Luxury Hospitality Magazine - 2019 Media Pack

Media Pack 2019

MAGAZINE

Luxury Hospitality Magazine is a leading trade publication within the luxury hospitality industry that is an effective marketing tool for our advertisers.

The wine list features the county’s largest selection of pale Provence rosés, from established names and boutique growers. Available by the glass, bottle, magnum or jeroboam, there will be a weeklychanging special purchased by the magnum but charged by the glass, and measured at the table, so guests only pay for what they drink. In addition, there’s an extensive gin and tonic list and cocktails inspired by some of the world’s most famous Toms, Dicks and Harrys such as the Dirty Harry with Wild Turkey Bourbon, Frangelico and Angostura Bitters.

Additional features include a build-your-own Bloody Mary bar (on Sundays) and a permanent Gin Bar featuring 20 different varieties displayed on a flavour wheel ranging from ‘juniper rich and robust’ through to ‘fresh and floral’ alongside a selection of tonics.

At the weekends, find regular acoustic performances from local musicians and a Sunday Roast Club offering whole joints carved by the head of the table and served family-style with all the trimmings.

dining room, there is a lounge area complete with baby grand piano, counter dining at the bar and an al fresco terrace seating 16.

Head chef, Michael Carter’s signature dishes come in the form of Nibbleinis™ - modern small plates that mix Mediterranean flavours with impeccably sourced British ingredients, many from local producers. Choices include British burrata; fried crisp Cornish squid; and chargrilled prawns. More substantial mains come in the form of grills from the charcoal Kopa oven. >>

Luxury Hospitality Magazine

Luxury Hospitality Magazine

The name was inspired by the three escape tunnels in The Great Escape – a code the founders of Media 10 used when leaving their corporate jobs to set up their Loughton agency.

he magazine provides up to date news, event and exhibition details as well as keeping our readers informed with what is going on within the industry; new openings, new brand launches, design styles plus plenty of relevant information to make Luxury Hospitality Magazine an informative, interesting and useful read.

T

Advertising with us ensures you are being seen by top key decision makers within the luxury hospitality market. As well as having exposure to our regular readers you can also be assured that we are committed to targeting new business within the industry as time moves on.

Readership Hoteliers could do more to recycle the millions of tonnes of waste they throw away each year in the UK, according to experts.

Waste expert Harsha Rathnayake is urging the hospitality sector to clean up and recycle, reuse and sort materials where ever they can.

Mr Rathnayake, the founder of JunkHunters, a UK waste management service, believes by sorting the waste they collect, hoteliers could make a difference to the environment.

Currently the hotel sector generates almost a million tonnes of food waste annually, 1.3 million tonnes of packaging and 0.66 million tonnes of non-food items including disposable kitchen paper and newspaper*.

Around 62% of packaging and other non-food items are recycled with the highest level of recycling from glass and cardboard.

As well as food waste and packaging, other items consigned to landfill may include mattresses, electrical equipment, batteries, furniture and other bulky waste items.

Mr Rathnayake has been collecting commercial rubbish in London for over a decade and recently opened a second centre in Birmingham.

He believes by taking the time to sort rubbish correctly, the hotel sector could make a positive difference to the environment.

Mr. Rathnayake said: “Businesses are slowly becoming more conscious of the waste materials they produce but this change isn’t happening quickly enough.

“The hotel sector produces vast amounts of waste material. Not all can be recycled and reused, but the bulk of it can.

“Providing it’s well sorted, packaging, furniture and electrical equipment can all be recycled and reused.

Good quality donations including furniture are always welcomed by charities.

“At JunkHunters recycling is very important to use. We currently recycle 75% of all waste we collect and are working towards a target of 80%.

“If materials can’t be reused, our team assesses whether they can be recycled, and we work closely with contractors across the UK to ensure materials reach the relevant processing and recycling centres.

“We’ve been operating in London for over ten years now and have seen the demand for our services grow rapidly. Having just opened in Birmingham as part of our UK expansion plans, we have had plenty of commercial enquiries already.

“Where we stand out is that we offer a personalised service that is a lot cheaper than hiring a skip and you can be sure that materials are reused and recycled if possible.”

Responding to the opening of a consultation on a Scottish Deposit Return Scheme by the Scottish Government, Brigid Simmonds OBE, CEO of the Scottish Beer & Pub Association, commented: “We as an industry welcome the renewed focus on reducing waste and increasing sustainability through recycling. It is incredibly important that any deposit return system is workable on a UK-wide basis, with the costs to industry and the consumer of a separate Scottish system being too impractical.

We welcome the openness for dialogue between the two governments and trust that common sense will prevail.

“Any system must also take account of the policy of minimum-unit pricing (MUP) in Scotland. A simple deposit per container on all alcohol products would undermine MUP by increasing

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The exclusive terrace menu will feature four Nyetimber wines, including their Blanc de Blancs and Rosé MV. Two bespoke cocktails are also available, with the Royal T mixing St Germain, crushed strawberry, lemon, basil and topped with Nyetimber, whilst the Dream On pairs Nyetimber with Tarquin’s gin, crème de violette, maraschino liquor, and lemon.

“We will be responding to the wa but raise consultation in a positive way, our concerns with government on cost and practicality to ensure that our industry and the consumers priorities are heard.”

leaving the industry – I challenge the rest of this industry to make this a standard practise”.

The British Institute of Innkeeping (BII) and UKHospitality have responded to the announcement that pub companies subject to the Pubs Code have offered to waive anonymity in arbitration decisions.

Mike Clist, BII Chief Executive said: “We welcome the decision of the six pub companies that have jointly written to Richard Harrington MP, BEIS Minister to waive their right to confidentiality in respect of arbitration decisions made by the PCA. “Transparency of awards made by the PCA is, we believe, one of the ways that will speed up decisions which can only benefit those tenants applying for MRO.”

Michelin-starred seafood restaurant, Angler, is delighted to announce the launch of its summer bar in partnership with awardwinning pioneers in English sparkling wine, Nyetimber.

Located on the restaurant’s seventh story terrace and decorated with vibrant summer florals, the terrace will bring the best of British produce to the heart of the city until mid-September.

the initial cost of products without consideration to their alcohol content.

This means that the cost of lower strength drinks such as beer would increase more than higher strength products in larger containers.

It could also see a multipack of beer in Scotland cost twice the amount as in England, unfairly penalising the Scottish consumer.

UKHospitality Chief Executive Kate Nicholls added: “We echo the

comments of the BII and feel confident the decision to waive anonymity and bring these decisions out into the open should bring a welcome sense of transparency and clarity to the process.

Howeve However, the chief issue and biggest barrier to progress remains the time being taken to work through disputes.

The PCA is still taking far too long and the process is in desperate need of speeding up, as businesses are at risk of going bust while cases are being heard.

“UKHospitality is ready and willing to continue to work with all parties to facilitate the process and bring about speedy resolutions.”

As part of this M-indful initiative, M will also be the first hospitality group to offer its employees access to Spill, a new app which enables its users to consult a personal counsellor at the touch of a button without booking an appointment. Spill allows users to exchange text messages with an accredited counsellor whenever they need to share their concerns or let off some steam. Use of the app is completely anonymous and the monthly cost will be covered by M as an employee benefit.

This, along with M-indful Day project, is the latest of four initiatives which has made ‘M’ once of the best employers in hospitality. The brainchild of M Executive Chef Michael Reid – The M & Bookatable by Michelin Young Chef of the Year contest began on July 3rd. Supported by the UK’s top chefs, Michael has scoured the UK for the next generation of young chefs to nurture and champion their talent. Throughout July, each of the 12 finalists are enjoying a ‘Pop Up Night’ at M Victoria St and the winner will be announced at the Awards Ceremony on 31st July.

The Martin Williams founded hospitality company also adopts and encourages recruitment through Charity and social change focused organizations.

Recognising the opportunity of improving the restaurant group through introducing charitable partnerships into the DNA of M; Mannini and Reid have driven huge opportunity

and success for individuals within their employment, introducing a series of individuals to M through apprenticeships and work experience by partnering with Terrence Higgins Trust (Live Positive), School of Hard Knocks, The Hive and The Clink projects. M also partners with ‘Not for Sale’ – a non for profit organization founded by David Batstone which fights human slavery through the creation of self-sustainable business models that offer themselves as an alternative option for ex-slaves throughout the world.

Encouraged Sabbaticals Furthermore, since 2018, M managers at all levels are assigned up to six extra days of fully paid holidays per year upon reaching key people-related bonus targets such as staff retention and great staff survey results to further incentivise a culture of learning and development. Mannini surmises “These initiatives together with other HR related projects at M are another step towards a newer, smarter and more appealing hospitality industry, which at this stage sees itself forced to change to survive, it’s time that both the industry and government see this way of working as a standard”.

Luxury Hospitality Magazine is distributed to named, qualifying readers who are key decision makers and control budgets. The quality of our readership is our priority, ensuring that our advertisers are getting maximum value.

As well as our regular readership, extra copies of the magazine are also distributed at hospitality trade shows, design exhibitions and many other relevant events.

Printed copies: 8,428 Digital copies: 27,000

Ideally situated in the heart of London’s West End, a short walk from the busy thoroughfares of Leicester Square and Covent Garden, PF Chang’s Asian Table, is a wonderful place to stop off and enjoy the extraordinary flavours of Asian cuisine.

Founded in the early 1990’s by Philip Chiang and Paul Fleming, P F Chang’s Asian Table is a chain of restaurants which celebrates the traditional cooking methods of the orient with dishes produced from scratch. With over 200 locations across the United States and a further 66 spread across 19 other countries, the concept has grown to a worldwide scale.

We were politely greeted on arrival and shown to our table at the back of the restaurant, where we had a view of the kitchen and could observe the workmanship of the chef first-hand. A brief inspection of the drinks menu followed and what caught our eye amongst the wines and beers on offer was the intriguing cocktails, with ingredients that included, besides the usual spirits and fruit juices, additions such as jam, cardamom, basil, green tea and soy sauce! Despite being unusual, the taste was really rather pleasant and went down very well. The Xiang Xiang Fizz, with pistachio vodka, honey, lemon, soy sauce and soda and the Luck + Fortune with gin, Thai basil, mandarin liquor, kumquat jam and lemon were particular favourites.

For starter we had pan-seared pork dumplings drizzled with soy and chilli and handmade lobster and shrimp spring roll. The dumplings were wonderfully tasty and the seasoning was spot-on, the spring roll is made from sweet lobster claw and knuckle meat, and loses none of the flavour and comes with a beautiful Thai curry aioli.

Main course was an equally tough decision. Despite being tempted by a variety of steak, chicken and fish dishes, we selected the Mongolian beef and Chinese BBQ pork ribs – excellent choices they were too!

The beef was extremely tender and caramelised in dark soy sauce with a hint of garlic; this produced a beautiful strong beef flavour. The ribs were slow braised and just fell off the bone and were served in a delicious barbeque sauce. Together with side dishes of lo Mein noodles and fried jasmine rice, the course was extremely satisfying and filling. >>

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Circulation Breakdown 4*and 5* Hotels & Hotel Groups - 32%

Creating their dishes daily and fresh from scratch is an excellent selling point for P.F. Chang’s Asian Table.

The prepared food is delicious and the dishes and cocktails inventive. The London addition to the group is no different and even if you do not have time for a full 3-course meal, to sample a single dish will make you want to return.

Maria Lapthorn EDITOR

The meal concluded with dessert from their “Pastry Lab”.

Again, this proved a difficult decision, with deconstructed lemon meringue, strawberries and cream macaroons and mixed berry trifle amongst the dishes on offer.

However we went for a white chocolate bomb and the Pina colada cheesecake. The visually pleasing chocolate bomb was filled with honeycomb, popping candy, chocolate soil and hazelnuts with a hazelnut ice cream. A hot toffee sauce was poured over the bomb to melt it and the contents oozed out to produce a dreamy concoction of flavours and sweetness. The cheesecake came with its own creative add-on, a coconut shell filled with pineapple rum to bring an appreciative end to the proceedings.

Fine Dining Restaurants, Groups & Operators - 28% Architects & Interior Designers - 26% Clubs & Bars - 9% Spas & Hotel Spas - 5%

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UKHospitality has reacted with considerable alarm at the news that net EU migration has fallen to 100,000.

UKHospitality Chief Executive Kate Nicholls said: “Yesterday’s figures are an alarming portent of possible disaster for the hospitality sector.

Although net migration from the EU still stands at 100,000, this represents a significant fall on the previous year.

Particularly distressful is news that this squeeze is being felt most acutely in lower-skilled labour which makes work up the bulk of the workforce.

UKHospitality has responded to the London Mayor’s draft London Food Strategy, welcoming a chance to engage and promote the hospitality sector.

UKHospitality Chief Executive Kate Nicholls said: “We are happy to respond to the Mayor’s consultation on a Food Strategy, and encouraged to see the Mayor’s Office is engaging with employers and seeking input from the sector.

“Businesses in the sector are already working hard to achieve some of the Mayor’s aims, by reducing the calorie content of their menus through reformulation and by providing even greater choice.

“UKHospitality’s members represent a broad brush of food businesses from restaurants and pubs, to quick service restaurants, fast food and contract catering. The food sector is a large and economically important one and it is vital that we have a supportive legislative system in place, particularly at this time of political uncertainty. uncertaint

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“Food is also becoming increasingly important to the late-night sector, which is itself incredibly important to the continued health of our high streets. I will be making this point in my position as Chair of the Night-time Commission to ensure that the capital’s ground-breaking nightclubs are recognised.

“Engagement with the sector is going to be crucial, particularly if we are going to secure a favourable tourism sector deal and prioritise training and employment in hospitality. The food sector, and the wider hospitality industry, is not only a vital part of London’s economy, but also critical socially. The capital boasts some world-renowned restaurants and food concepts and a supportive Mayor’s Office can ensure that this remains.”

The UK’s hospitality sector is worth £130 billion, according to UKHospitality, the new national trade body for the sector.

The figure was announced yesterday at UKHospitality’s inaugural conference: Shaping the Future, at the Grand Connaught Rooms, London. UKHospitality announced the publication of a forthcoming report that will highlight the economic contribution made by the UK’s hospitality businesses, including news that the sector: • employs 3.2 million people • added £72 billion to the UK economy the fastest growing sector – since the economic downturn • generates £38 billion in taxation to fund vital national and local services.

Tourism Minister Michael Ellis also addressed the conference, paying tribute to both the economic and social impact of hospitality.

UKHospitality Chief Executive Kate Nicholls said: “The inaugural UKHospitality conference was a fantastic recognition of the vital work being carried out by a dynamic and exciting sector. The figures announced today confirm what everyone associated with the sector already knows: that we are crucial to health economy, providing much-needed of the UK econom growth, investment and jobs in every single region of the UK. “The sector is at the heart of communities across the country but is too often overlooked.

Hospitality is the third largest private sector employer in the UK, double the size of financial services and bigger than automotive, pharmaceuticals and aerospace combined.

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“The hospitality labour pool is shrinking and around a quarter of employers in the sector already say they are struggling to fill vacancies.

The hospitality sector relies heavily on EU migrants to fill many of its vacancies and should this trend continue, businesses are likely to struggle to keep up with projected growth.”

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It has played a key part in helping the economy through tough times.

“Our ambition is to see that hospitality is recognised by the Government as the major economic and social force that it is; recognised as an attractive and exciting career pathway for young workers and given the support it needs grow even more.

Yesterday’s conference has been a fantastic celebration of the sector and a launchpad for UKHospitality’s future work.”

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Tourism Minister Michael Ellis MP also addressed the conference, paying tribute to the UK’s hospitality sector: “This is a sector that has supported record-breaking 2017 growth and a £24 billion spend by foreign travellers.

Perhaps equally impressively, it is not just a preeminent export earner, there is also a huge domestic market too - with UK tourists spending over £23 billion on domestic visits in 2017.

“The hospitality sector is not, however, howeve just about phenomenal economic success… It is also about enriching people’s lives.

“Without brilliant hospitality - travellers and visitors to, and around, our astonishingly diverse land would not have the experiences that keep the UK consistently ranked as one of the best global tourist destinations. ”

The original space was formerly a jewellery store with suspended ceilings and panelled walls, which, once stripped out, provided a huge space. We have kept as much height as possible in the main area in order to create a generous space in what is quite a small footprint. We also created a suspended wooden pagoda over the dining room space in order to hang plants and create a more intimate vibe towards the rear of the space.

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By replacing the original facade of the 2500 square-foot building further back in to the space, The Gables now has a charming and contemporary covered dining patio for all-weather dining - bringing the outdoors indoors with floor-to-ceiling windows basking the interior space in natural light.

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The covered patio dining area at the front is also made to feel double the size with a huge mirror that reflects the interior view through the floor to ceiling windows. The distinctive floor tiles have inspired the design for the paper coffee cups and the brass topped tables help to give the space a delicious glow of warmth.

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A vertical garden flanks the patio wall, with cascading greenery adding colour and texture to the restaurant’s Santa Monica beachy aesthetic.

Mystery’s most recent hospitality design project in LA, The Gables is an all-day eatery that combines all that’s great about the laid-back vibe of West Coast Santa Monica, with a busy, East Coast-style fast casual dining concept.

Owned and conceived by Restaurateur Kevin Lazan, The Gables aims to create new traditions for the West Side with its comfortable atmosphere and home-style Californian menu; its location being perfect to appeal to a mix of Santa Monica neighbourhood locals and tourists alike.

“We wanted to create a vibe that felt like you were in your own dining room, surrounded by friends. It had to be unpretentious and inclusive, but still have the elements that we all seek when we go out to eat—a cool setting, an inspiring menu with really good staple items, along with some surprises,” says Lazan.

Working with architectural partners, Relativity, Mystery’s aim was to create the feeling of an independent community eatery, that represented its locality in beachside Santa Monica. Fundamentally, we’ve tried to create a space that straddles the line between being somewhere where local people will feel comfortable and at home, while also having an aspirational quality that locals will feel proud to have in their locality.

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“We felt it was time that downtown Santa Monica had somewhere akin to the design movement happening in Venice Beach,” said Dan Einzig, CEO of Mystery, “so we have captured the creative spirit of Santa Monica through details and materials, such as the quintessential air-bricks that we’ve re-purposed as counter-fronts, paired with white-washed wood and thick Carrara marble tops that complement the delicious, Southern Californian menu and craft drinks. The overall aesthetic is quintessentially Santa Monica beachside - a homey vibe that feels both comfortable and also aspirational.”

Fitting into the stable of Salice Futura full-extension runner range, Shelf is fixed at the bottom and does not require additional drilling on the cabinet side.

Shelf is ideal for a variety of applications in furniture which incorporates pull out shelves. Suitable examples are living room furniture with pull-out shelves for entertainments systems, tea and coffee shelves for hotel and kitchen furniture and shoe shelves in wardrobes.

We used a range of materials to give a contrast of everyday finishes, such as white-washed wood, glazed tiles and mid-century air-bricks with aspirational touches of brass, poured concrete for the flooring and Carrera marble for the countertop. The concrete bricks around the bar and takeout area were inspired by those overlooking Santa Monica beach and the design of the gate was inspired by the gates in Palisades Park.

The palette of white and blue is contrasted with warm splashes of gold and natural greens from all the potted plants. The furniture was largely stock items that have been customised with paint and upholstered with Mystery’s own fabric; while the bar counter and back bar is all designed bespoke for The Gables.

To convey a local, neighbourhood feel and a homey aesthetic, that truly captured the spirit of the Santa Monica community, we collaborated with well-known local LA artists, including Allison Kunath, who created a huge mural; Love Berto, whose work has graced the walls all over the Westside, Photographer Pascal Shirley and Bumblebee Loves You. There’s also a huge photo of the Beastie Boys, taken on tour in LA by famed photographer Rickey Powell in 1994.

The branding has been given a polished yet ‘non-corporate’ look, with a suite of graphics inspired by the distinctive blue and white patterned tiles that we specified on the patio. The colour palette of ocean blues and white is coherent with the interior design. With a range of informal fonts and hand-drawn letters, it all combines to convey The Gables’ laid back, artistic and contemporary beach style.

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The Gables is now open and destined to become a favourite hangout of Santa Monica locals and visitors alike.

“I chose to work with Mystery after meeting several agencies. What impressed me was their clearly defined methodology for both the creative direction and brand positioning. Dan took us through this strategic process and the resulting vision for Mystery’s concept is an exciting collaboration that helped draw out my own thoughts and combined them with Mystery’s insights in a clear structure that’s guiding our decisions across the business.

Everyone is thrilled by the interior scheme, including our guests.” Kevin Lazan Founder/CEO The Gables Restaurant

www.mystery.co.uk (UK) or www.mystery-design.com (USA)

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Shelf is available either in soft close version or Push opening for handle-less furniture and is available in lengths from 350mm to 600mm.

For wider shelves, additional runners can be fixed to increase weight capacity and stability.

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Features List 2019

Contacts

January / February »» Food & Drink »» Interiors & design »» Kitchen Equipment »» Safety & Security

Editor: Maria Lapthorn - maria@lhmagazine.co.uk

March / April »» Technology & Software »» Bathrooms & Washrooms »» Guest Room Amenities »» Outdoor Spaces

Sales Manager: Jessica Goulding - jess@luxuryhospitality.co.uk

May / June »» Housekeeping »» Uniform »» Food & Drink »» Wallcoverings

Website Content: Robert Turner - rob@lapthornmedia.co.uk

Editorial Assistant: Francesca Amato - editorial@lhmagazine.co.uk Editorial Assistant: Angel Manderson - angel@luxuryhospitality.co.uk Production/Design: Jennifer Hamlin - jennie@lhmagazine.co.uk

Sales Executive: Sophie Evans - sophie@lhmagazine.co.uk Accounts: Richard Lapthorn - accounts@lhmagazine.co.uk Circulation Manager: Leo Phillips - subs@luxuryhospitality.co.uk

Publishing Director: Paul Attwood - paul@lhmagazine.co.uk www.lhmagazine.co.uk Phone: 01843 808 104

July / August »» Interiors & Design »» Beds & Bedding »» Safety & Security »» Outdoor Spaces

Twitter: @lhmag_social Lapthorn Media Ltd - 5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB

September / October »» Technology & Software »» Safety & Security »» Bathrooms & Washrooms »» Housekeeping End of Year Review »» Kitchen Equipment »» Interiors & design »» Food & Drink »» Guest Room Amenities

UKHospitality has reacted to the latest CGA Market Growth Monitor by warning that unless the Government unveils a comprehensive package of support for hospitality businesses at the Budget Statement, the rate of closures will only increase.

UKHospitality, the new trade association representing the whole of the UK’s hospitality sector, has augmented its position as the authoritative voice for the sector by welcoming a host of new members.

CGA has today published stats that show Britain now has over 3,000 fewer licensed

New members representing almost every aspect of the UK’s diverse and exciting hospitality sector, incorporating casual dining, leisure parks, QSR and bars have joined the authoritative voice representing over 700 companies.

restaurants, pubs and bars than it did 12 months ago - a fall of 2.5%, representing an average net closure of eight premises per day.

UKHospitality Chief Executive Kate Nicholls said: “The perfect storm of cost pressures presented by ever-increasing business rates and wage costs continues to batter the hospitality sector. Despite promises from the Government to reform business rates, pubs, restaurants and bars are still forced to operate within an unfair system that favours digital businesses above those at the heart of communities.

Stars of sport and entertainment to launch Japanese influenced Mediterranean restaurant.

This Autumn, ZELA restaurant will be jetting in to London with a unique blend of Japanese and Mediterranean cuisine, craft cocktails and slick service with Ibizan beats. ZELA London follows ZELA Ibiza, the acclaimed flagship restaurant which launched in May 2017 in the prestigious Marina Botafoch neighbourhood on the White Isle. ZELA’s London home will be in the vibrant West End, with a 100-cover restaurant at the ME London Hotel on The Strand in Covent Garden.

In addition to the main features mentioned there will also be sections covering all major hospitality sectors in each edition.

The restaurant is owned by MABEL Hospitality and VIP partners from the world

Singapore based Restaurant Nouri is thrilled to have been awarded its first Michelin star this July 2018.

Brazilian-born, Ivan Brehm’s cuisine is heavily influenced by his diverse heritage and extensive travels. Nouri makes use of what it calls ‘crossroads cooking’ to describe an inclusive culinary style that transcends usual culinary assumptions and aims at shining a light on a vision of the world that is as inclusive and tolerant as it is tasty.

Cristiano Ronaldo comments “ZELA is one of my favourite Asian restaurants in the world, I go there with my friends and family whenever I am in Ibiza and I’m delighted to open it in London now. The blend of Mediterranean and Japanese cuisine, with familiar flavours and a fresh and healthy touch, really matches my lifestyle”.

Rafael Nadal said “I am happy with our new opening of ZELA London, we truly enjoy this

The menu at Nouri pays homage to Brehm’s firm belief that food cultures are not s egregated, but instead inherently linked and further advanced through the transmission of ideas, products and people. Brehm’s bouillabaisse on Nouri’s Omakase menu, for example, represents a contemporary take on the traditional Provençal/Mediterranean fish stew famously associated with the French port town of Marseilles. At Nouri, this bouillabaisse features ingredients from across the Mediterranean and further afar highlighting the cultural miscegenation that is responsible for southern French cooking.

Named after the Latin word for nourishment, Nouri opened to much acclaim in June 2017 and has continued to impress with its innovative approach to haute cuisine and its

mix of Japanese Mediterranean very much. I can’t wait to have my first dinner there”.

Enrique Iglesias adds “ZELA is all about great food, excellent cocktails and music in a vibrant atmosphere – It’s always a great night out. We are bringing a touch of Ibiza to London and I’m very excited to dine in ZELA London in a few weeks when I’m in town!”.

Pau Gasol comments “London is one of my favourite cities in Europe. Now, with our new ZELA restaurant, I have one more reason to visit it! I truly hope London will appreciate our cuisine, a blend of Japan and our Mediterranean sea".

discussions around food culture and tradition.

Impeccable sourcing and a very measured and technical approach to its menus have previously earned the restaurant “Best New Restaurant” awards for both Singapore Tatler T.Dining Magazine and The Peak Gourmet & Travel.

Be it a beverage menu or a 7 course omasake experience, menus at Nouri are the product of thorough historical research aimed at finding the multiple points of contact between cultures, and better understanding of migratory patterns for both people and product “I am convinced”, says Brehm, “that it is only through the renewal of open minded dialogues and cultural explorations that we can give continuity to cultural development of any relevance to the world we inhabit today. Nouri’s entire reason for being drives to the heart of what it is to be human, to be social and to cook and eat food.”

Virolahti acts as one of the busiest border crossing points between Finland and Russia.

The area is rapidly developing as the Zsar Outlet Village with more than 100 luxury brand stores is currently under construction and is set to open in Virolahti late 2018, making it the first Outlet centre in Finland.

• London out performs rest of country with 1.5% trading uplift • Restaurant groups recover with like-for-like sales up 1.4% Britain’s managed pub and restaurant groups saw collective like-for-like sales edge up 0.6% in August, latest figures from the Coffer Peach Business Tracker show - with more mixed weather bringing better news for the country’s casual dining chains.

Managed pubs saw collective like-for-likes grow 0.2% against August last year, while restaurant groups were up 1.4% for the month.

“These latest figures will come as a huge relief for restaurant operators, who have been under the cosh of late, not least because of the early summer heatwave which was great news for Britain’s pubs as the public headed outdoors, but little help for the country’s restaurant chains,” said Karl Chessell, director at CGA, the business insight consultancy that produces the Tracker, in partnership with Coffer Group and RSM. “More mixed weather during August and a damp bank holiday weekend will have helped the casual dining market,” he added. “The school holidays will have also helped as parents looked to keep their families occupied.”

Regionally, London performed better than the rest of the country, with August like-for-like sales up 1.5% on the same period last year, while outside the M25 trading was up just 0.4%.

“The summer tourist season and the continuing good weather appears to have given an uplift to trading levels for restaurants in London,

The 92-hectare area master plan for Hurppu includes a 60-room spa hotel, luxury villas, forest hotel, glamping, restaurant and conference facilities. With its 600 metres of shoreline, the concept also includes a marina.

“We share the same affluent target customer groups from Finland, Russia and Asia, and we are a perfect match in completing each other’s offers.

We can provide compelling offers and packages for both shopping and recreation. We will organise bus charters from Helsinki, the airport, St Petersburg and the nearest train station, and offer tourists luxury daytrips or weekend getaway packages”, says Sami Vainiomäki, CEO of Zsar.

especially those with external seating,” said David Coffer, chairman of the Coffer Group.

“This is also reflected in the increase of like-forlikes in restaurant groups. This may well be a deceptive improvement as the impact of possible political upheaval begins to gain momentum over the coming months. The reaction of the UK restaurant public could swing either way in terms of seeking solace in food and beverage venues.

Generally, we are seeing a continuing demand for restaurants in good trading locations but a drop-in demand otherwise. Premiums for leases are certainly at a five year low.”

Underlying like-for-like growth for the 47 companies in the Tracker cohort, which represents both large and small groups, was running at 0.5% for the 12 months to the end of August, the same as it was at the end of July.

“Fierce competition, escalating input costs and flat like-for-like sales have contributed to the recently reported 2.5% year on year fall in the number of licensed premises in the UK,” said Paul Newman, Head of Leisure and Hospitality at RSM. "Post inflation wage growth is helping to underpin consumer demand for eating and drinking out. With fewer sites now vying for this increase in discretionary spend, operators will be looking to capitalise. Whilst it is still a tough marketplace, these figures show there is still a lot of opportunity.”

Total sales growth across the pub and restaurant cohort, which includes the effect of new openings, was 3.2% in August, reflecting a slowdown but not a halt in brand roll-outs, and was running at 3.7% for the 12 months to the end of the month.

UKHospitality Chief Executive Kate Nicholls said: “The variety of this newest group of members highlights the vibrancy of this fantastic sector. Hospitality in the UK is a broad and lively brush and our membership reflects that. We are very pleased to welcome our newest members and look forward to working them to promote the great work they do.”

Philip Turner, Managing Director of Chestnut Group, said: “We are excited to be joining UKHospitality and supporting the collective voice of the sector. UKHospitality is a vocal champion of hospitality businesses and I look forward to contributing our experience and expertise to promote hospitality and highlight the important work we do.”

Boparan Restaurant Group CEO Tom Crowley said: “The hospitality sector is as dynamic and exciting as it has ever been, but we are facing significant challenges.

These are challenges best faced if we stand as a united sector and I am very happy to be joining UKHospitality to do exactly that.”

Ollie Vaulkhard, Vaulkhard Group “UKHospitality is a fantastic advocate for the sector and we are delighted to be joining at this exciting time. Our voices are louder and our impact on Government greater when we are aligned. I am looking forward to working alongside hospitality leaders to learn from them and support hospitalit hospitality.”

UKHospitality is very pleased to welcome into membership: Boparan Restaurant Group Centre Parcs Chestnut Group Chopstix Dishoom Green Tourism Loungers Nandos Pret a Manger Smith & Wollensky Vaulkhard Lesiure Wolf Leisure

Luxury Hospitality Magazine

Luxury Hospitality Magazine

Throughout his career, Brehm has developed and refined his culinary approach and this continued effort is exemplified in Nouri – his first solo adventure – from cuisine to service and ambience.

of entertainment and sport; Cristiano Ronaldo, Enrique Iglesias, Rafael Nadal and Pau Gasol. MABEL Hospitality is headed up

by Spanish entrepreneurs Manuel Campos Guallar and Abel Matutes, also founders of the Spanish restaurant TATEL, which has sites in Madrid, Ibiza, and Miami and is soon to launch in Beverly Hills.

“With Brexit a little over six months away, it is crucial that the Government provides the sector with the support it needs and that has been repeatedly promised. UKHospitality will be hammering home the message ahead of the Budget that, unless support is provided, the rate of closures will only increase.”

Located on the East Coast of Finland, on the Russian border, the Hurppu Horizon Centre is looking for investors and hotel operators.

The planned Hurppu Horizon Centre will be in the municipality of Virolahti, 14 kilometres from the E18 motorway, which connects the cities of Helsinki and St Petersburg.

www.lhmagazine.co.uk