Card reader takings in your account the next day* means less ‘oh no’ and more ‘ooh la la’.
Because when you’re not worried about cash flow, and there aren’t any hidden fees, you can turn your attention to more pressing matters – like saving your apprentice from another fringe accident.
What’s good for small business is good for everyone.
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CONTENTS
News: Latest Openings 04 - 05, 06
Amberol 07
Supperclub.tube Review 08 - 09, 10
People on the Move 11
Every effort is made to ensure the accuracy and reliability of material published in Luxury Hospitality Magazine. However, the publishers accept no responsibility for the claims or opinions made by advertisers, manufacturers or contributors.
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Enomatic UK Ltd 12 -13
Chef Profile: Matan Zaken 16
Sugatsune 17
Restaurant Spotlight: Kaji Manchester - a bold, immersive Japanese communal dining experience 20
News: Latest News 21, 22 - 23
Skopos Fabrics Limited 31
An interview with Stephanie Lee, Director of Sales and Marketing at Seaton House 36 - 37, 38
HRC Show Preview 40 - 41
STK Orlando Review 42 - 43
Contract Flooring Association 45
An interview with the visionary founder of Rosendale Design, Dale Atkinson 46 - 47, 48 - 49
News: Events & Awards News 50, 54
Project: ICEHOTEL 35 is Open 52 - 53
JÖRO 2.Ö TO OPEN AT OUGHTIBRIDGE MILL
JÖRO, the nationally celebrated restaurant, renowned for its innovative Nordic/Japanese-inspired cuisine, announces the official opening of its new home within the Oughtibridge Paper Mill development.
The new dining destination, JÖRO 2.Ö, is in a beautifully renovated 19th-century paper mill nestled in the picturesque Don Valley, on the edge of the Peak District.
This move marks a transformative milestone for JÖRO, which has been reimagined to offer its signature flagship dining experience alongside two bars, an all-day dining terrace, outdoor BBQ kitchen concept, seven boutique rooms and a deli shop.
JÖRO 2.Ö will stay true to its innovative approach, applying modern techniques to the finest local ingredients and drawing inspiration from Japanese and Nordic culinary traditions. Diners can expect to enjoy signature tasting menus alongside a terrace menu that will showcase livefire cooking — a nod to JÖRO’s hallmark cooking techniques — using birch wood and charcoal. Highlights include Grilled Scottish Scallops, Salt-Aged Yorkshire Beef Rump Cap, and Whole Teriyaki Quail, complemented by creative desserts like Basque Blueberry Cheesecake and Yuzu Meringue Pie.
The site will also offer five studio rooms and two one-bedroom apartments, giving
INTRODUCING CÉ LA VI TO LONDON: WEST LONDON’S HIGHEST ROOFTOP RESTAURANT
CÉ LA VI, part of award-winning ADMO Lifestyle Holding (ADMO), is bringing its rooftop bar-restaurant to West London in summer 2025.
Renowned for its modern Asian flair, it will be the brand’s first European outpost, located atop the Renzo Piano Building Workshop.
Opening in West London’s newest shopping and dining destination Paddington Square, the highly anticipated launch represents a milestone in CÉ LA VI’s expansion, with successful landmark locations already established in Singapore, Dubai, Taipei, and Tokyo.
Soon-to-be the highest rooftop restaurant in West London, CÉ LA VI London—boasting an impressive square footage of 17,000 (1,580 square metres) over two luxurious floors (levels 17 and 18)—will offer unique and striking views across the city.
Guests will be transported skywards via two high-speed scenic lifts and welcomed into CÉ LA VI London’s rooftop oasis. The space will open up to an indoor bar before leading through to an upper lounge dining area, indoor restaurant, and spacious outdoor dining area. Situated one level up will be a private dining room, lively indoor lounge area, and cocktail bar.
guests the chance to stay for a foodie night or weekend getaway. The rooms are Scandi-inspired, following a neutral colour palette, echoing the mill, with forest green hues reflecting the luscious forest environment.
Current boutique accommodation, House of JÖRO, will also continue to offer a city stay for guests who prefer to sleep within walking distance of the city centre and popular Kelham Island.
Guests can also look forward to SHÖP by JÖRO, a carefully curated deli offering specialty ingredients, such as barrel-aged soy sauce and JÖRO’s house-made wine and gin, allowing diners to bring a taste of JÖRO home.
The indoor and outdoor restaurant on level 17 seats 180 whilst the bar and lounge accommodates 124, with level 18 seating 121. With a total capacity of 425, diners will have an uninterrupted view of the cityscape.
The launch of CÉ LA VI London invites Londoners to immerse themselves in a world where exceptional modern Asian flavours blend fearless innovation with breathtaking views and vibrant ambiance.
With an impressive portfolio of globally recognised brands— including CLAP London and Nammos—ADMO’s ambitious growth plans for London’s highstakes F&B sector and luxury hospitality scene are set to redefine the global dining and entertainment landscape.
KINSFOLK & CO TO OPEN Brasserie Adeline and Gambit Bar; SUMMER 2025
Brasserie adeline and Gambit Bar will open in Summer 2025 as part of The Newman, the first venture from Kinsfolk & Co., a new London-based hospitality management company. Taking residence in Fitzrovia, The Newman, will comprise an elegant, all-day brasserie and intimate underground bar, in addition to 81 rooms, suites and apartments, and a dedicated wellness space.
Brasserie Adeline will be a contemporary brasserie, serving a menu of classic comfort dishes and delivering the energy of a familiar, neighbourhood institution. There will be generous Northern European influences threaded through the menu and food will be presented simply, allowing the ingredients to shine.
Brasserie Adeline will seat 76 covers within a spacious dining room full of natural light, plus an additional 24 covers in a separate bar space and a street-side terrace for alfresco dining. Adeline is sure to become an essential part of its Fitzriovia surroundings, with warm service, accessible prices and a vibrant dining room, open from breakfast through to late evening, seven days a week.
Gambit Bar will be a destination bar in its own right, influenced by iconic venues from across the globe. Cocktails will be creative yet understated, made using the highest quality ingredients and innovative techniques. Equal thought will be given to every drinks category, so there will be a comprehensive selection of ‘low and no’ options, as well as a handful of local craft beers available on tap. Guests will also be able to choose from a succinct menu of bar snacks, designed to pair effortlessly with the drink offering. There will also be a dynamic events programme at Gambit Bar, where guests can while away the hours discovering in-house DJs or mastering strategic game playing at regular chess nights.
Osteria Angelina TO OPEN IN LONDON’S NORTON FOLGATE, MARCH 2025
Osteria Angelina, the new pasta and grill restaurant from the Angelina Dalston team, will open in Norton Folgate in March 2025. The new restaurant sees the team take on a bigger converted warehouse space on the border of Spitalfields, Shoreditch and the City.
Founders Joshua Owens-Baigler, Amar Takhar and Laura Horta opened Angelina Dalston in 2019. The much-loved neighbourhood restaurant gained critical acclaim for its creative tasting menus that take inspiration from Japanese and Italian cuisine.
Osteria Angelina will focus on their popular fresh pastas with a Japanese twist, as well as Italian and Japanese inspired ‘big cut’ Binchotan grill dishes. There will also be a list of more than 300 Italian wines and a Gran Bollito Misto served tableside. Embracing the traditional osteria style of northern Italy,
the restaurant will offer a more relaxed dining experience, larger à la carte dishes and a faster pace. Envisioned as a versatile space the restaurant will be suitable for anything from a quick pasta lunch to celebratory meal with friends.
The ground floor 75-cover restaurant centres a large open kitchen and bar, with a mix of chef counter and table seating. Pasta making will be at the forefront of the show with guests able to watch the chefs in the kitchen and a pastaio at work in a glass walled section of the dining room. The restaurant’s comfortable, monochromatic design has been overseen by Anna Owens Designs who has also created the restaurant’s bespoke tableware and furniture. The building itself is an expertly renovated Victorian warehouse, with all original features retained, and a 4-metre-high ceiling. On the lower ground floor a private dining room will seat up to 18.
Osteria Angelina’s executive chef Usman Haider has been with the Angelina team for five years and has worked with founder Joshua to create the new restaurant’s relaxed a’la carte offering. Sitting at the heart of the menu will be eight fresh pastas which will change regularly.
The focal point of the open kitchen will be the Binchotan fired grills delivering big grill cuts for sharing, from whole fish to ribeye steaks. A signature dish on the menu will be an Angelina take on the Italian favourite Gran Bollito Misto; served tableside from a traditional Bollito Misto carrello.
For further updates follow @angelina.london on Instagram or visit https://angelina.london/
Supperclub.tube Review: A CULTURAL JOURNEY ON THE VICTORIA LINE
Walthamstow is known for many treasures, home to Europe’s longest outdoor street market, the iconic neon art gallery God’s Own Junkyard, and the artistic landmark of the William Morris Gallery and his influential designs. Within its rising creative scene, Walthamstow has become a hub for niches, creatives, and an emerging cultural hotspot. With this follows the creation of supperclub.tube.
Supperclub.tube really feels like you are entering into another universe of history and gastronomy, where industrial heritage meets understated luxury. “ “
The social dining experience opened in 2018, welcoming almost 11,000 guests on board, joining Head Chef Beatriz Maldonado (Bea) and her team in a journey of gastronomy inspired by Latin American cuisine, from Mexico to Patagonia. For three nights a week (Thursday, Friday, and Saturday), the tube carriage transforms into a sensory dining location celebrating a rich heritage, diverse ingredients and innovative culinary techniques.
Growing up in Bogotá, Colombia, Bea was always surrounded by food as her grandparents would frequently bring home exotic ingredients, resonating with the modern-day culinary term ‘foodies’. This exposed her to culinary magnificence at a young age where her love for food stemmed from childhood memories. This sparked a career choice for Bea, and following university she began to train at the American Culinary Institute. She then moved her training to
Argentina, taught by those who were influenced by French chef Paul Bocuse, heavily inspired by European techniques.
Having worked in Argentina and then Chile, Bea returned to Colombia working under head chef Virgilio Martinez in the successful Peruvian restaurant by chef Gaston Acurio, Astrid y Gaston. With enough experience following the opening of her own restaurant, gaining a diploma in kitchen management and maintaining her expertise as both a culinary and pastry chef, Bea transitioned to running a supper club, first in Highams Park and Soho, to then finally join the supperclub.tube.
Supperclub.tube really feels like you are entering into another universe of history and gastronomy, where industrial heritage meets understated luxury.
Situated within the Walthamstow Pumphouse Museum, a Grade II-listed Victorian building, you are transported to a vital part of London’s industrial past. Filled with vintage locomotives and historical machinery, the location very much compliments the dining experience itself. Stepping into this hollowed industrial ground lends a specific type of authenticity of which no purpose-built restaurant could replicate.
The unique dining venue is housed within a decommissioned 1967 Victoria Line tube carriage, carefully stationed amidst the museum’s outdoor exhibits, creating an immersive experience with a touch of exclusivity. With such a juxtaposition between white linens and polished glassware against a rugged backdrop of heavy iron, dining here feels as though you are part of a living exhibition.
Crossing the threshold diners enter through the drivers compartment of the vintage carriage, welcomed into a
uniquely repurposed space. Coats are hung on the upper rails of the carriage and a complimentary drink is offered upon arrival as part of the booking; guests can choose between the Peachy Paloma, a refreshing blend of tequila, grapefruit and lime, or a timeless Negroni, a classic mix of gin, Campari and
vermouth. There is also the classic option of Vodka or Rum with a Mixer or Gin and Tonic.
Chef Bea has curated a six-course seasonal tasting menu for guests to enjoy, explaining the origins of each dish and what they mean to the country they originate from. The tasting menu reflects Chef Bea’s commitment to local British produce, whilst honouring the vibrancy of her Latin American roots, carefully narrating a story of culture, history and creativity.
The experience begins with Tamal de Muerto (a blue corn dumpling with sweetcorn, butternut squash salsa, guajillo sauce and lancashire cheese), a dish steeped in ancient Mexican culture. Bea explained that blue corn is a nod to the Mayan creation myth of which humans we crafted from corn; a reminder of the sacred role this ingredient plays in Latin American cuisine. Wrapped in corn husks, the tamal’s earthy yet soft texture blends perfectly with a subtle sweetness, an homage to Dia de los Muertos (Day of the Dead) traditions from the Mexican state of Querétaro. Bea explained that almost every country throughout Latin America and the Caribbean has its own version of tamal, however it is believed that the dish was first made by ancient indigenous cultures of Mexico.
Next, the menu pays tribute to Colombia with Pan de bono con chorizo, featuring cassava and corn starch bread, smoky pak choi, chorizo (or a vegetarian chorizo option), and pickled red onion. The dish is a culinary legacy of Hacienda El Bono in southwestern Colombia. This sweet, sticky dough, resembling a dumpling over bread, is paired with smoky Swiss chard for a delicate balance of flavours.
As one of London’s most unique dining experiences, Chef Bea continuously brings new flavours to her seasonal menu.
“
Presented simply yet beautiful, Bea encapsulates each dish with a perfect balance between taste and heritage.
Here, the menu changes slightly for vegetarian and vegan guests, however Bea maintained a similar dining experience by serving the same dishes just with different regional takes. Every country in Latin America’s Pacific coast has its own version of a ceviche, and we were lucky enough to try two kinds. The Ceviche Nikkei de atun for meaty guests featured tuna, spring onion, crispy quinoa, tamarind and soya sauce ponzu alongside chipotle mayonnaise, a classic take on the fish-orientated Peruvian traditional dish.
Contrastingly, the vegetarian and vegan option was uniquely crafted without
fish, a twist which takes you high into the Ecuadorian Andes. Ecuador is one of the only countries which counts a non-fish ceviche amongst the classics. This Ceviche de chocos was curated from lupin beans (due to being wildly available in the region), marinated in a fiery rocoto chilli sauce and combined with palm hearts, samphire, and courgette. Bea described this dish as rooted in Riobamba’s cold, rainy highland climate, offering an explosion of texture and taste.
The fourth course features the Columbian dish Ajiaco, corn fed chicken breast (or mushroom for a vegetarian and vegan option), yellow corn, capers, dauphinoise potatoes, avocado, and guasca sauce inspired by Bea’s favourite lunch at her grandparents’ house. With an elegant take on the hearty dish, Bea ties the menu together with nostalgic flavours and refined presentation.The menu continues with a pre-dessert, a mora berry ice dome with white chocolate soil to refresh the palette. The mora berry is a type of blackberry native to the Latin American Andes. Brazilian style churros finish the six-course menu distinguished by their dulce de leche filling, a rich
creamy caramel sauce surrounded by a soft chocolate sponge crisped on the exterior, accompanied by passionfruit and mango sorbet. The churros were the standout for us, melting with each bite, balancing a golden exterior with a pillowy and indulgent centre. The churros serve as a perfect conclusion to the menu’s culinary celebration of Spanish heritage across Latin America.
Throughout the meal, the evolving dishes showcase a mosaic of Latin American influences, whilst maintaining their focus on modern refinement, keeping its Latin flair whilst utilising seasonal British produce. As one of London’s most unique dining experiences, Chef Bea continuously brings new flavours to her seasonal menu. The experience functions as a dining social club with a brand-new meaning, transforming a regular meal out!
Get on board and find out more about the supperclub.tube here.
THE RITZ-CARLTON MALDIVES, FARI ISLANDS WELCOMES NEW DIRECTOR OF SALES AND MARKETING, SANDRINE BOUTIN
The Ritz-Carlton Maldives, Fari Islands is pleased to welcome Sandrine Boutin as the new Director of Sales and Marketing for the property. Sandrine’s esteemed career spanning over 24 years in travel, hospitality, and ultraluxury, brings a wealth of experience and strategic insight to her new role.
Sandrine has held leadership roles with globally renowned brands such as Soneva, The St. Regis Bali, and AMAN, where she consistently delivered outstanding results. Her expertise encompasses diverse market segments, including travel trade, corporate, MICE, as well as partnerships.
In her new role at The Ritz-Carlton Maldives, Fari Islands, Sandrine will lead the commercial team, including sales, marketing, and reservations, while overseeing the strategy and direction of sales and marketing to ensure the resort is well represented in all key markets. Her proven ability to develop and execute innovative strategies in a fast-moving and highly competitive market positions her to guide the resort into the future and explore new and developing markets, aligning with its ethos of delivering unparalleled luxury.
Sandrine’s appointment reflects The Ritz-Carlton Maldives, Fair Islands’ commitment to excellence as it continues to redefine luxury hospitality in the Maldives.
CHOICE HOTELS EMEA HAS APPOINTED MARIELLE VROEMEN AS HEAD OF OPERATIONS
As Head of Operations, Marielle will lead the strategic development and execution of Choice Hotels EMEA value proposition for franchisees including the entire franchisee lifecycle; onboarding, training, system integration, communication, franchisee support, and brand management.
Overseeing all operational functions, Marielle will focus on optimising workflows, implementing innovative technologies and supporting franchisees with training and resources to ensure the highest levels of service across the franchise network.
She will drive efficiencies and ensure consistent, high-quality service across all locations, playing a pivotal role in supporting Choice Hotels EMEA growth strategy.
Marielle, who has been with Choice Hotels EMEA since 2023, joins the Choice Hotels EMEA leadership team.
Blending premium design with advanced technology, Signature Kitchen Suite wine cellars redefine preservation, making them a favourite for hotels, restaurants, and wine connoisseurs.
Signature Kitchen Suite, the new brand of top-of-the-line built-in appliances from LG Electronics, celebrates the passion for wine with its collection of Wine cellars, which includes two column models and an undercounter version.
Powered by Wine Cave Technology™, which replicates the ideal storage conditions in terms of light, humidity, temperature, and vibrations, the wine cellars are characterised by a minimalist design and attention to detail. Being the perfect addition to kitchens or living spaces in private residences, they have already been chosen by numerous luxury restaurants and hotels across Europe for showcasing and storing their premium wine collections.
The Column wine cellar is available in two widths (18” and 24”) with a capacity of 113 and 71 bottles, respectively. Depending on the model, it can be set with 2 or 3 independently adjustable zones for temperature and humidity, each with a dedicated evaporator, allowing for the optimal preservation of red, white, and sparkling wines simultaneously. With Smart Knock Door technology, the internal lighting is activated by knocking twice on the door’s glass, enabling you to select your wine without compromising the internal temperature or wasting energy. This intuitive and practical system adds an extra level of comfort and functionality to the overall experience, making the
The Undercounter wine cellar is a compact and versatile solution, designed for those with limited space who do not want to compromise on quality and performance when it comes to bottle preservation. With a capacity of 41 bottles and 2 independently adjustable zones for temperature and humidity, this appliance offers ample room for a curated collection of labels. The Undercounter wine cellar stands out for its unique and modern design, seamlessly integrating into any environment. The handleless door gives the appliance a sophisticated look, while the smart sensor opening system ensures a simple and intuitive user experience.
The entire wine cellar range is crafted from premium, elegant, and functional materials, such as beech wood shelves, which stabilise bottles, help eliminate odors and substances that could alter the wine’s properties, and naturally regulate internal temperature and humidity. Stainless steel trims glide smoothly along telescopic rails, and the triple-layer darkened glass door provides the bottles with the necessary protection from UV rays.
LG's patented Linear Inverter Compressor, the latest generation of its kind, guarantees a vibrationfree operation, making the appliance extremely quiet and suitable for domestic environments as well as restaurants, lounges, hotel rooms, yachts, and offices.
column wine cellar the ideal choice for sommeliers and wine lovers.
WINTERHALTER’S PT SETS THE GOLD STANDARD IN GREEN CLEANING
The right equipment improves sustainability while saving money
Winterhalter’s Pass through Workhorse dishwashers feature upgrades and innovations that reduce energy and water consumption, as well as enhancing usability, reliability and sustainability.
The latest PT Series includes a range of features designed to reduce energy and water usage without compromising wash quality.
The PT’s EnergyLight heat recovery system recycles heat from the wash water, reducing energy consumption by up to 10%. Additionally, the EnergyPlus air heat recovery system, recycles steam generated during washing to heat incoming water.
For ultimate energy saving, the PT ClimatePlus heat pump slashes energy consumption by 53%, whilst acting as an air conditioner.
Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids.
For further details, call Winterhalter on 01908 359000, visit winterhalter.com/uk-en or email info@winterhalter.co.uk.
THE EXPERIENCE OF MICHELIN-STARRED CHEF MATAN ZAKEN
The Singular Table of Chef Matan Zaken
On the edge of the Palais Royal gardens, just steps away from the renowned theatre of the same name, lies a truly unique gastronomic restaurant. Nhome is the singular vision of Chef Matan Zaken.
The unexpected journey begins with a space designed by the chef in collaboration with architect-designer Guillaume Terver from Studio leLAD. Upon entering, guests pass alongside a kitchen visible from the street, leading to an intimate first table that brings them close to the lively energy of the culinary brigade. Then comes the discovery of
the main dining room, where a majestic 18-seat table commands the space. This is the heart of Nhome.
The experience unfolds through Chef Matan
Zaken's creations, instinctive yet refined. Each dinner features a unique nine-course menu, blending the chef's celebrated signature dishes with seasonal inspirations. Every Friday, the restaurant also offers a lunch service, presenting a market-inspired menu as well as a sixcourse tasting menu. At Nhome, every moment is cherished, every meal shared, turning each dining experience into a new story to tell...
The Iconic Address of Matan Zaken
Having honed his skills in the kitchens of Frenchie Covent Garden with Greg Marchand, Le Cinq (Four Seasons George V) with Christian Le Squer, and Saturne with Sven Chartier, Matan Zaken, at just 30 years old, has developed a strong mastery of contemporary and creative gastronomy.
Driven by the desire to express his culinary vision and host guests in his own unique universe, he founded Nhome in September 2022. Breaking away from traditional formalities, he offers an experience that reflects his personality. Each service unfolds with precision, from amuse-bouches to petit fours. While the dishes are meticulously crafted, the atmosphere is refreshingly unconventional.
It’s the bold vision of Matan Zaken: welcoming his guests around a single shared table for a “blind” tasting menu, where the culinary team interacts directly with diners. In this relaxed yet elegantly minimalist atmosphere, he surprises every evening with his refined and confident cuisine. Matan has also extended his personal aesthetic to the restaurant’s design by collaborating with ceramicist Amande Haegen to craft bespoke tableware, giving free rein to his culinary creativity.
At Nhome, Matan Zaken welcomes guests with his signature warmth and generosity. It’s not just about savoring a chef’s unique cuisine; it’s about immersing yourself in a one-of-a-kind, intimate setting.
2025 COCKTAIL TRENDS BY THREE CENTS
Three Cents General Manager and Co-founder, George Bagos, breaks down the on-trade trends to watch in 2025 that speak to today’s discerning drinker.
From fat-washing to fermented and pickled ingredients, brave flavour profiles are making their way onto cocktail menus. They don’t all have to be daring savoury flavours though, instead its tastes and ingredients that consumers are familiar with already but perhaps haven’t had in a drink before that are really making it in the mainstream.
Fig Leaf has long been a favourite in the culinary scene and it’s starting to make a name for itself in cocktails and we believe it’ll be the flavour profile of 2025. It is sweet and fruity, yet balanced by a subtle and earthy undertone which opens up a
lot of opportunities for bartenders to get creative. This year, to mark Three Cents’ 10-year anniversary, we launched a Fig Leaf Soda that’s destined for back bars. It shines in an Americano when mixed with an Italian bitter and rosso vermouth, as well as complimenting tequila and whisky long drinks.
Whilst the gin category has steadily declined in recent years, tonics and mixers are really coming into their own. The rise in popularity of quality tonic waters is fuelling a wave of new and more experimental mixes outside of the classic G&T. They offer fabulous flavour combinations that sit in a real sweet spot; it’s a more elevated experience than a wine or beer and more refined than a spritz, yet not as extravagant as a cocktail.
Tequila and tonic is an example of a drink that has become a favourite amongst bar-goers but a port and tonic is one to watch as the combination attracts a new generation of drinkers. On the non alc side, an espresso and tonic is really taking flight in the UK as it steps out of the shadows of the booming Cold Brew trend and one that we expect to continue into the New Year.
Every summer there’s a spritz cocktail that makes a lot of noise. The Hugo has been the most notable but we’re also seeing drinks with more unconventional and complex flavours become a popular aperitivo option. In 2025 - as consumers get more adventurous - we have our eyes on a limoncello spritz becoming the go-to sundowner.
There’s a real trend in consumers wanting to drink less but better, as well as those cutting out drinking altogether. The industry has responded in a strong way and, as a result, we’re seeing incredible innovation in the low and no category for beer and spirit alternatives. We’re also noticing that many ‘mindful drinking’ bar-goers are opting for quality soft drinks, ones that still offer complex flavour profiles and an experience that doesn’t make them feel like they’re missing out.
The low and no section of a drinks menu allow venues to get more creative; for a day-time drinking occasion, an ice cream float option offers a sense of nostalgia but with a modern touch brought by the sheer breadth of quality ice creams and sodas available today.
Low and no menus are going to get bigger in the year ahead as consumer choice grows with the launch of new and exciting products tonic and mixers.
In 2025 - as consumers get more adventurouswe have our eyes on a limoncello spritz becoming the go-to sundowner. “ “
In a significant shift, luxury hotels such as Hilton, Marriott, Sofitel, and Mandarin Oriental Mayfair are modernising their staff catering with smart fridge solutions, such as Foodles. Traditionally, hotel kitchens have shouldered the burden of preparing staff meals around the clock, impacting both the quality of service provided to employees and guests.
However, the introduction of these innovative smart fridges is changing the game. Fully automated and available 24/7, these fridges are stocked daily with fresh, chef-prepared meals, breakfasts, desserts, snacks, and drinks. This means hotel staff can enjoy a proper meal at any time of the day, no matter when they are able to take their break.
With up to 7 different mains options /day and weekly changing menus, it offers plenty of choice and variety, even for people with specific dietary needs and preferences (vegetarian, vegan, halal, gluten-free).
Smart fridges offer a data-driven approach, providing better cost control, the ability to set custom subsidies per day or week, and control over access days and
hours. Real-time consumption data, both overall and per employee, ensures transparency and precise management. Additionally, the decentralised nature of these solutions allows for strategic placement of fridges closer to where staff estate installed three fridges in the main building and one in the spa, significantly improving the lunch break experience for spa staff.
With over 700 fridges installed and five million meals served per year, Foodles is the undisputed leader in smart fridge solutions for hotels in Europe.
Their innovative approach and proven track record make them the go-to choice for luxury hotels aiming to enhance their staff catering services and wellbeing. The move towards smart fridge solutions represents a forward-thinking approach that aligns with the high standards of the hospitality industry.
hotels.foodles.co/LH
KAJI MANCHESTER
Nestled on Bridge Street, KAJI Manchester is a high-energy Japanese fusion and flame grill restaurant with state-of-the-art technology, unrivalled food, and live entertainment.
Highly lauded Chef Steven Smith is Chef Patron at KAJI steering all menu development. Renowned for his innovative cooking and creative flair, marrying together the best British produce with international flavours is a no-brainer for Smith.
Smith was formerly Chef Patron and owner of award-winning gastropub The Freemasons Wiswell for 15 years, where he ensured the pub was continuously in the headlines achieving multiple coveted accolades including a top constant 10 spot in the Estella Damm Top 50 gastropub awards as well as a continual Top 50 rating in the Good Food Guide.
Open flame cooking and a quality sushi offering are both focal points at KAJI, where Steve and his team of stellar chefs sear world-class ingredients over coal-fired grills and put together creative omakase creating a dining experience like no other.
For groups, or those that want an informal lunch or dinner alongside some drinks, KAJI’s small plates menu is ideal for sharing and will take guests on a journey through the best South American and Asian flavours.
Try snacks like sticky wings, Thai green mousse, katsu curry sauce, and langoustine and shiso spring rolls with avocado, wasabi and yuzu. Favourites
from the small plate options include XL Orkney scallop baked in its shell with sea urchin butter, and KAJI’s spiced Himalayan salt aged beef tartare with sumo miso, Cacklebean hen egg yolk and smoked pickled cucumber.
KAJI’s sushi menu has a global outlook, fusing flavours from Japan, Southeast Asia, Brazil and Peru. From plates of classic Tokyo sushi to creative Tamaki rolls – all sushi and sashimi is created with precision and flair and using only the best-sourced ingredients.
For a bespoke culinary journey, select the omakase experience (for just six diners per service) and let the chef guide you through a personalised tour where each course of sashimi, nigiri, temaki and maki is selected, created and presented across the counter.
Bringing his renowned and much-loved flair, Steven Smith’s Chef’s Table is now in service offering spaces for up to 8 diners at a time.
Guests will journey through KAJI’s greatest offerings, from divine snacks to sushi and sashimi, seared plates of wagyu, delicate pasta and knock-out desserts.
KAJI’s cocktail menu takes you on a vibrant journey through bold Asian flavours and subtle infusions. The team have created a menu of innovative cocktails. Favourites include Strawberry & Lime (Grey Goose Vodka, strawberry syrup, blackberry syrup, lime, pineapple juice and apricot liqueur) and Sesame Espresso (Haku vodka, espresso, sesame syrup and vanilla mist).
Wine or sake pairings can be added to menus and over 100 wines are served by the glass due to KAJI’s Coravin technology.
With owners being key figures of the Manchester nightlife scene, it’s no surprise that the late-night entertainment has been crafted to rival KAJI’s food and drink. Live DJs take over from 9pm onwards in the bar area with a stateof-the-art sound system, and some impressive screen visuals.
KAJI is an exciting new offering for the Manchester dining scene offering world-renowned cooking in a unique and exciting setting.
Chef Patron Steven Smith
SAN CARLO’S CICCHETTI KNIGHTSBRIDGE LOCATION REBRANDS TO SAN CARLO KNIGHTSBRIDGE
The family-run Italian restaurant group San Carlo has announced the rebrand of its Knightsbridge site, transforming from Cicchetti to one of the brand’s much-loved flagship restaurants.
The San Carlo restaurant group remains defiantly independent, with each awardwinning restaurant headed up by its own team of skilled chefs and management
and working with only the best Italian seasonal produce – all underpinned by one thing – a passion for great food, service and style.
The rebrand of San Carlo Knightsbridge is latest news from the San Carlo restaurant group that opened its first restaurant in 1992 on Temple Street, Birmingham. Now a £100M award-winning family-run
restaurant group, San Carlo currently has 25 authentic Italian restaurants across the UK.
In addition to its UK sites, internationally the Group also has restaurants in Kuwait, Bangkok and Qatar and will soon be further expanding into Bahrain, Dubai and Miami. Through its growth, San Carlo has remained rooted in its heritage.
ELECTROLUX PROFESSIONAL COMPLETES BESPOKE KITCHEN SUITE INSTALLATION AT TWO-MICHELIN-STARRED DA TERRA
Electrolux Professional has completed a bespoke kitchen refurbishment at Da Terra, a Two-Michelin-starred restaurant situated in East London’s Town Hall Hotel.
The project has resulted in a major overhaul of Da Terra’s open kitchen
design, including the installation of a Molteni suite, tailored to meet the specific needs and preferences of Chef Owner Rafael Cagali and his team.
Every Molteni suite is bespoke, hand-crafted in the renowned manufacturer’s Saint-Vallier atelier.
Da Terra’s finished stove features a blend of modern and traditional elements. This includes an induction hob built to cater to the 9cm pans used to deliver the menu’s sauces and two warming drawers that can be set at different temperatures, as requested by the team.
Given that Da Terra’s open kitchen is visible to the 28 diners at each three-hour sitting, the Molteni suite has been crafted with aesthetics as a top priority. With an infinite choice of colours available, Rafael decided on a unique shade of green akin to his favourite football team from his native Brazil, Palmeiras, combined with a gold trim.
Further unique features added include a Bamix holder, again supporting activities integral to the restaurant’s menu and evidencing the ‘no limits’ nature of a Molteni stove.
THE COMPTON ARMS ANNOUNCE NEW SOUGHT-AFTER KITCHEN RESIDENCY
The Compton Arms has long been known for nurturing some of London’s most promising chef talent. Past residencies include Four Legs, who went on to open The Plimsoll and Tollingtons, and rustic Italian kitchen, Tiella.
The Compton Arms are thrilled to announce that Rake will take over the kitchen for a long term residency from 9th January.
Following a short incubation period at The Compton’s sister pub, The Gun in Hackney, Rake will move to the much-coveted kitchen in 2025.
Rake is operated by three chefs with a combined 30 years in the industry. The concept is a creative
culmination of experience in establishments such as Quo Vadis, BRAT and Acme Fire Cult.
Jay Claus, Syrus Pickhaver and Peter Ward trained and worked under some of the UK’s most celebrated chefs, from Jeremy Lee, Marianna Leivaditaki to Ben Tunnicliffe.
The trio return to the fundamentals of their training, and to the food they are so fond of. Rake serves largely unfeigned, restorative fare, giving due respect to British cookery. The focus, among other produce, is on whole beast butchery and sustainable Cornish fish.
Rake has become known for its Sunday roasts which are to continue at The Compton Arms. Roast meats and vegetable Stargazey pies are served with classic sides; Yorkshire puddings, roast potatoes, leek gratin and collard greens.
The desserts are solid British classics. Choose from Treacle tart with clotted cream, St Emilion (chocolate) tart or a selection of cheeses. The Deep fried summer berry pie is a family affair featuring blackberries foraged from Syrus’ mum’s garden.
CARLOWRIE CASTLE ANNOUNCES NEW VENTURE TO REDEFINE LUXURY HOSPITALITY, OPENING DOORS TO EXCLUSIVE SCOTTISH RESIDENCES
Carlowrie Residences, the latest venture by the award-winning Carlowrie Castle, is set to offer exclusive access to some of Scotland’s most breathtaking properties in 2025, delivering world-class hospitality in the privacy and comfort of private luxury homes.
Carlowrie Residences promises the very best of Scottish hospitality, with Carlowrie Castle’s own team providing guests with bespoke, around the clock service in each of their residences.
Under the guidance of Carlowrie’s Michelintrained executive chef, all meals will be expertly prepared, while the highly experienced concierge team will be on hand to craft personalised itineraries.
With Scotland proving to be an increasingly popular visitor destination year on year, this expansion benefits locals and visitors alike, bringing a boost to the local economy, and showcasing the country’s unique charm to the world.
In 2024, Carlowrie Castle became the first castle in the world to gain B Corp certification, being recognised in the top three venues in Europe at The International Hotel Awards and one of the eight best wedding venues around the world by Grazia Magazine.
GALGORM COLLECTION ACQUIRES GALGORM CASTLE ESTATE AND ROE PARK RESORT AS PART OF MILESTONE £50 M INVESTMENT
Galgorm Collection, Northern Ireland’s premier luxury hospitality group has announced a landmark £50 million investment in the region’s hospitality and tourism sector following the acquisition of two of the region’s most iconic properties: Galgorm Castle Estate in Ballymena and Roe Park Resort in Limavady.
This combined spend, which includes acquisition costs and a multimillionpound transformation plan for both properties, represents one of the region’s largest investments in Northern Ireland’s hospitality sector and underlines Galgorm Collection’s position as the leading provider of luxury hospitality in the region.
Galgorm Collection, which owns a suite of leading properties including the iconic Galgorm, The Rabbit Hotel and Retreat, and The Old Inn, acquired the historic,
internationally renowned Galgorm Castle Estate in Ballymena and the four-star Roe Park Resort & Spa, set in in a magnificent countryside estate in Limavady, for a combined £28 million.
At Roe Park Resort, guests will experience an enhanced family-friendly atmosphere, a new bespoke adult-only spa designed for ultimate relaxation, and continued improvements to its renowned golf offering.
Meanwhile, golf enthusiasts can look forward to significant developments at Galgorm Castle Estate, as its already impressive golf course is elevated with the bold ambition of becoming the top parkland course in Ireland.
Building on Galgorm Collection’s vision for exceptional luxury experiences, this investment promises to transform and confirm both properties as must-visit destinations.
TWO MICHELIN STARS CONFERRED ON CÔTE BY MAURO COLAGRECO ILLUMINATE BANGKOK'S CULINARY LANDSCAPE
In a triumphant celebration of gastronomic excellence, Côte by Mauro Colagreco has been elevated to Two MICHELIN Stars for 2025 – a remarkable milestone marking the restaurant's first ascent to a second star since its launch in 2020. This luminous achievement – the only Two-Star in Thailand for 2025 – finds its home within Capella Bangkok, recently crowned The World's Best Hotel by The World's 50 Best Hotels 2024, further cementing the property's status as a pinnacle of exceptional hospitality and culinary artistry.
A Culinary Symphony on the Chao Phraya
Nestled within the storied Charoenkrung district, Côte emerges as a culinary destination where the vibrant essence of the French and Italian Rivieras converges with Bangkok's rich cultural tapestry. Under the visionary guidance of Chef Mauro Colagreco – renowned for his Three-MICHELIN-Star Mirazur in France – the restaurant has redefined Bangkok's epicurean landscape since its debut in 2020 with the opening of Capella Bangkok.
Côte - which means coast in French - is a brilliant translation of Mauro Colagreco's "Riviera to River" concept, which combines Mediterranean flavours - French and Italian influences - with ancient Thai culinary traditions, showcasing local ingredients such as ginger and lemongrass. Chef Davide Garavaglia joined Chef Mauro Colagreco as sous chef at Mirazur in 2015, where he was part of the team that achieved both 3 MICHELIN Stars and the propulsion of the restaurant to number one in The World's 50
Best Restaurants, before being entrusted by Chef Mauro Colagreco with the opening of Côte.
In 2023, Chef Davide Garavaglia was celebrated with a MICHELIN Young Chef Award by the MICHELIN Guide Thailand.
Artistry beyond the plate
The restaurant's recent accolades extend beyond its culinary mastery. Sommelier Thansith Wasinonth has been honoured with the prestigious “2025 MICHELIN Thailand Sommelier Award”, celebrating an exemplary ability to curate wine experiences that elevate each meticulously crafted dish. Reflecting on Côte’s journey and its latest recognition, Chef Davide Garavaglia said: “It’s a tremendous honour to receive Two MICHELIN Stars, which reflects the passionate dedication of our entire team. We are so grateful to everyone who has dined with us and supported us over the past four years – you’re the anchor to our commitment towards creating exceptional culinary experiences.”
An Immersive Dining Experience
Côte is more than a fine-dining venue; it is a crafted journey of dining excellence. Located on the second floor of Capella Bangkok, the venue offers an intimate exploration of seasonal produce, curated through innovative techniques that celebrate heritage, colour, texture, and the nuanced narratives of provenance.
For reservations, email cote.bangkok@capellahotels.com or call +662 098 3888.
Discover the Two MICHELIN Star experience of Côte and Capella Bangkok at www.capellahotels. com/bangkok.
TRUSTED PARTNERS
EPOS SOLUTIONS FOR SUCCESS
Chef Alain Roux
“More than just another supplier, WRS is an ally of our business. We value the confidence and reassurance we find in the quality of their support and service. This saves us time and enables us to focus fully on our business.”
Chef Robert Thompson
“The support from WRS Systems is just unrivalled. It’s a real pleasure to work with them. I would definitely recommend WRS. As a smaller business, they really care about me.”
WE’RE TRUSTED BY:
WARNER HOTELS SELECT ELEMENTSUITE AS ITS HR AND WORKFORCE MANAGEMENT PLATFORM
HR and workforce management provider elementsuite has been chosen by Warner Hotels, the adults-only hotel group, as its HR and Workforce Management platform. With 16 hotels across England and over 3,500 employees, Warner Hotels will now consolidate all people processes under the full-suite elementsuite platform.
The elementsuite modules selected include Recruit, HR, Engage, Learn, Perform, Work, Pay, and Time. A key driver behind Warner Hotels’ selection process involved finding a system to consolidate previously disparate
systems to improve operational efficiency. With elementsuite, all data is processed in one central hub, improving efficiency across all people management functions - from HR to onboarding to scheduling and more.
elementsuite considers factors that uniquely impact Warner Hotels’ labour demand, such as performances taking place or weekend events at the hotels. This information is then used to autogenerate rotas to ensure the right people are in the right place at the right time, preventing over- and understaffing while enhancing efficiencies.
HOTELREZ LAUNCHES ITS NEW CONSUMER BRAND BEST LOVED HOTELS ®
Best Loved Hotels® unveils its consumer-facing brand that speaks directly to corporate and leisure travellers alike. Promising to take guests beyond the ordinary, HotelREZ Hotels and Resort’s has reimagined its esteemed collection of independent properties by striding into the B2C arena, reinforcing its market-leading representation and distribution offering.
Benefitting from a network of 60 global sales offices with a reputation for customer excellence, Best Loved Hotels® drives engagement and repeat business through proven direct booking promotions for its partners made up of independent hotels, aparthotels, and hotel groups.
Member hotels enjoy access to highvalue bookings and tailored sales and marketing strategies aimed at reaching elite corporate and leisure travellers worldwide benefitting from high-end leisure partnerships that drive growth and enhance visibility for independent hotels on a global scale.
With a focus on delivering bespoke hospitality and cherished experiences, Best Loved Hotels® offers a diverse range of stays that cater to discerning travellers.
The brand’s new look, supported by a dedicated GDS programme and B2C website, ensures its hotels enhance their presence in the global market.
Oliver Hemming
The Luxury Hospitality Collection
INNOVATIVE SECURITY SOLUTIONS FOR THE HOSPITALITY INDUSTRY
By Yasmine Mustafa, CEO & Co-Founder of ROAR
The hospitality sector thrives on providing guests with a safe, secure, and controlled environment. Any deviation from these standards risks spoiling a guest’s stay and decreasing their likelihood of returning.
Thankfully, innovative tools, techniques, and approaches are cropping up daily; ensuring hospitality managers can do more to keep their guests, staff, and reputation safe.
Understanding the Importance of Security in the Hospitality Industry
Hotels and other hospitality venues offer guests a home away from home. Providing that sense of comfort involves taking care of lots of small details, such as guests’ physical safety and the security of their property and data.
While a strong and visible security posture helps assure your guests, it also helps to deter crime. Indeed, this proactive approach is an essential part of maintaining a safe environment and ensuring smooth operations and business continuity are in place.
Hospitality operators must also comply with a raft of regulations depending on their services. Finally, they must ensure data protection and privacy for their guest’s personal and financial information. However, they also need to meet OSHA and ADA standards.
While there is a lot for hospitality businesses to consider, hiring a good safety officer can take away a lot of these troubles through expert
risk assessment, policy and protocol development, and training for staff.
Innovative Security Technologies Revolutionizing the Hospitality Industry
The hospitality sector is well-known for embracing cutting-edge tech. That approach extends to security operations, too. Here is a taste of some of the innovative security technologies the hospital industry has adopted recently.
Keyless security cards: According to one digital key manufacturer, the average US hotel spends about $2,000 per month replacing keys. Each lost or misplaced key is a security risk. As such, many hotels have moved towards digital keys that are distributed by smartphone.
Biometric: Many hospitality businesses protect restricted staff-only areas with fingerprint or facial recognition software.
AI-powered cameras: Typical camera systems are great after an event. However, for teams that want to take a more proactive approach, AI-assisted
Hotels and other hospitality venues offer guests a home away from home. Providing that sense of comfort involves taking care of lots of small details, such as guests’ physical safety and the security of their property and data.
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cameras can help detect threats and send automated messages to personnel in real-time.
IoT sensors: For teams with centralized security rooms, IoT sensors provide another source of real-time data that can trigger alarms if unauthorized people wander into particular rooms or areas.
Panic Buttons: To enhance the safety of staff, especially those working alone or during late hours, hotels are implementing panic buttons. These devices allow employees to immediately alert security or management if they feel threatened, ensuring a rapid response to potential incidents.
VR training: Getting security staff up to speed is time-consuming and expensive. Some security teams have adopted virtual reality tools to ensure new employees can learn security protocols in a more practical manner.
Zero trust architecture: Hospitality security protocols have borrowed from the world of software development to implement zero trust architecture. In essence, this approach segments the hotel into discrete zones, keeping tight control over who has access to specific parts of the building and constantly verifying entry points.
Best Practices for Implementing Security Solutions
Integrating new security solutions within any sector involves research, expertise, and forward planning. Here are the steps that hospitality security management teams should follow to ensure a smooth implementation.
Striking the right balance between guest safety and comfort is the priority.
1.
Risk assessment
Any security investment begins with a thorough risk assessment. Security managers need to look at the specifics of the environment and property and outline:
• Specific vulnerabilities of the location.
• Analyze current guest behaviors, demographics, and building utility.
• Evaluate the current security approach.
• Determine both internal and external threats.
2. Layered security
Following the risk assessment, teams should outline individual policies and protocols based on various threats. These policies will mesh together into a layered but cohesive approach.
Some areas of interest here include:
Access control: Digital keys, access control systems for staff, and entry point monitoring via sensors and video.
Surveillance: Discreet surveillance systems should cover entry points, lobbies, corridors, and any high-risk zones. While visibility is preventative, security teams should ensure surveillance doesn’t feel too full-on.
3. Training
Ensure all staff — both security and otherwise— receive extensive training to help them resolve or escalate threats. Security protocols and emergency procedures should be well-drilled.
By fostering a culture of security awareness, employees can respond promptly and appropriately to incidents,
enhancing overall safety for guests and staff alike.
4. Adopt technology
As shared above, many innovative security technologies can help automate mundane tasks, drive better visibility, and even provide data-driven decisions. Equipping security teams with two-way radios enhances real-time communication among staff, enabling quick coordination during emergencies or security breaches.
Integrating these devices with systems like IoT sensors and AI-powered cameras creates a cohesive security network that responds swiftly to potential threats.
5. Partner with proven security teams
Collaborating with experienced security professionals can significantly enhance your establishment’s safety. Partnering with proven security teams provides access to specialized knowledge and the latest technologies, ensuring your security strategies are effective and upto-date.
These experts offer ongoing support, assist with compliance requirements, and help tailor security solutions to your specific needs. By entrusting security to professionals, you can focus on delivering exceptional guest experiences, confident that your environment is protected by the best in the field.
Ensuring hospitality guests feel safe and secure results from hard work and planning. In the best scenario, security should feel seamless and barely perceptible, allowing your visitors to relax and enjoy their stay without incident. The advent of cutting-edge technology can augment security personnel and help achieve a smooth and enjoyable environment that keeps guests returning.
PARK PLAZA HOTELS ANNOUNCES
PARTNERSHIP WITH ESPA FOR REBALANCING IN-ROOM EXPERIENCE
Guests at Park Plaza Hotels can now enjoy extra moments of harmony and balance, as it announces ESPA as its new in-room amenity partner across Europe.
Known for creating deeply sensorial experiences, ESPA’s products are crafted from the finest natural ingredients that combine aromatherapy and biochemistry to nurture and nourish the holistic wellbeing. The collaboration marks a new era of guest experience at the hotels and sees select formulations, in aromas that bring balance to the mind, body, and spirit, available across all Park Plaza properties in the UK, The Netherlands, Germany, Hungary and Croatia.
With hotels in landmark destinations, Park Plaza invites guests to feel the authentic through award-winning service, elegant spaces, and one-of-a-kind dining experiences.
Both revered for their exceptional care and attention, Park Plaza Hotels ushers in a new era of guest wellbeing supported by ESPA’s holistic heritage.
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This collaboration elevates guests’ stays, infusing them with moments of calm from the moment of check in.
The partnership also reflects the brand’s commitment to reducing its environmental impact. The new ESPA hotel collection is housed in an innovative floating non-refillable format that is the most hygienic solution on the market. Completely tamperproof, it prevents cross-contamination with its revolutionary floating bracket, appearing to levitate magically on the shower wall. Each bottle replaces around 11 mini-
bottles of toiletries and will support Park Plaza Hotels in saving up to 37 tonnes of plastic each year.
The ESPA hotel collection is also the first in the world to be made with Global Recycled Standard – a certification which guarantees that at least 50% of the materials in the bottle are from traced recycled sources with ethical and environmental supply chains. To further support the sustainability credentials of the new amenity collection, PPHE Hotel Group has joined sustainable impact solutions provider Clean the World’s Global Recycling Programme. Empty ESPA bottles will be collected, processed and recycled into pellets – creating a circular system.
The ESPA hotel collection is exclusively distributed by luxury global hotel essentials provider, VANITY GROUP.
Both revered for their exceptional care and attention, Park Plaza Hotels ushers in a new era of guest wellbeing supported by ESPA’s holistic heritage.
For more information and to book your stay, visit www.parkplaza.com.
ROOM TO RECHARGE: KIMPTON HOTELS LAUNCH NEW WELLNESS PROGRAM, ‘STAY WELL’
Kimpton Hotels in the UK have introduced its latest wellness offering - Stay Well, a new wellnessfirst initiative designed to help guests feel balanced, rejuvenated, and completely at ease while travelling.
At the heart of Stay Well is complimentary access to Swell Sound Therapy, offering calming soundscapes in every room to help guests relax, de-stress, and enjoy better sleep. This service is available to all guests, with no additional charge.
The Stay Well experience extends beyond the hotel with curated Kimpton Urban Trails, designed for walking, running, or cycling through iconic landmarks and hidden gems.
Guests can even take advantage of the complimentary Kimpton bikes, perfect for a leisurely ride or a heartpumping adventure around town.
Kimpton’s ‘Forgot It, We’ve Got It’ programme has also had an update, to include a range of wellness equipment you can borrow straight from reception. From foam rollers to Theraguns, Recovery Wave Boots, grounding mats, LED face masks, and beyond, these additions make it easy for guests to maintain their wellness routine while traveling.
A dedicated Stay Well Room Service Menu has also been introduced that allows guests to choose from Ishga bath salts, Maskology warming eye masks, and restorative patches by celebrity acupuncturist and wellness expert Ross J. Barr—known for treating Meghan Markle. These patches are designed to support a range of needs, from sleep to pain relief.
The Stay Well experience is available from January at Kimpton Blythswood Square, Glasgow, Kimpton Charlotte Square, Edinburgh, Kimpton Fitzroy London, and Kimpton Clocktower Manchester.
REFRESH AND RENEW AT MATFEN HALL’S RETREAT SPA
Start the New Year on a positive note and indulge in an endorphin boosting and rejuvenating wellness experience.
Northumberland’s first and only five-star hotel unveils an exclusive bespoke offer for you to immerse yourself in the tranquil charm of The Retreat spa, prepping you to embark on the year ahead, fully recharged.
The luxury country hotel, spa and golf estate invites you to refresh and renew with several overnight accommodation and spa day packages allowing guests to unwind, reset, and focus on well-being.
Nestled in the heart of Northumberland rich in atmosphere and heritage, The Retreat at Matfen Hall is the destination for a spa getaway creating the perfect backdrop for you to indulge your senses. The Retreat’s therapists are expertly trained to provide a range of treatments in partnership with Germaine de Capuccini, an internationally renowned bastion in the wellness world. With a curated selection of signature massages and luxury facials, The Retreat helps you discover the art of relaxation.
Turn your spa day to a restful escape with a stay in Matfen Hall’s elegantly appointed rooms or suites, featuring sumptuous beds, breathtaking countryside views, and every amenity for your comfort to leave you renewed and inspired.
NEW Luxury Collection Aluminium Tubes
A low-impact, highly luxurious Hotel collection in our iconic Bath, Body and Hair Care fragrances. Made from 100% recycled aluminium.
Le Loggette: A PLACE WHERE COMFORT AND TRADITION FIND IN S-CAB AN EXCELLENT COMPANION FOR
CONVIVIALITY
In Formigine, in the province of Modena, stands Le Loggette, a restaurant with wine cellar and shop designed by Ambientevario, which chose the Lisa chairs, in both the upholstered and technopolymer versions, by S-CAB to complete the furnishings.
Le Loggette is the name the locals use for the spaces under the porticoes of Piazza della Repubblica in Formigine’s historical
centre, recently converted by the municipality into a special place, retaining its original name, showcase of the area’s heritage, homage and celebration of local tradition and culinary products.
The restaurant with cellar and shop is the result of a skilful interior renovation that encountered several limitations. Unable to alter the floors and ceilings of the venue due to restrictions, Ambientevario decided to focus on the walls and furnishings. The walls, simply painted in a dark green hue and left intentionally ‘imperfect’ to preserve their historical character, are the linking element of the ground floor venue spanning four connecting rooms that open onto the porticoes, each serving a unique purpose. Here, from the restaurant to the shop, unfolds the story of the area and its culinary excellences. For the furnishings, they opted for convivial tables that invite to the all-Italian art of good food as a central moment of the day. Around them, S-CAB’s timeless Lisa chairs designed by Marcello Ziliani make a beautiful appearance.
Thanks to the project of Ambientevario, which took care of the internal renovation and room conversion, what was once a series of connecting rooms across two floors, long used to host temporary and sporadic events, has
now become a symbol of the town. Le Loggette brings modernity through its soft, flexible lines, arches, and glass panels, making the spaces welcoming and interconnected while still offering diners a sense of intimacy.
S-CAB takes centre stage with the Lisa chair, designed by Marcello Ziliani, drawing inspiration from the elegant atmosphere of the interiors of the 1950s and 1960s with its soft lines. A retro charm, a homey memory that reassures and warms the space with its shapes, aligning with the vision of the architectural studio. The enveloping and lightly padded backrest and seat make Lisa ideal for restaurants, where they need solutions that offer not only comfort but also durability, given in this case by a slender tubular frame that contributes to its visual lightness. The choice of colours too enhances the welcoming spirit of the venue: orange for the refined velvet, combined with a satin brass finish for the frame.
Lisa was also chosen in the Technopolymer version (for both seat and backrest), which captures the diners’ attention with its elegance and the monochromatic olive-green solution. Lisa Technopolymer is part of the Go Green collection, born to support sustainability and reduce waste by offering chairs made from 60% certified
recycled plastic, obtained through the use of energy generated from renewable sources, and in turn 100% recyclable infinite times in a virtuous process aimed at not introducing new plastic into the environment. Entirely sustainable products that still meet high technical standards.
In Lisa and Lisa Technopolymer, it’s the tactile quality of the materials and the selection of contemporary colours that make them a staple in the most fashionable contract spaces.
“S-CAB takes centre stage with the Lisa chair, designed by Marcello Ziliani, drawing inspiration from the elegant atmosphere of the interiors of the 1950s and 1960s with its soft lines.
INTERVIEW WITH STEPHANIE LEE
STEPHANIE LEE, DIRECTOR OF SALES AND MARKETING AT SEATON HOUSE, BRINGS OVER 30 YEARS IN LUXURY HOSPITALITY, MOST RECENTLY WITH IHG HOTELS AND RESORTS. THIS INTERVIEW FOCUSES ON STEPHANIE’S EXPERTISE IN CREATING AUTHENTIC GUEST EXPERIENCES WHICH BLEND LOCAL HERITAGE WITH WORLD-CLASS SERVICE, POSITIONING SEATON HOUSE AS A PREMIER DESTINATION IN ST ANDREWS.
Congratulations on your new role at Seaton House! With over 30 years of experience in luxury hospitality, what key skills and insights from your time with IHG Hotels and Resorts do you plan to bring to this exciting new project?
I would say that the biggest thing I have learnt over the years is that success takes people with passion who work together brilliantly. We are an industry built on people, which is the secret ingredient. It doesn’t matter how good the design, the plan on paper only comes together when you keep people at the core of the vision. I am so excited about this redevelopment of a locally loved landmark but it’s the talent of
the people who will make the difference. Genuine Scottish hospitality is built on warmth (and a bit of whisky) and at Seaton House we have both in spades!
Seaton House is set to open in 2025. Can you share what makes this property unique in the luxury market and how you and your team plan to position it as a premier destination for guests in St Andrews?
Seaton House is situated near the first tee at the worldfamous Old Course and has views of West Sands. It is a local landmark and is one of the best addresses in the town. We will be your home from home at the home of golf. Our ethos is to bring together the finest of food and drink, thanks to renowned chef, Roy Brett of Ondine, Edinburgh and beautifully designed rooms with a nod to the rich Scottish heritage of the house to ensure our guests enjoy 5-star luxury hospitality in the heart of historic St Andrews.
Luxury is a much-used term but for me it’s about making life easy and ensuring our team take the stress away from first point of enquiry to the final wave goodbye.
Having lived and worked overseas, how has your international experience influenced your approach to sales and marketing in the luxury hospitality sector? Are there any global trends or practices you plan to integrate into Seaton House’s strategy?
Living and working overseas has allowed me to fully appreciate just how special Scotland truly is. We are a world class destination with warmth, humour, heritage and a story to tell. Our history and place in the world is undeniable, we Scots will lay claim to many things from TV to inventing golf and everything in between. St Andrews has it all, from iconic golf courses to ancient ruins and a vibrant local culture with artisan shops, cosy cafes and fine dining experiences – there is a quintessentially Scottish authenticity to the place.
As global tourism trends towards experiential travel and living like a local, you have to be in Scotland to get Scotland
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SEATON HOUSE APPOINTS
STEPHANIE LEE AS DIRECTOR OF SALES AND MARKETING
Stephanie Lee, an Edinburgh native with a background in luxury Scottish experiences has been appointed Director of Sales and Marketing at the five-star Seaton House in St Andrews.
The hotel’s operator, Valor Hospitality Partners, confirmed the appointment ahead of the restoration and reopening of the proud local landmark, which is scheduled to open in early 2025.
Seaton House is set to provide the local economy with a boost as it employs more than 60 people, confirmation of Stephanie Lee’s appointment is yet another step in this exciting new era for the historic building which is steeped in a legacy of luxury.
With forty-two (42) luxury bedrooms including five (5) stunning suites and three junior suites, Seaton House offers 5-star luxury hospitality in the heart of St Andrews and is just a five-minute walk from the town’s many historic attractions, artisan shops, cosy cafes and fine dining experiences.
The new Director of Sales and Marketing brings with her a wealth of experience having started her career in hospitality 30 years ago as a student before working in North America and the UK. She joins the team from IHG Hotels and Resorts where she has worked since December 2021.
Dating back to 1864, Seaton House, situated near the first tee of the iconic Old Course, was once known as the Scores Hotel.
The revival of the building’s original name, Seaton House, encapsulates a commitment to preserving a cherished piece of the town’s history.
Seaton House will be operated by Valor Hospitality Partners, a global, full-service hotel management company in partnership with US based Links Collection.
For more information about the variety of hospitality career paths on offer at Seaton House visit https://jobs.valoreurope.com/locations/seaton-house.
There is richness to the country and we will be working with a carefully selected group of local suppliers and artisans to curate special moments for our guests to take away individual memories.
St Andrews is rich in history, heritage, and home to world-famous golf courses. How will Seaton House incorporate these local elements into its luxury offering, and what do you think will resonate most with guests seeking an authentic St Andrews experience?
St Andrews is of course the home of golf but it’s so much more than that. The Fife coastline is stunning; it is rich in wildlife and features sandy beaches and dramatic cliffs aplenty. At Seaton House we have the inside knowledge on the artisan makers, the cashmere producers, the whisky distilleries and the private historic estates. Our concierge team are connected to the best the region has to
team and are building towards our opening date and I’m excited to welcome new members as we get closer to the big day. Recruitment is progressing at pace. This is going to be a very exciting moment in the history of St Andrews and it’s a privilege to be in such a pivotal role.
offer. Understanding what our guests are looking for is key to creating unique personal authentic experiences.
What are some of the challenges and opportunities that come with opening a new luxury hotel, especially in a destination like St Andrews, and how are you preparing to ensure a seamless launch for Seaton House in 2025?
Our General Manager, Michael Davern, comes with a huge amount of experience, I am blown away by his background across Ireland and the Caribbean and his connections. Having Michael as part of the team has given me a huge amount of confidence we will open smoothly.
This is my first pre-opening project, and I know there will be curve balls along the way but the wider team will be a big asset to us. We have a strong project
There is definitely an opportunity to work with established and newer parties bringing clients to St Andrews for golf and its wider cultural and leisure offering and we are looking forward to working with people who hold similar values. I can’t wait to welcome our guests to this beautiful new hotel in the heart of St Andrews.
As global tourism trends towards experiential travel and living like a local, you have to be in Scotland to get Scotland.
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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
JOIN THE HOSPITALITY COMMUNITY AT HRC 2025
HRC, part of Food, Drink & Hospitality Week, returns to Excel London on 17–19 March 2025, uniting the hospitality community for three busy days of inspiration and networking.
This year, the show offers a dynamic platform to explore cutting-edge industry innovation, featuring an extensive range of suppliers showcasing everything from state-of-the-art professional kitchen equipment to the latest advancements in hospitality technology.
Celebrating its 90th year in 2025, HRC continues to be the event of choice for hospitality professionals seeking to redefine guest experiences and elevate their businesses. Whether you are a hotelier, restaurateur, or chef, the show provides a dynamic space to explore the latest industry trends and products tailored to luxury operators.
The show is divided into five key sections: Professional Kitchen, Hospitality Tech, Foodservice, Furniture, Interiors & Tableware, and – new for 2025 – the Pizza & Pasta section.
The Pizza & Pasta section will showcase the latest equipment, ingredients, and culinary trends, offering a dedicated platform for businesses across the sector. Alongside live cooking demonstrations and industry-specific networking opportunities, visitors will have the chance to engage with exhibitors representing the best in pizza and pasta production.
In 2024, the show unveiled a number of new ambassadors from the hospitality industry who are helping to steer the direction and content of the event.
Robert Richardson, CEO of the Institute of Hospitality and HRC Ambassador, emphasised the event’s role as a critical hub for the sector: “HRC’s importance cannot be overstated. It is a gathering of the best and brightest in the hospitality industry, a chance to celebrate our shared successes, address our common challenges, and shape the future of our field. As representatives of the Institute of Hospitality, we are proud to support and be a part of this incredible event.”
The show’s Vision Stage will cover a wide range of content relating to the hotel, restaurant, and catering sectors, with inspiring industry leaders and trends agencies taking to the stage. Meanwhile, the TechX stage will provide a glimpse into the future of hospitality tech and showcase the latest innovations and advances in the sector.
Uncover the Future of Food & Drink
Taking place alongside HRC as part of Food, Drink & Hospitality week are IFE Manufacturing, IFE, The Pub Show, and historic chef competition International Salon Culinaire, each representing a treasure trove of exciting food & drink products and opportunities to network with industry peers.
From quality fresh produce to ‘freefrom’ innovations to high-end wines and spirits, the shows are a must-attend for buyers looking to explore a wide range of product categories.
IFE’s drinks section will provide visitors with a hub for a wide range of products in the beverage sector, and The Pub Show will once again host the popular feature area The Taproom, where a range of independent breweries will be sampling unique beers and ciders.
As HRC gears up to return in March 2025, the anticipation in the hospitality sector is palpable. With its commitment to showcasing innovation, fostering connections, and providing a platform for the latest trends, HRC continues to be the heartbeat of the hospitality industry and in its 90th year remains must-attend event for operators looking to elevate customer experience to the next level.
HRC, part of Food, Drink & Hospitality Week, takes place on 17–19 March 2025 alongside IFE Manufacturing, IFE, The Pub Show, and International Salon Culinaire. Secure your complementary ticket to the UK’s biggest celebration of industry innovation by registering at hrc.co.uk.
Editor’s Review: STK ORLANDO
Located in the vibrant Disney Springs, STK Orlando offers an unforgettable dining experience that effortlessly combines sophistication with a laid-back atmosphere. The chic, modern decor immediately stands out – sleek black walls, ambient lighting, and a stylish bar create an upscale yet relaxed vibe perfect for a mid-afternoon meal. The space is lively yet comfortable, and the music sets the tone without overwhelming conversation, making it a great choice for those seeking a stylish, but unhurried experience.
We kicked things off with two standout cocktails: the Cucumber Stiletto and the Hibiscus Sparkler. The Cucumber Stiletto was refreshingly crisp, with a subtle hint of cucumber and a delightful botanical twist, while the Hibiscus Sparkler offered a vibrant, slightly tart flavour, elevated by the sparkling finish – both ideal for setting the mood.
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The Mac and Cheese side was decadent, with a gooey, cheesy sauce that made it a crowd-pleaser at the table, adding a rich contrast to the more delicate flavours of the fish and pasta.
What truly elevated our experience was the exceptional service. The staff was attentive without being intrusive, ensuring that every need was met while maintaining a relaxed and enjoyable dining atmosphere.
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For starters, we opted for the Lil Brgs, Tuna Tartare, and Crispy Calamari. The Lil Brgs were mini burger perfection, tender and juicy with a perfectly toasted bun. The Tuna Tartare was fresh and delicately seasoned, with just the right amount of zest to complement the silky texture of the tuna. The Crispy Calamari was a standout – golden and light, with a crunchy exterior and tender interior, served with a zesty dipping sauce.
Moving on to the main courses, each dish was exceptional. The Mushroom & Truffle Tagliatelle was an indulgent, rich pasta dish, where earthy mushrooms and the luxurious aroma of truffle created a harmonious pairing. The Miso Glazed Chilean Sea Bass was perfectly cooked, flaky, and with the miso glaze adding a perfect balance of umami. For those preferring steak, the Medium Rare Filet Steak was cooked to absolute perfection, tender and flavourful, complemented by the side of Yukon Gold Mashed Potatoes – creamy and smooth, a comforting classic. The Free Range Chicken was another winner, succulent and seasoned just right, delivering both crisp skin and juicy meat.
The Mac and Cheese side was decadent, with a gooey, cheesy sauce that made it a crowd-pleaser at the table, adding a rich contrast to the more delicate flavours of the fish and pasta.
No meal at STK Orlando is complete without dessert, and we indulged in the Warm Chocolate Chip Cookie, Bag O’ Donuts, and Chocolate Cake with Ganache Sauce. The chocolate chip cookie was gooey and warm, with perfectly melted chocolate chips. The Bag O’ Donuts was a fun presentation, with mini donuts dusted in sugar and paired with a sweet dipping sauce. Lastly, the Chocolate Cake was rich and decadent, with a velvety ganache that was the perfect finishing touch to an already memorable meal.
What truly elevated our experience was the exceptional service. The staff was attentive without being intrusive, ensuring that every need was met while maintaining a relaxed and enjoyable dining atmosphere. The chilled vibe during the midafternoon was perfect, allowing us to enjoy our meal without any rush.
STK Orlando is an absolute gem for those seeking a blend of sophisticated dining with a relaxed atmosphere. From the stunning decor to the expertly crafted cocktails, exceptional service, and mouth-watering dishes, it’s clear why this spot is a favourite. Whether you’re enjoying a casual afternoon or celebrating a special occasion, STK delivers an unforgettable experience that caters to all the senses.
Maria Lapthorn EDITOR
EVERYMAN STRATFORD INTERNATIONAL OPENS AT STRATFORD CROSS’ TURING BUILDING ALONGSIDE 5,000
SQ FT OF INDEPENDENT F&B
Lendlease has confirmed the opening of anchor leisure tenant, Everyman at the Turing Building in Stratford Cross. Cultural and creative hub, Stratford Cross, has also welcomed European all-day dining restaurant, Templar, and Greek-inspired restaurant, Hera.
The new 10,900 sq ft Everyman cinema features 253 plush velvet sofas
and armchairs across three screens, hosting movies, theatre screenings, and events. The venue includes an outdoor terrace, a lounge serving signature Everyman dishes, and a full cocktail bar. The opening coincides with completion of the Turing Building at Stratford Cross, which provides 350,000 sq ft of amenity-rich Grade A office space designed to inspire collaboration and support new ways of working.
Joining Everyman is the 1,225 sq ft modern European small plates restaurant and wine bar, Templar, which has opened near the London Stadium and East Bank Cultural Quarter. As the sister venue to Darkhorse in East Village, Templar marks an exciting addition to Stratford Cross, reflecting Lendlease’s commitment to supporting and nurturing local businesses. The restaurant offers an accessible menu of small and sharing plates, featuring seasonal ingredients, along with a selection of low-intervention wines.
On the nearby Arber Way, Greekinspired Hera blends traditional and contemporary cooking techniques in a 3,900 sq ft space, which also features a heated outdoor terrace and a spacious bar area with seating.
MANORVIEW SUBMIT PLANS FOR NEW-LOOK BOTHWELL HOTEL
Scottish hospitality operator Manorview has submitted a planning application for their Bothwell hotel, Bothwell Bridge.
For the hotel aspect, plans submitted include 70 bedrooms, amongst which there are doubles and twins, a grand Honeymoon Suite, couple’s suite, and a guest suite which sleeps six – designed for the evening before a wedding.
Hotel facilities would also include a 175-cover brasserie style dining space, and a relaxed lounge area to enjoy coffee, cakes and pastries by day.
Manorview are also planning for the property to have a large wedding and function suite, with another celebration space to the rear of the property, as well as private dining facilities – catering to all kinds of special occasions and corporate events.
With much of the façade being retained, architects have also recommended the addition of an orangery to the front of the property which will be an extension to the restaurant and function spaces.
Though the entire property will be refurbished throughout, there’s one new addition that was not part of the hotel previously, a luxurious and serene spa.
Plans for the spa include a rooftop hydrotherapy pool and plunge pool, seven treatment rooms, experience showers, sauna, and lounge for refreshments. In addition, plans also include on-site gym facilities.
Manorview, who have extensive experience operating boutique and unique hotels, are taking learnings from sister properties, into the project; it’s estimated the build and hotel opening will create 150-200 jobs.
Manorview are hoping to commence work in 2025, and are committed to opening the venue as soon as feasible.
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INTERVIEW WITH DALE ATKINSON
LUXURY HOSPITALITY MAGAZINE INTERVIEWS THE VISIONARY FOUNDER OF ROSENDALE DESIGN, DALE ATKINSON
Dale Atkinson, founder of Rosendale Design, has played a pivotal role in shaping the identities of Jason Atherton’s London restaurants, including the highly anticipated flagship, Row on 5, blending architectural finesse with culinary excellence to create extraordinary dining experiences.
In this interview, we ask Dale about the inspiration behind Row on 5, his design philosophy, and how he seamlessly integrates atmosphere, service, and cuisine in hospitality spaces.
Row on 5 is set to become Jason Atherton’s flagship restaurant. Can you share the inspiration behind its design and how it embodies the spirit of Savile Row?
We were engaged with the Fellowship of Savile Row from day one. The restaurant had to be approved by them to be allowed to open. Jason also has a few partnerships with some of the tailors to supply pieces for the restaurant. As a design studio, we looked to include details that reflect the care and detailing that goes into making a suit. For example, I designed brass detailing into the oak walls to reflect the seams of shirts and suits.
You’ve been instrumental in designing Jason Atherton’s London restaurants, including the upcoming Row on 5. How do you approach creating spaces that align with his vision and elevate the dining experience?
I have always enjoyed a great relationship with Jason which has been reinforced over the years due to the fact we have a great synergy. As each restaurant has its own concept we are mindful that each should celebrate its own identity, that way no one walks into the same Jason Atherton experience. Jason always wants to make things better, the best, if you will. I feel the same, I was once told, “you are only as good as your last project”, and this has always stayed with me. I have always looked to add little details to
projects that will surprise the patrons. At Row on 5, it is no different, for example, there are lights that can be moved by the movement of one’s hand. We have also designed a hidden dining room.
Jason Atherton is making waves with Sael, Three Darlings, and Row on 5. How have your designs played a role in shaping the identity and atmosphere of these highly anticipated venues?
All three projects have very different atmospheres, which are influenced by many variables, the menu, the concept, the architecture and the demographic.
For example Sael has very large windows so the space is flooded with daylight; I was able to play with tones here a lot and not worry about it seeming too dark and moody. Whereas, Three Darlings, has less natural light so I employed lighter tones. It is also an all-day dining experience so the space needs to be just as welcoming during the day as in the evening.
Row on 5 is a very different experience and Jason has different expectations from this restaurant due to the fact it is smaller and holds much less covers.
This is an elevated experience and one that we both hope leaves a lasting impression. Here the service and food are of paramount importance, and our designs are to supplement what Jason and Spencer are doing in the kitchen. Here we designed an open kitchen where they really are the centre of attention and providing the theatre to the space. In fact each table on the ground floor can see their meals being prepared.
Having worked with world-renowned chefs and hoteliers, how do you create hospitality spaces where atmosphere, service, and cuisine are seamlessly integrated?
I have always ensured that research forms the bedrock to all our projects. I like to use cultural references, like we did at Aragawa London, and I always go in and see how the restauranteur, or hotelier, operates to ensure whatever designs we create are conducive to their mode of working. Also, as each space is very different, we tend to reference the architecture of the building when it is suitable.
I like to work very closely with the client so that are involved every step of the way, this also means there are no nasty surprises at the end!
With your extensive experience designing for top chefs like Jason Atherton, what unique challenges or opportunities arise when working in the hospitality sector?
One aspect that I have always been extremely grateful for is the fact that we eat very well in this line of work. Since a young age eating out was a special occasion so became a very important experience. This is key, because this also gives me the opportunity to see how various restaurants operate and flow.
I always keep my finger on the pulse as it were for what is happening.
Perhaps one of the biggest challenges is to always think of something new to include, new features, new materials, things like that. We always need to keep people including our clients engaged.
Rosendale Design places great emphasis on cultural sensitivity and context in its projects. How have these principles influenced your hospitality designs and helped create spaces that resonate with their surroundings?
We are a multicultural studio which benefits us greatly. We all have different life experiences, cultural experiences and paradigms that influence how we see things. This coupled with our research and close working relationship with our clients means that we can ensure that we are designing sensitively to concept of the menu or the restaurant itself.
One of my pillars of design is that each space should be a new experience.
Perhaps one of the biggest challenges is to always think of something new to include, new features, new materials, things like that. “ “
Otherwise, people will become bored and disinterested because they have seen it before. Also, people are far more discerning these days as they travel more, so they have higher expectations.
Your studio works across interiors, furniture, lighting, and products. How do these elements come together to craft a cohesive design that enhances the guest experience in hospitality settings?
Due to my background in lighting design, lighting has always played a central role in all of our interiors. A lot of clients like the fact that we deal with the interior lighting internally as it means they do not need to hire a lighting designer. Furniture is equally important and we have always partnered with artisans who can create amazing quality pieces that help set our projects out from the rest.
With projects like Row on 5 and collaborations with celebrated chefs, what trends or innovations do you see shaping the future of hospitality design?
Using Row on 5 as an example, albeit this is a very different dining experience, we wanted to give the user an unforgettable dining experience. There are so many great restaurants out there and it’s important to think of how little details
I have always ensured that research forms the bedrock to all our projects. “ “
can set you apart. One of these details that we have designed into the space is the use of dry cleaning cupboards. When one hands over their coat to reception, they get put in to a cupboard that dry cleans their garments.
Another key feature of the restaurant is the extensive wine list where we had to house approximately 4000 bottles. Again this gave us the perfect opportunity to make a feature out of this. We designed a small cosy private dining room that is within a wine cellar but we also made designed some of walls to be wine displays so when one goes to the bathroom.
As I mentioned before, we have also designed a hidden dining table. This is concealed behind a wine display door. When a button is pressed the door slowly opens revealing a small private room adjacent to the kitchen offering a unique dining experience.
ST MICHAELS RESORT STRENGTHENS ITS WELLNESS REPUTATION WITH RECENT AWARD WINS
Distinctly reflective of Cornwall’s coastal charm, St Michaels Resort has recently received numerous prestigious awards and testimonials, further cementing its status as Cornwall’s premier wellness destination.
At the 2024 Cornwall Tourism Awards, St Michaels Resort’s signature Hydrothermal Experience was awarded Gold for the Spa and Wellbeing Experience of the Year. This two-hour spa experience which takes place in the largest spa-hydrotherapy pool in the southwest, includes access to a Cornish sea salt steam room and the resort’s spa garden, with a 12-seater hot tub, cold plunge pool and outdoor barrel sauna. The hotel was also awarded Silver in the Large Hotel of the Year category – a fantastic double win.
At the Cornwall Living Awards St Michaels Resort also won the Favourite Health & Wellbeing Centre category, reaffirming the hotel’s commitment to wellness via their ‘Feel Good Again’ philosophy.
Following a visit by the Good Spa Guide, St Michaels Resort was awarded a Bubble Rating™ of 5 Bubbles, a comprehensive rating system for spas across the UK, rigorously reviewed by one of the ‘Spa Spies’.
This series of awards and achievements highlight St Michaels Resort’s dedication to providing high-end hospitality and commitment to putting
wellbeing at the forefront of what they offer, highlighted by the state-of-the-art fitness and wellness facilities and the passionate team of wellness experts.
There are exciting developments in St Michaels Resort’s wellness programme for 2025 with three new retreats launching, including the Holistic Rebalance retreat, the Wild Being Escape, and the Fitness Boost retreat. Guests are invited to reconnect with nature, build on their fitness, and practice mindfulness in the hotel’s peaceful coastal setting.
A WEEK OF CULINARY COLLABORATIONS RAISING FUNDS FOR KIDS’ FOOD EDUCATION
Prept, the UK-based charity dedicated to building a foundation in food education for primary and secondary school children, has announced the Prept. Showcase, a week-long charity dining series running from Monday 3rd to Sunday 9th March 2025.
This special event will feature seven exclusive culinary collaborations between world-renowned chefs and celebrated restaurants, offering a unique foodie experience while raising essential funds for Prept’s mission to ensure healthy meals and food education is accessible to every child, regardless of their background.
Throughout the week, a series of one-off dining events will be hosted at some of the UK’s most distinguished restaurants. Renowned chefs will join forces to create exceptional, curated menus, with £10pp going to support Prept’s vital work to provide kids with a foundation in food. A fundraising auction will also run throughout the week for anyone to get involved in (even if you don’t attend), prizes include Michelin starred dinners and overnight stays.
Each evening will showcase a curated menu prepared by celebrated chefs, highlighting their passion for food and dedication to tackling food insecurity The weeks itinerary showcases: Chet Sharma X Michael Bremner at 64 Degrees; Tom Aikens X Greg Clarke at El Bolillo; Charlie Tayler X Dave Mothersill at Furna; Thom Bateman X George Upshall at Wild Flor; Theo Clench X Tom Shepherd X Jean Delport at Restaurant Interlude; Kate Austen X Steven Edwards at etch. and Adam Smith X Ben Wilkinson at The Pass.
Book here: https://prept.foundation/ showcase-2025/
Enriching hancrafted designs.
PROJECT: ICEHOTEL 35 IS OPEN
ICEHOTEL in Jukkasjärvi, Sweden, celebrates its 35th anniversary, and now the doors are open to this year’s winter hotel, ICEHOTEL 35. Here, guests can sleep surrounded by ice and snow art created by 26 artists from 13 countries, under the guidance of Creative Director Luca Roncoroni.
ICEHOTEL is not just a hotel, but an art gallery filled with sparkling, ephemeral art – which melts back into the Torne River when spring arrives.
Creation and Construction
Building ICEHOTEL 35 took six weeks, using 500 tons of ice from the Torne River and 10 Olympic-sized swimming pools of “snis” – a mixture of snow
and ice. The creation process started in the spring when ice blocks were harvested and have since been stored at ICEHOTEL’s ice production hall. In recent weeks, a dedicated team of builders, artists, lighting designers, ice production, and the art support team has worked intensely to complete the hotel.
A warm November delayed the start of the construction season, making this winter particularly challenging, but once again, an amazing team succeeded in finishing ICEHOTEL 35 just in time for
the opening. The artists’ commitment resulted in 14 unique art projects, which will perfectly celebrate our 35th anniversary!” says Luca Roncoroni, Creative Director at ICEHOTEL.
New Art Suites and Experiences
This year, visitors can look forward to falling asleep in a suite featuring a huge rhinoceros in “WHOOPS WRONG ROOM!!”, taking refuge in the immersive art suite “Hideaway,” or being fascinated by Sami craftsmanship in the suite “Áhku Fáhcat,” which means grandmother’s mittens in Sami.
In addition to the 12 art suites, there are also 20 ice rooms, a Ceremony Hall filled with icy floral splendour for weddings and events, and the iconic Main Hall, almost 30 meters long, with crystal chandeliers created from 220 handcrafted ice crystals. In the yearround open part of the hotel, ICEHOTEL 365, there are an additional 18 art and
deluxe suites, an ice gallery, and the newly created ICEBAR In Orbit, which takes guests on a space journey. Here the guests can warm up in the crystal-clear cold with a drink while embarking on a unique journey through space.
Guests can sip on a drink beside a lifesized ice and snow astronaut or make a quick exit via a slide carved from ice and snow.
Wilderness Activities and Local Delicacies Served on Ice
Each year, ICEHOTEL is welcoming thousands of guests from all over the world, and besides marvelling at the ephemeral art, they can look forward to local delicacies and dining experiences inspired by the Arctic surroundings, such as a four-course ice menu, with some courses served on ice, and a 12-course Chef’s Table menu at the Veranda.
During their stay, guests can also experience ice sculpting and nature-
focused activities such as a snowmobile Northern Lights tour, dog sledding, the Jukkasjärvi sauna ritual, and wilderness dining. Since 2024, ICEHOTEL has partnered with Vidde Mobility, which offers the world’s first electric, circular snowmobiles, and this winter season, guests can experience a snowmobile tour in silence, in harmony with nature.
More Than One Million Visitors and 35 Years of Magic
35 years ago, the journey that became the world’s first and largest hotel built from ice and snow began. The idea was born from founder Yngve Bergqvist’s desire to create an experience on nature’s terms, using the materials naturally available around Jukkasjärvi – snow, ice, and cold temperatures. Today, ICEHOTEL has welcomed more than a million visitors from all over the world and continues to be a place of art, creativity, and unforgettable experiences year after year.
This year, the artists have truly surpassed themselves – our art suites are playful, stunning, surprising, and deeply moving.
The Coach, the Michelin-starred pub in Marlow owned by Chef Tom Kerridge, is delighted to mark a decade, bringing back some of The Coaches most loved dishes from the past decade, ‘The Greatest Hits’.
BELOW: Chicken Kiev and Cauliflower Cheese
The Greatest Hits will be available throughout the Birthday year and will change periodically to bring back a variety of cherished favourites from The Coach’s history. Each dish will be embossed with a bespoke 10th Anniversary logo adding a special touch to the celebrations.
The Coach is all about supporting local, so has partnered with Marlow’s own Rebellion Beer to offer an IPA beer called ‘Decade’ specifically for the occasion.
Decade will be available throughout the anniversary celebrations, with a portion of proceeds donated to local charity, Meals from Marlow reinforcing The Coach’s deep ties to the Marlow community.
At the heart of The Coach’s success is Head Chef Sarah Hayward, who has worked alongside Tom for a decade. In 2015, Sarah joined The Hand & Flowers, the two-Michelin starred pub from Tom Kerridge and after just three months was promoted to Chef de Partie.
Just two years later in 2017, Sarah joined The Coach as Junior Sous Chef, before
promotion to her first Head Chef role at The Bull & Bear in Manchester’s The Stock Exchange Hotel in 2019.
In 2021 Sarah returned to The Coach as Head Chef where she knows the kitchen inside out. She has led the team, and herself, to achieve prestigious accolades, including being named Michelin Young Chef of the Year 2023, retaining a Michelin Star since 2018, Number 21 in Top 50 Gastro Pubs 2024, and 3 AA Rosettes 2024.
For more information, please visit www.thecoachmarlow.co.uk.
BELOW: Sarah Hayward and Tom Kerridge
PREFERRED TRAVEL GROUP UNVEILS 2024 I PREFER MEMBERS’ CHOICE AWARDS WINNERS
Preferred Travel Group – the family-owned company of brands and programs such as Preferred Hotels & Resorts, Beyond Green, Historic Hotels of America, and Historic Hotels Worldwide –recently announced the winners of the prestigious 2024 I Prefer Members’ Choice Awards.
In its seventh year, the awards celebrate the best of hospitality, with 21 exceptional hotels across four global regions recognised for their outstanding service and unique offerings. Notable winners include Biltmore Hotel (Coral Gables, Florida – L.V.X. Collection), Dromoland Castle (Newmarket-on-Fergus, Ireland –Legend Collection), The Fullerton Hotel Singapore (Singapore – Legend Collection), and Half Moon (Montego Bay, Jamaica –
Legend Collection), each earning top honours in their respective categories.
The I Prefer Members’ Choice Awards winners are decided by members of the I Prefer Hotel Rewards programme, the world’s biggest loyalty programme for independent and unique hotel experiences. Only hotels from Preferred Travel Group’s family of brands and programmes that participate in I Prefer Hotel Rewards can be nominated for these awards, with winners determined exclusively for their dedicated delivery of exemplary service and memorable experiences.
For more information on the 2024 I Prefer Members’ Choice Award Winners visit iprefer.com/ members-choice-2024.
