Luxury Hospitality Magazine - January 2022 by Lapthorn Media

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

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Sales Manager – Jessica Goulding jess@luxuryhospitality.co.uk Sales Executive – Sophie Evans sophie@lhmagazine.co.uk Accounts – Richard Lapthorn accounts@lhmagazine.co.uk Circulation Manager – Leo Phillips subs@luxuryhospitality.co.uk Website Content – Russel Goldsmith russel@lapthornmedia.co.uk Publishing Director -Paul Attwood paul@lhmagazine.co.uk Lapthorn Media Ltd 5-7 Ozengell Place Eurokent Business Park Ramsgate, Kent CT12 6PB 01843 808104 Every effort is made to ensure the accuracy and reliability of material published in Luxury Hospitality Magazine. However, the publishers accept no responsibility for the claims or opinions made by advertisers, manufacturers or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

CONTENTS Company News 04-05

BC Softwear Limited 32-33

Openings 06-07, 16-18, 38-39

Oil Chef 35

House of Cavani 08-09

Alliance Online Limited 36-37

Interview: Henry Brosi, Executive Chef at Four Seasons Hotel London at Park Lane 10-11

Interview: Club Wembley’s General Manager Charlene Nyantekyi and Head of Culinary Harry Lomas 40-42

People On The Move 12

Posterlounge GmbH 43

StableTable 13

Contract Flooring Association 44

Enomatic UK Ltd 14-15

Events and Awards News 45

Indigo Awnings 19, 29

Interiors and Design Feature 46-47

January Furniture Show Preview 20

CTD Architectural Tiles 49

Archibold Beckers 21

Drugasar 50

Oliver Hemming 22-23

Feature: The benefits of living walls 52-53

Project: Booking Office 1869 24-27

BrightBridge 54-55

Latest News 28

Project: Luxurious Beluga Caviar Bar opens its doors at SVO Moscow, Terminal C 56

Feature: Balancing aestheticism and functionality in hospitality design 30-31

Sustainability Feature 58

COMPANY NEWS

AZORA ACQUIRES BLUSERENA, ITALY’S SECOND LARGEST RESORT HOTEL OPERATOR Azora, the Madrid-based European private equity real estate manager, announces that it has completed the acquisition of Bluserena SPA, the second largest resort operator in Italy, from the Maresca family. The acquisition has been completed on

behalf of Azora’s latest pan-European hospitality fund, Azora European Hotel & Lodging, F.C.R. (the “Fund”). Founded in 1985 by Carlo Maresca SPA, Bluserena manages a portfolio of 13

hotels, eight of which it owns. The hotels are spread across the main Italian tourist coastal destinations including Sardinia, Sicily, Apulia, Abruzzo, Piedmont and Calabria. The portfolio totals over 4,200 keys and consists of eleven 4* category hotels (villaggi) and two 5* category resorts with full board and all-inclusive offerings, attractive beaches and a wide range of entertainment amenities, including swimming pools, sports facilities and clubs for children and youngsters. The transaction includes the acquisition of the Bluserena operating platform, which will continue to be located in Pescara (Abruzzo). CBRE, as exclusive financial advisor, and Chiomenti, as legal counsel, have advised Carlo Maresca SPA. BonelliErede has advised Azora as legal counsel.

THE JULIUS, A NEW INTERNATIONAL HOSPITALITY BRAND FROM THE JULIUS MEINL FAMILY, TO LAUNCH IN 2022 The Julius, a new apartment experience offering ‘a feeling of home’ for travellers in prime city centre locations, is to launch in 2022. Founded by the storied Julius Meinl family, retail pioneers and creators of the Viennese food emporium Julius Meinl am Graben, The Julius draws on a 160-year legacy of service, quality and innovation, and marks the family’s first entry into the world of travel. Its first destination – The Julius Prague - will launch in Spring 2022. The Julius balances luxury and modern design with warmth, comfort and convenience. Evoking the timeless standard and spirit of European hospitality through a modern mindset, The Julius offers a place to relax, explore, work and treat as a home in the city.

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Representing design-led, next generation hospitality, this new series of destinations

will offer both short and long-term stays in generously sized residences. Recognising the importance of flexibility for the modern traveller, The Julius offers tech-enabled services, self-check-in and contactless room entry, as well as on-site shops and restaurants, stocked with premium House of Julius Meinl products. Spacious communal areas, relaxing lounges and professional co-working spaces will enable guests to network, meet like-minded people or simply unplug. The first residence, The Julius Prague, will launch within a reimagined art deco building and is designed by leading Italian architects Matteo Thun & Partners. A central light-filled conservatory sits at the heart of the building and guides guests to 168 individual residences, complete with living rooms and separate bedroom spaces,

with many featuring an open-plan kitchen. Residences, communal areas and restaurants will offer soft furnishings and an autumnal colour palette, inspired by the works of the celebrated Czech artist Alphonse Mucha. Amenities will be combined with elegant yet homely features such as oak wood floors, soft linen sheets and contemporary bathrooms.

COMPANY NEWS

IHG’S NEWEST BRAND, VIGNETTE™ COLLECTION, MAKES EUROPEAN DEBUT IN MULTIPROPERTY DEAL WITH JJW Luxury & Lifestyle growth story continues with landmark agreement across multiple markets IHG® Hotels & Resorts, one of the world’s leading hospitality companies, is proud to announce the European debut of its new luxury collection brand Vignette™ Collection in a landmark multiproperty deal. In partnership with owner group JJW Hotels & Resorts (JJW), the signings in Portugal and Austria represent the strong owner appetite for Vignette Collection, which launched less than four months ago as the 17th member of IHG’s brand family. Bringing together exclusive properties in sought-after urban and resort locations, it welcomes world-class independent hotels to the company’s Luxury & Lifestyle collection in a style that combines the distinctive identity of each property with the power of IHG’s global scale and expertise. The agreement between IHG and JJW also includes a new property for IHG’s voco™ hotels brand overlooking the Atlantic Ocean in Portugal’s Algarve. Signed under franchise agreements, IHG will partner with JJW to fulfil Vignette Collection’s ambition to bring to life a luxury guest experience that is authentic, experiential and thoughtful in exclusive properties.

SHAFTESBURY’S LEASING SUCCESS HIGHLIGHTS THE ENDURING APPEAL OF ITS PORTFOLIO Shaftesbury has announced it has signed over 60 new retail, hospitality and leisure brands in Carnaby, Seven Dials, Chinatown, Soho and Fitzrovia since 1 October 2020. The strength of demand from operators also coincides with the rapid recovery in footfall and sales across its locations and represents a vote of confidence in their long-term appeal and prospects.

JAPANESE BATHROOM MANUFACTURER TOTO SUPPLIES WASHLET BIDETTOILETS TO THE LANGHAM NYMPHENBURG RESIDENCE IN MUNICH

29 new hospitality operators have taken space in Shaftesbury’s locations, offering 18 different cuisines, including Portuguese, French and Pan Asian. Highlights include Istanbul-inspired Zahter in Carnaby; Anita’s, a gelato concept from Israel on Upper St Martin’s Lane; Japanese robata concept Yatay in Chinatown; and Carousel in Fitzrovia, in its first permanent location featuring a rotating chef’s table, wine bar, restaurant, event space and dark kitchen. In addition, three of the new venues are bars and live music focused, including Nightjar, a jazz bar in Kingly Court.

Mang Mauritz Architects spent two years painstakingly renovating the 200-year-old former cavalier house, that is now home to luxury fivestar hotel, The Langham Nymphenburg Residence.

Complementing the new F&B brands, 33 retailers have joined Shaftesbury’s estates, of which 23 were new brands making their debuts in the UK and 11 of the new signings were online brands opening their first bricks and mortar stores.

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According to architect Stefan Mauritz, “We needed to take a holistic approach to this project –from the first sketches to the tiny decorative details. This was the only way to create harmony between this historic “shell” and its newly designed interior.” At the same time, it was necessary to incorporate building, communication and wellness technologies that would meet strict historic conservation rules while living up to the high standards of a five-star hotel. The bathrooms at The Langham Nymphenburg Residence are all equipped with Toto’s WASHLET™ RX EWATER+ models. Like all Toto shower toilets, this streamlined option includes innovative hygiene technologies that deliver an especially luxurious experience. www.gb.toto.com

Photo: © Andreas Achmann

05 LHM122015 Toto QP.indd 1

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OPENINGS

Jhakaas OPENS ITS DOORS A new Modern Indian delivery brand from the team behind Heritage Dulwich Jhakaas, a new and premium Modern Indian delivery and collection brand, has launched on Brockley Rise, SE London. Meaning‘epic/superb’ in Hindi, Jhakaas is the brainchild of Dayashankar Sharma, the Executive Chef behind the critically acclaimed fine-dining Indian restaurant Heritage Dulwich on Rosendale Road. Opening nine months to the day after Heritage, Jhakaas offers an epic food menu that takes its inspiration from India’s four major cities – Delhi, Bombay, Kolkata and Chennai. Following Heritage Dulwich’s sell-out launch as a takeaway concept during lockdown, Jhakaas is born out of the ongoing demand in the area for restaurant quality Indian food at home. The sourcing of ingredients and quality of dishes reflects Chef Sharma’s 30 years of

Incipio ANNOUNCES NEW OPENING FOR JANUARY 2022

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Incipio is pleased to announce the launch of Dear Grace, which will open in the heart of White City in January 2022. Nestled amongst this ever expanding neighbourhood, Dear Grace will provide an elegant space for the creative campus of White City Place, which is home to the likes of L’Oréal, Net-a-Porter, BBC and ITV. Dear Grace will occupy the former Wellbourne Brasserie and Motherclucker sites at 195 Wood Lane, and will join Incipio’s roster of successful venues, including Pergola Paddington, Pergola on the Wharf, The Prince, Lost in Brixton and Percy’s. Dear Grace will be open 7 days a week, for breakfast through to late night drinks

and is a versatile venue which will provide quality morning coffee, a space for drop-in work meetings, seasonal small plates and cocktails for convivial dining with friends and colleagues, and an events space for 350 guests to enjoy birthday parties, live music and all manner of celebrations. Unobtrusive by nature, the focus at Dear Garace is on simplicity, and creating a welcoming environment for guests to unwind, decompress and use as they wish, whether that be a break from the office or a fully fledged party. The menu for Dear Grace will be designed and overseen by Incipio’s Head of Food, Nick Wyborn. Instagram: @DearGraceLondon

culinary experience, gleaned from acclaimed restaurants including Tamarind, Zaika and most recently, Heritage Dulwich. THE CONCEPT Not your usual Indian take-away, Jhakaas is designed in the style of the myriad urban cafes that line the streets of India’s major cities. Diners placing a to-go order are invited to linger and enjoy a drink of aromatic spiced Karak Chai, Desi coffee or Nimbu Pani – Indian lemonade served on pretty much every Indian street corner – along with snacks of Khasta Samosa and Namak Para (strips of pastry seasoned with ajwin & carom seeds). For those looking to enjoy Jhakaas with home delivery, a selection of craft beers and soft drinks are available. Jhakaas – bringing authentic Indian dining to your door. www.Jhakaas.co.uk

OPENINGS

Dirty Martini TO OPEN IN BRISTOL’S CORN STREET Premium cocktail bar brand, Dirty Martini, is set to be the newest addition to Bristol’s revitalised city centre location in the heart of Bristol’s old city on Corn Street. Dirty Martini is reinventing the space previously operated by The Bristologist with a full high-end refurbishment, putting their signature style into the 3,300 sq ft premises. This will be the 12th Dirty Martini to open across the UK, and the first to open since the pandemic. Set to open its doors on 4th December, Dirty Martini will offer customers its superior Cocktail Menu including its famous Martinis, Martini Brunch, Happy Hour, Live DJs, and their legendary Saxophone Players. Dirty Martini are famous throughout the U.K for their extensive range of Martinis and signature cocktails which feature innovative flavour combinations and are made with fresh, high quality ingredients. Scott Matthews, Chief Executive Officer of the Dirty Martini brand said: “Bristol is an iconic City, renowned for its vibrant night life and we are thrilled to be part of the well-known and historic Corn Street area. Dirty Martini has been on an amazing journey over the past 11 years, and we are proud to take this next important step in Bristol.”

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Luxury Hotel Collection

Since 1924, Sleepeezee continues to work in partnership with world-class hotels to provide the perfect sleep experience for their guests. www.sleepeezee.com/hospitality

Leave The Rest To Us 07

MODEL IS WEARING: ANGELS NAVY CHECK THREE PIECE SUIT £249.97

Just as with a uniformed workforce in other industries, a hospitality establishment equipping its staff with the proper kit is an essential priority for business owners to consider. The importance for staff to wear a uniform in hospitality is equal to that of chefs wearing the proper kit in the kitchen. Professionalism is a varied aspect that differs depending on the operator. However, it is a universal truth that the condition of the apparel worn by staff represents their brand. For restaurants and hotels that wish to steer a bit further into smart attire for their staff, House Of Cavani can accommodate such a preference. Upholding the current trend for darker colours, vintage flat caps, stylish braces and waistcoats from the Tweed range add to providing an industrial, contemporary feel to your server’s appearance, as well as durable style. C A V A N I . C O . U K

INTERVIEW

HENRY BROSI LUXURY HOSPITALITY MAGAZINE SPEAKS WITH HENRY BROSI, EXECUTIVE CHEF AT FOUR SEASONS HOTEL LONDON AT PARK LANE

Talk us through your current role at the Four Seasons Hotel London and the type of cuisine that is explored My current role is to lead, develop and improve our culinary offerings throughout the hotel - this includes menu development and execution, culinary training & development of my culinary team, which incorporates our events & front-of-house teams, too. I am also heavily involved in sourcing food supplies, supplier visits and in building lasting quality supplier partnerships.

Talk us through your journey into the industry I started out studying Horticulture with the aim to take over our family business of wine making & distilleries, but after graduation I realized that it was not for me. So, my next step was to do an apprenticeship as Patisseur, after which I had to do 18 months of National Service. After that, I took on another apprenticeship as Chef and that’s when it all started.

We have an array of different cuisine styles to offer here, from Italian to modern British, Indian, Middle Eastern and Southeast Asian Cuisines.

I then worked for the next ten years in 2- and 3-Star Michelin Star restaurants in France, Germany and Switzerland - Aubergine, Tantris Munich, Jamine, Auberge de I’III, France, Freddy Girardet Switzerland. Following this, I made the change from Restaurants into Hotels, always keeping a keen eye on Iconic Places including Peninsula Hong Kong, Oriental Bangkok, Waldorf Astoria New York, Badrutts Palace St Moritz, Claridge’s, The Dorchester, and now my position at Four Seasons Hotel London at Park Lane.

Have you always been passionate about becoming an Executive Chef?

Give us an insight into your daily role

Yes, for me it was a natural thing to do from the start, and my early goal was always to work in iconic places and been able to lead Culinary teams at them.

Usually, I am in around 7am; greeting my teams, checking on our Bakery, going through the fridges, checking the orderings, as well as going through various handovers. After this, I spend some time with my breakfast Chefs and observe the service, checking our fresh food deliveries, too.

Another part of my job is to use my experience and skill in handling and managing the business and financial part for what falls into my direct responsibilities. This includes food costs, recipe development, menu costings, new culinary revenue streams and more.

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Come 9am, I am attending our virtual hotel morning meeting, then our daily Kitchen morning meeting, then onto the new menus, recipes & costs. By noon, I am on the pass during Lunch Service, and then ordering and recruiting before a kitchen meeting with the afternoon shift, then on to the pass during Dinner Service again. I usually finish my day around 10 pm. How do you feel now that Hospitality is open again? It is great to be open again, as hospitality suffered immensely during these past few years of the pandemic and lockdowns. We are all looking forward to an exciting, busy Christmas and New Year and to a full recovery for everyone. What can we expect on the Christmas/Winter menus? What flavours and ingredients will be present?

We are embracing seasonality, which includes winter warmers like Lancashire Hot Pot, Duck Cassoulet, Vacherin with Black Périgord Truffle, plus another week of the White Alba Truffle Season. Then it will go straight to the French Black Truffle Season, game like Pheasant, Venison, British Wagyu and Japanese Kobe Beef. What is one ingredient that you feel is underrated yet is so versatile? For me, it is Celeriac, mostly common in stocks and sauces, but even better salt-baked, slow-cooked or roasted - the choices are endless and delicious when properly prepared. How important is it in your opinion to use seasonal ingredients? Very Important - ingredients in season are at their best and we Chefs have to do very little to enhance the flavour, as everything is at its peak.

Our Amaranto Restaurant is an excellent place to dine and enjoy exceptional modern British and Italian cuisine. We also have On the Terrace, a unique outdoor dining offering to Mayfair, which comes complete with outdoor heated pergolas and luxurious blankets for the winter months, and The Amaranto Bar which offers a lively atmosphere, an award-winning Negroni Menu and delicious bar bites. For our events venue and catering space, we have The Ballroom with lots of natural daylight flooding in rare for London establishments - and we offer bespoke culinary cuisine styles tailor-made for customised needs, and of course, our choice menu selector and fabulous buffet options.

What is one of your favourite dishes on the current menu and why?

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Tronchon of Turbot, with Veal Sweetbreads, and Champagne Beurre Blanc. Turbot is the King of fish when cooked on the bone and we don’t find that all to often on the menu anymore, mostly because Turbot is more expensive. But cooked on the bone in order to contain the natural juices is absolute heaven for me. Tell us in a few words, why people should come visit The Four Seasons Hotel London at Park Lane and what culinary delights await! Four Seasons Hotel London at Park Lane is a wonderful property to stay at or visit – it is a Park Lane stalwart and Four Seasons’ most established five-star hotel, closely situated to some main London attractions, shopping, Royal Palaces, Royal Park, museums, and art venues.

PEOPLE ON THE MOVE

FRENCHIE ACQUIRES NEW GM AND APPOINTS GROUP OPERATIONS DIRECTOR, UK AND PARIS Award winning French & UK restaurant group – Frenchie – appoints new General Manager from The Ninth and officially announces promotion of its General Manager to International Group Operations Director across London and Paris business The Frenchie family is pleased to announce the internal promotion of its own General Manager to the role of international Group Operations Director - working across Paris and London - as well as the acquisition of Piotr Maruszczak who joins from The Ninth, as the new General Manager of Frenchie Covent Garden.

ZONAL APPOINTS NEW CHIEF OPERATING OFFICER, COMPLETING ITS LEADERSHIP TEAM Leading hospitality technology company Zonal, has further boosted its leadership team with the appointment of Mat Easterbrook as Chief Operating Officer (COO). Easterbrook brings with him extensive experience, spanning across more than 26 years in both operations and customer success in the technology sector, holding previous senior positions at i-nexus, Prosperity Financial Services and DRS Data Services. He will assume responsibility for Zonal’s Helpcentre, Engineering, Projects, Training and Implementation functions as well as the company’s Livingston manufacturing facility. Mat’s appointment completes the company’s newly-strengthened Executive Leadership team. Zonal recently announced Olivia FitzGerald as its new Chief Sales and Marketing Officer, as well as James Taylor as Chief Financial Officer earlier this year.

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Frenchie is thrilled to announce the promotion of Cyril Baligand to Group Operations Director, having worked at the flagship Covent Garden outpost as General Manager since 2018. He was promoted in December 2019 and now with the acquisition of Frenchie’s new General Manager he will be taking on Director duties full time. Having helped the London and Paris restaurants navigate the impossibly difficult months for the business alongside chef patron, Greg Marchand, he will now cover operation across all Frenchie restaurants: Frenchie Covent Garden as well a Paris’ Frenchie sites: Frenchie rue du Nil, Frenchie at Pigalle, Frenchie bar a vin, Frenchie to Go and the reopening of Frenchie Verbier with the Experimental Group in Switzerland.

ROBERT LOWE APPOINTED GENERAL MANAGER OF MANDARIN ORIENTAL, NEW YORK AND AREA VICE PRESIDENT, OPERATIONS Mandarin Oriental Hotel Group has appointed Robert Lowe as General Manager of Mandarin Oriental, New York and Area Vice President, Operations, overseeing Mandarin Oriental, Boston, Mandarin Oriental, Washington DC and Mandarin Oriental, Santiago. This is a return for Robert to the New York property as he was previously Hotel Manager from 2010 to 2012. Robert is a veteran hotelier with over 30 years of hospitality industry experience. His career with the Group began in 1999 and during this time he has held senior commercial and leadership roles in San Francisco, Atlanta, Washington DC and was most recently General Manager at the Miami property. Originally from Argentina, Robert attained his bachelor’s degree in Hotel and Restaurant Management at Slough Polytechnic in England and prior to joining Mandarin Oriental, held various management positions with Hyatt Hotels. “I’m delighted to be back at Mandarin Oriental, New York, our flagship hotel in The Americas, and a property I have always regarded as home. I am thrilled to return to this vibrant city and look forward to working with the fantastic and passionate team on further elevating the exceptional service and experiences for our Fans” said Robert.

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OPENINGS

‘The LaLee’ OPENS AT The Cadogan, A BELMOND HOTEL The Cadogan, A Belmond Hotel, is delighted to announce the launch of The LaLee, an all-day neighbourhood café-restaurant in the heart of Chelsea. Tableside theatre, iconic and rare wines served by the glass and playful cocktails are centre stage at The LaLee. “The LaLee will take guests on a culinary journey to the grand cities of Europe, inspired by the voyages of one of the hotel’s most legendary past residents, and Chelsea socialite, Lillie Langtry. The new café-restaurant marks a new era for The Cadogan, with Lillie’s love of entertaining at the forefront and dishes served in true sophisticated Cadogan style with a touch of tableside theatre. Lillie Langtry would entertain the brightest stars of society, including the Prince of Wales, at 21 Pont Street – her elegant townhouse that became part of The Cadogan. Now, The LaLee brings Langtry’s spirit back to life, paying homage to the cuisine she adored during her epic travels”. – Comments Xavier Lablaude, General Manager, The Cadogan, A Belmond Hotel, London.

SOPHISTICATED AND CLASSIC EUROPEAN CUISINE Curated by Executive Chef Chris Hill (formerly Whatley Manor and The Ritz) the new allday menu serves up familiar and favourite European dishes showcasing the highestquality, ingredients sourced from London and across the United Kingdom. All-day dining dishes include Lobster Bisque and Croque Madame or Monsieur. Indulgent small plates such as Burrata with Pumpkin and Pomegranate and Lobster Cocktail, or a sharing platter of fresh Oysters. Comforting classics from Europe’s finest culinary cities include Aubergine Parmigiana, Steak Frites with Béarnaise Sauce to Wiener Schnitzel and Seabream Carpaccio – The Cadogan’s seafood take on the Italian classic, using fresh catch sourced from British waters. At dessert, the culinary voyage continues with a classic French pastry, Paris Brest, a punchy Rum Baba and a rich Cafe Gourmand or Tiramisu all on offer.

BRINGING THEATRE TO THE TABLE Notorious for romantic scandal and famed for risqué stage performances, Lillie Langtry didn’t shy away from drama. Bringing dramatics back into the dining room, The LaLee offers a selection of signature dishes that are artfully prepared at the table. Lighter options include the iconic dish Beef Tartare or Caesar Salad, followed by a classic Dover Sole – all served with a touch of tableside theatre. EXTRAORDINARY WINES BY THE GLASS Uniquely, over 80 wines on the menu are served by the glass, including an iconic GevreyChambertin, one of only nine Grand Crus of its kind in Burgundy, a single vineyard Barolo from Piemonte, Italy, and classic Champagnes. A bespoke ‘Reserved for The Cadogan’ English sparkling has also been created exclusively for the hotel by Rathfinny Wine Estate, Sussex, England. A new cocktail menu boasts a series of 15 signature creations, each inspired by a European city frequented by Langtry on adventures. Paying homage to Milan, a floral Mimosa al Garibaldi marries two of Italy’s most iconic drinks with fresh orange juice, Prosecco, Campari and Italicus Rosolio di Bergamotto, while a striking Cobalt and Tonic is a theatrical take on a gin and tonic, using Dutch gin, inspired by Langtry’s favourite colour and the vibrant sights and sounds of Amsterdam. For an afternoon aperitif with a twist, a Rome-groni - a rich blend of Gin Del Professore Madam, Reserva Speciale Rubino Vermouth and Espresso-infused Campari - is served as a single drink or to share with friends. WHERE HERITAGE MEETS MODERNITY

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Harking back to an earlier, gilded age, The LaLee’s atmosphere revels in a boundless glamour, celebrating a time when slow travel was ubiquitous and when the leisurely journey was the reward. Contemporary touches are seamlessly blended with strands of hotel history, transporting the ambience of Langtry’s private dining room into the modern day. Dine by the fireplace on plush leather seating, marvel at the intricately designed cornicing and Langtry’s floral motif.

OPENINGS

Gordon Ramsey’s Bread Street Kitchen & Bar ADDS SOME FLAVOUR TO LIVERPOOL ONE Grosvenor Britain & Ireland (GBI) has announced the signing of Gordon Ramsay’s modern European restaurant, Bread Street Kitchen & Bar at Liverpool ONE. The restaurant will occupy a 6,000 sq ft space at unit 7a/b and unit 105 on Paradise Street and will add to the ever-growing variety of culinary options at Liverpool ONE. The signing of Bread Street Kitchen & Bar at Liverpool ONE will mark the first in England

outside of London. The restaurant will host up to 195 internal covers across its two floors with additional al fresco dining and an extensive bar area. The menu will feature all the classic Bread Street Kitchen dishes ranging from Gordon Ramsay’s signature Beef Wellington to Butter Chicken curry and the Hells Kitchen burger, ensuring customers can experience a wide variety of British and international cuisines. Andy Wenlock, CEO of Gordon Ramsay Restaurants added: “It is hugely exciting to be expanding Bread Street Kitchen & Bar in Liverpool. We selected Liverpool as it is such an exciting, popular city that attracts people from across the UK. We look forward to serving the people of Liverpool and visitors to the city all the menu delights Bread Street Kitchen & Bar has.” Metis and Savills acted for Liverpool ONE. Graeme Wait acted for Bread Street Kitchen & Bar.

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OPENINGS

Gusto Italian OPENS ITS DOORS IN NOTTINGHAM Premium casual dining group Gusto Italian has opened the doors to its newlook restaurant and bar in Nottingham city centre. The venue, which opened on the 6th December on Upper Parliament Street, is an evolution of the Gusto Italian brand with an immersive pizza experience, open kitchen, and coffee and cannoli bar. The restaurant occupies the former Frankie & Benny’s restaurant on the corner of King Street and Upper

Parliament Street and has created over 80 jobs in the city of Nottingham. Matt Snell, CEO, said: “We’re thrilled to bring Gusto Italian to the people of Nottingham once again. This is our first opening for over 4 years and we’ve worked incredibly hard behind the scenes to create an immersive experience which will redefine the landscape of casual Italian dining. The open kitchen and pizza experience at the chef’s table will allow our guests to see the passion, skill, and delicious ingredients that go into their dishes.” The Gusto Pizza Experience is a new concept, exclusive to Nottingham, and offers a twohour hands-on experience at the chef’s table for groups of up to 10 people. Matt added: “This venue is something new and exciting, both for the Gusto Italian brand and for the Nottingham dining scene. We can’t wait to see what our guests are going to think.”

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The venue is open every day from 10am serving coffee and cannoli with their à la carte menu available from noon. Gusto Italian also serves brunch and bottomless brunch from Friday to Sunday 10am – 2pm. Gusto is taking bookings for Christmas including party bookings. Visit the Gusto website for more information. Gusto Italian, the Palatine Private Equity backed group, now has 13 sites across the UK, including Edinburgh, Leeds, Liverpool, Manchester and Newcastle.

SHOW PREVIEW

PREVIEW: JANUARY FURNITURE SHOW 2022 January Furniture Show is the industry event, where the most important buyers and suppliers from the furniture and interiors industry come together to do business and network at a world-class event.

Discover the full product mix across all sectors at JFS, as we showcase the most comprehensive mix of classic and contemporary furniture, flooring, lighting and accessories. Enjoy the widest choice of suppliers with exclusive beautifully presented showcases and thousands of products, all under one roof.

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Discover the full product mix across all sectors at JFS, as we showcase the most comprehensive mix of classic and contemporary furniture, flooring, lighting and accessories. Enjoy the widest choice

of suppliers with exclusive beautifully presented showcases and thousands of products, all under one roof. New launches & trends 50,000+ new products and collections will be on display, perfect for your New Year buying and trend spotting. Dedicated sectors Specially chosen sectors will help you to easily find what you’re looking for, and

give you the opportunity to expand your product offering. Extensive product ranges Our wide range of exhibitors cater for every budget, style and level of the market, so you can find products your customers will love. WHY VISIT? Perfectly timed In line with the latest products being launched, you are the first to see new collections. Ideal location Located less than 3 hours from 80% of the UK, Birmingham’s NEC is convenient for both buyers and exhibitors.

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Proven results 94% of visitors think JFS is a must attend event. Website: www.januaryfurnitureshow.com

Oliver Hemming

Songbird Oliver Hemming is a British designer making an award-winning collection of alarm clocks and Bluetooth speakers for luxury hospitality. Songbird is now the Bluetooth speaker alarm clock of choice for many of the world’s best hotels. Made in 2 formats, Uptown and Downtown and 3 colour ways. It delivers a beautifully rened tone with impeccable good looks, is very easy to use. It also has twin USB charging ports and a volume limiter if its needed.

Award-Winning Patented Design

The Robin is a Bluetooth speaker alarm clock for premium hotels. Specically designed for hospitality, it has a series of features that make it the outstanding product in its class. With good looks and world class engineering the Robin has simple intuitive controls, a rened audio tone and a very competitive price point.

100% designed for hospitality the Robin has a patented one-time alarm function, so that after the alarm rings, it will automatically put itself into the oﬀ mode, and will not ring again until it is reset. This feature as well as it’s Bluetooth connection and twin USB charging points will surely make it a winner with many hoteliers. The Obsession series of alarm clocks shows the designers knowledge of watch design in their beautiful construction. With their exquisite detailing and metal indexed dials, they are simply stunning and are now to be found in some of the most iconic luxury hotels in the world.

Robin

Oliver Hemming

obsession the ultimate luxury alarm clock

www.oliverhemming.com

PROJECT

PROJECT: Booking Office 1869 IN KING’S CROSS Booking Office 1869 is now open, offering an exciting new drinking and dining destination in the heart of King’s Cross. The bar and restaurant is open from 4pm on Tuesdays through to Saturdays, complete with late license and resident DJs. The significant opening marks the 10 year anniversary of St. Pancras Renaissance Hotel which, under the stewardship of Harry Handelsman, bravely led the redevelopment of King’s Cross with the building sitting at the heart of this thriving London neighbourhood. A reimagining of the original, 19th century St. Pancras ticket hall, the venue replaces the previous Booking Office bar and restaurant, with the revised name a nod towards the year the original room was built.

Harry Handelsman and Hugo Toro (Hugo wearing Dior)

Open until 12am on Tuesdays and Wednesdays and 1am Thursday through to Saturday, menus are overseen by Allegra’s Patrick Powell (previously of Chiltern Firehouse and Wild Honey) who has curated a menu designed to highlight classic dishes finished with a modern twist. Accompanying the menu is a live Raw Bar serving both market oysters and sashimi-style tuna skewers. The menu not only features some more traditional main courses but a variety of snacks and starters, which guests are encouraged to order for a more sharing-style experience.

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The meticulous redesign has been overseen by acclaimed Parisian architect and designer Hugo Toro, who has worked alongside owner and renowned hotelier Harry Handelsman (Chiltern Firehouse, The Stratford), to create a design which brings the room to life by blending old and new influences. Booking Office 1869 is the first UK-commission for Hugo, who has previously led the design for restaurants in France including La Scène, Perruche and GiGi de Ramatuelle. Working collaboratively with Harry, Hugo was hugely influenced by the strong patterns and colours of the hotel’s iconic Grand Staircase, which in turn inspired him to create a Victorian-style Winter Garden, serving as a gateway to Europe through the use of lively and eccentric patterns, fabrics and features.

The room, which can seat 120, is dominated by features including eight 8-metre tall palm trees and three pendant lights made up of 267 brass leaves each, along with a 22-metre long bar, which surrounds the original ticket office, all serving as key focal points. Seating, and complementary fabrics and patterns, are used creatively to divide the room and ensure an appropriate atmosphere where drinkers do not feel alienated by diners and diners feel comfortable to eat around guests enjoying a drink. Hugo has said “My overarching ambition was the introduction of a contemporary voice but one still connected to a past time; a visual dialogue with the space’s extraordinary heritage.”

Signature snacks and starters include Fried chicken, yoghurt & lime, Hand chopped steak tartare with salsa verde & beef dripping toast and Barbequed carrots, braised grains, yoghurt, pistachio & dukkah. Continued >>>

PROJECT

For mains there are choices such as a Fried fish sandwich with spicy tartar sauce, Baked gnocchi, taleggio, bitter leaf salad & pickled walnut andSlow roasted lamb shoulder cooked in chermoula spices for two to share. Desserts comprise a Brioche donut with caramelised apple & burnt cinnamon cream as well as the nostalgia-inducing Blackberry trifle.

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The drinks offering is equally considered, with Bar Manager Jack Porter (formerly The Mezzanine at The Stratford and Library Bar at The Ned) designing a menu available until late which draws heavily on the heritage of the building, celebrating the Victorians’ achievements and values, with a focus on elegance, purity and flavour.

The cocktail list emphasises the idea of combining the old with the new and is divided into two parts; Refined Classics see modern techniques used to accelerate the ageing processes, whilst still maintaining a complexity and depth of flavour and include a House Martini (Hepple Gin, Dry Vermouth, Organic Beeswax, Black Olive) and a Clear Margarita (House Blend of Tapatio & Ilegal Joven, Citrus, Salt). The second part is made up of Signature serves, a selection of cocktails incorporating Victorian materials and served in a modern yet pared back style, with drinks such as Victoria Sour (Barsol Pisco, Long Pepper Spice, Plum Syrup)and Ol’ Signalman (Pecan Nut Infused Bourbon, Cocchi Rosa, Coconut Bitters).

PROJECT

A tea-inspired non-alcoholic range is also available, alongside a premium selection of Champagnes, wines and spirits. The neighbourhood’s affiliation with the music industry is long-standing and so the bar & restaurant’s new live DJ series ‘Last Call’ is a natural introduction to Booking Office 1869’s continued recognition of the area’s heritage. Rounding off the week and into the weekend, it will be welcoming an outstanding role call of DJs every Thursday (December only), Friday and Saturday night between 9pm - 1am. The perfect accompaniment to that final Clear Margarita (or two!). Following on from the launch of Booking Office 1869 will be the opening of the Roof Garden. The embodiment of a hidden al fresco garden, the Booking Office 1869 Roof Garden will serve a snack-style menu from its indoor counterpart and will offer seasonal activations with like-minded drinks partners, ensuring its relevance throughout the year. With St. Pancras International Station serving as a passport between London and the rest of Europe, the newly reimagined Booking Office 1869 embodies this charm through Hugo’s reinvigoration of the space, alongside the sophisticated yet understated food and cocktail menus created by Patrick and Jack respectively.

Booking Office 1869 opened on Tuesday 16th November 2021. Booking Office 1869, Euston Road, London NW1 2AR @bookingoffice www.booking-office.co.uk

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What King’s Cross represents today is the perfect manifestation of the principles upon which I built my company nearly 30 years ago and despite the incredible challenges that came with the restoration of the Grade 1 listed St Pancras Chambers, I am proud of what I have accomplished with both St. Pancras Renaissance Hotel as well as the apartments above.

Harry Handelsman comments “What King’s Cross represents today is the perfect manifestation of the principles upon which I built my company nearly 30 years ago and despite the incredible challenges that came with the restoration of the Grade 1 listed St Pancras Chambers, I am proud of what I have accomplished with both St. Pancras Renaissance Hotel as well as the apartments above. Following the consequent redevelopment of King’s Cross over the next ten years, I felt now was the time for a new destination bar and restaurant in the city and in the creation of Booking Office 1869 in partnership with my friend and collaborator Hugo Toro, I firmly believe we have realised our ambition and I look forward to locals and visitors enjoying and engaging with what we have achieved.”

LATEST NEWS

FROM DREARY TO DELICIOUS: THE CHURCHILL BAR & TERRACE GIVES GUESTS A REASON TO CELEBRATE DRY JANUARY WITH MOCKTAIL MENU

THERMAPEN® ONE The best just got better

Award-winning Marylebone bar, The Churchill Bar & Terrace is offering guests the chance to celebrate and delight in Dry January, whether they’ve given up alcohol or not, with an array of tantalising non-alcoholic cocktails, using a variety of delicious fresh fruit juices, homemade tonics and cordials. The mocktails are an ideal option for those looking for a healthier alternative after the indulgent festive season and means social occasions need not be missed as they sip guilt-free in the surroundings of the cosy bar and heated and covered cigar terrace, complete with luxury blankets to keep warm on even the most wintry January evening. Far from the boring non-alcoholic alternatives of fizzy drinks or fruit juices, the leading mixologists at The Churchill Bar and Terrace, under the direction of Head Bartender Christian Maspes, have put as much effort and creativity into the mocktail menu as their cocktail menu. From Pistachio Orgeat, to Paragon Rue Berry Cordial, and Everleaf Mountain, the ingredients used have all been carefully selected to surprise and excite the tastebuds throughouts January, and beyond. The Churchill Bar & Terrace’s new mocktails include: Rising Sun Churchill’s Raspberry Kombucha, Paragon Rue Berry Cordial, Grapefruit Juice Tropical Melody Pineapple Juice, Everleaf Mountain, Pear, Saffron, Tonic Water Guiltless Negroni Aecorn Bitter, Beetroot Cordial, alcohol free beer, simple syrup Silk Road Pistachio Orgeat, Coconut Pressed Water, Ginger Bug Inspired by Sir Winston Churchill and his wife Clementine, year round The Churchill Bar & Terrace offers award-winning cocktails and delicious dining in a glamorous yet tranquil setting tucked away behind Oxford Street. Inside guests will find a luxe décor, bookshelves curated by Daunt Books and original photographs and love letters by Churchill and his wife adorning the walls, alongside the famous Jock, Rufus, and Pig! Outside, guests can dine alfresco amid a life-size bronze of a young Churchill and below original artworks depicting Churchill by prodigious artist and cartoonist Zoom Rockman, as they snuggle up on the yearround heated terrace.

DESIGNED FOR KITCHEN PROFESSIONALS Manufactured in the UK, The New Thermapen ONE offers faster, more accurate temperature readings in just ONE second!

thermometer.co.uk

SIX SENSES KYOTO SIGNIFIES THE BRAND’S ENTRY INTO JAPAN Embodying a heady mix of no-filter landscapes, genuine hospitality and fascinating contrast of preserved ancient culture and ultra-modern shine, Japan is as sensuous as it is enticing. Historically the largest city and still thought to be the heart of Japan, Kyoto is famed for its Buddhist temples, Shinto shrines, palaces, traditional Japanese architecture, and beautiful cherry gardens. Six Senses Kyoto will open in a prime location to provide an urban sanctuary and welcome recharge ready for the many festivals and cultural events on offer on the doorstep. Oasis in downtown Kyoto With its meandering paths through tranquil gardens and its feel-good spa, Six Senses Kyoto is sited in front of the Myoho-in temple and Tokyokuni-Jinja shrine and within walking distance of the colorful Gion district.

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Visionary thinking BLINK Design Group has been brought on board to bring the Six Senses brand values to life through elegant designs while maximizing space, privacy, and views. The interiors contrast simple lines with earthy organic tones and a “beauty in the details” vibe, setting a calming and welcoming mood and celebrating authentic Japanese traditions and décor. There will be a total of 81 guest rooms organized around a central courtyard, which connects guests to nature through its biophilic design as a garden of seasonal landscapes. Six Senses Kyoto is set to open in 2024.

KITCHEN EQUIPMENT: BEST SELLERS, NEW FEATURES & BEST DESIGNS

Much like 2020, last year was heavily influenced by COVID-19 especially the hospitality and food service industries. From full lockdowns to restrictions, businesses have had to be creative and willing to evolve. But as restrictions have eased these industries have been able to go back to normal and some have even benefitted due to the additional revenue streams the pandemic has bought such as food delivery. During 2021 we at Alliance saw a large demand for bottle coolers especially our ranges from Sterling and Blizzard. Demand can be partly attributed to pubs and restaurants taking the time during the lockdown to overhaul parts of their business which would otherwise prove costly and inconvenient. Another reason could be they give customers a visual representation of what they are

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During 2021 we at Alliance saw a large demand for bottle coolers especially our ranges from Sterling and Blizzard. Demand can be partly attributed to pubs and restaurants taking the time during the lockdown to overhaul parts of their business which would otherwise prove costly and inconvenient.

ordering, which where drinks are concerned is a benefit. It can also be comforting to customers as they can see the drink they are ordering and watch it being opened ensuring nothing additional is added. This increase in bottle cooler purchases has been noticeable since the October report highlighting the increase in drink spiking throughout the UK. New In At Alliance we have teamed up with Hendi to bring to you a fantastic range of “Plug & Play” worktop capital equipment. The range offers kitchens which are short of space an option which can meet the requirements of commercial light equipment but with a much smaller footprint. Included in the offering is an induction hob, electric griddle, salamander grill and three single fryers of differing size. Robust in design, the products are designed with chefs in mind and allow kitchens to add functionality particularly during busy periods. Moreover, the units are space saving and cost saving allowing kitchens to trial new equipment without making a large investment. Kitchen Design

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At Alliance we have teamed up with Hendi to bring to you a fantastic range of “Plug & Play” worktop capital equipment. The range offers kitchens which are short of space an option which can meet the requirements of commercial light equipment but with a much smaller footprint.

With the new year starting, restaurants and pubs will be enjoying a slightly slower pace following the banqueting and party season. As such, owners turn their attention to product replenishment and taking stock of equipment. It is during this process you may consider the layout of your kitchen and the equipment you presently have installed in it. If you are considering a commercial kitchen redesign, you should look to

consult a business who has experience. Kitchens need to be designed with both national regulations and staff efficiency in mind. Alliance have been designing kitchens for years and our Capital Equipment Specialists combined with our kitchen design team will be able to help you transform your current kitchen space into a smarter workplace for your staff. We will always ensure our designs are HACCP compliant and adhere to health and safety laws too. So, should you have any questions in relation to kitchen design or how your space could be used in a manner to better benefit your staff, contact Alliance on 0844 844 4300 or email us at hello@allianceonline.co.uk.

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Alliance have been designing kitchens for years and our Capital Equipment Specialists combined with our kitchen design team will be able to help you transform your current kitchen space into a smarter workplace for your staff. We will always ensure our designs are HACCP compliant and adhere to health and safety laws too.

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Another Year Done

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With 2021 over and the new year underway, we at Alliance are taking a moment to reflect on last year and consider what’s new.

Catering Equipment

Specialists in the design, supply and installation of commercial kitchens

Cooking Refrigeration Warewashing Preparation Catering Display Beverage Machines Deep Cleaning Fabrication Storage Transportation

www.allianceonline.co.uk

OPENINGS

Inhabit Queen’s Gardens, LONDON OPENING EARLY 2022 Inhabit Hotels is expanding its mission to create restorative, environmentally and socially-conscious places to stay in the city, with the opening of Inhabit Queen’s Gardens. The fledgling brand’s second London hotel is slated to open early 2022 in Bayswater, W2. Set across a crescent of mid-19th Century townhouses on a tree-lined square near Lancaster Gate, Inhabit Queen’s Gardens is an intimate boutique hotel comprised of considered social spaces and 159 uplifting guest rooms. It has been created with a passion for well-being and living in a way that supports a healthy mind and body, as well as modelling responsible hospitality practices. The public areas include a 70-cover

plant-heavy-menu restaurant and bar, comfortable lounge areas for socialising and working, and a noise-free library stocked with thought-provoking reads spanning wellness, meditation, social enterprise, holistic health, contemporary art, philosophy, local London and nature. A subterranean wellness area provides treatment rooms, a fitness suite and yoga studio. Mindfully designed for the modern traveller, everything at this new hotel has been considered with a genuine commitment to environmental initiatives and meaningful community partnerships. The hotel has pledged to work with 100 social enterprises and small, socially-conscious businesses.

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

www.bella-chocolate.co.uk @bellachocolateuk

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

OPENINGS

Rosewood Riyadh TO OPEN IN 2025 The ultra-luxury hospitality brand will unveil a stunning new property in the Saudi Arabian capital

Accor OPENS Sofitel Barú Calablanca, COLOMBIA’S FIRST LUXURY BEACH RESORT Set on the idyllic white-sand beaches of Isla Barú, the highly anticipated Sofitel Barú Calablanca Beach Resort officially opened its doors on December 1, 2021. The new hotel becomes the third Sofitel in Colombia and the country’s first luxury beach destination. The picturesque property tastefully combines the essence of the Caribbean with Sofitel’s French heritage and DNA. “We are delighted to present our project as an environmentally conscious hotel that will elevate the tourism profile of Barú and usher the destination onto the global luxury stage,” said David Mulin, General Manager, Sofitel Barú Calablanca Beach Resort. “This tropical paradise has it all: biodiversity, natural landscapes and, most importantly, a cultural identity that makes it unique in the Caribbean.”

Rosewood Hotels & Resorts® continues its strategic global growth with the announcement of Rosewood Riyadh, a new-build luxury hotel set to open in the Saudi Arabian capital in 2025. Situated adjacent to the UNESCO World Heritage Site of At-Turaif, Rosewood Riyadh will be located within Diriyah Gate, a progressive mixed-use development project poised to become the country’s leading cultural and lifestyle destination.

The hotel is destined to bring a new level of luxury to the local and regional hospitality landscape and present an exceptional opportunity for both business and leisure travelers to immerse themselves in one of the Middle East’s most important cities. The latest expression of Rosewood’s ambitious global expansion strategy, which currently includes 25 properties in the pipeline, Rosewood Riyadh will mark the brand’s second property in Saudi Arabia, joining Rosewood Jeddah, and fourth in the region, including Rosewood Abu Dhabi and Rosewood Doha opening in 2022.

“The hotel is destined to bring a new level of luxury to the local and regional hospitality landscape and present an exceptional opportunity for both business and leisure travelers to immerse themselves in one of the Middle East’s most important cities.”

Located 25 minutes from the city of Cartagena and separated by the Dique Canal, the resort is nestled amid the natural beauty and cultural richness on Isla Barú. The hotel features 187 chic and modern rooms including a presidential suite and 22 luxurious suites, all with balconies and terraces facing the Caribbean Sea.

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Visit our website at: www.otcbeverages.com @otcbeverages

@otcbeveragesltd

@beveragesotc

otc123

39 LHM122012 Otc Beverages QP.indd 1

15/12/2021 16:21:30

INTERVIEW

CHARLENE NYANTEKYI & HARRY LOMAS LUXURY HOSPITALITY MAGAZINE SPEAKS WITH CLUB WEMBLEY’S GENERAL MANAGER CHARLENE NYANTEKYI AND HEAD OF CULINARY HARRY LOMAS ABOUT CHALLENGES POSED BY THE PANDEMIC AND FORTHCOMING FIXTURES

CHARLENE NYANTEKYI: How did the pandemic affect Club Wembley and what does it feel like to slowly returning to some sort of normality in terms of being able to reopen etc.? C: While it’s been brilliant seeing our members back in the stadium, we are always looking for new events and experiences to incorporate into our calendar. Evolving our offering to ensure our Club Wembley members get to experience some truly magical moments on and off the field will always be our priority. The pandemic presented us with an opportunity to test more events across our digital platforms. We brought some exclusive digital events with legendary sports personalities and family-friendly content that included an interactive magic show that our members could enjoy at home, which really encapsulated the sense of community we embody at Wembley. What was the first event allowed when you reopened and what was the atmosphere like?

C: As part of a coronavirus trial in April 2021, we welcomed 4,000 fans back in the stands for Leicester City’s Emirates FA Cup semi-final clash with Southampton and the atmosphere was electric despite the restricted attendance. Die-hard fans from both sides could be heard singing throughout the afternoon which was a surreal experience having gone over a year without any crowd noise in the stadium. Seeing sports fixtures live and in a world class venue such as Wembley is a completely unique experience and one that those fans had been craving since the lockdown, so it filled me with immense pride to be able to help deliver this experience for them. The electricity in the stands was undoubtedly matched by a sense of optimism around the ground from both the supporters and the whole team here at Wembley; we strongly believe that this trial fixture played a significant role in the Government’s decision to allow fans back into stadiums up and down the country at all levels and across all sports at that pivotal moment. Talk us through forthcoming fixtures C: Looking ahead to 2022, we are set to host several international football fixtures as the England Men’s team prepares for the Qatar World Cup. These matches have consistently attracted huge crowds as fans are still looking to make up for lost time, having been deprived of the opportunity to go to live sporting events for so long and we expect this enthusiasm and support to continue over the next year.

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The historic and standout Emirates FA Cup semi-finals and final will once again be held at Wembley from April 16th onwards and these fixtures always promise to be special occasions – particularly as we celebrate the 150th anniversary of the competition this season. We’re excited to find out which sets of fans we’ll be welcoming into the stadium and guarantee that it will be an experience to remember off the pitch for them no matter the result. Aside from sport, we’re also looking forward to hosting Ed Sheeran and Coldplay for several nights respectively over the summer – we have no doubt that those will provide some incredible evenings for all guests in attendance.

Do you have any Covid rules/restrictions in place? C: As a venue we go above and beyond government guidance as the safety of all our guests and staff is one of our highest priorities. We develop our rules and restrictions together with Brent Council and our local director for public health, while also considering the expectations of those attending the stadium. Therefore, the rules and restrictions may change over time but will always be based on a common-sense approach which will continue to enable us to deliver world class events for fans in both a safe and comfortable environment.

HARRY LOMAS: What does it feel like to be back working? H: I’m over the moon to be back after what has been an interesting 18 months for everyone. The stadium has seen a number of changes and improvements including the refurbishment of our Number Nine, Arc and Venue restaurants. From the culinary team’s perspective, we’ve introduced more plant-based options to our menus and recently launched our own apprenticeship program as part of our commitment to training the next generation of chefs here at Club Wembley. And obviously, it’s been fantastic to see fans back in the stadium.

Have any changes been made to the food and beverage department as a result of the impact of Covid-19? H: In the early stages of the pandemic, we had a great opportunity here at the stadium to work with local charities. We were supporting a charity called Compassion London who were providing meals to vulnerable people across the capital in the depths of the crisis. We had a full operational team with people from Club Wembley and the stadium all helping to support the charity’s efforts by receiving goods and donations, creating menus, cooking, packing, and dispatching. We organised over 100,000 meals to be delivered to vulnerable people in May 2020 with the help of over 300 volunteers. In the last 12 months, the team at Wembley has been part of the Government research programme which has been gathering data to enable the Government to make the right choices for hospitality and events as we move forward. All our new protocols, including social distancing regimes, handwashing, and sanitising, ensuring we’re involved in the lateral flow testing and of course mask wearing, combined with a common-sense approach has enabled us to confidently deliver the back of house and behind-closed-doors catering when we had the various football fixtures. Continued >>>

Talk us through your role and overseeing the 200 chefs who cater for Club Wembley

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H: I’m a key player in the senior management team and we’re the team responsible for delivering the food and hospitality at Club Wembley which we do at all levels throughout Wembley Stadium. I have responsibility for five full-time head chefs, 10 back of house and all the front-of-house staff who work alongside us. On matchday, up to 250 chefs will also come in from various pools and agencies to assist us. We work with eight main restaurants, 600 main food outlets across the stadium and work in 98 kitchens, delivering around 5,000 hospitality meals, over 2,000 on buffets and over 6,000 at concessions so it’s a very busy place to operate.

INTERVIEW

As I just mentioned, one of the things we’re doing is working closely with Delaware North and the stadium to introduce our own apprenticeship program, directly training chefs for the first time here at Wembley to get accreditation and qualifications. If we don’t train our own chefs now, we’re going to find them very hard to get hold of in the future. How do you keep your team motivated? H: We’re a team first and foremost at Club Wembley, and we’re going nowhere without the team. I’ve got a brilliant logistics team, backof-house team right through to the chefs and of course we link very closely with the front-of-house team for the actual delivery of events. My management style is very much results based, I need to get results and I need to deliver. If kick-off is at three o’clock, kick-off is at three o’clock – they’re not going to wait for me. In terms of my way of working, I’m a coaching type of manager; I want to bring on the next generation and work together with people to make life that little bit easier. Collaboration from everybody from The FA right down to the backof-house and the stewards is key to our ongoing success. Some may say I’m charismatic and inspirational but that depends on who you’re talking to! It all comes back to teamwork however, my military background and experience of working at the Olympics feeds into this and the days of shouting are long gone. It’s great to work with a team here at Wembley who want to work here, make things happen and are professional. Talk us through upcoming fixtures and how you prepare the culinary team for them? H: When we’re planning for events, we work closely with Club Wembley to find out what they like, what direction they’d like to go in, what they’d like us to implement and what they’d like us to bring together for their members. It’s all about working together through our menu tastings and having an open dialogue to create our outstanding events.

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We’re looking to develop new dishes all the time and have a constant dialogue with our clients and our customers who provide feedback which we try to implement into the menus as we move forwards. As a result, we’re introducing more plant-based dishes at One Twenty,

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In the last 12 months, the team at Wembley has been part of the Government research programme which has been gathering data to enable the Government to make the right choices for hospitality and events as we move forward.

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Assuming everything goes well, it’s going to take us at least 12 to 18 months to get back to where we were pre-pandemic. Having said this, it has given us a chance to reflect, review our processes and how we’re going to get through the next year.

our top fine-dining experience, though the restaurant is very much a success story, so we don’t want to mend something that doesn’t need fixing. The Arc and Venue are two very interesting restaurants which have both been fully refurbished and we’re looking to deliver a new grill- and brassiere-style menu in both which will be a real plus for our members. At our speciality bar within the recently refurbished Number Nine bar, we’ve had everything from curries and chow mein to paellas and pastas, and we try and provide a dish based on the country we’re playing - this will continue into 2022. Three quarters of the stadium is under general admission so we have a wide range of food available for fans to try. I’m very keen on ensuring we use local, sustainable food and we’re going to focus on these even more going forward. Similarly, we’re also looking at reducing our carbon footprint and working closely with The FA on this. We have reduced our food waste by better menu planning, collaborating with our clients, reducing packaging and general waste at every stage. Sustainability is going to play a big part in Wembley’s journey moving forward. Our mission is to serve simple, sustainable food, presented nicely, served with passion and to ensure that our customers enjoy their journey, it’s as simple as that.

‘TIS THE SEASON TO BE TRENDY POSTERLOUNGE’S TIPS FOR WINTER 2021/2022

How to get started With the addition of a couple of blankets, you have the perfect start to making your

Spoilt for choice! It all starts with a concept. Once you have decided whether to brighten up the walls with the matching colours of your furniture, or a centre piece in that room, or by following the trends, you can look at finding the perfect wall art. Posterlounge’s array of designs allows you to have these ideas turn into reality with a choice of 9 different materials. If you prefer a glossy finish, then you can choose an acrylic glass print, or even a poster in an elegant black frame. If you prefer a matt finish, then an aluminium print not only looks elegant but brings a slightly industrial feel to any room. Otherwise, a classic canvas print will also do the trick.

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Not only are the colours gold, white and grey in trend, but photography is making a comeback (that is, if it ever went away). A black and white photograph would not only fit in with the current trends but can look very chic in its simplest form on your wall.

What else is on trend? Not only are the colours gold, white and grey in trend, but photography is making a comeback (that is, if it ever went away). A black and white photograph would not only fit in with the current trends but can look very chic in its simplest form on your wall. Geometric patterns, like those of the American artist duo SpaceFrog Designs are also in this season. The bright colours of these designs can either be let wild with a glossy finish or tamed with a matt one – it is completely up to you. So, if you’re looking for a trendy, seasonal interior makeover, you will find all that you need at Posterlounge. Website: www.posterlounge.co.uk

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Posterlounge, a family run company, started bringing art to its customers’ walls around 15 years ago. The online shop allows you to discover new pieces of art, whilst offering you a chance to filter designs in the colour trends. Don’t let it stop there. If the colours on trend are not to your taste, you can use the filter to find colours which match the furniture in your house.

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home cosy during the colder months, but what if making it cosy, doesn’t have to stop there and can be extended to the walls? This year, gold, white and grey are the trendy colours of the colder seasons. Posterlounge, a family run company, started bringing art to its customers’ walls around 15 years ago. The online shop allows you to discover new pieces of art, whilst offering you a chance to filter designs in the colour trends. Don’t let it stop there. If the colours on trend are not to your taste, you can use the filter to find colours which match the furniture in your house.

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Winter is known as the time of the year where socialising gradually goes from outside to inside. In order to make you feel cosy, we have some tips on some of the wall art trends happening during these colder months, which you can use to turn your home into a relaxation paradise.

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EVENTS & AWARDS NEWS

HOTEL GROUP SAYS THANK YOU TO ITS TEAM WITH LONG SERVICE AWARDS A hotel group has recognised the dedication and commitment of its longest-serving employees with a celebration at one of its landmark venues. Lake District Hotels marked the achievements of 37 staff members who have been with the company for 10 years or more, with a combined total of 664 years of service.

GAIA SPA NAMED BEST DESTINATION SPA BY CONDÉ NAST JOHANSENS

They were treated to a Christmas afternoon tea at the Lodore Falls Hotel & Spa by Derwentwater, one of six Lake District hotels run by the group.

Gaia Spa at the five-star Boringdon Hall Hotel in Devon is named Best Destination Spa in the UK and Ireland at the 2022 Condé Nast Johansens Awards for Excellence.

Staff from all front-of-house departments attended the event, which was the first time the group had held a long service awards ceremony.

Celebrating five years this year, the win is Gaia Spa’s third Condé Nast Johansens award, having previously been named Best Destination Spa in 2017 and 2020.

Dani Hope, director of Lake District Hotels, said: “We’ve been thinking about holding long service awards for a while now to show our appreciation for the loyalty of the staff and, after the challenges of the past 18 months due to the pandemic, we felt now was the right time to celebrate something positive. “Our team is crucial to the company. They help to shape the business with their in-depth understanding of how it works and are key to our continued success. “It’s important to us that people are happy in their roles and our internal promotion structure ensures that they can start at an entry-level and work their way up to management, which is the case with many of the long serving members of our team. “As a family business, we spend a lot of time in the hotels so we get to know our staff. We also encourage our general managers to look after their teams as if they were family, which makes them feel part of something special. “We hope to celebrate many more years of long service in the future.”

The annual award winners, which were announced on Monday 8th November, are voted for by the public and celebrate excellence in the spa industry. Gaia Spa is the flagship spa of South West-based natural skincare and spa brand GAIA Skincare, which boasts a growing portfolio of over 10 spa affiliates across the UK, including Whatley Manor Hotel & Spa in the Cotswolds and Cary Arms in Devon – both of which were also named in this year’s awards for Best for Green Practices & Sustainability and Readers’ Award respectively.

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WHY BIOPHILIC DESIGN IN THE HOSPITALITY INDUSTRY WILL BLOOM POST-PANDEMIC There’s no doubt the impact of the pandemic and consequent lockdowns have given us a stronger desire to connect with nature and enjoy the sense of freedom and serenity it brings.

and consequently biophilic design is becoming increasingly important in the hospitality industry. But what is it and how can hotels use it to further enhance their interiors and shape the experience for its guests?

It therefore comes as no surprise that the idea of incorporating elements of the outdoors and nature into our indoor surroundings – a concept known as biophilic interior design - is becoming increasingly popular as a way to achieve greater personal wellbeing.

Here, Carolyn Mitchell, Sales and Marketing Director at Hypnos Contract Beds, discusses the increasing importance of biophilic design within the hospitality sector.

With sustainability and the environment also high on people’s agendas, research has shown that a growing number of guests are willing to pay up to 75% more to stay in a hotel that demonstrates authentic green credentials*,

What is biophilic design? Biophilic design is an architectural concept designed to increase occupants’ connectivity to their natural environment through the use of direct and indirect nature and space and place conditions’**. Ultimately, it’s all about enhancing the wellbeing and environmental benefits for its occupants. It can be categorised into three visual and nonvisual experiences: direct experience of nature, indirect experience of nature, and experience of space and place. Direct experiences of nature refer to plants, light, water - any aspect that provides direct contact with green or natural elements. This can also include natural lighting, views of nature and even an indoor pond or river anything that creates a natural ambience.

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Indirect biophilic design incorporates elements of nature such as nature-inspired artwork and shapes that you would be exposed to in the natural world. It also includes the use of natural materials, think beautiful wooden furnishings and rich woollen fabrics, or ornamentation inspired by shapes and forms which would occur in nature. Finally, the biophilic experience of space and place relates to features that are characteristic

INTERIORS & DESIGN FEATURE

Whilst biophilic design isn’t a new concept for the hospitality industry, it’s certainly been thrust to the forefront as guests yearn for a hotel experience that draws on nature, is better for the environment and provides them with a stay that revitalises their sense of wellbeing. In fact, Natural England’s People and Nature Survey in July 2020 showed that 46 per cent of people were spending more time outside than before the pandemic and 40 per cent said that nature, wildlife, and visiting local green and natural spaces, had become more important to their wellbeing following restrictions on their movements. With that in mind, incorporating biophilic design into a hospitality setting is about more than just adding some greenery or plants to a space. It’s about drawing on inspiration from the natural environment and incorporating this in to your hotel’s interior design, architecture and style. A truly effective biophilic interior integrates the outside with the inside in a seamless, soothing and most importantly, sustainable way. Making your hotel a biophilic haven So how do you incorporate this type of natural aesthetic or feeling into your hotel? Guests will need all of their senses awakened, from smells, sights and sounds. The aim is to create a sanctuary where people feel protected and healthy. This means biophilic design needs to look at many different factors, such as ventilation and air quality too. It might sound obvious but providing access to natural ventilation, for example, through outdoor spaces like balconies or large bi-folding doors, is one way of connecting with the natural environment. The addition of advanced air filtration systems to ensure clean, sanitised air in both public areas and private guest spaces is something that more hospitality establishments need to factor in their design or consider investing in. Inevitably, air quality has become an even bigger priority for individuals since the pandemic. In addition, having large, open and well–lit spaces that allow the sunlight to filtrate through, or areas which let you hear the soothing sounds of rainfall or a tranquil water feature, also provide guests’ with peace of mind and a relaxing experience.

well. A living plant, moss or flower wall, or an ‘indoor tree’, for example, can cultivate the feeling of nature in a stunning eye-catching way. And let’s not forget the power of scent. An increasing number of hotels have created their own ‘signature scent’, which they use to communicate with their customers and create a certain experience. Smells such as lavender, sandalwood or rose, can make people feel more connected with the earth and cultivate feelings of calm and serenity, leading to a more rested stay. Are your interiors good for the environment? Using natural materials or earthy looking furniture in a hotel’s décor is all well and good, but means nothing if the furnishings haven’t been sustainably or ethically sourced and aren’t good for the environment. Wherever possible hoteliers should try to incorporate natural fibres that are 100% biodegradable or recyclable at the end of their life, especially when looking at larger furnishings, such as dining tables, beds or sofas. Consider furniture or décor made from FSC certified wood and natural, ethically sourced materials. Avoid synthetics, plastics and anything that’s a single use material as consumers will be quick to pick up on this. In addition, make sure fittings and furniture are free of harmful and allergy-related materials or chemicals to ensure your guests have a healthy and happy stay. For hotels who want to be considered a true advocate for biophilic design and the environment, than it’s crucial they work with ethical partners who are also doing their bit

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By working with principled companies with a clear sustainability focus, hoteliers can ensure they’re doing their part in creating safe, ethical interiors, something of increasing importance to a growing number of consumers that are looking to be more in tune with Mother Earth.

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of the natural environment but have been created to enhance our experiences and wellbeing. This includes architectural design elements such as balconies overlooking plush green gardens, hidden alcoves, subtle lighting changes, wooden decking or even bridges over a pond or lake.

for the world around them. For example, does your hotel bed supplier offset their carbon footprint by planting trees around the world, and do they make their beds using only sustainable and natural materials that have been ethically sourced? Are you working with local food suppliers to source produce that has been grown locally and does your meat come from farms with the highest animal welfare standards? Whilst any furniture and décor should be robust, comfortable and stylish, the provenance of where they’ve come from or how they’ve been made shouldn’t be overlooked. By working with principled companies with a clear sustainability focus, hoteliers can ensure they’re doing their part in creating safe, ethical interiors, something of increasing importance to a growing number of consumers that are looking to be more in tune with Mother Earth. It’s these details which can help a hotel to not only become masters of biophilic design, but a place where consumers want to stay for a supremely ethical experience that makes them feel good for all the right reasons. The power of nature’s healing touch Nature is an undeniably powerful tool – one that has been better recognised over the past 18 months. There’s no doubt that hoteliers can benefit from this by using biophilic design to create a wider appeal to their ever more discerning customers. After all, what could be more attractive to customers than an environment that draws upon the benefits of nature, is ethical and sustainable and which enhances their sense of wellbeing too?

Keep things natural

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Incorporating natural, tactile materials to the décor and design of a room or communal space is a simple way to give a nod to this trend. Reclaimed or ethically sourced wood furnishings, or décor using cork, organic cotton, linen, hessian, wicker, leather and natural stone, are all perfect for creating a natural look and feel, especially when paired with plenty of attention grabbing plants or water features. It’s a simple way to give a nod to biophilic design without having to remodel a guest bedroom or hotel entrance. In addition, bringing unexpected or uncommon elements from the outside, indoors can work

TRY OUT TERRAZZO WITH STARON INTRODUCING TWO NEW SOLID SURFACES

Renowned solid surface brand, Staron is delighted to introduce two new Terrazzo colourways to its impressive solid surface portfolio. The new Terrazzo Torino surface features chunky white and grey flecks, which pop against a soft grey base tone. Providing a contemporary feel to spaces, this neutral yet characterful surface is the perfect pairing for exposed, raw decorative design features. With a concrete-effect look, Terrazzo Torino works beautifully with open brickwork and metal accents to create a stylish urban-style interior.

Signature Kauri provides stunning bespoke and premium furniture made from ancient New Zealand Kauri. Our range of deluxe coffee and dining tables have been created from kauri trees which have fallen to the ground naturally and then buried for between 3,000 and 50,000 years.

Terrazzo Bologna’s soft ivory base hue with dark bronze detailing is the ideal accompanying surface for interiors with light wooden touches. Perfect for use in beauty salons and shops, this stunning colourway brings warmth to interiors, creating an inviting space for visitors to spend time in. Suitable for a variety of applications, from kitchen and bathroom surfaces to hospitality and commercial settings, Staron’s unique thermoforming structure means any shape can be achieved. From thick profiles, to solid block structures, Staron can be used to create counters that are functional, yet provide a distinctive focal point wherever they are positioned.

The oldest workable wood in the world is also one of the rarest. Our kauri products are finished with premium materials at each stage of the process. Living trees are protected and sustainability is at the core of everything we do. No kauri trees are chopped down to produce our furniture and each year we offset any carbon produced in bringing this incredible product across the world for you to enjoy. See us at the January Furniture Show: Stand 1-E77

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A PIECE OF SCOTTISH LANDSCAPE HERITAGE, CREATED BY THE MASTERS OF MODERN FURNITURE ‘INSPIRED BY THE RAW BEAUTY OF SUTHERLAND’

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RARE BEAUTY: CTD ARCHITECTURAL TILES’ WOOD-EFFECT COLLECTIONS Celebrating the beauty that wood has to offer, with all the practical benefits of porcelain, CTD Architectural Tiles’ latest wood-effect collections will bring an organic touch to interior schemes. Ideal for hospitality settings, where stunning design meets superior performance, the Ultramod, Aspenwood and Nordic ranges will provide specifiers and architects with exceptional surfaces that will add a statement finish to any manner of space. Showcasing imitations of some of the rarest cuts of wood, the Ultramod collection boasts extreme splendour in a range of different formats. A choice of Rosewood, Zebrawood, Walnut, Bostamarinde and Ziricote colourways in the classic plank size of 200x1020mm provide an elegant surface option for both

walls and floors. For those seeking a bolder statement, the same wood types are also available in a Patchwork décor, creating an eyecatching and inspirational jigsaw-like design that will add a showstopping finish to interiors. Exuding elegant luxury, the Aspenwood collection conveys the natural rawness of wood in a beautiful selection of modern colourways. Reminiscent of the characteristics of the Aspen mountains, the R10 glazed porcelain tiles mimic traditional wood grains, offering safe and practical surface solutions for public spaces with high footfall. The Nordic collection offers a similarly luxurious finish, with three stylish wood-effect options in Grey, Soft Grey and Cream. The Scandi-style tiles will transform spaces into luxury retreats with

ease, offering all the exquisite charm of natural wood with the practicality of porcelain. Part of the Saint-Gobain family, CTD Architectural Tiles specialises in the supply of high quality ceramic tile finishes and tiling solutions across all sectors in the UK commercial specification market. With clients in a variety of sectors including the leisure, retail, hospitality industries, CTD Architectural Tiles is committed to bringing customers the latest innovations in product and in service. With unparalleled expertise and technical knowledge, the team works with industry leading, innovative manufacturers to offer a complete portfolio of ceramic and porcelain tile ranges to suit the architect, interior designer, developer and specification professional. CTD Architectural Tiles www.ctdarchitecturaltiles.co.uk 0800 021 4835

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DRU POLO GAS STOVES BRING WARMTH AND COMFORT TO CORNISH HOTEL SUITES DRU Fires, in partnership with leading Cornwall fireplace dealer Kernow Fires, has supplied five DRU Polo balanced flue gas stoves for the new beach lofts at one of Cornwall’s leading hotels. Watergate Bay Hotel on the north coast of Cornwall, originally designed to a be a railway terminus hotel, has been developed over the last 20 years into an inclusive year-round destination. Its spectacular clifftop setting and location just a short hop from Cornwall Airport Newquay makes it a primary choice for travellers from all corners of the UK and beyond.

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The DRU Polo gas stoves were chosen by Dynargh Design for their contemporary design, fitting in with the overall design and aesthetic of the beach lofts.

more people taking their holidays in the UK during the Covid 19 pandemic.

Described as ‘surf-in surf-out’ accommodation, the lofts have floor-toceiling windows with panoramic sea views. All have been designed to feel like modern city lofts, with warm textures and sustainable materials.

Impressive outlooks and sustainability

High energy efficiency The DRU Polo gas stoves were chosen by Dynargh Design for their contemporary design, fitting in with the overall design and aesthetic of the beach lofts. In addition, they were selected for their A energy rating, 92% efficiency and the convenience of gas with easy remote-control operation. They have all-year-round use and are suitable for chilly autumn days and cool summer evenings. Their balanced flue system offers flexibility of installation, as they require no chimney and only need proximity to an outside facing wall. This enables them to be installed in the living space, bedroom or bathroom subject to the design of each individual suite.

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The recent closure of Jamie Oliver’s Fifteen restaurant on the site paved the way for the £1.4 million development of the seven new beach lofts by contractors GSI and interior

designers Dynargh Design, right above the beach.

The beach lofts were completed in time for Cornwall’s peak 2021 tourist season, which has been hugely successful due to many

Kernow Fires owner Simon Breckon commented: “We’re pleased to have contributed to the success of the beach lofts and have seen strong growth in Cornwall’s domestic and commercial fireplace markets this year.” Watergate Bay Hotel CEO Will Ashworth said: “The beach lofts are our best rooms. They are sized very generously and the interior design represents our new approach to contemporary Cornish beach living.” Dynargh Design director Matt Hulme said: “The lofts have some of the most impressive outlooks of any hotel in Cornwall. But the interiors also needed to have enough appeal in the winter, when it’s dark at 5pm, that it feels warm, natural and enticing.” Sustainability was also an important factor in the design. “Getting active in the beautiful natural environment is at the heart of the Watergate Bay experience, and we’re committed to minimising the environmental impact of our design choices,” adds Will Ashworth.

For further information visit: drufire.com, kernowfires.co.uk and watergatebay.co.uk

COMPANY NEWS

THE LUXURY COLLECTION DEBUTS IN SPAIN’S ENTHRALLING CAPITAL The Luxury Collection Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, has announced the opening of Santo Mauro, a Luxury Collection Hotel, Madrid, marking The Luxury Collection’s debut in the fabled city. Located in the traditional aristocratic district of Chamberí, the hotel serves as a gateway to Madrid’s most exciting and desirable experiences and is just steps away from an array of cultural attractions, including the Sorolla Museum, charming flamenco shows at the Teatros del Canal and Andén 0 Metro Station, an exhibition space in a restored tube station. The historic building, with an intriguing past dating back to the 18th century, served as the former residence of the Duke of Santo Mauro. An emblematic oasis in the heart of Madrid, the guestrooms, public areas, restaurants, and gardens have all undergone a thoughtful renovation. The property consists of three buildings surrounded by pristine gardens with centuries-old chestnut trees, all of which can be admired from the hotel’s enchanting garden terrace. Adorned with elegant custom furniture and art pieces, the 49-guestroom property features 10 magnificent suites offering select outdoor balconies overlooking the hotel’s lush greenery.

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TODD ARCHITECTS SUBMITS PLANS TO REDEVELOP HISTORIC HOTEL OVERLOOKING ST ANDREWS GOLF COURSE TODD Architects has submitted a planning application to Fife Council for the refurbishment and extension of The Scores Hotel at St Andrews, Scotland; a historic property that occupies a unique position, a few yards from the first tee at the Old Course, overlooking the legendary Royal & Ancient Golf Clubhouse and North Sea coastline. The application has been submitted on behalf of the new owners, a joint venture between Links Collection Capital and Northern Ireland based property investment company, Wirefox, who purchased the property earlier this year. The proposal will see the hotel’s existing rooms reconfigured and a five-storey extension added at the rear to create a 5* luxury hotel with 51 rooms. The design includes a new entrance that will add a sense of arrival to the hotel, whilst the new extension will include a high-quality restaurant and gardendining area to deliver culinary excellence. TODD Architects’ design will see bedroom floors in the existing terrace reconfigured to increase room sizes in keeping with 5-Star requirements and better benefit from the amazing views over The Old Course and North Sea Coastline. The rear extension will sit discretely to the rear of the main hotel and features a simple, contemporary look with materiality that is distinct from the original fabric but complementing its forms and features. A mansard roof creates a lighter finish to the building, and articulation creates a strong vertical rhythm accentuated with recessed and projecting elements for the outer wall.

E: sales@leisurebench.co.uk T: 01949 862920 www.leisurebench.co.uk

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The ground floor will contain space for a new destination restaurant and a flexible multi-purpose area that can be used for small weddings or reconfigured into rooms of differing sizes for corporate bookings. Patrons of the ground-floor rooms can spill out into the freshly landscaped, south-facing garden. A predominantly glazed link forms a delicate connection between the original hotel and the new wing. The design includes the creation of a modest new stone and glass entrance in a simple contemporary style, reconfigured to contain a dedicated staircase to an upper bar and restaurant.

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FEATURE

THE BENEFITS OF LIVING WALLS Designers and their clients are always looking for ways to differentiate their developments. Here, Richard Sabin, Managing Director at Biotecture, looks at how living walls achieve this whilst delivering important building performance benefits.

effect, all whilst delivering important health and well-being benefits. Here we look in more detail at some of these and how they have been applied to a variety of projects: Enhancing the guest experience

As a bold design statement and method of enhancing a development, living walls take some beating. The benefits go much deeper than this, though, because living walls have been shown to improve air quality, increase biodiversity and tackle the urban heat island

St. James’ Hotel living wall in Buckingham Gate, London, was integrated as part of a major redevelopment of the exterior of the hotel. The area had been dominated by unsightly service areas that distracted from

the historic architecture and surrounding promenade, which contains restaurants and outside eating areas. The living wall was installed on a freestanding frame, rather than attached to a wall, to mask the service areas and add some natural texture and colour to the courtyard. The plant palette within the living wall was chosen to reflect the identity of the hotel: confident, elegant, sophisticated, yet relaxed and with a sense of fun. The design achieves this with a striking foliage pattern, taking inspiration from a peacock eye. Heuchera ‘Marmalade’ and Heuchera ‘Southern Comfort’ form the eye, spreading across the corner of the wall, with Liriope spicata embellishing it with purple flowers in summer.

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Whilst the objective of the living wall was purely aesthetic, a number of secondary environmental benefits were realised. These include temperature regulation, giving increased energy efficiency to the building, and pollution absorption. Temporary hospitality venues, such as the Rock Bank Restaurant at RHS Chelsea Flower Show, are also choosing living walls because they provide important aesthetic benefits and help reconnect guests with nature. Studies have shown that this reduces blood pressure and heart rate. The overall effect is one of sophisticated relaxation.

FEATURE or office development, this can be key to concentration and overall wellbeing. We worked on the new Hyatt hotel within the Dubai Healthcare City, which comprises numerous living walls at nineteen locations across four floors. A total three green walls were installed within the reception and lobby areas, whilst within the main atrium, spa reception and the dining area, a series of individual, isolated panels create a geometric living wall design. Once the event is finished, the living wall can easily be transferred to the next location. Air quality improvements Plants and vegetation within living walls have been shown to reduce the concentrations of contaminants in the environment. A study by Imperial College found that certain plants varieties are better at removing dust, particulates and harmful pollutants from the air, and we can guide customers in this area. At the same time, plants emit oxygen and purify the air through the absorbing of gases, and a study by NASA found that plants were adept at removing chemicals from the air such as benzene, trichloroethylene and formaldehyde and other VOCs, making it cleaner for us to breathe. There is considerable scientific evidence that shows plants can also reduce carbon dioxide levels by 10-25%1 from the air. For a hotel

Tackling the urban heat island effect The urban heat island effect is a growing concern in our cities. We’ve all experienced it on a hot summer’s day and can feel the heat emitted from the pavement and building facades. Climate change will exacerbate the problem, with studies by the Swiss Federal Institute of Technology predicting that London will have a climate similar to Barcelona by 2050. The challenge is how to mitigate these impacts and this is where increased biophilia plays a crucial role. Plants within living walls provide natural shade and absorb heat, which can be seen from this thermal image in London. The building on the right features our living wall and is significantly cooler at 28.4OC.

quality spaces that inspire and strengthen the connection between people and these places. Biophilic design principles and the integration of nature into the public realm can help create restorative spaces where people can relax, thrive and feel rejuvenated. These benefits were corroborated by the Landscape Institute in its report Creating Healthy Places that concluded that every £1 spent on park maintenance saves £7 on mental health, fitness and wellbeing. An example is our living wall that was specified by Willerby Landscapes for Land Securities’ ground floor reception space of the Sky Garden at 20 Fenchurch Street in the centre of London. By integrating lush green foliage, the aim was to enable a tranquil, relaxing space as soon as you enter the building and create synergy with the Sky Garden, London’s highest public garden in same building. It also contributed to the client’s sustainability goals, helping the building to achieve a BREEAM rating of ‘Excellent’.

Enhanced Health and wellbeing

The benefits of biophilic design arise from the physical and psychological connection we all have with plants. We reconnect with nature by seeing it, being physically in it or working in a natural environment. Any one of these ways of being physically close to nature provides us with a sense of wellbeing.

This is an important area that falls under the broad banner of placemaking, creating

For more information of Biotecture living walls, visit: www.biotecture.uk.com/

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BELOW: Ian Robertson - Sales and Marketing Director of BrightBridge

5 RED FLAGS YOUR CRM SOLUTION IS OUTDATED AND COSTING YOUR BUSINESS With strong customer relationships at the heart of the hospitality sector, it’s easy to see why Customer Relationship Management (CRM) software can help businesses enhance that interaction with patrons past, present and future. Yet while an essential and commonplace activity, how this is done – and via which channel (or channels) – requires a considered strategic approach. From upgrading the customer experience and understanding their needs through the power of data, to automating communication such as all-important booking reminders for

guests, CRM systems are a best practice way of embedding intelligence into the process. The right approach and technology will ensure sales and service teams are working from the same page and also that data from across the business is being used to accurately forecast, report and improve the customer journey. However, just because a CRM system is ‘online’ doesn’t mean it’s working efficiently; more often than not, older CRM solutions leave gaping holes in procedures – a risk businesses can’t afford to take when it comes to exceeding expectations and going above and beyond to retain customers through these challenging times. Here, we look at 5 red flags which indicate your CRM solution is outdated and costing your business, and why migrating to another platform should be top of the menu.

1. It’s too complex to use A CRM solution that’s tricky to navigate, and thus a headache for admins attempting

to make use of the system, is of course counter-productive for any organisation. Staff may start utilising their own processes, meaning the investment in any such efficiency is wasted. Not only that, but if teams are shunning the CRM system, it makes the task of integrating business processes for a seamless and holistic view of the company’s key operations and finances impossible. Adopting an intuitive solution that provides access to data support, low and no-code functionality ‘out of the box’, and automated system updates – paired with user-friendly interfaces, customisable dashboard and workflow functions – makes employees more likely to embrace it with open arms. Enhanced by machine learning and AI, the automation of routine, time-consuming tasks also makes the integration of CRM a less daunting experience.

2. It lacks modern functionality

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With the hospitality sector arguably hit the hardest, there’s never been a time of monumental change that matches the transformation in recent years – in part due to the acceleration of technological advancements caused by the pandemic.

With social media now one of the main outlets for customer opinion and feedback, businesses across the industry need a CRM solution that integrates this vital outlet, in order to manage reputation, customer satisfaction and expectation. Similarly, being able to see the bigger picture when dealing with customers on issues such as invoice payments – without switching from one system or screen to another – is not only hugely efficient, but also key in delivering a seamless customer experience, managing relationships and capitalising on conversion opportunities.

3. It offers little or no support From glitches in the system to a breach in security, lack of support when it comes to maintenance can bring businesses relying on software systems to a grinding halt. When solving these issues is the responsibility of the organisation, then it can be a costly problem to resolve – both in time taken to resolve it, and downtime lost in the process. A delay in access to vital customer records could bring a customer service team to a standstill, while lack of access to accounting and financial records could be equally damaging to productivity and profits. Migrating to a cloud-based CRM solution would entirely negate these issues, with platforms hosting the infrastructure. That way, users are always running the latest version, updates are automatic, and there is full support available. To be beholden to unpredictable, on-premise systems is not only counter-intuitive for this reason, but damaging for any business in the long-term should that reputation be compromised. Furthermore, most legacy systems have product lifecycles and when they come to an end, such as a number of Microsoft Dynamics AX solutions, that means no more new functionalities and – more worryingly – an end to security updates. Resisting a move when a CRM system is out-of-date will hinder growth at best and present compliance and security challenges at worst.

4. It hasn’t embraced the cloud While accessing important documents, business data and communicating on the move were once important (and often vital) aspects for many modern businesses, the

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technology. While future-proofing may seem like an impossible task with the rapid rate of evolution, hospitality businesses can be assured that they’ll always have access to the latest technology, when using a system that cannot be outgrown.

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Functionality such as integration of legacy customer databases, communication platforms (such as social media channels), and other crucial business data should therefore be a standard feature of any CRM system.

permanent fixture of hybrid working has forced organisations sector-wide to upgrade their infrastructure to accommodate this; either this or implement new systems entirely to cope with the ongoing requirement to facilitate the new normal. For CRM systems yet to offer cloud access to this intelligence, businesses are less likely to operate efficiently – and from a single version of the truth. The modern functionality afforded by cloudbased solutions is unrivalled, empowering businesses with access that’s not always possible with an on-premise system. The server requirements, IT maintenance and security, and data support are all the burden of the business in an on-premise system. This can be costly, and certainly restrictive when it comes to features, functionality, and real-time visibility that any organisation will benefit from having.

5. The organisation has outgrown it For businesses across the hospitality sector, an investment in scalable CRM may be cost-prohibitive, or perhaps just seen as unnecessary. Fast forward to when the company is expanding, and owners soon start to understand the limitations of their startout system – and the consequences of that decision. By manually adding to processes that align with these new goals, this can often prove time-consuming – with no way to properly integrate or automate them. Advanced data input methods, fast workflow creation, and dashboards providing real-time information on key business areas are vital to running an efficient and profitable business, wherever it sits within the sector.

Ian Robertson is the Sales and Marketing Director of BrightBridge, a UK-based technology consultancy offering Oracle NetSuite and Microsoft Dynamics 365 solutions. Ian has over 30 years of experience in ERP and CRM implementations. Prior to forming BrightBridge, Ian worked for a major US IT corporation, where he acquired a depth of knowledge around time saving efficiencies through technological integration automation. BrightBridge is a leading Oracle NetSuite and Microsoft Dynamics 365 Solution Provider and Sage Business Partner, with offices located in Leicestershire and Surrey. Each of BrightBridge’s leadership team has been in the IT Industry for over 30 years. Its expert operations team has far-reaching knowledge and expertise having worked with all the major software vendors. Now in its seventh trading year the firm has over 100 customers serviced by a business of 35 people based across two office locations. It serves businesses in various vertical markets including B2B/B2C retail and wholesale distribution, FinTech, not-for-profit and professional services. The company was formed in early 2015 by a group of colleagues who had worked together in ERP and CRM applications for many years. BrightBridge expanded in February 2018 with the acquisition of a similar NetSuite Solution Provider and in March 2020, the company strengthened its portfolio again with the addition of a team of people from an established Microsoft practice, facilitating the creation of a new service and support arm.

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Yet without the right solution in place, none of this can be achieved. If key elements of the CRM system are not integrated, then areas such as sales, marketing and customer service are operating in separate siloes. This is bad news for relationship management, as any agent dealing with a customer should be able to see a full customer profile with up-to-date personal information, purchasing history, and any data on previous issues. Furthermore, if this information sits in disparate systems, the opportunity to access up-to-date information that can help inform vital business decisions is lost. As an organisation grows, so does the customer base, employee head count, and process requirement. If a scalable solution isn’t implemented to accommodate this, growth will soon be restricted. With a cloud-based solution deployed online, the infrastructure is maintained and automatically updated with new features to meet industry demands – and in line with evolving

PROJECT

PROJECT: LUXURIOUS Beluga Caviar Bar OPENS ITS DOORS AT SVO MOSCOW, TERMINAL C

The exclusive, super-premium, Beluga Epicure vodka will also be available as a shot and guests will be able to purchase the luxury vodka, which comes in a legendary Lalique crystal decanter.

BELUGA GROUP presents a brand new, luxurious Beluga Caviar Bar located in the departure area of Sheremetyevo International Airport’s Terminal С.

Location: Sheremetyevo Airport, Terminal C, 3rd Floor, departure area, international flights.

Just like the Beluga Caviar Bar at GUM, it follows the traditions of vodka and caviar pairing, which is indicated by the inscription “Best consumed with caviar” on each Beluga Vodka bottle.

BELUGA GROUP is one of the three largest Russian vodka exporters and the first in terms of volume in the super premium market segment.

The bespoke menu includes all the varieties of the Beluga vodka range, as well as delicious starters, mainly seafood and different kinds of caviar.

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Providing a unique, unforgettable experience for travelers, the new Beluga Caviar Bar will invite them to explore all the shades and hints of Beluga’s unique taste profile, paired with the best caviar. The cornerstone of the menu is a sets of Beluga shots (or a Beluga-based cocktails) served alongside dark rye sweet cake with black caviar, Pacific Bluefin tuna on an avocado cushion, Kamchatka crab with Rouille sauce, Faroe Islands salmon under caramelized unagi sauce, different rolls, and many more delicious dishes.

On the wine list, visitors can also find Beluga Hunting bitters, still and sparkling wines and a selection of imported brands and spirits. The luxurious, art deco interior, which includes the distinctive “Caviar Jar” aesthetics and distinguished materials: wood, brass, marble and velvet, will provide a calming environment for consumers before their flight.

Hours of operation: 24/7.

Learn more about the bar and its menu at www.belugacaviarbar.ru

EDITOR’S REVIEW

Editor’s Review: THE CRYSTAL MAZE LIVE EXPERIENCE On Shaftsbury Avenue, in the heart of London’s West End, is a live experience full of nostalgia which requires energetic exuberance. In the early nineties, The Crystal Maze burst onto the small screen with its charismatic host, iconic theme tune and at times ruthless decision making by team captains which had people hooked in their millions. The Crystal Maze Live Experience itself is based on the TV show and sticks to the tried and tested formula. The team works its way through four “zones”, Medieval, Industrial, Future and Aztec, playing timed games with the aim of collecting crystals which in turn gain time in the final destination “The Crystal Dome”. The games are split into categories, skill, physical, mental and mystery, from which you can chose depending on your strengths and weaknesses. Your team can consist of anywhere between 2 and 8 players and you are joined on your journey by your enthusiastic “Host”. Bounding around the sets with “in-character” puns and anecdotes, the host keeps spirits high and enables to the team to step away from reality and into another world for 90 minutes. We played a full array of games ranging from the mental games with a relatively straightforward concept but thought provoking, where taking your time was beneficial, to the physical, where time was of the essence and you had to throw yourself, sometimes quite literally, into the game. We were happy with our return of 10 crystals out of 16 to give 50 seconds in the Crystal Dome. In the Dome and once the door is shut, you have to quickly get used to the huge fans blowing thousands of gold and silver tickets through the air, grabbing as many gold as possible, much harder than it sounds, but made a very fitting end to an entertaining and nostalgic experience.

Maria Lapthorn EDITOR

Luxury Hospitality Magazine

SUSTAINABILITY WITHIN HOTEL AMENITIES The White Company has been making impeccably stylish, beautifully designed products, principally in white, for over 27 years. From hand-finished bed linen to second-to-none customer service, the brand is synonymous with timeless style, quality and attention to detail. Today, the company that began as a 12-page mail order brochure back in 1994 has become one of the UK’s fastest growing multi-channel retailers. The White Company believes in making the most of life’s simple pleasures. Precious moments of uncomplicated happiness are a constant inspiration, and it is with these in mind that the brand creates collections that are built to last, helping it to become an intimate part of everyday lives. Over the years, The White Company has become famous for its extensive range of premium fragrance collections for the home and body. From hand-finished candles to beautifully scented body lotions, the brand’s ethos of everyday luxury is evident in every product. ADA Cosmetics and The White Company have long celebrated their partnership in hotelguest amenities – a collaboration spanning almost two decades and encompassing

several elegant guest collections of cosmetics and turndowns created for the most sophisticated and stylish hotel bathrooms. Mindful consumption is at the heart of The White Company. Buying less, but better, with timeless, long-lasting, quality products designed to be loved and last. Today. Tomorrow. Forever. From responsibly sourced materials to promoting recycled yarns, The White Company is on a continuous journey and committed to a better future for people and the planet. ADA Cosmetics echoes this ethos in their approach to guest cosmetics, with products that promote well-being and pursue ecologically sustainable practices along the entire value chain. Their motto: leave resources intact for future generations.

Sustainability is today an essential element in the development of hotel guest collections both with respect to packaging and formulations. ADA Cosmetics’ sustainability strategy aims to address energy, water and waste. Energy use and associated carbon emissions are a key focus for ADA Cosmetics with the company using state-of-the-art production systems that save energy and reduce emissions. As an example, ADA Cosmetics uses a cold process to produce body lotion, leading to energy savings of 40%. The company also harvests waste heat from production which is then used to heat adjoining offices. Regional sourcing and manufacture are also a focus – saving resources by buying from regional suppliers. Water is life and ADA Cosmetics has reduced their water consumption to a minimum, conforming to the strict requirements of the German Water Resources legislation which has a particular focus on the protection of ground water resources. To tackle the issue of waste ADA Cosmetics focuses on two key elements - the biodegradability of cosmetic ingredients and the recyclability of packaging. All products which end up in wastewater after use are optimised with regard to their biodegradability.

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ADA Cosmetic’s packaging for The White Company guest collections consists mainly of PET, a material which is 100 percent recyclable. And during 2022, both The White Company Flowers and Lime & Bay collections will migrate to 25% post-consumer recycled (PCR) bottles and fully recyclable caps. This is a significant step forward (with more to come) in creating a more circular, sustainable approach to packaging, while retaining the elegant look and feel for which The White Company is known. Consistent and thoughtful innovation to address the needs of hoteliers and the imperatives of sustainability is a hallmark of the enduring partnership between The White Company and ADA Cosmetics. A partnership which is set to continue to delight discerning hoteliers and guests for many years to come.

EDITOR’S REVIEW

Editor’s Review: RAMSBURY FOREST DOMES In the heart of Covent Garden, you can find a unique dining experience for the Christmas season. In partnership with Ramsbury Single Estate Spirits, a festive forest setting containing eight cosy snow-capped dining domes has been created. The pop-up heated domes are booked for a 90 minute time-slot and seat between 6 and 10 guests, who are served a delicious feast of garlic and thyme rotisserie chicken, crunchy

roast potatoes, pigs in blankets, seasonal vegetables with sticky toffee pudding and hot toffee sauce for dessert. Vegetarian and vegan options are also available. The VIP Experience in the Forest Domes includes additional red cabbage, stuffing and mac and cheese with the meal, but the highlight is the bottomless Ramsbury Single Estate Gin or Vodka Christmas cocktails. The premium spirits are versatile and ideal

as the main ingredient in the cocktails; the Ramsbury Bramble and Espresso Martinis were particularly smooth and fitting given the setting. The Ramsbury Forest Domes were beautifully lit and festively decorated. The food was plentiful and delicious and complimented by high quality cocktails. A luxurious way to spend a festive time with family and friends.

Maria Lapthorn EDITOR

BANYAN TREE GROUP INTRODUCES 5 BRANDS TO MULTIBRAND ECOSYSTEM GROUNDED IN PURPOSEFUL TRAVEL New brands unified by “Stay for Good” program will Propel the Group to Double Global Footprint by 2025 Banyan Tree Group, one of the world’s leading independent hospitality groups, is set to double its footprint of 54 properties across 23 countries by 2025 with the introduction of 5 new brands launching in the next 18 months. As a pioneer of purposeful stewardship and responsible tourism, this expanded global portfolio of 10 unique brands will allow the Group to increase its impact in the countries where it operates whilst taking advantage of post-

Through the Banyan Tree Global Foundation, all brands will abide by the proprietary “Stay for Good” program, a structured framework that aligns with the United Nations’ Sustainable Development Goals. Stay for Good embeds core stewardship values in operations and guest experience, promoting community engagement and partnership to drive longterm impact in three core pillars.

Covid growth opportunities in purposeful travel.

Looking ahead, the Group will see a total of 19 openings throughout 2022 – comprising 3 Banyan Tree, 1 Banyan Tree Escape, 3 Banyan Tree Veya, 6 Angsana, 3 Dhawa, 2 Garrya and 1 Homm – across 7 countries of the Maldives, Thailand, China, Indonesia, Cambodia, Mozambique and Saudi Arabia – where new flags will be planted in the latter three countries.

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FEATURE

2022 TREND OUTLOOK: SB ARCHITECTS REVEALS KEY TRENDS SHAPING RESIDENTIAL AND HOSPITALITY DESIGN SB Architects, an international architecture firm renowned for creating award-winning hospitality, residential, and mixed-use design solutions tailored to the heritage and character of their location, has released insights into the biggest influences that informed design in 2021, and what trends will pick up even more momentum in 2022. Home Officing 2.0 The COVID-19 pandemic and ensuing workfrom-home phenomenon sparked new desires for residential design. Dens are no longer to be relegated to the back of units with little or no access to natural light. Instead, residents want these spaces connected to living rooms and acting as integrated offices or flex spaces. Working from home is also changing multifamily design, where a new kind of amenity is taking shape in the form of reservable rooms for work and study, connected to communal meeting spaces where residents can both host team meetings and socialize. The “business center” model of multifamily residential projects is evolving and will be more marketable if versatile and engaging. Here to Stay: “Bleisure” Travel With more employees working remotely, hotels need to cater to a new segment of “bleisure” travelers who are taking advantage of their newfound workplace flexibility by extending vacations that blend work, exploration, and leisure. With guests looking to spend more time in destinations, design that is experiential and deepens connections to the location and its underlying character will be key. Developers and operators will be searching for ways to differentiate their

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The alternative vacation – via treehouse stays, yurts, and glamping - is becoming more and more ingrained into hospitality, and resorts are embracing glamping as an experiential element that can be integrated into the overall offering.

offerings from the many repositioning’s or new openings that are coming online in 2022, and hyper-local environments where guests can immerse themselves authentically into the surrounding locale and have experiences creatively tailored to a specific ethos and set of interests will be the most competitive. Integrating experiential programming for children and configurations such as twobedroom suites with kitchens will also help hotels cater to guests booking longer stays and traveling with their families. Alternative Stays/Glamping Woven into Resort Destinations The alternative vacation – via treehouse stays, yurts, and glamping - is becoming more and more ingrained into hospitality, and resorts are embracing glamping as an experiential element that can be integrated into the overall offering. Adding a glamping component to a traditional resort development can deliver the connection to nature that gives guests a sense of emotional and mental well-being, while creating the kind of authentic experience and immersive atmosphere that today’s discerning travelers are craving. Getting Outside With COVD-era concerns about indoor air quality and social distancing deeply embedded in our psyches, the outdoors represents an escape and safe haven, and is a key element to mental health. Travelers will seek uninterrupted sightlines to the outdoors, access to fresh air and open space in 2022. Integrating outdoor spaces in urban environments, such as rooftop amenities, will be a big driver for both hotels and residential developments in the future. Rooftop amenities create a sense of escapism in which residents or guests are nestled in an outdoor environment, perhaps with natural elements, but views to a city skyline are within reach. The Rise of the Urban Resort Prior to the pandemic, the urban resort concept was on the rise, with brands like Aman and Six Senses embracing the model as part of their growth strategy, and the trend will continue to grow in 2022, as lines between

work and leisure continue to blur and more guests want to experience the decompression and escapism of a resort even when in an urban environment. By tapping into sensibilities that one might leverage in a horizontal resort environment, and applying them to an urban context, designers can create spaces where people can “get away from it all” while remaining in the middle of it. Urban resorts deliver immersive experiences through rooftop experiences and iconic, place-defining food and beverage, and although in urban settings, they prioritize connections to nature, seamless transitions between indoor and outdoor spaces, natural light, and, of course, guests’ health and wellness. Special landscaped zones sprinkled throughout sites as places to host events and celebrations, and enhanced wellness experiences where spa and fitness components are sized after those of a destination resort are among the design features trending for urban resorts. Rethinking the All-Day Dining Concept The pandemic pushed many hotels to adapt their F&B offerings, as unutilized space in an all-day dining outlet became more apparent during periods of low occupancy. Many new hotels have been breaking down the allday dining restaurant into multiple “micro” restaurants that can be sectioned or closed off depending on the time of day, to prevent the all-day dining space from being underutilized or only used during breakfast. The traditional buffet style dining that is standard in all-day dining outlets became prohibited due to COVID regulations in many areas, giving rise to alternative strategies such as customized room service for breakfast. Many hotels are leveraging the specialty restaurant or lobby lounge for those seeking a more traditional hotel breakfast experience. In the future, instead of just serving as a convenient dining outlet for internal guests, more hotel dining outlets will be regarded as valuable revenue-generating spaces independent of the hotel, with unique concepts, menus, and designs that will entice both hotel guests and locals in the community. Website: www.sb-architects.com

Plant Growing Systems for Chefs Grow your own perfect salad leaves, microgreens and herbs with an automated indoor plant growing system from Evogro. Harvest the living plants just before serving for optimal freshness and flavour. Reduce your food miles and wastage of perishable crops. Designed to make growing simple, reliable and productive. +44 (0) 344 585 2255 info@evogro.com www.evogro.com

Luxury Hospitality Magazine - January 2022

Articles inside

Interview: Club Wembley’s General Manager Charlene Nyantekyi and Head of Culinary Harry Lomas

Interview: Henry Brosi, Executive Chef at Four Seasons Hotel London at Park Lane