Luxury Hospitality Magazine - End Of Year Review 2023 by Lapthorn Media

MAGAZINE

Editor – Maria Lapthorn maria@lhmagazine.co.uk Editorial Assistant – Anna Startin editorial@lhmagazine.co.uk Production/Design – Laura Whitehead laura@lhmagazine.co.uk

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

CONTENTS Latest News 04-05

Openings 34-35

People On The Move 06-07

Bamboo Mat Stratford Review: A Flavourful Fusion Adventure at Bamboo Mat's Peruvian and Japanese Brunch 36

Alliance Online Limited 08-09 Company News 10-11, 22-23 Every effort is made to ensure the accuracy and reliability of material published in Luxury Hospitality Magazine. However, the publishers accept no responsibility for the claims or opinions made by advertisers, manufacturers or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

Interview: Luxury Hospitality Magazine speaks with newly appointed Hotel Manager at the Pan Pacific, John Kelly 38-39, 40-41

Enomatic UK Ltd 12-13 Oliver Hemming 18-19 Interview: Luxury Hospitality Magazine speaks with Ivan Fargnoli, Executive Chef at the Hilton Molino Stucky Venice, all about new dishes on the menu and Christmas planning! 24-25, 26-27 Interior Design Project: Unleashing Andaz Macau: where artistry meets luxury in Asia’s ultimate “bleisure” paradise 28-29, 30

Editor's Review – The Prince Akatoki, London 42-43 Events & Awards 46-47 Project: Goddard Littlefair, The Hilton Dubrovnik 48-49, 50 Hospitality: Five measures hoteliers need to take to stand out in an increasingly competitive market 52

LATEST NEWS

BRISTOL HOTELIERS JOIN CALL FOR BUSINESS RATES SUPPORT Hoteliers in Bristol are adding their voices to calls for the Chancellor to take action to prevent a huge business rates bill next April.

NEARLY 5,000 HOSPITALITY VENUES BEGIN NET ZERO JOURNEY UKHospitality’s carbon calculator, in partnership with Sky Zero and Zero Carbon Forum, has seen 375 companies operating across 4,738 sites understand their own emissions, and how to reduce them. Unveiled at its annual sustainability seminar today, the figures showcase the success of the calculator and the partnership between UKHospitality, Zero Carbon Forum and Sky Zero.

Trade body UK Hospitality has warned that there could be an ‘insurmountable’ £864m bill and has urged businesses to write letters to their MPs calling for action ahead of next month’s Autumn Statement. The Bristol Hoteliers Association (BHA) plans to write to local MPs asking for their support. Business rates increase in line with inflation based on the Consumer Price Index for the previous September, which stood at 6.7% according to figures from the Office for National Statistics. UK Hospitality says the planned inflationlinked rise in April will amount to an additional £234m, while the ending of rates relief for the financial year 2023/24 would represent £630m. Raphael Herzog, BHA chair, said: “UK Hospitality is calling on the Chancellor

to freeze the business rates multiplier, and maintain the business rates relief for hospitality, which has amounted to up to £110,000 per business for each billing year. The potential business rates bills next April could be the final blow for some businesses, which is why we fully support UK Hospitality’s calls for the Chancellor to extend the current relief measures for a further year. “The impact of Brexit, the pandemicenforced lockdowns and soaring costs, especially around energy, have meant hospitality businesses have had an extremely difficult time over the past few years. “We’ve all been trying so hard to recover from this ‘perfect storm’ but if the Chancellor doesn’t take action to support us, I fear that the rug could be pulled from beneath many businesses. “We’ve had a fairly strong summer and, overall, we were cautiously optimistic about the future, but right now that looks quite bleak after the new figures from UK Hospitality.”

UKHospitality Chief Executive Kate Nicholls said: “Understanding your carbon footprint is the first step for any business to begin to reduce their emissions and I’m delighted our carbon calculator has helped so many operators do just that.Being able to offer a starting point that businesses can trust is reliable and relevant for their sector is so important and has clearly contributed to the success so far of our carbon calculator.” UKHospitality’s sustainability seminar saw the publication of an update to its sustainability commitment, launched last year. The update highlights important work, including working with Government to improve upcoming regulation to best work for the sector and embedding sustainability in new hospitality training programmes.

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PEOPLE ON THE MOVE

MAYBOURNE ANNOUNCES ALEXANDER DIETRICH AS NEWLY APPOINTED CHIEF CONSTRUCTION AND DESIGN OFFICER Maybourne, operator of London’s most legendary and prestigious hotels Claridge’s, The Connaught, The Berkeley and soon to be The Emory, as well as international properties The Maybourne Beverly Hills and The Maybourne Riviera, is pleased to announce the appointment of Alexander Dietrich as Chief Construction and Design Officer, from August 2023. Alexander has a successful career working across a wide spectrum of construction projects spanning across EMEA and globally. More recently, he operated as Director of Project Management and Construction at Craigewan and then Executive Director at Goldman

Sachs, within the Investment Banking Division. In his new role at Maybourne, Alexander will work across the global properties, focusing on the design, project and construction management for all existing hotels and new developments. Alexander Dietrich commented, “I’m honoured to join Maybourne at this pivotal time. “My past experience of managing complex projects and multiple stakeholders provides me with a unique foundation to realise the group’s ambitions and I look forward to working with the design and delivery teams across the globe.”

SHERATON FORT WORTH DOWNTOWN ANNOUNCES FIVE-MEMBER SENIOR EXECUTIVE TEAM AS HOTEL UNDERGOES SIGNIFICANT TRANSFORMATION The Sheraton Fort Worth Downtown has established a fivemember senior executive team responsible for guiding the property’s vision and elevating the guest experience as the hotel nears completion of one of the most extensive hospitality transformations ever in the Fort Worth market.

The Sheraton Fort Worth Downtown, located at 1701 Commerce Street, is managed by Aimbridge Hospitality, a leading, global hospitality management company and the world’s largest thirdparty operator known for delivering outstanding service and creating memorable guest experiences every day with every interaction.

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Headed by General Manager Damien O’Connor, who joined the Sheraton Fort Worth Downtown in April 2022, the senior executive team brings more than 80 years of combined experience in the hospitality industry, including decades in the Dallas-Fort Worth market, to the hotel.

The senior executive team members are: • Courtney Towson was named Director of Sales and Marketing for the Sheraton Fort Worth Downtown in June 2022. Towson, who has 15-plus years of experience, was most recently Director of Sales and Marketing for The Sinclair, Autograph Collection in Fort Worth. Prior to The Sinclair, she was with the Gaylord Texan for more than 10 years. • Rosa Morakis, Director of Human Resources, has held similar positions at several hotel brands, including Marriott, Hilton, Hyatt, DoubleTree and Radisson. Morakis, who was born and raised in Brazil and lived several years in Greece, speaks Portuguese, English, Spanish and Greek. • Bill Richards, Director of Finance, has more than two decades of experience in hotel accounting and finance, and has been an Aimbridge Hospitality team member for many years. • Kara Anderson, Director of Food and Beverage, is a one-time Starbucks barista – and the first-ever certified tea master for the chain. She has been at the Beverly Hills Marriott for several years and recently returned home to Fort Worth.

PEOPLE ON THE MOVE

THE LANCASTER LANDMARK HOTEL COMPANY HIRES NEW GROUP TALENT DEVELOPMENT MANAGER TO FURTHER CHAMPION ITS PEOPLE AND CULTURE FOCUS Andrew Wanless joins collective of hotels to head up people development for the portfolio including five star Grand Dame hotel, The Landmark London. The Lancaster Landmark Hotel Company, a global collection of luxury hotels including The Landmark London, Royal Lancaster, K West Hotel & Spa and Basil Street Apartments, has hired new Group Talent Development Manager, Andrew Wanless. Joining from Grantley Hall where he was Training Manager, Wanless brings with him upwards of 12 years’ experience handling people development across the hospitality sector. In his previous position, Wanless was responsible for bringing to life the Grantley Hall Academy, a program designed to offer new and existing team members the chance to learn, develop and thrive under the tutelage of Grantley coaches, mentors, and training professionals.

Joining the prestigious London hotel group, Wanless endeavours to bring learnings from the implementation of this tailored and personalised development program. Through this, he will further enrich the people journey, shifting to a holistic approach. The new tactic will offer all team members the opportunity to grow and develop skills through careful provision of the tools and resources they need. Alongside, he intends to implement strong professional development plans for team members, including access to professional accreditation and qualifications. His position will be split between the Group’s hotels, including The Landmark London which was awarded Best Companies Status in 2022, as well as AA hotel of the year. The hotel placed as the 11th Best Large Company to work for in the UK and the highest scoring hotel on the list.

26.– 30. 1. 2024 FRANKFURT / MAIN

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DU: 09.10.2023

GET READY FOR CHRISTMAS WITH ALLIANCE’S FESTIVE RANGES

Eco-Crackers As a business, sustainability and our impact on the environment are at the forefront of how we operate, as such this year we

have opted for an initiative which ensures our crackers are fully recyclable. The way this has been achieved is by removing the silver fulminate which is used to achieve the traditional snap. Now when the cracker is pulled it will instead break apart with the audible crack of cardboard meaning you can still enjoy a cracker with your meal whilst knowing you are doing something right for the environment. Decorating the Room When looking to decorate an eating or drinking area for Christmas you should first consider where your fire exits are and that all customers will still have a clear route to an exit. Once you have done this check, you can begin to decide how you want your festive design to look. We would always recommend a tree, go for a larger one if you can as this can be quite a statement piece, attracting party photos in front of it which can act as great free publicity across social media if your venue gets tagged.

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In addition to Christmas trees, garlands and wreaths give you the option to add a subtle hint to areas such as toilet doors, mantles, shelves and other places. Equally, fairy lights, tinsel, baubles and balloons are also all great ways of adding some festive cheer to your hospitality business this year. Dressing the Tables There are many ways to dress your table to add a hint of Yuletide style. Firstly, if you have a colour scheme or a set theme for Christmas which features one particular

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In addition to Christmas trees, garlands and wreaths give you the option to add a subtle hint to areas such as toilet doors, mantles, shelves and other places.

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Ensuring your establishment is appropriately decorated and furnished during the festive period is a necessity for the hospitality industry. In turn, restaurants, bars and pubs will all want to capitalise on the seasonal influx of business which is available. The best way to do so is make your establishment as appealing as possible during this period.

colour, replicate that in your table setting. You could do this by incorporating the colour into your tablecloth, or if you want a white tablecloth then possibly a coloured table runner with matching napkins. For tableware you could opt for classic whiteware or go for something more modern which can be a way of introducing colour to your table. Glassware we’d suggest sticking with classical looks to add a sophistication to the drinks you’re serving. Finally, if you’re finding you’re being booked up with groups looking to celebrate a Christmas works party, you could offer party accessories to go with the meal. Whether it be party poppers, a festive mask kit, artificial snow spray, all are great for adding a party vibe for customers. With winter on the immediate horizon, restaurants, pubs and other such businesses should look to start ordering Christmas decorations and planning for the festive period now. Alliance Online offers a wide range of Christmas options which will be perfect for your establishment this year.

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COMPANY NEWS

OTH HOTELS RESORTS ANNOUNCES ADDITION OF UPSCALE HOTEL, LE MÉRIDIEN DALLAS, TO THEIR GROWING PORTFOLIO OTH Hotels Resorts, one of the nation’s leading upscale hotel management companies, has announced the addition of Le Méridien, a north Dallas boutique hotel, to their portfolio. The addition of this chic, mid-century, modern hotel adds 258 guest rooms to their hospitality portfolio. Le Méridien Dallas is an all-suite hotel, making it the perfect stay for business travelers and destination shoppers alike. Located steps from the upscale shops of the Galleria Dallas, and local corporate headquarters, this hotel is the perfect place to immerse yourself in the glamour of Dallas. This property offers newly renovated, oversized rooms which evoke the golden age of travel, blending boutique flare with modern conveniences. Featured onsite amenities include: exciting dining options, a well-equipped fitness center, an indoor pool, 6,500 square feet of meeting space and on-site catering.

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OTH manages a diverse portfolio of upscale and upper-upscale independent, lifestyle, soft-branded, and branded hotel properties. With the addition of Le Méridien Dallas, OTH now manages over 4,000 guest rooms and 40 F and B outlets; and these numbers are expected to continue climbing as they add to their portfolio in the near future. As a team, OTH ensures congruence across all internal and external touchpoints to bring remarkable brands to life, and they are excited about the addition of Le Méridien Dallas.

GALVIN AT WINDOWS LAUNCHES BAROLO & TRUFFLE MENU FOR THE ULTIMATE IN AUTUMNAL DECADENCE Chef Marc Hardiman’s luxurious offerings paired with vintages by the renowned Pio Cesare. Perched on the 28th floor of London Hilton on Park Lane, Galvin at Windows, led by Head Chef Marc Hardiman, heralds the arrival of autumn with a five-course Barolo & Truffle menu. These opulent pairings feature powerhouse wines from the esteemed Pio Cesare Vineyard. Following a sun-soaked summer that had diners basking in stunning panoramic views, the restaurant now welcomes guests to a sumptuous dining experience, designed to usher in the comfort and richness of the season. Available for a limited five-week run from October 13th to November 18th, this menu promises to elevate your autumn dining experience to new heights of decadence. Indulge in dishes like slow-cooked beef cheek ravioli with 5-year-aged Parmesan

cream and white Alba truffle, Pheasant “Farci au Gratin” accompanied by celeriac, blackberry, and black truffle, and Scottish Highlands venison Wellington with glazed chestnut, red cabbage ketchup, and sauce Périgueux. Each course is thoughtfully paired with Pio Cesare wines, which recently marked their 140th year in exceptional winemaking. Wine selections include their rich and deeply flavoured Barolo Ornato 2016 and Barolo Mosconi 2018, expertly chosen to complement Chef Hardiman’s imaginative culinary creations. Left: Slow cooked beef cheek ravioli, 5yr aged Parmesan cream, white Alba truffle (served with Barolo Pio Cesare, 2018); Centre: Scottish highlands venison wellington, glazed chestnut, red cabbage ketchup, sauce Perigueux (served with Barolo Mosconi, Pio Cesare, 2018); Right: Panna cotta, comice pear & hazelnut (served with Moscato d’Asti, Pio Cesare, 2022)

COMPANY NEWS

NEW SALES AGENCY TO MARKET TOP-TIER HOTELS TO GERMAN SPEAKING MARKET GERALDINE GOMBOSHAW NAMED CHIEF OPERATING OFFICER Hotel industry leaders Henrik Muehle, Managing Director Flemings Mayfair and Brand Ambassador for Small Luxury Hotels, along with Florian Schaible and Ferdinand von den Benken of sales and communications agency, Flospitality, have established byDistinction to represent and market distinctive luxury properties to the German-speaking market in Germany, Austria and Switzerland. Only acting as founders and investors, the trio have appointed native German Geraldine Gomboshaw as COO to lead and run the dynamic sales agency. Henrik Muehle, co-founder of byDistinction said: “Geraldine has a wealth of hotel experience having held roles with Rocco Forte, Kempinski and Iberostar. As well as sales and operational expertise, she is experienced in new openings, influencer-based networking and

marketing so understands the needs of hotels and their owners. We are confident she is the right person to lead this new venture and the byDistinction team.” byDistinction will represent both independent boutique properties and hotel groups, as long as they share a likeminded commitment to providing exceptional guest experiences. The agency will offer its hotels clients unrivalled access to its black book of high-end travel advisors, incentive companies and MICE agencies. byDisctinction COO Geraldine Gomboshaw comments: “Our goal is to provide our hotels looking to target the DACH region with exceptional customer service and new opportunities. Our vast network and expertise in the sector will provide our properties with the support they need to elevate their brand, increase their market share and occupancy levels.”

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sales@enodirect.co.uk | www.enodirect.co.uk | Tel. +44(0)1603 768046 | @EnomaticUK

Second to None Unica ROMA Series Advanced features and elegant design The revolutionary new wine dispensing come together to provide the perfect system. dispenser for either a back-bar or self-service setting.

Advanced features and elegant design come togetherLCD to provide temperature Interactive touch screens, sc the perfect dual temperature control and patented dispenser tapping headfor technology just abar fewor of controlled either aare back the elements that ensure the Elite stands out from the self service setting. crowd.

Combining the Elite with our full suite of software extends functionality, providing further tools to assist in developing your business.

ELITE

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

requirements.

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

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Editor’s Review: ST JAMES’S HOTEL AND CLUB, MAYFAIR St. James’s Hotel and Club is a 5 star hidden gem, tucked away in one of London’s most desirable addresses. A short walk from the shops of Mayfair, Piccadilly and the theatres of the West End, the hotel is in an ideal location for exploring the sights of the capital. St. James’s has 60 luxurious rooms and suites available to guests, ranging from deluxe and executive rooms to the fine splendour of the various private suites and an entire floor taken up by the Penthouse suite. The staff on arrival were very welcoming and this continued throughout our stay, always being greeted by the door staff, whether coming or going. The courteousness was repeated at reception and ensured a smooth check-in and once the formalities were complete, we were personally shown to our room.

From the moment you arrive until the time you leave, you are surrounded with finery and outstanding service. 14

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James’s Hotel and Club have “ Stperfected luxury in every way.

EDITOR’S REVIEW

We stayed in a superior room with bespoke furniture including a queensize bed with Hypnos mattress, desk area and comfy chairs with coffee table.

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We stayed in a superior room with bespoke furniture including a queen-size bed with Hypnos mattress, desk area and comfy chairs with coffee table. There are also the usual comforts, safe, minibar, large LCD television, SMEG coffee maker and tea facilities. The bathroom is decorated with black and cream tiles and shiny black vanity worktop, with complimentary Penhaligon toiletries, and had a bath with rain-forest shower above it. Despite being in central London, there is very little sound from the outside world in the room, so a perfect getaway from the hustle and bustle.

Similar to the Restaurant, Seven Park Place Bar and Lounge is a sophisticated establishment, offering a fine range of wines, spirits and cocktails, including limited editions, rarities and vintage varieties. The mixologist made us a couple of evening cocktails, which were divine. “For He is an Englishman”, is one of the bars’ signature cocktails, a sublime mix of gin, elderflower, cucumber, mint, apple and lemon and lime juice, and The Clover Club is a traditional international cocktail, made with gin, lemon juice, raspberry syrup, and egg white. The intense colour and sharpness from the raspberry syrup combined with the egg white to give a smooth tasting refreshing drink. We would return to the Bar and Lounge for a traditional afternoon tea. To accompany the wide variety of teas on offer, the menu comprised of a selection of fresh sandwiches, including smoked salmon and egg mayonnaise, a very tasty homemade

sage and onion sausage roll and the cornerstone of the traditional tea, two types of scone, strawberry jam and fresh clotted cream – the lavender scones were particularly nice. The relaxing ambience of the lounge added to the experience. The sweet selection of cakes consisted of chocolate Bavarois, a tangy lemon cake, light raspberry and rose choux bun and a dark chocolate and cherry parcel. You can get an afternoon tea in most establishments, however, to do it to such a standard is rare and certainly worth a repeat visit. St James’s Hotel and Club have perfected luxury in every way. From the moment you arrive until the time you leave, you are surrounded with finery and outstanding service.

Maria Lapthorn EDITOR

The hotel’s restaurant, Seven Park Place, run by executive chef William Drabble, follows a “Best of British” philosophy when it comes to produce. The menu changes seasonally, but the standard and creative flair never diminish -you can expect a fine culinary dining experience.

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AMENITIES

RETURNABLE CUP SCHEMES: HARNESSING SUSTAINABILITY IN HOTELS

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“For the modern hotelier, it is no longer acceptable to only offer an exceptional guest experience. Hotel guests are increasingly expecting to be catered for in a way which is as kind to the environment as it is to them. Amidst changing consumer preferences, corporate ESG policies, and the plethora of emerging legislation across the continent, the green agenda is really growing in importance for hoteliers around the globe. “As hoteliers look to minimise their reliance on disposables, innovative solutions capable of reducing waste while boosting the guest experience really stand out. There is arguably no better example of an initiative that ticks both of those boxes than a returnable cup scheme. The concept “A returnable cup scheme is a system whereby single-use paper cups are replaced with returnable counterparts that can be washed and reused up to 1,000 times. A returnable cup scheme significantly reduces a hotel’s CO2 emissions created by the use and disposal of single-use paper cups. It is now possible to buy a returnable cup with

Hotel guests are increasingly expecting to be catered for in a way which is as kind to the environment as it is to them.

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Hotel operators are actively exploring ways to reduce their environmental impact without compromising their guest’s experience. Catering disposables is one category where businesses can drive real change. Here, Adam Trethewy, Commercial Lead at sustainable drinkware specialist Circular&Co, explains how a returnable cup scheme can allow forward-thinking hoteliers to improve their carbon footprint while maintaining a great customer experience.

are low. In short, the more resource retained within the system, the better the impact on waste management and carbon reduction. To create further engagement, technology can be used to track return figures and environmental impact. It is even possible to ‘gamify’ return statistics or CO2 savings as a way to keep hotel guests engaged in the concept. the same carbon footprint of just under three single-use paper cups. As a result, the cup becomes carbon negative compared to a single use equivalent from the moment the third hot drink is served. “After scheme is put in place, the hotel’s guests can feel the positive effect of reduced carbon footprint with each use of their cups, and the visible removal of massive amounts of waste to landfill. Effectiveness “The most effective returnable cup schemes are generally those that find the simplest way to ensure return rates are high and loss rates

In practice “A returnable cup scheme should be customised to best suit a hotel’s facilities and the profile of its guests. For example, an initiative could involve distributing cups to hotel guests in accordance with the length of their stay, being returned upon checkout. The cups can be placed at a specified collection point to be cleaned for future use, fulfilling the circular economy. On the other hand, a more advanced scheme may feature a loyalty scheme created to further incentivise guests to play their part in the UK’s ongoing reuse revolution. Ultimately, businesses should opt for whichever format they feel will maximise engagement over the long-term. Considerations

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“Reducing waste is a fundamental aim for hotels worldwide, with those in Europe also needing to respond to the banning of plastic cups and the anticipated ban of all single-use plastics. This presents a real opportunity for hoteliers to be proactive in boosting their own sustainability credentials prior to the arrival any mandatory rulings. By integrating a well-considered returnable cup scheme, forward-thinking businesses can really boost their appeal to a growing population of ecoconscious guests.”

To find out more about Circular&Co and its returnable cup concept, visit circularandco.com/returnable-cupscheme.

Oliver Hemming

wireless charging

Songbird REMASTERE D

Oliver Hemming is a British designer, and his unrivalled Award-Winning collection of Bluetooth speakers and alarm clocks for luxury hospitality is used by many of the most prestigious hotels in the world, and is widely regarded as being both innovative and beautifully detailed. For more information about our company see www.oliverhemming.com The new remastered Songbird is now a 2.1, 3 unit system with active and passive bass drivers and tweeter, as well as Qi wireless charging in the Downtown format. It will continue even more so, to be the Bluetooth speaker alarm clock of choice for Luxury hotels all over the world. Made in 2 formats, Uptown and Downtown and in 3 colour ways. It delivers a New to the collection are the bold and beautiful Drama and Drama Queen Bluetooth Speaker / TV soundbars. With similar specs they can both be connected to a TV or a turntable and both have Qi wireless and usb c charging. The Jazzman is luxury Hi-Fidelity Bluetooth speaker with wireless charging and an analogue alarm clock. It is in a class of its own, being fully equipped with every necessary feature for hospitality. With both wireless and USB charging and a one-time alarm The Robin of features that make it the outstanding product in its class. With good looks and world class engineering the Robin has The Obsession series of alarms showcases our skill in watch making with their beautiful construction. With their exquisitely detailed metal indexed dials and convex glass lenses, they are simply stunning. While the Desire continues to be the industry benchmark for a luxury alarm they both have the same lovely jewel like quality and our super reliable and 100% silent sweep action movement will ensure a peaceful night’s sleep for your guest.

wireless charging

Robin

JAZZMAN

Oliver Hemming

TV SOUNDBAR HD BLUETOOTH SPEAKER Fabulous Stereo + Qi Wireless Charging

Wake Up The Hemming Way

KITCHEN EQUIPMENT

PRISMA: ITALIAN EXCELLENCE IN CATERING EQUIPMENT IN COLLABORATION WITH DESIGNFEVER Prisma produces professional kitchens, bar counters and equipment for the preparation, preservation and display of food and beverage. AISI 304 Stainless Steel is the main material that both composes and shapes the solutions by Prisma in the professional catering sector. Since 1983, exactly 40 years ago, the company based in San Polo di Piave (TV) has dedicated its production to the making of kitchens, bar counters and equipment for the preparation, preservation and display of food and beverage in the Ho.Re.Ca and collective catering - land and maritime - sectors, with distribution at an international level.

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Indeed, all the phases - from executive design to the machining of functional blocks and integration of the most cuttingedge technologies - that are necessary for the definition and production of large systems certified ISO 9002, ISO 9001/2008 and entirely customised, are processed in the factory. According to the specific requirements of the customer, every work has customised elements, produced thanks

to a significant technical, industrial and craftsmanship expertise. The value of Prisma was then further emphasised by its collaboration with designers and architecture studios. Together, they have created specific products such as the cocktail station, wine displays and cooking suites which highlight the values of functionality, design and high performance offered by the company. With works delivered all over the world and supplies for projects managed by ‘archistars’ or commissioned by multinationals, Prisma spreads a new culture of collective catering. A clear message characterising all the history of the brand, which now the company would like to expand. To this end, the firm has decided to entrust DesignFever with the task of PR and press office activities, with a particular focus on international networking.

www.prismaitalia.com

Bath House Luxury Hospitality Magazine Advert.qxp_Outlines 06/04/2023 16:04 Page 1

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COMPANY NEWS

CHOICE HOTELS EMEA UNVEILS FIRST HOTEL TO COMPLETE BRAND REFRESH AT THE COMFORT HOTEL PRAGUE CITY EAST Choice Hotels EMEA, the 100% franchise focused hotel company, has today unveiled the first property within its portfolio to have undergone a major transformation as part of the group’s regional brand refresh. Situated near Prague’s city centre, the refreshed Comfort Hotel Prague City East, which boasts a pop art theme, is aligned with Choice’s new Comfort brand experience. It stands out by providing valuedriven guests offering friendly, warm and vibrant service alongside all-around efficiency at a price point guests want, in the location they want.

THE SPA AT PGA NATIONAL The Spa at PGA National is a newly renovated resort project that tells a softly spoken story of breeze-swept sands, pale coral textures, and lush shadowy palms. Drawing direct inspiration from the locale, V Starr developed a refreshed palette noting color tones of soft whites and washed woods alongside champagne highlights and the subtle accents of blushy corals and palm prints.

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As you move into the retail area, flanked by a custom pink palm

feature wall, you begin to transition into the spa spaces beyond and are decompressed with a custom champagne gold ceiling that’s detail nods to the cozy splinters of sunlight that pierce through tree canopies. Playing on the dichotomy between masculine and feminine, the hair and nail salon is accompanied by the Barbershop, which features a masculine monochromatic backdrop and a custom mural telling the vintage history of golf days. Images: Will Pryce

With franchisees having considerable flexibility in their design choices, the newly refreshed Comfort Hotel Prague City East is aligned with the new design philosophy for Comfort which is focused on the energy of colour. Pop-art decoration underlines the overall impression throughout the hotel, which is seen in bedrooms, corridors, and communal spaces, colourfully enhancing its light, bright and airy spaces.

COMPANY NEWS

As part of the We Love Local! Programme, four bee hives have been installed on the roof terrace of the Comfort Hotel Prague City East resulting in a bountiful harvest of 50 kilograms of honey. The golden nectar harvested graces guests’ breakfast tables and also serves as a special token of appreciation for business partners.

The hotel is also the first in EMEA to showcase the brand’s signature Comfort Hub – a new multi-purpose space which is the first area guests experience on arrival. It’s where they check in and out and go for anything from a morning coffee to an evening drink, with a quiet space for working to a lounge area for socialising. Additionally, visitors to Comfort Hotel Prague City East are now warmly welcomed by the hotel’s Roaming Comfort Crew dedicated to ensuring a memorable and personalised stay.

Over the coming year, Comfort hotels in EMEA are expected to reveal their new identities, developed with support from Choice Hotels. They are encouraged to showcase and embrace local, cultural influences since local inspiration is part of the Comfort brand identity through the We Love Local! Programme.

Plans to add further beehives next year support the hotels’ contribution to sustainable development and fostering biodiversity which is an integral part of the properties’ “We love local” concept. Easily reachable from Prague’s airport, the hotel is well connected to the whole city via tram and metro and with its spacious guest rooms and modern amenities, is the perfect base to explore the region.

VICTOR ROSCA AND DENIS GOBJILA – BAMBOO MAT RESTAURANTS Bringing a fresh perspective on Nikkei cuisine (Peruvian-Japanese fusion), chef-owner Denis Gobjila and his business partner Victor Rosca peeled off from their previous Peruvian and Japanese restaurant establishments to join forces and stamp their own mark on London’s burgeoning Nikkei cuisine scene. They wanted to open a vibrant, delicious restaurant that didn’t require an hour of travel into the centre of London. Victor and Denis first met at the infamous Chotto Matte in Soho, where they both worked as chefs. Victor had

previously worked in Sushi Samba, Roka, and Lucky Cat by Gordon Ramsay in Mayfair, gaining extensive experience across a wide range of Asian cuisines. Denis started in Sushi Studiya in Chisinau, Moldova, before crossing the pond and spending time at Inamo in Victoria Park Village. At Chotto Matte, the two fell in love with Nikkei cuisine, as it champions fresh products and flavours, something all chefs want to work with. So, in May 2022, they took the leap and Bamboo Mat in Leyton was born.

September 2023 has seen the addition of their Nikkei bottomless brunch on offer every weekend at Bamboo Mat Stratford.

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After a successful year garnering the attention of top tier press as well as rave reviews from the likes of Grace Dent, the two opened a second branch in Stratford just seven months later, cementing their place in the East London restaurant scene.

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INTERVIEW

IVAN FARGNOLI

LUXURY HOSPITALITY MAGAZINE SPEAKS WITH IVAN FARGNOLI, EXECUTIVE CHEF AT THE HILTON MOLINO STUCKY VENICE, ALL ABOUT NEW DISHES ON THE MENU AND CHRISTMAS PLANNING! Thank you for speaking with us, firstly it would be fantastic to know more about your journey into this industry, have you always wanted to become an Executive Chef? When I was a child I wanted to become a truck driver, as I’ve always been intrigued by trucks, but I just grew up in a family that likes to cook and in particular my uncle (a restaurateur) passed down the passion for cooking to me and taught me a lot. You have worked in some prestigious hotels/restaurants, what skills and knowledge have you picked up through these experiences? Maybe the most important experience was my 10 years at the Shanghai Hilton alongside Executive Chef Emmanuel Souliere. I learned a lot from his cooking, he is one of the chefs who inspired me and helped me grow both professionally and personally. Overall, all my experiences let me learn and especially the importance of passion, patience and respect. You definitely cannot be a Chef without having a strong passion for what you do. Then, I have become a very calm person which I wasn’t before. Being calm allows me to work better, there’s no point in getting agitated. I also learned that respect is one of the fundamental foundations for carrying on this work. How are you finding it at The Hilton Molino Stucky Venice?

Moreover, Hilton Molino Stucky Venice is a wonderful and prestigious place where I can express my gastronomic idea in all

To give you an idea of the variety when it comes to menus – our two main restaurants, Aromi and Bacaromi, have two completely different concepts and atmosphere that need to be interpreted in the right way. For our Bacaromi Restaurant, which draws inspiration from typically Venetian bacaros, I have visited many of them since I have arrived and have tasted many flavours to try to understand what Bacaro is, what the essence of these places is. Experiencing the Bacaros directly helped me to follow the mood of classic Venice, to which I then add that reinterpretation of flavours that comes from my international experiences. On the other side, Aromi is a restaurant that speaks a fine dining language. In this case the care of the product and its quality, the research, the attention to the culinary technique, the dish and the final presentation are fundamental. What would you say is your signature cooking style? My philosophy and cooking style is constantly evolving. At this moment I would not define my philosophy as “fusion”, but as traditional with a mix of new ingredients and different techniques, exported from the East and used directly in my culinary idea. In fact I like playing with classic Italian products and flavours, respecting them but revisiting them with products and perfumes from Asia, the Middle East and India. This is exactly what I would like my guests to remember after having tasted my cuisine. Continued >>>

RECIPE: Canadian lobster, sautéed cabbage with pine nuts and raisins, onion cream and balsamic apple vinegar (Pictured left) For the lobster: Boil some lightly acidulated water. Meanwhile, place the lobsters in a heat-resistant container. When the water boils, pour it over the lobsters until it covers them and leave them immersed for 2 minutes. Remove the lobsters without throwing away the water. Shell them, put them back in warm water for another 4 minutes. For the cabbage: Blanch the cabbage for about 30 seconds and pass it in water and ice to preserve its color. Heat a pan with a drizzle of oil and a knob of butter. Sauté the cabbage by adding a pinch of salt, a pinch of pepper, previously toasted pine nuts and raisins rehydrated in red wine. For the cream: Cut the Onion into Fine Julienne. Stew it slowly, adding a bay leaf, white wine vinegar, arriving at the end of cooking like a classic saor. Reserving the excess liquid, drain the onion and blend until you obtain a smooth cream, adding the liquid if necessary. Season with salt and pepper.

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It is definitely a great experience. For me Venice is one of the most important cities in Italy; I am always keeping on trying to know the territory better, its aromas and flavors. It is an incredible new stimulus and inspiration for my dishes and for moving forward.

its aspects. The Hilton Molino Stucky’s culinary offering spans across finedining signature dishes, local Venetian traditional recipes and classics of international cuisine, to a rich breakfast buffet and creative banquet offering for meetings and events.

The Hilton Molino Stucky’s culinary offering spans across fine-dining signature dishes, local Venetian traditional recipes and classics of international cuisine, to a rich breakfast buffet and creative banquet offering for meetings and events.

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INTERVIEW WITH “

Assemble the dish to your taste and finish with a few drops of apple balsamic vinegar.

INTERVIEW

Generally speaking I always strive to work using a mix of new ingredients and different techniques, especially some exported from the East which are a main part of my culinary idea.

What ingredients do you like to work with the most and why?

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and fish. A selection of new, warming seasonal dishes is joining the menu this Autumn, including Astice Bacaromi – lobster sautéed with cabbage, pine nuts, raisins, onion cream and balsamic apple - and Gnocchi con Canocchie, homemade potato dumplings with fresh mantis shrimp and a shrimp reduction.

There is a great deal of research and experimentation to achieve a specific flavour. I consider my philosophy a traditional one, but always looking at innovative ingredients and techniques with respect to Mediterranean cuisine, brought from the East and conceptualized in my gastronomic idea. Make us all incredibly hungry and talk us through the new dishes on the menu! Talking about Aromi, one of the dishes I’ve worked on the most is the Roasted Glacier 51 codfish fillet, with fennel, green peas and reduction of lobster sauce - the research work was very intense, because it is a fish which is quite unknown and very particular. Perhaps however, the true manifesto of my cuisine and my favourite one is the Double-boiled Asian spiced duck consommé and duck floss, for which I experimented with many typically Asian flavors and combined them to create a dish with a unique taste. For Bacaromi, the menu keeps on offering elevated interpretations of Venice’s bestloved dishes, from handmade pasta and creamy risotto to the finest cuts of meat

I really like working with fish, as I find it as one of the most versatile products which allows me to play, experiment and create a lot. For the same reason I love the season of springtime and the reawakening of Nature, which marks the arrival of new ingredients, fresh vegetables and fruits, new flavours and textures to experiment with. Generally speaking I always strive to work using a mix of new ingredients and different techniques, especially some exported from the East which are a main part of my culinary idea.

thanks to my Asian experience, products that can be found here in Italy but are little known and used, which my team was also not used to work with: this is something that helps us bring something new to the table and go the extra mile for our guests. How important is sustainability within the industry and what more can be done in your opinion? For me, a very careful choice and selection of raw materials is fundamental, preferring local and 0 km materials whenever possible. In general, at our Hotel we are very committed to the development of initiatives that regulate food waste. For example, following meetings and events at our Hotel, we donate the food to the local church to be shared with those in need. At our restaurants we offer wines from the Villa Russiz winery - all proceeds go to support their foster home project. Have you started to plan the Christmas menus? If so can you give us a little insight of what can be expected?

How important is it in your opinion, to create dishes that are authentic and perhaps bring something different or new to the table?

Festive menus are planned and we look forward to having our guests experiencing them (I am already working on our St. Valentine’s menu!).

This is actually the main purpose I started my experience at Hilton Molino Stucky with: creating new dishes and new experiences for our guests, which differ from the offerings you could have found here in the past.

It is a menu full of very high quality and niche products, a menu created with the purpose of amazing our guests, letting them have fun and involve all their senses, playing with flavors, perfumes and presentation of the dishes. While creating the menu, we have focused on the whole experience our guests will live, trying to create something different but always keeping tradition in mind.

My team and I work everyday to create something that can surprise and amaze our guests and I can say my Asian background helps me a lot in achieving that. While in Venice I keep on working with many products I am familiarized with

Tell us why everyone should visit The Hilton Molino Stucky Venice, and what can be expected!

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We can definitely say that Hilton Molino Stucky Venice is an icon in the Italian hospitality world and I want the culinary experience at the hotel to be at the same level every day. We strive to create something different from others and also different things from each other within the hotel: we have three restaurants with three completely different concepts, which are as they are now thanks to the research work I have done since I came here. For this reason, our guests can enjoy trying new things every day of their stay. We will keep on listening carefully to guests and to what they expect from their experience, in order to improve and keep on offering high-quality experiences which are constantly evolving following guests’ tastes and expectations as well as current trends.

INTERVIEW

RECIPE: Dumplings with mantis shrimp and their sauce (Pictured) For 400g of Dumplings: 300gr. Of Red Potatoes 100gr. Of 00 flour 1 Egg 1 Pinch of Salt • Cook 300g of red potatoes in water. Once cooked, peel them, mash them and let them cool. • Once cooled, create a fountain with a hole in the center where you can add the egg, flour and salt. • Knead everything delicately by hand and add a little flour if the mixture is too wet.

• Once this is done, cover our dough with a dry cloth in order to protect it from the air and thus prevent it from drying out too much. • Take a small quantity and roll it out with your hands so as to obtain a strip about 1.5 cm thick. Cut the strip into many squares and give it the shape of the classic dumpling. For the sauce: 1 Celery 1 Carrots 1 Onions ½ Red Pepper ½ Fennel 400 Gr Mantis Shrimp Shells 50g Tomato Concentrate 100g Peeled tomatoes

Mantis Shrimp Pulp • Toast the vegetables well in the pan until they become golden brown. • Toast the shells and heads of the mantis shrimps in the oven at 200 degrees for 10/15 minutes. • Add the shells to the vegetables and blend with brandy. • Add the tomato paste and the peeled tomatoes. • Once this is done, cover everything with ice and cold water • Boil for 40 minutes. • Turn off the heat and filter everything through a fine mesh Chinese strainer, taking care to crush the carapaces well. • Cool everything in a blast chiller. Before serving: • Lightly sear the pulp of the mantis shrimp, remove them from the pan, and deglaze them with a little of the sauce made previously. • Cook the dumplings in plenty of salted water. • Pour the pasta into the sauce and reduce until obtaining a smooth and creamy consistency. • Add the mantis shrimp back into the pan. • Close the dish with grated lemon zest, stir and serve.

Images: EDG Design

RESTAURANT DESIGN PROJECT: UNLEASHING Andaz Macau: WHERE ARTISTRY MEETS LUXURY IN ASIA’S ULTIMATE “BLEISURE” PARADISE Brace yourselves for a symphony of opulence and creativity as the newest jewel, Andaz Macau, hits the Asia-Pacific region. This captivating oasis, owned

by the Galaxy Entertainment Group and operated by Hyatt Hotel & Resorts, welcomed its first guests on 15 September 2023, boasting a total of 715 rooms –

making this property the largest Andaz hotel in the world. Nestled between the historic districts of Taipa and Coloane, Andaz Macau takes centre stage within the new Galaxy International Convention Centre and 16,000-seat Galaxy Theatre complex, promising a journey like no other through the heart of Macau.

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Award-winning strategy, branding, and interior design firm, EDG Design, renowned for its creativity and expertise with boutique brands, was responsible for designing the entire hotel which included all public spaces, food and beverage outlets, guestrooms and suites, gym and pool, and a fully functioning co-working studio with private offices and executive boardrooms. A Brushstroke of Elegance Imagine a place where Portuguese allure, Chinese craftsmanship, and maritime mystique converge. Andaz Macau weaves the captivating tale of a local art collector’s sanctuary. Step inside, and you will embark on a journey through

INTERIOR DESIGN PROJECT

Imagine a place where Portuguese allure, Chinese craftsmanship, and maritime mystique converge. Andaz Macau weaves the captivating tale of a local art collector’s sanctuary.

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modern sophistication, intricate details, and a vibrant kaleidoscope of colours, all conspiring to lead guests on an enthralling expedition through a carefully curated collection of artefacts, paintings, commissioned installations and bespoke objets d’art. It’s a tribute to history, reborn with contemporary flair. The Living Art Gallery Confronted with the challenge of a slender hotel footprint, their ingenious teams connected a series of rooms, transforming it into a living art gallery. Each corner unveils moments of astonishment, delight, and interaction, reminiscent of strolling through a captivating exhibition.

The Sixth Floor Oasis Ascending the sixth floor, you will encounter a vast reception area, adorned with a vibrant hand-tufted carpet and embossed panels featuring oversized Portuguese motifs. Graceful arcs of matted brass fins mimic the strokes of a masterful brush, defining each zone with modern finesse and elegance. In the lobby lounge, custom-designed feature walls are a mesmerising canvas of patterned leathers and fabrics, bedecked with precious stones and mother-of-pearl inlay. Ascending the Stairway to Wonder

Andaz Kitchen: A Culinary Masterpiece Andaz Kitchen, the hotel’s culinary gem, offers a sensory delight with marblewrapped live cooking stations set upon Portuguese azulejo tiles. Continued >>>

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In a daring display of architectural and artistic prowess, a signature staircase flanked by towering three-story “bookshelves” slices through the floors, inviting guests to pause and savour moments of wonder as they ascend through this vertical art collection. The surrounding space, thoughtfully left open, doubles as overflow for the adjacent Andaz Bar and Lounge.

INTERIOR DESIGN PROJECT

In a city known for its extravagance and theatricality, Andaz Macau promises to redefine luxury and lifestyle.

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Flexible buffet counters gracefully transform into dining tables during a la carte periods. The vibrant colour palette of aquamarine blue, sunset orange and canary yellow pays homage to Macau’s oceanic roots and the hues preferred by local churches. An extended section, known as Andaz Studio, offers a “room within a room” experience, providing versatility for private dining, events, and parties, all supported by a fully functional open kitchen and bar. Where Luxury Meets Elegance The 715 guest rooms at Andaz Macau are a sanctuary of modern luxury. Divided into just three categories: Standard, Junior Suite and Two-Bay Suite, they feature open-plan layouts adorned with marble topped dining tables, plush leather armchairs and upholstered sofas. Stitched leather headboards and nightstands, along with custom designed light fixtures throughout add an extra layer of indulgence and personality. The bathrooms are an oasis of space and light, with white marble counters and floors, matte black tapware, sculptural freestanding bathtubs, and smart glass panels that frost opaque for high-tech privacy. A Timeless Escape in the City of Excess In a city known for its extravagance and theatricality, Andaz Macau promises to redefine luxury and lifestyle. Immerse yourself in a symphony of art, culture, and hospitality like never before.

FLOORING

HEAVENLY HERRINGBONE WITH HAVWOODS Commanding attention within any interior design scheme, on-trend Herringbone flooring introduces a sense of elegance to the home. With its rich design history dating back to the 16th century, it has long since been favored as the wood flooring of choice. Havwoods’ collection of Herringbone planks offer customers everything needed to create an authentic yet stylish aesthetic underfoot.

axis, Herringbone refers to rectangular boards that are positioned in a staggered, overlapping form. The Havwoods portfolio features both pre-finished and unfinished surfaces that have been beautifully machined in a variety of grades and sizes. Consumers can choose from distressed, smoked and lacquered finishes in warming hues or in rich dark tones for a characterful appeal.

Unlike the Chevron pattern, whereby angled wood planks meet along a perfectly straight

Working exquisitely in contemporary properties, the spacious and uplifting appeal of Havwoods’ Fendi Prime Herringbone board from the Venture Plank Collection offers cool undertones to interiors. Its modern style pairs beautifully with neutral walls, plush velvets and soft linen fabrics for an effortless appeal.

Renowned as a lead in its field, Havwoods’ unparalleled expertise and depth of knowledge for wood truly sets it apart as the UK’s prevailing wood flooring brand. Offering high-quality Herringbone designs, this superior range is perfect for both residential and commercial markets.

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For more traditional settings, the Cocoa Herringbone from the V Collection imparts a rich and sumptuous appeal. Its soft surface and warm undertones reflect natural light around the room, creating a luxurious look for the perfect finish. Complement with grey walls and accents of matt black for added depth and contrast.

www.havwoods.com/uk info@havwoods.com +44(0)1524 737000

"No spring nor summer beauty hath such grace, as I have seen in one autumnal face". - John Donne

LAPALMA AUTUMN OUTDOORS A day trip out of town, a view to immortalize in a melancholy shot, a special place to stop by and drink a glass of wine together. With its mild temperatures and its colours of undeniable beauty, autumn increasingly invites us to pleasant outdoor layovers. Whether for working on a terrace, having lunch in the garden, relaxing in the dehors of a bar or restaurant, Lapalma offers a complete collection of furniture that, being made with latest generation materials suitable to face even the most extreme weather conditions, fully respond to our increasingly strong desire to live outdoors and get close to nature.

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Among the numerous proposals of the brand, we have selected a few items portrayed in an emblematic autumn environment.

OUTDOOR LIVING Indoors, it is part of the permanent collection of the Victoria & Albert Museum. Outdoors, it follows in the footsteps of the astronauts that conquered the moon in 1969. It is LEM, named after the Lunar Excursion Module, a symbol of Lapalma’s style designed by Shin&Tomoko Azumi and a masterpiece of lightness and elegance. As with the absence of gravity, a continuous line encloses all functions in minimalist design. It is almost an atlas of every landscape and every encounter. In the extremes of day and night, which encompass all the colours of the forest, ocean, desert and metropolis, the APTA table designed by Romano Marcato expresses its original design, elegantly raising the top from the frame. And this is another vital contrast that combines the sturdiness of the base supports with the lightness of the top. Wiith a frame in aluminium extrusion and a top in HPL Fenix® 10 mm, proposed in four different colours, this table is an invitation to dine together even in outdoors. Nature is a system of endless scenarios. It grows in spring, rests in winter, starts germinating again and arranges and re-arranges the line on the horizon every time. The ADD seating system, an international success designed by Francesco Rota, follows the same rhythms and, with the same versatility, also accompanies the pleasure of spending time together outdoors. The primary element, the seed that gives life to everything, is an elegant chair with aluminium base supports, which can be added to in order to become a modular sofa with removable covers. The even the more comfortable "ADD soft" offers deep and generous cushions, an embracing pro􏰁􏰁􏰁e and infinite combinations. To sit down, relax, work and imagine yourself on a surfboard. Even in autumn. Finally, a passe-partout: the JEY table-sculpture by Francesco Rota. A proposal that moves easily between a sofa, an armchair or another table. A cement or marble base and a tubular column support the tabletop, available in various geometric shapes. Its handle ensures an elegant and easy grip. It can be plucked like a flower. Or like a fruit, strictly autumnal.

“Our new covered outdoor seating area has enabled us to increase our trade by 100% as we’ve created an extra 44 covers outside. The effort we’ve made has been appreciated by our clientele and we’ve had nothing but positive feedback. Our thanks go to Broadview for helping us to smarten up our outside area.” - SIMON PICKUP, OWNER

STYLISH OUTDOOR AREA FOR POPULAR DORSET PUB One of our most favourite past-times is undoubtedly sitting in a beer garden enjoying a cold one but when the great British weather intervenes that can soon become a soggy affair. Not if you opt for The Old Inn near Wimborne in Dorset!

to come up with a solution. Being at the front of the property, the terrace would need that all-important kerb appeal.

Wanting to protect their customers from the rain, and provide a warm, cosy area where they could enjoy their visit in comfort, the owners of The Old Inn approached Broadview

Two large parasols, in a vibrant turquoise, bring a splash of stylish colour to the front of the pub, and accompanying the parasols is vertical guillotine glass which serves as a

LHM01121018 Broadview HP.indd 1

If you’d like to discuss the idea of transforming the outside space of your pub, restaurant, or hotel, don’t hesitate to get in touch with the team at Broadview who will be able to come up with a bespoke solution designed specifically for your needs. Please call on 01202 679012 or visit www.outdoor-shading.co.uk

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Thanks to Poole-based Broadview Shading Solutions, guests visiting the pub can now enjoy sitting inside their new, all-weather enclosed terrace area.

Having provided outdoor cover solutions for Rick Stein Restaurants, The Sandbanks Hotel and Dorset brewery pub chain Hall and Woodhouse, the team at Broadview drew upon their experience to propose an innovative, fully weather-adaptable outside covered area.

wind and rain barrier. Staff can lower or raise the glass in line with weather conditions, and integrated heating and lighting built into the parasol structures help bring optimum comfort to their guests.

06/10/2021 09:50:06

OPENINGS

NEW ITALIAN RESTAURANT AND BAR, LAVO, OPENS ITS DOORS IN MARYLEBONE The first International concept Tao Group Hospitality brings to London has launched at The BoTree hotel. The team behind Hakkasan and Yauatcha, Tao Group Hospitality, are delighted to announce that LAVO, their popular Coastal Italian restaurant with flagship venues in New York, LA, Vegas and Singapore, is now open. Set within the newly launched The BoTree hotel at the crossroads of the esteemed Marylebone and Mayfair neighbourhoods, LAVO strives to showcase exceptional food alongside an incredible drinks list, whilst also bringing Tao’s famously unparalleled hospitality to London, for the first time. Serving lunch and dinner, the menu features a selection of high-end Italian dishes created by Chief Culinary Officer Ralph Scamardella, including fresh homemade pasta such as Tagliatelle al Limone infused with marjoram, sweet butter and Kaluga caviar, whole grain, single-source flour pizzas, a showstopper Wagyu Meatball topped with whipped ricotta, a delicate Salt-Baked Mediterranean Sea Bass and an indulgent 20-Layer Chocolate Cake. LAVO’s Head Chef, Stefano Lorenzini has been honing his skills in Italian cuisine since he was a child growing up in San Severino Marche, Italy, with his grandmother. Lorenzini has over 24 years of experience in the culinary world, working at venues such as Santini restaurant, Cecconi’s Mayfair, Shoreditch House and ME London Hotel before moving to New York and working as Executive Chef for Tao Group.

Sparcstudio CELEBRATES THE OPENING OF Aqua Sana Elveden Forest Sparcstudio, an independent, creative design studio with a reputation for excellence in the spa, wellness, hotel and resort sectors has collaborated on one of the UK’s most highly anticipated spa refurbishments, Aqua Sana Elveden Forest. Following a £6.5 million investment and a largescale re-development project, Aqua Sana Longleat Forest fully opened to guests in September 2023.

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Sparcstudio worked alongside Center Parcs own spa experts to help create and design the new ‘Forest Spa’ concept for Center Parcs. This is the fourth ‘Forest Spa’ concept to launch, designed by the team. The spa, which has undergone the biggest refurbishment in Aqua Sana’s history, has completely transformed into a multi-sensory forest escape - inspired by natural environments, from volcanos and hot springs to forest glades and mineral caves.

OPENINGS

Noah Tepperberg, Co-CEO for Tao Group Hospitality, expresses the group’s enthusiasm to expand their premium lifestyle portfolio and bring LAVO to London through a luxury hotel partnership: The BoTree Bar, also launched in September, provides a vibrant space illuminated by shades of blue and green from a light feature that expands across the ceiling. Guests can indulge in an extensive drinks offering and sit at the teal-marble bar which curves across the space and admire the golden walls laden with bottles. The bar menu features equally luxurious dishes such as the Oyster on the Half Shell with limoncello mignonette, the Caviar Sandwich with egg salad, caviar and homemade chips and the Truffle Grilled Cheese with hot honey. With additional concepts set to be revealed in the coming months, the company’s renowned London portfolio already boasts the success of the prestigious Michelin-starred Hakkasan, at Hanway Place and Mayfair, as well as Yauatcha, a beloved Cantonese dim-sum tea house with sites in Soho and the City.

Ashley PalmerWatts TO LAUNCH NEW RESTAURANT WITH ROOMS IN COBHAM One of the UK’s most talented chefs will return to the restaurant scene early next year with a unique collection of openings based in the picturesque village of Cobham in Surrey. In spring 2024, Ashley Palmer-Watts, who shot to prominence during a 20-year career with The Fat Duck Group that saw the Dorset-born chef earn two Michelin stars at Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park, will launch the first phase of a new culinary destination.

added to the offering. Alongside the varied dining options, the outside space is being restored to its former glory, with an extensive kitchen garden, all set within an historic, two-acre landscaped walled garden.

Plans to transform the former site of The Garden Cobham are well underway. The destination will incorporate a 35-seat high-end restaurant with additional seating on a garden terrace, a 52-seat wine bar, a café, and a bakery, all set around a beautiful courtyard. In time, luxury guest accommodation will be

Under the leadership of Palmer-Watts, The Garden Cobham is set to become a new culinary and lifestyle hotspot in Surrey, and will also be available for weddings and private events. PalmerWatts, who launched Artisan Coffee Co two years ago, will be showcasing the coffee products throughout the business.

Aqua Sana Elveden Forest boasts a large range of steam rooms and saunas, a heated outdoor pool, an ice cave and a selection of relaxation rooms. The spa has also introduced three new experiences, which are exclusive to Aqua Sana Elveden Forest – The Nest, Sole Therapy and Forest View.

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The Nest sauna space reflects the forest canopy and the feeling of being in a nest. Surrounded by natural cedar wood, guests can recline on a body contoured lounger as they look out above the treetops at the natural woodland. “One of the most unique features is The Nest, a bespoke designed panoramic sauna which has seven individual, semi reclined wooden loungers all orientated towards a large picture window providing first floor views across the forest,” says Fairplay.

Review: A FLAVOURFUL FUSION ADVENTURE AT BAMBOO MAT’S PERUVIAN AND JAPANESE BRUNCH Nestled in the heart of Stratford, Bamboo Mat has emerged as a culinary gem that’s redefining London’s brunch scene. This innovative eatery seamlessly fuses Peruvian and Japanese flavours, and my recent visit was a delightful journey of taste and creativity. The adventure began with a trio of signature sushi creations. The Tuna Nigiri, bursting with tantalising freshness, set the

tone. The Salmon Avocado Maki followed, offering a creamy, dreamy texture that delighted the palate. The Yellow Tail Nigiri added its own delightful explosion of flavours to the ensemble. But Bamboo Mat’s brunch is more than just sushi; it’s a culinary dance of Peruvian and Japanese traditions. The Seabass Ceviche, enriched with aji amarillo tiger’s milk, sweet potato, red onion, and chancha corn, was a spirited ode to Peruvian cuisine. The Artichoke Tostada, dressed in salsa criolla and salsa verde, showcased a vibrant palette of flavours that kept me intrigued. And a special addition to this brunch were the fluffy Bao Buns. Whether you opted for pork or nasu (Japanese aubergine), these sumptuous pillows of flavour paved the way for the culinary delights that followed.

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For those looking to elevate their experience, Bamboo Mat offers a bottomless drinks option. The Hugo Spritz, with its medley of fresh mint, lime, elderflower syrup, Prosecco, and sparkling water, was a refreshing favourite. Prosecco is also offered, as well as white wine, and for non-drinkers, Chicha Morada, a Peruvian delight made from dried purple corn, fruits and spices, all complementing the dishes served. Bamboo Mat’s ascent in London’s gastronomic landscape has been nothing

short of impressive. This culinary gem is the brainchild of chef-owner Denis Gobjila (formerly of Chotto Matte) and Victor Rosca (formerly of SushiSamba and Lucky Cat). Together, they’ve reinvigorated Nikkei cuisine, seamlessly blending Peruvian and Japanese traditions with unmatched passion. In a city where culinary options abound, Bamboo Mat’s Peruvian and Japanese brunch is a standout destination for those craving a fusion adventure that tantalises the taste buds and elevates the brunch experience. It’s a flavourful journey that reminds us that in the ever- evolving world of cuisine, innovation knows no boundaries.

Georgie-May Tearle SENIOR EDITORIAL ASSISTANT

Labouring under extreme pressure? Let Stannah do the heavy lifting.

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INTERVIEW

INTERVIEW WITH JOHN KELLY LUXURY HOSPITALITY MAGAZINE SPEAKS WITH NEWLY APPOINTED HOTEL MANAGER AT THE PAN PACIFIC: JOHN KELLY

The Forbes five-star luxury property is located in the heart of the City and just a stone’s throw away from Liverpool Street in London’s premium Square Mile.

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Firstly, congratulations on your new role, tell us what drew you to the Pan Pacific Hotel? Thank you very much. It’s an honour and a privilege to join as Hotel Manager at Pan Pacific London. I think a new brand like Pan Pacific brings a lot of excitement and opportunity, and it’s exciting to be able to be part of building the reputation of the hotel. The hotel has won many so many awards since opening in September 2021, including the coveted Cateys ‘Hotel of the Year, Group 2023’, Forbes Five-star rating and the ‘AA Hospitality Hotel of the Year 2022/23’; which is a real testament

to the team’s hard work, commitment, collaboration, and culture. One of the big attractions when it came to joining the Pan Pacific London team was the prospect of working with Anne Golden (General Manager at Pan Pacific London and VP Operations, UK & North America), as one of London’s great hospitality leaders. Her reputation precedes her but in a very humble way and I’m excited to continue working together to drive the business forward. Where is the Pan Pacific Hotel located? The Forbes five-star luxury property is located in the heart of the City and just a stone’s throw away from Liverpool Street in London’s premium Square Mile. It’s well located for travellers on business, couples and families alike with museums, markets, Spitalfields Urban Farm, iconic London landmarks and so much more, all just moments away from the hotel. Continued >>>

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INTERVIEW

What will be your role at the Pan Pacific?

Absolutely, I have over 20 years’ experience gleaned across the UK and Ireland and most recently worked at Adare Manor in Ireland as Deputy General Manager, managing daily operations around the resort as well as leading strategy and culture across the property before joining Pan Pacific London as Hotel Manager. A key highlight was cochairing the J. P. McManus Pro-Am in 2022, one of the biggest charity sporting events in Ireland last year. Prior to that, I worked as Hotel Manager at The Bloomsbury Hotel, part of the Doyle Collection, and held other senior roles including Director of Operations and Director of Rooms at The Hoxton Holborn and W Hotel London Leicester Square. I also held positions at Turnberry; A Luxury Collection Resort in Scotland, Fairmont Le Montreux Palace in Switzerland, and Starwood Hotels in central London. I’ve always been rooms driven and that was the route I took in my career. I also enjoy food and beverage and was awarded distinction at Level two and distinction at

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Talk us through your journey into the industry, what other hotels have you worked at.

Level three in the Wine Spirit and Education Trust (WSET). Having worked in sales for some time, moving back into operations was an easy decision. I love the buzz, pace and people in hotels. No two days are the same and you can connect with so many people. I would also say I can be quite particular and have strong attention to detail, so the luxury market always appealed to me and felt like a natural fit in that regard.

My role includes providing an unsurpassed luxury experience for all hotel guests throughout their stay, as well as maintaining a positive hotel culture, and driving operational management across the property and its 237 rooms. When it comes to looking after my team, I make sure they have what they need to do the job that they’re in to a high standard, in a lovely working environment with the right approach. I would say I am a very fair person and my key values are fairness and equality. I stand by them and treat everybody the same and invest in my team so I can learn and understand their needs, where they’d like to grow and what their interests are. When I know that, I can help them in their journey and bring out the best in people. If you look after your team, they’ll look after your people and guests, so I don’t lose sight of that. What will you bring to the role? The hotel is still in its infancy and ramping up which is really exciting and there’s still work to be done. I’m really excited about being part of a fantastic team, working with senior leadership, and continuing to be part of the Pan Pacific London journey. As we head into our third year, there’s still a lot of challenges to face in the UK but it’s also exciting to be joining a team that that has achieved so much already. I’m looking forward to continuing to drive and build the culture. Brand recognition is also really important for Pan Pacific as a group. It’s a relatively new brand generally but a very new brand in London, so I look forward to getting stuck in and helping raise further recognition and awareness for the hotel and brand. How are you finding your new position?

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Having joined only in early October, it’s a very busy time of the year with budgets being finalised for 2024, and planning full steam ahead for Christmas activations. I’ve had a very warm welcome here from the team and the senior leadership team and I really enjoy working with Anne Golden (General Manager at Pan Pacific London and VP Operations, UK & North America). Pan Pacific London is dedicated to going above and beyond for its guests and ensuring a personalised and tailored service, training of staff and fostering a positive work culture, which I look forward

INTERVIEW

to driving further. I’ve spent time getting to know the team and the operations and I’m starting to find my way around the hotel! Why should everyone stay at the Pan Pacific Hotel? We are committed to providing the most memorable experience for all guests from the moment they arrive to their departure and this extends across the rooms, our six fantastic restaurants and bars as well as the state-of-the-art SENSORY wellbeing floor and its impressive offering complete with holistic and scientifically-led treatments, a spectacular infinity pool, interactive high-performance gym and sauna and steam rooms. There really is something for everyone. Whether guests are looking for a relaxing and restorative stay, an adventurefuelled holiday or for a quick whistle-stop trip whilst travelling in the city, Pan Pacific London epitizides gracious luxury and elegance for an unparalleled stay.

Editor’s Review: THE PRINCE AKATOKI, LONDON As one of the prestigious Small Luxury Hotels of the World, The Prince Akatoki, London provides a superb location from where one can visit the iconic sights of the City. Converted from seven Grade 2 listed Georgian townhouses and two mews homes, The Prince Akatoki, London (formerly The Arch London) contains 82 guest rooms and suites, a small gym, meeting room, lounge and bar and the Japanese cuisine inspired Tokii Restaurant. The 5-Star boutique Hotel is situated a short walk from the majestic Marble Arch and verdant Hyde Park.

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Despite having an 18th century exterior, internally there is a very modern minimalist feel, accentuated by neutral colours, light wood décor and a calm serene ambience. The minimalist décor is a continuous theme into the bedrooms. The hotel has a variety of rooms; Superior, Deluxe, Executive and Suites, to suit your needs. The rooms are large with impressively subtle no-fuss décor. To one end of our Superior room was a queen sized bed with elaborate headboard and intricate lighting. With the exception of the large flat screen tv and the ceramic tea cups, all other amenities are hidden away, including mini bar, safe and Nespresso machine. The wardrobe contained the usual slippers and ironing facilities, but also the not so common yoga mat and Japanese Yukata. The luxurious ensuite bathroom comprised of full sized bath with shower and a built-in television. There was a large anti-steam vanity mirror above the sink with complimentary Malin & Goetz toiletries.

EDITOR’S REVIEW

having “ Despite an 18th century

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exterior, internally there is a very modern minimalist feel, accentuated by neutral colours, light wood décor and a calm serene ambience.

There was a selection of free range eggs cooked to your liking, cereals, smoothies, porridge with a variety of toppings, pastries, and traditional cooked English breakfast to name but a few. All washed down with a selection of teas, coffees and fruit juices. In addition, there was a traditional Japanese breakfast option of tamago omelette, miso soup, steamed vegetables, grilled salmon and egg tofu. Throughout our stay, the staff were extremely polite, professional and helpful – from the reception desk to the housekeeping and restaurant staff and all requests catered for without fuss. Sophisticated design, eye-catching simple décor and tranquillity are personified in The Prince Akatoki, London. And together with additional touches over and above expectation, the Prince Akatoki provides a wonderful stay in the centre of London for singles, couples or families.

Maria Lapthorn EDITOR

Luxury Hospitality Magazine

In the evening, we adjourned to Tokii, the hotel’s main restaurant, located adjacent to the hotel’s reception. Made up of both booths and tables, the restaurant has a relaxed atmosphere with dark wood décor and subtle lighting. The menu, in keeping with the surroundings has a heavy Japanese influence; including hot and cold dishes, nigiri, sushi and ramen. Instead of having individual courses, we opted for a selection of dishes for the table to share. First to arrive was chicken wing skewers with miso caramel and teriyaki pork belly skewers, which were wonderfully sweet and sticky. Next to the table, was a selection of sushi, the fish was beautiful, and wagyu nigiri, one of the restaurants signature dishes. The final dishes we selected were buttermilk fried chicken, ox cheek croquettes with wasibi mayo and, the highlight of the meal for me, pork ramen with Burford brown egg. The meal was rounded off with a stunning Yuzu and raspberry crème brulee and an exquisite creamy buttermilk panna cotta - extremely comforting yet done with a sense of style. Each course was full of flavour and beautifully presented. After such a splendid meal, it was time to relax in our room which led to a very comfortable night’s sleep. Following the previous night’s meal, we were eagerly looking forward to returning to Tokii for breakfast. We were not to be disappointed.

CLEANING

THE KEY TO KEEPING YOUR RESTAURANT'S KITCHEN CLEAN AND TIDY

Cleaning duties should be divvied up to ensure everything is kept clean throughout the day in a timely manner, but this can result in problems if just one member of the team doesn't apply the proper techniques. It's important that everyone working in the kitchen fully understands why it must be kept clean and exactly how they can keep it so. Jeremy Freedman - Managing Director of the antibacterial wipe manufacturer, Guardpack - has a multitude of experience developing products that keep the nations kitchens sparkling clean. The Invisible Areas If a kitchen looks clean, in the majority of cases it will be clean. Unfortunately, however, germs and bacteria can’t be seen and, if given the chance to spread, will cause mayhem in your restaurant. A regular and thorough cleaning routine must be implemented to prevent the spread of germs. In fact, the Health and Safety of Work Act requires that your team stick to a strict and thorough cleaning schedule.

Environment Health Officers, on the other hand, are not required to give much notice prior to a visit, at which point you will need to demonstrate how your team maintains a safe and clean kitchen. Invisible areas - otherwise known as areas that can’t be seen - are left unclean far too frequently. When it comes to a deep clean, it’s important to implement a clear cleaning structure to ensure no area is missed. It’s not uncommon for a simple list to be stuck on a wall to be referred back to. Make sure your deep clean list includes all of the following: • All base surfaces • Underneath and behind all appliances • Across skirting boards and on top of shelves • The seals of fridges and freezers • Walls and light fittings • Areas that aren’t typically accessible Whilst many of the above areas may look clean, in reality they’re a haven for grease and grime. If ignored, this will continue to build up, putting your kitchen at risk of contamination. Having a handy pack of antibacterial wipes available at all times is very helpful to encourage regular cleaning. Share the Duties A cleaning schedule is one thing, but your team may find it difficult to reliably follow this without a prioritised list of cleaning tasks also in place. Duties should be split into time slots with daily, weekly and Jeremy Freedman

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A regular and thorough cleaning routine must be implemented to prevent the spread of germs. In fact, the Health and Safety of Work Act requires that your team stick to a strict and thorough cleaning schedule.

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Kitchens must be kept clean and tidy. This goes beyond a moral duty and respect for the customer; legally, businesses must ensure hygiene standards are met in order to protect staff and customers alike. In order for an adequately spotless kitchen to be achieved, high standards must be upheld. It's essential that those who work in it take immense pride in their work and working space.

monthly chores divided between the team. A checklist allowing them to keep track of what needs to be done should also be present. This, alongside regular audits carried out by the head chef, will ensure that hygiene standards are upheld and everything is running smoothly. Anything that can be carried out easily during a shift - cleaning food prep areas, boards and utensils, for example, as well as replacing cloths and towels with fresh ones - should be carried out multiple times per day. Another daily task should be the thorough cleaning and sanitation of all appliances and surfaces. Floors should also be cleaned daily with a good quality antibacterial solution. Jeremy has suggested how kitchen crews could schedule their weekly and monthly tasks below: Weekly Tasks • Clean fridge and remove any unsuitable food • Sanitise sinks, drains and taps • De-scale kettles Monthly Tasks

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• Full deep clean of kitchen, including storage and hard to reach areas, using degreasers, anti-bacterial cleaners, hard surface solutions, etc • Defrost freezers Taking immense pride in your commercial kitchen should be a prerequisite when working in the food industry. By ensuring you religiously follow an appropriate cleaning structure, and use all the right products whilst doing so, you will be rewarded with a glowing food safety record, which will double as an excellent marketing tool.

EVENTS & AWARDS NEWS

THE MOLE RESORT RECOGNISED AT TOP NATIONAL ENERGY AWARDS North Devon lodge resort and countryside ‘playground’, The Mole Resort, is celebrating after being recognised in two categories at the prestigious National Energy Efficiency Awards, which champion best practice across the UK energy efficiency industry. The Mole Resort received special commendation for Multi-measure Project of the Year and achieved third place in the Project Management Company of the Year category, at the awards ceremony held at Hilton Birmingham Metropole on Friday September 29.

generating its energy through an array of solar PV panels and with a fabric-first approach at the heart of its design. John Allen, Development Director, L+R Hotels, commented: “To be recognised on this national scale in our first year of opening is a great feat. Being ecoconscious is at the heart of everything we do, and I believe the lodges we’ve created are leading the change in terms of green buildings in the leisure sector.”

Comprising 58 lodges and a fullyrefurbished hotel set in the heart of the Devon countryside, The Mole Resort is an eco-conscious lodge and hotel destination. As part of its ongoing commitment to the environment and target to be a Net Zero resort, owner L+R Hotels designed a ground-breaking Energy Positive Lodge for its newest development. The lodge is so-called because it produces more energy than it consumes –

HILTON LONDON BANKSIDE NAMED BEST HOTEL AT THE 2023 CONFERENCE & INCENTIVE TRAVEL AWARDS

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Design-led hotel, and Hilton flagship. Hilton London Bankside, has been named ‘Best Hotel’ at the 2023 Conference & Incentive Travel Awards, hosted last night, at Raffles London at the OWO. The hotel received the highly acclaimed award for its ongoing achievements and successes across all aspects of the business, including its sustained commitment to team members, the

environment, local community, and guest alike, as well as its outstanding conference and events capabilities. The award acknowledges and celebrates an exceptional commitment to excellence, driven by unwavering dedication, passion, innovation, and a consistent delivery of outstanding service throughout the past year. This

remarkable achievement is underlined by effusive client testimonials, substantial growth in repeat business, and the surpassing of ambitious business targets. This latest accolade is an admirable addition to Hilton London Bankside’s ever-growing portfolio of awards, including the 2023 Winner of Best Events Team – Venues, at the Conference & Events Awards; the 2023 Winner of Best Hotel at the Splendid Hospitality Awards; the 2022 Winner of Luxury City Hotel – UK at the World Luxury Hotel Awards; and the 2022 Best Conference Style venue 401-1100 Theatre Style at the Conference Awards.

EVENTS & AWARDS NEWS

BLENHEIM PALACE NAMED ATTRACTION OF THE YEAR AT UKINBOUND’S AWARDS FOR EXCELLENCE 2023 UKinbound, a trade association that represents the interests of the UK’s inbound tourism industry - which generated over £26 billion last year for the UK economy - awarded Blenheim Palace the accolade of Attraction of the Year at its Awards for Excellence event last night. The award was presented in front of over 350 tourism and hospitality professionals at the annual Awards for Excellence Gala Dinner, which took place at Belfast City Hall. Following self-nomination, the winners were decided by a panel of independent judges from across the tourism industry - Kurt Janson, former director of The Tourism Alliance; Jason Edwards, Jason Edwards Travel; and Dr Karen Thomas, director, Tourism and Events Research Hub, Canterbury Christ Church University.

EXCLUSIVE COLLECTION AWARDED NINE AA ROSETTES UK hotel group Exclusive Collection is pleased to share Latymer has been awarded AA’s top hospitality award of five AA Rosettes while The Pass has received four AA Rosettes. South Lodge in West Sussex was also honoured during the ceremony, commended as Spa Hotel of the Year for 2023. The AA has been awarding Rosettes since 1956; an accolade awarded to the most outstanding restaurants that achieve standards that demand recognition well beyond their local area. The AA remains one of the most respected and comprehensive guides in the UK. TV presenter and broadcaster Claudia Winkelman hosted the awards in a glittering ceremony on Monday 25 September. Located at Surrey’s Pennyhill Park, Latymer is a fine dining restaurant serving a choice of inventive menus designed by Head Chef Steve Smith. Awarded its first Michelin star in 2021, Latymer has now been recognised with the supreme accolade of five AA Rosettes – just one of two new restaurants to be awarded with this prestigious recognition in 2023 and one of 18 UK restaurants overall. Renowned for his modern British cooking, founded on using the finest seasonal ingredients available to drive flavour and texture, Smith is widely

regarded as one of the most inventive and talented chefs of his generation. Reopened in 2022, The Pass is an intimate 28-cover restaurant at South Lodge in Sussex, led by Head Chef Ben Wilkinson. The Pass received its first Michelin-star this year and is just one of six to have been awarded four AA Rosettes for its selection and treatment of the highest quality ingredients and excellent flavour combinations. Overlooking the kitchen, guests have the opportunity to truly experience the craft, with thoughtfully curated tasting menus coming to life before their eyes, featuring seasonal, British produce as the highlight of the plate. Exclusive Collection is also pleased to announce South Lodge received further recognition on the night, after being named Spa Hotel of the Year 2023. Exclusive Collection boasts an array of award-winning dining experiences across the portfolio, with three Michelin stars adding to numerous AA Rosettes and a top 50 gastropub.

Joss Croft OBE, CEO UKinbound said: “Last year, our inbound tourism industry saw over 31 million visits from international tourists to the UK who spent over £26 billion and our Awards for Excellence are a great opportunity to reward and celebrate the industry.

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“Our members who work for businesses such as major attractions, tour operators, transport and accommodation providers have all worked incredibly hard over the last 12 months and made a significant contribution to the continuing success of the sector. “We are delighted to name Blenheim Palace as our Attraction of the Year.”

PROJECT

PROJECT: Goddard Littlefair, The Hilton Dubrovnik Hilton Imperial Dubrovnik, situated just above Dubrovnik old town, was originally built in the 1890s and went on to serve the great Mediterranean cruise liners docking in the city in the early 20th century. Originally named ‘The Imperial’, with a French Riviera feel and the glamorous cachet of an international clientele, the hotel was subsequently shelled during the Yugoslav war and used to house refugees. The brief to Goddard Littlefair is to restore completely the hotel’s original glamour, with a 1920s yachting influence and soft detailing. Continued >>>

Luxury Hospitality Magazine

The brief to Goddard Littlefair is to restore completely the hotel’s original glamour, with a 1920s yachting influence and soft detailing.

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PROJECT

Imperial Bar has a “ The pronounced deco

eye-catching accessories. The Imperial Bar has a pronounced deco feel, with its shapes inspired by the arched windows along the outside of the space. The design feel of all the guestrooms is light and fresh, with classical clean lines and a refined and elegant colour palette of blues and silvers, plus the sparing use of pale pinks. Flooring is a natural light oak, supplied by a local company in Dubrovnik and arranged in aherringbone pattern.

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Leading off from the right of the ground floor corridor and instantly visible through a series of galleried archways are the scheme’s stunning new public spaces – The Lobby Lounge and The Imperial Bar – followed by the members-only Executive Lounge. The entry arches are clad, as per the corridor entrance arch, in antiqued glass mirroring, with some arches serving as entrances/exits and others as feature decorative spaces, fully inset with brassframed shelving units that are filled with

feel, with its shapes inspired by the arched windows along the outside of the space.

“No more wobbly tables!”

HOSPITALITY

FIVE MEASURES HOTELIERS NEED TO TAKE TO STAND OUT IN AN INCREASINGLY COMPETITIVE MARKET

Fortunately, hoteliers have a range of strategies to capture travellers’ attention. These include emphasising unique features like captivating locations, exceptional architecture, tailored service, eco-friendly practices, and celebrating local culture. Location, location, location Location can be a key component of a hotel’s character and allure. For example, Burgh Island Hotel’s isolation is its main attraction, set on a private island in an area of outstanding natural beauty. Other hotels can capitalise on proximation to landmarks, galleries, museums, and premier retail stores to build their brand, forging partnerships with local businesses, and advertising these connections to potential guests. Awe-inspiring architecture For a hotel, architecture is where art meets accommodation. Certain built features and inspiring flourishes can be accentuated. Burgh Island Hotel is known for its art deco design, providing excellent context to take advantage of enthusiasm for the 1920s.

Similarly, the gothic inspiration for the St Pancreas Renaissance Hotel in London’s Kings Cross is its most striking aspect. There are several elements for hoteliers to consider in their design or architectural approach: tell a unique story, reflect location and topography, implement compatible common areas and room design, and above all – make a great first impression. Tailored service While the design of a hotel may entice guests initially, attention to detail will keep guests returning. Research shows 78% of travellers are more likely to book with hotels that offer a personalised experience. Some guests enjoy a completely tailored stay, others want to be pampered, and some want to enjoy their holiday in a tranquil isolation that is so difficult to find in the modern world. At Burgh Island, Head Concierge Simon James ensures guests receive a tailored experience, taking care to note individual requirements. He is fully briefed on activities the Hotel can provide and is cluedup on local historic landmarks, excursions, and romantic escapes.

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Hoteliers can implement incremental initiatives such as energy conserving lighting, reducing plastic bottles, composting, or green transport.

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The UK’s hotel sector faces unprecedented competition, particularly when compared to its European counterparts. In June 2023, the UK had 32% more hotels in its construction pipeline than Germany, highlighting the need for hoteliers to differentiate themselves in the market.

Eco-friendly escapes Travellers are prioritising eco-conscious stays, with 90% of tourists considering sustainability when planning vacations. There are steps hotels can take to improve sustainability. At Burgh Island, we source 80% of our kitchen ingredients locally, both reducing our carbon footprint and supporting local businesses. Hoteliers can implement incremental initiatives such as energy conserving lighting, reducing plastic bottles, composting, or green transport. These all make lasting change, which guests appreciate. Cultural campaigns Cultural experiences are highly valued, with 60% of UK millennials considering these to be the most important part of travelling. At Burgh Island, we organise an annual festival to commemorate the island’s pirate history at the local Pilchard Inn, which dates back to 1336, as well as arranging 1920s themed entertainment and murder mystery nights. Hotels today can embark on similar initiatives, by collaborating with local communities to remember historical figures and host celebrations. These activities all help towards creating unique experiences for guests.

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Hoteliers need to remember, in the drive to retain guests and drive-up occupancy rates in an increasingly tight market, originality and creativity can help them stand out from the competition.

Author: Giles Fuchs, Owner of the Burgh Island Hotel (pictured above).

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