Luxury Hospitality Magazine - July 2024 by Lapthorn Media

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WHY INVEST IN SHADING?

•Improved customer satisfaction

•Year round weather protection

•Free promotion with branding

•Better competitive advantage

•No need for costly extensions

•Ability to book private events

•Wider reach e.g. pet friendly

•Multiple dining experiences

•Enhanced atmosphere

•Improved curb appeal

•Increased capacity

•Increased revenue

Editor – Maria Lapthorn maria@lhmagazine.co.uk

Editorial Assistant – Anna Startin editorial@lhmagazine.co.uk

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

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

Accounts – Richard Lapthorn accounts@lhmagazine.co.uk

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

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

Lapthorn Media Ltd 5-7 Ozengell Place Eurokent Business Park Ramsgate, Kent CT12 6PB 01843 808104

Latest Openings 04-05

THE BEAUTIFULLY RESTORED AND ENHANCED Four Seasons Resort Mallorca at Formentor OPENS THIS SUMMER

Ahead of its eagerly awaited reemergence among Europe’s leading holiday destinations, the newly restored and expanded Four Seasons Resort Mallorca at Formentor is now confirming reservations for arrivals beginning late August 2024.

Set amid 40 hectares (100 acres) of seaside woodlands on a crystalline shore at the heart of a vast private estate that also includes a working vineyard, Four Seasons Resort Mallorca at Formentor is

a world away, and yet easily connected to surrounding sites and myriad recreational pursuits. Blending poetic charm with heartfelt service, it’s the embodiment of luxury hospitality and European sophistication.

Building Within the Historic Footprint While Restoring the Native Landscape

Led by Elena Dueñas, architect at Estudio Lamela and project director, priorities have included enhancing aesthetics, energy efficiency, thermal and acoustic insulation, and the restoration of the original facade, all while adapting to new spatial arrangements. International engineering firm ARUP has been integral in working to achieve the first LEED Gold environmental certification in the Balearic Islands.

CLAP Ibiza LANDS ON THE WHITE ISLAND THIS SUMMER

Home to immersive Japanese dining, CLAP, the renowned hospitality brand known for its award-winning destinations across MENA, including its flagship in Dubai, and most recently in London, is thrilled to announce the grand opening of its newest luxury destination, CLAP Ibiza. Nestled in the serene area of Talamanca, CLAP Ibiza spans an impressive 16,000 square metres, offering an unparalleled blend of luxury, gourmet dining and leisure activities, just in time for summer.

At the heart of CLAP Ibiza lies its signature restaurant complete with ambient bars and a stunning rooftop terrace, promising sensory drinking and dining against the backdrop of breathtaking island views. Guests will enjoy elevated Japanese cuisine with a Mediterranean twist, tantalizing their palates with unexpected

flavour combinations in an enchanting al fresco setting.

Complementing the refined culinary journey is CLAP’s extensive leisure offering. A highlight of the resort is its expansive 50-metre pool enveloped by lush greenery, accompanied by exclusive VIP cabanas and floating pool beds.

For adventurous guests, CLAP Ibiza also features a modern state-of-the-art gym, padel courts, yoga and Pilates classes, two additional pools, and a variety of wellness facilities.

The Resort Experience

All 110 guest rooms and suites have terraces facing the sea, and some also offer private plunge pools. The décor is bright and airy with natural materials throughout, evoking a seaside glamour that is both nostalgic and very modern.

Menus at Four Seasons Resort Mallorca will dance with the seasons across a variety of dining concepts, including Mel, offering a farm-fresh menu of Mediterranean favourites from breakfast to late night. Quiosc, a casual open kitchen and terrace is shaded by pines and cooled by sea breezes by one of the pools.

Wellness experiences include several pools, a tennis court, a state-of-the-art fitness centre, outdoor yoga spaces and numerous paths and hiking trails throughout the estate and surrounding peninsula. A pop-up spa will offer treatments incorporating indigenous botanicals, while a new, full-service spa is expected to open next year.

Tony Habre, Group CEO of ADDMIND Hospitality says “Bringing CLAP to Ibiza is an incredible milestone for Addmind Hospitality.

“We’ve curated every aspect of the resort to ensure our guests indulge in ultimate luxury and comfort.

“From revitalising mornings focused on wellbeing to late afternoon poolside cocktails through to vibrant musicfuelled evenings and elegant dining, CLAP Ibiza promises an unforgettable experience to be enjoyed this summer and beyond.”

Bobo by The Stay OPENS IN BODRUM

Bobo by The Stay, the newest of the Stay Hotels, has now opened in Bodrum. Perched high above the sparkling Aegean, Bobo offers guests exclusive access to the turquoise waters of Cennet Bay, on the Turkish Riviera.

Bobo was designed by visionary architect Mahmut Anlar and his team at Geo ID. The hotel, tailored for adults, opens with 24 exclusive rooms and suites, each with nature-inspired curved walls and floor-toceiling windows allowing breath-taking views of the surrounding coastline and centuries-old olive groves. The hotel’s layout ensures space and privacy for every guest.

True to its name, Bobo has been created to celebrate refined bohemian living, and offers a unique fusion of entertainment, gastronomy, and the arts. Guests can look forward to a vibrant array of cultural and artistic events, including pop-up comedy festivals, guest chefs, and sunset parties throughout the summer. For those who enjoy nightlife, the hotel offers a private nightclub for guests to let their hair down to the beat of international DJs.

Bobo brings the flavours of Istanbul’s Bebek Hotel by the Stay to Bodrum, featuring locally sourced dishes, live music, and signature cocktails by the sea. Dragon, famed for its stellar Cantonese and Szechuan cuisine in Istanbul, opens its second restaurant at Bobo, while the Greek-inspired Paraliaki restaurant creates menus focused on fresh seafood. As evening descends, guests are treated to an unforgettable dining experience. With dishes created to celebrate the region’s rich maritime heritage and seating on grass or sand, guests can unwind in a laid-back atmosphere that captures the essence of Bobo living.

The hotel’s private beach club, Bobo Beach, features sun loungers on a secluded stretch of Cennet Bay, creating a perfect spot for relaxing and sampling gourmet dishes by the sea. The hotel also offers an exclusive yacht catering service for those who are exploring the beautiful waters of Cennet Bay. In keeping with the relaxed coastal vibe, there’s an outside gym and holistic Stay Spa with saunas and rejuvenating ice baths overlooking the forested bay. The Bobo Store, a boutique housed in a domed tent, will offer beachwear, artisanal wares from local craftspeople, and Turkish brands that reflect the local Aegean culture.

HOTELIERS SAY BRISTOL NEEDS MORE BIG GIGS

More big gigs and major events in Bristol all year round could provide a welcome boost to business for the city’s hospitality sector.

The Bristol Hoteliers Association (BHA) is calling for more to be done to speed up the development of the long-awaited YTL Arena while applauding Ashton Gate – home of Bristol City Football Club and Bristol Bears rugby team – for its efforts in putting the city on the musical map.

Earlier this month, the sports stadium hosted two Take That concerts which, between them, drew some 60,000 fans.

The YTL Arena Bristol, at the former Filton Airfield’s Brabazon hangar, was originally expected to open in late 2025 but is now not likely to host its first event until the latter part of 2026 or even 2027, which is real blow for the city and the hospitality sector.

FLATLINING ECONOMY UNDERLINES IMPORTANCE OF HOSPITALITY

Wet weather in April affecting consumer demand, particularly in hospitality, was cited as a key reason for the economy failing to grow.

According to new figures released by the Office for National Statistics, the economy did not grow in April 2024.

Kate Nicholls, Chief Executive of UKHospitality, said: “The flatlining economy in April underlines just how important hospitality is as a driver of growth. When hospitality suffers, as it did in April due to wet weather dampening consumer demand, the economy suffers too.

“It’s clear that hospitality is a bellwether for the nation’s economic performance, which reinforces the need for an incoming government to act swiftly to create the right conditions for the sector to thrive.

“Fixing business rates, reforming the Apprenticeship Levy and reducing employment costs are all crucial measures that will allow hospitality to grow and create places where people want to live, work and invest.”

With a capacity of 19,000, it is set to be the fourth largest venue in the country and an all-year-round destination, with conference and exhibition facilities as well as a proposed outdoor cinema, ice rink and sports courts.

Mr Herzog said: “The Take That concerts at Ashton Gate demonstrated that big-name acts will bring many thousands of people to our beautiful city.

“But while Ashton Gate is able to accommodate large events in the summer, during the winter its priority is to its sporting activities, whereas the Bristol Arena will be able to stage concerts and events all year round. And Mark Kelly is absolutely right when he says the city needs more big events all year round.

“We’ve got the balloon and harbour festivals, of course, which are hugely popular. We’ve also just had the Bristol Comedy Garden, which has seen big-names such as Harry Hill, Sara Pascoe, Josh Widdicombe and Dara O’Briain perform life. But it still feels as if we’re only scratching the surface of the potential Bristol has to become a major events and entertainment destination which will not only be good for our businesses but will provide a very welcome boost to the city’s economy.”

HOTELREZ CONNECTS TO APALEO PMS HELPING HOTELIERS CONTROL COST OF BOOKINGS

HotelREZ, one of the world’s leading and fastest growing hotel representation companies, and Apaleo, the API-first property management platform, have joined forces completing a direct two-way interface for the seamless exchange of data.

Through the two-way API connection, hoteliers will have the capabilities to support a full 1-2-1 mapping of room types and rate types, this is designed for PMSs that have more sophisticated reporting and in some cases revenue management capabilities. The PMS will have full rate and yield control over information loaded in HotelREZ’s CRS, CentralREZ SynXIS CRS.

The interface is based on HTNG specification and deploys features that are supported by HotelREZ’s CRS. The integration between Apaleo’s cloud-native hotel Property Management System (PMS) and CentralREZ, HotelREZ’s Central Reservation System (CRS) provides real

time updates to manage inventory, rates, availability and bookings for distribution to the Global Distribution Systems (GDS), primarily used by travel agents, as well as to millions of other bookers using websites powered by the GDS worldwide.

The seamless connectivity between both providers will ensure hoteliers receive realtime reservation delivery and availability updates from these channels, via the PMS, which is available to all existing and new Apaleo customers.

Apaleo customers can also benefit from access to HotelREZ’s own network of preferred travel agencies and consortia partnerships, as well as its global demand programme, which includes corporate and MICE RFP generation. As market specialists, HotelREZ customers typically benefit from a significant growth of channel business via the GDS agency market as a result of strong account management, worldwide demand partners and optimising marketing and sales opportunities.

HEALEY AND LORD CLASSIC AND MODERN DOC M COLLECTIONS:

The Healey and Lord Classic and Modern Doc M Collections are designed to meet the Doc M and DDA requirements of high-quality hospitality projects. Our Classic range provides traditional style with classic details while our Modern range offers a contemporary clean design and both ranges deliver Doc M and DDA compliance.

The Healey and Lord Classic and Modern Doc M Collections include Doc M toilet packs, Doc M changing room packs, DDA TMV3 hotel shower sets, Doc M shower packs and a wide range of grab rails and other fittings ideal for hospitality projects.

The Classic and Modern Doc M Collections are available in an extensive range of finishes including chrome, polished nickel, brushed nickel, polished brass, satin brass, brushed brass, matt black, gun metal, bronze and copper. We can also offer a wide range of bespoke finishes if required.

The Healey and Lord Classic and Modern Doc M Collections are designed to meet the Doc M and DDA requirements of high-quality hospitality projects.

Please contact us on +44 (0)1603 488709 or at sales@healeyandlord.co.uk or visit our website to see our full range of products at www.healeyandlord.co.uk for more details.

GLASGOW MARRIOTT HOTEL UNVEILS FULL DESIGN-LED REFURBISHMENT

Delivering Wonderful Hospitality. Always

Glasgow Marriott Hotel, a leading hotel in the heart of Scotland’s largest city, announced a comprehensive renovation project designed to elevate guest experiences with a complete revamp of the public spaces, luxurious upgrades, new facilities, and contemporary styling, transforming the hotel into a modern, stylish design-led destination.

This award-winning* 303-room Glasgow Marriott Hotel now features a spectacular new Greatroom, the pulse of every Marriott Hotel, where the guest journey begins with a heartfelt welcome. The Greatroom encompasses the reception area, lobby, a beautiful new lounge bar, and the signature Cast Iron Grill

restaurant; a place to socialise and connect, work or unwind.

All guest rooms are included in the upgrade with an additional six spacious Junior Suites created, there are 75 Executive Rooms benefiting from access to the Marriott Hotel’s Executive Lounge and an enhancement of the ten meeting rooms with project completion due December 2024.

Located in a prime location in the city centre’s financial district on the doorstep of the Scottish Event Campus (SEC) featuring The OVO Hydro, SEC Armadillo and the West End of Glasgow, the hotel is within easy access to many of the city’s leading attractions, world-famous music venues, lively shopping, nightlife and dining districts as well as the airport so is well placed for business commuters, tourists and city dwellers alike to experience the culture and essence of Glasgow.

RHUBARB HOSPITALITY COLLECTION EXPANDS IN THE HAMPTONS WITH CYNTHIA BATTAGLIA PARTNERSHIP

Rhubarb Hospitality Collection (RHC), the premium international hospitality group, announces its partnership with Hamptons caterer, Cynthia Battaglia, to launch Events by RHC Out East.

As part of its expansion, RHC will establish a permanent base in the heart of The Hamptons with a dedicated kitchen and local team on Main Street in Bridgehampton, growing its partnership with Rethink Food to repurpose appropriate leftover food for meals that feed New Yorkers in need.

Collaborating with Ms. Battaglia, a premier Hamptons caterer for over 25 years, RHC will utilise her connections to local farmers, fishermen and growers in the area to create upscale events, from weddings and private parties, to intimate al fresco dinners.

Menus reflect the charm and laidback luxury associated with the region, whilst bespoke highlights include an elevated Seafood Bake featuring lobster, little necks, shrimp, PEI mussels and jumbo shrimp alongside small plates of King Salmon Poke and Heirloom Tomato Tartare.

P.B Jacobse, CEO, Rhubarb Hospitality Collection, said: “We are delighted to be partnering with Cynthia Battaglia. We’ve had great success with events in some of Manhattan’s most iconic buildings including our restaurant Peak, 100 storeys up in Hudson’s Yard, and previously in The Hamptons. This collaboration is a natural extension and strengthens our presence in the region.”

Cynthia Battaglia, Owner, Distinctive Catering, said: “Rhubarb Hospitality Collection is renowned for creating some of the most unique and memorable events. The menu truly embodies the upscale yet laid-back atmosphere of The Hamptons, so I’m thrilled to help bring this to life, offering residents memorable and creative events using fresh, seasonal, and locally sourced food.”

LEADING UK CARE GROUP BECOMES

FIRST TO GLOBALLY ADOPT ENVIRONMENTALLY FRIENDLY HOUSEKEEPING

One of the UK’s leading and awardwinning care groups has become the first of its kind globally to use n-kind plant based cleaning products for housekeeping in all of its care homes.

Aria Care Group, which recently celebrated its one year anniversary, is the first care group globally to be using n-kind plant-based products, as its single cleaning solution throughout its 50 care homes in England.

n-kind, an exclusive brand from Blueleaf, provides a range of plant based, sustainable cleaning products and works with organisations to make a greener and more sustainable choice, without compromising on cleanliness and performance.

James Clear, Hospitality Director at Aria Care, has been working closely with Blueleaf for six months to ensure the product has been trialled and tested, while also collaborating with Blueleaf on best practice and ways of working for Aria’s new internal cleaning guides.

James said: “It has been a pleasure to work with Blueleaf with their n-kind

plant based product range to develop a system and new ways of working with the products in our homes. We are very proud to be the first company globally to implement the n-kind system into all of our homes in England. The products are fantastic and we have received so many compliments on the cleaning power and the fragrance within our homes.”

The move to implement n-kind products is part of Aria Care’s commitment to provide hospitality from the heart, giving residents and team members across all its homes a good environment in which to live and work.

James, Paul and the team have created a new uniform cleaning schedule for housekeeping and laundry with an auditing system to support Aria’s care homes.

In the past year, Aria has achieved several benchmarks in staff retention and development, financial performance and hospitality, priding itself on being colleague-led, with feedback from its 2,700 colleagues providing the basis for its ever-evolving ethos, vision and values.

SAVE TIME AND RESOURCE, AND IMPROVE HYGIENE

As a luxury hotelier, you set the standards for the best practices and guest experience in the industry. Ensuring a clean and comfortable environment is crucial, as poor hygiene can harm a settings’ reputation and diminish the likelihood of repeat visits.

Because hotels present multiple use cases – dining, leisure, business, sleeping - they can be tricky places to keep clean. But by following industry-leading practices, and utilising the best hygiene solutions at your disposal, you don’t have to compromise between service and hygiene.

Large hospitality settings can have hundreds of dispensers and stations dotted around the building. It’s no surprise then that 71 per cent* of cleaners wish their systems were easier to refill. The new Tork Xpress® multifold hand towels are now available in compressed bundles to increase efficiency by allowing the dispensers to hold up to 50 per cent more towels**, meaning they can serve twice the number of guests before refilling. In addition, compression reduces packaging by up to 27 per cent*** – meaning more towels can fit on a shipment, and less packaging is thrown away. Once used, Tork Xpress Hand Towels can be recycled with Tork PaperCircle®, the world’s first paper hand towel recycling service – helping businesses to go circular by collecting and recycling used paper hand towels into new tissue products – and turning waste into resources.

The best prepared businesses, whether that be hotels, bars or restaurants, use the latest technology to their advantage in their efforts to sustain hygiene. Without them, settings risk not maximising productivity and losing valuable time elsewhere.

On the topic of sustainability – along with every other industry – hospitality settings must be wary of their environmental credentials as we face climate and resource challenges together. As a supplier, Essity, makers of Tork products, provide assurances to settings that its products minimise environmental impact as much as possible. The Tork brand offers 27 dispensers in Europe (excluding France) with carbon-neutral certification. This is achieved by producing the dispensers using certified renewable electricity and compensating the remaining carbon emissions through investment in climate projects. These range from supplying clean drinking water in Cambodia to protecting forests in Indonesia, and investing in energy-saving cookstoves in India combined with recovering plastic along beaches.****

For more information: www.tork.co.uk

* Problem detection study conducted in US, UK, Mexico and China, 2020

** Compared to equivalent Tork standard folded towel

*** Compared to equivalent Tork standard folded towel

**** www.tork.co.uk/sustainability/ world-leader/sustainable-dispensers

Clean smart Save time

Review: LOS MOCHIS, LONDON CITY

Nestled in the heart of Liverpool Street, just a stone’s throw from Liverpool Station, Los Mochis offers a delightful dining experience. This newly opened restaurant on the top floor, launched in May, boasts a secluded terrace with spectacular views of the capital—perfect for enjoying cocktails in the sun. Inside, there’s a private dining room ideal for meetings or special occasions, and a chef’s private dining room featuring live cooking. Guests can also enjoy a sit-up sushi bar where they can order from the menu, take the chef’s recommendations, or request their preferred sushi.

The venue features elegant decor, with unique booth seating framing the stunning views, marble tables, and wooden floors.

At the centre, the bar dazzles with a beautiful display of drinks. The ambience is relaxing, with calming music, dark tones, and an abundance of natural light offering panoramic views of London. The extensive range of cocktails, drinks, and food options makes it a perfect spot for any occasion.

Los Mochis offers a unique fusion of Mexican and Japanese cuisines. We opted for the tasting menu, consisting of ten courses, each course connected

and nodding to the respective cultures. The journey began with freshly made guacamole and nachos. The second course featured teriyaki duck and hoisin sauce on crispy rice, adding an extra crunch. Following this was salmon with wasabi, drizzled with soy sauce and a gentle kick of coriander cress. Next, we enjoyed seabass ceviche with shiso-truffle soy; the seabass was tender and juicy, complemented by lemon and lime sauce and crowned with mint cress. The tender black cod skewers

The venue features elegant decor, with unique booth seating framing the stunning views, marble tables, and wooden floors. At the centre, the bar dazzles with a beautiful display of drinks.

“

coated in citrus ume miso and topped with pickled red onion were a personal highlight.

The fifth course, cucumber avocado maki, featured cucumber coated in rice with toasted sesame seeds, drizzled with jalapeno salsa verde, and topped with avocado and cucumber chunks. This was followed by spicy hiramasa maki, perfectly rolled yellowtail fish with avocado, sesame seeds, jalapeno, and mint cress. The chicken tacos were a delightful presentation of crispy fried chicken on a bed of guacamole with jalapeno barbecue sauce, topped with sweet, toasted parsnips. The grassfed sesame-soy steak, presented similarly to a taco, came with a rich chili-ginger honey sauce on cabbage and guacamole, beautifully garnished with radishes, mint cress, and toasted sesame. The final course was a sharing panna cotta made of purple yam, double cream, and Madagascan vanilla, accompanied by oat crumble, purple yam dusted meringues, blueberries, raspberries, edible flowers, and toasted coconut.

The service at Los Mochis was impeccable, with attentive staff ensuring each course arrived in a tapas-style format. The beautifully presented food at Los Mochis is a feast for the eyes as well as the palate, each dish crafted with an artistic flair that enhances the dining experience. Our tasting menu was complemented by a Riesling white wine selected by the sommelier, which was refreshing and sweet, perfectly accompanying each course.

For anyone looking to add a rooftop restaurant to their London itinerary, Los Mochis is a must-visit!

Anna Startin

SENIOR EDITORIAL ASSISTANT

Book your visit now: https://www. losmochis.co.uk/lc/london-city

WHO WILL TRIUMPH AS AA CHEFS’ CHEF OF 2024?

AA Hospitality reveals shortlist for hospitality’s top honour: AA Chefs’ Chef of the Year Award 2024-5

Get ready for the ultimate culinary highlight at the AA Hospitality Awards this September. The annual event will see Paul Ainsworth hand over the title of AA Chefs’ Chef of the Year Award, sponsored by Wellocks. This much sought-after accolade, first introduced in 1996, gives all AA Rosette-awarded chefs the power to decide who truly deserves the ultimate recognition for their outstanding performance over the past year. Voted for by their peers, the unique award is a popular and coveted title.

This year’s shortlist features culinary luminaries from across the country, including Angela Hartnett of Murano, Lorna McNee at Cail Bruich and Aktar Islam of Opheem alongside nine other worthy chefs.

The awards will take place at the JW Marriott Grosvenor House in London on Monday 23 September, and will bring together over 1,000 guests from across the UK’s hospitality landscape. The evening’s meticulously crafted menu will be curated by none other than Paul Ainsworth, current AA Chefs’ Chef of the Year holder and restaurateur and owner of Paul Ainsworth at No6 in Padstow (4 AA Rosettes).

The AA Chefs’ Chef of the Year is voted for by AA Rosette holders. Voting will close on 1 August 2024. The AA Hospitality Awards would also like to thank Wellocks for sponsoring the AA Chefs’ Chef of the Year Award.

Tickets for the AA Hospitality Awards on 23 September are available now from the awards website.

LOUGH ERNE RESORT NAMED HOTEL OF THE YEAR AT LCN AWARDS

Lough Erne Resort has been named Hotel of the Year (75+ Rooms) at the Licensed & Catering News (LCN) Awards 2024, Northern Ireland’s Hospitality event of the year. The prestigious award consolidates the Resort’s position as a five-star destination across the UK.

The winners were announced at a glamorous gala event in the Crowne Plaza Hotel in Belfast on Sunday, 9 June, in recognition of the hard work, entrepreneurship and excellence of the best hotels, pubs, clubs and restaurants in NI.

LEFT: The whole Lough Erne Resort celebrates the LCN Hotel of the Year Award.

The Hotel of the Year (75+ Rooms) category was sponsored by bathroom renovation company Bath Fitter and judged by a “mystery guest’s” inspection of the venue according to a strict set of winning criteria.

The judging panel admired “the exceptional range of facilities offered” at Lough Erne Resort, as it features luxury accommodation, a unique Thai Spa, awardwinning golf courses and three dining options, including the three AA Rosettewinning Catalina restaurant.

To celebrate the win, Lough Erne Resort is offering an unmissable “Hotel of the Year” promotion including an overnight midweek stay in a newly refurbished guest room, use of the infinity pool at the Thai Spa and a complimentary Boatyard G&T in The Blaney Bar to toast the exciting news.

Guests will awaken to a lakeside breakfast and have access to the resort’s 600 acres, all from £169 per room.

Lough Erne Resort has had a successful run in this year’s hospitality awards season. The Catalina has recently taken top prize in the Ulster category of the ‘Best Hotel and Guesthouse Restaurant’ at the Irish Restaurant Awards.

BELOW: Lough Erne Resort General Manager Gareth Byrne and Deputy General Manager Helen McCune celebrate the LCN Hotel of the Year Award with a Boatyard G&T.

IMAGES: © Peter Bruce Photography

CAB HOSPITALITY CROWNED BEST HOSPITALITY MARKETING & BRAND DIGITAL AGENCY IN SME BUSINESS

Digital marketing agency Cab Hospitality has been named Best Hospitality Marketing & Brand Digital Agency in the annual SME Business Elite Awards 2024.

Cab Hospitality was selected as an innovator within its particular field by SME News, following a merit-driven process across a range of industry sectors most relevant to the magazine’s circulation.

The award announcement follows a flurry of additional wins for Cab Hospitality, including the appointment of The Petersham Hotel, a stunning London hotel on the bank of the River Thames in Richmond which joins Cab Hospitality’s existing portfolio of long-standing client partners including Burger & Lobster and Burgh Island Hotel.

Abi Croft, Managing Director of Cab Hospitality, commented: “To have our hard work and achievements recognised in this way is fantastic; it’s been an incredibly busy 12 months and the team have shown such dedication and creativity to get us where we are today. This award is the icing on the cake.”

A digital marketing agency specialising in helping hotels and restaurants reach their full potential, Cab Hospitality helps operators to gain more direct bookings and increase their brand awareness within their target markets. Since its inception in 2018, Warwickshire-based Cab Hospitality has more than doubled in size in both company size and client base.

Launched in 2018, the SME Business Elite Awards identify and support the best small and medium-sized businesses in the UK and aim to recognise and showcase the efforts of these highly skilled SMEs as a crucial part of the country’s business sector, celebrating their hard work and success through its prestigious award program.

SME News’ in-house research team assesses each potential awardee, using a unique method that ensures impartial judgement, regardless of size or company history. Both start-ups and larger firms are evaluated using the same criteria and recognised based on their achievements. Cab Hospitality sits within Cab Studios group, a unique community of studios

Obsidiana COMPAC is a truly pioneering surface material made from 100% recycled glass and is itself 100% recyclable, making it the first worksurface in the World to offer a totally sustainable solution.

COMPAC have been able to create this unique worksurface without compromising its beauty, versatility or performance therefore, Obsidiana COMPAC can be specified with confidence for kitchen worksurfaces, feature walls and wall cladding, splash backs, bathrooms and shower trays.

Obsidiana COMPAC is available in two extraordinary collections - Volcano and Astral and both offer high resistance to abrasions, impact, chemicals and water absorption.

COMPAC’s commitment to produce safe, circular, and sustainable products is underpinned by a number of prestigious design and sustainability awards Obsidiana COMPAC has won since its launch in 2020.

Website: www.compac.es

ELITE AWARDS 2024

and sector specialists, which includes Cab Campaign, Cab Engine, and Cab Property. For 20 years, Cab Studios has been making a name for itself with one simple mantra - ‘Uniting Knowledge’.

They are one of the most exciting agency incubation companies across Europe, creating businesses and careers for talented individuals to help them unlock their full potential and value.

BELOW:

On a mission to shake up your summer cocktails is Nelson’s Gold Caramel Vodka Liqueur, made with love in the heart of Norfolk.

Nelson’s Gold Caramel Vodka Liqueur is a delicate blend of vodka and handmade caramel, described as a crème brûlée in a glass. Exceptionally smooth, with a delectable, mellow sweetness, Nelson’s Gold is the new mixer to reach for this summer.

Produced by hand by Wild Knight Distillery in Norfolk, Nelson’s Gold could be just the answer to sweetening your summer cocktails, allowing you to create a range of delicious and unique drinks with caramel vodka liqueur as the base.

Nelson’s Gold Caramel Vodka Liqueur (26.5% ABV, 70cl bottle) is available to order online at www.wildknightdistillery.co.uk/ (RRP £37.50) ENJOY A DIFFERENT

Back row: Jai Mahey, Abi Wilkins, Neeve Lloyd, Front row: Scott Wood, Abi Croft, Bree Kilduff

SMITH & CO. – BORN FROM A PASSION FOR BATHROOMS AND DESIGN

Introducing a bathroom brand with a focus on affordable design and quality aimed primarily at the contract hospitality sector but available to all projects large and small alike.

Owned by Father and Son team Nick and Chris Smith, their vision with Smith & Co. was to create and present, in an easily specified form, bathroom products that tick the boxes for Designers, Hoteliers and Contractors alike. The mantra being - well designed, well priced and easily procured with the knowledge and support offered from a combined experience of over 40 years in the bathroom and design sectors.

Heading the offering is the ‘Designer Collection’, a truly stunning presentation of resin formed bath’s and washbasins in a variety of colours that will create that WOW factor for any guest.

The centre piece is the Acqua Fluire freestanding bath with its gorgeous rippled exterior emulating the calming ebb and flow of water and its sumptuous smooth and inviting interior. As with the rest of the range, the Acqua Fluire is available in a range of colours to suit every scheme that once combined with lighting will be a stunning talking point.

Carrying on the design led theme there are a myriad of freestanding baths and basins to suit any design brief from round to oval and rectangular to square.

Moving into the core offering Smith & Co. offers sanitaryware to solve most design scenarios from classic to contemporary including their easy to specify DDA WC and shower packs, all at an affordable price point.

To say they have hit the ground running would be an understatement, to mention just a few of the projects supplied with Smith & Co…..

The new Hotel at Warwick Castle for Merlyn Entertainment – all guest rooms, front of house, staff areas and DDA facilities.

Mallory Court for The Eden Hotel Collection – a just completed ten bedroom

refurbishment of this historic Hotel and Spa.

The Other House South Kensington – Smith & Co. were very proud to supply their Zinc wc’s to this luxury club flat and apartment Hotel.

The list goes on with many commercial and residential schemes.

Contact Nick or Chris with your requirements who will be pleased to offer advice and support to make your project a success.

Tel: 0800 772 0190

Email: sales@smithcobathrooms.com Web: www.smithcobathrooms.com

ROSS CLARK APPOINTED DIRECTOR OF OPERATIONS AT THE CALEDONIAN EDINBURGH

The Caledonian Edinburgh has today announced the appointment of Ross Clark as Director of Operations to lead on hotel operations and projects. He comes to the role with a wealth of hospitality knowledge and over 20 years of industry experience.

Following the announcement that over £35 million will be invested in the iconic hotel, Clark will play a key role in leading its transformation.

Clark joined The Caledonian in 2016 as Food and Beverage Manager, most recently serving as the Director of Food and Beverage. He has spearheaded multiple successful initiatives during his tenure and was awarded F&B Manager of the Year at the Hotel Cateys awards in 2023.

Clark will lead hotel operations, playing a guiding role in the hotel’s transformation, as well as championing the ESG policy.

His priority is to ensure that The Caledonian Edinburgh continues to excel in its operations with a focus on guest satisfaction, team morale, and profitability.

The hotel is proud to be awarded the Forbes Accreditation for luxury customer service.

Commenting on his new role, Ross Clark said: “I am honoured to take on the position of Director of Operations at The Caledonian Edinburgh as we begin a new chapter for our 120th anniversary. Our team’s unwavering dedication and enthusiasm is what makes the Caley truly special. I am excited to lead our team as we elevate our offering and continue to create exceptional experiences for guests.”

The Caledonian Edinburgh, located in the heart of the city, has stood as an iconic symbol of Edinburgh throughout its 120-year history.

HOTEL CO 51 APPOINTS WAYNE ANDROLIAKOS AS NEW CEO

Hotel Co 51 (hotelco51.com) is promoting experienced hospitality professional Wayne Androliakos as its new Chief Executive Officer (CEO). Wayne Androliakos took over the CEO reins on 1 June, succeeding Tobias Linder who stays within the Vastint Group as the new Head of Asset Management for Vastint Holding B.V.

With over 25 years of hands-on hospitality expertise, Wayne brings his track record of building high-performing teams to the top role. Since joining Hotel Co 51 as UK Regional Director of Operations in summer 2022, Wayne has demonstrated

his commitment to driving guest satisfaction by boosting feedback ratings across the 17 Marriott-branded properties in the UK region. This includes increasing food and beverage scores by 18.1%, intent to recommend by 14.4% and staff service by 12.7%.

Prior to joining Hotel Co 51, Wayne led the global operations for Generator and Freehand Hotels, and spent 14 years with Cycas Hospitality, where he played a strategic role in the group’s European expansion. Having progressed from General Manager of Cycas’s first hotel to Chief Operating Officer for its European

portfolio, Wayne is passionate about developing talent from within.

Reinforcing Hotel Co 51’s sustainable credentials, under Wayne’s stewardship the company is on target to secure Green Key certification across each of its European hotels by the end of 2024.

AIMBRIDGE HOSPITALITY NAMES WILLIAM DAVENPORT CHIEF FINANCIAL OFFICER

GLOBAL ASSET SOLUTIONS EXPANDS WORLDWIDE TEAM

Global Asset Solutions has added two new members to its team, as it continues to grow and evolve, advising both owners and brands in the luxury sector.

The group believes that asset management should support the full lifecycle of a property, including investment as well as operations, and has hired to support its leadership position in the market.

Last year saw Global Asset Solutions cement its standing as the largest independent asset manager in Europe, Middle East, Asia and the Pacific with the addition of a portfolio of nine hotels in the Middle East, adding spectacular hotels under the W, Ritz Carlton, JW, Intercontinental and Alila flags.

Most recently, the group has been working with Nikki Beach Global to develop a strategy for growth through the creation of an owner-friendly operating platform which can compete with upper luxury hotel brands.

Global Asset Solutions has added Juan Manuel Gea as corporate business manager and Jordi Izquierdo as hotel asset manager, bringing further depth of knowledge to its existing prowess.

Gea joins the company from revenue management platform Beyond, where he was a senior office manager, while Izquierdo was most recently with Hyatt Hotels; at the Thompson Madrid and Hyatt Centric Madrid Gran Via, where he held the role of cluster director of revenue management as part of the preopening team for Thompson Madrid.

Global Asset Solutions’ portfolios includes amongst many others, awardwinning upper luxury hotels such as the Rosewood Phnom Penh, Cambodia and the Four Seasons Madrid, Spain.

Aimbridge Hospitality, a leading, hospitality management company and the world’s largest third-party hotel operator, announced William Davenport as its new Chief Financial Officer.

Davenport will sit on the organization’s executive leadership team and report directly to Craig S. Smith, Chief Executive Officer.

As Chief Financial Officer, Davenport will oversee the financial management of the company and have direct responsibility for accounting, financial planning and analysis, compliance, tax, treasury, and procurement.

He will utilize more than three decades of strategic experience across high growth businesses in hospitality, restaurants, franchising, and private equity to help drive Aimbridge’s global expansion strategy, build new core competencies, transform financial reporting systems, and simplify processes to enhance the comprehensive, best-in-class services provided to the company’s owners, brand partners, and vendors.

Davenport joins Aimbridge following his most recent role as Chief Financial Officer with Velvet Taco, a fast-growing restaurant chain. Prior to Velvet Taco he served as Chief Financial Officer at Topgolf for a decade where he helped the concept grow from nine venues to its current scale of more than 80 U.S.-based locations, a global footprint, and revenues exceeding $1.75 billion. Davenport was instrumental in Topgolf’s growth journey, including hiring critical functional talent and scaling the team, working with capital markets, and overseeing the integration of Topgolf into Callaway Golf following the brand acquisition.

Davenport’s experience also includes senior level finance leadership roles at Haggar Clothing Co, Neiman Marcus Group, and Brinker International Inc., after beginning his career at KPMG Peat Marwick.

Davenport will work closely with the senior leadership team, including the company’s recently appointed Chief Global Growth Officer, Eric Jacobs, and its news Chief Legal Officer, Greg Moundas.

THE TOP LUXURY STAYS CHOOSING SIMBA’S CONTRACT MATTRESS TECH

In the competitive world of hospitality, exceptional guest experiences are paramount, with a key component of this experience being the quality of sleep offered to guests. Simba Sleep, a pioneer in sleep technology and dedicated to engineering the perfect night’s sleep, is redefining luxury sleep experiences as it expands into some of the UK’s most distinctive hotels and unique stays.

The new Contract Mattress Collection features three distinct models: the Simba Pro Contract, Simba Luxe Contract, and the Simba Green Label Contract. At the heart of the collection lies the exclusive, awardwinning Hybrid® technology, ensuring guests enjoy unparalleled comfort, support, and temperature regulation. Key to this are Simba’s incredible upper comfort layers and supportive base layers.

The upper comfort layers feature Simba’s patented titanium alloy Aerocoil® springs for optimal airflow and pressure relief. They are designed to flex and compress individually, absorbing impact, creating a soothing sensation of being cradled. Localised support and weight distribution

ensure that motion transfer is limited, allowing partners to sleep undisturbed by the other’s movements.

The base layers play a critical role in maintaining proper body alignment, offering personalised support and cushioning for the shoulders and lower back. For temperature regulation, the Simba Pro Contract and Simba Luxe Contract incorporate cooling graphiteinfused Simbatex® foam. This innovative material draws excess heat away from the body, ensuring a comfortable sleeping temperature throughout the night.

As a certified B Corp™, the Green Label contract is Simba’s most sustainable option, which uses a natural latex layer infused with cooling graphite, Simba Renew Fibres, made with up to 75% recycled content, and a natural wool layer with temperatureregulating properties that offers comfort and deters dust mites. And, Simba’s advanced duvet tech and adjustable pillows

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With outstanding comfort and quality, Simba contract mattresses have been selected by an expanding list of top destinations and retreats around the UK that offer exceptional surroundings.

complete every contract mattress, giving every guest the ultimate, cocooning sleep experience.

With outstanding comfort and quality, Simba contract mattresses have been selected by an expanding list of top destinations and retreats around the UK that offer exceptional surroundings, including; House of Gods in Glasgow, The Ellen Hotel in Kensington, Wilderness Reserve, an extensive collection of luxury accommodation set within 8000 acres in Suffolk, Deer Park Country House in Devon, The Lookout in Cornwall, and Room Home Stay in the City of London, and further afield, including Domaine Terra di Gaya in Corsica.

Simba Sleep has been at the forefront of sleep innovation since 2016, has over 300,000 five-star ratings worldwide, more than 60 industry awards, and has sold over 1,000,000 high performance sleep products worldwide. Simba’s reputation for excellence makes it a top choice for discerning hoteliers aiming to provide the ultimate guest experience.

For further information please contact wholesale@simbasleep.com

Sleep deeper with Simba

Editor’s Review: QUINCE

Located in the coastal town of WestgateOn-Sea, in North Kent, Quince has been receiving high praise for its exceptional culinary offerings and welcoming atmosphere. The restaurant is known for its focus on locally sourced, high-quality ingredients. Co-owners Ben Hughes and Rafael Lopez bring a wealth of experience, creating exciting dishes that showcase both British and Mediterranean influences.

The restaurant’s commitment to using local produce is evident. This includes fish and seafood from Kentish day boats, local meats, and vegetables from nearby farms.

The decor at Quince is elegant yet cosy, featuring grey panelled walls and parquet flooring with an open kitchen at the back of the restaurant. The tables are spaced far enough apart to feel comfortable and not have the sense of being crammed together to increase covers.

The restaurant’s commitment to using local produce is evident. This includes fish and seafood from Kentish day boats, local meats, and vegetables from nearby farms. The menu offers both a la carte and set options, with lunch set menus available at reasonable prices.

Our meal started with an appetizer of a sweet pepper puree in a small edible cone with a cube of cheese on top – very tasty and did the job in whetting our appetites for the starter. We chose the pastrami with salsify and pickled walnut ketchup and the rabbit and ham terrine with pickled vegetable slices. The pastrami was delicious but the highlight on the plate was the ketchup, deep and rich with great flavour.

For main course we tried a vegetarian dish of Margate mushrooms with a Broccoli custard and Hazelnut and cheddar Pesto and a dish consisting of grilled Flank steak with peperonata. The vegetable dish was well seasoned and a carrot puree gave added sweetness and a streak of alternative

colour amongst the green of pesto and broccoli. The flank steak – an underrated cut, had a very meaty flavour, due in part to a generous helping of beef dripping and not as chewy as often associated with this type of steak. The peperonata was sweet with peppers, onions and tomatoes providing a lovely accompaniment.

The meal was rounded off with some wonderful desserts, Basque cheesecake with deconstructed rhubarb crumble and a large toasted marshmallow with strawberries and custard. The cheesecake was smooth and creamy and exquisitely balanced with the sharp rhubarb and a sweet tooth is recommended for the marshmallow, but again the combination of flavours and textures work perfectly.

Service at Quince is very welcoming and attentive, and the staff is easy to strike up a conversation with, contributing to the overall relaxed and enjoyable dining experience. Quince is a restaurant for those seeking high-quality, inventive dishes in a comfortable setting. The continually changing menu, in keeping with whatever produce is fresh on the day, means that no two visits will necessarily be the same.

Maria Lapthorn EDITOR

The continually changing menu, in keeping with whatever produce is fresh on the day, means that no two visits will necessarily be the same. EDITOR’S

WILL THE UK HOSPITALITY INDUSTRY RISE AGAIN?

Could our hospitality sector be the answer to saving our economy? Proving resilient and strong post-covid, the hospitality industry boomed in 2022 and generated £20 million in exports and attracted £7 million worth of business investments. But with the looming threat of further inflation and the country in a cost of living crisis, can our hospitality sector start generating the same economic income it did pre-covid?

How will we recover?

Trying to leave the bleak years between 2020-2022 behind us and help return the economy to its pre-covid state, statistics are proving a healthy expansion of the UK hospitality sector. With new design trends that will elevate guest experiences, whilst preserving the human need for connection, this expansion of the hospitality sector could help see the economic boost that our country so desperately needs. Jason Brown, Director of Design and Development at Knightsbridge Furniture, discusses the trends to look out for in 2024 that could help the industry rise again.

Trying to leave the bleak years between 20202022 behind us and help return the economy to its pre-covid state, statistics are proving a healthy expansion of the UK hospitality sector.

By implementing these design trends in the expansion of the hospitality sector, guests might be more inclined to escape the everyday and book time away, ultimately helping with boosting the economy.

Wellness Spaces

It is predicted that there will be a big emphasis on designing spaces that will be an escape from the everyday, providing guests with much needed rest and relaxation. Taking inspiration from nature and implementing calming colours and tones to help mimic this feeling of retreat. Art pieces on the walls and comfortable furniture will fill these spaces for guests to receive respite in, rejuvenate, and return home feeling refreshed.

Colour, Colour and More Colour

In contrast to these wellness spaces, another upcoming trend in 2024 includes this maximalism approach. Mixing bold colours with patterns and textures to create a playful and expressive atmosphere is also on the rise. Alongside interiors utilising these trends, furniture manufacturers are also creating bespoke pieces that will sit perfectly in these bold and bright spaces which will ultimately boost guests’ moods.

Sustainability

High on the priority list of designing new hospitality spaces is ensuring it is as sustainable as possible. For many guests, they are looking for socially-responsible accommodations that are focused on everything being environmentally-friendly. From the furniture to the food, architects and interior designers must collaborate with businesses committed to becoming more sustainable such as Knightsbridge Furniture with our Race to Zero program.

Inclusive Design

Promoting inclusivity is a must for the hospitality industry and interior designers are therefore creating more accessible spaces. Whether they are implementing recliners or soft edge furnishings to spaces, Knightsbridge Furniture has extensive knowledge of mixing comfort with luxury and accessibility, perfect for these innovative spaces.

By implementing these design trends in the expansion of the hospitality sector, guests might be more inclined to escape the everyday and book time away, ultimately helping with boosting the economy. With a wide-range of furniture options that fit perfectly within each of these trends, Knightsbridge Furniture could also play a pivotal role in helping the UK economy rise back.

If you would like to find out some more information about Knightsbridge Furniture please head to their website: www.knightsbridge-furniture.co.uk

JP’s Originals, producers of exceptional, artisanal tea has partnered with the Four Seasons Hotel Hampshire, becoming their exclusive tea supplier throughout the hotel.

Renowned for unparalleled luxury and providing genuine care for guests, luxury hotel, the Four Seasons Hotel Hampshire offers JP’s Originals speciality teas as loose leaf, pyramids, and envelope teas in a wide range of flavours throughout the hotel. Featuring JP’s Originals infusions and signature blends including Nana’s Chai, Rose Chai, Earl Grey, English Breakfast and JP’s Originals CBD Trinity, which includes Power Up, Soul Soother, and Sleep Deep, this partnership centres around

the commitment of both brands to offer their discerning customers the very best experience, every time.

Reinforcing their commitment to sleep and relaxation, each Four Seasons Hotel Hampshire guest room offers the JP’s Originals Sleep Deep infusion, which combines water-soluble CBD with calming chamomile, gentle floral notes of rose, lavender and rosehip to promote restorative sleep.

“We’re thrilled to partner with the Four Seasons Hotel Hampshire” says Urvashi Agarwal, founder of JP’s Originals. “I believe there is great synergy between both brands, centred around our commitment to offering customers supreme luxury and the very best experience from start to finish. Guests staying overnight also have the chance to taste our award-winning Sleep Deep infusion, undoubtedly elevating their overnight experience and ensuring they have a restful night in sumptuous surroundings.”

‘Offering JP’s Originals infusions and signature blends to our customers seemed like an obvious choice’ says Yogesh Juneja, General Manager of the Four Seasons Hotel Hampshire. ‘We’re committed to

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

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

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

offering our customers the very best when it comes to taste and overall experience, and we love championing British brands with strong eco credentials. Luxury, sustainability, and superior quality is at the heart of our offering, values which JP’s Originals also holds dear.’

Passionate about retailing innovative, exceptional products, perfectly brewed, and hand-picked in the UK, JP’s Originals are committed to producing blends which offer outstanding flavour and sustainability. Proudly achieving a B-Corp certification in March 2022, all JP’s Originals teas come in 100% biodegradable, plastic-free packaging and pyramid bags made from soilon, a plant-based material which is easily compostable, so customers can consume freely with a clear conscience.

www.jpsoriginals.com

THE TAIL-WAGGING TREND: WHY HOTELS GOING DOG-FRIENDLY

IS A GAME CHANGER

The shift towards dog-friendly hotels is much more than a passing fad; it's a reflection of the changing dynamics of travel and pet ownership. By embracing this trend, hotels not only tap into a growing market and get to benefit of the Hound Pound, but also enhance their guests' experiences, promote well-being, and foster a sense of community.

As the line between pet ownership and family life continues to blur, the demand for pet-friendly accommodations will only increase, as PetsPyjamas, the leading dog-friendly travel company, has already noticed.

“In an era where pet ownership is more than just a trend—it's a lifestyle—hotels that welcome furry friends with open arms are quickly becoming the go-to choice for travellers,” says Karen Hanton, founder of PetsPyjamas. “The move towards dog-friendly accommodations isn't just a gimmick; we know our customers expect to bring their dogs everywhere they - they are part of the family after all.”

But what are the benefits of the Hound Pound? PetsPyjamas explores why hotels embracing this change are barking up the right tree.

1. Boost in Business

First and foremost, going dog-friendly can significantly boost hotel bookings. A study by Statista highlighted that over 33% of UK households own a dog. With numbers like these, it's clear that the demand for pet-friendly accommodations is substantial. Hotels that cater to this need not only expand their market but also enjoy a competitive edge. The ability to stay with pets is often a deciding factor for pet owners when choosing where to stayStatista discovered that boarding costs are the single biggest annual expense for most dogs in the UK, so being able to bring pets along for the holiday benefits the customer too. Taking these steps to be dog-friendly will lead to increased occupancy rates and, consequently, revenue for dog-friendly hotels.

2. The Hound Pound Spent On-Site

Hotels have told PetsPyjamas that their customer spends 30% more than those travelling without dogs. From drinks at the bar to dinners and lunches at the hotel’s restaurants, to spa treatments - customers travelling with their dog do not want to leave their dog alone (and in some instances cannot), so are more inclined to spend money on-site at the various amenities. Plus, when additional dog services are available, such as dog walking and dog sitting, these are highly valued and pre-booked by customers.

3. Increased Length of Stay

Dog owners tend to stay longer when they can bring their pets along, as they're more likely to view the accommodation as a home away from home rather than just a place to sleep. This increase in the length of stay translates directly into higher revenue per booking for the hotel. Additionally, the convenience of having their pets with them means that guests are more likely to return, ensuring a steady stream of business.

4. Enhanced Guest Experience

Offering a welcoming environment for dogs enhances the overall guest experience. Dog owners are looking for more than just permission to bring their pets; they seek an experience where their furry companions are treated as valued guests. Amenities such as dog beds, bowls, treats, and even doggy daycare services can make a significant difference in guest satisfaction. This attention to detail creates a memorable stay, encourages positive reviews, and fosters brand loyalty among pet owners.

5. Positive Impact on Online Visibility and Reputation

In the digital age, a hotel's online presence is crucial. Pet-friendly policies can significantly impact a hotel's online ratings and reviews. Happy guests are more likely to share their positive experiences on social media,travel blogs, and review platforms, which can enhance the hotel's reputation and visibility. This word-of-mouth marketing is invaluable, as prospective guests travelling with their dogs often rely on

First and foremost, going dog-friendly can significantly boost hotel bookings. A study by Statista highlighted that over 33% of UK households own a dog. “ “

reviews from fellow travellers when making booking decisions.

For hotels looking to join this growing trend, the message is clear: integrating petfriendly policies is not just about allowing pets; it's about creating an environment where all guests, whether on two legs or four, feel welcomed and valued. The benefits extend far beyond the immediate joy of a wagging tail; they create a stronger, more loyal customer base, enhance the hotel's reputation, and tap into a lucrative market segment that shows no signs of slowing down.

For more information on dog-friendly travel and hotels visit www.petspyjamas.com or contact our MarketingManager, Annabel Hunter: annabel.hunter@thepetspyjamas.com

INTERVIEW WITH TOM HEYWOOD

LUXURY HOSPITALITY MAGAZINE INTERVIEWS

TOM HEYWOOD, CHEF OWNER OF PIGNUT

RESTAURANT IN HELMSLEY, NORTH YORKSHIRE

Can you tell us about your journey from growing up in Church Fenton to becoming the chef-owner of Pignut restaurant in Helmsley?

My first food memory is picking damsons and blackberries down the road from where we lived. We used to bring them back and make blackberry and damson pies. I started working in the local pub when I was 14, just doing pot washing. I had no idea what I wanted to do after school, so that was a bit of pocket money and something to do while I was trying to think of what I wanted to do. My dad’s a chef and I used to go into the restaurant which was in Leeds, when I was really young, and I used to love it.

As soon as I left school, I went to York catering college and when I finished, I moved down to Cambridge. I worked down there at Midsummer House for a little bit, then came back up to York to work. I did a little bit of travelling, I went to different parts of Asia eating in different restaurants, I went to a couple of cookery schools when I was out there as well, just to see some things that they did – you can see that influence in some of the dishes on the menu at Pignut.

When I came back, I went to work for Chris Archer at Cottage in the Wood and at the time he only had two rosettes, but he’s since won a Michelin star - he was really good. I worked up there for a couple of years, came back down to York, and worked at The Pheasant Hotel in Harome with Pete Neville. I took a bit of time off, decided to do a bit of agency work while I was looking for a head chef job. It was a nightmare getting a job, everyone was saying I was too young to be a head chef and they wanted more experience – The Rattle Owl gave me a chance and I was there for four years before I opened Pignut with my partner, Laurissa.

I’ve come full circle, Helmsley where the restaurant is based, is near where I grew up in Church Fenton. It was a small village, but it had three pubs for some reason! But there was just nothing there and I just wanted to get out of there when I was young. Now I’ve realised I like being a part of a small community, I’ve never really been a big city person.

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I did a little bit of travelling, I went to different parts of Asia eating in different restaurants, I went to a couple of cookery schools when I was out there as well, just to see some things that they did – you can see that influence in some of the dishes on the menu at Pignut.

What inspired your interest in sustainable practices within the restaurant industry, and how do you incorporate this ethos into your restaurant, Pignut?

I was introduced to foraging by Pete (Neville) and I got really into it - the more you go out, the more you learn and if it’s done in the right way it can enhance any menu. Then I went to eat at Dan Barber’s Blue Hill and everything about the experience blew my mind.

Ever since then my goal has been to follow that ethos of what he does. We don’t have a farm, but we have got a network of farmers that we can go to and work with very closely. They can sometimes say to us ‘I’ve got tons of this, can you come take it off me’, it helps them, and it means it’s not just being thrown in the bin or in the compost bin. Sometimes I’ve got no idea what to do with it so it can be a challenge but it’s fun.

Sustainability flows through all aspects of the restaurant and we want to keep ingredients as close to the restaurant as possible. We still forage and Laurissa has been known to find foraging spots while out on her horse. We use Sustainable Wine Solutions, they pick up empty glass bottles and refill them, and we use Refood for our food waste which recycles the waste into bioenergy. We recycle all plastic and cardboard, there’s no single use plastic and the tables in the restaurant are made from old pub tables which have been upcycled.

You’ve worked in several notable kitchens, including Michelin-starred establishments. How have these experiences shaped your approach to cooking and running a restaurant?

I’ve worked in a lot of restaurants where they’re not necessarily thinking about using the whole ingredient. There is a lot of wastage in some top restaurants, and you sort of wonder why that is? I realised you have to use the best ingredients, which I do, but the best ingredients local to me rather than trying to source it miles away. I think a lot of places have shown me that you don’t need do too much to quality ingredients, don’t try too hard.

In terms of managing a team, my own experience has taught me you can’t do anything without them, they are important, and they should be supported and looked after. That’s why we’re doing a four-day week, we don’t want to overwork anybody because it’ll just show in the service. Communication between the kitchen and front of house is also key for both teams but also for the customer experience. If we’re not communicating properly and we’re not trying our best with each other, then it’ll also show in the service. as well. We don’t expect the team to do anything we wouldn’t do, when you have your own business, you have to do every role where you are needed – Laurissa was doing pot wash last night at the end of the night and I help wipe tables down or hoover. We just have to muck in, do whatever’s required and there are no egos.

Pignut has already achieved significant recognition, including two Rosettes and mentions in the Michelin Guide. What do you attribute to the success of your restaurant in such a short time?

I think past recognition has helped, we worked really hard in our last job and here we’ve been able to build on that and we’ve implemented what we really wanted to do, in terms of sustainability and working practises. Being able to do that without any restrictions, I think we’re just really happy. When you’re really happy with something, I think it shows when people come and

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Our plates and bowls are all handmade by potters in York – they use recycled clay or wastage clay from other sources and we’re working with somebody who is looking at using what’s called naturally occurring clay from the North Yorkshire Moors.

eat or see it online. It’s not a job to us, it’s something that we just really love doing, and I think that really does translate when people come and eat here.

Can you describe the concept behind ‘Wastage,’ and how it reflects your commitment to sustainability and innovation in dining?

The reason why we use the word wastage is that it’s quite an ugly word. It’s the first thing you sit down and eat so you have this negative thought of it straight away. So many people are so surprised by it, and it is probably most people’s favourite course. Just because it appears ugly doesn’t mean we can’t serve something really tasty. It sort of changes your idea of it almost straight away. We want it to make an impact instantly.

We don’t have food waste here, and although the products in the dish are considered ‘waste products’, we want to show that they are tasty, and it surprises people.

Sustainability is a key focus for Pignut, from sourcing ingredients locally to using sustainable wine solutions. How do you ensure that sustainability permeates every aspect of your restaurant’s operations?

Every time a new dish goes on, my first thought is what can we use for it? What have the suppliers got right now? Because I can’t just sit down and write any menu I want. I’ve got to look at what they have and then I decide from that point. The food can’t be more sustainable if we don’t have it, we can’t use it and we don’t get anything else.

It can be restrictive and the same for the front of house. All of the wines are biodynamic, organic, and Laurissa’s always trying to source some smaller vineyards which have a smaller impact on the environment. And every time we buy something, we’re not necessarily looking to go buy brand new, we’re looking to try and find it local and reused. We go to charity shops; we use natural décor - there’s a lot of rocks in the restaurant at the moment!

We do our own recycling, and we collect the vegetables in reusable plastic crates or in recyclable plastic bags and then we give the bags back.

In terms of the building, we’re restricted by the confines of it so we can’t actually do too much to it, but what we can do, we do. It can be a nightmare putting sustainable practises in place but it’s worth it.

Pignut’s interior design, including the tables made from upcycled materials, reflects a commitment to sustainability. How important is environmental consciousness in your restaurant’s aesthetic choices?

It’s massively important. My dad made the bar with old wood, the shelves, we made them from old scaffolding boards. We’ve decorated the shelves by displaying our preserves and all our dry store. We’re doing more preserved stuff now so people when they come in, they can see the new things that might be on the menu later on.

We use a lot of dried flowers; we like to dry our own and use them in the vases over the winter rather than buying fresh plants. Now we’ve got a lot of foraged plants in the vases. It shows the restaurant changing through the seasons as well as we change them, which is quite interesting. Our plates and bowls are all handmade by potters in York – they use recycled clay or wastage clay from other sources and we’re working with somebody who is looking at using what’s called naturally occurring clay from the North Yorkshire Moors. She’s never used it before but she’s trying it out and we would love to have that in the restaurant.

As supporters of Helmsley Walled Garden, how does your partnership with the charity influence your menu and sourcing practices?

We give a monthly donation to the Horticultural Therapeutic charity which is based at Helmsley Walled Garden which is run entirely by volunteers with the focus of using gardening to improve mental health and wellbeing.

It’s two minutes from my house and it’s five minutes from the restaurant, so in the morning I can go and ask the growers what they want me to use. It’s great for us, we can go pick it ourselves, there’s no air miles in it, there’s no carbon footprint – we take little bits so they can still use it themselves but it helps them so they have less wastage, they have quite a big plot and they can’t really use it all.

The garden has a special maze, and you take your shoes and socks off and walk around it. Apparently walking bare foot is really good for your mind!

It’s a good place for us as a restaurant, people will ask what we are doing, and we

can point them in the direction of Pignut. And we send a lot of people there as wellwhen they’re eating the produce, and they ask where we get it from, we say the walled garden, but you wouldn’t always find it yourself.

We promote them and they promote us, it feels like a real community. It’s something we want to continue in the future, bringing suppliers and customers together to use and celebrate the amazing ingredients we have on our doorstep.

Looking ahead, what are your future aspirations for Pignut, both in terms of culinary innovation and sustainability initiatives?

The ultimate goal is to have something where the produce is out the back of the restaurant, and we bring it forward and we serve it.

When I went to Blue Hill it wasn’t just a meal, it was an education – they didn’t just say ‘this is what we do, and you have to accept it’. It was ‘this is what we do and here’s why we do it’ and then they showed you.

I suppose what we’d like to do is not just be a restaurant where you come and eat, but a restaurant where you can come and maybe learn something, or you can see something you haven’t seen before.

We’d like to do some foraging courses for customers where we take them out with us one day and show them some bits and give them knowledge so they can use that for themselves. I’d also like to age my own meat but that would only be able to happen is we moved somewhere with more space; we just don’t have the space here.

EXPERIENCE THE PINNACLE OF LUXURY: FOUR SEASONS HOTEL LONDON AT TEN TRINITY SQUARE

INTRODUCES THE SKYLINE

PENTHOUSE

Four Seasons Hotel London at Ten Trinity Square is proud to unveil the Skyline Penthouse, redefining the epitome of luxury living in the City of London. Located on the sixth floor of this historic building, this exquisite five-bedroom penthouse offers unparalleled personalised luxury, with bespoke experiences and unmatched service at the core of every stay.

The Skyline Penthouse embodies the ultimate in sophisticated living, combining bespoke luxury with the unparalleled service and amenities that Four Seasons is renowned for. Our guests are at the centre of everything we do, and we take pride in making the impossible possible.

Spanning an impressive 843 square meters, the Skyline Penthouse is the largest of the Hotel’s 35 residences. This extraordinary space is the ultimate London retreat, perfect for long stays or extended visits, offering a blend of comfort, elegance and privacy. The expansive penthouse features a private gym, a cozy cinema room, an elegant office, four full-marble bathrooms, and discreet staff quarters.

The crown jewel of the penthouse is the magnificent wraparound rooftop terrace, providing an exclusive alfresco setting ideal for entertaining. For those seeking a serene escape from the city's hustle, the penthouse offers a secret garden nestled within one of the building’s historic turrets.

The Skyline Penthouse offers breathtaking views of Tower Bridge and The Tower of London, providing a unique and unmatched perspective of the city’s iconic landmarks, allowing guests to wake up in the City of London like nowhere else.

A stay at the Skyline Penthouse includes a 24-hour butler service to cater to every possible need. Additionally, Four Seasons has curated an elite list of lifestyle experiences tailored to each guest, epitomising luxury London living.

Marie Laure Fleury, General Manager of Four Seasons Hotel London at Ten Trinity

Square, commented, "The Skyline Penthouse embodies the ultimate in sophisticated living, combining bespoke luxury with the unparalleled service and amenities that Four Seasons is renowned for. Our guests are at the centre of everything we do, and we take pride in making the impossible possible. We are delighted to offer our guests an extraordinary experience at the Skyline Penthouse, right in the heart of London."

Design

The unit, meticulously crafted by the esteemed Martin Kemp, epitomises luxury living in the heart of London. Martin Kemp, formerly the creative director at Candy & Candy, has designed an exceptional space that offers a unique experience of residing in a super-prime property. Incorporating the main tower of Four Seasons Hotel London at Ten Trinity Square, a Grade II* Listed building, the apartment provides 360-degree panoramas of London’s skyline, the only unit within the hotel to offer such elevated views.

This unit features design elements specifically tailored to meet the personal needs of VIP and luxury clientele. Ingeniously divided into three distinct sections with elegant, curved closing doors, the apartment offers unparalleled functionality and style. The first section

serves as a guest meeting area, complete with a lounge, living room, study, kitchen, and dining room. The second section includes guest bedrooms, a cozy screening room, and an entrance to a secret garden. The third section is the host’s private sanctuary, featuring a primary bedroom, gym, and an additional guest bedroom.

The material specification and design of the residence highlights the best of British manufacturing and craftsmanship, with carefully selected materials. Additionally, the apartment offers the opportunity for access from two separate cores, allowing for distinct private and client entrances to the unit. This thoughtful layout underscores the unit's seamless blend of opulence and functional design, perfectly suited to the lifestyle of its discerning residents.

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Incorporating the main tower of Four Seasons Hotel London at Ten Trinity Square, a Grade II* Listed building, the apartment provides 360-degree panoramas of London’s skyline, the only unit within the hotel to offer such elevated views.

A Culinary Journey in the Heart of London

For culinary aficionados, the Skyline Penthouse ensures gastronomic excellence with a personal chef to craft bespoke meals throughout the stay. Dining experiences at Four Seasons Hotel London at Ten Trinity Square include meals at the two Michelinstarred La Dame de Pic London and the acclaimed Asian restaurant Mei Ume. Guests can also indulge in an exclusive wine dinner and tasting at the Ten Trinity Square Private Members Club, featuring the legendary Château Latour.

The Ultimate Wellbeing City Retreat

The Skyline Penthouse offers a unique wellness escape in the city’s heart. Guests can train with a celebrity personal trainer in the private gym or in the hotel’s wellness centre, and enjoy pampering sessions, including a Hammam experience, personalised massage, and facial at the Hotel’s award-winning spa. Further transformation awaits at Gielly Green Hair Salon for a styling session, conveniently located in the hotel.

Traveling in Style

Situated in the heart of the city with breathtaking views of London’s iconic landmarks, the Skyline Penthouse is perfectly positioned to explore the capital by day and night. Guests can enjoy luxurious transportation options, including a chauffeur-driven Rolls Royce or a private luxury boat experience on the Thames.

For discerning individuals seeking the pinnacle of luxury London living, the Skyline Penthouse at Four Seasons Ten Trinity Square awaits.

A CONTEMPORARY ELECTRIC FIRE

Designed with safety in mind

With the Virtuo Evolve, you have no safety concerns. The fire is cool to touch, with a realistic, projected flame picture and an optional heating element.

Minimal maintenance and running costs

Virtuo Evolve requires no chimney, flue or ventilation points. It can be installed in hotel lobbies, bedrooms, restaurants, wellness suites and many other hospitality settings.

The DRU Virtuo Evolve transforms any hospitality setting, creating a beautiful focal point to make you feel at home.

It has realistic flames, authentic sound effects and remote or app controls, with multiple flame colours and patterns.

There are a choice of models and designs and the fires can be combined with media walls, false chimneys and other architectural features.

And with zero emissions and low energy consumption, the Virtuo Evolve combines luxury with sustainability.

Unlike gas or wood burning fires, Virtuo Evolve requires no regular servicing or maintenance and the energy consumption is exceptionally low.

Timeless and updateable

Virtuo Evolve is an electric fire for life. It has four standard flame effects and a bed of glowing embers, all of which the user can adjust for brightness and intensity.

Totally realistic

Because the Virtuo Evolve has a projected flame picture, it is identical to an actual log fire, underpinned by authentic glowing embers. There is even the sound of crackling wood.

Totally sustainable

Virtuo Evolve creates zero emissions, releases no greenhouse gases and only requires a standard domestic electricity supply.

Easy to install

Virtuo Evolve requires no chimney, flue or ventilation points. It can be installed in hotel lobbies, bedrooms, restaurants, wellness suites and many other hospitality settings.

For an expert consultation by one of our design team, email info@drufire.co.uk or visit www.drufire.com

Virtuo Evolve in traditional hotel lobby

Virtuo Evolve in hotel sea view bedroom

Virtuo Evolve in hotel Wellness suite

To see a live display in a showroom near you, visit drufire.com/find-my-dealer

A boutique hotel suite is transformed into a warm and cosy retreat by the addition of this contemporary electric fire.

The DRU Virtuo Evolve fits neatly into a clever room-dividing wall, creating a haven of rest and relaxation.

It’s just like a real log fire but cool to touch, with convenient remote or app controls and no harmful emissions. There is a selection of sizes and it is easy to install, needing only a standard domestic electricity supply.

To receive our Hospitality Look Book or a consultation from one of our designers, email: info@drufire.co.uk or visit www.drufire.com

Scan the QR code to see video, full details and download our Hospitality Look Book. www.drufire.com

KINDRED COMMUNITY DINNERS

Anna Anderson, 33, is a former social worker and founder of Kindred, Hammersmith’s ex-private members club turned coworking space, events venue, bar and restaurant.

Kindred was born in 2018 from Anna’s desire to create a space for the community to connect face-to-face, with no one feeling excluded. The building is a hidden gem on the Hammersmith roundabout, set over three floors, in a lovingly restored Grade II listed building that has been opened up for everyone to enjoy.

Anna is passionate about ‘third places’; the spaces where you can gather with others outside of the home and the workplace, and the vital role they have in combatting the disconnect and loneliness many experience in city life. With this in mind, earlier this year she launched a new initiative - Kindred’s monthly community dinners.

Taking place on one Monday of each month, the dinners are completely free of charge, with an option but no obligation to donate to The Nourish Hub, Kindred’s charity partner. The Nourish Hub work towards food equality and sustainability, providing free, nutritious meals made from rescued ingredients, and educational workshops on healthy, low-cost eating habits.

The Kindred community dinners host 100 strangers on two long tables, facilitate icebreaker games to help people get to know each other, and serve a delicious, shared feast. The menu for the night is designed by one of Kindred’s in-house chefs, often reflecting their personal heritage, where the emphasis is placed on the tradition of food sharing. Guests are encouraged to attend solo, to serve one another before they serve themselves, put their phones away, and concentrate on being in the moment.

For Anna, these events embody Kindred’s ethos and represent its key mission to facilitate human connections: “It can be hard to meet new people in London, and difficult to find ways to put yourself out there, especially when times are tight – so Kindred wants to make that a bit easier. For me, there’s nothing more powerful than the tradition of sharing food with one another. It’s ancient, and connecting, and breaks down the barriers we often hold around us.

"Offering these dinners is not just about the free food and drink. It’s about facilitating an important moment of connection between people who might otherwise not cross paths. We see it as a vital part of why Kindred is here, and we’re proud that these dinners seem to be an effective means of bringing people together.”

Anna also views giving back to the community as important as uniting it, so Kindred prides themselves on being a ‘people-first’, rather than a ‘profitsfirst’ independent business. Where other businesses have been forced to raise prices in the current economic landscape, Kindred foregos the profits of a ticketed event, simply encouraging a charity donation from those who can afford it.

For me, there’s nothing more powerful than the tradition of sharing food with one another. “ “

Focus’s Holographik fires generate no live flames and can be switched on/off at the touch of a button, making it easy to control and perfectly suitable for a workplace or areas with high volumes of visitors.

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The French fireplace manufacturer Focus has created an immersive design using a unique holographic system, Holographik, over naturalistic ceramic logs to create a hyper-realistic-looking fire that uses minimal energy. This design is ideal for hotels and hospitality interiors.

Famous for their fireplaces, Focus has continuously revolutionised their designs for over 50-plus years and is regularly specified by architects and interior

designers globally wanting a statement sculptural design.

New environmental standards are positively impacting the world of traditional fireplaces and as these Focus Holographik fireplaces only require an electrical socket, they can be specified for low-energy building and residential projects too.

Focus has a range of fireplace designs that include glazed wood burners, gas fires as well as outdoor firepits. All their collections are handcrafted in the south of France by skilled artisans and made to the highest standards including DEFRA approved models.

All Focus collections are readily available throughout the UK.

www.focus-fireplaces.com

Editor’s Review: ATLANTIS, THE PALM: THE ULTIMATE FAMILY-FRIENDLY DESTINATION

Planning a family holiday can feel like a high-stakes game - will it entertain the kids, impress the adults, and leave everyone with memories that last a lifetime?

Atlantis, The Palm in Dubai ticked these boxes and more. This iconic resort isn’t just a hotel, it’s a full-fledged family adventure destination, and here’s why:

Luxury Meets Fun for All Ages:

From the moment you step into the opulent lobby, you’re greeted with a sense of awe. But don’t worry, this grandeur translates perfectly to a family-friendly atmosphere.

Spacious rooms with balconies overlooking the dazzling cityscape or the turquoise

Arabian Sea ensure everyone has space to spread out. Upgrading to an Imperial Club room provides access to the exclusive Imperial Club Lounge, a haven of tranquillity with dedicated staff, complimentary snacks and refreshments throughout the day, and even an afternoon tea service. This was a lifesaver for our family, offering a quiet space to regroup after a day of excitement and delicious treats to keep the kids happy.

Upgrading to an Imperial Club room provides access to the exclusive Imperial Club Lounge, a haven of tranquillity with dedicated staff, complimentary snacks and refreshments throughout the day, and even an afternoon tea service.

Waterpark Wonderland:

The crown jewel of Atlantis is undoubtedly Aquaventure, the largest waterpark in the Middle East. Brace yourselves for heart-pounding thrills on record-breaking waterslides, lazy rivers perfect for family floats, and even a dedicated splash area for the little ones. Our older kids loved the adrenaline rush of the Aquaconda, while our younger child couldn’t get enough of

From the luxurious accommodations to the unforgettable experiences like Aquaventure and AquaTrek, this resort offers something special for every member of the family. “ “

the playful Splasher’s Oasis. For a truly unforgettable experience, we also opted for the AquaTrek Xtreme experience. Geared with helmets and diving gear, we walked underwater amidst the Ambassador Lagoon, surrounded by vibrant fish and graceful stingrays. It was an awe-inspiring glimpse into the underwater world that captivated kids and adults alike.

Culinary Delights for Every Palate:

After a day of aquatic adventures, a delicious meal is a must. With over 20 restaurants to choose from, Atlantis caters to every taste bud. Our family enjoyed a perfectly cooked steak dinner at Seafire Steakhouse, while Nobu satisfied our

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craving for exquisite Japanese cuisine. For something more casual, we also loved the poolside options offering refreshing drinks and light bites.

Beyond the Resort:

While Atlantis offers enough entertainment to keep you occupied for an entire holiday, don’t miss exploring Dubai itself. We took a trip to explore the iconic Burj Khalifa, the world’s tallest building, and marveled at the stunning views from the observation deck. The city also boasts world-class shopping malls, traditional souks, and beautiful beaches.

Memories Made to Last:

Atlantis, The Palm truly exceeded our expectations. From the luxurious accommodations to the unforgettable experiences like Aquaventure and AquaTrek, this resort offers something special for every member of the family. The friendly staff, impeccable service, and endless entertainment options all add up to a holiday we’ll never forget. If you’re looking for the ultimate familyfriendly destination that combines luxury, adventure, and endless fun, Atlantis, The Palm is the perfect choice.

Maria Lapthorn EDITOR

Review: HELIOT STEAKHOUSE

Located in the heart of Leicester Square, The Hippodrome Casino London stands as the largest entertainment and casino venues in the UK. Inside lies the esteemed Heliot Steakhouse which offers a captivating view of the lively casino floor, accentuated by striking central light fixtures. The restaurant offers a relaxed, sophisticated atmosphere with its black booths, elegant walnut tables, chilled music and a bar overlooking the casino floor. Whether you are looking for a daytime meal, an evening dinner, or a place to dine after a Magic Mike performance, Heliot Steakhouse is the perfect choice.

The steakhouse provides both a brunch and dinner menu. The brunch menu offers egg royale, hot stack pancakes, breakfast, salad or burgers. But the star of the show is their steaks, I opted for the USDA premium fillet, which is aged to develop both tenderness and flavour, cooked medium rare and topped with a succulent lobster garlic tail. The steak was cooked perfectly and literally did ‘melt in my mouth’. The lobster was tender and sweet, complementing the

steak beautifully. Each steak is customised to your cooking preferences, topping and sauces. Some examples of other options included; peppercorn sauce, chimichurri sauce, grilled white onions and thyme, forest mushrooms and garlic butter and roast bone marrow, red wine jus and crispy kale.

For sides, I chose creamy spinach and the mac and cheese, which was served with a crunchy, cheesy top and soft interior, perfectly complementing my steak. There was lots of other choices including a truffle mac and cheese, chunky fries, feta salad and mash potatoes.

To finish, as recommended by the waitress, I opted for the red velvet cake with forest blueberries and blackberries nestled in the creamy mascarpone which was delicious.

To drink I had Miraval Provence Rose, which was smooth, light and refreshing and was the perfect companion to my steak. The service was impeccable with attentive staff, amazing food and the casino offered captivating entertainment, enhancing the

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The restaurant offers a relaxed, sophisticated atmosphere with its black booths, elegant walnut tables, chilled music and a bar overlooking the casino floor.

overall experience. The Heliot Steakhouse deserves being voted three times running the best Casino Restaurant at the British Casino awards and I would highly recommend the dining experience.

Anna Startin

SENIOR EDITORIAL ASSISTANT

THE QHOTELS COLLECTION ENHANCES ITS CULINARY OPERATIONS WITH PEOPLE FOCUS

WE SAT DOWN WITH WILLIAM GUTHRIE, THE GROUP EXECUTIVE HEAD CHEF FOR THE QHOTELS COLLECTION, TO DISCUSS HIS AMBITIOUS PLANS.

The QHotels Collection is thrilled to roll out significant investments in its food and beverage operations alongside an apprenticeship programme across its 19 hotels and resorts located across Great Britain.

This strategic approach around people underscores the company’s commitment to elevating its culinary offerings, nurturing young talent and providing an exceptional dining experience for guests.

William Guthrie, Group Executive Head Chef for The QHotels Collection has over 30 years of experience, starting out his culinary journey in Brecon Beacons working at Michelin Star hotels and resorts, and then leading 3-4 rosette restaurants across the country.

William joined The QHotels Collection in 2022, to put his unique stamp on the collection’s Food & Beverage (F&B) offering, bringing the quality and high standards aspect to crafting visionary, creative and much-loved menus across various menus across the portfolio, with teams excited and driven to deliver and grow.

Can you talk us through recent advancements for F & B across The QHotels Collection?

People have been our biggest focus in 2024. We’ve been developing the experience for our teams alongside customer experience to support progression plans and retention of our people.

Earlier this year, we launched our apprenticeships as a way to invest in upcoming talent, inspire the next generation of F&B teams, and lead the way within the industry. When it comes to people, we’re driving particular efforts to improve retention through training and support.

Most recently, we have launched our spring / summer menu across all 19 hotels and resorts. With the growth of the team alongside a refreshed focus and structure, we’ve crafted a new, fun and flavoursome product range, serviced with clarity and consistency.

We’ve also launched new Meetings & Events (M&E) menus, rejuvenating

the offering to the many delegates who come to us. These corporate menus are fresh, healthy, and energy boosting, as well as being inclusive for multiple dietary requirements such as vegans and coeliacs. We’re always evolving and developing our offerings towards client trends, demands and opportunities in the market. We’re currently writing the winter menus, and then we’ll move on to Christmas.

What’s the wider vision behind these plans?

We want to put The QHotels Collection in the limelight.

We want to be continually known for offering a great and consistent dining experience to diners and guests, giving them warmth and confidence, with quality food to back it up. By putting into place a better infrastructure within the business, and improving quality and consistency, we are seeing the fruits of the labour in the form of really positive customer feedback verbally to our teams and on review sites.

What’s the reason behind the launching of apprenticeships?

Partnered with Chef Benson-Smith Academy, The QHotels Collection will support budding chefs, on a 12-month programme, in achieving an accredited Level 2 NVQ. Apprentices will receive comprehensive on-the-job training, 1-2-1 mentoring, get involved in monthly masterclasses led by myself, and they get to develop alongside our friendly and supportive team.

I’m delighted to invite these young, enthusiastic individuals into our business, they are our future, and these people are the people we want running our kitchens, supporting our vision in many years to come. It’s a fantastic opportunity to get fresh talent, and fresh thinking into the organisation, with a plan for sustainable growth as they progress with us.

Can you tell me about recent appointments within your team?

We most recently welcomed Chris Cattell, Executive Head Chef at Chesford Grange Hotel and Emil Czeszejk, Executive Head Chef at Stratford Manor Hotel & Spa, to the team. I’m delighted to have them both join us to widen our opportunities and deliver exceptional quality, especially when it comes to M&E.

Staff retention is in a really great place at the moment too, we’ve put efforts into team training, development and communication which has meant our team are staying with us, and choosing to extend their careers amongst our team. Our chef teams are highly experienced, coming from varied backgrounds, from high-volume stadiums to Buckingham Palace. Each new team member has been recruited for their suitability for each of the individual hotels and their needs in terms of F&B, so being able to take them on a journey with us is fantastic.

How do you encourage continuous learning and professional development among your team?

Good communication. Myself and the team pride ourselves on honest conversations, keeping each other motivated, meaningfocused regular meetings - always pushing each other to strive for ongoing customerfocused success.

What current trends are proving popular across the hotels?

Retro desserts are making a comeback, our guests love fun, memorable menus that have been revived. We’re seeing burgers, tacos, and sports bar style food doing really well, customers wanting simplistic but good-quality options. Interestingly, these same themes come into play with M&E, too. Event organisers are looking for a playful, simple, consistent product to serve to their delegates.

Are there any new menu items or concepts that you’re particularly excited about?

I definitely think we have the best burger in any hotel group across the country!

It’s a great, quality product, and very simplistic. For the price point, it’s spot on, and I hope our guests feel the same. Our Cookie Dough Pudding is also very delicious, and I’m looking forward to receiving the customer feedback on this.

How do sustainability initiatives currently play a part in your F&B operations?

We’re hugely passionate about implementing our green policies, and this involves motivating the team behind them to make a difference. We have waste champions at each hotel and resort, and we carry out thorough recycling procedures and more. Climate change is an eye-opening problem, and we recognise it as a huge project for us, one which I’m leading on and making a priority.

This focused strategy for 2024 aims to continually enhance The QHotels Collection’s offerings and maintain its reputation as a leader in the hospitality industry.

By investing in developing their team of chefs, and enhancing the operations infrastructure, The QHotels Collection aims to enhance quality, while maintaining the highest standards.

Guests can expect a renewed focus on creativity, quality, and consistent service excellence which William is leading his F&B teams to deliver.

For more information, visit theqhotelscollection.co.uk

BORGHESE CONTEMPORARY

HOTEL: DESTINATION FOR AN ART STAY IN THE HEART OF ROME

Located in the heart of Rome and blending innovative design and artistic culture, the Borghese Contemporary Hotel is a unique destination for those who wish to experience art in every aspect of their stay.

Borghese Contemporary Hotel is positioned as a strategic place, to reach the most evocative monuments of the city. Within a few minutes’ walk, you can reach the Pantheon, the renowned shopping street Via Condotti, the nearby Spanish Steps, and the Trevi Fountain.

The name, Borghese ContemporARy HoTel, and the logo, strongly resonate with art. The structure is positioned among art hotels due to the rich collection of displayed artworks, which define it, transforming them not merely into decorative pieces but into a medium for knowledge and culture, becoming the main attraction in experiencing the essence of the structure.

From Cameron Welch, to Ed Ruscha, Sandro Sanna, Diego Miguel Mirabella, Aaron Young, Felix Gonzalez Torres, Travis Fish, Elle De Bernardini, Cristallo, Christina Zimpel, Shadi Al-Atallah, Massimo Listri, these are some of the illustrious artists who with their works contribute an identity style, classic with a modern vision to the structure. A hotel that allows you to discover international talents, adopting an approach like that of a contemporary art gallery in continuous change, thanks to the constant search for new artistic collaborations.

Art can be breathed in every corner of the Borghese Contemporary Hotel in the common areas and in the rooms and suites, defining their style. Each of the 24 rooms has its own distinctive artistic identity. Among these, three extraordinary suites stand out: the Borghese Suite (209), the Elle Suite (204) and the Picasso Suite (208), which pay homage to international artists or evoke cultural elements of the area.

The Borghese Suite, named after the historic building and the area where the property is located, in Largo della Fontanella di Borghese, is considered the most prestigious and houses a work of an Iranian artist, giving the suite an exotic charm.

The Elle Suite is a tribute to the Brazilian artist Elle De Bernardini, conveying the creativity and mastery that characterizes the artist’s work.

The Picasso Suite is adorned on the walls with a print of a 1960 work by the Spanish artist Pablo Picasso. The peculiarity of this work lies in the artist’s handwritten signature, adding a unique and personal value.

Among the common areas, the lobby houses the work of Cameron Welch "The Voyager", "in the reception area and along the majestic staircase we find respectively the works of Sandro Sanna and Cristallo Odescalchi.

The breakfast room is adorned with "The Clock", by Félix González-Torres, with a photographic work by Massimo Listri, an

Italian photographer known for his largescale images of majestic and empty interior spaces, and other works by Ed Ruscha and Travis Fish.

To discover the works of Aaron Young and Diego Miguel Mirabella guests will have to explore the areas of the Lounge Bar and the library area.

Similar to the common areas on the first floor, the lobby upstairs also houses the works of Shadi Al-Atallah, Christina Zimpel and Nadjib Ben Ali.

Welcome to discover art in all its forms, at the Borghese Contemporary Hotel.

Oliver Hemming

The Luxury Hospitality Collection