Luxury Hospitality Magazine - June 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

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CONTENTS

Openings 04-05, 06

Stable Table 07

Spa & Fitness Project: A Spa Designed To Make You Feel Right At Home: Goddard Littlefair Designs Iconic Chelsea Barracks’ Spa 08-09, 10

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Peloton 11

People On The Move 17, 26-27

Chef Profile: Harvey Ayliffe 18

Metall FX 19

Enomatic UK Ltd 20-2

Interview: Kerth Gumbs, Head Chef of Fenchurch, Sky Garden 22-23

Editor's Review - Gouqi 24-25

Fracino 28-29

Project: Queen Miami Beach, the new opulent uber exclusive modern Japanese restaurant and lounge 30-31, 32

Spry Fox Networks 33

44-45

Project: Bulgari Hotel Tokyo – bringing modern Italian glamour to the iconic heart of Japan’s capital 46-47

MAYFAIR RESTAURANT, NAC , EXPAND PORTFOLIO WITH THREE MIDDLE EAST OPENINGS DELIVERED BY DesignLSM

NAC (North Audley Canteen), the stylish French restaurant based in London’s Mayfair, has gone international with the opening of three new venues across the Middle East. A monumental expansion for the UK-based brand, NAC have launched their first site in Riyadh (Saudi Arabia) and Doha (Qatar) with one more opening to follow in Dubai, due to launch soon.

Founded in 2013 and run by partners David Bellaiche and Gabriel Cohen-Elia, NAC has become a mainstay on London’s forever-changing food scene thanks to its beautifully presented French-inspired

sharing plates, decadent desserts and community feel. Multidisciplined agency, DesignLSM, has spearheaded the design concepts for the trio of global openings, working alongside F&B consultant’s Restaurant Keys, ensuring the brand’s modern eclectic style – which is inspired by European travel - is effectively translated for the Middle Eastern audience.

NAC Riyadh

NAC Riyadh was the first Middle East opening for the brand in Saudi Arabia’s capital. Evolving the aesthetic to convey the core brand DNA as well as

NOW OPEN: Grill 88, A NEW DESTINATION STEAKHOUSE ARRIVES ON GROSVENOR SQUARE, MAYFAIR

The Biltmore Mayfair has announced the opening of its newest restaurant, Grill 88, with reservations now open. Set to be a sophisticated new spot on historic Grosvenor Square, Grill 88 will offer guests and visitors the highest-quality steaks and seafood in an intimate setting ideal for celebrations as well as everyday relaxed dining.

The menu, designed by Executive Chef Luis Campos, celebrates the highestquality ingredients, from outstanding aged Lake District Sirloin Steaks to Japanese Wagyu,

Australian cuts, and the finest Kelly and Gillardeau oysters. Every dish will be prepared with the specially-sourced Holm Oak charcoal, rich and earthy with peaty notes, that adds an underscore of sweetness to the menu.

“To me, cooking is a lifestyle. It gives you not only what you need to stay creative on a daily basis, but also something special to share with your family, friends and community” said Executive Chef Luis Campos. “When designing the menu, I looked back on my travels around the

globe and aimed to bring not only some of the world’s highest-quality meat cuts, but also experimental flavours, to Grill 88 and Mayfair”.

Diners will be able to select from a variety of prime beef cuts, including grain-fed Japanese A5 Kagoshima Black Breed Ribeye Wagyu, and large cuts to share including a Full-Blood Wagyu Chateaubriand or Butcher’s Platter. For convivial celebrations and a touch of ceremony, guests can enjoy steak cooked at the table on Himalayan salt or a lava block, including a Black Pork Iberico Presa.

The restaurant’s signature cocktail list celebrates the local Mayfair neighbourhood, with specialty drinks, such as the ‘Mezcal Mews’ and ‘Grosvenor Affair’ served alongside classic cocktails.

Evoking the glamour of times-gone-by with its sleek art-deco inspired interiors, the restaurant’s ambiance is serene yet sultry. With just 32 covers, an openplan kitchen and live cooking, Grill 88 promises personalised and intimate dining experiences. Sage green tones are complemented by cool white marble surfaces and brushed brass metalwork. The early evening sunlight flows in at dusk, thanks to large sash windows overlooking Grosvenor Square, and highlights the abstract hanging artworks by La Viola.

aligning with the locality, the interior concept for this site reflects an elegant yet casual demur, blending lush greenery with curved forms, soft tones, terracotta hues and warmed textured plaster, delivering an effortlessly luxurious dining destination.

NAC Doha

Much like its sister restaurant in Saudi Arabia, NAC Doha’s interior aesthetic embraces a timeless, engaging and inviting concept, with the curation of intimate and inclusive spaces, boasting an all-day dining ambience that encapsulates the social and stylish environment associated with Parisian bistros.

Whether you’re enjoying a coffee sat outside soaking in the sun, sipping a sweet mocktail at the decadent glowing bar, or devouring a table full of mouthwatering sharing plates with friends, NAC Doha presents an effortlessly glamourous European-inspired dining experience to be enjoyed by all.

NAC Dubai

NAC Dubai, situated within the new Huna Residence development in the heart of Jumeirah, is the largest Middle Eastern opening for the brand launching later this year, comprising of a vast indoor seating area and exterior terrace for al fresco dining.

Appealing to a young audience with a desire to socialise and connect, the space will transition seamlessly from a vibrant and relaxed daytime spot to a chic, romantic evening destination. With a strong focus on layering and textural finishes to create an authentic bistro feel, the interior design for NAC Dubai will master a refined aesthetic with a focus on quality crafted details such as a tonal terrazzo floor and contrasting warm timber joinery details to create a cosy, yet elegant social destination.

INTRODUCING German Gymnasium’s RE-LAUNCHED FIRST FLOOR RESTAURANT

A sophisticated German dining experience located in Kings Cross

Renowned restaurant group, D&D London, has announced a new direction for their much-loved Kings Cross flagship, German Gymnasium, with the re-launch of their first floor Restaurant and the arrival of new Executive Chef, Alexander Thiel.

Curated by Executive Head Chef, Alexander Thiel (previously of Barrafina and Beaufort), the Restaurant’s menu has been inspired by the German homecooked dishes he grew up with. Thiel’s mission is to challenge preconceptions of German cuisine by bringing a new and refined take on the country’s cooking to the London food scene.

The new concept represents a new era for German Gymnasium, which opened in 2015 within the iconic Grade-II listed

historical building. While the first-floor Restaurant will introduce a sophisticated, seasonal menu that explores Germanspeaking Europe, the ground floor Grand Café will continue to serve German and Mittel-European classics from breakfast to dinner.

The new direction will offer a full 360 experience of German food, cocktails, and brasserie style food, offering something for everyone for any occasion.

GROUPE BARRIÈRE ANNOUNCES THE OPENING OF ITS FIRST BRASSERIE Fouquet’s IN DUBAI

A leader in French art de vivre for more than 120 years, brasserie Fouquet’s starts a new chapter with the launch of a venue opposite the world’s highest skyscraper, the Burj Khalifa. This opening in Dubai demonstrates the group’s desire to speed up its international expansion, along with its recent launches in New York and Abu Dhabi, reaffirming the group’s strategy driven by Alexandre Barrière.

The family-owned group boasts world renowned expertise and iconic brands which have helped to spearhead its diversification. Its prowess, commitment to excellence, and ability to embody both tradition and modernity are unique assets that the group plans to put to good use.

With its 12th brasserie Fouquet’s, this being its second in the United Arab Emirates, Barrière is preparing to showcase not only

the excellent quality of French gastronomy, and of its teams, but also that of French «art de vivre».

An unmissable Parisian destination in the United Arab Emirates

Set right in the heart of the city, with panoramic views over the famous Burj Khalifa, this high-end traditional brasserie has all the makings of a Dubai hot spot. Extending over several floors to offer its guests a typically Parisian and unique experience, Fouquet’s Dubai features a café, brasserie, and rooftop.

• Brasserie Fouquet’s Dubai: red velvet armchairs, wood paneling, Studio Harcourt black and white portraits of stars from the silver screen... Fouquet’s Dubai pays homage to the iconic Parisian brasserie with its timeless decor, imagined by Bruno Borrione - a longstanding partner of Philippe Starck – who skilfully combines traditional elegance with modern chic. Whilst the establishment echoes the brand’s signature style, the Brasserie’s unique design, which is both contemporary and

sophisticated, offers a wow factor that’s in perfect keeping with the city’s DNA

• Café Fouquet’s: customers can also enjoy a traditional Parisian culinary escapade at Café Fouquet’s. With its red parasols, typical Parisian cafés tables and wicker chairs, it invites guests to relax on the terrace, where the delicious smell of pâtisseries and fresh bread fills the air.

• Le Toit: nestling on the top floor, Le Toit will be the coolest rooftop on Dubai’s nightlife scene. A hanging garden in the heart of the city, elegant cocktails, beautiful skyline views, a glamourous party atmosphere... That’s the spirit of Le Toit. The promise of endless nights to the sounds of the house DJ! The cocktail menu showcases original recipes that are a delight for the eyes and the tastebuds. An immersive, truly “made in Paris” experience.

Salon Diane: Salon Diane enjoys a discreet location on the 1st floor. Out of view, it exudes an intimate and exclusive ambiance on a tastefully decorated private floor, comprising a reception room with comfortable leather armchairs and a fullyequipped cutting edge meeting room that can cater for up to 12 people.

Creative respectful cuisine

Like all the other Fouquet’s restaurants, the menu at Fouquet’s Dubai is in line with the high-end brasserie’s principles. Respectful of the land, the menu showcases high-quality seasonal produce, with the creative flair of the finest restaurants.

Foodies and connoisseurs will enjoy traditional cuisine with a modern touch, including signature dishes such as Burgundy snails, duck foie gras terrine, onion soup, homemade pâté en croûte, authentic veal stew, black truffle rigatoni, traditional beef tartare prepared in front of the customer, crêpes Suzette and even the legendary Fouquet’s mille-feuille and the Arc de Triomphe Opera cake.

“No more wobbly tables!”

A SPA DESIGNED TO MAKE YOU FEEL RIGHT AT HOME: Goddard Littlefair DESIGNS ICONIC CHELSEA BARRACKS’ SPA

Originally completed in March 1863, the iconic and historical Chelsea Barracks was considered to be ‘state-of-theart’, and was in effect a self-contained village housing infantry members up until 2008. Steeped in history, surviving the two World Wars, the barracks were demolished and rebuilt in the 1960s and the only heroic survivors from the original buildings are the irreplaceable listed chapel and the iron railings fronting Chelsea Bridge Road. Property developers Qatari Diar has created a new neighbourhood on the site, comprising a mix of residences, townhouses, penthouses and a Mews house. It's a development that will house seven public squares that anyone can visit, inspired by the traditional garden squares of nearby Belgravia. The sheer volume of work demanded by the scale of Chelsea Barracks, together with the rigour required to deliver world-class super prime quality, results in a highly complex project.

Leading international hospitality and interior design studio, Goddard

Littlefair, recognised for its inimitable style and forward thinking approach to design, were selected to design the Spa in The Garrison Club at Chelsea Barracks - the private, residents-only club on site. Husband and wife duo behind the studio, Jo Littlefair and Martin Goddard, avoid a ‘house style’ and instead intellectually design; constantly evolving, learning and challenging themselves so that each project is entirely unique, with a design narrative only applicable to the project in hand. This design philosophy allows for the success, innovation and the remarkability of the new Chelsea Barracks Spa.

Attracted to the rich history and narrative of the Chelsea Barracks, Goddard Littlefair were respectful of the project’s iconic status and scale when approaching their design. Well versed in luxury spas in the hospitality sphere, Jo and Martin saw Chelsea Barracks’ Spa as an entirely blank canvas for the studio to translate their expertise from hospitality to residential and recreate something pioneering.

© Gareth Gardener on behalf of Goddard Littlefair

© Gareth Gardener on behalf of Goddard Littlefair

The intention is that this Spa will offer all the advantages of the finest spas in the world to the residents in their own private dwellings.

Goddard Littlefair overcame the challenges of transferring a conventional luxury spa to a residential space through the studio’s meticulous attention to detail. Designing with usability in mind, Martin and Jo were acutely aware that a residential spa has to be designed for longevity, it must be robust and a good deal more liveable. An extended part of the home and part of the residents’ daily or weekly routine.

Starting on the project in 2011, Goddard Littlefair worked with masterplanners Squire and Partners to locate the spa on the site and used their knowledge and experience to advise in terms of size, amenities and usage to ensure that the development was ahead of the crowd once its residents moved in.

The journey of the Spa was one of the first considered aspects of the project. In wanting to immerse people from the start - from the entrance to the heart of the Spa - focusing on the atmosphere and ambience was crucial to the success of the design.

Goddard Littlefair overcame the challenges of transferring a conventional luxury spa to a residential space through the studio’s meticulous attention to detail.

In creating four distinct routes around the Spa, you ‘can’t cross over with someone fully dressed if you’re robed’ (Martin Goddard). It is a harmonious and seamless experience.

The spa has two entrance points in fact, both of which lead immediately to the reception from where you can choose the active route of the gym and changing rooms, or, the more passive route to treatment areas. Two stunning Sharon Marston lighting commissions hang in both the entrance spaces and soften the arrival to the spa through their natural and organic forms. The lighting has been fully considered to elevate the residents’ experience. In moving away from the status quo of dark and moody lighting approaches to spas, Goddard Littlefair, instead, establishes a connection with nature through lighting that gradually evolves throughout the day. Goddard Littlefair takes a 360 degree approach and through understanding and anticipating the Chelsea Barracks residents’ needs at the Spa, the studio has developed a programme of heat experiences.

© Alexander James

The sauna and steam areas are akin to contemporary hammams, replete with hotbeds, tepidarium and plungepools. Additionally, in recognising the importance of community, the studio has created a social space so that residents can sit and relax in these heat environments. Typically, in other residential developments, there would be limitations to socialising with only one sauna, steam room and pool deck.

In continuously trying to challenge things across the board, Chelsea Barracks’ Spa sets an ambitious tone.

It showcases unique designs that haven’t been seen before and that no-one in the market is doing. Everything for the Chelsea Barracks Spa is bespoke, all developed from concept; from the furniture to the light fittings, the Studio spends a considerable amount of time scouring the globe for materials, tapping into hidden talent and presenting unique craftsmanship around the Spa, confirming the Spa’s innovation. From feature marbles used to highlight shower enclosures, bespoke organic shaped metal decorated doors and screens, to deep blue faux leather panels which add softness to treatment rooms, the Spa truly is designed to make you feel right at home.

Goddard Littlefair takes a 360 degree approach and through understanding and anticipating the Chelsea Barracks residents’ needs at the Spa, the studio has developed a programme of heat experiences.

© Gareth Gardener on behalf of Goddard Littlefair

© Alexander James © Alexander James

© Alexander James

© Gareth Gardener on behalf of Goddard Littlefair

© Alexander James

THE EVOLVING WELLNESS JOURNEY: MEETING TRAVELLERS’ NEEDS

The definition of wellness has shifted; it’s become more holistic and now encompasses fitness, sleep, recovery, nutrition and mindfulness.

Omni-location wellness – at home, in the gym, the office and while travelling – is increasingly becoming the norm. Industry research* reveals that 50% of travellers want their next trip to include a component of physical or mental wellness; they want to continue with their routines whenever they travel.

Hilton’s 2023 Trends Report reveals wellness remains a priority for travellers, with nearly 50% seeking travel experiences that align with their wellness priorities, and 35% of survey respondents prioritising their mental health while on the road.

To provide guests with a holistic experience that meets them where they are in their own personal wellness journey, Hilton and Peloton have recently expanded their industry-first partnership in the US to the UK, Germany, Canada and Puerto Rico. Hilton will offer at least one Peloton Bike in fitness centres in approximately 5,600 hotels around the world.

Similarly, Accor’s Health to Wealth white paper shows 80% of Accor guests are thinking, every single day, about their wellbeing. Hoteliers must, therefore, seek out seamless wellness experiences to answer this expectation, also offering hyper-personalisation and a sense of community – the fundamentals for success.

Make Peloton’s community your new guest list

A survey of 800 Peloton Members found 93% would choose a hotel with a Peloton Bike, over one without. Plus 90% (or 9

out of 10) of Peloton Member travellers surveyed are more likely to stay at a hotel if it has a Peloton Bike.

Daniel Sprung, Peloton’s Senior Director International, Partnerships and Commercial, says: “We constantly innovate to meet our current and prospective Members where they are. They want to continue their routines while on the road, so we started working with hotels to meet them. As a result, more than 1.6 million Peloton rides were taken at hotels in 2022.

“Our Hotel Finder is a platform where guests can book hotels that have Peloton experiences directly. Hotel Finder gets more than 20,000 unique visits per month globally and captures those Members willing to book to keep their wellness routine consistent.”

Travel everywhere. Train anywhere. Destination Peloton

“Our 360˚ Peloton offer caters for every option – content in the privacy of your room, via the Peloton App; concierge Bikes delivered to suites and workouts as an add-on, and Bikes in the gym. That’s a tailor-made wellness and fitness experience, without making any physical changes to a property,” continues Sprung.

“We have 53 instructors, thousands of classes, themed rides… Hotel guests can choose from 16 modalities on the Peloton platform, based on the mood they’re in. They can select their moment of health however they wish, whenever they wish.”

Any hotel with a Peloton experience can join the Hotel Finder community, which gets more than 20,000 unique visits per month. There are more than 6,500 hotels already listed globally, and Peloton Members can use the Hotel Finder to book directly from the hotel’s website, with no middle man.

Motivation doesn’t stay at home when we travel

Global hospitality expert and author, Sonal Uberoi, says: “Making wellness integral to your hotel offering will transform and futureproof your business. You don’t need grand facilities and a huge capital outlay. Instead put guests’ needs front and centre.

“Peloton is personalising the wellness experience anywhere, anytime, which is what we need to target the five decades of the population now consuming hospitality, each with their own very different set of needs.”

Peloton offers hoteliers the opportunity to make its millions of Members their guests and provide a stay that has it all.

*Based on a survey of approximately 800 subscribed Peloton Members who travel 3+ times per year - conducted by Peloton in August 2022.

THIRD SPACE CONTINUES ITS SUBURBAN EXPANSION WITH ANNOUNCEMENT OF NEW CLAPHAM CLUB FOR 2024

Third Space, the luxury fitness and health group has confirmed plans to further continue its expansion into residential areas of London, by announcing the launch of a brand new club in Clapham Junction.

Located across three floors in the iconic Arding and Hobbs building, the club is set to open its doors to members in Spring/ Summer 2024. This announcement follows on from Wimbledon which is set to open later this year, and Battersea and Wood Wharf which will open in early 2024.

Third Space Clapham marks the 12th club opening for the brand, and will provide 28,000 sq ft of luxury workout and recovery space for members, as it continues its strategy to build a network of clubs within a mixture of city centre and more local suburban areas. The brand has seen steady growth through 2022, with increasing member visits across its portfolio, following a string of new club announcements.

Third Space achieved revenues in excess of £50m in 2022, with £70m forecasted for 2023.

Third Space’s luxury health clubs are individual in style, with their own unique design, often taking inspiration from the buildings in which they are developed. The latest announcement is no different: located in the iconic Arding and Hobbs building, it will be renovated back to its 1920s glory, blending its industrial and heritage design with Third Space’s modernised look and feel, which will feature rich materials such as metal, stone and wood. Designed with renowned architects RHE, partners for the City, Moorgate and Battersea sites, the gym will encompass its industrial design aesthetic for which it has become recognised.

The refurbished grade II listed building which is located at the junction of Lavender Hill and St John’s Road in Clapham, will offer Third Space members state-of-the-art equipment and technology. It will feature five studios for Third Space’s award winning classes, including Reformer Pilates, Hot Yoga, a signature high intensity studio with immersive light and sound and a cycle studio with recording studio level acoustics. The club will also have a track and rig area, offering functional training complete with assault bikes and ski ergs, alongside a range of strength and cardio equipment.

Each section of Third Space is meticulously designed and built, and due to the increased

popularity of recovery areas, the new club will feature a wet spa with sunken massage jet hydropool, cold plunge pool, steam room and Himalayan sea salt walled sauna. Members will be able to make the most of the recovery zone facilities, which are expected to be a popular destination for post workout recovery.

Colin Waggett, CEO of Third Space, comments: “We’re excited to announce further expansion with the opening of Third Space Clapham, reaching a new area in London, with a beautiful grade II listed building. With such an iconic building, comes the need to ensure we’re doing it justice, through pushing the boundaries of what people can expect from gyms and their design aesthetics. We will offer members a luxurious environment, with the very best in training and recovery facilities. It marks another exciting milestone in our journey.

“Our clubs have continued to see steady growth through 2022 and we expect this upward curve to continue throughout 2023. We’re thrilled to be able to announce this commitment to our strategy and supporting members on their fitness journeys, both from home and in the office.”

Natural Fitness food will be available within the club, where members and local residents can enjoy freshly made food, shakes and drinks. Third Space aims to offer essential refueling as part of its offering, with meals

We will offer members a luxurious environment, with the very best in training and recovery facilities.

W.RE, added: “Arding and Hobbs is a special building with a very special future. Testament to this is the commitment of Third Space to create a class leading health and wellbeing club

within Arding & Hobbs which without doubt will serve as an invaluable amenity to future users of the building and the local Clapham Junction community alike.”

curated by specialist in-house nutritionists, helping members reach their fitness goals.

Chris Bonner, Head of Asset Management at

V Starr TRANSFORMS SPA AT PGA National Resort IN PALM BEACH

South Florida Sanctuary Complements Reimagined Resort

A “resort within the resort,” V Starr’s design of the renewed Spa at PGA National Resort is a tropical wellness mecca inspired by the idyllic spirit of Palm Beach. The 40,000-square-foot PGA Spa is the first health and beauty venue created by V Starr, the award-winning South Florida design firm.

V Starr Principal Sonya Haffey comments, “PGA National Resort is a local icon and a property that means a lot to us, which makes this an especially exciting project – particularly because health and wellness are key tenets of V Starr’s DNA.”

Located in the heart of Palm Beach Gardens, the facility features 29 wet and dry treatment rooms; a hair and nail salon; a modern-meets-vintage barbershop; an inviting outdoor pool deck with café/bar; and a retail shop. The outdoor deck encourages guests to enjoy a therapeutic soak with three mineral pools and enriching salts from around the world, including France, Israel and Turkey. Two couples treatment rooms and two Himalayan salt rooms complete the treatment spaces.

The V Starr design team, led by Holly Nixon, nodded to the tropical surroundings with a palette of soft, sandy whites; washed woods; fresh

champagnes; blushy corals; and palm prints. Large bronze doors open to a domed entry and pink, palm feature wall, accented by lustrous champagne gold ceilings. The wet areas, one of the spa’s most distinct elements, offer private male and female retreats adorned with green and coral accents that extend into a co-ed lounge and feature large blush stone slabs imported from Turkey. Taking on its own personality, the barbershop encompasses a more masculine, monochromatic backdrop and a custom mural telling the vintage history of golf days gone by.

PGA National Resort is a local icon and a property that means a lot to us, which makes this an especially exciting project – particularly because health and wellness are key tenets of V Starr’s DNA.

SPA AT ST. DAVID’S REJUVENATED WITH OSKIA

The Spa at St. David’s, located within vocoâ St. David’s, Cardiff, has re-opened following a recent £300K investment in the rejuvenation of its leisure facilities. With a new sauna, revitalised pool, shower area and changing rooms; the renovation project also includes the introduction of a brand new, premium treatment house, ‘OSKIA’. The multi-award-winning British brand, which has its manufacturing and skincare laboratory in Monmouth, South Wales, has exclusively collaborated with Spa at St. David’s to offer a range of bespoke treatments for guests in the first partnership of its kind with a Welsh hotel and spa.

Speaking about the re-opening and the collaboration with OSKIA, Finlay Anderson, Spa and Leisure Director, Spa at St. David’s comments: “We’re excited to re-open and

We’re excited to re-open and welcome guests to a refreshed, relaxed spa; where they can enjoy our newly revitalised facilities and indulge in our luxurious partnership with OSKIA, for a truly relaxing wellness experience.

welcome guests to a refreshed, relaxed spa; where they can enjoy our newly revitalised facilities and indulge in our luxurious partnership with OSKIA, for a truly relaxing wellness experience. Our therapists have undergone specialist training from OSKIA skincare experts to be able to offer a range of six new treatments which are exclusive to Spa at St. David’s. The treatments, which are bespoke to us, have been designed to showcase the unique qualities of OSKIA’s multi-award-winning nutritional skincare range. Guests can choose from express and full treatments, which relieve tension and leave skin soft and glowing; leaving them feeling relaxed and looking radiant – luxurious wellbeing, from top to toe; rejuvenating the mind, skin and body!”

Commenting on the exclusive partnership with the Spa at St. David’s, Holly Webster, Head of Spa, OSKIA says: “We’re delighted to be working with Finlay Anderson and his team at the newly refurbished Spa at St. David’s in Cardiff, which is just a stone’s throw away from our factory and lab in Monmouthshire. We cannot wait to be more widely available to both local and hotel guests. Our nutri-cosmeceutical formulas and specialised treatment techniques add a new dynamic to the treatment menu ensuring a relaxed mind and body, yet a vibrant and glowing complexion.”

The exclusive range of OSKIA treatments available at the Spa at St. David’s includes

The treatments, which are bespoke to us, have been designed to showcase the unique qualities of OSKIA’s multiaward-winning nutritional skincare range.

six new treatments – two express (25-minutes) and four 50-minute. Guests with precious time can enjoy a deep sense of relaxation and wellbeing with a Tibetaninspired Nourishing Head Massage; whilst those able to treat themselves to a little longer self-care can choose from a choice of three facials or a full body massage. The OSKIA Super Nutrient Massage is a bespoke massage ritual, created by specially trained OSKIA therapists in response to you and your body’s needs; using either nurturing or awakening cold pressed, super berry massage oils to create a superbly personalised experience. Prices start from £95.

To find out more about the Spa at St. David’s, view the complete brochure of treatments or book an ‘OSKIA Spa and Stay’ package at vocoâ St. David’s, Cardiff, please visit stdavids.vocohotels.com/spa or call +44(0)292 045 4045.

THE GRESHAM APARTHOTEL, LEICESTER IS PROUD TO ANNOUNCE MARK HILLS AS THEIR NEW GENERAL MANAGER

Mark’s most recent roles include the transformation of Ramada Hotel & Suites by Wyndham in Coventry which has over 160 rooms including 70 one bedroom apartments and studios and the development of a city centre property in Birmingham.

In his new role Mark hopes to support The Gresham Aparthotel in the vision to become a longer-stay destination hotel for people visiting Leicester.

He explains: “I am thrilled to join The Gresham Aparthotel which is quickly becoming known far and wide as the place to stay in Leicester.

“From speaking to the staff and the guest reviews it is evident that everyone involved is truly passionate about every detail and level of service.

“The superb location combined with the flexibility offered by the stylish boutique apartments provide a real home from home experience which means that staying at The Gresham really suits people doing business.

“Guests can also enjoy the state-of-the-art on-site gym and restaurant facilities.

“My aim is to support the team, building on the successes to date, so guests have the best experience possible and they keep returning and stay for even longer.”

HOTEL GROUP CHEF HEADS TO ECUADOR TO LEARN NEW SKILLS IN SUSTAINABLE FOOD PRODUCTION

A head chef from a Lake District hotel group has been selected to join a research team travelling to Ecuador to find out about more sustainable food production techniques and farming.

Daniel Winstanley from the English Lakes Hotels Culinary Academy applied to take part in the initiative through Kendal College to explore new practices in farming land management, crop growing, energy and water resourcing.

Under the UK government’s Turing Scheme training programme, the group will be staying and working at Río Muchacho organic farm and eco-lodge, an internationally recognised exemplar of sustainable land management through permaculture design and agro-ecology.

Nestled in a small valley on the coast of Ecuador, the 10-hectare sustainable farm features ‘food forests’, extensive vegetable gardens, pasture, agroforestry areas and models of alternative energy. Over one hundred crops are rotated throughout the year and the farm is also home to a diverse range of livestock.

During his two-week placement as a working member of the farm team, Daniel will learn about optimising food production and crop growing using permaculture principles and design ecosystems, renewable energy and water recycling.

Daniel, a member of the Masterchefs of Great Britain, explains: “Our role will be to look at different food production and sourcing methods and practices which can be adopted and adapted for the UK and which can achieve low carbon solutions. I hope I will return with knowledge and skills to benefit

English Lakes Hotels in terms of sustainability, food waste reduction and more efficient cooking methods.

“This will feed into our ongoing engagement with local suppliers and add to our training offer with the Culinary Academy based here at Low Wood Bay Resort & Spa. It’s also a great opportunity to experience Ecuadorian cuisine, learn about their cooking techniques and develop vegetarian and healthier eating ideas for dishes on our hotel menus.”

Ecuador is famous for coffee and chocolate, but its produce also includes a plethora of plant-based foods from chillis, snake and lima beans through to fresh turmeric, peppers, eggplant, mizuna and bok choy.

The country’s cookery methods focus strongly on grilling and Daniel hopes he can find, develop and introduce new dishes for The Wild Boar Inn and the hotel group’s restaurant Blue Smoke at Low Wood Bay.

English Lakes Hotels Resorts & Venues managing director Ben Berry says: “The funded research trip offers Daniel the chance to look at more sustainable working practices in food production and maximising use of fruit and vegetables for less waste.

“We are also taking measures to purchase carbon offsets for Daniel’s flights. We look forward to hearing about his findings and looking at ways to incorporate them into our daily business to make us more sustainable.”

For further information about English Lakes Hotels Resorts & Venues, visit englishlakes.co.uk or for the Culinary Academy https://englishlakes.co.uk/jobs/ culinary-academy/

CHEF PROFILE: HARVEY AYLIFFE

With a career spanning over 30 years, Harvey Ayliffe has an impressive CV containing some of London’s most renowned restaurants.

Beginning as a commie chef in prestigious gentlemen’s club The Savile Club, he worked his way up to Sous Chef at the famed Ivy restaurant. He has held Head Chef positions at the original Soho House, Soho House Berlin and Dean Street Town House, alongside a number of D&D locations, notably Bluebird. Most recently, Harvey was Head Chef at the eclectic 34 Mayfair.

Ayliffe is currently in the midst of his most exciting adventure yet as Executive Head Chef at The Rosarium, the first opening of the launchpad permanent venue, Labyrinth. Opening this May, the visionary chef has made his mark on the offering which comprises of elevated British dishes – but with an added Wonderland twist. Promising to bring out the inner child in those who dine, the menu incorporates performative and sense-heightening experiences into the dishes.

The Rosarium invites all diners to step into a quintessentially English garden where the 96-cover restaurant will serve lunch and dinner as well as a unique afternoon tea experience. The restaurant’s design, executed by Faber, draws from the architecture of the romantic gardens of Lewis Carroll’s era, where opulence and the surreal blends to create a magical effect.

Speaking of the new opening, he said “Having been lucky enough to have worked at some of London’s best restaurants, I wanted my next adventure to capture some of the fun, skill and playfulness of all that London has to offer, taking from its past as well as its fiction, for something truly magical. The aim is to bring out the inner child in all that dine with us and inject some magic into every bite”.

Of his career, Ayliffe said “I can honestly say I have loved every minute of my career, the ups and the downs although I have never felt the need to cook for the Michelin guide. I have always just cooked the best products in the best way I can. It has always just been about cooking great food for great people. Here’s to many more years.”

LIGNVM

For thousands of years, brass, bronze, copper, and white metal have been cherished for their beauty, durability, and versatility. From the intricate ornaments of ancient temples to the grand chandeliers of Renaissance palaces, these metals have brought opulence and elegance to every corner of the world.

Nowadays, you don’t have to be a king or a pharaoh to enjoy the benefits of these remarkable materials. Lignvm, a liquid metal finishing company, can transform any surface into a piece of art, using their tried and tested liquid metal application method.

One area in which we excel is kitchen cabinet surfaces. Our liquid metal finishes can add a touch of glamour and sophistication to any kitchen, turning ordinary cabinets into works of art. Whether you want a shiny and polished finish that reflects the light and adds dimension to your space or a patina or oxidised finish that adds depth and character, we can create the perfect finish for your kitchen.

We can also apply our liquid metal finishes to bathroom tiles, fireplace mantels, furniture, and many other surfaces, both indoors and outdoors. Our finishes are not only beautiful but also durable and resistant to wear and tear, making them ideal for high-traffic areas or areas exposed to moisture and temperature fluctuations.

Our team of skilled artisans can apply brass, bronze, copper, or white metal in a variety of finishes, from shiny and polished to patina and oxidised. But we don’t stop there. At Lignvm, we believe that the finishing options are only limited by your imagination.

Want a custom design, a specific texture, or a particular colour?

We can create it for you.

What sets us apart from other metal finishing companies is our attention to detail and our commitment to quality.

We use only the finest materials and the latest technology to ensure that our finishes are not only beautiful but also durable and long-lasting. We also work closely with our clients to understand their vision and exceed their expectations.

So, if you want to add a touch of luxury and sophistication to your property, look no further than Lignvm. Our liquid metal finishes can transform ordinary surfaces into extraordinary works of art, and make your home or business stand out from the crowd.

what we can do for you.

INTERVIEW WITH KERTH GUMBS

LUXURY HOSPITALITY MAGAZINE SPEAKS WITH NEWLY APPOINTED HEAD CHEF OF FENCHURCH, SKY GARDEN: KERTH GUMBS ALL ABOUT HIS NEW ROLE AND PLANS FOR THE MENU!

Firstly congratulations on your new role, talk us through what it is about Fenchurch you love the most?

Fenchurch is uniquely positioned to overlook some amazing views 37 levels up at the iconic Sky Garden. The restaurant offers creative and exciting fine dining without stuffiness or stiffness and more accessible casual bites are also available on the Fenchurch terrace menu too.

Talk us through your journey into the industry. You have an impressive portfolio, what has been the highlight of your career so far?

A key highlight of my career so far had to be winning my heat on Great British Menu 2020, representing London and the south east before going on to make the feast at the banquet to celebrate 150 years of children’s literature.

You have recently been announced as one of the judges for BBC Three’s new Young MasterChef, what are you looking forward to most about this?

This is a fantastic way to meet and inspire the younger generation while introducing them to hospitality. It’s also great to be given the opportunity to help encourage and inspire these young cooks who

are at the beginning or end of college and looking to start a career. I feel this is the best time to engage refreshing hospitality.

What is your signature cooking style?

I would say my style is playful yet modern and refined. I enjoy elevating ingredients through international techniques.

Talk us through plans/ideas you have for the menu

At Fenchurch, you’ll have a choice of the à la carte menu which utilizes the best seasonal produce or a tasting menu which lends itself more towards my culture and background, highlighting the humble ingredients through reimagined dishes of the Caribbean region which I grew up eating.

Talk us through your process of creating a new dish

Ok this is a bit of a long one, but it’s one that I readily share with my chefs in hopes of helping them through a creative process. There’s many different ways a chef may use to come up with their ideas and creations but for me my approach is as follows;

1. I think of the flavours or the compatibility of the ingredients I wish to put together and look at the different flavour profiles whether that be sweet, savoury, salty and so on

2. Then, I think of each individual ingredient separately and then together in harmony with one another, exploring the creative and interesting aspect of experimentation and which often results in a great combination which can possibly showcase umami notes.

3. Then, I think of textures & techniques to be applied to those individual flavours & ingredients whether than be a purée, crisps, foams, jellies and gels, raw ingredients, ceviche, mouse, caramelized, crumbs, sous vide ingredients and so on

4. Once I have the contrast of colours, flavours and textures in place – it helps paint a picture of the mood of the dish whether that be vibrant, abstract, organic yet elegant and once I’m happy with the outcome

5. Then, I think of a suitable plate and reflect on the previous steps and refining, tweaking the recipe whilst exploring different presentations

6. Finally, I taste everything, and share the plate with my team to discuss, and look to revisit again until I have the perfect and balanced finished product.

The questions and ifs you must ask yourself are:

• Is it achievable from your surroundings?

• Will it be consistent and deliver in taste, regardless of who has prepped the dish, cooked it and whether it’s served for 30 or 70 covers?

That’s my process and what I like to encourage in my team.

Tell us why we need to come down and try the menu at Fenchurch!

Served 37 storeys up against a backdrop of spectacular city views from London’s highest public garden, my new and theatrical tasting menu looks to combine the best British ingredients with Caribbean flavours and influences from my Anguillan heritage to create an exciting fine dining experience. So I would definitely recommend visiting for the food, views and fantastic service. Our location delivered on all fronts when it comes to what you look for when eating out. My food at Fenchurch has taken shape with a variety of dishes with interesting flavours across the al carte an the tasting menu, from starters straight through to desserts.

I’m happy to welcome you all to try it for yourselves!

My food at Fenchurch has taken shape with a variety of dishes with interesting flavours across the al carte an the tasting menu, from starters straight through to desserts.

“ “

Food & drink imagery: @Lateef.photography

Editor’s Review: GOUQI

Located a stone’s throw away from Trafalgar Square in Central London, Gouqi is the latest venture for multiple Michelin Starred chef Tong Chee Hwee, whose innovative and contemporary style has become synonymous with high end finedining Chinese cuisine.

The restaurant seats 78 covers which includes private dining rooms and bar seating. There is a view into the kitchen from the main restaurant, which always gives a fascinating behind the scenes preview of what to expect. The Restaurant itself is spacious with elegant decor and flooded with natural light.

We are given a brief tour of the premises before being seated in a semi-private booth concealed by red velvet curtains, where we enjoyed pre-meal cocktails from the equally modern and innovative drinks menu. The cocktail known as “Teng”, was particularly vibrant, a concoction of gin, green tea, hibiscus, fassionola, lime and champagne –which went together beautifully.

The A la carte menu is extensive and full of eye-catching dishes – some of which need to be ordered in advance, the Norwegian King Crab dish requiring 72 hours’ notice. The menu itself is split into multiple

The A la carte menu is extensive and full of eye-catching dishes – some of which need to be ordered in advance, the Norwegian King Crab dish requiring 72 hours’ notice.

sections, appetisers – hot and cold, soups, barbecue, meat and poultry, seafood, shell fish, vegetable and tofu and finally rice and noodles – it took a while to narrow down such a wide-ranging choice.

We eventually settled on Five Spice Crispy Chicken with Thai Basil and a dim sum appetiser of Iberico Char Siu Bao buns. These were nothing short of sensational. The sweetness of the bao and caramelised pork are a match made in heaven. The crispy chicken was bursting with flavour from the five-spice and the delicate crackers the chicken was served on provided a pleasant texture.

A high level of expectation had been set by the appetisers and what followed did not disappoint. We went with Honey-Glazed Iberico Char Siu with Salted Egg Yolk, Angus Tenderloin Beef with Black Pepper Sauce, Kung Pao Prawns with Dried chilli and Cashew Nuts and a portion of Golden Egg Fried Rice. The beef was wonderfully

tender with the black pepper sauce providing some subtle peppery heat and saltiness of the soy. The prawns were cooked to perfection, the spices of the Kung Pao and dried chilli gave a decent punch of flavour. But the highlight again was the Iberico Char Siu. The pork was delicious, with the salty egg yolk complementing the tangy sweet glaze and will no doubt become a popular dish.

For dessert, we shared a bowl of Champagne Mango Sago Pudding and a portion of Golden Sesame balls filled with custard - a glorious mix of textures and taste sensations to finish the meal.

Gouqi is a fabulous addition to London’s culinary scene. The innovative menu and use of beautiful ingredients and high class meat and seafood, propel the Restaurant to the upper echelons of Chinese fine-dining.

Maria Lapthorn EDITOR

GENERAL MANAGER APPOINTED FOR NEW £30 M MERCURE PAIGNTON HOTEL

With the Mercure Paignton opening today, the Accor Group has announced its appointment of Jason Parry as the new General Manager.

The latest addition to world leading brand Accor’s global portfolio of 5,300 franchised properties, the Mercure Paignton is a new seafront art-deco inspired hotel owned by

Singapore-based Fragrance Group, franchised by the world class Accor group and operated by RBH Hospitality.

Jason brings over 20 years of experience in the hospitality and hotel industry to the new role, having previously held senior roles with the Grand Hotel and the Imperial Hotel in Torquay and the St Ives Harbour Hotel.

Prior to his latest appointment, he held the position of Senior General Manager for Devon with the Harbour Hotels Group, which he joined 13 years ago.

Having worked across a range of operations, including negotiation, catering, budgeting and food and beverage, Jason has a demonstrated record of hotel management and negotiating strong sales. He also has close ties to the region, having lived in the area for many years and previously studied at South Devon College, where he acquired a Hotel Management Diploma in Hotel, Catering and Institutional Management.

HYATT STRENGTHENS ITS EXECUTIVE LEADERSHIP TEAM

Hyatt Hotels Corporation announces two senior appointments in its fast-expanding Europe, Africa, and Middle East (EAME) region: Heidi Kunkel as Senior Vice President of Commercial Services, and Monique Dekker as Senior Vice President Human Resources.

The appointments bolster the region’s executive team as it prepares for continued growth under the leadership of EAME Group President Javier Águila. In 2022, 45 percent of the 120 hotels that joined the global Hyatt portfolio were based in Europe, Africa, and the Middle East. The region’s contribution to the Hyatt growth journey continues into 2023, with ten percent of its record pipeline of 117,000 rooms expected to join the portfolio in EAME markets.

Both leaders bring extensive experience in the hospitality sector in some of Hyatt’s primary growth markets alongside a track record of championing and progressing equitable practices in the workplace. The appointments of Heidi and Monique increase female representation at the highest levels

of the organisation as part of an intentional strategy to attract and recruit exceptional female talent into leadership positions, in its regional Head Office and across its portfolio of hotels.

Heidi Kunkel, new Senior Vice President of Commercial Services

Heidi Kunkel will lead Hyatt’s Commercial Services function in EAME, which combines sales, revenue management, distribution strategy, corporate marketing, brands, communications and digital, along with oversight for the World of Hyatt loyalty platform.

Monique Dekker, new Senior Vice President Human Resources

In her new role, Dekker will be responsible for bringing Hyatt’s purpose to life as it scales, creating professional opportunities for its growing workforce of more than 18,000 professionals in EAME at every level. Besides driving the development and retention of the industry’s best talent, she will advance a more diverse, inclusive, and equitable workplace.

IN EUROPE, AFRICA AND THE MIDDLE EAST WITH THE APPOINTMENTS OF HEIDI KUNKEL AND MONIQUE DEKKER

BRUSH CREEK RANCH APPOINTS SYDNEY WERRY AS WINE DIRECTOR AND ROBERT DOUGLAS AS CULINARY DIRECTOR

Brush Creek Ranch, named among the Top Resorts in Wyoming in the 2022 Travel + Leisure World’s Best Awards and the Top 10 Resorts in the Mountain West by Condé Nast Traveler’s 2022 Reader’s Choice Awards, announced today the appointment of Sydney Werry as Wine Director and Robert Douglas as Culinary Director. Continuing to grow and enhance the Ranch’s already extensive culinary offerings, Werry and Douglas will oversee the wine and food programs across the Ranch’s three luxury properties, in addition to The Farm at Brush Creek epicurean destination and Green Mountain private ski area.

“We are thrilled to welcome both Sydney and Robert to the Brush Creek Ranch team,” said Michael Williams, Executive Vice President and Chief Operating Officer of Brush Creek Ranch. “Their expertise, creativity with flavors, and leadership qualities will take our offerings to the next level as we continue to provide extraordinary gourmet experiences to our guests.”

KANE WILLIAMS APPOINTED HEAD CHEF OF THE BARN AT MOOR HALL

Kane Williams has been appointed Head Chef of The Barn at Moor Hall, Mark Birchall’s Michelin-starred neighbourhood restaurant in Aughton, Lancashire.

Together, Mark and Kane have developed exciting new menus for The Barn, which celebrate the best seasonal ingredients, largely grown within Moor Hall’s five-acre grounds or sourced from local suppliers. The restaurant will continue to offer a relaxed dining experience inspired by local heritage and tradition, whilst serving the imaginative British dishes of understated elegance that have earned The Barn its reputation as one of the best informal dining destinations in the country.

Kane Williams started his career at Sosban & The Old Butchers in Anglesey, not far from his hometown of Bangor in North Wales. He went on to join Tom Kerridge’s The Hand & Flowers before moving to London to work at The Ledbury.

Kane has been part of the kitchen team at Moor Hall since the doors first opened in 2017, joining Moor Hall Restaurant as chef de partie and working his way up to sous chef. After six years under the guidance of Chef Patron Mark Birchall, Kane has now stepped up to lead the kitchen at The Barn.

Dishes from Mark and Kane’s new a la carte menu for The Barn include West coast sea trout with Florentine fennel, sea lettuce, fresh cream and dill; Cumbrian chicken with asparagus, morel mushroom, ramson and elderflower vinegar sauce; Prune and amaretto soufflé with almond ice cream; and Tarleton strawberries, buttermilk custard, verbena curd and sponge. The Barn also offers set lunch and dinner menus, and an extremely popular Sunday lunch.

Queen Miami Beach, THE NEW OPULENT UBER EXCLUSIVE MODERN JAPANESE RESTAURANT AND LOUNGE

Immerse yourself into a nostalgic world of decadence, glamour, power and inimitable magnificence at Queen Miami Beach, South Florida’s newest luxury dining experience on 5th street corridor of Miami Beach.

Celebrating the city’s history, Queen Restaurant & Lounge breathes new life into the iconic Paris Theater, built in 1945 by famed Art Deco architect Henry Hohauser, restoring the property to its original intended glory with over the top 21stcentury splendor. Recognizable by album covers and music videos of Madonna, U2, J. Lo, Christina Aguilera and Ricky Martin, the nostalgic design emulates opulence and allure, honoring the glam of the past while envisioning the mystique of the future. From the Rat Pack era of the 1950s to the hedonistic nights of the 1990s, the Paris Theater has evolved with the times, and is reborn for a new generation with the creation of Queen Miami Beach.

“Being in the Miami market for over 15 years, and witnessing the city’s rapid growth, I saw an opportunity with the historic Paris Theatre to create an uber luxurious, selective, one-of-a-kind fine dining destination.

Miami has recently experienced an influx of some of the most influential people in the country, so we decided to go after this demographic, a more sophisticated, educated, elevated, and more mature type of clientele.

"Our goal will be to create the most beautiful, interesting, diverse and fun mix of people possible, on any given night.” - Mathieu Massa, entrepreneur, restaurateur, and sole owner of Queen Miami Beach.

Ushering in a new era of extravagance, Queen Restaurant & Lounge is designed to see and be seen.

Extending the ultimate dining experience, the restaurant seamlessly blends superb Japanese cuisine and world-class hospitality, with today’s bold modernity of elevated nightlife to evoke a new era of posh, Miami has yet to see. With renowned interior designer Carlos Rodriguez of ModPlay Studio at the helm of Queen Miami Beach’s unrivaled design, guests will be amazed at the awe-inspiring reimagination of the space inspired by the preserved architectural details from the ‘40s.

Upon entering the golden doors, guests will be wowed by a custom mosaic handmade in Italy, sensual terrazzo floors and a mid-century, brass chandelier from J.T. Kalmar. The convivial black and white mural located in the front entrance vestibule by local Miami Artist Gonzalo Fuenmayor was inspired by the exuberant Brazilian entertainer Carmen Miranda.

Follow the main entrance’s curved Art Deco passageway, made of brass slat, to The Salon Lounge where you’ll be met by everso exquisite Lobmeyr chandeliers - famously unveiled at the Metropolitan Opera House in 1966, original Paris Theater crown molding motifs refinished in gold leaf, and a gorgeous Calacatta Viola marble bar.

Arrive at the grandiose main dining room, mezzanine floors, or the members only VIP Lounge to experience an orchestrated dance of space and depth, textures and context, lighting and sound. Get a glimpse of the fine-dining kitchen through custom looking glass windows as you approach the sensational Mondrian wall, the dining room’s awe-inspiring focal point. Take in unparalleled architectural and interior details as they unfold, reaching a zenith as you watch the LED-paneled Dome ceiling transform.

World renowned Chef Julien Jouhannaud, known to oversee several Michelin-starred restaurants in New York and most recently led the culinary teams at Annabelle’s in

London, serves as Queen Miami Beach’s Chief Culinary Officer overseeing local Chef Mitchell Hesse, leading as Queen Miami Beach’s Executive Chef. Together, the pair has created a carefully curated menu that blissfully marries French techniques with Japanese ingredients. Designed to be shared and intended to delight the senses, every dish is infused with superior flavor, dazzling creativity and authentic, fresh ingredients.

“I look forward to being a part of a new chapter of Miami’s restaurant scene. Queen Miami Beach will offer a fully immersive experience of all your senses. Let the show begin!” - Chef Julien Jouhannaud

Queen Restaurant & Lounge will take guests on a 5-star culinary journey through Japanese gastronomic traditions, matched with a modern approach. Dishes range from small plates to a curated raw and marinated section to sushi platters and seafood towers, which then segue into heartier main courses. American classics are reimagined through a Japanese lens with a focus on wood-fired grilling via a Josper Charcoal Oven and two Robata Flame Grills. A premier hand-selected butcher’s program revolves around the highestgrade American and Japanese Wagyu and exclusive Prime Grass-fed beef, while sushi offerings complement the dining experience with the finest seafood sourced from Japan and beyond. Desserts will be both sculptural and elegant, offering a sweet ending and a fitting coda to the extravagant dining experience.

An extensive cocktail program will encompass libations that incorporate fresh ingredients and Japanese spirits, while a separate world-class wine and champagne list will offer an elite selection from exclusive labels and boutique producers, including a unique partnership with the luxurious Louis XIII.

The distinct ‘Salon Lounge’ area will house Queen Miami Beach’s main bar, which will offer a selection of craft cocktails. The Salon Lounge bar will also serve as an after-dinner drinks destination or a spot to have an elegant nightcap while enjoying the venue’s lively atmosphere until late in the evening.

A super exclusive, 8 seat covert ‘Omakase Counter’ will live on the second floor and peek out into the main dining room below, catering to those looking for chef’s selection of delicately composed nigiri and traditional dishes. From the exclusive theater balconies, guests will glimpse at the culinary fireworks occurring below, as dishes of exquisite Japanese cuisine are paraded through the plush dining room.

Queen Miami Beach will offer a fully immersive experience of all your senses. Let the show begin.

MAXIMISING GUEST SATISFACTION WITH RELIABLE MOBILE COVERAGE

Stuart Waine of Spry Fox Networks outlines the importance of seamless mobile coverage and ultrafast internet access in the hotel and hospitality industries

The contemporary traveller has high expectations for their hotel stay. From plush bedding and pristine facilities to high-speed internet connectivity and a decent mobile phone signal irrespective of location. The sheer number of wireless enabled gadgets the average person travels with has increased phenomenally. Being able to connect all said devices seamlessly and securely to a fast and reliable network is central to the overall travel experience, especially in a luxury hotel or holiday resort. More than 60% of guests will take the trouble to report a poor mobile coverage incident, and more than 30% will not rebook if they had one. And with technology playing a larger role in our lives than ever before, fuelling desires for digital nomad lifestyles, any hotelier failing to fulfil these mobile connectivity expectations is likely to lose custom and receive poor reviews on TripAdvisor.

Apart from playing a key role in delivering the ultimate guest experience by enabling In-app services and QR code interaction, seamless mobile coverage is at the heart of many smart building technologies and facilities management systems.

Temperature control sensors, two-way radios, digital keys, laundry, and luggage tracking technologies are all cellular based as it provides the trigger mechanism for device-to-device connectivity. Moreover, the deployment of smart building systems is growing exponentially and not just because 5G networks and IoT technologies are coming to fruition. Under new health and safety laws, all commercial properties are required to nominate someone to be responsible for harnessing data to demonstrate due diligence.

Hotel buildings block mobile phone signals

Providing the levels of coverage needed to meet these different requirements in hotels has always been challenging, not least because of the buildings themselves. Architectural designs differ enormously in terms of style, height, facades, not to mention raw materials like glass, steel or reinforced concrete, which stop mobile signals from passing through them. Indeed, in many tall inner-city hotels, it’s not uncommon for one side of a building to have a strong mobile signal whilst the other side is a mobile dead zone, or for rooms at street level to have reliable connectivity while those on higher levels have no signal at all. Proprietors must also consider the different mobile network operators (MNOs) to ensure all basis are covered as far as hotel guests are concerned, as they have no control over their preferred providers. 5G rollouts have only exacerbated the situation because this next generation network has much shorter transmission rates than its 4G counterpart and is more easily hampered by physical materials or line of sight challenges.

Overcoming these issues to provide the levels of coverage needed has historically

been expensive and complex for hotel owners/managers because their choice has been limited to distributed antenna systems (DAS) directly connected to the MNO base stations, but these options are only viable for the largest of hotels. Smaller facilities face the same mobile coverage dilemmas, but the operators are not geared up to supporting them and the respective hotel managers have neither the budget nor the technical experience to commission this type of system. They need a viable and cost-effective alternative, such as mobile repeater solution, to resolve their mobile coverage problems without disrupting guest services and without compromising building aesthetics.

In the UK, now that the regulators have relaxed rules pertaining to their usage, providing the levels of coverage needed to ensure your guests have a totally personalised experience is no longer the arduous task it once was. Mobile repeaters are carrier-agnostic, which means that they will improve mobile coverage levels for all users. More importantly they are quick and easy to deploy because their configuration is based on the findings of a mobile site survey and no internal fibre cabling is needed. Installations can be up and running in a matter of days, providing coverage for all frequencies including 5G.

The hotel industry knows no bounds, so keeping pace with the latest technological advances is crucial to staying competitive and maintaining the bottom line. Seamless mobile coverage is the very essence to achieving this as it is the driving force behind personalised guest experiences and slick operations. Moreover, in a 5G era, hoteliers don’t just need better connectivity, they need smarter connectivity and leveraging mobile repeater technology provides a viable means of fulfilling this.

For further information visit: www.spryfoxnetworks.com

DESIGN IT AND THEY WILL COME – THE KEY DESIGN TRENDS SHAPING HOSPITALITY IN 2023

By Ewald Damen – Creative Director / Managing Partner Virgile + Partners

Hospitality design has been evolving ever since we started building hotels and restaurants. As with every industry, it has been subjected to new ideas and adapted to suit changing customer behaviour and expectations. External influences have played their part in shaping the hospitality industry – with the recent economic backlash following the Covid pandemic one of the largest recent contributing factors.

Current affairs

Without talking about the pandemic at great length, the repercussions from the pandemic are still having a grip on current events. Although normal life seems to have returned, l, things have changed. This is particularly noticeable in the hospitality industry. We’ve seen a drastic consumer behavioural shift as the sudden halt on everyone’s lives acted as a reset button. This didn’t magically transform our lives, but it did leave its traces and meant that different consumer attitudes, needs and demands were accelerated.

After the travel industry was brought to its knees by full Covid closure, recovery during 2020/2021 seemed steady. Consumers were eager to return to their normal travel patterns after missing out on planned holidays during the lockdowns.

But influences on hospitality are not limited to the pandemic –there are many other factors that will impact its future development. For example, the war in Ukraine, the subsequent energy crisis and shifting labour forces have all had significant effects on the industry. We’ve also seen existing movements and enhanced awareness of social and environmental issues accelerated in recent years, which are changing consumer requirements.

Guest expectations

Customer behaviour has always been affected by surroundings and global affairs. However, we are now seeing more extreme and deeper changes – that affect the way people

view, and want to interact with, the world around them. A shift in awareness of ethical, sustainable and health issues has resonated over the past few years and increasingly become important for more and more people in their everyday lives. Stronger connection to community, both local and global, requires us to rethink how we interact with society.

Sustainability is no longer a codename for recycling only, it is about actively trying to minimise one’s carbon footprint through less (harmful) consumption. Health is taken to a new level, and body and mind are at the forefront of someone’s wellbeing.

Guest behaviour is obviously a complex field, as all consumers are not the same. Individualism has also risen to new levels over the past few decades. Consumers now strive for their own personalised experiences and (believe) that they no longer follow the crowds. Purchasing power has not only had a geographical shift but also culturally as we see changes in wealth distribution around the globe.

Longer living patterns have increased societies’ overall age and age differences, creating a mixture of different generations of Baby Boomers, Gen X, Millennials and Gen Z –all with different expectations and abilities to pay for their leisure activities.

When thinking about these different generations, we also need to consider the rise of the digital age and how it has impacted our behaviours and demands. For some of us, digital technology slowly crept into our lives, then accelerated significantly in the past decade. However, this is in sharp contrast with younger generations who grew up with tech and for whom the analogue world is a distant history.

We can see that most of society is now – in some way or another – more connected. Which changes the way we communicate, and through which channels. Social media has truly changed how we see the world – and influences our choices and desires. Technology and AI have enabled us to be more specifically targeted and serviced, ultimately altering our expectations towards communication.

Although we have embraced technology to ease our lives and let it play a large part in our entertainment, a rise in scepticism and desire for a digital and social detox is featuring more and more as consumers increasingly desire authentic products and experiences.

Hospitality needs to respond

The shift in society and consumer behaviour dictates the direction the hospitality industry must take. Travel patterns have – and will continue to take – a new shape as they respond to changing customer ability and desire to travel. Rising fuel costs, less available and more expensive (air) travel options and stronger awareness of the environment, will continue to impact the frequency of tourism.

Peoples work lives have been overhauled and remote working has not only changed our need to travel for business, but also relocated many people to more remote and better housing to improve their everyday life.

All these factors not only change the frequency of travel, but also the expectations the new traveller has. Trips will become longer and will try to combine work and pleasure. Bleisure is often cited as the new trend, blurring the lines between working while relaxing and vice versa This creates new demands for guest room set ups and overall hospitality.

Comfort is much higher on guests’ radars. Personal health now plays a bigger role in how to select mode of travel and accommodation. From access to yoga classes, to personalised sleeping conditions, new ways of providing a better lifestyle have become the norm. Food and drink preferences have changed the all-day dining buffet to health shop equivalents with a growing preference for freshly prepared organic and locally sourced foods.

Community support and cultural input have become much more of interest to guests, as part of providing a more authentic experience. This steers guests away from the gated 5-star international compounds and

invites hotels to take part in their surrounding neighbourhood and open their doors to a greater cultural mix.

Social and sustainable awareness has really upped the hospitality industry’s game – pushing its responsibility to act in an exemplar way. Towel and bed sheet changing signs won’t impress any longer and any form of greenwashing is perceived as a negative – out goes single use plastic as sustainability strategies to better satisfy customers are embedded. Hotels are starting to provide extra loyalty points for more sustainable behaviour or are equally charging higher prices for non-sustainable demands.

Overall service and style are under increasing pressure – thanks to exposure on social media and advertising channels. Reviews are now written and often exaggerated with (manipulated) photography – painting a picture of perfection or sometimes the opposite. The democratisation of reviews brings success or failure, fast and furious – not always accurately – putting the industry on alert to deliver exceptional experiences with high innovation. A 5-star luxury experience is no longer just an ocean view villa in the Maldives. Now it might be a stay under the island’s surrounding water, a remote desert eco resort without a digital connection or a $80,000. - per week stay at the White Desert in Antarctica – where holidaying has become more akin to intrepid exploration.

The future of hospitality

The duality in our customer base is seen in their fluctuating demands and is a massive and continuing change to the hospitality industry. Whether our digital demands

become digital detoxes or the best barista in town’s matcha oat latte becomes the finest imported Mezcal Margarita shaken by the top mixologist in the region, the pressure on service and delivery has never been higher.

Exposure through social channels and growing access to information and comparisons online have created a demanding audience with many individual preferences and requirements in a constantly changing pattern.

Hospitality’s future really should embrace this and learn from its customers’ demands. Average is no longer accepted, exceptional has become the new normal. The years of mimicking luxury hotel formulas with global expression have long gone – the boutique model took its place and changed not only how guests are serviced, but also introduced a more individual design style.

Things are now progressing to the next level. Full cultural integration will potentially change the look of hotels to more extreme designs and will ensure that hotels are offering appropriate regional and cultural experiences.

Our use of mobile technology is not yet at its full capacity and the travel industry could capitalise on using mobile to both service and communicate with their guests. Ensuring their demands are met at a personal level pre-, post and during stay, will become key for hotels to impress their customers. It will not only help in understanding their clientele better, but also helps mitigate the pressure on staff – as it enables them to service easier and faster.

I believe that the trend for hospitality is to show responsibility and individualism. A growing, cultured, diverse travel population means average is not acceptable. Different budgets, levels of luxury and design styles all have a place to meet the needs of these diverse and demanding guests. The ability to stand out comes from understanding what your own position is and exceeding in whatever shape, colour or form that is –ensuring a bespoke offer, that separates you from the competition.

“ “

LAPITEC, THE SINTERED STONE FOR OUTDOOR ENVIRONMENTS

The

in 12 and

Outdoors, wherever you want. Lapitec is perfect for a series of outside uses, including paving and walkways,facades or portions of them, swimming pool cladding, benches, table tops, fixed or mobile kitchens, barbecue stations, and even for applications on yachts or ship decks.

are 1540 x 3440mm, allow great flexibility of use, thanks also to the material’s high performance. The sintered stone is indeed resistant to atmospheric conditions, UV rays, temperature changes and abrasions, so much so that the product comes with a 25 year durability guarantee. It’s entirely silica free composition, the result of a mixture of 100% natural minerals compacted through a multi-patented process, makes it an ecological material that is non-porous on the surface and therefore ideal for prolonged contact with water, even salty or with chlorine added.

Lapitec comes in arrange of solid colours, from Bianco Assoluto, creams, greys, warm colours and blacks to the elegant veins of the Musa collection. With new colours launched in 2023, it is a surface that integrates perfectly with the outdoor environment, while the available finishes can reach the high coefficients of friction (even R13) that are indispensable especially for flooring and swimming pools.

There are therefore many uses in the world of design and outdoor furniture, where

every point and maintains a constant appearance when milled or processed, ensuring maximum aesthetic cleanliness, together with functionality and high technical performance.

Lapitec comes in arrange of solid colours, from Bianco Assoluto, creams, greys, warm colours and blacks to the elegant veins of the Musa collection.

From kitchen tops to paving, facades and swimming pools: all about Lapitec’s openair applications.

large sizes labs, which

20mm thicknesses

Lapitec works alongside important brands in the sector to supply tops for dining tables or cooking stations with different types of accessories and functions. In addition to the above features, there is the ‘full body’ characteristic of sintered stone, which is identical in

WHY INVEST IN SHADING?

• Increased revenue

• Increased capacity

• Improved curb appeal

• Enhanced atmosphere

• Improved customer reviews

• Multiple dining experiences

• Wider reach e.g. pet friendly

• Ability to book private events

• No need for costly extensions

• Better competitive advantage

• Free promotion with branding

• Year round weather protection

SECOND HOTEL UNDER PPHE/ RADISSON HOTEL GROUP EXTENDED PARTNERSHIP

PPHE Hotel Group, the international hospitality real estate group which develops, owns and operates hotels and resorts, is pleased to announce the debut of its first Radisson RED hotel, which will be located in Belgrade, Serbia.

The Radisson RED Belgrade will be the second hotel to be operated and marketed by PPHE under the Group’s extended partnership with Radisson. This follows the launch of Grand Hotel Brioni in Pula, Croatia, which opened as a Radisson Collection Hotel in May 2022 following an extensive repositioning project.

Previously branded Arena 88 Rooms Hotel, the property is currently being refurbished and is set to open later this year as a bold and quirky upscale Radisson RED branded hotel.

Radisson RED Belgrade will be the first Radisson RED branded hotel to be operated by PPHE’s Croatian subsidiary Arena Hospitality Group, as part of the extended strategic partnership between Radisson Hotel Group and PPHE announced in May 2022. Through this partnership, both companies intend to leverage each other’s brands and strengths to accelerate expansion, generate additional income through global distribution and the Radisson Rewards membership programme, and drive – and benefit from - brand awareness.

Located minutes from the capital’s historic centre, the Radisson RED Belgrade is in Takovska Street near the National Assembly of the Republic of Serbia. It will offer 88 rooms including three suites.

The progressive design scheme has been created by London and Zagreb based Atellior design studio and includes a signature red Zastava 750 car in the lobby as a prime feature, manufactured by the former renowned Yugoslavian car factory in Kragujevac. Guests will be able to use the hotel’s self-check-in terminals or the hotel’s app to access their rooms, as well as control any of the room features and order food and drinks.

The hotel will offer an all-day restaurant on the ground floor and the property’s top floor is home to a co-working space, flexible event spaces including game areas and a rooftop bar with views of the historic city centre.

ESCAPE TO THIS CAPTIVATING GREEK ART HOTEL FOR THE ULTIMATE LUXURY RETREAT

Art lovers are invited to step into a world of allure and luxury at Kivotos Mykonos, one of the first ever five-star boutique hotels on the iconic island of Mykonos!

Nestled along the sandy shores of Ornos Bay sits the daringly elegant retreat known for its original art, first-class amenities and warm Greek hospitality. This architectural oasis presents a kind of liveable gallery with 40 individually styled suites and villas each featuring timeless contemporary artwork decorated by local artists to intentionally provide a sense of ‘home’.

Boldly diverse yet visually balanced, the hotel’s character invites travel afficionados to experience its charming art collection including ultra-chic vintage pieces, sculptures, mosaics, fresco wall paintings and authentic antiques, all of which pay homage to the island’s rich cultural heritage. The hotel’s striking modern design further compliments this by harmoniously blending traditional design elements, such as Cyclidic arches, with fresh and vibrant hues of bright blue and taupe, creating an ambiance of timeless charm. Guests are additionally invited to discover rare replicas of Delian artifacts across the property dating back to the 17th and 18th century. Also on display is an exclusive Louis Vuitton trunk that is only one of two in the world!

Initially intended as a family villa for the hotel owners, Kivotos Mykonos is a rare hospitality gem that lies at the intersection of sophisticated opulence and discreet glamour crafted for the most discerning art loving travellers.

IHG HOTELS & RESORTS SIGNS FIRST VIGNETTE COLLECTION IN THE UK

IHG Hotels & Resorts, one of the world’s leading hospitality companies, introduces Vignette Collection to the UK with the signing of The Halyard at Ropewalks Liverpool, Vignette Collection in partnership with Molo Hotels.

Vignette Collection is IHG Hotels & Resorts’ first collection brand and is a family of one-ofa-kind properties in sought-after urban and resort locations where guests can indulge in a growing passion for stays that are authentic, experiential and considerate. Here for the next generation of luxury travellers seeking both discovery and purpose, Vignette Collection weaves responsibility, community and locality together for stays that are as distinct as the hotels themselves.

The Halyard at Ropewalks Liverpool, Vignette Collection will open later this year under

a franchise agreement with Molo Hotels and will be operated by Lighthouse Hotel Management. The 133-key luxury hotel is set in the historic Ropewalks district in the heart of Liverpool, boasting a restaurant, an on site gym, conferencing facilities and roof top terrace that will further boost the area’s reputation as a gastronomic hub.

Liverpool continues to grow as a destination for domestic and international travellers as the UK Government’s Levelling Up Fund invests in key cities across the nations. The growing presence of international events, such as Eurovision 2023, alongside the growing demand for UK staycations following the pandemic, make destinations like Liverpool increasingly popular with leisure and business guests alike. The signing of the first luxury branded hotel in the city marks IHG’s commitment to investing in the city.

With more than 6,000 hotels spanning over 100 countries, IHG Hotels & Resorts is proud to be at the heart of thousands of communities around the world and strive to make a difference every day by delivering True Hospitality for Good. The tourism industry accounts for 1 in 10 jobs in the UK and IHG’s impressive growth aims to drive economic and social change through skills training and innovation. The signing of a luxury Vignette Collection property in Liverpool will create 71 jobs and further boost the local economy as guests explore and spend in local businesses.

HOSPITALITY FROM THE HEART: HORWOOD HOUSE

HOTEL PARTNERS WITH HOMELESSNESS CHARITY CRISIS

Horwood House Hotel, located in Buckinghamshire, is proud to announce its ongoing support for the homelessness charity, Crisis. The hotel has partnered with the charity and upcycling company Recoup to raise awareness and funds for its important work. This includes the creation of the Crisis Coffee Lounge within the hotel’s conference facilities, proceeds from Horwood House coffee purchases, and donations from Horwood House Hotel on behalf of their conference & events clients.

On 13th April 2023 Horwood House donated their first cheque to Crisis, for the sum of £5,076.21. This was generated just in Q1, via a combination of efforts including a supportive campaign whereby 5% of qualified conference and events bookings were donated to the charity.

The Crisis Coffee Lounge: The Conference Breakout Space Making a Difference

Horwood House teamed up with Crisis and upcycling company Recoup to transform their syndicate breakout space into a creative and crafted space for delegate guests to enjoy.

The hotel is known for its meeting and event spaces, and sees some 4,000 delegates passing through the doors each month.

The Recoup team and Crisis members have carefully upcycled and restored some spectacular furniture to its former glory, presenting a space with a quintessentially English country pub vibe. Recoup supports

the members to gain valuable skills in carpentry, which they can then take with them into the world of work.

The hotel purchases Crisis coffee beans from Volcano Coffee Works, to fuel conference delegates in this specially designed space, with 15% of all Volcano coffee purchases made by the hotel going

straight to Crisis. Additionally, QR codes around the space encourage delegates to donate directly to the charity.

Forget Fresh Towels: Donate a Hot Meal to Someone in Need

Also, as part of its commitment to supporting Crisis, from March 2023 onwards, Horwood House is encouraging hotel guests to opt out of room servicing during their stay of 2 nights or more. Instead of having their room serviced daily, guests can choose to skip this service and for every night guests opt out, the equivalent donation of one hot meal will be made to the charity (per night of their stay).

CLERKENWELL DESIGN WEEK

Clerkenwell Design Week (CDW) returns to EC1 London between 23 – 25 May 2023. Taking place across the whole of Clerkenwell, a neighbourhood renowned for its high concentration of architects and designers, the festival is set to offer its biggest programme yet – featuring more than 600 events.

The 12th edition sees a total of 11 exhibition venues presenting more than 300 design brands and makers – supported by a network of over 130 local showrooms hosting a range of product launches, workshops and talks. Over the three days, architects and specifiers, and interior designers alike will have the opportunity to explore everything from new furniture and lighting to kitchens and bathrooms, materials and surfaces, decorative accessories, and more.

“We’re thrilled to be back with an even bigger line-up, including some of the most exciting names from the industry,” says Marlon CeraMarle, Design Division Director of Media 10. “From major installations to fresh new talent and product innovation, we very much look forward to bringing an abundance of creativity and world-class content to the heart of Clerkenwell this May.”

Among some of the festival’s headline names is London-born-and-bred artist and designer

Morag Myerscough – who will open the talks programme, Conversations at Clerkenwell, in Spa Fields on 23 May, and also create the exterior feature wall of a freestanding installation from leading acoustics specialist, BAUX, on St John’s Square.

Known for his heirloom furniture produced from a nature-first perspective, British designer Sebastian Cox will showcase his first lounge chair made in British-grown wood and upholstered in entirely natural, sustainable and non-toxic materials. Meanwhile, Ziba Homes – founded by Mitali Bansal and Ria Chhabra – will launch three new pieces of exquisite furniture, including its Emerald Envy malachite console combined with ash wood and wicker.

Derbyshire-based, hand-blown glass lighting specialist Curiousa will present its new Wave chandelier featuring five hand-formed glass vessels threaded onto beams of light; while Chelsom, new to CDW, is set to unveil its brand-new collection, Edition 28, following its 75th anniversary last year.

St John Street-based RAK Ceramics will display a whole host of new surfaces, brassware and sanitaryware during the festival; from its latest bathroom collection, RAK-Valet by Patrick Norguet, to CookingRAK, a one-of-a-kind hidden induction cooking system designed to create a multifunctional kitchen space for everyday use. From Spain, Fiora will show its semimodular bathroom furniture collection, Rok, featuring modern straight lines with great versatility – thanks to its various design and customisation options.

Over at Old Sessions House, blending art, design and technology in its iconic range of radios and sound systems, Italy-based Brionvega will demo its Art Products; from Radiofonografo, the combined radio and record player by the Castiglioni brothers, to Radio.Cubo, the portable radio by Richard Sapper and Marco Zanuso.

Offering the finest natural stone, SolidNature has commissioned its neighbouring architecture studio, OLJ Designs, to reimagine its Charterhouse Square showroom to house the art bathroom of Pink Pale Hue Onyx by Sabine Marcelis. While Holmes Bespoke –founded by Laylah Holmes – will debut its new handcrafted rugs and runners exclusively at CDW, a series of talks and workshops focusing on sustainability and the role of AI will take place in the Modulyss showroom.

Leading producer of high-quality performance fabrics, Ultrafabrics celebrates its Colour of the Year collaboration with PANTONE, which sees the unveiling of custom palettes and refreshes of the brand’s Uf Select Montage and Brisa collections during the festival.

SEARCYS ANNOUNCES SEARCYS ANNUAL AWARD WINNERS

British restaurateur and caterer, Searcys, has announced the winners of its annual People Awards, which honoured team members who embody Searcys’ values of hospitality excellence.

Celebrating the 2022 achievements of its venue teams, the award ceremony took place last month at No.11 Cavendish Square with 14 winners receiving gongs.

The winners included Dobromir Barosov winning General Manager of the Year, who was applauded not only for his work at 11 Cavendish Square but also for assisting across Searcys venues, while Toby Windsor was awarded Chef of Year for his creativity, high quality dishes and inventive flavours. Emily Agujari won Venue Salesperson of the Year for her integral role in the success of The View at the Royal College of Surgeons, which saw the team exceed its targets, while the John Searcy Award (named after the company’s founder), went to Marketing Director, Anna Fenten, for leading the creative activations for Searcys’ 175th anniversary celebrations, recognising her hard work and innovation.

The awards also applauded the entire Searcys team for their hard work for the company’s 175th anniversary, which included collectively raising £175,000 for charities and community causes, with two of the nominated charities – Beyond Food and Hotel School, receiving the cheques for £15,000 each on the night.

BOHEMIA RETAINS MICHELIN STAR FOR 19 TH CONSECUTIVE YEAR AND REMAINS THE ONLY RESTAURANT IN JERSEY WITH A MICHELIN STAR

Bohemia Restaurant, located within The Club Hotel & Spa, is delighted to announce it has retained its Michelin-star for the 19th consecutive year maintaining its unrivalled position as the only restaurant in Jersey (and the Channel Islands) to be awarded this prestigious accolade.

The third star the restaurant has received under Head Chef Callum Graham, Bohemia offers modern European fare featuring only the finest quality, fresh, local, and seasonal ingredients available in Jersey and surrounding islands. Reflecting his classic training, gleaned from Michelinstarred restaurants in London, Paris and Geneva, Callum’s menus are an exercise in elegance, refinement and flavour.

Lawrence Huggler, Managing Director of Huggler Group comments: “It was very special for Callum to be at the Michelin event last night to collect our Star for the 19th year in a row on behalf of the whole team that make Bohemia the special restaurant it is. We look forward to an exciting year ahead and thank all our customers who support Bohemia time and time again.”

Callum Graham, Head Chef at Bohemia Restaurant said: “I am absolutely delighted and honoured to be recognised by Michelin once again, alongside so many brilliant restaurants across Great Britain.

“It’s fantastic to see our hard work being recognised and a true testament to the full team who strive to do their very best day in and day out. The entire Bohemia brigade are dedicated to delivering impeccable standards and memorable experiences for each and every guest.

“To attend the event was a real privilege and a fantastic experience to have the whole Michelin family together in one room celebrating such wonderful restaurants.”

Since opening, Bohemia at The Club Hotel & Spa has helped put Jersey firmly on the gastronomic map as a food-lovers destination. This esteemed award follows Bohemia being awarded four AA Rosettes and ranking in the top 1000 Restaurants in the World by LA LISTE 2022 as well as in The Hardens Best UK Restaurants 2023 earlier this year.

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

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

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

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

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

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

T: 01275 871 720

E: info@brunelengraving.co.uk

W: www.brunelengraving.co.uk

teams have maintained their Michelin stars, they are both incredible chefs who I have worked alongside now for many years.

The Michelin results are out and Tom Kerridge’s pubs have successfully maintained the prestigious accolades at both The Hand & Flowers (Head Chef Tom De Keyser) and The Coach (Head Chef Sarah Hayward), both in Marlow.

Head Chef Sarah Hayward also won big at last night’s Michelin Guide Awards for Great Britain and Ireland taking home the ‘Young Chef Award’ at the prestigious event in Silverstone, where Tom Kerridge joined Sarah on stage to congratulate her. Michelin described Sarah as ‘tenacious and determined yet modest’.

Tom Kerridge Says, “I am obviously delighted that Tom and Sarah and the

“I am particularly thrilled for Sarah winning the ‘Young Chef Award’, she is a fantastic chef, level-headed, grounded, focused and truly dedicated to her craft. She has put her own stamp on The Coach, I’m so proud of her, she is such a talent”.

Head Chef Sarah Hayward comments, “Wow, I am really blown away to be honest and really humbled to receive the ‘Young Chef Award’, what an honour.

“I have so much respect for Michelin and I know how proud my Dad will be, being a chef himself.

“I’m so grateful to my team and of course Tom Kerridge, who has helped me become the chef. I am today and given me the confidence and belief that I can achieve anything”.

Maintaining two Michelin stars at The Hand & Flowers, Head Chef Tom De Keyser says, “I am delighted, myself, the kitchen and front of house team work so hard throughout the year to keep the standards as high as they can be and I couldn’t be prouder of the team. There will definitely be a few celebratory drinks!”.

TOM KERRIDGE’S STARS SHINE BRIGHT: MICHELIN RESULTS ARE OUT & SARAH HAYWARD WINS ‘YOUNG CHEF AWARD’

44 Luxury Hospitality Magazine

Editor’s Review: THE CAVENDISH HOTEL LONDON

The Cavendish hotel London, located in the heart of prestigious Mayfair & Piccadilly, is a sophisticated touch of luxury in a convenient location. The Cavendish hotel London offers 230 guest rooms and a fine dining restaurant.

“

The next day we were treated to breakfast in the hotel’s stylish restaurant, Mayfair Lounge and Grill. A generous buffet with fresh hot and cold options such as full English breakfast and continental plus a menu with impressive offerings such as short rib hash – slow cooked beef short rib with deliciously complimented by caramelised onions and poached eggs.

After an outing making the most of the incredible location of the hotel, later in the day we were eagerly looking forward to another visit to Mayfair Lounge and Grill for lunch. We were first served truffle parmesan bread with balsamic vinegar and oil. For starter a classic cured poached salmon with dill cream and delicious Guinness soda bread. The main course was grass fed fillet steak with béarnaise sauce, cooked to perfection. The meal was rounded off with a scrumptiously dark chocolate fondant and ice cream –extremely comforting yet done with a sense of style. The meal was beautifully presented and tasted exceptional.

Throughout our stay, the staff were extremely polite and all our needs were met.

A sophisticated hotel in a hard to beat location, make The Cavendish hotel London a great choice for a stay in central London for singles, couples or families.

Maria Lapthorn EDITOR

Bulgari Hotel Tokyo – BRINGING MODERN ITALIAN GLAMOUR TO THE ICONIC HEART OF JAPAN’S CAPITAL

Bulgari Hotels & Resorts is delighted to announce the opening of its newest luxury hotel, Bulgari Hotel Tokyo, on the 40th – 45th floors of Tokyo Midtown Yaesu - a new ultra-skyscraper overlooking the iconic red brick Tokyo Station, the Imperial Palace Gardens and the city all the way to Mt Fuji. The hotel is in walking distance of the Nihombashi and Marunouchi financial districts, and Ginza’s unparalleled shopping and dining.

The new hotel offers the relaxed elegance of 98 luxurious rooms and suites.

Like the hotel’s public spaces, they are designed by the Milan-based architectural studio of Antonio Citterio Patricia Viel, who are responsible for the signature look of all eight Bulgari Hotels and Resorts worldwide.

The opening of Bulgari Hotel Tokyo is a landmark event on the Tokyo hotel scene, with its superb fusion of Italian lifestyle in harmony with local history and culture.

The celebrations began with Bulgari Group CEO Jean-Christophe Babin hosting a ribbon cutting ceremony with the Governor of Tokyo Yuriko Koike, Italian Ambassador to Japan

Gianluigi Benedetti, famed actress Anne Hathaway, the singer and actor Tomohisa Yamashita, Executive Managing Officer of Mitsui Fudosan Co. Yutaka Kawamura, Executive Vice President Bulgari Group Silvio Ursini, General Manager of Bulgari Hotel Tokyo Yuji Tanaka and President of Bulgari Japan Vincent Reynes in attendance.

The opening of Bulgari Hotel Tokyo is a landmark event on the Tokyo hotel scene, with its superb fusion of Italian lifestyle in harmony with local history and culture.

They were joined soon after on the 40th floor by 400 select guests to launch Bulgari Hotel Tokyo in appropriate style. Early evening entertainment in the restaurant, lounge and terrace was headlined by singer Simona Molinari accompanied by a jazz trio, with a signature menu curated by Chef Niko Romito. Guests also enjoyed bespoke visits to a selection of the hotel’s signature spaces, including the sumptuous 400 sqm Bulgari Suite, the luxurious Spa, and the iconic Rooftop Bulgari Bar and Terrace Gardens with sweeping views of the city on the 45th floor.

As evening turned to night the celebrations moved to the 45th floor, where sets by DJs Ami x Aya and Alisa Ueno kept the energy bubbling in the beautiful Rooftop Bar and Terrace Gardens, beautifully illuminated for the occasion, as guests took in the dramatic views of Tokyo in the fresh spring air. In a thrilling Grand Finale to the evening, star guitarist Miyavi joined DJ Alisa Ueno on stage for an exciting impromptu live collaboration.

Fully committed to audacity and bravery, Bulgari unapologetically links each of its hotels and resorts with a rarest and most precious gem: the Bulgari Hotel Tokyo is associated to a pink diamond, in honuor of the beauty and harmony rooted in the Japanese culture and of the pink cherry flowers blossoming during the Sakura season.

WHY HOTELS SHOULDN’T BE PENALISED OVER ‘FOOD WASTE’ FOR ADOPTING A SUSTAINABLE APPROACH

Huw Crampton, sales manager and food waste expert at Tidy Planet, shares his thoughts.

There always seems to be a steady stream of noise in the media about how much food waste is produced in the UK, and specifically in the hospitality sector.

However, what’s often not being recognised is that a huge percentage of the waste that gets reported isn’t actually ‘food waste’ at all – yet it’s still given the same label.

Preparation waste is what it really is. This can include vegetable peelings and stalks, poultry bones, fat trimmings, pineapple heads, fruit skins – the list goes on.

Whereas food waste is cooking five dishes, when you only need one, and throwing four away.

When delving deeper into the statistics, it’s reported that 1.3 billion tonnes of food waste is generated globally every year. And in the UK alone, hotels are reported to produce 79,000 tonnes of food waste annually.

But this isn’t exactly true, as some of this isn’t ‘waste’.

Therefore, to truly reflect the food waste levels within the sector – and more widely across the world – preparation waste is a separate category that needs creating. And someone should be championing this and driving it forward.

When is food waste not food waste?

Ultimately, if a site produces preparation waste, it is a sign that it is buying in fresh or more local produce.

Or in the case of organisations such as Raymond Blanc’s Le Manoir aux Quat Saisons or remote island hotels like Gili Lankanfushi, they are growing a lot of produce on site.

Hotels shouldn’t be penalised for adopting a sustainable approach.

And if a hotel generates low volumes of ‘food waste’, that waste is actually created in a different sector – supply and production or farming – so there’s no reduction in waste. It just happens to be included in someone else’s statistics – this is certainly the case when it comes to buying preprepared vegetables, for instance.

Furthermore, we don’t call cardboard or glass a ‘waste’, it’s a recyclate. So, why are we referring to food waste as such?

We don’t throw away cardboard and glass, we send it for recycling – and under the new Environment Act legislation that comes into force this year, that’s now the same for food. So, shouldn’t it be labelled differently?

Maybe material that can be sent for recycling by commercial-scale composting or anaerobic digestion (AD) should simply be called ‘organics recycling’?

Whatever the wording, with the new food waste regulations determining how England’s food-producing hospitality businesses are able to dispose of their food waste compliantly, now seems the perfect time to instigate such a terminology change.

Hotels compost on site to reduce waste and boost sustainability

There are many hospitality organisations that are recycling their food and preparation wastes, and other sites could look to them for inspiration.

Raymond Blanc’s Le Manoir aux Quat Saisons, The Torridon, and Gili Lankanfushi are just a few of the luxury hotels that have closed the food waste management loop on site — and are reaping the environmental, ethical, and financial benefits of doing so.

This is because on-site food waste composting not only allows luxury hotels, resorts, and island getaways to reduce their waste disposal costs, but it supports them in achieving sustainability goals, and satisfying ever-evolving guest expectations, too.

And with hotels across the sector keen to prioritise their environmental, social and governance (ESG) strategies, on-site composting of food – or preparation –waste is an effective way to decrease their carbon footprint and make their operations more sustainable.

To find out more about our reliable and robust food waste recycling equipment for hotels, or to learn how our Rocket Composters could help your resort, please call our sales manager, Huw Crampton, on +44 (0) 1625 666 798 or email huw@tidyplanet.co.uk.

Ultimately, if a site produces preparation waste, it is a sign that it is buying in fresh or more local produce.

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