Luxury Hospitality Magazine - End of Year Review Edition 2022

One Island. Many Journeys.

Louvre Abu Dhabi

Saadiyat Beach Golf Club

Silver service for kitchen extract fire safety.

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CONTENTS

Company News 06, 07, 08 Stannah Lifts 09

Events and Awards News 10-11 Enomatic UK Ltd 12-13

Peloton Commercial 17 Openings 19, 20, 21

Oliver Hemming 22-23

Editor’s Review: Gordon Ramsey – River Restaurant, The Savoy 26-27

Interior Design Project: The Pearl Lounge, Bahrain International Airport 28-29, 30 ADA Cosmetics International 31

Fracino 32-33

Interview: Luxury Hospitality Magazine speaks with Head Chef at Bohemia, Jersey; Callum Graham 34-35, 36 Formica Limited 37

Interior Design Project: Corinthia London to open new destination bar - Velvet -with cocktail maestro Salvatore Calabrese 38-39

1st Folding Sliding Doors 43

Indigo Awnings 49

People On The Move 50-51, 58

Project: St Pancras Champagne Bar by Searcys reopens following major refurbishment 52-53

Editor’s Review - The Winter Garden, Landmark Hotel 54

Messe Frankfurt UK Ltd 55

Restaurant Design Project: HENN unveils new images of completed Aura Restaurant at the Ritz-Carlton Wolfsburg 56-57

Regcard SAS 59

Spa Opening: Spa L’OCCITANE opens its first spa in Sarajevo at prestigious Tarčin Forest Resort – MGallery 60-61

The Loveable Rogue, Glasgow’s coolest gastropub, will open a second site in the city’s East End.

Independent restaurant owners, Joe Lazzerini and Amalia Colaluca, are set to introduce their second concept to Glasgow’s this winter when they open The Loveable Rogue East End on Whitehill street in Dennistoun.

The Glasgow based couple, who are partners in life and in business, will offer a flexible, relaxed, cosy and accessible neighbourhood restaurant where everybody is welcome.

The family-friendly restaurant will entice residents in Dennistoun looking for homecooked comfort food such as Scotch Egg with Chorizo, Pork with Black Pudding, Chicken

With fresh, home-cooked dishes at the heart of their inspiration for The Loveable Rogue, diners will enjoy some of the best comfort foods Glasgow has to offer alongside a wide selection of wines, locally brewed ales, beers, spirits and classic cocktails.

The venue at 10 Whitehill St, Glasgow G31 2LJ, formerly home to Beat 6, will house a 35-cover neighbourhood restaurant and will showcase a seasonal well crafted daily breakfast and brunch menu, evening small plates menu and Sunday roast menu using quality ingredients and local produce.

Each flavoursome dish will offer guests a unique twist on family favourites and traditional recipes including Lobster Mac’n’Cheese and a Classic Kiev with Curried Cauliflower. From classic Roast Beef and Yorkshire Puddings to Sunday roast dinners

cooked on the bone, salsify, smoked eel and Champagne velouté. Or, beef short-rib finished over charcoal with shallot purée, ale braised roscoff onion and bordelaise sauce.

For a meat-free option, diners can enjoy the Maitake Mushroom, which is roasted and finished over coals, glazed in a Pedro Ximenez caramel and served with a toasted hay hollandaise, cep purée, pickled mushrooms and nasturtium.

Cleaver & Wake will offer a modern, elevated dining experience, with an emphasis on quality seasonal British ingredients.

The menu, which will change regularly to use the very best produce of the season, features bold interesting pairings that many have come to expect from the Masterchef Professionals 2018 winner.

Hero dishes include half lobster tail finished over charcoal and served with fresh linguini and lobster ‘Bolognese’, as well as turbot

Diners will have a varied selection of snacks, cured meats and starters. For seafood lovers, the ceviche of seat trout and yellowfin tuna, served with tiger’s milk, coriander, radishes and caviar promises to be a firm favourite. Meanwhile, vegetable fans can dine on the slow roasted baby beetroot parcel, with goats’ cheese and sorrel.

Other stand out dishes include oxtail served with a hollandaise sauce, English wasabi, burnt leek and smoked bone marrow; hand-dived Orkney scallop served with BBQ confit chicken wings and roasted corn salsa; and spiced Cornish crab salad served with watermelon and radish.

The menu also features a selection of fine oysters including natural oysters served with mignonette dressing, tabasco and lemon and cold oysters served with pickled cucumber relish, oyster emulsion and caviar.

and Mushroom Pie, or traditional Sunday afternoon beef roasts.

Laurence Henry, chef patron of Cleaver & Wake at 1 The Island Quarter, has provided a much-anticipated first insight into the menu for the new finer dining restaurant, following months of development.

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Sign up to be the first to know about opening dates and offers at tiny.cc/loveablerogueeast

The Loveable Rogue (East End), 10 Whitehill St, Glasgow G31 2LJ.

The restaurant has been designed to reflect the premium offer, but with a less formal feel. The open-plan kitchen will allow diners to see the theatre of each culinary masterpiece being crafted by the team of ten chefs, which includes fellow Masterchef alumnus, Hira Thakur as head chef.

To find out more about Cleaver & Wake please visit, www.cleaverandwake.com

We believe catching a show in London’s West End should be as thrilling as the ending to Matilda, as groovy as Dirty Dancing, as fun as Mamma Mia, and what better way to kick off the evening than with Chotto Matte Soho’s New Pre-Theatre menu?

For the ultimate pre-theatre dining experience, tuck into Chotto Matte Soho’s Signature or Vegetarian Pre-Theatre Bento Boxes. Featuring a selection of showstoppers including the Tuna Tataki, Lychee Ceviche and Asado do Tira and served with a glass of champagne, it is the ultimate Royal Box treatment to start the evening in style. They are also a great, quick, and easy way to experience a range of Chotto Matte most famous flavours!

The newly refurbished restaurant, situated just a stone’s throw from the West End, has recently reopened with an elevated design not to be missed and has been in the limelight of the Nikkei food scene, having first introduced the cuisine to London in 2013.

Available from Monday to Friday between 5.00pm and

6.00pm, the Signature bento box is set at £30, including a glass of champagne, and features a Miso Soup and a selection of sushi. It includes BBQ Huacatay Broccoli, Spicy Chicken Karaage with seasoned butter milk marinade as well as Asado de Tira, a slow cooked braised beef cheek with purple potato puree, teriyaki jus and chives. A Bento box so good, guests might even want to miss the first act!

Similarly, the Vegetarian bento box is set at £28, includes a glass of champagne, and contains Edamame, Lychee Ceviche, a selection of Vegetarian sushi’s, Jungle Salad, Arroz Chaufa with Peruvian vegetables, fried rice and spicy sesame soy, and the BBQ Huacatay Broccoli. Feeling like the show must go on? Guests looking for a posttheatre tipple are welcome for walk ins at Chotto Matte Soho’s new lounge area.

The perfect spot for late night cocktails from the new Tokyo to Lima menu and the exclusive Frith Street drinks offering, open until 1:30am!

Book Now on www.chotto-matte.com

a twist, a relaxing Sunday lunch with friends and family is not to be missed - The Loveable Rogue East End Sunday feast will emulate its West End location and aim to be

king’ of their weekend menu.

ARTESIAN COLLABORATES WITH HUMBLE CHICKEN’S HEAD CHEF ANGELO SATO

Artesian has partnered with chef Angelo Sato, of Humble Chicken in Soho, to create an exciting new food menu for The Langham’s celebrated bar.

Launching on 10 November 2022, the menu has been inspired by traditional Japanese dishes and ingredients. Angelo has worked incredible depth of flavour into the dishes, pushing the boundaries of conventional bar snacks whilst also retaining the moreish, easy to eat style that is so well suited to bars.

Japanese-born Angelo is best known as chefowner of Humble Chicken in Soho, a critically acclaimed yakitori-focused izakaya bar that celebrates grilling every part of the bird over charcoal. He is a champion of zero waste cookery and wherever possible uses local, seasonal produce to underpin the sustainable ethos of his menus. In creating the menu for

Artesian, he has been inspired by the food of his Japanese heritage, reinventing the dishes and flavours of his home country in a modern and creative way. The use of homemade fermented ingredients such as yuzu kosho, citrus kosho and koji barley will add to the distinctive character of the new menu.

Angelo’s sustainable and creative approach to cooking perfectly complements the work of Artesian’s Head Bartender, Giulia Cuccurullo, with cocktails from the bar’s Duality list being enhanced by Angelo’s fresh and powerful flavours.

From the menu, dishes will include Tuna tartare with avocado, tomato ponzu, seaweed chips and shiso; Buttermilk chicken kara-age, shichimi with spicy miso mayo; Scotch egg, katsu curry, mayo and nori; Peking duck bao sliders; and Mussels, citrus kosho ponzu with onion condiment.

Speaking on his new menu at Artesian, Angelo Sato commented: “I am really excited to partner with Artesian and create a fresh new take on bar food for one of the best bars in the world! The menu is inspired by my Japanese heritage, incorporating the likes of shiso, miso, katsu curry and nori.

“All of the dishes have been designed to complement the Artesian experience – tasty bites to enjoy alongside Giulia Cuccurullo’s amazing cocktails.”

Speaking the new collaboration, Michel Roux Jr commented: “Artesian has long been a playground for innovation; in cocktails, in service and now, with Angelo Sato of Humble Chicken, in bar snacks.

“It’s a pleasure to welcome Angelo to our line-up of talented chefs and all of the crunchy, salty, spicy flavours and textures he brings with him.”

New Menu to Launch at The Langham London’s Celebrated Bar this November.

LUXURY RUTLAND RESORT CELEBRATES TRIPLE AWARD WIN

The team at Rutland Hall Hotel & Spa are celebrating a hattrick of successes after winning two awards at the Rutland & Stamford Mercury Business Awards and one at the LeicestershireLive Business Awards.

At the Rutland & Stamford Mercury Business Awards, the Housekeeping Team took home the trophy in the Employee/ Team of the Year category. Rutland Hall was also named Large Business of the Year at the same awards.

The LeicestershireLive Business Awards, which were held at King Power Stadium, Leicester last week, saw the team win in the Medium Business of the Year category. All three wins come off the back of a hugely successful 12 months for the waterside resort, which has undergone a multi-million pound programme of improvements and upgrades.

This includes newly refurbished suites, bedrooms and apartments; revitalised conference, meeting, wedding and event spaces, as well as the re-imagining of the beautiful Blossoms Restaurant, Bar & Terrace. The Main Hall at the luxury country retreat has also had a complete and sensitive renovation, which has seen the team working closely with English Heritage to restore the beautiful, traditional hall to its former glory.

Further exciting development plans are in the pipeline for 2023 including the Marquee Pavilion Suite, which will have a capacity of 500+ guests and be available from March. These developments will only add to the appeal and versatility of this popular, luxury resort hotel.

Joanne White, Managing Director of Rutland Hall Hotel & Spa, comments:

“We are incredibly proud to have won in all three categories at both the Rutland & Stamford Mercury Awards and the LeicestershireLive Business Awards. Our people are at the forefront of what we do as a business, so I’d like to say a huge thank you to them all. Thanks also to the judges on both award panels, and of course congratulations to all our fellow nominees and winners – we were in excellent company!

“After significant investment, planning and design over the past 12 months at Rutland Hall, we are really excited to unveil the incredible results that are already earning us exceptional guest feedback. Coupled with the investment in development of our biggest asset – our people – we are well on our way to achieving our vision to become one of the leading resort hotels in the UK.”

University of Wales Trinity Saint David (UWTSD) hosted Wales’ first ever Young Chef Young Waiter competition at the Brangwyn Hall, Swansea on Tuesday.

In a MasterChef-style event, eight young professionals living in Wales and working in the Hospitality sector battled for the chance to become the Welsh champions who’ll attend the upcoming global final in Monaco.

The winning Chef was Ali Halbert, 26, of Heaneys, and the winning Waiter was Tilly Morris, 21, of Grove of Narberth.

An expert judging panel, made up of 10 of Wales’ leading hospitality figures, observed

every step of the process and passed on wisdom and advice to help contestants develop their skills. In addition to impressing the ten judges, the competitors prepared and served a three-course lunch to 16 industry experts who assisted in the judging process based on their overall experience.

An award ceremony and gala dinner was held in the evening to announce the winners, during which contestants’ families and members of the Welsh Hospitality sector gathered to enjoy food and entertainment, providing individuals and businesses from the length and breadth of Wales’ vibrant food scene with an opportunity to network and socialise since the pandemic.

Winner of the Waiter category, Tilly Morris, says: “It’s been such a great experience and I’ve learnt so much from working in this way with people I didn’t know before I arrived. I’m so excited and a little bit speechless, but I can’t wait to represent Wales in Monaco! Today’s been the best day of my life!”

UWTSD’s mission is to be a University for Wales, with a commitment to the well-being and heritage of the nation at the heart of all that we do. Central to our vision is the promotion and embedding of a dual-sector educational system which educates learners of all ages and backgrounds, and stimulates economic development in our region, across Wales and beyond.

© LeicestershireLive Business Awards

Sysco companies, Brakes and M&J Seafood, have been rewarded for their passionate focus on the quality, sustainability and provenance of their seafood, collecting the MSC (Marine Stewardship Council) Foodservice Wholesaler of the Year award for the 9th consecutive year.

Sysco is committed to supporting customers to create more sustainable and healthier menus, from the way ingredients are sourced and produced, to their handling through the supply chain and menu development.

When sourced responsibly, fish and seafood can be a fantastic ingredient with strong nutritional values. Working with organisations

and certifications including MSC, MCS and ASC, Brakes and M&J Seafood have developed an enviable range of sustainably sourced seafood, winning the MSC Foodservice Wholesaler of the Year every year since the awards were launched in 2014.

Sysco GB Merchandising Director, Stuart Smith, said: “We have unique expertise in fish, with M&J’s long-established reputation for sourcing the best of the catch and Brakes’ unrivalled scale and foodservice knowledge, providing customers access to an incredible foodservice fish proposition.

“While it’s fantastic that we’ve been awarded Foodservice Wholesaler of the Year for the past

nine years, we are committed to continuing to build the category, bringing customers new, exciting and sustainable fish options that will enhance any menu.”

Brakes and M&J Seafood have continued to innovate in the seafood category, including introducing new MSC British coley, Jersey MSC lobster and converting all breaded plaice to MSC certified in the past year.

STEIN OPENS NEW LOCAL SCHOOL’S HOSPITALITY DEPARTMENT

Jack Stein has had a love for hospitality since a young age and is now collaborating with Truro and Penwith College on the opening a new hospitality department at a local school to help inspire the next generation.

Wadebridge School has invested in enhancing its catering provision and enriching student career aspirations by updating its kitchen and catering areas. The new kitchens have been opened by wellknown local chef Jack Stein – son of Rick Stein - and Truro College’s Hospitality Coordinator Tony Duce who then collaborated on a demo for the students.

Students were able to watch Jack and Tony in action, using ingredients provided by the college, and then replicate the demo they

had seen in pairs. This gave Jack and Tony time to move around and see the students work, give them tips, and review their dishes, with a prize for the winning team.

The collaboration allows Wadebridge School to not only promote the hands-on skills required by the industry, but also the opportunities that can come with careers in hospitality and the creation of routes from school through to college with employers at the forefront.

The opening of the new catering facilities aims to support the hospitality industry and develop students’ knowledge to inspire them to consider a career in hospitality.

By the school investing time and money into these areas, students are shown that

the school values such skills and careers, as well as how vital and wanted such positions are. Connections between schools and industries is essential to motivate the next generation’s career choices.

Jack Stein said “I wish I had a facility like this when I was in secondary school. Hospitality is the growth industry in Cornwall.

“We normally see students come through Truro and Penwith College, so it’s great to see students learn before that stage – this is the school my kids will be coming to, its great they have a brand-new kitchen facility and looks fantastic.”

The Steins Group is a family run business that started with Rick and Jill Stein in 1975 with family at the heart. Today the business employs over 600 staff which includes Apprentices and former students from Truro and Penwith College.

Truro and Penwith College’s Hospitality Co-ordinator Tony Duce added: “The hospitality department at Truro and Penwith College is very proud to work with schools in the area to help develop the hospitality superstars of tomorrow.

“Future skills are a key part of what we are delivering at the College and working with partners such as Rick Steins cement’s the delivery of outstanding full-time and Apprenticeship programs in the hospitality sector.”

Wadebridge School aims to create a caring and stimulating environment in which high standards of teaching and learning are promoted, as well as somewhere that all students can achieve success which is supported by this new development.

Independently owned Buckinghamshire country hotel, Horwood House, has teamed up with national homeless charity Crisis, and upcycling company Recoup, to transform an unused, syndicate break-out space into a creative and crafted coffee lounge for delegates, whilst also giving back to communities.

The Crisis Charity Coffee Lounge (120sqm) has been brought to life by a team of Crisis volunteers and members led by Recoup Founders, Tom Marsh and Ben Lunt. It has been transformed to reflect the horticultural surroundings and history of the hotel, with reclaimed furniture carefully restored to its former glory – and in some cases repurposed – to create unique pieces such as wall panels made from antique French headboards, cast-iron garden gates and dried flowers pressed into picture frames. The revived space is located beneath the Cook Suite and between six syndicate meeting rooms, with its own private entrance to the main hotel, making it the perfect spot to enjoy a coffee whilst admiring the wonderful works of Recoup during your meeting breaks

Horwood House is known for its multiple meeting and event spaces and sees 4000 delegates passing through on average per month.

Working closely with Crisis and their coffee partner Volcano Coffee Works, the hotel will be continuing their support with the charity by purchasing coffee beans to fuel delegates in the lounge with 15% of all Volcano coffee purchases made by the hotel going straight to Crisis. Delegates will also be encouraged to support the cause by scanning the QR donation codes on the tables in the lounge.

The hotel will be supporting further by donating 5% of revenue from all contracted conference and corporate event bookings taking place in January, February and March 2023. Terms and conditions will apply.

Crisis work side by side with homeless people to help them rebuild their lives. From decades of experience, they know what’s needed to leave homelessness behind for good. Through education, training and support with housing, employment and health, offering oneto-one courses and advice for homeless people nationally, Crisis aim to end homelessness for good.

Horwood House Mursley Road, Little Horwood, Buckinghamshire, MK17 0PH

https://www.horwoodhouse.co.uk

The announcement marks a culmination of £90 million investment in the last four years.

Great London Hospitality (glh), the largest hotel owner-operator in London, has announced a landmark move for the business where it will become the ‘Clermont Hotel Group’ this autumn.

The significant rebrand, which marks the culmination of £90 million investment in the past four years, will see the company align more closely with its anchor brand, The Clermont. The move aims to distinctly reposition the company within the travel, hospitality and leisure markets by streamlining and repositioning a number of property assets under three key brands: The Clermont, Thistle and Hard Rock Hotel London.

As part of its fresh vision to underline the group’s credibility as a leader in the industry, the re-energised strategy marks the business ambition for future growth beyond London, with a focus to major cities within the UK and across Europe.

The group has indicated there is more investment planned across the portfolio in the coming months, following an initial £18 million refurbishment of The Clermont properties in Charing Cross and Victoria.

Commenting on the upcoming rebrand and refreshed business ambition, Jon Scott, Chief Executive Officer at glh said; “This is a significant milestone for the company and marks the beginning of a new era. Clermont Hotel Group offers a rich and diverse portfolio for a range of guest needs, and our new strategy and vision brings them under one roof with more clarity than ever before.

“As the industry is still in recovery, we know there is a raft of opportunity to grow and develop as we tap into our guests’ needs. We know that people will continue to travel and spend on great experiences, but will be more discerning about their choices. As Clermont Hotel Group we are a people-first business, therefore to create our new vision we’ve worked closely with customer insights and our employees to ensure we are adapting to their needs, and delivering extraordinary experiences and services in a bold and impactful way.”

The rebrand and shift in strategy expands across all elements of the business including its internal employee engagement, taking a people-first approach. Bringing through and celebrating extraordinary people, ensuring staff development and helping people forge lasting and successful careers within the hospitality industry, is integral to the business’ fresh approach.

WIREFOX GROWS MARRAM HOTELS PORTFOLIO WITH ACQUISITION OF HISTORIC ST ANDREWS HOTEL

Northern Irish private investment company Wirefox has acquired the Ardgowan Hotel through its Marram Hotels business, expanding the leisure portfolio to Scotland.

The privately owned St Andrews property was acquired from the McLachlan family on Monday (24 October) for an undisclosed sum.

Centrally located within the heart of St Andrews, close neighbours include the renowned University of St Andrews and world-famous Old Course. The group plans to operate the three-star rated Ardgowan Hotel in its current form, with the existing team in situ.

The purchase follows the acquisition of one of Northern Irelands best loved hotels, The Bushmills Inn, earlier this year, making this the second property in the Marram Hotels portfolio.

Kathryn Robinson, Investment Director at Wirefox, said: “As an iconic golfing hotel, it’s a great time for us to be adding the Ardgowan Hotel to our growing portfolio, with all indicators pointing towards a bumper year for golf enthusiasts off the back of The Open.

“Welcoming the current staff to Wirefox’s extended team, while continuing to trade, will allow us to gain a deeper understanding of the business and continue to provide

the much-loved service guests have become accustomed to. We’re grateful that the McLachlan family have agreed to work with us to ensure a smooth transition and we look forward to acting as custodian in the months and years ahead.”

Housed in a B-listed Georgian townhouse, designed by Scottish architect George Rae, the hotel comprises of 29 comfortable en suite bedrooms, with a further seven en suite rooms in a section of the property dating back to 1820. The hotel’s Playfair’s Restaurant and Steakhouse enjoys an excellent reputation, having been awarded an AA Rosette every year since 2015, alongside the hotel’s increasingly popular bar and outdoor terrace.

Bought by Roy and Eliza McLachlan in 2003, the business is now run by the second generation of McLachlan family - brother and sister, Duncan (Director of Catering and Head Chef) and Rachel (Director of Marketing and Business Development).

Wirefox was advised by Belfastbased Davidson McDonnell, along with BTO Solicitors of Edinburgh, in relation to the acquisition, with the McLachlan family seeking counsel from leading Scottish law firm, Thorntons Law LLP.

It is believed Wirefox will continue to grow its Marram Hotels portfolio in the coming months.

PLUM + SPILT MILK AT GREAT NORTHERN HOTEL TO REBRAND AS RAILS RESTAURANT & LITTLE BAR

Great Northern Hotel, a Tribute Portfolio Hotel in King’s Cross, is set to reopen its restaurant this month under a new name following a total rebrand and redesign of the concept and offering. Formerly Plum + Spit Milk, the restaurant will now be called RAILS, with a separate bar area (previously The Snug) to be known as Little Bar.

With the name a nod to its location just moments from King’s Cross station, RAILS is an 80-cover restaurant and grill that will serve up a menu of modern British cuisine

with subtle French accents, acknowledging its proximity to the Eurostar.

Showcasing the finest produce and quality ingredients, signature new starters include roasted beetroot with tahini yoghurt, pomegranate and lamb lettuce, and baked St Marcelin with truffle honey. Alongside a well thought out choice of mains, including seared Cornish cod with buttered leek, apple and thyme dressing and Moules frites, the grill section of the menu provides a selection of standout choices. Varying cuts of steak will be on offer, dependant on what is available from the butcher that day, from flat iron to rib eye, as well as a showstopping sharing chateaubriand, and fish of the day. Allowing guests to create their perfect plate, a considered choices of indulgent sauces and sides will also be available.

Desserts are French inspired too, with tarte tatin, ile flottante and chocolate fondant,

alongside, a cheese trolley for added theatricality, featuring British and French choices from La Fromagerie.

When it comes to breakfast, guests will find all the classics on the menu, from a full English and avocado on sourdough toast, to a continental platter with a selection of cheese and charcuterie, as well as overnight oats, porridge, pancake stacks and a loaded vegan bowl of yoghurt, granola and fresh fruit.

The interiors are bright, airy and flooded with natural daylight thanks to large floor to ceiling windows and mirrors adorning the walls, whilst wooden panelling, plentiful foliage, pendant lights and thick velvet curtains warm the space.

The cosy Little Bar, found next to RAILS, will specialise in classic French cocktails reimagined with a twist. Michel’s Sour is a mix of Michel Couvreur Whiskey, lemon and red wine, whilst The Morning Routine is made with Grey Goose Vodka, Grand Marnier and Pampelle. A 95-strong wine list features a mix of old and new world wines with 50% of bins from France, whilst an extensive selection of aperitifs and digestifs further lend to the French aesthetic. Also available will be a range of craft beers, ales and soft drinks.

Kelechi Kay, Food & Beverage Manager at Great Northern Hotel comments: “We’re all incredibly excited to introduce RAILS Restaurant & Little Bar to the world. Our proximity to King’s Cross station means we have a truly cosmopolitan and international audience, and we wanted to create something that had a unique sense of identity but also widespread appeal. We have focused on quality and provenance, as well as creating an accessible offering, and I’m confident it will be well received by both new and returning guests.”

RAILS will open for breakfast, lunch and dinner with afternoon tea and brunch introduced later this year, transforming RAILS Restaurant into an all-day dining destination.

RAILS Restaurant & Little Bar

Great Northern Hotel, King’s Cross St Pancras Station,Pancras Road, London, N1C 4TB www.railslondon.com

Wellness is a significant business that’s become an indisputable part of our culture. As Emlyn Brown, global VP of wellbeing at Accor said at a recent Peloton Commercial event: “We understand from the Global Wellness Institute that wellness is an industry worth $4.7 trillion globally. Wellness is not a fad or a trend. It addresses fundamental human needs; people have been trying to cure themselves in some way or form since the beginning of time. Guests now seek not only to maintain their wellbeing during hotels stays but to enhance it through physical activity and mindfulness.”

So how can hotels differentiate their wellness offer to ensure they’re providing guests with a variety of wellbeing options, especially as we enter the new year and focus turns to resolutions for healthy change?

One solution is to evaluate the offer in your hotel gym. Peloton Commercial has welcomed a brand new Precor StairClimber to its premium fitness equipment portfolio, designed to cater for exercisers of all shapes, sizes and fitness levels. It has thoughtfully devised, easy-to-negotiate step-on and step-

off platforms, as well as its trade-marked Dynamic Step Control™ – which creates a consistent step for each exerciser’s size and speed – and offers an impressive range of between 20 and 165 steps per minute. This makes Precor’s Stairclimber the ideal solution for a hotel or spa fitness facility as it can offer guests a seamless one-size-fits all wellness solution.

Mind the gap

The new Stairclimber also has a unique design feature that protects both the machine and users’ personal belongings. Anything dropped through a gap in the steps falls onto the ‘lost item slide’ and is returned to the user at the foot of the StairClimber, rather than getting lost in the workings of the machine.

Part of Precor’s 800 line of products, the StairClimber is available in either Black Pearl or Storm Grey to match Precor’s other cardio and strength equipment, allowing hotels to create a high-end sleek look.

Scott Trinder, Peloton Commercial UK Sales Leader – Clubs & other verticals, says: “Our premium StairClimber enables hoteliers to stay one step ahead thanks to a range of important benefits. It’s all about our vision to ensure wellness is foremost by providing the best fitness experience possible, whether that’s ease of use for the exerciser, with the largest step surface in the industry, or reliability and simplicity for the hotelier, through features including Dynamic Step Control™, an Active Status Light and a maintenance-free driver system based on our proven Elliptical components.”

The ever-dependable StairClimber, which is the only US-made StairClimber, has been three years in development. It was put through its paces with testing beyond industry standards, negotiating 30 different assessments and more than 10,000 hours of lab and field trials pre launch to ensure its durable, high-performance components withstand the test of time.

As Brown says: “We know wellness travellers spend more money – 45-65% more than the standard leisure traveller. Plus, we know the guests who refer the most are the ones who have experienced wellness during their stay. Therefore, as hoteliers need to be answering and exceeding that demand to improve health for wellbeing.”

HOW COST INFLATION IS SQUEEZING THE PROFITABILITY OF HOSPITALITY BUSINESSES

Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industry and is a member of P&G Professional’s Expert Advisory Council

In July this year, Statista, the pan-industry monitoring organisation, set the inflation rate for hospitality in the UK at 8.9% – the highest since November 1991. Many businesses would see this and regard it as an optimistic opinion.

Staff salaries, property operating costs and food costs are all increasing on a weekly basis it seems, with no sign of letting up. The remarkable heatwave across large parts of the country has meant that air-conditioning units have been running at max power for months on end.

For months we’ve read alarming articles forecasting energy price rises to unimaginable levels and while Liz Truss has now set out her energy plans, they’ve been criticised as sparse on detail, with questions remaining as to whether this goes far enough to help hospitality businesses. As the Bank of England raises interest rates so financing costs will also rise.

Consumers are reining in their leisure spend as households feel the squeeze. Businesses are managing their travel and expense budgets as tightly as they can. Recession impacts on everyone.

The first reaction will be to reduce costs – always a good starting place, but don’t forget to look for any way you can boost your revenue. Even in lean times, good revenue management will have a positive impact on hotels – both in room sales and meetings and events.

So while you focus on costs, do not ignore steps to increase your RPG – revenue per guest. I heard last week of a student working in an upscale hotel in Washington DC who received a $10,000 bonus in one month for upselling rooms at check-in. This was an extreme example from an expensive hotel, but it doesn’t take long to work out that if the commission was so big, the sales value must have been significant.

As energy costs are so topical now let’s start there. Benchmark your tariff against others available out there. Check the timers and heat settings on boilers and systems – just as you would in your own home.

Using trusted brands that have been developed with the professional hotelier or restaurateur not only keep your staff and guests safe but also save valuable staff time due to their efficiency. P&G Professional, leaders in the field and long-term partners of the hospitality industry, recognise the role they have to play as trusted supply partners.

Using trusted products such as Fairy Professional and Ariel Professional also saves waste in dishwashing and laundry, as they’re specifically developed to work shorter programme cycles and at lower temperatures. A fine example of saving money as well as conserving energy and reducing water usage,

hence supporting your environmental impact strategy.

Furthermore, re-evaluate the margin you make from your menu dish by dish. Can you tweak the cost per plate by substituting elements or changing some ingredients without compromising the dishes? Train staff to upsell the highest yielding dishes – these may not be the most expensive dishes. In fact, if you are ahead of the game they may well already be your most popular ones.

Many hotels now either offer a discount or incentive to not service guest rooms mid-stay. Post-Covid, some guests would rather keep their room isolated – although of course you must be sure that cleanliness and hygiene regimes are not compromised in any way.

Pubs and restaurants are reviewing whether to close on the slower days – this helps address both operating costs and the staff shortage and may, with smart targeted marketing, not have any impact on your number of covers over the week.

It’s a widely held business maxim that a short, sharp downturn is good for business, encouraging managers to sharpen their pencils and not rest on their laurels. That belief was dented for many by the crash of 2008, and again more recently by the pandemic. One thing is for sure, no business can ignore the impact of the current situation.

We do not know how long the recession will last, or how acute it will be. So all we can do as smart managers is to act now, plan for the worst and hope for the best.

A TASTE OF THE SUBLIME, A FEAST FOR THE SENSES

The world’s most anticipated new dining destination, Bacchanalia, set to open on Thursday, 24 November.

Reservations are now open as Caprice Holdings reveals wonderous details surrounding new restaurant concept, Bacchanalia.

Bacchanalia, the brand-new restaurant concept from Richard Caring has opened reservations today in advance of its Grand Opening on Thursday, 24 November. The coveted One Mount Street destination

will offer diners a truly unforgettable and unique experience from the moment they step inside.

Curated by Richard and acclaimed interior architect Martin Brudnizki, the impressive dining room will feature four magnificent Damien Hirst statues, hand-painted ceiling murals and an array of breath-taking 2,000-year-old Greek and Roman artworks. Taking centre stage will be Gary Myatt’s floor to ceiling interpretation of ‘Romans In Their Decadence’, which can be seen coming to life through Bacchanalia’s exclusive new video released today.

Internationally renowned chef Athinagoras Kostakos will bring the story of Bacchanalia into full bloom through a beautifully curated menu inspired by Greek and Italian

cuisine. Dishes will be flamboyantly finished at tables, offering a theatrical feast for diners. Seasonal dishes will include Crab Salad, Seabream Carpaccio, Risotto Nero for three and Turbot for two to share.

The restaurant’s incredible wine list has been individually selected by Caprice Holdings’ Group Wine Director, Terry Kandylis, and will feature over 650 references from Greece, Italy, France and beyond. Bacchanalia will be the only destination in London to feature 25 Italian 100-point wines and will also include exclusive Bacchanalia own-label wines including a House Champagne, Champagne Rare, Super Tuscan red and Assyrtiko white wine.

As well as the main restaurant and impressive mezzanine seating, the restaurant will feature a show-stopping private dining room, Artemis, with large windows overlooking the entire restaurant below. Guests will be able to experience a weekly programme of international DJs and live performances, as well as al-fresco seating with views across Berkeley Square.

Furthermore, the space will feature Apollo’s Muse, London’s newest and most exclusive members’ club inspired by the Admirable Gallery at Villa Albani. The members-only area will offer a bespoke menu, exquisite experiences, and a weekly programme of members-only events.

For reservations, please visit www. bacchanalia.co.uk. Tables are available to book from Thursday, 24 November 2022.

MEDITERRANEAN DINING CONCEPT CAVO TO LAUNCH AT The Outernet London

New Mediterranean restaurant concept CAVO will open its doors in Central London this winter.

The vast open plan restaurant and outside seafood terrace is set to open in the heart of new Tottenham Court Road Station development The Outernet early December.

Following the successful launch of hospitality concepts in Greece and Spain, London is the next destination for founder Ivo Dimitrov who has set his sights on the capital for his next and biggest venture to date.

Both the food and drink offering and interiors will all be centred around Mediterranean culture and ingredients.

With its genesis firmly rooted in Mediterranean living and cuisine, CAVO will be a celebration of everything the sea and the middle of the earth has to offer.

Expect tapas dishes like Chiperones (baby fried squid with beetroot mayonnaise); artichoke hummus with fried artichoke leaf and goat yoghurt; and Lasagna Crocante (crispy lasagne) made with 36 month dry aged parmesan cream.

Mains will be divided in to two sections –the CAVO Seafood & Raw Bar and CAVO Josper Grilled meats menu.

The open-plan restaurant and separate private dining room will see floor-toceiling windows overlooking Tottenham Court Road from the 4th floor of The Outernet. An adjacent roof top terrace will focus on oysters, seafood, Mediterranean wines and select champagne suppliers.

Lusin Mayfair

Lusin Mayfair is an authentic Armenian restaurant with cuisine influenced by the vibrant cultures of Eastern Europe and the Levant. Created by Mira Foods, Lusin is the first Armenian restaurant in the Kingdom of Saudi Arabia with outposts in the high-end venue “Centria” in Riyadh, Diyafa Plaza Riyadh, Teatro Jeddah, Al Shaikh Avenue Al Khobar, and now Mayfair London.

In Saudi Arabia, Lusin has notably hosted royals and government officials such as HRH Prince Abdulaziz bin Salman Al Saud, Minister of Energy of Saudi Arabia, HRH Prince Abdul Rahman bin Musa’id Al Saud, HE Khalid Al Khalifa Minister of Foreign Affairs in Bahrain, the late Kofi Annan, former Secretary-General of the United Nations, and the United Nations Diplomat Mr. Lakhdar Brahimi, and HRH Haifa Al Faisal Al Saud.

The name Lusin means “moon” in Armenian and is a beautiful and delicate symbol in the Armenian Culture. Lusin is an awardwinning gastronomic concept born out of inspirational travels to Armenia and Lebanon. Hospitality entrepreneur and founder of Mira Foods, Dr Mazen Amulgbel is a pioneer in the Saudi Arabia restaurant scene, taking upscale dining outside of hotels which was unusual when he began his career.

Dr Mazen experienced Armenian and Lebanese cultures during his travels, finding the top food consultants from Lebanon, Armenia and Aleppo, Syria. The first “Lusin” opened 14th February 2011 in Centria Riyadh, Saudi Arabia. The fresh ingredients, delicious unique dishes and fusion concept made it an instant success, bringing about expansion quickly with three other sites.

Lusin’s authentic Armenian dishes were created by Madam Anahid Doniguian, author of the Armenian Cookbook “Yepelou Arveste”. The London menu has been curated by 2 Michelin-star chef Marcel Ravin with innovative dishes such as the Famous Cherry Kebab made from spiced kebab skewers, perfectly charcoaled, and then

covered with the signature home-made cherry sauce. Sour Cherries are sourced from Armenia, after picking season around June-July of every year, and cooked adding sweetness to elaborate a distinctive mixture of sweet, sour, and salty flavour.

The Signature Lusin Kibbeh is singular for its Armenian Gastronomy. Prepared with a special recipe of mixed daily-fresh meat, Bulgur & nuts, seasoned with distinctive Armenian spices, and savoured with pomegranate molasses. This distinguished dish is produced by Lusin’s expert chefs in Armenian Cuisine.

The Lusin Salad is a Lusin creation made with shredded cheese topping a smokybaked Aubergine, with vegetables and herbs coulis. The main ingredient is the cheese that originates from Armenian Tressed cheese. When this dish was created, they added fresh vegetables and herbs to prepare a delicious fresh starter. Spring vegetables are diced, and the salad is built with the shredded cheese and finished with herbs pesto and fresh leaves.

Cocktails include fresh twists on classics and the drinks menu has been crafted

by mixologist Giancarlo Mancino, official beverage and bar consultant for the Rosewood Hotels worldwide. Armenian wines are also available to try.

Lusin Mayfair on Hay Hill Street is a 100-seater restaurant across two floors. The entrance showcases 3 outstanding pillars that have hand-made carvings resembling Armenian Khachkar, symbols and signs from the “Tree of Life” to the “Eternity” symbol. The interior has been designed by Arch. Maram Seddiq. The walls feature Armenian Tuff Stone that is originally sourced from Armenian Mountains, in four colors: Pink, Artic Violet, Black, and Anti-Tobacco.

Lusin’s mission is to evoke a sense of beauty with this cuisine, through an inspired rich atmosphere, taking the guests on a journey celebrating old traditions and introducing new tastes with their special recipes.

Songbird

A luxury Hi-Fidelity Bluetooth speaker with an analogue alarm clock, the Jazzman is in a class of its own, being fully equipped with every necessary feature for hospitality. With both wireless and USB charging, the Jazzman has been specically designed for the luxury hospitality market. It’s 2-way speaker design delivers a beautifully rened tone for music lovers and it’s unique and stylish looks, one-time alarm and simple intuitive controls make it an ideal accessory for any luxury room, helping to provide the perfect guest experience.

Songbird remains the Bluetooth speaker alarm clock of choice for many of the world’s best hotels. Made in 2 formats, Uptown and Downtown and 3 colour ways. It’s hand made Ebony veneered cabinet delivers a beautifully rened tone with impeccable good looks and it is very simple to use.

The Robin is a Bluetooth speaker alarm clock for premium hotels and has a series of features that make it the outstanding product in its class. With world class engineering the Robin has simple intuitive controls, a rened audio tone and a very competitive price point. It also has our patented one-time alarm function, so that after the alarm rings, it will automatically put itself into the off mode, and will not ring again until it is reset. This feature as well as it’s Bluetooth connection and twin USB charging points will surely make it the obvious choice for many hoteliers.

Oliver’ Hemming’s designs are now in some of the most iconic luxury hotels in the world and his collection is constantly evolving. The newest will launch in 2023 and is called Jazzman.

Oliver Hemming

Oliver Hemming

THE DATAI LANGKAWI LAUNCHES EXCLUSIVE PLANT-BASED SPA LINE, AKAR

All-natural, all-organic signature range introduced alongside resultsdriven treatments from Irish sustainable seaweed-based beauty brand, VOYA.

The Datai Langkawi, Malaysia, has launched Akar, an all-natural, all-organic plant-based spa line created exclusively for the resort to provide the massage oils, potions and poultices used in its traditional Malaysian Ramuan treatments.

Balancing the inspiration of ageold local healing traditions with contemporary innovations, The Spa at The Datai Langkawi also welcomes a revolutionary range of certified, results-driven facial and body treatments using wild, sustainably hand-harvested seaweed by Irish brand VOYA Organic Beauty.

Meaning ‘roots’ in Malay, Akar’s formulations are based on Ramuan’s practice of using plant-based

ingredients to detoxify, rejuvenate and regenerate. The range comprises three lines, each drawn from one of The Datai Langkawi’s three biomes or habitats - The Rainforest, The Mangrove, and The Sea – and each with distinct properties. The Rainforest products harness a selection of the 15,000 species of local flowering plants, drawing on their healing, restorative, and beautifying properties: champaka, for example is known for its antioxidant properties; ylang ylang can act as an anti-depressant; jasmine is known to be relaxing; nutmeg has pain relieving qualities and aids the digestive system; and cinnamon possesses antiseptic properties. Products from The Mangrove range incorporate ingredients that have been used for centuries to treat health disorders: mangrove charcoal draws out impurities; pandan is known to lower blood pressure; and black glutinous rice has antiageing properties. Finally, The Sea range of products is made with micronutrients taken from the ocean, such as pearl that aids skin rejuvenation and can provide a light exfoliation, or seaweed which is moisturising, and has anti-ageing qualities.

Recently awarded ‘Sustainable Spa of the Year’ at the World Spa & Wellness Awards, The Spa at The Datai Langkawi offers immersive treatments in the heart of the rainforest, to induce a sensory journey of overall wellbeing. Enveloped by the tranquil sights, meditative sounds and subtle scents of the jungle, each secluded spa villa features indoor and outdoor showers, with a spacious river-view soaking bath. Treatments are Ramuan-based, and each commences with a healing mangrove-based foot bath and ends with a cleansing tea. Incorporating a selection of rainforest herb-infused oils, Urut Melayu is a full-body, deep pressure massage involving long kneading strokes to encourage healthy blood flow and an overall sense of wellbeing. A deeply relaxing treatment, Tungku Batu, meaning ‘heart of stone’, uses stones collected from the resort’s riverbed wrapped together with healing herbs. This blend, used by Malay healers for its ability to reduce pain and increase blood circulation, is heated, and applied to muscles and pressure points.

Guests are also invited to complement their wellness treatments at the resort’s The Nature Centre where they can enjoy specially

curated teas, made with curative herbs and spices; the Holistic Pavilion with meditation, yoga and Pilates, focussing on the synthesis of natural healing methods, movement and breathing exercises to elicit a sense of wellbeing; or immerse themselves in the traditional Malay ritual of Mandi Embun, translating to ‘forest bathing’, before diving into the refreshing waters of a pristine forest stream.

As well as respecting local healing traditions, The Datai Langkawi reflects Ramuan’s heritage of evolution by striving to continuously innovate and embrace relevant contemporary learnings. In this spirit, The Spa at The Datai Langkawi has also entered a partnership with VOYA that strengthens its commitment to integrating conservation and sustainability into all aspects of its business operations, company ethos and guest experience. VOYA treatments combine the expertise of the world’s best cosmetic scientists with a deep knowledge of the therapeutic benefits of its natural marine ingredients. Sharing a commitment to conserving nature’s beauty, VOYA helps to protect the biodiversity of the west coast of Ireland’s reefs through sustainable and traditional seaweed harvesting practices.

Seaweed has been used as therapy for a variety of skin and rheumatic conditions in Ireland for over 300 years. Naturally absorbing its nourishment from the sea, over 80 per cent of the plant is made up of essential minerals, vitamins, and other bioactive compounds, working as a powerful antioxidant to fight against free radicals that damage cells and DNA. Knowing that every skin type needs to be treated differently, a specific type of seaweed is carefully selected for each guest. Signature treatments at The Datai Langkawi include the 90-minute Jewel of The Datai, the ultimate facial experience, starting with a relaxing back massage to melt away muscular pain, followed by a hydrating and purifying facial. A massage and dual-action facial mask follow, utilising the exclusive re-mineralising Laminaria seaweed leaves to deeply hydrate and reinvigorate the skin, helping to reduce wrinkles. The Waves of Relaxation Seaweed Bath is a unique bathing ritual using the natural power of organic hand-harvested Fucus Serratus seaweed to nourish the skin, increase circulation and promote healing. Guests can also enjoy this experience in the privacy of their own room or villa.

Recently awarded ‘Sustainable Spa of the Year’ at the World Spa & Wellness Awards, The Spa at The Datai Langkawi offers immersive treatments in the heart of the rainforest, to induce a sensory journey of overall wellbeing.

Editor’s Review: GORDON RAMSEY – RIVER RESTAURANT, THE SAVOY

The River Restaurant by Gordon Ramsey can be found in The Savoy Hotel on the Strand in London. Opened in 2021, The River Restaurant is Michelin-starred Gordon Ramsey’s second eatery in the world-famous luxury hotel, after the Savoy Grill. Offering great views over the River

Thames, The River Restaurant has a stylish, relaxed atmosphere with plenty of space between tables. It is beautifully lit, with stunning décor, created by world-renowned designer Russel Sage, with a magnificent “raw” fish bar in the centre of the room.

We took our seats in one of the beige-leathered booths which gave a panoramic view of both the room and out across the river. As the name suggests, the menu is very much seafood based, with a wide variety of British sourced fish and shellfish making an appearance.

As an appetiser, we were presented with half a dozen of the Chef’s selection of oysters, wonderfully fresh, as expected, and accompanied by acidic shallot vinaigrette. The slight saltiness of the oyster together with the sharp vinaigrette created an explosion of flavour on the palate.

The appetiser gave an opportunity to peruse the menu, for starter we selected the gin-cured salmon, with pickled chilli, yoghurt and soy, although it was a difficult decision with scallops and mussels also being amongst the starter dishes. The salmon was sufficiently cured to give a punchy but not overpowering flavour, with the cool yoghurt complementing the salty soy and heat from the chilli.

The main course menu, again, focused on seafood, although there are also steak and chicken options. We went for the Butter Baked Cod with Smoked Cod’s Roe, Carrot & Pistachio and from the grill the Baked Half Lobster with roast garlic, parsley and Lemon butter with a side of Koffman fries. The cod was soft and flaky and wonderfully buttery with the fluffy fries adding a nice texture to the meal. The perfectly cooked lobster came away from the shell with ease and oozed flavour, especially with the hints of garlic and citrus from the butter.

Dessert options are very traditional and included steamed sponge, Black Forest Knickerbocker glory and a cheese board. We selected the Vanilla Crème Brulee, with blackberry sorbet and fresh English blackberries. The sharp tasting sorbet cleansed the palate and allowed us to fully appreciate the smooth creamy Brulee, which was divine.

The River Restaurant by Gordon Ramsey has a classic, luxury feel with a relaxing ambience, the staffs are knowledgeable and welcoming and importantly the food is terrific, a couple of hours of pure culinary delight.

Lapthorn EDITOR

Maria

The Pearl Lounge, Bahrain International Airport: CONTEMPORARY DESIGN, MIDDLE EASTERN TRADITIONS

Champalimaud Design, the New York based interior design studio, is committed to creating transformative spaces and unparalleled products in the residential, hospitality and wellness spheres.

The latest venture from the award-winning studio is The Pearl Lounge at Bahrain International Airport (BIA). The 29,000 square foot, 10-room lounge is part of the new $1 billion airport terminal, and the studio

has created a unique lounge experience, with a room for every type of First and Business class traveller - setting a new standard for the airport lounge experience.

Bahrain is an island located in the heart of the Arabian Gulf, with the fastest connection time to the Kingdom of Saudi Arabia and the United Arab Emirates. The BIA is one of the most modern boutique airports in the Gulf, and The Pearl Lounge only further establishes its innovation and efficiency, a reflection of the Kingdom's distinct character.

You have people coming off all of these different airlines from Europe and the Middle East, and they might have long layovers between flights. But the difference is that the Pearl Lounge is not branded to a particular airline. It’s branded to Bahrain.

"You have people coming off all of these different airlines from Europe and the Middle East, and they might have long layovers between flights. But the difference is that the Pearl Lounge is not branded to a particular airline. It’s branded to Bahrain.” Ed Bakos, CEO at Champalimaud Design.

Champalimaud Design has used its luxury hotel and residential design experience to translate the impact of intimate spaces to the often vast and impersonal travel lounge setting. The design studio became involved in the project upon invitation from Tony Masters, a high-profile international airport

designer and Managing Director of Tony Masters Design, to partner on a competition entry for a Premium Airport Guest Lounge at the new Bahrain International Airport. The resulting design merges concepts of Arabic hospitality, producing a series of different spaces with their own character and own offering - yet still harmonious with the overall space. This was in response to the Minister of Transport for Bahrain, who wanted to ensure all travellers received a world-class experience. The collaboration has produced a series of disparate yet harmonious spaces inspired by concepts of Arabic hospitality. Champalimaud Design created a path of

discrete and smaller areas, deconstructing the typical open plan airport lounge layout to allow focus on customer service and choice. Expect the service and prestige of a 5-star hotel, with the hospitality and ambience of a family home - a place that welcomes all and makes passengers forget they are in an international airport. This project took four years to complete, with the lounge finally opened at full scale in 2022.

“Given the challenges of the COVID 19 pandemic, we were able to achieve our goals, in a unique lounge experience that looks forward to the future of International travel for many years to come.” Tony Masters, Managing Director at Tony Masters Design.

The facilities and experiences laid out by the studio enable Bahrain hospitality and culture to shine through, in a contemporary setting. The lounge decor and furnishings, all custom designed, are of a truly exceptional standard, with cultural references scattered throughout. Long, snake-like couches in the lounge emulate seating areas in the Majlis, the Arabic term for sitting room, and evoke the natural sense of movement around the lounge. The elegant and opulent atmosphere, accented with rosewood and gold-plated elements at the façade and in the lounge, is underlined by locally selected and sourced artwork that features Bahrani artists and the use of local materials. Even the name, Pearl lounge, is a nod to pearl diving which forms a key part of Bahrain's cultural identity.

“

Given the challenges of the COVID 19 pandemic, we were able to achieve our goals, in a unique lounge experience that looks forward to the future of International travel for many years to come.

“

The lounge seats 450 guests, with each room having a distinct ambiance designed to meet the unique needs of each traveller - whether they are seeking rest, refreshment, entertainment, or workspace. These curated experiences have led to the successful interweaving of both intimate and group settings. Prevalent throughout the lounge is the use of portals, large, framed openings that define the end of one space and the entry to another. When sealed, this element helps the lounge spaces feel simultaneously grand and secluded. Zones include a Game Lounge and Family Zone, along with different zones for an array of cuisines.

To create the most seamless and stress-free experience possible the studio ensured they accommodated the needs and comfort for all passengers, at whatever time they may be travelling; with implementations such as a concierge and dining staff service and all furniture including charging ports and produced in durable and comfortable materials. Champalimaud Design’s visions have resulted in the Pearl Lounge receiving a five-star rating from Skytrax.

Champalimaud Design always approaches projects with longevity in mind, and has an innate understanding of how people can best interact with a space. The studio and the client worked together to think outside of what a classic airport lounge design could be, resulting in an airport lounge with a one-ofa-kind offering. Alongside BAC and under the direction of the CEO Mohamed Bin Alfalah together with Abdulla Jahani and Derek Hendry, the Project Director, the prolific design studio has established a boutique, elevated experience through an elegant series of spaces, levels above other airport lounges - one that reflects the essence of true Bahraini hospitality.

NEW LUXURY HOTEL AMENITIES

putting beauty into travel surprising, sustainable & safe

CALLUM GRAHAM

LUXURY

HOSPITALITY MAGAZINE SPEAKS WITH HEAD CHEF AT BOHEMIA, JERSEY; CALLUM GRAHAM

What has been the highlight of your career so far?

Retaining the Michelin Star at Bohemia is of course a massive career highlight, and most recently being awarded four AA Rosette’s this year. I’m also really proud of how we handled Covid-19 in the kitchen and managed to continue offering the best possible guest experience, despite the affects that it had on the hospitality industry. I believe we’ve bounced back bigger and better!

Run us through your day to day at Bohemia

I get into the kitchen most days between 8am-9am (or 7am if I’m making bread) and usually start with a coffee. I’ll check in with my team of nine, and then I’ll perhaps speak to suppliers about what they have in that’s exciting or new or just particularly delicious. Next is fish prep, meat prep, and then generally going round and tasting or checking things, ensuring everything is ready for service. I’ll look at the reservations for the day ahead to see if we have any dietary requirements or special requests and go through them with my team and front of house. After lunch service, I’ll help clean down the kitchen then take a break – I pop home to walk my dog most days! I’ll go back in the evening for dinner service and do much the same routine as earlier in the day.

Talk us through the current menu, are there any autumnal delights?

Our current tasting menu features lots of seasonal produce but one of my favourites is the Roasted saddle of Venison with a braised haunch pithivier, parsnip & vanilla purée, mulled port gel and chocolate venison jus.

How important is it to use high quality and seasonal produce?

Very important. We prioritise using fresh, local, and high quality seasonal ingredients to create exciting, modern European dishes, with a range of menus to suit all occasions. We’re fortunate to have great independent local suppliers, farmers and fisherman that can source incredible ingredients to use within the dishes at Bohemia. For example, depending on the season, we can forage for unique sea herbs such as sea beet, bronze fennel, sea purslane and sea bean on out coastal walks. There are also fish and shellfish from our waters such as oysters, ormers, clams, lobsters and crabs which arrive to our

Congratulations on the recent four AA Rosette’s in the 2022 AA Hospitality Awards, how did it feel to be a part of the team that helped achieve this?

It was an absolutely brilliant feeling and a brilliant night. The awards haven’t taken place for the last couple of years due to Covid-19 and so I think it felt even more special because it was the first big event for a while in which everyone in hospitality has been able to get together.

kitchen door within an hour of them landing on the fishing boats, and not forgetting the world-famous Jersey Royals!

Callum Graham

It really was a “who’s who” of the cooking world. It was just phenomenal. To receive four AA Rosettes is a spectacular milestone for myself and the team at Bohemia, we are immensely proud. It is amazing to see that the work the team puts in day in, day out is being recognised. This is certainly a moment to treasure and fills us with even more motivation to continue to improve and delight our guests.

What is your signature cooking style?

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.

With Christmas fast approaching, have you started working/ experimenting with a Christmas menu?

Our multi-course Christmas Lunch and Dinner menus are actually available to book now and will run from 22nd November – 23rd December.

Some of the highlights include Aged jersey Angus Beef & Manor Farm Beetroot Tartare with Hibiscus, Dill and Horseradish; Glazed Confit Turkey Leg with onion textures, English Black Truffle, Trompette Mushrooms and Roasted Rump & Braised Lamb, Potato Terrine, Garlic, Kale, Rosemary and Lamb jus.

What is one of your favourite Christmas dishes and can you give us any helpful cooking tips?

I love Christmas foods from the cheeses, cranberry sauce to lunch with all the trimmings through to all the delicious leftovers like a Turkey pie. I often find that you can be really creative when it comes to leftovers and it’s a great way of utilising all your ingredients and reducing food waste.

When it comes to tips, preparation is really key for Christmas and anything you can prepare ahead of time you should do. Alongside peeling and cutting your

vegetables on Christmas Eve, you could also make your cauliflower cheese so that it’s ready to just pop into the oven the next day. My top tip would be to make your Yorkshire pudding batter 24 hours before it’s needed, as that gives it ample time to rest and helps ensure you’ll get a good rise.

In a few words tell us why everyone should book a table at Bohemia?

Bohemia is in St. Helier, Jersey and is the island’s only Michelin-Star restaurant and has firmly put Jersey on the gastronomic map, becoming a destination in itself.

There is an element of classical cooking which comes from my time in Geneva and Paris.

“ “

7 REASONS DESIGNERS AND ARCHITECTS CHOOSE FORMICA ® LAMINATE FOR DOORS

When it comes to choosing materials for door applications, there is no shortage of options. But only Formica® Laminate offers a powerful mix of performance, endurance, hygiene and long-term value. That combination of benefits is why Formica® High Pressure Laminates (HPL) are so well regarded across the design and construction industries.

Nina Bailey, European Design Lead at Formica Group, says: “Doors are not only functional fixtures to close off spaces – they are a key part of the overall interior design and can often be the finishing touch to creating a crisp and refined look.”

When you choose Formica laminates for your door applications, you enjoy:

1. Impressive toughness. All Formica laminates are highly resistant to stains, impact and scratches – making them ideal for busy areas or high-touch surfaces such as doors or work areas.

2. Long-lasting performance and beauty. Formica laminates can be installed with the confidence that they will maintain their quality and aesthetic appeal for many years to come offering better life-cycle value than lower-cost alternatives.

3. Inherent hygiene. All Formica laminates are inert, so they don’t promote bacterial growth. You don’t have to worry about specialist cleaning materials, either. Warm, soapy water is all you need to keep your laminates in perfect condition.

4. Moisture resistance. The surfaces of our laminates are non porous. A well fabricated door with sealed edges can be used in washroom and changing room settings, without fear of imminent damage or degradation.

5. Cost-effective production and easy fabrication. Formica laminates are lightweight and easy to cut to size. To ensure optimised door design and to provide maximum efficiencies in conversion, saving time and reducing material wastage, four different sheet sizes are available: 2150x950mm, 2350x950mm, 2350x1300mm and a large general 3050x1300mm sheet size.

6. Natural product textures. State-of-theart textures can be incorporated into the laminate manufacturing process, instantly changing the look and feel of the final product. Linewood, Puregrain and Naturelle are favoured surfaces for wood decors while Matte58 is a timeless classic for colours.

7. Extensive aesthetic choices. The Formica Doors Collection includes 20 new wood decors. Additionally, a large selection of 120 plain colours are available, including 15 new colours offering the ultimate flexibility in creating an eye-catching feature door. Sheetto-sheet consistency minimises the risk of non-matching doors across an installation.

View the full Formica Doors Collection today at www.formica.com

We want to celebrate the magic and theatre of hospitality, with a cocktail list of sophisticated classics, that have stood the test of time, alongside modern drinks which are now wellestablished in the 2020s.

This November, Corinthia London will launch Velvet with acclaimed bartender and drinks expert Salvatore Calabrese, aka “The Maestro”, with new interiors by David Collins Studio.

Under Calabrese and experienced bar manager Christian Maspes, Velvet will bring back the theatre to cocktailmaking, delighting guests with craft and passion in what Calabrese terms “the music of the shake”.

“Corinthia London is such a glamorous hotel, and it deserves a sensational new bar,” enthused Calabrese. “We want to celebrate the magic and theatre of hospitality, with a cocktail list of sophisticated classics, that have stood the test of time, alongside modern drinks which are now well-established in the 2020s.

“Velvet will be a seductive, intimate bar that we know will become one of the most desirable destinations in London.”

The cocktails will balance references to a bygone era with a modern approach to mixology, and subtle, personal twists from Calabrese. A selection of his much-loved creations will feature, such as the Breakfast Martini and Spicy Fifty, alongside a range of non-alcoholic options and a menu of small plates.

“We are delighted to showcase our new bar Velvet, which will celebrate ‘joie de vivre’, with a subtle nod to the golden age of cocktails but with a modern approach as well. Concealed behind rich, velvet curtains will be an elegant and thoughtfully designed setting for guests to meet and have fun, and where the lost art of cocktail making will be beautifully reimagined,” commented Thomas Kochs, Managing Director of Corinthia London.

Velvet will take the place of Corinthia London’s former bar Bassoon, with reimagined interiors by prestigious designers David Collins Studio.

Furniture upholstered in shades of red and royal blue, and deep velvet curtains will provide a glamorous feel, alongside convex mirrors, and lavish lighting, as well as commissioned artwork by Robson Stannard positioned either side of a central marble fireplace and throughout the bar. Both the design and the incorporation of a performance space for live music will evoke the exciting style of the early 20th century.

Simon Rawlings, Creative Director at David Collins Studio, said: “For me, Velvet will capture the essence of a mood - the spirit of intimacy, extravagance, and secluded indulgence. It’s about a feeling, the discreet excitement through the pleasure of music and cocktails.”

Velvet will complement the other prestigious food and drink venues at Corinthia London, including The Garden, Kerridge’s Bar & Grill and The Northall Restaurant & Bar, and will confirm the hotel as a key player in the London dining and drinking scene. Velvet will officially launch on Monday 7th November 2022.

Images: © Alex Upton Web: alexuptonphotography.com IG: @a.u.photography

For me, Velvet will capture the essence of a mood - the spirit of intimacy, extravagance, and secluded indulgence. It’s about a feeling, the discreet excitement through the pleasure of music and cocktails.

“ “

Formula 1® AND Kindred Concepts REVEAL DETAILS OF F 1® ARCADE, A FIRST OF ITS KIND F 1 LICENSED ENTERTAINMENT VENUE

Formula 1® has joined forces with Kindred Concepts to launch the first F1 licensed premium experiential venue of its kind: F1 Arcade. The first venue opens to the public on November 24th 2022 at One New Change, St Pauls, London, with further national and global expansion plans to be announced soon. The immersive state of the art F1 racing simulation adventure comes with 60 motion F1 simulators enabling guests to experience the thrill of racing, complemented by a best-in-class food offering and beverages including champagne cocktails to add F1 glamour to the competitive socialising experience.

F1 is experiencing a huge surge in popularity and was the fastest growing major sports league on the planet in terms of follower growth last year. 2022 has already seen multiple race attendance records broken, with television and digital audiences

continuing to grow, and F1 Arcade gives fans a new opportunity to connect to the sport.

The concept has been created by Adam Breeden, the pioneer of competitive socialising with proven and consistent worldwide success in fuelling the phenomenal rise in the competitive socialising trend, with notable venues including Flight Club, Bounce, Hijingo, All Star Lanes and Puttshack. The team has used its track record in the space to ensure F1 Arcade will maximise fun, competition and excitement. The premium experience takes inspiration from exhilarating world of Formula 1, with a sleek venue design paired with best-in-class food and drink offerings to make the experience the hottest ticket in town.

F1 Arcade will feature bespoke racing simulators designed especially for the venue, featuring motion and audio-visual effects to fully immerse guests in the race. A newly created gameplay experience created by Motorsport Games, via its RFactor2 racing simulation platform, will allow guests to choose from a variety of racing modes to compete against each other individually, in

team-based groups, or as part of all-venue racing formats. Different modes will be available for all ages and abilities, making the experience competitive and exhilarating for all who race, regardless of skill. The experience will be complemented with a digital ecosystem including a personal driver profile and an experience currency. The venue will also host enhanced experiences on Grands Prix weekends.

St. Paul’s is the first in the ambitious rollout planned for F1 Arcade, with a mixture of owned and operated venues, joint ventures, and franchise partnerships. Target locations include the UK, the US, key European cities, the Middle East and Asia.

www.f1arcade.com

BRITISH RESTAURANT SET TO OPEN IN BROMLEY OLD TOWN HALL REDEVELOPMENT: Dorothy & Marshall

This autumn, Dorothy & Marshall will open in the long-awaited redevelopment of Bromley Old Town Hall.

The all-day dining restaurant and bar will celebrate classic British dishes, serve hand-crafted cocktails and champion locally sourced seasonal ingredients such as London honey, artisan cheeses and fresh produce grown in the fields of Kent. Leading the kitchen is local chef Ralph Jones. Jones has worked with some of the world’s most renowned chefs, including Chris Galvin, Marco Pierre White, Garry Hollihead and Eric Chavot.

His commitment to quality along with his innovative twists on the classics make him the perfect fit for Dorothy & Marshall’s kitchen. The menu will feature dishes like

Braised beef short rib with Guinness and black treacle, bone marrow mash, red cabbage as well as Baby artichoke, heritage tomatoes with Ragstone goat’s cheese, puff pastry tart. Dessert lovers will delight in the Golden Tate & Lyle treacle tart with raspberries topped with whipped almond clotted cream or the flamed baked Alaska with Sloe Gin blackberry sauce.

Located in the heart of Bromley, the restaurant will be housed in the courthouse of the former Town Hall of Bromley. This stunning Grade II listed building, originally built in 1906, has been respectfully restored and repurposed to include Brama, a boutique hotel and Clockwise co-working space. The dining room pays homage to the building’s history with awe-inspiring, soaring ceilings and expansive radius

windows along one side that bathe the room in natural light, perfect for breakfast and weekend brunch diners.

The wood-panelled room gives the space an intimate feel that is matched by cosy tones of burnt-orange and green, creating a perfect ambiance for evening dinner service and cocktails. Touches of bronze in the lighting fixtures and wooden flooring also add to the charm, while the back wall will be adorned with pictures and paintings portraying community life over the years.

Whether it’s a business breakfast, lazy lunch or dinner and a nightcap, Dorothy & Marshall aims to offer memorable experiences from the heart of the community. More details to be announced soon.

Phil Howard SET TO LAUNCH Notto Pasta Bar ON NOVEMBER 14 TH

Following the success of London-based pasta delivery company NOTTO, Michelin-starred chef Phil Howard and business partner Julian Dyer (Pots & Co) are set to open their first bricks and mortar site on Monday 14th November. Having initially debuted as an online delivery service in May 2021, NOTTO will celebrate Phil’s love of pasta with its simple ingredient-led dishes served in the chic, all-day pasta bar located in Piccadilly. To coincide with the launch, during open week (14th – 20th November), for each portion of pasta sold, NOTTO will donate the same to The Passage – a London-based charity offering a wide range of services and accommodation to meet the needs of London’s most vulnerable people.

Phil’s enthusiasm for fresh pasta will shine through in NOTTO’s menu offering delicious, authentic pasta dishes flanked by simple, freshly prepared snacks, starters and desserts. Eight pasta dishes will be available daily and will change according to the season, but highlights include: Gnocchetti with smashed sausage, white wine, fennel and chilli (£10); Pappardelle with slow cooked shin of beef, oxtail and red wine (£13); Bucatini with a ragout of autumn vegetables, mushrooms and chestnuts (£9); and Squid

ink spaghetti with a sauce of sardines, garlic, sweet peppers and tomato (£13).

Snacks will come in the form of gorgeously plump olives, NOTTO’s rosemary, rock salt, tomato and garlic focaccia and endless crostini. Starters will see staples such as Vitello tonnato (veal served chilled with a creamy tuna mayonnaise-style sauce) given all the love they deserve. Deeply rooted in using extraordinarily good ingredients and

recipes honed from Phil’s years of topflight restaurant cooking, NOTTO will be an affordable and accessible concept celebrating the simplicity of Italian cuisine.

Executive chef Louis Korovilas (Locanda Locatelli, Pied à Terre, Bancone) will be at the helm in the kitchen. Louis, who has worked alongside several acclaimed chefs including Giorgio Locatelli and Marcus Eaves, has extensive fresh pasta experience and will oversee the entire food operation. Alongside Louis, Nicholas Georgoulakis (Sloane Street Deli, Elystan Street) joins as General Manager and Harvi Singh (Le Manoir aux Quat’saisons and Elystan Street) as Operations Manager.

EXTERIOR LIGHTING IN THE HOSPITALITY SECTOR

Outdoor lighting can rejuvenate a venue outside space and makes a huge difference to its look and feel, adding atmosphere, warmth, and depth. Not only should lights be stylish, but they also need to be functional and can even be used to create different zones depending on what the area is to be used for. Lighting plays a key part in ensuring an outside space comes together and can really take a design to the next level. When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere

whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar.

Adding Value

There are many obvious yet vitally important benefits that exterior lighting delivers in the hospitality industry. Whether it be to deter intruders, prevent accidents or increase curb appeal, investing in exterior lighting is sure to pay dividends within any hospitality venue. Whilst the venue outside space may look beautiful and inviting in the daylight, come

evening time, outdoor lighting is required to illuminate the area, so guests can continue to enjoy the space all evening. Lighting up the outside space will also ensure that the hospitality venue can make full use of the exterior areas, even in the autumn and winter months, by combining inviting lighting, heaters, and a canopy for example.

The correct blend of exterior lighting is vital to get right as it influences human moods and emotions, resulting in many commercial benefits. Not only will it ensure customers enjoy their experience and ultimately spend more time and money within the establishment, but it will also mean they are more likely to return and give good recommendations to family and friends. It also means that employees will feel safer and more comfortable, which in turn will boost staff morale.

Harrington Porter Harrington Porter

Harrington Porter

Layered Lighting Design

Approach the outdoor lighting design in the same way you would your interior lighting scheme. To accomplish a well-thought-out, welcoming space, you need to embrace the complete range of lighting sources available and vary them to create little pockets and pools of illumination. Work out which elements of your outdoor space you wish to highlight, both for practical and aesthetic reasons. Layer your exterior lighting and use multiple sources of light, including small lights to guide walkways, up-lighting for highlighting beautiful plants and trees, low lighting for ambiance, and wall lights and pendants in areas for eating and socialising. It is also important to ensure the lights are independently controlled, as well as installing dimmer switches for each light source, if possible, to allow for a wide variety of moods to be created throughout the evening.

After selecting the style or styles of light needed for a space, the next thing which needs careful consideration, is their positioning. Think about the direction of each light to ensure you are highlighting areas of your space that you wish to draw attention to. Exterior lighting can accentuate the architecture, colours and textures of your establishment so make sure you experiment with different positions before you decide on final placement. For glow without glare, opt for downward-facing wall-mounted lights that create a relaxing atmosphere to be enjoyed by guests.

Sustainable Choice

Always ensure you opt for good quality outdoor lights that are compatible with LED bulbs. Venue owners are much more environmentally conscious than ever before and many of the newer weatherproof fittings are compatible with modern LED bulbs. They work by housing the bulbs and protecting them from the elements. LED bulbs are energy efficient and have incredibly long lives, making them the perfect sustainable choice. The bulbs themselves are also now available in a variety of shapes and colours, to help you achieve the exact look you desire.

This could be different depending on the intended use, for example, bright white may be chosen for areas needing practical

lighting, whereas a warmer vintage style amber bulb may be preferred to create a softer atmospheric glow.

Another very popular option is to use motion sensor LED bulbs with compatible outdoor light fixtures. Not only does this offer multiple safety advantages but will also help to save on electricity bills.

Trends

Metallic finishes on outdoor lighting is a trend that’s set to continue and lends itself well to coordinating with other garden furniture and accessories. Metallic tones work beautifully against brickwork, wooden fencing, concrete or cladding and their timeless appeal means they’ll never go out of style. As well as adding interest with texture and shine, copper and brass lights will also add a sense of luxury to an outside space. Bold shapes are also set to be big and

are great for creating a statement. Modern outdoor designs come in all shapes and sizes and can really help to further enhance the overall look of the outdoor area.

Marketa Rypacek

Managing Director, Industville Ltd 020 7971 7871 | www.industville.co.uk

The correct blend of exterior lighting is vital to get right as it influences human moods and emotions, resulting in many commercial benefits.

“ “

Harrington Porter

IG: @upstyleyourhome

IG: @thesussexrectory

The Bottle and Glass Harby

Luxury

THE FUTURE OF HOTEL HEATING

Gone are the days of plain, dull radiators & towel rails. The latest modern designs feature eye-catching shapes and bold colours, with many also ticking the box of being energy efficient. With designer styles making a statement in their own right, hotel heating has never looked so good. Nick Duggan, MD at The Radiator Centre, takes us through this rapidly developing market.

Hotel bathrooms play an important part of the guest experience and are often seen as places in which to relax and unwind during a stay. Indeed, the ‘hotel bathroom-look’ is so sought after, people try to recreate it in their own homes. Whether the interior is designed to give a luxurious spa-like feel or a simpler more pared-back atmosphere, one thing that shouldn’t be overlooked is the heating. For hotel bathrooms, this will usually take the form of a heated towel rail and there is a great range on the market. From large chain hotels to smaller boutique destinations, the simple act of providing warm, fluffy towels is an easy way to make guests happy and therefore more likely to return. Depending on the size of the room, sometimes a radiator may also be needed and a simple heat calculator can help to determine whether this is necessary.

“

Many towel radiators are also now available with an optional electric heating element, which will ensure you have warm and dry towels even when central heating is turned off in the summer.

Hotel bathrooms come in all shapes and sizes and when planning the layout, finding space to dry towels is one of the key requirements. Whilst the standard ladder rail may now be considered a bit outdated and doesn’t always fit the space, modern alternatives are available in a wide array of interesting colours, styles and finishes. Horizontal designs are great for when wall space is short and can be placed in otherwise ‘dead’ spaces such as that above a bath. Curved designs are a good option for super thick fluffy towels and also give a stylish, elegant look.

The interior design of the hotel will usually dictate the radiator or towel rail chosen and there are plenty of options to suit all styles. Traditional style towel rails can be built to take advantage of modern manufacturing methods and controls. From the most luxurious to the most basic hotel bathroom, there is something different that can be made to work. Coloured bathroom radiators give a great opportunity to continue the colour scheme chosen for the living/sleeping space.

Boutique hotels have become very popular in recent years and are arguably the most individual, daring and unique with their interior decoration. With such expense and effort being put into creating the perfect look, adding a beautiful designer radiator or towel rail will give the perfect finishing touch. Many of the more artistic designs available are just as efficient as they are stylish too.

Energy Efficiency

For many hotels, energy efficiency will be an important factor. Customers are increasingly being asked to hold on to their towels for the duration of their stay rather than get fresh ones, saving on water, electricity and detergents. This new development also means that having somewhere to dry towels efficiently is now more important than ever.

In terms of heated towel rails or radiators themselves, there are some great energy efficient models on the market. These models are more efficient because they use lower volumes of water, with some having only 10% of the water of a similar

sized conventional radiator. Radiators that have less water in them require less energy to heat up and as a result, should be cheaper to run. In terms of materials, aluminium radiators generally have lower water content and faster reaction times than a steel equivalent. The designs and finishes of aluminium radiators have developed rapidly over recent years so now, besides benefitting from a more energy efficient system, you can make a great design statement as well. I would advise avoiding chrome radiators, as they do not emit heat as efficiently as coloured or matt finishes. In fact, chrome plated radiators can give out up to 20% less heat than painted options.

The output of a radiator depends on the amount of surface from which heat can dissipate from. Hence why more conventional radiators generally have convectors in the middle. Many modern designs act on this principle by building in hidden ‘fins’ and ‘grooves’ from which the heat can escape. Another thing to keep in mind is that the bigger the bars, the better the heat output. Designs which separate the towel from the radiator section are also great options, as these heat the room more effectively.

Smart Technology

Many of the latest designs include smart technology, making it possible for hotel owners or staff to control every aspect of it, also leading to further potential savings on energy. This technology makes it easy to control the temperature of individual rooms, meaning that if some rooms are not in use, the heating can be turned off or down. Climate change is making our weather more unpredictable, so if there’s an unexpected rise in temperature in the winter, you can schedule the heating to come on later than usual, turn down the thermostat, or turn the heating off completely.

When it comes to hotel bathroom heating, we would also recommend looking at dual fuel options. Many towel radiators are also now available with an optional electric heating element, which will ensure you have warm and dry towels even when central heating is turned off in the summer.

Electric Designs

For those hotels where electric radiators are needed, there is still a great range of models to choose from. These can also help with energy efficiency because of their controllability. Each radiator comes with a timer, allowing it to be set to come on at the precise time it is needed. Some electric radiators also come with smart technology, allowing them to be controlled via an app on your phone. Since 2018, all electric radiators have also been built with ‘open window’ sensors. If the sensor detects a draught from an open window or door, it will automatically switch the radiator off to prevent heat waste.

THE FINANCIAL BENEFITS OF NET ZERO FOR HOTEL OWNERS

By James Harman, Business Development Manager for Corporate Sales at Mitsubishi Electric.

Decision-makers in the hotel industry need to put energy efficiency at the heart of their operations whilst still maximising guest comfort and minimising operational costs.

This is because decarbonisation is at the top of the agenda, and with the government’s recent Build Back Greener strategy setting out proposals for carbon reduction in the UK economy, there is increasing demand for significant changes to be made over the next few years.

Due to recent changes to the Building Regulations and the government’s Minimum Energy Efficiency Standards (MEES), building managers and owners of commercial buildings now also have an increased impetus to adapt operations, and meet new requirements.

The hotel industry is a particular area of focus to decarbonise, and a report by the Sustainable Hospitality Alliance has estimated that the industry will need to reduce its greenhouse gas emissions by 66% by 2030, in order to reach current carbon reduction targets.

While ambitious, this goal is achievable – but will require senior decision-makers in the hospitality industry to put energy-efficiency at the heart of their building design, while also continuing to manage guest comfort, running costs and long-term maintenance regimes.

To make this shift towards energy-efficient design a success, heating, cooling, and ventilation equipment will play a key role. The added benefit for hoteliers is that modern versions of these technologies can

lead to reduced running costs, better overall performance and increased energy efficiency – ensuring that guests have a comfortable, low-carbon stay for years to come.

Legislation is pushing change forwards

There is also an increasing requirement to upgrade equipment in the search for greater energy-efficiency. Those involved in the design and operation of commercial buildings will already be aware of the regulations in place designed to minimise the emission of F-Gases from air conditioning equipment through leak detection, reduction, repair and recovery.

It’s important to be aware of how these changing regulations will affect the systems being installed. For example, regulations such as BS EN378 mean that leak detection equipment may need to be deployed –which adds expense and additional annual maintenance.

Upgrading to Hybrid Variable Refrigerant Flow (Hybrid VRF) air conditioning systems can make a significant difference, as water replaces refrigerant as the medium used to transfer heating and cooling around the building, removing the need to install leak detection in occupied spaces.

In addition to this, Hybrid VRF uses R32 refrigerant which lowers the Global Warming Potential (GWP) over traditional systems. Hybrid VRF also reduces the overall amount of R32 needed, which is particularly important for ensuring that these systems comply with the future phasing out of F-Gases.

Rising consumer demands

In recent years, consumers have become much more aware of their personal impact

on the environment. From adopting a plant-based diet to moving away from single use plastics, mor and more are becoming increasingly green-minded, and the hotel industry is not immune to this shift.

We are already seeing this in practise – with some hotels allowing guests to forego the usual turn down service or keep their towels, in order to reduce energy use during their stay.

Beyond this, hotels now need to think more about how they can more efficiently maintain comfort levels in internal environments.

When choosing air conditioning systems, it is worth considering whether equipment can provide different temperatures for each room, to make sure every guest is comfortable during their stay. At the same time, centralised control systems can monitor the overall system helping balance energy requirements, minimise running costs and reduce the workload of busy facilities managers.

Increasing satisfaction, reducing disruption

When undergoing building work, closing off large parts of the hotel can not only have a significant impact on earnings, but also a knock-on effect on guest satisfaction. Therefore, keeping disruption to an absolute minimum must be a priority.

This means choosing an air conditioning system that can be installed in stages is a must – especially if work needs to be carried out during busy periods.

It’s important to consider whether a system is flexible enough to be installed floor-byfloor. Such an approach helps to minimise disruption while maximising the number of rooms available to guests.

This will allow hotels to stay open during the installation and give hotel managers the flexibility of being able to ringfence the rooms they can keep open while the works are happening.

For the Haymarket Hub hotel, an upmarket boutique hotel in the heart of Edinburgh, minimising disruption was a key consideration during installation. They opted for a Mitsubishi Electric Hybrid VRF air conditioning system with the HBC (hybrid branch controller) boxes strategically placed in surrounding laundry cupboards. This minimised the possibility of noise disruption for guests, while also providing easy access for ongoing service and maintenance.

As the hospitality industry faces stricter legislative requirements in the fight for net zero, it is essential that facilities and building managers examine and adapt their spaces accordingly.

These targets may seem ambitious, but by selecting the right technology, senior decision-makers, project managers and installers can ensure that their hotels are future-proofed against climate targets for years to come - without compromising on the overall guest experience.

Lunar Pub Company, the group co-founded by Owner Director Hubert Beatson-Hird and Owner Chef Director Oliver Marlowe, has appointed Charlie Miller as Head Chef of Ganymede, the elevated British bar and dining room located in Belgravia.

Miller joins the Ganymede team with over a decade of experience under his belt, gleaned across restaurants in London and France. Most recently, Miller held the position of head chef at Arcada, a finedining restaurant in Bordeaux, and prior

to that he was senior sous chef at The Coach in Clerkenwell. He has also held positions at Ember Yard in Soho, Racine in Knightsbridge and at Ganymede’s sister site, The Hunter’s Moon in South Kensington.

Miller will manage the day-to-day running of the kitchen, as well as oversee recruitment and training, and will work closely alongside Marlowe to continue to inject innovation into the modern British menu at Ganymede.

Oliver Marlowe, Owner Chef Director at Lunar Pub Company comments: “Charlie has already proven a great addition to the team at Ganymede, bringing with him lots of ideas and insights from his extensive experience in the industry. We have seen his skills in action first hand at The Hunter’s Moon and he’s incredibly talented. I’m excited to see where we can go with Ganymede.”

Charlie Miller, Head Chef of Ganymede said: “I’m thrilled to be back working with Lunar Pub Co. I think The Hunter’s Moon and Ganymede represent the best of hospitality –inviting interiors, elevated but unfussy food, and warm and personable service.

“We have lots in store for the next few months, from supper clubs and changing seasonal specials, plus new lunch and brunch offerings. It’s a really exciting time to join the team.”

ARK HIRES SHELIZA JAFFERALI AS GENERAL MANAGER FOR DEBUT WEMBLEY LOCATION

Wembley ARK, designed with community and conscious of cost-of-living in mind, has now opened its doors for flexible London living.

New co-living brand ARK has appointed Sheliza Jafferali as general manager for its debut community-centric rental concept in Wembley Park, which has now opened to the public.

The 300-bedroom former hotel, reimagined and reconfigured into a new urban retreat by acclaimed London design studio Holloway Li, offers a new way of staying, working and playing in the capital.

Offering flexible stays from two nights up to one year, Wembley ARK’s all-inclusive bill covers a private ensuite studio, all utilities, access to exceptional design-led amenities including co-working, communal living and dining areas, gym, yoga space, Peloton spin studio, landscaped open air roof terrace, and a daily cultural events programme.

Jafferali joins to oversee Wembley ARK’s community experience and operations, having previously managed a co-living property in Dublin, UK student accommodation, and hotels in Manchester.

Jafferali combines a strong background in hospitality with specialist knowledge around behavioural psychology, ensuring she is well positioned to respond to guests’ mental and physical wellbeing needs.

Wembley ARK general manager Sheliza Jafferali said: “In the decade I’ve worked across the hospitality, student and co-living industries, I haven’t seen a model as innovative as ARK – one which fuses true flexibility, value for money and community together to create a new way of living and staying in cities.

“Through our design-led private and communal spaces, we’re really focused on creating a sense of belonging, regardless of how long you stay with us.

“ARK can also help provide financial certainty through our allinclusive living experience – so you know exactly what your costs will be each month, an increasingly important issue to consider during the current cost of living crisis.

“I’m really looking forward to getting to know our new guests, and helping them to shape a memorable and fulfilling experience.”

To find out more about living at Wembley ARK, visit: www.arkcoliving.co.uk.

RIGHT: General manager Sherliza Jaffareli at Wembley ARK (image credit: Jamie Stoker)

Luxury Hospitality

St Pancras Champagne Bar BY Searcys REOPENS FOLLOWING MAJOR REFURBISHMENT

Highlights include:

• New décor inspired by the bygone golden era of travel by rail, with a palette of deep blue with marble and brass detailing and signature Searcys’ geometric patterns.

• Transformed seating areas with new velvet-clad booths and private spaces for larger groups.

• The spotlight on an extensive champagne collection from over 50 Champagne houses by glass, bottle and magnum.

• A new seafood bar from caviar to oysters and shellfish.

• Bookings now available at www.stpancrasbysearcys.co.uk

The landmark space on the station’s upper concourse has been updated with décor that is carriage-inspired to reflect its location using a palette of deep rail blue and tan, with copper and brass detailing and signature geometric tiling throughout.

The winged seating area have been fully transformed with new velvet clad booths, installed to create snugs and private

spaces, suitable for both groups and individual guests, complete with striking marble top tables. Movable furnishings have been chosen to give the space flexibility for seasonal activations, popups and collaborations.

Putting the spotlight on Searcy’s extensive champagne collection of bottles and magnums, the bar’s signature ‘Press for Champagne’ buzzers – the much imitated but original in London –remain.

“

In the year we celebrate our milestone 175th anniversary, we have invested in our beloved Champagne Bar at St Pancras. The iconic setting is steeped in history and that’s something that’s really informed the redesign. “

A new seafood bar has been installed and features all-day menu, with the new hero dishes including the seafood platter.

Paul Jackson, Searcys’ Managing Director says, “In the year we celebrate our milestone 175th anniversary, we have invested in our beloved Champagne Bar at St Pancras. The iconic setting is steeped in history and that’s something that’s really informed the redesign. We wanted to retain all the heritage

Nestled among the station’s world-famous artwork and architecture, it has long been a must-visit destination.

details whilst offering the best indulgent moments for all our guests in a bar that really showcases our extensive champagne, offers a new food menu and gives our guests a fantastic experience.”

Wendy Spinks, Commercial Director at the station’s operating company HS1 adds, “We’re delighted to welcome the re-opening of Champagne Bar by Searcys following its extensive refurbishment. Nestled among the station’s world-famous artwork and architecture, it has long been a must-visit destination. The beautifully updated space will invite groups of all sizes to meet over a glass of bubbles, whether meeting friends and family or starting a journey on one of the station’s many transport links in style.”

St Pancras Champagne Bar by Searcys is now open seven days a week, with space available for bookings and walk-ins.

St Pancras Champagne Bar by Searcys www.stpancrasbysearcys.co.uk

Grand Terrace, Upper Concourse, St Pancras International Station, London, N1C 4QL

Opening times: Monday-Saturday: 12pm-9pm Sunday: 12pm-4pm

Luxury

WINTER GARDEN RESTAURANT, THE LANDMARK

Located adjacent to Marylebone Station, The Landmark, London, is a visually outstanding 5 star hotel which screams luxury. Built in 1899, the hotel has gone by various different names and owners over the years; today it resides under the current ownership of the Lancaster Landmark Hotel Company and renamed the Landmark London. In 2008 it became a member of the prestigious Leading Hotels of the World.

Set at the heart of the hotel, the Winter Garden Restaurant is a stunning glass-roofed atrium which raises eight-stories adorned with palm trees to give a novel tropical feel.

Bathed in natural light you get the benefits and sense of al fresco dining but with the proverbial safety-net from the elements. The lunchtime A La Carte menu is full of classics; dishes included salads, seafood, pasta and meat from the charcoal grill. Having previously experienced breakfast at The Winter Garden, we knew we were in for a culinary treat. For Starter, we had the Steak Tartare with capers, shallots and quail’s egg and Cornish White Crab Meat with pickled cucumber, apple and herbs. The Tartare was mixed beautifully, the combination of the exquisite steak with the shallots and capers, with a hint of hot sauce, were wonderful. The crab was sweet and subtle in flavour, and together with the freshness from the apple provided a contrast to the sharpness of the pickled cucumber. The appetiser menu also included classic Caesar Salad, marinated Salmon and Aubergine Cannelloni, covering most dietary choices.

Main course can normally be a difficult decision, and this was no exception. From the Charcoal grill, you could have steaks, lamb rump or fish, each served with fries, vine tomatoes, Portobello mushroom and a sauce of choice and from the main menu, the selections included Roast duck, Sea Bass, chicken and pasta dishes – so a lot of thought went into our choices. As it was, we went the seafood route with Lobster Thermidor with pilau rice and the Grilled Dover Sole with sautéed baby spinach, brown butter and capers. The lobster meat had great texture and full of flavour and not overpowered by the sauce which was smooth and creamy and packed a flavour punch of its own. To me, Dover Sole is a highlight on most menus, and this was no different. It was beautiful.

The fish was soft and flaky and gorgeously cooked maintaining its taste and texture, and perfectly light for a lunchtime meal.

After the savoury comes the sweet. A dessert menu full of well-loved favourites; sticky toffee pudding, Pavlova, apple crumble and a cheese board to name a few. We went for the equally appealing options of Vanilla Crème Brulee and a Valrhona Chocolate and Hazelnut Tart. The Brulee was creamy with a strong vanilla taste flowing through it and produced a joyful crack as the spoon went through the caramelized sugar. In contrast, the Chocolate Tart had a buttery case, sweet filling and bitter dark chocolate shards, with added texture from whole hazelnuts. This was a strong finish to a delightful lunch.

In this instance, we had a wonderful lunch in beautiful surroundings, however, it does not matter if you are here for breakfast, lunch, dinner or afternoon tea, the Winter Garden in The Landmark is a marvellous restaurant which truly needs to be experienced.

Maria Lapthorn EDITOR

Editor’s Review:

HORECA welcomes the crew

Here is where business opportunities, innovations and trends are served up – with a particular focus on major industry themes such as sustainability and innovative hospitality: This is Ambiente, the global meeting place for the hotel, restaurant and catering sectors.

Discover the Ambiente of the future: ambiente.messefrankfurt.com/horeca info@uk.messefrankfurt.com Tel. +44 (0) 14 83 48 39 84

Located on the Mittelland Canal of the Volkswagen Autostadt, the Ritz-Carlton Aura Restaurant and event space offers unique views of the VW Kraftwerk power station. Characterized by light-colors and natural materials, the warm restaurant interior creates a striking contrast with its industrial setting.

The five-star Ritz-Carlton Wolfsburg was built by HENN in 2000 as part of the VW Autostadt, and was renovated by Elliott Barnes Interiors in 2013, with the exception of the Aura Restaurant. HENN’s competition winning design for the breakfast room and event space was inspired by coastal landscapes.

Within the arcing steel and glass space, HENN created three distinct spatial zones that evoke the transition from sandy dunes to pebbled shoreline. Each band of space uses a nuanced material palette and offers a unique dining experience: individual tables follow the steel and glass

We imagined the Aura Restaurant as the shoreline of this interior landscape, and utilized lightcolored, natural materials to evoke the quiet shift from dunes to shore.

facade; a central zone is anchored by a fireplace and living room seating; and the back wall offers intimate dining alcoves. Three freestanding buffet islands are clad in natural stone and evoke the lozenge-shape of stones rubbed smooth by waves. Since the 377m2 space is also used for events, flexibility was a key design criteria: filegreed screens act as movable partitions and evoke the sun-bleached seagrass of dunescapes.

Images courtesy of Autostadt Gmbh, © Robert Rieger

Tiffany Taraska, HENN Senior Associate and Project Design Director: “HENN expanded on the existing interior design of the Ritz-Carlton, which imagined the hotel as transition from valley to mountain to cloudscape. We imagined the Aura Restaurant as the shoreline of this interior landscape, and utilized lightcolored, natural materials to evoke the quiet shift from dunes to shore.”

HENN used artisanal touches and hand detailing to create a sense of haptic-luxury. The walls are clad in gray travertine; in the entryway, Bocci Series 73 pendant lights, made of irregularly dimpled glass, create subtle asymmetry and plays of shadow; the entryway and lounge carpets were handknotted to HENN’s specifications by Reuber & Henning, a Berlin-based design firm; warm wood panels and hand-troweled plaster work add warmth and tactility; the curving, 16m Walter Knoll rug was hand-knotted from silk, wool and nettle; Paul Matter Monolith Table lamps add a subtle gleam of brass; and the acoustic wall panels are wrapped in a custom-printed textile, made from original watercolor paintings by HENN.

HENN’s past projects with Volkswagen include the Autostadt (2000-Present) and

MobileLifeCampus (2006) in Wolfsburg, and the Transparent Factory in Dresden (2001).

The Aura Restaurant showcases HENN’s Interior Design expertise; upcoming interior projects include the Google Office in Berlin, Serviceplan House of Communication in Munich, and the Baramundi Headquarters in Augsburg.

HENN used artisanal touches and hand detailing to create a sense of haptic-luxury.

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AIMBRIDGE HOSPITALITY WELCOMES 93 ASSOCIATES TO AHLA FOUNDATION’S

FALL 2022 APPRENTICESHIP PROGRAM

Aimbridge Hospitality, a leading global hospitality company, announced a cohort of 93 new associates joining its American Hotel & Lodging Association (AHLA) Foundation Fall 2022 Lodging Manager Apprenticeship Program. The cohort is another example of the investments Aimbridge is making to secure top industry talent and foster an environment of growth and development across its team.

“We’re taking meaningful action to invest in our associates’ development and are extremely proud of our team’s commitment to showcasing how Aimbridge Hospitality is ‘A Place to Grow’,” said Ann Christenson, Aimbridge Hospitality Chief Human Resources Officer.

“The AHLA Apprenticeship Program is an outstanding opportunity for our associates to receive hands-on training in hospitality education from their general manager mentors and prepare them for senior leadership positions. We can’t wait to see what this year’s cohort accomplishes during the year-long program and beyond.”

The goal of the AHLA Lodging Manager Apprenticeship Program is to help grow the “bench strength” of the industry for supervisory and managerial positions.

Aimbridge partnered with AHLA because of the alignment of AHLA’s high standards to deliver a collaborative learning experience with Aimbridge’s organizational values.

Over 1,200 apprentices across 48 states and Puerto Rico and at 500+ individual hotel properties have enrolled in the AHLA Lodging Manager Apprenticeship Program to date.

“There has never been a better time to work in the hotel industry than right now. Hotels are offering employees historic career opportunities, including higher wages, more benefits, and more flexibility than ever before. Aimbridge Hospitality apprentices in the AHLA Foundation’s program have the unique ability to fast-track their careers into management,” said Chip Rogers, President and CEO of the American Hotel & Lodging Association. “The Lodging Manager Apprenticeship Program allows apprentices to earn competitive wages, gain new skills, have hands-on mentoring with company leaders, and earn an industryrecognized certification-all at no cost to them.

“We are proud to have some of the brightest future leaders at Aimbridge Hospitality as part of the program and look forward to supporting their career journey every step of the way.”

Da Noi, Bridge Street’s Michelin recognised restaurant, known for its unique dining experience and authentic yet contemporary Italian food, has appointed a new chef ahead of the launch of its muchanticipated autumn menu.

Chef Andrea Egiziano began his career at the Michelin-starred “La Leggenda Dei Frati” in Florence before moving to the UK in 2018 where his experience culminated in taking on the role of Chef de Partie for Lisa Allen’s Michelin star restaurant, Northcote.

Andrea spent four years in the UK before making the decision in 2021 to return to Italy to continue his culinary journey, joining the team at the Michelin-starred, ‘Kitchen’, located on Lake Como. At the age of 24, Andrea has already had an exceptional career working in some of the most lauded kitchens around and is now ready to embark on a new journey at Da Noi.

Since starting at Da Noi, Andrea has been working alongside Chef Valentina finalising the new autumn menu ahead of its launch on Thursday 13th October. As he progresses into his role, Andrea will oversee operations in the kitchen at Da Noi, bringing fresh ideas and unique skills to the menu, fulfilling Da Noi’s vision of offering authentic yet contemporary Italian dishes that go beyond anything currently available in the North West and possibly across the UK.

Co-founder, Fabrizio Gobbato, comments: “We are beyond thrilled to welcome Chef Andrea to our team here at Da Noi. His breadth of experience, talent and passion for true Italian cuisine is priceless. With Chef Valentina’s knowledge, passion and skill we really are creating something special here in Chester and cannot wait for people to try this new menu. We are thoroughly enjoying having him on board and can’t wait to see what he brings to the future of Da Noi.”

Visit www.danoichester.co.uk

There are two main reasons for travelling: leisure or work. The choice of the hotel often depends on the intention of the trip. Whether guests are going on a trip for work or leisure, they look forward to arriving to their hotel room as fast and easy as possible. Some factors can be problematic for travellers and even hotels’ staff. One of these factors being the check-in and check-out process, which is the first and last physical encounter between the hotel staff and the customers. These phases usually require some time at the front desk and can lead to guests’ frustration. It goes without saying that the customer experience heavily depends on the services offered by a hotel, which is why it is crucial for the properties to create and nurture relationships with them and minimize all inconveniences such as queuing.

The founder of Regcard, Selena Souah, is a globetrotter! Changing from one hotel or hotel group to another means completing a new registration form every time. Selena Souah simply wanted to gather and save all information related to her trips in one place and instead of filling in her information and preferences for each stay, she wanted to do it once and for all, for all her trips. One website that keeps record of her profile, preferences, all her past check-ins, bills and where she would be able to chat with the hotel for special requests was the obvious solution: the creation of Regcard started in 2019.

Regcard (which stands for Registration Card), is a website that allows travellers to proceed to their express check-in and express check-out at any hotel in the world digitally. Regcard aims to simplify the journey for travellers as well as for hoteliers.

Our mission is to improve the travellers’ experiences before, during and after their stays. Regcard is 100% digital, all information related to travellers is gathered in their profiles, which reduces the use of paper. One digital registration card for all your express check-ins and check-outs at any hotel in the world! Simplify your travel journeys with Regcard by creating your account for free, filling your personal information such as passport/ID & selecting your preferences –only once for all your stays. Travel friendly, eco-friendly, user-friendly.

Regcard brings solutions to travellers and hotels.

On the one hand, travellers can:

• Create their account on Regcard for free,

• Upload their passport/ID only once for all their future stays,

• Select their preferences,

• Chat with the hotel at any time,

• Express check-in online before their arrival in one click,

• Pay their bills online, express check-out online

• Last but not least, keep record of all their past trips.

On the other hand, hotels from 1 to 5 stars and palaces can:

• Create their account for free on www.regcard.com,

• Simplify the arrivals of their clients by proceeding to their online express checkin,

• If the hotel offers this option, send a notification to the travellers to pay all bills related to their trip online

• Proceed to the express check-out of the customers

• Have access to travellers’ profiles and preferences and know them better; this feature allows hotels to offer customised services according to travellers’ preferences.

In addition, a receptionist will use on average more than one entire tree of paper per year. Regcard allows hoteliers who have not developed an online registration process within their establishment to benefit from this service for free; all information related to travelers will be digital (including their invoices), reducing the use of paper.

Website: www.regcard.com

Email: contact@regcard.com

10 rue de Penthièvre 75008, Paris, France

Spa L’OCCITANE OPENS ITS FIRST SPA IN Sarajevo AT PRESTIGIOUS Tarčin Forest Resort – MGallery

Spa L’OCCITANE is delighted to announce the opening of its first spa in Sarajevo in the picturesque village of Tarčin at luxury five-star Tarčin Forest Resort & Spa-MGallery. Set in a natural and serene environment with mesmerising forest views, the eco-friendly development lies 30km west of Sarajevo, the Capital of Bosnia and Herzegovina. The opening this October underlines the continuing close partnership between L’OCCITANE and ACCOR Group as both brands collaborate on new and dynamic spa projects both at Sofitel and MGallery Collection hotels.

The chic and contemporary 55 room resort hotel, which includes accompanying villas and apartment houses on the extensive site, enjoys magnificent vistas to the Olympic mountains with their lakes and rivers and offers health-focused all-yearround stays.

One of the highlights of the resort is the luxurious well-being centre and new Spa by L’OCCITANE which is located on the ground floor. Offering a vast array of holistic treatments and a bespoke spa menu, the spectacular 458 m² spa is a haven of relaxation

and peace, that includes large spring water indoor pool, two Finnish saunas, hammam and extensive terrace solarium. It also offers a fitness centre and whirlpool. Meanwhile, the exclusive Spa by L’OCCITANE has three spacious treatment rooms all with natural light, including one for couples’ massages. Guests will be offered a fully integrated and holistic well-being journey with a wide range of singular, pioneering treatments using L’OCCITANE en Provence’s signature beauty products. All of the exclusive products, which celebrate the Provençal art de vivre, are created at the brand’s own laboratories and are rich in natural and organic ingredients with certified origin and proven effectiveness.

The guest journey begins with a soothing Welcome Ritual, followed by a chosen treatment that is designed to engage all the senses, with sensorial textures, relaxing music and herbal teas inspired by Provençal traditions. All treatments are hand-performed and traditional massage techniques are used, offering a serene and authentic experience to soothe both body and mind and promote a feeling of total well-being.

Offering a vast array of holistic treatments and a bespoke spa menu, the spectacular 458 m2 spa is a haven of relaxation and peace, that includes large spring water indoor pool, two Finnish saunas, hammam and extensive terrace solarium.

The MGallery menu at Spa by L’OCCITANE will feature both new customised facial and body therapies, and L’OCCITANE en Provence signature treatments. A special innovation will be to offer guests their choice of an additional spa ritual with their treatment.

One of the most celebrated treatments featuring at SPA L’OCCITANE will be Immortelle Divine Secret using products from the award-winning Immortelle skincare range by L’OCCITANE en Provence.

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The tiny golden Immortelle flowers grown organically in Corsica, are known for their longevity. They are rich in active molecules with unique anti-ageing properties: the brand’s products use 100 per cent traceable organic Immortelle essential oil.

This exceptional 90-minute anti-aging facial is ideal for targeting deep wrinkles and lines, smoothing and firming skin texture and tackling age spots and uneven skin tone. It combats skin-slackening of the face and

neck, as well as the décolleté area, and uses lifting and contouring massage techniques combined with essential oils including organic Myrtle. The result of this unique skinenhancing treatment is a radiant and youthful appearance.

Edin Bajramovic, General Manager of Tarčin Forest Resort & Spa – MGallery, said: ‘The Tarčin Forest Resort & Spa is designed for the utmost enjoyment and a number of our regular guests can vouch for it. Just when you think that your experience cannot get any better, you are overwhelmed by a touch of Provence in delightful local surroundings.’

Catherine Tran, Director of Spa Business Development at Spa L’OCCITANE said: ‘We have been truly honoured to collaborate on the spa with the team at Tarčin Forest Resort & Spa – MGallery. Our brands are perfectly aligned in respecting sustainability and the natural environment, attributes showcased at this peaceful, sensitively-designed resort.’

The Spa by L’OCCITANE team looks forward to introducing clients of the resort to its peaceful sanctuary where total tranquillity is assured. Clients can unwind, relax and indulge in the many effective L’OCCITANE en Provence treatments on offer in a spa with world-class facilities.

SEASONS GREETINGS

Nature is at the heart of everything we do at Lucy Vail Floristry. Our designs are always influenced, inspired and shaped by the incredible colour, texture and form of the flowers and foliage we work with – and Christmas is no exception. Obviously, it’s such a celebratory time of the year and that gives us incredible scope to create fabulously festive facades for our clients. We strive to realise/build the most magical, immersive and eye-catching designs imaginable, and experience has taught me that there are three essential elements to consider and combine when creating a seasonal showstopper.

Firstly, always keep in mind the venue and its signature style. It’s so important to reflect and celebrate their heritage in the final design and not eclipse it with traditional Christmas imagery that doesn’t chime with the brand. Last year we dressed the exterior of Amazonico in Berkeley Square and took the rainforest as our chief inspiration. Rather than swathing the entrance with European motifs that would have felt totally off-key, we combined large tropical plants, such as Montserrat leaves, with pineapples that we sprayed gold, and set it all against a backdrop of pine trees - sprinkling the whole thing with thousands of warm fairy lights. Visually it captured the vibe of Latin America, whilst the incredible scent of the spruce evoked the familiar spirit of Christmas. It was truly magical for their guests as they entered the restaurant and we are planning something even more special for this year’s design.

Architecture also plays a huge part when conjuring up an external Christmas-scape. Each location has its own intrinsic identity and you have to work with that, not fight against it, to successfully elevate it into something seasonal. It’s a consideration we always factor in each year when working with Stanleys to transform their entrance into a magical festive forest. As a renowned and much-loved British restaurant, a traditional installation dovetails perfectly with their sensibility and we celebrated Stanley’s heritage last year by adapting one of our signature LVF design’s - a voluminous archway. Usually teeming with fresh summer blooms we swapped these out for flowers that had been grown and then dried at our family-run flower farm in Suffolk, to produce something more seasonally-sympathetic and akin to a winter wonderland. Once completed the archway above resembled an English forest canopy complemented by a pretty pathway of living plants below. It was quintessentially British and totally transformed the restaurant’s entrance into a spellbinding wintry walkway.

Finally, it’s impossible to forget our seasonal expectations. There are certain hallmarks that are synonymous with Christmas and creating festive installations is a carefully considered

balance of acknowledging - and hopefully exceeding- those expectations, using elements we all look forward to seeing and sharing in each year. Asking what epitomises Christmas for a brand and their customers is an important factor in the design process. For me, the festive period is embodied by the ballet, by Swan Lake or The Nutcracker. It inspired me to use a venue’s front façade as a stage set, conjuring up a proscenium arch complete with pine drapes secured with over-sized red velvet bows and two ballerinas peeking out from behind the curtain. Made from dried flowers these figures boast beautiful tutus strewn with petals and fairy lights to create the effect of intricate embroidery. I always want our installations to draw people in, to capture their imagination and literally stop them in their tracks. A ballerina made from flowers is the last thing they would expect to see and ultimately it is our job to delight our clients’ guests and to welcome them in the most magical, seasonal and exciting way. Let’s not forget, in a world where social media is so prevalent and the ‘Instagrammability’ of everything is hugely important, creating impactful marketing opportunities via showstopping installations is all part of the service.

Elevate your exterior this holiday season with expert tips for creating a fabulous festive facade that captures the true spirit of Christmas.

Lucy Vail- Lucy Vail Floristry

Asking what epitomises Christmas for a brand and their customers is an important factor in the design process.

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