Luxury Hospitality Magazine - March/April 2025 by Lapthorn Media

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Latest Openings 04 - 05, 32 - 33, 34

People on the Move 06

Leading the sustainability industry for 29 years: Natural Food Expo returns to London in May 08 - 09

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Luxury Destination: Easter Skiing Escapes: Spring Luxury at Elizabeth Arthotel 12

Review: Kahani, Where Tradition Meets Innovation in Indian Fine Dining 14 - 15, 16

Enomatic UK Ltd 18 - 19

Interview with Marcello Distefano, CEO of the San Carlo Group 20 - 21

In the Spotlight: 150 years of The Grand Hotel in Eastbourne 22 - 23

Project: G.A Group Unveils Transformation of Iconic Corinthia Grand Hotel Astoria Brussels 26 - 27

NEW AVANT-GARDE CULINARY DESTINATION, Hora, OPENS IN MAYFAIR

INTRODUCING Luna Omakase

In March 2025, the

open Luna Omakase, an exclusive 12-seat restaurant hidden within Los Mochis London City.

At the helm is Executive Head Chef Leonard Tanyag whose 20 years of experience and global travels will bring a deeply personal touch to traditional omakase dining, which translates as ‘I’ll leave it up to you’.

Distinct from its sister restaurant, Juno - the world’s first and only MexicanJapanese omakase and one of Europe’s smallest restaurants - Luna Omakase will present Sosaku-style Edomae Omakase, a modern interpretation of traditional Edomae sushi, which originated in Tokyo during the Edo period.

Hora, the multi-sensory Mediterranean restaurant fusing cuisine, art, music and creativity, is now open on Dover Street, Mayfair.

The visionary project of London-based restaurateur Dimitris Lytras, formerly Brand Director at Hovarda London and Group Nightlife Director at Caprice Holdings, is inspired by traditional Mediterranean family culture and the raw beauty of the coastal shores of Greece and Italy.

In partnership with Alessio Matrone, founder-owner of IT Restaurants, and Pierluigi Montuoro, Co-owner and COO, Hora brings a fresh, distinctive approach to the Mayfair dining scene, soon to open in Milan and other soughtafter destinations.

Under Dimitris’ guidance, stemmed from his family’s traditions, and Alessio’s international business expertise, the kitchen is led by Executive Chef John Skotidas, whose unique Greek-Japanese-Philipino heritage and South American upbringing, creates a rich, multicultural approach to Hora’s cuisine.

Known for his culinary ingenuity across renowned restaurants like Hovarda, Mazi, Suzi Tros, and ZEPHYR in London, as well as Abra Ovata in Athens, Chef Skotidas introduces an innovative menu that honours Mediterranean seasonality and traditional flavours while pushing creative boundaries.

Hora stands as a living celebration of Mediterranean culture and artistry, embodying its commitment to sustainability, creativity, authentic connection, and the creation of unique memories.

At Luna, the 12-course daily changing tasting menu will highlight the finest seasonal ingredients and sustainable seafood, shaped by Tanyag’s extensive expertise.

The restaurant’s design has been thoughtfully curated, with floor-toceiling windows that frame views of St Paul’s Cathedral and the London

skyline; situated on the ninth floor, Luna will be London’s highest omakase restaurant.

With only 12 seats available each evening at each of the two sittings at 6pm and 8.30pm, Luna is set to be one of the most coveted dining experiences in the city, told through flavours and storytelling.

team behind Los Mochis and Juno Omakase will

Zima RESTAURANT OPENS NEW NOTTING HILL LOCATION MICHELINSTARRED CHEF TO OPEN Loma AT Cameron House Resort THIS SPRING

ZIMA Notting Hill marks the second outpost of the ZIMA Restaurant brand, expanding from the flagship restaurant in Soho.

Building on the original concept, ZIMA Notting Hill offers a welcoming environment where guests can experience the warmth of Eastern European hospitality and culture in a refined and intimate setting with just 45 seats.

Located on Blenheim Crescent adjacent to the famous Notting Hill Bookshop, ZIMA Notting Hill will contribute to the vibrant neighbourhood of Notting Hill, bringing a fresh and modern twist on traditional Eastern European & Russian cuisine.

At its new Notting Hill location, ZIMA presents signature dishes from the flagship Soho menu, alongside seasonal specials and a fresh take on traditional dishes, reimagining classic recipes through a contemporary lens to appeal to today’s diners. Diners will recognise ZIMA’s signature dishes including Royal Siberian Black caviar, Olivier signature Russian salad with chicken and salmon roe, and Black Pelmeni with Salmon & Cod handmade “dumplings” with salmon roe and roasted tomatoes. For the winter season, seasonal offerings include aubergine caviar served with sourdough bread and for dessert baked apple with walnuts and honey served with cranberry jam.

While the gastronomic concept of the restaurant remains true to its roots, the offering in Notting Hill will be even more exquisite, tailored for London diners. In addition to the core menu, the new restaurant will collaborate with acclaimed Eastern European chefs, each bringing their modern interpretation of traditional dishes and ingredients from the region. Each season, the restaurant will host exclusive chef’s tables, providing intimate dining experiences where guests can enjoy these innovative takes on classic flavours.

The first collaboration will take place this spring with the talented Michelin-starred chef and one of the true pioneers of modern Russian gastronomy, Evgeny Vikentev, promising an unforgettable culinary journey.

and the team behind Unalome, Glasgow’s acclaimed fine-dining restaurant, are set to redefine the Scottish culinary landscape with the launch of Loma at the prestigious 5-star Cameron House Resort.

Opening in April 2025, Loma represents the second restaurant from the team behind Unalome, the Glasgow establishment celebrated for its modern Scottish cuisine, exceptional craftsmanship, and Michelin-starred excellence.

Situated within the Cameron House Resort, Loma will blend classical techniques with contemporary creativity, delivering an experience that reflects both its stunning Loch Lomond surroundings and Cheevers’ distinctive culinary artistry.

Guests can look forward to a menu that evolves with the seasons, featuring Scotland’s most exceptional ingredients. The restaurant will also offer a handselected wine list and artisanal beverages to enhance the dining experience.

Cheevers confirmed that he will continue to be actively involved in the kitchens of both Loma and Unalome, dividing his time between the two to ensure each restaurant maintains its high standards, distinctive identity, and commitment to culinary excellence.

Michelin-starred chef Graeme Cheevers

KANDIMA MALDIVES WELCOMES DERMOT BIRCHALL

AS GENERAL MANAGER

Kandima Maldives introduces Dermot Birchall as its new General Manager, with over 20 years of experience across leading luxury resorts and five-star hotels in Asia, the Middle East, and Europe, Dermot brings a dynamic leadership style and a strong track record in driving operational excellence, guest satisfaction, and commercial success.

At Kandima, Dermot is set to build on the island resort’s playful, smart, and

socially responsible ethos, focusing on creating innovative guest experiences, enhancing service excellence, and expanding Kandima’s diverse lifestyle offerings. With a deep passion for the hospitality industry, his vision is to take the island’s unique concept of active, fun, and laid-back luxury to the next level.

Dermot’s extensive background in leading high-performing teams, launching new guest experiences, and integrating sustainability into resort operations aligns seamlessly with Kandima’s forward-thinking approach.

His leadership will be instrumental in strengthening Kandima’s position as one of the Maldives’ most exciting and diverse lifestyle destinations, catering to couples, families, solo travellers, MICE groups and thrill-seekers alike.

Under Dermot’s guidance, guests can expect an even more elevated island experience, packed with surprises, innovation, and Kandima’s signature fun and fresh approach to hospitality.

FAIRMONT ST ANDREWS

APPOINT NEW HEAD CHEF FOR LA CUCINA RESTAURANT

Fairmont St Andrews has announced the appointment of Stewart Macaulay as the new Head Chef at La Cucina, the traditional Italian restaurant located in the heart of the 520-acre luxury resort in Fife.

Well known in the hospitality industry as “Macca”, Macaulay joins La Cucina from his position as an Executive Chef at Hotel Indigo & Staybridge Suites Dundee, a 4AA Star Hotel with 2AA Rosette restaurants, where he spent five years.

He brings with him 20 years of experience working across a range of Michelin awarded restaurants, 5AA Red Star Hotels and 3AA Rosette restaurants.

As Head Chef, Macaulay will lead a team of talented chefs specialising

in utilising the finest local produce sourced from the resort’s coastal location, including produce grown within the resort greenhouse and herb garden situated just a stone’s throw away from the entrance to the restaurant. From heritage tomatoes to garden herbs and root vegetables, the homegrown ingredients give guests a taste of St Andrews to perfectly compliment the coastal views.

BURGH ISLAND APPOINTS INTERNATIONALLY RENOWNED EXECUTIVE HEAD CHEF, MARK LEVY

Burgh Island Hotel, the iconic Art Deco retreat on a private tidal island, has appointed Mark Levy as its new Executive Head Chef, underscoring the Hotel’s dedication to excellence in hospitality and its position as one of the UK’s premier culinary destinations.

With close to three decades of experience spanning the UK, US, and Europe, Mark brings a distinguished career to Burgh Island. He has led kitchens as Executive Chef at prestigious venues such as The Point in New York, the only Forbes 5-star property in upstate New York, and The Ivy Hotel in Baltimore, one of only two Forbes 4-star establishments in the city.

Mark’s culinary philosophy combines bold flavours with classical techniques and a modern approach to ingredients, aiming to integrate his global expertise with the region’s rich culinary traditions. His expertise encompasses the creation of awardwinning menus and the design and management of top-tier culinary operations.

With a passion for sustainability and community, Mark looks to develop and strengthen the Hotel’s local partnerships across Devon with suppliers of seasonal vegetables, quality meats, and dairy products, playing a vital role in supporting the Hotel’s sustainability goals.

Flipping Innovation Around with HES2 Concealed Hinges

True innovation happens when customers take a product beyond its intended purpose, unlocking new possibilities. Our HES2 concealed hinge was designed to simplify installation while maintaining the seamless, fully concealed look of the HES series. Originally intended for wooden doors, it requires mortising only on the door side, with a screw-mounted plate for the frame—making installation more accessible than ever.

However, some forward-thinking customers have discovered a new use for the HES2: mounting aluminum-framed glass doors. Since aluminum cannot be mortised, they ipped the hinge setup—mortising a wooden frame for the “door” side and screw-mounting the opposite plate into the aluminum frame of a glass door. This adaptation allows for a sleek, concealed hinge solution previously thought impossible for glass doors.

This kind of user-driven innovation is a testament to the exibility of great design. At Sugatsune, we are inspired by how our customers push the boundaries of possibility, and we remain committed to developing products that encourage creativity, adaptability, and excellence in design.

LEADING THE SUSTAINABILITY INDUSTRY FOR 29 YEARS: NATURAL FOOD EXPO RETURNS TO LONDON IN MAY

Sustainability remains a driving force in the hospitality industry, with conscious consumerism evolving daily. For 29 years, Natural Food Expo, part of Natural & Organic Products Expo, has championed the growth of natural, organic, and sustainable food and drink products—shaping the industry as we know it.

Event organisers Diversified UK & Europe have officially opened visitor registration for Natural Food Expo 2025. Set to take place at Excel London on 12-13 May, the event will showcase the very best in certified organic, natural, and biodynamic food and drink. Attendees can explore a wide range of innovative products, including natural ingredients, snacks, free-from, functional foods, plant-based, and specialty food and drink—all tailored to the evolving needs of the foodservice industry.

Event Director Georgina Baker says: “Now more than ever, our industry plays a crucial role in shaping the future of our planet. The goal should be to make natural and organic the standard - not the exception -because everyone deserves access to healthier, ethically produced food. Attending this event is essential, it sends a clear message that this movement matters, and that the food industry are here to support it. We hope to see you there on the 12-13 May at Excel London!”

What to expect

As well as exploring hundreds of brands on the show floor, the show’s Launchpad zone is the place to find groundbreaking start-ups and new products on the market. Additionally, the show’s Innovation Showcase has a fantastic display of food and drink products that have been recently launched. Here, visitors can vote for their favourite products to win in the Natural & Organic Innovation Awards.

Beyond the brands, visitors will be able to engage in two days of thought-provoking discussions, access expert insights, and be inspired by trend-led panels in a freeto-attend seminar programme.

NEW for 2025: Artisan Food and Drink Expo

This year, the show has launched the Artisan Food and Drink Expo.

This NEW area will present a range of exciting artisanal producers; offering a dedicated platform for brands that champion provenance, high-quality ingredients, and unique curations. Brands to see here include: Sucseed, Melie Ou, Drylaw, Gallo di Luce, Chill Spritz, Kult Kefir, Turtle Cereals, Biohoney and more.

To register for a free trade ticket, please visit: www.naturalfoodexpo.co.uk

Registration is now open

Natural Food Expo (co-located with Natural Health Expo and Natural Beauty Expo) is part of Natural & Organic Products Expo (NOPEX). Open to foodservice professionals, hotel operators and relevant hospitality buyers, the show will return to Excel London on 12-13 May. To register for a free trade ticket, please visit: www.naturalfoodexpo.co.uk

The

Definitive Trade Event for Natural, Organic, Plant Based and Free-From F&B

If you’re a restaurant, bar, cafe or foodservice buyer, there is no better place to visit.

You’ll find a huge range exciting new food & drink product launches to get your traste buds tingling.

Co-located with Natural Beauty Expo makes it is the go-to destinaton for hotel and spa decision-makers.

Step into a tropical paradise where adventure meets wellness and active lifestyle at Kandima Maldives. This immersive island destination, perfect for couples, families, friends, and solo travellers alike, offers a host of unforgettable experiences designed to bring people together through playful activities.

Underwater Exploration & Artful Creation

Dive into the crystalline Maldivian waters, where vibrant coral reefs and exotic marine life await. Travelers can choose between an array of marine encounters such as a dolphin cruise, a turtle-spotting excursion, and beginner-friendly scuba diving and snorkelling excursions.

After exploring the Dhaalu Atoll’s underwater world, guests can unleash their creativity at Kandima’s KULA Art Studio. Set against a serene lakeside backdrop, groups can feel the endorphins flow with artist-led painting sessions, creating unique coconut-inspired artwork while enjoying calming effects.

Aquaholics & Cycling

On the water, guests can jet-ski across sparkling waves or kitesurf into the horizon, enjoying the exhilaration of speed and open space.

AN ISLAND OF MINDFUL ADVENTURES:

DISCOVER KANDIMA MALDIVES FOR A RETREAT OF MIND, BODY & SOUL

On land, travelers can maintain momentum with cycling adventures through the island’s winding trails surrounded by tropical palms. Cyclists will uncover hidden gems, picturesque viewpoints, and stunning sunset vistas.

Karting at Fast Track

Going beyond the ordinary, guests can take their holiday to the next level with Fast Track, Kandima’s professional-grade e-go-karting track, the longest and fastest in the Maldives. Suitable for all ages, this hair-raising experience offers the thrill of oceanside views at high speed, bringing the excitement of a reallife Mario Kart adventure to life.

Whether a seasoned racer or a first timer, travelers can enjoy the full racing experience, complete with qualifying rounds, gridding, and final races and Grand Prix packages. Safety features such as adjustable seats and full harnesses ensure everyone has a fantastic time.

Massage at EsKape Spa

Guests can retreat to the tranquil EsKape Spa for treatments designed to ease tension and encourage deep relaxation. These treatments promote a profound sense of calm, leaving visitors feeling refreshed and recharged.

To enhance guests' connection with nature and foster mindfulness, Kandima

offers weekly small-group sunset yoga sessions. These gatherings provide an opportunity for participants to unwind, focus on bodily awareness, and share a sense of togetherness.

Couples can also engage in partner yoga, synchronising movement and breath to deepen emotional connection and strengthen intimacy.

Sensual Pleasures at Kandima

Evenings at Kandima are brimming with vibrant energy. Enjoy outdoor film screenings under the stars, live music performances, and dancing the night away to uplifting beats.

Good food, good mood. With feel-good culinary delights that make every meal a celebration, the island resort offers an abundance of choices across ten bars and eateries. From sizzling steaks at SMOKED to fun cocktails at the adults only Forbidden Bar, and fresh seafood spread at the Asian fusion fine diner Sea Dragon each bite bursts with flavours that fill the palate with joy.

With direct flights from the UK yearround, Kandima Maldives is a gateway to an extraordinary, mood-boosting adventure!

Take advantage of direct booking perks at Kandima’s own site.

NEW Luxury Collection Aluminium Tubes

A low-impact, highly luxurious Hotel collection in our iconic Bath, Body and Hair Care fragrances. Made from 100% recycled aluminium.

EASTER SKIING ESCAPES: SPRING LUXURY AT ELIZABETH ARTHOTEL

With Easter falling late this year (18-21 April), it’s an ideal opportunity for those looking for the last great escape of the ski 2025 season to experience Ischgl’s late-season.

Longer daylight hours and milder spring temperatures in the stunning Austrian Alps create the perfect setting for sundrenched ski days.

One of the few resorts where skiing continues into May, Ischgl’s high-altitude terrain and unique microclimate ensure excellent conditions long after other destinations have closed.

Ranked by Forbes as one of the top 10 ski resorts in the world and famed for its legendary après-ski scene, Ischgl offers an unbeatable combination of worldclass skiing, entertainment and a vibrant après and party scene.

Founded in 1976, the five-star family-run Elizabeth Arthotel offers an unparalleled way to experience Ischgl’s extended ski season, making it the perfect setting for luxurious spring or Easter escapes.

With direct ski-in/ski-out access, a spa and rooftop infinity pool boasting breathtaking Alpine views, gourmet dining, fine wines and immersive art experiences, the hotel blends luxury,

indulgence and the thrill of spring skiing. Beyond the slopes, Ischgl celebrates 30 years of its legendary Top of the Mountain Concerts in 2025, marking three decades of world-class music and entertainment in the Alps.

This season’s Spring Blanc festival will feature global artists performing in spectacular mountain settings, with highlights including Shaggy (20 April), bringing his signature reggae and dancehall beats to the Top of the Mountain Easter Concert, Dimitri Vegas & Like Mike (1 May), twice crowned the world’s number one DJs, and headlining the 30th anniversary event, and OneRepublic (3 May) closing the season with an unforgettable performance.

Ischgl is a skier’s paradise, offering 239 km of impeccably groomed pistes, highaltitude slopes, and one of the longest ski seasons in the Alps, running from November to May.

Known for its snow-sure conditions, the resort’s unique microclimate and elevations reaching nearly 2,900 metres ensure fresh powder well into spring. With 45 state-of-the-art lifts providing fast access to the slopes, skiers can explore 78 runs, including descents stretching up to 11 km and a cross-border connection to Switzerland’s Samnaun region.

Guests at the Elizabeth enjoy an unrivalled location in Ischgl, with ski-in/ ski-out access and an in-house ski shop staffed by expert advisors. The hotel is just a two-minute walk from the main cable car, offering seamless access to the pristine slopes.

After a day on the mountain, guests can indulge in a six-course tasting menu from Austrian head chef Thomas Zechner, paired with selections from a 7,000-bottle wine cellar, one of the most extensive in the region.

The rooftop infinity pool and spa provide the perfect retreat, offering relaxation with panoramic Alpine views.

Ranked a Forbes top 10 ski resort, Ischgl combines high-altitude skiing, crossborder pistes, and a world-famous après-ski scene. The Elizabeth Arthotel five-star experience is the perfect escape for breathtaking Alpine views, gourmet dining, fine wines and immersive art experiences.

For more information, visit: The Elizabeth Arthotel, IschglFor pure luxury!

Elizabeth Arthotel (©️ Elizabeth Arthotel)

Guests Enjoying the Alpine Views (Courtesy of Stathis Bouzoukas, ©️ Elizabeth Arthotel)

Sleep deeper with Simba

Review: Kahani, WHERE TRADITION MEETS INNOVATION IN INDIAN FINE DINING

Situated just steps from the renowned Cadogan Hall, Kahani, founded by Chef Patron Peter Joseph, transcends the traditional Indian dining experience.

Kahani, translating to story in Hindi, offers an extraordinary journey through

India’s culinary landscape, reinterpreted through a contemporary lens in the heart of Chelsea, London. The Michelin-starred gem invites guests into an immersive experience where each dish reflects its own tale of spice, tradition, and modern refinement.

Chelsea has long been a destination for art, culture, and luxury, known for its refined atmosphere and distinguished dining scene, which Kahani fits into seamlessly, offering a sophisticated dining experience merging heritage and innovation.

From the moment you step inside the restaurant guests are greeted by an intimate space that balances modern minimalism with opulent interiors, intricate patterns and fabrics, ambient lighting and gilded finishes. The open kitchen is a focal point for diners, offering a front-row immersive seat deepening the connection between guests and the cuisine to showcase a grand culinary performance.

At the helm of Kahani is Peter Joseph, a Michelin-starred chef whose vision was to create a modern take on Indian cuisine that does not shy away from bold flavours and intricate spicing. Peter’s approach elevates traditional Indian dishes with modern techniques and the finest British ingredients, creating a refined interpretation of beloved classics.

Images: © Kahani

Peter Joseph

This philosophy is evident in every dish, making each course a chapter in a carefully curated narrative.

Our evening at Kahani began with a series of appetisers, serving as a perfect introduction to the restaurant’s ethos of balancing tradition with innovation. Choosing both the regular and vegetarian Dawat menu, the first of the four courses began.

First on the vegetarian menu was the Berry Papdi Chaat, a playful twist on the classic Indian street food, combining spiced chickpeas, sweetened yoghurt, berry chutney, and purple crisps. The dish is vibrant and full of contrasts, with the berries and tangy chutney flourishing alongside the warmth of the spiced chickpeas; a perfect example of how Kahani elevates traditional Indian flavours to new heights. Shared between both menus was the Kolkata Beetroot Chop, a delicately spiced creation infused with ginger, fennel and royal cumin seeds. The richness of the beetroot was enhanced by the sharp complexity of the Kasundi mustard kadi sauce for piquant depth.

For the meat option the Nilgiri Chicken Chop offered a balance of spice and smokiness. Marinated with mint, coriander, padron peppers and fennel seeds with smoked pepper chutney, the tender chicken was perfectly complemented by a gentle heat. Both the Vegetarian and regular Dawat menu was accompanied by a crisp 2020 Tapanappa, “Tiers” 1.5M Chardonnay, from the Piccadilly Valley, South Australia, to balance the tangy spiced notes of the dishes.

Kahani’s signature use of the tandoor and robata grill takes stage as the courses progress, where the open-fire cooking imbued the ingredients with

Our evening at Kahani began with a series of appetisers, serving as a perfect introduction to the restaurant’s ethos of balancing tradition with innovation. “ “

an elevating smokiness. The vegetarian Dawat showcased Tandoori Broccoli, redefining a simple vegetable marinated in honey, nigella seeds and wheat crisps. The charred exterior was met with a tender core, with the honey glaze adding a delicate sweetness, pushing boundaries of what is expected from Indian cuisine. Another stand out from the vegetarian grill was the Paneer Tikka,

showcasing Kashmiri chilli, peppers, red onion, and royal cumin in its marinade. The paneer was charred to perfection, allowing the spices to infuse the cheese with bold flavours whilst retaining a creamy texture. This dish demonstrates Kahani’s talent for balancing strong, aromatic spices with restraint, allowing the ingredients to shine without overwhelming the palate. The wine pairing complemented the dishes further, showcasing a 2017 Domaine Chanson, “Les Verg” Pernand-Vergelesses ler Cru Pinot Noir from Burgundy, France, with a subtle earthiness adding to the smokiness of the Tandoori Broccoli and Paneer Tikka.

For meat-forward dishes, the Tandoori Peshawari Lamb Chops were a triumph. The lamb remains tender with a robust spice profile of kashmiri-chillies and nagercoil clove, softened by cooling mint yoghurt. The Smoked Malabar Prawns marinated with coconut, curry leaves, and fresh turmeric; each bite reflected the country’s rich coastal cuisine complemented by the aromatic depth of the spices. These two dishes were paired with a full-bodied 2020 Jean Luc Colombo, Cairanne Le Pavillon des Courtisanes, from Rhone Valley, France.

Continued >>>

Tandoori Broccoli

Malabar

Prawns

Kahani Spices

With bold tannins and dark berry notes, this pairing stood up perfectly to the intensity of the spices.

Focusing beyond bold, smoky dishes, Kahani also reinterprets comforting Indian classics with the Saag Paneer for vegetarians. Tossed with onion-tomato masala alongside velvety puréed spinach, carefully tempered spices elevated the spinach with warmth whilst the paneer added a rich creaminess to the dish, a simple yet sophisticated rendition of the beloved comfort food. The Khumb Matar also took the combination of mushroom and peas to new levels; infused with cardamom, brown onions and tomato, the dish celebrated earthy flavours with an umami depth. Served alongside Baby Aubergine and potato with tomato seasoned with ground spices and nigella seeds, this harmonised the sweet smokiness of the dish alongside a subtle nuttiness of nigella seeds. Extras also included Yellow lentils tempered with garlic and cumin, Rice and Lacha Paratha. This was complemented by a 2021 Château La Croix Chantecaille, Grand Cru Classé, Merlot/Cabernet Franc from SaintEmilion, Bordeaux, France. These dishes reflect Kahani’s ability to transform traditional Indian comfort foods into elegant, fine dining experiences.

The dish that stood out on the standard Dawat menu for its depth of flavour was the Chicken Makhani, chargrilled chicken in creamed tomatoes and fenugreek leaves, a modern take on butter chicken. The rich infused sauce coated the chicken with a heat and richness providing an elevated experience. For a more intense spice, the Mirch Ghost Lamb Curry was a standout, unfolding layers of scotch bonnets tempered by the warmth of cinnamon, lemon zest and topped with bay leaves.

No Indian dining experience is complete without Naan and Rice, and Kahani treats

these elements with the same level of refinement as all the other dishes. The home-made Naan and Lacha Paratha was paired with a Slow braised Black Dal Makhani for a meat option, consisting of lentils, butter and fenugreek, offering robust depth to a comforting reminder of Indian home-cooked food. The wine pairing introduced a 2014 Chateau La Fleur de Bouard, Lalande de Pomerol, from Bordeaux, France, a simultaneously rich and dry pairing which complemented the dishes with blackberry, raspberry and cedar aromas. The third courses embodied boldness from the spice whilst offering comfort to guests.

Kahani’s desserts were a continuation of the restaurant’s ethos of blending tradition and innovation. The Kulfi platter was the denouement of the vegetarian menu showcasing a Pistachio ice cream adorned with fresh berries and delicate edible flowers, offering cooling respite to the preceding rich courses. The creaminess of the Kulfi melted effortlessly on the palate alongside the sweetness of the berries, a perfect balance of flavour and texture. The course was paired with a 2020 Petit Guiraud, Sauternes, from Bordeaux, France to enhance the creaminess of the desert. The regular Dawat closed with a Gulab Jamun Cheesecake featuring a mango and basil sorbet. Delicate notes of rose and saffron were seamlessly incorporated into the creamy cheesecake with the contrast of the sorbet, merging the familiar with the unexpected. The final course was paired with a 2015 Little Beauty Noble Edition Gewurztraminer from the Southern Valley of Marlborough, New Zealand, offering complimentary sweetness perfumed with jasmine, rose petal and cardamom aromas. These desserts showcased Peter Joseph, and his teams, talent for taking traditional Indian flavours and reinterpreting them through the lens

Kahani’s

desserts were a continuation of the restaurant’s ethos of blending tradition and innovation.

of modern gastronomy and fine dining sensibility.

Kahani is more than just a fine dining restaurant; it is a celebration of India’s diverse and vibrant culinary heritage, reimagined with a niche and individualistic twist. Peter Joseph’s vision of light, modern Indian cuisine is executed with precision and elegance, placing Kahani at the forefront of London’s luxury dining scene. The seamless balance between tradition and innovation, opulence and restraint, indulgence and refinement, makes Kahani a destination for those seeking an immersive and transformative dining experience. Each dish at Kahani tells a story, representing its own identity, whether it is the vibrancy of the Berry Papdi Chaat, the smoky depth of the Malabar Prawns, or the comforting richness of the Chicken Makhani. The restaurant’s ability to take classic Indian dishes and elevate them through technique and the finest ingredients, results in a sophisticated dining experience intrinsic to tradition.

For those seeking an exceptional journey through India’s culinary landscape, Kahani is an unmissable destination.

Sophie Weir

SENIOR EDITORIAL ASSISTANT

For more information, please visit: www.kahanilondon.com.

Gulab Jamun Cheesecake

Kulfi Platter

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INTERVIEW: MARCELLO DISTEFANO, CEO OF THE SAN CARLO GROUP

MARCELLO DISTEFANO, CEO OF THE SAN CARLO GROUP, SHARES INSIGHTS INTO THE BRAND’S AMBITIOUS INTERNATIONAL EXPANSION PLANS FOR 2025.

With the group making its highly anticipated debut in the U.S. with a new Miami location, as well as opening restaurants in Morocco, Egypt, and Bahrain, Marcello discusses the significance of these new markets, the essence of San Carlo’s timeless Italian cuisine, and what sets the brand apart in the competitive luxury dining world.

We dive into the group’s commitment to quality, the importance of authentic Italian ingredients, and how they continue to elevate the dining experience with every new opening. As San Carlo celebrates 20 years of success in Manchester, Marcello reflects on the journey so far, offering a glimpse of what’s next for this renowned, family-run group.

Marcello, San Carlo Group is making bold moves with your international expansion in 2025. How do you feel about launching your first US location in Miami, and what does this milestone mean for the brand?

We are extremely excited about our first venture into the US. We have been operating in the Middle East for over a decade now and this very much feels like the next step on our journey. Though we are fully aware that success in one state doesn’t guarantee success in another, Miami itself is such a vibrant, creative place but also a very competitive market.

The San Carlo Group has been a major presence in the Middle East and Asia for years. What makes now the right time to expand into new markets like Morocco, Egypt, and Bahrain?

We love Bahrain and already have a San Carlo Cicchetti there. The new Signor Sassi site is very exciting especially as we will also be launching our first after dinner lounge ‘Sassi’s’. Egypt is a very exciting market. There is a huge amount of development not just in New Cairo but also along the north coast. Again Morocco is emerging as another great market not just in the obvious Marrakesh but in Rabat and Casablanca.

Can you tell us more about how San Carlo plans to blend traditional Italian flavours with contemporary dining in its new global locations, particularly in Miami?

We have also been traditional. Simplicity is key to what we do. The flavours don’t change. We may present in a slightly contemporary way but our cooking is simple. We focus on sourcing the best ingredients available to us. Italian food is all about those ingredients.

San Carlo’s Manchester flagship is preparing to celebrate 20 years. How do you think this anniversary reflects the evolution of the brand, and what changes will the upcoming refurbishment bring to the restaurant?

We create restaurants that we want to be around for decades. San Carlo has always appealed to all generations and demographics. We are not interested in following fashions; we want to be the neighbourhood restaurant that has a place in people’s hearts. Our refurbishment is to elevate what is already there. We don’t want it to become something else as we believe we would lose the magic that has continued to be successful for the last 20 years.

We are not interested in following fashions; we want to be the neighbourhood restaurant that has a place in people’s hearts. “ “

Cicchetti Piccadilly is relocating to a new, larger site in London. What can guests expect from this new location, and how will it differentiate itself from the original?

In fact we are moving just a little further down the road opposite Burlington Arcade. The new location will look very different to the original. It will still have a long statement bar but we have had a lot of fun with the design. Expect bold colours. It will have a ton of personality!

Given the successful international expansion San Carlo has seen in cities like Dubai and Riyadh, what are some of the key factors that you believe contribute to the brand’s success in these diverse markets?

People make the difference. The teams in all of these locations focus on the customer experience. They bring the restaurants to life and create the bond with the guest.

What role does quality, seasonal Italian ingredients play in the San Carlo experience, and how do you ensure consistency in delivering this high standard across multiple international locations?

Quality is at the forefront of everything we do. It has always been unquestionable; achieving consistency is the biggest challenge. Especially as different markets have different sourcing challenges.

Looking ahead, what’s next for San Carlo Group after this major round of global openings? How do you envision the next phase of growth for the brand?

We continue to grow organically. If the right opportunity comes along we go for it. If not, we are happy to wait. It’s important that we get it right first time.

150 YEARS OF THE GRAND HOTEL IN EASTBOURNE

Elite Hotels, a privately-owned collection of three individual and distinctive hotels in the UK, celebrates the landmark anniversary of The Grand Hotel in Eastbourne in 2025.

The Grand Hotel in Eastbourne is embarking on a year-long celebration for the hotel’s 150th anniversary.

Affectionately referred to by locals as “The White Palace”, The Grand Hotel proudly stands as the UK’s only five-star seafront hotel. Situated on Eastbourne’s Victorian seaside promenade and located just moments from the start of the South Downs Way, the hotel boasts 152 bedrooms and suites, all luxuriously furnished, many with sweeping sea views, balconies, or private patios.

Since its construction in 1875, The Grand Hotel has stood as a prominent symbol of luxury in Eastbourne. Today, the fascinating history of the building is present throughout, with original photographs dating back to the early years, and room names – such as the Devonshire and Debussy Suites –honouring the buildings rich past.

Throughout the years, The Grand has played host to countless memorable moments – the hotel’s old tennis court was once regularly used by tennis legends Fred Perry and Bunny Austin to prepare for Wimbledon, before being replaced with The Grand’s iconic outdoor pool in May 1963.

From 1924 to 1939, the Grand Hotel Orchestra performed live from the Grand Hall every Sunday night as part of the BBC’s popular “Grand Hotel” program.

And, interestingly during World War II, when Eastbourne faced air raids, The Grand was converted into a military headquarters. Aside from this period, the hotel has continuously welcomed guests since its opening. It was fully restored to its original purpose in 1965 and still dominates the shoreline, in all its grandeur, today.

Over the last 150 years the hotel has also welcomed many famous faces. One of the earliest guests was French composer Claude Debussy in 1905. Debussy stated that the hotel was a ‘peaceful and charming spot’. In fact, he managed to complete what is arguably his greatest symphony, ‘Le Mer’, during his twomonth tenure at the hotel overlooking the English Channel. In honour of this connection, The Grand have renamed his room, Room 200, The Debussy Suite, and it remains a popular room to this day.

Sir Ernest Shackleton was also a visitor to The Grand in 1914 just before his epic Antarctic expedition. He even drew some plans on the back of a hotel napkin in the bar. Charlie Chaplin was another regular guest in the 1960’s and would often visit the hotel with his wife and children.

Every 3 months, The Grand Hotel will be releasing 150 bedrooms at a very special rate, with some typically ‘Grand’ inclusions.

Taking place from Friday 21st - Monday 24th November 2025, a three-day festival, 150 years of Music, Monarchs & The Grand Hotel, will bring to life many of the colourful personalities who have stayed, or performed, at the hotel throughout

the years. Set against a backdrop of the hotel’s illustrious history, dating from the reign of Queen Victoria through to King Charles III, top-class performers will evoke stars such as Enrico Caruso, Dame Nellie Melba, John McCormack, Anna Pavlova, Paul Robeson, George Robey, Charlie Chaplin, and many others, not forgetting composers such as Sir Edward Elgar and Claude Debussy. There will also be a delicious three-course dinner each evening, inspired by these great guests.

The programme, which will be narrated by TV personalities Kevin Whately and Madelaine Newton, has been created by Artistic Directors Stephannie Williams and Christopher Morley, who have been a part of successful musical events at The

Grand Hotel and Ashdown Park in recent years.

Look out for other events taking place throughout the year, including She Dines: 150 Years of The Grand Ladies Lunch on 28th April, a special celebratory 150 Years Themed Afternoon Tea available

between February and December, and Debussy By Candlelight Christmas Concert on Friday 7th December 2025.

Guests of The Grand will be invited to share memories and stories on a dedicated page on the website or in a special book at the hotel itself.

For further information, visit www.grandeastbourne.com

BMW UK PARTNERS WITH CORINTHIA LONDON TO ELEVATE GUEST EXPERIENCES WITH THE ALL-ELECTRIC BMW I7

BMW UK has established a new partnership with Corinthia London to elevate guest experiences with the BMW i7. Through this collaboration, the exclusive London property adds BMW’s all-electric flagship to its house fleet to provide a luxury chauffeur-driven service for its guests.

In addition, BMW owners who have booked accommodation with Corinthia London can benefit from complimentary valet parking when presenting their MyBMW app upon arrival.

Corinthia London offers the BMW i7 as its House Car, situated permanently at the front of the hotel on Whitehall Place and available from 11am to 9pm daily for guests on a first come, first served basis.

The House Car travels from Corinthia London for drop-off journeys only, within a 1.5-mile radius of the hotel, reaching many popular nearby attractions including historical and cultural landmarks, award-winning theatre and musical destinations, and world-class dining venues across the city. Guests of the hotel can also book the BMW i7 for cross-city, longer distance, and airport transfers via Corinthia London’s Concierge, facilitated by Chauffeur Company, Chabé.

While seated in the rear compartment of the BMW i7, passengers can unwind in a reclining seat with an integrated leg rest and immerse themselves in an unparalleled entertainment experience with the revolutionary 31.3-inch 8K BMW Theatre Screen, featuring Amazon Fire TV.

Synonymous with exclusivity and critically acclaimed as the class-leading premium saloon, the BMW i7 was revealed in 2022 and has gone on to redefine luxury in the all-electric saloon segment. With its innovative technology and features, the flagship model successfully delivers exceptional longdistance comfort and unmatched digital experiences for the BMW brand’s most discerning customers.

On the corner of Whitehall beside the River Thames, the 279-room Corinthia London is a reflection of the city’s dynamic spirit. Opened in 2011, behind its grand facade and historic surroundings, is a kaleidoscopic atmosphere of delectable restaurants and bars that spoil for choice,

London’s largest day spa, Penthouses with 360° views across the city, and imaginative service touches that delight in every detail.

James Morrison, Head of Business Development, BMW Luxury Class at BMW UK, said that “with its all-electric powertrain and zero tailpipe emissions, the addition of the BMW i7 to the property's concierge fleet ensures that each journey complements the premium experience that Corinthia London is known for”, bringing unmatched luxury and innovation to guests.

Jochem Meijerink, Hotel Manager at Corinthia London, added that "the collaboration aligns with our own commitment to providing guests of Corinthia London with an exceptional experience. By introducing an electric BMW i7 as our House Car, we are not only elevating the convenience and added service touch we offer our guests, but also embracing a future-focused, environmentally conscious approach to urban travel."

To learn more about the BMW i7, please click here.

For further information on Corinthia London, please click here.

G.A Group UNVEILS TRANSFORMATION OF ICONIC Corinthia Grand Hotel Astoria Brussels

Every design element – from the bespoke, green marble table tops to the brass wine display cabinets were carefully crafted to introduce a sense of layered luxury to Corinthia Grand Hotel Astoria Brussels.

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The iconic Grand Hotel Astoria in Brussels has been restored by the design studio GA Group, reintroducing it as Corinthia Grand Hotel Astoria Brussels. Originally built in 1910 and located in the prestigious Freedom Quarter, the refurbishment reintroduces one of the city’s most beloved landmarks, known for its aristocratic Louis XVI facade and grand interiors that have hosted royalty, statesmen, and world figures.

A Return to Grandeur

The transformation of Corinthia Grand Hotel Astoria Brussels celebrates its rich heritage while infusing modern elegance. Upon arrival, guests are greeted by crystal glass reception desks set beneath vaulted ceilings adorned with original historic mouldings, setting the stage for the hotel’s grandeur and elegance. Behind the desks, intricate brass screens celebrate Brussels’ heritage of fine metalwork.

“Restoring Corinthia Grand Hotel Astoria Brussels to its former grandeur, while combining modern luxury has been an inspiring challenge,” said Jessica Morrison, Senior Associate at G.A Group.

“Our vision was to celebrate the hotel’s architectural history by honouring its iconic features, whilst infusing new life into the space. Every design element –from the bespoke, green marble table tops to the brass wine display cabinets were carefully crafted to introduce a sense of layered luxury to Corinthia Grand Hotel Astoria Brussels.”

Key Design Highlights

At the heart of the hotel is the Palm Court, with a striking double-height space crowned by a historic stained-glass roof and belle époque details. The design seamlessly blends contemporary touches with restored crystal chandeliers and green marble accents, while vibrant floral

silks create an atmosphere that is both energetic and refined.

The Palais Royal by David Martin restaurant draws inspiration from its royal connections, with a green palette reflecting the lime trees of nearby Royal Park. Listed architectural features such as the gold leaf lettering above the entrance and a grand marble fireplace highlight the building’s storied past. A meticulously restored original duck press serves as a symbol of Corinthia’s dedication to blending tradition with modern luxury, inviting new family dining traditions to be born.

Accommodating 38 covers, the restaurant will showcase the culinary mastery of David Martin, a renowned Gault and Millau chef at the helm La Paix, two-star Michelin restaurant.

Under The Stairs, the cocktail bar embraces Brussels’ art nouveau legacy, featuring intricate metalwork inspired by celebrated architect Victor Horta. The bar, with 32 covers, is seamlessly connected to the treelined courtyard, which has an additional 50 covers, by

mirrored panels with tree patterns and motifs. Bespoke lighting pieces pay tribute to the designer Josef Hoffman, while nature-inspired armchairs bring a playful and comfortable touch to the space. Award-winning mixologist Hannah Van Ongevalle, known for her innovative approach, leads the mixology program.

Corinthia Spa by Sisley offers a tranquil sanctuary, inspired by the lace-making heritage of the surrounding area, famously referred to as “Notre Dame Aux Neiges” translated to “Our Ladies of the Snow.” The spa’s reception area features a striking Patagonian granite doublesided fireplace, setting a warm and welcoming tone. Brass accents, calming neutral tones, and a dramatic stone staircase leads down to the thermal spa, which includes a nine-meter lap pool, a vitality pool, and state-of-the-art wellness facilities such as a sauna, steam room, vitality showers, and an ice fountain.

Luxurious Accommodations

Guestrooms at Corinthia Grand Hotel Astoria Brussels feature a refined palette of greys, rust tones, and blues,

complemented by artwork from local Belgian artists. The Grand Deluxe Suites overlook Rue Royale and reflect the notable formal gardens of Brussels through geometric shapes and a carefully selected palette. Double doors evoke the elegance of Parisian apartments, adding a residential feel to the space and a sense of openness.

The Royal Heritage Suite pays homage to Brussels’ Musical Instrument Museum and the city’s musical heritage, complete with a baby grand piano and subtle design details that reflect this theme. With its own dedicated palette of green Italian marble in the bathroom, the suite offers a romantic and luxurious residential feel.

For high-profile guests, the Grand Masters Penthouse provides the ultimate retreat. Artistic elements are celebrated through curated accessories such as antique quills and paper drawers. The suite’s colour palette inspired by Belgian masters Bruegel and Reubens, features rich blues and earthy tones. A private terrace showcases views of the city’s rooftops and beyond, while the suite also offers a dedicated dining room, his and her walk-in wardrobe and second bedroom.

The Corinthia Grand Hotel Astoria Brussels Reimagined

GA Group’s design combines historical restoration with modern luxury, ensuring that Corinthia Grand Hotel Astoria Brussels reclaims its place as one of the country’s finest luxury hotels. Through a thoughtful blend of heritage and contemporary design, this iconic hotel offers guests a unique and luxurious experience in the heart of Brussels.

www.corinthia.com/en-gb/brussels

DESIGNER BATHROOM INTERPRETATION SERIES WITH CHRISTIAN WERNER

The industrial designer Christian Werner skilfully combines the idea of a private home spa with everyday requirements.

How would it look if the idea of the liveable bathroom that has shaped the interior of the wet cell for years were taken to its logical conclusion? What if the bathroom was to become a true place of refuge where one can while away some time – even after finishing the regular bathroom routine?

The signature bathroom designed by Christian Werner embraces this thought experiment and presents a proposal for how absolute liveability could look when married to the practical requirements of everyday life.

The vision of the private home spa

When he started planning the bathroom, Christian Werner had a feeling – the feeling of a refuge made from soft surfaces and colours, a symbiosis of all elements to create a harmonious whole. This gave rise to the design of a private place of retreat, as a suggestion or complement to conventional feelgood spaces such as the living room and bedroom.

The aim was to design a room with an interior that is a departure from the traditional understanding of a conventional bathroom. Rather, the idea was to create a room rich in evocative sensuality, an inviting space to while away some time; not only for the daily bathroom routine, but also for relaxation – with a book, a drink, alone or as a couple.

The feel-good composition

To satisfy this ambition, Christian Werner has opted for materials with a natural effect that interact perfectly with the Duravit products, creating an effect where all the elements match and complement each other.

The washing area consists of an abovecounter basin from the Vitrium range, which is made from velvety cast-mineral material and projects slightly beyond the matching vanity unit. Additional tall cabinets complete the bathroom concept.

The furniture with its elegant frames lends the room a particular sophistication and elegance. The quality furniture elements with their tinted glass inserts

showcase everyday bathroom products, and decorative elements such as sculptures and vases right through to books – consistent with the vision of a “private spa”. Christian Werner deliberately steered clear of tiles as a wall covering, opting instead for warm, moisture-regulating clay plaster. “For us this was the solution for distancing ourselves from the sterile, fully tiled wet cell while also opting for a material that exudes a certain archaic quality. In combination with the texture and restrained colour tones of travertine as a floor covering, it produces a harmonious overall picture,” said Christian Werner explaining his choice.

The freestanding – and eye-catching –Vitrium bathtub harmonizes perfectly. The all-round, slightly dipped bathtub edge is more than a mere decorative element: it also offers a space for bathing essentials and décor such as aromatic oils, soaps, and candles. Arranging the bathtub in parallel with the outdoor sofa creates an island for relaxation and whiling away the time.

Fine details of the overall concept

A central, subtly placed element with a large impact is the “oculus” set into the ceiling. “Light has a huge effect on us humans and we can influence it using different light colours. We experience light quite differently and individually depending on the time of day, season, and current mood,” said Christian Werner as he explained his idea and underscored his individual signature.

The designer strives for clarity and simplicity without becoming banal. He places weight on the sensual and emotional experience that his designs convey.

Designer Christian Werner (Image source: Stephan Abry)

The philosophy: The bathtub clearly bears Christian Werner’s signature where each element performs a clear and practical function while also embracing a timeless aesthetic. (Image source: Duravit AG)

CAPELLA HOTELS AND RESORTS PRESENTS CAPELLA SOJOURN - EXPERIENCES TO INSPIRE CULTURAL DISCOVERIES

Capella Hotels and Resorts unveils its new, artfully curated Capella Sojourn to immerse guests in exceptional journeys of culture, culinary experiences and wellbeing— weaving every encounter into a cherished story.

Across eight distinctive destinations including the latest addition – Capella Taipei –to be unveiled in spring, guests of Capella Hotels and Resorts will find unparalleled

MILANO CORTINA 2026 AND ON LOCATION UNVEIL NEW PREMIUM OLYMPIC WINTER GAMES HOSPITALITY OFFERINGS

Milano Cortina 2026 and On Location, the Official and Exclusive Hospitality Provider for the Olympic & Paralympic Games, have revealed their exclusive collection of new hospitality packages, which include official tickets, inviting guests to immerse themselves in the Olympic Winter Games Milano Cortina 2026 like never before.

These packages, the first of their kind for the Olympic Winter Games, provide unique hospitality beyond the competition venues and allow fans a respite from weather conditions, and a place to continue celebrations when not attending a Winter Olympics sporting event.

The packages include; Clubhouse 26 Milano, offering traditional Italian aperitivo, and an exclusive Olympicthemed exhibition in collaboration with the Olympic Museum that will provide a unique hospitality experience blending Olympic heritage, culture, art, sport and entertainment. The Clubhouse 26 Cortina package offers guaranteed access to Curling and women’s

Alpine Ski events, along with the same premium amenities as the Milan location, including aperitivo, a dedicated service team, and an Olympic-themed exhibition. Additionally Clubhouse 26 Livigno provides a relaxing retreat before or after sporting sessions in Livigno, with guaranteed tickets to Freestyle Skiing and Snowboard events. Guests can enjoy the same premium hospitality offerings as the other Clubhouse 26 locations.

For all these locations, On Location has appointed well-known Italian chef and restaurateur Carlo Zarri as Culinary Director for Olympic & Paralympic Games Milano Cortina 2026 Hospitality. Chef Zarri brings extensive global hospitality experience, having overseen culinary operations at several previous Olympic & Paralympic Games venues, focusing on showcasing the diverse culinary traditions of Northern Italy, incorporating regional specialties and ingredients from Milan, Valtellina, Cortina d’Ampezzo and Val di Fiemme into Official Hospitality menus.

attention to detail, handcrafted elegance, and bespoke luxury that elevates cultural heritage.

The new Capella Sojourn encompass explorations into local culture, gastronomic masterpieces and wellbeing journeys that connect travellers with the essence of the locale, coupled with the deeply personalised service which has seen Capella Hotels and Resorts twice named the ‘World’s Best Hotel Brand’ by Travel + Leisure.

Part neighbourhood expert and part intuitive mind-reader, Capella Culturists await guests in each hotel’s signature Living Room, ready to inspire with Capella’s mission to champion a life lived through meaningful discovery.

MULTI-MILLION POUND INVESTMENT WILL ACCELERATE GROWTH OF JOURNEY HOSPITALITY

Journey Hospitality, provider of e-commerce software and services for the UK’s independent hotel industry, has secured a multi-million pound investment from Growth Lending to support its continued business growth.

Journey Hospitality empowers independent luxury hotels by enhancing profitability and reducing reliance on high-fee industry competitors. Its integrated platform streamlines bookings across hotel services, including spa, restaurant, and accommodation, providing both guests and staff with a seamless experience when coordinating their trip. The funds will drive the next phase of its expansion, following a period of significant investment in development and product launches, enhancing operational efficiencies and advancing the platform’s capabilities to deliver greater value to clients.

As part of its growth strategy, Journey Hospitality is set to broaden its reach in new markets and sectors. This expansion will enable the company to solidify its standing as a leader in the hospitality technology space, ensuring sustained success and continued impact within the industry.

Vision Hospitality Group UNVEILS

The Inn at Celebration, AUTOGRAPH COLLECTION

Vision Hospitality Group has announced the grand unveiling of The Inn at Celebration, which recently underwent a multimillion-dollar property renovation and joined the elite Autograph Collection Hotel Portfolio.

Vision Hospitality Group partnered with Baskervill, an acclaimed design firm, to bring a fresh, inviting aesthetic to the hotel. The transformation features a serene color palette of alabaster, tan, gray, green, and blue, accented by natural materials and lush greenery, remaining a community landmark near Orlando’s top attractions.

Beyond hospitality, the hotel is dedicated to giving back through initiatives addressing food insecurity, supporting civil servants, and granting wishes for critically ill children. Sustainability efforts also play a key role, with a focus on waste reduction, natural resource conservation, and an emphasis on locally sourced ingredients in the restaurant, serving as a vibrant pillar of the local community.

Nestled along Lake Rianhard in the picturesque town of Celebration, near Orlando, the 115-room inn-style property at Celebration offers an intimate retreat that blends classic Floridian hospitality with contemporary sophistication.

NICHOLSON’S PUBS COLLECTION REOPENS The Horniman at Hay’s FOLLOWING MAJOR REFURBISHMENT

Nicholson’s Pubs Collections has announced the reopening of The Horniman at Hay’s, an iconic London pub located on the banks of the river Thames, following an extensive refurbishment.

Having been closed since the New Year, the investment in the pub has been directed towards restoring these historic features, upgrading the bars, and adding more seating across the site and private hire areas. Consisting of the ground floor, mezzanine and cellar bar, the pub has been fully redecorated throughout while every effort has been made to revive the building’s historic elements.

The bar areas are now painted in a deep blue and maroon with a freshly sanded wooden floor to give the pub a warmer, cosy feel. Pictures relating to the building’s history in the tea trade adorn the walls and the ironmongery

has been carefully restored along the impressive staircase and banisters.

Each bar area benefits from additional seating, featuring more tables perfect for groups, and extended countertop space. The creation of a full bar upstairs in the mezzanine now means that customers don’t have to venture downstairs for their orders and the installation of high benches for some seating has opened out the bar area, giving diners more space to enjoy their food and drinks. In the main bar, booth seating has been installed to give parties more of an intimate feel and upholstered in comfortable red leather.

Overlooking the banks of the Thames, The Horniman at Hay’s is perfectly situated to enjoy the capital’s most iconic landmarks including Tower Bridge, HMS Belfast, Tower of London and the bustling Borough Market - to name a few.

SLS Barcelona TO OPEN ITS DOORS THIS APRIL

SLS Barcelona is crafted with the luxury and excellence of a grand hotel yet layered with a playful ambience and subversive design touches to create an aesthetic that is both extravagant and unique.

A creative collaboration between leading designers AIME Studios, AvroKO, and Rockwell Group has resulted in spaces that are brilliantly functional yet flamboyant, setting the stage for the extraordinary to unfold every day. SLS regulars will notice the brand’s design signatures sprinkled throughout the interiors, from the gala arrival vibes of the striking lightstudded entrance hall to the use of richly textured fabrics and embellishments.

Never one to shy away from a grand entrance, the hotel will be set behind a striking, undulating façade that emulates the waves of the sparkling Mediterranean Sea and beckons guests and locals alike into an indulgent wonderland informed by extraordinary experiences. Offering 471 beautifully appointed rooms and suites, six distinct

restaurant and bar concepts, three pools, a spa, and extensive events space culminating in a spectacular ballroom; SLS Barcelona will be a true urban resort, surpassing anything the city has ever seen before and emerging as a glittering destination for the best entertainment, food, and drink.

This design narrative extends to the rooms and suites, which artfully combine luxe design and modern opulence to create the ultimate VIP stay – whether in a Delight Guestroom or the one-ofa-kind Celestial Suite.

Embracing the vibrant energy of the city’s world-renowned restaurant and bar scene, SLS Barcelona will bring six fresh new dining, drinking and nightlife concepts to Port Fòrum. Lora, an all-day restaurant featuring a large wood oven and coal-fired grill with a menu drawn from the

SLS Barcelona is ideally located within easy reach of the city’s main cultural hotspots yet blissfully removed from the hustle and bustle of the well-trodden tourist trails.

Kimmel Eshkolot UNVEILS ITS NEWEST PROJECT

Kimmel Eshkolot has unveiled “Malka” in West Palm Beach, reimagining the restaurant dining experience centred around an open-fire wood-burning grill known as a hearth.

Spanning a total of 10,500 square feet (975-square meters) between the indoor and outdoor spaces, Malka is located in a 1930’s landmarked structure denoted by the City of West Palm Beach Historic Preservation Department. Exemplifying a “steel frame industrial design” reflective of pre-war development patterns within the coastal Floridian city, thoughtful consideration has been given to the original structure while incorporating the new design and the addition of a contemporary facade.

The textured surfaces, metal windows and Earthy colour palette create a harmonious partnership between the old and new features.

For its Mediterranean-inspired garden-scape, Kimmel Eshkolot collaborated with Keith Williams of Nievera Williams to create a lush

space within the context of West Palm Beach. The meticulous selection of local and non-native plants include green-button wood, cypress, fiddle leaf fig, rosemary, jasmine, thryallis, variegated pittosporum, philodendron, papyrus and a “taxidermy” olive tree with natural branches and a truck that underwent a deep-freezing process to withstand the climate. The olive tree is anchored at the corridor of the breezeway between the two interior spaces, paying homage to Tel Aviv.

Kimmel Eshkolot also collaborated with contemporary artist Michal Rovner, internationally known through her exhibitions at major museums, including the Louvre and the Whitney Museum of American Art, on commissioned photography and video installations that adorn the walls of the restaurant.

Hospitality Group ANNOUNCES NEW LAKESIDE CABINS FOR 2025 AS PART OF EXPANSION

The Doxford Group has announced the addition of eight luxurious lakeside cabins on its private countryside estate in Alnwick.

Set to open in spring 2025, The Lake Cabins at The Tempus will be situated on the estate’s picturesque lake, expanding the group’s accommodation capacity to sleep up to 100 guests.

Each cabin, designed for two guests will feature modern amenities including a private terrace that offers breathtaking views of the estate’s lake and grounds, ensuring a tranquil and luxurious retreat in Northumberland.

Continuing the collaboration with the award-winning team at Jeffreys Interiors, each lakeside cabin will seamlessly

complement the estate’s existing accommodation, offering stylish interiors and exceptional comfort.

The Lake Cabins at The Tempus form part of the second phase of the estate’s development, reinforcing The Doxford Group’s dedication to offering unforgettable guest experiences in the heart of Northumberland’s countryside.

The Tempus opened as a 15 bedroom hotel, bar and restaurant in May 2023 and has since seen the addition of two new ground floor bedrooms, bringing the total to 48 on the estate to date.

Pictured: The Lake Cabins at The Tempus

Glasgow Marriott Hotel COMPLETES MULTIMILLION REFURBISHMENT WITH REOPENING OF URBAN OASIS LEISURE FACILITIES

The iconic Glasgow Marriott Hotel has completed the extensive multimillion-pound refurbishment with the reopening of its Leisure Club, Fitness Centre, and luxurious spa facilities.

Marking the final phase of the hotel’s comprehensive transformation, which was announced last year, the upgraded leisure amenities are now open to guests and members, further reinforcing the hotel’s position as a premier leisure destination in the heart of Glasgow.

The Glasgow Marriott now offers newly revamped leisure spaces that

provide a serene escape within the city. These facilities complement the hotel’s upgraded accommodation, dining, and event spaces, creating a

holistic experience for both leisure and business travellers.

This refurbishment is part of a broader transformation of the 303room Glasgow Marriott Hotel, which included upgrades to guest rooms, the creation of six new Junior Suites, and the introduction of 75 Executive Rooms with exclusive access to the hotel’s Executive Lounge.

The hotel’s interiors now reflect the vibrant spirit of Glasgow, with design elements inspired by the city’s iconic bridges, street murals, and artisan heritage.

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WHY LUXURY BRANDS

VENTURE INTO HOSPITALITY: OPPORTUNITIES AND CHALLENGES

The luxury industry is synonymous with aspiration, exclusivity, and an unparalleled focus on quality. In recent years, a growing number of iconic luxury brands have made an ambitious leap beyond their traditional domains to enter the hospitality sector. But what drives these brands to take the risk of entering an unfamiliar industry, and what benefits and challenges do they encounter in this bold strategy?

Why take the risk?

At first glance, venturing into hospitality may seem like a gamble for luxury brands, which have traditionally focused on products such as haute couture, jewellery, and watches. However, the move is supported by a desire to strengthen emotional connections with consumers and offer an extension of their brand universe.

Expanding brand equity; by entering the hospitality space, luxury brands can amplify their identity in ways that go beyond products. A stay at a Bulgari Hotel or a visit to the Dior Spa at Cheval Blanc allows customers to immerse themselves in the essence of the brand – from the design of the spaces to the curated services. This experiential engagement strengthens brand loyalty and attracts a new audience seeking unique experiences.

Appealing to a changing consumer landscape; today’s affluent consumers prioritise experiences over possessions. According to a study by Bain & Company, the experiential luxury market grew at double the pace of the personal luxury goods market in the past decade. By stepping into hospitality, luxury brands cater to this shift, offering unforgettable moments that align with their value of exclusivity.

Global growth opportunities; the hospitality industry offers access to high-growth markets such as the Middle East and Asia, where demand for luxury experiences is booming. Dubai, for example, has become a hotspot for branded residences and luxury hotels, as

noted in a recent CNN report on the rise of hotel collaborations in the city.

Benefits for luxury brands

Revenue diversification; hospitality represents a lucrative diversification opportunity. While luxury goods markets may face saturation in some regions, high-end hospitality continues to thrive, particularly in emerging markets. For example, Bulgari’s expanding portfolio of luxury hotels across Europe, Asia, and the Middle East showcases how brands can create new revenue streams while capitalising on their global appeal.

Enhanced brand prestige; operating a luxury hotel or restaurant reinforces a brand’s status and heritage. A practical example is the Armani Hotel in Dubai, which seamlessly integrates Giorgio Armani’s minimalist aesthetic into every detail, from architecture to guest services. Such ventures solidify the brand’s position as a lifestyle authority, elevating its cultural capital.

Customer data and insights; luxury hotels and restaurants provide brands with a wealth of customer data. Understanding guests’ preferences and behaviours in these intimate settings offers insights that can inform product development, marketing strategies, and service innovations across the brand’s portfolio.

Challenges in hospitality ventures

Despite the benefits, entering the hospitality industry is not without challenges. Luxury brands must navigate unfamiliar territory, often facing operational complexities and reputational risks.

Operational expertise; running a successful hotel or restaurant requires a different skill set than producing luxury goods. Brands often partner with seasoned hospitality companies to overcome this gap. For instance, Bulgari Hotels is a collaboration between the Italian luxury brand and Marriott International. While these partnerships bring operational expertise, they can

dilute the brand’s control over the customer experience.

Maintaining brand authenticity; luxury brands must ensure their hospitality ventures align with their core values. Any misstep – such as inconsistent service quality or a design that strays from the brand’s identity – can erode trust and prestige. The Louis Vuitton Dream Café in Paris, for instance, meticulously integrates the maison’s aesthetic into its ambiance, ensuring consistency with its image.

High financial risk; launching and operating luxury hospitality ventures require significant investment. From securing prime locations to crafting bespoke interiors, the costs can be substantial. Moreover, these projects often take years to turn a profit, requiring patience and a robust financial strategy.

Several luxury brands exemplify how to navigate opportunities and challenges successfully. Bulgari Hotels, with properties in Milan, Tokyo, and Dubai, embody the brand’s Italian craftsmanship and elegance. Its collaboration with Marriott ensures operational excellence while maintaining a distinctive identity. Palazzo Versace, also located in Dubai, combines Versace’s iconic aesthetic with world-class amenities, showcasing how opulent fashion and hospitality can create a seamless experience. Additionally, Dior Gastronomy and Wellness from the Restaurant Monsieur Dior to the Dior Spa at Cheval Blanc, the brand leverages its expertise in refinement and artistry to craft unique culinary and wellness experiences.

The decision to enter the hospitality sector represents a strategic evolution for luxury brands. By extending their heritage into experiential domains, these brands deepen consumer engagement, diversify revenue streams, and reinforce their cultural relevance. However, success requires navigating operational complexities, maintaining authenticity, and managing financial risks.

As luxury brands continue to blur the lines between products and experiences, their ventures into hospitality will not only redefine the industry but also set new benchmarks for innovation and excellence.

By Dr Eleonora Cattaneo, Program Director of the Master’s in Luxury Management and Guest Experience at Glion Institute of Higher Education.

Making things easy. It’s how we roll.

Clarity likes to help you work smarter, not harder.

We know that when it comes to running your hotel, there is no off-the-shelf solution that just works from day one. Every new system needs the edges smoothed, sculpted to your needsrefined to help take the load off your team. Our local staff are on hand to help do this.

We offer bespoke development and integration to all of your key systems, streamlining your staff productivity and guest experience and all without breaking the bank.

At Clarity we do the things that most other hospitality software providers do. However, we also pride ourselves on being ahead of the game, meeting client’s needs at every level.

It’s these differences that set us apart. So what is the #ClarityDifference?

• Performance - Real-time systems and web integration for instant response

• Affordability - Low cost of entry or change with Cloud Hosted systems

• Integrity - Proven technology that is smart, fast and reliable

• Choices - Cloud or On-Premise hosted systems without any compromise

• Experience – Exceptional software designers and developers since 1995

• Simple - No version upgrade charges

• Committed - Quality training programs

• Supportive – Fast-response 24/7 support from our inhouse team

sales@clarityhospitality.co.uk Office +44 330 043 0719 Craig +44 7455 288198

GUESTLINE’S GUESTPAY: SEAMLESS, SECURE MOBILE WALLET PAYMENTS

Guestline, part of Access Group, has enhanced its payment platform, GuestPay, with complete contactless payment options with full mobile wallet capabilities.

Enhancing guest experiences with cutting-edge security, ensuring safe, contactless transactions, the additions of Google Pay and Apple Pay to the payment platform enable hoteliers to meet guest payment preferences and grab a share of the consumer market safely and securely.

Hotels can now offer greater choice to guests with the option to make payments by Google Pay, an addition to its payment methods alongside Apple Pay. Google Pay and Apple Pay digital wallets and payment platforms allow users to pay for purchases across all point of sale terminals, online or settle hotel bills directly from their mobile.

With the ability to offer seamless contactless payments across the business, hotels can improve the guest experience while also safeguarding guest security. Mobile wallet transactions utilise state-of-the-art encryption and fraud detection technologies, ensuring that all payment data is protected.

Both Google Pay and Apple Pay have no limit on the number or value of in-store transactions, offering a great payment solution for hotels.

Google Pay and Apple Pay use smart authentication to detect when a device is secure with built-in security features including transaction encryption and fraud protection offering more peace of mind to consumers. These added layers of security help prevent unauthorised access and reduce the risk of financial fraud.

Mobile wallet payments are expected to exceed £63 million by 2026 with 60% of the global population predicted to use digital wallets. Half of all global online transactions were made with a mobile wallet in 2023; with over 300 million users on Google Pay or Apple Pay this represents a huge retail opportunity for hotels.

Both Google Pay and Apple Pay have no limit on the number or value of in-store transactions, offering a great payment solution for hotels. Google Pay works on any android device and Apple Pay is available across their devices iPhone, Apple Watch, Mac and iPad with neither imposing a fee to users for payments.

Manish Madnawat, Senior Product Manager of Payments at Guestline, said: “Mobile wallet contactless payment options are being adopted at an incredible rate facilitating both ease and confidence in consumers when making payments. Offering choice to guests, not only improves the guest experience by meeting their payment preferences, it also provides greater efficiencies across the business at all payment terminals and in the checkout process. From a security standpoint, bookings made through mobile wallets are less likely to attract fraud related chargebacks, saving a lot of additional administration for hotels,” ensuring that sensitive guest information remains encrypted and shieled from potential threats.

Website: guestline.com.

Oliver Hemming

The Luxury Hospitality Collection

RICKI WESTON LAUNCHES NEW MENU CONCEPT AT WHATLEY MANOR

Ricki Weston, celebrated Executive Chef at Whatley Manor in the Cotswolds, will bring his take on social dining to the five-star hotel, with the launch of a new menu concept at casual dining restaurant, Grey’s, from 12 March 2025.

Inspired by Ricki’s love for sharing-style menus and their ability to ignite a sense of adventure in diners, the new dishes at Grey’s fall into four categories.

Earth is a celebration of nature’s bounty, with an Asian-inspired grilled

hen-of-the-wood mushroom steamed bun, and hearty butternut squash with harissa and yoghurt dressing, while Land centres top quality British meat with dishes such as crispy beef with raw vegetable salad, and chicken liver parfait with green bean and granola.

Sea is a collection of fish and seafood dishes, with highlights including spider crab croquettes with garlic aioli, and blue fin tuna tataki with ginger and garlic. To finish, Little Delights include chocolate cremeux and cocoa tuilles and spiced rum trifle and honeycomb.

The casual, family style menu has been designed to offer flexibility for diners and will evolve seasonally to showcase the best of British produce. Each dining experience will be unique, with a combination of international flavours that complement each other, inviting guests to linger for longer while savouring dishes throughout the evening.

Ricki’s experimental style and attention to detail have enabled The Dining Room to retain a Michelin Star throughout his tenure, while Grey’s offers a casual yet refined experience.

Tykes Restaurant, part of the 1,000 acre Sandburn Hall estate seven miles from York, has been fully redesigned and refurbished to mark the 20th anniversary of this ‘popular and much loved’ restaurant.

The redesign of the restaurant space blends the traditional charm of Sandburn Hall’s original oak barn features with contemporary touches and includes a total refurbishment of the Tykes’ restaurant dining and bar areas by award-winning interior designer Rachel McLane.

The redesign comes as Tykes’ head chef Mark Hudson unveils a new menu of seasonal Yorkshire ingredients for

traditional modern English dishes with breakfast, lunch, afternoon tea, evening a la carte and Sunday menus and a six-course Chef’s Tasting Menu.

Another outstanding feature of the new-look Tykes Restaurant is a greener, more environmentally friendly kitchen that includes a switch from gas appliances, such as ovens and hobs, to all new electrical appliances. These are

powered by a new array of 1,000 solar panels on the estate, producing around 500,000 KWh of electricity also used by the hotel and function rooms.

The scheme, which ensures all existing wildlife habitats are preserved, involves the installation of 1MW of battery storage to ensure that any power generated that isn’t used immediately can be stored and used in the future.

OFFICIAL HANDOVER OF SEATON HOUSE TAKES PLACE AS COUNTDOWN TO GRAND OPENING GETS UNDERWAY

Scotland’s newest five-star hotel, Seaton House has marked a major milestone as contractors officially handed over the luxury property before its grand opening in March.

With forty-two luxury bedrooms including six stunning suites and three junior suites, Seaton House is located near the first tee and 18th green of the iconic Old Course at St Andrews Golf Club.

It will offer modern Scottish hospitality at the Home of Golf for members of the public and residents to enjoy when it opens in March.

From employing 60 staff to working with nearby food, drink and experience providers, the management of Seaton House has taken great pride in working with the local community as it restores the 161-year-old building to its former glories.

CHRISTMAS AND 2026 GROUP BOOKINGS

ANNOUNCED AT BLENHEIM

PALACE WITH TRADE PRICING CONFIRMED

Blenheim Palace has announced the highly-anticipated theme of Christmas at Blenheim for 2025 - Palace of Oz where groups can enjoy an enchanting festive experience with exclusive trade pricing.

The UNESCO World Heritage Site is also encouraging groups to get ahead and explore visits for the 2026 season, running from 1st April 2026 to 31st March 2027.

Throughout the year, there is so much to include in a day trip to Blenheim Palace including Blenheim Palace Food Festival, Jousting tournament, and Blenheim Palace Flower Show.

NORTH YORKSHIRE MOORS RAILWAY

NOW BOOKING GROUP VISITS FOR 2025

The North Yorkshire Moors Railway (NYMR) has announced that group bookings for the 2025 season are now open.

Groups of 20 people or more can experience a nostalgic journey through 24 miles of stunning Yorkshire scenery aboard its fleet of historic steam and diesel locomotives. Whether it’s a short ride or a full day’s adventure, the heritage railway offers a range of options to suit all visitors.

A must-see stop is Goathland Station, famous for its appearances in Heartbeat and the first Harry Potter film, and the beautifully restored 1930s themed station, Pickering Station, or

During 2026, visitors can also enjoy the once-in-a-lifetime views and new experiences, only available for a limited time due to the historic roof project - a monumental restoration that aims to preserve the architecture and safeguard the heritage of Blenheim Palace for generations to come.

The exclusive new experiences include Life Below Stairs which will allow groups to go below the Palace and step back in history to explore the hidden world of Blenheim Palace’s servants. The new Roof Top Views experience offers visitors never seen before breathtaking views over the Estate.

Whitby, the charming coastal town with a historic abbey and bustling harbour.

For groups that want to include catering within their day, pre-booked catering options are available with offers including tea, coffee & traybake.

The NYMR is committed to making the railway accessible for all. Online there are Access Guides to help visitors plan their trip, and the staff are on hand to assist.

Group bookings must be pre-booked in advance. One free ticket is available per booking for the group leader.

INTERVIEW WITH OLIVER HEATH

OLIVER HEATH IS A PIONEER IN BIOPHILIC DESIGN, MERGING NATURE WITH HUMAN-CENTRED INTERIORS TO PROMOTE WELL-BEING AND SUSTAINABILITY.

In this interview, we talk to Oliver about his collaboration with Forest Holidays at their new Glentress Forest location. He shares how the Unfurl Collection uses natural materials, textures, and layouts to create immersive, restorative guest experiences. Oliver also discusses biophilic design’s role in the future of hospitality, aligning with wellness trends, and enhancing connections to nature while reflecting a brand’s ecological identity.

How has your collaboration with Forest Holidays brought Biophilic design principles to life in a way that enhances the guest experience?

In Biophilic design we approach design quite differently from most. Instead of using design as an extrinsic message about identity or status, we use it intrinsically – focusing on how design makes people feel. Our collaboration

with Forest Holidays at their brand new Glentress Forest location rests on a human-centred approach to design that uses connection to nature to reduce stress, aid recuperation, and connect people with spaces and each other. The latter being especially important for our collaboration with Forest Holidays because when people go away with larger groups it’s all about that communal experience. We implemented this through three key biophilic design platforms.

First, direct connection to nature – in the Forest Holidays Unfurl cabins at Glentress Forest, we’ve created covered deck spaces with carefully placed furniture and lighting to encourage immersive nature experiences. Second, we mimicked nature through colours, materials, textures, and lighting within the Unfurl Collection. The third platform is about the experience of space and place. We used ‘prospect and retreat’ principles, like in the hide – a space in the 4-bed cabin, where guests can sit on a simple bench and look out over a carefully framed view. It allows people a moment to stop, sit, and observe the gentle movements and changes in nature.

What role do you see Biophilic design playing in shaping the future of hospitality spaces, particularly in connecting guests with nature?

I see biophilic design creating an essential point of difference in hospitality. As we experienced at Glentress Forest, each location can reflect its local environment, creating a distinctive identity. We also see biophilic design shaping the future of hospitality spaces in the way that it connects with the trend for wellness tourism, which is currently valued at $651 billion, according to the Global Wellness Institute. However, it’s not just about money – it’s about creating spaces that help people recuperate from everyday stresses and connect more deeply with their location.

The future of hospitality isn’t just about providing a place to stay, it’s about designing spaces that subtly support guest well-being and create meaningful

connections to the natural environment, and this is exactly what we were able to do in our collaboration with Forest Holidays.

How does this project with Forest Holidays align with their brand ethos, and what makes it unique in the hospitality market?

Firstly, I just wanted to talk about my delight at the opportunity to work with a brand like Forest Holidays who is so closely connected to the well-being of nature and wanting to enhance that experience for their guests so that both nature and people benefit. We were really encouraged by the understanding that Forest Holidays are B-Corp accredited and deeply connected to the forest through land management.

Our goal was to design the Unfurl Collection to align with their ethos and their B-Corp accreditation by creating spaces that restore and refresh guests’ physical and mental well-being. What makes this project unique is how we’ve sought to reflect the local ecology of Glentress Forest, creating a design that captures the visual richness and complexity of the natural environment while providing a meaningful guest experience.

The campaign imagery is striking. Could you share the inspiration behind these visuals and how they reflect the project’s core themes?

We wanted to express the visual complexity of the forest setting within the cabins at Glentress Forest. For the interiors we aimed for a mid-level visual complexity – reflecting the surrounding forest without completely mimicking it. For instance, the vertical lines of the timber wall panelling directly mirror the verticality of the fir trees in the forest.

During my initial site visit, I collected stones, moss branches, and pinecones to inform our design approach. From these we incorporated the landscape’s colours– into our design palette to closely reflect the surroundings of Forest Holidays’ new Glentress Forest location. We also created subtly different zones in the living spaces using colours, materials, and textures to provide a diverse experience.

The results of this approach were clear when I stood on the deck of the Unfurl cabin during the photoshoot, I was struck by the calm, gentle transition between the cabin’s interior and the surrounding forest – a connection we deliberately designed to create a harmonious experience.

What are some of the challenges you face when introducing Biophilic design into luxury hospitality projects, and how do you overcome them?

We face several key challenges:

• One of which is maintenance of natural elements, particularly plants. We would ideally want nature to be relatively mature and well grown straight from the off. However, we have to realize that actually, when we install natural features, they will take time to settle in, embed, and react to the local, environmental conditions.

• Time frames are a challenge as they often aren’t as long as we need them to be when working with natural elements - it can take a little longer if you want to add specific features.

• Urban environments pose unique challenges, especially in smaller spaces not originally designed for human well-being. When working with Forest Holidays however, the external environment of Glentress Forest is filled with native trees and so it didn’t feel it was necessary to introduce plants and greenery inside as there was so much nature already surrounding the cabins.

I would recommend creating mindful experiences by designing for multiple senses, helping guests be present in the moment.

“

For luxury hotels or retreats looking to incorporate Biophilic design, what practical advice would you give to create immersive and memorable guest experiences?

First, they need to recognize that biophilic design is evidence-based, rooted in 30 years of environmental psychology research and so it is important to invest in understanding how people experience the space – through guest and staff feedback.

I would recommend creating mindful experiences by designing for multiple senses, helping guests be present in the moment. Incorporate spaces that offer ‘prospect and retreat’, providing both a sense of safety and opportunity for relaxation. I would suggest maximizing views, whether of natural or urban landscapes. Lastly, consider how these spaces can not only boost individual well-being but also foster a sense of community.

Ultimately, nature connections can become essential part of a location’s identity and marketing. In the case of Forest Holidays at Glentress Forest, we had a unique ecological identity to work with – creating an interior space that gently connects to the exterior environment, keeping guests present, relaxed, and connected to their surroundings.

CONVIVIALITY AND WELL-BEING:

TRANSFORMING OUTDOOR SPACES WITH PEDRALI’S UPHOLSTERED COLLECTION

The need for welcoming and versatile outdoor environments evolves with the outdoor upholstery collections by Pedrali, designed to transform outdoor spaces into a harmonious extension of indoor ones, seamlessly combining design, functionality and sustainability.

In a world where environments are increasingly fluid and oriented toward shared experiences, Pedrali embraces this trend with furniture that fosters connection and blends indoor and outdoor spaces. These furnishings ensure ease of maintenance and cleaning while boasting a refined aesthetic, enhanced by carefully selected hues and textures that elevate any outdoor setting. Designed with user well-being in mind, the collections stand out for their exceptional technical performance, refined aesthetics, and durability.

An example is Buddy Oasi, a furnishing solution that expands the Buddy collection further, offering versatile compositions for outdoor spaces. Designed by Busetti Garuti Redaelli, Buddy Oasi is a system of generously sized ottomans and sofas that maintains the contrast between the bold volumes of the seat and the lightness of the legs typical of the Buddy family. Made of injected polyurethane foam, it can be easily and freely positioned on the seat to create multiple configurations. Ballast and a non-slip fabric base provide stability to the backrest alongside a waterproof lining and removable outdoor fabric cover to ensure easy maintenance.

Nolita Relax is an armchair that seamlessly fits into lounge areas, including those in contract spaces, designed by CMP Design. The armchair maintains the lines and design of the collection, designed to evoke the origins of the brand, begun by Mario Pedrali way back to 1963 with his first metal garden chairs. Nolita Relax shows its summertime appeal by simple and iconic shapes. The steel tube frame provides visual rhythm and gentle proportions, ensuring maximum strength and durability. A single line from the ground defines both armrests and backrest, incorporating the collection's spirit of transparency and lightness. Comfort is given by soft cushions with waterproof lining and removable outdoor fabric cover.

“ “

Designed with user well-being in mind, the collections stand out for their exceptional technical performance, refined aesthetics, and durability.

Designed for moments of conviviality and relaxation, meeting demands for space and customisation, Arki-Sofa is an outdoor lounge seating system that encapsulates the comfort and elegance of an indoor sofa. With the extruded aluminium frame and the linear, rigorous shapes of the collection, alongside the presence of linear modules and chaise longues, multiple compositions can be created.

Reva Cocoon by Patrick Jouin, whose very name evokes a relaxing, dreamy ambience, is embodied by soft lines and generous proportions, creating micro worlds of comfort en plein air. Born from the desire to create a flexible outdoor piece of furniture ensuring ultimate freedom of use, Reva Cocoon is highly adaptable and configurable to ensure maximum comfort and personalisation. For a truly natural appearance, sofas are made up of linear and corner elements and chaise lounges with striking backrests in stainless steel in two different heights, woven with rope in weather-resistant polypropylene. With generous volumes and high backrests, Reva Cocoon creates a space within the space, offering protection and shelter from the outside world for those seeking a moment of relaxation and escape.

The Italian brand, synonymous with quality and innovation, are offering solutions that seamlessly combine design, functionality and sustainability, addressing contemporary demands for comfort, conviviality and flexibility. Modular sofas, lounge seating and upholstered armchairs for outdoor use stand out for their perfect balance of elegance and practicality, effortlessly adapting to any context.

Pedrali reaffirms its commitment to redefining outdoor furniture standards, transforming gardens, terraces, and hospitality spaces into perfect environments for relaxation, connection and tranquillity without compromise.

Images: Studio FM Milano, ph. Andrea Garuti, Set design & Styling Studio Salaris

on2-3weekleadtime selectedawnings

WHY INVEST IN SHADING?

•Improved customer satisfaction

•Year round weather protection

•Free promotion with branding

•Better competitive advantage

•No need for costly extensions

•Ability to book private events

•Wider reach e.g. pet friendly

•Multiple dining experiences

•Enhanced atmosphere

•Improved curb appeal

•Increased capacity

•Increased revenue

ANNOUNCES THE UK’S CULINARY TRAILBLAZERS FOR SPRING 2025

The UK’s top restaurants have been recognised in the highly anticipated AA Rosette Awards, announced this evening at the RAK Ceramics Design Hub, London.

As one of the most prestigious announcements in the industry calendar, the awards highlight the evolution of the UK’s food scene, as boundary-pushing chefs and pioneering restaurants set new standards in British and global cuisine.

Among the newly awarded, two restaurants have received four AA Rosettes, while fifteen have been awarded three AA Rosettes, further cementing the UK as a leading force in world-class dining.

Surrey-based restaurant The Tudor Pass, was one of just two establishments to receive four Rosettes, standing out for its intimate, sophisticated dining experience with a menu showcasing seasonal delicacies.

Meanwhile, Alex Dilling at Hotel Café Royal in the capital, also impressed the anonymous AA Inspectors who praised it as “one of London’s most elegantly stylish dining rooms with cooking to match.”

Earning three AA Rosettes elevates restaurants to a level of national acclaim, recognising their outstanding culinary excellence far beyond their local footprint. Those awarded four AA Rosettes are in an elite league, offering a truly outstanding gastronomic experience with remarkable consistency, that rank among the very best in the UK.

To discover all the latest 3 and 4 Rosette restaurants, visit: ratedtrips.com/aa-rosette-restaurants/aa-rosette-awardsspring-2025

FEA LAUNCHES LET PROJECT OF THE YEAR AWARD

This year’s LET Forum will have a brand new award, the Distributor Project of the Year, which celebrates the work of distributors in completing contracts in the light equipment and tableware sector. The winner will be announced during the Forum Awards Dinner on 20th May 2025.

The award will consider a variety of criteria, including collaboration with suppliers, sustainability and any challenges that the distributor was able to overcome, as well as looking at management, in terms of the project itself as well as time and budget.

The winning distributor will receive a trophy and a

bottle of champagne – as well as the prestige that accompanies an award such as this.

The LET Forum is the place to find out about the very latest kitchen gizmos and designer tableware, with leading suppliers bringing their new launches for distributors to discuss and get their hands on.

This year is the 20th edition of the event, and it’s happening at a new venue, the Oxford Belfry Hotel, on the 20th and 21st May 2025.

To enter the award, click here.

For more information and to secure tickets click here.

YANNICK ALLÉNO X RAYMOND BLANC OBE: COUNTER-CULTURE DINNER

On Wednesday 16th April, the culinary world will witness a rare collaboration as two of the most revered chefs of our time, Yannick Alléno, one of the world’s most decorated Michelin-starred chefs with 15 stars, and the legendary Raymond Blanc OBE, Chef Patron of the two Michelin-starred Le Manoir aux Quat’Saisons; joining forces for an unforgettable evening of modern French gastronomy.

GLASTONBURY 2025: THE POPUP HOTEL’S WELLNESS EXPERIENCES

As speculation and rumours about Glastonbury Festival (25th to 29th June 2025) headline acts start to swirl, Glastonbury insiders’ go-to luxury glamping retreat, The Pop-Up Hotel is steaming ahead with plans for an unforgettable Glorious Glastonbury.

While the crowds, mud and general chaos are part of the whole Glastonbury vibe for many, for others the chance to escape the mayhem to recharge and unwind is an upgrade to their festival experience.

With an exciting array of luxurious upgrades and carefully curated wellness experiences designed to pamper guests like never before, The Pop-Up Hotel is set to deliver the perfect balance of festival excitement and relaxing rejuvenation this summer.

Set against the elegant backdrop of Mayfair’s Pavyllon London at Four Seasons Hotel London at Park Lane, this exclusive event offers diners a frontrow seat at the counter, where they will have the unique opportunity to engage and meet these two culinary icons and experience their artistry up close. A celebration of craftsmanship, innovation, and the enduring legacy of French cuisine, this promises to be a night like no other, with bookings from 7pm.

The spectacular six-course dining experience brings together their unparalleled expertise and respect for French culinary heritage as they blend tradition with innovation at the highest level. Yannick Alléno’s plates spotlight premium ingredients and sauces using his famous extraction and cryoconcentration techniques whilst Raymond Blanc’s dishes are inspired by seasonality and purity of ingredients. Together, they present a masterful fusion of French gastronomy with bold, innovative twists.

The Yannick Alléno x Raymond Blanc Counter-Culture Dinner is priced at £350pp including a specially sommelierselected wine pairing.

Book your dining experience here.

New to June 2025 are experts Richie Norton and Rob & Josie Da Bank, joining the team to bring their unique energy and expertise. Body Brilliant will showcase bespoke treatments from vitamin booster drops shots to bespoke IV infusions and compression therapy to revitalise festival weary bodies.

Free People returns with their finely crafted style to The Pop-Up Hotel bringing a pop-up store full of festival

favourites, as well as an exclusive event for hotel guests. Throughout the festival week Devonia Water will feature for healthy and sustainable hydration alongside Vino Zero’s sophisticated range of non-alcoholic options, available for guests looking to party consciously.

2025 rooms vary from £2,999 for a Classic Room to £27,999 for the Tipi Tenthouse Suite with 4 bedrooms and ensuite bathroom.

INTERVIEW WITH PAUL RUSSEL

WE SPEAK TO PAUL RUSSEL, GENERAL MANAGER AT THE RECENTLY REFURBISHED NORTON PARK HOTEL, SPA AND MANOR HOUSE. PAUL IS AN ACCOMPLISHED LEADER IN THE LUXURY HOSPITALITY SECTOR, WITH DECADES OF EXPERIENCE AT HIGH-PROFILE VENUES, INCLUDING HEYTHROP PARK RESORT.

Paul’s leadership at Norton Park is defined by a commitment to sustainability, modernisation, and team development, elevating guest satisfaction and operational efficiency. His strategic vision continues to position Norton Park as a premier destination, seamlessly blending history, luxury, and versatility to cater to both leisure and business guests.

Paul, with your extensive experience in the hospitality industry, what do you see as the key trends and challenges currently shaping the sector?

Recruitment remains one of the most pressing challenges, not just in hospitality but across many industries. To attract talent, we need to reshape the perception of hospitality as a vibrant and rewarding career choice. It’s about creating engaging, dynamic, and enjoyable work environments. Hospitality is an industry full of opportunities, and I’ve personally experienced immense satisfaction throughout my career. If we can showcase

the rewarding aspects of this industry, we’ll be better positioned to draw more people in.

How has the current hotel landscape evolved, particularly in the face of increasing costs, and what strategies have you implemented at Norton Park Hotel to adapt to these?

The surge in operating expenses— whether it’s utilities, food, beverage costs, or increases in the minimum wage—has certainly put pressure on profitability. At Norton Park, we’ve focused on mitigating these challenges by investing in energy-efficient systems and smarter BMS (Building Management Systems) solutions to optimise our utility usage. We’ve also upgraded older equipment to more modern alternatives, which helps in both reducing costs and improving sustainability. Equally, we continue to prioritise investment in our team’s training and wellbeing, which not only improves service quality but

To attract talent, we need to reshape the perception of hospitality as a vibrant and rewarding career choice. It’s about creating engaging, dynamic, and enjoyable work environments.

also reduces staff turnover, ensuring we remain competitive in a tough market.

With your extensive background in planning major events, how have you seen the demands and expectations for business conferences and events change in recent years, and how is Norton Park Hotel adapting to meet those needs?

We’ve seen a clear shift towards shorter lead times for event bookings, even for large-scale gatherings with over 200 delegates. In the past, these events were planned a year in advance, but today, clients have greater choice and often expect more flexibility in terms of dates and arrangements. This means we have to be more agile and responsive, ensuring we provide a seamless service and exceptional value for money right from the initial enquiry to the event itself.

Our focus is on understanding client expectations and delivering memorable experiences that meet their evolving needs.

We’ve

invested significantly in refurbishing our bar, lounge, and restaurant areas, and

it’s

made a real difference to both guest experience and our operational capacity.

As leisure travel continues to rebound, what unique offerings does Norton Park Hotel, Spa, and Manor House provide to attract and retain guests in this competitive market?

Norton Park’s location between Winchester and Basingstoke, with easy access to the New Forest, Southampton, and Bournemouth, places us in an enviable position. Our 55 acres of scenic parkland create a tranquil setting, while our 300-year-old Manor House, with 13 bedrooms available for exclusive hire, offers a unique blend of history and luxury.

We also have a full-service hotel featuring a spa, leisure facilities, and large conference rooms, along with a characterful Tithe Barn, which allows us to cater to a wide range of needs— from weddings and corporate events to weekend getaways. This variety enables us to appeal to both business and leisure guests, ensuring we offer something distinctive for every visitor.

Can you share some insights into how the recent refurbishment of Norton Park Hotel has enhanced guest satisfaction and overall operations?

We’ve invested significantly in refurbishing our bar, lounge, and restaurant areas, and it’s made a real difference to both guest experience and our operational capacity. The updated spaces have not only enhanced the overall ambience but also increased the number of guests we can comfortably accommodate. This has been particularly beneficial during busy periods like weekends and holidays, when we often see a high volume of breakfast covers. The renovations reflect our commitment to delivering a luxurious and welcoming environment for our guests, while also allowing us to manage high demand more efficiently.

During your time at Heythrop Park Resort, you more than doubled the resort’s profits. What key strategies contributed to that success, and how are you applying similar principles at Norton Park?

Heythrop Park was a distinctive property with over 350 bedrooms, 550 acres of land, and a wide range of facilities, making it highly attractive for large-scale events. However, we faced a constraint with the main banqueting suite, which could only seat 265 guests, limiting our ability to host larger functions. To address this, we added an 800-cover marquee, significantly expanding our capacity and creating new revenue opportunities. The lesson here is to identify the unique strengths of a property and optimise them to meet market demand.

At Norton Park, we’re similarly focused on positioning the hotel as a premier venue for exclusive private hire events,

I have been very fortunate to be involved in numerous highprofile events, where safety, security, and attention to detail are paramount. “ “

and we continue to develop this niche, building on our reputation as a preferred destination for major corporate clients.

You’ve successfully managed multiple sites with significant turnovers in the past. How do you approach managing a team and operations to ensure consistent growth across all areas of a hotel?

The foundation of any successful operation is a strong team. I firmly believe in the principle of ‘hire for attitude, train for skill’. A good leader can inspire and develop a great team, and in turn, a great team creates exceptional guest experiences. By focusing on recruiting individuals with a positive attitude, genuine passion for service, and a meticulous attention to detail, we ensure that we have the right people in place. From there, it’s about continuous development and empowering the team to take ownership of their roles, which ultimately drives consistent growth across all areas of the business.

With your experience in the golf sector at Botley Park Hotel, how important is it for hotels to diversify their offerings, and how does Norton Park cater to different guest needs?

Diversification is key for any business, particularly in hospitality, as it allows us to adapt to fluctuating demands. For instance, when our F&B departments face challenges, our spa and leisure facilities often perform well, and if room occupancy dips, events and conferences can help bridge the gap. The aim is to create a well-balanced mix of offerings that cater to different segments, ensuring a steady stream of business year-round. Norton Park’s variety of facilities enables us to remain resilient and profitable, regardless of external market conditions.

In your career, you’ve had the unique experience of planning high-profile events for government officials, including the British Prime Minister. What have these experiences taught you about handling high-stakes events?

I have been very fortunate to be involved in numerous high-profile events, where safety, security, and attention to detail are paramount. Having the support of a strong team, both in the lead-up to and during these events, has been essential in ensuring success for myself, the hotel, and the conference organisers. I am extremely grateful to everyone involved. Their dedication, whether through working beyond their scheduled hours, late-night meetings, or demonstrating flexibility to accommodate our guests’ requests, has created many memorable experiences for both myself and the team.

Looking ahead, what are your goals for Norton Park Hotel, Spa, and Manor House in the coming year, and how do you plan to continue driving success in such a dynamic industry?

Our main priorities for Norton Park in 2025 include focusing on team wellbeing, enhancing recruitment efforts, and upgrading our facilities to elevate the guest experience. We are committed to investing in the long-term development of the hotel, ensuring it remains an outstanding destination for both leisure and business guests.

Finally, why should our readers visit Norton Park Hotel, Spa and Manor House?

Norton Park offers exclusive private manor house hire, a charming Tithe Barn for weddings, and versatile event spaces accommodating up to 250 delegates. We also provide park-and-sail packages for cruise-goers and a picturesque setting in 55 acres of parkland, ideal for dog walks. Guests can explore nearby attractions such as the New Forest, Boomtown, Carfest, and Peppa Pig World, with Stonehenge and the South Coast only a short drive away.

Card reader takings in your account the next day* means less ‘oh no’ and more ‘ooh la la’.

Because when you’re not worried about cash flow, and there aren’t any hidden fees, you can turn your attention to more pressing matters – like saving your apprentice from another fringe accident.

What’s good for small business is good for everyone.