Hotel Owner May 2013

MAY 2013 | ÂŁ4.95

HOTEL OWNER For the F h independent i d d hotelier h li who h means business b i

The need for speed Establishing a fast and efficient Wi-Fi connection

SHOWER POWER THE LATEST DESIGNS AND TRENDS

BOUTIQUE CHIC in a Victorian coastal town THE HAMPTONS, ILFRACOMBE

HOTEL Editor’s OWNER Editor Sam Guiry

sam@hotelowner.co.uk

Design Creative Bonfire hello@creativebonfire.co.uk Sales Executives Daniel Holliday daniel@hotelowner.co.uk Jay Man jay@hotelowner.co.uk Accounts Maureen Scrivener

maureen@hotelowner.co.uk

Customer Services 01206 767 797

customers@hotelowner.co.uk

letter

A new start

As many of you will not fail to notice as you flick through the pages of the magazine, we have decided to revamp Hotel Owner. Just as many of you may feel the need to spruce up your hotel, so we felt the time had come to freshen the look of our magazine.

Our aim each month is to bring you more design-inspired ideas; the latest innovations in technology and a stronger focus on the culinary sector with a new dedicated section – the Chef ’s Domain. We will still continue to keep you up-to-date with all the latest news from the hospitality sector and provide comment from industry experts on key issues.

We would welcome your feedback and thoughts on the changes we have introduced, so please email sam@hotelowner.co.uk

Contributing writers Peter Ducker, Peter Hancock, Angie Petkovic.

Cover

Murrayfield House

CONTENTS Trade talk 4

Tabletalk 38

News and views from the hospitality sector

News and views from the culinary sector

Trend talk 8

Fresh thinking 40

Ideas from the design sector to inspire

Serving up the latest from the food and drinks sector

Boutique chic in a Victorian coastal town 12 ISSN 2049-7709

Hotel Owner is published monthly by:

Mulberry Publications Ltd, Wellington House, Butt Road, Colchester CO3 3DA Tel: 01206 767 797 • Fax: 01206 767 532

A home-from-home 17 Luxury lifestyle hotel in Marble Arch 22 Shower power 27 Howard Birch, director at bathroom specialist Aston Matthews, reveals the latest developments in shower design

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The editor and publishers do not guarantee the accuracy of statements made by contributors or advertisers, or accept responsibility for any statement that they express in this publication.

The opinion of the contributors may not necessarily be the opinion of the publishers. Articles are considered for publication on the basis that they are the author’s original work. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the permission of the publishers.

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Tech talk 31 Innovations giving today’s guests tomorrow’s technology

Chef’s signature dish 42 This month we meet James Fairchild at the newly launched Squires Restaurant at the Bedford Lodge Hotel in Newmarket

You ware it well 46 Ease of use, consistency and energy efficiency are just some of the key factors to consider when purchasing a warewasher

Going with the flow 48 A valuable addition to your soft drinks offering, bottled water has commercial value for all hotel, restaurant and bar owners

The need for speed 34 How to meet the demand for a fast, efficient Wi-Fi service

Chef’s domain 37 Hotel Owner | 3

TRADE TALK

Dates for your diary Industry charity Hospitality Action is asking hospitality workers to attend or sponsor one of the many events that will be taking place throughout the year and right across the country. From exclusive dinners in some of the UK’s finest restaurants to an annual quiz, the events will help the charity offer a crucial lifeline to hospitality workers of all ages, working and retired. Whether approached by a chef, chambermaid, waiter or kitchen porter, Hospitality Action will endeavour to support, whatever the difficulty.

Here are just a few events coming up:

All guests will enjoy a champagne reception on the lawns before a mouthwatering three course lunch prepared by the four outstanding chefs. Grandstand seats will be reserved for guests to watch the polo before ending the day with an afternoon cream tea. A place at the polo day is the ideal introduction to ‘the sport of kings’ and at just £80 per person or £750 for a table of 10, is the prefect celebratory day out.

The Great British Quiz Celebrate all the things our fair isle has to offer by signing up to this very special quiz night. Hosted at Emirates Stadium on Tuesday 9 July, this is the perfect opportunity to show off your general knowledge and be crowned the first ever Great British Quiz champion. Tickets cost £110 each or £1,000 for a table of 10.

The price includes a delicious three course meal and half a bottle of wine per head. The evening is being sponsored by 3663 First For Foodservice and Delaware North Companies.

London to Paris Cycle Ride Supporters of Hospitality Action with a taste for adventure are being called on to take part in the charity’s second cycle ride from London to Paris. Travelling between two of the world’s most fascinating cities, participants will leave London on Friday 4 October and will pass through the idyllic English countryside before crossing over the Channel. Once in France, they’ll enjoy the stunning scenery until finally arriving in Paris on Sunday 6 October. Each cyclist is being asked to raise a minimum of £1,150.

‘At your Discretion’ Restaurant Appeal

HA’s Polo Day at the Beaufort Polo Club On Sunday 8 September, the prestigious Beaufort Polo Club, Gloucestershire will host Hospitality Action’s fifth annual Polo Day. Guests will be treated to dishes prepared by four outstanding chefs; Michelin twostarred chef Martin Burge of Whatley Manor, Michael Benjamin of Calcot Manor, Michelin-starred Hywel Jones of Lucknam Park and Sam Moody of the Bath Priory.

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If you’re unable to attend an event, then why not support the charity by participating in our ‘At your Discretion’ Restaurant Appeal endorsed by Michael Caines MBE, celebrated chef and patron of HA. Hotel restaurants across the country are being asked to add an extra £1 to their bill for one week only this year. This fundraising initiative couldn’t be easier.

To book a place at any of these events, and to keep up to date with our latest goings on, please visit www.hospitalityaction.org.uk/events or alternatively for more information please email fundraising@hospitalityaction.org.uk

Redevelopment to create 30 new jobs The redevelopment of a much-loved hotel in the Cotswolds will create around 30 new jobs.

Dormy House, near Broadway, recently closed to allow the first phase of its £10 million refurbishment to begin. In preparation for its reopening, the 4-star hotel is in the process of recruiting to fill around 30 new positions, ranging from porters and bar staff, to chefs and management positions.

General manager of the hotel David Field said: “To be able to create so many new jobs during the current economic climate is something we are very excited about.

“At Dormy House we pride ourselves on our quality of service, so for us the vital ingredient in any employee is their character.

We won’t just be focusing our search on those with years of hospitality experience – anyone who is passionate about customer service, has a great personality and plenty of initiative will be welcome to apply.”

Dormy House will reopen to guests in August and remain open while work continues on the house spa, which is scheduled for launch in early 2014.

Record year for Accor’s hotels Accor has announced a record year for Ibis hotels and a strong performance for the Mercure brand, which has been awarded ‘most improved brand of the year’. The BDRC hotel guest survey reports that Ibis is now one of Britain’s top three budget hotel brands scoring highly in growing brand awareness and consumers’ preferred choice.

Jonathan Sheard, senior vice president MGallery and Mercure, Northern Europe, said: “This customer support is great news for Mercure hotels as the brand expands rapidly in the UK.” www.hotelowner.co.uk

Room exchange programme launched An innovative new hotel staff retention and incentive programme has been launched at www.hotelswaps.com HotelSwaps is a worldwide membership network which allows hotel owners and managers to exchange their unused hotel rooms with other hotel members around the world for staff reward, incentive and training purposes. Hotels will deposit room nights during periods of their choice in exchange for points. These points can be transferred to high-performing employees who can in turn exchange these for free hotel stays at other member hotels.

HotelSwaps has been created to make

the most of the huge inventory of unused hotel rooms in order to help hoteliers better reward their staff. Recruitment and employee retention has long been a major issue for hotel owners and HotelSwaps gives hotel owners an inexpensive, yet high-value, way to reward, incentivise and train staff from across their organisation.

The great advantage of the programme is its flexibility, allowing owners to send their management team on training breaks to experience other similar hotels, or to reward key staff for long service with a week’s family holiday.

Go to www.hotelswaps.com

Marketing matters Angie Petkovic helps a hotelier to utilise an unused space in their property to bring in more revenue

Q

I need to increase my turnover and have been thinking what can I do – I have a beautiful conservatory as part of my dining room facing onto the road and I always think it’s a shame it’s not used during the day, what do you think I could do with it?

A

If it’s looking onto the road, then I would suggest this could be an opportunity to offer afternoon teas. They are seeing a renaissance and can be very profitable. Find something that is unique to you – homemade jams and pickles?

Grandma’s special cake? Then invite the local press for tea.

Building work begins on training venue Builders have started work on the Hospitality Guild’s flagship training and development hub in north London, Hospitality House.

Donated rent-free by McDonald’s, the Hospitality Guild raised more than £1.1 million in industry and public funding and sponsorship to develop the venue.

Industry suppliers and employers such as Gram Commercial, Electrolux, Heineken, Compass Group UK, Hilton and People 1st have all provided sponsorship and state-ofthe-art equipment for the facility.

Executive director of the Hospitality www.hotelowner.co.uk

Guild Suzy Jackson was in attendance for the commencement of building work. She said: “This is such an exciting day. After all our hard work and the incredible generosity and support of the industry, we’re finally starting work. I just had to come here and help in my own special way.”

Hospitality House is scheduled to open this summer. Facilities of the venue include a training and demonstration kitchen, a training bar, café, meeting rooms, space for events, and offices for the Hospitality Guild and other partner organisations to promote collaborative working.

Market it to local ladies groups and promote it on the side of the road. Use the opportunity to promote to all people having afternoon tea the other services you offer such as Sunday carvery or evening menu and give them an offer for one of these to encourage repeat business. One of my clients ran a ‘Groupon’ offer for afternoon teas for three weeks, while running a series of offers for other areas of the business, which upped his turnover by some 42 per cent over a four month period; the best bit being that people coming for one of the other offers have continued to visit since and also come for the tea at full price.

Efficiently run, you can minimise waste, utilise the team in the kitchen and build a reputation locally for being the best afternoon tea venue. Another option might be to hold some form of regular event there, knitting circles are getting very popular as are mini vintage sales; it’s a case of looking for the gaps locally and see if you can fill them with different things that introduces you to a wider audience. Good luck.

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TRADE TALK

Inspiring the next generation The relationship between education and the industry needs to be close. Go to your local college or university and speak to the students and it could be one of the most satisfying things you’ve done with your career, says Peter Ducker FIH, chief executive of the Institute of Hospitality

Hospitality is one of the few areas of the UK economy that is expanding and requires an increasing number of qualified managers.

At the same time, gaining a university degree in England has become significantly more expensive. Therefore, students understandably want the reassurance that their hospitality management degree is of high quality and fully reflects current industry practice in order to prepare them for a career in the real world.

One important part of the Institute of Hospitality’s role is to accredit hospitality degrees and higher education and further education programmes, not just in the UK but throughout the world. So one way to be sure that a course of study is meeting internationally-recognised quality standards is to check it is on our Accreditation Register. We also recognise that good quality training and continuous professional development are provided outside the FE and HE sectors, so we carry out the endorsement of training courses too – be they delivered in the workplace or in local colleges – to give learners confidence in their selection. Institute of Hospitality Accreditation and Endorsement therefore provide assurances to both the learner and 6 | Hotel Owner

the educational provider that international quality standards are being met.

The Institute also runs an Education Membership Scheme (EMS) used by more than 80 educational establishments in the UK and abroad, giving hospitality students access to our proprietary information resources and a link to our membership of thousands of hospitality professionals.

“EMS has been an invaluable element in establishing a professional outlook among the students at Plymouth Business School.

The access to the online books and ejournals has been widely appreciated by the final year undergraduates carrying out research-based coursework and honours projects,” says Mike Turner FIH, lecturer in foodservice systems at the University of Plymouth.

A further important way of gauging how in touch a college or university programme is with the industry is to look at the range of visiting speakers it has as part of its curriculum. Donald Sloan, head of the Oxford School of Hospitality Management at Oxford Brookes University, comments: “The use of visiting speakers is a crucial part of our objective to deliver an outstanding learning environment. It provides students with insights from key players, enables them to build valuable professional relationships and can prove inspiring.”

EMS HAS BEEN AN INVALUABLE ELEMENT IN ESTABLISHING A PROFESSIONAL OUTLOOK AMONG THE STUDENTS AT PLYMOUTH BUSINESS SCHOOL Here are just some of the industry players who have spoken to students at a number of UK colleges and universities in recent months: Heston Blumenthal, Raymond Blanc FIH, Keith Williams, chief executive, British Airways; Carlo Petrini, founder of the Slow Food movement; royal chef Mark Flannegan; John Ludlow, senior vice president of global risk management at IHG; Russell Kett FIH of HVS and Cris Tarrant of BDRC Continental.

It is important that students are inspired by major personalities who can add some ‘stardust’ to their studies. Coming home to tell your friends and family that you have spent the day cooking with Heston Blumenthal is certainly going to make an impression.

At the same time, it is equally important that students are shown the rich variety of paths that a career in hospitality can provide at all levels. Therefore, students will get a great deal of value and insight from listening to a wide range of people who are passionate and dedicated to their work.

Visiting speakers who are five or 10 years into their careers will be very instructive to the students and help them make informed choices about their future careers.

Did you study hospitality management?

Have you been back to your college to speak? Are you passionate about your work? Remember that passion is infectious.

Find your local college that delivers hospitality programmes, build a relationship and enquire about speaking opportunities. Hospitality programme coordinators are in constant need of new industry speakers.

It’s very satisfying to be a visiting speaker at any time in your career. It’s refreshing to interact with the students and you often come away having learned something too.

It will also mean that your company or business makes a very good impression and you will get the first pick of the graduates.

So, the next time you hear a fellow practitioner complaining that our academic establishment is ‘out of touch’ with the modern industry, explain the benefits of becoming a visiting speaker and tell them to do the same.

Not a member yet? Membership of the Institute of Hospitality, the professional body for individual managers and aspiring managers, provides a range of benefits including networking, information services, a free annual magazine subscription and discounts off essential purchases. It also gives you professional recognition, giving you a competitive edge and boosting your career prospects. Join today at: www.instituteofhospitality.org www.hotelowner.co.uk

Pride of Britain Hotels welcomes two new members into the consortium Two new hotels, the Capital in Knightsbridge and the Feversham Arms in Yorkshire have joined Pride of Britain Hotels. Both were unanimously voted in as members of the exclusive consortium and provide the exceptional hospitality and high standards that Pride of Britain Hotels are known for.

The Capital in Knightsbridge is just yards from Harrods, Harvey Nichols, Hyde Park and the V&A. This unique family-run 5-star townhouse features charming English interiors enhanced by antiques and the family’s own art collection. The 49 guest bedrooms, including eight suites, feature

handmade Savoir mattresses, Egyptian cotton bedding and Kiehl’s toiletries.

Outlaw’s at the Capital is award-winning chef Nathan Outlaw’s first London restaurant and it specialises in British seafood that’s primarily caught around the Cornish coast.

The Feversham Arms Hotel & Verbena Spa in North Yorkshire is a contemporary country retreat with log fires, in-house art gallery, cocktail bar and poolside gardens.

The hotel’s award-winning restaurant holds 3 AA Rosettes and the contemporary spa has an outdoor heated pool and signature treatments ranging from an exfoliation using black sand from Tahiti, to an ice facial.

The consortium also recently named Northcote in Lancashire as Pride of Britain Hotel of the Year 2013. Situated on the edge of the Ribble Valley, the hotel has 14 luxurious and contemporary individuallydesigned bedrooms, all with complimentary Wi-Fi and beautifully landscaped private garden terraces.

For more information go to www.prideofbritainhotels.com

Cambridge hotel bids farewell to long serving employee A Cambridge city hotel hosted a memorable leaving party for one of its longest serving employees.

Friends and colleagues said a fond farewell to Margaret Warner, housekeeper’s assistant at the Cambridge City Hotel after an impressive 22 years of service. She started her job at the hotel when it originally opened as the Holiday Inn in 1991. Since then, she has seen it change to Cambridge Crowne Plaza and finally the Cambridge City Hotel.

The team at the hotel presented Margaret with a certificate commemorating her long service, two tickets to the theatre and a voucher to stay in Cambridge City Hotel’s sister hotel, the Strand Palace Hotel in London.

Talking Point It’s no secret that hotel brochures have become less important as websites have become more sophisticated and the use of other digital marketing tools makes the cost of printing and mailing look prohibitive by comparison. Indeed, some in our industry had pretty much written off the brochure as yesterday’s marketing device.

That is until the Hotel Marketing Association (HMA) Annual Debate which took place at the plush new Intercontinental Hotel, Westminster on 24 April.

Speaking for the motion “Social media has finally killed off the hotel brochure” were two experts in digital marketing, Sarah Duncan and Rob Walk. Speaking against it were Martin Evans of the Tourism Business and myself.

What happened during that energetic debate surprised me greatly. By the end of www.hotelowner.co.uk

it, even our opponents had to admit that for certain customers at the top end of the market nothing cuts the mustard quite as well as a beautifully crafted piece of print that shouts luxury on every page. The votes against the motion were almost unanimous.

The lesson I learnt from that evening was to keep working on all the relevant channels of communication but not to abandon printed matter just because that’s what everyone else seems to be doing.

Here are some of the arguments made in favour of brochures: ■ They never crash.

■ You can view them even where there is no Wi-Fi. ■ One dot out of place in the address and the postman can still deliver successfully.

■ You don’t need to download an app first.

■ If well produced, they can look more impressive than pictures on an iPhone.

■ You can hand them out to travel agents.

■ The hotelier has complete control of what is written.

People like picking them up and taking them away.

■ With good data management they can be targeted to just the right people.

A large part of the discussion centred on budgets and where to prioritise the use of finite resources. Using social networks need not be very expensive at all, though it was pointed out that while these offer great ways to create a buzz around your hotel they don’t necessarily deliver actual bookings. By far the most important activity for most of us centres around a website and online reservations, with the endless possibilities now available, and this is where most of the money goes.

I’d just like to thank Pamela Carvell and the HMA for organising such a lively and informative debate, and for putting us on the right side of the argument. The hotel brochure lives to fight another day.

Peter Hancock is chief executive of Pride of Britain Hotels, a consortium of 44 luxury independent hotels throughout the UK and the official hotel partner to the National Trust (prideofbritainhotels.com).

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Hotel Owner | 7

TREND TALK

Bright

ideas

Owner of the Hamptons and interior designer Janine Powell reveals some of the key trends in hotel design

Suite Dreams for Grosvenor guests

The Scarlet Hotel

With the increase of design and home improvement series on our TV screens; the public has taken more interest in creating a unique, design-led environment at home.

This new knowledge has made them become more discerning about where they want to stay on holiday or on business. The hotel they booked doesn’t only need to tick the ‘value for money’ box, it needs to tick so many more. Of course each guest requires, comfort, good services, a well-appointed room and let’s not forget a fabulous breakfast but they now demand that WOW factor, that USP, that makes a hotel stand out from the crowd. These are some of the trends that hotel owners are embracing to give them a head start in the highly competitive arena.

Chiconomy Budget doesn’t have to been boring!

Chiconomy is the emergence of affordable high-tech luxury for the modern traveller.

Chic but comfort-conscious interiors, avant-

The Scarlet Hotel

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garde design, great locations and welcoming friendly staff – more and more of the big brand giants are creating new design-led budget brands to deal with the downturn and people searching for ‘value for money!’

Context People don’t need to stay in a bland faceless box created not to offend anyone. More and more guests want to stay somewhere with some theatre, with identity, with an interior that they wouldn’t have at home. Hotels can create environments that are in context with the architecture of the building or the location. Taking reference from the history of the hotels location, of the architecture, of the building is a fabulous way of creating a talking point for any guest and of course unique decor.

Grosvenor House, A JW Marriott Hotel, has recently unveiled its ‘Suite Dreams’ nursery.

Designed and tailored with a royal baby in mind by bespoke nursery designer Dragons of Walton Street, this quintessentially British nursery is the first of its kind from a central London luxury hotel.

Inspired by the suite’s idyllic views of Hyde Park and the hotel’s history, Dragons of Walton Street, who has a historic association with the Royal family, has created and installed a selection of bespoke, hand crafted and painted furniture for an unforgettable home-from-home experience, catering for the needs of families travelling with small children.

The master bedroom features a sculpted scroll-top cotbed, complete with a regal coronet and sheer voiles neatly draped either side. Between the bedroom and the bathroom, guests will find a practical baby changing area themed with timeless Beatrix Potter characters and the living area has a more playful London theme with a handpainted play table bursting to life with iconic London landmarks.

Eco-friendly design We are all trying to do our bit for the planet and hoteliers are doing their fair share to make their properties more sustainable. We have all seen the signs in hotel bathrooms persuading us to re-use our bath towels but there is so much more we can do. There has been a huge move from baths to showers but what about using grey water in WC’s? You can also re-use old refurbished furniture to give your interior an eclectic feel?

Re-upholstering and using pre-owned mid-century furniture would not only tick the sustainability box but would give an on-trend retro-look to any interior. www.hotelowner.co.uk

Lyndon Design extends popular seating collection

Checking in at Scottish Highlands hotel Pitlochry in the Perthshire Highlands is the setting for the newly renovated Fonab Castle, a luxury boutique hotel set to open in May 2013.

Designers at the privately owned hotel ordered the full spectrum of Newhey Carpets’ product range to capture the splendour and colours of the hotel setting and the company supplied over 1,600 square metres of Graphics Tufted, Colortec+ and Axminster carpet for the guest rooms, lounge and corridors.

Newhey’s popular Linen Tones and Lines stock collections provided the

inspiration for the guest room carpets, with design team, Joanne Clark and Becky Cross, selecting the Mushroom and Thistle colourways from the aforementioned ranges. To maintain the original character of the castle, over 500 square metres of nine row Axminster in five colours created a luxurious tartan carpet for the lounge, restaurant and corridors.

Newhey’s marketing manager, Emma Norman commented: “No matter how classical or contemporary the setting, we have the products to match.”

Information: www.newheycarpets.co.uk

Following the success of its flagship Arthur seating collection, Lyndon Design has introduced a high back booth version in both sofa and armchair options.

The company says: “Arthur is a collection that reflects the cutting edge of seating design and clean-line shapes to maximise the feeling of comfort and privacy in a variety of settings, while making a strong design statement. It has proved particularly popular with the hospitality and corporate sectors.”

To satisfy the needs of a variety of settings and interior décor, both the standard Arthur and high back version can be specified in contrasting fabrics and colours and are available in six width and panel options.

Managing director at Lyndon Design Tim Armitt comments: “The development and now extension of Arthur demonstrates Lyndon Design’s ability to transform bespoke orders into flagship designs and product offerings that have a very wide appeal.”

Information: www.lyndon.co.uk

Sleep student winners redesign restaurant at London hotel Last year’s winners of the Reardon Smith Student Award at Sleep have completed a hotel staff restaurant concept for the Hyatt Regency London, the Churchill.

The team of students from Hoshshule Coburg University of Applied Sciences in Germany, won last year’s Reardon Smith Student Award at Sleep for their design of imaginary staff areas. It wasn’t until the awards ceremony itself, however, that they learned they would have the opportunity to redesign the Hyatt Churchill’s employee restaurant for real.

Tasked with creating three initial concepts for Hyatt’s consideration, it was their ‘Engine’ design – employing industrial imagery with brightly-toned furnishings – which won the operator’s strongest approval. The Hyatt Churchill’s redesigned restaurant includes a lounge area, seating booths, a wall for staff to leave messages and a main dining area with high and low seating for up to 50 people. www.hotelowner.co.uk

Hotel Owner | 9

TREND TALK

Stylish solution for inclined windows

New boutique hotel launches in the Lakes A spectacular new ‘beyond-boutique’ hotel in the Lake District is ripping up the rule book and reinventing the luxury stay.

Brimstone Hotel on the Langdale Estate, described as the only development of its kind in Cumbria, is set to open in June and has originated from a completely blank canvas with no regard for conventional hotel traditions, making it refreshingly different.

At this exclusive retreat there will be no formality, check-ins, doffing of caps, queuing for breakfast or hushed tones

at dinner, instead Brimstone will offer a personalised ‘couture’ experience which will leave guests nurtured, surprised, excited and lavished with tender loving care.

The 16 vast suites with exceptional style, huge glass walls, expansive balconies, innovative technology, real wood burning stoves, indulgent in-room spa therapies and sexy bathing experiences will be complemented with wine, beer, nibbles and treats on tap at zero charge in Brimstone’s chic Library, 24/7.

Sleep pods to be shipped to Russia British company Podtime is to deliver 50 pods to Moscow for the first in a series of Podtels. The Russian clients will open the facility this summer to take advantage of the heavy demand for good budget

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Manufacturer of marine blinds and soft furnishings Oceanair has launched its new ROMANPANEL blind, a soft furnishing solution for inclined and shaped windows.

Properties and buildings featuring complex shaped windows up until now were restricted to pleated or slatted blind systems.

The new ROMANPANEL blind provides a softer, warmer, textured solution, allowing clients to select from an extensive soft furnishing fabric collection or use their own chosen fabrics.

The ROMANPANEL blind’s ability to overcome difficult window inclines and angles is enabled through the use of unique telescopic rods, which have been intricately woven into each fabric panel and interlocked at each end into a series of side tracks. The company says: “With interior designers and architects embracing new technologies to include both angled and inclined windows in their designs, the new ROMANPANEL blind is truly the perfect solution to an emerging demand.”

accommodation in their city.

Podtime has already sold its innovative pods in France and Switzerland and the company is in talks with an airport operator in the Far East among other potential clients and hopes to have another distribution deal in place for Dubai and the Gulf region before too long.

In the UK, pods are in place in several forward-thinking companies such as Interxion and Cofely GDF, and are also under trial by the Youth Hostels Association.

A new business model under development is pod leasing, which will allow interested parties to trial them at relatively little cost. For more information go to www.podtime.co.uk www.hotelowner.co.uk

INSPIRING IDEAS

Boutique chic in a Victorian coastal town

Just as its namesake in the States has become a seaside playground for Wall Street’s billionaires, so the Hamptons in Ilfracombe is drawing a sophisticated crowd who appreciate this unique boutique hotel offering the ultimate in comfort and indulgence

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INSPIRING IDEAS

Hotelier Janine Powell strongly believes that, “we have lived in a magnolia and boring beige world for too long.” The owner of the Hamptons in Ilfracombe, she also runs her own interior design company and has used her skills and experience to create a chic boutique B&B in this Victorian family seaside resort.

She says: “We are a B&B but we offer the services of a hotel and the design reflects that. We put flowers in the rooms, book people into local restaurants and just try to offer a friendly service.”

She also offers guests visual proof of why she has been featured in Hotel Inspector Alex Polizzi’s ‘Little Black Book of Hotels’, which lists the top 52 places to stay in the world.

From the opulent chandeliers and decadent en suite bathrooms, to the tastefully chosen

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fabrics and furnishings, the hotel clearly epitomises all that’s best about boutique.

Janine has great admiration for Kit Kemp, owner and design director of Firmdale Hotels whose eight stylish properties clearly reflect the company’s assertion that “hotels should be living things and not stuffy institutions.” Janine says Kit’s design never fails to inspire her as an interior designer and adds: “Her brave use of textures and patterns gives a fabulous theatrical backdrop to a comfortable and welcoming stay.”

The same could be said of the Hamptons, the hotel that Janine and her husband took on in 2007 when it was trading under the name of the Excelsior. A complete gutting and refurbishment of the property has ensued and Janine has firmly

stamped her own style on it, from the new name – the Hamptons – to the creative, individual and eclectic decor. She believes that a common mistake made by hoteliers when designing hotels is to err too much on the side of caution, which she says includes: “Being too safe, trying to appeal to the masses and therefore making the interior too bland and lacking personality.”

She admits that she was a ‘pure novice’ when she purchased the hotel over five years ago but success has come from creating a unique and stylish proposition for visitors to Ilfracombe. In recent years – following the arrival of Damien Hirst – “Ifracool”, as it has become known, has attracted a whole new crowd lured by Hirst’s restaurant at the Quay and the string of boutique hotels that have sprung up in Torres Park.

Janine has witnessed the regeneration first hand but with her designer’s hat on feels there is still scope for improvement. She adds: “Ilfracombe is a bit schizophrenic at the moment – it doesn’t know which direction it wants to go but there’s some fantastic architecture and there’s so much potential.”

With the increased number of hotels in the area, Janine has developed a USP that gives her the edge over the competition. She lectured in design at Kingston University and now utilises this skill at the Hamptons by offering interior design courses. The idea came following the innumerable emails she received from guests asking where they could get the curtains, cushions or www.hotelowner.co.uk

wallpapers they’d seen in her hotel.

Not only does she offer courses for guests but she has introduced a two day course for hoteliers with the aim of helping them to breathe new life into tired interiors through workshops, lectures and the sharing of the trade secrets that she has picked up following 15 years as a designer and hotelier.

She says that giving the public areas that Wow factor is essential. She adds: “The smell and lighting as you enter any hotel have the biggest impact – first impressions last.”

Next she advises focusing on the bedrooms and believes strongly that you can achieve a 5-star look for a 2-star price. She explains what makes for an impactful room: “It’s a good bed, great quality pillows, duvet and 100 per cent cotton, plain white linen. Add colour and contrast with scatter cushions.”

Part of the reason she established the design course for hoteliers was seeing them make what she describes as “simple expensive mistakes by creating hotel decor that suits their personal taste.”

Clearly, there is a fine line between individuality and developing that kerb appeal. There is no doubt that Janine enjoys opening up her hotel to both guests and her peers alike, teaching them about the importance of the use of colour, light and creating a sumptuous, stylish world and not a hint of magnolia in sight.

www.hotelowner.co.uk

Hotel Owner | 15

The

hotel that becomes a home

A stunning new boutique hotel in Edinburgh is offering accommodation for people looking for a unique experience in the perfect location – whether it’s for two or 22 guests www.hotelowner.co.uk

Located in an impressive Victorian building, Murrayfield House boasts bespoke design and attention to detail that will not only surprise guests but ensure their experience is unrivalled in the city.

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INSPIRING IDEAS

Acclaimed designer Jim Hamilton sourced furniture from around the world including vintage furniture from India, light fittings from Holland and chairs from Paris as well as a raft of bespoke designed handmade fixture and fittings to accentuate the architectural features.

Uniquely, the nine bedrooms can be booked individually or exclusively, meaning up to 22 guests can have use of the full house and gardens. This is ideal for large groups of friends and family, wedding parties or business groups who can stay together and make the most of everything the house has to offer, including its fantastic location directly opposite Murrayfield Stadium.

From the minute guests open the door they are greeted by an immediate sense of familiarity, a “home-from-home� feeling that the house wants everyone to experience.

Murrayfield House is more than just a beautiful hotel, as staff emphasise the feel at home factor by encouraging guests to indulge in all of the cosy comforts while enjoying the kind of individual service and amenities you would expect from a boutique hotel.

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individual hotels in Edinburgh – Central Hotel, Grassmarket Hotel and Bank Hotel.

Jim Hamilton, who worked with G1’s in-house team of craftsmen to carry out the works, said he had sought to work with the architecture to mould a contemporary, elegant and welcoming interior.

Jim, whose past work includes acclaimed Scottish hotels Tigerlily in Edinburgh and Blythswood Square Hotel in Glasgow, said: “I like to design by scenario.

I try putting myself in the guests’ shoes, whether that’s a 22-year-old woman away for a weekend with the girls, or a middle age businessman in town for a conference.

“I try to imagine them occupying

Each bedroom is unique and includes quirky touches such as TVs hidden behind dressing table mirrors, handmade wardrobes with funky wallpaper interiors, glass jars with teacakes and ‘write your own message’ slate door hangers.

Nikki Greenhaulgh at Murrayfield House said: “We want to make people smile as soon as they walk through the door and instantly feel relaxed. That’s why we put the extra quirky touches into each room to make guests feel welcome and really love their experience here.

“Original features including high www.hotelowner.co.uk

ceilings and ornate cornicing have been blended with modern designs to create the lavish yet welcoming setting here at Murrayfield House.

“It has a softer feel which exudes comfort so guests feel instantly at home which appeals to both female and male guests of all ages.

“And we think we have captured a niche by being able to offer the entire house as a booking, making it ideal for a wedding party or a business group in town.”

Murrayfield House is owned by the G1 Group, which also operates three other very Hotel Owner | 19

INSPIRING IDEAS

the hotel at different times of the day, on different days of the week or on different months of the year. The success of the hotel weighs heavily on the customer experience, so you need to be able to paint the big picture, as well as deal with the details.”

The beautifully-proportioned rooms have been deliberately designed to eliminate grand or over-elaborate detail that often can make period hotels inaccessible and stuffy.

The principal colour scheme is grey, creating a modern but warm interior and ensuring the rooms do not feel imposing.

Each of the nine rooms feature vintage photo frames, daily complimentary gifts including miniature whiskies and homemade macaroons and custom-made beds.

While the bathrooms are finished with extra large baths and Porcelanosa textured tiles to create a calm, tactile environment.

Jim added: “You don’t want to feel like you have to take your shoes off at the front door – the intention is to be comfortable.”

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INSPIRING IDEAS

HUNter 486 Brasserie offers guests and nonresidents an open plan dining experience, inviting visitors to watch the skilled chefs at work. A relaxed ambience, quirky glass chandeliers and stylish brown studded leather sofas give the feel of a 1950s hunting lodge. The bar serves a full range of classic and innovative cocktails, fine wines and beers. A cocktail making master-class experience from the bar’s skilled mixologist is also on offer.

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Luxury

lifestyle hotel in

Marble Arch

Opened in 2010, the Arch London is a charismatic design hotel, offering guests a taste of elegant townhouse living with a distinctly artistic panache Tucked into a peaceful corner of the eminent Marylebone district, the Arch London is located in an area known as the postcode of choice for international A-list celebrities.

A paradise for art and architecture lovers, the hotel spans seven Grade II listed townhouses and two mews homes, situated a stone’s throw from Bond Street and Hyde Park.

Upon entering reception, guest’s senses are enveloped in the hotel’s custom designed orange and pearl fragrance, while the softlylit interiors and flickering flames in the stone fireplace evoke an alluring ambience. The fastidious attention to detail and creative flair of the hotel’s designers is immediately apparent. On wandering the corridors guests can take in the black and white alphabet prints spanning the length of the galleryinspired halls.

The interior of the foyer is quietly glamorous, boasting studded leather, marble and glass, with statement artwork and a specially commissioned digital projection of iconic London scenes. The hotel’s Georgian architecture creates quirky spaces sprinkled with hidden staircases and adorned with bespoke artworks by emerging British artists.

The boutique hotel, which is a member www.hotelowner.co.uk

of Small Luxury Hotels of the World, boasts 82 guestrooms and six suites spread over four floors. However, the floors are considerately numbered one, two, three and five as the number four is considered unlucky in Asian cultures.

THE MATERIALS USED WITHIN THIS REMARKABLE BUILDING HAVE BEEN CHOSEN FOR THEIR AESTHETICS, AS WELL AS ABILITY TO EMPHASISE THE IMMACULATELY RESTORED CLASSIC FEATURES The hotel offers a selection of complimentary treats for guests to enjoy free of charge including soft drinks, water and juice in all mini bars, Jing teas, a Nespresso coffee machine, MALIN + GOETZ toiletries, tasting platters in the restaurant and daily changing exotic flavored iced drinks in the lobby.

Intricately finished, the materials used within this remarkable building have been chosen for their aesthetics, as well as ability

to emphasise the immaculately restored classic features. The beds are a majestic fixture in every room, each one is handmade with duck down duvets and pillows and Italian Frette linen furnishings.

The luxurious amenities in all guestrooms are personally designed to anticipate guests’ every need and comfort.

A handpicked selection of classic novels can be found in each room, as well as a full Sky HD TV package, iPod docking station and internet radio with over 19,000 channels for international guests. The bathrooms feature modern flourishes such as heated anti-steam mirrors and flatscreen TVs built into the wall above every bath.

At the upper end of the scale, the six spectacular suites offer the ultimate contemporary boutique experience.

Designed to accommodate a brief stay or a longer period of accommodation, two of the four are fitted with a stylish kitchenette and boast outdoor terraces with bespoke garden furniture. Each has an impressive Loewe television, complete with surround sound.

Large artworks, thoughtfully handpicked to complement each space, provide dramatic focal points throughout.

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INSPIRING IDEAS

The Martini Library is a warm, opulent venue for guests to enjoy fine cocktails or afternoon tea.

The ‘press to refill’ service button, sumptuous armchairs and period stone fireplaces make this a truly decadent space. Alternatively, it can be used for an intimate celebration or product launch for up to 50 guests.

Le Salon de Champagne oozes timeless London glamour and is laid back luxury at its best. A stylish area with a unique arty ambience, it features original designer chairs by Tom Dixon and intimate secluded leather booths veiled with floor-to-ceiling silk voile drapes. Guests will enjoy the social vibe as much as the fine choice of fizz and flawless personal service.

The Study is a fresh and contemporary place to meet with friends for drinks or conduct an informal business meeting for up to six people. The room is filled with furniture individually selected at auctions, and offers guests complimentary computer and printing facilities should they wish to print information for a flight or London show.

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INSPIRING IDEAS

Shower power Howard Birch, director at bathroom specialist Aston Matthews, shares his thoughts on what makes a great shower

Consumers now expect high performance from their shower, as well as a stylish aesthetic, so whether you are installing a wetroom or simply updating an over bath shower it helps to know about the latest products on the market.

Few bathrooms have space for a bath and separate shower, so if you want to offer your guests both, an over bath shower is the solution. Consider a good quality glass shower panel for a stylish finish plus a generously proportioned bath to give optimum shower space. P-shaped baths, which are wider at one end to accommodate the shower, are another useful solution.

However, you may wish to dispense with the bath altogether and replace it with a generous sized shower tray. Nowadays most hotel guests are happy to find their bathroom is fitted with a shower instead of a bath as long as that shower is a little bit special. In other words, as long as the shower performs well and looks good.

To ensure your guests enjoy a refreshing deluge rather than a lukewarm drizzle you need to have sufficient water pressure and water volume. Power showers require a high-pressure system in order to give a decent performance.

If, however, you have a low-pressure gravity fed system (tank in the loft) there will not be sufficient pressure to deliver a really good shower so you will need to install a pump. Contrary to popular belief highpressure does not necessarily mean greater water consumption, water can be combined with air in the shower head to enhance the showering experience.

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built into the wall) or exposed (with the valve surface mounted).

The valve is the business end of the shower, as it regulates water temperature and flow. Once you’ve decided on the type most suited to your water system and your requirements you can choose the shower head. At Hotel du Vin an overhead shower rose that delivers a generous drenching is the most popular option. However your guests might not want to wash their hair and therefore an adjustable height shower on a slide rail is the solution.

Howard Birch, director, Aston Matthews

For full co-ordination, BetteFloor enamelled steel trays are available in 21 colours

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Enclosures and trays

If you are installing new showers that are higher performance than your previous fittings you will also need to consider volume of water. It is advisable to ask a plumber to check that both your water pressure and water supply will be sufficient before investing in new shower fittings.

In terms of shower controls opt for thermostatic valves, which take water from the hot and cold supply and mix them to a pre-selected temperature. The thermostat automatically compensates for variations in water pressure. A manual valve mixes hot and cold water but does not compensate for variations in water temperature and pressure, and this option is usually cheaper than a thermostatic mixer valve but the shower can run too hot or cold if someone else in the hotel turns on a tap or flushes the loo.

Both thermostatic and manual mixers can be combined with a pump to provide suitable pressure for power showers and they can either be concealed (with the valve

When it comes to shower enclosures less is most definitely more. The current trend is for slim trays, clear glass and minimal fixings. There are two types to consider: the enclosed shower with side panels and a door; and the walk-in enclosure with a minimal screen but no door. Shower cubicles – those heavy framed, cramped boxes that sat awkwardly in the corner of the bathroom are a thing of the past.

Square, oblong or quadrant enclosures with sliding or hinged doors all keep the water fully contained making these the better option for a small bathroom. If space is particularly tight, choose an enclosure with sliding or pivot door as this won’t encroach into the room, while quadrant designs fit neatly into a corner and still provide maximum elbow room. In an awkward space a bespoke solution might be your best bet, we can supply made-tomeasure glass shower panels which are cut to fit the space available.

Alternatively walk-in enclosures combine a large tray with a simple glass screen but no door. These showers have

In an awkward space a bespoke enclosure could be the solution

Frameless sliding doors create a smart shower enclosure in an alcove

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INSPIRING IDEAS

the position of the shower in relation to other items, as the shower floor will incorporate falls while the WC and basin should be wall hung. In addition, ventilation and underfloor heating will be essential to keep the room dry.

You will also need to choose your floor tiles carefully, dark ceramic and stone will show limescale. Pale limestone looks good but needs to be sealed to avoid staining.

Ceramic tiles are durable and affordable but choose those with a slight texture to make them less slippery.

Easy clean Finally, make life a little easier by choosing easy clean glass for your new shower enclosure. The glass is treated with an invisible anti-calcium surface that prevents the build-up of limescale and hard water deposits. Or you might prefer our Silano shower enclosure, the curved glass sliding door and stainless steel frame are suspended over the ceramic shower tray. As the enclosure does not come into contact with the tray there is no need for the usual rubber seals which harbour germs, make showers difficult to clean and deteriorate with use.

On trend – A walk-in shower with low level tray

a sleek, contemporary look. To complete this minimal aesthetic the screen should be matched with an unobtrusive tray, which is either low level or flush to the floor. If you choose a shallow tray, ensure it has a fast flow waste so that there is no build up of water and subsequent flooding. For a truly integrated look the Bette enamelled steel

For over bath showers choose a good quality glass screen, like the Zyam

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shower trays are available in 21 different colours allowing you to match the floor of the shower to the surrounding tiles.

Wetrooms In a true wetroom the shower tray is dispensed with altogether with drainage fitted between the joists under the floor, tiles are then cut and angled to encourage water to run towards the waste. To ensure the area is watertight a waterproof membrane, similar to the lining of a swimming pool, is applied underneath the tiles, a process known as tanking. A tiled wetroom floor results in a pleasingly streamlined finish. One of the key advantages is that you can create whatever size of shower area you want, as it is not dictated by the shape of the tray. The disadvantage is that installation involves some structural work and skilled tiling.

Before installing a wetroom consider how much space can be dedicated to the shower area. In general, without a screen, water will splash out in a 1500 millimetre radius. This area needs to be tanked and incorporate falls (slopes) to direct the shower water to an efficient drain. Consider

Howard Birch is director of Aston Matthews a specialist bathroom retailer based in Islington, London. The company has a dedicated contract division supplying bathrooms to a variety of projects from one-off replacement basins to multiple bathrooms. Clients include Hotel du Vin, The Pig, Terravina, Fox & Anchor and Soho House.

020 7226 7220 or www.astonmatthews.co.uk The easy clean Silano enclosure fits neatly into the corner

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An indulgent shower experience ▼ TOTO is presenting its new versatile shower system at this year’s ISH 2013 featuring innovative technologies like Water Pillar and Cascade Flow.

The TOTO hand showers are available in two different sizes (120 millimetre and 150 millimetre) with either one or three different types of spray.

The company says: “What makes these hand-held units so special is how easy they are to use. People can switch between the different sprays by simply clicking a button.” The Cascade Flow produces a broad stream of water reminiscent of a small waterfall and the Gyrostream features a massage function with jets that evenly pulsate the water as it leaves the showerhead to massage and invigorate the body.

The overhead showers are available in round (300 millimetre) and square (300 millimetre by 300 millimetre) versions and can be mounted on the ceiling or wall. The collection also features a ceilingmounted 600 millimetre by 530 millimetre overhead shower with three different types of spray: Water Pillar, Aerial Shower and Gyrostream. With Water Pillar, a heavy, voluminous and even stream of water flows from the shower head, which “envelops the body like a second layer of skin without splashing and keeps the entire body comfortably warm throughout the shower.”

Information: gb.toto.com ▼

Roman Embraces change

UK shower manufacturer and designer, Roman, has made some key changes to its popular Embrace range of shower enclosures and bath screens, which includes a new product addition and some design upgrades.

New to the range is the Embrace Pivot Door, with a Neo-Angle Panel Kit produced at the request of the manufacturer’s customers, who are increasingly looking for this shape as a design solution. It offers space-saving benefits as it sits discreetly in the corner of the room and the door doesn’t fully open out, due to the offset pivot pin.

Other changes to the Embrace Range include upgrades on the Embrace Sliding Door and Quadrant Enclosures, which now feature smoother running bearings and a quick release system for easy cleaning. The look of the products has also been further improved, with slimmer horizontal profiles and positive magnet closing for better water integrity.

To complete the update, Roman has increased the height of the Embrace Wetroom Panel range, from 1900 millimetres, up to 2000 millimetres, which keeps them in line with the current market trend towards using these panels with low level trays or straight-to-floor.

Information: www.roman-showers.com www.hotelowner.co.uk

Hotel Owner | 29

TECH TALK

The MirrorCube, Treehotel

Mantis forms partnership with boutique hotel specialist Mantis, a family run collection of awardwinning, privately-owned, 5-star properties located around the world, has formed a

partnership with global boutique hotel specialist Mr & Mrs Smith.

The partnership will see Mantis’ new

booking engine channel being powered by Mr & Mrs Smith’s proprietary technology, which will offer hotel members increased sales capability, and consumers, an improved user experience. The Mantis and Smith interface, which will first run in a test phase, will launch to market in June.

The booking engine channel, called the Smith Availability Management System, was designed in liaison with an advisory panel of hoteliers to enable seamless inventory management. The sophisticated system currently interfaces with at least 18 channel management systems and can, subject to request, interface with many more.

Adrian Gardiner, founder and chairman of Mantis, said “We have been inspired by what Smith Hotels has achieved over the last 10 years and feel privileged to be aligned with this dynamic group. The endorsement from the Smith brand and access to their technology is an invaluable asset to further properties joining the unique and luxurious Mantis Collection portfolio.”

For more information about Mantis, please visit www.mantiscollection.com

Pullman looks to Quadriga for ‘revolutionary in-room entertainment’ Pullman Hotels and Resorts, the upscale international brand of Accor, has selected Quadriga as its preferred partner to create a unique guest technology ecosystem, delivering unrivalled guest service benefits and operational efficiencies.

The agreement will see Quadriga deliver a range of integrated hotel technologies, high speed internet access and mobile applications, with guest entertainment and communication services delivered via the TV and tablet devices. Central to the agreement is the deployment of Quadriga’s Personal Media Network (PMN) solution in Pullman properties on a global basis.

Pullman is the first hotel brand to adopt this award-winning technology, which, Quadriga says is “revolutionising in-room entertainment and the guest experience.” Xavier Louyot, senior vice president of marketing for Pullman said: “PMN’s unique ability to offer a truly unified environment for the tech-savvy guest is why it has now become a core element of Pullman’s new brand concept. This recognises the need for our guests to be able to access a single set of services, helping them to both work, as well as relax, during their stay with us, and demonstrates that performance and indulgence are no longer contradictory terms.“ Information: www.quadriga.com 30 | Hotel Owner

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HOT CONCEPT Red-faced guests at a newly refurbished boutique hotel have been caught up in a bizarre TV mystery after failing to find the artfully disguised flat screen TV in their rooms.

Murrayfield House was delighted when its designer Jim Hamilton came up with a space-saving feature to conceal flat screen TVs behind dressing table mirrors.

However, the hi-tech feature has prompted a spate of queries from baffled guests at the venue, owned by the GI Group.

Craig Brodie, hotel sales manager at the Edinburgh venue, said: “Guests are promised the room is equipped with a smart flat screen television, so when they can’t find a TV, some of them get quite miffed.

“Fortunately most of them see the funny side once it is explained to them and when they realise the screens are actually behind the impressive fill height dressing table mirrors, they love what has been done.”

Specialist glazers were involved in installing the reactive mirror glass, which becomes transparent when the TV screen behind it is switched on. As soon as the TV is off, the mirror becomes reflective again.

New solar powered blind for hotels Electric blinds in hotel bedrooms add a touch of luxury in any establishment and a new solar blind from Aluzion Limited has been specially designed for the world of hospitality.

The 3e SOLAR blind is powered by a discreet solar panel, which harnesses the sun’s rays and uses it to operate the smooth, quiet motor. This brand new technology is the ultimate in green energy and is very reliable.

Guests operate a bedside remote or touchpad to raise or lower the blinds and the opaque fabric provides excellent room darkening, so that the curtains can be left undisturbed.

3e SOLAR blinds are inexpensive to install because they do not require any downstream cabling, so can easily be retro-fitted. A mains electric version is also available.

All 3e blinds use the latest motor technology and the opaque fabrics darken the room effectively to ensure a restful night for guests. Different fabrics are also available for glare control and blinds can be discreetly printed with a logo or design. Optional side cables prevent excessive movement of the blind when windows are opened and an aluminium fascia conceals the roller mechanism or alternatively a preassembled ceiling system is available to mount the blinds into the ceiling.

Further information from www.aluzion.co.uk www.hotelowner.co.uk

Hotel Owner | 31

TECH TALK

Kärcher spruces up one of London’s major landmarks Leading cleaning specialist Kärcher was recently selected to clean the iconic EDF Energy London Eye, removing traffic film and grime that’s built up over 13 years of use.

The extensive project took three weeks, with rope technicians using specialist Kärcher professional hot water pressure washers to deep clean two to three capsules each night while the city slept. The extensive activity was Kärcher’s latest international cleaning project – it has also spruced up other iconic

monuments across the world including Mount Rushmore, Christ the Redeemer in Rio de Janerio and the Statue of Liberty.

The London Eye remained open to the public throughout the clean, as the team worked through the night to ensure there was no disruption for Londoners. It was also environmentally friendly and didn’t cause any risk to the Thames as Kärcher used PVC ‘pools’ to collect all water and residue from the clean and drained it locally.

Kevin Dyer, head of technical operations at the London Eye said: “This was very exciting for us as it’s the most extensive clean the structure has seen since its opening in 2000 and a huge project. We were delighted to be working with Kärcher as we’ve seen some of the amazing work they have performed on other world-famous monuments. The London Eye is now ready for summer after its big clean.”

For more information visit www.karcher.co.uk.

hotels offer online sales, manage room allocation, and take electronic payments, all within their existing website.

The software increased efficiency at the Sun Inn so markedly, that Mark and Lucy approached their development partners about launching a joint venture business, offering the software to other hotels of a similar size. The new business launched in July 2012 and, so far, five regional hotels have installed the system, which can be set up for as little as £300, depending on a size of the hotel. Hotels then pay an annual rental which includes integrating the software into their existing website, online hosting of the system and payment processing.

Mark and Lucy Fuller demonstrate their Direct Room Sales software joined by business advisor Colin Johnson (far left) of Moore and Smalley

Hotel owners develop bookings software When Mark and Lucy Fuller became frustrated with the lack of a suitable system for managing bookings at their south lakes hotel, the entrepreneurial couple decided to create their own.

The booking system they designed, in partnership with a local web development 32 | Hotel Owner

agency, has been so successful at maximising sales and improving efficiency, they have decided to launch a new venture offering the software to other hotels and accommodation providers.

Direct Room Sales has been created specifically to help smaller independent www.hotelowner.co.uk

Wi-Fi

Quadriga

The need for

speed With more guests demanding access to today’s digitally connected world, it is vital for hoteliers to offer a fast and effective internet connection

Research from online accommodation booking service Hotels.com has shown that 66 per cent of travellers want free Wi-Fi to become standard at all hotels in 2013. This is the amenity guests most want – above free car parking and complimentary breakfast.

The survey also showed that 56 per cent of respondents said free Wi-Fi was their number one must-have when travelling for business and 34 per cent indicated that free Wi-Fi was the key factor when choosing a hotel even on leisure stays.

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Kate Hopcroft of Hotels.com says: “With an increase in airlines and airports offering free Wi-Fi, tech-savvy travellers expect the experience to continue upon arrival at their hotel. They are using their tablets, smartphones and laptops to plan activities, stay connected to family and even order a delivery meal straight to their hotel room, so it’s no surprise they require free and fast Wi-Fi.” Steve Corley, Quadriga’s product manager for internet and networks, says

it is not enough just to offer free Wi-Fi to guests. He explains: “Delivering poor quality free Wi-Fi can have a negative effect on the guest experience. A poor quality free service can often lead to more guest complaints than not offering a free service at all.” He believes that achieving great coverage is about understanding how to design Wi-Fi networks, using the right tools and installing the best networking equipment.

This is something the company has invested heavily in over the past few years equipping its engineers with industry-proven Wi-Fi planning and surveying tools.

Steve adds: “We work with leading Wi-Fi manufactures such as Ruckus, HP and Cisco, which allows us to offer the cream of Wi-Fi technologies today.” He also feels it is essential for the installations to be specifically tailored to each customer and each property. While working with Jupiter Hotels, the company found that many of the properties had very thick walls, presenting a slightly more challenging RF environment to deal with from a Wi-Fi perspective.

Despite these challenges Quadriga planned and deployed a cost effective Wi-Fi network providing good coverage to the guests throughout the property. Steve adds: “We know that most mobile devices have www.hotelowner.co.uk

Quadriga

much weaker antennae than traditional laptop PCs so we design all our networks to be mobile friendly. We’re also able to provide tiered bandwidth services allowing those guests wanting a higher level of service to be able to get it.”

Another key factor hoteliers should consider when establishing a decent internet line is the need for some form of bandwidth management. The last few years have seen a huge increase in guests using video streaming and real-time internet services such as Facetime and Skype, and to support these services Quadriga uses bandwidth optimisation tools to ensure that these more network-sensitive applications continue to run smoothly. Steve comments: “Our Internet Access gateway is able to guarantee that a premium service guest will continue to receive a good internet experience even during the busiest times.”

James Gardiner, marketing director at Power Ethernet also recognises that both free and fast internet access is a major draw for customers. He adds: “Tech-savvy holidaymakers no longer use paper guide books to research local information and activities, so offering this service will have a positive impact on revenue over the longer term, as well as encouraging return visits.”

He believes that many hotels make the mistake of assuming that the service failure is down to the standard of the equipment when in fact it can be the design of the hotel, whether it’s thick walls, long corridors or poor physical placement of transmitters.

He says: “The key is to use a wired network to connect a number of wireless access points in various locations around the building, spreading the load. Structured Ethernet cabling is extremely expensive to install in a working hotel, but technologies such as Powerline Sockets – which use a hotel’s pre-existing mains wiring to transmit internet data to guests – have proven to be of huge benefit here.” The Powerline Sockets replace standard mains plug sockets and they require minimal disruption to install. By spreading wireless access points across and between floors, a reliable, robust wireless network that is cheap to provide can be created with significant return of investment, even as a free service.

Russell McQuillan, business development director for Bitbuzz, stresses the importance of tailoring Wi-Fi solutions to meet the individual hotel requirements, as what works in one property may not www.hotelowner.co.uk

work in another. He says: “In all cases we not only focus on coverage, but on capacity and internet backhaul as required. Bitbuzz invests in all of the equipment used onsite, so we are able to install as much as is necessary to suit the requirements of the guests without hurting the hotel’s pocket.”

He also agrees that as hotel guests continue turning to the internet as their primary work and entertainment channel, cost-effective Wi-Fi solutions will become increasingly important. He recognizes that more hotels are moving to a complimentary Wi-Fi offering; however, as the cost of providing stable, fast Wi-Fi connections increases hoteliers need to assess this and find the best model to suit their needs.

He adds: “Free Wi-Fi should never be a

substitute for a fast, reliable connection.

If a hotel does decide to charge for Wi-Fi then the cost needs to be in line with the room rate, for example you can’t expect a guest to pay £15 per night for Wi-Fi access when the room is £50.”

Wi-Fi access per night and then charge. A model like this can be cost neutral to the hotel.” He also advises hoteliers to measure on capacity rather than coverage when looking to install an efficient Wi-Fi service.

For example, if a hotel has 100 bedrooms, they might install transmitters to cover 100 rooms.

However, Russell says this principal no longer applies and adds: “If there are 100 bedrooms with two guests that is 200 users with up to four devices each; therefore, to ensure a high-speed service Bitbuzz advises building a network with the capacity to handle 800 devices at any one time.”

He concludes by saying there is a really great opportunity for hoteliers to not only meet but surpass the emerging Wi-Fi requirements of guests and by getting the right coverage, they can really stands out from competitors.

Supplier listing Bitbuzz: www.bitbuzz.com Power Ethernet: www.powerethernet.com Quadriga: www.quadriga.com

Power Ethernet

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domain

MAY 2013

Chef’s

NEWS, VIEWS & EQUIPMENT FOR THE MODERN KITCHEN PROFESSIONAL

Fresh thinking Serving up the latest from the food and drinks sector

You ware it well Choosing the right warewasher

Chef’s signature dish

This month we meet James Fairchild at the Bedford Lodge Hotel in Newmarket

Table talk

News and views www.hotelowner.co.uk

Hotel Owner | 37

TABLE TALK

Young chef cooks up a storm for the Prince Philip Trust Demi chef de partie at the Macdonald Windsor Hotel Kelvin Beckley was invited to cook a three-course dinner for the Trustees of The Prince Philip Trust Fund including its chairman, HRH The Prince Edward, Earl of Wessex at Windsor Guildhall.

Kelvin designed the entire menu and, assisted by colleagues from the hotel’s kitchen brigade, he served a first course of seafood which he prepared and smoked himself. For the main course, he chose roast medallions of 21-day aged Scottish beef fillet and for pudding, white chocolate and lavender custard with gingerbread.

Kelvin, who attended Desborough School in Maidenhead, completed his apprenticeship at the Royal Oak in Twyford. He says he takes his inspiration from the science of Heston Blumenthal and the traditional timeless classics of Raymond Blanc.

Celebrated chef hosts fundraising dinner Celebrated chef Jason Atherton hosted an exclusive fundraising dinner at his new restaurant Social Eating House generating £29,000 for industry charity, Hospitality Action.

This special preview saw Jason and head chef Paul Hood prepare a five-course fine dining menu that included curried halibut fillet with roasted cauliflower cheese and a chocolate mousse, chocolate éclair and salted caramel ice-cream dessert. The evening was supported by Fairfax Meadow,

Flying Fish and Blenheim Palace Water, among others.

Jason, star of BBC 2’s Great British Menu and patron of Hospitality Action, said: “We have been working towards the launch of the Social Eating House for some time and what better way to preview the restaurant than with a fundraising dinner for a charity very close to my heart. The work Hospitality Action carries out is invaluable and I am delighted to be able to support them in this way.”

Ducasse gets lifetime achievement award Alain Ducasse has pushed the boundaries of excellence in cooking and the dining experience throughout his 30-year career in gastronomy.

In honour of this he has received the Lifetime Achievement Award, sponsored by Diners Club International.

Part of the World’s 50 Best Restaurants Awards 2013, the lifetime achievement award acknowledges not only Ducasse’s reputation for innovative French cuisine but also his indisputable influence over today’s generation of chefs and restaurateurs around the world.

Since being awarded three Michelin stars at the tender age of 33, Ducasse has gone on to 38 | Hotel Owner

become one of the world’s most decorated chefs and the first to have been awarded three Michelin stars in three different cities. Since its inception, he has scored 14 positions on the World’s 50 Best Restaurants list, more than any other chef.

An international chef in every sense, his efforts to promote ‘glocal’ thinking – a global vision of what’s going on globally and operating locally – has seen each of Ducasse’s restaurants having a local sensibility with its own story. “In each of my restaurants the chef is the conduit between nature and culture. The question of the wise use of the planet’s resources is essential to me,” Alain Ducasse explained. www.hotelowner.co.uk

New culinary team for Lords of the Manor kitchen

Richard Edwards

Following the appointments of a new head chef and two sous chefs, all from Michelinstar backgrounds, Lords of the Manor is now ready to start a new culinary chapter.

Head chef Richard Edwards joins Lords of the Manor from the Michelin star, five AA Red Star, three AA Rosette Lucknam Park Hotel & Spa, where he worked for three years as senior sous chef, quickly rising to head chef.

The two newly appointed sous chefs, who both join from Michelin-star backgrounds are, Paul Evans who spent three years at the Crown at Whitebrook, plus a year at Hibiscus in Mayfair. Chris Weatherstone was previously at Simpsons in Birmingham for five years.

Paul Thompson, general manager of Lords of the Manor said: “This is an incredibly exciting time for Lords of the Manor as we are now in a position to move the restaurant and our dining experience to new heights.”

Norfolk hotel refuses to serve foie gras

Titchwell Manor has dropped foie gras in favour of a more animal welfare-friendly approach to its menu. This major ethical step means the award-winning Norfolk hotel and restaurant has qualified for ‘Simply Ask’.

Simply Ask is a campaign run by the RSPCA’s Freedom Food scheme, that aims to persuade more people to ask about the provenance of their food when they eat out and encourages restaurants to be more up front about where they source their ingredients.

“A good restaurant, cafe or pub should www.hotelowner.co.uk

be happy to tell you where they source their eggs, meat, fish and poultry and how the animal it came from was looked after” said Eric Snaith, chef patron of Titchwell Manor.

“We are proud of where we source our products but we did need to make one small change, which was to stop using foie gras. We want our customers to feel they can ask us about our ingredients as we are very pleased to tell them. That’s why we signed up to Freedom Food’s Simply Ask campaign.” he added

FLAVOUR OF THE MONTH At this time of year, with so much new produce appearing on the markets almost daily it is often difficult to know what to put on the menu. One cannot mention May though without talking about asparagus for now is the time to serve and eat this serious contender for heavyweight champion best vegetable of the year award, this eagerly awaited culinary giant will be on menus the length and breadth of the country and if it’s not – why not? In season through to the third week in June there as no asparagus from anywhere else in the world quite like English Asparagus.

Another eagerly awaited vegetable has to be the Jersey Royal potato, the season is short and while they’re expensive they are worth every penny. May is also a great time of the year for fish – I look forward to fresh crabs and the white meat from the claws exceeds lobster for flavour and succulence and needs very little work to produce a great dish. Or what about plaice? Often over looked by top restaurants, this popular yet humble fish is really quite superb with a distinctive flavour, while also being inexpensive. Let’s not forget sea trout or Salmotruttatrutta, it migrates up river from the sea to spawn the same as salmon and is of the species that includes the brown trout. It is silvery grey with black or reddish spots and pink flesh from its diet of shrimps and other pink-fleshed crustaceans and more delicate and sweeter than salmon.

Rhubarb the outlandish coloured vegetable that thinks it’s a fruit is also in full swing now. The forced rhubarb is coming to an end now, but the outdoor crops will be thriving and if you are growing your own keep it covered as long as you can, so it remains pink and sweet – great with oily fish by the way.

Ian McAndrew, owner and chef at the Blackaddie Country House Hotel Hotel Owner | 39

FRESH THINKING

Top of the table LinStyle Premium napkins from Lotus Professional offer an elegant, yet disposable and affordable alternative to traditional linen napkins. From pearly white to midnight black, through to peacock blue and vibrant scarlet, the colours offer caterers the opportunity to create a mood to suit their dining venue. The napkins have excellent folding properties and are large enough to create any number of designs, holding their shape and maintaining the just folded look. “Creating a stylish and individual look is an important way for caterers to attract and impress customers for the big occasions,” says Julie Ray, product and segment manager at SCA, the makers of LinStyle Premium napkins.

Information: www.lotusprofessional.co.uk

The Cheese Cellar team has carefully selected some new cheeses to create its Spring Cheese Collection and is now distributing the 14 new cheeses to foodservice and retail customers across the country. The company says: “A great deal of time and care is put into the cheese selection process, with the main range changes taking place twice a year. The Taste Panel research a short-list of up to 30 cheeses that are put forward to the final tasting. After multiple taste tests, notes, critiques and shared opinions – the final cheeses are chosen.”

The collection includes a combination of hard, soft, blue and ewes milk cheeses to satisfy everyone’s tastes. There are also some new cheeses in the mix including Morn Dew, and Burwood Bole and Francis from new supplier, James’s Cheese. Francis won the Best New Cheese Award at the British Cheese Awards in 2012, and is a semi-soft, tangy cheese, with an attractive ochre rind.

Information: 020 7819 6001 (south), 01905 829 830 (central) and 0161 279 8020 (north) or enquiries@cheesecellar.co.uk or www. cheesecellar.co.uk

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Flame burns brightly for Eco Burner Since its UK launch last year, the Chafo from Eco-burner has gained significant uptake from leading establishments and big name groups. A drop-in alternative to traditional gel and wick burners, the company says the Chafo provides “a safer, more cost effective way to provide portable heat for the likes of chafing dishes, fondues and tea urns.”

Adopting a new approach to purchasing, the company has developed a Starter Kit so caterers can discover the benefits of using an Eco-burner system. Each kit contains one new Chafo burner along with six Eco-burner fuel refill canisters, giving caterers up to 180 hours of burn time in one pack. For more information visit www.ecoburner.com

Stylish presentation from every angle Huhtamaki has added an elegant new design to its range of single-use Chinet tableware with its stylish square plates. Designed with contemporary service in mind, caterers can use the square plates to present modern cuisine to customers. They are ideal for buffet-style event catering or for catered canapé receptions and deliver stylish presentation from every angle.

They are available in Classic White, are sturdy yet lightweight and provide caterers with a safe, practical alternative to crockery. They are also made from 100 per cent recycled material from paper cup

cuttings that have been recovered from Huhtamaki’s own manufacturing facilities.

Call Huhtamaki on 0239 2512 434 or visit www.foodservice.huhtamaki.co.uk

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Eddingtons named exclusive UK distributor for cast iron cookware

SRA gives Steelite seal of approval The Sustainable Restaurant Association (SRA) has recognised Steelite International’s commitment to sustainable business practices by certifying it as an ‘Approved Supplier’ for the hospitality industry. It is the first tableware manufacturer to be awarded this recognition.

Director of the SRA Mark Linehan, said: “Traditionally in the restaurant world, restaurateurs, chefs and consumers associate sustainability with the food on the plate without thinking about the plate on which it is served. Tableware is a crucial part of the whole dining experience and should be given the same level of consideration.”

Information: www.steelite.com

Eddingtons Ltd has obtained exclusive distribution rights for the Lodge cast iron cookware brand in the UK. Lodge has been producing cast iron cookware from its foundry in the USA since 1896 and has become renowned for its even heat distribution, excellent heat retention, versatility and durability, making it ideal for the commercial kitchens.

Eddingtons has been distributing Lodge to

the UK retail sector since April 2005 and is taking over distribution to UK commercial customers.

Rob Cunningham from Maynard’s Farm likes to experiment and his latest creation combines the rich and slightly sweet flavour of treacle with his expertise in smoking. Rob has a smokehouse on site at Maynard’s Farm in Shropshire, where the pork is carefully tended after being steeped in black treacle.

The results are bacon and ham with a rich smokiness that enhances the flavour. The Treacle Smoked joins a wide range of classic and innovative flavours of bacon, sausage and hams with a variety of marinades and Maynard’s is now one of the small group of only 50 Rick Stein Super Food Heroes. Rick Stein uses the bacon and gammon in his restaurant in Padstow and they are enjoyed in many other UK restaurants and hotels.

Information: 01948 840 252, sales@maynardsfarm.co.uk or www.maynardsfarm.co.uk

CEO and founder of Omega Ingredients Steve Pearce

Citrus essential oil masters now in UK Award-winning creator of specialist natural flavours, ingredients and aromas, Omega Ingredients has announced a new partnership with Misitano & Stracuzzi to distribute its high-quality Italian citrus essential oils. Misitano & Stracuzzi has the combined experience of four generations of the families of the original founders in the processing and production of citrus www.hotelowner.co.uk

essential oils. Its product range comprises citrus essential oils including distillates, concentrates, terpenes and floral petit grains. It contains lemon, orange, mandarin, grapefruit, bergamot, and clementine fruit varieties, with a mixture of pressed, distilled, decolourised, essence oils, plus both terpenes and terpeneless fractions.

Information: www.omegaingredients.co.uk

Zafran Food Company is launching a range of Persian foods into the market, offering a completely new gastronomic choice for experimental chefs. The company explains: “Demand for Persian food is rising dramatically in the UK and this new style of cuisine is set to rival other ethnic choices in the coming year.” Ready to meet the needs of this emerging trend, the company has introduced an authentic Saffron and Rosewater ice cream, which offers caterers “an alluring smooth and creamy dessert choice with an earthy taste of saffron, offset by the fragrant flavour of rosewater.” It can be served on its own or used to complement desserts such as baklava, fig fritters and dark fruit such as blackcurrant or blackberry.

Information: sepideh@zafranfoodcompany.com Hotel Owner | 41

SIGNATURE DISH

Dining out with...

James Fairchild at the newly launched Squires Restaurant at the Bedford Lodge Hotel in Newmarket As well as working alongside illustrious chefs including Ken Hom and Anton Edelman, award-winning chef James Fairchild has cooked for members of the British, Swedish and Danish royal families and dignitaries such as Bill Clinton and Nelson Mandela. He now heads up the AA Rosette rated Squire’s restaurant at the luxurious 4-star Bedford Lodge Hotel in Newmarket, Suffolk.

A member of the Craft Guild of Chefs since 2003, James also became a professional member of the “Chaîne des Rôtisseurs” in 2008. His eclectic style and modern artistic flair equips him with the ability to reinvent many celebrated British classics, while injecting new concepts and international flavours into Squires’ delectable menus and contemporary style of cuisine.

James is passionate about supporting the local community and constantly strives to reduce the food miles his produce has to travel – effectively minimising ‘field to fork’ and maintaining the support of the local Suffolk and Norfolk economy.

He said: “We use only the finest seasonal ingredients and wherever possible we source all of our produce locally – all within a 50-mile radius.”

Here, James chooses three contemporary mouth-watering dishes from the recently refurbished Squire’s restaurant.

Tempura King prawns with stir fried egg noodles and vegetables with chilli and coriander sauce This dish is a favourite among many of 42 | Hotel Owner

our guests. With fresh, locally sourced ingredients, the succulent king prawns are cooked in a light, crispy batter and served with soft stir-fried egg noodles and vegetables with a helping of chilli and coriander sauce, which really takes the dish to another level.

Pan fried calves’ liver with sage-crusted potato, red wine dressing and pancetta crisp Liver is a beautiful piece of meat – hearty and satisfying, yet at the same time managing to be beautifully light and succulent. Enjoyed all year round, the art to cooking this quintessential British dish is to retain a lovely pinkness to the middle, so it virtually melts in the mouth. In our delicious dish, tender calves liver is pan fried and served with a red wine reduction, accompanied by a bed of sage-crusted potato and pancetta crisp.

Strawberry soup and yoghurt sorbet with berry coulis, strawberry consommé and lime and mint crush This light and refreshing desert is the perfect accompaniment to any meal. With fresh seasonal berries selected from the finest local farms, the strawberry consommé and berry coulis pairing gives just the right sharpness of flavour against the cool yoghurt sorbet.

Add the classic combination of a lime and mint crush and it’s the definitive ending to a delicious meal. www.hotelowner.co.uk

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Hotel Owner | 43

CHEF’S DOMAIN

Hobart UK

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well You ware it

UK country manager for Wexiödisk Simon Frost says that although warewashing is an essential part of any commercial kitchen, it is often overlooked when considering the best ways to conserve energy. He says: “Used throughout the day, a single warewasher can use considerable amounts of water, electricity, cleaning chemicals and man hours, all of which can be significantly reduced by selecting the correct model.”

Wexiödisk says it offers some of the most environmentally-friendly warewashers on the market, building on its extensive experience in Scandinavia, where the brand commands over 90 per cent of the warewashing market. The WD-6 Duplus is a single tank hood machine ideal for most hotel kitchens, which uses a “world first, pioneering double-rinse sequence.” Simon explains: “This patented Duplus technology results in just one litre of fresh water being used per cycle, considerably less than other leading manufacturers on the market. This extremely low water consumption, together with the models minimal use of cleaning chemicals,

Wexiödisk

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ensures caterers can achieve low energy consumption and improved efficiency from their warewashing processes.”

It’s not just the environmental considerations that Wexiödisk has focused on. An innovative Autostart feature senses when a basket is in place, before closing the hood and initiating the wash cycle automatically. Once finished, the hood lifts, allowing the natural drying process to begin immediately. Not only timesaving, this feature also results in dishes with no smears and crockery and cutlery with fewer watermarks. Designed to improve the working environment, the WD-6 Duplus also utilises a patented forward tilting hood, releasing steam at the back of the machine, rather than out the front and into the body and face of the operator.

A recent development to the Wexiödisk range has also seen the introduction of a Web Service Tool. Fitted to models such as the WD-6 Duplus, the wireless connection tool enables operators to monitor the efficiency and wash temperature of their warewasher, downloading fully compliant HACCP reports when necessary.

Wexiödisk engineers are able to remotely access each unit and identify any faults prior to arriving on site, which not only allows them to come fully prepared with spare parts but also increases the first time fix results. This can significantly reduce the down time of the equipment which is often vital to the running of a commercial kitchen.

A good glasswasher is also an essential part of the streamlined back-bar kit and Classeq has a range of warewashers in a variety of sizes to fit even the smallest of spaces that look smart and get results. It says its machines are renowned for their reliability and performance and its

With energy efficiency an increasing priority in the professional kitchen, we look at the latest warewashers helping to reduce operating costs and benefit the environment simple-to-use, cost-effective and practical range of glass and dishwashing equipment solutions are ideal for the food service and hospitality industries.

Classeq has put together some top tips to help businesses with their glasswasher needs: ■ Consider

the glasswasher’s position in terms of the heat and steam it will generate to avoid hot water vapour in people’s faces.

■ Make sure there’s plenty of room to open the glasswasher fully for loading and emptying.

■ When you’re buying, consider a double-skinned machine. They may cost more upfront, but subsequent running costs are lower and they’re quieter.

■ If the backbar area is limited select a machine with integral pumps and dispensers.

■ Before you buy check the machine you are considering has cost-saving features such as insulation and filtration systems.

■ Some modern machines have smaller wash tanks that use less water – which means less detergent and less energy for heating.

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CHEF’S DOMAIN

The company’s Eco range comprises “reliable, quality glasswashers that are affordable and guarantee a speedy service.”

The company adds: “They can wash from between 360 pints and 750 pints every hour to ensure that service runs smoothly. The ECO1 350 millimetre basket glasswasher is one of the most compact glasswashers on the market at only 410 millimetres wide and 640 millimetres high.”

Tim Bender, UK sales director of warewashing at Hobart UK, also emphasises the increasing need to reduce both the amount of water and energy wasted while using warewashers. He says: “With rising utility costs, energy efficiency in the professional kitchen is becoming an increasingly important issue. One of the most effective ways of meeting such challenges is by using a warewasher that harnesses cutting-edge technologies in order to reduce operating costs.” With this in mind, Hobart has launched an innovative series of FX undercounter and GX glasswasher machines offering customers a potential 30 per cent reduction in operational costs and new features and benefits, alongside the established reliability, efficiency and buildquality associated with all Hobart equipment.

With a focus on ease-of-use, consistency and keeping costs low, the new FX and GX machines include an “intelligent”, integrated sensor that can adjust the rinse consumption depending on soil levels. Tim explains: “The system ensures perfect results but with significantly less consumption of chemicals and water – just two litres per cycle is enough for the perfect finish.”

Operators can also save further time and

Hobart UK

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Meiko

energy and improve kitchen efficiency with the new optional ‘2 in 1’ racking system, which doubles the machine’s capacity allowing for larger loads when most needed.

As Tim adds: “Easy cleaning and service are also top of mind with new Clip-in Wash & Rinse Arms designed for simple removal without the use of tools. A new automatic cycle featuring a longer wash, increased temperature, and rinse volume has also been introduced to help remove starch from dishes and restore the finish on glassware.”

The Meiko Point2 AirConcept system is a new development that saves significant amounts of energy for Meiko’s most popular hood-type dishwashers and utensil washing machines. AirConcept captures exhaust heat and feeds the hot air back into the machine to pre-heat incoming cold water, as part of a heat recovery process. Now available on Meiko hood-type machines including DV80 .2/120.2/125.2/200.2/200.2PW dishwashers and FV130.2/250.2/270.2 utensil washers, the AirConcept is fitted behind the hood and will – in most cases – eliminate the need for an overhead extraction canopy, saving many thousands of pounds for the user.

“The wash up area will always require adequate ventilation,” says Meiko UK group

sales director Nick Falco, “but by cutting the need for a dedicated overhead extraction canopy, Meiko has made installation very much easier. Overall, the combination of AirConcept and Meiko’s class-leading dish and utensil washers delivers outstanding value for money over the working life of the machine.”

Fitted on Meiko’s popular DV80.2GiO hood-type dishwasher, AirConcept can reduce the connected load from an already low 8.5kW to 7.0kW, which the company says “represents an amazing 17 percent saving and the AirConcept reduces steam emissions by some 80 per cent and radiated heat is cut by 1.3kW, greatly improving the climate within the wash-up area and resulting in an improved working environment.”

Supplier listing Classeq: 0844 225 9249, sales@classeq.co.uk or www.classeq.co.uk Hobart UK: 0844 888 7777 or www.hobartuk.com Meiko: 01753 215 120 or meikouk@meiko-uk.co.uk Wexiödisk: 07968 558 389 or www.wexiodisk.com www.hotelowner.co.uk

CHEF’S DOMAIN

Going with the flow With more guests demanding bottled water, we look at some of the companies providing on site filtrations systems to the hospitality sector

Managing director of Vivreau Stephen Charles says: “A water bottling system is ideal for hotels, with water being a requirement in many areas such as restaurants, bedrooms and conference centres. The potential cost saving is huge and there is no reason for hoteliers to choose one area to benefit from the filtration system, as every part of the building can be used.”

Fed through the mains, an in-house filtration system is designed to dispense high quality, filtered drinking water, thus eliminating the need to buy in vast quantities of expensive bottled water. The Vivreau V3 Bottler offers customers both chilled still and sparkling water, utilising the very latest ice-bank refrigeration technology.

There is no risk of having surplus or not enough stock, and the system is also provided with designer-style glass bottles, which give a more premium look so an 48 | Hotel Owner

additional fee can be charged to ensure it not only pays for itself, but actually generates profit. Vivreau also offers a personalisation service where the bottles can be branded with a company logo, making them an excellent marketing tool.

Stephen believes that more hotels are opting for these systems as they not only make financial sense, but also are of great benefit to the environment. He adds: “The

glass bottles provided with systems like the V3 can simply be put in the dishwasher for cleaning and can be used again and again.”

Eco Pure Waters also believes that more hoteliers are looking to reduce waste, and waste-related costs, and improve on their green credentials. Not only does the company supply water purification systems to the UK and international markets but it also utilises the personalised reusable bottles to reinforce brand identity. The company offers what it describes as a “robust and reliable system, designed to fit the venue’s spacial area and dispense unlimited volumes of pure, great tasting water.” It has a personalised design service; a large bottle range with a choice of closure options; low minimum orders; short lead times and offers hoteliers the flexibility to choose between either a purchase or rental option.

The company says: “We have the most sophisticated filtration systems (seven stages), for both high and low volume users that are installed to the client’s specification and spacial needs. Once installed we continue to work shoulder to shoulder with our clients to ensure that the correct bottling processes are in place, offering staff training, technical

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support and on-going design creative.”

The company offers small print runs from as little as 36 bottles and all bottle printing is carried out in house under strict quality control procedures ensuring the client’s design brief is met. As a result it has a client list that includes the industry’s finest hotels and restaurants, and small independent businesses keen to do the right thing.

As well as benefiting the environment, director of Wenlock Spring Matthew Orme says that bottled water can be a valuable revenue stream. He says: “Guests should always have a choice; a choice of food, wine, soft drinks and of course - the choice of bottled water.” He recognises that most people today prefer to drink bottled water and cautions: “By serving only tap water, licensees are missing an important revenue line. The provision of tap water has hidden costs: staff time, ice, glass cleaning and jugs.” Instead, bottled water is a valuable addition to the soft drinks offering in terms of margin, especially when its an additional purchase.

According to Zenith’s 2013 UK Bottled Water market report, sales of bottled water are growing the overall volume up by 3.3 per cent in 2012 to 2,136 million litres. Still water was responsible for 86 per cent of the last year’s volume and sparkling water 14 per cent. Matthew says: “Hoteliers should select brands which understand and suit their offering and image. Your guests’ are expecting exclusivity and a memorable experience when they choose to visit your establishment – ensure the brands you select fulfil this expectation.”

Environmental consciousness is also a key consideration for Wenlock Spring – its

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glass bottles are made from 40 per cent recycled glass and then delivered using consolidated transport via a wholesale network; on-site biomass boilers generate carbon neutral energy for the business; and the bottles, caps and labels are sourced as locally as possible.

Cost is also a key factor when considering the supply of bottled water to guests as expensive mineral water in hotel rooms can lead to reduced profits and place extra time-pressure on staff recycling plastic bottles. Classeq says its on-site Eau de Vie filtered water system is “an affordable and reliable solution for hotels looking to provide guests with great tasting, quality water while maximising profit.” Simple-touse, it is ideal for hotels and bars allowing users to bottle and then brand their own water. The system filters and chills the mains supply, taking out impurities to produce both still and sparkling water that can be dispensed into stylish Eau de Vie branded bottles.

Eau de Vie turns mains water into a profitable and eco-friendly alternative to bottled mineral water and enables outlets to manage the entire process in house.

As well as being able to buy the system, it can be rented from as little as £26 per week meaning that profits can be made immediately with no big initial outlay.

Classeq offers full pre- and after-sales support, from site-survey to commissioning, staff training and on-going maintenance and

the systems are available to rent or buy.

While many guests are recognising the importance of drinking lots of water, a growing number of nutritionists, scientists and environmentalists are noticing that some bottled spring waters contain rising levels of nitrates. SNO from Iceland Glacial Water is a 100 per cent natural glacial water which comes from the famous Iceland glacier Eyjafjallajokull and is naturally filtered through layers of volcanic lava rock, giving it purity, balance and a crisp, clean taste. The company adds: “As it is a glacier water sourced from above the ground, SNO cannot be contaminated by fertiliser run-off from farm land into underground aquifers contaminating the water source. It also has a near-perfect, body-neutral pH level of 7.4 to help the body reach and maintain a state of equilibrium (a neutral pH).” It is currently sold in high end hotels and restaurants in the UK, Europe and Dubai with plans to introduce it to America later in the year. The company adds that the water has also been shown to “reduce the risk of diseases that can be brought about by an unbalanced pH level and with its high oxygen content, it can quickly add extra oxygen to the blood.”

Supplier listing Eau de Vie: 0844 998 0870, eaudevie@classeq.co.uk or www.eaudevie.com EcoPure Waters: 01844 290 088, sales@ecopurewaters.com or www.ecopurewaters.com Vivreau: 0845 674 9655, info@vivreau.com or www.vivreau.co.uk Wenlock Spring: 01694 731 206, sales@wenlockspring.co.uk or www.wenlockspring.co.uk

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CLASSIFIED BADGES & KEY FOBS

HOTEL FURNITURE

LASER CUTTING & ENGRAVING

WAREWASHERS COFFEE SUPPLIERS

LAUNDRY HOTEL BEDS

WATER

HOTEL PRODUCTS

TEA HOTEL FINANCE

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