Luxury Hospitality Magazine - September/October 2022

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CONTENTS

Company News 04, 05, 06, 10, 11

Swiftclean 07

Enomatic UK Ltd 08, 09

Oliver Hemming 12, 13

Openings 14, 15, 16

Every effort is made to ensure the accuracy and reliability of material published in Luxury Hospitality Magazine. However, the publishers accept no responsibility for the claims or opinions made by advertisers, manufacturers or contributors.

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

People On The Move 18, 19, 42, 50, 51

Outdoor Areas 20

Indigo Awnings 21

Miele Professional Equipment 22, 23

Interview: Luxury Hospitality Magazine speaks with the founder of Spa Balance Consulting and global wellness expert, Sonal Uberoi 24, 25, 26, 27

Hotel Design Project: Rockwell Group designs Nobu Hotel Barcelona 28, 29, 30

IRIS 31

Show Preview: Restaurant & Bar Tech Live 32, 33

ADA Cosmetics International 34, 35

Hotel Amenities 36, 37

Latest News 40, 41

Show Preview: Hotel & Resort Innovation Expo 44, 45

Events & Awards News 46, 47

Interior Design 48, 49

Richard Haworth Ltd 52

36 16 28 48 Editor – Maria Lapthorn maria@lhmagazine.co.uk Editorial Assistant – Francesca Amato editorial@lhmagazine.co.uk Production/Design – Laura Whitehead 31

OAKMAN GROUP PUTS 5* SERVICE ON THE MENU

With the rising cost of living impacting customers and rocketing energy bills and inflationary pressures affecting hospitality businesses, providing great customer service has never been harder or more important. But for the Oakman Group, their new approach to customer satisfaction has resulted in improvements across its entire portfolio of venues.

Working alongside Feed It Back, the customer experience platform, the business has been able to improve guest satisfaction across its 39 sites, to speed up its recovery following COVID-19 and better protect itself against current and future economic challenges.

The Oakman Group is a collective of pubs and restaurants across England.

The business appointed Feed It Back in June last year, to improve the quantity and quality of insights it was able to collect on its customers’ experiences.

TRENDSETTER RECEIVES HIGH ‘ENVIRONMENT’ AND ‘WORKER’ SCORE AS IT IS AWARDED CERTIFIED B CORPORATION STATUS

Trendsetter, the leading sustainable bedding manufacturing house and parent company of The Fine Bedding Company and Night Owl, has recently announced its global certification as a B Corporation.

The brand joins an international movement of 4500 purpose-led businesses that meet B Corp’s high standards of social and environmental responsibility and transparency.

Based on the B Corp assessment, Trendsetter earned an overall score of 84.3, performing particularly high in the ‘environment’ and ‘worker’ sections, being recognised for its commitment to sustainability, continuously innovating and investing in ways to reduce its ecological footprint.

The certification process entails a deep dive into the DNA of a company to understand how they operate, taking up to 10 months to complete. The BI Assessment of over 200 questions and a following verification process meant that Trendsetter had to meet high social and environmental performance, accountability, and transparency in order to qualify.

Trendsetter puts sustainability at the heart of everything they do. With its pioneering eco-factory based in Estonia and powered by 100% renewable energy, Trendsetter has full control of products from conception to delivery, enabling them to set the high standards on product quality, sourcing and production techniques. Furthermore, the facility is 100% paperless and is zero waste.

By 2025, Trendsetter aims to have a completely carbon neutral factory, and by 2030, the brand will be fully circular, reducing its greenhouse gas emissions in line with the 1.5C Paris Climate Agreement.

Claire Watkin, Managing Director at Trendsetter commented: “As a fourthgeneration family business with a strong ethical commitment, we are delighted to have been recognised as a Certified B Corporation®. B Corp certification reflects our long-standing Trendsetter commitment to building sustainability into every fibre of our products, to ensure we grow in a responsible way that minimises its impact on people and planet. None of this would be possible if it wasn’t for the continued and dedicated hard work of all our team, and we see our B Corp™ status as a celebration of their success and a symbol of our commitment for generations to come.”

To find out more about the efforts that Trendsetter are making, visit: https://wearetrendsetter.com/

Feed It Back’s dashboard, which includes data such as customer surveys, social reviews and customer posts on social, allowed the Oakman Group to assess almost every corner of its business – from speed of service to menu quality and value scoring. Alongside the customer satisfaction benefits, the Oakman Group has been able to utilise its Feed It Back Net Promoter Score (NPS), a measure of customer loyalty, to improve consistency at its growing number of sites.

Since the beginning of 2021, Oakman Group has acquired 11 new venues across England, taking its entire portfolio to 39.

The Oakman Group posted strong financial results in July this year, with sales up by 79% compared to the previous year. The business’ improved customer qualitive scores, measured using Feed It Back, was also mentioned in its financial results.

Feed It Back is the customer experience dashboard for hospitality operators, helping venues to see what’s working and fix what’s not. Feed It Back works with some of the UK’s fastest-growing, and best operators including Loungers, Boparan Restaurant Group, LEON, Megan’s, XP Factory and Oakman Group to name just a few.

BRIGADE BAR + KITCHEN JOINS THE SEARCYS COLLECTION

Leading British restaurateur and caterer Searcys has added unique social-enterprise restaurant, Brigade Bar + Kitchen, to its portfolio of landmark restaurants, champagne bars and venues.

The move – which will see Searcys take on the day-to-day management of the popular London Bridge eatery – also incorporates a continued commitment to founder Simon Boyle’s Beyond Food Foundation, Searcys’ charity partner since 2018.

Housed in the capital’s oldest fire station on Tooley Street, Brigade is known for its live wood-fire cooking and now offers an all-day menu of British classics with a fresh, modern twist, alongside a creative

new cocktail menu. Look out for a bustling events calendar of supper clubs/Feast events, masterclasses and tastings to ensure ongoing and steady fundraising for the Beyond Food Foundation.

Founded in 2004, Beyond Food now embodies an inclusive approach to engage all young people who need it.

The charity supports individuals towards positive change by providing life-changing work placements, practical training and development courses – predominantly in the hospitality sector – with the aim of helping individuals into full-time employment.

www.searcys.co.uk

ROTANA ANNOUNCES THE SOFT OPENING OF ITS NEWEST 5-STAR HOTEL IN DAMMAM

Rotana, one of the leading hotel management companies in the region with over 100 properties across the Middle East, Africa, Eastern Europe and Türkiye, has announced the soft opening of its first 5-star hotel in Dammam under the distinguished “Rayhaan by Rotana” brand.

Dana Rayhaan by Rotana, designed for discerning business and leisure travellers is in a prime location in the heart of the bustling city, offering a striking modern design, exceptional amenities and stunning views of the Arabian Gulf and Al-Ashriah Roundabout.

The hotel provides flawless guest services in state-of-the-art facilities with 285 rooms and suites featuring elegant comfort and charming views of the city and the sea, and will contribute to meeting the growing demand of tourism in Saudi Arabia.

On the 16th floor of the hotel, guests who seek personalized services and added benefits will have access to a special stay at Club Rotana, Rotana’s “hotel-within-ahotel” concept, offering dedicated rooms, suites and an exclusive lounge that reflects Rotana’s high-end luxurious standards which the brand is well-known for.

With premium dining options, Dana Rayhaan by Rotana offers various culinary experiences, including Rodeo Grill steakhouse with an outdoor terrace, elements all-day dining restaurant serving international cuisine, Dana Lobby Lounge which can be enjoyed over a selection of lip-smacking meals and refreshing cocktails, Sundeck Pool Lounge on the large terrace overlooking the outdoor swimming pool, and 24-hour in-room dining service.

Christian Rainalter, General Manager of Dana Rayhaan by Rotana, said: “We are very excited about the soft opening of Dana Rayhaan by Rotana, which comes at a time when the hospitality sector in Saudi Arabia is experiencing rapid development.

“With the Kingdom leading the world in hotel supply growth, according to a 2021 report by hotel data company “STR“, Dana Rayhaan by Rotana will help contribute to Vision 2030 as Saudi Arabia aspires to attract 100 million visitors annually by 2030, making the Kingdom among the top five countries that receive the most tourists worldwide.

This means that a significant increase in the number of hotel rooms is required.”

“We look forward to introducing our signature hospitality and outstanding accommodation to guests in the Eastern Province, whether they are traveling for business or leisure.” Concluded Rainalter.

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HOTEL GROUP LAUNCHES

HOSPITALITY ACADEMY TO INVEST IN STAFF DEVELOPMENT

A North West hotel group is establishing a new hospitality training academy to invest in its staff development, broaden career experiences and improve customer service.

English Lakes Hotels Resorts & Venues has set up its Hospitality Academy in partnership with Kendal College to deliver nationally recognised qualifications.

Training will be available to existing staff and new recruits of all ages, with Level 2 NVQs

including food safety in catering, hospitality team member and personal licence holder for managing retail sales of alcohol.

The hotel group has launched the academy to accelerate the careers of newcomers to the hospitality industry, provide best practice support and training and upskill existing team members. Courses will be delivered over a 15 month period, with a dedicated tutor assigned for each participant.

CRIMSON HOTELS ACQUIRES THE TRAFALGAR ST. JAMES HOTEL, ITS FOURTH HILTON PROPERTY IN LONDON

Crimson Hotels privately owned hotel company has acquired The Trafalgar St. James Hotel in Central London.

Five Star hotel, The Trafalgar St. James, will be the second Hilton Curio Collection acquisition for Crimson Hotels, alongside 100 Queen’s Gate Hotel in South Kensington.

The hotel itself, which comprises of 131 rooms, has a standout location at Trafalgar Square. The location is within easy walking distance to many of London’s key tourist and cultural attractions including amongst others Covent Garden, Soho and the Southbank. It is also bolstered by strong amenities, comprising several food and beverage outlets, including a rooftop bar with unparalleled views. A new destination restaurant will soon open on the ground floor, which will be operated by a highend Asian restaurant group.

The hotel will be headed up by Federico Ciampi, the current General Manager of 100 Queen’s Gate, who has been promoted to the role of Cluster General Manager, making a welcome return to a hotel he managed some 4 years ago.

Alykhan Kassam, CEO at Crimson Hotels, adds: “We are delighted to have acquired The Trafalgar St James Hotel with the property making a welcome addition to our portfolio of London hotels. We are looking forward to working with the hotel team, under Federico’s leadership, to firmly establish the property as one of the best in the capital.”

The acquisition of The Trafalgar St. James marks the second Curio Collection by Hilton property in its portfolio alongside 100 Queen’s Gate Hotel, a five-star boutique hotel situated in South Kensington.

The Trafalgar St. James is located at Trafalgar Square, 2 Spring Gardens, London, SW1A 2TS

Salcombe Brewery Co. is delighted to reveal that it has partnered with Too Good to Go to help reduce its waste and just donated over £1000 to The Seahorse Trust, which has been raised through a five

ENJOY A CULINARY TASTE AROUND THE WORLD WITH A SKY-HIGH VIEWS AS 3 SIXTY LAUNCHES NEW À LA CARTE MENU

Newcastle’s first and only sky lounge, 3SIXTY’s new à la carte menu draws inspiration from Head Chef Bruno George Chapim’s global culinary journey.

Served on the twenty sixth floor of Newcastle’s tallest building, while diners gaze out and admire jaw dropping skyline views and exceptional service to match, 3SIXTY’s new à la carte menu is designed to give customers a lavish, seasonal meal with dishes including Pan-Fried Scottish Scallops, Black Ink Linguini and 48 Day Aged Wagyu Sirloin Steak, courtesy of Head Chef Bruno George Chapim.

The new menu offers an endless list of cuisine and takes inspiration from different

cultures and flavours inspired by Chef’s experience of foods from around the world, to take diners on a culinary journey from South Korea and across to Italy.

From optional sized plates, customers can choose a selection of small dishes such as Korean Pork Bao Buns, Pan Fried Scottish Scallops and Lasagne Bites, to large dish selections including Himalayan Salt Aged Rib Eye, Black Ink Linguini or Wild Mushroom Risotto made from seasonal ingredients.

The pairing wine list complements each dish, with wines sourced directly from the vineyards of Tuscany, Italy, to the McLaren Vale in Australia, home to more than 80 superb wineries in the region.

Originally launching back in May 2021, 3SIXTY has been a hugely popular destination within the city from locals choosing to host celebrations, to tourists wanting to see Newcastle’s only 360 views.

The menus at 3SIXTY are led by seasonal ingredients, so Chef will continually update its à la carte offering in line with ingredient seasonality, which are sourced as locally as possible.

Originally from Angola, Luanda, Head Chef Bruno is known for his exceptional attention to detail and strong pride in his presentation of food. Bruno understands the importance of food presentation and taste and is looking forward to bringing his culinary expertise to plates in 3SIXTY.

The new 3SIXTY à la carte menu is now available for customers to try and follows the recent refurbishment of the bar, to enhance guests’ experience at this incredible venue, with unrivalled service and the most memorable views.

pence donation for every bottle sold of its Seahorse beer. These announcements have been made as Salcombe Brewery Co embarks on its journey to B Corp status.

Jordan Mace, Managing Director of Salcombe Brewery Co. explains: “Constantly improving our sustainability credentials has always been a core objective for us so, when we discovered Too Good To Go, we jumped at the chance to reduce our waste. This clever app allows us to sell our cosmetically damaged products and any short dated stock to a wide range of customers, at a reduced price, rather than throwing it away. It is a new partnership that came about as part of a review of our processes as we work towards B Corp status.”

Jordan continues: “The surrounding coastal environment has always been hugely important to Salcombe Brewery Co. The

Salcombe Estuary is one of the few places in the UK where you can find the rarer of the two species of seahorse and we partnered with The Seahorse Trust four years ago to raise funds to support these endangered creatures. We give a regular donation to The Seahorse Trust and are pleased to be handing over another £1,198.25 this month. This money has been raised by making a donation of 5p from every bottle of Seahorse sold.”

Salcombe Brewery is in the process of working towards B Corp status. Certified B Corps, are companies verified by B Lab to meet high standards of social and environmental performance, transparency, and accountability. Becoming a Certified B Corporation is a rigorous, comprehensive process that involves reviewing a company’s processes, procedures and ethos.

SALCOMBE BREWERY CO. PARTNERS WITH TOO GOOD TO GO AND DONATES FUNDS TO THE SEAHORSE TRUST

Songbird

A luxury Hi-Fidelity Bluetooth speaker with an analogue alarm clock, the Jazzman is in a class of its own, being fully equipped with every necessary feature for hospitality. With both wireless and USB charging, the Jazzman has been specifically designed for the luxury hospitality market. It’s 2-way speaker design delivers a beautifully refined tone for music lovers and it’s unique and stylish looks, one-time alarm and simple intuitive controls make it an ideal accessory for any luxury room, helping to provide the perfect guest experience.

Songbird remains the Bluetooth speaker alarm clock of choice for many of the world’s best hotels. Made in 2 formats, Uptown and Downtown and 3 colour ways. It’s hand made Ebony veneered cabinet delivers a beautifully refined tone with impeccable good looks and it is very simple to use.

The Robin is a Bluetooth speaker alarm clock for premium hotels and has a series of features that make it the outstanding product in its class. With world class engineering the Robin has simple intuitive controls, a refined audio tone and a very competitive price point. It also has our patented one-time alarm function, so that after the alarm rings, it will automatically put itself into the off mode, and will not ring again until it is reset. This feature as well as it’s Bluetooth connection and twin USB charging points will surely make it the obvious choice for many hoteliers.

Oliver’ Hemming’s designs are now in some of the most iconic luxury hotels in the world and his collection is constantly evolving. The newest will launch in 2023 and is called Jazzman.

Oliver Hemming

Robin

Oliver Hemming

Dorothy & Marshall - BRITISH RESTAURANT SET TO OPEN IN BROMLEY OLD TOWN HALL REDEVELOPMENT

This autumn, Dorothy & Marshall will open in the long-awaited redevelopment of Bromley Old Town Hall.

The all-day dining restaurant and bar will celebrate classic British dishes, serve hand-crafted cocktails and champion locally sourced seasonal ingredients such as London honey, artisan cheeses and fresh produce grown in the fields of Kent. Leading the kitchen is local chef Ralph Jones. Jones has worked with some of the world’s most renowned chefs, including Chris Galvin, Marco Pierre White, Garry Hollihead and Eric Chavot. His commitment to quality along with his innovative twists on the classics make him the perfect fit for Dorothy & Marshall’s kitchen. The menu will feature dishes like Braised beef short rib with Guinness and black treacle, bone marrow mash, red cabbage as well as Baby artichoke, heritage tomatoes with Ragstone goat’s cheese, puff pastry tart. Dessert lovers will delight in the Golden Tate & Lyle treacle tart with raspberries topped with whipped almond clotted cream or the flamed baked Alaska with Sloe Gin blackberry sauce.

Located in the heart of Bromley, the restaurant will be housed in the courthouse

of the former Town Hall of Bromley. This stunning Grade II listed building, originally built in 1906, has been respectfully restored and repurposed to include Brama, a boutique hotel and Clockwise co-working space.

The dining room pays homage to the building’s history with awe-inspiring, soaring ceilings and expansive radius windows along one side that bathe the room in natural light, perfect for breakfast and weekend brunch diners. The woodpanelled room gives the space an intimate feel that is matched by cosy tones of burnt-orange and green, creating a perfect ambiance for evening dinner service and cocktails. Touches of bronze in the lighting fixtures and wooden flooring also add to the charm, while the back wall will be adorned with pictures and paintings portraying community life over the years. Whether it’s a business breakfast, lazy lunch or dinner and a nightcap, Dorothy & Marshall aims to offer memorable experiences from the heart of the community.

The Pass, located within the countryside manor house hotel of South Lodge in West Sussex, has officially opened its doors to guests. The intimate 28-seat restaurant is led by the recently appointed Head Chef, Ben Wilkinson.

Ben Wilkinson has permanently taken over the residency at The Pass and brings a wealth of experience to the restaurant following his success at The Cottage in the Wood, a Michelin starred restaurant with rooms in the Lake District.

Due to the unique design of The Pass, visiting guests will embark on a truly immersive ‘Chef’s Table’ style dining experience focused on seasonality, clever cooking and thoughtful tasting menus.

NOW OPEN: The Pass AT SOUTH LODGE OFFICALLY OPENS ITS DOORS WITH BEN WILKINSON AT THE HELM AS HEAD CHEF

Ben’s seven course tasting menu brings the very best of seasonal and local produce to diners’ plates. The feast starts with a selection of canapés, followed by Wild Sea Trout with oyster and cucumber, topped with roe, tomato essence, nasturtium and prawn. For main, guests can tuck into a local Sussex Downs Venison with fennel, caper, smoke, and rye; Wild Cornish Turbot with leek, oyster mushroom, ossetra and champagne; Herdwick Hogget with turnip, peas, onions, and sweetbread. To finish, a Strawberry Ewes’ Curd with vanilla and elderflower; Hazelnut Coffee with maple and chocolate; and a selection of Petit Fours.

On the drinks menu there is a wide range of wine from all over the world, including a diverse selection of English sparkling wine, and specially curated wines from France, Austria, New Zealand and Croatia. Diners will have the choice to add on a carefully considered wine flight, pairing the likes of a 2020 Dashwood Pinot Noir from Marlborough, New Zealand, with the seared venison and a 2019 Piquentum Teran from Istria, Croatia, with the Herdwick hogget.

Ben’s partner, Monika Zurawska (previously the Restaurant Manager at The Cottage in the Wood and Rampsbeck Country House Hotel, Ullswater) has also joined the team and is responsible for leading the front of house experience. Both are thrilled to join The Pass and bring a wealth of hospitality experience and culinary talent to the Sussex community.

For reservations, please visit: thepassrestaurant.co.uk

Orelle Birmingham ANNOUNCES OPENING DATE

The highly-anticipated opening of Birmingham’s newest restaurant, café and bar has been announced, with Orelle set to open its doors on Friday 14th October.

Located on the 24th floor of 103 Colmore Row, the 3,767 sq ft double-height restaurant will be set against a backdrop of unrivalled, 360-degree panoramic views across the city and beyond, making it a unique addition to Birmingham’s food and drink scene.

From 12pm – 1am, a modern French menu will be served by a team led by executive chef, Chris Emery, who joins Orelle following positions at The Alice in Oxford and Jason Atherton’s Michelin-starred restaurants, Pollen Street Social in London and The Clocktower in New York.

Offering a contemporary take on classic French recipes, Emery’s menu has been designed to showcase the best of British produce, and celebrate the stories behind locally-sourced ingredients. Dishes include blackberry cured ‘Truite’ for starter; ‘Porcelet’ suckling pig and ‘Citrouille’ tagliatelle for mains, and a venison, grouse and chicken wellington ‘En Croute’ for sharing.

Alongside Emery’s menu is an extensive list of wines, spirits and more than 20 cocktails that have been created by Tiago Bastos – who previously worked at the The Grand Hotel and The Edgbaston Hotel. The signature Orelle cocktail, ‘Gold 75’, features

Tanqueray 10, Choya Yuzu, fresh lemon and Taittinger NV Brut Champagne.

Orelle’s interior has been created by architects Doone Silver Kerr, now incorporated into Ryder Architecture. The design pays tribute to the site’s heritage as the former National Westminster House, whilst drawing influence from the nearby Jewellery Quarter. Features include the original cast aluminium banking hall doors, an abstract triangular pattern based on the Natwest identity, finely detailed golden metalwork, and richly veined marble floors.

The restaurant wall will also showcase a hand-painted mural by local artist, Anita Roye, whose father worked in the Jewellery Quarter. This specific piece of work takes inspiration from an uncut gemstone, and seeks to evoke the energy that Birmingham people bring to the city.

On the ground floor, Orelle’s 38-cover café and 28-cover outdoor terrace will be open from 8am – 11pm, serving freshly prepared breakfasts, brunches, lunches and afternoon tea. In the evening, the space will evolve into a cocktail bar.

Orelle is the first venture in the Midlands for hospitality group, D&D London, joining its portfolio of more than 40 diverse restaurants, bars and a hotel in the UK, Paris and New York.

Reservations will open later this month, for the latest updates visit orelle.co.uk.

The Azalea Restaurant AT Glenapp Castle

Five Star, Relais & Chateaux hotel, Glenapp Castle in Ayrshire, Scotland, is a leading destination for excellent cuisine with its fine dining and 3 AA Rosettes. With the introduction of The Azalea, a unique and magnificent dining venue, the hotel will take their F&B offering to new heights. Located in the centre of the Castle’s Walled Garden, The Azalea is situated in the Victorian Glasshouse & original Bothy. Both spaces are adjoining, giving guests the choice of the surrounding gardens or picturesque views of the Azalea Pond. These two spaces can be kept separate or combined and offered exclusively.

Seed to Service & The Delicious Azalea Menu:

The Azalea is the centrepiece of the Walled Garden where much homegrown produce finds its way from the garden to plate. The concept of restaurant is to beautifully blend horticulture and dining and this magical kitchen-garden relationship is echoed in the menus. 80% of the herbs such as: curry plants,

marigold leaves and rhubarb, are grown a few feet away and all feature on the menu seasonally.

Capitalising upon the hotel’s location, surrounded by the freshest of Scottish produce, the starters feature fresh Scottish mackerel, one of the most sustainable catches in the Atlantic and North Sea and tender rabbit leg that is accompanied by prosciutto and wild watercress. The watercress is picked daily from the edge of the Azalea Pond. Mark, the hotel’s Head Gardener has worked hard to grow and expand upon the homegrown produce, adding an abundance of root vegetables such as celeriac as well as courgettes and

pumpkins which are all available on the menu as delicious starters.

Main courses will consist of roe deer with mushroom, red cabbage and beetroot and there is also roasted tenderloin ginger braised pork cheek that is full of flavour. Although quite rightly famous for halibut, the waters surrounding the island of Gigha is also home to the finest turbot on the British Isles and this is unbeatable in flavour and texture.

For those with a sweet tooth, there are some scrumptious desserts available, from tangy lemon mousse to Glenapp Castle’s very own blend of chocolate. Head Chef, Joe Gould worked closely with Valrhona, the French chocolate manufacturer and following seven months of tastings, samples and refining, the team created a bespoke blend of chocolate for Glenapp Castle. Guests can taste the signature Valrhona chocolate dessert featured at The Azalea that is floral in flavour with strong berry notes to echo the fruit that surrounds The Azalea.

BAXTERSTOREY AND MONIN FRONT SPRINGBOARD CHRISTMAS COCKTAIL CAMPAIGN

BaxterStorey and Monin have teamed up to front Springboard’s Christmas cocktail campaign - and are calling for operators to join them in raising vital funds for the industry by adding a charity cocktail to their drinks lists this December.

To provide inspiration Dan Fellows, BaxterStorey Beverage Partner and previous UK Barista Champion, has created the Fairytale of New York Sour – a mix of Whiskey, red wine, lemon juice, winter spiced sugar syrup and nutmeg Operators can opt to adopt the Fairytale of New York Sour, using Dan’s exclusive recipe, which can be found here, or choose a cocktail designed by their own mixologist.

In the instruction video, Dan describes the cocktail, saying that: “The red wine gives the drink a really nice dry, dark, rich fruit [flavour], which compliments the whiskey sour and spice underneath.”

Chris Gamm, CEO of the Springboard Charity, said: “Whatever you decide to shake or muddle, Springboard asks that you include a charity donation on each one sold. It could be a percentage of sales or a £1 donation per cocktail, and Springboard

will be sharing pictures of the cocktails from participating venues on social media. We’re looking forward to seeing our beloved hospitality venues busy over the festive season and are appealing to those pubs, bars, restaurants and hotels that serve cocktails to delight their customers with the option of a cocktail on their drinks list that supports the Springboard Charity while they celebrate.”

UK&I Head of Marketing at Monin, Gurdeep Saini said: “We are proud to support Springboard with their charity festive cocktail this year. CSR and Charity is a key pillar of the Monin ethos. We have been championing the hospitality sector through our products, services and expertise for over 100 years. It is hugely rewarding to use our flavour expertise to support those in need, working with Springboard to help the unemployed succeed in exciting hospitality careers.”

A number of operators, including Café Spice Namasté, The Pig Hotel Group and The Langham, have already signed up to create a cocktail to delight their guests and support Springboard.

Binay Aryal from Café Spice Namasté commented: “Café Spice Namaste have been supporting Springboard since 1994 and are glad to continue our support this year and many more in future. It is simply because Springboard is such a worthwhile charity, especially at a time when the industry faces its worst staffing nightmare.”

Find out more here: https://springboard. uk.net/springboard-charity-cocktail/

The luxury boutique hotel in Kensington, The Gore London – Starhotels Collezione has appointed a new Hotel Manager, Martin Cometto.

With over 20 years hospitality experience, working for luxury properties worldwide, Martin joins The Gore London from Soho Farmhouse in Oxfordshire where he was House (Hotel) Manager. In his new role, he will be responsible for overseeing and coordinating the day-to-day running of all hotel operations at The Gore London and maintaining high customer service standards as well as building teams.

Originally from Argentina, Martin began his career in Buenos Aires working in front of house roles, before moving onto management positions at notable luxury

properties including; Chateau Elan Winery & Resort in Atlanta, Hyatt Regency in Auckland, and Quay West Resort Bunker Bay in Western Australia. Heading to the UK in 2012, Martin has held roles at The Berkeley; Pennyhill Park Hotel & Spa and Coworth Park.

THE STANDARD, LONDON APPOINTS GUY BETTERIDGE AS EXECUTIVE CHEF OF GROUND FLOOR RESTAURANT, ISLA

The Standard, London is delighted to announce the appointment of Guy Betteridge as Executive Chef of the hotel’s ground floor restaurant, Isla. Betteridge joins The Standard, London from Soho House, and will mark the beginning of his time at Isla with a full menu refresh, due to launch on Wednesday 28th September.

Betteridge is a long-standing industry veteran with over fourteen years’ experience in the kitchen. He began his career at The Grove Hotel in Hertfordshire, before moving up the ranks with the Gordon Ramsay Group at Boxwood Café, Restaurant Gordon Ramsay, Savoy Grill, Bread Street Kitchen and Heddon Street Kitchen. Betteridge then moved on to join Bronte in Trafalgar Square as Head Chef, followed by the South Place Hotel (D&D), Kimpton Fitzroy London and most recently, Soho House.

His new menu at Isla will unite the best of seasonal British produce with European and Asian techniques and flavours, with elegant yet approachable dishes including Whole native lobster with garlic butter; Cornish red chicken with ricotta, nduja and sprouting broccoli and Cauliflower with herb yoghurt, cherry molasses and mint.

There will also be a dedicated cured and raw bar where Isla’s chefs will prepare light and vibrant crudo and salads, including Scottish halibut crudo with jalapeño, orange and yoghurt; Tuna tartare with soy and coriander and Burrata with bitter leaves, pear and balsamic dressing.

Alongside this, guests will be able to enjoy wines from Isla’s minimal-intervention list, as well as a selection of innovative cocktails, fresh juices and homemade vermouths.

Sitting within the lobby and The Library Lounge at The Standard, London, Isla is a laid-back, modern dining space brought to life by The Standard’s longterm collaborator, Shawn Hausman Design. Outdoors, the restaurant gently spills out into a landscaped garden terrace, ideal for a secluded bite to eat within the bustling King’s Cross area, whilst a retractable awning allows guests to bask in the summer sun or find shelter on cooler days.

Mandarin Oriental alumnus, Denny Lane, appointed Residential General Manager at Thames City, welcoming first residents this summer.

Luxury hospitality specialist, Denny Lane has been appointed as the Residential General Manager at Thames City – a unique collection of impressive high-rise luxury residences for sale, complete with superior amenity spaces - in Nine Elms.

Delivering a five-star service for residents, Lane will spearhead and lead an exemplar on-site team of luxury experts at Thames City as first residents prepare to move in from this Summer.

Setting the bar for elite London living, and as Residential General Manager at Thames City, Lane brings with him over 22 years of dedicated hospitality experience, and a career spanning a range of leading luxury hotels, including the Mandarin Oriental Hyde Park, and Hilton Hotels.

The Island Quarter has expanded its team of talented chefs with the appointment of Lee Coates as new head chef of the eagerly awaited bar and grill, Binks Yard.

From pub kitchens to Michelin star restaurants, Lee has experience in catering for every level of dining. He began his career as an apprentice chef where he went on to win two back-to-back competitions for a global hotel franchise in London.

Since then, his career has seen him working for some of the finest restaurants up and down the country, from London to North Wales. Moving back to Nottingham in late 2011, Lee met chef patron Laurence Henry where he helped Laurence with his Snobby Burger venture which launched during the Covid-19 pandemic.

Launching this autumn, with chef patron Laurence Henry at the helm and supported by Lee and a talented team of chefs, Binks Yard is a new canal-side hospitality venue that will bring together the best of causal drinking and dining. The menu features a wide selection of high-quality dishes celebrating great produce and flavours.

From its wood-fired sourdough pizzas which boast creative pairings, and its pinchos and tacos selection, the menu is crafted for everyone to enjoy.

Binks Yard is just one of the brands set to launch this year at The Island Quarter and together with finer dining restaurant Cleaver & Wake, marks the first phase of the project which is set to be one of the UK’s largest regeneration projects to date.

In his new role Lee will be drawing on his wealth of fine dining experience and eye for detail to help lead the kitchen at Binks Yard.

Lee’s responsibilities include overseeing the whole food operation at Binks Yard and ensuring daily restaurant audits are achieved. He’ll also be working closely with suppliers to guarantee the best seasonal produce.

HOSPITALITY INDUSTRY SHOULD CONSIDER SAFETY AS OUTDOOR DINING BECOMES CEMENTED IN UK CULTURE

Outdoor dining has become increasingly popular over the last couple of years, cementing itself as an integral part of restaurant culture.

As more restaurants and bars are embracing al fresco, especially following the recent record breaking temperatures, facilities management company MSL Property Care Services say business owners need to ensure their outdoor spaces are safe for use.

“The right maintenance needs to take place to ensure outdoor spaces remain compliant and safe for the general public.” Jeremy Harrison Manging Director of MSL had to say.

“Everything from your furniture to doors, walkways and ventilation need to be considered.” Harrison adds.

They’ve identified some key considerations for business owners this year:

Planned Maintenance

Implementing a maintenance schedule can help your business stay ahead of potential issues in outdoor spaces. Inspections will help ensure any issues are identified and acted on before they can escalate into larger problems and bigger repair fees.

Your schedule should include checking things such as:

• Automatic and manual doors

• Lighting and heating equipment

• Ventilation in outdoor or temporary buildings

Harrison states “Incorporating a planned maintenance schedule into your business provides an excellent opportunity to not only save money on maintenance costs down the line, but also ensure business continuity. Inspections are especially crucial when dealing with outdoor facilities as inclement weather can lead to a range of issues arising that your indoor space wouldn’t be exposed to.”

Reactive responses

Outdoor spaces are likely to succumb to a range of problems from things such as poor weather, vandalism or increased wear and tear. Having a reactive team on hand to respond to any issues that arise, will help get your business back up and running in a timely manner.

Reactive teams can respond to a multitude of issues including:

• Pest control

• Flood damage

• Vandalism

Daily checks

Ensuring the space is always clean and tidy is an integral part of customers having a pleasant and enjoyable dining experience. Having checklists with daily checks can help maintain this, and ensure customers are kept as safe as possible.

Restaurant staff therefore need to consider the following pointers to reduce any potential risk:

• Ensure walkways are clear of trip hazards

• Ensure there is nothing hanging from a roof cover

• Ensure the space is weather protected

• Ensure the floor isn’t a slip hazard

• Serve drinks in plastic cups to avoid broken glass

• Report any general issues they see

MSL advise that business owners consult with professionals to ensure their outdoor spaces remain compliant within the law. You can find more in MSL’s guide to the Importance of Health and Safety Compliance in Hospitality.

The right maintenance needs to take place to ensure outdoor spaces remain compliant and safe for the general public.

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ORGANIC TAKES A FRESH

APPROACH TO LAUNDRY WITH NEW MIELE EQUIPMENT POWERED BY BIOMASS

The Bamford family has been farming organically for over 45 years, first in Staffordshire and then the Cotswolds. 20 years ago, the team opened its first farm shop, and since then, the Daylesford Organic site has expanded to incorporate a spa, holiday cottages, and a cookery school.

We’ve been using Miele for 15 years it was important to us to keep that legacy alive, not only because of the aftercare we’ve been shown, but also because of its advancing technology, focus on developing more eco-friendly models, and the ability to connect the machines to our biomass boiler.

Sustainability is at the heart of Daylesford, and the business has set itself challenging targets to reduce its impact on the environment across areas including packaging, energy use, engagement with the local community, and partnering with sustainable suppliers. As well as over 2000 solar panels, Daylesford Organic has also installed a 910-kilowatt biomass boiler, which burns locally sourced wood chips to fulfil the farm site’s heat requirements.

Scaling up

Initially Daylesford had laundries across two different sites, equipped with several small Miele machines, and the team outsourced the majority of the linen from its holiday cottages. However, as the business continued to grow, the on-premise provision struggled to keep up with demand.

Will Dennis, Head of Sustainability at Daylesford, commented, “Every single part of our business, from our kitchens through to our spa and our holiday cottages, produces laundry in some form. It’s important for us that every single customer experiences the same high

standard when they come to Daylesford, whether that’s having their meal cooked by a chef in pressed whites or visiting our spa with a lovely clean bath towel and robe.”

The team wanted to bring all the laundry inhouse and into one unit so they could more easily manage quality standards while saving on costs and cutting transport emissions. In line with the business’ core values, it was key that the new laundry solution was as sustainable as possible and capitalised on the energy produced from the biomass boiler.

The solution also needed to be reliable and durable enough to help Daylesford get through the 1000kg of washing generated each day and operate non-stop between the hours of 6am and 10pm. As well as being able to turn around large volumes of laundry, the team also needed to be able to rely on the equipment to deliver the consistently high standards expected by their guests.

Will commented, “Most people think that sustainability and luxury can’t coexist, but we disagree. If we can provide both by producing laundry to a very high standard in a sustainable

way, using renewable energy sources like biomass, our customers can enjoy their time at Daylesford without worrying about the environmental impact.”

Seeking a sustainable solution

Daylesford had been using Miele machines, supplied and maintained through approved partner, Gillman’s, for over 15 years. So, when it came to expanding the laundry, the decision to work with Miele and Gillman’s again was an easy one for Will; “We like to work with businesses and suppliers that have similar mindsets in the way they approach business and sustainability. We’ve been using Miele for 15 years it was important to us to keep that legacy alive, not only because of the aftercare we’ve been shown, but also because of its advancing technology, focus on developing more eco-friendly models, and the ability to connect the machines to our biomass boiler.”

To process the volume of laundry produced at Daylesford Organic each day, Gillman’s recommended 2 x 32kg washing machines, 2 x 24kg washing machines, and 4 x 32kg tumble dryers, two of which were the new Benchmark PDR944 vented dryers, which recycle pre-heated process air and boast low energy consumption.

However, connecting the laundry equipment to Daylesford’s biomass boiler was unchartered territory.

Jamie Baron, commercial sales manager at Gillman’s, commented, “Integrating the biomass boiler was an education for us all. We liaised with the mechanical and electrical

teams, the architect, and biomass specialists to come up with a solution that would work both now and years down the line. The by-product from the biomass system is hot water, which is channelled into the laundry and used to power the hot water dryers, saving on electricity. It was an incredibly important and exciting project to be a part of, as well as rewarding to work with a local, long-term customer that upholds the same family business values as we do at Gillman’s.”

The team at Daylesford found the installation process straightforward, and with specialists from Miele and Gillman’s on site to help, the project completed in just a couple of days.

Reaping the benefits

Since the installation, the team at Daylesford is better equipped to cope with demand. Charlotte Bloor, Assistant Facilities Manager at Daylesford commented, “The capacity provided by the Miele machines means we can get through so much more. We’re able to stay on top of our laundry, which is key as we continue to grow as a business. The

machines are incredibly user-friendly, and the new additions, like the touchscreen language settings, are incredibly useful for our international laundry employees.”

Other features of the new machines also lend themselves well to Daylesford’s sustainability commitment. The washing machines feature a honeycomb drum, which takes gentle care of fabrics and ensures they last longer and don’t have to be replaced as often, resulting in less waste to landfill. The machines have a range of specialist programmes tailored to different items, which optimise the spin speed and moisture levels to deliver the best result and reduce the amount of time the items need to spend in the tumble dryer, ultimately improving productivity and energy efficiency. The washing machines also feature an automatic dosing system which ensures only the necessary amount of detergent is added to each cycle, preventing unnecessary overuse of washing chemicals.

Will commented, “The aftercare service provided by Gillman’s is exceptional. They’re always on hand to help should we need them, and they really look after their employees. We’re working with the same engineers as when we first started using Miele machines 15 years ago!”

Website: https://www.miele.co.uk/p/

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The machines are incredibly user-friendly, and the new additions, like the touchscreen language settings, are incredibly useful for our international laundry employees.

SONAL UBEROI

LUXURY HOSPITALITY MAGAZINE SPEAKS WITH THE FOUNDER OF SPA BALANCE CONSULTING AND GLOBAL WELLNESS EXPERT, SONAL UBEROI

Consumers today want to be able to work out where they want, when they want. Peloton is personalising the experience so guests can work out well, anywhere anytime, and that’s what we need if we’re to target five decades of the population as each comes with a very different set of needs. You can’t have a cookie cutter approach. Peloton solves that and makes it affordable. Grand wellness and fitness facilities with 10% occupancy are a waste of money. Have a Peloton bike, work out from the pleasure of your own room but still with a sense of community. That is priceless and you don’t need a gym for that. It’s affordable and achievable wellness that creates those transformational experiences. It offers a subscription based model that promotes hyperpersonalisation in a simple yet effective way.

We’re targeting 5 decades of a workforce with very different life realities and wellbeing needs. Peloton offers affordable solutions to hotels to help them look after their employee wellbeing.

Firstly, it was lovely meeting you at the recent Peloton Commercial Event; tell us how you found the event and your thoughts on their plans for the commercial sector?

Fantastic event. I love how the commercial sector and brands like Peloton Commercial are focussed on providing real, actionable and affordable solutions to hoteliers to successfully address the wellbeing needs of both their guests and people

Do you feel that the pandemic has changed the wellness industry, if so how?

I don’t feel it has changed the wellness industry. It has just put wellness centre and front. The world was already moving into the wellbeing era, the pandemic just fast-tracked it.

Wellness can sometimes be overlooked, why do you think this is?

Wellness is both a tangible and an intangible asset that not only generates direct revenues (through personal training sessions, spa treatments, and other mindbody activities) but also indirect revenues (through higher average rates, length of stay, occupancy and average spend per person). The intangible value tends to be far higher than the tangible value of wellness, which means that wellness can sometimes be overlooked.

Why is it important arguably now more than ever for Hoteliers to acknowledge the benefits and importance of having the right wellness offerings?

Today’s consumers no longer look for rooms and food and beverages. They are looking for transformational experiences – experiences that will transform their wellbeing in some way, shape or form, even if simple. Hoteliers can no longer ignore their customer’s needs.

Sonal Uberoi

THE ESSENCE MODEL

The ESSENCE model is your fast track to profitability. It is a step by step process that shows hoteliers how to build a successful wellness offering – from a rough wellness idea to a profit-generating wellness asset.

They have to integrate wellness in a coherent and meaningful way into their asset ecosystem if they are to not merely survive but thrive well into the future. Consumers today looking for hyperpersonalised solutions. They no longer want a cookie-cutter gym workout, they want to be able to work out where they want, when they want.

You recently spoke at the Peloton Commercial Event in London, where you spoke about the wellness model and how it has changed, what can Hoteliers implement within their business plans to enhance their wellness offerings?

There are seven key stages needed to make wellness work, irrespective of the type, size and segment of a hotel (new build, refurbishment or already operational). All these stages are pivotal in creating a solid wellness asset. When any of the stages are skipped, you end up with box-standard wellness offerings that either underperform, are heavily subsidised or bleed money.

Can wellness be integrated throughout the entirety of a hotel rather than only within specific areas such as the gym or spa?

Wellness is no longer confined to a specific activity or a physical space; real wellness is more than a spa, a gym or a studio. The definition of wellness is broad and involves anything that enhances overall wellbeing. Therefore, a lot of activities – such as horse riding, hiking in the mountains, cooking classes and coaching sessions, or wine tasting – that many hoteliers are already offering their guests are essentially wellness-related activities. When done well, wellness should form an integral part of the guest experience from pre-arrival to post-departure.

Do you think that wellness offerings should adapt and change with new trends? Or alternatively, should businesses focus on creating their own tailored wellness plans that suit their needs and identity?

I think it is important here to take a “parenthesis” and talk about the difference between the terms of “wellness” and “wellbeing”.

Here are the seven stages:

1. Expectation

Expectation, also known as The Perfect Wellness Concept Framework is about creating the perfect wellness concept for your particular property.

2. Story

Story, also known as The Winning Plan Framework is about how to successfully solve your guests’ wellbeing problems. Because ultimately, they buy to solve a problem they have.

3. System

System, also known as Your Special Way Framework about creating your special way of wellness that differentiates you from the rest.

4. Execution

Execution, also known as The Lean and Ideal Team Framework is about how to pull the right team together that is wants to do wellness the way you want them to.

5. Navigation

Navigation, also known as The Course Correction Framework is about how to stay on track with your big picture goals, saving you thousands of dollars in expensive mistakes.

6. Consistency

Consistency, also known as The Service Blunder Pre-Empter Framework is about how to ensure your team consistently delivers landmark experiences to your guests.

7. Engagement

ENGAGEMENT, also known as The Exponential Outreach Framework is about how to build a loyal and committed customer base that happily leaves rave reviews about your hotel, saving you thousands in marketing spend.

We see ‘wellness’ and ‘wellbeing’ mistakenly being used interchangeably. However, there is a subtle yet important difference we must get right. Although closely related, these terms are not synonymous.

A simple way to view it is as follows: wellness is the tool and wellbeing the goal.

Wellness provides us with the tools that allow us to access different types of wellbeing (e.g., physical, mental, emotional, spiritual) – our goals. These wellness tools include touch therapies, alternative medicine, fitness activities, a balanced diet and a gamut of other services designed to enhance our mental, physical, emotional and spiritual well- being.

Hotels that confuse these terms end up with very short term strategies.

They mistakenly design or pivot their wellness offerings around the tools (e.g., the latest technology in restorative therapy or shiny new touchless equipment) instead of the goal (e.g., enhanced mental wellbeing).

I am not saying we should not specialise or go niche with our wellness offering. What I am saying is that you must not mistake the tool or the means to achieve a certain goal for the goal itself. When we design our wellness concept based on a tool instead of a goal, we run the danger of having unsuccessful or obsolete offerings and facilities.

Hence it is important that hoteliers understand the importance of not focusing on their WHAT, but on HOW they solve their guests’ real wellbeing problems.

Within your presentation, you also spoke about your new book: The Wellness Asset, (a really insightful and interesting read!) where you explained the Essence Model and how the different stages can add value to wellness offerings. What inspired you to write The Wellness Asset?

I wrote this book to show hoteliers, even the sceptical ones, that wellness does indeed make business sense. And no matter how urban or mid-scale your property is, incorporating wellness into it in a meaningful and coherent way will yield substantial dividends. I can show you how as I walk you through my unique and carefully honed ESSENCE model.

I want to see this tribe of forward-thinking, audacious and innovative hoteliers leave their landmarks as a legacy for future generations. I want to join these hoteliers who are genuinely invested in enhancing the wellbeing of their community, guests, staff and investors. Together with this tribe, I want to take hospitality to another dimension that no other sector can achieve.

Above all, I believe wellness is for everyone. When I was growing up, people didn’t have to leave home to find it. Today, it should be a toolkit that is available to all our guests walking through the door and aspiring to experience wellbeing.

Can you talk us through a couple of your favourite projects that you have worked on?

In my book I make reference to Hotel Innovator. It has been one of my favourite projects as they truly committed to wellness, and until today they continue to be committed to wellness.

Here is some information:

The property

Initially a 22-key resort with an expansion plan of eight new keys and a wellness facility, to take the total room inventory to 30 rooms.

The challenge

The hotel was in a remote location with little to do other than visiting wineries, which called for shorter stays, predominantly at weekends. The challenge was to convert the beautifully restored but empty hotel into a profitable business by tripling the average daily rate (ADR) and increasing the average spend per guest through the new wellness concept.

The approach

We followed the seven principles of the ESSENCE model. We ensured we had

the right wellness concept that not only satisfied the owners but also addressed the wellness needs of their ideal guests. We created our special way of doing wellness that differentiated us from the rest (instead of introducing a trending therapy) and found local talent that we successfully trained up to deliver landmark experiences without breaking budget. Six months after opening, we had stayed true to our concept, despite temptation to add the latest gadget, but opted to fine-tune some details to better it. We made mistakes, but we put the right checks in place to avoid repeating them. And finally, we went the extra mile to curate special moments for our guests that they could easily share.

The outcome

Within the first year of launching the wellness concept, the hotel reached its target of tripling ADR and average spend, and doubling occupancy. It has been rated the best hotel in the Iberian Peninsula for several years in a row and enjoys a committed and loyal customer base that actively engages with the brand. The hotel is a landmark in the region and the country, and has changed the way wellness is done in luxury hotels in the Iberian Peninsula.

What do you think the future will look like for the ever evolving wellness industry?

We’re now entering the wellbeing area, and I genuinely believe there has never been a better time in history to be in both the wellness and hospitality industries and

to truly integrate them–to create landmarks of wellbeing that can change people’s lives in a significant and meaningful way. People are increasingly buying into lifestyle choices, and we’re perfectly positioned to ride the wellness wave.

The next decade will see a wellness company forming part of the $1 trillion dollar club, alongside Amazon, Facebook and Apple.

I want to join these hoteliers who are genuinely invested in enhancing the wellbeing of their community, guests, staff and investors. Together with this tribe, I want to take hospitality to another dimension that no other sector can achieve.

Rockwell Group DESIGNS Nobu Hotel Barcelona

250 Room Hotel Combines Iconic Spanish Design with Japanese Tradition.

Rockwell Group, the leading New York architecture and design studio, has unveiled the interiors of Nobu Hotel Barcelona, including guestrooms and suites along with meeting rooms, event spaces, a pool and spa, and Nobu restaurant. Nobu Hotel Barcelona translates the best elements from Nobu Restaurants into a fully realized experience, reflecting the innovation and imagination that has become synonymous with the name Nobu. Capturing the unique essence of the famous European city while reflecting the brand’s core aspirational lifestyle offering, the hotel is a refurbishment and renovation of the former Gran Hotel Torre de Catalunya.

Rockwell Group took inspiration from iconic Spanish design, such as the mosaics in Park Güell by Gaudi, and traditional Japanese crafts, referencing Kintsugi, the art of repairing broken pottery with lacquer dusted or mixed with powdered gold, silver, or platinum, to create a collage of materials, textures, and spaces.

The entrance is quiet, mediating the boundary between the hotel and the street with a garden of tall bamboo trees behind a rammed earth-inspired wall. Shinto gates are abstracted around the entry vestibule in the form of a bright orange, woven screen, which continues inside to create a connection between outside and in. The double-height lobby features textured limestone and wood and a large piece of art behind the check-in desk features a dramatic brushstroke—a touchstone of Nobu.

A grand staircase connects all the public areas including the ballroom, meeting rooms and lobby, and is accentuated by a large art piece that is suspended in the stairwell. The monumental, rough stone lobby bar is lined in pale, gridded wood with simple joinery. Cracked stone with gold infill covers the faces of the central columns. The lobby lounge is framed by gridded wood echoing the hotel’s bar, but here is stained indigo blue.

The hotel’s lifts are clad in three-dimensional walnut and gold tiles with rammed earth-inspired panels that reflect those in the entrance.

Guest corridors have a vibrant, saturated gradient of green to blue wallcovering and a large, continuous brushstroke on the carpet guides guests to their rooms. In the guestrooms, a millwork wall with geometric bronze framing has a wardrobe, TV, bar, and desk. Bronze detailing also defines the bed area, which has a wood and leather headboard and footer. Custom plaster art pieces hang above the headboards in a signature Nobu “swoosh” pattern.

Bathrooms feature luxurious slabs of stone and travertine with bronze inlay details and frameless glass panel showers.

Photography: Cristina Garcia and Ricardo Labougle

HOTEL

The suites have sofas that sit on plinths and millwork in saturated lacquer colours, with an overall moodier feel than the guestrooms. The Presidential Suite has a central, sculptural Japanese tea hearth made of rough carved stone. Bathrooms feature slab stone and cedar wood, and include a traditional Japanese soaking tub

separated from the shower area by ceramic tile screens.

Meeting rooms feature views down into the hotel lobby, for a casual, connected feel. Wood cabinetry and lacquer panel accent walls combine with sliding wood panels for connecting or separating rooms.

Nobu Restaurant sits at the top of the building with 360-degree views of the Catalan Capital. A kintsugi-inspired ceiling has suspended live-edge walnut panels with gold “cracks” in between.

A cracked blue ceramic ceiling over the backlit onyx bar complements columns clad in highly sculptural blue and white ceramic kintsugi-inspired sculptures.

GLENEAGLES SELECT IRIS TO DEVELOP GUEST ORDERING EXPERIENCE

Gleneagles, the five-star luxury hotel, spa and golf resort in Perthshire, Scotland has opted for IRIS’s online food and beverage platform to provide guests with a seamless, digital F&B ordering experience.

IRIS, the leading provider of digital F&B and guest experience platforms, was chosen to provide a tailored, efficient ordering service to guests on the hotel’s Italian-themed summer lawn - the ‘Gleneagles Riviera’where guests can choose from pop-up food huts and specially curated drinks menus.

An iconic country estate nestled in the beautiful hills of Perthshire Scotland,

Gleneagles Hotel offers a glorious playground of thrilling country pursuits (including three championship golf courses), luxury accommodation, spa and wellness facilities, and four fine dining restaurants.

Leo Plaster, Gleneagle’s Digital Product Manager commented, “From project planning through to implementation and launch, IRIS’s team have helped us all the way. F&B orders for guests are easier and it gives our team a stable solution for managing those orders. Additionally, guest feedback on the ordering process has been very good.”

With 73% of travellers wanting to use their mobile device to manage their hotel experience, including ordering food and drink and paying, the IRIS software is fulfilling the self-service, contactless experience that is fast becoming the accepted ‘norm’ in hospitality.

Jim Stewart, Global Sales Manager at IRIS added, “We are delighted to be partnering

with Gleneagles to deliver an online F&B ordering solution for the lawn area of the main hotel. Using QR codes and IRIS’s innovative approach to F&B ordering, Gleneagles’ guests can browse menus, place orders and pay their bills, all at their own leisure and from the comfort of their own device.

“Our aim is to enhance the guest stay and provide an easy, effective means of ordering and paying for food and drinks. We’re now looking forward to opening the platform out to two other areas – the halfway houses on the golf courses - to further enhance the guest experience and broaden their reach.”

Through effortless ordering, guests at Gleneagles can enjoy a taste of the seaside in the heart of the highlands through dishes such as scallops with citrus butter, and their infamous Scottish lobster roll. To satisfy a sweet tooth, guests can indulge in treats from the tuck shop such as crepes and signature sundaes, while relaxing in the sunshine with glorious views, and indulging in the opulence, exceptional service and acres of green space that Gleneagles is famous for.

For more information on IRIS, click here.

For more information on Gleneagles, click here.

From project planning through to implementation and launch, IRIS’s team have helped us all the way.

RESTAURANT AND BAR TECH LIVE

Restaurant and Bar Tech Live returns to ExCeL, London on the 19th & 20th October, forming THE Europe’s leading event for the technologies driving the profits of restaurants & bars.

Don’t forget to register for your free ticket to receive your personalised showguide! There is so much to discover to optimise your trade revenue!

This year, we have been working hard with the Restaurant & Bar Tech Live team to give you the best show to date! Here are the top reasons why we think you should be there!

1. Keynote speakers will be there with their expert tips and tricks that you can apply to your own business! Hear from the likes of The Ivy Collection, Turtle Bay, BoxPark, Marston’s PLC and many more!

2. You can interact with hundreds of innovative exhibitors that will present their array of products and services, with incredible innovations.

3. Unlimited networking opportunities that will build your business and its potential!

4. Panel debates, Product launches... plus many more things that are truly unmissable!!

5. Lastly, WE WILL BE THERE!! Come and see us on stand J46. We will be on hand to speak to you.

With so much to see, planning your day will be vital! Don’t forget to register for your free ticket to receive your personalised showguide! There is so much to discover to optimise your trade revenue!

Getting your FREE ticket to The Restaurant & Bar Tech Live free ticket will also give you an all access pass to 5 other industryleading events, collectively forming #FES22, THE biggest business growth event for the world of food & drink.

So, what are you waiting for?

Get your tickets here

GET A FIRST LOOK

Curious about current cosmetic trends and new-in sustainable dispenser solutions?

ADA Cosmetics gives a first exciting look at their stylish amenities that will be on display at their IHS stand.

The International Hotel Show London is just a few days away. Leading manufacturer ADA Cosmetics will be exhibiting at the fair and invites you to discover trends and solutions at stand 1728. A trusted name in the hotel industry, the company has always been at the forefront when it comes to offering groundbreaking body care brands and dispenser systems that meet the needs of the hotel industry, all while being kind to the environment. Currently, ADA is the only manufacturer in the industry to be Cradleto-Cradle certified –a powerful advantage for hotels that want to be on the safe side when it comes to reliable, circular and responsibly-made products.

Dispensers to fit your space

ADA Cosmetics is particularly excited about showcasing its broad assortment

of refillable and closed dispenser systems.

“In a world seeking to eliminate single-use plastics, the quest for attractive, highperformance dispenser systems continues to be a focus. As a pioneer in this field, we are proud to showcase our great range of modern dispenser solutions – products that are better for our planet and easier on the budget,” Delaine Walker, Vice President of Sales, explains. Each model speaks for itself with its own unique design: from modern understatement to timeless elegance to contemporary Scandinavian design. What they all have in common is a high level of functionality and a variety of options for branding to create a stand-out look.

Among them is SMART CARE one of the most successful systems on the market. Thanks to its sleek, stylish design, it fits perfectly into many interiors. Changing the tamper/theft-proof cartridge takes only seconds – which is a great advantage for the housekeeping staff. “Personnel shortages are more common than ever in the hotel industry and housekeeping staff are often under pressure. This makes handling

time a very important consideration when choosing cosmetic lines,” Delaine Walker explains. On top, ADA Cosmetics guarantees 100% hygiene safety for the system. This also applies to SHAPE, ADA’s latest pump dispenser.

Cosmetic brands

Natural, vegan, sustainable – these are key aspects that make cosmetics successful these days. Also, young niche brands are becoming increasingly popular. Established brands from well-known perfume or fashion houses, in turn, score with their built-in reputation. ADA Cosmetics’ comprehensive product range reflects this diversity.

One of the most popular natural cosmetics series of the manufacturer, which will be presented at the fair, is ECO-BOUTIQUE, refined with aloe and certified with the Nordic Swan Ecolabel. Also on display is the vegan-friendly NATURALS REMEDIES with precious organic extracts like bergamot, fig and cedar wood.

A preview of what‘s to come at the ADA Cosmetics booth at the IHS London

Hotels with a more youthful, styleconscious clientele should definitely take a look at BE DIFFERENT with its vivid packaging and mood-boosting scents – a feel-good collection promising “good vibes only” and vibrant packaging and moodlifting fragrances.

ADA Cosmetics’ portfolio also includes popular luxury brands for which the company manufactures and distributes hotel cosmetics. These include prestige names like Balmain, Lalique and also many British heritage labels like Penhaligon’s and The White Company. This year ADA will introduce a new sustainable dispenser line from the British luxury house ASPREY. Known for ultra-luxurious fragrance creations, the AMOUAGE perfume brand is represented with its new collection. SOAPSMITH, a cool new artisanal British brand, reflects a distinctly unconventional approach with crafted bath and body products and vibrant scents that provide a unique sensory experience.

Delaine Walker says: “Our experienced ADA team will be on hand throughout the show to answer any questions. We can’t wait to present our fresh ideas and cuttingedge products to our visitors, thus helping them to find the optimal solution they are searching for!”

Acting sustainably, saving costs and making guests happy at the same timewe help to tackle all challenges at once.

BRAND EXPERIENCE:

THE MAGIC IS IN THE DETAIL

The importance of branding in hospitality and the role it plays in delivering a quality –and memorable - guest experience has long been known. Whether operating at the edgy and cool or traditional end of the spectrum, hotels, restaurants and bars the world over unite in the common faith that a strong brand builds connection and customer loyalty. Yet for something so universally acknowledged, execution isn’t easy to master. With so many parts adding up to the whole, any number of factors can throw things off balance.

Quite often, brands concentrate on the big things – interior design, logo, website etc – and forget about the smaller details. Yet these can be some of the most important in terms of surprising and delighting guests.

They expect to be blown away by the wallpaper and to covet the soft furnishings but discovering a new hand cream (with impressive credentials and a sustainable provenance) in the bathroom can be a memorable extra.

From the design of rooms right down to the toilet paper, each and every touchpoint in a hospitality venue needs to reflect its brand values and ethos. It’s all about recognising that products are an extension of your brand - a concept that Watergate Bay Hotel embraces. The hotel recognises that guests expect well considered products that chime with their experiences inside and outside at the hotel, as well as reflecting how they feel about the wider world, and a great deal of consideration goes into getting in-room products just right. It was from this attention to detail

that land&water – a collection of essential bathroom amenities like hand wash, hand lotion, body wash, shampoo and conditionerwas born.

The sustainable range available in glass jars and 100% post-consumer recycled plastic bottles has evolved from years witnessing the joyful “warm glow” radiating from guests after days swimming, surfing or walking on the beach. land&water products recreate the fresh skin invigoration we feel outside among the elements, amplifying the hotel experience and enabling guests to connect with the brand long after the holiday experience. From beginning life on the north coast of Cornwall, land&water products are now on the bathroom shelves of hotels across the country.

Marrying the brand ethos of the hospitality setting with those of the products it offers to guests is where the magic happens. It is a tried and tested strategy for Watergate Bay Hotel but one that we think long and hard about every time. Our in-room drinks-making facilities undeniably celebrate our home and heritage. They feature iconic Cornishware mugs in all their stripy glory while our coffee is (of course) by speciality roasters, Origin Coffee who are renowned for sustainable and ethical sourcing. Committed to using the business for good on our journey towards BCorp accreditation, Watergate Bay Hotel works with brands which align environmentally and socially. It’s about curation as much as it is creation – artfully collaborating with like-minded brands to enhance offerings and strengthen brands.

Thought leadership article by Pix Ashworth, Director of Watergate Bay Hotel and founder of new British sustainable bath and body brand land&water.

Marrying the brand ethos of the hospitality setting with those of the products it offers to guests is where the magic happens.

PHILIP KINGSLEY UNVEILS CHRISTMAS COLLECTIONS FOR 2022

The Crowning Glory Collection will leave strands healthy, nourished and polished to perfection this festive season!

Presenting Philip Kingsley’s gleaming selection of hair care jewels, for tresses worthy of display this Christmas and beyond. Whether you’re seeking DIAMOND SHINE & HYDRATION, BRILLIANT BODY & VOLUME or SPARKLING LITTLE GEMS, this trio of gift sets will take care of your crowning glory — after all, your crown is not just for Christmas Day, you wear it all year round.

The Crowning Glory Collection will be available to shop at philipkingsley.co.uk from October 2022.

A SUSTAINABLE APPROACH TO SKINCARE

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

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

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

Find out more: www.gaiaskincare.com

Editor’s Review: THE COLONY GRILL ROOM, THE BEAUMONT HOTEL

The Colony Grill Room at The Beaumont Hotel is a classic American-style grill with a classic menu to match. The hotel, in London’s Mayfair district, is a short walk from Hyde Park and Oxford Street. The restaurant first opened its doors in 2014 and has elegant woodpanelled walls accompanied by big bold-coloured murals to represent the seasons.

We took our seats in one of the red-leathered booths which gave a panoramic view of the room, which allowed us to fully appreciate the atmosphere and décor. The menu had a traditional yet high-end feel. Our waiter was extremely knowledgeable and offered insight into the dishes, to facilitate the difficult selection process. Also on hand was a Sommelier to assist on the wine selection. With a substantial wine list available, we left the decision making and went with his recommendations, perfectly pairing wines with our meal choices. His selections included a sweet white Muscat from South Africa, full-bodied Chianti from Italy and a fruity Sancerre from France.

For starters, we chose buttermilk fried spring chicken with a roast chicken emulsion and Steak tartare with pickled egg yolk and mushroom ketchup. The

chicken was succulent with a beautifully spiced crunchy coating and the Steak tartare came with a sense of theatre as it was prepared at the table. The waiter mixing the exquisite steak pieces with capers, anchovy paste, herbs and Tabasco. The combination of flavours was spot on with just the right amount of heat from the Tabasco without it being overpowering, a wonderful start to the meal. There are plenty of fish and seafood options for starter, ranging from Caviar and Oysters to Smoked Salmon, Shrimp Cocktail or cured Sea Bass.

The main course menu has a strong focus on meats from the Grill and Seafood. For those favouring fish, you have options such as the unique Monkfish Wellington; roast Plaice or, a personal favourite, Dover Sole in brown butter. However, we had heard the Colony Grill Room was famed for its steaks so, on the recommendation of our waiter, we shared a 1 kilo Tomahawk, served with roast tomatoes on the vine and large roasted garlic bulb, bone marrow ragout and bouquet garni of herbs. We had additional sauces, whipped béarnaise and horseradish and side dishes of triple-cooked chips, buttery charlotte potatoes and tasty tenderstem broccoli with garlic and almonds.

Interior images: © ZACandZAC

As with the steak tartare preparation, the Tomahawk was carved and served at the table. It was cooked to perfection, medium rare and it melted in the mouth. The sides were a perfect accompaniment and the sauces a fabulous addition of acidity and heat.

Desserts are supposed to be sweet and leave you with a smile, the treats on offer did not disappoint. For those with a particular sweet tooth, there is syrup soaked rum baba or French toast with caramelised apples. We went for the Chocolate Moelleux with peanut and caramel and dark chocolate shards, and the Colony Room bespoke Sundae. The Moelleux was a perfect blend of bitter dark chocolate, sweet caramel and texture from the peanuts. The method for selecting the contents of the sundae was novel, we were handed a tick-sheet comprising a variety of ice cream flavours, sauces and topics making it a truly bespoke experience.

The Colony Grill Room has a certain vintage charm with a relaxing ambience, the staff are knowledgeable and welcoming and importantly the food is terrific, the reputation they have gained for their steaks is fully deserved.

The menu on offer provided so many choices and tough decisions that a return visit is certainly warranted.

Maria Lapthorn

EDITOR

© Cristian Barnett

© Cristian Barnett

© Cristian Barnett

© Ola O.Smit

NEW TRICKS WITH

Molecular gastronomy and food preparation using liquid hydrogen have been on the training menu for a group of young chefs from Cumbria and Lancashire.

Students from the English Lakes Hotels Resorts & Venues Culinary Academy have participated in a practical, hands-on training day at Chesterfield based fine food specialist MSK Ingredients.

The group of six trainees visited MSK as part of their continued learning with their NVQ Level 3 qualification requiring them to learn to create more complex dishes with advanced culinary skills.

BOUTIQUE HOTEL GROUP LAUNCHES PARTNERSHIP WITH LEADING UNIVERSITY

An award-winning hotel group has launched a new partnership with one of the country’s leading universities to provide students with real-world experiences in their academic field.

The programme sees students within Birmingham City University’s Business School work on live projects with The Eden Hotel Collection, which counts towards one of their final-year modules.

Three third-year students from the BA Marketing course have been the first to take part on projects under the mentorship of Eden’s Sales and Marketing Director Tara Robinson.

Live projects saw them work across a variety of themes including food proposition at The Arden Hotel’s restaurant in Stratford-upon-Avon, event spaces at Brockencote Hall Hotel in Kidderminster, and recruitment of people 25 and under.

As well as playing a part in projects for a national collection of boutique hotels, the programme helps students to develop employment abilities and provides them with experience and insights into their chosen academic field.

Tara said: “We are delighted to be working with Birmingham City University on this exciting new partnership. It has been fantastic to talk to students and provide an insight into the world of marketing as they start their new careers.

“From a personal point of view they have been a joy to work with, and I would like to thank them for delivering projects which will help to inform our future business operations.”

The programme, which was linked to students’ Integrated Business Research Project, saw them prepare a proposal plan, carry out a marked presentation, and submit a live project report.

Emma Neale, Associate Professor and Employability Lead at Birmingham City University’s Business School, said: “Working with businesses such as The Eden Hotel Collection is an invaluable experience for our students, which not only helps enhance their skills and their experience by fulfilling projects for organisations, but also generates internships and graduate job opportunities. We are really thankful to Tara and her team for working with our students on this and we look forward to continuing this partnership.”

Student Mathilda Vassilissin completed her project on event spaces, Delice Kazadi carried out her project on recruitment of the 25 and under, while Maryama Eid looked at food proposition at No.44 Brasserie in Stratford.

Maryama added: “I have greatly benefitted because it mimics the testing scenarios typically used during the application process for jobs, where candidates need to provide solutions for business problems using available resources and research. Throughout the course of this unique project, I used problem redefinition techniques, carried out both primary and secondary research and presented the findings in relevant ways such as graphs, thematic analysis and finally a written recommendation.

“As a result, this project has allowed me to develop employability skills such as problem solving, commercial awareness and communication skills.”

The highlight of the training day was the students’ introduction to working with liquid Nitrogen at super cold temperatures, with strict, protective Health & Safety measures in place.

With demonstrations, precise instruction and thorough training from MSK Ingredients’ expert chefs in its purpose-built development kitchen, the students created a ‘Bloody Mary’ cocktail contained within a frozen sphere of tomato juice.

Delivered in partnership with Kendal College, the English Lakes Hotels Resorts & Venues Culinary Academy is now into its fifth year. It offers trainees a two year apprenticeship, with students training to attain Level 2 and Level 3 NVQ qualifications. The fully accredited course allows the students to hone chef skills whilst earning a wage with the hotel group.

Academy students work and learn at English Lakes Hotels’ venues across the Lake District and North Lancashire, including Low Wood Bay Resort & Spa and the Wild Boar Inn near Windermere, the Lancaster House Hotel and The Midland Hotel in Morecambe.

English Lakes Hotels Resorts & Venues is currently recruiting for staff across a range of hospitality industry disciplines. To find out more about available jobs and to apply, visit https://englishlakes.co.uk/jobs/

PREPARING YOUR VENUES FOR AUTUMN AND WINTER

As summer comes to an end and leaves begin to change and fall, now is the perfect time to begin preparing your venues for Autumn and Winter.

Whether this involves weeding, mowing and redecorating gardens or decluttering your interior decor for the ultimate autumn and winter aesthetic, tidying up and planning renovations is a key part of maintaining a trendy venue.

Carrying out a spring clean can be hugely beneficial for your venue, as it will help you to attract more customers by providing an Instagram-worthy aesthetic! Let’s dive into some of the options you have to give your venue a new lease of life.

Autumn and Winter Nature Aesthetic

Adding plants and flowers both indoors and outdoors can be a smart way to brighten up your venues as the nights get longer during the winter seasons. Adding some greenery will also keep your venue feeling refreshed and connected to nature.

If you want to go one step further, you could add decorative stones and pebbles to your plant pots, a terrarium with candles inside or even in a clear vase to add a luxury aesthetic feel. Adding gravel, stones or pebbles could also give a more tropical garden feel, if this matches your aesthetic. Add these to walkways, in or around large plants or around your fireplace - the key is to ensure this is replicated across all your fireplaces or plant pots to keep the design theme consistent.

Winter Wonderland Meets Garden Pub

Many venues begin transforming their venues for a cosier garden; whether this be adding blankets and cushions to chairs, candles and flowers on each table, or ensuring there are outdoor fireplaces and heaters around your tables. Making your areas suitable for the season will help to ensure your guests are always receiving a fivestar service, and of course, that they keep returning to your venue!

The transition from summer to autumn and winter can sometimes feel a little dull and dreary, but it doesn’t have to be that way at your venue. Aesthetically pleasing decor and seasonal menus can make all the difference to your guests, transforming them into returning visitors.

Website: www.stones4gardens.co.uk

HOTEL GROUP LAUNCHES LEADERSHIP ACADEMY TO HELP TACKLE NATIONAL SKILLS SHORTAGE

A boutique hotel group in the UK has launched a new leadership academy to help combat a national skills shortage in the hospitality sector and provide staff with pathways to progression.

The Eden Hotel Collection’s new Thrive academy opens to its first cohort in September, where nine members of staff will embark on a series of training and projects over the next 12 months.

The programme - open to existing staff - has been designed to help develop the next generation of leaders within Eden by equipping them with the necessary skillset to take on managerial roles.

Rachel Healey, Learning and Development Manager at The Eden Hotel Collection, said: “We are really excited to be launching Thrive and unearthing the next generation of leaders. This is a brilliant opportunity for our staff to strengthen their existing skills and develop qualities to further their hospitality careers. We have some exceptional talent within Eden and truly believe in giving people pathways for growth and career development.”

The programme kicks off with a welcome event on September 28, where inductees will be assigned mentors to further their development.

During the 12 months, the programme will deliver face-to-face workshops on leadership, personal development, effective management and communication, recruitment, employment law, marketing, and health and safety.

The first cohort to the academy includes staff from across the whole collection. Group Managing Director Mark Chambers said: “It gives me great pride to see us launch Thrive.

“My own journey in hospitality has seen me work my way through the ranks so I know more than anyone how important it is to see pathways to progression within your company.

“At a time of national recruitment challenges in hospitality, it is important to show our existing team that we want to invest in them to help them to become the best they can be.”

The award-winning Eden hotel group includes The Arden Hotel in Stratfordupon-Avon, The Greenway Hotel and Spa in Cheltenham, Brockencote Hall Hotel in Kidderminster, Mallory Court Hotel and Spa in Leamington, and Bovey Castle in Devon – each with its own individual character, historic architecture, and idyllic surroundings.

For more on opportunities at Eden, visit www.edenhotelcollection.com/careers.

EXPANDING LUXURY HOSPITALITY BRAND IN THE MIDLANDS ANNOUNCES NEW DIRECTOR OF SALES

A new director of sales has been appointed to help drive a growing Midlands hospitality brand to the next level.

Kathy Nakra has joined No Ordinary Hospitality Management, the company which operates a range of iconic venues across Coventry and Warwickshire including Coombe Abbey Hotel and the recently restored St Mary’s Guildhall.

The highly driven, Coventry-born professional will join senior managers within the business and will head up a team in the reservations, conferences and weddings departments.

Kathy will also lead the sales strategy and optimise revenue opportunities, whilst supporting the growth of the iconic brands.

No Ordinary Hospitality Management also manages some of Coventry’s oldest buildings as boutique visitor accommodation as well as three new outlets within the city’s War Memorial Park.

DOWN HALL APPOINTS ROBERT PEARCE AS EXECUTIVE CHEF

Down Hall Hotel, Spa & Estate in Essex has appointed Robert Pearce as Executive Chef. In his new role, Pearce will oversee the hotel’s entire culinary operations, including modern British restaurant, Garden Room, and brand new Fox Bar.

With more than 16 years in the hospitality industry, Robert brings a wealth of knowledge to the role and will be responsible for the development of menus, running the kitchen, training of the team and maintaining exceptionally high standards of the restaurant.

Pearce’s menus will showcase the best seasonal British produce, grown in Down Hall’s one-acre kitchen garden. Highlights include crispy pork terrine served with baby onions, pickled carrot and homegrown purple sprouting cauliflower alongside burrata and black truffle tortellini, with butternut squash velouté, sage and pumpkin seed pesto, and summer truffle.

Pearce’s formative years saw him working in several D&D London restaurants (formerly Conran Restaurants) most notably Quaglino’s, where he spent two years honing his skills as Chef de Partie, before taking on the role of Sous Chef at Tewin Bury Farm Hotel (2 AA Rosettes) from 2009-2011.

In November 2011, he joined Orsett Hall Hotel where he progressed from Head Chef to Executive Chef after just two years, overseeing a team of 35. He played an integral part in helping the restaurant gain 2 AA Rosettes, with desserts recognised as 3 AA Rosettes standard.

On his appointment, Robert comments: “I am delighted to be joining the team at Down Hall as Executive Chef, where I can showcase my passion for seasonality and place locally sourced ingredients at the heart of the hotel’s F&B offering. We have exciting plans on the horizon, and I look forward to announcing them soon.”

MONTCALM EAST APPOINTS INGRID MORENI AS HOTEL MANAGER

Ingrid Moreni has joined the team at Montcalm East as Hotel Manager. With over 15 years of experience working in luxury hospitality, Ingrid brings extensive knowledge to the role, joining shortly after the hotel’s reopening following refurbishment.

Born in Italy, Ingrid started her career at VALTUR Hotels as Front Office Manager in their 4 and 5 star resorts across Mauritius, Italy, Egypt and the Maldives.

Upon moving to London in 2011, she joined the team at St Ermin’s Hotel as Duty Manager in the 4 star deluxe hotel, before taking on the role of Front of House Manager at Kensington Close Hotel in West London. Moving across the capital, Ingrid joined the five star Mandrake Hotel in the West End and spent 4 years in her role as Rooms Division Manager, part of the pre-opening team. In addition, alongside her roles in hospitality, Ingrid has spent 7 years as a lecturer at the Pandora Academy, a training & consultancy hub for hospitality and event management.

Commenting on the role at Montcalm East, Ingrid has said, “I would like to inspire the new generation of leaders in the hospitality industry. We have a unique responsibility to deliver memorable moments to every guest that walks through the door and make them feel as welcome as if they were staying in your own home.”

Commanding attention within any interior design scheme, on-trend Herringbone flooring introduces a sense of elegance to the home. With its rich design history dating back to the 16th century, it has long since been favored as the wood flooring of choice. Havwoods’ collection of Herringbone planks offer customers everything needed to create an authentic yet stylish aesthetic underfoot.

Unlike the Chevron pattern, whereby angled wood planks meet along a perfectly straight

WITH

axis, Herringbone refers to rectangular boards that are positioned in a staggered, overlapping form. The Havwoods portfolio features both pre-finished and unfinished surfaces that have been beautifully machined in a variety of grades and sizes. Consumers can choose from distressed, smoked and lacquered finishes in warming hues or in rich dark tones for a characterful appeal.

Working exquisitely in contemporary properties, the spacious and uplifting appeal of Havwoods’ Fendi Prime Herringbone board from the Venture Plank Collection offers cool undertones to interiors. Its modern style pairs beautifully with neutral walls, plush velvets and soft linen fabrics for an effortless appeal.

For more traditional settings, the Cocoa Herringbone from the V Collection imparts a rich and sumptuous appeal. Its soft surface and warm undertones reflect natural light around the room, creating a luxurious look for the perfect finish. Complement with grey walls and accents of matt black for added depth and contrast.

Renowned as a lead in its field, Havwoods’ unparalleled expertise and depth of knowledge for wood truly sets it apart as the UK’s prevailing wood flooring brand. Offering high-quality Herringbone designs, this superior range is perfect for both residential and commercial markets.

HOTEL & RESORT INNOVATION EXPO WILL BE TRANSFORMING THE EXCEL, LONDON ON THE 19 TH & 20 TH OF OCTOBER

With your free ticket secured, enter the UK’s leading hub for hotel professionals looking to gain insights into the industry, and speak with other like-minded hoteliers whilst receiving and expressing original ideas!

This is the must-attend event to discover the latest hospitality innovations to enhance your guest experience. Make sure to update your business cards and be prepared to get stuck in!

Hotel & Resort Innovation Expo offers unparalleled coverage to hoteliers that are looking to enhance their hotel offering through the latest innovative solutions. The show is set to bring you the newest products as well as showcase the advancements, trends, and sustainability within the sector. The show brings together like-minded hotel professionals who are looking to expand the function of their hotel, grow knowledge and gain inspiration to stay ahead of the game.

The unmissable lineup boasts 300 handselected suppliers, 100 inspiring seminars, panel debates and the renowned innovation awards, all following the themes of sustainability, customer loyalty, data protection, hotel design, reputation, inflation, tech & future trends and all the tips and tricks you need to drive your hotel forward.

Attend juicy seminars and networking workshops, to connect with the people that matter.

The industry’s most forward-thinking figureheads will pass on invaluable knowledge and advice, helping you stand out from the competition and increase your occupancy rates. You will leave the show with inspiration to reach your business goals. From collaboration and forming alliances, to soaking up the plethora of professional knowledge surrounding you, this is the place where relationships flourish.

The event planners have gone above and beyond to bring you the finest speakers the industry has to offer; this year you can expect an abundance of invaluable insights. The unmissable line-up boasts 300 hand-selected suppliers, 100 inspiring seminars, panel debates and the renowned innovation awards, all following the themes of sustainability, customer loyalty, data protection, hotel design, reputation, inflation, tech & future trends and all the tips and tricks you need to drive your hotel forward.

In addition to over 100 seminars and panel debates, this year’s lineup of keynote speakers will provide you with valuable business advice which you will not hear anywhere else in the UK. This will cover the current activities, developments and next steps for the hotel industry.

You can expect to meet with the largest names in the world of hoteliers, including IHG, Best Western Hotels & Resorts, Lamington Group and the craziest innovations from capsules to spa technology.

This year, Hotel & Resort Innovation Expo will be highlighting exactly what changes can be made, to create a more sustainable future. In a world that is constantly evolving, it has never been more important to recognise what businesses can do to

help make a positive, lasting difference for the planet. The Go Green Advice Hub will offer a chance to discover best sustainable practices, and develop knowledge with eco-experts whilst they give support to transitioning hotels making them a destination that the planet would be proud of.

Hotel & Resort Innovation Expo is working with Green Key to fight for sustainability. Green Key has been a leading standard of excellence in environmental responsibility and sustainable operation within the tourism industry. Green Key is eligible for hotels, small accommodations, campsites, holiday parks, conference centres, restaurants, and visitor attractions.

The scheme provides a well-proven framework for an establishment to work with its environmental management on sustainability issues, including awareness raising. The high environmental standards expected of these establishments are maintained through rigorous documentation and frequent on-site audits. After achieving the prestigious international award, the establishment can use it in its PR and marketing. For guests, a Green Key shows that the establishment is committed to reducing the environmental impact of their stay.

With your FREE ticket secured for the show, you can expect to immerse yourself in the ultimate marketplace.

Website: www.hotelinnovationexpo.co.uk

This year, Hotel & Resort Innovation Expo will be highlighting exactly what changes can be made, to create a more sustainable future.

ALEX WEBB ON PARK LANE

MasterChef: The Professionals winner returns to InterContinental London Park Lane with new restaurant residency

On 6 October 2022, Alex Webb will launch a new restaurant residency at InterContinental London Park Lane. Alex Webb on Park Lane comes following the huge success of the chef’s pop-up on the hotel’s terrace earlier in the year.

The Essex-born chef started out washing pots at his local restaurant aged just 14, before going on to train at restaurants including

Hélène Darroze at The Connaught, Dinner by Heston, Roux at Parliament Square, and The Frog in Hoxton. Alex’s first moment in the spotlight came in 2020, when he was crowned winner of MasterChef: The Professionals.

Alex Webb on Park Lane marks a new chapter in the journey of this extraordinarily talented young chef. For the new restaurant residency, Alex will be championing British produce whilst also incorporating international influences inspired by his travels and nostalgic flavours from his childhood. Diners will be

able to choose from a four-course menu with a choice in dishes at each course (£75pp) or a seven-course tasting menu (£110pp).

The opening dishes hark back to some of Alex’s earliest food memories, with the Cheesy Chester’s Puff a take on the first dish Alex cooked in primary school, and the Bread and Yeasted Butter incorporating barley and rye, inspired by a poem often recited by his grandad.

From the starters, Cod, white bean cassoulet and sea herbs is a take on one of Alex’s winning MasterChef dishes. All main courses come served with Alex’s signature Slowcooked potato and parmesan, and include

CHESTER RACECOURSE AND CHEF HARRY GUY RELEASE OCTOBER ‘POPUP’ DATE AT PARADE

The team at Chester Racecourse and Chef Harry Guy, who is set to open the doors to his much-anticipated Chester restaurant, X by Harry Guy, in Spring 2023, announce the release of the next pop-up date at PARADE on Friday 21st October.

Earlier this month, the coveted Roux scholarship award-winning chef, Harry Guy, hosted the first in a series of pop-up events at luxury trackside venue, PARADE, set within Chester Racecourse.

The exclusive event allowed eager guests to be the first to sample Harry’s captivating dining experience ahead of the launch of his namesake restaurant in 2023.

As he gets set to open the doors to his own restaurant, X by Harry Guy, he was invited by the Chester Racecourse team to host a series of pops ups over the coming months, with the first reported to be so impressive that many diners were immediately snapping up a place at the next tasting menu event.

Guests will be taken on a gastronomic journey as they sample an array of dishes. The six-course dinner includes the likes of Jerusalem artichoke, Burford Brown yolk and lardo, Monkfish served with yeast, leek and turnip and Salt aged duck with beetroot and damson duck confit and creamed potato.Harry has worked in some of the most

autumnal flavours such as Creedy Carver duck breast, blackberry, port and hispi cabbage and Chalk Stream trout, parsnip, parsley, mussel and caviar cream sauce. The chef’s imagination and playful approach comes into its own with desserts such as Alex’s mystery box: Can you get inside?, which challenges diners to reveal a code and unlock their spectacular choux bun pudding. Those favouring a savoury end to their meal will be offered an impressive selection of cheeses, presented on a map to highlight the wonderful variety available in the UK.

Alex Webb on Park Lane also incorporates a bar, serving creative cocktails, French, English and natural wines, and cider from Sandford

Orchards including Alex’s own blend created especially for the restaurant. Alex’s Signature Blend. A choice of cider and wine pairing will also be available alongside both the four-course and seven-course menus.

Alex Webb on Park Lane will open on 6 October 2022, offering diners autumnal British dishes presented with great creativity and flair in a stunning new dining space at InterContinental London Park Lane.

celebrated kitchens in the world; L’Enclume, Roganic, Aulis, Gordon Ramsay’s Savoy Grill, Le Carré Gourmand and Mallory Court Hotel, to name a few. Now coming to Chester, his first solo project ‘X by Harry Guy’ is destined to change the face of dining in the Northwest.

Over the past 12 months, Harry has been touring the Northwest and beyond in search of the best local and seasonal ingredients, born out of a passionate selection of growers that are at the top of their game.

The second pop-up event will take place on 21st October 2022 at 6:30pm. Tickets are available from £195pp which includes a totally unique six course tasting menu and snacks, complete with champagne on arrival.

Tickets are extremely limited and will be offered on a first come first served basis. Please contact concierge@paradechester.com to confirm your interest stating your desired party size and specific allergy requirements.

THE IMPORTANCE OF INTERIOR DESIGN IN THE HOSPITALITY SECTOR AND ITS IMPACT ON CUSTOMERS

From colours and lighting to acoustics and architecture, the interior design of any hospitality setting is vital to get right in order to help ensure the customers’ experience is a good one. Marketa Rypacek, Managing Director at Industville Ltd, gives her expert advice on how you can influence your audience’s psychology with interior design to help grow your business.

Whether you’re running a hotel, bar, cafe or a restaurant, interior design is more important than you think, as Marketa explains “Interior design in the hospitality industry is of vital importance when it comes to creating a positive experience for your guests, your staff, and anyone else who steps foot into your establishment. Great hospitality settings don’t just happen; they are meticulously designed that way. The design represents the audience that you’d like to attract, communicates your brand, and ensures you achieve your business goals and objectives.”

Find your Interior Design Focus

As you work on your concept, remember to tie together the style and feel of your establishment to your branding. Marketa explains “The interior design must never lose sight of three important factors; the customers, the space and the brand philosophy. A great design will achieve synergy between these three elements. Decide who is your core audience and what do they want from their time spent in your establishment? How can you deliver on your brand promise in a visually appealing way? Keep these questions in mind as you decide everything from your overall aesthetic to colours, furnishings, artwork, fixtures, and so on.”

Use Psychology to Choose Colours

Psychology plays an important role in choosing the right colours for your interior design. “For hotel bedrooms and bathrooms, cool colours

such as blue and green work well as they are known to promote relaxation and calm,” comments Marketa. She continues, “Small accents of yellow have also been proved to stimulate conversation and therefore work really well in cafes or bars. Bright red, orange, and yellow are regarded as the best colours for restaurants because of how they help in stimulating appetite. Furthermore, orange and yellow are also associated with happiness and warmth making them popular choices within hospitality settings”.

Saturation and shade also play an important role in colour psychology. Marketa says, “As a rule of thumb, light colours are perceived to make rooms feel brighter and more spacious. Whereas dark colours, lend themselves to creating a sophisticated and intimate environment. An intimate space such as a bar may wish to concentrate on darker tones, whereas by contrast an open lobby in a hotel will look most welcoming with light colours like gold and cream to create a sense of luxury and grandeur”.

Pay Attention to your Lighting

From the moment guests walk through your door into the reception or entrance, they notice various aspects that contribute towards shaping their all-important first impression; therefore, your choice of lighting can significantly affect the way they view your establishment. Marketa advises “The key here is to maintain the brand concept

Lighting is one of the most important aspects to think about in any space, as the right light can change the dynamics of a room to create the perfect ambience.

of your hotel, bar or restaurant. The correct blend of layered lighting is vital to get right as it influences human moods and emotions, resulting in many commercial benefits. Not only will it ensure customers enjoy their experience and ultimately spend more time and money within the establishment, but it will also mean they are more likely to return and give good recommendations to family and friends”.

Lighting is one of the most important aspects to think about in any space, as the right light can change the dynamics of a room to create the perfect ambience. There are three main types of lighting: ambient, task and accent, each adding a different layer to the interior. Marketa explains, “To accomplish a wellthought-out, welcoming space, you need to embrace the complete range of lighting sources available: pendant lights, recessed lights, chandeliers, track lighting, tall floor lamps, small table lamps, wall sconces, under cabinet lighting, and other spot lighting. My advice is to vary the lighting sources to create little pockets and pools of illumination. Ambient lighting is the most prominent type as it sets the mood and overall atmosphere of a space, whilst providing a room with sufficient lighting. Task lighting helps guests and staff to accomplish basic tasks like reading the menu in a café or restaurant or applying makeup or shaving in their hotel bathroom for example. Accent lighting can then be used to highlight points of interest in a room such as artwork, plants, or architectural features. This type of lighting requires three times as much light as the surrounding areas to create a focal point”.

Think about the function of the space and how you could enhance or compliment it. Would you like warm lighting to create a cosy atmosphere in a hotel, or bright lighting to create a lively mood in a quirky bar or café. Would you like the lighting to wash the wall in a decorative fashion or do you need focused task lighting by a bed or armchair for example? Different functions will demand different types of lighting. It is also important to ensure the lights are independently controlled, as well as installing dimmer switches for each light source, to allow for a wide variety of moods to be created throughout the day.

Your lighting should reflect your brand story and hence you will want to use lighting made from the highest quality materials. Not only will this enhance the overall atmosphere, but it will also improve perceptions of your brand, giving it individual flair. Marketa explains, “At Industville all of our lights are handcrafted from quality materials such as pure brass or copper. Investing in quality also means the lights will last longer and with energy consumption levels likely to be high in hotels, bars and restaurants, this is something to bear in mind. Industville bulbs utilise eco-friendly, cost-effective LED technology making them both practical and stylish”.

Scent and Acoustics

Scent is one of the senses that is closely linked to memory, so it has a huge impact on how guests remember their experience and has the power to change the entire perspective of a place. Marketa explains “Studies have shown that apple and cucumber scents, for example, make a room feel spacious whereas barbecue smoke makes a room feel smaller than it actually is. Scents such as lavender relax the brain and vanilla and chamomile are known to reduce stress, anxiety, and depression. Citrus and peppermint scents, on the other hand, increase alertness”. Marketa continues, “Think carefully about the emotions and memories you wish to evoke in your guests and pick a scent accordingly, believe it or not, the smell of your establishment is part of the way your customers form opinions of your business, and will also affect their spending habits”.

Similarly, the acoustics have a profound effect on a guest’s experience. “The type of establishment will determine what type of sound it should have,” comments Marketa. She continues, “Different spaces will require different acoustics and getting it right is key when designing a comfortable hospitality environment; one that will deliver a great experience for customers, and appropriate return on investment for the business owners. For example, in a café setting guests don’t want to have to shout to hear each other, and similarly they don’t want to whisper to ensure the customers at the neighbouring table can’t hear them. On the other hand, a lively, young, contemporary bar may opt for louder music to evoke a party atmosphere and increase sales of alcoholic beverages”.

Think about your Surroundings

More and more businesses within the hospitality sector are designing their premises to blend in with their surroundings in a complementary way. “This can be accomplished by creating open plan spaces where large

windows and doors merge indoor and outdoor areas, bringing the outside in. Focusing on biophilic design is another way to create a harmonious space, take inspiration from elements found in nature such as natural light and materials and reflect these in your interior design, architecture and style,” suggests Marketa.

Marketa continues “Our natural circadian rhythm is vital in ensuring general wellbeing, affecting everything from our all-important sleep patterns to the molecular clocks that regulate the timing of our cellular activities. Keeping this rhythm in check, means we not only feel better but also perform better too, hence businesses are keen to ensure they provide the right environment for their guests”.

If your hospitality establishment is fortunate to have an outdoor space, it is vital you make the most of the area. Marketa explains, “The exterior of your establishment holds the same design opportunities as interiors and having the correct lighting is vital to making the most of any outdoor space. Not only should lights be stylish, but they also need to be functional and can even be used to create different zones depending on what the area is to be used for. Lighting plays a key part in ensuring an outside space comes together and can really take a design to the next level. When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar”. Thanks to technological advances, IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings, and styles, meaning there is an outdoor lighting option to suit any outdoor space from modern, state-of-the-art hotel terraces to brick, wood, or traditional gardens.

ONE WARWICK PARK HOTEL APPOINTS NEW OPERATIONS DIRECTOR

Located in the heart of Tunbridge Wells, Elite Leisure Collection’s One Warwick Park Hotel has appointed new Operations Director Nick Moore, who will assume a dual role as he

continues his responsibility as Operations Director at Salomons Estate and One Media, also owned by the leisure group.

Part of Elite Leisure Collection since 2010, Nick Moore has taken on various senior management roles before becoming Operations Director at Salomons in 2018. In that time, the estate who employees 52 members of staff has seen a significant reduction in staff turnover, a 40% increase in annual income and nearly double

running of the hotel including overseeing the recently opened Cedric Grolet at The Berkeley patisserie.

the number of weddings, events, and conferences – progress Nick is keen to mirror at One Warwick Park Hotel. With Nick’s passion, dedication and extensive experience, the hotel which celebrated its sixth birthday in July this year will further cement its reputation for providing the utmost in service for all its customers, and with a keen approach to involving staff in the development of the business, the new Operations Director promises an exciting future for One Warwick Park Hotel.

The Berkeley announces the appointment of Ninnja Bayram as Hotel Manager.

Ninnja joined the team at the hotel in 2019 as Director of Rooms and quickly established herself as a hugely talented and dedicated member of the team. She was instrumental in overseeing the development of new room designs and the growth of The Berkeley’s Bamford Wellness Spa. Ninnja’s new role will embrace all aspects of the day-to-day

Beginning her hospitality career over ten years ago as a receptionist at The InterContinental Hotels Group on Park Lane. Ninnja then worked at some of the most distinguished establishments in London including The Dorchester where she spent six year and half years rising to the position of Front of House Manager.

Commenting on this new appointment, Knut Wylde General Manager of The Berkeley says ‘I am delighted to have Ninnja by my side as a trusted colleague. She truly captures and embodies The Berkeley’s unique and innovative spirit and I’m excited to see what new ideas she brings to the team.’

dining offering that will really put The Coniston firmly on the local dining map.

The Coniston Hotel Country Estate & Spa is delighted to welcome Katherine Renhard as its new Food & Beverage Manager.

Having relocated from Norwich four years ago, Katherine brings with her 24 years of experience in the hospitality industry. With a degree in wines and a passion for fine dining, Katherine prides herself on exemplary service and really creating a dining experience to remember.

As well as taking the reins of The Coniston’s three dining outlets; The View Restaurant, Macleod’s Bar & Lounge and Blossom Kitchen, Katherine is looking forward to training with the younger team members, as well as working alongside their fantastic brigade of chefs to curate an incredible

The View is a chic yet relaxed dining experience with its roaring fires and floor to ceiling panoramic windows, which together with an all-year-round alfresco area and terrace, boast beautiful views of the lake and stunning countryside beyond. The menu offers delicious hearty fare which embraces the very best of the Great British landscape and its produce.

Macleod’s Bar & Lounge is the perfect place to relax and refresh, boasting a well-stocked bar, a mouth-watering menu, and of course, the warm and welcoming atmosphere that The Coniston prides itself on.

Blossom Kitchen is Nàdarra Spa’s Asian fusion restaurant, offering a blend of fresh, zingy flavours with outstanding Yorkshire ingredients.

THE CONISTON SERVES UP NEW FOOD AND BEVERAGE MANAGER, KATHERINE RENHARD

NINNJA BAYRAM IS APPOINTED HOTEL MANAGER OF THE BERKELEY

THE FRANKLIN LONDON –STARHOTELS COLLEZIONE APPOINTS NEW HEAD CHEF CLAUDIO COVINO

Five-star hotel, The Franklin London –Starhotels Collezione in Knightsbridge, has appointed Claudio Covino as Head Chef of the hotel’s fine dining, Italian restaurant, The Franklin Restaurant by Alfredo Russo.

With over 25 years of experience in the industry, Claudio brings a wealth of knowledge to the role where he will be responsible for running the kitchen, guiding, training and developing staff, and maintaining the exceptionally high standards of the restaurant.

Working collaboratively with Alfredo Russo, Claudio will craft innovative and seasonal-centric menus showcasing the restaurant’s signature modern Piedmontese cuisine. In addition to heading up The Franklin Restaurant by Alfredo Russo, Claudio will be responsible for all food offered throughout the hotel, including breakfast, room service and hotel events.

Hailing from Rome, Claudio began his career in hospitality management, before making his move into the kitchen. Whilst in Italy, Claudio developed his skills, working in a number of notable restaurants including Massimo d’Azeglio Hotel in Rome, the Grand Hotel and the Sadler Restaurant, both in Milan.In 2004, Claudio moved to the UK to the Michelinstarred Locanda Locatelli before taking a position as Sous Chef at Sardo Canale where he was quickly promoted to Head Chef. Claudio has also held senior roles at The Wallace Collection, Novikov and Pampero in the Hari Hotel.

PREFERRED HOTELS & RESORTS APPOINTS LORI STRASBERG AS NEW HEAD OF MARKETING

Preferred Hotels & Resorts – the world’s largest independent hotel brand – has announced the appointment of Lori Strasberg to Senior Vice President of Marketing.

Effective immediately, Strasberg leads the brand’s global marketing strategy, leveraging the collective talent and regional expertise of its marketing specialists in the United States, United Kingdom, Japan, China, and Singapore to build brand awareness, drive I Prefer Hotel Rewards member engagement, and innovate for more than 700 hotels, resorts, and residences globally. Based out of the company’s New York City offices, she reports to Cheryl Williams, Chief Revenue Officer of Preferred Hotels & Resorts.

“As evolving travel behaviors impact the way we connect with audiences, our marketing efforts should continue to tap into current trends, but also look to the future of travel, which requires an innovative approach and a global outlook that recognises regional interests,” said Williams.

“Lori’s experience leading global teams to launch cooperative marketing programmes will enhance the delivery of our current offering, including our loyalty programme I Prefer, and help us to identify new opportunities that drive value to our member

hotels - we are delighted to welcome her to the team!”

Lori brings more than 20 years of multidisciplinary experience in hotel and loyalty marketing to Preferred with many career highlights taking place at Marriott International. During her time as Vice President of Field Marketing for Starwood Hotels & Resorts, she founded an internal marketing agency that served over 450 hotels, generating revenue across travel segments through a strategic mix of email marketing, search engine marketing, content management, and promotions.

After the acquisition of Starwood, Marriott selected Lori to become Vice President of Marriott Bonvoy Member Marketing where she joined the leadership team that launched the loyalty programme and accelerated its development globally.

In her new role as Senior Vice President of Marketing for Preferred Hotels & Resorts, Lori will work with the brand’s global marketing and loyalty teams to deliver new e-commerce initiatives, cooperative hotel marketing programmes, like-minded brand partnerships, and exclusive bank card rate programs to contribute to Preferred’s development and revenue goals. Lori lives in Connecticut with her husband, two teenaged sons, and their mini golden doodle.

RICHARD HAWORTH PUTS RESPONSIBLE SOURCING AT ITS CORE WITH 10

Richard Haworth, the UK’s leading provider of bed, bath and table linen to the hospitality sector, is marking 10 years of operating with its Ethical Trading Policy, which was originally formed as part of its wider CSR goals of being a sustainable manufacturer and supplier.

Part of the Ruia Group, Richard Haworth’s policy is based on the Ethical Trading Initiative’s Base Code, which advises organisations how to develop and implement responsible sourcing and purchasing practices. It draws on the findings of a major supplier survey conducted by the Ethical Trading Initiatives of Denmark, Norway and the UK and the International Labour Organization (ILO) in 2016.

The policy means that Richard Haworth’s entire supply chain - from raw materials through to finished goods - are abiding by employment legislation, internationally agreed conditions of good employment and are providing the best conditions for workers across all areas, whether that’s pay, fair opportunity or safety.

We’re happy to finally be able to offer a biodegradable slipper product to customers, as everyone in the industry looks for alternatives to non-recyclable, single-use slippers.

Managing Director of Richard Haworth, Raj Ruia, commented: “All of our suppliers, both present and future, are expected to operate in accordance with our ethical trading standards as a prerequisite. For the past decade, before trading, we seek certain written assurances from suppliers and trading partners, and will only trade with companies who demonstrate that they meet our guiding values; complying to local employment laws and making provision for safe working environments.”

As part of its commitment to trading ethically and sustainably, Richard Haworth requires all suppliers to join an online platform for transparent and ongoing sharing and auditing of ethical practices, and the business has confirmed it will suspend contracts with those suppliers who fail to meet the required standards.

Raj added: “All workers should be free from exploitation and discrimination, and enjoy conditions of freedom, security and equity. By putting ethical trading at the core of our business for so many years, we can continue to produce products which hospitality clients and general consumers can have confidence in.”

Richard Haworth plays an active role as members of the ETI, including submission of an annual ethical report and adopting the recommendations of its peer review.

And to mark the anniversary the linen manufacturer has launched the Natural Eco Slipper - made from a natural jute outer

and cotton fabric liner for comfort. The Eco Slipper’s sole is produced using naturally derived coir - a fibre extracted from the husk of a coconut - making the product both biodegradable and recyclable.

Raj commented: “Sustainability is something we care about deeply as we are striving to create and sell the most sustainable products possible, and move the industry to a more sustainable future.

“We’re happy to finally be able to offer a biodegradable slipper product to customers, as everyone in the industry looks for alternatives to non-recyclable, single-use slippers. We believe our new natural product provides a real solution to this problem and this is a big step towards enabling many hotels and spas to create a more sustainable offering.”

Richard Haworth’s range of bed, bath and table linens are created using the highest quality fabric and are used by some of the most prestigious hotels, restaurants and spas across the country.

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

OF ETHICAL TRADING POLICY

marked with launch of innovative, sustainable Natural Eco Slipper