Luxury Hospitality Magazine - September/October 2021 by Lapthorn Media

MAGAZINE

Hospitality Collection

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

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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 The Bath House 02

People On The Move 34, 38

Openings 04-05, 06, 36-37, 04, 62-63, 64

Clarity Hospitality 39

Indigo Awnings 07, 47

Fitzroy Of London 41

LATEST NEWS

COME AND SEE US ON STAND No. 1043 4-5 OCTOBER 2021

INTRODUCING CASTLE ELVIRA: A LUXURY RESIDENCE OPENING IN PUGLIA IN SPRING 2022 Following an extensive restoration over the past three years, Castle Elvira is a new luxury residence opening close to Lecce in Puglia in Spring 2022. Original 20th century design details meet eclectic furnishing and modern technology to create the ultimate luxury experience in this design-led property. Set on St Elia Ridge in 37 acres of private parkland, Castle Elvira boasts unrivalled views of the local area, its stunning gardens, citrus grove and olive grove. The castle will feature four en-suite guest bedrooms with two dedicated private salones, two spacious dining rooms (formal and informal), a bar / piano room, two lounges, cinema and business suite. The castle’s spectacular roof terrace guarantees dramatic sunsets. The neighbouring groundskeeper’s cottage offers an additional two charming guest bedrooms, a private garden with sunken jacuzzi, outdoor shower and barbeque.

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Amenities include a 70 square meter swimming pool, a 12-person jacuzzi and an ornamental pond. The onsite cafe will provide breakfast, lunch, aperitivi and dinner, serving authentic ‘Cucina Povera Salentina’ cuisine, made with locally sourced, seasonal produce alongside ingredients grown in the property’s private land. The 37 acre estate boasts large citrus groves, olive groves and an enchanting private park interlaced with ancient pathways. The garden will offer the perfect setting for celebratory occasions from romantic picnics to wedding parties. Castle Elvira was originally built in the late 1800s but was sadly abandoned soon after. The property had been left decaying for almost a century until owner Steve Riseley acquired the property in 2018 and set out to carefully restore the castle and its grounds. The Legend of Castle Elvira suggests that the castle was built by two adoring parents from Naples for their daughter Elvira’s 17th birthday. Elvira was enchanted by a local castle in Naples, owned by Italian actor and playwright, Eduardo Scarpetta. When Elvira passed away, her parents fled, leaving the castle behind them and it has remained unoccupied ever since. Riseley has worked closely with architects Filotico & Partner and a team of specialist artisans to carefully restore the Castle. The design remains authentic, maintaining many of the castle’s original features whilst introducing new elements that respect Castle Elvira’s fairytale past. Whilst the castle is now equipped with modern, state of the art technology, these have been hidden behind carefully restored ceramic tile floors and retouched walls. Riseley has hand-picked a mix of antique and modern designer furnishings, custom-made lighting to create a luxurious environment for guests to enjoy. The property will feature many carefully curated art works, including a selection of new pieces by Riseley’s artist husband Harvey B-Brown’s Adored and Adorned collection.

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“Whether a fable or reality, I fell in love with the castle and Elvira’s tragic story. From the moment I saw the property I wanted to breathe life back into the decaying buildings, restoring the glory, filling the park with love and magic and so that the story of little Elvira can live on.” Says owner Steve Riseley.

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ELITE

System use and activation: Models available: • Unica 4/r Refrigerated • Behind bar (without wine card) (4 bottles in line) • Self-service (with wine card) • Unica 8/r Refrigerated Temperature: Card reader: (8 Elite bottles in line) Each system has a dual temperature compartment managed • SLE4442 chip separately from 6 to 18°C (from 43 to 64°F) in order to serve Bottle compartment • RFID ISO/IEC14443A/B both red and white wines. temperature: (MIFARE) • 4/r 6-18°C Cooling system: By refrigerator Display: compressor. • 8/r 6-18°C / 12-18°C • Touchscreen • 7” colour LCD screen VRefrigerations: olumes: 1 or 3 configurable volumes with touch • Alternative • Brightness 800cd key display. compressor • Ultra-silent operation • Side viewing angle of 140° • Low energy Display: Each position has an LCD graphic Lighting: touch screen Adjustable consumption interactive display to monitor the dispenser’s functions. • Internal cool white LED (4000K) ABottles: central LCD graphic screen supplies general information. • External cool white LED (4000K) • Quick loading with gas Data connection: spring and Finishings: In addition Colours to the Classic stainless LAN (www.ralcolor.com). • Loading with self- in any RAL• colour steel finish, or available • WIFI centring system • Complete bottle Lighting: Double LED. Light intensity Door: can be set; it changes visibilityto different functions. according • Insulated glazing with magnetic closure Gas supply: Environment Control: A junction box performs a check on all • Food grade nitrogen • Assisted tilt system external conditions (temperature, E941 environment or Food grade • Key lock pressure, humidity) in order auto-adjust the dispenser’s efficiency. This guarantees argontoE943 increased precision of pouring andMaterials: better functionality of the Supply pressure control: • Stainless steel refrigeration system. • Dispenser inlet • Coloured stainless steel • Dispensing • Glass Use and System Activation: Available for back bar, or with • Optional accessories: Winecard maintenance: wine services for a self-service environment. • Canister • Separate for each bottle • Regulators for cylinders Integration: EPoS integration possible, Apps for • Angulars finishing Doses: card top-ups, etc. • 2+2 bottle dividing panel (for • Up to 3 configurable doses for each bottle model 4/r only) Please enquire and we can tailor to suit your

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INTERVIEW

RAMELLA LUXURY HOSPITALITY MAGAZINE INTERVIEWS HILTON LAKE COMO’S EXECUTIVE CHEF, RAMELLA

I appreciate this question because the answers can be many, Hilton Lake Como is a wonderful place where heart and soul feel satisfied, the beauty of the lake, the structure, the exciting view that you can enjoy from our beautiful Terrazza 241 are a constant source of inspiration, but in addition to the beauty of this fantastic hotel what makes it truly exceptional are the people who work there, they are the real engine that pushes to always give their best. Talk us through your journey into the industry? I began my career at “L’Albereta”, (2 Michelin stars restaurant) next to Chef Gualtiero Marchesi, who became my first great master and mentor. After my experience as Chef de Partie at “I Castagni”, (1 Michelin star restaurant) next to Chef Enrico Gerli, I joined the world of hotellerie in 2010 and in 2014 I joined the Hilton group at Hilton Venice. This experience further shaped and developed my aptitude for developing an international and eclectic cuisine but also with a special attention to local traditions and ingredients. In 2019 I joined the Hilton Lake Como team. What inspires you? My main inspiration is Italy, my country. We have a very rich culinary tradition and I am always looking for regional recipes. The breathtaking lake Como view and the atmosphere of Terrazza 241 is always inspiring me. Every day I catch new shades and feelings. What is on the new summer menu? The motto of the new menu could be: ‘Italians do it better’. One of my main objectives is to highlight the Italian spirit and tradition. In fact, we have included many typically Italian dishes and ingredients, from the fresh pasta we make every day to salt cod and the classic Tiramisù. What is your favourite dish on the new menu and why? I like simplicity, so my favourite dish is our Bufala mozzarella, which arrives fresh every morning from Naples, which we enrich with a

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I began my career at “L’Albereta”, (2 Michelin stars restaurant) next to Chef Gualtiero Marchesi, who became my first great master and mentor. After my experience as Chef de Partie at “I Castagni”, (1 Michelin star restaurant) next to Chef Enrico Gerli, I joined the world of hotellerie in 2010 and in 2014 I joined the Hilton group at Hilton Venice. This experience further shaped and developed my aptitude for developing an international and eclectic cuisine but also with a special attention to local traditions and ingredients. In 2019 I joined the Hilton Lake Como team.

The motto of the new menu could be: ‘Italians do it better’. One of my main objectives is to highlight the Italian spirit and tradition. In fact, we have included many typically Italian dishes and ingredients, from the fresh pasta we make every day to salt cod and the classic Tiramisù.

tomato and basil sorbet made by the best ice cream maker in Como, the link with the territory is indeed fundamental for me. What is your signature cooking style? I love slow cooking as it used to be done in the past, things done slowly and I particularly love the grill, in fact our Terrace is enriched by a fantastic barbecue on which every evening we cook fantastic beef fillets and fresh lobsters. Do you like experimenting with different ingredients from around the world? Absolutely, while maintaining the focus on Italian style I like to add a few touches from other countries. For example our octopus that we have on the menu in the new summer menu is enriched with a chimichurry sauce that is typical of Argentina! In your opinion, what is one underrated ingredient that can be used in various dishes? Aubergine! Although they are widely used in Italian cuisine I think they are not exploited 100%, it is a fantastic product that comes to us from a wonderful land, Sicily! How important is it to create something memorable? It is very important for me. I believe that the goal of every chef should be giving his guests a unique and unforgettable experience. What stays in people’s hearts, apart from the culinary experience, is also the moment they lived. Do you use seasonal produce at all? Always! Seasonality is the key to my cooking. I still remember my grandmother picking vegetables from the garden, so since I was a child I have learned to appreciate the seasonality and freshness of the products. Is it important, in your opinion to create an experience with food? It is essential, particularly after the pandemic people are looking for experience throughout their stay from the moment of arrival to the moment of dining, certainly food can raise in people a whirlwind of emotions that can pervade the body and cause a sense of pleasure, this is my goal.

“

Firstly, what is it like working in such a picturesque location?

In a few words, tell us why a visit to Hilton Lake Como should be on our bucket lists?! Because it’s the sexiest hotel ever with the best people, the best experience, the best food. I’d like to say a huge thank you to our General manger Alessio Colavecchio who runs a fantastic hotel in a fantastic way!

INTERVIEW

JURA CONTACTLESS COFFEE VIA SMARTPHONE JURA brings you state of the art automatic coffee machine operation via your smartphone or tablet. With hygiene now being of top priority in coffee preparation in all hospitality environments, the JURA Operating Experience brings state of the art coffee machine operation. By simply linking J.O.E to the Smart Connect in your JURA coffee machine via Bluetooth, enjoying the perfect cup of coffee just the way you like it is even easier, and touch free. Using either text or touchscreen, J.O.E is intuitive, convenient and simple, and with free updates, you always have the latest way of operating your JURA automatic speciality coffee machine.

PERSONALISED COFFEE EXPERIENCE Enjoy a coffee experience tailored to your personal taste. Using a slide control, J.O.E. can make your favourite coffees

exactly how you like them. The preferences are stored on your smartphone or tablet. You can even give names to your favourite speciality coffees and assign an image to them.

JURA PROFESSIONAL COFFEE MACHINES During more than 20 years of developing automatic coffee machines, JURA has come up with many innovative technologies that set new standards. These have been incorporated into the entire range and are now the fundamental ingredients for enjoying the perfect cup of coffee. Each machine contains the wealth of knowledge and experience of their engineers. Functions and components have become standards that will delight you with perfect coffee day-in, day-out, cup after cup.

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JURA has a range of Professional coffee machines to cater for the smallest to the largest coffee shop, restaurant, pub, or hospitality venue. Top of the range is the GIGA X8 or X8c available with cool controls, fridges, cashless systems, cup warmers and data communicators. Smart Connect is integrated and suggested daily capacity is 200 cups per day. Still with the GIGA range is the GIGA X3 or X3c which has most of the features and accessories of its larger sibling but a smaller daily capacity at 150 cups per day. The X10 and the X8 are models to suite mid-range venues with daily capacities of up to 80 cups per day. Finally, the smallest in the range are the WE6 and WE8, still packed with features but offering daily capacities of 30 coffees each. As you would expect from JURA UK there are price points and packages available on all JURA Professional machines and, of course, all these machines come complete with Smart Connect and J.O.E. the state of the art JURA Operating Experience. NOTE - J.O.E. is a registered trademark For sales enquiries: ProfessionalEnquiries@jura.com w: jura.com

COMPANY NEWS

SOMMET EDUCATION ENTERS INDIA WITH MAJORITY STAKE ACQUISITION IN INDIAN SCHOOL OF HOSPITALITY In another step forward in the expansion of its leading network in hospitality education, Sommet Education, together with Indian School of Hospitality (ISH), have announced 24th August 2021) that Sommet Education has acquired a strategic stake in ISH, founded by hospitality veteran Dilip Puri and key partners. With this, Sommet Education supports the development of its two prestigious institutions to India: École Ducasse, worldwide education reference in culinary and pastry arts, and Les Roches, one of the world’s leading hospitality business schools. “Sommet Education is shaping and growing the leading worldwide network of hospitality and culinary education,” explained Sommet Education CEO BenoîtEtienne Domenget. “This leads us to be present in countries where growth in hospitality and related sectors form a major part of the economic dynamic. We are happy to partner with ISH by providing Indian students, within the country, with globally renowned standards of hospitality, culinary and management education.” The growth in hospitality and services sector requires future leaders who will be ready to take on global opportunities in India and abroad. ISH operates one of the country’s finest campus in Gurugram (Delhi National Capital Region) and is considered the school of reference for hospitality management and culinary arts by industry and affiliating partners. It offers degree as well as diploma and certificate programmes at undergraduate and postgraduate level. ISH will be able to further strengthen its portfolio of programmes with opportunities for students to study semesters abroad, start their studies in India and finish them in another institution of the network, and join new programmes including an MBA at Les Roches, Switzerland.

Dilip Puri, Founder and CEO of ISH, commented: “Our philosophy has always been to provide students with an exceptional quality of education through an international curriculum and pedagogy, world-class technology and infrastructure as well as renowned academic and research faculty. Partnering with Sommet Education will enable us to strengthen our offerings, expand our presence pan-India and in neighbouring countries, and be part of Sommet’s prestigious network of 18 campuses across eight countries, and 60,000 influential alumni. We will also be able to further support industry demand for hospitality leaders by bringing two of the world’s best brands in hospitality management and culinary education to India.” Together, Sommet Education and Indian School of Hospitality target strong developments for the two brands. With this alliance, École Ducasse will offer programmes in culinary and pastry arts aimed at young students and professionals. This marks the debut of École Ducasse in India as the two partners intend to develop a network of culinary schools in the region over the next three years. Further, the Swiss institution Les Roches, founded in 1954, with campuses in Switzerland, Spain and China will enrich ISH’s undergraduate and postgraduate programmes. In addition to academic and research exchange and workshops, thanks to mirrored curriculums and synergies, students will be able to study semesters abroad and benefit from various pathways within undergraduate and postgraduate programmes throughout the Les Roches network of institutions. Students will be offered opportunities to study at Les Roches campuses in Crans-Montana (Switzerland), Marbella (Spain) and Shanghai (China). ISH’s postgraduate students will also be able to pursue an MBA at the Les Roches campus in Switzerland, or a master’s degree in Spain. The alliance includes plans for further expansion in the region, starting with the addition of a second campus in India within the next three years.

WELCOME TO THE FFD GROUP

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Consisting of FFD Commercial Refrigeration, FFD Catering Equipment and FFD Grease Management Solutions, the FFD Group collectively addresses the requirements and needs of every aspect of a hospitality business. Supplying the commercial equipment that all businesses need to successfully operate, we deliver expertise, competitive prices and unrivalled customer service. Having formed strong relationships with leading brands in the commercial refrigeration and catering equipment industry such as True, Foster, Osborne, Tefcold, Hoshizaki, Rational, Unox, Falcon and Winterhalter we offer highly competitive prices all with the guarantee that you’re investing in market leading equipment backed by professional support. With an extensive range of equipment available including everything your business could possibly need from commercial bottle coolers, catering fridges, multidecks and ice machines to commercial combination ovens, ranges, fryers, espresso machines and warewashers, we are confident that we can supply exactly what you’re looking for. Website: www.fridgefreezerdirect.co.uk

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Sommet Education CEO Benoît-Etienne Domenget concluded: “We are delighted to welcome ISH into the Sommet family of world-class hospitality education institutes. Together, we will be better able to address the industry’s need for specialised talent and expertise. Hospitality management and culinary arts aspirants in India and neighbouring countries will now be able to benefit from our combined expertise and knowledge and explore international career opportunities. This development brings two truly global education brands, École Ducasse and Les Roches, closer to home for Indian students.”

COMPANY NEWS

EDI TEAMS UP WITH GLOBALLY-RECOGNISED BARTENDER & LEADING VOICE IN MINDFUL DRINKING MOVEMENT Camille Vidal, Founder of La Maison Wellness, Joins The Institute as Edi’s Mindful Drinking Advocate The Endorphin Dealer Institute (Edi), pioneer of non-alcoholic distilled endorphin spirits, has welcomed globally-recognised bartender and mindful drinking advocate Camille Vidal into The Institute. Camille joins the Institute as Edi’s Mindful Drinking Advocate as part of Edi’s commitment to remaining at the forefront of growing conversations around mindful drinking and the future of socialising. Drinks expert Camille is the founder of La Maison Wellness, which supports people who are looking to learn new ways to drink and who want to lead healthier lifestyles. As well as being a globallyrecognised bartender, Camille is also a wellness coach, published drinks author and mindfulness, yoga and meditation teacher. Named Forbes ‘Women Leading the Drinks Industry’, ‘International Best Ambassador’ at Tales of Cocktails and Bar World 100 Industry’s ‘most influential figures’ in 2019 and 2020, Camille empowers people to find their balance in and out of the glass. She has also authored two cocktail books; ‘How To Drink French Fluently’ and ‘How To Spritz French’. “I’m thrilled to be joining the Institute as Edi’s Mindful Drinking Advocate; I’m passionate about inspiring people to rethink the way they drink, helping them to discover delicious and exciting no and lo cocktails and just generally getting the word out there that what really makes a great-tasting mixed drink or cocktail has very little to do with the amount of alcohol in the glass.”

COOKING FOR THE FUTURE: THE BEST OF BRITISH FOOD WITH THE CHEFS OF TOMORROW Rational partners with Craft Guild of Chefs to launch competition for catering students and colleges Rational and the Craft Guild of Chefs have teamed up to launch Cooking for the Future, an exciting competition for catering students and colleges. It’s open to anyone on a recognised catering educational course, full or part time, and along with a brilliant package of prizes, Rational is offering a range of educational services to help students get to grips with the latest cooking technology. Teams of two will compete for prizes including a fabulous Michelin Star experience, at a restaurant in their region. In addition, the winners’ college will get the latest in advanced kitchen technology in the shape of a Rational iVario multifunctional cooking system. Meanwhile all finalists will receive an embroidered Rational chef’s jacket, a Rational knife set and a year’s membership to the Craft Guild of Chefs. “This competition is designed to enthuse catering students, by showing them what modern kitchen design is all about, and the results they can achieve using the latest multifunctional cooking systems,” says Thomas Bentham, Rational’s Regional Corporate Chef, who is leading the project for the company. “This is exciting technology, and we want catering students to see that for themselves, using the very best of British ingredients.” Andrew Green, CEO of the Craft Guild of Chefs, says, “The Craft Guild of Chefs

is excited to be involved with Rational’s brilliant new cooking competition. ‘Cooking for the future’ is a fantastic, forward-thinking concept which will help support the next generation of chefs and UK catering colleges. We are delighted to lend our expertise as part of the judging panel.” To underline the use of modern technology, initial entry is multi-media, combining written recipes and a video. Four regional winners will be selected from this round to go on to a live final, to be held at Rational’s development kitchen in Luton, under the watchful eyes of a judging panel made up of expert chefs. Rational is supporting the competition with a full range of educational resources for colleges and students, including online training, site presentations, and visits to colleges by Rational chefs. “Rational’s commitment to creating the tools chefs need to meet the challenges of modern catering is the driving force behind the competition,” says Bentham. “Cooking for the Future will help tomorrow’s chefs understand and develop their skills, using the latest RATIONAL cooking systems, like the multifunctional iVario, while celebrating the best of British food – and perhaps win their college one of the most advanced cooking systems on the market!” Entries will open on the 6th September 2021, with the final live event scheduled to take place in February 2022. Full details of entry can be found on the Craft Guild of Chefs website, craftguildofchefs.org

Camille will support Edi in growing the conversation around mindful drinking and the future of socialising. She’ll be making the most of Spirited Euphoria’s versatility by creating delicious cocktail and mixed drink recipes for different occasions, spreading the word about the functional ingredients and offering tips and advice around becoming a healthy hedonist. “Camille is the perfect partner to help us inspire the world to seek pleasure and happiness in more mindful ways as we look to reinvent socialising with our endorphin-led alternatives to alcohol,” says Jean-Éric Vergne, Edi Co-Founder.

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“Camille sees the opportunity for new drinking experiences and alcohol-free enjoyment for certain occasions and at certain times and is excited by our unique blends of active ingredients that trigger feelings of pleasure and relaxation, without some of the downsides associated with alcohol.” Spirited Euphoria is the inaugural release in Edi’s range of non-alcoholic distilled endorphin spirits. A second addition to the range is due to be launched this year, and a third in 2022.

COMPANY NEWS

THE EXPANSION OF THE UK’S SUSTAINABLE RESTAURANT GROUP – LUSSMANNS ANNOUNCES PLANS FOR 5TH RESTAURANT The UK’s sustainable restaurant group, Lussmanns, has announced continuing growth plans, with building work beginning on its fifth restaurant. The multi-award-winning restaurant group plans to open its fifth restaurant in Hertfordshire in a Grade II listed building in the pretty canal-side historic market town of Berkhamsted, in November.

“Berkhamsted is a stunning location and the perfect place for our fifth Lussmanns. Over the past 20 years, we have a built a trusted restaurant brand: our customers trust Lussmanns to deliver exceptional food, with excellent service, while committing to a set of ethical values that place the treatment of our planet, and of our people, at the top of the agenda.”

Andrei Lussmann, Founder and MD of Lussmanns, says: “Berkhamsted is a stunning location and the perfect place for our fifth Lussmanns. Over the past 20 years, we have a built a trusted restaurant brand: our customers trust Lussmanns to deliver exceptional food, with excellent service, while committing to a set of ethical values that place the treatment of our planet, and of our people, at the top of the agenda. “I believe it is perfectly possible to be both ethical and profitable: serving fantastic food and drink that is beautifully prepared and presented but also sustainable. I don’t believe in preaching and many of my customers may be unaware of the sustainable ethos that underpins every decision I make in running my restaurant group; but the important thing to me is that as a business we are doing what we can to protect the environment. “I am looking forward to bringing Lussmanns’ brand of accessible sustainable dining to more people across the UK.” The partnership of Andrei and his Group Head Chef, Nick McGeown (pictured with Andrei,

THE DRINKS TRUST & THE BURNT CHEF PROJECT PARTNER TO PROVIDE EVEN MORE MENTAL HEALTH SUPPORT TO THE DRINKS AND HOSPITALITY INDUSTRY The Drinks Trust, the drinks industry charity, has partnered with The Burnt Chef Project, a registered non-profit within the UK which challenges mental health stigma within the hospitality industry, to provide enhanced mental health support services to the drinks and hospitality sector by accessing The Drinks Trust’s 24/7 helpline.

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According to the latest survey launched by The Burnt Chef Project, 40% of respondents have struggled with their mental health over the past 12 months, with around 1 in 6 reporting it has been ‘not good’. General Managers are seemingly those finding the pressures impacting their mental health the most, with 42% reporting a decline in the overall level of mental wellbeing since reopening. However, 60% of individuals report feeling ‘okay’ or ‘better’ about working in the industry, showing that a large proportion of the workforce is keen to stay, highlighted by 33% of those not currently working within hospitality looking to return within the next 12 months.

The Burnt Chef Project launched their existing text support service in February 2021, which seeks to bring users to a place of calm when in need of immediate support. Through this partnership, the charities aim to reach and provide support to even more colleagues facing mental health difficulties by adding The Drinks Trust helpline’s services to their support offerings. The Drinks Trust’s confidential helpline was extended last year to a 24/7 support line, with all calls answered by counsellors and clinically trained psychotherapists to help callers receive in the moment support to help them cope more effectively with any personal or work-related problems they may be experiencing. The free 24/7 helpline is available on 0800 9154610, by contacting helpline@drinkstrust. org.uk or by sending “Hi” on Whatsapp to 00 353 87 369 0010.

above), is a pioneering one: the Group has won multiple national awards celebrating its sustainability, including winning the prestigious MSC Menu of the Year in 2019 and 2020. Lussmanns is also a founding member of the Sustainable Restaurant Association and the only UK restaurant group currently to be completely MSC-friendly. Lussmanns also ranks as a 3* restaurant, the highest score possible - audited and accredited by the Sustainable Restaurant Association in 2019. Andrei Lussmann opened his first café in 2002 in Ladbroke Grove and his first fish and grill restaurant in Hertford in 2004; its success then led on to the opening of three more restaurants in Hertfordshire: St Albans, Harpenden and Hitchin. A major shareholder in the business is Luke Johnson, former Pizza Express chairman.and founder of Risk Capital Partners. Lussmanns is honoured to be a featured restaurant at Tom Kerridge’s Pub in the Park event in Hertfordshire (St Albans) in September, alongside Michelin-winning restaurants of the UK.

The helpline also offers an internal referral to over 30 various online Cognitive Behavioural Therapy (CBT) courses, each with different themes. It also includes the option to have up to six specialist 1:1 telephone sessions according to assessed need and covering: legal advice, mediation support, life and career coaching, financial advice, consumer advice and parenting coaching. Nicola Burston, Operations Manager at The Drinks Trust said: “We are extremely pleased to have partnered with The Burnt Chef Project and to extend our helpline services to their stakeholders. Through this association, we aim to extend the message of our services to even more people who are suffering from any form of mental health difficulty and don’t know where to turn to. The Drinks Trust, as The Burnt Chef Project, is fully committed in removing the stigma surrounding mental health, so please, if you are not feeling okay get in contact with our helpline. You are really not alone in this.” Kris Hall, Founder of The Burnt Chef Project said: “We are thrilled to be able to extend our existing text support service which aims to provide immediate relief to those who need it. Through our partnership with The Drinks Trust, we can now do even more to support the hospitality community through its toughest period to-date. By providing complimentary access to The Drinks Trust to the growing Burnt Chef community we are now able to provide mid-term assistance around a wealth of concerns as well as immediate help when it’s needed.”

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EVENTS AND AWARDS NEWS

THE DORCHESTER LAUNCHES CHILDREN’S AFTERNOON TEA IN COLLABORATION WITH MANORFIELD PRIMARY SCHOOL The Dorchester is pleased to announce the launch of a new afternoon tea for children, created in collaboration with the Year Four pupils of Manorfield Primary School, Poplar, Tower Hamlets. Priced at £10 per child, the tea will launch on 2nd August and run for the month, with all proceeds going to the school. As part of The Dorchester’s ongoing partnership with this truly inspiring school, executive chef Mario Perera ran a chocolate tasting masterclass for ninety of the Year Four children and challenged them all to come up with a design for an Afternoon Tea menu. A shortlist of winning designers were invited to the hotel’s kitchens to help create a new children’s afternoon tea offering. Chosen as The Dorchester’s official Children’s Afternoon Tea Committee, Sufyaan, Imran, Arda, Maryum, Aizah, Aeesha, Gemma and Ishaq visited the hotel’s kitchens for an immersive experience with Mario, encouraging bursts of creativity through cupcake decorating, scone making and overseeing the pastry brigade at work.

Following this session in the pastry kitchen, all of the children enjoyed afternoon tea in The Promenade before boxing up their own culinary creations to take home as a special preview for their friends and family. The Manorfield Children’s Afternoon Tea features an exciting selection of sweet and savoury elements, reflecting the preferences of the pupils. Savoury highlights include; Crudités and Cauliflower Cheese Dip, Ham and Cheese Doughnut, Cucumber & Cream Cheese Sushi Roll, and a Strawberry Ladybird Sandwich. Sweet offerings include; Strawberries & Cream - the children overwhelmingly preferred fruit to remain independent of chocolate - Smarties Vanilla Ice Cream Cookie, Dulce Cupcake – this was the most popular flavoured chocolate from the masterclass – and a Rainbow Vanilla Milkshake adorned with Hundreds & Thousands. Mario Perera, executive chef at The Dorchester, comments: “When creating an offering for children, I feel it is important to consult them directly and explore what it is

that truly excites them, rather than simply devising a child-led menu through an adult lens. I was very impressed with the children’s palates and level of understanding when it comes to flavour profiles, as well as how inquisitive and eager they were to learn more. I remember dreaming, as a child, of one day working in The Dorchester kitchens. You never know, one of these fantastic bright children could be the next generation’s executive chef in the making!” The Dorchester has been working with Manorfield Primary School on various initiatives since 2019, including deploying a number of the hotel’s chefs to the school kitchens to cook for key workers’ children during the pandemic. A number of fun and exciting collaborations have also taken place throughout the past eighteen months to inspire and educate the children when it comes to food. From pizza masterclasses to sandwich workshops and chocolate tastings, The Dorchester’s team is excited for the latest collaboration and to bring the pupils’ creativity to life through the launch of the Manorfield Children’s Afternoon Tea. Manorfield champion a ‘creative curriculum and innovative approach to learning’ for all of their pupils, who start at just two through to 11 years old. For more information or to book The Manorfield Children’s Afternoon Tea visit https://www.dorchestercollection.com/en/ london/the-dorchester/restaurants-bars/ afternoon-tea/

KANDIMA MALDIVES WINS AGODA’S 2021 GOLD CIRCLE AWARD YET AGAIN Kandima Maldives is delighted to have once again been voted one of the best resorts in the Maldives by its guests and has been awarded the prestigious Agoda 2021 Gold Circle Award. Kandima is known for its game changing lifestyle resort concept and spoilt for choice offering in Maldives. With a high demand with repeater guests at Kandima Maldives, it’s a unparallel choice for a traveller looking for stylish accommodations with 264 studios and villas, 10 innovative dining options, awardwinning spa & wellness offerings, one of the biggest kid’s club, state of the art fitness facilities, fun activities be it over or under the water and a rush of entertainment choices

for travellers of all age groups – with all these aspects weaved together by perceptive service and state-of-the-art technology. The island is a large 3-kilometer long, making social distancing easy; having a fully functional K’On Guard safety program where all the necessary precautions are taken while there is no compromise on the fun elements of the resort. Celebrating the win, Neeraj Seth, Cluster Director of Marketing Communications & Public Relations at Kandima Maldives and Nova Maldives says “We are thrilled that our communications have reached the correct market segment and Kandima has been able to uphold the customer expectations.

“It is the perfect place for travellers looking for a wedding or honeymoon destination in the affordable luxury segment. “Kandima has also become the first choice for global celebrities to enjoy an action-packed stay and is extremely popular amongst families because of its multiple studios & villa options and activities that cater to everyone.” The resort’s innovative approach to everything from sport to art classes, fitness to water activities and diverse on-site entertainment offerings, sets it apart as a contemporary destination resort with something for everyone. Situated on a stunning island in the Dhaalu Atoll with lush tropical surroundings, Kandima Maldives makes for a fantastic escape for guests seeking the perfect play of exciting experiences - for family time, romance, aquatic adventures, wellness and more.

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This year, the Agoda Gold Circle Award, enhanced its honours Agoda’s leading hotel partners’ superior service, high scoring peerto-peer reviews on its digital platforms, pricing and availability excellence. Agoda selects top of the line properties around the world to share this honour and enjoy benefits of being highlighted on its website and app as a place of great service, competitive rates and responsive availability. Marked with the Gold Circle Awards icon, travellers wanting to book a stay online at Kandima Maldives are reassured of the property’s exceptional service and quality.

EVENTS AND AWARDS NEWS

GREETINGS FROM THE REPUBLIC OF BEER… WHERE BEER GROWS ON TREES Prepare to be transported to The Republic of Beer this September with Budweiser Budvar’s immersive pop-up experience, appearing in the heart of the city of London. Since 1895, Budweiser Budvar has brewed the finest Czech lager in the world. Now Londoners can get their hands on it for free at a pop-up event unlike any other.

With travel having been limited throughout 2021, those who are keen for an adventure will be taking a journey to the heart of Europe without stepping out of the city. Best of all, there’s no need to worry about green, amber or red status and no quarantine. With their passport freshly stamped, guests can step straight back from the Republic of Beer and head off to a nearby participating bar to claim a free pint of Budvar.

As the national brewery of the Czech Republic, Budweiser Budvar represents one of the greatest and oldest beer cultures in the world, where beer has been slow-brewed using the best local ingredients for nearly a thousand years. It’s why Czechs think of their homeland as the ‘Republic of Beer’: a place so passionate about brewing, you’d be forgiven for thinking that beer grows on trees. And for two days in September, at Observation Point in London, it will. At the pop-up, guests will be invited to step into the Republic of Beer and presented with their own passport. They will then get the chance to pick their own chilled beer from the Budvar Beer Tree – the striking centrepiece of the event. Ambassadors from the Republic of Beer will be on-hand to help and there will be lots of space to sit back and enjoy the unique taste and character of slow-aged Czech lager.

THE CALORIEFINDER Introducing The CalorieFinder Ltd, specialist in recipe analysis and detailed nutritional values calculations. From April 2022, food businesses will be required to introduce calorie information on their menus. This has been introduced by the government as part of a strategy to tackle obesity and help the public to make healthier choices when eating out. The Caloriefinder supports food businesses to obtain detailed nutritional information for the dishes on their menus. We work with nutritionists and chefs to provide nutritional analysis of recipes and supply nutritional information on menus [Energy (kj/kcal) | Fat (of which saturates) | Carbohydrate (of which sugars) | Fibre | Protein | Salt]. We also support food writers and publishers to obtain the nutrition profile of food recipes in their books before they get published. Some of our clients have told us, these data are very effective at educating chefs and foods vendors about the nutritional quality of their foods. So we have reviewed our prices to make our service available to a wider audience in hospitality.

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GET IN TOUCH FOR A FREE ESTIMATE Website: www.thecaloriefinder.com Email: info@thecaloriefinder.com Phone: 02039077715 or 07951438089 LHM0721003- The Caloriefinder- HP.indd 1

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INDEPENDENT HOTEL SHOW SET TO REUNITE THE BOUTIQUE HOTEL SECTOR The crème de la crème of the boutique hotel industry will return to Olympia London from 4-5 October for the ninth edition of the Independent Hotel Show, presented by James Hallam. As always, the event will bring together over 300 hand-selected suppliers, vital thought leadership and industry debates, and a wide range of hoteliers, designers, architects and hospitality professionals for an unparalleled two days of networking and making connections. Day 1 of the show (4 October) will see the winners announced for the Independent Hotel Show Awards, which celebrate hospitality professionals in two award categories: Independent Hotelier and GM of the Future. Awards judge David Noble, Managing Director – Hospitality and Leisure at James Hallam, commented: “After such a difficult 18 months for the hotel sector it was wonderful to read through so many incredible submissions. Those nominated this year have all made such a positive impact on our sector so the eventual winner will be an outstanding choice.” The shortlist for the Independent Hotelier category is open to public industry vote until 3 October, to cast your vote visit independenthotelshow.co.uk/awards/castyour-vote.

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The Innovation Stage The Innovation Stage, in partnership with evvivo, dressed by sofa.com and with art by Aster Muro, is a hub of industry discussion and debate. Across the two days of the event, respected hoteliers, industry bodies and

hospitality experts will take to the stage to address some of the most relevant trends and topics in the boutique and luxury hotel world. The seminar programme will kick off with an insightful look at the subject of sensory hotel design. Gone are the days where creating an appealing and memorable hospitality environment was just about aesthetics. Hotel Designs Editor Hamish Kilburn will be joined by Mark Bruce of EPR Architects, Sound Designer and Composer Tom Middleton and Marie Soliman of Bergman Interiors & Njord By Bergman to discuss the importance of addressing all five senses to create a truly unforgettable customer experience. The morning of Day 2 (5 October) will see a no-holds-barred session on ‘The Future of Hospitality’ hosted by Robert Richardson FIH, CEO of Institute of Hospitality. Panellists Chris Gamm of Springboard, David Taylor MI FIH of Lore Group, Julia Sibley MBE of The Savoy Educational Trust, Kathy Dyball of Caterer.com and Sally Beck of Royal Lancaster London will be setting the hospitality world to rights as they discuss retaining staff, strengthening the reputation of the industry and where to direct future resources and investment. Robert Richardson FIH commented: “For me, no other industry exists purely to bring out the best in people. As hospitality resets, and rebuilds, our future is our people, and that is why I am delighted and excited to lead this valuable panel discussion, with some incredible icons of our industry!” The ‘Destination Gastronomy’ session, also taking place on 5 October, will examine how hotel businesses can elevate their food offering

and create a restaurant that is truly a culinary destination. An all-star panel featuring James Golding of The Pig Hotels, Ewan Grant of The Wild Rabbit, Geetie Singh-Watson MBE of The Bull Inn Totnes and Kitchen Theory’s Jozef Youssef will examine this complex but compelling part of hotel culture, that presents independent hotels with an unmissable opportunity to stand out from the crowd. The Social Business Space Each year the Social Business Space is a hub for hoteliers to have more in-depth and personal discussions about the challenges faced by the sector. These campfire-style discussions are hosted by industry experts and provide owners and operators of boutique hotels with an opportunity to share with, and learn from, their contemporaries in a respectful and relaxed setting. Sessions this year include ‘Marketing 101’, in which Petra Clayton, CEO of Custard Communications, invites guests to come together to talk through what’s keeping them awake at night, dissect what’s a fad and what’s the future, and share tips for the future of marketing. This will be followed by a vital debate on ‘Tackling the Challenges of the City Hotelier’ hosted by Pride of Britain Hotels CEO Peter Hancock, allowing owners and operators of urban hotels to dig down into the past 18 months and talk candidly about the road to recovery. Liz McGivern, VP People and Culture at Red Carnation, will be leading a discussion on

THE INDEPENDENT HOTEL SHOW PREVIEW the topical issue of recruiting and, more importantly, retaining hospitality staff. As the post-lockdown hospitality industry struggles to fill all the available roles, resulting in overstretched and under-resourced teams, this is a vital issue for the sector. The Tech Solutions Bar The Tech Solutions Bar, presented by HOSPA, is a new addition to the show for 2021. Many hotel owners and operators are eager to incorporate technology more seamlessly into their businesses but aren’t sure quite where to start in the crowded field of hospitality tech. The Tech Solutions Bar will enable guests at Independent Hotel Show to seek out objective, personalised and confidential advice from experienced hospitality professionals on what works, what doesn’t and what technology is worth the investment for independent and boutique hotels.

Charles Snell, Artist and Partner at Aster Muro, explained: “Aster Muro will be creating an abstract fresco polyptych to form the backdrop to the Innovation Stage. Painted in pigmented plaster using their innovative contemporary fresco techniques, the piece will be centred on the concept of ‘place as inspiration,’ taking note of gardens such as Monet’s at Giverny.” Feature areas the Social Business Space and The Suite will be elevated by creative design studio Aorta. Aorta Managing Director Frida Rush said: “I am exploring the impact of time on construction materials, the ageing process, and the art of patience in design. The ensuing spatial experience embodies our relationship between past and present. The Suite will feature salvaged architectural materials, bespoke furniture and unique interior finishes, all enveloped by the grand industrial presence of Olympia London. “I am capturing the energy of the Industrial Revolution and the elegance of the roaring twenties. This contrast ignites the human senses, creating a mesmerising space where our guests can savour this moment in time.” Hand-Selected Suppliers Independent Hotel Show is trusted by its

“

New for 2021 is The Concept Lab, where guests at the show can discover some of the most innovative and inventive suppliers operating in the independent and boutique hotel market.

extras to help create a luxurious and nurturing environment.

“

Design Partners The show’s stages and feature areas are brought to life by our design partners. This year the Innovation Stage will be displaying art by Ater Muro, a design studio which specialises in fresh, abstract takes on the traditional fresco.

audience of independent hoteliers to provide an unparalleled showcase of unique, high-end suppliers, designers and hospitality businesses. New for 2021 is The Concept Lab, where guests at the show can discover some of the most innovative and inventive suppliers operating in the independent and boutique hotel market. The Concept Lab supports up-and-coming businesses who offer visionary products and services and brings them together to provide a first look at the possibilities surrounding the future of the hotel experience. The show has a wide range of suppliers on offer suited to the luxury hospitality industry. Discover distinctive, handwoven 100% wool fabrics from Harris Tweed Hebrides, ecofriendly quality bed solutions from Millbrook Contract Beds and innovative design technology combined with natural, traditional materials courtesy of Polish furniture Un’common. Exhibitor The Fine Cotton Company furnishes homes with beautiful bedding, bed linen, exquisite towels, bath robes, and some little

They’ve been sourcing bed linens, towels and dressing gowns for more than 30 years, and are experts in all things textiles. Guests visiting the show can also discover businesses such as Timothy Oulton Studio, a multifunction practice delivering bespoke and innovative projects worldwide, with a focus on the hospitality sector. The studio offers a unique and unparalleled combination of services which include an international furniture design team and access to experts in sourcing rare collectables. Design specialist ATADesigns, another business joining the show for 2021, will be showcasing a brand-new collection forming part of their ‘All Things British’ wallcoverings, murals and fabrics range called ‘Historic Pieces & Nature’. ATADesigns Creative Director Annette TaylorAnderson explained: “The collection is inspired by my findings in London. London is such a treasure trove, steeped in amazing history with loads of exciting little gems to capture. Our Charles & Nell wall-covering design is already part of this collection and the full range will be released shortly. In the meantime, we will also be showcasing a selection of our existing designs at the show.” To discover everything on offer at Independent Hotel Show 2021 and to register for your complimentary ticket, visit independenthotelshow.co.uk.

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At Bella Chocolate we use couverture best quality chocolate for our creations as well as only natural ingredients and no added nasties. We create bespoke bonbons with different fillings, dry ingredient bonbons, truffles, bars etc.

Bella Chocolate can accommodate most dietary requirements. We work with our customers directly for any event enquiries.

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THE INDEPENDENT HOTEL SHOW PREVIEW

MAXIMISE THE POTENTIAL OF YOUR UNIQUE HOTEL SPACE - VIRTUALLY 1. Your customers love using their smartphones! And, 2. Your hotel is so cool, but it’s hard to show that online! Give customers a hip new way to use their smartphone… … and a new way to interact with your hotel… …using a high resolution 3D virtual model of your hotel! • AT CHECK IN - Provide live guided on phone wayfinding to customer’s rooms, and all your facilities (using live view smartphone space recognition) • WHEN BOOKING – Give customers confidence, and show off your spaces, by letting them walk around and explore, from the comfort of their own home, at any time, from anywhere in the world

Flawless WiFi is Expected

Don’t miss out on providing your customers with what is becoming an essential part of their experience - right from their first touch point with your brand – as more and more hotels provide customers with a virtual twin of their destination.

Don’t let guests down and ruin their stay.

We are here to help you, with the market leading virtual tours (not all virtual tours are created equal).

Problems with a guest's WiFi and internet access can transform what would otherwise be a great guest experience into a "ruined" visit.

Call Iain now on 0207 100 9131, email at sales@pitchmyspace.com or visit our socials or website at www.pitchmyspace.com

Blaze can help. We have implemented and supported wireless infrastructures in hundreds of different environments for many years.

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Contact us to ensure great WiFi and broadband connectivity and security for hotel guests, business meeting and conference attendees.

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Extra features now available on top of your high resolution 3D model: Live Video Chat Guided Tours, In Tour Retail/Checkout, Lead Capture Pop Ups, Footfall Analytics, Pay Per Virtual Visit, and Virtual Staging.

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HEI POA: A NATURAL TREASURE WITH SUBLIME BENEFITS FOR SKIN AND HAIR Because it is important to protect the skin all day long, Hei Poa have launched an exclusive hotel line in collaboration with Groupe GM, one of the leading international amenities actors. With this collaboration, Groupe GM can now offer hotel guests solar and monoi rich amenities with irresistible notes of tiare flower.

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Authenticity, sensoriality, escapism and tradition lie at the heart of Hei Poa’s core values, and this is echoed in its enchanting hotel amenity line. Practical and easy to use, the new amenity line offers a SPF 30 Monoi suncare milk to guarantee high levels of protection for the skin against UVA/UVB rays. The suncare milk is accompanied by a milky after sun with Tahiti Monoi oil and Aloe Vera, to soothe and comfort the skin after a whole day’s exposure in the sun. Adding a touch of luxury to the experience is the Pure Tahiti Monoi Oil, which provides daily moisturizing*. The range is offered in 40ml bottles of the Monoi suncare milk and after sun milky spray, while the Pure Tahiti Monoi Oil is offered in 30ml bottles. *Moisturizing of the upper layers of the epidermis.

Discover all the brands offered by Groupe GM at: www.groupegm.com/ – or alternatively contact your local distributor. For the Netherlands, please contact Ilse Verstraaten on +31 62 97376 32 or ilse.verstraaten@groupegm.com

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FEATURE

HOW THE HOSPITALITY SECTOR CAN MAKE CUSTOMERS FEEL SAFE WHEN RETURNING TO THEIR PREMISES Due to a series of pandemic-enforced closures, the hospitality sector has found itself as one of the most affected throughout the pandemic and, according to the Office for National Statistics [ONS], almost a fifth of venues in the industry had doubts about their survival as a result.

Offering a range of options and tailoring your set-up to varying requirements will ensure a return to hospitality is accessible to all customers, however they feel most comfortable. For example, when indoor dining is busy during peak times, outdoor alternatives provide customers with peace of mind and allow businesses to continue operating at their maximum indoor capacity. Further diversifying your services with takeaway options is another way to reduce the risk of people choosing to dine elsewhere if capacity is full or if they are not happy to eat inside the premises. MAKE THE MOST OF YOUR TECHNOLOGY

With many companies still concerned about their futures, securing bookings is vital, and prioritising customer service, efficiency and safety can help create an environment that instils confidence in guests and encourages continued return custom.

During lockdown, many hospitality spaces took the opportunity to implement new hardware and software to support their operations post-COVID, as increased demand requires a high quality and well utilised infrastructure for a business to thrive.

Here, Richard Cox, managing director of Langley Business Systems highlights some of the measures the hospitality sector can implement to make customers feel safe when returning to their premises.

Introducing technology such as CCTV, feature-rich EPoS and reservation software can create an environment that shows professionalism and a commitment to customer service. Using these technologies also refines and streamlines the customer experience allowing your staff to focus on safety and providing a good service.

GIVE STAFF THE TOOLS TO EXCEL As hospitality venues reopen, many customers will still be cautious about being in close proximity to others. Equipping your staff with mobile EPoS hardware can reduce the need for queuing and waiting, and the ability to offer table service throughout the premises via any member of staff means that efficiency and speed can be prioritised, whilst promoting social distancing amongst both staff and guests. Modern handheld EPoS solutions can include ordering software, payment systems and receipt printing which limits the need for contact with members of staff. It can also allow businesses to provide each member of staff with their own individual terminal, which in turn requires less frequent cleaning of equipment as it is not being passed around. Ensuring service is efficient and safe also reduces the time customers spend on the premises and the risk of COVID transmission. PROVIDE A PLAN B Whilst currently permitted by Government guidelines, indoor seating is not everyone’s first choice when they return to their favourite hospitality venue. Not only are we in the warmer months, with vaccinations still ongoing and with the threat of different COVID variants, some customers will feel more at ease dining outdoors.

DIVERSIFY YOUR ORDERING OPTIONS Diversifying the ordering methods available to your customers gives them the freedom to choose what they are most comfortable with, and offering a variety of solutions is a simple way to satisfy customers with different preferences post-pandemic. For example, for those who are happier interacting with staff, table service with handheld EPoS systems may a better solution, whereas others may feel more comfortable ordering via a QR code or website on their own device. QR CODE SYSTEMS Throughout the COVID-19 pandemic, many hospitality venues have implemented technology such as mobile apps and QR codes, both of which usually require a customer’s email address to deliver a proof of payment. Using this newly acquired data allows pubs, cafés, bars, hotels and restaurants to directly contact their customers who have opted in with promotions and updates. Using direct email marketing provides the opportunity to send out safety updates with information on how your venue is making changes, managing staff, and implementing safety measures. As well as demonstrating due diligence when it comes to safety guidelines, customers will feel comfortable when visiting if they know the appropriate measures have been taken. CONCLUSION Customer and staff safety continues to be of paramount importance with restrictions lifted but, for hospitality businesses, making customers feel welcome and well looked after upon their return is just as key.

“ Richard Cox - Managing director of Langley Business Systems

Diversifying the ordering methods available to your customers gives them the freedom to choose what they are most comfortable with, and offering a variety of solutions is a simple way to satisfy customers with different preferences post-pandemic.

“

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By following these steps and using the best hardware systems and software solutions to support your business, you can not only help your customers feel more at ease, but can build stronger customer relationships, secure return custom, and resume service with high levels of service and satisfaction.

INTERVIEW

FROM LONDON TO CALABRIA LUXURY HOSPITALITY MAGAZINE SPEAKS WITH HUSBAND AND WIFE STEPHAN AND CATERINA, ABOUT THEIR MOVE FROM THE HOSPITALITY INDUSTRY TO SELLING OLIVE OIL IN PICTURESQUE CALABRIA IN THE SOUTH OF ITALY

Firstly, talk us through your journeys into the hospitality industry Like many travellers to the UK, we ended up working in restaurants as a means of an income. We had both studied for careers in IT and accounting, respectively, prior to arriving in the UK and like so many fell

in love with London, its open minded and multi culture vibrance and the industry itself to remains build new and different career than we had originally imagined. What was one of the highlights from your careers in the industry? For both of us; more than the careers achievement it was the number of amazing likeminded people from all over the world we met and built lifelong friendships with What inspired you both to take the leap and move to Calabria? Our son. It all started with a conversation that snowballed and led to us packing our bags within a few months. It was after a holiday, here in Calabria, seeing our boy playing on the beach everyday with so many friends and family around. We wanted him to grow up like we both did and longed for over the years. How different are your lifestyles now?

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Very different and calm compared to before and takes a bit of time to get used to the slower pace of life. Also don’t get me wrong, building your own business comes with its own world of pressure and stress. There are many aspects of life in London and the UK we miss dearly, however, now we feel we have a balance of work and life we struggled to achieve in the past. What is your company Taste of Calabria and what does it offer? We are exporters of fine Calabrian products but mostly our focus is on extra virgin olive oil. We have an e-commerce, supply directly to restaurants, offer wholesale to food stores / delis and offer custom

labelled olive oil bottles to private clients. Over time we hope to represent as much of the wonderful producers from here and as a variety of products as possible Talk us through your new day to day routines It’s quite flexible at times. We both work from home and divide our time up between sitting in front of our laptops, to travelling to producers, doing sampling, packaging products and shipping them off. It’s particularly flexible now, during the summer, as the schools are closed for most of three months with a boy wanting to drag you to the beach every day! (poor us) What are your favourite things about your new life in Calabria? There are the obvious elements like the food, the weather and living by the sea, but it really is the childhood, our son Hendrik, is having compared to the city life with mom and dad always at work. Is there anything that you are struggling to adapt to? The language for me (Stephan) as I did not speak much at all when we arrived and for both of us being used to working for so long in a demanding environment where everything needs to happen ‘yesterday’ and you can get anything promptly while over here things tend to take a little longer happen ‘tomorrow’ Luxury Hospitality Magazine

What advice could you give to others who are looking to take the leap but are unsure? This is coming from two who always played it safe and little over a year ago would have never imagined we would be making a move like this, however, if you long for that change and a different life, almost re-set then you just have to do it because time waits for no man. Determination and little vision will drive us to make it work. It’s not easy for the 1st year or so, but in the long run it is well worth it.

COMPANY NEWS

FILM INSPIRED COCKTAILS, PUGLIAN WINE & A NEW SOMMELIER AT PARAGON 700 BOUTIQUE HOTEL & SPA It’s all things drinks at Paragon 700 Boutique Hotel & Spa this summer as the luxury hotel in the heart of Ostuni introduces new sommelier and Maître d’ Giordano Sabato at Restaurant and Bar 700 and announces a fantastic new cocktail menu inspired by iconic films. New Sommelier & Maître d’ Giordano Sabato and Puglian Wine Offering Giordano Sabato’s international experience takes him from around Italy, to the UK and back to Puglia as Paragon 700 Boutique Hotel & Spa’s Sommelier and Maître d’. After graduating at the catering school of Brindisi, he worked as Chef de Rang at the Messapia Hotel and Resort in Santa Maria di Leuca and at the Hotel Splendid in Madonna di Campiglio. Giordano then took himself to England where he managed La Prensa Wine Bar and later the La Parrilla Restaurant. After taking up the role of Maître at the Hotel Palazzo del Corso

NEW HOSPITALITY COMPANY WILL BRING ST MARY’S GUILDHALL BACK TO LIFE AS A MAJOR HERITAGE ATTRACTION FOR COVENTRY The team behind Coombe Abbey Hotel is set to manage St Mary’s Guildhall when it opens later this year after £5.6 million of investment and redevelopment. Coombe Abbey Park (LACO) Ltd, will be appointed to operate St. Mary’s Guildhall and will draw on the expertise and resources of No Ordinary Hospitality Management to deliver an exciting heritage programme, visitor experience and developing the marketing to attract more visitors.

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The company has been formed after transforming Coombe Abbey’s commercial operations which include new and refurbished food outlets and a highly successful Go Ape tree-top adventure. St Mary’s Guildhall sits next to Coventry’s Cathedral and dates back to 1352 and the redevelopment programme is underway with the aim of ensuring that the Guildhall takes its place in the city’s visitor offer for residents and tourists, and grows its reputation and customer base. No Ordinary Hospitality Management will operate through Coombe Abbey Park (LACO Ltd) for the contract which will

also establish the Guildhall as a venue for weddings, events and conferences. Currently, St Mary’s Guildhall is undergoing a major redevelopment costing £5.6 million, funded through the Cultural Capital Investment Fund, which is resourced from Coventry City Council, Arts Council England, and the Government’s Getting Building Fund through the Coventry and Warwickshire Local Enterprise Partnership. National Lottery Heritage Fund has also provided both capital and additional revenue funding to support three years of activities and events for schools, communities and families to engage both new and existing audiences with the history of St Mary’s Guildhall.

in Gallipoli and at the same time attending AIS sommelier courses Giordano then joined Paragon 700 Boutique Hotel & Spa as Sommelier and Maître d’. Puglia and wine have been a winning combination for some time, with Puglia among the most productive regions of Italy. Giordano is excited to offers guests a carefully curated selection of wine from Puglia and the northern regions of Italy with Puglian wine being especially close to hotel’s heart. Giordano says: “Wine is one of the Apulian territory treasures and it is our duty to make it known to the world.” Guests can enjoy wine tasting experiences with Giordano to discover the entire Apulian area from the far north to Salento crossing the central region, guiding guests on a journey through the senses.

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THE CLEANING SHOW RETURNS TO HIGHLIGHT NEW CLEANING AND SANITATION PRACTICES The global pandemic has seen cleanliness and sanitation become a top priority for business owners and consumers alike. Helping showcase the latest advancements in cleaning practices and technologies, The Cleaning Show returns to ExCeL, London from 2-4 November 2021. The show, organised by the British Cleaning Council and Quartz Business Media, is set to attract more than 7,000 senior cleaning professionals from across the contract cleaning, facilities management (FM), healthcare, hospitality, retail, and public services sectors – making it the UK’s largest and most important event in the cleaning and hygiene sector. And, as the first event in the sector to take place since the UK’s national lockdown was lifted, attendees will be able to connect, learn and discover new products, services, and suppliers at a critical time as businesses across the UK prioritise cleaning protocols to ensure returning staff and customers remain safe.

Preventative cleaning in a post-pandemic future More than 60 leading cleaning suppliers are already confirmed to exhibit, including returning exhibitors, Evans Vanodine, Numatic, ICE, Karcher UK, MITIE, Nilfisk and Killis. Attendees will have the opportunity to test and source new and exciting products from these exhibitors, along with companies joining the event for the first time, including Apex Supplies, Team Software and Wepa Professional. With new and recently launched innovations on display, attendees can find the solutions

to help them meet the increasing demands for heightened cleanliness and sanitation in a post-pandemic future. For example, ICE, the UK’s largest independent provider of cleaning equipment, will be on hand to showcase its wide range of future friendly cleaning solutions. Among its newly launched products, ICE unveiled its new UV Bot – the latest in its co-botics range designed to advance autonomous cleaning through innovation. It enables the operator to add disinfectant and set tasks before the self-driving UV bots begins its work. It is complete with 3D obstacle avoidance and 360° UV-C and ultrasonic dry mist disinfection. One of the largest specialist cleaning providers in the UK, MITIE Cleaning Services, will demonstrate the importance of clean, safe environments for maintaining the productivity and wellbeing of customers and employees. The award-winning company works across a wide range of sectors including Government and Defence, Healthcare and Education, Technical Services, Business Services to Private sector clients in Manufacturing, Transport, Retail, providing essential services and deploying industry leading technology to create safe and effective workspaces. Among the first-time exhibitors joining the show is Wepa Professional which will showcase its new Satino disinfection range. Offering premium solutions for hand hygiene in public

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As the UK goes back to work, we are delighted to connect the industry faceto-face once again, and look forward to announcing our best-in-class educational programme and exciting show features in the coming months. It really will be an event that no cleaning professional can miss.

“

THE CLEANING SHOW PREVIEW spaces, Satino by WEPA disinfection stands offer touch-free sensor control, combined with quick installation and uncomplicated handling. Ideal for medium and high-frequency use, the range is ideal for a wide range of applications in hotels, offices, production facilities, medical practices, retail and more. New to 2021, attendees can also find out more about floor care without compromise using Timberline Cleaning Equipment – available exclusively in the UK through Apex Supplies. While TEAM Software will highlight its leading software for security, cleaning and facilities management companies, designed to help manage the workforce and back office systems. Lessons learnt during the global pandemic Reflecting on lessons learnt during the global pandemic and celebrating the hard work and achievements of cleaning professionals across the UK, The Cleaning Show conference makes an eagerly awaited return. It will provide a platform for attendees to learn and discuss the latest developments, and the critical next steps for an industry on the frontline of public health and safety. Industry experts will come together to discuss the role of cleaning in protecting public health and safety; how autonomous cleaning can support and enhance current cleaning practices; and how employing new technology can deliver a modern cleaning service. Demonstrating excellence

industry’s most innovative cleaning products, services and initiatives. Businesses and organisations operating throughout the industry can enter their innovations via the CSSA website. Prior to The Cleaning Show, the CSSA will hold an Innovator’s Pitch with a panel of leading industry experts who will review and interview all entrants and select those to be exhibited at the Innovation Showcase itself. Visit https://www.cssa-uk.co.uk/ for further information on submitting an entry.

New for 2021, the Cleaning & Support Services Association will be hosting its 2021 CSSA Innovation Showcase in a dedicated pavilion at the event to highlight and celebrate the

Jim Melvin, Chairman, British Cleaning Council, said: “This past year has more than demonstrated the importance of the cleaning and hygiene industry, which reacted and helped

significantly and professionally in safeguarding and protecting the public in order to ensure that the UK’s commercial and public spaces are safe. “Continuing to spearhead innovation, the industry has quickly adapted to all of the emerging challenges, and we are truly excited to return to the ExCeL, London as the first physical event for the sector to demonstrate our collective collaboration in continuing to drive the industry forward at such a critical time.” Stuart Dacre, Event Director, The Cleaning Show, added: “As the UK goes back to work, we are delighted to connect the industry face-to-face once again, and look forward to announcing our best-in-class educational programme and exciting show features in the coming months. It really will be an event that no cleaning professional can miss.” Registration for The Cleaning Show 2021 is now open. To register today and find further information on this year’s programme, visit https://cleaningshow.co.uk/.

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PEOPLE ON THE MOVE

LORENZA PEZZETTA APPOINTED AS BAR MANAGER AT ARTESIAN The Langham, London is delighted to announce that Lorenza Pezzetta has been appointed as Bar Manager at the awardwinning Artesian bar. Lorenza brings a wealth of experience and her black book from five-star hotels and prestigious private members clubs, which combined with her charming personality and passion for service excellence, make her the perfect person for this sought after role. Included in the World’s 50 Best, Artesian is renowned for producing creative, forward thinking drinks of the highest quality. Lorenza will be responsible for the effective running and organisation of Artesian, creating menus worthy of a position in the World’s 50 Best and most importantly, building a truly world-class team to ensure the luxury standards of the 5* hotel are met. Lorenza will also act as a brand ambassador for The Langham, London. Lorenza joins Artesian from The Birley Group, where she worked at George Club for three years from 2015 before moving to Annabel’s in 2018, where she spent over two years as Guest Relations and Duty Manager. Her role predominantly focused on

interacting with members and VIP guests to ensure their experience was of the highest standards. Prior to this, Lorenza worked at Cipriani Downton Ibiza, The Berkeley and The Connaught Bar, where she spent five years and was promoted from Supervisor to Assistant Manager. Discussing her appointment Lorenza said: “It is such an honour to be joining the team at Artesian, not only an iconic bar but part

of Langham Hotels & Resorts, a hospitality brand I have always admired. Artesian is the perfect place for me to home in on my experience and bring the knowledge I have acquired whilst working at London’s most prestigious private members clubs and five star establishments. It’s quite easy to see why the bar is beloved by all, it’s a privilege to be a part of such an incredible team, to be part of Artesian’s next chapter and most importantly to welcome guests back in!”

GREG CLARKE TO TAKE THE HELM AT THE PASS AT SOUTH LODGE FOR A SIX-MONTH RESIDENCY Chef Greg Clarke is set to join Exclusive Collection’s South Lodge for a six-month residency at The Pass from 9 September 2021. Greg’s residency follows Masterchef: The Professionals 2013 winner, Steven Edwards Summer takeover at The Pass. Before embarking on his residency in The Pass, Wiltshire born Greg Clarke has worked in some of the best Michelin starred restaurants in the UK and Scandinavia. Notably as development chef for Daniel Clifford’s two Michelin starred Midsummer House, together with time spent at The Ledbury in Notting Hill, Restaurant Tom Aikens and more recently at Norway’s Maaemo. His background paired with his passion for sourcing and foraging the best of the British larder, gives him the creative direction needed to take over The Pass, a restaurant housed in one of the UK’s finest country house spa hotels.

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Utilising the expansive kitchen garden at the hotel paired with sourcing the finest local produce from responsible and sustainable sources, the menus at The Pass will change regularly and be created around a single set menu format. Sample dishes will include Autumn mushroom tart, Baron Bigod & blackberry leaf; Cornish poached crab, courgette & salted gooseberry; Roast mallard, heart ragu, crapaudine beetroot & preserved elderberries; and Charentais melon, lavender sheep’s yoghurt & ‘caramac’. A five-course menu will be available

at lunch (£50pp) and eight courses will be on offer at dinner (£95pp). A vegetarian and pescatarian menu will be available on request, as is a bespoke wine pairing. Bookings are now live. www.thepassrestaurant.co.uk

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OPENINGS

The Victoria Oxshott FROM Igniting Hospitality TO LAUNCH 19TH AUGUST The Victoria in Oxshott, a new pub from Igniting Hospitality, will open its doors to the public on 19th August. The neighbourhood pub will be led by Chef Director Matt Larcombe, previously Head Chef of The Crown at Bray and Simon King formerly Operations Director for the Gordon Ramsay Group, who met during their time working for Heston Blumenthal’s senior team at The Fat Duck Group. The menu will focus on refined, ingredientled takes on classic ‘pub’ dishes and sharing dishes of meat and fish cooked on the charcoal grill, alongside an extensive wine list and cocktail menu. The Victoria will be the first pub from Igniting Hospitality. Over the years, The Victoria has undertaken many forms and the team are excited to return it to being a pub at the heart of the community. Simon, Matt and the team have renovated both inside and out to a high standard, with two clearly defined areas inside – a warm welcoming bar area, and the more traditional restaurant area featuring a stunning original fireplace and photography of the local area over time.

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Dishes on the menu are designed for various occasions. The ‘snacks’ section of the menu is built to open the meal or to accompany pints sipped while propping up the bar, including beer battered native oysters with seaweed mayonnaise (£3 each), “Cheese on toast” crumpets with truffled Baron Bigod and mushrooms (£6) and Pork crackers dusted with smoked paprika salt (£4). The selection of starters offer more substantial plates with a wide range of choice for vegetarians and meat eaters

alike. Choose between Crispy pig’s head served with homemade piccalilli (£9), Mushroom parfait with sweet and sour onions (£11) or Raw scallops, oyster mayonnaise, sea herbs and lime (£11), among others. For the main courses, pub classics such as Matt’s take on Fish and chips (£19) but with a modern twist, adding an atomised vinegar spray, will sit alongside more a bevy of beef options: Salt chamber aged rump cap (£26) or fillet (£39) as well as a Trenchmore Farm Sussex Wagyu bavette (£19) all served with roasted onion, beef dripping chips and a housemade “bordelaise sauce”. Matt and Simon both love nothing more than sharing a meal with friends, and to honour this, they have created three larger dishes cooked over coals; Salt chamber aged tomahawk steak, roasted garlic, bone marrow and beef dripping chips (£90), Roasted whole turbot, burnt butter, capers, pickled lemon, fine herbs (£70) and Whole roasted heritage cauliflower, pickled leaves, chickpeas and olive oil (£19). A traditional roast menu will be available on Sundays, coming in at 2 courses for £30 and 3 for £35. This offering will include classic British desserts like Crumble and custard, Bread and butter pudding, as well as an indulgent Valrhona chocolate parfait. The pub has been reworked to feature multiple dining areas, which are decorated with rich green and burgundy wood paneling to compliment the original wood flooring, with wall light fixtures illuminating the cosy fitted banquettes. For special occasions or meetings, there are two private dining rooms on offer, giving

OPENINGS

A SUMMER SUNSET ROOFTOP LAUNCHES AT LONDON’S Vinegar Yard

privacy, but still soaking up the atmosphere of the pub. The wide polished wooden bartop sits in front of an extensive back bar boasting spirits such as Salcombe Rose Sainte Marie and Woodford Reserve Double Oaked, framed by a distressed full size mirror. The Victoria has collaborated with an award winning Master Sommelier, Michael Engelmann, who has worked in some of the best establishments around in cities across the world such as Sydney, Paris and New York to name just a few. Michael has curated a diverse list with strong representation throughout the world and extra focus given to up and coming winemakers and small boutique producers. The list offers a variety of styles that pair perfectly with the menu and price points that are ideal for an afternoon tipple.

Running from August through to September, the Passoa Sunset Rooftop at Vinegar Yard will take over the upstairs sun deck, offering iconic views of The Shard. Showcasing Passoa’s signature colours and tropical themes throughout, the rooftop will reimagine an open-air summer party. As guests head up to Vinegar Yard’s Sun Deck they’ll be greeted by striking sunset inspired decor, including a playful Passoa

swing backdropped against The Shard, floral installations and a pop-up bar serving Pornstar Martinis and Margarita Slushies, essential for warm summer afternoons and evenings under the sun. The exclusive bar will serve up a host of passion fruit cocktail twists. From a classic Pornstar Martini with Passoa, vodka, vanilla, passion fruit, lime juice served with a passion fruit garnish and prosecco shot and Passoa Spritz with Passoa, Prosecco, and soda, to the Passoa Shandy with Passoa and Pale Ale (or Beer). The menu also features summer specials including Frozen Pornstar Martinis and Passion Fruit Margaritas with Passoa, Cointreau, Tequila and lime. Perfect for group celebrations and get-togethers, Passoa Sangria pitchers will also be on offer, brimming with Passoa, Rosé Wine, orange juice and berries. Alongside drinks, guests can experience all that Vinegar Yard has to offer with street food stalls, arts and crafts and more. Welcoming guests all week round from 5-10pm Monday to Friday and 12-10pm Saturday to Sunday, The Passoa Sunset Rooftop located beside London Bridge Station, makes the ideal venue to head for alfresco cocktails in the sun and escape the city streets for a summer in London experience like no other. Website: www.vinegaryard.london

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The cocktail menu has been created by Sean Kelly who worked with Simon in New York, the menu places the same emphasis on using superior ingredients as the food menu. Following on from Matt’s lead Sean has taken some classic cocktails and added a Victoria twist whilst catering to different preferences and with seasonality at the fore. Drinks include; High Sea’s Highball - El Dorado 5 Year Golden Rum, London Essence roasted pineapple soda and candied ginger and Garden Tonic - Vodka, elderflower cordial, cloudy apple juice, Indian tonic and rosemary.

Transport yourself to an alfresco sunset paradise without stepping a foot out of the capital this summer, as the leading passion fruit liqueur Passoa teams up with London’s lively eating and drinking hotspot Vinegar Yard, to launch a Passoa Summer Sunset Rooftop. The key ingredient in the UK’s most popular cocktail, the Pornstar Martini, Passoa will be bringing vibrant tropical vibes to London Bridge, transforming Vinegar Yard’s sun deck into the ultimate summer sundowner destination.

A sizable pub garden which again has been remodeled, offering both dining options and a perfect spot for a drink and a snack too. Website: thevictoriaoxshott.com

PEOPLE ON THE MOVE

26-YEAR-OLD IVAN VUKADINOVIC APPOINTED AS THE NEW HEAD CHEF OF FRENCHIE, COVENT GARDEN Having joined Frenchie as a Demi Chef de Partie aged just 22, Ivan Vukadinovic has progressed through the ranks, now assuming the Head Chef position at its flagship London restaurant

Rogan’s Roganic. Following his return to Frenchie Covent Garden in 2020, Ivan quickly settled back in and was promoted to Head Chef in August 2021.

Frenchie is thrilled to announce the appointment of Ivan Vukadinovic as the new Head Chef at its Covent Garden flagship from August 2021. Having joined Frenchie as a demi Chef de Partie in 2017 – a year after the restaurant opened - Ivan has grown with the company, working closely alongside the restaurant group’s Chef Patron, Gregory Marchand. His appointment follows time spent at Frenchie London and its sister-restaurant on the Rue du Nil, Paris, where he developed a passion for modern French cooking.

His training and expertise in both classic and modern French cookery, as well as Italian cuisine makes a perfect match for Frenchie’s contemporary menus inspired by the Paris, London and New York restaurant scenes.

Ivan’s impressive career started at the Belmond Hotel Cirpiani in Venice aged 18, where he was the historic hotel’s youngest ever Demi Chef de Partie. He then moved to London, finding home at Frenchie Covent Garden as Chef de Partie. His talent was quickly recognised and he was offered the chance to move to Frenchie’s flagship restaurant on the Rue du Nil, Paris as Junior Sous Chef. Here he cemented his relationship with the Frenchie group, learning and training alongside Greg Marchand and team. During his tenure the restaurant gained its first Michelin star, firmly pinning Frenchie on the culinary map. Following this Ivan developed his newfound skillset, spending time in the kitchens of some of the UK’s finest Michelin-starred restaurants including The Clove Club, HIDE and Simon

Aged just 26, Ivan leads a refreshingly youthful team at Frenchie Covent Garden, which inspires the next generation of hospitality stars both front and back of house. In 2020, the entire Frenchie team was aged 30 or under, which was recognised by CODE Hospitality’s prestigious ‘30 Under 30’ award listing.

On the appointment of Ivan Vukadinovic, Greg Marchand Chef Patron says: “We couldn’t be

London Chef Will Alexander is delighted to announce the launch of his second bakery, Otis & Belle.

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Founder Will Alexander’s new Otis & Belle is situated in the market square of Talbot Court in the centre of Stow-on-the-Wold leading

“Seeing talent grow from strength to strength is something we value here, and Ivan’s skills both in and out of the kitchen are exemplary – I know the restaurant will be in the very best of hands under his guidance. His talent, skills in the kitchen and commitment have proved he was the perfect choice of us and we can’t wait to welcome guests in to see for themselves.”

On his appointment, Ivan says: “I joined Frenchie as a junior chef and am so thankful to have been given the chance to develop my career with the teams both in London and Paris. I knew early on that Frenchie was going to be the place for me, and I’m so pleased Greg and team have supported me and my ideas over the past four years. I’m thrilled to now be Head Chef here in Covent Garden and look forward to getting stuck in with my team, whom I hope I can support in the same way. I am so excited to be taking up this new challenge and can’t wait to show you our new dishes in the coming weeks”.

CHEF WILL ALEXANDER’S SECOND ARTISAN BAKERY, OTIS & BELLE, IN THE COTSWOLDS NOW OPEN!

The artisan bakery, shop and café opened in the famous old market town of Stow-on-theWold on 11th August, following the hugely successful launch of his first venture in Moreton-in-Marsh in October last year.

more thrilled to have been able to promote within our Frenchie family and Ivan could not be more deserving.

onto a courtyard full with independent shops ranging from jewellery to flowers, to restaurants and design shops. Just like the original site in Moreton-in-Marsh, Stow’s bakery will offer a flexible service and a place where customers can relax with coffee and a snack, browse fine foods to take home, or grab an early-morning croissant before their commute.

Otis & Belle will continue to be a strong advocate for the health benefits of sourdough bread. This will be baked on the premises, alongside Viennoiserie, patisserie and British classics. The varied menu will range from sausage rolls, Cornish pasties and sandwiches, cinnamon buns, cruffins, seasonal tarts, gâteau Opera and the signature Paris-Brest. In addition, Otis & Belle will sell products from local and renowned suppliers, such as Valrhona chocolate, organic flour from Shipton Mill, and local charcuterie. Carefully selected barista-style coffee will also be on offer. Commenting on the opening on his second bakery, Will Alexander said: “I’m so excited to announce the opening of Otis & Belle in Stow-on-the-Wold. Talbot Court is a beautiful place, and I just can’t wait to join the incredible community of independent businesses and welcome our new customers.”

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OPENINGS

INTRODUCING xenodocheio Milos - THE FIRST 5* FOOD DESTINATION HOTEL IN ATHENS! Come 15th October 2021, xenodocheio Milos will open its doors to become the home of estiatorio Milos and of all its distinguished guests from around the world. A place where “philoxenia”, the sacred art of making a stranger feel like home, derives from unparalleled taste and world class hospitality. xenodocheio Milos is located in downtown Athens opposite Old Parliament, an area, bursting with history and celebrates the best of Greek heritage, art and cuisine. Elegant and refined, this authentic culinary hotel experience is the very first luxury boutique hotel of the worldrenowned Greek restaurant estiatorio Milos, carrying the inspiring story of Milos to its next chapter. World- Renowned Gastronomic Experience Offering some of the world’s finest Mediterranean dishes from acclaimed founder and chef executive Costas Spiliadis, the hotel brings a symbol of iconic

simplicity to life through divine gastronomy. Here you will discover his cooking philosophy of minimum intereference and respect towards the highest quality products and ingredients. Simple and refined Mediterranean food packed full of rich flavours awaits, serving the finest fresh seafood from mouth-watering Oysters, fresh Greek Ceviche and wild red Madagascar shrimp to celebrated Greek desserts including the delicious Karidopita and Baklava. Harness the carefree and soothing ambience of “philoxenia” and relish in the art of food in its finest form at xenodocheio Milos. Rooms & Suites With 43 beautiful rooms and suites, guests will experience an Athenian home away from home. Choose between an array of rooms from charming, cosy classic rooms to spacious, luxuriously designed one-bedroom suites with large outdoor sunny terraces and a jacuzzi overlooking Old Parliament Square and Lycabettus Hill. Embrace neo classical refined living and marvel at the high ceilings, marble bathrooms and the finest beds and linens. Each room has been individually designed with the utmost attention to detail with elegant and unexpected touches along the way creating an authentic personalised experience. Wellness Experiences & Private Events Unwnd in the heart of the city, and enjoy a selection of blissful and rejuvenating wellness experiences from rooftop yoga to pilates in the boutique gym. Those looking to host exclusive private events can pick from a number of stunning meeting rooms or take matters to new heights in the open-air entertainment terrace. Offering perfectly crafted suites with soft velvet furnishings and wooden floors for whatever the occasion, xenodocheio Milos will go above and beyond to ensure guests needs and desires are expertly met. Opening 15th October 2021, a warm welcome awaits at this Athenian home.

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Nightly rates at xenodocheio Milos start from £310 for a classic room.

Luxury Accessible Bathrooms

Timeless Luxury

at The Kingsway Hall Hotel, London The unveiling of the refurbished Kingsway Hall, a deluxe venue with a rich history dating back to 1912, is a major event for the luxury hospitality scene. A superb Covent Garden location combined with features like a grand lobby, opulent rooms, a cocktail bar and much more meant truly sumptuous washrooms were an essential too. That’s why Fitzroy of London specialists were entrusted to provide high-end Doc M accessories from their renowned Gosfield Collection in a PVD Brushed Brass Finish range.

www.fitzroyoflondon.com | 0203 773 1050 | sales@fitzroyoflondon.com |

SMARTKNIT® TOWELS

Proven statistics are what counts at BC SoftWear. The company has invested in independent research to substantiate the clams for the reduction in energy consumption by 70% with the SmartSoft collection, led by SmartKnit® towels. The company can validate their commitment to sustainability, with a comprehensive sustainability programme that commences from the source of the cotton and completes the cycle with the reduction of single use plastic at delivery to your hotel. So, whether you are looking for a range that is an Eco- friendly cotton blend, a 100% pure cotton towel, or even a towel made from recycled materials, BC SoftWear can fulfil your requirements. In most cases not only will the towelling stock be available on hand from stock but can also be supplied in less than a week.

MAKE IT YOUR OWN

A TOWEL FOR ALL SEASONS

EXPERT ADVICE FOR HOTEL & SPA LINEN If you are planning a spa refurbishment or are in the process of planning a brand-new spa project, BC SoftWear are the go-to business and the only independent towelling experts, to support your selection of hotel and spa towelling and spa linen. When making plans for a new spa development, choosing a towelling expert is essential to helping deliver your project on time and in budget. The benefits of savings in procurement of commercial grade quality towels and improving the customer experience with towels and bathrobes that feel as good as they look, will reap rewards in the long run. A company that specialises in all things towelling, rather than a company that might generalise in a wider range of linen products, will be able to help you select exactly the right range for your business. BC SoftWear offer a wide range of luxury hotel and spa bathrobes for adults and children. Image shows Comfy and Velvety Lite

Website: www.bcsoftwear.co.uk Contact enquiries@bcsoftwear.co.uk Phone: +44 (0) 845 210 4000

Once you have settled on the style of towels and bathrobes, then you can look at the vast range of techniques to customise the products from a custom-made woven label for towels and bathrobes to a discrete embroidered logo, these simple transformations of standard lines will reaffirm the quality of your brand throughout the bedrooms, bathrooms, and spa.

New launch ‘Opulence’ collection in superior quality

and super thick 650gsm with no header bar. This collection is designed for its simplicity of look for luxury hospitality venues. Opulence is perfectly suited for bespoke embroidered logos to support your brand. The Opulence towel range was launched in response to an increasing demand for an exceptional quality thick towel with no header bar. This towel is the same quality and thickness as the Sumptuous range. The simple binding edge and no header bar creates a blank canvas that many luxury boutique hotels desire, as it gives wider scope for bespoke embroidered designs. As chosen by The Fairmont, Windsor Park Hotel.

Opulence is available in sizes: Hand towel, Bath Towel, Bath Sheet, Face Cloth. Colours: White. Large Volume Discounts Available

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The ultimate in luxury spa linen, robes and slippers for your hotel and spa

PRODUCT REVIEW

Tranquillity in a cup: REVIEW OF ADAPTOGENIC COFFEE BLEND COMPANY LONDON NOOTROPICS After the past year and a half, with all its up and downs and uncertainty, it is important now more than ever, to focus on self-care and wellbeing. I had never tried coffee blended with adaptogens before and having researched more about them, I was keen to try something new, especially as a coffee lover anyway!

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The package arrived in a very luxe box with a copper foiled logo, the presentation and packaging has definitely been very well thought out and considered. I really appreciate packaging and design; it helps to identify

the brand and makes the product stand out showing that the creators truly care for their business. The coffee comes in different pouches; each one blended with adaptogens which claim to help you find your flow! I firstly tried Mojo, claiming to give you a boost of energy. I had these in the morning before work, a little stronger in taste compared to the others in my opinion, but still smooth enough to not need milk, just 300ml of hot water and a stir and that’s that! The smell is like a fresh cup of coco, warm and comforting. This blend contains Cordyceps which are known to support energy and stamina. I noticed with Mojo, it definitely gave me a boost and made me feel more awake, which I very much welcomed on a Monday morning at 8am! Next I tried Zen, I aimed to have these in the evenings where I wanted to unwind from the madness of the day. This blend contains KSM66 Ashwagandha which helps alleviate anxiety, enhance memory and cognition and help the body adapt to physical and mentor stressors. The blend also contains 5mg of water soluble broad spectrum CBD, which helps with alleviating stress, anxiety and inflammation.

Zen was very smooth and helped me to feel relaxed and calm and switched off from the world for a little moment allowing me to recharge and rebalance. Lastly I gave Grind a try, I had these in the afternoon when I needed a boost, this blend contains lions mane mushroom which is an ancient medicinal mushroom that’s known to help support memory, focus and concentration. It also contains Rhodiola Rosea, a powerful adaptogen known for its effects on stress levels & brain functioning. This is like a boost of energy in a mug; I found this really helped with my concentration levels and helped me to regain focus, supporting me in getting through the day! Overall I would recommend trying the coffee from London Nootropics. If you can’t decide which one to try first, the handy starter box contains the ones mentioned above, allowing you to pick and mix between the three, which is a good idea if you haven’t tried before. The three blends are truly little picks me ups in a mug and are all natural with nothing artificial added. After a week of trying, I am quite honestly obsessed and the different coffee blends have indeed helped me to find my flow through the week!

Francesca Amato

Editorial Assistant at Luxury Hospitality Magazine

PRODUCT REVIEW What are adaptogens? Adaptogens are natural substances, such as medicinal mushrooms, that help us balance physical, mental and emotional stressors in our mind and body. They work in different systems in our body, for example CBD works on our endocannabinoid system and Ashwagandha works to help balance our adrenals. What are the benefits to taking them? There are many health benefits to adaptogens, they can support cognitive function and help us find focus and mental clarity, they can help us find balance from anxiety and stress and also give us a natural boost when we’re feeling fatigued or when we need some natural energy before a workout. For example, lion’s mane mushroom is known to help support memory & focus; it’s a proven neuroprotectant which has been shown to increase the growth of new neurons in the brain. Rhodiola is another powerful adaptogen, used by sherpa people when climbing the Himalayas, and is known for its effects on stress levels & brain functioning. How can they help your body clock with jetlag? A study in 2020 found that cordycepin, an active compound in cordyceps mushroom, can help us rapidly reset our body clock which may help ease the pain of jet lag. Ideal for health-conscious jetlagged travellers who need a physical boost and to find balance quickly to help enjoy their trip. Cordyceps mushroom is also known to improve our aerobic capacity and oxygen flow around the body and to boost ATP - our energy molecule. It’s great for a natural boost when fatigued or before going on a long hike or working out! What is adaptogenic coffee? Adaptogenic coffee is coffee blended with adaptogens. Caffeine is a nootropic, it increases our attention, alertness and gives us a mental boost. It does this by blocking our adenosine receptors - which make us drowsy. Caffeine can also increase our cortisol levels, our stress hormone, which can result in jitters/anxiety. Adaptogens help to balance our cortisol levels, allowing us to enjoy coffee and get the benefits of caffeine whilst minimising stress and also getting the other health benefits from adaptogens! London Nootropics have created 3 premium adaptogenic coffee blends to help you find your flow. Their delicious blends are perfect for travel and hospitality - they come in convenient single-serve sachets to help your guests enjoy a balanced stress-free stay and trip. Check out their website londonnootropics.com and if you’d like to try some samples get in touch with them directly!

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PROJECT

The Footman IN Mayfair UNDERGOES STYLISH REFURBISHMENT The Footman reopens to the public following a six figure investment. The Footman welcomes back guests following an elegant and stylish refurbishment to modernise the popular pub and restaurant, whilst keeping its original charm. Following the refurbishment, The Footman now has clearly defined zones on each floor to separate drinking and dining, with the upper floors available for exclusive private hire.

The main bar of The Footman has been redesigned to open up the space and to allow for more guests seated than were previously available. Original fittings and fixtures, including the art deco style mirrored bar, have retained The Footman’s classic style. Softer tones and lighter textures have been added, creating an inviting atmosphere where guests can unwind. Heading to the first floor dining room, seating has been re-arranged to give guests more

privacy. The entire floor has been refurbished, with elegant warm and earthy tones, a bold new ceiling detail and classic parquet flooring. The stylish reupholstered seating in a subtle, yet chic pattern brings the new décor together under softer lighting from brand new fixtures. Completing the dining area re-design, The Footman’s sommeliers have been tasting new world, old world and fine wines to create an offering that will tantalise the taste buds of any connoisseur. The team look forward to inviting guests to try delicious wines and British seasonal dishes created by Stuart, Head Chef and flavour extraordinaire. On the second floor, The Footman now offers a flexible space doubling as a restaurant and lounge. While the exposed brick styling remains, the floor has been updated with marble and brass detailing, adding decadence to any private event. For the dining space itself, the seating has been replaced by new leather and fabric chairs, which sit on a brand-new timber flooring.

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Ascending to the third floor brings guests into The Footman’s most exclusive space, the private club house board room. A classic mix of warm tones and blue and walnut timber, the room is styled with brass accents and opaque glass pendants suspended from a bold panelled ceiling. A large table is the centrepiece of the space, with a television discretely hidden behind a decorative housing, giving the room an additional function as a corporate meeting

PROJECT space with break out areas. At the end of the room, a statement dresser acts as a bar, providing guests with an attentive and tailored experience for the duration of any private event, meeting or team event. Aside from the main bar and dining space refurbishments, the functional spaces of The Footman have also been stylishly updated. The staircase connecting each floor leads guests through the pub, tempting them to explore beyond the main bar area. Artwork is clustered along the staircase walls, contrasting with the lighter wall colours that brighten the space. The bathrooms in The Footman have also been updated, retaining the building’s classic roots with beautiful Victorian tiles, complimented with marble vanity units and the addition of brass detailing creating a luxurious feel of the space.

“

After months of closure, it’s exciting we’re able to invest in The Footman for our guests and we think the results breathe new life into the setting.

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Garry Wood, General Manager at The Footman said: “The new refurbishment will bring all the elements and grandeur of Mayfair to our guests, offering expanded capacity and chic function space, without compromising the classic feel of the building. “The team have been working incredibly hard to bring The Footman to life, collaborating with renowned designers and suppliers to ensure every detail and design is of the highest quality. We can’t wait to welcome guests back to The Footman from the 29th July” Michael Horan, Managing Director of the Metropolitan Pub Company, added: “The refurbishment is one of our first major projects following the lifting of COVID-19 restrictions, with the pub undergoing a significant six-figure investment. “After months of closure, it’s exciting we’re able to invest in The Footman for our guests and we think the results breathe new life into the setting.” Visit The Footman at 5 Charles Street, Mayfair, London, W1J 5DF.

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CHEF PROFILE

CHEF PROFILE: CALLUM GRAHAM HEAD CHEF AT BOHEMIA RESTAURANT, THE CLUB HOTEL & SPA A rising star in the industry and one of the UK’s most exciting young chefs, Callum Graham is Head Chef at Bohemia, the Michelin-starred restaurant at The Club Hotel & Spa in St. Helier, Jersey. With over a decade of experience under his belt, Callum is well placed to lead his team of 13 in the kitchen, bringing a European influence to Bohemia’s food, thanks to his time spent across the continent, including stints in Paris and Geneva.

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Responsible for the ever-evolving seasonal menus at Bohemia, Callum is particularly passionate about showcasing and combining local Jersey produce and seafood with ingredients from France, just 14 miles away. Part of the team that saw the restaurant awarded the first ever 5 AA Rosettes in the Channel Islands, Callum joined Bohemia in 2016. Prior to this, Callum worked at the then Michelin-starred Le Celadon in Paris; and also at Michelin-starred Auberge du Lion d’Or in Geneva. Callum has also spent time in the kitchen of five-star London hotel The Lanesborough and appeared on MasterChef: The Professionals in 2018.

How long have you been cooking professionally?

Is there a secret for a successful restaurant?

I have been cooking for the last 15 years. I was around 14 or 15 years old when I really started to think that being a chef was what I wanted to do when I finished school and what I wanted to pursue a career in.

There isn’t a tonic or guide that you can just pick up off the shelf and say this is what’s going to make it successful.

How would you describe your style of cooking? There is an element of classical cooking which comes from my time in Geneva and Paris. I try to make flavours lighter and flavoursome, and dishes which are ingredient led with a touch of fun.

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I think it boils down to a combination of factors; trying to meet the guest’s expectations, which differs from restaurant to restaurant, ensuring the food that you create is relevant to your surroundings, as well as employing great staff with a passion for the hospitality industry and who are looking to build a long-term career.

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HOTEL360 - 28TH & 29TH SEPTEMBER - LONDON EXCEL Welcoming 4 - 5,000 hotel professionals this year, Hotel360 is ready to once again reconnect the sector in-person. Taking place on the 28th & 29th of September at the London ExCeL - this free to attend event will provide attendees a 360-degree viewpoint of the hospitality industry, encompassing 5 topical areas, namely; business growth (finance & marketing), technology, operations, sustainability & design.

Along with a completely transformed hotel sector, came a dramatic shift in guests’ expectations. The standardardised ‘essential offering’ subsequently changed. Besides new sanitary measures, the reduction of human touch points accelerated a new age of hotel technological innovation, automation and digitisation of services. Furthermore, the heightened demand for hospitality staff, to the increasing need to reduce hotel emissions by 90% by 2050 according to the Paris Climate Agreement (Natacha Reymond, 2021), has created a mountain of challenges for hoteliers. Although, if responded to correctly - these challenges could be the necessary push for hotels to refresh their offering and differentiate themselves from the competition. Keeping this in mind, Hotel360 has carefully curated this year’s content, so visitors can return from the show with actionable tactics, strategies and solutions to grow their business and adapt to 2022’s playing field.

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Visitors can listen in as the leading minds, discuss and debate the trending talking points of the hospitality industry at the interactive panel debates. With topics such as:

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Mastering the Art of Health & Safety Protecting your Staff and Customers Workforce Management: How to Empower and Engage Your Employees Everyday Sustainability - Using Our Resources Responsibly The Technologies Shaping the Hotel of Tomorrow

• • •

Delivering the 5 Star Experience Marketing from A-Z - Everything you need to know Keeping Sustainability at the Heart of your Hotel

There will also be live innovation awards recognising the visionaries testing the boundaries with their products and designs, 300 cutting-edge suppliers and 150 inspirational seminars including sessions from keynotes, such as:

• •

• • • •

Andrew Robb - Chief Financial Officer of RBH - Discussing ‘Planning for expansion: when and how to invest’ Gonzalo Carpintero Navarro - VP Operations EMEA and Head of Meetings and Events Transformation from Radisson Hotel Group - Discussing ‘Making your customer experience consistent’ Kate Nicholls - Chief Executive Officer of UKHospitality - Discussing ‘Hotels: Recovery and Beyond’ Taner Yildiz - Director, Hotel Openings & Transitions from Hilton - Discussing ‘Productivity of Remote Workers vs Office Workers’ Max Fenlon - Director of Commercial Finance from PPHE Hotel Group - Discussing ‘Financial Partnerships for Business Growth’ Tim Theofanou - Director of Hotel Experience from Nobu Hotels - Discussing ‘Brand Culture and Experience: What are you saying?’

The show content doesn’t end there either! Running directly alongside Hotel360, is the

HOTEL360 PREVIEW

Hospitality Design Show - exhibiting the latest design trends, ideas and innovations behind business growth. It is a show made to inspire creatives, providing them with the design blueprint to enhance their customer experience, elevate their hotel business and subsequently increase their profitability. All under one roof, the combination of events will provide a one stop shop for the progessive hotelier. Plus, it is FREE to attend. Visit hotel360expo.co.uk to secure your free ticket to both shows today!

Running directly alongside Hotel360, is the Hospitality Design Show - exhibiting the latest design trends, ideas and innovations behind business growth.

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RESTAURANT DESIGN PROJECT

Pirajean Lees UNVEIL 1920S JAPANESE STYLE RESTAURANT INTERIOR FOR Mimi Kakushi An Authentic Celebration Of Oriental Art Deco Brought To The Modern Day Pirajean Lees is delighted to unveil its latest interior project, Mimi Kakushi, a new Japanese

restaurant in Dubai. Inspired by traditional Japanese joinery and principles of living, Mimi Kakushi is a celebration of oriental art deco, blending time-honoured Japanese with new thinking. The interiors feature a carefully curated selection of architectural elements, original furniture and handcrafted accessories. With light taking a prominent role, bespoke stained glass windows and indirect architectural lighting highlight the restaurant’s decorative details, varying textures and natural materials used throughout the space.

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Pirajean Lees aimed to create a sophisticated space offering a unique client experience unknown to Dubai’s saturated restaurant scene. Formerly a nightclub, the space had been stripped back to an empty shell requiring a complete transformation. From the large scale architectural elements, all the way to the relationship between tableware and tables, every aspect of the design has been carefully curated by Pirajean Lees. All Pirajean Lees projects start with a unique approach, finding a strong narrative, enabling the studio to push boundaries in their designs and steer away from current trends. For Mimi Kakushi, the interior design concept is built

around 1920s Japan and follows the persona of Sessue Hayakwa. A Hollywood heartthrob and first Asian movie star of the 1920s, Hayakwa perfectly personified this era. Known for his lavish parties, gold-plated car and castlestyle mansion, Hayakwa’s story became the foundation for the design, allowing the duo to create a space that captured his character and essence through the use of textures, materials, mood and atmosphere. Respecting the building’s original structure and architectural features, including level changes in the ceiling and structural columns, guided the spatial layout. Guests are guided through the restaurant, exploring beautiful interiors on their journey. They are welcomed by hand painted walls, meeting the concierge at reception, past the colonial Japanese bar and viewing across the sushi counter to the tables. The open kitchen is visible throughout the space, creating a dynamic atmosphere while the chefs are at work and the fire of the grill is burning. All mechanical equipment and ventilation is concealed above the straw ceiling grid, ventilating discreetly between dark wooden beams, helping to preserve the residential feel in a commercial space.

Continued >>

RESTAURANT DESIGN PROJECT

Due to its elevated position, double exposure and fully glazed elevations, Pirajean Lees had to carefully control and guide the light into the space, giving it a prominent role in the design. To the East, a bespoke stained window of amber and red glass dresses the existing facade whilst allowing warm light to bathe the space during the day. To the South, the duo created a bespoke curtain of wooden beads and introduced mirrored tables and walls, reflecting light through the space, transforming the sunset into an interior feature. Red high gloss lacquer used throughout the interiors absorbs the light for a more tamed experience where necessary. In addition to creating the architectural details, Pirajean Lees has designed all lighting, tables and a selection of seating to furnish the space. The tables feature scalloped edges that soften their geometry. Turned wood beams, wallpapers, hand-painted Japanese landscapes, all add layers of stunning details to the space. The sliding screens divide the open space into a sequence of smaller areas and volumes, giving flexibility on how to use the restaurant. A beautiful layered lattice of dark timber provides the right balance of transparency vs privacy.

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“Mimi Kakushi is timeless, unique and considered. It has a lyrical quality – a sense of poetry that runs throughout the brand and interiors, down to the smallest details.” Says Clémence Pirajean and James Lees, co-founders of Pirajean Lees.

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Thanks to Toto’s constant research, development and improvement in ‘cleanovation’ technologies, the RG Washlet and RG Lite’s water jet nozzle is cleverly positioned and designed to clean itself inside and outside, before and after each use, remaining spotless and hygienic at all times.

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PROJECT

Marco Polo Jinjiang UNVEILS NEW LOBBY LOUNGE Hotel-wide phased transformation includes newly-designed Continental Club Lounge and guestrooms

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Marco Polo Jinjiang has unveiled its new-look Lobby Lounge on the ground level of the hotel. The refurbishment is part of the hotel’s phased transformation encompassing its Continental Club Lounge and guestrooms that were introduced in March of this year.

At the heart of the Lobby Lounge is its 18-metre pillar-less vaulted atrium, which complements a gold-coloured wood frame that resembles a honeycomb-like structure measuring 20 feet high and 88 feet wide. The lofty ambience is further heightened by an imposing Chinese oil painting depicting clouds and mountains in warm hues. With abundant natural light cascading through the space, the re-imagined Lobby Lounge – dressed in

oversized cream coloured sofa seating, as well as accent chairs in burnt orange and sapphire blue tones – invites guests to gather for business meetings or casual meetups. A central bar unites the space that transitions in mood from day to evening. In the afternoon, a curated menu of light bites are served alongside specialty coffees made by either the unique iced drip process, siphon brewing technique or French press method. Fine vintage Chinese teas – presented on a hand written Chinese calligraphy menu – including Tieguanyin, Da Hong Pao (Big Red Robe) and premium Baihao Yinzhen are among the exceptional beverage options. By the evening, the lounge transforms into a social space where guests can discover the city’s largest selection of gin. Among the 22 varieties from England, Scotland, Wales and Germany are unique brands such as The Botanist Gin, Tanqueray Ten Gin and The London Nº 1. An expansive collection of wines and spirits are also available to meet diverse guest preferences. The pianola provides musical entertainment from 11.30 a.m. to 11 p.m. daily. The Lobby Lounge opens from 10 a.m. to 12 midnight daily and reservations can be made via telephone at +86 595 3666 666 extension 6215. Re-emerging from an extensive revitalisation in March this year were Marco Polo Jinjiang’s Continental Club Lounge and its guestrooms and suites.

PROJECT Located on level 11 of the hotel, the redesigned Continental Club Lounge is marked by a predominant use of light wood panelling and large glass panes to showcase the sun-light filled double-storey venue. Here, guests can work or meet with colleagues in multi-functional conference rooms. For entertainment purposes, a private movie theatre with full stereo surround sound and six reclining chairs is available. Other benefits at the Continental Club include breakfast, tea and coffee served throughout the day, evening cocktails, personalised check-in, 24-hour butler service, as well as laundry and pressing service. Use of the facility is exclusive for guests staying in the Continental Club guestrooms or suites. In the Continental Club guestrooms, the warmth of the interior is expressed through further use of wood and a blend of warm orange and dusty grey colours that are fresh and welcoming. Asian design accents subtly feature on wall panels, while large picture windows invite natural light. Nestled between levels 10 to 12 of the hotel, the guestrooms range in size from 32 square metres to 39 square metres. Each is equipped with modern conveniences such as dual line telephones, cable television and tea and coffee making facilities.

Editor’s Review: FORTNUM AND MASON DIAMOND JUBILEE TEA With over 300 years of history behind them, the very name Fortnum and Mason is synonymous with luxury, whether you are talking about the stores, hampers or their Afternoon Tea. The flagship store in Piccadilly has been joined in recent years by stores in high profile locations, such as St Pancreas International, Heathrow Terminal 5 and the Royal Exchange and in 2019; the quintessential English brand opened its first overseas store in Hong Kong. The Piccadilly store has an entire floor dedicated to the most traditional of British institutions – Afternoon Tea. The Diamond Jubilee Tea Salon on the top floor was opened by Her Majesty Queen Elizabeth in 2012 and has been serving sandwiches, scones, patisseries and off course, tea ever since.

The sound of a grand piano greets you in the small foyer, as you leave the lift on the top floor. We were shown to our table where we were welcomed by our waiter who provided us with a glass of Champagne, whilst we perused the extensive tea menu. With so many varieties to choose from, choosing a tea is an almost impossible decision to the untrained. However, our waiter doubled up as a tea sommelier and was able to give a full description of each on request. We had a Jasmine white tea and a “mystery” blend of the sommelier’s choosing. The jasmine tea had a strong aroma but with a refreshing subtle taste and the mystery blend was naturally sweet with wonderful flavours which you couldn’t quite put your finger on. A three tiered cake stand holding plates, in Fortnum and Mason’s signature duck egg blue colour, was brought to the table. On one sat perfectly uniform finger sandwiches, the fillings were predictable yet taken to a luxury level – cured ham with piccalilli, cucumber with mint cream cheese, Coronation chicken, Fortnum’s own smoked salmon and samphire and finally Egg mayonnaise and watercress. Across the board, the bread was soft and fresh with the thick slices of smoked salmon and flavoursome cured ham being particular favourites. On the second plate of the cake stand were four light, fluffy and, most impressively, still warm scones - two plain and two fruit. Accompanying these was a large pot of clotted cream and decent sized jars of strawberry preserve and tangy lemon curd, to ensure there was a generous serving. The final tier held the patisserie selection. Individual cakes and pastries which were beautifully light with flavours to bring freshness to the palate. The assortment, which changes with the seasons, included a passion fruit mousse encased in a thin layer of chocolate, Eton mess piped into a brandy snap and a rose éclair.

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In addition to the traditional Afternoon Tea, Fortnum and Mason do offer alternative variations, such as the Savoury Afternoon Tea and the High Tea. The Savoury option, substitutes the plain and fruit scones for Courgette and Thyme scone and Portland crab scone and the patisseries are swapped with savoury bites, like smoked trout mousse and quail Scotch egg. The High Tea alternative replaces the sandwiches with a choice of more substantial dishes such as Lobster Omelette or Lamb Wellington. Fortnum and Mason is the essence of luxury and the Afternoon Tea is the embodiment of that. The beautiful food and aromatic refreshing teas, together with the serene atmosphere and the notes of the grand piano playing in the background, enables you to forget that you are in the busy centre of London’s West End.

Maria Lapthorn EDITOR

Coravin ‘to help hospitality come back with a vengeance’ The Drinks Business, April 2021 Coravin release two new wine preservation systems exclusively for the trade to make serving wines by the glass, with no waste, even more profitable. The Timeless Three Pro System allows you to pour wine without removing the cork, so you can preserve wines for months or even years. Your by-the-glass selection no longer has to be limited by your sales. You can now offer your higher-end, rare wines by the glass, increasing ticket value and eliminating waste. The NEW Pivot™ Pro System combines the Pivot Stopper and device to pour and preserve wine for up to 4 weeks. Use Pivot to pour your high-volume by-the-glass bottles, to ensure every glass tastes as fresh as the first.

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OPENINGS

A FIRST LOOK AT Luciano BY Gino D’Acampo

by Executive Head Chef Lorenzo Minini, who returns from Italy to join Gino’s esteemed team. The acclaimed chef has, throughout his 12-year career, worked at some of the capital’s most-celebrated restaurants including StreetXO, C-London Cipriani and Osteria San Lorenzo.

Gino D’Acampo has provided a first look at his new London restaurant, Luciano.

The à-la-carte menu, designed by Gino D’Acampo and Minini, is fitting for its location, incorporating a generous selection of Italian classic dishes with a focus on quality and ingredient provenance. The menu sees ten key sections – cicchetti; antipasti; carpaccio and tartare; insalata; pasta, risotto and gnocchi; pizza Napoletana; dal mare; bistecca; and dalla terra; with a wide selection of accompaniments, contorni, to complement.

Named after his first born, 19-year-old son Luciano, the beautiful, open-plan 100-cover restaurant harnesses the five-star worldoperating standards for which ME by Meliá is recognised, bringing upmarket Italian dining to the heart of the West End and Covent Garden area. It’s a significant move for the leading Italian chef, with plans for further premium national and international restaurant openings in the pipeline. In-keeping with the contemporary and cutting-edge design of the ME London hotel, Luciano is impressive, combining polished white marble surfaces and rich warm woods with bold wall coverings and brushed gold accent features to create a space that is both stylish and sophisticated, and yet relaxed. Located at the ME London hotel on The Strand (336-337), and with its own private entrance, guests arrive to a refined and alluring reception area, where heavy black wooden cabinets embellished in antique gold and a generous glass wine wall proudly display the extensive selection of famous and lesser-known premium Italian wines available at Luciano. All are sourced direct through Gino’s hand-picked Italian suppliers, of which many are exclusive to the restaurant. At the rear a beautiful feature wall adorned with exotic birds and bold wildflowers, and enveloped by plants, delivers a striking impact, providing a first hint of the décor inside. To the left, the beautiful open-plan restaurant unfolds with vast arched windows to two sides of the historic building

flooding the restaurant with natural light and affording views out to the capital’s renowned theatre district. The colour scheme is, in contrast to the reception, light and airy, with Gino’s signature Riva blue furnishings in a mix of butter-soft leather and luxurious thick fabrics providing the perfect complement to the restaurant’s solid white marble tables, each set against the rich wooden and beautifully tiled floor. The stylish statement wallpaper teased in the guest entrance continues throughout the impressive dining room and bar, drawing the eye to the restaurant’s dramatic high ceilings from which low-hanging woven lamps are suspended from a central mirrored feature piece, providing added definition to the open space. A range of tables, from intimate tables of two through to the restaurant’s generous window booths with seating for up to ten, cater for a wide range of dining requirements. At the rear of the restaurant an impressive open kitchen commands attention, headed

Signature dishes include braised beef cannelloni, spaghetti lobster and rose veal cutlet Milanese. An extensive dessert (dolci) menu provides the perfect finish, including Gino’s own personal favourite, tiramisù. An authentic Italian service adds to the premium and yet informal dining experience, available to guests all day, every day with a brunch, lunch and dinner service until late. An in-room dining service is also available for guests of the ME London hotel with Luciano working with the luxury hotel to host both corporate and lifestyle gatherings in the hotel’s incredible event spaces such as the Radio Rooftop and Marconi Lounge. The upmarket Italian restaurant and bar sees a great emphasis on drinks, with one of London’s most highly regarded mixologists, Chris Edwards from Salt of the Earth, working closely alongside Gino and the senior development team to create an impressive cocktail menu, including signature Luciano cocktail, Goodfellas, featuring Maker’s Mark, Ancho Reyes red, thyme sugar, fresh lemon, miraculous foamer, red wine float, mozzarella, basil and pepperoni. An extensive wine list, including iconic Italian brands and exciting new names, also features. All are available to be enjoyed at the restaurant’s striking 30ft underlit marble bar, with high seating for 12, or on the restaurant’s generous terrace, with seating for a further 100 guests providing views across to London’s iconic theatres.

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Speaking on the opening of the restaurant, Gino D’Acampo said: “I’m super excited to open my new restaurant, Luciano at the ME London hotel. Every opening is an important occasion but this launch in particular has a personal and special place, it being named after my first born, Luciano, and it being my first with the world-renowned ME by Meliá.

OPENINGS “The last 18 months have been a difficult time for everyone. It makes the opening of Luciano all the more significant; to be looking forward and celebrating the start of something new is a real privilege and something of which I am incredibly proud. I have to say a huge thank you to my fantastic team and that of ME by Meliá who have been nothing short of amazing this last year and made the opening of Luciano possible. I cannot wait to join them in raising a glass and inviting guests to experience everything my beautiful new restaurant and bar at the ME London hotel has to offer.” General Manager at the ME London hotel, Samantha Kandou-Fulton, added: “We are excited and delighted with our partnership. Luciano by Gino D’Acampo relates to our heritage with its focus on the Mediterranean lifestyle and kitchen. Our guests find choice very important and in recent times, having this freedom and variety of gastronomy under one roof is an expectation. Our three unique dining experiences will create an amazing social epicentre within ME London hotel.” Luciano is the first restaurant opening from Gino D’Acampo Hotels and Leisure with ME by Meliá. The launch follows the announcement of a partnership between Gino D’Acampo Hotels & Leisure and parent company, Meliá Hotels International in May of this year (2021). The opening is Gino’s second new restaurant to launch this year, with a third new opening in Liverpool this August providing welcome positive news for the sector. The new opening sees 60 new jobs created.

Fatt Pundit ANNOUNCE THE OPENING OF THEIR SECOND RESTAURANT IN Covent Garden THIS SEPTEMBER Transporting diners from Guangdong to Tangra, bringing Indo-Chinese cuisine to London’s West End This September, Fatt Pundit will open their second restaurant to bring the unique influence of India’s Chinese community and culture from Tangra, Kolkata to Covent Garden, London. The new restaurant on Maiden Lane will be an evolution of the original Soho site, continuing to tell the story of this special melting pot of cultures found within India’s Chinese immigrant community. Borrowing cult classics from the Berwick Street site, the new Fatt Pundit will bring fresh dishes and a new beverage concept to the forefront, starring signature cocktails inspired by the flavours and spices of India and China, and an unusual wine list, celebrating small, organic producers from all corners of the world.

For the main event, there’s a line-up of small plates designed to be shared with a selection of new dishes unique to the new Covent Garden restaurant. From the sea, Crab 65 is Fatt Pundit’s take on one of India most soughtafter bar foods Chicken 65 - a perfectly crunchy soft-shell crab served with yoghurt flavoured with a symphony of different spices and curry leaves. Saffron Butter Prawns are a new take on Soho’s Malabar Monkfish Curry, the only curry on the menu; juicy king prawns are grilled and served with a saffron butter and coconut Malabar sauce, a nod to the beautiful flavours of India’s southwestern coast where some of the Hakka community settled and fell in love with these fragrant curries.

Honey Chilli Duck is served in crispy strips perfectly seasoned with five spice and ideal for wrapping in freshly steamed pancakes; and finally Sweet and Sticky Venison is coated in a wonderfully sweet chilli sauce with burnt garlic and crispy noodles to top it off. Try alongside Crunchy Jersey Royals tossed in a chilli and garlic reduction and topped with coriander, a herb synonymous with Indian cuisine. Continued >>>

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THE MENU Indo-Chinese cuisine is steeped in history and was created by those who emigrated from Canton and Guangdong in China with their rich gastronomic culture and settled in Kolkata and Mumbai, where they began incorporating Indian spices into their Chinese dishes. Fatt Pundit’s new menu will celebrate this unique diaspora cuisine.

No meal in Tangra should begin without a plate of steamed momos, and Fatt Pundit’s menu will honour that. Served with spicy sesame and red pepper chutneys, Fatt Pundit’s version of these hearty Nepalese dumplings are packed with aromatic fillings such as Beef, Leek and Chilli, or Kid Goat, Garam Masala and Cardamom.

From the meat section, the Shredded Chilli Beef pays homage to the Leopold Irani café in Mumbai, where guests come back specially to order this iconic dish; Kolkata Chilli Chicken is adorned with beautifully caramelised onions, slit green chillies and smoked dark soy; whilst

OPENINGS

Favourites from Soho will also be joining the new dishes; highlights include their Crackling Spinach, a dish inspired by Chinese crispy seaweed; spinach leaves are fried two at a time, dried out for 24 hours to crisp up and served with a tamarind, date and plum sauce and topped with yoghurt and pomegranate; another favourite is the tender Lamb Chops with Black Bean Dust, chargrilled to perfection in a smoky stone flower masala rub; the garam masala is ground in house from 29 different spices including the distinct bitter stone flower spice from India, before being crushed with salty Chinese black beans. Also unique to Covent Garden is a brandnew dessert, the Lady Kenny, inspired by the traditional ledikeni, a favourite Bengali sweet created for and named after Lady Charlotte Canning, wife of Lord Charles Canning, the last Governor-General and first Viceroy of India. The cult classic Sizzling Brownie will also make its way to Covent Garden from the Soho menu.

What’s more, wherever possible the team at Fatt Pundit will endeavour to create a vegan version of the dish, by taking the delectable sauces and marinades and pairing them with a suitable vegan protein instead. THE BAR Fatt Pundit Covent Garden will boast two bar areas for enjoying the new signature Fatt Pundit cocktails and twists on popular classics, as a pre-dinner drink or for those moments when only a cocktail will do. On an ever-evolving menu, Bar Manager Gianluca Capilungo plays with flavours and spices from both India and China, creating tantalising tipples. A line-up of small batch beers and soft drinks such as Mango Lassi and Thums Up round off the drinks list, while an updated wine list features a carefully curated collection of aromatic white varietals, such as Gewurztraminer, Gruner and Riesling, as well as soft and ripe reds with no dry tannins to perfectly complement the richly spiced dishes. Showcasing independent and organic producers from interesting and undiscovered regions across the world, including China and Lebanon, highlights from the wine list will include: Chateau Changyu Moser XV Helan Mountain Blanc from China – the first ever white cabernet sauvignon to come out of China, this wine is totally unique, packed with floral and exotic fruit and enlivened by vibrant acidity; Domaine Wardy Beqaa Valley red from Lebanon - a basket of red fruits, herbs and flowers is the only way to describe this amazing new unoaked red wine; and Ferrari Maximum brut from Italy – this sparkling wine has an unmistakable style, with intense fruity

notes combined with pleasantly persistent fragrances of vanilla and yeast, perfect as an aperitif at one of the new bars. THE RESTAURANT Set across two floors, the new space will have its own distinct look and feel; the luxe interiors will reflect the vibrant streets of Kolkata, ornamented with antique Chinese and Indian artefacts throughout. The restaurant pays homage to the rich narrative of this culture within a modern space; and the interiors look to the original Chinatown of India, where brightly coloured façades became backgrounds to the rich food heritage of the area. The Victorian floor tiles and dark timber polished furniture reference the colonial Kolkata architecture, and rustic walls laced with brightly coloured red and blue Hindi signage are the backdrop which start to tell the story. Customers will be seated on traditional Brentwood chairs or at booths in the basement, waiter stations will take the form of reclaimed cabinets, and carefully curated Indian and Chinese artifacts will line the shelves. From India you’ll see vintage artworks of Indian deities, Buddhist statues and bamboo birdcages, and from China there will be cast iron teapots and classic antique porcelain vases. This detail also extends to the crockery, which is all handmade in India, and includes matt aluminium pots and plates, wooden boards and bowls, and terracotta cups and bottles – all materials you would expect to have your food and drink served on in Tangra in Kolkata. Co-Founder Huzefa Sajawal says, “We’re excited to be opening our second Fatt Pundit in London’s buzzy West End. It has been a rocky year for us all in hospitality, but we have been overwhelmed by the continued support from our community and are exciting to be moving forward once again. In the UK, we believe that Indo-Chinese culture and cuisine is still relatively untapped.

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“We are incredibly grateful for everyone who has dined with us in Soho over the years and shared the story of Fatt Pundit, and through the launch of our second restaurant, we hope to be able to introduce even more people to the rich culture and history, the fantastic flavours and the delicious dishes on offer. We’ve been working hard to develop some exciting new dishes and have revamped our drinks menu entirely. We can’t wait to show everything we’ve been working on, and to continue to shine a light on Indo-Chinese cuisine.”

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