantalizing radiance and a charismatic persona.

Luxury Hospitality Magazine

OPENINGS

Mickeys Beach Bar and Restaurant IS NOW OPEN Michael Caines’ much-anticipated new casual hospitality concept – Mickeys Beach Bar and Restaurant – has officially opened Exmouth beach. With stunning panoramic views across the Devon coastline and up through the Exe estuary, it has beachside seating and welcomes families, couples and passers-by alike. Mickeys is set to be the destination for indoor and outdoor dining in the South West this summer. A landmark opening for Michael – Chef Owner of Michelin starred Lympstone Manor - this casual bar and restaurant offers a relaxed space for drinking and dining, and a welcome addition to the Michael Caines Collection. Across the backdrop of the Exmouth shoreline, Mickeys boasts spacious seating outdoors and a retractable glass terrace, as well as a bright indoor restaurant and bar with booths and cosy corners for cocktails and casual fare. Weekend DJs bring a sense of occasion to Mickeys, complemented by its family and dog-

friendly spaces. Aiming to benefit all who visit the Exmouth beach area: Mickeys is ideal for an afternoon pitstop, an evening of celebration or to pop in and pick up a takeaway from. The restaurant offers relaxed, informal dining in a stylish retro-inspired space which nods to the town’s rich maritime history. Michael’s dishes centre around the wealth of produce available from producers and farmers local to the South West and seafood landed at the Devon ports of Exmouth, Brixham, Plymouth as well as from Newlyn and Looe in Cornwall. Seasonally changing menus include starters such as Devon moules mariniere and Smoked salmon mousse with dill pickled cucumber, honey & soy vinaigrette. Heartier fare again centres around British seafood, such as Traditional haddock and chips with local ale batter, Half and whole lobster thermidor and Goan seafood curry. Beach barbecue inspired dishes also feature, including Grilled Dart’s Farm ribeye with chimichurri, Mickeys barbequed pork belly and burnt ends and Char-grilled curried monkfish with curried mayonnaise. On the ground floor, a more casual bar menu includes Mickeys take on hot dogs, Dart’s Farm beefburgers, fish & chips and pizza, made freshly in their state-of-the-art pizza oven. Drink are as local as the food, with Devon beers and ciders, as well as an increasing list of soft drinks and wines in addition to a cocktail list featuring firm house favourites.

Luxury Hospitality Magazine

Chef Owner Michael Caines says, “Mickeys has been in development for five years and I am so excited to see finally be able to open it. The interior space is fun, vibrant and in tune with its surrounds, plus it has the most remarkable views across Lyme Bay. Mickeys is a place to celebrate, to unwind, to pop-in for a takeaway or stay late into the night, underpinned by warm hospitality and excellent food. It is a space for the local community and beyond, above all it’s a place for fun.”

OPENINGS

Ronnie Scott’s Jazz Club – LONDON’S ICONIC LIVE MUSIC VENUE – TO LAUNCH DEBUT LIVESTREAM SERIES BRINGING THE BEST UK JAZZ AND MORE TO AUDIENCES ACROSS THE GLOBE Ronnie Scott’s – London’s iconic live music venue est. 1959 – is back from Thursday 20 May. In addition, the Soho establishment is proud to present a brand-new livestream platform. Building on the success of its streamed ‘Lockdown Sessions’ Ronnie Scott’s will now bring its live performances to audiences far and wide via a pay-perview service.

Speaking of the design, Clare Mcdonald, Founder & Creative Director at Design Command comments, ‘With Mickey’s Beach we designed the interior to reflect the lively beach bars in Ibiza and Greece. It is a place to relax and unwind by the coast and should evoke an overall sense of escapism. Exmouth beach is a place of outstanding natural beauty and it was imperative that we celebrate this through sustainable design choices. Hence the use of environmentally low-impact products such as tiles made from 98 % recycled material and reclaimed timber cladding used for the restaurant’s showcase ceiling and sunbeam feature wall. “It was similarly important to support local businesses in the sourcing of design elements where possible. These included lighting design, planting areas, table caddies and interior artworks by a local photographer.’ Continuing the sustainable ethos throughout the property, Mickeys has committed to reducing single-use plastics, sourcing products and packaging that are biodegradable and utilising the most local produce available to reduce carbon emissions.

In collaboration with DICE.FM, Ronnie Scott’s livestream series will see a selection of the venue’s unmissable shows streamed live: available live and live only, at a pocketfriendly ticket price. The inaugural pay-perview livestreams will feature high-calibre artists from all corners of the UK’s vibrant music scene – from jazz to soul, Afrobeat and rock and roll – introducing them to audiences both new and old.

being cosied-up in Ronnie’s for a show, being able to have jazz enthusiasts around the world join us virtually is also extraordinary. While our guests take their seats in house, we hope the buzz of the venue translates and transports those joining us via our new livestream service: capturing waiters move deftly around the room, ice chinking in cocktail shakers, and musicians locked in and lost in each other’s playing. We’re so excited to develop the streaming service we brought to our members and followers this past year, now inviting new fans to enjoy the experience of Ronnie’s both virtually and in Soho. The Saturday shows are always a special affair and we’re confident the livestreams will convey their electricity far and wide. Entertainment is what we do at Ronnie’s and we’re proud to be bringing it to a wider audience.”

The virtual doors open on Saturday 22 May, 9.15pm for a performance by the inimitable Vanessa Haynes. Ticket holders can watch live her take on the undisputed Queen of Soul, with a show-stopping setlist of songs made famous by Aretha Franklin. On Saturday 29 May it’s Osibisa, formed by the Godfather of Ghanaian Afrobeat, Teddy Osei, who celebrate 50 years of their unique brand of African fusion. Saturday 5 June sees Ian Shaw’s: When Bowie Met Joni – a parallel of songs from two powerhouse Rock and Roll Hall of Fame artists. On 11 June Ronnie Scott’s presents Mica Paris MBE, the British Queen of Soul, in a debut performance of her new single and album release ‘Gospel’. Proud to be presenting the Ronnie Scott’s ethos to the world, on the launch of the livestream service, General Manager Fred Nash says: “Whilst there’s no beating the magic of the bustling, busy ambience of

The opening hours will change with the seasons. Summer will see Mickeys Beach Bar and Restaurant serve breakfast, lunch and dinner seven days a week across each of the various outlets. During the cooler months, breakfast will be served on weekends only with lunch and dinner available daily throughout the week.

Luxury Hospitality Magazine

Mickeys Beach Bar and Restaurant joins The Harbourside Refuge in Porthleven, The Cove at Maenporth, Café Patisserie Glacerie and luxury country house hotel, restaurant, and vineyard Lympstone Manor as part of the Michael Caines Collection. Walk-ins are very welcome at Mickeys but booking is advised for tables on the 1st floor restaurant. For further information and to make a reservation please visit www.mickeysbeach.co.uk and www.michaelcaines.com

OPENINGS combination we are looking to create and Prevost fits with that perfectly. Guests of Prévost will be greeted with a welcome drink and snacks at the chef’s table in front of the open kitchen before moving to their table in the redesigned 40-seater glasspanelled orangery. They select a tasting of either five courses (£65) or eight courses (£85) and each comprise seasonal dishes using ingredients from meticulously sourced artisan producers and of course produce grown in the hotel’s kitchen garden. Example dishes include Carrot tartar, white chocolate and Petrossian Royal Osetra caviar; Norfolk quail, pork jowl, morel and peas and a signature pre-dessert course: the Prévost lime honey pot.

Prévost: LEE CLARKE’S PETERBOROUGH RESTAURANT FINDS A NEW HOME IN THE HAYCOCK MANOR HOTEL Prévost, the fine dining restaurant serving progressive modern British cuisine, is reopening in its new home, the historic Haycock Manor Hotel. Prevost is now housed in the stunning orangery overlooking one of the restored landscaped gardens and its new walled kitchen garden. The restaurant occupies part of the multi-million-pound restoration of the magnificent Grade II* listed buildings at the Haycock Manor Hotel, Cambridgeshire.

Luxury Hospitality Magazine

Peterborough locals will already be familiar with the restaurant, as Executive Chef Lee Clarke first launched Prévost in the city in April 2016. It quickly gained huge respect amongst customers and critics alike, receiving recognition from Michelin, The Good Food

Guide and Harden’s. Lee is well known for his imaginative creations which form the signature ‘tasting’ menus. Now his highly skilled brigade includes Head Chef Sam Nash who previously spent six years honing his skills at the Michelin starred L’Enclume in Cumbria with Simon Rogan. Together the team are committed to elevating Prevost to sit amongst the finest in the country and to create a truly unique dining experience. The new vision at the Haycock, with is striving to compete with the very best, has therefore proved such a great fit for Prevost. General Manager Tom Wortley says, “fine dining should be an amazing gastronomic delight but we want to combine that with a relaxed sense of fun. Elegance with playfulness - that’s the

To compliment the food, sommelier Elena Serban has created a unique, eclectic wine list. The amazing English sparkling wine, Gusbourne, sits alongside the best Champagnes, together with a fantastic selection of organic wines and sake which complement her choice of the world’s best. Elena grew up and trained in Romania, but her extensive experience includes the Japanese powerhouse Hakkasan, where she extended her knowledge and love of sake. Discussing the new opening Lee Clarke said: “Since opening Prévost in 2016 we’ve really come a long way. I’m so proud of our accolades but most importantly, I love our loyal customer base. The revitalisation of the Haycock Manor Hotel has provided me, with my expanded team, the opportunity to re-design and elevate what we offer to a whole new level. We are looking forward to providing a unique experience for those loyal clients as well as seeing many new clients discover and enjoy what we do. We have such an amazing, beautiful space together with an amazing new state of the art kitchen so we can’t wait to be sharing it with them.” Prévost and the Haycock Manor Hotel will be opening on the 22 June 2021. www.haycock.co.uk

StableTable® Nouveau™ When tradition meets innovation

StableTable® Nouveau is a selfstabilising design table steeped in tradition. With its soft curves, understated Scandinavian appeal and updated contemporary lines, the table stands out as a design classic. True to our Swedish design heritage, form goes hand in hand with functionality. The table stand firmly in place thanks to the® unique, patented StableTable technology inside. It will never wobble as it automatically adjusts to both bumps and grooves up to 25 mm. Developed to meet the aesthetic needs of modern cafés, bistros, bars and restaurants. StableTable Nouveau may have a foldable top and is stackable. The handle makes it easy to carry and lock. Produced in Sweden and fully recyclable.

“No more wobbly tables!” www.stabletable.se - info@stabletable.se

COMPANY NEWS

PREFERRED HOTEL GROUP ENHANCES FEMALE LEADERSHIP IN EUROPE WITH THREE PROMOTIONS

Mari Carmen

Preferred Hotel Group – the family-owned company that manages and operates global travel and hospitality brands including Preferred Hotels & Resorts, Beyond Green, Historic Hotels of America, Historic Hotels Worldwide, PHG Consulting, and Beyond Green Travel – is pleased to announce three leadership promotions: Brenda Collin, based in London, takes the reins as Executive Vice President of Europe; Roberta Possenti, based in Milan, is promoted to Vice President of Europe; and Mari Carmen Marin, based in Madrid, steps into the role of Account Director of Southern Europe. Coming at a pivotal moment as travel restrictions start to ease across Europe, these promotions will fuel continued growth and exposure for the company, its brands, and its diverse member hotels across the region. “It is inspiring to work alongside such dedicated and talented women, and I am thrilled to elevate Brenda, Roberta, and Mari Carmen to new leadership positions,” said Lindsey Ueberroth, CEO of Preferred Hotel Group.

Roberta Possenti

“As we navigate through this recovery phase and beyond, we look forward to leveraging the expertise and strategic foresight of these passionate hospitality professionals who have contributed to our company’s expansion and success in the region over the past two decades to capitalise on so many opportunities for our brands and our member hotels.”

INTERNATIONAL COFFEE BRAND APPOINTS CREATIVE AGENCY TO SUPPORT UK EXPANSION PLANS Heritage coffee machine manufacturer, EVOCA Group UK, has appointed creative full service content marketing agency, HDY Agency, to support its UK expansion plans.

Luxury Hospitality Magazine

Established in 1924, the Italy-headquartered company provides world-leading coffee experiences for hotels, restaurants, cafes and offices in more than 100 countries worldwide. It now firmly has its sights set on growing its UK operations following continued growth in the hospitality sector. EVOCA Group UK has turned to HDY Agency to lead its creative and digital campaign strategy which will uplift brand awareness and engagement with its Gaggia Professional and Automatic ranges, which have a long history of traditional Italian coffee making.

Specialising in developing creative campaigns, amplifying social moments, crafting killer strategies and making standout content for its international portfolio of clients, HDY spans a full spectrum of services and expertise across marketing, digital, creative and communications. Craig Jukes, Sales Director at EVOCA Group UK, said: “Our traditional routes to new markets have hinged on trade shows and meeting people face-to-face to show off what our products can do. Of course, the last twelve months has meant we had to swiftly pivot those plans. Working with the expert digital strategists at HDY will be an exciting new venture for us as we build upon our online approach. We’re looking forward to working with the team more closely in the coming months.” Angel Gaskell, co-founder of HDY Agency, said: “Partnering with EVOCA has been a great start to the year for us. We’ve come a long way since launching in 2018 and working with such an established and well-loved brand like EVOCA is a milestone achievement.”

As Executive Vice President of Europe, Brenda Collin oversees the growth and evolution of the Preferred Hotels & Resorts and Beyond Green brands in Europe, which have a collective membership of more than 200 properties across 25 countries, and directs the efforts of the company’s team of more than 30 associates in the region. During her eightyear tenure with Preferred, Brenda has held the positions of Regional Director; Managing Director of the U.K., Ireland, Nordics, and the Netherlands; and, most recently, Senior Vice President of Europe. A recognised leader in the hospitality space with more than 30 years of experience, Brenda has helped grow Preferred Hotels & Resorts’ European footprint by onboarding more than 50 new member hotels and adding 20 new destinations to its global portfolio. She is also a proud supporter of charities such as Hospitality Action, currently holds the position of Chair for the London branch of the Institute of Hospitality, and is a founding member of LeadingHôtelières, a new coalition by HoteliersGuild that aims to accelerate the path to improved gender equality in the hospitality industry. Brenda reports directly to Michelle Woodley, President of Preferred Hotel Group. In her new position as Vice President of Europe, Roberta Possenti will collaborate with Brenda in support of her strategic efforts to drive retention and development in Europe. Roberta, who was currently nominated to join the HSMAI Europe Board of Directors, has worked with Preferred Hotel Group for more than 19 years. Most recently, she held the position of Managing Director of Southern Europe, where she was instrumental in generating significant awareness for the Preferred Hotels & Resorts brand among trade and leisure audiences, and was responsible for signing more than 40 world-renowned independent hotels and resorts in city and resort destinations across Italy, Greece, and Malta to brand’s global portfolio. Prior to joining Preferred, Roberta spent 10 years specialising in hospitality sales, specifically managing corporate, leisure, and group sales efforts for Starwood Hotels & Resorts and Hilton Hotels & Resorts. As Account Director of Southern Europe, Mari Carmen Marin is tasked with the retention of member hotels within the Preferred Hotels & Resorts portfolio throughout Spain and Portugal. Mari Carmen reports directly to Roberta and works closely with the wider European team to support hotel engagement with Preferred’s I Prefer Hotel Rewards loyalty programme. Mari Carmen joined the company in 2012 and has held various roles including Executive Assistant, Project Manager of Europe, and most recently Senior Manager of Corporate Projects. Brenda Collin

OPENINGS

Hard Rock Cafe® Newcastle SET TO OPEN Hard Rock Cafe® Newcastle will open its doors at the Quayside’s historic Guildhall later this month. Along with memorabilia from some of the music industry’s biggest names, it will feature a US-inspired menu, cocktails and even a culinary tribute to its new home city. Sited across two floors of the Grade I listed building, the restaurant can take up to 180 covers – and a highlight of the menu is undoubtedly the steak burgers for which Hard Rock® is famous. That includes the original fresh Black Angus steak burger, with smoked bacon, cheddar cheese, crispy onion ring, leaf lettuce and vine-ripened tomato, served with Hard Rock® signature steak sauce. Elsewhere on the menu, salads come with steak, grilled chicken or California-style cobb – chicken with roasted corn, black beans and Monterey Jack cheese, while sandwiches include barbecue pulled pork, grilled chicken or the Classic Club, all served with seasoned or cheese fries. And the highlight of the menu is a completely unique addition in the form of the black and white Whey Aye Burger, one of the Hard Rock® local legendary burgers which has been designed specifically for the first North East restaurant. The burger comes with Northumberland cheese, Newcastle Brown Ale onion compote, horseradish cream with a spring onion, cheddar cheese and pease pudding beignet – served in a toasted charcoal and sesame seed bun. Along with a selection of bottled beers and wines, there will be a range of ‘boozy

milkshakes’ and signature cocktails including Hurricane – a 1940s New Orleans classic comprised of Bacardi Superior Rum, a blend of orange, mango, pineapple juice and grenadine, finished with a float of Captain Morgan Dark Rum and Amaretto. In true Hard Rock® fashion, diners will be seated alongside glass cabinets filled with fascinating rock and roll memorabilia and, for those keen to snap up a memento of their visit, there will be a Hard Rock® – Rock Shop selling themed merchandise. “Opening Hard Rock Cafe Newcastle during 2021 has been a huge challenge for our partners, and we feel extremely proud to finally be able to announce the opening of this iconic cafe in the beautiful city of Newcastle,” said Anibal Fernandez, Vice President of Franchise Operations, Hard Rock International. “We will be opening our doors with Hard Rock’s stringent and awarded ‘SAFE + SOUND’ programme developed by a team of hospitality experts in collaboration with worldwide health and sanitation specialists, such as Ecolab and NSF, including directives from key agencies, such as the World Health Organization (WHO) and the U.S. Center for Disease Control and Prevention (CDC). “We look forward once more to welcoming our Hard Rock fans in Newcastle, United Kingdom, in a ‘Safe & Sound’ environment.” The sought-after franchise was secured by North East healthcare entrepreneurs David and Penny Tilly, with the support of NGI and NE1. And although the route to opening has been challenging, Penny said they are “delighted to be opening and can’t wait to see the reaction to it.

Luxury Hospitality Magazine

“It’s been quite a rocky road what with the obstacles that inevitably come with listed buildings and, of course, a global pandemic. But Hard Rock has been incredibly supportive. As everyone knows, their standards are incredibly high, but they’ve backed us to the hilt and now we just want to see people’s faces when they see it. I think they’ll be blown away – and it’s a great coup for the city to have the first ever Hard Rock Cafe in the North East of England.” she said.

ISLAND POKÉ OPENS AT CAMDEN MARKET LabTech, owner of Camden Market, has announced the launch of a first-ever kiosk for award-winning poké bowl brand, Island Poké. The kiosk, located in Camden Market’s Lower Market Hall, has been designed to reflect Island Poké’s unique style and aesthetic, and includes 5 counter spaces for sit-in dining. The menu features the brand’s tried and tested poké bowls, with a ‘build your own’ that can have over 52,000 combinations, and as part of the launch the infamous Island Poké ‘£1 bowl day’ will take place on May 26. With 13 ‘islands’ across London, the brand has expanded across the capital since its launch five years ago, and last year opened in France for its first international outlet. Island Poké developed Europe’s first vegan poké and they, much like LabTech, hold strong sustainability principles; from how they

OPENINGS

Empress by Boon SET FOR JUNE OPENING Empress by Boon, the expansive Cantonese culinary destination spearheaded by Michelin-starred Chef Ho Chee Boon, is set to open on Friday, June 18, 2021, following delays due to the COVID-19 pandemic. Located at 838 Grant Avenue in the space formerly occupied by the landmark Empress of China restaurant, which served the San Francisco community with an elegant dining experience for nearly half a century, the exciting new restaurant will open with the goal of once again providing a place to gather and celebrate with family and friends. Chef Ho’s vision is to continue the special location’s dining legacy with modern, elevated, yet approachable cuisine in an elegant, reimaged dining atmosphere.

source seafood, to the increase in plant-based options, to exclusively using biodegradable bowls. Maggie Milosavljevic, LabTech’s Commercial Director, commented: “Adding best-in-class operators that share our principles remains the ultimate aim for Camden Market, and with Island Poké we have done just that. They will fit perfectly with the existing F&B offer here, and the award-winning menu and innovative vegan options will appeal to a great range of Camden’s consumers and international cuisines we already have on offer.”

This announcement follows the recent news that Camden Market has launched The Farrier, its first-ever neighbourhood pub and restaurant, covering 2,100 sq ft of the historic former horse hospital and stables building.

Before launching a curated a la carte menu, Chef Ho will present a prix fixe menu that features modern Cantonese dishes prepared with fresh and local ingredients from the restaurant’s own organic farm in Gilroy, California as well as an extensive wine list and cocktail and tea service. Chef Ho has assembled a core executive team of experienced professionals, including general manager James Minch; pastry chef Rory MacDonald, formerly of Dessert Bar, Gordon Ramsey and Hakkasan; Haley Moore, CEO and founder of Acquire, who will oversee the wine program; Emily Parian as bar manager and crafter par excellence of unique, alluring cocktails; and private events manager Elissa Ma. Macdonald will offer a curated dessert menu that will complement and enhance Chef Ho’s modern Cantonese menu. Chef Ho is a Michelin-starred chef with close to 30 years of experience at several of the world’s most renowned Asian restaurants. Born in Malaysia, Chef Ho is the former international executive chef

Envisioned by UK-based design studio Atelier LLYS, the restaurant will feature modern elements alongside restored features from the location’s predecessor, including the beautifully carved panels and the original wooden pergola, which will grace the new bar lounge. Occupying the top floor of the landmark Grant Avenue building in the heart of Chinatown, the restaurant boasts striking views of the district and the city skyline from three vantage points. As each view is different, Atelier LLYS designed spaces with distinct atmospheres that highlight the unique aspects of each perspective. Empress by Boon will feature tableware by RUYI, contemporary Chinese tableware from French heritage brand LEGLE. Chef Ho’s exquisite preparations and the fine tableware become linked, allowing diners to experience the prosperity, elegance and bliss of a fine Chinese meal. Empress by Boon will abide by the San Francisco COVID-19 safety measures and dining policies including limiting table capacity, enforcing social distancing and requiring face masks when not eating or drinking. Chef Ho and his team will maintain restaurant standards and guest expectations while also prioritizing the health and safety of staff and guests.

Luxury Hospitality Magazine

James Gould-Porter, Founder of Island Poké, said: “Camden Market has a tenant mix that we feel we work really well with, and a customer base that we’re certain will relate to our brand and ethos. Opening a kiosk here, our first ever, is a great step for Island Poké, and we are excited to showcase our unique personable and high energy service to Camden Market’s patrons.”

“I want to provide a positive contribution for the people of this great city that I love so dearly, and those who visit San Francisco for work or leisure,” said Chef Ho. “Cooking for people brings me the most joy in life and I’ve missed it dearly this past year. I can’t wait to share my vision and to bring new joy and excitement to Chinatown and the Empress.”

of Hakkasan and has opened several of its most celebrated restaurants worldwide, including Hakkasan Hanway Place in London, Yauatcha Soho London, Turandot in Moscow, and Breeze in Bangkok. He relocated to the U.S. in 2012 to launch Hakkasan New York. His international culinary expertise transforms any restaurant and its cuisine into a true epicurean experience. Chef Ho’s traditional techniques combine fresh ingredients from local purveyors to produce dishes that are both contemporary and with the essence of traditional Cantonese cuisine.

Empress by Boon is located at 838 Grant Avenue (between Washington and Clay streets). The opening prix fixe menu is available for dinner from June 18 (Monday through Saturday, 5-10 p.m.)

OPENINGS

Pali Hill FITZROVIA REOPENING WITH THE RETURN OF INDOOR DINING Head chef, Avinash Shashidhara, reopens Pali Hill with a spring in his step and hope for the future, bringing the finest of India’s home specialities to his corner of Fitzrovia. Following a halting start, Pali Hill opens its doors more permanently this spring welcoming diners back and brand-new guests yet to discover, to feast on dishes inspired by India’s diverse culinary heritage, in the heart of Fitzrovia.

delicately spiced dressed crab and a popular dish from his opening menu, Papadi Chat: crispy and crunchy sev, topped with spiced yoghurt, red and yellow tomato, pomegranate, mint & tamarind chutney. Savour whilst sipping one of many playful cocktails, shaken and spiced with reference to India’s golden age in cinema, as they choose what’s in store.

Either on the street side terrace, a stone’s throw away from the buzz of Oxford Street, or in the tongue-in-cheek-chic interiors, guests can tuck into small plates such as the Mangalore Bun: a buttery bread roll filled with

Big plates include Chettinad-style veal shin, black pepper, fennel & chilli, rich and melting ready to be mopped up with their homemade breads and parathas; Homestyle chicken curry, a traditional Saag paneer upgraded

Luxury Hospitality Magazine

Bringing together the regional flavours of Mumbai’s vast culinary communities, celebrated Head Chef Avinash Shashidhara (previously River Café and Hibiscus) has created a spring menu with a focus on sourcing local, seasonal, and high-quality ingredients combining his classical training and inspiration from his upbringing in Bangalore for dishes that are vibrant and flavourful.

The grill menu highlights the breadth of inspiration from across India’s vast terrain and coastal influences. Scottish langoustines adorned with wild garlic, ajwain and a lemon dressing are informed by Pondicherry and Goa regions; Grilled lamb cutlets with black pepper, cumin, crispy curry leaves & mint raita: smoky and charred as might be found at Bangalore’s Muslim night markets or Middle white pork spareribs: sticky, sweet and spicey in a jaggery and chilli marinade taken from the Christian communities of India.

with nettles or a Canteen Thali with seasonal coconut broad beans and a classic Slow-cooked Suffolk Lamb Biryani. Sides come with as much thought as the rest of the menu, carefully curated to complete and compliment. There are fermented lentil ‘Paper’ dosas, Spring vegetable & potato sagu, chutneys all of which are made on site, Dal tadka and fresh from Pali Hill’s clay tandoor, come ghee striped sourdough rotis and breads to choose from. To finish, mithai are given a modern spin: Carrot ‘Halwa’, is served with vanilla ice-cream & pistachios, Alphonso Mango Cheesecake is both lucious and light, or indulge in a nostalgic Passionfruit Gola, a playful upgrade to the street side favourite summer snack of shaved ice. Head Chef Avinash said: We’ve been busy refining all our dishes and producing some new ones, combining everything I love about India and growing up there. Dishes you would find on your mother’s table, chutneys you would get from a neighbour, grills you would enjoy in the inner-city street markets late night and the traditional dishes that have been passed down for generations, all given a London edge for a taste of India you might not yet have experienced.”

RESTAURANT DESIGN PROJECT

RESTAURANT DESIGN PROJECT: Bull & Bear Staying true to its roots, Bull & Bear bring the taste and ambiance of New York City to Dubai. Set in the middle of Dubai’s financial district, Bull & Bear was the perfect setting for any time day and any occasion. With a unique and refined palette, it caters to the sophisticated yet discerning guest. Whether people are looking for a place to unwind after a long day of work or are on a business lunch, Bull & Bear caters to all. Design Concept With the original Bull & Bear being at the infamous Wall Street, we thought of giving the restaurant an “evolved banker” look that was more in line with its roots. Since it’s located in the Dubai International Financial District, a redefined concept made all the more sense. Moreover, our designers here at LW Design wanted to bring something unique to the district – something sophisticated yet inviting. So to develop a curated space like that, we settled on a mixture of raw and refined material to strike that perfect balance. Luxury Hospitality Magazine

Various Design Elements The first major addition that we made to the restaurant was a metal fretwork Bull & Bear sculpture. The sculpture leads the way into a cozy and intimate bar, which is a soothing environment that leads to a massive space where you will enjoy your delicious meal. The massive space also features an interactive show kitchen that also holds an impressive meat aging cabinet. From the moment they

step in till the last bite you take, we ensured that you are thoroughly entertained. About the Ambience The breathtaking view across space was one of the restaurant’s key features along with the double height. Therefore, it was necessary to add softness to the perimeter, which we did with the help of full height drapes and sheers. These added the perfect balance between lavish, warm, and reflective textures while giving visitors a welcoming feeling as well worth the help of unique colors that added to the welcoming ambiance. About the Execution Throughout the project, on-site coordination was essential since a bulk of the material was coming in from across the globe. Material like furniture, fabrics, lighting, and finishes was imported, whereas joinery came courtesy of local contractors. Technical Elements As a high-end restaurant, the feature wine rooms are an important part of the restaurant, which is why we decided to cool each room at different temperatures. Material Selection Our designers at LW design wanted to achieve the perfect balance between a classy yet modern gentlemen’s club.

RESTAURANT DESIGN PROJECT

We gathered a rich mix of timber, leather, and metal, and paired them with classical, contemporary furniture for a rich and unique look. Solid wooden flooring contrasts beautifully with the full height lush blue velvet drapes, which is right beside the handmade tramazite panels that surround the kitchen hood. Style of Furniture While radiating the feel of a modern-day gentleman’s club, we also wanted the restaurant to have a beautiful dining setting. All of the lighting and furniture was custom made for this project. The neutral velvet seating and blue leather complemented the brass metal and marble tables wonderfully, without being overwhelming. IMAGES: © NATELEE COCKS

OPENINGS

NEW HOTEL OPENING: Kuda Villingili Resort Maldives OPENS 6TH JUNE 2021 Kuda Villingili Resort Maldives, the muchanticipated luxury island retreat in the Maldivian archipelago opens its doors on 6th June. A remarkable five-star property located in the North Male Atoll, Kuda Villingili is the Maldives redefined; a unique, experiencedriven concept, home to an impressive line-up of gourmet dining options, an idyllic beachfront spa, and an azure, spacious 150m pool, encircled by stylish sunbeds, cabanas and bars. Providing prime access to one of the world’s top ten surfing spots - ‘Chickens’ - as well as a host of daily activities and nightly entertainment such as lobster & champagne nights and sunset DJ sessions, Kuda Villingili Resort Maldives offers guests the opportunity to reconnect after a year of isolation, as well as space for privacy, luxury and rest. GASTRONOMY The diversity of cultural expression is celebrated throughout the resort’s gourmet offerings. With views of the idyllic beachfront,

the resort’s signature dining establishment – The Restaurant – serves the freshest, handcrafted food for breakfast and offers three menus at dinner: Fire, Earth and Ocean. Inspired by the traditional American Steak House experience, Fire explores the art of grilling meats to perfection. Earth is an Asianinspired concept that celebrates organic ingredients to enhance classic dishes like noodles and dim sum creations, and Ocean is a fine-dining experience championing seafood specialties, prepared with a European sensibility. Relaxed, flavoursome and social, The Hawkers is an upscale three-stall street food market that sits poolside and serves up soulful, sharing style options. The open kitchen dishes up Indian-Arabic inspired flame-grilled kebabs, charcoaled tandoor, and mouth-watering shawarma, along with Thai-Japanese delicacies such as robatayaki grill and sushi, and ItalianMediterranean favourites like savoury woodfired pizza. A South American take on the classic lunch beach menu is available at The Beach Club, together with daily live DJ sets and an extended list of refreshing frozen cocktails and rosé wines. The resort’s two bars, the Main Bar and the Poolside bar, both offer classic cocktails, mocktails and hand-crafted beers. And overlooking the lagoon, the resort’s cosy Cigar Lounge offers the finest international whiskies and cognacs and a wide selection of premium cigars in a warm, sophisticated and sumptuously leather-decorated ambience. WELLNESS & SPORTS Featuring oversized stone baths, organic and plant-based products by VOYA, the spa at Kuda Villingili is rooted in self-love, self-discovery and wellness. Boasting eight self-contained oceanfront spa villas, each promises a holistic journey to reclaim self-connection, self-care and balance through an array of therapeutic and mindful practices. Restorative leisure pursuits include an elevated yoga pavilion, Technogym and a recreation centre with table tennis, billiards, karaoke & table games. There are two state-of-the-art tennis courts, beach volleyball and island excursions that range from surfing, scuba and stargazing to wildlife encounters, sandbank dining and big game fishing. DESIGN & ACCOMMODATION

Luxury Hospitality Magazine

Conceived with nature in mind by the Maldivian architectural firm GX Associates in collaboration with the Singapore-based interior design company URBNarc, the resort boasts 95 luxury villas – 36 overwater and 59 beachside. All are inspired by the sprawling nature of the Maldives and offer panoramic views of the pristine ocean, allowing for the natural sounds of the sea to awaken the senses. The resort’s interiors authentically reflect the natural beauty that surrounds the island. Traditional Maldivian art pieces and textiles are dotted throughout, and the expert use of natural materials enhance the harmony between water, light and wind. Inspired by the

OPENINGS

NEW OPENING: The Wellhouse, WINCHESTER A new evening-only eatery has opened in Winchester, The Wellhouse at Lainston House. Expect immersive eating and drinking where the skill of woodfired cooking and home grown produce come together with the very best of local field, farm, forest and fly, all overseen by talented Executive Chef Phil Yeomans. Celebrating the former life of the listed building – also home to Season cookery school - The Wellhouse is set in historic, rustic-luxe surroundings complete with an idyllic walled kitchen garden, which will play host to private dinners and events. The new restaurant brings a year-round, unique food, drink and social experience to Hampshire, celebrating the bounties of cooking over fire.

ocean and local fauna, interiors feature custom, eco-friendly furniture and fittings (including carpets manufactured from recycled plastic bottles). This mixed-use resort development also offers a variety of accommodation types to meet the needs of all – groups, couples, solo travellers and families. ACTIVITIES Guests are invited to snorkel amidst the majestic manta rays, reef sharks, hundreds of species of tropical fish and coral reefs and at sundown, they will be surrounded by the areas’ unique fluorescent marine life. Kayaking, wakeboarding, jet skiing, windsurfing and surfing the majestic waves at nearby Chickens Break, one of the world’s top ten surfing spots, is also on offer. Back on land, sushi masterclasses, mixology courses, morning yoga sessions, fun-filled cardio lessons and tennis tournaments await – and they’re included in the price of the villa. Kuda Villingili’s littlest guests will be spoilt for choice. The resort’s experienced team will organise fun filled activities including crab discovery, treasure hunts, creative workshops and sandcastle competitions, all designed to ensure that your child’s experience is as unforgettable as yours.

Executive Chef Phil Yeomans comments, ‘Having spent the last year mastering new woodfire and barbecue techniques, meeting producers and watching the kitchen garden mature, I couldn’t be more excited to unveil The Wellhouse to locals, hotel guests and beyond. It’s a truly unique dining experience and I know many a great time will be had in the restaurant in the months and years ahead.’

wider commitment to reinvesting back into the properties and creating truly original concepts that appeal to their local audience as well as hotel guests. All this whilst the doors have remained closed and ahead of the anticipated busy summer months ahead. Set in the ground of the glorious Grade II listed 17th century manor, Lainston House, The Wellhouse joins restaurant, The Avenue, renowned for its modern fine dining menu championing seasonal produce. Dine at The Wellhouse and stay overnight at Lainston House from £302, inclusive of breakfast and based on two sharing. The Wellhouse is open daily from 6.30pm to 9.30pm, with family hotel guests invited to dine from 5.30pm during school holidays. An experience menu is available for £60 per person or guests can order a la carte. www.thewellhouserestaurant.co.uk

The Wellhouse takes inspiration from the hotel’s impressive kitchen garden as well as the exceptional produce found in the county including meat, fish, dairy, wines and spirits. Seasonally changing menus include snacks of Woodfired Lainston kale crisps, smoked paprika, Dorset sea salt; and Scorched Lainston garden asparagus spears, garden romesco. Followed by heartier dishes of Cedar plank seared Chalk Stream trout, fennel, pak choi, honey & ginger; and Prime Angus sirloin steak tagliata, chimichurri, fired scorched pepper, rocket, 36-month aged parmesan. Standout sharing platters also feature Wood flame grilled whole Portland lobster, Lyburn cheese & mustard glaze; or Tuscan grilled prime Aberdeen Angus porterhouse steak, apple oak smoked salt. Desserts fall in line with the theme with Woodfired scorched garden raspberry ‘Baked Alaska’; Lainston garden strawberry & basil trifle, shaved Caramac, cracking crystals; and Lainston orchard apple pizza, XO caramel sauce, cinnamon mascarpone. The restaurant is open for dinner only, welcoming guests and the local community for intimate dates, family get togethers or fun filled sharing platters for groups.

Luxury Hospitality Magazine

Local wines, ales and Lainston apple ciders, homegrown garden-inspired cocktails and signature serves feature on the drinks list – including ‘shandygaffs’, a long forgotten and very traditional English shandy, whereby the ale is enhanced by the option to mix it with a ginger beer top and a shot of kitchen garden cordial. The creation of The Wellhouse as an entirely new dining concept at Lainston House form part of Exclusive Collection’s

FEATURE SAFETY AND SOCIAL DISTANCING INDOORS

FOOD SAFETY EXPERT GIVES ADVICE TO BUSINESSES ON INDOOR DINING FOLLOWING AN EASE IN RESTRICTIONS Following another ease in lockdown restrictions, the UK government has permitted indoor dining once again, and it is expected that restaurants and eateries will now be busier than ever. Due to the ongoing coronavirus pandemic, it has been a hard-hitting year for the food, beverage, and hospitality industries. Recent reports are even stating that the sector is struggling to rehire as things quickly open up with many workers still reluctant to apply for roles in hospitality due to job stability concerns. But there is light at the end of the tunnel. April 12th saw businesses open up for outdoor dining, and now, indoor dining has followed suit. However, this comes with plenty of regulations, legislation and recommendations on food safety practices. Businesses must work hard to ensure their venues are safe for the public, whilst creating a fun and entertaining atmosphere that customers have missed out on. Here, Daniel Reid, Chief Marketing Officer at Navitas Safety, a single destination for digital food safety, explains how businesses can open their indoor dining spaces safely.

Both businesses and consumers have spent much of the last 12-18 months either inside their own homes or out in open spaces. It has been quite some time since we all saw the inside of our favourite pubs and restaurants. But this finally all changed! On the 17th May, the Government gave the green light to the likes of pubs, restaurants, cafes, and bars to open indoors. However, this isn’t as we know it. Whilst normality may seem to have resumed in many aspects of our lives, there are still a number of rules that both businesses and customers must follow. Masks are still very much in force, so whilst customers aren’t required to wear them whilst seated, they must wear them when entering and leaving the premises, as well as while using facilities such as toilets. For businesses, their staff and employees must wear masks for the duration of their shift. It isn’t just masks, though. Customers are still restricted to mixing in groups of up to six, or two households whilst inside, and social distancing is continuing to be enforced. As well as this, table service will also remain in place. With all of that in mind, it is important for businesses to mitigate the risks wherever possible, and this includes utilising online ordering, adapting seating arrangements and limiting contact as much as possible. Tables should therefore be appropriately placed, leaving sufficient space between customers and staff to ensure that the twometre social distancing rule is being practised at all times. All indoor venues should enforce a oneway system to maintain the safety of staff,

guests, and visitors. Not only that, but table service should continue, reducing the number of people walking around as well as the continuation of online ordering. Where App- or QR-based online ordering isn’t available, paper menus should be disposable, or laminated to ensure that they can be thoroughly disinfected in between uses. For those venues that have the space, utilise it! Especially if it’s outdoors. The summer is almost upon us, so why not make the most of the weather and keep customers outside to reduce the numbers indoors. It’s always better to be over cautious, than not cautious enough. WHAT CAN BUSINESSES DO? Business owners are just as, if not more excited than customers to be reopening their doors entirely once more. However, hospitality businesses need to be mindful that this time round, much more is going to be expected of them. Customers expect much higher levels of safety and hygiene, and there is much more to consider than simply opening the doors. The Covid-19 declaration remains essential to all businesses, but even more so to those handling foods, drinks and are customer facing. It is vital for businesses to regularly complete and update risk assessments, even beyond reopening. Sanitisation stations should be placed around each venue and regular lateral-flow coronavirus tests should also be taken by staff and employees. For many employees, they have spent much of the last year either on furlough, or working strictly outdoors, therefore it is important for businesses to regularly train staff on new laws, regulations, and legislation relative to their industry. Plus, it can act as a morale boost for employees! Whilst limiting human interaction is still very much a thing, online safety training courses can offer detailed and informative refreshers whilst prioritising the safety of all involved. As well as that, businesses should seek to implement digital food safety strategies across the entirety of their work. From digitalising menus to utilising a detailed digital food safety system, this will aid a business’s success in such unusual times.

Luxury Hospitality Magazine

A digital food safety system eases the pressure of time-consuming tasks for staff thanks to automatic temperature checks on foods and drinks, along with better allergen traceability. As well as digital cleaning checklists that ensure kitchens are up to the highest of standards and that no task is missed, a digital food safety system provides businesses with a digital process to record all health and safety evidence and documentation. Digitalising varying aspects of your business can positively impact your business, particularly in a time as turbulent as this. To find out more about the services on offer at Navitas Safety, please visit: https://www.navitas.eu.com/

INTRODUCING OUR NEW STATE-OF-THE-ART STUDIO. A SPACE WHERE YOU CAN COLLABORATE WITH OUR DESIGNERS.

+44 (0)20 8760 0900

info@dernier-hamlyn.com