Luxury Hospitality Magazine - February 2023

Oliver Hemming

Editor – Maria Lapthorn maria@lhmagazine.co.uk

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CONTENTS

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INDEPENDENT HOTEL, New Holgate, SET TO TAKE OVER Holgate Bridge Bed and Breakfast IN DEAL WORTH £2 MILLION

York-based businessman Nick Bradley, who specialises in real estate and hospitality, has recently acquired Holgate Bridge Bed and Breakfast and is transforming the Grade 2 listed townhouse into a stylish boutique hotel, New Holgate.

New Holgate, which is scheduled to open in March, will feature 11 stunning and individually designed rooms as well as dining options for both guests and local residents. Overnight stays will range from £200 to £300, with options including Double Rooms, Luxury Suites and Duplex Family Suites with hot chocolate machines and gaming stations. Located with private parking, the hotel is within walking distance of the train station, York Racecourse and many of York’s leading attractions, making it the perfect base for tourists to explore the historic city. Located in the residential area of Holgate, means it can also be a place to relax and unwind for the local residents.

Gino D’Acampo TO OPEN NEW UPMARKET ITALIAN RESTAURANT & BAR AT Leeds Marriott Hotel

Gino D’Acampo has revealed he is to open a new upmarket Italian restaurant and bar at the recently refurbished Leeds Marriott Hotel - Gino D’Acampo, Trevelyan Sq, Boar Lane, Leeds.

The opening heralds the first of a number of new signings for the leading hotel and leisure company, further to striking a partnership with global hotel leaders Marriott Hotels International and Hamilton-Pyramid Europe.

Gino’s latest project will see an investment of £1.5m in the iconic building with the new venue to open this spring, creating 52 jobs.

Designed by acclaimed international restaurant designer Bernard Carroll, it will feature an impressive marble bar complete with lounge area, a cicchetti bar, deli, 160-seater open plan restaurant, and outdoor terrace.

The design, look and feel will be glamorous and opulent, harnessing the first-class world-operating standards for which Marriott Hotels International and Gino D’Acampo Hotels & Leisure are recognised.

The restaurant will be open all day, every day for breakfast, brunch, lunch and dinner until late. Guests of the hotel will also be able to enjoy in-room dining prepared by the restaurant.

For those looking to host large parties and bespoke events, Gino will also be providing the cuisine in the Marriott’s inviting banqueting and meeting spaces.

The menu, designed personally by Gino and his esteemed team of chefs, will be fitting for its location, encompassing classic Italian dishes with a real focus on quality and ingredient provenance. He promises to raise the bar for Italian dining in the culinary city.

The restaurant is Gino’s sixth opening in less than two years. It follows openings in Manchester, Newcastle, Liverpool, London, and Alderley Edge, and is part of his strategy to open further upmarket restaurants in major UK and affluent suburbs. He has also hinted he is soon to announce his first International location.

Work on the new restaurant and bar will commence on Tuesday January 10th and will see a complete refurbishment of the impressive building.

“To be able to create something new for York is an opportunity that I haven’t taken lightly. My team and I have thought really carefully about how we can be the space for the local residents to enjoy, just as much as the holiday makers. We’re designing something warm, welcoming, exciting; the heart of Holgate,” explained Nick Bradley, Founder of New Holgate.

The interior renovation will be managed by Yorkshire-based award winning interior design practice, Studio Two – who are notable nationwide for creating distinctive environments within the hospitality and retail sectors. Studio Two will work alongside Nick and his team to create a stylish space that maintains strong nods to the industrial history of Holgate, through the use of metals including iron beams and carefully selected artwork.

The modern hotel concept is also currently undergoing a complete rebrand by York’s leading brand management agency, NIMA. NIMA, which specialises in hospitality and luxury industries, has developed the “New Holgate” brand and communications and will support the team with the launch of the new concept this March.

The next few weeks will see local residents invited in to view the hotel and meet the new team, as they prepare for the opening in March.

Hyatt ANNOUNCES THE OPENING OF Hyatt Regency London Albert Embankment

The riverside hotel will be the eighth Hyatt-branded property in London, signaling Hyatt’s aspiring brand growth in the UK.

Hyatt Hotels Corporation has announced the opening of Hyatt Regency London Albert Embankment. The 142-room hotel marks the eighth Hyatt-branded property in London, confirming Hyatt’s ambitious and strategic brand growth plans for 2023 and beyond in the United Kingdom.

With its prime riverside location and proximity to the city’s most notable attractions, Hyatt Regency London Albert Embankment caters to the many guests and World of Hyatt members looking for seamless stays in central London. The hotel is conveniently located; it is a five minute walk to the capital’s political epicenter, Westminster, home to landmarks including the Houses of Parliament, Trafalgar Square and Big Ben. A short stroll along the River Thames from the hotel leads to the South Bank, an area celebrated for its world-class arts and cultural venues, whilst nearby Vauxhall Station provides direct access to many of the city’s major travel hubs.

“London remains a priority market for our planned brand growth in the U.K., and we are delighted to add Hyatt Regency London Albert Embankment to our expanding list of properties in the capital,” said Felicity Black-Roberts, vice president development of Hyatt Europe.

“This is the third Hyatt Regency branded hotel in the city, further demonstrating how Hyatt is intentionally growing our brand portfolio in the U.K., bringing our most renowned brands to the in-demand markets where our guests and World of Hyatt members want to be.”

Hyatt Regency London Albert Embankment will be the 13th Hyattaffiliated hotel in the U.K. and the eighth in London, joining Hyatt Regency London – The Churchill; Great Scotland Yard Hotel, part of The Unbound Collection by Hyatt portfolio; Andaz London Liverpool Street, Hyatt Place London City East, Hyatt Place London Heathrow Airport, Hyatt Regency London Stratford and Hyatt House London Stratford, as well as the soon to be open Hyatt Regency London Blackfriars and Park Hyatt London River Thames.

Images: © Olivia Brabbs Photography

Chef Kevin Dalgleish HAS OPENED HIS FIRST RESTAURANT IN ABERDEEN

Leading Scottish chef, Kevin Dalgleish, opened his first restaurant, Amuse, a refined, relaxed dining experience at Queens Terrace, in the heart of Aberdeen.

Amuse is an informal 70-cover restaurant complete with a contemporary bar, private dining space, and intimate outdoor area, The Snug for guests to enjoy. Kevin will draw on his classical training to create a menu that highlights the best local and regional Scottish produce available from land to sea, with a touch of classic French flavours.

Highlights from the launch menu include: Ravioli of Scottish West Coast langoustine and scallop with buttered hispi cabbage and shellfish bisque; Rump of Aberdeenshire lamb, pressed shoulder, glazed spring vegetables with green tomato jam and lamb sauce; Castleton farm strawberries, pavlova with lime and black pepper.

The lighter lunchtime menu features grilled seafood, seasonal fresh salads, homemade pasta dishes and specials.

The bar menu features a selection of seasonal cocktails including Rock Rose Gin and Glenfiddich perfect serves and signature Amuse cocktails created by Bar Manager Nicola Brown. Guests will also be able to sit in the restored intimate outdoor space, The Snug, for snacks and cocktails or simply to relax with friends over a glass of champagne. The Snug will sit up to 12 people and private dining will be available with bespoke menus for up to 25 people.

Kevin Dalgleish has been one of the North East of Scotland’s most prominent chefs for the last two decades.

After training under the legendary Anton Edelman at The Savoy in London, he moved back to Scotland as head chef for 10 years at the exclusive Ackergill Tower where he started The Food of Love weekend. These events saw him joined by some of the country’s top culinary stars from Angela Hartnett and Anton Mosimann to co-host private dining weekends.

In 2012, Kevin joined The Chester Hotel in Aberdeen as executive chef where the concept evolved into The Signature Food Festival and became an annual event at the hotel. Over the years the festival continued to attract the great and the good of the UK’s kitchens to cook for charity including Marco Pierre White, Phil Howard, Daniel Clifford, Glynn Purnell and Richard Corrigan.

STUDIO MOREN PARTNERS WITH EEA TO HELP DRIVE SUSTAINABILITY IN THE HOSPITALITY INDUSTRY

Hospitality design specialist Studio Moren has announced a strategic partnership with the Energy and Environment Alliance (EEA) – an international not-for-profit coalition driving the decarbonisation of the hospitality industry – to provide expertise on sustainable architecture and interior design practices across the sector.

The EEA’s mission is to develop the first universal sustainability standard for the hospitality industry, including the design, build and operation of buildings. Studio Moren, working in collaboration with EEA and its other partners, will utilise its substantial knowledge and experience designing effective and energy-efficient hotel and hospitality projects to help steer the ongoing development of the new BREEAM in Use Hospitality (BiUH) standard.

AIA, will sit on the EEA Technical Committee to work with the EAA and BRE Group in the development of hospitality-specific standards, metrics and methodologies, embracing all lifecycle stages of hotel or apart-hotel development, including design, construction and operations to redevelopment or decommissioning.

As a world-renowned hotel and hospitality architect and interior designer, Studio Moren has a long-term commitment to both sustainability and the hospitality industry and shares EEA’s mission to improve sustainable outcomes in the sector. Whilst it is well understood that hospitality operations require a considerable amount of energy to ensure the comfort of guests and offer individualised experiences and services, in addition to generating a considerable amount of waste from consumables, Studio Moren believes a lot can be done to decarbonise the hospitality sector to enable sustainable growth.

LEFT: Premier Inn New Marlborough Yard, opened 2020, BREEAM Excellent © Studio Moren

Bryan Oknyansky says: “According to U.N data, the built environment is currently responsible for about 40% of global energyrelated carbon emissions. As architects and designers, we have a key role to play in driving a reduction in carbon emissions, as the greatest opportunity for impact on building performance and energy efficiency comes at the design stage. Measures being more widely adopted by the hospitality industry include designing out the excess energy demands of operating buildings and recovering heat from both plant equipment and wastewater for reuse elsewhere in building services. Additionally, exploiting opportunities for circularity will lead to the use of materials and products that have lower embodied carbon through sourcing locally, recycling and reuse. We look forward to working collaboratively with the EEA and its partners to further increase the uptake of such measures, whilst also helping asset owners and managers in the hospitality industry mitigate climate risk and meet net zero targets.”

Ufi Ibrahim, CEO & Founder, the Energy & Environment Alliance (EEA), said: “Studio Moren stands out as a hospitality focused architectural and design practice that puts sustainability at the heart of its creative philosophy. We are therefore delighted to have its input into our Technical Committee, helping to determine the most relevant and useful standards and metrics for ESG in the industry.”

GALVIN AT WINDOWS REINTRODUCES ITS EXCLUSIVE SERIES OF WINE DINNERS CURATED BY HEAD SOMMELIER RUDINA ARAPI AND HEAD CHEF MARC HARDIMAN

Galvin at Windows is ushering in the New Year with a series of intimate wine and champagne dinners alongside its stunning panoramic views. Beginning on 26th January, the iconic restaurant on the 28th floor of London Hilton on Park Lane will be offering an exclusive menu featuring canapés, four courses with matching wine, coffee and petit fours. The wine paired menu has been specially created by Head Chef Marc Hardiman with wine handselected by renowned head sommelier Rudina Arapi.

The inaugural wine evening will take place in The Balcony, the semi-private dining area of the iconic restaurant. Head Chef Marc Hardiman has developed a menu of delicious British dishes made from a selection of

Studio Moren Senior Designer and Certified Passive House Designer, Bryan Oknyansky,

TOP ENGRAVER SUPPORTS HOSPITALITY SECTOR WITH SWIFT SERVICE FOR ETCHED & PRINTED TABLE NUMBERS & QR DISCS

One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs.

The numbers and discs enable customers to link to apps or menus, eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order.

“Our investment in additional equipment and software has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price. Our ISO9001 accreditation means that every job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving.

In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

T: 01275 871 720

E: info@brunelengraving.co.uk

W: www.brunelengraving.co.uk

the finest seasonal ingredients including Portland Crab, Beef Wellington, and the Galvin at Windows’ signature Scottish Venison.

Head Sommelier Rudina has expertly crafted wine pairings to compliment the rich and mouth-watering flavours created by Chef Hardiman. Rudina’s selection includes wines from four different regions in Italy, South Africa and France. The menu starts with a velvety and complex 2018 Biferno Riserva from Camillo De Lellis in Italy to accompany the Scottish Venison Tartare. This wine is a blend of Montepulciano, Aglianico, and Trebbiano grapes. The Portland Crab course is paired with an aromatic, creamy and minerally Chenin Blanc by Reyneke in Stellenbosch, South Africa. Marc’s renowned Beef Wellington is accompanied by an organic 2019 Faugères ‘Léonides’ produced high up in the hills of France’s Languedoc region by the Domaine du Météore, a fresh yet complex red wine with soft tannins and a nose of blackcurrants, thyme and balsamic. The final course, Araguani Chocolate with caramelised banana and lime, is paired with an intensely perfumed sweet 2020 Muscat de Beaumes de Venise by Domaine des Bernardins from the Rhône-Valley in France. This wine is characterised by aromas and flavours of apricots, peaches, honey and raisins, a perfect way to end this special meal.

The set menu costs £150 per person and is inclusive of a glass of champagne, canapés, four-course dinner, wines, coffee, and petit fours.

Galvin at Windows’ first wine evening occurs on Thursday 26th January and begins at 7pm.

L+R HOTELS ANNOUNCE

£25 M LUXURY DEVELOPMENT IN DEVON OPENING SUMMER 2023

L+R Hotels has announced The Mole Resort as the latest venture in its portfolio which spans the UK, Continental Europe, the US and the Caribbean, in many of the world’s most sought-after locations.

Coming to Devon in Summer 2023, The Mole Resort is a luxury lodge destination resort set in 125 acres of countryside near the River Mole, with Exmoor, Dartmoor and the famous North Devon beaches nearby. The resort combines stunning lodges, hotel rooms and superb dining with a myriad of activities.

Fifteen premium eco-conscious lodges are already complete and available for booking, along with hotel rooms at the existing Highbullen Hotel. By summer 2023, The Mole Resort will expand to 58 lodges and a fully-refurbished hotel as part of the c.£25 million redevelopment investment.

Currently on track for completion by May 2023, The Mole Resort joins the L+R collection of some of the most iconic hotels in the UK, including Chewton

Glen, Nobu Portman Square, The Lygon Arms and Cliveden House and Spa.

Adrian Bradley, leading the project for L+R Hotels said: “Our simple message is ‘fabulous stays and active days’, which is exactly what The Mole Resort is all about. Not only will our guests be able to relax in their lodges surrounded by spectacular countryside views, but there’s plenty for them to do, both within the resort, and with ready access to world-class beaches and outstanding countryside. From swimming, fitness classes, golf and tennis, to pickle ball and trout fishing, it’s the perfect place for families, groups and couples to do as much or as little as they like, and our resort team is excited to welcome them.”

Guests can choose a hotel room from £80 per night, or one of the self-catering lodges, which sleep up to eight people from £219 per person (based on eight people sharing a lodge for three nights).

All lodges boast a large deck with outdoor dining, hot tubs, fully-equipped kitchens and, of course, superb beds; many of the lodges accommodate dogs. During a stay at The Mole Resort, guests have the flexibility of self-catering or can eat in the Resort restaurants; either way, they’ll enjoy seasonal, locallysourced ingredients.

CHEF ADAM HANDLING PUBLISHES LUXURY BOOK COLLECTION

Michelin-starred Chef Adam Handling is proud to announce the launch of his stunning boxset, a definitive collection of three recipe books that tell his story, the journey of his restaurant group, the road to his first Michelin star, and the ethos of sustainability that underpins it all.

Ten years in the making, this pioneering trilogy is “the book I’ve always wanted to publish”, says Adam. It shares his and his team’s deeply personal story, memories from Adam’s childhood and early career, recipes from every version of his flagship restaurant, Frog by Adam Handling (including much-loved fan favourites – yes, chicken butter is in there!), alongside the lessons they’ve learned on the journey to become zero-waste, as well as Adam’s favourite cocktail recipes.

The three books, ‘Frog by Adam Handling’; ‘Why Waste?’ and ‘Perfect, Three Cherries’ encompass everything that Adam, and his restaurant and bar teams have learned and developed over the years. From recipes and ingredients to their approach to sustainability, as well as forewords and contributions from some of the most respected leaders of the food and drink industry (including Gareth Ward, Alex Dilling, Pierre Koffman, Ben Elliot, Charlotte Hill OBE, Mike Robinson, Agostino Perrone, Erik Lorincz, Mark Sansom and Anna Sebastian). In Adam’s words, “This book is designed for my younger self. It’s everything I would have wanted to know when I was starting out in my career.

“This collection is something I would have loved to have had when I was learning more about my field. It only started as one book, showcasing Frog, but the more we dove

SAN CARLO RESTAURANTS PARTNERS WITH SUNSET HOSPITALITY GROUP TO OPEN SIGNOR SASSI IN DUBAI

Award-winning Italian restaurant brand, San Carlo Restaurants, has partnered with Sunset Hospitality Group (SHG), a leading international hospitality group, to open Signor Sassi in Dubai in Spring 2023.

Located in the five-star St. Regis Dubai Hotel on The Palm, the 312-cover (148 seats indoor, 164 outdoor) Signor Sassi Dubai will be the third international outpost for the brand, alongside Qatar and Riyadh. The London restaurant first opened in Knightsbridge in 1982 and is one of the capital’s best-known and loved Italian restaurants.

Designed by LA and London-based studio Fettle, the timeless and elegant interiors will take inspiration from the luxurious villas surrounding Lake Como. The palette will remain light and fresh with finishes and details synonymous with the area including coloured marbles and highly polishes timbers reminiscent of the luxury yachts found on the lake.

Marcello Distefano, Managing Director, San Carlo Restaurants, adds: “We’re thrilled to be working with Sunset Hospitality Group – we’ve been looking for a partner in Dubai that shares our passion

for delivering the best contemporary hospitality concepts for several years.

“SHG are leaders in their category, and we’re excited to be working together to create a truly exceptional dining experience for Dubai.”

Antonio Gonzalez, CEO of Sunset Hospitality Group, says: “We are delighted to partner with San Carlo Restaurants, who share a passion for great food, style, and service.

“Signor Sassi has been an icon of the London culinary scene, renowned for its famous clientele, superb Italian menu, and signature dishes.

“Bringing this authentic concept to Dubai’s culinary scene is another milestone for Sunset Hospitality Group and a great addition to our award-winning dining venues.”

San Carlo Restaurants is one of the UK’s most successful restaurant brands, owned by the Distefano family, with 26 restaurants across the UK and seven international venues. As well as Signor Sassi, the portfolio includes the brands San Carlo, Cicchetti, Fumo, Isola and Gran Café as well as flagship site Alto by San Carlo on the rooftop of Selfridges London. The group has international presence in Qatar, Riyadh, Bahrain and Bangkok, with further openings planned for 2023.

into it, the waste book and cocktail books became clear. It’s the stuff that people don’t see behind the scenes – the researching, the training, the things we had to do to make Frog what it is today.

“To understand what Frog is, you need to understand the waste element, the foraging, the sustainability, provenance of ingredients, everything. It became clear that there really was no Frog book without the other two.”

Alongside recipes and personal memories, the books are filled with stunning imagery, ingredient and produce maps of Britain, and personal photos from Adam’s own family

collection. No expense has been spared in terms of the production of the books – from the boxes, the covers, beautiful illustrations, and paper quality, every aspect of the books

has been thoughtfully designed by Adam himself.

www.adamhandling.co.uk/ gifts-and-merchandise

HOTEL BATHROOM TRENDS FOR 2023

Research has shown that the hotel bathroom is becoming as important as the sleeping space in creating an enjoyable guest experience. We take a look at what 2023 has in store for these often spa-like but hard-working spaces.

Sustainable Design

Global warming can no longer be ignored and this is predicted to continue to impact on purchasing habits for 2023. In general, the world is more concerned than ever before about sustainability and protecting the planet, which will no doubt play a big part in hotel bathroom design, whether it’s for large chains or small boutique establishments. This may include choosing only to work with companies who act in an environmentally-conscious way or by choosing products which are made from recycled materials, include sustainable features or are built to last - and of course they still have to look good too.

Nick Duggan, MD of The Radiator Centre comments, “The incentive for hotels to embrace sustainable design isn’t just from lower energy costs, hotels are also recognising that choosing this route may also attract new customers, who consider sustainability very important. From water-saving showers and taps to energy efficient towel rails, there are many ways in which a hotel bathroom can be designed to be more sustainable. Of course, many of these already innovative products now also include Smart technologies which can help further with efficiencies by making it easier to regulate water and energy consumption, for busier and quieter times in the hotel.”

Whilst the black and white luxury, marbled look is never likely to go out of fashion, 2023 is predicted to see more colour being introduced in hotel bathroom design.

In terms of radiators, Nick explains, “Energy efficient radiators and towel rails work by using a much lower volume of water, thanks to LowH2O technology. Less water means less energy is needed to heat the radiator up which in turn results in savings both for the hotel and the environment. Aluminium radiators have less water content and faster reaction times than their steel equivalents and hence are a good choice for sustainable hotel bathrooms.”

Pastel Dreams

Whilst the black and white luxury, marbled look is never likely to go out of fashion, 2023 is predicted to see more colour being introduced in hotel bathroom design. From bathroom products and displays at Salone del Mobile Milano earlier this year, this is expected to be in the form of pastel shades such as sage green, seasalt blue and softer palettes of coral and terracotta.

These restful colours can help a hotel bathroom to feel more personal and homely, and may be introduced in a wide variety of ways from tiling and wall colours to radiators and cabinetry. These beautiful colours also give a nod to Mediterranean style, helping to create a relaxed holiday vibe for guests.

Wellness

The trend of wellness came to the fore-front post pandemic but is showing no signs of going anywhere. Indeed, hotel guests now view it as a holistic expectation from their hotel experience and the hotel bathroom plays a huge part in this. From luxury resorts to family hotels, guest expectations of the hotel bathroom have become a lot higher, with guests seeing it as somewhere to relax and recharge. It is no longer just a practical space, it needs to deliver in terms of looks and experience too.

While a wellness bathroom may feature functional elements such as the latest Rain-spray showerheads and jacuzzi baths, the look and feel of the room is of equal importance for guests to achieve that relaxed spa-like feel. Lighting plays a big part in this as do biophilic elements, with connection to nature widely understood to help reduce stress and improve health.

Also key to a wellness space is a clutter-free environment, hence storage elements are key in order to achieve this. Nick comments, “Hotel towel rails play an important part in not just warming and drying towels but also storing them. Many of the latest designs

include options for hooks, shelves or rails, and the way the towels are stored and displayed becomes part of the overall look. As with every aspect of the room, it needs to not only be functional but fit with the interior style too.”

A Cohesive space

With wellness being seen as such an important part of the guest experience, the lines are becoming more blurred between the hotel bathroom and the suite or sleeping space itself. The bathroom is starting to be prioritised more, with more of the total space allocated to it. There is a shift towards a more cohesive design between the two spaces, which in turn creates the illusion of a bigger space overall.

As Nick comments, “Bathrooms need to live up to the design and quality of the sleeping space and the use of colours, texture, lighting and accessories can help to achieve this. Bathroom towel rails don’t have to conform to the traditional ladder style and the latest designs look sleek and stylish, helping to create a feeling of luxury and cohesion between the two spaces.”

www.theradiatorcentre.com

CLEAN AWAY YOUR FIRE RISK WITH TR19 GREASE ® COMPLIANCE

Professional kitchen extract ductwork cleaning is not just a matter of hygiene; it is also an essential fire safety measure, as Gary Nicholls, MD of ductwork risk experts, Swiftclean, explains.

In every kitchen, no matter how lean or sophisticated the cuisine might be, the cooking process generates minute airborne droplets of fat, oils and grease, known collectively as FOGs. As the grease-laden air within the kitchen is drawn through the extract system, the air cools, leaving FOG deposits which gradually form a greasy film on the inside surfaces of both the canopy and the ductwork.

There is a common misconception that in order to pose a fire risk, this layer must be very thick. However, in order to remain compliant with the TR19® Grease specification, which is issued by the Building Engineering Services Association (BESA), the grease layer should not be allowed to exceed an average depth of 200 microns – about half the thickness of an average business card.

TR19® Grease is now acknowledged as the leading guidance document for kitchen extract ductwork hygiene. It contains helpful tables which explain how frequently

grease should be removed, according to your kitchen’s use and work patterns. If the grease layer is not removed, it can provide fuel for a fire. The ductwork itself can act like a chimney, spreading the fire beyond the kitchen to other parts of the building and to adjoining properties too. An otherwise containable fire can quickly turn into a major incident, causing maximum damage and posing a threat to life.

Expert cleaning should be carried out according to the TR19® Grease specification; grease deposits must be completely removed from the canopy, hood, fan and ductwork. Some older systems were designed and installed without sufficient access hatches to reach the entire system. In these cases, additional access hatches should be retrofitted to allow access to every part, particularly around angles and turns in the ductwork, which tend to encourage thicker grease deposits to collect.

Removal of the grease minimises your fire risk from this unseen threat, so compliance with TR19® Grease is an essential fire safety precaution, benefiting your staff, restaurant patrons, and also any residents, in both your own and neighbouring premises. Against a background of rising energy prices, there is also one other benefit. A clean extract fan consumes less energy to run than a greaseladen one, so it will save a little on energy costs.

Should the worst occur and a fire break out, you will need your buildings insurance to pay out so that you can repair any damage. Increasingly, insurers will expect you to be compliant with TR19® Grease. If fire investigators conclude that cleaning has not been carried out in compliance with TR19® Grease, your insurer may well refuse to pay

out on the policy. You may also be financially and legally liable for damage to neighbouring properties. This would be on top of any loss of trade or interruption to business.

Under the Regulatory Reform (Fire Safety) Order 2005, you must appoint a Responsible Person for your property. They are legally obliged to ensure your compliance with TR19® Grease as part of your fire safety protocols. If deemed to be negligent about any part of this, including TR19® Grease compliance, they could be prosecuted. If found guilty of negligence, they may face a custodial sentence, especially if there have been any injuries or fatalities as a result of a fire.

It is, therefore, important to be able to demonstrate your compliance with TR19® Grease. This can be achieved by using a member of the Vent Hygiene Elite (VHE) scheme as your specialist cleaning provider. VHE members can issue post clean certification, providing evidence that you have fulfilled your legal obligations. This is now widely recognised by both insurance companies and the authorities. Members of the VHE scheme are carefully, and regularly, vetted by BESCA (Building Engineering Services Competence Assessment Ltd), the certification arm of the BESA.

Doubtless your kitchen is spotless. Unfortunately, the extract system is out of sight and can, as a result, easily end up out of mind. Its cleanliness should, however, be just as important in your list of maintenance priorities, as should compliance with TR19 Grease®

Website: www.swiftclean.co.uk

and other furniture for the commercial sector. As part of Cubicle Systems, CS Commercial has over 30 years’ experience within the commercial sector and a reputation for non-standard and bespoke furniture that spans across the UK. We create furniture and sanitary solutions to suit any commercial environment and have a detailed understanding of the building regulations, WELL standards and the complex requirements for these people-centric environments.

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WHEN LOOKING AFTER HOTEL LINEN, RELEGATING RECYCLING SAVES CARBON AND MONEY

By Paul Hamilton, technical director, Regenex

The hospitality industry used to ‘do its duty’ to the environment by recycling old linen for rag, rather than sending it straight to landfill.

But this attitude is no longer enough, as the business world rightly demands ever-more stringent standards regarding the disposal of unwanted textiles.

Progressive players in the leisure sector are already moving away from recycling as a default for material that seems only fit for the bin.

This is good news when it is considered that global recycling markets are currently saturated, and capacity for processing can be hard to find.

Quite simply, it is time to relegate recycling. But, how and why? Read on.

While recycling still has a place in the management of waste, it should not be a first choice solution for textiles that would still be fit for purpose, if they were not stained or discoloured.

Recycling is ranked only at only number 42 on a list of 82 possible actions to mitigate climate change, according to Project Drawdown. A simpler rating system which also sees recycling as a very mediocre solution is the Hierarchy of Waste Management, endorsed by the UK Government.

After not using the earth’s resources to manufacture something at all, re-using that

item for as long as possible is the next best option.

For the cottons and polycottons that dress an average hotel room or holiday let, there are environmentally better ways to deal with the estimated 1,000-plus tonnes that fail to meet inspection in UK laundries each year, rather than throwing them into receptacles marked ‘recycling’.

Off-white or heavily stained items that used to be condemned, can now be revived with specialist treatment to open fibres and remove discoloration. Advancing technology has made this possible — and word is spreading.

As long as pieces are not ripped or torn, tough stains such as fake tan, food, rust or mildew, can be removed, to once again reach the stringent cleanliness standards of the highest-end establishment, for many more washes to come.

Developing a new thriftiness with every item saves both carbon and money, by cutting down on the need to purchase top-up stock, at a time when most businesses are under increasing pressure to lower costs and ramp up environmental credentials.

Enlisting specialist help minimises in-house ‘kill or cure’ washing, and the extra costs associated with the practice, and re-use cuts down on recycling processes — which themselves require another round of water, and carbon emissions..

Keeping the same stock in circulation for much longer leads to a steady and sustainable reduction in outgoingsparticularly welcome in the face of rising cost of cottons and polycottons and ongoing disruptions to supply chains.

Looking towards the end of the 2020s and beyond, firms with robust sustainability policies are the ones who will thrive and prosper.

This is because banks, other lenders, and investors — as well as potential commercial partners awarding contracts — are prioritising organisations that are lowering their carbon footprints.

Re-use is slowly but surely taking its rightful place in the management of many materials and working sectors, and commercial linen is no exception.

Of course, waste material will most likely make its way to that aforementioned recycling bin at some point in their journey — but much, much later..

While recycling still has a place and a purpose, its relegation now feels very real.

Regenex’s free white paper, Loving linen longer: Five carbon and money saving reasons to get the most out of laundry stock, is available to download now.

Looking towards the end of the 2020s and beyond, firms with robust sustainability policies are the ones who will thrive and prosper.

Paul Hamilton, technical director, Regenex

NOVOSOLID

The next generation of shower trays

“Taking trays to a new level”

NOVOSOLID is more than just a tray. It is a new design from the ground up. Considering space, wellbeing, materials and your needs, the Novosolid fits perfectly into the modern lifestyle.

P 75% Dolomite marble

P New “Invisible” waste

P Customisable

P Sizes up 1800 x 900mm

P Warm underfoot

P Durable, hardwearing gel surface

P Choice of Matt Black or Matt White

P Textured stone effect giving a matt anti slip finish

P Fully stain and UV light resistant

P Level entry access or raised installation

Discover the Black & White video collection

www.novellini.co.uk

Novellini UK offers a full range of bathroom products including bespoke shower enclosures, wet rooms, steam rooms, whirlpools and much more, why not visit our website for more details

SPA DESIGN TRENDS FOR 2023

Sparcstudio an independent, creative design studio specialising in spa and wellness design for over 15 years in the spa, wellness, fitness, hotel, and resort sectors has announced its key trends in spa design for 2023. Creative Director, Beverley Bayes explains:

It’s an incredibly exciting time in the world of spa design. Hoteliers, developers, and the general public are much more spa savvy and want to enjoy the benefits that spa can bring, with a great focus on improving

physical and mental health and wellbeing. For operators and owners, this not only raises the profile of the business and places it the forefront of innovation, enhancing facilities with considered, sustainable design is good business sense and correctly done can significantly improve revenue and return on investment.

Sustainability by design

Sustainability in spas has been firmly in the spotlight for some years, but it is now that we are seeing the true innovation in terms of sustainable materials and finishes that are available. It’s akin to the effect that the introduction of LED lighting has had in spa/ interior design.

Last year more than any other we were excited to discover a range of UK based companies producing a wealth of sustainably sourced and innovative products. Many of these sustainable materials also have health and comfort benefits, including reducing noise, providing thermal insulation, and are non-toxic or boast low VOC’s emissions.

Clients recognise the need to create sustainable environments, and this is also important to discerning customers who are also demanding this approach.

Examples of beautiful and sustainable materials that we are currently specifying include:

• Clay based Wall renders (by Clayworks) which is natural and non-toxic, with low VOCs emissions and no synthetic, concrete or lime additives. Made from readily available, naturally abundant materials from Cornwall

• Countertop surfaces formed from waste plaster and wood chips

• Eco Paint ranges with low VOC’s

• Hemp fibre building products produced on a farm outside of Cambridge

• Cork flooring – a refined plank type product utilising waste cork from cork forests and bottling plants in the Western Europe that have the added benefit of thermal insulation and noise reduction, while improving air quality

• Natural linen looking textiles and rugs that are made from recycled plastic bottles but are highly durable and perfect for spa use

We are also endeavouring to specify a lot less laminate and are instead opting for solid timbers, and reclaimed English ash, salvaged from tree felling resulting from Ash Die back disease in the UK.

‘Immersive’ spa environments

Whilst connection to nature will continue to be a central theme for spas (as witnessed by the huge rise in spa gardens and forest bathing) we are also anticipating a rise in the design of truly ‘immersive’ spa interior spaces and experiences.

Advances in technology (many as result of video art installations in galleries) will see the use of back and front projected imagery to floors, ceilings and walls. When this is combined with heat or hydro pools, a yoga studio or spin class it can create a totally unique environment. This can be witnessed at QC Terme Milano ‘secret spa’, which has multiple immersive experience rooms including a ‘rain room’ with rain showers, immersive video skyscape of stormy skies located around a submerged hydro pool.

Virtual reality experiences are also on the rise where guests can take a guided meditation in a beautiful landscape as part of a spa experience. Relax VR transports clients using virtual reality by catering to three of their five senses - sight (visual scenery), sound (music) and smell (essential oil scents). Combining Relax VR with a treatment that caters to touch, such as a foot soak or hand massage, and adding an element of taste, such as a coconut water, creates a full multi-sensory experience.

Examples of more ‘physical’ immersive spaces can be experienced within the Aqua Sana Forest spas created by Sparcstudio, where guests can gaze out over panoramic views of the forest canopy in the Treetop Sauna, or listen to the trickling water in Longleat’s Forest Cavern or gaze up at the magical changing sky as it phases from dusk to dawn to daylight in the Forest Meditation room.

Intuitive design for wellness tech

With the growth of technology in spas, including the recent rise in Hyperbaric Oxygen therapy and cryotherapy machines, careful consideration needs to be given to the design of the spa to accommodate large equipment like this. Physically, they take a lot of floor space, but more importantly spas need to ensure that these facilities remain a luxury experience in keeping with other elements of the spa.

Firstly, the space needs to be sized to be large enough for guest comfort. We would also look to create a totally immersive

environment for the equipment to integrate them into the overall experience. For high ticket treatments such as these, the experience must be elegant and luxurious.

This type of immersive environment can be experienced at Cottonmill Spa Sopwell House.

The deep relax room houses six multisensory AlphaSphere by Sha loungers. The undulating up lit sheers surround the perimeter of the room, cocoon each bed and create an immersive dynamic space, enhances the guest experience, whilst maximising the substantial investment that has been made in specialist equipment such as this.

Modern bath houses and social bathing

Inspired by ancient traditions of Greek Roman and Ottoman empires, the “Modern bath house’ spa concept is set to be a strong trend for 2023 and beyond. Olympia Bath House in Melbourne is due to launch later this year and is set to offer ‘Thermotherapy and immersive experiences that inspire a sense of slow and social connection.’ This is taking urban wellness to another level.

The social aspect of the modern Bath House is a key element of this model and is reflected in the membership packages, which encourage greater usage than a traditional spa and typically much longer opening hours too. For example, the Aire Ancient Baths in London’s Covent Garden opening hours are 8am to 11pm.

These Bath houses can also bring spa to the sometimes ‘spa deprived’ Urbanites - The AIRE Experience always takes place in restored brick vaulted subterranean historical buildings in the centre of cities & with atmospheric candle lit pools and thermal experiences.

Modern Bath houses encourage ‘slow’ spa experiences and are about reconnecting and escaping from technology.

Virtual reality experiences are also on the rise where guests can take a guided meditation in a beautiful landscape as part of a spa experience.

Heythrop Park Hotel EMBRACES A NEW YEAR FOLLOWING AN EXTENSIVE YEAR LONG TRANSFORMATION WITH DesignLSM

DesignLSM bring a creative flair to innovative renovation

Heythrop Park hotel, the stunning Grade II* listed property set within 440 acres of parkland located on the outskirts of the idyllic Cotswolds, has re-opened following a monumental renovation. Award-winning design agency DesignLSM has spearheaded the project, undertaking a strategic and creative position, evolving the Warner Leisure Hotel property, with a predominant focus on three key principles – relaxation, exploration and entertainment - to enhance the overall guest experience.

The refurbishment has bridged the gap between the Grade II* listed 18th century charming manor house and the contemporary extension; creating an engaging aesthetic that runs through the whole estate including The Orangery, six lounges, three restaurants, two bars, a ballroom and a state-of-the-art theatre – all of which were under the design remit of the creative agency.

Retaining the beautiful architecture but bringing the estate into the future for today’s modern travelers, careful consideration has been made to tell the building’s story through intricate design features.

With the property originally built for the 1st Duke of Shrewsbury in 1706-1711, the transformation has been inspired by his exciting Grand Tour adventures with each space boasting its own unique design identity that encourages a journey of discovery for guests.

Retaining the beautiful architecture but bringing the estate into the future for today’s modern travelers, careful consideration has been made to tell the building’s story through intricate design features.

The Churchill, Bladon and Blenheim rooms – a tasteful trio of lounges set within the listed house – have been influenced by the Duke’s modes of travel across Europe. Taking a more quintessential approach to the spaces, the seating is inspired by the detailing of train carriage upholstery whilst warm and opulent velvet soft furnishings with contrasting piping and a leather bar front with metal detailing and a striking back bar display all join together to tell a story.

Located within the extension, The Market Kitchen, the largest of three restaurants, takes its design cues from the traditional kitchen garden. With a pantry-comeconservatory, a calming colour palette which is balanced with citrus-patterned upholstered chairs and floral wallpaper adding bursts of colour the space, a bright and refreshing restaurant has been curated for guests to enjoy their dining

experience. Meanwhile, the Brassey Bar echoes Thomas Brassey’s love of engineering and background in the railways, and houses traditional industrial patterns and materials such as dramatic beamed structures, metal detailing, warm leather banquettes, and intimate lighting – seamlessly taking the space from day into the evening.

Taking a contrasting approach to the classic aesthetic of the wider hotel, the Warwick Wing Theatre adds a striking contemporary touch of glamour and decadence to the hotel’s evening offering, with live music and cinematic performances on stage for the guest’s entertainment. The atmospheric space is brought to life with dazzling arched lights that emit a warm glow throughout the room, whilst the theatrical ‘Show Time’ neon feature lights ignite a sense of excitement of what is yet to come.

The neighbouring Late Bar and Lounge plays with opulent fabrics, delicate patterns, dazzling lights and rich tones creating a perfect backdrop for a more dynamic evening ambience, providing guests with a luxurious space to relax and unwind for the night.

Navigating a project of such importance and grandeur, DesignLSM have once again shown creativity and vision, with Heythrop Park sitting as a testament to the beauty of design.

Images: © Stevie Campbell

“Projects like this don’t come around very often, and to be a part of one on such a vast scale has been an incredibly exciting for both myself and the DesignLSM team. We’ve taken great care in respecting Heythrop Park’s historical roots, whilst bringing it forward into a new era of enjoyment and adventure for guests, for many years to come.” Holly Hallam, Managing Direction at DesignLSM.

Projects like this don’t come around very often, and to be a part of one on such a vast scale has been an incredibly exciting for both myself and the DesignLSM team.

AWARD-WINNING TAPAS GROUP SERVES UP A TASTY OPPORTUNITY FOR LONDON RESTAURATEURS

An award-winning restaurant brand in South London could serve up a mini empire to an experienced entrepreneur or foodie with a dream of success, when its current owner steps down due to family commitments.

The Tapas Room, which offers a tapas menu and specialist wine recommendations, was established in 2017 in Tooting Broadway Market by founder Paul Belcher.

Since then, it has grown to three restaurants operating as separate limited companies, with opportunities to grow further if the new owner wishes.

The popular chain, which is on the market with Hilton Smythe Business Advisors, has an ethos of individuality for each of its restaurants, allowing them to grow as separate entities while under a recognisable name, supported by an experienced marketing manager and excellent management and chef teams.

In addition to regularly being voted Diners’ Choice on OpenTable, in 2021, the group took home the Decanter Best Spanish Retailer Award (UK) and this year launched its own app to encourage repeat custom and loyalty.

All sites have made a strong recovery from the pandemic, with significant profits and considerable turnover in each restaurant.

Owner Paul Belcher said: “The Tapas Room will be an excellent investment for someone looking to realise their dream of owning their own restaurant group, or for an established hospitality owner.

“Our model of allowing each restaurant to grow its own personality while remaining part of the group is one of the many reasons why we’ve been so successful. I’ve personally supported each of the manager and head chef teams and seen them bring a unique spark to each site.

“Building up The Tapas Room from its roots in Tooting has been a labour of love, and I’m committed to working closely with whoever takes the reins to make sure that they can continue building the brand with my support before I hand it all over. I can’t just walk away when the deal’s done!

“Hilton Smythe has been incredibly supportive in managing the sale and I look forward to meeting the next person in The Tapas Room’s story.”

Gareth Smyth, CEO of Hilton Smythe Group, said: “South London is prime location for hospitality and an award-winning, wellestablished brand like The Tapas Room would be a feather in anyone’s cap.

“There has, of course, been turbulence in the hospitality sector, thanks to the pandemic, but The Tapas Room has not only survived but has thrived in a post-COVID world, with each site bouncing back and showing a significant increase in both turnover and profit.

“Interested parties have the added bonus of an extended period of support from the group’s founder, Paul, who has committed a period of at least six months to do a full handover, where he’ll share his expertise and knowledge. It’s a superb opportunity for the right person.”

Further details about the sale of The Tapas Room can be found here: https://hiltonsmythe.com/businessesfor-sale/the-tapas-room-limited-groupof-stylish-tapas-restaurants-7051/

Hilton Smythe has been incredibly supportive in managing the sale and I look forward to meeting the next person in The Tapas Room’s story.

LUXURY HOSPITALITY OPERATORS PREPARE TO VISIT NORTHERN RESTAURANT & BAR THIS MARCH

Northern Restaurant & Bar (sponsored by Uber Eats), the first major hospitality event of the year, returns to Manchester Central on 1415 March. An unmissable date in the diary for everyone in the northern hospitality industry, NRB23 will bring together over 8,500 visitors and 300+ exhibitors for two days of business, networking, and education.

With the hospitality industry facing huge challenges moving into 2023, a trip to Northern Restaurant & Bar this March is more vital than ever before. Come together with your industry, share your stories, get advice, meet suppliers, source new products, and be inspired by likeminded people.

300+ Exhibitors

Featuring over 300 suppliers, Northern Restaurant & Bar is the essential event to discover the latest food, drink, equipment, tabletop, furniture, interior design, technology, and services suppliers all under one roof.

Booked exhibitors for 2023 include LWC Drinks, Rational UK, Unox UK, Diageo, Matthew Clark, Coca-Cola Europacific Partners, Greene King, Uber Eats, Stephensons, illycaffe UK Ltd, Churchill, Moda Commercial, SEVENROOMS, Koppert Cress, Mrs Dowsons, AO Seafood,

Returning show features include the Craft Beer Quarter, Spirit Room and Market Kitchen which will allow visitors to sample new products from an exciting mix of independent breweries, distilleries, and small batch food suppliers, helping you keep your food and drink menus fresh.

60

Live Demos, 5 Theatres

As well as sourcing innovative products, visitors can discover the latest trends in the sector and be inspired with demos and talks by some of the most well-respected operators and brands in the industry. With 60 live demonstrations in 5 theatres there’s lots to see, taste and learn over the two days.

Chef

Live and Market Kitchen

Join us at the Chef Live Theatre NRB’s main stage where chefs from around the country will demonstrate their skills in the kitchen, showcasing their unique style and flare.

Learn new skills from experts on the Market Kitchen Stage and watch cooking demonstrations that will take your menu to the next level.

Drinks Live and Grape & Grain

Join us for spirit masterclasses with leading experts from international brands and indie producers on the Drinks Live stage.

Wine, beer & cider more your thing? Tastings led by industry experts at the Grape & Grain Theatre include in depth explorations in

upcoming areas such as natural wine and low ABV beer.

Special Events at NRB23

Kuits NRB Top Fifty

At 3pm on Day 1 of NRB the tenth Kuits NRB Top Fifty power list will be announced, which highlights the most important and influential operators in the North. After extensive research and judging by top industry experts, the awards highlight the best of the best as well as awarding special achievement awards to three operators who have done something truly exceptional in the industry.

Bruntwood NRB Debate

The Bruntwood NRB Debate, which takes place alongside NRB23, includes a panel discussion about a specific challenge in the industry followed by an interview with an influential industry leader. Not to be missed, the Bruntwood NRB Debate will provide rare and exclusive insights from the operators themselves.

NRB will be bringing hospitality together once again on 14-15 March at Manchester Central. To register for a free trade ticket visit www.northernrestaurantandbar.co.uk

northernrestaurantandbar.co.uk

@NRBManchester #NRB23

James Robertshaw, Travelzoo Ltd, Valentine Equipment, La Tua Pasta, Vorwerk Thermomix, and many more.

14-15 MARCH 2023 MANCHESTER CENTRAL

Book FREE trade tickets at northernrestaurantandbar.co.uk

“NRB is amazing, it’s so good to see hospitality back together!”

Sam Grainger, Madre

INTERVIEW WITH CHEF ASHLEY PALMER-WATTS

Firstly Ashley, thank you for speaking with us!

You have a really impressive career history, such as becoming Head Chef at Heston Blumenthal’s prestigious restaurant ‘The Fat Duck’, and becoming Chef Director at “Dinner by Heston” talk us through some of your highlights working at these exquisite restaurants.

APW – It’s hard to single out specific highlights as my 20-year journey with Heston was incredible. But a few moments that were very special markers for me include being the head chef of the Fat Duck and being awarded 3 Michelin stars (2004) which gave us the recognition for the work we were doing in the restaurant. This period was a peak time for innovation and was a truly groundbreaking time for cooking in this country, and now many of these techniques are part of everyday life in today’s restaurants. At that time, we had a very talented team, from the restaurant to the experimental food lab that have now gone on to run multiple Michelin starred groups themselves.

This was a time in my career when the world of food opened up, I was travelling around the globe, collaborating with amazing chefs, sharing knowledge and crossing over into other fields such as science and psychology, working with experts in many areas to help us elevate the Fat Duck experience.

Opening Dinner by Heston in London was another key moment for me. We worked through British history for dish inspiration, that then sparked us to created modern dishes that had British culinary history at the core, but that were achievable for a restaurant serving 300 people a day. We achieved our first star in the first year, the second star in the second year, entering straight into the worlds 50 best restaurants top ten where we were for the following 5 years.

Accolades were a result of creating something really unique, centered around ‘Britishness’, a celebration of British cuisine dating back over 700 years, this was probably the highlight of my career.

Talk us through the inspiration behind Artisan Coffee Co.

APW - Artisan coffee co was conceived to simply break down boundaries and help to make a better cup of coffee at home, no matter how you choose to brew. We wanted to create an approachable range of coffee that spans the nations taste preferences. Most importantly we wanted people to understand the language around coffee, enabling them to make an informed choice around taste and flavour.

Opening Dinner by Heston in London was another key moment for me. We worked through British history for dish inspiration, that then sparked us to created modern dishes that had British culinary history at the core, but that were achievable for a restaurant serving 300 people a day.

LUXURY HOSPITALITY MAGAZINE SPEAKS WITH CO-FOUNDER OF THE ARTISAN COFFEE CO AND FORMER MICHELIN-STARRED CHEF ASHLEY PALMER-WATTS, ALL ABOUT HIS BACKGROUND AS A HEAD CHEF WORKING WITH HESTON, AND WHY HE TRANSITIONED INTO FOUNDING ARTISAN COFFEE CO.

Variety, altitude, process, and origin doesn’t mean much to most of the nation, we wanted to make Artisan coffee co. to encourage people to start their coffee journey.

What is the main difference between Artisan’s coffee and other coffee brands out there? What makes the brand unique?

APW - We feel everyone is concentrating on single origin coffee, with a few house blends to support. We wanted to create blends that were consistent throughout the year, by blending certain beans and specific roasting and brewing.

How is sustainability considered and incorporated throughout your process?

APW - Sustainability and responsible sourcing are a pre requisite of our rigorous development process.

Without great relationships between buyers and the farms, you just will not be able to secure the volume we require of specialty coffee. We use origins from 13 countries around the world, withcertification’s including Fair Trade Organic, Rain Forest Alliance, and many smaller wash stations processing smaller farmers coffee and achieving fair pricing for those smaller producers.

How important is the process of blending and harmonising flavour notes?

APW - For Artisan, it’s really important. Firstly, setting out the six characters and how they will taste, the style, the intensity, they complexity or simplicity. Then for the different brew types; 1whole bean espresso, 2 - Filter (whole bean, ground sachets, coffee bags), 3 – Pods. We are able to really blend specifically for the parameters in each

brew such as pressure and temperature of an emersion technique like a cafetière or coffee bag. This gives us a greater ability to get each brew type as great as it can be, rather than a jack of all trades approach, where none are really as good as they can be. Not only that, but it’s convenient.

What are the main flavours on offer currently?

APW - These are all natural inherent notes that the coffees bring to a blend;

The Heroine - chocolate, caramel & hazel nuts.

The Big shot - Dark chocolate fudge brownie with a touch of vanilla.

The Smart cookie - Honeyed chocolate Nibbled cocoa & buttery biscuit.

The Genius - dark chocolate, malt, Pecan & raisin.

The Enigma - Dark cocoa, cooked jammy red fruits.

The Dreamer - Milk chocolate, Honey & walnut.

How did the idea of pairing chocolates with the different coffee flavours come about?

APW - This really stems back to the restaurant where making a great wine to a dish is common practice at great restaurants. To me it seemed really simple and I couldn’t believe it hadn’t been done before, to create chocolates that perfectly match the intensity and natural character of the coffee, with added other ingredients such as nuts biscuit or nibbed cocoa for bursts of flavour when eaten. When you combine the two the ultimate moment with your coffee becomes elevated to another level.

I read on your website “We treat our beans with the same level of care and attention as the champagne houses of France treat their grapes”, can you explain more about the production process?

APW - Simply explained this relates to how champagne house’s first start by making different grape varieties into wine, once they have the wine, they will then blend these different wines into a blend that fits the character of a particular cuvee. The skill of the champagne maker is to blend to what that house sells as a particular style. If I take Laurent Perrier rose for example, the master blender will blend the wine combination and using his highly skilled palette and judgement, he will take wine that will vary in how it tastes from year to year, blending a champagne that achieves what the customer associates with that champagne.

It’s a real skill to incorporate a variable in grapes each vintage but achieve a champagne that tastes the same each year its released.

Can you let me know more about Artisan Coffee Co. becoming a go-to brand in the hospitality sector?

APW - I think on top of a range of coffees that suit any operation, With my operational reputation and knowledge, I am able to advise on how we can set up a more efficient, consistently better coffee offer. In some cases, advise on better suited equipment to staffing levels, save on labour as a result and most excitingly offer two or three coffees to the guests in a way that the staff understand. You don’t have to be an expert in coffee to talk to guests, really expanding the coffee experience whether at breakfast or the end of a dining experience. It has real impact for the guest.

What are the plans for the future? Is there anything you are currently working on?

APW – Artisan Coffee Co. are currently partnered with an artist named, Autistic Ian. He has created a range of six limited-edition prints that match up to the six different coffee blend characters I mentioned earlier. Donations from every sale are going towards the National Autistic Society, which is a cause we are really proud to be supporting.

We are also about to launch a new character, a half-caffeinated blend, that allows the consumer to cut down on caffeine intake or enjoy coffee later in the day, without having as much on an impact on sleep and so on. The half caf packs all the character and flavour delivery of a caffeinated coffee but with half the caffeine.

ABOUT ASHLEY PALMER-WATTS

Originally from Dorset, Ashley Palmer-Watts’s love of food began with his love of the countryside, his familiarity with the seasons and the exceptional produce of the British Isles. An after-school washing up job in a local restaurant at thirteen ignited a passion for cooking that has resulted in a career spanning almost twenty years. After leaving school, he started work at Le Petit Canard in Dorset where he learnt the fundamental disciplines of the kitchen whilst spending most of his free time visiting producers and suppliers. Ashley joined Heston Blumenthal at The Fat Duck in Bray in 1999 when it had just received its first star. Within two years, he was promoted to Sous Chef and he became Head Chef in 2003.

The restaurant gained it’s third Michelin Star in 2004. From 2008, he was the Executive Head Chef for the Fat Duck Group overseeing development at The Fat Duck and The Hinds Head in Bray, The Crown Pub in Bray and The Perfectionists’ Café at London Heathrow Terminal 2. In 2010, along with Heston, the pair immersed themselves in British food history researching the lost culinary heritage of Britain. They created the unique menu of historically inspired British dishes for the restaurant Dinner by Heston Blumenthal, London. This restaurant was awarded its first Michelin star in 2012, followed by its second in 2013. Dinner by Heston ranked in the top 10 of the worlds 50 best restaurant list for 8 consecutive years and received an array of Global awards. More recently Ashley left his role of the last 20 years as Chef Director for Dinner by Heston Blumenthal and the Fat Duck group to explore new projects. Along with a visionary team of experts, Ashley has been working on a brand-new business in the shape of Artisan Coffee Co. creating a range of fresher, purer and noticeably more delicious coffees delivered direct to your door.

Ashley and the team at Artisan were determined to create a range of exceptional coffee that would appeal to everyone no matter how you take your cup at home or at work. They felt that in day-to-day life, a great coffee shouldn’t require barista skill or expensive equipment. Perfectly roasted whole beans can be the route to a great cup, but opting for the convenience of ground coffee, beans, brew-in-cup bags or pods, shouldn’t mean settling for second best in terms of flavour and enjoyment. Ashley co-founded Artisan and as Head of Product Development worked with a team of Q Graders (the coffee industry’s equivalent to a wine sommelier) and a coffee scientist to create masterful blends of delicious speciality-grade beans. By combining specific beans and roast profiles, Artisan Coffee Co. have precisely tuned each character for consistently brilliant results across all brew types.

Artisan coffee co was conceived to simply break down boundaries and help to make a better cup of coffee at home, no matter how you choose to brew.

By Maz Jurko, General Manager at Stonehouse Court

With sustainability increasingly becoming a pertinent term in our lives, particularly in a post-COVID landscape, adopting sustainable amenities within the hospitality sector is becoming progressively more important every passing year.

Indeed, not only should this be a priority in terms of reducing our carbon footprint, but also to ensure that hoteliers implement costeffective innovation, including the utilisation of 100 per cent renewable energy, efficient recycling and waste minimisation schemes.

Conversely, as attitudes towards sustainability evolve, more and more guests will become inclined to seek out a ‘green hospitality experience’. For example, by simply offering a bottled water reduction system and providing refillable bottles for toiletries upon arrival, hoteliers can effectively reduce annual plastic reduction by 85 per cent.

HOW HOTELIERS CAN SUCCESSFULLY INGRAIN A SUSTAINABILITY-FIRST APPROACH

In addition, there are a lot of commercial opportunities from adopting sustainable practices, such as implementing fewer light sensors, buying produce locally or switching to energy saving light bulbs – all of which do not have to come at the sacrifice of the guest experience. If anything, this serves to enrich the visitor’s stay whilst offering a level of transparency that is becoming increasingly sought after in contemporary hospitality.

Furthermore, this is a great way to communicate to guests that your hotel has a strong ethos and philosophy when protecting the environment. Using locally sourced amenities can also be an effective carbon-conscious decision for your hotel, which ultimately ensures a direct correlation between shortened supply chains and reduced carbon emissions.

That said, by ensuring a range of sustainable amenities are put in place, hoteliers have another revenue stream by giving guests the opportunity to purchase items to take home, while educating them on the financial benefits that come through making greener conscious decisions. This can be an extremely effective marketing tool and in turn, allow guests to take their ‘experience’ home with them.

Equally, implementing clean energy initiatives can have an overwhelming impact on your hotel’s business model, too. At Stonehouse Court, we adopt 100 per cent renewable

energy, use an array of light sensors and regularly monitor the air conditioning throughout the hotel to enable us to drastically reduce our overall costs. On top of this, we ultisie our kitchen garden for inhouse use as much as possible while ensuring that all local produce, meats, jams and ice creams are bought locally.

Furthermore, restructuring how our management team operates has made a huge difference from a sustainability standpoint. For example, implementing a green policy and providing green refresher training plans has enabled staff to regularly deliver outstanding service, while also ensuring sustainability remains at the forefront of their practices, too. More broadly, it enables them to create unique and memorable experiences for guests, while demonstrating the locality and ethos of our hotel.

There is no doubt, then, that with sustainability increasingly at the forefront of the global agenda, the opportunity to incorporate ethical products and procedures within the hospitality sector is one that should not to be missed, or hoteliers risk being left behind in these climate conscious times..

Maz Jurko is the General Manager of Stonehouse Court, a hotel nestled in the heart of Gloucestershire, close to Stroud. It was named The Sunday Times’ best place to live in the UK for 2021.

A SUSTAINABLE APPROACH TO SKINCARE

Inspired by Gaia, the ancient Greek goddess known as mother nature, GAIA Skincare was developed to offer a range of nourishing products, harnessing the power of natural ingredients.

Since launching in 2016, GAIA has grown their wellbeing treatments and product range, developed at their flagship Gaia Spa at Boringdon Hall Hotel. Their award-winning products are handmade in Britain, using traditional techniques to blend pure essential oils, plant actives, and organic ingredients, blended with the GAIA Elixir - a bespoke crystal infusion to aid emotional balance.

GAIA are excited to announce they have partnered with 28 spas across the UK and Ireland, having recently launched with The Tawny in Staffordshire, Slieve Russell in Ballyconnell and Inhabit Queens Garden.

Find

TOTO AT THE LONDONER

The Londoner has striking bathrooms in each of its suites, the hotel uses materials and finishes of exceptional quality including elegant handcrafted tiles. Each lavish space combines contemporary interiors offering the highest level of luxury with the latest technical innovations. Toto luxury Washlet shower-toilets are featured in every bathroom throughout the hotel, offering guests the ultimate in hygiene and comfort. www.gb.toto.com

PAUL WALTERS APPOINTED AS GENERAL MANAGER OF THE LONDON EDITION

The London EDITION is pleased to announce the appointment of Paul Walters as the General Manager. Originally from Australia, Walters has been based in London for over 10 years where he previously held the position of General

Manager at Kimpton Fitzroy London and The Langham London.

Passionate about luxury lifestyle hotels, Walters has vast experience of working in a number of diverse other destinations including Sydney, Bali, Hong Kong and Mexico, with brands including Principal and W Hotels.

Paul brings with him a wealth of knowledge in Guest and Brand experiences and his passion for outstanding hospitality and excellent service.

Paul Walters, General Manager of The London EDITION commented “After being a fan for so many years, I am very excited to now be a part of the EDITION brand and looking forward to this new chapter.”

KIMPTON FITZROY LONDON APPOINTS RUSSELL FORD AS EXECUTIVE CHEF

Kimpton Fitzroy London, the luxury hotel located in Bloomsbury, announces the appointment of Russell Ford as the new Executive Chef of the hotel. A recognised professional in the food industry, Ford joins Kimpton Fitzroy London with 30 years experience as a chef and managing kitchens in a variety of establishments.

Ford has previously worked at some of the top London hotels, including The Marylebone Hotel and The Kensington Hotel as Executive Head Chef.

Commenting on his appointment, he said “Kimpton Fitzroy London has so much to offer, from all day dining in Burr & Co to events to room service.

“The diversity of the role is extremely exciting to me and I’m looking forward to seeing how this develops in the future, It is important for me to nurture Kimpton Fitzroy London’s up and coming chefs, helping them to develop their careers and champion the amazing talent that the hotel chefs have. In addition, I am looking forward to making my mark on the event, room service and Burr & Co menus.”

Gareth Walsh, general manager at Kimpton Fitzroy London, added: “It is a real pleasure to have Russell join the Kimpton team and lead the way in the next chapter of our culinary journey. It’s an exciting time for the hotel and we look forward to developing our guest experience further.”

THE RITZCARLTON MALDIVES, FARI ISLANDS APPOINTS NEW SALES AND MARKETING DIRECTOR, MARK ALDRIDGE

The Ritz-Carlton has appointed Mark Aldridge as Sales and Marketing Director of The Ritz-Carlton Maldives, Fari Islands, the brand’s debut property in the Maldives, operating since June 2021. With over 20 years of international hotel experience, Mark brings both proven excellence in hospitality marketshare growth and a global perspective to his new position, commencing January 2023.

Under an expanded role, Mark becomes Cluster Director of Sales and Marketing, where he will continue to oversee sales and marketing operations at The Ritz-Carlton, Millenia Singapore. Mark’s stellar resume in luxury hospitality, spans all segments of sales, marketing and distribution, gained from over 20 years’ operating in international gateway markets including London, Beverly Hills, San Francisco, Honolulu, Sydney, Singapore and Maldives.

Mark Aldridge comments “I am honoured to be joining the Ladies and Gentlemen of The Ritz-Carlton Maldives, Fari Islands, a flagship resort, truly raising the bar for innovative luxury in the region. I look forward to supporting the continued growth of the property and introducing its exceptional guest experiences to market.”

Mark will be responsible for the hotel’s sales and marketing strategy ensuring growth and brand initiatives are met through The Ritz-Carlton Gold Standards.

RAVI RUIA APPOINTED AS BUSINESS DEVELOPMENT MANAGER AT RICHARD HAWORTH

Ravi becomes first of the next generation to join the family-run business

Following continued success in 2022, Richard Haworth has appointed Ravi Ruia as its new Business Development Manager, based in London.

Ravi, who has spent the last five years working in the food delivery sector with market leaders Deliveroo and Delivery Hero, will be focused on helping Richard Haworth gain market share in the London Hotel market.

Speaking about his appointment, Ravi said: “Richard Haworth has a rich history and strong product offering which I cannot wait to share with housekeepers throughout London.

“I am also looking forward to collaborating with a passionate, knowledgeable team we are fortunate to have at Richard Haworth.

“In my previous role I was fortunate enough to lead sales teams in the UK, Ireland,

Singapore and Hong Kong, having worked my way up from a tele-sales agent to sales leadership roles.”

Richard Haworth’s extensive range of bed, bath and table linens are created using the highest quality fabrics and are already used by some of London’s most distinguished hotels, restaurants and spas, including The Savoy and The Goring.

As well as winning new business from hotels in the capital city and growing its existing London hotel accounts, Ravi’s role will also encompass product development, to meet the needs and trends of London’s hospitality industry.

Raj Ruia, director of Richard Haworth commented: “We are delighted to welcome Ravi to the Richard Haworth team and have a permanent presence for our clients in London.

“Ravi is now a third generation Ruia in the business, which was founded by his grandfather, and we are proud that he has chosen to take the next step in his career with us.”

Many Richard Haworth products are manufactured in the UK and all its ranges are designed with the quality and durability that prestigious hotels require, with a range of products to suit every budget, style and need.

To view the full Richard Haworth range and place an online order, visit www.richardhaworth.co.uk.

DIRTEA, a new range of powders and super blends which accentuate the healing and transformative powers of functional mushrooms has partnered with W London to launch the UK’s first ‘Brain Booster’ menu. Introduced as part of the W London’s gaming suite, the new ‘Brain Booster menu will support the health and wellbeing of gamers and hotel guests, available for inroom dining throughout the hotel.

Moving into a new realm of functional nutrition, the launch of the new ‘Brain Booster’ menu will invite hotel guests to experience the magic of medicinal mushrooms and the numerous health and wellbeing benefits they naturally offer, including improved focus, memory, energy, and lessened anxiety.

Renowned for retailing the purest and most potent dual-extracted mushroom-based powders and super blends on the market, the DIRTEA range has been incorporated into several food and drink items available on the ‘Brain Booster’ menu.

Guests at W London can choose from the ‘DIRTEA Martini’ which includes the DIRTEA Cacao Mushroom Super Blend, as well as a range of Mini Sliders which includes the ‘Focus Mini Mushroom Sliders’ made with DIRTEA Lions Mane Mushroom Powder, ‘Power Up Sliders’ which contain DIRTEA Chaga Mushroom Powder and ‘Calming Sliders’ which incorporate DIRTEA Reishi Mushroom Powder.

“Mushrooms are having a renaissance and science is allowing us to rediscover what ancient cultures knew all those thousands of years ago, mushrooms are the great healers of the forest,” says Simon Salter, Co-Founder of DIRTEA. “We relish any opportunity to showcase the benefits of medicinal mushrooms to a health-conscious consumer and demonstrate the positive, instantaneous health and wellbeing benefits the DIRTEA range offers. The use of DIRTEA products in such an innovative menu shows how versatile medicinal mushrooms really are and the many ways they can be enjoyed.”

For further information visit: www.dirteaworld.com

The new ‘Brain Booster’ menu will also be available hotel wide via a separate ‘Brain Boosters’ tab on the iPads in each room used for in-room dining.

DIRTEA PARTNERS WITH W LONDON TO LAUNCH THE UK’S FIRST ‘BRAIN BOOSTER’ MENU

THE POWER OF AI IN 2023

2022 has been the biggest year of discovery, but how well prepared are hospitality providers when it comes to embracing technology in the year ahead?

2022 – the year of discovery

When he looks back on 2022, Peter Moore, CEO and founder of hospitality tech specialist, Lolly, believes it has been the biggest year of discovery. He comments: “We have seen so many new technologies emerging in the sector over the last year. Personalisation, in particular, has stood right at the forefront of so much system development, from calorie counting functionality to carbon footprint monitoring. The metaverse, facilitated by the use of

virtual and augmented reality, is spoken about a great deal. But its ability to create revenue opportunities is still many years away, because consumers aren’t ready to completely embrace it. There remain vast amounts of technology hurdles to overcome before it becomes truly mainstream.”

The adoption of AI will accelerate

As we move into a New Year, Moore does believe that AI adoption will further accelerate, tied into the customer experience.

“Today’s hospitality customers are already looking for slicker and more personalised hospitality experiences, whether that is

ordering grab-and-go food and drink or sitting down for a dining experience. From biometric payments to robot waiters, AI has the power to facilitate working environments - significantly reducing the incidence of human error.

“Hospitality providers are already seeing simple and mundane tasks being replicated in an AI world, for example auto-fryers and waiting-on tasks being AI-managed. And as they see their costs being driven down, they will be encouraged to replace further functions within the business. 2023 will be all about the power of AI.”

Data will remain a challenge

Moore is quick to warn that data will continue to be the underlying challenge.

“Because they have grown up with technology and immediate access to information, the alpha generation doesn’t seem too concerned – as yet - about data privacy. But the system and storage providers have a responsibility and need to make sure they provide protection, keeping the focus firmly on cybersecurity.

“Although challenging, there is real excitement around AI and its ability to create actionable data. This, in turn, provides businesses with real insights that help them to make more accurate decisions and predictions - moving us into a world of greater collaboration.

“Going forward, being able to extract insights from historical data can unlock the most successful areas of a business and guide the future of the company. Using data in this way can present rapid growth opportunities - supporting decisions such as the creation of new services or diversified activities.”

The sustainability agenda

Moore continues: “The sustainability agenda notched up a level in 2022, and this will accelerate further next year. From product sourcing to energy consumption levels, organisations will have even greater expectations of their suppliers.

“One of the biggest challenges our sector will face is the slowdown in the economy. Sadly, larger organisations focused on growth will fall over when their supply demands are not being met.”

From biometric payments to robot waiters, AI has the power to facilitate working environments -significantly reducing the incidence of human error.

Peter Moore

INTERVIEW WITH NICOLAS HOUCHET

LUXURY HOSPITALITY MAGAZINE SPEAKS WITH NEWLY APPOINTED EXECUTIVE PASTRY CHEF AT THE SAVOY; NICOLAS HOUCHET

Firstly congratulations on your new role, tell us, what drew you to The Savoy?

The Savoy is such an icon in the world of hospitality with an incredible history. Walking in the footsteps of Auguste Escoffier and many others is an honour and a privilege. However, it’s The Savoy of today that also appeals; an ambitious and charismatic leader in the shape of Franck Arnold, The Savoy’s Managing director and a fabulous team who want to learn and push forward.

Talk us through your journey into the industry, have you always wanted to become an Executive Pastry Chef?

I started taking a keen interest to the culinary arts at 15 during a work experience in college, after which I decided to take on an apprenticeship in pastry, and it got me hooked. After working in France for eight years, I moved to uk in 2005 to open a patisserie in Clapham with two partners. I then went on to become a lecturer and the deputy head of pastry at the Cordon Bleu London Institute. I do love leading, managing and also making sweet treats, so the role with The Savoy is the next adventure and challenge that I was seeking. Continued >>>

What have been some of your most memorable experiences so far in your career?

There are many; all the people I have mentored, trained and worked with along the way, the countries I’ve visited and cultures I’ve experienced. Most recently winning the European Pastry Champion title in March 2022 was a really exciting time – and something I’ll remember for years to come.

Are you looking forward to the Pastry World Cup in the New Year?

Absolutely! We are currently training very hard and, while looking forward to it, there’s also a bit of pressure building up now.

The whole team at The Savoy has been incredibly supportive though, which has been a massive help.

What are your favourite pastries to make and why?

I really do like everything about pastry! So I’d find it really difficult to pick just one. There are so many different elements to the job, that’s what makes it so exciting. If I were to name anything, it would be ice-cream work, because it incorporates so many technologies and requires technical knowledge and skill to create something frozen that is both memorable and delicious.

You have achieved some fantastic awards, what motivates you?

The desire to push myself further and further and to inspire young talents to join the amazing world that is patisserie! The experience gathered along the way makes you a better chef and that is transmitted to the rest of the team.

Talk us through what ideas you have for pastries at The Savoy?

To innovate in presentation and taste, while still respecting tradition. The eyes eat first but flavour should always be the priority!

What different flavours will be explored?

A hint of spice or herb, some tea, all with the aim of enhancing the flavour and textures of premium locally sourced ingredients.

What would be one piece of advice you would give to anyone who wanted to pursue a career in this industry?

Explore, be inquisitive, be curious and interested, but also listen to your peers, their experience will help you shape your work ethic, technical skills and rigor. Be proud of what you do!

I really do like everything about pastry! So I’d find it really difficult to pick just one. There are so many different elements to the job, that’s what makes it so exciting.

HOW HOSPITALITY BUSINESSES CAN MAKE THE MOST OF SHOULDER SEASON

Which is worse – to have a poor high season, or to have a great high season then see any gains disappear in the following months? For me, while neither has a great outcome, I’d opt for a good season every time.

Every season in the business year has its own character, opportunities and pitfalls. As a rule of thumb, if you don’t plan for it until it is upon you, then it’s too late and you’ll struggle.

The mini season – let’s call it “High Shoulder” finishes when the Autumn half term ends, there’s typically a lull until – fingers crossed – December brings that second “High Shoulder” Christmas boost. We all know that January, through to March is, for most hospitality businesses, the doldrums.

There are, of course exceptions, I’m painting with a broad brush here – the Blackpool lights drive massive interest every year, for example, and ski resorts – rare indeed in the UK, see December as the start of their peak (no pun intended).

In every sector of the industry, from budget hotels to fine dining restaurants, we have become smarter in our marketing, more adroit in using the marketing tools in our armoury.

The digital age has lengthened our marketing stretch to a degree that our forefathers would not believe.

We capture so much information about our market and our client base every day – it’s called ‘Big Data’. There is a whole industry built to help businesses ‘mine’ this data, but you can, of course, use it yourself.

Marketeers talk of the ‘3Ps’ – product, price and promotion. Whether it’s targeting special interest groups, individuals or market sectors with a characteristic that fits your need the principles hold true. You have to start somewhere – the ‘3Ps’ are not a bad place to go.

Don’t overlook the other mnemonic – the two “T’s”. Tried and tested promotions should not be discarded as old hat. How many restaurants laboriously collate guests’ birthdays, and do nothing with them? It’s a fair guess 8% of your database have their birthday next month, and they may well be celebrating somewhere – if you don’t get to them first, your competitor might.

We all know that cleanliness and safety have also become key issues for many travellers as a result of the pandemic. We know that there are people out there who want to return to ‘doing their thing’, whether it’s dining out or taking a break, but are still wary of crowded places. Shoulder seasons are perfect for them.

It’s a challenge to phrase the messaging with clarity and nuance at the same time, showing that you care for their safety, and your cleaning and hygiene regime is robust

is an important message – of course your marketing will be about the experiences and attractions that have always drawn people to you.

What’s more, in today’s age, consumers are increasingly likely to turn to fellow customer reviews as a means of research. In fact, recent research commissioned by P&G Professional revealed that more than half (53%) of consumers are more likely to trust customer comments rather than star ratings assigned to hotels, highlighting the importance of online reviews as a tool to attract businesses.

What’s more, hotels and restaurants (both 50%) are the places where people leave the most reviews, while bars (27%) and pubs (26%) also score highly. With hygiene and cleanliness high on the list of reasons for negative reviews – nearly one third (32%) said they would never return if a company’s hygiene wasn’t up to scratch on the first trip – it’s crucial for businesses to keep their venues spotlessly clean and their customers impressed.

Most businesses are still trying to rebuild post-Covid, many have been helped by both the decent summers we have been experiencing and the continued strength of the staycation market, but few can afford to ease back and relax. Focusing on maximising your business in the ‘shoulders’ when there is demand, but you may have to work harder to maximise it, it’s worth the effort.

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

Lighting can be used to pull all the elements of an interior scheme together and in a boutique hotel, it can be used to really set the hotel apart from others. As Jo Plismy from Gong explains, “Lighting is vital to the atmosphere of a space and provides much more than practical illumination. Different rooms of the hotel will require

different lighting schemes and there is much to consider. The Gallivant is a beautiful example of a boutique English hotel and we are thrilled to be able to help them to create such stunning interiors.”

The Gallivant prides itself on its beautifully thought-out rooms, wonderful food and

daily yoga and wellness classes. Sigrid Cragoe, Interior Stylist and Designer at The Gallivant comments, “I love Gong’s designs because they are so unique. I find the styles are versatile enough to work with every interior style or period and I have used them in my projects for bathrooms, bedrooms and communal spaces. We get so many comments about them from our guests, they really are a fabulous addition to a room”.

The Gallivant offers guests a cosy ‘snug’ area to relax in and it was here that they chose Gong’s charming Benitier Silk Ceiling pendant. The inspiration for this particular light was taken from the sea, with the shape mirroring that of a clam, perfectly in-keeping with The Gallivants coastal location in Camber Sands. The Benitier radiates beauty and style, providing the snug with a general level of ambient light, whilst its silk shade retains a relaxed softness to the room.

The Silk Lighting Collection from Gong is full of elegant, stylish designs, so it’s easy to see why they fitted in perfectly with the tasteful décor at The Gallivant.

CIVILIAN HOTEL NEW YORK BY Rockwell Group

Leading interdisciplinary architecture and design studio Rockwell Group has unveiled the interiors of CIVILIAN, a 27-storey, 203 room hotel located between 8th and 9th Avenues in the heart of New York’s Theatre District. The hotel has been designed by David Rockwell and his team to celebrate its Broadway location by paying homage to the creative contributions of the city’s theatrical community. CIVILIAN features a ground floor restaurant, a first-floor bar and a rooftop lounge and is a natural extension of David Rockwell’s work designing sets for a multitude of Broadway shows.

Rockwell Group has created a space where Broadway performers and visitors alike can gather, collaborate, and unwind. For the design, Rockwell took inspiration from the rich history of theatre meeting spots in New York present and past, from Edison Café on Broadway to the famed Stage Door Canteen; spaces where there is an unspoken invitation to come at all hours to read a script, relax before an audition, or meet a friend.

The design of CIVILIAN was also influenced by the look and feel of old theatres, with marqueeinspired lighting, dramatic curtains, transformative set and stage-like elements, dressing rooms - and the raw industrial materials of backstage life.

© Jason Varney

© Johnny Miller

The design of CIVILIAN was also influenced by the look and feel of old theatres, with marquee-inspired lighting, dramatic curtains, transformative set and stage-like elements, dressing rooms - and the raw industrial materials of backstage life.

The FF&E combines rich materials such as wood, brass, cement tiles, metal and glass partitions, and jewel-toned upholstery CIVILIAN also debuts the Olio Collection conceived by David Rockwell, a first-of-its kind curated art program with permanent and rotating works by emerging and established theatre creatives and contemporary Broadway photographers. Sketches, models, still photos, and custom furnishings celebrate the theatrical art form throughout the public spaces and guestrooms.

Guests enter the hotel through what feels like a discreet side stage door into a runway-like vestibule with an abstract interpretation of marquee lighting in the ceiling. Two layers of mirrors at the end of the hallway give the space an infinity room feel.

A digital check-in area is located by a curtain draped wall, which also features salvaged theatre seating.

Rosevale kitchen restaurant is situated on the ground floor and is a modern interpretation of a classic Theatre District gathering place, the 150-seat restaurant has a curved, ribbed leather ceiling with

mirror panels punctuated by red leather banquettes and brass and glazed subway tile accents. The striking dining room also features round sconces engraved with theatre façade sketches by prominent set designers, including Tony Walton, Es Devlin, Clint Ramos, Anna Louizos, and Mimi Lien.

The Rosevale cocktail bar and lounge on the first floor is the hotel’s main bar and lounge, this space feels like a theatre back of house, with reclaimed brick and adjustable stage lighting. The furniture and finishes have a patina that makes it feel comfortable and worn, with materials such as aged leather upholstery and a tactile stone bar top with a concrete bar die. The room displays permanent and rotating exhibits feature original artwork, scenic design models, vintage posters, and other theatre related collectibles. An outdoor lounge serves as a discrete seasonal extension of the restaurant. Designed as a secret urban garden, it features terracotta tiles and rattan furniture, while clerestory windows connect the lounge to the restaurant, bringing the outdoors in.

The Blue Room, a second, more intimate lounge provides guests with a private haven from the bustling restaurant and bar. This space has a speakeasy feel with royal blue panelling and plush velvet banquettes surrounded by custom vitrines housing a sprawling and diverse range of one-of-a-kind theatre props and costume pieces.

© Nikolas Koenig

© Nikolas Koenig

© Johnny Miller

This project has been the perfect marrying of two personal passions of mine – design and performance. Having the chance to delve deep into this city’s rich Broadway history and create a permanent tribute to this ephemeral artform has been a fascinating experience and resulted in a hotel I will continue to visit and enjoy for years to come.

Starchild, CIVILIAN’s Rooftop bar is situated on the 27th floor and offers guests an elevated lounge experience with uninterrupted views of the New York skyline and the Hudson River. Celebrating the buzz of the surrounding Theatre District, Rockwell Group’s design is inspired by Broadway’s by-gone rooftops and New York City nightlife.

Every guestroom entrance at CIVILIAN feels like the entrance to a private box in a theatre. Shades of blue and deep red have also been used to give a sense of a traditional dressing room. Platform four poster beds have drapery panels and feature Jim Thompson pillows with abstract patterns by leading costume designers. Beds are adjacent to the windows in the rooms and have built-in storage and a built-in upholstered seat. A costume trunk inspired wardrobe is positioned opposite a statement tri-fold mirror. Vintage details such as brass toggle switches and a bespoke ‘Do not disturb’ door sign complete the feeling of having stepped back in time.

Hallways and elevators feature custom Maya Romanoff wallcoverings with abstractions of drawings by costume designers Isabel and Ruben Toledo and William Ivey Long. Framed photographs sourced from archives and contemporary theatrical photographers further showcase the history of Broadway onstage and off.

Commenting on the completion of CIVILIAN, David Rockwell says “This project has been the perfect marrying of two personal passions of mine – design and performance. Having the chance to delve deep into this city’s rich Broadway history and create a permanent tribute to this ephemeral artform has been a fascinating experience and resulted in a hotel I will continue to visit and enjoy for years to come”.

www.rockwellgroup.com

© Nikolas Koenig

All four images: © Nikolas Koenig

© Nikolas Koenig

VOCO AL KHOBAR MARKS THREE YEARS OF SUCCESS

Sustainability is central to the voco brand, said M. Allaf

voco Al Khobar, an IHG hotel, celebrated three years of growth and success, coinciding with the celebration of opening 100 other hotels of the voco brand around the world. Several officials, managers and employees of the hotel attended a recent function in Alkhobar to mark the occasion.

M. Allaf, regional general manager of IHG and general manager of voco Riyadh, said: “We are celebrating three years of success and achievements at voco Al Khobar and look forward to many more similar achievements in the years to come, as we are committed to serving the community, improving the quality of life and well-being of guests, in order to achieve the goals of the Kingdom’s Vision 2030.”

As one of its most laudable achievements, the environment-friendly voco has taken up several sustainability practices and initiatives in accordance with the Kingdom’s Vision 2030 goals, which aim at zero carbon neutrality by 2060.

voco makes use of large-sized containers for bathroom facilities to reduce plastic waste, and using glass water bottles, thus abandoning more than 300 plastic bottles in each guest room annually. Moreover, the hotel mattress padding is made of 100% recycled materials, and ventilated shower heads in the bathroom cut down water usage and energy consumption for heating water.

Allaf said that sustainability is central to voco, which is why the hotel is committed to continue taking action and launching

initiatives to protect the planet and take care of all the communities in which it operates.

“One of the voco brand’s recent initiatives includes the opening of an EV station at voco Riyadh, which is in line with our sustainability goals,” he said.

The sensible traveler of today prefers environmentally-friendly hotels and therefore considers voco hotels to be an ideal and perfect destination for their stay, Allaf added.

CHARITY DINNER AT MICHELIN-STARRED BENARES MAYFAIR RAISES OVER £150 K FOR PAKISTAN

HOSTED BY JEMIMA KHAN & BEN GOLDSMITH

On January 10th a special fundraising dinner was held at Michelin-starred Benares Mayfair in support of UNICEF’s Pakistan Floods Appeal and the Pakistan Environment Trust.

Hosted by Ben Goldsmith and his sister Jemima Khan, who is a UNICEF ambassador and writer and producer of the new film WHAT’S LOVE GOT TO DO WITH IT? (released 24 February), guests enjoyed a specially created tasting menu from Executive Chef Sameer Taneja whilst raising over £150,000 for the two charities.

More than 100 guests attended including Sadiq Khan, Naughty Boy, Fatima Bhutto and Noreen Khan along with the cast of WHAT’S LOVE GOT TO DO WITH IT?

Jemima Khan commented: “The Pakistan floods have been on such a devastating scale that it’s difficult to comprehend, with 33 million people affected and over 7.9 million people displaced. As a UNICEF Ambassador for more than 20 years, I am helping to raise vital funds to support the children and families affected by this catastrophe, and the Pakistan Environment Trust, founded by my brother Ben, is working to combat climate change in a country that faces some of the most challenging effects of the global environmental crisis.

“What these two great causes need more than ever is financial support, so Ben and I are pleased to be able to raise awareness and much-needed funds for the people of Pakistan.”

Vikas Nath, Owner of Benares Mayfair said: “The effect of the floods on Pakistan have been devasting to its population and the environment. It was our pleasure to provide dinner to help support this fundraiser. Thank you to Jemima and Ben for continuing to shine a light on this issue and to all our guests who generously donated.”

Benares Restaurant and Bar

12a Berkeley Square, Mayfair, London, W1J 6BS

www.benaresrestaurant.com

IG: @benaresofficial

RUSTIC APPEAL WITH HAVWOODS

Embrace warm, characterful wood grains and superior quality with Havwoods’ unrivalled collection of rustic wood flooring and panelling. From weathered cladding to reclaimed boards, Havwoods’ unique range is certain to deliver on impact for those who prefer a rustic aesthetic to their abode.

The ultimate rustic flooring, the Relik collection certainly has a story to tell. Sourced from authentic origins, the boards have been salvaged from age-old wooden structures, lovingly hand-repaired by skilled craftsmen and transformed into a collection of solid and engineered planks. Designs such as Barn are perfect to use across both walls and floors in any loft-style space, pairing exceptionally with warm greys, raw steel elements and natural stone.

Renowned as a leader in its field, Havwoods’ unparalleled expertise and depth of knowledge sets it apart as the UK’s prevailing wood flooring brand.

Adding plenty of personality to walls, the Vertical collection from Havwoods is a striking and versatile range to implement in the home. The natural surfaces are effortlessly easy to install and are designed to create a beautiful focal point in any space - from feature walls to entire rooms. With a wide range of textured designs available, homeowners can choose from contemporary grey tones to classic dark woods for a distinct take on weathered design.

For more prestigious projects, Havwoods’ Hand Grade collection is a truly superior surface choice for creating maximum impact. The extra large planks are textured and highly characterful in their appearance, combining natural undulations and colour variation to create a visually arresting design. Each plank is then finished with a hardwax oil, resulting in a more durable and resistant surface.

Working harmoniously in classic country homes, the high-performance planks ensure a truly functional and aesthetically impactful finish.

Renowned as a leader in its field, Havwoods’ unparalleled expertise and depth of knowledge sets it apart as the UK’s prevailing wood flooring brand. With its ever-expanding international portfolio, Havwoods makes it a priority to look after its customers with their wood flooring journey, providing outstanding consultation services and an incredible range of flooring products, catering for both the residential and commercial projects.

HAVWOODS

Website: www.havwoods.com/uk

Email: home@havwoods.com

Phone: +44(0)1524 737000

PRICING

Relik, Barn Rustic Wood Flooring, £116.95 per m²

Vertical Collection from £55.95 per m² Havwoods Bespoke, Hand Grade, Priced on Application

THE ROYAL SUITE BY Gucci

For those who love Gucci’s inimitable design and high luxury style, The Royal Suite By Gucci at The Savoy is the ultimate experience. With a relationship that has spanned a century, The Savoy and Gucci have partnered up to give guests the chance to immerse themselves in the Gucci world in spectacular fashion and spend the night in a location like no other in London.

Guccio Gucci, the House’s founder, was employed as a luggage porter and lift boy at the world-renowned Savoy hotel, where he gained direct access to the tastes and needs of travelling guests, and it was their luxurious luggage and elegant clothes that was a large part of his impetus to start his own leather goods company upon his return to Italy.

One hundred years from that moment, The Savoy and Gucci are celebrating their shared history in a host of creative ways. Currently, The Savoy’s Royal Suite has been transformed, featuring furniture, furnishings and decorative items from the Gucci Décor collection. In addition, art and antiques from auctioneers Christie’s have been carefully chosen to complement the aesthetic, which has been conceived to harmonise with the design and heritage of The Savoy.

All of the items in the Royal Suite added by Gucci and Christie’s will be available for purchase; making the Royal Suite an

exceptional exclusive showroom, as well as one of the most luxurious hotel suites in London, with its parade of rooms spanning the entire length of the fifth floor, giving unrivalled views over The Thames.

The Royal Suite offering includes a dedicated butler, a collection of specially designed Gucci-inspired cocktails, use of The Savoy’s Rolls Royce within a three-mile radius, return transfers, bespoke in-room amenities and Gucci experiences.

www.thesavoylondon.com/savoyxgucci

In addition, art and antiques from auctioneers Christie’s have been carefully chosen to complement the aesthetic, which has been conceived to harmonise with the design and heritage of The Savoy.

Editor’s Review: STK STEAKHOUSE, ORLANDO

STK Steakhouses are an international brand and Restaurant chain that combines the concept of a modern steakhouse with a dynamic, vibe-laden atmosphere; think fine-dining but with a trendy high-end nightclub feel. STK Orlando is located at The Landing in Disney Springs and is a perfect fit for Disney World’s entertainment, shopping and dining district.

The restaurant is spread over two indoor levels and an outdoor upstairs patio for al fresco dining. Just stepping into the building, you could tell that this was not a run-of-the-mill steakhouse. The décor is incredible. The pristine white leather chairs, compliment the dark floor and ceiling. Large mirrors bounce light from the strategic pendants and LED lighting, around the room to provide a wonderful ambience. Large vases of decorative cherry blossom are prevalent throughout and along the back wall of the restaurant can be found the trademark “Longhorn” sculpture. In addition to the décor, another standout feature is the use of a DJ, mixing tunes and filling the atmosphere with anything from fun 70’s disco to smooth modern dance tracks – at a volume which makes the music noticeable but not so loud that you are shouting just to be heard.

Having been shown to our table, a booth with the aforementioned white leather upholstery and large wooden table, we set about looking through the extensive drinks menu. With a bit of assistance from our waiter, we opted for a couple of cocktails to start – the Strawberry Cobbler, a refreshing mix of Belvedere vodka and muddled strawberries, and a French Love, a sense-tingling combination of Hendricks gin, Chandon champagne and lemon.

For the meal itself, we were offered a selection from each of the menu sections, similar to a taster menu format. We started with customary bread, but is worthy of a mention. A soft, warm, batch loaf for sharing topped with salty blue cheese butter and accompanied by an herb dipping sauce – it was difficult to resist eating the lot before the starters had arrived, it was so tasty.

The starters selected for us included the Blue Iceberg salad, Tuna Tartare, Crispy Calamari and a STK signature dish the Lil Brgs. It was a fantastic assortment. Our personal favourite was the Lil Brgs, juicy wagyu beef, sweet caramelized onion and beautiful melted cheese oozing out of the sesame seed bun. Whilst not a fan of calamari previously, my opinion may have changed, I always regarded squid as being too rubbery for my liking, but this was wonderfully cooked. The batter was crispy and the calamari itself was had a soft nonchewy texture. The dish was complemented with two delicious dipping sauces – a tasty roasted garlic and lime aioli and an Asian chilli sauce, with a pleasant kick. The tuna tartare was packed with flavour, nestled on a base of fresh avocado with a soy-honey emulsion and crunchy taro crisps provided the texture.

A selection of main dishes was up next, fortunately we were given a bit of time between courses to enjoy the music and allow room after the starter. We were brought a 10oz filet steak, Miso glazed Chilean Sea Bass and Mushroom and Truffle Tagliatelle, together with a selection of sides. The steak was simply sensational. Wonderfully seasoned, cooked perfectly to medium rare and so tender, the knife just slid effortlessly through it. Accompanying the steak was a plate of various sauces, including chimichurri, horseradish, blue cheese and béarnaise and three flavoured butters – Wagyu, lobster and truffle. The sea bass was soft and flaky, with the salty miso glaze giving extra flavour and crispy shallots added texture. The tagliatelle is a beautiful vegetarian dish, comprising soft pasta and braised mushrooms in a smooth creamy sauce with pecorino cheese and shaved black truffle. The side dishes of Yukon Gold mashed potato with parmesan crust and Parmesan Truffle fries were delightful, the light fluffy fries and creamy mash not only complemented, but contributed to the meal and were more than just a side dish. The course was completed with a trio of Mac and Cheese – traditional, bacon and lobster varieties. They were stunning, thick creamy sauce and a layer of bubbling sharp cheddar, I cannot understate how delicious these were.

Two courses at STK is enough to satisfy the biggest appetites, however, the desserts could not be ignored. A plate was produced which included Chocolate Cake with chocolate ganache sauce, a slice of Cheesecake with raspberry coulis, Warm chocolate chip cookie with vanilla ice cream and caramel sauce and a Bag O’Donuts with dipping sauces. The highlight being the cheesecake which was smooth and creamy and this was complemented by the sharp raspberry coulis.

Booking in advance is recommended and with food of this quality it is easy to see why. It was simply stunning, cooked to perfection, plenty of flavour, premium ingredients and an exciting extensive menu. Add in the vibrant atmosphere, beautiful décor and attentive, helpful staff, STK Orlando has established itself as a “must-visit” restaurant in Disney Springs.

Maria Lapthorn EDITOR

Editor’s Review: DISCOVERY COVE, ORLANDO

The park provides an all-inclusive day of unique opportunities, such as swimming with dolphins or sharks, or a day of relaxation on the winding lazy river or in tropical lagoons. As well as these, you can also snorkel amongst thousands of tropical fish and rays in the Grand Reef or encounter other animals such as otters, marmosets and exotic birds. The all-inclusive nature of Discovery Cove also covers the amenities with free lockers, sunscreen, towels, wetsuits, snorkel gear and shower facilities for the end of the day. As you are in the park for the day, food and drink is also included with your entry fee. This covers a freshly prepared breakfast, gourmet lunch, snacks and drinks (including alcohol for the adults).

On arrival, we were met by our host for the day, who was around to assist all-day to ensure that we had whatever we needed and was there to answer any questions. He showed us to one of Discovery Cove’s private Cabanas, which we had the use of for the day. This comprised of a private roped off decked area under a gazebo, with sun loungers, a double hammock, table and chairs, a basket of snacks and a mini fridge with complimentary soft drinks and water.

There is ample room for up to eight guests, including space for children to play in the sand, and comes with towels and sunscreen. Our Cabana came with a wonderful un-obstructed view of the dolphin pool.

The first item on our agenda was to enjoy the included breakfast. There was a fine range of fresh fruit and berries, waffles and pastries, cereals and hot a buffet selection which included eggs, sausage links and breakfast potatoes, accompanied by hot drink, juice or milk –very satisfying.

After breakfast we collected our wetsuits and prepared ourselves for the undoubted highlight of the day the swim with the dolphins. We were put into one of three groups, and shown to our designated zone in the crystal clear dolphin swim area. We were given an in depth talk about the dolphins by the trainers, there habits, communication, behaviour and diet. The trainers were extremely knowledgeable and happily fielded any questions. Then came the introduction to the dolphin, again the trainers put the anxiety of younger members of the group at ease and made them particularly comfortable

Located on the outskirts of Orlando, Florida, alongside sister parks SeaWorld and Aquatica, Discovery Cove is a beautiful resort that will whisk you away to paradise for a day’s experience you are unlikely to forget.

The park provides an all-inclusive day of unique opportunities, such as swimming with dolphins or sharks, or a day of relaxation on the winding lazy river or in tropical lagoons. As well as these, you can also snorkel amongst thousands of tropical fish and rays in the Grand Reef or encounter other animals such as otters, marmosets and exotic birds.

with the animal, enabling them to touch and be pulled along by them, with a few tricks thrown in for good measure. You are given plenty of time to interact with the dolphins, both as an individual or as a family group, and you get a photographer taking photos throughout your interaction to preserve those

cherished memories of an awe-inspiring experience.

Being at Discovery Cove for a whole day, means that there is plenty of time for relaxation, and with the number of visitors limited per day, there is never the feel of overcrowding, with ample space,

white sand beaches and sun-loungers around the park. If you prefer not to sunbathe, then there is the relaxing tranquillity of the tropical wind-away river. Lie back as the current takes you lazily through rain forest, rocky gorges, waterfalls and through an underwater cave. As you float along, there is the opportunity to stop off at the Explorer’s Aviary – hundreds of colourful tropical birds, which provide a cacophony of sound, are happy to feed from your hand.

For those who love snorkelling, the Grand Reef provides a wonderful experience. Thousands of tropical fish, rays and sharks are within touching distance and the visibility is crystal-clear.

Being at Discovery Cove for a whole day, means that there is plenty of time for relaxation, and with the number of visitors limited per day, there is never the feel of overcrowding, with ample space, white sand beaches and sun-loungers around the park.

The reef is shallow enough in places to enable even the least confident swimmers, the ability to enjoy the beautiful creatures of the seas.

As mentioned, lunch is also included in the admission price. There are options to ensure even the most fussy eaters are catered for. For the smaller appetites there are a variety of salads and wraps, all with freshest ingredients. For those whose exerts from the morning have left them hungry, they can enjoy a selection including jerk chicken, peppered steak, crusted salmon or pulled pork. Each is beautifully cooked and packed full of flavour. If you are in the vicinity of the

Hibiscus Hideaway, as well as a full bar service to get your alcoholic and nonalcoholic beverages, you can also pick up a snack in the form of flatbread pizza or ice cream.

After lunch, we returned to our cabana, taking advantage of the privacy and to lay back and relax with one or two of the glorious, brightly coloured cocktails. The seclusion is so peaceful that it is easy to lose an hour or two.

We finish off our afternoon by having another snorkel in the Grand Reef; you will honestly discover something new every time you venture into the water,

and a final trip around the wind-away river, this time stopping off at the freshwater oasis to see the otters happily playing both above and below the water surface.

A visit to Discovery Cove is truly a magical and memorable day, providing a very different vibe to the rest of Orlando’s theme parks and resorts. Rushing around between rides with long queues does not exist; the whole resort is the opposite. From watching dolphins leaping from the privacy of a Cabana, to snorkelling amongst sharks and rays, to floating effortlessly along a lazy river with tropical birds flying overheard, the laid back relaxation and unique experiences will never be forgotten.

Maria Lapthorn EDITOR

A visit to Discovery Cove is truly a magical and memorable day, providing a very different vibe to the rest of Orlando’s theme parks and resorts.

WHY INVEST IN SHADING?

• Improved customer satisfaction

• Year round weather protection

• Free promotion with branding

• Better competitive advantage

• No need for costly extensions

• Ability to book private events

• Wider reach e.g. pet friendly

• Multiple dining experiences

• Enhanced atmosphere

• Improved curb appeal

• Increased capacity

• Increased revenue