Luxury Hospitality Magazine - End of Year Review 2024 by Lapthorn Media

Card reader takings in your account the next day* means less ‘oh no’ and more ‘ooh la la’.

Because when you’re not worried about cash flow, and there aren’t any hidden fees, you can turn your attention to more pressing matters – like saving your apprentice from another fringe accident.

What’s good for small business is good for everyone.

Editor – Maria Lapthorn maria@lhmagazine.co.uk

Editorial Assistant – Anna Startin editorial@lhmagazine.co.uk

Production/Design – Laura Whitehead laura@lhmagazine.co.uk

Sales Executive – Sophie Evans sophie@lhmagazine.co.uk

Accounts – Richard Lapthorn accounts@lhmagazine.co.uk

Circulation Manager – Leo Phillips subs@luxuryhospitality.co.uk

Publishing Director – Paul Attwood paul@lhmagazine.co.uk

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UKHOSPITALITY RESPONDS TO THE BUDGET

UKHospitality has said that today’s Budget is the ‘latest blow’ for hospitality businesses, with an increased annual tax bill of £3 billion in 2025. However, the Chancellor announced from 2026/27, there will be a permanently lower level of business rates for hospitality. This one was of UKHospitality’s key asks.

Costs in 2025

Kate Nicholls, Chief Executive of UKHospitality, said: “This Budget is the latest blow for hospitality businesses. Rising taxes, increasing costs and fragile consumer confidence risk bringing growth to a grinding halt.

“In the short-term, the tsunami of employment costs coming in April will ultimately do more to hamper growth than incentivise it. Increases to employer NICs and wages will make it harder for businesses to support employment and invest in their businesses.

“Avoiding the business rates cliff-edge next April was critical and it was important that some relief has been extended. However, the reduced level of 40% is another cost that businesses have to deal with. For those small- and medium-sized operators, their rates bills will still go up in April. All of this means that 2025 will be painful for hospitality, with an increased annual tax bill of £3 billion for the sector.

Long-term reform

“However, there are reasons for longer-term positivity. I am pleased that the Chancellor is implementing UKHospitality’s recommendation for a permanently lower level of business rates for hospitality. Levelling the playing field in this way recognises the importance of the high street and the role it plays in our communities and economy. We need to see the detail and the Government must work with the sector in the design and delivery of this significant change to get it right.”

UK’S LARGEST INDEPENDENT HOTEL GROUP ACQUIRES FOUR NEW PROPERTIES

The UK’s largest independent hotel group has announced the purchase of four properties to join its existing portfolio – further expanding its footprint and enhancing its reputation for delivering bespoke hospitality experiences.

Bespoke Hotels, a collection of over 70 independent hotels across the length of the British Isles, has announced the acquisition of four properties from the Coast & Country Hotel Collection – the Caledonian Hotel in Fort William, the Great Western Hotel in Oban, The Pitlochry Hydro Hotel, and the Marine Hotel in Llandudno.

Each hotel boasts a distinctive charm and prime location, strengthening Bespoke’s presence

in key tourist destinations, from the highlands of Scotland to the Welsh coastline.

Haydn Fentum, Chairman of Bespoke Hotels, said: “I’m delighted to announce the acquisition of these four regional hotels, which represent a significant step forward in our growth strategy. These properties align perfectly with our vision of offering exceptional hospitality experiences across the UK.

“We are confident that our management and operations expertise will enhance the value of these assets and provide our guests with even more choices.”

This acquisition follows the recent addition of several other management contracts for Bespoke Hotels, including The Green House Hotel in Bournemouth and Cwrt Bleddyn Hotel & Spa in Wales. These developments underline Bespoke Hotels’ commitment to growing a diverse and dynamic portfolio that caters to a wide range of guests.

AUSTRALIA’S WORLD’S-FIRST BOTANICALS GIN BRUNSWICK ACES SHOWS ITS HAND

AS IT LAUNCHES IN THE UK

The award-winning Australian gin, Brunswick Aces, is the world’s first gin to have been created in both alcohol-free and a 40% ABV versions and is now available through UK drinks collective Virtus Brands.

Available in three varieties, Hearts, Diamonds and Spades, each offer a different gin experience. Hearts is described as warm and rich on the palate, leading with a perfect balance of cassia bark (cinnamon), cacao nibs, orange, and clove, with star

anise, native Australian wattleseed and juniper.

Spades, meanwhile, is savoury and fresh. It leads with notes of green cardamom and fresh herbs, perfectly balanced by sweet citrus and native Australian lemon myrtle and with the addition of Tasmanian pepperberry to generate a bit of heat.

Finally, Diamonds is zesty and floral, leading with notes of native desert lime and lemon

balanced with savoury sage and juniper and rounded out with angelica root.

The playing cards theme also extends to the distinctive profile of its bottles, while the lid also features another world first –an in-built jigger to designed to take the guesswork out of free pouring, allowing drinkers to measure their ingredients in 15ml, 30ml, 45ml & 60ml volumes.

Brunswick Aces was launched in Melbourne in 2017 by five neighbours who would regularly meet up for cocktails but who faced a dilemma when one of them became pregnant and decided to create their own botanical gin using Australian ingredients.

Brunswick calls its zero alcohol gin a sapiir, which it uses during the manufacture of its alcoholic gin to reduce the ABV down from 80% to 40%, instead of using water as other brands do.

This, alongside the unique creation of the gin, has helped build a loyal following in Melbourne, where it is the star of the show at the Brunswick Aces bar – Australia’s first non-alcoholic bar and where the gin is made.

JAPANESE ARTIST CREATES ANIMAL CHARACTERS FOR LAKE DISTRICT ESTATE

Hideyuki Sobue, who made his home in the Lake District twenty years ago, won the commission from Wild Boar Estate to provide the new artwork for the venue inspired by the Lake District’s wildlife and its famous writers.

Some of the rural Lake District’s most distinctive native animals are being featured and personified in his work on the project. These include a Brewhouse newt for the estate’s microbrewery, a wild cat to celebrate its whisky offering, a pheasant for its private woodland, a queen bee for its hives and honey and the eponymous wild boar itself for the estate’s new logo.

Hideyuki has brought his Japanese skillset to the project, with the works of Beatrix Potter as key influences in the new artwork. His style aims to bridge east and west by sampling the rich cultural, artistic and ideological heritage of both.

Hideyuki’s artwork involves a brush hatching technique using Japanese sumi ink, which was originally adopted from ancient China. It is also underpinned by a linear structure and oriented lines for each drawing, inspired by the concept of ‘disegno’, the aesthetic approach based on drawing established at the Florentine school in the early Renaissance period.

Hideyuki’s prestigious project commissions include ‘A Letter to the Earth from Beatrix’ held at Allan Bank, Grasmere, a homage to Beatrix Potter’s creativity and enduring legacy. This was

supported by the Arts Council England and the National Trust. He also received critical acclaim for his portrait of William Wordsworth, which was displayed at Rydal Mount.

THE ATHENAEUM HOTEL AND RESIDENCES APPOINTS NEW EXECUTIVE CHEF, KEVIN FAWKES

RHUBARB HOSPITALITY COLLECTION APPOINTS TOM CROCKER AS VICE PRESIDENT OF BUSINESS DEVELOPMENT

The Athenaeum Hotel and Residencies has appointed Kevin Fawkes as its new Executive Chef, a move which will see the venue’s compelling F&B offering go from strength to strength. Fawkes brings with him a wealth of expertise, having acquired over 20 years of hospitality experience.

Fawkes started his culinary career as Sous Chef at famed-five-star hotel, The Savoy, in 2001, going on to work in a whole host of luxury properties around the world including flagship of the Soneva Group, Soneva Fushi, in the Maldives. At which he was tasked with refreshing the F&B offering, leading to the hotel being crowned 7th place in the World’s 50 Best Hotels 2023. Fawkes was also brought onto the Soneva team due to his passion for sustainability, creating a special zero-waste menu.

Most recently, Fawkes held the position of Executive Chef at Six Senses Zighy Bay in Oman before making his return to London to take on his new position at prestige Mayfair-located venue, The Athenaeum Hotel and Residences.

Along with his day-to-day career, Fawkes has also been involved in a range of chef consultancy projects looking to train kitchen teams and improve overall kitchen strategy in properties such as Le Bouchon Restaurant in Bangkok and Glass Blowing House Restaurant in Plymouth.

He also played a huge role in the Soneva brand, designing and launching the handmade cheese and charcutier studio, a fun and interactive experience for guests, as well as launching the Artisan Butchery and Cheese Making Programme at the venue in 2013 and being part of the concept team for ‘Once Upon a Table’, a culinary theatre experience which showcases some of the biggest names in fine dining.

As a testament to his expertise, Fawkes was crowned winner of the Iron Chef Thailand competition in both 2013 and 2015.

Rhubarb Hospitality Collection (RHC), the premium international hospitality group, has appointed Tom Crocker as VP of Business Development.

In this role, Tom will focus on delivering growth across Rhubarb’s key channels including Iconic Venues, Cultural Locations, Business & Industry and Travel Locations.

Tom joins RHC with more than 15 years of experience working with some of the most reputable food and events companies, globally. In his most recent role as Business & Innovation Director at international food operator Aramark, Tom delivered incredible year on year growth and worked to drive innovation in technology, brand

development, concept ideation and culinary partnerships within the UK market - earning him recognition as ‘Salesperson of the Year’ at the 2023 Foodservice Cateys awards.

Beyond his work in sales and innovation, Tom is passionate about supporting the LGBTQIA+ community, having created and led Aramark UK’s employee resource group and championing diversity in the workplace through empowerment workshops, year-round pride events, and employee training.

Rhubarb recently announced its acquisition of events space, The Brewery, its partnership with Il Bottaccio for Camden Town Hall, as well as its expansion to The Hamptons in the US.

RICK STEIN RESTAURANTS APPOINTS JASON WASS AS HEAD OF FOOD

Rick Stein Restaurants, the Cornish seafood specialist with restaurants in Cornwall, Hampshire, Wiltshire, Dorset and London, is pleased to announce the appointment of Jason Wass as the new Head of Food.

Jason will oversee all aspects of menu development across all 10 Rick Stein Restaurants, working alongside Chef Director Jack Stein to align with the Stein’s ethos of ‘simple food, cooked well’. He will be responsible for sourcing the finest ingredients, integrating innovative culinary techniques to enhance the existing offering, as well as developing new ranges for Rick Stein’s nationwide online fishmongers.

Jason joins with a wealth of experience from the hospitality industry, having previously

ISLAND BAKERY BISCUITS – YOUR SWEET ACCOMPANIMENT FOR MID-MORNING AND AFTERNOON TEA OR COFFEE

If you are looking for delicious, melt-inthe-mouth biscuits that can be served to guests, or alternatively placed on an in-room hospitality tray, look no further than Island Bakery and their two packs of selected sweet biscuits.

These scrumptious, organic biscuits come in the following mouthwatering varieties:

Lemon Melts are without doubt the most popular creation … one taste and you will discover why. The zesty lemon biscuit is the perfect base for the rich sweet blanket

of white chocolate, which compliments its overall deliciousness.

Orange Melts are the latest addition to the range, delivering an aromatic orange biscuit paired with creamy, milk chocolate.

Apple Crumbles are oat biscuits with the all comforting flavour of a home-baked apple pie; cinnamon spice, sugary crunch, and chewy apple pieces.

Oat Crumbles are rugged biscuits where chunky rolled oats and smooth honey entwine, less sweet than some, yet enough to satisfy a tea-time craving.

Chocolate Gingers are the connoisseur’s choice. The biscuit cognoscenti offer chunks of moist stem ginger nestled within a subtly spiced ginger biscuit half dipped in dark chocolate.

worked at Gordon Ramsay Group as Senior Sous Chef, Russell Norman’s Polpo Ltd as Group Executive Chef and most recently Operations Director at Upmarket Leisure (Gino D’Acampo Restaurants, Radio Rooftop London).

Jason has also worked stages at the likes of Andrew Fairlie at Gleneagles; Tom Kitchen at Kitchen Leith (working alongside Pierre Koffman); Restaurant Gordon Ramsay; and Claridges - experiencing different cooking styles and environments.

Rick Stein Restaurants began with The Seafood Restaurant in Padstow in 1975 and fast forward nearly 50 years, the business now includes 10 restaurants, a cookery school, 40 guest rooms, self-catering properties and four shops.

Shortbread Biscuits – the ideal accompaniment with tea. Combining four simple ingredients, to deliver just the right balance of crunch, sweetness, and the rich butter taste. Less is more when it comes to shortbread, and the Island Bakery Shortbread biscuits are award winning too!

With shortbread, less is truly more – and Island Bakery’s award winning shortbread biscuits are the proof!

Island Bakery products are made with the finest certified organic ingredients and are free of preservatives, artificial colours or flavours. They are also free of GMPs and do not contain palm oil.

Island Bakery’s 2 packs come in cases of 48 x 25g packs, or 40 x 30g in the case of the Chocolate Gingers. For more information, please contact Island Bakery at www.islandbakery.scot/product-category/trade/

MENTAL HEALTH MATTERS AT CITY LODGE HOTELS

Lischen Gurovich, Group Human Resources Manager for City Lodge Hotels, unpacks the organisation’s approach to staff well-being and overall wellness in the hospitality workplace.

In today's rapidly changing business market, a strong workplace culture is crucial for fostering employee engagement, innovation, and overall organisational success. At City Lodge Hotels, we understand that our culture is the backbone of our operations, influencing everything from employee satisfaction to productivity. An essential aspect of this culture is our commitment to mental health, recognising that a supportive environment is vital for the well-being of our employees.

Living our core values

At the heart of workplace culture are our core values, which serve as guiding principles for our operations and interactions. These values of accountability, integrity, confidence, and respect not only shape our workplace practices but also directly contribute to a mentally healthy environment:

• Accountability

• Respect

• Integrity

• Confidence

Fostering inclusivity

Inclusivity is a cornerstone of workplace culture. We recognise that a diverse

workforce enhances creativity and drives better decision-making. Our initiatives focus on creating an inclusive environment where everyone feels welcome, which is critical for mental health.

We actively promote diversity in hiring practices and strive to create an inclusive environment where everyone feels welcome. Our initiatives focus on attracting talent from various backgrounds, including different ethnicities, genders, and experiences.

We provide training on unconscious bias and cultural competency, equipping employees with the skills to navigate diverse perspectives and foster inclusive behaviours.

Prioritising employee well-being Employee well-being is paramount. We recognise that a healthy workforce is a productive workforce, and we implement various initiatives to support mental, physical, and emotional health.

Understanding the importance of flexibility, we provide options for remote work and flexible hours. This approach enables employees to manage their responsibilities effectively, reducing stress and enhancing job satisfaction.

Our Employee Assistance Programme (EAP) offers confidential counselling services and resources for mental health support. Employees are encouraged to seek help when needed, reinforcing a culture that prioritises mental health.

Enhancing communication

Effective communication is vital for a thriving workplace culture. We prioritise open lines of communication at all levels of the organisation.

To facilitate communication and collaboration, we utilise digital tools that enhance teamwork, especially in hybrid or remote settings. These tools help employees connect easily, share

ideas, obtain information and collaborate effectively, reducing feelings of isolation that can contribute to stress.

Regular and ongoing engagement with all employees ensures that their voices are heard, which promotes a culture of inclusion and responsiveness.

Continuous improvement

At CLH, we believe that workplace culture is not static; it requires continuous attention and adaptation. Our commitment to improvement involves:

• We conduct assessments of our workplace culture through surveys and focus groups. This helps us identify strengths and areas for growth, ensuring that we remain responsive to employee needs, particularly regarding mental health.

• Based on feedback and assessments, we are willing to revise our policies and practices to better align with employee expectations and industry best practices. This adaptability is key to maintaining a vibrant and supportive culture.

• We offer ongoing training and development programmes that help employees grow in their careers. By investing in their professional growth, we foster a culture of learning and development, which can mitigate stress and enhance job satisfaction.

We encourage a mind-set of experimentation and innovation. Employees are invited to propose new ideas and solutions. This culture of openness helps employees feel valued and empowered, contributing positively to their mental health. By prioritising these elements, we create an environment where employees feel valued, supported, and motivated to contribute to the organisation’s success.

In today’s competitive landscape, a strong workplace culture benefits employee satisfaction and drives productivity and innovation.

As we move forward, we remain dedicated to nurturing and evolving our culture, ensuring a thriving workplace for all, where mental health is prioritised and supported.

INTERVIEW WITH JULIO BRUNO

EXECUTIVE CHAIRMAN OF THE LÍO GROUP, JULIO BRUNO EXPLAINS HOW HE MAINTAINS A CONSISTENT VISION AND ADAPTS HIS LEADERSHIP STYLE ACROSS DIVERSE INDUSTRIES IN THE WAKE OF HIS PLANS FOR LÍO LONDON’S WINTER SEASON. JULIO EXPLAINS HOW HE BALANCES LUXURY ENTERTAINMENT WITH INNOVATION TO STAY COMPETITIVE IN A DYNAMIC MARKET LIKE LONDON’S NIGHTLIFE.

Your career spans multiple industries, from media to hospitality and digital transformation. How do you maintain a consistent vision and adapt your leadership style across such diverse fields?

Consistency, for me, comes down to understanding that regardless of the industry, people and culture are the heartbeat of any successful venture. Whether I’m diving into media, tourism, or hospitality, it’s always been about creating memorable experiences.

We blend highquality dining, immersive shows, and a party atmosphere that leaves you wondering if you’ve stumbled into some sort of fever dream—just with better cocktails. “ “

It doesn’t matter if it’s a five-star dining experience or the latest digital platform—I’m always looking to surprise, innovate, and emotionally connect with the customer.

Adapting my leadership style? That’s more about adjusting the sails than changing the ship. The vision and values remain steady; it’s the execution that flexes to meet the trends and challenges of the moment. You can’t lead if you’re static—but you also can’t lose sight of what makes you, you.

After a record-breaking season with Lío venues in Ibiza, Mykonos, and Mallorca, what are your plans for the Lío London winter season?

Ah, London in the winter—already a magical place, but with Lío, we’re turning up the heat. The success we’ve had across Ibiza, Mykonos, and Mallorca has set high expectations, but if there’s one thing Lío does well, it’s staying ahead of the game.

Lío is where joy, entertainment, and a healthy dose of naughtiness meet. London demands constant reinvention, and this winter, we’re bringing just that—with a bit of spice, a dash of daring, and the unapologetic flair Lío is known for. After all, what’s life if not a series of unforgettable moments? This season, those moments are going to be even more mischievous in our new show called The Jukebox.

With Lío London being a cornerstone of West London’s nightlife, how do you balance the brand’s unique luxury entertainment experience with the demands of a dynamic and competitive market?

Balancing Lío’s unique flavour in a market like London requires authenticity and constant innovation. You can’t rest on your laurels here—the city just doesn’t let you. Lío thrives because it’s not just a place; it’s an experience. We blend high-quality dining, immersive shows, and a party atmosphere that leaves you wondering if

you’ve stumbled into some sort of fever dream—just with better cocktails.

But to stay at the top? We evolve. We listen. We adapt. We continually surprise our guests with new twists, ensuring they leave wanting more. Lío isn’t just competing in the nightlife market; we’re redefining it.

As you prepare to open the Lío Las Vegas pop-up at The Mayfair, how do you plan to translate the success of your European venues to a new market in the U.S.?

Las Vegas is a world of its own—flashy, glamorous, and with expectations that are sky-high. Lío thrives on intimacy and luxury, and the challenge (and thrill) will be combining that signature Lío magic with the over-the-top nature of Vegas. We’ll bring the same immersive, seductive experience, but with a twist that reflects the boldness and spectacle of the Las Vegas scene.

In true Lío style, every night will be an irresistible cocktail of European charm and Las Vegas glamour. It’s going to be an adventure no one will want to escape—and honestly, why would they?

With Mercato Metropolitano, you’ve championed sustainability in the food industry. What strategies have proven most effective in promoting sustainability while also driving business growth?

At Mercato Metropolitano, sustainability isn’t just a buzzword—it’s the foundation of everything we do and it is the original vision of its founder Andrea Rasca, my business partner. The most effective strategies have been embedding sustainability into the core of the business rather than treating it as a side project. It’s about creating communities around food, supporting local producers, and prioritizing sustainable practices.

People today want to know where their food comes from, and they value businesses that are transparent about

their practices. By focusing on provenance, reducing waste, and creating an open dialogue with our consumers, we’ve shown that you can grow a business while doing the right thing for the planet. It’s a win-win situation—and it’s the only way forward.

You’ve been recognised for your advocacy of Diversity & Inclusion in the workplace. How do you integrate these values into the businesses you lead, and what impact have they had on your organisations?

Diversity and inclusion aren’t just boxes to tick—they’re essential to any modern, innovative business. For me, it’s about embedding these values into the DNA of the companies I lead. That means hiring diverse talent, fostering professional growth for everyone, and creating a culture where every voice is heard.

The impact? It’s been profound in the companies I have lead and currently lead. Not only does it make us more innovative and reflective of the world we live in, but it also makes us better at understanding our customers. A diverse team isn’t just a niceto-have—it’s a business advantage.

At Mercato Metropolitano, sustainability isn’t just a buzzword— it’s the foundation of everything we do and it is the original vision of its founder Andrea Rasca, my business partner. “ “

LA BOTTEGA AND PALATINO ANNOUNCE STRATEGIC PARTNERSHIP TO ELEVATE LUXURY

HOSPITALITY

La Bottega and Palatino, renowned for crafting exceptional hospitality experiences, are thrilled to announce a transformative partnership, combining their strengths to solidify their market position and drive new growth and innovation.

This strategic alliance merges two powerhouses to deliver an integrated service to luxury hotels worldwide. By combining their extensive resources, expertise, and global reach, La Bottega and Palatino will offer a comprehensive suite of services, including consulting, design, styling, and the production of luxury OS&E and cosmetics. While each company will retain its unique brand identity and DNA, their collaboration will bolster global distribution and create a robust, unified brand portfolio.

LIVING HOTELS INVESTS IN DIGITALISATION TO IMPROVE GUEST SATISFACTION

Living Hotels, the family-run brand with a portfolio of 18 apartment hotels offering individual spaces for working, has improved guest and staff experience through the digitalisation of operations and hotel management.

Working with SIHOT, one of the leading property management systems, Living Hotels embarked on a mission to make operational savings and improve the guest journey, from arrival through to in-room and post-stay experiences. With guest

Collectively, these hospitality leaders have partnered with renowned luxury and lifestyle hotel brands such as Mandarin Oriental, Bulgari Hotels & Resorts, Rosewood, Four Seasons, Raffles, Peninsula, Ritz Carlton, Jumeirah, Capella, One & Only. With their combined expertise, they are set to amplify their influence and drive ongoing innovation in the luxury sector.

This partnership streamlines client processes by providing a single, trusted source for all luxury needs. With nearly 1,000 professionals and a combined turnover of $250 million, this alliance is positioned to establish new industry standards and elevate the luxury hospitality experience.

As La Bottega and Palatino unite, they are committed to continuing their tradition of innovation & sustainability, setting new benchmarks for luxury and client satisfaction.

expectations rising, Living Hotels needed to release its teams from administration to prioritise the needs of guests.

Looking for accessible and user friendly systems for guests while improving efficiency and resource management for staff, Living Hotels chose a selection of SIHOT solutions. The approach combines three complimentary solutions;

• SIHOT.PRE-& POST-STAY to automatically send pre-arrival and post-stay guest emails with upsell promotions and offers;

• SIHOT.KIOSK self-service check-in and check-out terminal (currently installed at Living Hotels Frankfurt and Soulmate Garching); and,

• SIHOT.GO! – a guest mobile app to manage reservations, check-in, service requests, and access hotel information (currently running in the Frankfurt property).

In addition, Living Hotels has integrated in-room controls for temperature and lighting, a website chatbot to handle 24/7 guest enquiries and DocuSign to streamline agreements with business partners.

Living Hotels plan to implement SIHOT. KIOSK and SIHOT.GO! in all properties, as well as introduce SIHOT.MOBILE to support hotel teams with housekeeping, maintenance and responding to guest requests.

STIRLING DISTILLERY LANDS CO-OP DEAL FOR AWARDWINNING NETTLE GIN

Stirling Distillery, situated in the shadow of Stirling Castle, launched its award-winning nettle-infused gin at Co-op supermarkets across Scotland.

The distillery is a small family-run business creating hand-crafted spirits in the historic ‘Old Smiddy’, Stirling’s first legal distillery on the castle rock. Distilled, bottled and labelled on site, the team have been offering daily gin and whisky tastings, distillery tours and gin school since 2019.

Made with six botanicals carefully chosen to reflect the unique flavour of Stirlingshire’s countryside, the smooth, lingering finish carries a peppery tang and at 43% the mouthfeel is both spicy and dry.

By using local nettles they are working to provide a sustainably sourced spirit with links to their Stirling heritage.

Their range of products celebrate local history and folklore, such as their Battle Strength gin which commemorates the Battle of Stirling Bridge.

In 2023 the distillery made history by distilling the first whisky in Stirling for 171 years and launched their King James cask club.

SAVE TIME AND RESOURCE, AND IMPROVE HYGIENE

Satisfied guests who leave with a positive impression are more likely to return, and pass on recommendations to friends, family and online, resulting in future custom. For anyone operating in the luxury hospitality industry, it’s that simple. In addition to providing great service, creating a comfortable, clean environment is equally crucial to achieving this.

Luxury hospitality settings are multi-use, they are used for relaxing, socialising, working, networking and eating. Because of their multiple use cases, they can also be tricky places to keep clean. But you don’t have to compromise between serving guests and keeping their spaces clean. Using industry-leading practices, and the best hygiene solutions at your disposal, efficient cleaning creates more time for delivering great service and lasting impressions.

One challenge hotels face is the number of cleaning stations, washrooms and bedrooms that staff must maintain. Settings, in particular hotels, can be large and have hundreds of dispensers and stations dotted around their building. With this amount of stations, it’s no surprise that 71 per cent* of cleaners wish their systems were easier to refill. The new compressed Tork Xpress® multifold hand towels increase efficiency with compressed refills allowing the dispensers to hold up to 50 per cent more towels** and serve twice the number of guests before refilling. In addition, compression reduces packaging by up to 27 per cent*** – meaning more towels can fit on a shipment, and less packaging is thrown away. Once used, Tork Xpress Hand Towels can be recycled with Tork PaperCircle®, the world’s first paper hand towel recycling service – helping businesses to go circular by collecting and

recycling used paper hand towels into new tissue products – and turning waste into resources.

Improved hygiene and accessibility for everyone

In the run-up to Christmas, it is important washrooms are accessible to all. According to the 2024 Tork Insight Survey****, 38 percent of people avoid eating and drinking out to limit their use of public washrooms and 73 percent say a bad washroom experience in a restaurant will impact their willingness to return. It’s therefore vital that during the festive period, when restaurants and bars will have new customers trying their facilities for the first time, guests are made to feel comfortable to encourage repeat visits for years to come.

“

Luxury hospitality settings are multiuse, they are used for relaxing, socialising, working, networking and eating. “

Washrooms are often the most used parts of a facility and Tork’s research reaffirms that washrooms often aren’t equipped to accommodate people with different needs. This influences an individual’s ability to participate in social gatherings, and their inclination to buy food or drink and dine at a restaurant.

For more information: www.tork.co.uk

* Problem detection study conducted in US, UK, Mexico and China, 2020

** Compared to equivalent Tork standard folded towel

*** Compared to equivalent Tork standard folded towel

**** Data from the 2024 Tork Insights Survey of 6,000 individuals 18-65+ and 900 respondents representing businesses in the United States, Mexico, UK, Germany and France

MATFEN HALL SHORTLISTED FOR ‘BOUTIQUE HOTEL OF THE YEAR’

Luxury hotel and country estate, Matfen Hall, has been recognised as one of the finest boutique hotels in the country by Boutique Hotelier. The prestigious 2024 Boutique Hotelier Awards shortlisted the estate for the coveted ‘Boutique Hotel of the Year’ category.

This nomination follows the country estate being awarded an AA five-star

rating, making it the first and only fivestar hotel in Northumberland, with the stunning property seeing an extraordinary reinvention following a multi-million pound renovation project.

The estate is set across 300 acres of beautiful parkland. With six stunning spaces to dine and drink in and 63 bedrooms, ranging from Luxury Suites to Classic Rooms, the hotel exudes sophistication and quality, promising guests an unforgettable experience.

The nomination comes just weeks after the grand reopening of the newly-refurbished golf clubhouse and restaurant — The Keepers — overlooking the hotel’s stunning 27-hole Championship golf course.

The hotel’s owner, Walwick Estate Group’s commitment to delivering the finest experiences is evident throughout Matfen Hall. Their substantial investment programme has touched every aspect of the hotel, from leisure and golf facilities, to the spa and wellness area.

Matfen Hall is amongst a shortlist of eight properties across the UK and Ireland.

FEA INDUSTRY CONFERENCE WILL EXAMINE THE BIG ISSUES FACING THE INDUSTRY

The Foodservice Equipment Association has announced the agenda for its 2024 Industry Conference, which takes place on the 20th and 21st November at the Leonardo Hotel, Hinckley Island in Leicestershire.

The conference will examine some of the biggest issues the foodservice equipment sector is facing, including sustainability and the opportunities –and the challenges – presented by AI.

Conference will hear from futurist and strategic advisor Simon Stenning of Future Foodservice, who will lay out the current economic landscape and take a look at some potential future scenarios.

Improving the sustainability of the industry and its clients has been increasing in importance recently as the drive towards Net Zero gathers pace.

For the latest news on the industry conference, to book places, or to find out about entering the awards, visit feaconference.co.uk. This year there is a limited number of ‘first time delegate’ places costing just £55, provided they are accompanied by a FEA member booking a residential package.

For more information on FEA visit www.fea.org.uk

TOP INTERNATIONAL MARKETING AWARD FOR THE WESLEY HOTEL GROUP

Precious Sweta, deputy cluster general manager and head of sales and marketing at London-based hotel group, The Wesley has been named Hospitality Marketing Specialist of the Year in this year’s Corporate Livewire Global Awards.

Precious has been spearheading sales and marketing at The Wesley for nearly a decade, and prior to that worked with Emirates airline.

Each year, the Global Awards invites both readers and contributors to the Corporate LiveWire publications to put forward companies, products, services and individuals who they feel are deserving of recognition. Each nominee is required to submit supporting information for their chosen category which is then poured over by a panel of judges. More than 31,000 nominations were entered with voters steering the shortlist from 36 countries in this year’s highly competitive awards.

Companies from across the world take part in the Corporate Livewire Awards, spanning a diverse range of business sectors. The awards celebrate the success and achievements of leading professionals and companies who have stood out for being results driven, service focused and most importantly, taking an innovative approach to demonstrate exceptional business performance.

The Wesley currently operates two hotels in London. The Wesley Euston, a 100-room hotel, features The Wesley Bar, meeting rooms and spaces, as well as a new gym. The Wesley Camden, a 38-room boutique hotel within the Camden Methodist Church building, opened in December 2022 following a £9 million conversion of its chapel on Plender Street which dates back to 1824.

Hovarda, CANARY WHARF’S FIRST AND ONLY LATE-NIGHT RESTAURANT IS NOW OFFICIALLY OPEN

Hovarda, the Soho hotspot known for its seamless blend of Aegean cuisine and vibrant nightlife, has opened the doors of its muchanticipated second location in Canary Wharf. The new opening marks a first for the area, with Hovarda’s late night licence set to redefine the district’s dining and drinking scene, infusing Canary Wharf with its signature Soho glamour.

First launched in 2017, Hovarda quickly became a popular hotspotcombining the rich culinary traditions of Greece and Turkey with an electric atmosphere and world-class DJ performances. The new Canary Wharf location sits on the water-level deck of a stunning floating pavilion in the lively Wood Wharf neighbourhood, featuring a sprawling terrace with waterfront views.

Designed by the renowned Hurle & Martin, Hovarda Canary Wharf boasts the only 2am licence in the area, making it the go-to spot for those looking to enjoy dinner, cocktails, and dancing into the early morning hours.

With a menu inspired by the sun-soaked Aegean coastlines, Hovarda’s dishes celebrate the bold flavours of Greece and Turkey. The bar offers a wide selection of premium spirits and expertly crafted signature cocktails, perfectly complementing the vibrant cuisine and elevating the entire experience.

As night falls, Hovarda transforms into a dynamic music venue, just like its Soho counterpart. A lineup of world-class DJs will bring the space to life with an irresistible mix of electronic, deep tech, organic sounds, and tribal beats.

Now open and with its late-night licence, Hovarda is the ultimate destination for drinks, music, and dancing in Canary Wharf.

Reservations can be made at www.canarywharf.hovarda.london.

Scandic EXPANDING IN GERMANY

– OPENING NEW HOTEL IN Stuttgart

Scandic has signed a long-term, revenue-based lease agreement with property owner AXA Investment Managers to take over a 174-room hotel in central Stuttgart. The hotel will be renovated and adapted to Scandic’s brand and operational standards before the planned opening in the fourth quarter 2025.

Stuttgart is a strategically important city in Germany and the location of Scandic’s eighth hotel establishment in the country.

The expansion will strengthen Scandic’s presence in the German hotel market in an important financial centre where we see growing demand from both business and leisure travellers.

The hotel is strategically located near the central station and the large Europaviertel commercial area.

Following the renovation, the new modern hotel will offer vibrant dining options, excellent meeting facilities, a gym and a parking garage.

During the renovation, technical and sustainability-related investments in the property will be carried out. The operations of the new hotel will be environmentally certified by the Nordic Swan Ecolabel, the official ecolabel of the Nordic countries.

The new hotel will be operated under the Scandic brand. Following the takeover, Scandic will have eight hotels in Germany with a total of 2,635 rooms.

PUNCHING ABOVE AND BEYOND, The Punch Bowl IN Mayfair RE-OPENS ITS DOORS

Iconic London pub is set to wow visitors with its atmosphere and food

The Punch Bowl on Farm Street in Mayfair is now open, following a complete refurbishment, breathing new life into this iconic London pub.

Once owned by Guy Ritchie, The Punch Bowl is no stranger to celebrities or front page news. In the trusted hands of Butcombe Pubs & Inns (part of The Liberation Group), the Punch Bowl is welcoming a new chapter where great food and drink sits at the heart of its offering.

Now offering a completely new menu dedicated to Modern British cuisine; seasonal dishes that champion the best British suppliers, seafood sourced from the South West Coast of Devon and Cornwall, and a shared Chicken pie or an Ox Cheek pie for one will also be a regular feature. Of course no great pub is complete without a Sunday Roast and The Punch Bowl is no different. In celebration of their partnership with Tim Johnson’s farm in Wiltshire, their Aberdeen Angus x Hereford Beef with all the trimmings will be the (only) order of the day and well worth the wait.

Arranged over three floors The Punch Bowl has been reconfigured to now feel like one collective space with the same menu available throughout.

The ground floor embodies a traditional pub atmosphere where guests can enjoy a drink of their choice, either at the bar or at a table. Perfect for relaxing with friends, family and colleagues is the middle floor, with comfortable armchair seating creating a convivial dining room feel where everyone is welcome.

Sitting at the top of the building is a space for private dining and events. From intimate dinner celebrations to office gatherings and family reunions, it’s a place you can feast in union and enjoy your own selection of The Punch Bowl’s food and drink.

The Punch Bowl encapsulates Butcombe Pubs & Inns’ desire to create great pubs that deliver a memorable experience.

Determined to create spaces that offer both style and substance - be it for a drink, or a three-course meal, The Punch Bowl will always leave a lasting impression no matter what time of day you visit.

For more information, visit: www.punchbowllondon.com

Chef Jamie Duvale LAUNCHES

NEW RESIDENCY AT Riverside East

Duvale’s, the brand-new residency at Riverside East, is now open, bringing flavour-packed dishes to the East London destination for dining and events. This exciting concept has been brought to life by chef Jamie Duvale and features sharing plates that focus on seasonal British ingredients, minimal waste and classic flavours with a modern twist.

Start the meal with bites of Parmesan croquette, chive mayo and crispy onions and Pork belly, honey, soy and orange pickled fennel before sharing small plates of Lamb koftas with yogurt and pickled chili; Jerusalem artichoke with ginger pears, creme fraiche and candied walnuts; and Heritage beetroots, goats curd, orange and a smoked almond pesto. Large plates follow with Bavette steak with a green peppercorn sauce and chive oil; Chicken schnitzel, garlic & parsley butter, crispy capers and pickled sultanas; Cod Supreme, curry sauce, salt and vinegar potato. Save room for desserts including Yesterday’s pastries made in a bread & butter pudding and vanilla custard.

Page8 WELCOMES

Kitty Hawk

Page8, Trafalgar Square, has now opened its rooftop restaurant Kitty Hawk, which has been brought to life by the experts behind Aviary, Wagtail, and The Botanist at Sloane Square.

Nestled on the rooftop of the hotel, Kitty Hawk offers panoramic views of the city skyline and a delicious menu including crispy sesame king prawns, yellowfin tuna carpaccio, fillet steak tartarte, and weekend bottomless brunch including cocktails for £55.

Jamie comes with over 16 years of experience, having worked previously for Claude Bosi, Anton Edelmann, Gordon Ramsay and most recently, Head Chef at the prestigious Wimbledon All-England Lawn Tennis Club. The new residency brings to life Jamie’s passion for top quality, British ingredients and Riverside East’s focus around sustainability.

Alongside Duvale’s, a brand-new cocktail menu from the ‘Riverside Bar’ will also be launching in the evenings to compliment the dishes on offer. These include classics

such as the Negroni and Cosmopolitan, contemporary favourites Garden Spritz (Gin, Elderflower, Rosemary), and crowdpleasers such as Tommy’s Margarita and Spicy Margarita.

There’s no better place to spend an evening than at Riverside East. Whether visiting with family, friends or colleagues, the new menu from Duvale’s, accompanied with exquisite cocktails from the Riverside Bar, enjoyed against the backdrop of the stunning Queen Elizabeth Olympic Park, makes this a venue that’s hard to beat.

Page8 sits opposite the famed National Portrait Gallery, nestled in the heart of Trafalgar Square, Covent Garden and Soho.

It is a fantastic spot for people visiting from the country who are keen to make the most of London’s cultural scene.

In keeping with the hotel’s urban explorer programme and driven by the hotel’s ‘London Explorer Series’, Page8s website offers tips to enjoy neighbourhoods that aren’t normally listed in most typical ‘London Guides’, encouraging visitors to experience the city like a local and travel outside zone one. Recommendations include neighbourhood bars, independent shops and street art locations.

DRU TO SHOWCASE ITS DESIGNER ELECTRIC FIRES FOR HOSPITALITY INTERIORS AT HIX 2024

DRU, based in the Netherlands, is Europe’s leading fireplace manufacturer, with a large portfolio of contemporary gas fires, wood stoves and electric fires.

Drugasar, its wholly owned UK subsidiary, will be exhibiting its latest Virtuo Evolve electric fires at HIX, Europe’s leading specialist trade show for hotel design and interiors in London on November 27-28, 2024.

Virtuo Evolve represents an evolution in electric fire technology, with realistic flames, authentic sound effects and remote or app controls, with multiple flame colours and patterns. It is suitable for hotel rooms, lobbies, restaurants, wellness suites and many other hospitality settings.

There are a choice of models and designs and the fires can be combined with media walls, false chimneys and other architectural features.

And with zero emissions and low energy consumption, the Virtuo Evolve combines luxury with sustainability.

Designed with safety in mind

With the Virtuo Evolve, you have no safety concerns. The fire is cool to touch, with a realistic, projected flame picture and an optional heating element.

Minimal maintenance and running costs Virtuo Evolve requires no regular servicing or maintenance and the energy consumption is very low.

Timeless and updateable

Virtuo Evolve is an electric fire for life. It has four standard flame effects and a bed of glowing embers, all of which the user can adjust for brightness and intensity.

Remote or app controls

Virtuo Evolve is supplied with a convenient remote control, which allows you to adjust the flame picture and heat output. You can also use the latest DRU app for phones or tablets. This is operated using Bluetooth and enables you to download a selection of flame images in different colours and patterns.

Totally realistic

Because the Virtuo Evolve has a projected flame picture, it is identical to an actual log fire, underpinned by authentic glowing embers. There is even the sound of crackling wood.

Totally sustainable

Virtuo Evolve creates zero emissions, releases no greenhouse gases and only requires a standard domestic electricity supply.

Easy to install

Virtuo Evolve requires no chimney, flue or ventilation points. It can be installed in hotel lobbies, bedrooms, restaurants, leisure facilities and many other hospitality settings.

For an expert consultation by one of our design team, email info@drufire.co.uk or visit www.drufire.com

To organise your visit to HIX, visit: www.hixevent.com

Below: Virtuo Evolve in hotel Wellness suite

Above: Virtuo Evolve in boutique hotel room

Below: Virtuo Evolve in hotel sea view bedroom

‘ST GILES HOSPITALITY ACADEMY’ LAUNCHES TO HELP THOSE IN NEED INTO THE HOSPITALITY SECTOR

QUINTET OF NEW RECRUITS JOIN HOTEL GROUP’S

CULINARY ACADEMY

Five teenagers from Cumbria and the North West are gaining a footing on the first rung of the career ladder, having joined an ‘earn-asyou-learn’ training programme to become chefs.

The quintet of students has enrolled with the English Lakes Hotels Resorts & Venues Culinary Academy. It offers an apprenticeship for them to attain Level 2 Commis Chef and Level 3 Chef de Partie qualifications, as well as hands on, practical experience in a busy hotel kitchen.

The latest cohort of trainees includes Brodie, 18, from Carlisle, and 16-yearold school leavers George and Chloe, both from near Ulverston, Rubi from Preston and Sam from Macclesfield.

Brodie and Chloe will be learning their trade whilst working at Low Wood Bay Resort & Spa, whilst Sam

and George will be based with the culinary team at the Wild Boar near Windermere. Rubi meanwhile will be closer to home as she commences her hospitality career at Lancaster House Hotel.

Delivered in partnership with Kendal College, the English Lakes Hotels Culinary Academy was established in 2017. Its fully accredited courses allow the students to hone chef skills whilst earning a wage with the hotel group across its venues in the Lake District and North Lancashire.

English Lakes Hotels Resorts & Venues is currently recruiting for staff across a range of hospitality industry disciplines.

To find out more about available jobs and to apply, visit https://englishlakes.co.uk/jobs/

St Giles Hotels’ foundation, ‘Hotels with Heart’ has engaged Saira Hospitality to join forces once more to offer hospitality training to 20 marginalised individuals from the local community suffering from long term unemployment or displacement.

The innovative partnership, funded by St Giles Hotels, is back offering a four-week hospitality school inside the St Giles London Hotel. The aim is to place candidates within the hospitality industry from November and December, a notoriously difficult recruitment time. Hospitality businesses are preparing for a busy festive season and the Academy aims to place all trained graduates of the hospitality school into meaningful work with its dedicated hotel and restaurant partners.

All screened applicants, referred by over 40 different charities, NGOs and government funded foundations, attended Saira’s Immersion Day to engage with hospitality employers and interview for a place at the St Giles Hospitality Academy.

As part of the course, students received access to financial advice, were granted a virtual bank account and provided with support on local transportation, uniforms for work and enjoy a hot meal for every day of their study at the Academy.

Following Graduation, the students will immediately meet for preliminary screening interviews with Hospitality partners.

The Hotels with Heart Foundation, founded by St Giles Hotels’ CEO Abigail Tan, launched in 2023 to give back to the people and communities around their hotels. The St Giles Hospitality Academy is a cornerstone of the Foundations’ ambitious plans to raise £1M for the local community by 2030.

St Giles Hotels and Saira Hospitality are actively seeking local hospitality partners to further support their programme and students.

If you’re a hospitality operator with a passion for social impact, contact Greg Früchtenicht to learn more at gf@sairahospitality.com.

FINALISTS ANNOUNCED FOR SCOTLAND FOOD & DRINK BOOKABLE FOOD AND DRINK EXPERIENCES PROGRAMME

Scotland Food & Drink, the leadership organisation for the nation’s food and drink industry, has revealed its finalists for their pilot Bookable Food and Drink Experiences training programme.

The programme, designed to help Scottish producers make their experiences more easily discoverable and bookable for both international and domestic tourists, has been oversubscribed, attracting far more than the 50 businesses initially sought and reflecting the growing awareness among Scotland’s food and drink businesses of the crucial role tourism plays in their future growth and success.

Participants will benefit from tailored workshops and expert-led training that will help them capitalise on Scotland’s booming tourism sector, which

continues to thrive as both a domestic and international destination.

A diverse group of 50 businesses have been selected for the first round of training, ranging from Mull Coffee Roastery and Arbikie Distillery to local favourites like Buffalo Farm. Each of these businesses will participate in a series of workshops, networking events, and one-on-one mentoring aimed at refining their tourist offerings and making them more accessible.

Led by Scotland Food & Drink on behalf of the food tourism leadership group, which includes VisitScotland, the Scottish Government, and the Scottish Tourism Alliance, the programme builds on insights from the national tourism organisation’s Scotland Visitor Survey 2023, which revealed that nearly half (46%) of visitors engage in food and drink activities during their stay, with nearly a fifth (19%) of long-haul travellers specifically choosing Scotland for its culinary offerings.

For more information visit https://foodanddrink.scot/helpingbusiness/services/growth/scotlandsbookable-food-and-drink-experiencesprogramme/

THE DORCHESTER TO LAUNCH ‘THE MAGIC OF CHRISTMAS’ FROM NOVEMBER 16

The Dorchester is delighted to announce the much-anticipated launch of Christmas festivities from November 16, embracing ‘The Magic of Christmas’ theme throughout the hotel.

This year, The Dorchester will host two spectacular Christmas events to support the hotel’s official charity partner, Noah’s Ark Children’s Hospice. These will be an evening concert in The Promenade with headline performer Alexandra Burke, and a festive afternoon tea experience with special guest David Walliams. The Dorchester is proud to be supporting the incredible work of Noah’s Ark Children’s Hospice, who help babies, children and young people with life-threatening or life-limiting conditions, and their families, make the most of every day. All profits from the events will be donated to Noah’s Ark Children’s Hospice as part of the hotel’s gift of giving and spirit of generosity campaign this year.

The festive concert will take place within The Promenade and Artists’ Bar with performances around the Liberace piano throughout the evening of November 19. Tables will be surrounded by beautiful Christmas decorations and ticketed for the night, which will include a set menu designed by culinary director, Martyn Nail. Tickets are priced at £185 per person, including three course dinner and welcome cocktail, with tables available for up to six guests, and can be reserved through the website.

The Dorchester’s marvellous festive decorations, overseen by in-house designer florist Philip Hammond, will feature throughout the hotel from November 16. “

On December 1, David Walliams will host a Children’s afternoon tea and perform a special reading of his new book Super Sleuth. Guests will be able to speak to David, ask questions and receive a special signed booked to take home. Tickets will be priced at £75 for children under 12 and £150 for adults, inclusive of festive afternoon tea. Tickets can be reserved via email.

The Dorchester’s marvellous festive decorations, overseen by in-house designer florist Philip Hammond, will feature throughout the hotel from November 16. This will include the iconic 15ft UK grown Nordmann spruce, which will stand in the lobby to welcome guests. There will also be a special Christmas grotto where children can pen a letter to Father Christmas and use The Dorchester’s post-box which has a direct link to the North Pole.

Guests can experience the enchantment of Christmas at The Dorchester with the new Festive Stay package. Arrive on Christmas Eve and immerse yourself in the hotel's festive celebrations, followed by a traditional Dorchester Christmas lunch complete with all the trimmings and live entertainment on Christmas Day. On December 26, guests can enjoy either breakfast or a Boxing Day brunch, followed by a later check-out at 4pm.

There is nothing quite like Christmas at The Dorchester, with a flurry of festive activities launching throughout the hotel from November 16:

Thanksgiving at The Dorchester: This year The Promenade will host a special thanksgiving themed dinner on Thursday November 28. The evening will include a four-course set menu featuring classic and contemporary dishes alongside live entertainment. Prices from £150 per person and £75 per child (up to 12 years). Reservations available through the website.

Festive Hampers & Gifts: This year’s gourmet hampers consist of a selection of decadent culinary delights and luxurious drinks which can be personalised to create a bespoke gift or treat from £175. The Dorchester Christmas Pudding, Yule Cracker and Bespoke Christmas Crackers will also be made available this year. The Dorchester Festive Hamper and other festive gifts will be available to purchase through the hotel or via the website. This year’s festive retail

will also include six gift boxes, including The Dorchester Martinez bottled cocktail paired with two Vesper glasses or sold separately, champagne and chocolates or champagne flutes, The Dorchester Old Tom Gin & Tonic set and The Promenade tea and teacup sets. Prices for the gift boxes start from £95.

The Spa at The Dorchester: December’s Spa Spotlight will highlight the Season Ready Spa Package where guests will receive a Carol Joy London Express facial followed by an express manicure and signature Blow dry. Prices start at £310.00 per person and will be available from November 16.

The Grill by Tom Booton: The festive traditions start with an a la carte Christmas Eve dinner menu and conclude with a New Year’s Day roast. Special festive menus by chef Tom Booton will be available throughout the holiday period. Christmas Day menu highlights include beef doughnuts with horseradish and truffle, Norfolk bronze turkey with all the trimmings, bucks fizz soft serve for predessert and a mince pie tart served with a custard brandy.

Alain Ducasse at The Dorchester: Executive chef Jean-Philippe Blondet presents a contemporary reinterpretation of festive cuisine. Indulge in multi-course festive menus for Christmas Eve, Christmas Day and New Year’s Eve, in an equally spectacular setting, finished with a delicately crafted festive yule log.

Vesper Bar at The Dorchester: This year, Vesper Bar presents a spectacular lunch and dinner menu throughout the festive season, complemented by live evening entertainment. Additionally, Vesper Bar is available for private and semi-private hire, providing a glamorous 1930s-style setting perfect for celebrating.

Festive Group Celebrations: Offered on Christmas Eve, Christmas Day and New Year’s Eve, The Dorchester opens its Chef’s Table and Wine Vault for private dining experiences. Create new memories and traditions as friends and families come together to celebrate the most magical time of year in a spectacular private setting. Pricing ranges from £210 to £525 per adult.

New Year’s Eve at The Dorchester: This year, guests will be able to celebrate the New Year in true Dorchester style.

The evening begins at 6:30pm with a glamourous dinner in The Promenade

restaurant, Vesper Bar or The Grill by Tom Booton alongside some vibrant entertainment before the midnight countdown. A DJ will also play until 2am to keep the celebrations going into a prosperous 2025. A celebratory package will be available which includes a one-night stay with breakfast as well as tickets to the New Year’s Eve party at the hotel.

Afternoon Tea: Afternoon tea is always an occasion to remember at The Dorchester. This holiday season, award winning executive pastry chef Michael Kwan showcases a beautifully crafted festiveinspired menu of delicate sweets and savouries. Paired with a glass of Veuve Clicquot Yellow Label Brut Champagne, NV, and live music. Experience Afternoon Tea on the weekends throughout the season as The Dorchester welcomes a talented choir who perform traditional carols as guests dine. Festive Afternoon tea is priced from £125 per person on weekdays and £135 per person at weekends.

For more information on The Dorchester’s festive calendar of events or to make reservations, visit: www.dorchestercollection. com/london/the-dorchester/festive

TRUSTED PARTNERS

EPOS SOLUTIONS FOR SUCCESS

Chef Alain Roux

“More than just another supplier, WRS is an ally of our business. We value the confidence and reassurance we find in the quality of their support and service. This saves us time and enables us to focus fully on our business.”

Chef Robert Thompson

“The support from WRS Systems is just unrivalled. It’s a real pleasure to work with them. I would definitely recommend WRS. As a smaller business, they really care about me.”

WE’RE TRUSTED BY:

ORIGIN CITY

With a vision to enrich lives through design, Industville are the makers of handcrafted, uniquely designed lights and furniture. Operating in the UK for over a decade and shipping internationally, Industville take pride in collaborating with leading interior designers, property developers and architects in both the residential and commercial space that elevate every experience.

The brand has become a go-to for lighting and furniture solutions that not only stand out from the crowd but help make spaces feel truly inviting, with commercial customers including Caffè Nero, M&S, Fat Face, National Trust and Soho House to name a few.

Recently Industville collaborated with interior designer Siobhan Mooney on the lighting design for restaurant Origin City in London. This British nose-to-tail dining destination offers well-sourced, simple ingredients served beautifully. We sat down with Siobhan to hear more about the design and how Industville lighting played a crucial role in bringing the space to life.

What was the vision behind the design of the Origin City restaurant?

Siobhan: “The concept of the restaurant is “pasture to plate, nose to tail” with the owners of the restaurant also owning beef cattle farms, a vineyard and an oyster and fish farm that all supply the restaurant. The design brief was for it to be a backdrop to the produce, delivering a simple yet elegant environment for customers to enjoy quality dishes from morning through to evening.

The term “Origin” comes from the fact that they have control over the origin of

everything that goes onto the plate. We brought this to life through the design, keeping the overall look uncluttered and adding art that was a nod to the past including a commissioned a bison painting and replica cave paintings.”

What was your main consideration when it came to the lighting design of this space?

Siobhan: “We needed something with a contained shade that allowed the light to focus below and highlight the food and wine as the hero of the experience. We selected the wonderfully versatile pewter pendants and placed them around the edge of the restaurant, providing a source of light that was pleasant to the eye without being too fussy.

When customers walk through the front door of the restaurant, they enjoy a vista all the way to the very open kitchen. For this space I specified copper heating lamp shades over the pass to create another striking ‘spotlight’ moment that made the food the hero and complemented the overall scheme.

Plain spots were installed to highlight decorative accents at the top of the columns and the bison painting, it’s the detail that’s key in getting that balance of functionality and setting the ambiance too.”

What made you choose Industville as the hero lighting for this space?

Siobhan: “Working with Industville gave us the flexibility and choice to customise the lighting. We selected different sized pendants to give variation and definition to the space. For instance, a bigger fitting with a chain addition to the flex and copper inside the shade complimented the large table that has a U-shaped banquette around it.

We chose to line the shades with different metals which added a further layer of warmth increasing the overall ambiencethis worked particularly well above the bar, where the copper inside caught your eye

“ “

Working with Industville gave us the flexibility and choice to customise the lighting. We selected different sized pendants to give variation and definition to the space.

delivering an inviting glow, whilst connecting visually to the chef’s station.

Using LED bulbs that were compatible with dimmer switches ensured the space stays welcoming at all times of the day.”

Quote from Mara Rypacek Miller, Founder: “As the founder of Industville, I am thrilled to see our lighting products seamlessly integrated into beautiful interiors like this. Collaborations with talented designers like Siobhan truly bring our vision to life, creating spaces that are not only functional but also inspiring. We look forward to exciting future projects that will showcase our new products and continue to enhance the environments we create.”

Industville’s new AW24 collection is a celebration of exceptional natural materials, detail-led craftsmanship, and uncompromising quality. Marking a stylistic evolution from the brand’s industrious origins, the expanded product offering includes contemporary bar stools, pouffes, rugs, and artistic lightbulbs alongside stylish new additions to our brand’s signature lighting edit.

Enriching hancrafted designs.

DOWN HALL HOTEL, SPA & ESTATE UNVEILS £1.5 M RENOVATION

Down Hall, the 110-acre country house hotel and spa in Essex, has completed a £1.5 million renovation to its Estate Patio bedrooms and suites, Grand Hall, The Potting Shed dining room, Fox Bar, formal gardens and terrace. The work is part of a continued programme of redevelopment at the 19th Century Grade II Italianate mansion to further enhance the guest experience and meet the evolving needs of its customers, whilst maintaining the property’s historic charm. The next phase will see an additional 44 rooms in the West Wing refurbished over the next two years.

Linden Beattie, General Manager of Down Hall Hotel, comments: “We’re excited to reveal our £1.5 million renovation, showcasing our commitment to luxury hospitality. The design honours our rich history while catering to today’s modern traveller, solidifying Down Hall as Essex’s premier luxury country house

hotel. These upgrades promise to delight and inspire our guests”.

Overseen by interior design agency, Rumana Swinton, the 10 Estate Patio rooms and suites, located in the West Wing, feature a vibrant colour palette, custom-made headboards and Osborne & Little wallpaper. The Estate Patio bedrooms are dog-friendly and feature a spacious private patio with luxury ESPA amenities, eco-friendly bamboo key cards, ‘do not disturb’ signs and bedroom compendiums supporting the hotel’s sustainability ethos.

At the heart of the hotel is the imposing Grand Hall. The striking six-metre-high ceiling and grand windows, which have been draped in 200 metres of luxury Rubelli fabric, are complemented by a new neutral colour scheme. Linen wall coverings depicting the hotel’s wisteria archway and soft velvet furnishings, create an elegant and tranquil space for afternoon tea.

The Potting Shed is a casual 70-cover dining room serving hot breakfast daily and Down Hall’s monthly buffet-style Sunday Feast. The bold interiors mirror its countryside surrounds with vibrant hues of green, floral patterns, wooden furniture and a wheelbarrow centrepiece. It also offers a convivial co-working space for corporates and business travellers, with conference lunches also hosted in this space.

Hicks & Hart has redesigned the formal gardens with yew hedging dividing the 3975sqft area into multiple flexible spaces for events and weddings. The illuminated gardens also feature a dedicated picnic area, enhanced croquet lawn, topiary garden and a bluebell wood.

Set in the heart of the Essex countryside, only 45 minutes from central London and close by to Stanstead Airport, Down Hall Hotel, Spa & Estate is steeped in history, culture and natural beauty and offers modern-day comfort and style, surrounded by 110-arces of picturesque grounds.

The hotel reported strong growth in 2023 with its gross profit up by 50%. Several prestigious accolades were also awarded, including winning Large Hotel of the Year at the 2023’s East of England Tourism Awards; Historic Wedding Venue of the Year at the Essex Wedding Awards; 2AA Rosettes for The Garden Room restaurant; and most recently LUXlifestyle Best Luxury Country House Hotel & Spa of the Year 2024 – South East England.

LOST SHORE SURF RESORT ANNOUNCES SCOTLAND’S MOST UNIQUE FESTIVE EXPERIENCE

Lost Shore, Scotland’s first inland surf resort, is launching The Lost Feast, its inaugural festive dining experience. Running from December 4th to December 20th, 2024, this exciting concept offers one of the most unique Christmas party options in the country. It promises an unforgettable blend of winter wonderland vibes, exquisite food, and adventurous fun, all against the stunning backdrop of Europe’s largest inland wave pool.

Created by the renowned Edinburghbased events agency, Rogue Village, The Lost Feast will be an immersive indoor winter woodland experience filled with festive spirit, delightful food, and magical memories. Guests will enter through a Narnia-inspired wardrobe and discover a beautiful immersive wonderland - perfect for corporate celebrations, get-togethers with friends and family, or any holiday event.

The festivities start with a welcome cocktail around Lost Shore’s outdoor fire pits, offering stunning views of the surf in action. From there, guests will enter a beautifully decorated immersive dining space with twinkling lights, lush greenery,

and communal tables, setting the perfect festive scene.

A major highlight is the woodland-inspired sharing menu, prepared by Glasgow’s critically acclaimed Five March restaurant, making its Edinburgh debut. The meal features local Scottish ingredients, served sharing-style among friends, family, or colleagues. Award-winning mixologists will also serve a bespoke festive cocktail menu, complemented with non-alcoholic options.

Event guests looking to maximise their festive experience can upgrade with special offers on surf sessions at the inland wave pool and overnight stays in luxury lodges and pods.

Lost Shore is also proud to introduce The Lost Cinema where guests will step through a Narnia-inspired wardrobe into an enchanting world, where classic festive films will be screened in a beautifully immersive forest setting.

Family festive favourites including The Snowman, Elf, Home Alone and The Polar Express will be screened along with Love Actually, Gremlins and Die Hard - offering something for everyone.

Visit: www.lostshore.com/events/whats-on

Glenapp Castle, a luxurious, 21-bedroom Relais & Chateaux Hotel, tucked away on the breath-taking Ayrshire coast, is delighted to have received the ‘Best Hotel Experience’ accolade at the Scottish Thistle Awards 2024. Coordinated by Visit Scotland, the Scottish Thistle Awards have been recognising the very best of Scottish tourism for almost 30 years, with responsible tourism remaining at the heart of the awards.

The award win is testament to Glenapp Castle’s unique Hebridean Sea Safari – which offers guests a four night adventure exploring the Scottish isles in true style, including two nights exploring the Scottish coastline and glamping beneath the stars followed by two nights at the celebrated Scottish castle.

Those who book the Hebridean Sea Safari can spot incredible wildlife and explore the remote islands of Jura, Islay, Eilean Mor MacCormick and Gigha. With all the comforts of Glenapp Castle, a

private chef joins the team on board to cook up sumptuous feasts along the way, with goodies such as lobster, oysters, indulgent racks of lamb and mackerel.

Home to the largest Castle Penthouse Suite in Scotland and the only UK hotel to be featured on the 2023 series of BBC’s Amazing Hotels: Life Beyond the Lobby, Glenapp Castle is a proud leader of tourism in the region.

HOW: Guests can stay in one of Glenapp Castle’s Garden View Suites from £395 on a B&B basis. The Hebridean Sea Safari starts from £15,950 for two people. Prices are based on a 4 night / 5-day adventure, with 2 nights at Glenapp Castle with dinner, bed and breakfast in a superior bedroom Suite, transfers to/from Girvan harbour. When ‘at Sea’ it is fully inclusive of all refreshments, snacks, lunches, breakfasts and gourmet dinners with quality wines, beers and soft drinks.

www.glenappcastle.com

PROVERB AND VANITY GROUP RAISE THE BAR FOR GUEST ESSENTIALS WITH HIGH PERFORMANCE HOTEL COLLECTION

Life fuelled skincare is now available for hotel guests as British natural skincare brand, Proverb, introduce their wellnessfocused hotel collection exclusively distributed by VANITY GROUP.

Created by ex-professional rugby player, Luke Sheriff, and spa and industry expert, Kirstie Sheriff, Proverb’s awardwinning skincare range, and exclusive spa treatments work together to provide a 360-degree approach to wellbeing.

Inspired by Luke’s experience of professional fitness recovery, Proverb has made a significant impact across the wellbeing world and can be found in globally renowned spas including AMAN at The Connaught, Hotel Café Royal, London and Royal Mansour, Morocco.

With the introduction of the hotel collection, wellness-seekers will be able to enjoy the effects of Proverb’s expert range during their stay. Their signature peppermint and eucalyptus fragrance provides an uplifting shower experience that refreshes body and mind. Chia seed, rice bran oil, and coconut oil provide hydration, barrier protection, and antiinflammatory benefits. In line with Proverb’s commitment to sustainability, the hotel collection has been created using Global Recycled Standard materials, guaranteeing that at least 50% of materials used are from recycled sources that meet strict environmental and ethical standards. The industry has already taken note, with Proverb’s hotel collection making its debut at SIRO Dubai, Kerzner’s new integrated fitness and recovery hotel.

Proverb’s expert skincare routine has been created with efficacious natural ingredients that work with the skin to deliver

exceptional results. Their range includes an award-winning natural deodorant proven to stand up to the most arduous of workouts, and their Muscle Ease Cooling Gel containing ingredients that reduce aches and inflammation. The retail collection is made with sustainable materials including biodegradable paper shower gel refills, and aluminium packaging.

Paul Tsalikis, founder, and CEO of VANITY GROUP has said: “Fitness and wellbeing is a key consideration for hotel guests around the world when choosing where to stay. With the launch of Proverb’s guest amenity collection, hotels can provide a full circle wellbeing experience that will keep guests coming back time and time again. It’s been fantastic working with the Proverb team to bring the collection to life.”

Luke Sheriff, Co-Founder of Proverb added: “By working with VANITY GROUP, we can reach more people and encourage them to build an impactful wellbeing routine that enhances their performance and health. We believe that you get out what you put in and could not be more impressed with VANITY GROUP’s exceptional contribution to our partnership. We look forward to our lifefuelled skincare reaching many more guests around the world.”

NEW PRODUCT

PPDS ACHIEVES HISTORIC SALES MILESTONE AS PHILIPS HOTEL TVS BECOME THE NUMBER ONE BESTSELLING HOSPITALITY RANGE IN EUROPE, CHINA AND AUSTRALIA

Switching over: The industry’s first – and currently only – available Google Cast™ and Netflix ready dedicated hospitality TV series, the game-changing Philips MediaSuite has become the undisputed choice for hotels and businesses in the hospitality sector.

PPDS, the exclusive global provider of Philips Professional Displays and complementary solutions, is excited to announce another important milestone for its hotel TV range, including the revolutionary Google Cast and Netflix ready Philips MediaSuite TVs, which have become the number one bestselling hospitality TVs in Europe, China and Australia, with significant gains in North America.

Designed exclusively for guest room experiences, the introduction of the Philips MediaSuite series at ISE 2019 set a new benchmark for in-room, home-from-home TV entertainment in hotels, putting guests in control of their viewing experience and transforming the perception of hospitality TVs forever.

With worldwide sales surpassing over half a million at the turn of this year, the highly unique, and futureproof Philips MediaSuite range – available globally across models from 19”-75” – continues to be the preferred TV entertainment solution of

I am incredibly proud of what we have achieved to date with Philips MediaSuite and delighted that all the hard work our team of innovators puts in daily continues to be recognised. “ “

choice for new and existing hotels, with sales in Western Europe reaching an all-time high during Q1 and Q2.

Using official data from Omdia for Q2, figures show Philips MediaSuite market share in the Benelux region has risen to over 40 per cent, with the DACH region (Germany, Austria, Switzerland), surpassing 45 per cent. In France and the Nordics market share has exceeded 50 per cent and 59 per cent respectively, with one in every two hotels in Sweden now choosing Philips MediaSuite.

In some areas across Western Europe, sales of Philips MediaSuite TVs have increased by 25 per cent compared to the second quarter of last year, with Accor, B&B Hotels, Best Western, Choice, Four Seasons, IHG, Louvre, Marriott, Radisson, and Wyndham, to name just a few regional and international supplier agreements.

Outside of Europe, the result continues to surpass expectations, with analysis showing similar rises. Philips MediaSuite is now number one in China and Australia, with significant gains in North America, following the series’ introduction in 2021.

Martijn van der Woude, VP Global Marketing and Business Development at PPDS added: “I am incredibly proud of what we have achieved to date with Philips MediaSuite and delighted that all the hard work our team of innovators puts in daily continues to be recognised. Make no mistake, Philips MediaSuite has set the new benchmark for hotel TVs, with many of our competitors now giving us the greatest compliment by adopting the same strategy.

To learn more about PPDS, please visit the website here, or contact your local PPDS sales manager.

NEW Luxury Collection Aluminium Tubes

A low-impact, highly luxurious Hotel collection in our iconic Bath, Body and Hair Care fragrances. Made from 100% recycled aluminium.

CASE STUDY - ELEVATING LUXURY WITH KNX Building Automation

AT THE Panorama Landscape Hotel

Nestled atop the breathtaking Tahko Hill in eastern Finland, the newly opened Panorama Landscape Hotel offers guests an unparalleled blend of rural luxury and natural beauty. Featuring ten unique landscape suites, a forest spa, and gourmet dining, the hotel has quickly become a premier destination. At the heart of this luxurious retreat is a sophisticated KNX building automation system provided by ABB, seamlessly integrating comfort, energy efficiency, and modern technology.

Crafting Serene Luxury in the Finnish Hills

The Panorama Landscape presents a unique getaway experience in the Finnish hills, with ten suites for 1-2 guests, a forest spa featuring five natural spring water pools and three saunas, and the Havu Kitchen and Bar led by ‘chef of the year’ Kim Mustonen, which can accommodate up to 80 people.

Harri Jokela, CEO of the hotel, envisioned creating a ‘dream destination’ in the

Tahkovuori resort, where guests could relish tranquillity and serenity. “Our hotel’s concept revolves around providing a comprehensive sensory experience, and that’s precisely what our customers have praised us for, with many expressing that they have never encountered such an experience elsewhere,” Jokela explained.

This philosophy extends to the building style, designed to evoke memories of childhood in Finland. Jokela continued “Together with the architect, we aimed to evoke a sense of childhood nostalgia here. That feeling when you went to the beach sauna in grandma’s car in the freezing cold – and we’ve successfully achieved that sentiment.”

“

The KNX system’s open interface offers endless possibilities. “

Intelligent Automation Meets Luxury

Complementing the atmosphere of luxury and serenity at the hotel are ABB’s intelligent, building automation solutions, which allow guests to control their environment effortlessly via intuitive touchscreens, offering unparalleled convenience while significantly reducing energy consumption from lighting, heating and cooling systems.

Integrating KNX (the worldwide standard for home and building automation), the cutting-edge system, enables all devices to

communicate seamlessly with one another via a single bus cable, streamlining all electrical functions that are connected for easier management and control.

The operational flexibility of an ABB i-bus® KNX electrical installation includes components ranging from lighting, shutter, and temperature control to energy management. By optimizing lighting, heating and cooling, a KNX system can lead to a reduction in energy consumption by up to 40 percent for these functions.

A once-in-a-lifetime project

KNX effectively controls the lighting, heating, and ventilation of the Lähde Forest Spa array of amenities, including three saunas, five pools, a bar and lounge; the Wolf (24m²), Bear (34m²) and Moose (49m²) landscape suites; and the flagship Havu Kitchen & Bar, along with hotel offices at the Panorama Landscape.

At the heart of the project was the understanding of modern customer needs and the delivery of a highly functional package. Pekka Aho, responsible for the electrical design and KNX integration at the Panorama Landscape, saw this as a “once-in-a-lifetime” opportunity to create an atmosphere of opulent luxury using the latest technological advancements.

“We have completed similar projects before, so I knew right away that KNX was the ideal choice for this project,” he said. “However, the Tahkovuori site is so extraordinary that such opportunities are rare in the career of an electrical designer.

“The KNX system’s open interface offers endless possibilities,” Aho continued.

“It allows for the use of equipment from multiple suppliers, making it cost-effective, while the automation itself brings immediate benefits to the customer, as the entire system can be managed through a single platform.”

Controlling the indoor and outdoor environments

The ABB i-bus® KNX system not only enhances the comfort and convenience of interior spaces for guests and hotel operators, but it also demonstrates its adaptability and effectiveness in challenging outdoor conditions. Aho highlighted the system’s success during the past winter in the Tahko hills. “During the project planning phase, we thought a lot about the dimensioning of the snow melting in the outdoor spaces,” he explained. “On the upper slopes of Tahko, the snow flurries can be quite large, and this is exactly what happened last winter – the snow situation was challenging.”

Despite the heavy snowfall, the ABB i-bus® KNX system ensured that the hotel’s walkways remained warm and safe, whatever the weather – operating fully automatically.

The Panorama Landscape Hotel stands as a testament to the harmonious integration of luxury and technology. By leveraging ABB’s KNX building automation system, the hotel has created a serene and energyefficient environment, offering guests an unmatched experience of comfort and elegance. This case study exemplifies how modern automation can elevate hospitality, providing seamless service and operational excellence in even the most demanding settings.

INTERVIEW: GARY RICE, NEW DIRECTOR OF OPERATIONS AT CAMERON HOUSE

GARY RICE, WITH OVER 28 YEARS IN HOSPITALITY, HAS JOINED CAMERON HOUSE HOTEL AS DIRECTOR OF OPERATIONS, BRINGING EXPERTISE FROM LEADERSHIP ROLES WITH BRANDS LIKE HILTON AND KLARENT HOSPITALITY. KNOWN FOR HIS DEDICATION TO SERVICE EXCELLENCE AND TEAM DEVELOPMENT, GARY AIMS TO ENHANCE GUEST EXPERIENCES, OPERATIONAL EFFICIENCY, AND SUSTAINABLE PRACTICES, SUPPORTING CAMERON HOUSE’S REPUTATION AS A LEADING LUXURY DESTINATION.

With over 28 years of experience in the hospitality industry, what key insights and strategies do you plan to implement at Cameron House to enhance its operational efficiency and guest satisfaction?

We really believe in tailored and personalised service. We understand our guest profile and their expectations, then work with a trained team across the board to exceed their expectations. We ensure to increase our team’s effectiveness with skills, training and we cultivate a culture where passion for good Scottish hospitality is key. We want to ensure we operate effectively with working smartly and with a clear vision of our guest experience in all aspects of the resort. For enhancing our guest satisfaction, we want to ensure our whole clan are approaching it through the guest’s own eyes, paying attention to detail to effectively and consistently deliver high standards across the resort. We work as a streamlined and supportive team and are always sharing best practices.

What attracted you to Cameron House on Loch Lomond, and how do you envision contributing to its reputation as one of Scotland’s leading resorts?

The excellent reputation and history of the resort across was a major attraction as well as the great experiences and testimonials that former colleagues have shared as part of their time at Cameron House. A big factor for me was joining so many passionate and engaged colleagues within the existing team.

Can you share some of the operational challenges you’ve encountered in your previous roles and how you’ve successfully overcome them?

The challenge can be attracting people to the industry, so looking for ways to attract new clan members. It’s also important to understand change in workforce to engage more effectively and retain talent too. Support, training and progression is important in order to develop staff’s knowledge and skills through passion but also a consistent and fair approach alongside strong professional leadership and a clear vision and goal. Another example, from a previous role, is changing the culture and ensuring you remain resilient and consistent so the culture change just becomes something you do every day without even needing to discuss it.

We want to ensure we operate effectively with working smartly and with a clear vision of our guest experience in all aspects of the resort.

Given your extensive background with renowned hospitality brands, what unique perspectives and practices do you plan to bring to the Cameron House team?

I look forward to bringing a strong focus on quality and standards, attention to detail and also reminder of the strong foundations of delivering excellent customer service. With my knowledge, experience and integrity, I believe I will be an asset to the Clan and the role, sharing best practices and introducing innovative new ideas to make us even more effective and efficient.

How do you plan to support and collaborate with the Resort Director, Michael Lavizani, in achieving the hotel’s strategic goals and maintaining high standards?

By developing our overall guest experience and journey, ensuring we provide exceptional service as well as clear direction for the Clan as we continue to grow our success and reputation. A common goal of excellence is something we will all work towards and support the overall Resort Director with.

What are your priorities for the first six months in your new role as Director of Operations at Cameron House?

To drive our quality and standards which will naturally support our continued awareness and reputation building. Supporting and developing our excellent operational team who are one of our

greatest assets. Growing our business even further and being hyper-efficient and effective in all aspects of customer and luxury service.

Staff recruitment, training, and retention are critical in the hospitality industry. What specific initiatives do you intend to implement to attract and retain top talent at Cameron House?

We have a lot of great initiatives already in place to nurture talent which includes our Graduate Programme. I want us to develop further partnerships with educational institutions and businesses to grow the reputation of working with us. Developing and coaching our team to be future leaders in our business and my experience of mentoring and identifying rising stars and our top talent is something I look forward to implementing in order to further grow, support and retain our fantastic team.

How do you plan to maintain and improve the high customer service standards for which Cameron House is known?

Live and breathe personal high standards and have clear objectives as a leader to ensure you set the bar at an appropriate level for your team to achieve and exceed. Be consistent in your approach to driving improvements and celebrate and reward excellent feedback across the clan. Another important factor is talking to our guests to identify areas that we can further enhance and improve our guest experience. Always looking for continuous room for improvement and to keep the passion alive for the Clan will translates for all our guests at our resort.

Don’t be afraid to share your knowledge and experience. “ “

Sustainability is becoming increasingly important in the hospitality sector. How do you plan to incorporate sustainable practices into the operations at Cameron House?

We have excellent initiatives in place and will continue to look for more. We are currently undergoing assessment from Green Tourism Board and we have also grown the level of our recycling with targets to grow further. We have 11 beehives in the resort which supports the pollination of around 1 million plants per day. We are looking at renewable energy and water efficiency. We have increased our availability of EVC (Electrical Vehicle chargers) and the team have planted over 200 trees on the resort this year. As part of an umbrella hire scheme a tree is planted for every umbrella hired and in the first four months over 1,018 trees have already been planted.

With your history of leading teams to win awards, such as the gold medal accreditation at the 2013 Scottish Hotel Awards, what is your approach to

motivating and inspiring your team to achieve excellence?

Don’t be afraid to share your knowledge and experience. Encourage the team and celebrate their success but do also be honest and constructive to make them

better and thrive in their career. Lead by example but also be present, visible and demonstrate high standards. Push them to be the best that they can be and allow them to flourish. Be passionate about what you are doing and share that with those around you, it can only bring good things.

BROTHER MARCUS OPENS LARGEST SITE TO DATE IN THE YARDS, COVENT GARDEN

Longmartin Properties Ltd, a joint venture between Shaftesbury Capital and the Mercers’ Company, has announced that Brother Marcus, the modern Eastern Mediterranean restaurant founded by Alex Large and Tasos Gaitanos, has opened its largest location to date in The Yards, Covent Garden.

Brother Marcus’s 4,190 sq ft two-floor venue at 23 Slingsby Place includes two terraces overlooking The Yards’ St Martin’s Courtyard and features a bar on each floor, and an open kitchen. Complementing The Yards’ day-to-night offer, the menu begins with breakfast, before moving into all-day mezze. At the weekend, brunch is served until 4pm, when the menu changes to sharing plates.

Designed by Finch Interiors, Brother Marcus Covent Garden is the brand’s fifth location and has been created with muted earthy tones, terracotta tiles and artisan ceramic plates lining the walls, while a variety of plants complement wicker, wood, and rattan furniture.

Alex Large and Tasos Gaitanos, CoFounders of Brother Marcus commented: “Launching our largest restaurant to date is a key moment for Brother Marcus and we are delighted to have opened in such a

Brother Marcus is yet another leading dayto-night operator to join the destination, and its selection of The Yards to launch its flagship site further strengthens the destination’s credentials as leading location in the West End.

“ “

prominent space in The Yards. The continual investment by Longmartin Properties in the area has been instrumental in making this such an attractive location for our debut central London site.”

On behalf of Longmartin Properties Ltd, Jamie Thipthorpe, Asset Management Director at CBRE, added: “The Yards has

developed a reputation as a unique F&B hub comprising market firsts, debut concepts and exciting experiences, and sustaining the location’s authenticity is a vital element of our leasing strategy.

“Brother Marcus is yet another leading dayto-night operator to join the destination, and its selection of The Yards to launch its flagship site further strengthens the destination’s credentials as leading location in the West End.”

Brother Marcus is the latest addition to The Yards’ leading line-up of day-to-night F&B concepts, joining Lahpet, one of London’s only restaurants to specialise in Burmese cuisine; Gura Gura’s UK debut, offering a brand-new Asian bar and kitchen concept; and the recent launch of the debut site for UKIYO, a Japanese temaki and sashimi concept.

Hanover Green and DCL acted for The Yards. Savills represented Brother Marcus.

GRESSINGHAM FOODS LAUNCHES

CHEF’S GUIDE AS DEMAND FOR DUCK GROWS

Duck and speciality poultry producer Gressingham Foods has launched a new Chef’s Guide, as demand for premium duck dishes on menus increases. At the same time, Gressingham is offering the chance to win Duck for a Year in a new foodservice-only prize draw.

Cooking With Duck – A Chef’s Guide is available as a free PDF download from the Gressingham Foods website to any business entering the competition. The Guide includes ideas for appealing and profitable starters and mains, all using the family-owned company’s Red Tractor Assured duck.

Rebecca Alderton, marketing manager of East Anglia-based Gressingham Foods, said: “Many of the restaurants we supply are already serving duck dishes that demonstrate flair and passion, and our new Chef’s Guide is designed to deliver the same inspiration to every operator.

As an added incentive, one foodservice business will win a year’s supply of premium Red Tractor Assured Gressingham Duck for their business, by entering the Prize Draw which is featured on Gressingham’s foodservice packs, as well as online at https:// foodservice.gressinghamduck.co.uk/ competitions/winduck/, where full terms and conditions are also available. Competition entrants will also be able to claim a free download of Cooking With Duck – A Chef’s Guide.

Chefs can access Gressingham’s full foodservice recipe bank at https:// foodservice.gressinghamduck.co.uk/ recipes/

MORANDÉ WINE GROUP BOLSTERS SUSTAINABILITY STRATEGY BY COMBINING EXISTING EMISSION REDUCTIONS WITH FUTURE CO₂

Morandé Wine Group (MWG)1, part of the Chilean Grape Group, has entered into an agreement under which Swiss company Climeworks will remove 10% (2.6 tons) of the Group’s historical CO₂ emissions from the air per year using its pioneering technology aimed at tackling climate change.

MWG’s Mancura wine brand will lead and communicate this forward-looking move to consumers. This initiative builds on the Group’s existing commitment to reducing its CO₂ emissions by 5% annually and marks a first in Chile for this innovative approach.

Starting in 2030, in accordance with the standard global demand and waiting times for this initiative, Climeworks will be removing CO₂ emissions on MWG’s behalf using their new direct air capture and storage technology (DAC+S). Regarded as one of the key technological solutions to fighting climate change, Climeworks’ pioneering DAC+S technology captures CO₂ directly from the air using special filters that absorb the gas and then concentrate it. The CO₂ is then geologically stored in suitable rock formations deep underground – a natural process considered the safest, most scalable, measurable, and permanent.

CO₂ accounts for 81% of all greenhouse gas emissions and can linger in the atmosphere for thousands of years. The Intergovernmental Panel on Climate Change (IPCC) cites carbon removal as essential for the world to achieve net zero, while the Science Based Targets (SBTi) standard states that a credible, sciencebased net-zero strategy must combine both emissions reductions and the active removal of unavoidable CO₂ emissions.

In addition to MWG’s new future target of removing 10% of historic CO₂ emissions, the Group continues its existing commitment to reduce scope 1 (energy) and 2 (fuel) CO₂ emissions by 5% annually as part of its journey towards a carbon-neutral future. MWG’s Mancura wine brand is leading and communicating the Group’s sustainability commitments globally to consumers across its full portfolio of wines, including the future pledge to remove historic CO₂ emissions from the air.

The Group’s commitment to remove CO₂ from the air is now being communicated5 on the back labels of Mancura Ethikos, Mancura Etnia and Mancura Guardián. This coincides with a new modern and contemporary redesign for the brand aimed at underscoring Mancura’s commitment to becoming a benchmark in responsible environmental practices.

INTRODUCING HYDES CYDER PREMIUM, WILD-FERMENTED AND HAND-CRAFTED

Created in the heart of Hampshire, Hydes Cyder is a premium, wild-fermented, handcrafted and meticulously blended cider produced using no artificial ingredients.

Founded by husband-and-wife team Philip and Lucy Lundberg, Hydes Cyder was launched in 2023. Since then, it has been highly acclaimed by both consumers and the trade, especially for its authentic and refreshing taste and elegance. A brand new 0.5% alcohol-free option, Hydes Lyte was introduced during the summer of 2024.

The opening of a taproom at the Farmhouse in September 2024 will expand their offering to cider making courses, cider and food pairing events and corporate away days. This has all been made possible by the securing of Government funding through the Rural England Prosperity Fund.

A true testament to the rich agricultural heritage of Hampshire, Hydes Cyder original and Hydes Lyte are both produced using premium English orchard apples, plus traditional bittersweet varieties sourced from within 75 miles of the cidery’s Hampshire base. Once harvested, the apples are wild fermented using timehonoured traditional methods before the cider is blended and packed in attractive bottles or reusable steel kegs.

At 5% alcohol by volume, the original Hydes Cyder is a lightly carbonated medium dry cider that’s light on the palate with gorgeous aromas of pronounced apple and citrus translating into a full flavour on the palate, complete with a long, smooth and refreshing finish exhibiting further bold apple notes.

Hydes Lyte is a premium cider at just 0.5% abv (making it considered alcoholfree), expertly crafted by Hydes Cyder’s master blenders. Using the original Hydes Cyder as a base, it is finished using unique methods to create a true cider experience without the alcohol. The result is a lightly carbonated alcohol-free cider that has almost identical notes to its alcoholic sibling.

Both Hydes Cyder and Hydes Lyte are best served chilled from the fridge or over ice. Delightful on their own but also pairing exceptionally well with food, including the likes of cured meats, cheese and simple tapas dishes.

Hydes Cyder and Hydes Lyte are also glutenfree and suitable for both vegetarians and vegans. The company is committed to sustainability, with all operations conducted within close proximity to their Hampshire base, reflecting the brand’s dedication

to local sourcing and environmental responsibility.

Hydes Cyder is available to purchase online and from the on-site shop in Herriard, as well as from selected off-licences, farm shops and hospitality venues. Hydes Tap Room officially opened 19th September 2024.

For more information, visit www.hydescyder.com @hydes_cyder

In a significant shift, luxury hotels such as Hilton, Marriott, Sofitel, and Mandarin Oriental Mayfair are modernising their staff catering with smart fridge solutions, such as Foodles. Traditionally, hotel kitchens have shouldered the burden of preparing staff meals around the clock, impacting both the quality of service provided to employees and guests.

However, the introduction of these innovative smart fridges is changing the game. Fully automated and available 24/7, these fridges are stocked daily with fresh, chef-prepared meals, breakfasts, desserts, snacks, and drinks. This means hotel staff can enjoy a proper meal at any time of the day, no matter when they are able to take their break.

With up to 7 different mains options /day and weekly changing menus, it offers plenty of choice and variety, even for people with specific dietary needs and preferences (vegetarian, vegan, halal, gluten-free).

Smart fridges offer a data-driven approach, providing better cost control, the ability to set custom subsidies per day or week, and control over access days and

hours. Real-time consumption data, both overall and per employee, ensures transparency and precise management. Additionally, the decentralised nature of these solutions allows for strategic placement of fridges closer to where staff estate installed three fridges in the main building and one in the spa, significantly improving the lunch break experience for spa staff.

With over 700 fridges installed and five million meals served per year, Foodles is the undisputed leader in smart fridge solutions for hotels in Europe.

Their innovative approach and proven track record make them the go-to choice for luxury hotels aiming to enhance their staff catering services and wellbeing. The move towards smart fridge solutions represents a forward-thinking approach that aligns with the high standards of the hospitality industry.

hotels.foodles.co/LH

JOMAST WELCOMES NEW TENANT TO CHESTERFIELD’S FLAGSHIP ELDER WAY SCHEME

Chesterfield’s award-winning independent bar and restaurant, Bottle & Thyme has made the move to Elder Way. The move has created six new jobs and prompted sevenday opening for the business.

A 10-year lease on the 3,153 sq ft unit was agreed with Jomast in June. Since then, the frontage and interior of the unit have undergone a complete transformation.

The relocation to Elder Way has tripled the size of the business.

Owners of the business, Gavin and Hannah Grainger have transformed the flagship corner unit of the former Co-op department store on Elder Way into a restaurant, private function room which seats up to 40 people, and bar, with additional outdoor space for dining and drinking.

Already the new function area, The Glass Room is fully booked throughout September.

Gavin and Hannah now plan to add further to Chesterfield’s food and drink offering. They have retained Bottle & Thyme’s former location on Knifesmithgate. The premises are

now undergoing a. transformation into a charcuterie, cheese and wine bar, called Elder, which will open later this year.

The relocation of Bottle & Thyme to Elder Way follows the opening of Hotpod Yoga in Unit 7 in April earlier this year.

Five units now remain available at Elder Way with joint agents WSB Property and FHP, reporting strong interest from a number of operators.

DISCOVER GRILL 88’S EXCLUSIVE OFF-THE-MENU STEAKS AT THE BILTMORE MAYFAIR

Grill 88 at The Biltmore Mayfair is delighted to announce an exceptional new range of luxury steaks that promises to thrill the palates of steak enthusiasts. The restaurant’s latest offerings, crafted by renowned Chef Luis Campos, redefine steak excellence with bold flavour combinations and premium ingredients sourced from around the world. Highlights of the new additions include the Chocolate Tomahawk, the rich Cabernet Sauvignon Sirloin, the Beetroot, Yuzu, and Urfa Pepper Sirloin, the Texas Sirloin, and the indulgent A5 Japanese Wagyu Striploin Kobe.

Grill 88 has become synonymous with offering the finest steak dining experience. Under the culinary expertise of Chef Luis Campos, the restaurant masterfully blends traditional techniques with modern innovation. Specialising in premium cuts sourced globally, Grill 88 offers diners a luxurious experience with an emphasis on precision, creativity, and an unwavering commitment to quality.

While these new steaks are part of a limited-edition offering and may not always be available, Grill 88’s ensures that there will always be a selection of innovative and luxurious steak options on the menu.

Reservations are recommended and can be made by contacting The Biltmore Mayfair directly at www.thebiltmorehotels.com

ONCE UPON A WOTTON CHRISTMAS: A WHIMSICAL CELEBRATION AWAITS AT SURREY’S WOTTON HOUSE

This Christmas, Wotton House in Surrey is running a series of festive events inspired by the whimsical imagination of the estate’s original occupant, Lady Mary Evelyn.

‘Once Upon a Wotton Christmas’ invites guests to experience a part of the hotel’s history with a series of Christmas events and packages to provide guests with a festive fairytale experience.

Lady Mary Evelyn, an avid lover of adventure and fantasy, transformed the gardens and menagerie of Wotton House into a playground for her imagination. While her husband, Sir John Evelyn, travelled the world during the 17th century, Lady Mary roamed the estate spending her time sketching exotic animals dressed in elegant attire, such as ball gowns, top hats, silk pocket squares, and tails.

This year, Wotton House is crafting a magical Christmas wonderland for its guests based around these playful characters, whether it be an intimate private event, a lively shared, or a delightful festive lunch.

Revel in meticulously curated decorations, and festive cocktails, enjoy live entertainment from live singers and saxophonists to set the mood, and savour sumptuous meals including a goat’s cheese and beetroot pressing, traditional turkey, and a mulled blackberry mousse. For those celebrating late into the night, tuck into a midnight treat from the hotel’s own

Morris Minor Pizza Van before enjoying an overnight stay to keep the festive magic going.

Joiner Party Nights:

• Available on the 6th, 7th, 13th, and 14th of December.

• Three-course meal with coffee and mince pies with festival cocktail on arrival

• Live entertainment, DJ, and a midnight snack from the Morris Minor Pizza Van.

• Priced at £75 per person.

Private Party Nights:

• Bespoke celebrations available throughout November and December.

• Festive cocktail on arrival and threecourse meal.

• DJ and dance floor with a midnight treat from the Morris Minor Pizza Van.

• Prices range from £75 to £85 per person.

Festive Lunches:

• Two or three-course festive lunches including a festive cocktail upon arrival, table novelties, and coffee, tea, and mince pies to finish.

• Available throughout November and December.

• Prices start at £32 per person.

To book your Christmas celebration at Wotton House email saleslead@wottonhousehotel.co.uk

NAVIGATING A CAREER IN HIGH-END HOSPITALITY

Why choose a career in luxury hospitality?

Why should an ambitious individual like you be targeting luxury careers as your hospitality employment playground? And where should you be directing your efforts to get hired?

There are several answers to the first question, but in these uncertain times perhaps the most important answer is that it’s a profession with a solid future. The wider luxury industry is known for being recession-proof, and when you couple that with our innate desire to travel and experience new things, then luxury hotels and resorts will only grow in number while also becoming more diverse in the experiences they offer.

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The ability to deliver happiness at a person-toperson level is a major attraction to many who work in hospitality, and not just at the luxury end of the spectrum.

Another factor to consider is that luxury hospitality is the perfect career choice if you are a ‘people person’; and especially if you find joy in making others happy. The ability to deliver happiness at a person-toperson level is a major attraction to many who work in hospitality, and not just at the luxury end of the spectrum.

This also protects the business of hospitality from being overwhelmed by technology, and especially AI. There’s little doubt that technology can support the customer service ethos (for example through customer relationship management systems); but a machine cannot come close to replacing genuine face-to-face interactions, or the added value we can bring through creating unique and personalised experiences.

Career paths available in luxury hospitality

The obvious choices are 5* hotels and high-end restaurants. However, as the worlds of luxury and hospitality increasingly converge, you’ll have opportunities in retail, in private travel, but also the VIP elements in sports. It’s a massive global marketplace where exquisite hospitality skills are hard currency.

And, as I already mentioned, with the lines increasingly blurring between the worlds of luxury goods and luxury hospitality it’s opening up incredible opportunities to work at what we call the “luxury-hospitality crossroads” – for example, without straying beyond the LVMH group it would be possible to spend part of your career in

There’s

little doubt that technology can support the customer service ethos, but a machine cannot come close to replacing genuine face-toface interactions, or the added value we can bring through creating unique and personalised experiences.

luxury fashion brands with Louis Vuitton and part in luxury hotels at Cheval Blanc. If luxury is your passion, that’s a pretty exciting prospect.

How to advance your career in the luxury hospitality business

In just the past few years we’ve seen the Covid pandemic usher in huge changes to the way we live, work, and look after ourselves. We can see this in the rise of health and wellness as a personal goal, and in our industry that’s meant a rapid growth in spa and wellness facilities, alongside a movement towards healthier cuisine with often locally-sourced, farm-totable ingredients. The same is true for the inexorable rise in demand for personalised experiences. If you wish to plot a leadership career in high-end hospitality, it’s imperative that you stay ahead of these industry trends and others.

That’s why this is such an exciting world to get into; there is so much potential to develop. Luxury customers are always looking for new ideas, enabling them to be among the first to experience something.

Lastly, and perhaps most importantly of all, make sure you’re in a place where you can fall in love with what you do. For most of us, a working career is four decades or more. You simply cannot last the distance if you don’t find enjoyment and inspiration in getting up in the morning to do your job.

That’s really the secret to navigating a career in high-end hospitality: to have the passion that puts a smile on your face every time you step out to deliver amazing client experiences.

Author: Jacquie Lutz, Head of Career Services & Industry Relations at Glion Institute

of Higher Education.

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