he magazine provides up to date news, event and exhibition details as well as keeping our readers informed with what is going on within the industry; new openings, new brand launches, design styles plus plenty of relevant information to make Luxury Hospitality Magazine an informative, interesting and useful read. Advertising with us ensures you are being seen by top key decision makers within the luxury hospitality market. As well as having exposure to our regular readers you can also be assured that we are committed to targeting new business within the industry as time moves on.
Media Pack 2023
Luxury Hospitality Magazine is a leading trade publication within the luxury hospitality industry that is an effective marketing tool for our advertisers. Working with the best master craftsmen and British artisanal suppliers, The Adria’s spaces have all been carefully constructed and furnished with a loving nod to the building’s English heritage. Tactile fabrics and timeless finishes are layered to evoke British charm Luxury Hospitality Magazine 39 Encouraging guests to make themselves at home, the designers repurposed a space, previously the private dining room, and created a communal hotel ‘pantry’, stocked with an honesty bar and locallysourced treats. “ “ “ “ Downstairs, the guest areas flow seamlessly into one another; grand yet cosy, enchanting yet discreet. From the lounge, which can be used as an intimate events space, to an handsome games room. With its Darwin inspired theme, the conservatory features a show-stopping coffered, retractable skylight, which merges inside and out. Here, guests can enjoy a morning coffee, an afternoon tea or an evening cocktail under the stars. Encouraging guests to make themselves at home, the designers repurposed a space, previously the private dining room, and created a communal hotel ‘pantry’, stocked with an honesty bar and locally-sourced treats. Antique mirrored walls, interspersed with woven wall-coverings in calming hues, are designed to create a vignette of the English countryside in the heart of the City. Handcrafted joinery and bespoke cantilevered shelving echo the exterior veranda railings, known as ‘Corner lace’, a hallmark of England’s Victorian properties. Heading upstairs, the original ornamental cast iron balustrade leads to the guest rooms. High ceilings and expansive space shines plenty of natural light on the restrained colour palate of heritage tones. The hotel’s 24 rooms are named after typical British characters or objects like Umbrella, Victoria, and Zebra (referring to the British invention of the zebra crossing) – each featuring a characterful bespoke headboard and specially commissioned artworks to match the name of each room, with wallpaper from world renowned designer Philip Jeffries. Over 2000m² of Oak basket weave parquet flooring, lends an authentic beauty. Bathrooms feature floor to ceiling marble in oceanic hues of blue and grey, hand-selected to blend perfectly, with bespoke Lowther stands and undermounted Ness cast iron bathtubs. Erica Pritchard, Senior Associate at HBA Designs commented: “Working with the best master craftsmen and British artisanal suppliers, The Adria’s spaces have all been carefully constructed and furnished with a loving nod to the building’s English heritage. Tactile fabrics and timeless finishes are layered to evoke British charm. Carefully curated pieces inject a contemporary playfulness into the refined architecture, balancing the language of old and new.” Exclusive and discreet, the five-star hotel is just steps away from London’s worldrenowned museums, Hyde Park, Kensington Gardens and a gentle stroll from the designer delights of Harrods. For more information about the hotel or to make a reservation,please visit the website: www.theadria.com or call 020 7118 8988. Luxury Victorian townhouse hotel, The Adria in South Kensington, has reopened showcasing striking new interiors created in partnership with renowned hospitality interior design consultants Hirsch Bedner Associates (HBA). Celebrating the historic architecture, the designers’ brief was to create an elegant 19th century British townhouse. Marrying a heritage, home-from-home feel and contemporary vernacular, with an emphasis on up-cycling and sustainability. Under the same ownership as Le Royal Monceau, Paris and The Savoy, London, The Adria’s 24 luxurious suites, rooms and lounges have been meticulously restored. Careful attention has been applied to the historic fabric of the illustrious building. Existing furniture has been up-cycled and re-upholstered in jewel toned velvets, breathing new life into original pieces which whisper of a rich history. Ceilings have been stripped back to reveal intricate cornicing details. Acting as a contrast to the graceful original features, are custom-made, contemporary standout pieces. Guests are welcomed at the reception with its original black and white marble chequered floor, flanked by handcrafted custom lighting. Hung above the antique mirror backdrop is a piece of modern artwork by famed British Photographer David Bache, which depicts the nearby Burlington Gardens. Photography: © Romeo Balancourt VICTORIAN TOWNHOUSE HOTEL, The Adria, REVEALS £1 MILLION INTERIOR DESIGN REVAMP 38 HOTEL DESIGN PROJECT HOTEL DESIGN PROJECT Luxury Hospitality Magazine
www.lhmagazine.co.uk @lhmag_social
T
Average total page views per edition: 418,509 Digital copies: 40,634 Luxury Hospitality Magazine is distributed to named, qualifying readers who are key decision makers and control budgets. The quality of our readership is our priority, ensuring that our advertisers are getting maximum value for their advertising spend. LHM has one of the highest open rates within the hospitality sector. Luxury Hospitality Magazine ensures you reach current and new contacts within the luxury hospitality market. Circulation Breakdown » 4*and 5* Hotels & Hotel Groups - 12,829 » Fine Dining Restaurants, Groups & Operators - 11,394 » Architects & Interior Designers - 10,530 » Clubs & Bars - 3,601 » Spas & Hotel Spas - 1,958 Readership 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 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 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 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 celebrated kitchens in the world; L’Enclume, Roganic, Aulis, Gordon Ramsay’s Savoy Grill, Le Carré Gourmand and Mallory Court Hotel, to name 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. 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 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 CHESTER RACECOURSE AND CHEF HARRY GUY RELEASE OCTOBER ‘POPUP’ DATE AT PARADE
ON PARK LANE 46 47 EVENTS AND AWARDS NEWS EVENTS AND AWARDS NEWS Luxury Hospitality Magazine Luxury Hospitality Magazine 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. 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? 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. “ “ 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 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, 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? think it is important here to take a “parenthesis” and talk about the difference between the terms of “wellness” and “wellbeing”. Continued >>> 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. 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. LUXURY HOSPITALITY MAGAZINE SPEAKS WITH THE FOUNDER OF SPA BALANCE CONSULTING AND GLOBAL WELLNESS EXPERT, SONAL UBEROI SONAL UBEROI 24 25 INTERVIEW INTERVIEW Luxury Hospitality Magazine Luxury Hospitality Magazine www.lhmagazine.co.uk @lhmag_social want to join these hoteliers who are genuinely invested in enhancing the wellbeing of their community, guests, staff and investors. Together with this tribe, want to take hospitality to another dimension that no other sector can achieve. 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 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). am not saying we should not specialise or go niche with our wellness offering. What 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 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 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. can show you how as I walk you through my unique and carefully honed ESSENCE model. want to see this tribe of forward-thinking, audacious and innovative hoteliers leave their landmarks as a legacy for future generations. want to join these hoteliers who are genuinely invested in enhancing the wellbeing of their community, guests, staff and investors. Together with this tribe, want to take hospitality to another Above all, 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 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 22-key resort with an expansion plan of eight new keys and 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 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. “ “ 26 INTERVIEW INTERVIEW Luxury Hospitality Magazine Average individual page views per edition: 6,643 Average website views per month: 196,000
ALEX WEBB
Rates DISPLAY ADVERTISING Double Page Spread - £2,850 Full Page - £1,750 Half Page - £950 Quarter Page - £650 ADVERTORIAL Double Page Spread - £1,495 Full Page - £795 Half Page - £495 Editorial (120 words & one image) - £195 SPECIAL POSITIONS Inside Cover Double Page Spread - £4,500 Outside Back Cover - £2,500 Right Hand Page + 10% AGENCY DISCOUNT 10% SERIES DISCOUNTS 2 issues: 15% 3 issues: 20% 4 issues or more: 25% WEBSITE ADVERTISING Banners from £495 pcm Web Insertion - £300 NEWSLETTER ADVERTISING News Story - £350 Small Banner - £450 Dedicated Email Shot from £2,950 SIZE AREA TRIM BLEED Double Page Spread N/A 420mm x 297mm N/A Full Page N/A 210mm x 297mm N/A Half Page Horizontal 180mm x 132mm N/A N/A Half Page Vertical 88mm x 267mm N/A N/A Quarter Page 88mm x 132mm N/A N/A MOLTON BROWN CELEBRATES 50 YEARS OF CREATING SUSTAINABLE LUXURY EXCELLENCE British beauty brand Molton Brown has been crafting mindful luxury for customers for half century. Founded as salon on London’s South Molton Street in 1971, Molton Brown has been imbued with a sense of conscious care and commitment – both for its customers and for the wider world – since the very start. As strong believers that luxury and sustainability go together, the brand’s founders’ hand-mixed their first collections in their hair salon in Mayfair. Sourcing only the best ingredients in exceptional concentrations, Molton Brown’s quality has continued to be recognised, and the brand was awarded Royal Warrant from Her Majesty Queen Elizabeth II, in 2013. Their collection of Eaux de Parfum, Eaux de Toilette, Bath, Body, Hair and Home fragrances have never been tested on animals and continue to be made in England which the company is committed to for the future. As part of an ever-evolving sustainability journey, the company runs its own manufacturing facility in Elsenham so it can continue championing beauty that’s kinder to the environment. Building sustainable future As it marks its 50th anniversary this year, and with more than 30 years of experience in the hotel sector, Molton Brown is poised to help hotel partners deliver premium experiences tailored to the desires of the modern consumer. The brand’s sense of duty to the environment is apparent in their hotel amenities assortment, including Luxury Collection I, and the 100% vegan 1971 Molton Brown is also continuing to provide innovative, sustainable solutions for hotel partners. Earlier this year, they unveiled their latest offering, the new Signature Dispenser; installing just one Signature Dispenser prevents more than 18,250 bottles and 137kg of plastic being sent to landfill every year. As a celebration of both its heritage and the brand’s sustainable mindset, Molton Brown has also just launched bespoke 200ml glass bottles. Crafted from thick-cut, 100% recyclable glass, these classic and stylish bottles are specially designed for refilling and reusing, whilst adding an elevated feel to any bathroom. The gift of conscious care Molton Brown are dedicated to reducing waste across the business including this year’s festive gifting collection. The gift boxes are made from tree-free paper and recycled materials. This means they have no forest impact, instead using the fibres from annual plants such as bamboo, cotton linters or bagasse. As the company plans for the next 50 years, Molton Brown continues to draw on the inspiration of its founders’ ideals: Creating mindful luxury with a conscious care for the world. *Based on Molton Brown data of 30ml bottles used annually in a typical 100-room luxury hotel. NEW Signature Dispenser For Bath, Body & Hair Collections Chosen by the finest hotels in the world moltonbrown.co.uk Packagaing Reduced Vi in Material Free From Parabens & Phthalates Responsibl Manufacturin 00% Vegetarian MB0985_Hotel materials_Luxury Hospitality Ad_210x297mm.indd 06 Luxury Hospitality Magazine Editor’s Review: GORDON RAMSEY – RIVER RESTAURANT, THE SAVOY The River Restaurant by Gordon Ramsey can be found in The Savoy Hotel on the Strand in London. Opened in 2021, The River Restaurant is Michelin-starred Gordon Ramsey’s second eatery in the world-famous luxury hotel, after the Savoy Grill. Offering great views over the River Thames, The River Restaurant has a stylish, relaxed atmosphere with plenty of space between tables. It is beautifully lit, with stunning décor, created by world-renowned designer Russel Sage, with a magnificent “raw” beige-leathered booths which gave a panoramic view of both the room suggests, the menu is very much seafood based, with a wide variety of British sourced fish and shellfish making an appearance. EDITOR’S REVIEW As an appetiser, we were presented with half a dozen of the Chef’s selection of oysters, wonderfully fresh, as expected, and accompanied by acidic shallot vinaigrette. The slight saltiness of the oyster together with the sharp vinaigrette created an explosion of flavour on the palate. The appetiser gave an opportunity to peruse the menu, for starter we selected the gin-cured salmon, with pickled chilli, yoghurt and soy, although it was difficult decision with scallops and mussels also being amongst the starter dishes. The salmon was sufficiently cured to give a punchy but not overpowering flavour, with the cool yoghurt complementing the salty soy and heat from the chilli. The main course menu, again, focused on seafood, although there are also steak and chicken options. We went for the Butter Baked Cod with Smoked Cod’s Roe, Carrot & Pistachio and from the grill the Baked Half Lobster with roast garlic, parsley and Lemon butter with side of Koffman fries. The cod was soft and flaky and wonderfully buttery with the fluffy fries adding a nice texture o the meal. The perfectly cooked lobster came away from the shell with ease and oozed flavour, especially with the hints of garlic and Dessert options are very traditional and included steamed sponge, Black Forest Knickerbocker glory and a cheese board. We selected the Vanilla Crème Brulee, with blackberry sorbet and fresh English blackberries. The sharp tasting sorbet cleansed the palate and allowed us to fully appreciate the smooth creamy Brulee, which was The River Restaurant by Gordon Ramsey has a classic, luxury feel with a relaxing ambience, the staffs are knowledgeable and welcoming and importantly the food is terrific, a couple of hour of pure culinary delight. Maria Lapthorn EDITOR 26 Luxury Hospitality Magazine 27 Bath House Luxury Hospitality Magazine Advert 2021.qxp_Outlines 07/04/202 Luxury Hospitality Magazine Editor’s Review: GORDON RAMSEY – RIVER RESTAURANT, THE SAVOY The River Restaurant by Gordon Ramsey can be found in The Savoy Hotel on the Strand in London. Opened in 2021, The River Restaurant is Michelin-starred Gordon Ramsey’s second eatery in the world-famous luxury hotel, after the Savoy Grill. Offering great views over the River Thames, The River Restaurant has a stylish, relaxed atmosphere with plenty of space between tables. It is beautifully lit, with stunning décor, created by world-renowned designer Russel Sage, with a magnificent “raw” beige-leathered booths which gave a panoramic view of both the room suggests, the menu is very much seafood based, with a wide variety of British sourced fish and shellfish making an appearance. EDITOR’S REVIEW As an appetiser, we were presented with half a dozen of the Chef’s selection of oysters, wonderfully fresh, as expected, and accompanied by acidic shallot vinaigrette. The slight saltiness of the oyster together with the sharp vinaigrette created an explosion of flavour on the palate. The appetiser gave an opportunity to peruse the menu, for starter we selected the salmon, with pickled chilli, yoghurt and soy, although it was difficult decision with scallops and mussels also being amongst the starter dishes. The salmon was sufficiently cured to give a punchy but not overpowering flavour, with the cool yoghurt complementing the salty soy and heat from the chilli. The main menu, focused on seafood, although there are also steak and chicken options. We went for the Butter Baked Cod with Smoked Cod’s Roe, Carrot & Pistachio and from the grill the Baked Half Lobster with roast garlic, parsley and Lemon butter with a side of Koffman fries. The cod was soft and flaky and wonderfully buttery with the fluffy fries adding a nice texture o the meal. The perfectly cooked lobster came away from the shell with ease and oozed flavour, especially with the hints of garlic and Dessert options are very traditional and included steamed sponge, Black Forest Knickerbocker glory and a cheese board. We selected the Vanilla Crème Brulee, with blackberry sorbet and fresh English blackberries. The sharp tasting sorbet cleansed the palate and allowed us to fully appreciate the smooth creamy Brulee, which was The River Restaurant by Gordon Ramsey has a classic, luxury feel with a relaxing ambience, the staffs are knowledgeable and welcoming and importantly the food is terrific, a couple of hour of pure culinary delight. Maria
EDITOR 26 Luxury Hospitality Magazine 27 Bath House Luxury Hospitality Magazine Advert 2021.qxp_Outlines 07/04/202 Luxury Hospitality Magazine
Lapthorn
Features List 2023 Contacts January / February » Food & Drink » Interiors & Design » Kitchen Equipment » Technology & Software March / April » Bathrooms & Washrooms » Hotel & Guest Room Amenities » Outdoor Spaces » Safety & Security May / June » Food & Drink » Housekeeping » Technology & Software » Uniform & Workwear July / August » Beds & Bedding » Hotel & Guest Room Amenities » Interiors & Design » Outdoor Spaces September / October » Bathrooms & Washrooms » Hotel & Guest Room Amenities » Housekeeping » Technology & Software End of Year Review » Food & Drink » Hotel & Guest Room Amenities » Interiors & Design » Kitchen Equipment In addition to the main features mentioned there will also be sections covering all major hospitality sectors in each edition. EDITORIAL SUBMISSIONS Please send editorial to: editorial@luxuryhospitality.co.uk Each piece of editorial is chosen at the Editor’s discretion. Inclusion is not guaranteed into an issue. Editor: Maria Lapthorn maria@lhmagazine.co.uk Editorial Assistant: Francesca Amato editorial@lhmagazine.co.uk Sales Executive: Sophie Evans sophie@lhmagazine.co.uk Production/Design: Laura Whitehead laura@lhmagazine.co.uk Circulation Manager: Leo Phillips subs@luxuryhospitality.co.uk Accounts: Richard Lapthorn accounts@lhmagazine.co.uk Publishing Director: Paul Attwood paul@lhmagazine.co.uk Lapthorn Media Ltd 5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB Phone: 01843 808 104 www.lhmagazine.co.uk @lhmag_social