Luxury Hospitality Magazine - March/April 2023

Editor – Maria Lapthorn maria@lhmagazine.co.uk

Editorial Assistant – Francesca Amato editorial@lhmagazine.co.uk

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

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

Accounts – Richard Lapthorn accounts@lhmagazine.co.uk

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

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

Lapthorn Media Ltd 5-7 Ozengell Place Eurokent Business Park

Ramsgate, Kent CT12 6PB 01843 808104

CONTENTS

Openings 04-05, 06, 40, 46

Clarity Hospitality 07

Project: André Fu Designs First Spa for Claridge’s Hotel, London 08-09, 10

Kansa Ltd 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.

No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

Oliver Hemming 12-13

People On The Move 14-15

Company News 16-17

Swiftclean 17

Enomatic UK Ltd 18-19

ADA Cosmetics International 22-23

Wellness: How to ride the recession - future proofing your hotel with wellness 24-25

Latest News 26

Radiocoms 27

BrightBridge 28-29

Shared Access 30

Lighting Project: Nulty Designs Exterior and Interior Lighting for Premier Resort in the Arabian Gulf 32-33

Interview: Luxury Hospitality Magazine speaks with Executive Chef at TOZI Grand Café Lee Streeton, about the new Italian Restaurant, part of the new art’otel London Battersea Power Station 34-35

Project: The Manor House’s Michelin star restaurant, Bybrook reopens following a full refurbishment 36-37, 38

Ecoffee Cup Limited 39

Events & Awards News 42-43

Hotel Design Project: Estate at Hilton Singapore Orchard 44-45

MODERN NEPALESE RESTAURANT

The Gurkhas TO OPEN IN LONDON FROM THE TEAM BEHIND Hot Stone

WELCOME CAVO: A MEDITERRANEAN ODYSSEY

AWAITS AT THE OUTERNET, TOTTENHAM COURT ROAD

New Mediterranean restaurant concept CAVO has now opened its doors in Central London.

The vast open-plan restaurant is now open at The Outernet, Tottenham Court Road, an immersive entertainment district in the heart of town.

CAVO’s additional outside terrace, set to be one of London’s most glamourous dining locations for 2023, will follow when it opens in April – offering unrivalled views over bustling Tottenham Court Road and London’s theatre district.

CAVO: A MEDITERRANEAN ODYSSEY

With its genesis firmly rooted in Mediterranean living and cuisine, CAVO is a celebration of everything the sea and the middle of the earth have to offer, taking over the 4th floor of The New Outernet building at Tottenham, Court Road.

Following the successful launch of hospitality concepts in Greece and Spain, London has been chosen as the next destination for founder Ivo Dimitrov who has set his sights on the capital for his next and biggest venture to date.

Head Chef Alberto Gargiulo has been appointed to oversee the menus that span the whole of the Mediterranean. Alberto Gargiulo grew up in Naples, where food is a cultural phenomenon and home to some of the best ingredients and dishes the Mediterranean has to offer.

Alberto’s career has spanned Italy, the UK and the USA with past roles at Cecconi’s Soho House and Pasta Evangelists. Overing the CAVO kitchen will be one of his biggest projects to date.

For more information and to book, visit cavorestaurant.com

CAVO Images: @Lateef.photography

The Gurkhas – a modern Nepalese restaurant will open on Great Portland Street on 28th March from the team behind the steak and sushi bar, Hot Stone in Islington.

The Gurkhas is named after Nepal soldiers who have fought for Britain since 1815 and will serve sharing plates that blend authentic flavours and spices with quality British produce.

The restaurant is the brainchild of Nepalborn Shrabaneswor Rai, who is also Director and Co-Founder of Hot Stone in Islington, and from a Gurkha family. In the kitchen, is Head Chef Joe Allen whose wife is Nepalese, and father-in-law a Gurkha.

Allen’s menu is divided into snacks, small and large plates, sides and desserts with dishes such as Gurhka Pickles; Kukura ko Jhol Momo (steamed chicken dumplings in a tomato and soybean soup); Mutton Sekuwa with onion and coriander; and chargrilled Monkfish Choila and Pork Chop with Sisnu (nettle). There will also be a reasonably priced six-course tasting menu (£75).

Joe has travelled extensively across Kathmandu, Chitwan and Pokhara immersing himself in the culture, sampling delicacies and trying his hand at wild boar butchery, and will bring his experiences to life, plate by plate. He last brought Nepalese food to the capital post his appearance on BBC’s My Million Pound Menu – attracting investment from restaurateur Jamie Barber to set-up Kitycow, a three-month pop-up at Hush Mayfair with his then business partner.

The restaurant will be supporting The Gurkha Welfare Trust, donating 50p from every Gurkha Pickle dish sold to aid Gurkha veterans, their families, and communities.

110 Great Portland Street, London, W1W 6PQ

Website: thegurkhasrestaurant.com

Set among the landmark 18-storey venue in Liverpool, brand new luxury dining space, NORD, is set to open at the Plaza. Joint operators, GSG.Hospitality and Chef Daniel Heffy have revealed a first look at the menu ahead of the restaurant’s opening in March 2023.

GSG.Hospitality is an award-winning independent hospitality group with venues in Liverpool and Manchester. Partnering with Liverpool chef, Daniel Heffy, ‘NORD’ is set to be Liverpool’s new all-day hotspot, located the city’s iconic Plaza Building. The restaurant will offer relaxed dining with a focus on ingredients from regional producers and a menu that celebrates Northern heritage.

Influenced by Chef Daniel Heffy’s time in Scandinavia, the NORD menu highlights locally sourced ingredients prepared in a contemporary way. Dishes include: Cornish white crab, sour cream, pickled silver onion & fennel on butter fried toast, Burrata with roasted butternut, kale salad and sage & hazelnut dressing, and Chargrilled pork belly with baby gem & coriander salad. 80s dinner party favourite, Baked Alaska, will also be making an appearance, made using a chocolate from Denmark called Xoco, which is one of the only companies in the world growing single bean chocolate. It will also be served with a chocolate Swiss roll, topped with pistachio ice cream and finished with a soy meringue.

NORD aims to showcase the incredible produce created by Northern suppliers. With this in mind, all fish and seafood will be supplied by Birkenhead based fishmonger, Wards Fish, whilst Caterite in Cockermouth, which has one of the largest salt chambers in the UK, will provide fresh meat. Warrington farm, Field 28 will also be a supply partner providing high-quality specialist leaf, microgreens, edible flowers and heritage vegetable varieties.

NORD officially opens Thursday 23rd March 2023.

Website: www.nordrestaurant.co.uk

NEW LIVERPOOL RESTAURANT, NORD, REVEALS FIRST GLIMPSE AT ITS NORTHERN PRODUCE FOCUSSED MENU AHEAD OF OPENING

RESTORING WINE HISTORY WITH Bar 1790 LAUNCH

The famous Port house Sandeman has returned to the City of London with the opening of a new wine bar in St Swithins Lane. With a nod to Sandeman’s history of making outstanding Port since the 1790s, the food has a strong Portuguese influence, and the wine list is, with the exception of a Champagne and an English Sparkling wine, all Portuguese.

In 1790, a 25 year old George Sandeman set up as a wine merchant on Birchin Lane, importing Ports and Sherries from Portugal and Spain. In 1805, Sandeman moved the business to St Swithins Lane, as the cellars were ideal for ageing and storing the wines, and were easily accessed by an underground passage from the Thames. The barrels were rolled off the ships - which were moored on the Thames near where Cannon Street

Station stands today - and, up the passage to the cellars.

These cellars now offer some of the City’s finest sites for private dining. There is a wonderful heritage dining room for up to 16 people called the Sandeman Room and the Barrel Cellar, offering one of the largest private dining spaces in the City.

The menu has been compiled and is overseen by Head Chef Toby Lever, formerly head chef at Lutyens while the extensive Portuguese wine list has been compiled by Head Sommelier Max Cohn and David Gleave, MW (chairman and founder of Liberty Wines). Bar 1790 also offers a range of Port-based cocktails, many of them created by the current George Sandeman, who lives in Oporto.

Peter Horton, General Manager and Director says “Bar 1790, part of The Sandeman Quarter has been developed to serve the best Portuguese wines in a space that allows us to bring wine history back to life.

“There is a new pulse of life in the city of London, and we are excited to welcome all City go-ers into to our historic cellars.’ says Peter Horton.

Following the launch of Bar 1790, The Sandeman Quarter plans to re-open the celebrated Don restaurant next door, introduce a programme of wine courses, tastings, dinners, and seminars along with a private member’s club, firmly underlining its status as the top destination for lovers of all things vinous.

hotel software technology. The human.

Making the decision to change your property’s software is stressful enough without the thought of dealing with third party support call centres or costly upgrades. That’s why when you change your PMS to Clarity, you not only get all our features and modules included, you get our local humans too.

That means a local support team 24/7, a dedicated account manager, and an onsite trainer to help your team face-to-face.

Because we know hotel software is only as good as the humans behind it.

• Onsite training, configuration and support

• No-cost upgrades

• World class in-house support, 24/7 365 days a year

• One monthly subscription, no hidden costs

• Custom developments and integrations

sales@clarityhospitality.co.uk

Office +44 330 043 0719

Craig +44 7455 288198

clarityhospitality.co.uk

André Fu DESIGNS FIRST SPA FOR Claridge’s Hotel, LONDON

In a ground breaking project that has seen teams of experts excavate five floors into the London clay, in order to pave the way for the next 200 years of Claridge’s life, the legendary Mayfair hotel announces the creation of its first ever spa. Situated three floors down, Claridge’s Spa will be a haven of wellness and tranquillity featuring its first ever swimming pool, steam rooms, sauna and seven treatments rooms.

A holistic, sensorial space that evokes wellness and spirituality. Hong Kong based interior architect André Fu has designed the 7,000 sq ft spa which promises to offer the ultimate sanctuary in the heart of Mayfair. Fu, who has collaborated extensively with Maybourne on other projects, was invited to bring his highly personal vision to a new wellness experience for this iconic London hotel.

'Wellness' is the focus of the design of Claridge’s Spa. This demonstrates a more general societal trend towards looking after the wellbeing of ourselves and the

environment. The notion of 'luxury' is also evolving to become more holistic, incorporating concepts of wellness. For me, this is all about creating an escape that celebrates mindfulness, and is pure and balanced.’ - Andre

Fu

THE INSPIRATION

Set within the context of the hotel’s Art Deco history, the spa has been designed to evoke the spirituality of the East – it is a new experiential offering intended to promote the idea of personal wellness. Inspiration for this approach came from Fu’s own experiences visiting traditional Japanese temples and Zen gardens in Kyoto. However, rather than imitating these particular aesthetic traditions, Fu has imagined a unique contemporary experience that promotes a genuine sense of mindfulness and balance, drawing heavily on Asian design influences. As with many of Fu’s other projects, this design conveys a purity of form as well as a strong feeling of intimacy and warmth.

'Wellness' is the focus of the design of Claridge’s Spa. This demonstrates a more general societal trend towards looking after the wellbeing of ourselves and the environment.

THE JOURNEY

The spa’s architecture invites guests to experience a series of highly articulated spaces that play with proportions and, more importantly, light and shade to create an immersive experience. Each vista is carefully considered with windows that subtly frame each view. The use of natural elements – solid French limestone, natural oak and wateremphasises the sense of authenticity that is at the foundation of Fu’s personal aesthetics.

On entering the foyer, guests are greeted by a full-height cast glass screen crafted by Irish artisan Eoin Turner. The texture of the glass evokes the silhouette of bamboo grove or reed beds, guiding them into the rotunda - a meditative, dimly lit cylindrical space that features a suspended Japanese glass artwork by Victoire Bourgois. Falling water trickles down the installation, creating a multisensory atmosphere with relaxing sound and visual elements.

Guests then enter another circular space adorned with a solid limestone counter, alongside a ceiling illuminated by a halo of light glowing from above. The spatial tour continues through a 12-metre long tunnel with a slanted wall on one side, embellished with a grid of strong shadows cast across the ceiling. On the other side is a linear glass opening that looks onto the indoor pool. This visual connection to water, light and shadow creates the impression of a subterranean micro-climate. The corridor leads to a series of private changing pods, each complete with private showers and amenities.

The main pool area is the spa’s central hub. Minimalist in spirit, two rows of limestoneclad columns and a magnificent, multi-vaulted ceiling frame the pool. Set back from the water, personal cabanas offer private spaces to unwind. A Scarpa-inspired feature low wall also appears to cut into the pool, with a mini waterfall projecting out from one side. Cabanas are set back from the water offer privacy to relax and unwind.

Another installation of interlocking oak posts adorns the threshold marking the entrance to the treatment area. Inspired by the silhouette of bamboo forestry, the spaces are suffused with a sense of calm and meditation. Bonsai trees are also featured extensively in the connecting passageway to accentuate the sense of nature throughout the spa.

The ultimate urban retreat can be found in each of the seven private treatment salons. Lined in full height oak panelling that conceals all equipment, each treatment chamber is deliberately pure to allow a rejuvenation of the mind and body.

The main pool area is the spa’s central hub. Minimalist in spirit, two rows of limestone-clad columns and a magnificent, multi-vaulted ceiling frame the pool.

Songbird

+ Monitor

Oliver Hemming will be exhibiting his Award-Winning collection of Bluetooth speakers and alarm clocks for luxury hospitality at the Las Vegas HD expo in May at the Mandalay Bay, we hope to see you there! Used by many of the most prestigious hotels in the world, his collection is widely regarded as being both innovative and beautifully detailed.

Songbird is now the Bluetooth speaker alarm clock of choice for many of the world’s best hotels. Made in 2 formats, Uptown and Downtown and in 3 colour ways, ebony wood, black and white. It delivers a beautifully rened classic tone with impeccable good looks and is very easy to use. It’s sibling, the Monitor, is a standalone Hi-Fi Bluetooth speaker with no alarm clock function, for rooms that only require this option.

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

The Jazzman is luxury Hi-Fidelity Bluetooth speaker with wireless charging and an analogue alarm clock. It is in a class of its own, being fully equipped with every necessary feature for hospitality.

With both wireless and USB charging and a one-time alarm function, the Jazzman has been specically designed for the luxury hospitality market. It’s 2-way speaker design delivers a beautifully rened tone for music lovers and it’s unique and stylish looks and simple intuitive controls make it an ideal accessory for any luxury room and provides the perfect guest experience.

VILLA D’ESTE HOTELS ANNOUNCES NEW SENIOR APPOINTMENTS

Villa d’Este Hotels is delighted to announce two appointments within senior leadership roles: Maria Gasparella the new Director of Sales and Marketing at Villa d’Este Hotels and Elisa Peroli, the new General Manager of Villa La Massa, Florence.

With over 16 years of experience in the industry, Maria Gasparella has taken the helm as Director of Sales and Marketing for Villa d’Este Hotels which comprises four properties, including the iconic Villa d’Este on Lake Como and the beautiful Villa La Massa in Florence on the River Arno. A hands-on and energetic leader, Gasparella’s impressive career began with a Master’s degree in Hospitality Management after a degree in Sciences of Tourism from the University of Insubria in Como. Since then, Gasparella has spent a decade working and living in Italy, the UK and the United Arab Emirates with Four Seasons Hotels. One of Gasparella’s career highlights was returning to Italy from Abu Dhabi in 2017 as Director of Sales and Marketing of Rosewood Castiglion del Bosco where her role equipped her with the skills necessary to oversee Villa d’Este Hotels’ entire sales and marketing teams, implement strategic planning and launch new products and services whilst maintaining the highest level of guest experience.

Meanwhile, Tuscan treasure, Villa La Massa, has appointed Elisa Peroli as General Manager. Peroli brings with her a wealth of experience in luxury hospitality, gaining strong operational skills working for Four Seasons Hotels across multiple countries including the UK, USA, Qatar, Italy, Greece

and Australia. Peroli has a particularly strong background in F&B and events, having previously been the Director of Events at Four Seasons Hotel Firenze and at Four Seasons Astir Palace Hotel Athens. Both luxury properties fuelled her passion for entertaining and providing memorable experiences for guests, ensuring she is perfectly positioned to take the helm at Villa La Massa, where expanding the hotel’s culinary and events programme will be a key focus as she leads the property into the future.

MOLLIE’S CONTINUES HIRING DRIVE APPOINTING DAN GOVER AS GROUP INNOVATION & DEVELOPMENT CHEF

Mollie’s, the fast-growing concept designed by Soho House - with locations in Oxfordshire, Bristol, and a 2023 launch of city centre-based Mollie’s Manchester - has appointed Dan Gover as Group Innovation & Development Chef. Gover intends to support in creative F&B direction for the brand.

Gover joins Mollie’s from popular dining brand Coppa Club, where he led on the development of core dishes and handled training programmes across the whole of the UK. He joins the Mollie’s brand at a pinnacle time as the team ramp up in preparation for the launch of its first city centre property. Mollie’s Manchester will open in late-2023.

Gover started his hospitality career as a Head Chef at the White Horse Hotel in Romsey in 2009. He later went on to Head Chef roles in Jamie’s Italian and The Pig in Brockenhurst.

With nine years’ experience developing menus in recognisable

brand kitchen’s, he moved into a Group Operations Chef role at Coppa Club. It was here he prepared and modelled the scalability of the brand food offering and launched new Coppa Clubs in Streatley, Brighton and Cobham.

In his new role, Gover will work closely with Head of Food, Kate BrookeGreen, to enhance the F&B offering, customer experience strategy and to continue to develop the training and development programmes for teams in Bristol, Oxfordshire and beyond.

Come Q4, Gover will assist in the training and onboarding of a brand new team to head up Mollie’s Manchester, the brand’s first city centre property spanning 100,000sq ft in the 1950’s Manchester landmark building, Old Granada TV Studios.

Mollie’s Manchester will have several key F&B touchpoints including a Diner, a grab & go deli, a large cocktail bar and live music event space as well as an outdoor heated terrace.

Maria Gasparella, Director of Sales & Marketing

Elisa Peroli, General Manager, Villa La Massa

STRAITS KITCHEN AT PAN PACIFIC LONDON APPOINTS NEW HEAD CHEF, NICK YUNG

Straits Kitchen, the signature restaurant at Pan Pacific London, has appointed a new Head Chef, Nick Yung, who brings with him a wealth of knowledge, flair and style. An expert in south-east Asian cuisine, Chef Yung has trained and worked in Malaysia before moving to the UK. He has over a decade of experience gleaned in Cantonese style cooking and has worked in several restaurants including a seven year tenure at Hakkasan Mayfair.

Responsible for the day-to-day running of the south-east Asian-inspired Straits Kitchen, including overseeing a team of 20, Nick will launch a new menu in March. Exciting new additions will include hot and sour lobster soup; Berkshire pork belly; and umami black cod, as well as his signature dish, ‘Tequila Sarawak Lada Hitam Crab’, with flaming tequila and a choice of soft shell or wok-fried crab.

Nick Yung, Head Chef, Straits Kitchen comments: ‘My passion is south-east Asian cuisine, so I’m thrilled to be joining the team at Straits Kitchen. The restaurant has a reputation for quality ingredients and innovation, and I am looking forward to taking this forward with the creation of new and exciting dishes that reflect a melting pot of flavours found across south-east Asia.”

Anne Golden, VP Operations, UK & North America and General Manager, Pan Pacific London comments: ‘Nick’s experience in Cantonese and Malaysian cuisines made him the perfect candidate for Straits Kitchen and to take the restaurant to the next level. I’m really looking forward to seeing him put his own stamp on our menu.”

MAMA SHELTER LONDON SHOREDITCH APPOINTS NEW BAR OPERATIONS MANAGER

Mama Shelter London Shoreditch, has appointed Alessandro Mansueto as Bar Operations Manager overseeing the drinks operations for Mama’s bar, restaurant and ethereal Garden Bar.

Alessandro has an impressive resume with over 10 years’ experience working for some of London’s most notable venues. Following various operational roles, his management career began running the bar for Tonteria Club at the Sloane Square Hotel. Key roles as Assistant General Manager at Clerkenwell & Social, moving on to the iconic mixology venue, Callooh Callay, Chelsea, led to his most recent position as Assistant General Manager at The Residency, Notting Hill.

During his time at The Residency, he reimaged the cocktail menu and introduced new creations that became top sellers within six months of the launch.

At Mama, he will enhance the popular drinks brand activations and pop-ups, bring his unique skills to revitalize seasonal cocktail menu changes as well as encourage and maintain a superior standard of service and product for guests. He will also be pivotal in the planning to launch the arrival of Mama’s new Lounge Bar in June.

Mama Shelter London Shoreditch is a dynamic and playful hotel with a restaurant, Garden Bar, Ateliers for events and Karaoke rooms. The restaurant is all about relaxed gatherings for locals and destination guests, with lively gettogethers and informal celebrations, serving homemade food, signature cocktails, DJ’s, live music, foosball, brunch and cultural programming.

MACELLAIO RC LAUNCHES OSTERIA DEL MACELLAIO

London’s much loved Italian restaurant, Macellaio RC in Union Street, is rebranding to Osteriadel Macellaio – a restaurant serving wine and simple, yet delicious Italian food from this month. The rebranding of the restaurant will offer a new sustainable menu, using all parts of the cow cooked by the talented Executive Head Chef Lello Favuzzi.

The new concept will celebrate the artisanal sustainability of Italian and British butchers, in a bid to fight wastage within the hospitality industry. Macellaio Union Street’s menu will offer all parts of the cow that are rarely used, with each cut of the animal cooked in a multitude of different ways featuring dishes with cuts that are not often seen on menus across the nation.

The new menu will be available at the Union Street restaurant only, a short walk away from Borough Market, and will feature dishes from true Italian traditions. Guests will be able to choose any three dishes at the cost of only £29 per person. Owner and founder of the restaurant group, Roberto Costa, alongside the Executive Head Chef, Lello Favuzzi (previously Mortimer House) have created this new menu for food enthusiasts in the UK to experience a true Italian experience without compromises, offering diners a way of being sustainable at a low and costeffective price.

Roberto Costa, founder of Macellaio RC says “I wanted to bring London a slice of my eating experiences from my home. Offering a sustainable way of eating with a variety of choice of high-quality meat without any compromise at the most competitive price, and that’s why I’m bringing in the Osteria del Macellaio menu for everyone to enjoy.”

CLERMONT HOTEL GROUP UNVEILS ‘THE ACADEMY’ TO HELP PEOPLE FORGE LASTING AND SUCCESSFUL HOSPITALITY CAREERS

Clermont Hotel Group, the largest hotel owner-operator in London, has announced the opening of The Academy, a dedicated learning and development centre designed to deliver best-in-class hospitality training for its new and current employees.

With over 1,600 employees spread across its 17 hotel properties and head office in London, Clermont Hotel Group has created The Academy as part of its ambition to help people forge lasting and successful careers within the hospitality, leisure and travel industries. Located within the iconic Tower hotel, the space comprises a high-spec classroom and mock reception area, to provide a base for learning and growth within the business.

The Academy’s rigorous curriculum allows employees to access a mix of face-to-face and virtual masterclasses, focusing on live scenarios to ensure consistent quality and exceptional service. A breadth of downloadable materials such as how-to guides and development toolkits also aid individuals’ mental health and wellbeing.

Partnering with accredited apprenticeship providers, Clermont Hotel Group offers its employees nationally-recognised qualifications, covering all aspects of the business from Level 2 Production Chef to Level 7 Accountancy.

Amanda Hall, Head of Learning & Development at Clermont Hotel Group, comments; “We are delighted to be presenting The Academy to our wonderful people. They are at the heart of everything we do for our customers, and their development is of huge importance as we set out to grow and expand the business following the rebrand from Great London Hospitality (glh) to Clermont Hotel Group.”

Last Autumn, glh transformed into ‘Clermont Hotel Group’, revealing a brand-new identity in line with fresh business vision and strategy. The significant rebrand, which marks the culmination of £90 million investment in the past five years, has seen the company streamline and reposition a number of property assets under three key brands: The Clermont, Thistle and Hard Rock Hotel London – which together fall under the Clermont Hotel Group umbrella.

The rebrand and shift in strategy expands across all elements of the business including its internal employee engagement, taking a people-first approach. Bringing through and celebrating extraordinary people, ensuring staff development, and helping people to take ownership and pride in their careers is integral to the business’ fresh approach.

“As part of our journey to becoming Clermont Hotel Group, we underwent a significant project internally to craft a refreshed set of core values. Speaking to our teams and discovering exactly what it is that’s important to them while at work, we landed on three: Bold, Adaptable, Real”, Hall continues.

Every employee is coached in what these values mean, and how they can be implemented, through workshops in The Academy.

Images: © Zodee Media

ROKETSU THE UK’S FIRST AUTHENTIC KAISEKI RESTAURANT LAUNCHES DOWNSTAIRS BO-SEN ROOM

Authentic Japanese Kaiseki restaurant

Roketsu is to launch a downstairs à la carte dining space in the Bo-sen dining room.

This daily changing Bo-sen à la carte menu has been created by Head Chef Owner Daisuke Hayashi and will take inspiration from the best ingredients available daily.

‘Bo-sen’ is named after the tearoom of the tea master Kobori Enshu in the 16th century, located in the Daitokuji Temple in Kyoto today.

The new offering will allow diners to experience Roketsu’s acclaimed food in an intimate downstairs setting simultaneously while Chef Daisuke’s 10-course Kaiseki experience takes place on the upstairs floor of Roketsu, which launched in December 2021.

Hayashi trained at the triple Michelin-starred and world-renowned Kaiseki restaurant Kikunoi in Kyoto as a protégé of the owner and celebrated chef Yoshihiro Murata. Today Daisuke is at the forefront of the next

generation of Japanese chefs applying a modern, progressive approach to Japanese food.

The streamlined Bo-sen menu has been prepared with equal care and attention as the original Kaiseki dining experience.

DINING AT THE BO-SEN

Step into the downstairs Bo-sen room for an introduction to the unique and creative food of Daisuke Hayashi.

Guests can begin with starters and snacks which might include sake steamed little neck clam, with vegetables or an intricately presented box of different appetisers, all pickled, marinated or treated with the utmost attention and flair, using seasonable kaiseki ingredients.

Dishes are split into a Rice and Noodle section which will be likely to feature Japanese favourites Toro and Truffle rolls, Roketsu Ramen (with lobster and glutenfree rice noodles), and Wagyu Curry Rice.

Or opt for plates of the highest quality Fish and Meat all cooked by Daisuke and his team on open coals. Charcoal Grilled Lobster with Karasumiko-Yaki and a decadent Charcoal Grilled Kagoshima Wagyu Beef will both feature.

www.roketsu.co.uk

L’OCCITANE LAUNCHES ITS FIRST DELUXE SPA IN THE EAST JAVA PROVINCE OF INDONESIA AT LUXURY FIVE-STAR THE WESTIN SURABAYA HOTEL

L’OCCITANE is delighted to announce the opening of its first-ever deluxe spa in the East Java province of Indonesia at five-star, The Westin Surabaya Hotel. The luxurious property is situated in Surabaya, the second largest city in the country and the capital of the East Java province.

Located in the heart of the city with direct access to the popular Pakuwon Mall, one of the largest shopping malls in Indonesia, the 204-room property showcases a spectacular city skyscape with panoramic views of West Surabaya. In addition to its magnificent accommodation and award-winning restaurant, the

state-of-the-art wellness facilities include Spa by L’OCCITANE, 24-hour WestinWORKOUT™ Fitness Studio, steam baths, and swimming pool.

Spa by L’OCCITANE will highlight the brand’s exclusive products and effective and advanced treatments in the hotel’s welcoming and soothing 300m² sanctuary of well-being located on the sixth floor. There are four peaceful treatment rooms (including one for couples) each themed and liveried in restful colours to reflect the brand’s iconic product ranges, all imbued with the natural spirit of Provence. These include Immortelle, Lavender, Almond and Rose. There is also a room devoted to manicures and pedicures and a relaxation zone.

Inspired by the natural beauty and fertile soil of Provence, Spa by L’OCCITANE will provide a fully integrated and holistic well-being experience with a bespoke menu and wide range of singular, pioneering, and personalised treatments designed to accommodate the individual needs of the hotel’s guests.

The journey begins with a soothing Welcome Ritual, followed by a tailor-made treatment that is designed to engage all the senses, with relaxing music and herbal teas inspired by Provençal traditions. All treatments are hand-performed and traditional massage techniques are used, offering a serene and authentic experience to soothe both body and mind and promote a feeling of total wellbeing.

A choice of massages will include: Energising Lava Stone, Relaxing and Revitalising Aromachology, Deep Tissue Intense Relief and Traditional Javanese. Other unique therapies will be offered such as Reflexology, Almond Firming Paste Scrub, Nourishing Scrub and Shea Ultra, a rich and moisturising wrap. One of the most effective anti-ageing treatments will include Immortelle Divine Secret using products from the award-winning Immortelle skincare range. Produced at the brand’s own laboratories in Provence, the exclusive products by L’OCCITANE en Provence are rich in natural ingredients with certified origin and proven effectiveness.

Alamsyah Jo, Complex General Manager, The Western Surabaya Hotel, commented: ‘We are inaugurating the first Spa by L’OCCITANE in the East Java province that will offer holistic well-being treatments right in the middle of a busy city. Just a few steps away from the Pakuwon Mall, people can feel the luxury of our best spa treatments while enjoying time in Indonesia’s largest mall.’

He continued: ‘One of the reasons that we have Spa by L’OCCITANE is for its distinctive treatment flow from the moment guests arrive to post-treatment. Each guest will go through a personalised consultation to get to know their skin condition and concerns so that the beauty therapist may provide the right treatment and products. This kind of personal touch aligns well with what Westin does for its guests.’

Catherine Tran, Director of Spa Business Development at L’OCCITANE, said:

‘We are honoured to represent the Westin Surabaya’s well-being experience. It is a wonderful destination to bring our spa concept and showcase our made-to-measure well-being offer. The Westin Surabaya, with its state-of- the-art personalised guest experience, is a fantastic addition to our exclusive network of ambassadors.’

The Spa by L’OCCITANE team looks forward to welcoming clients of the East Java province to its peaceful sanctuary where total tranquillity is assured. Clients can unwind, relax and indulge in the many effective L’OCCITANE en Provence treatments on offer in a spa with worldclass facilities.

We are inaugurating the first Spa by L’OCCITANE in the East Java province that will offer holistic wellbeing treatments right in the middle of a busy city.

CONSCIOUS CHOICES, TRIP BY TRIP: NEW BODY CARE COLLECTION THINK, ACT & LIVE RESPONSIBLE

ADA Cosmetics has just introduced one of its most sustainable body care lines yet to the market. The ‘Think, Act & Live Responsible’ collection is the first to simultaneously receive both the renowned Ecocert COSMOS Organic and the Nordic Swan Ecolabel.

Saving resources and the environment

More and more people are actively contributing to this goal with their behavior – both at home and at work or while traveling. ADA Cosmetics has just introduced one of its most sustainable body care lines yet to the market to support hotels and their guests in their efforts to protect the environment and to reduce its own environmental footprint at the same time. The ‘Think, Act & Live Responsible’ collection developed by this leading hotel cosmetics company is the first to simultaneously receive both the

ADA Cosmetics wants to help hotels and travelers make “conscious choices, trip by trip.” THINK, ACT & LIVE RESPONSIBLE body care by ADA Cosmetics promotes environmental consciousness throughout the world. The product line also includes a wide assortment of green accessories.

renowned Ecocert COSMOS Organic and the Nordic Swan Ecolabel.

Body care: naturally vegan

For cosmetics products to earn both the Ecocert COSMOS Organic and the Nordic Swan seals, they must meet a variety of extremely high requirements in terms of both quality and the environment. Therefore, not only do more than 98 percent of the raw materials used for the Think, Act & Live Responsible product line have a natural origin, at least 10 percent of these are, in fact, organically cultivated. The vegan product formula with biodegradable tensides is also free of microplastics, parabens, paraffins, silicones, and SLS/SLES. It pampers guests with aloe vera, well-known for its moisturizing effect, and refreshes the senses with a subtle aquatic fragrance that blossoms on the skin with fine accords of aloe and cucumber and woodyspicy base notes.

The dispenser: recyclable with a clear message

The new body care line, which comprises shower gel, shampoo, conditioner, hand & body lotion, and liquid soap, is available exclusively in recyclable dispensers, both in ADA’s bestselling 100 percent hygienic SMART CARE system and in refillable pump dispensers.

Even the new product line’s name with its eye-catching design sends a clear and important message.

“Content, packaging, message – the entire package makes Think, Act & Live Responsible a most notable collection that we are very proud of,” says Anja Fernandez, Director Global Brand Marketing at ADA. “It supports and encourages its users every day to effect a change in the world. Furthermore, hotels can proudly manifest their commitment to environmental protection.”

An entirely green product line: from packaging to accessories

The new Think, Act & Live Responsible body care products are available immediately. They supplement the green accessories line of the same name, which has enjoyed enormous success on the market for the past three years.

Here too, ADA Cosmetics complies with strict sustainability principles by consistently using durable, natural, and reusable materials such as bamboo fibers, organic cotton, and bioplastics made of corn starch. Product offerings include popular accessories such as combs, nail files, slippers, and sewing kits.

For more information, please visit www.ada-cosmetics.com.

Content, packaging, message – the entire package makes Think, Act & Live Responsible a most notable collection that we are very proud of.

HOW TO RIDE THE RECESSION - FUTURE PROOFING YOUR HOTEL WITH WELLNESS

By Sonal Uberoi of

Spa

Past economic downturns have seen a reduction in travel, and a squeezing of the market. The latest economic squeeze comes on the back of the pandemic, compounding stresses already felt by the travel market.

But it’s business travel that isn’t rebounding as hard as before, according to business and wellness expert Sonal Uberoi of Spa Balance, and savvy hotels can still make the most of buoyant leisure travel market committed to ‘only living once.’

Here are her top tips on how to future proof your hotel and ride out the recession.

Sell an experience

People buy more than just a bed to sleep in. They buy an experience. When we put the emotional, psychological and experiential aspect of wellness front and centre of a hotel, customers are drawn in on a deeper level, and have a connection with your space and place that goes beyond the functional.

Make your space a retreat

A retreat doesn’t have to be yoga sessions and smoothies. It’s about providing a welcome break.

Balance

Cost of living and financial worries for consumers in the UK and US will be causing people to be worried and stressed at home - and so want to feel something entirely different through wellness. Convey through your communications how staying with you will be an escape. A great example is Birch Community, where guests can work, sleep, eat and retreat. Birch bills itself as as a place to find mojo and magic.

Differentiate yourself

Ask yourself what makes you differentand don’t make it price. In fact if you’re offering something of value it’s ok to charge accordingly. Instead differentiate yourself on value of the experienceyour guests don’t care about the list of traits, features, history, services, and characteristics of your hotel or resort; they care about your values, your purpose, how you interact with your community and local environment, and how you have threaded wellness into the fabric of this ecosystem of wellbeing. Think about how they can feel part of your tribe.

Build a community

A great hotel experience doesn’t stand alone. Connect with other suppliers in area - local food, wineries, running tours - and

make people feel that by coming to you they get more than just a bed. This helps you create bundled wellness packages so you don’t have to reduce rates but can in fact up them through this process known as rate obscuring. One resort Spa Balance worked with tripled its average daily rate (ADR) and daily spend, doubled its occupancy rate, and is consistently voted one of the best hotels in the Iberian Peninsula, by fully building a wellness brand.

“Innovators future-proof their hotels by diversifying their reach and considering the defining key moments - from before their guests arrive to when they have left - and they explore non-traditional revenue streams to continue to engage with their guests and sell more.” says Sonal.

Find your people

Customer loyalty goes a long way – ask yourself who are your most valuable customers and find out what it is that makes them tick. Through values-based messaging, invest in creating that tribe of guests who want to be part of your brand. Look at the data and gather feedback - and act on it.

Invest in your teams

The travel industry is currently facing a staff shortage. Great people were laid off during the pandemic - and now don’t want to return. The wellness of your teams is so important, as it’s only happy and healthy people who can create an experience where guests also feel happy and healthy. Consider how each person fits into your model for wellness, invest in their training and support, and build a culture where wellness is embedded in everything you do.

Hyper personalisation

Baby boomers love to travel, and young people want to get away. We are actively catering to multiple generations, so a cookie cutter approach won’t work. And people want to feel unique, special, like their experience is one of a kind. Through wellness hotels can use their tools that help us cater to the diverse wellbeing goals and lifestyles of guests.

Think beyond international

Make yourself a go to destination for local people who need a break, as well as international tourists. Success comes from broadening your audience profile, without diluting your brand. There will be people in your city, county, country who want to

experience what you have to offer, so tailor your marketing to them.

Think circular to be better

We need to be giving back - to people and places. It’s mre than just being sustainable. Think about how to reduce waste in operations, design, redesign, and how you can give back to people, community, environment and guests by considering wellbeing at every stage of the journey.

Sonal Uberoi says: “This won’t be the last recession, and hotels need to invest now to the make next one easier. And what they need to invest in is wellness. That underlying and sometimes seemingly ephemeral concept that infuses everything that you do, from brand strategy to hotel architecture to service offering. It’s not ephemeral, but with very tangible steps, every hotel can be a place of wellness. ”

About Sonal Uberoi

Sonal Uberoi is a globally wellness expert and the founder of Spa Balance, a boutique consultancy specialising in wellness concepts for luxury hotels.

Sonal Uberoi is the author of the best-seller The Wellness Asset: How to Transform and Futureproof your Hotel as well as the ebook How to Open a Smart Spa, a comprehensive guide on the intricacies of opening a spa. She is also the host of the Wellness in Hospitality interview series where she has interviewed more than 80 hoteliers worldwide. She has sat on the Board of the Spa and Wellness Association of Africa (SWAA), where she helped develop and maintain internationally recognised standards in spa education in Africa. Sonal is also part of the Global Wellness Institute’s Consultants Initiative.

She has deep knowledge and insight of the wellness industry gained from over 15 years of experience of having worked on 40+ projects in 20+ countries and four continents. A unique finance background from Goldman Sachs and a cross-disciplinary skill set combined with worldwide experience make Sonal the go-to expert for business optimisation solutions. Her clients include the award-winning Abadia Retuerta LeDomaine, SHA Clinic’s urban wellness concept Esenza by SHA, Natura Bissé, Indiba, Sofitel Luxury Hotels and Meliá Hotels International.

She is known for delivering awardwinning and profitable spas around the world, particularly under her branded concept Spa Sommelier.

Sonal’s proven track record and global outlook make her a popular speaker at international trade conferences. You can follow Sonal on LinkedIn where she regularly shares expert industry insights.

www.linkedin.com/in/sonaluberoi

Ask yourself what makes you different - and don’t make it price. In fact if you’re offering something of value it’s ok to charge accordingly.

“ “

NEW LONDON HOTEL THE BOTREE ANNOUNCES JULY 2023 LAUNCH

New luxury hotel The BoTree has announced its grand opening in July 2023. Located in the heart of London’s West End at the intersection of the affluent Marylebone and Mayfair neighborhoods, The BoTree will capture the spirit of the city’s ‘village’ life and reflect the prestige of central London. Vibrant and elegant, the 199-room five-star hotel, complete with 29 stunning suites, will boast dynamic bars; two destination restaurants, one of which will provide spectacular rooftop views of the city; a live music club; boutique screening room and fitness centre. Sister property to the awardwinning Middle Eight and The Guardsman hotels, The BoTree will open as a member of Preferred Hotels & Resorts’ prestigious Legend Collection.

Blending Marylebone flair and Mayfair chic, spacious, beautifully styled guestrooms designed by renowned Amsterdam-based designers Concrete will be adorned with colourful natural fabrics and eclectic

NOBU HOTEL LONDON SHOREDITCH LAUNCHES NOBU CAFÉ

Nobu Hotel London Shoreditch, the culturally immersive destination in the heart of vibrant Shoreditch, has launched Nobu Café to offer guests and residents alike an eclectic, relaxed Japanese café and bar menu in East London.

Featuring an extensive list of speciality teas and hand brewed coffees, alongside a range of classic dishes boasting the famed Nobu twist; Nobu Café is the ‘go-to’ hotspot for groups of friends looking to catch up over breakfast, brunch or a late lunch, or the ideal remote working destination.

Alternatively, it’s simply a more casual and relaxing space in which to sit back and unwind in a warm and vibrant atmosphere.

textures created exclusively for the hotel. Exemplifying world-class living, each room will welcome guests with a reception space separated by discrete sliding panels leading to bedrooms and lounge areas, featuring luxurious furnishings.

Contemporary suites, ranging from 31m² to 78m² will serve as destinations in themselves, providing the perfect entertaining space with a lounge, balcony, personal bar and integrated cocktail station. The largest of the suites, Presidential Suite will offer commanding views across central London. Featuring a private elevator lobby, guest entrance and an outdoor terrace, this exclusive space can be combined with the adjoining suites to create a 350m² (3770 sq.ft.) wing for the ultimate private retreat.

The hotel’s intuitive personalised service will be the cornerstone of its character. Welcoming floor hosts will be on hand to fulfill guests’ needs as they indulge in a stay.

SEARCYS ANNOUNCES NEW BENEFITS PACKAGE

British restaurateur and events caterer Searcys has launched a new range of employee benefits as part of its recruitment, training and retention strategy.

Guests of Nobu Café can choose from a unique ‘wine list-esque’ Tea List featuring an exciting selection of single origin teas sourced from multiple locations across the globe. Nobu Café’s expert team will guide guests to their ideal tea, as they talk them through the story behind each variation; where it is from, the optimal way to brew and why the tea is presented in that particular way.

A wider selection of herbal and caffeinefree teas and freshly made juices are also available. Serving up Origin Coffee Roasters, those looking for their coffee fix can enjoy a selection of speciality coffees.

Nobu Café is situated next to the lobby in Nobu Hotel London Shoreditch and is open Monday – Friday from 8am – 6pm.

In residence across 20 plus venues in London and Bath, Searcys has reviewed its employee benefit scheme to introduce new and improved perks, which are aimed to nurture and grow staff within the business. With over 1,100 members across its venues and head office team, the company is proud to continue to offer a wide range of training programmes, which now includes 43 apprenticeship schemes, along with enrolment into Searcys Champagne School.

This runs alongside benefits including up to 38 days of annual leave and a 50% discount on food across Searcys venues, while there is also an emphasis on improving its family and parental benefits in recognition of its importance, which includes enhanced maternity and paternity payments.

With the wellbeing of staff being paramount, all team members have access to a 24/7 employee assistance programme, alongside in-house Mental Health first aiders, the option for Bupa medical cover and access to gym discounts and a cycle to work scheme.

In addition, making sure the team is part of wider conversations, Searcys marked International Women’s Day on 8th March with a Searcys Networking Breakfast. Discussing this year’s IWD theme to Embrace Equity, speakers included former Chief Operating Officer of UN Sustainable Investment Initiative Esther van der Zee, MD of London Chamber Orchestra Jocelyn Lightfoot, Operations Director at guest services company Portico, Hanna Barrett, People Director at Searcys Denise Allen, and Searcys MD Paul Jackson with Searcys’ own team invited to join the discussion.

VOCOVO DEPLOYED TO SUPPORT CUSTOMER SUCCESS AT NO.1 LOUNGES

Lounges allow travellers to escape from the hustle and bustle of airport life by providing a quiet and comfortable pre-flight experience. Whether flying for business or pleasure, travellers can relax and unwind in luxury while enjoying a range of complimentary food and drinks before their onward journeys.

No. 1 Lounges provides sanctuary for travellers in some of the UK and USA’s busiest airports, including London Heathrow Terminals 3 and 5. No. 1 Lounges’ Club Aspire

Heathrow T3 was recently declared the World’s Leading Airport Lounge by The World Travel Awards, yet they are always striving to improve.

They found that team communication was often a “struggle” and searched for a solution to keep team members better connected across all areas of the lounge.

Team communication and customer experience go hand-in-hand

The challenge

Club Aspire Lounge Heathrow T3 welcomes all travellers regardless of airline or ticket travel class. Club Aspire Lounge is often the refuge of choice for both business and leisure travellers thanks to its runway views and work zones, and the Lounge’s Customer Attendants are on hand to provide the most relaxing and comfortable environment for guests.

Despite their excellent reputation, Club Aspire identified that team communication could be improved across the lounge as a whole. Having to walk to find a team member was costing valuable time throughout every shift, distracting Attendants’ attention from their

guests. Subsequently, they searched for a solution which would allow colleagues to communicate quickly and discreetly no matter where they are in the lounge.

Club Aspire approached communication specialists Radiocoms Systems Ltd for a consultation. Radiocoms recommended VoCoVo, a proven communication tool for customer-facing colleagues to collaborate better and improve customer service.

“We needed better and faster communication, especially on the dot, and VoCoVo had been recommended by our IT Director. In a word, we would describe VoCoVo as “great”! We can communicate just like a phone call throughout the day and the headsets are easy to use.”

- István VargaIstván Varga | Lounge Manager

The solution

When assessing ways to improve the way colleagues communicate, Club Aspire Lounge identified the need for a two-way communication solution.

VoCoVo allows team members to communicate at the touch of a button using one open talk group via a stylish, lightweight headset. VoCoVo is easy to use and set up; it simply requires connection to mains power and the headsets themselves blend perfectly with any team uniform.

“No.1 Lounges had three key requirements –discrete, lightweight, and simple to operate –and they embraced the suggestion of a wireless headset from the start. The technology from VoCoVo has complimented the award-winning team, further enhancing the excellent customer experience they consistently deliver.”

- Ruth Nixon | Account Manager, Radiocoms Systems

Benefits

• Customers can have a clearer, uninterrupted conversation with their server.

• Poor and miscommunication in this environment can be problematic, with open talk groups everyone is instantly aware of an issue or request that needs actioning.

• The team can now collaborate, and share information with fewer frustrations.

• Training is seamless as new starters can be mentored remotely, allowing senior staff to remain active during their onboarding.

• Teams can share their knowledge instantly by asking each other questions in real time.

• Recognition can be instantly shared by management to boost team morale.

• A discreet and easy-to-use headset solution, VoCoVo can connect colleagues across the lounge simply and reliably.

A MATCH MADE IN COMMUNICATIONS HEAVEN – USING CUSTOMER BEHAVIOUR DATA AND AI TO RESONATE EVERY TIME

With the customer experience still very much king, changing consumer behaviour fuelled by on-going uncertainty continues to shape the way hospitality businesses engage in the most meaningful way.

2022 certainly proved to be another turbulent year for the tourism and recreation industry. According to the Lloyds Bank UK Sector Tracker, it saw the sharpest fall in consumer demand of any UK business sector in August 2022. It then contracted at the fastest pace since February 2021 during September, but in January tourism and recreation saw the

second largest month-on-month rise in output expectations of any sector (59.6 versus 47.7 in December).

Businesses must simply continue to adapt and react to the changing landscape in a race to get customers through their doors, and then persuade them to return. In a world with economic insecurity as well as altered spending habits, it is challenging to adapt to such changes, but necessary. But how do you keep on top of the churn of customer priorities and concerns – efficiently – and illustrate that you can meet their needs? Technology.

Evolving customer considerations can be identified – and reacted to – through the investment in integrated business architecture, that comprises modules for back office and operational needs, and is linked to any must-have external software. Integrated can mean integrated. Modern Enterprise Resource Planning (ERP) solutions with bestin-class Customer Relationship Management (CRM) functionality are designed to help streamline all-important communications, and help businesses better understand consumer behaviour.

Your customers will tell you who they are… if you listen

Positive, streamlined experiences lead to dedicated customers, especially in industries where consumers are currently spending more reservedly. Even before recent challenging events, patrons of venues were embracing the age of contactless interaction; whether booking a hotel or restaurant, or checking in and out of accommodation. Despite ‘getting back to normal’, consumers have been further compelled to minimise these touchpoints and they demand self-serve 24-hour services, fast responses and up to date information available at their fingertips. This change in behaviour dictates businesses must refine their approaches both now and in the long term, but such touchpoints can also return crucial insights.

Investing in a modular ERP system with best-of-breed CRM capabilities like Microsoft Dynamics 365 is key within evolving landscape to harness data – nobody wants to feel drowned in data, or conversely starved of information. Such systems have the ability to facilitate omnichannel online communications, including a website chat bot, customer journey workflows, bookings, insights into web page visits and all-important customer profiling. Implementing contactless processes that can automatically populate the CRM system with behaviour and buying habits data generates consolidated profiles which can be utilised to inform decisions on the next best action.

For example, a request for feedback on an experience at the right time could help tell you what campaign will resonate with that person when they’re considering their next escape or special meal. If a customer orders their food in a restaurant or treatments in a spa via an app, and that data is populated into the CRM, you have the tools to engage better and create a personal offer should they not come through the door again soon. Facilitating a 360-degree view of the customer from a single, centralised system, not only enhances the overall customer experience, but it also empowers businesses with an improved grasp of customer behaviour – and how they engage across various customer touchpoints.

Utilising AI to help with who, when, why and what

The cost-of-living crisis has affected spend on ‘nice-to-have’ experiences, such as eating out, holidays and social activities. Yet while some customers may be counting the pennies there are ways for the industry to engage with those who are just waiting to be tempted. Whether through targeted campaigns, seasonal offers or loyalty schemes, businesses can stay ahead of the curve and exceed expectations by communicating ‘on point’ offers coherently and consistently; especially now when customers also demand transparency more than ever before.

With intuitive CRM and marketing solutions within ERP architecture, businesses can swiftly execute multi-channel campaigns that help communicate messages about the things that are important to individuals, right when it counts. With Microsoft Dynamics 365, campaigns and communications can be seamlessly executed across email, web and social platforms. Naturally, the data you obtain through a customer’s actions may not be enough to get a fully rounded picture of their preferences and there’s of course those first timers you want to attract. So, in 2023 businesses should expect their technology to help them gain deeper insights and present real-time opportunities so that marketing campaigns can be developed and expanded to always strike the right note.

Artificial Intelligence (AI) capabilities largely contribute to the customer profile in this way, filling in data gaps, analysing customer sentiment and even determining the next best action based on this information. This can even be automated. Businesses can also take advantage of maximising upselling and cross-selling opportunities, thanks to intuitive data analysis that provides insights from which personal, multi-channel campaigns can be developed.

Allowing teams to respond with greater agility and accuracy when it comes to landing messages, AI is an indispensable tool that luxury hospitality businesses can utilise to make communications work harder.

Businesses that are seeking to evolve their approach to sales, marketing and service to better resonate with customers who are being more cautious with spending are embracing cloud-based business applications. Refining personalised communications based on people’s desires, interests and budgets will empower those in hardest hit sectors. When a customer knows that they are understood and an individual that really matters, that’s when loyalty and advocacy can be achieved.

Follow BrightBridge on LinkedInhttps://www.linkedin.com/company/ brightbridge-uk and Twitterhttps://twitter.com/brightbridge_uk

Ian Robertson is the Sales and Marketing Director of BrightBridge, a UK-based technology consultancy offering Oracle NetSuite and Microsoft Dynamics 365 solutions. Ian has over 30 years of experience in ERP and CRM implementations. Prior to forming BrightBridge, Ian worked for a major US IT corporation, where he acquired a depth of knowledge around time saving efficiencies through technological integration and automation.

THE IMPORTANCE OF MOBILE CONNECTIVITY:

For the hospitality industry, high quality mobile connectivity is vital. Everything from the guest expectations and experience to the operations of a facility and staff communications depends upon having excellent mobile connectivity inside a building. It is equally important for other commercial and public spaces. Enhancing connectivity can be a particular challenge when retrofitting or updating an older building. However, there are now innovations and new business models that make it possible.

The recent example of the National Gallery’s new office accommodation, One Gallery Hub, demonstrates what is possible. The National Gallery knew that it was imperative to provide reliable mobile phone coverage for staff working in One Gallery Hub. It has been designed to offer seven floors of inspirational, collaborative and efficient work spaces for over 250 gallery staff, as well as offering support for those working from home. While cellular mobile calls can be made over a Wi-Fi network, Wi-Fi calling isn’t a reliable or secure option.

After a competitive tender process, Shared Access, an independent wireless telecommunications infrastructure company, was appointed by the National Gallery to design, deploy, operate and maintain a multioperator mobile connectivity service within the One Gallery Hub.

Sam Jackman, Chief Development Officer, Shared Access explains: “It’s a spectacular new office space, but like so many other buildings it suffered with poor mobile phone coverage. This was due to a combination of original thick stone and brick walls, highly insulating modern construction materials - that essentially repel

a mobile phone signal from outside - and the growth of buildings in the surrounding area which effectively blocked phone signal from reaching the building.

“We were asked to provide connectivity infrastructure that would deliver mobile coverage in all the office spaces, common areas and basement meeting rooms, to ensure operational efficiency for teams and individuals working in the Hub as well as those working remotely. As the National Gallery is a Grade I listed building, our solution also had to be aesthetically sympathetic to the environment.”

Len Nunn, Head of Information Systems, The National Gallery says: “Notwithstanding the physical constraints of the architecture and location, a solution had to be found that guaranteed mobile phone connectivity, ensuring staff wellbeing and the optimal function of our business. This has been achieved through

our partnership with Shared Access. The combination of their technical expertise and business model, which funds all the up-front costs in exchange for an annual operating fee, has delivered a cost effective and highly successful solution for us.”

The system installed consists of a DAS (Distributed Antenna System) inside the One Gallery Hub building, which is connected via dedicated dark fibre to a BTS Hotel (base station hotel) located four miles away. Limited available space at the National Gallery required an innovative solution for siting of the extensive telecoms equipment needed to service the connectivity. Shared Access’ BTS Hotel houses all the mobile network operators’ equipment in a dedicated and secure off site location.

The project was designed, installed and fully funded upfront by Shared Access who provide ongoing monitoring, maintenance and support of the site in partnership with the mobile network operators.

The investment has seen mobile phone signal improved throughout the building as well as significantly improved data rates and speeds. Staff morale, productivity and the use of the space have all improved as a result. The system has the potential to be extended to other parts of the Gallery and designed to be able to offer 5G services in the future.

How Shared Access has delivered picture perfect mobile connectivity at the National Gallery’s new office accommodation

The National Gallery © Getty Images

The Waldorf Astoria Lusail, Doha

Nulty DESIGNS EXTERIOR AND INTERIOR LIGHTING FOR PREMIER RESORT IN THE ARABIAN GULF

International lighting design studio Nulty has delivered a lighting scheme for the Waldorf Astoria Lusail, an expansive 5-star retreat on the east coast of Doha.

Covering 66,300 sqm, the resort features 429 guest rooms, villas, and apartments, eight restaurants and an ESPA Life spa. Nulty collaborated with a team of leading creatives on the design, working with global multi-

disciplinary design firm WATG on architecture and landscape, and Wimberly Interiors, David Collins and TGP International for interior design.

The simplicity of the lighting aesthetic belies the complexity of the design response. Where possible, illumination has been concealed in the architecture to preserve a clean and refined finish.

Luminaires are visible when they serve a purpose, enhancing the mood with moments of emotional intrigue or adding character through decorative focal points.

Façade illumination builds a sense of drama and discovery from the outset. Bands of light follow the curves of the building to create a rhythmic flow of light that highlights the graceful form of the architecture. At landscape level, the team played with scale and intensity to ensure that atmospheric lighting is evident at every turn. High-level lighting emphasises dining terraces and swimming pools, while low-level illumination creates intimacy around seating areas and walkways. The exterior composition brings balance and visual cohesiveness to the resort, while improving permeability from one area to another.

In the all-day dining area, Peacock Alley, light was integrated within the curved contours of a peacockinspired ceiling, creating a stunning visual feature that elevates the dining experience to a whole new level.

Once guests step inside the hotel, a focus on discreet ambient illumination prevails in the form of minimalist lines of light in the ceiling and backlit panels, which lend the reception desk and café bar an ethereal quality. A similar design language was expressed in the guest rooms and suites, where cove lighting forms a soft backdrop against which domestic-style luminaires are distinctly more visible.

In the resort’s beach club centrepiece, Sushisamba, the interplay of light and shadow brings a spectacular layer of artistry and intensity to the scheme. Cove and shelf lighting have been integrated in a canopystyle bar to create the illusion of dappled light filtering through the trees. Decorative pendants theatrically mark out the curvature of the showpiece bar and produce a warm, beguiling effect. Lighting concealed in seating pods, decorative ceiling panels, and underneath the bar adds further contrast and character.

Laidback luxury is the defining characteristic of the resort’s other restaurants. In the all-day dining area, Peacock Alley, light was integrated within the curved contours of a peacock-inspired ceiling, creating a stunning visual feature that elevates the dining experience to a whole new level. Italian

dining concept Scarpetta takes its cue from a New York aesthetic, teaming art-deco style fittings with ambient illumination hidden in the ceiling. The crowning glory of the scheme is a chandelier in the private dining room, made up of radiating strings of translucent Capiz shells that emit a soft glow from within.

Upstairs in The Highmore lounge bar, the lighting shifts to reflect a change in tempo. Coffer illumination and diffuse lines of light around the bar evoke a moody ambience, which extends out onto the rooftop terrace where warm lines of light below planters, pendants, and tabletop lanterns form cosy pockets of illumination around seating areas.

A playful approach to lighting magnifies the experience in the ESPA Life Spa. In the men’s pool, a sparkling fibre optic ceiling brings an unexpected touch of drama by creating the illusion that guests are swimming beneath the night sky. The ceiling is also the focus in the gym, where lines of light travel from the core to the perimeter of the room to animate the space. In the women’s pool, coffer lighting gently illuminates the body of water and halos of diffuse light highlight a sequence of marble feature walls.

Laidback luxury is the defining characteristic of the resort’s other restaurants “

INTERVIEW WITH LEE STREETON

Who or what inspires you?

Having a reliable, creative and passionate team inspires me! I also love traveling, usually abroad but if I can’t for any reason, the South West of England. Where you’ll find me relaxing by the sea or on a boat.

How have you been finding the new restaurant opening, particularly with the location and facing the iconic Grade II* Power Station?

A new opening is always a challenge and even more of one in a brand new neighborhood. My experience coming from Mayfair where the customer base and area is established, you know exactly what the customer wants. In Battersea and the surrounding area, the clientele differs as does the style of food. My goal for TOZI is to establish the restaurant and make a mark. We’re authentic, seasonal and consistent in delivering great service and delicious food.

Talk us through the menu currently

Fresh, seasonal and authentic Italian cuisine. For the opening, my goal was to deliver an honest menu with all the traditional favourites. We’ve spent the past months discovering and adapting what the customer enjoys and then we’ll adjust to deliver a refined offering based on what the Battersea customer wants!

What is your favourite dish on the menu and why?

Hands down the Buffalo Ricotta, to keep things interesting however, I’m ensuring the garnish is seasonal - and that’s exciting - using fresh ingredients to create a spin on an already infamous TOZI dish is thrilling.

What flavours are present in the dishes and where is the inspiration drawn from?

Italian and seasonal are the two main focuses - the inspiration is drawn from

creating a menu that can be adaptable based on customers’ palettes, they’re likes and dislikes. A menu is a living, breathing element to a thriving restaurant. We crave change, innovation and flexibility in order to create consistency and excellent service for both the team and guests.

What is your signature cooking style?

I think it reflects my personality - tasty and rustic!

In a few words, why should TOZI Grand Café be on everyone’s must visits lists, and what can be expected?

We’ve spent the past months discovering and adapting what the customer enjoys and then we’ll adjust to deliver a refined offering based on what the Battersea customer wants!

It’s great food, a friendly atmosphere with beautiful interiors by Jaime Hayon, signature artist at art’otel Battersea Power Station. It’s a restaurant where you can join for a working breakfast with friends or colleagues, easily progress to lunch with Italian wine and eventually dinner.

Food imagery: © Joe Howard

LUXURY HOSPITALITY MAGAZINE SPEAKS WITH EXECUTIVE CHEF AT TOZI GRAND CAFÉ LEE STREETON, ABOUT THE NEW ITALIAN RESTAURANT, PART OF THE NEW ART’OTEL LONDON BATTERSEA POWER STATION

The Manor House’s MICHELIN STAR RESTAURANT, Bybrook REOPENS FOLLOWING A FULL REFURBISHMENT

Michelin-star restaurant, Bybrook, located within the historic hotel of The Manor House and iconic Cotswold village of Castle Combe, is now open following a complete refurbishment to entice locals and travellers alike. The restaurant reopened on Valentine’s Day, 14th February and features a new interior design aesthetic, led by interior experts, Trevillion; known for their previous work for Foxhill Manor, Dormy House, Belmond Le Manoir aux Quat’Saisons, and many more across the UK.

The makeover brings a more visually fresh and modern feel to Bybrook, whilst remaining sympathetic to the history of the property and the heritage of the Cotswolds, with design influences inspired by the kitchen garden and Bybrook river. New additions to Bybrook include the new wine area consisting of a bank of EuroCave wine display fridges where all the wines on offer can be perused by diners, discussed with the Sommelier, and chosen to accompany the dining experience.

Whilst the dining room delivers a fresh, crisp, contemporary experience, with additions such as the new light fixtures giving the space more ambiance, comfortable banquette seating and a garden influence coming from a combination of planters and artwork inspired by nature printed on antique mirror.

Along with the refresh, comes some new dishes from Executive Chef Rob Potter and his team to the well-loved award-winning tasting menu. Continuing to be influenced by the seasons, inspired by the best of British produce, local farms and what’s harvested from within the grounds of The Manor House. New menu highlights include Salcombe crab with blood orange & grapefruit, Salt aged duck with liver, morel & beetroot, and Apple with almond, Neston Park honey and Madagascan vanilla. Dishes are enhanced by wines of the world that have been expertly matched to ensure the restaurant offers an impressive, unmatched dining experience to remember.

Private dining has also been part of the refurb, with The Saxon Room, offering a private dining space for up to 12 people to enjoy the tasting menu, or The Brook, a semi-private area of the restaurant for up to 40 people. The restaurant also extends out to an updated outdoor area, which will be opening just in time for Easter to enjoy a pre or post meal drink in the sun. Celebrating the abundant Kitchen Garden where just minutes after being harvested, gardeners are on hand to share their crops with the kitchen close by, a small collection of raised beds will be installed to grow an exceptional variety of vegetables besides the outdoor seating. Giving guests a feeling of participation in the wholesome concept: ‘Kitchen Garden to table.’

Thrilled with the refurbishment scheme, General Manager Gaius Wyncoll comments: ‘We’re so excited Bybrook is now open to local diners and our hotel guests with an inviting and fresh space to dine in, whether you’re a couple looking for an intimate dinner, or a group celebrating a special occasion. We can’t wait to welcome everyone and hear people’s thoughts.’

The Manor House offers an incredible wealth of experiences unlike any other in the Cotswolds. A 14th Century luxury hotel with championship 18-hole golf course and 12th Century pub all wrapped up in 365 acres of stunning countryside, and in one of England’s prettiest villages. Indulge in luxurious rooms, suites and mews cottages, with Michelin starred dining, afternoon teas and over 180 gins to try at the hotel; not to mention delicious gastropub fare at The Castle Inn too. It’s the perfect getaway for romantic escapes, golf breaks and if you’re looking to explore the Cotswolds and Bath.

We’re so excited Bybrook is now open to local diners and our hotel guests with an inviting and fresh space to dine in, whether you’re a couple looking for an intimate dinner, or a group celebrating a special occasion. We can’t wait to welcome everyone and hear people’s thoughts.

Emerald Hospitality Group TO LAUNCH Riviera IN MAYFAIR THIS APRIL

Emerald Hospitality Group – parent company of the three London hotspots, El Norte, Zuaya and Como Garden - is set to launch Riviera, a Southern French restaurant, in Mayfair on April 21st 2023.

Taking over the famous Sake no Hana site on St James’s Street, the group’s fourth restaurant brand is set to be one of the most notable high-end restaurant openings of 2023, following an extensive refurbishment.

JOIA AT ART’OTEL LONDON BATTERSEA POWER STATION IS NOW OPEN

The restaurant is the first London venture from celebrated Portuguese chef, Henrique Sá Pessoa.

On 21 February 2023, Chef Henrique Sá Pessoa opened JOIA, an Iberian restaurant situated over the top floors of the new art’otel London Battersea Power Station. Sá Pessoa, one of Portugal’s most celebrated chefs, also operates the two Michelin-starred Alma and the relaxed trans-Iberian tapas spot Tapisco (both in Lisbon). He is also the Executive Chef at the critically acclaimed ARCA restaurant (located in art’otel Amsterdam).

The menu at JOIA showcases Sá Pessoa’s culinary heritage and is influenced by the

robust flavours and cooking techniques of Catalonia and Portugal, using the best of British and Iberian produce. Chef Sá Pessoa’s uncompromising vision, wealth of experience and exacting attention to detail is evident throughout JOIA’s carefully crafted menu, which offers diners a taste of the Mediterranean in a London setting. JOIA meaning ‘jewel’ in Portuguese comprises a 14th floor bar and an 85-cover restaurant on the 15th floor, both overlooking the iconic Battersea Power Station, which opened its doors to the public in October 2022.

JOIA’s interior design, by Russell Sage Studio, takes inspiration from the art deco style of the Power Station, mixed

On the first floor, diners will find the main restaurant which serves an impressive 120 covers alongside an open plan kitchen, where the attention to detail is impeccable.

The ground floor will be home to Riviera’s bar and lounge, opening on May 11th 2023, with a capacity of 60 covers.

An additional 54-cover outdoor terrace and additional al fresco lounge area will launch in June.

The refurbishment has taken over 16 months to complete and has been carried out by esteemed interior designer Lazaro Rosa Violan Studio, who adds Riviera to his plethora of high-end sites including the likes of Amazonico and Soho House. The once Sake no Hana site has been transformed from a traditional Japanese setting to a luxurious restaurant taking inspiration from the elegant South of France.

with modern touches and mid-century influences. By day, the restaurant is filled with natural light from the floor to ceiling windows, complementing the muted palette of pinks and greens repeated throughout the space. Adjacent to the kitchen pass is a chef’s table positioned within the restaurant, rather than in a private area, offering views over both Power Station and the kitchen. The restaurant also houses a sommelier station visible from all points of the restaurant, bringing a touch of theatre to the dining experience.

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

RYE CHEF TO REPRESENT UK ON GLOBAL STAGE AT PRESTIGIOUS S.PELLEGRINO

COMPETITION IN MILAN

Rye-based chef, Marcus Clayton, will be representing the UK at the prestigious S. Pellegrino Young Chef Academy Competition Grand Finale, this week announced to take place in Milan on the 4th and 5th of October.

The event identifies and recognises the best young chefs in the world and celebrates the talents that will lead the evolution of the gastronomic sector.

Marcus emerged in the competition for his brilliant talent, beating nine other chefs at the UK final last year, and rising to the top of thousands of applicants around the world.

The 26-year-old chef lives in Rye, East Sussex, and works at Hide and fox, in Hythe but will be starting a new role at the Vanderlyle restaurant in Cambridge in the coming weeks. Before the big move, vandlyle restaurant is on the move down to Hastings, where Marcus and Alex rushmer,

will be doing a series of pop ups over two weeks cooking a vegetable led menu. He has been working in kitchens since he was just 14 and went to Sussex Coast College.

At UK competition final, which took place at CORD in London, Marcus won over the renowned jury, including Sat Bains and Claude Bosi, with his signature dish, Celeriac, Apple and Mushroom. It’s a dish he’s been perfecting over the years and one he chose to put forward to show how delicious vegetables can be.

To help Marcus on his journey to the Grand Finale in Milan, he has been assigned Michelin-starred chef, Lisa-Goodwin Allen, as a mentor who has been providing him with guidance on how to improve his signature dish and support him in his preparation for the international finals.

Those competing for the grand prize will have the opportunity to cook their signature dishes again, this time in front of a grand jury composed of seven giants of international gastronomy: Eneko Atxa, Riccardo Camanini, Hélène Darroze, Vicky Lau, Pía León, Julien Royer and Nancy Silverton. The jurors will evaluate the finalists based on three golden rules: technical ability, creativity and personal belief, and the candidates’ potential to create positive change in society through food. On their way to the Grand Finale, the young chefs will continue to work closely with their respective mentors to perfect their recipes.

Visit sanpellegrinoyoungchefacademy. com/Meet-the-Winners-of-the-S.PellegrinoYoung-Chef-Academy-Competition-2022-23Regional-Finals to discover more about the finalists.

Rare Restaurants, the boutique hospitality group consisting of modern Argentinian steak restaurants Gaucho and M Restaurants, has taken home the title of Business of the Year at the prestigious 2023 City A.M. Awards held at the Guildhall.

The only hospitality company shortlisted, Rare Restaurants scooped the title, beating fellow nominees Rolls Royce, Lidl, Marex and Yu. Previous winners include Astra Zeneca, Maclaren and Fevertree.

The award celebrates the best of the best of the best, recognising a company that has navigated economic headwinds and come out ahead with smart management, an innovative approach and impressive growth.

A true example of this, Rare Restaurants reported record turnover and delivered an annual profit north of £10m in 2022. The company opened new award-winning venues in Canary Wharf and Liverpool and collaborated with charities to bring long-term positive impact to communities both across the UK and internationally. Furthermore, Rare Restaurants’ commitment to sustainability, ethical farming and offering ‘carbon neutral steaks’ has remained at the fore of the business.

Martin Williams, CEO of Rare Restaurants comments: “The City A.M. Awards celebrate a wide range of businesses in the Square Mile, Canary Wharf, and the wider business community, which is our company’s heartbeat. We are thrilled to receive the accolade of Business of the Year, particularly in the face of all the headwinds the hospitality industry has navigated. With record breaking turnover last year and three new Gaucho sites opening in 2023, we are very excited about the future. Achieving this award is an honour and a testament to our passionate, hard-working and brilliant team.”

GAUCHO & M RESTAURANTS WIN ‘BUSINESS OF THE YEAR’ AT THE CITY A.M. AWARDS 2023

AA REVEALS NEW ROSETTE AWARD WINNERS FOR 2023

The AA Rosette Awards celebrate the crème de la crème of UK culinary establishments

The UK’s top restaurants and hotels have been recognised at this year’s prestigious and highly anticipated AA Rosette Awards. Fifteen restaurants were commended for their culinary excellence, demonstrating an unprecedented level of quality and originality.

One venue was awarded the esteemed four AA Rosettes, while an impressive fourteen were granted three AA Rosettes.

Establishments with three AA Rosettes are all outstanding restaurants achieving standards which demand national recognition well beyond their local area, while those awarded four AA Rosettes are considered among the top restaurants in the country.

London-based restaurant, the Amethyst, received four AA Rosettes – standing out for

its creativity and boundary-pushing flavours and presentation, which earned it a top spot as one of the finest UK restaurants.

The list of outstanding restaurants awarded three AA Rosettes, represents every corner of the UK, including One Devonshire Gardens by Hotel du Vin, in Scotland; Upstairs by Tom Shepherd, in the West Midlands, Home by James Sommerin, in Wales, Karrek, St Enodoc Hotel, in Cornwall, and Alex Dilling, Hotel Café Royal, in London.

Simon Numphud, Managing Director at AA Hotel & Hospitality Services, which operates AA quality assessment schemes, said: “This year we’ve seen an exceptional level of culinary excellence demonstrated by those receiving our coveted three and four AA Rosettes.

“I’m constantly inspired by the resilience, innovation, and quality demonstrated by these trailblazers in our industry. Congratulations to the chefs and front-of-house teams who have helped make their Rosette awards possible.”

As is tradition, each winner of a Rosette Award also received the iconic porcelain AA plate.

Craig Martin, Head of Sales UK at RAK Porcelain, the sponsor for the 2023 AA Rosette Awards, said: “We are absolutely delighted to provide the AA Rosette plates, which are the hallmark of culinary excellence.

“It’s fantastic to recognise these outstanding restaurants which are amongst the best in the UK. Congratulations to all worthy recipients.”

Since 1956, the AA Rosette awards have been a mark of leading restaurant and hotel venues across the UK. The allocation of multiRosettes is determined by one or more visits by an AA inspector to a hotel or restaurant.

To discover all of the top restaurants across the UK with AA Rosettes and also watch the 2023 Rosette awards ceremony, please visit: www.ratedtrips.com/AA-RosetteRestaurants

TITANIC HOTEL AWARDED ‘HOTEL OF THE YEAR’ SECOND YEAR IN A ROW AT LIVERPOOL TOURISM AWARDS

Titanic Hotel Liverpool is delighted to have been awarded Hotel of the Year for the second year in a row at the prestigious Liverpool City Region Tourism Awards.

The awards took place on 2nd March at the beautiful surroundings of Liverpool Cathedral, hosted by Olympic athlete and tv presenter, Sam Quek.

Recognising excellence across the city region’s visitor economy sector, the annual

awards, which are delivered by Growth Platform, cover all areas of the sector and give winners the opportunity to go forward to the national Visit England Awards for Excellence.

Amongst the 18 categories was Hotel of the Year, of which Titanic Hotel Liverpool was triumphant against four other shortlisted hotels, which included Formby Hall Golf Resort and Spa, Hope Street Hotel, INNSiDE by Melia and Pullman Liverpool.

Brian Connor, General Manager of Titanic Hotel Liverpool, comments:

“We’re delighted to win this award for the second year in a row.

“It’s a reflection not only of the unique accommodation and outstanding amenities that we offer guests at Titanic Hotel, but also of our extremely hard-working team who constantly strive to deliver exceptional customer service, and make each guest’s stay a memorable one.

“It’s wonderful to see how so many businesses in the hospitality industry have bounced back after the past couple of years showing their resilience against unprecedented challenges, and we look forward to another busy year at the hotel with many exciting projects in the pipeline”.

The Grade II listed Titanic Hotel is steeped in both history and style, located on Stanley Dock overlooking the River Mersey.

Offering 153 spacious bedrooms with chic industrial interiors along with first class amenities including Stanley’s Bar & Grill restaurant, the renowned Rum Bar and Maya Blue Wellness Spa, the hotel offers everything needed for a memorable stay, a step outside the city

Estate AT Hilton Singapore Orchard

Hilton Singapore Orchard is the group’s latest flagship property, following an extensive top-tobottom design overhaul costing over $150 million. Formerly the renowned Meritus Mandarin Hotel, the new Hilton mega-hotel now boasts over 1000 guestrooms and three new restaurants created by EDG Design, comprised of the all-day venue Estate, historical chicken rice outlet Chatterbox, and Nancy Silverton’s Osteria Mozza. The hotel’s signature 3-meal restaurant, Estate, derives its name and concept from Orchard Road’s history as an enclave dotted with fruit orchards and plantations growing spices and herbs such as nutmeg, cinnamon, chilis and coriander – all forming the basis of local Peranakan cooking still prevalent today. Supporting these farmlands were large estate houses adapted by European settlers that formed the architectural framework in which EDG created the concept behind Estate’s programming, layout and design.

The renovation and recreation of Hilton’s newest flagship property in

Asia, the Hilton Singapore Orchard, required that its supporting F&B venues be equally strong in design narrative, innovative and flexible in planning, and exude a purposeful pride-of-place to link the interiors to the history, location and culture of its famous Orchard Road site.

Estate is a 300-seat, buffet-focused restaurant that serves as the anchor F&B venue for the 1080 guestrooms and suites sitting in the hotel tower above it.

The first challenge was to create a layout that was able to seat all guests when the hotel runs at full capacity, while not allowing the interior space to feel like a massive, open cafeteria with a sea of tables. Using the building’s existing structural grid as a guide, we created a series of separate yet interconnected rooms, each defined with either a distinct function (i.e. kitchen, dining room, circulation, etc.), or visually differentiated using slight variations in color palette, carpet patterns, furniture styles and artworks within a consistent architectural language.

Inspired by colonial manor houses, this intentional “sequencing” of rooms achieves multiple benefits – they create more intimate, human-scaled and comfortable room proportions (especially given the building’s existing low ceiling heights), maximizes flexibility in operations so that the venue can flex up or down depending on demand, and provides the opportunity to create varying iterations of the design

theme with each dining room having its own distinct collection of artwork, materials, colorways and furniture selections.

Two parallel colonnades were created to link the open kitchens and various dining rooms, defined with diagonally patterned black and white marble flooring inspired by Singapore’s colonial black-and-white houses, brass archways with pin-spot uplighting to create a sense of height and classiness, and metal mesh screen archways inspired from rattan weaving to allude to local craftsmanship.

As Estate is primarily a buffet based restaurant, the open kitchens remain as the star attraction. Inspired by the large residential kitchens found in manor homes, a cluster of interconnected rooms were thoughtfully planned around existing

structural columns and allow guests to explore and discover a variety Asian gastronomy that celebrates Singapore’s melting pot history growing, harvesting and trading spices such as nutmeg, cinnamon, ginger and chili padi. This integration of local flavors and techniques in the menu is a critical component of the venue’s operations to help create a truly holistic guest experience.

The open kitchens feature live-action cooking stations, linear counters with integrated warmers and indirect lighting, and are designed to mimic large furniture pieces that were commonly found in estate and plantation homes, but adapted in a more contemporary manner with heat resistant Dekton surfaces and curved millwork details. Similarly, displays for cold foods are housed in vertical chillers which can be closed off during non-peak hours to reduce energy wastage. To layer in warmth and local craftsmanship, solid wooden shelves are framed with steel posts with brass couplings, and backlit cabinet doors feature inset rattan weaving while offering additional storage space for the outlet.

Estate is a 300-seat, buffet-focused restaurant that serves as the anchor F&B venue for the 1080 guestrooms and suites sitting in the hotel tower above it. “

AMY CORBIN AND PATRICK WILLIAMS TO OPEN Little Kudu AS Smokey Kudu HEADS WEST

Husband and wife duo, Amy Corbin and Patrick Williams, are excited to announce the opening of their third restaurant concept, a South African inspired tapasstyle restaurant called Little Kudu, this June.

Following a dramatic refurbishment, Little Kudu will take over the space which is currently home to the Peckham-based group’s much-loved cocktail bar Smokey Kudu, to become a contemporary and fun counter dining restaurant with an open kitchen.

Similar to the group’s two other restaurants, Kudu and Kudu Grill, Chef Patron Patrick will be bringing his South African roots to the fore at Little Kudu, alongside South African-born Head Chef Chace Wagenhauser, who is currently Sous Chef at Kudu.

The menu, featuring small plates priced from £4-£23, will include; the Little Kudu Loaf with Cape Malay butter; Smoked periperi mussels; Braaibroodjie (South African Grilled Cheese Sandwich) with smoked tomato chutney and a Ham Hock terrine with biltong scratchings. The concise 30-bin wine list will showcase the most sought after wines from South Africa.

Little Kudu is set to open this June with further details to be announced.

133 Queen’s Rd, London SE15 2ND

ACCLAIMED PORTUGUESE CHEF NUNO

MENDES LAUNCHES NEIGHBOURHOOD RESTAURANT AND BAR IN PORTO, Cozinha das Flores AND Flôr

Acclaimed Portuguese chef Nuno Mendes has opened the doors to a neighbourhood restaurant and bar in Largo de São Domingos, the riverside, historic centre of Porto. The restaurant, Cozinha das Flores celebrates the food culture, wines, techniques, and ingredients of the North.

The adjacent 12-seat bar, Flôr, embraces a fun and contemporary take on Portugal’s global food culture, serving alight breakfast in the morning and a menu of inventive cocktails through day and night, with mixologist Tatiana Cardoso at the helm. Cozinha das Flores and Flôr form part of adjoining sister project, The Largo — 18 rooms across 5 heritage buildings — that will open later this year.

Whilst much of Nuno’s childhood was spent in his hometown of Lisbon and the nearby Alentejo region, his

mother’s family are from the North of Portugal. The years of research and development leading up to this opening saw Nuno embark on a personal journey of discovery, throughout which he unearthed and nurtured a deep connection with the city of Porto and its people. The culmination of this journey is manifested at Cozinha das Flores — a joyful and harmonious intersection between community, craft, creativity, heritage and food.

In Nuno’s words, “my hope is that both Cozinha das Flores and Flôr will become an integral part of the city of Porto, a ‘home’ for both locals and visitors alike; a welcoming, convivial and bohemian experience suitable for anytime of the day or occasion. We’ve given a lot of thought to our offering and space, but I really would love our guests to come out of Cozinha das Flores and say, ‘man, this place is fun!’”

NOVOSOLID

The next generation of shower trays

“Taking trays to a new level”

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

P 75% Dolomite marble

P New “Invisible” waste

P Customisable

P Sizes up 1800 x 900mm

P Warm underfoot

P Durable, hardwearing gel surface

P Choice of Matt Black or Matt White

P Textured stone effect giving a matt anti slip finish

P Fully stain and UV light resistant

P Level entry access or raised installation

www.novellini.co.uk

Discover the Black & White video collection

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