ISSUE 1
Simon Rogan
On the journey from L’Enclume in the Lakes to Fera at Claridges
On The Menu
The projects, people and products shaping the F&B world in the year ahead
Meeting Mr Lyan
Inside the bartending brain behind Dandelyan at the Mondrian
Creating Hospitality
AMARAH
The sense of origin!
Villeroy & Boch S.Ă .r.l. Hotel & Restaurant 330, rue de Rollingergrund 2441 Luxembourg Tel.: + (352) 46 82 11 Fax: + (352) 46 90 22 E-mail: info.hr@villeroy-boch.com www.villeroy-boch.com/hotel
VLH_15381_AZ_Amarah_HotelierME_236x275_LY1.indd 1
25.09.15 10:51
CONTENTS
Setting
SPECIALS
SIPPING
Entrée 021
Starters
Supper is served
Mr Porter
075
Artesian
135
Dinner By Heston Blumenthal
076
Café Grey Bar
138
Zetter Townhouse Marylebone
140
Cocktails
Appetizers 025
Theo Mio
078
Trends and concepts impacting the world of
Tonic & Remedy
080
global hotel F&B
The Thief Bar
082
Drinks
Marina Social
092
The Library Bar
142
The Printing Press Bar & Kitchen
094
The Changing Face of Malts
146
The Distillery
096
SERVICE
Main Course Cowley Manor
On the Menu: 2016
033
099
Soho House Chicago
102
Igniv
106
SIDES
Some of the projects and personalities to
Mirror Room
110
watch in 2016
Alain Ducasse au Plaza Athénée
114
To The Table
Kozue
118
Details on the F&B decision makers’ forum
Aulis at Fera
120
from Dubai and Singapore
Anatomy of a Table
048
161
The Puccini Group’s Shelia Turner and Kelly Kennedy explore how to curate an artful
Desserts
and functional table
Epicure
Simon Rogan
055
Petits Fours 122
The latest products and produce for the
The Drake
124
global hotel F&B industry
Céleste
126 Interview with Burkhard Schmidt
Simon Rogan on Fera at Claridge’s, farmto-table and forging relationships In Their Finery
How LA-based design agency Finery are
191
The director of Villeroy & Boch’s Hotel and
Tea & Coffee 060
169
Prêt-à-Portea
128
Restaurant Division on design, function and
The Rosebery Lounge
130
a rapidly changing market
Parcafé 132
elevating uniform design The Lyan of London
064
Bartender Mr Lyan, Ryan Chetiyawardana, on hotel ventures and innovation in the
SPREAD
drinks sector A View from the Top
068
Supper in the North
083
Restaurateur and entrepeneur Des
Our cover shoot for the first Supper
McDonald on new projects and the key to
is a sumptous feast of sharing plates,
successful hotel F&B
celebrating produce and products from the North of England
005
CVS GlobalFoodBev 472x275mm 181115.indd 1
courvoisier.com toastofparis
#
ENJOY RESPONSIBLY
Courvoisier®, the Napoleon device and Le Cognac de Napoleon are trademarks of Courvoisier S.A.S. ©2015 Courvoisier S.A.S.
18/11/2015 12:19
WGS_ToTheTable-Ad BV DPS.pdf
5
11/4/15
9:48 AM
Š2015. All rights reserved. STOLICHNAYA, STOLICHNAYA ELIT, ELIT, the associated logos, the bottle shape, SPI and SPI Globe device, are trademarks or registered trademarks or more generally intellectual property rights of SPI Group (incl. Spirits International B.V. and Spirits Product International Intellectual Property B.V.)
SPHERA & JADE SPHERA
Sambonet and Rosenthal in a blended collection www.hotel.rosenthal.de www.hotel.sambonet.it
Setting
“I don’t think bottled cocktails will take over completely in bars, but they are a great alternative method of delivery to engage guests.� Max Venning, operations manager for Drink Factory on the bottled cocktail movement.
ENTRée
To the Journey
A
s I write this it’s early morning and I’m suitably
of a great experience is now at the core of successful hotel
ensconced on a train carving its way through the
F&B. A prime example is The Library Bar at Tel Aviv’s elegant
frost-flecked Swiss countryside. The first issue of
boutique, The Norman. I first visited while Supper was still
Supper is ready to be served and as the peaks of the
the spark of an idea from people I had yet to meet. Nostalgic
Swiss Alps roll by I can’t help but ruminate on the nature of
ambience and contemporary attitude meet in its wood-
journeys - so central the notion is to our launch, our content
floored, book-strewn surroundings and every cocktail tells
and, of course, our future.
a tale. It was an experience that lingered and, importantly,
Global hotel F&B has been on a journey of its own in
saw me returning again and again. We spoke to the man
recent years. Previously a necessary service, but rarely an
responsible for the design, David d’Almada of Sagrada, for
experience, hotels have become increasingly attuned to the
this issue. He told us of the importance of creating a fully
power of considered, creative and collaborative F&B concepts.
realized concept and how, from the scent to the vintage
Operators, designers, consultants, chefs and bartenders are
glassware, “no stone was left unturned” in his efforts to
working together to create compelling propositions that
transport guests beyond the everyday. With hotel F&B now
appeal to guests, locals and a growing breed of lifestyle-savvy
such an experiential endeavour, the industry has to rise to
nomad. Supper is born out of this new dynamic. We chart the
meet growing expectations - not just in the grand sweep
evolving world of global hotel F&B and its many elements -
but also in the small details, be it the in-room coffee or the
examining the projects, personalities and products driving
breakfast offer.
the industry forward and exploring how these forces will help shape and sustain your business.
At Supper our journey is just beginning, but with much of the dialogue on hotel F&B concerned with the notion of
Our content is, of course, informed by journeys of a more
international relevance combined with local appeal, we explore
literal kind. We took to Artesian at The Langham London to
our roots in England’s North through a centerfold with design
sample the world-famous cocktails of a bar in transition;
agency 93. From the potteries of Stoke-on-Trent to the ‘Steel
Juliet Kinsman travelled Chicago-side for a rooftop dining
City’ of Sheffield, the region has historically held global
experience at Soho House, where the familiar brand vies for
significance as the home of tableware. It’s seeing a dramatic
attention in a neighbourhood on the up; and Dubai presented
resurgence as consumers the world over re-engage with
us with an elevated take on social eating and drinking at Jason
heritage brands – produced in Great Britain to travel the world.
Atherton’s aptly titled Marina Social, a demonstration that
Manchester, where you’ll find Supper HQ, may no longer be
sharing is most definitely caring.
famed for its cotton mills, but it is forging a confident path as
Crucially, however, it doesn’t take a plane, train or
a vibrant, modern city without losing touch with its industrial
automobile to be taken on a journey. When we think of the
past. This discourse between global and local; contemporary
contemporary guest experience it’s frequently defined by a
ideas and old traditions, is often at the heart of the hotel F&B
sense of storytelling, with tableware, design, service delivery
industry and we will continue to draw upon these themes as the
and food and drinks concepts working in tandem to convey a
sector increasingly evolves to remain relevant. So let’s raise a
carefully conceived narrative. The power and lasting impact
glass to the journey as we announce, Supper is served.
Harry McKinley | Editor
021
THE BRIGADE
Editorial
Advertising
Finance
Editor-in-Chief
Advertising Manager
Finance Director
Matt Turner
Rachel Chadwick
Amanda Giles
m.turner@mondiale.co.uk
r.chadwick@mondiale.co.uk
a.giles@mondiale.co.uk
Editor Harry McKinley
Marketing
h.mckinley@mondiale.co.uk
Contributors
Bethan Ryder Juliet Kinsman
Group Credit Contoller Lynette Levi l.levi@mondiale.co.uk
Brand Director
Group Financial Controller
Amy Wright
Sarah Miller
a.wright@mondiale.co.uk
s.miller@mondiale.co.uk
Design
Kelly Kennedy
Accounts Assistant Kerry Mountney k.mountney@mondiale.co.uk
Mark Newton Shelia Turner Design David Bell
Photographers
Addie Chinn
Corporate
d.bell@mondiale.co.uk
Production
Chairman
Zoe Willcox
Damian Walsh
z.willcox@mondiale.co.uk
d.walsh@mondiale.co.uk
Audrey Rotermund Eric Wolfinger Kate Le Sueur Mark Roper Michael Edwards Pierre Monetta
Brand concept and website designed
Richard Pereira
and developed by 93ft.com
Rick Poon Supper is printed by Buxton Press
Sivan Askayo
Supper Magazine, Strawberry Studios, Stockport, SK1 3AZ, UK Tel: +44 (0)161 476 5580 • www.suppermagazine.co.uk
A GLASS FOR EVERY OCCASION
T 215-672-7111 | F 215-672-7115 | SALES@LUIGIBORMIOLI.COM LuigiBormioli_birrateque/Vinea_SupperMag_fullpg_r1.indd 1
11/9/15 11:10 AM
5490 WWRD Supper Magazine advert AW.indd 1
25/11/2015 10:14
APPETIZERS
Room Service, To Go?
For many guests room service is seen as an assumed staple
select service hotels with a new breed of young, highly
of any hotel’s F&B offering, but the traditional model
mobile traveller is seeing the focus shift to the delivery of
is evolving like never before in response to the needs of
other ‘essential’ amenities like high-speed Wi-Fi and quick,
individual markets – with many hotels increasingly opting
effective service delivery.
out of the service altogether.
Even in the full-service sector, demands are changing. At a widely quoted 2015 NYU hospitality investment conference,
When the Hilton New York Midtown discontinued room
Hilton Worldwide CEO Christopher Nassetta proclaimed that
service in August 2013 it set the industry abuzz. As the largest
even though all full-service properties will have room service
hotel in the city with almost 2000 rooms, the move was seen
of one kind or another, “some will operate at limited hours
as a brave one by some, whilst others merely scratched their
and offer pre-packaged meals.”
heads and pondered what this meant for the future of food
Of course, the death knell is still far from sounding on
and drink services in the hotel sector. Just a month later and
in-room dining, but changing market conditions means
there was a partial turnaround, but not a full U-turn. Gone
that operators need to think more locally about consumer
was the silver cutlery and all-day service and in its place,
appetites and, if needs be, provide creative solutions –
deliveries in paper bags during breakfast and dinner hours.
whether that’s fine dining with linens and silver, brown
Fast forward a few years and what was a startling disruption is now a wide-ranging shift. The growth of
paper bags to go or even ordering with emoticons, as at Aloft Manhattan Downtown.
025
APPETIZERS
Got Beef?
18 months to two years is the typical age bracket during which
Its supplier, Txuleta, is one of the country’s only importers and
cattle take the last march to slaughter. So when we think of aged
business is booming. Founded by Nemanja Borjanovic and Melody
beef what we’re really imagining is meat that has been hung for
Adams - restaurateurs behind the Basque inspired Donostia
periods of up to 28 days, but an aged Spanish variety is turning
and Lurra - the couple first discovered the meat on a trip to Bar
this idea on its head as old cow becomes a new trend.
Nesta, a restaurant in San Sebastián hailed as a foodie’s Heaven. So impressed were they that they asked the owner for details of
At Chiltern Firehouse – the hip London hotel and restaurant
the producer. The only problem now is ensuring a ready supply of
frequented by a who’s who of international cool – Nuno Mendes
pensionable produce.
serves up a steak from cattle that are up to 14 years old. From
Many consumers, and indeed chefs, are still stuck on wagyu,
San Sebastián, most are retired dairy cows that have been put out
of course. But its prevailing popularity means it has become
to pasture and their advanced age, by bovine standards at least,
increasingly commoditized, with only a small percentage now
affords the meat a natural marbling and deeper flavour than your
originating in Japan. The Spanish alternative not only carries its
average slab.
own distinct flavour, but it’s significantly more cost effective. Per
There are two main varieties of senior Spanish cattle, the native Galician Blond and out-of-work dairy cows that are transported
026
kilo, the priciest cut can run at a quarter of the cost of the priciest wagyu. For now at least.
from across Europe to the Basque region. In the UK, a taste for the
With the UK an early international adopter, globally an eye for old
aged has grown so rapidly that Chiltern Firehouse is ordering 50
Spanish cows has yet to fully mature, but with the buzz around this
fillets of the blond per week.
particular beef growing exponentially, the secret is assuredly out.
APPETIZERS
Bottled It
Mixology has long been considered a ‘live’ art, with bartenders
Tony Conigliaro. “In hotels it’s a great way to put something
priding themselves on their circus-worthy throwing skills,
truly bespoke into the rooms. When the Zetter Clerkenwell in
their encyclopaedic memory and their ability to balance
London opened we put Martinis, Negronis and Manhattans in the
flavours on demand.
rooms. Guests just need to stir their drink down in the cocktail kit provided and it’s good to go.”
028
Whilst appropriate for the humble beer or even the highfalutin
With Diageo’s recent launch of the Studebaker range of
champagne, the thought of being served a premixed cocktail
bottled whisky cocktails, the 2015 launch of the UK’s first on-
from a bottle would, until recently, have been considered the
trade bottled cocktail collection and forays into the sector from
height of booze sacrilege – conjuring up memories of alcopops
the likes of Mr Lyan, winner of International Bartender of the
and foil-packaged margaritas. But in the world of hotel F&B,
Year, the movement is clearly driven by consumer demand. In
and in the drinks industry at large, the bottled cocktail is seeing
reacting to this trend hotels have an opportunity to diversify the
a confident resurgence with some bars using them as means to
in-room offer without impacting on bar revenues. “It’s never
facilitate a quicker, more efficient service.
going to replace sitting in the hotel bar but it adds a personal
“I don’t think bottled cocktails will take over completely
touch. The Ace Hotel in L.A. recently introduced them and it’s
in bars, but they are a great alternative method of delivery to
great after a day of work to get back, jump in the shower and
engage guests,” says Max Venning, operations manager for
then pour yourself a Negroni while getting ready for an evening
Drink Factory, a collective of bartenders founded in 2005 by
out,” Venning continues.
APPETIZERS
A Night Kip
“Hotels are increasingly bars and restaurants with rooms
seeing 40-50% of revenue coming from their food and beverage
attached,” announced interior architect Martin Brudnizki
operation alone,” he continued. “Dandelyan being voted one of
at Sleep 2015. A grand statement no doubt, but a sentiment
the world’s best cocktail bars has been great for Mondrian.”
that has been echoed by many an opinion former. Distilling
With restaurants with rooms a logical model in secluded
the notion even further, bars with rooms have been tipped to
locations, bars with rooms could soon be a much-vaunted
become a key driver of the hotel industry in 2016 with bums on
concept for urban locales. Rumours are rife that one popular
stools driving heads in beds according to Travel Market Report.
London cocktail venue was recently ready to take on a space that would allow it to expand its operations into accommodation,
030
Restaurants with rooms are already a well-established trend,
only to be beaten to it by one of the city’s most prominent
particularly in remote, rural locations such as Simon Rogan’s
restaurateurs.
L’Enclume or The Pig Hotels created by Robin Hutson, but the
The relative ease of developing bar space in urban areas is
impact of bars on the hotel sphere is now seeing an evolution
another factor in the growth of bars with rooms. Unused ‘grey
of this idea. The highly influential World’s 50 Best Bars, from
spaces’ are increasingly being adapted into profit-driving
Drinks International, is an indicator of the degree to which bars
facilities. Where plants and machinery would once have
in hotels are now seen as important drivers. The UK capital is a
been, rooftops and outdoor terraces have become sites for
particular leader in the field with Artesian, The American Bar
transformation into drinking spots and private event spaces
at The Savoy, the Connaught Bar and Dandelyan all making the
with lucrative potential.
cut. “We’ve seen an increase in resident guests,” says Daniel
Whether bars with rooms will proliferate to the extent of their
Pinental, F&B director for Mondrian London where Dandelyan
dining counterparts remains to be seen, but whilst F&B trends
continues to provide a pull. But it’s the impact of these venues
evolve, the desire for fully encompassing guest experiences that
on their respective hotels that is the most telling. “Hotels are
combine a nightcap with a bed for the night is surely set to grow.
SERVICE
“Sometimes it’s better to be consistently average than it is to have dramatic peaks and troughs in quality. It’s consistency that gives traction with customers.” Des McDonald
ON THE MENU
With notable openings from familiar faces, fresh concepts for established restaurants and first steps from some new kids on the block, we explore a few of the projects and personalities set to make waves over the coming year.
Dinner by Heston Blumenthal at Crowne Melbourne Photography: Mark Roper
ON THE MENU
Feeling Social
Jason Atherton is one of the most prolific empire-builders in the contemporary restaurant scene. Currently engaged in a vigorous expansion drive, the British chef brought new hotel F&B venues to New York City and Dubai in 2015, opening The Clocktower at the New York Edition in May and Marina Social at the InterContinental Dubai Marina in September. Having spent his formative years working with the likes of Pierre Koffmann, Nico Ladenis and Marco Pierre White followed by almost a decade with the Gordon Ramsay Group – Atherton’s grounding in the F&B industry manifests itself in restaurants that buck trends and make them. His modern take on English ‘pub grub’, like fish and chips and steak, dominate the menu at The Clocktower, the latter served with a 13-inch stag horn knife. If it’s fine dining, it’s not the variety that has guests worrying about the odd wayward slop of sauce or clinking the glassware too loudly. This easy atmosphere is partly what informs the ‘social’ moniker of many of his restaurants. The Old Clare Hotel in Sydney hosts Atherton’s first red ribbon of 2016, with Kensington Street Social opening in January. Designed by Shanghai-based Neri & Hu, the 120-cover restaurant features many of the chef’s signature dishes, such as the English breakfast tea and toast, as well as new options taking advantage of regional ingredients. “I’ve had many Australian chefs in my brigade over the years, including my executive chef Rob [Daniels] and pastry chef Adrian Crabb, so it seemed like a natural step to come to Sydney and get the team back together,” said Atherton. www.kensingtonstreetsocial.com
034
ON THE MENU
The Pig
Robin Hutson has described the ethos of his Pig hotels as ‘giving guests what they really want’. And what they want, it would seem, is homegrown produce, relaxed surroundings and an air of affable approachability. With their ‘restaurants with rooms’ concept, The Pigs take the tried-and-tested formula of the country house hotel and put the emphasis on comfortable dining. Ingredients are plucked from the ground mere metres from where guests eat – a distilled take on farm-to-table where the garden is star. The homely surroundings, well conceived touchpoint and quintessential English charm has resonated with guests, ensuring The Pig group is still very much in ascendency. A fifth is slated to open in April 2016. Situated in a sleepy spot in the Devonshire countryside, the 33-key The Pig at Combe will feature a kitchen garden and restaurant, with local produce featuring prominently. Eight miles from the coast, fresh fish will be delivered frequently, while Devonshire cheese and locally reared meat will gurantee guests an authentic
taste of the
county. “Demand has been very high for the existing properties and our guests want more Pigs, in more locations, so we are thrilled to be adding a very special place in such a wonderful location,” said Hutson. “We know our clientele will love The Pig at Combe.” www.thepighotel.com
036
WGS_ToTheTable-Ad copy.pdf
2
11/3/15
2:37 PM
Photography: Michael Edwards
ON THE MENU
Nomadic Noma
Noma has long been an influential force in global F&B. The Copenhagen institution, famed for its adventurous cuisine and anxiety-inducing waiting lists, may predominantly operate as a standalone but its impact has reverberated through the hotel sphere. In 2012 Noma set up shop at Claridge’s during the London Olympic Games and when René Redzepi and his team decamped to Tokyo at the start of 2015, they found their home on the 37th floor of the Mandarin Oriental. 14 different artisans worked to create the tableware and an impressive 60,000 names ended up on the waiting list. Those fortunate enough to nab a reservation enjoyed ‘live’ shrimp and ants – the unconventional menu serving as perfect fodder for newspaper headlines and column inches. 2016 sees the restaurant - and the concept driving it evolve more permanently. Following a month-long stint Down Under (comfortably sold out in 5 minutes) in Sydney’s Barangaroo neighbourhood, the restaurant will be gearing up for its closure and subsequent reopening as an urban farm on the outskirts of Copenhagen’s Christiania. “It makes sense to have your own farm, as a restaurant of this calibre,” Redzepi told the New York Times. Credited with spearheading the ‘New Nordic’ food movement, which sees a focus on simplicity and seasonality, where Noma leads, more often than not the F&B industry follows. The focus on farm-to-table and the centring of the restaurant’s concept on homegrown ingredients echoes a broader shift for the restaurant trade in the same direction. Expect the idea to be adopted en masse as independents and hotel restaurants alike are swept along by the Noma Effect. www.noma.dk
ON THE MENU
CUT by Wolfgang Puck, Four Seasons Bahrain Bay
Making the CUT Wolfgang Puck’s CUT chain has become a mainstay of
to the ‘F’ in F&B, what is more universal than a steak?
international hotel F&B. From LA’s Beverly Wilshire to
In 2016 Puck takes CUT to NYC, a city with no shortage
Marina Bay Sands in Singapore - via hotel locations in
of steakhouses and one where customers understand
Las Vegas, London, Bahrain and Dubai – the modern
the perfect sear. Scheduled to open mid-2016 at Four
steakhouse concept has proved a worldwide success,
Seasons New York Downtown, the new restaurant marks
translating effortlessly to varied global markets.
the continuation of a longstanding relationship between
Capitalising on the mood for quality dining without the pomp, the restaurant chain uses refined design
the chef and the hotel group and will bring the number of CUTs worldwide to a possibly lucky seven.
and concise menu concepts to create an ambience that appeals to a broad audience. After all, when it comes
040
www.wolfgangpuck.com
Purity – a new class of porcelain Bauscher reinvents porcelain anew. Purity is pure elegance in the subtle exclusive BoneWhite color. This new favorite at the very best international addresses is a confident choice for a range of different tabletop settings. The collection’s delicate gracefulness is due to its revolutionary material Noble China. Exquisite patterns underline the interplay of soft lines and the purist shapes.
• Delicate, thin-glaze body, made from revolutionary hard porcelain Noble China • Classy new color: BoneWhite • Highest chip resistance that sets new standards • Extraordinary glaze hardness • Dishwasher-proof in-glaze decorations • Unsurpassed quality Made in Germany • Extensive range, offering numerous multifunctional combinations • Excellent performance in all kinds of tabletop settings
BAU-15-049_ANZ_Supper_236x275+3_EN_RZ.indd 1
23.11.15 09:45
ON THE MENU
Photography: Eric Wolfinger
East Meets South With its Spanish speaking majority, Miami can
international travellers and is frequently touted as
sometimes feel like a vibrant enclave of Latin America
one of the World’s best beach restaurants. Head chef
- Hispanic culture threaded through the fabric of the
Alejandro Morales will bring several of his signature
city. With EAST Miami, the first hotel from Swire Hotels
dishes - heavily influenced by the roots of owners
outside Hong Kong and China, the spirit of South
Martín Pittaluga, Gustavo Barbero and Guzmán
America will be transported to the south of America
Artagaveytia - north of the Equator for the opening
with Quinto La Huella.
of the Miami progeny. “It was absolutely clear that
A collaboration with Uruguayan restaurant Parador
this was one of the most outstanding restaurants in
La Huella, the interiors will be designed by Los Angeles-
South America. Having met the team we knew they’d
based Studio Collective and will capture a laidback
be the perfect partner in Miami,” says Brian Williams,
Latin style with nods to the urban surroundings.
managing director of Swire Hotels.
Parador La Huella, situated in the fashionable resort town of Jose Ignacio, has long been popular with
042
www.east-miami.com
ON THE MENU
A Capitol Idea The first quarter of 2016 will see guests stepping
in cocktails featuring pisco, the South American
into Peru at Patina Capitol Singapore’s new F&B
nation’s viscous amber brandy, once named the
destinations. With an interior from New York firm
‘best liquor in the world’ at the Concours Mondial
AvroKO, ERU restaurant is set to provide an intriguing
de Bruxelles. Here guests will enjoy cocktails
proposition, with Amazonian flavours and a dynamic
and
design featuring an open kitchen and mix of public
with DJs spinning tracks into the wee hours.
cuisine
in
high-octane
and private dining spaces. A one-of-a-kind ceviche
Rounding out the experience, a dedicated chocolatier,
bar will meet a Japanese inspired Peruvian menu,
PURE & Co., will provide Peruvian chocolates, artfully
reflecting the long lineage of Japanese food found in
packaged in classically printed paper for guests and gifts.
the country. At ERUBAR, the taste of Peru is brought to life
044
surroundings,
www.patinahotels.com/singapore
WGS_ToTheTable-Ad copy.pdf
1
11/3/15
2:37 PM
Over 220 years of... INNOVATION, PASSION & EXPERTISE makes Churchill the natural partner for ceramics, melamine and wood in the hospitality industry
EST. 1795 FOR MORE INFORMATION PLEASE CONTACT: HEAD OFFICE: No.1 Marlborough Way, Tunstall, Stoke-on-Trent, ST6 5NZ Tel: +44 (0) 1782 577566 Email: info@churchill1795.com Website: www.churchill1795.com MADRID SHOWROOM: Princesa Street No. 2, 7th Floor, Doors 4 & 5 Madrid, 28008
LONDON SHOWROOM: The Business Design Centre Suite 102, 52 Upper Street Islington, London N1 0QH
Anatomy of a Table:
How to Curate an Artful and Functional Table
A well-designed tabletop can be the difference between a seamless meal and a not-so-memorable one. It’s not just about aesthetics: cost-effectiveness, scalability, practicality and presentation are just a few of the factors that determine a tabletop’s strength. Puccini Group - the San Francisco-based interior design and concepts firm - knows the secret to crafting a harmonious table. Here, Shelia Turner and Kelly Kennedy (Puccini Group’s Vice Presidents of Operations and Concepts) share insights and advice for setting a beautifully designed and fully functional table.
SERVICE
Photography: Audrey Rotermund Location: Farm:Table, San Francisco, USA www.audreyrotermund.com
SERVICE
The Chef’s Canvas
Do all of the items truly look like they belong
SHELIA TURNER: Start with the menu as
on the table together and at home in that
inspiration, then look at the interior design
particular concept and restaurant? You also
and marketplace trends to develop the tabletop
want to ensure all items used during the meal
around the concept. We go to the chef and the
service physically fit together on the table. Very
on-site operations team to gauge the usability
large plates or too many accessories are best
of the items. We’ll ask, “Can you use this? Is
to avoid.
this the right wooden board or the right soup cup?”
Glassware: Durability is Key ST: I was at a restaurant in Chicago in which
KELLY KENNEDY: It’s difficult to design
the stem of each wineglass was probably four
a tabletop without the menu. It not only
inches tall and quite slender. On top of that,
determines how many small plates or large
the space had marble tabletops. Each time
plates you’ll need, but also shapes the aesthetic.
you set your glass down, you’d think it was
Every chef has their own ideas. The plate or
about to break. Unless you’re a very fine dining
bowl - whatever the vehicle is for delivering
operation, choose something that’s durable
the food - serves as that chef’s canvas. How do
and the correct number of ounces.
they want to showcase their dishes? Linens & Flowers Colour & Interior Design Context
ST: The trend is currently to forgo tablecloths.
KK: White is always a great place to start
This creates a rustic, casual feeling, while
and allows the food to shine. Then you
saving money and creating efficiencies. For
can incorporate accent pieces - salt and
napkins, I prefer a natural fibre like cotton. If
peppershakers, bread and butter plates - to add
it’s essential to use polyester, a cotton blend is
interest. Of course, budget is always a deciding
best. It’ll have a nice feel to it, but still hold up.
factor; those colourful pieces are usually more expensive. If a restaurant has gold or silver
KK: For the past few years, flowers seemed
elements, we may use those tones as tabletop
to be on their way out. They’re costly for a
accents, ensuring the tabletop fits the formality
restaurant to properly maintain. It’s rare
of the establishment - that it’s the appropriate
these days to walk into a space and see ornate
degree of rustic or polished.
arrangements, though I’ve been to a few cities that are exceptions, like Jakarta and Istanbul.
Durability & Heft
Recently, I’ve seen more sustainable iterations
ST: Durability and the question of how items
of the flower arrangement returning to the
wear over time are vital. The staff also have to
table, like potted succulents.
be properly trained in the care and storage of the investment. Heft also comes into play. Take
Trends on the Table
silverware, for example: you wouldn’t want
KK: Trends in tabletop decor today are global.
to pick up a piece that weighs two ounces. It
With social media and cooking shows, good
wouldn’t feel substantial or high quality. But if
design spreads like wildfire. We’re almost to
an item is too heavy, it’s difficult for a server
the point where you could be in any popular
to carry multiples.
restaurant around the world and lose sight of what city you’re in.
Investing to Make Impact KK: The items that stay on the table the
ST: Earthenware, no tablecloths, succulents
longest are usually where to spend more: salt
and bistro napkins are just a few trends we’ve
and pepper shakers, votives, the water carafe.
been seeing everywhere lately. But it’s best not
It’s about making a positive first impression.
to chase trends at the expense of long-term
I always love a good cheque presenter to
satisfaction. That’s a big part of what we do
complete the experience.
here at Puccini Group: we steer our clients away from fleeting trends and toward timeless,
Consistency, Composition & Size
tasteful designs.
ST: It’s important to look at the complete table setting when all of the items are on the table. Is there some consistency with colour and shape?
050
www.puccinigroup.com
DOUBLE MOOD.indd 1
26/11/15 17:56
SERVICE
Simon Rogan
S
imon Rogan opened L’Enclume in Cartmel, Cumbria in 2002. Voted the Best Restaurant in the UK by the Good Food Guide in 2014, it has held two Michelin stars since 2012. In June 2011 he opened Roganic, a two-year pop-
up restaurant in Marylebone in London. In March 2013 he relaunched The French at the Midland Hotel in Manchester, where, in September of the same year, he opened the more casual Mr Cooper’s House & Garden. In May 2014 he opened in London with Fera at Claridge’s, which quickly gained a Michelin star. In December 2015 he added Aulis, a test kitchen and private dining room, to his Claridge’s operation. On launching Fera… “The first year was pretty tough. There was a lot of hype and a lot of expectations ahead of opening. There were quite a few people that came in and wanted to see it fall flat on its face. There was a lot of lazy journalism, with people comparing it to L’Enclume and saying ‘Don’t go to Fera, go to L’Enclume because it’s better’. Well of course it was better, I’d put my heart and soul into L’Enclume over a number of years and this is a new project. L’Enclume is a tiny, highly specialised dreamy little place where people are going to be engrossed in what they are eating. When we started at Claridge’s it became clear that the dream of 120 people having tasting menus was never going to happen and that we needed to have a really strong a la carte. This is a different product for a different audience with a different feeling, although the essence of our principles is still there in things like the ingredients we use.”
SERVICE
Fera at Claridge’s, London
On the challenges of opening in Claridge’s…
required and the standards that are needed. You
now need to have to offer an amazing product,
“There are the numbers – I’ve never done
get a lot of ‘I didn’t really sign up for this’. Our
the right pay and a good quality of life. You’re
numbers like this or been in control of so many
team of over 40 chefs was quickly whittled down
only as good as the people that work around
staff before, so it was always going to take a
to around 20 – which for a 7-day operation,
you.”
bit of time to bed down. There’s nothing that
365-days-a-year, meant that we struggled
can prepare you for an opening of this size, in
for a while. This restaurant never shuts down
On his experience of providing accommodation
Mayfair, in a hotel as famous as this.
because of the hotel. It’s taken a while to build
at L’Enclume…
Any new opening is tough regardless of where
the right team and now we’re almost up to full
“We started off with seven rooms, ended up
it is but somewhere as prestigious as this was
strength. Now we can feel the consistency and
with 18 at one stage and then we pulled it back
– and is – a special situation. It’s taken a while
the atmosphere improving. The people that
slightly by making smaller rooms bigger, so now
to get to where we want because of the size of
work with us now really want to be here and
we have 16. We could do with a few more rooms
the place. It is a huge operation not just a little
feel privileged to be here. Once you get that into
but that number works for us. We’re small scale
60-cover restaurant like L’Enclume with 18
the kitchen, there’s nothing you can’t achieve.”
and only have to look after a few guests but that
chefs in the kitchen, where if one goes we just get
experience has helped me appreciate a lot more
another one in. We’re doing 100 to 150 covers,
On how kitchens are changing…
what’s required at hotels like Claridge’s, where
which is a lot for the kind of product that we’re
“A year in at Fera we made a few decisions about
they have around 200 rooms, and the Midland,
trying to deliver.
the way that we structured the kitchen; going
where they have more than 300.”
down to a four-day week and getting the right
056
On assembling the right team…
team in place to operate that system to make
On adjusting to working with hotels…
“When you open you build a team that you think
sure that we had a happy motivated team. For
“The main difference is that I’m not the sole
is going to do the job and it doesn’t always work
a long time the financial implications have held
decision maker. At L’Enclume if we decide we
out the way you want it to. At Fera we didn’t have
chefs back from making those changes. Now
want something, we just get on with it and
quite the right team in place when we opened.
we’re starting to realise that you need to spend a
we move quickly. We normally make the right
A lot of people are sold by the romantic notion
little bit more to get the best out of people. Young
decision, but we have made a few naff decisions
of being involved in a project like this and think
chefs used to work their arses off for very little to
that we’ve learnt from. Whether it’s furniture
everything is going to be beautiful. Then reality
learn from the best chefs to produce an amazing
we’ve bought or the colour we’ve painted a room.
sets in and they realise the hard work that’s
product – but that’s not enough anymore. You
Working with hotels things move at a slower
ALLURE THE FINE FACETS OF PRESENTATION
ALLURE frames delicious food compositions in a whisper of porcelain. This delicate porcelain owes its exceptional fineness to the innovative Noble China body. ALLURE makes use of this finesse to produce a sublime design that combines classically elegant lines with expressive faceting. WWW.SCHOENWALD.COM
DELICATE BODY
NEW DELICATE WHITE
GERMAN PERFORMANCE
SERVICE
The French, The Midland Hotel Manchester
pace and sometimes you feel like you’re having
On his Cartmel Valley farm…
hours later I decided it was a brilliant idea. It
a meeting, about a meeting, about a meeting
“The farm is a money pit. We’ve got 13 acres
was a low-risk £50K investment and we got two
but generally you get the best result in the end.
and we’re now utilising all of it, which wasn’t
years out of it in the end. That funny little place
People often see procedure as a negative thing
the case at the beginning. We rent the land but
now has a legendary status.”
but working with hotels has definitely rubbed off
we constantly have to upgrade the infrastructure
on me and I have grown as a businessman. My
to get the most out of it. The more polytunnels
On restructuring the way he works…
company is now better run and more profitable
we put in, the more electricity we need and the
“I’ve now got a strong development team
as a result.”
more water we need. It’s a constant learning
behind me working on menu development
experience but we can’t ever stop. We need to
across the four restaurants. They’re not directly
On how his hotel deals are structured…
keep it going because the farm - and using the
connected to the day-to-day running of any of
“Although they are very different hotels in
produce from it - has become our thing. There’s
the restaurants, they’re just coming up with new
different cities, in many ways the basic set up is
this constant investment going on behind the
dishes and ideas, which takes a lot of pressure
identical. The Midland is a busy city centre hotel,
scenes and working with the Midland and
off me and frees my mind.”
it’s more of a business hotel and Claridge’s is
Claridge’s is what pays for it. The money I earn
about world-class luxury at a famous address. It’s
is not going into my pocket.”
demanding working with two different brands
058
On being star-struck… “The clientele at Claridge’s are amazing. The
and two different management companies but
On first popping-up in London…
people that I’ve had through the door that
I’m really thankful and lucky that I’m working
“Roganic gave us a shop window in London and
have walked through that kitchen and shook
with two great General Managers. Both are a
gave us an idea of how well we could be received.
my hand… I don’t really get star-struck but to
partnership between the respective hotel and my
We were looking for a permanent London location
have Liam Gallagher in the kitchen having a
management company, so they employ all the
and the estate agent showed us the site and said,
crack at me was a special moment. He had the
staff, deal with the HR, the capital expenditure
‘you can come in with no premium and low rent.
works, the full tasting menu. He’s a right foodie.
and, along with a salary, I am rewarded by
Do you fancy it for a year?’ At the beginning I
In Manchester we get a lot of soap stars and
results and profit margins.”
wasn’t sure about it. But I thought about it on
footballers. The celebrity thing is new to me, we
the train back from London to Cartmel and three
don’t really get many at L’Enclume.”
PERFECTION PERFECTED! SETTING THE STANDARD, YET AGAIN.
OAKED CHARDONNAY
RIESLING/ZINFANDEL CHAMPAGNE WINE GLASS
RIEDEL.COM 236x275 RV WW+Champagner.indd 1
04.11.15 10:53
In their Finery We explore how LA based uniform design agency Finery are elevating the functional and demonstrating that utility and style can go seam in seam.
Words: Harry McKinley
E
“
very detail matters,” says Min Young
School of Design. But in the shifting world of
Lee, one half of the duo that comprise
contemporary hotel F&B, Finery is far from a
uniform design agency Finery. “When
purely creative endeavour, it also makes sound
you’re walking into a space in which
commercial sense. “Clients are often happy to
you’ll spend a substantial amount of money on
spend millions on architecture but are not used
dinner or drinks, you want the staff to look as
to investing in uniforms,” explains Lee. “You
fashionable as that space.” Greg Sato, the other
might have a well-known chef or bartender,
half of the company, nods. Of course he would,
expertly chosen decor and architecturally
she’s right. “Guests don’t only want great food
interesting buildings that are deliberately
or drink, but an entire experience,” he says.
lit and soundtracked to complement a very
“They want a fully curated outing where every
defined vision, but if the staff don’t reflect that
moment is a reflection of their expectations.”
vision you’ve lost a moment of the experience
Huddled around a coffee table in LA, Sato
and the impact of that is subtle but definite.”
and Lee have come together to talk to us
objectives: style, function and durability. This
their company is doing to turn the tide on
trifecta allows the company to balance what
uninspired homogeny. Through Finery they
may previously have been seen as competing
work with a number of destination hotels and
priorities in the traditional uniform trade.
their rapidly expanding business specialises in
“What gave birth to Finery, and continues
high quality, bespoke designs.
to set it apart from its peers, is being able to
Both Sato and Lee channel a certain creative
060
Finery’s work revolves around three distinct
about the importance of uniforms and what
meet a need in the industry that demands
vibe, which is to be expected - Sato previously
a staff uniform that can balance aesthetics
worked in marketing for Levi’s, whilst Lee
with practicality,” says Sato. “We like to ask
studied fashion design at New York’s Parsons
ourselves if the pieces we are designing are
SERVICE
CafĂŠ No Se uniform at South Congress Hotel, courtesy of Kate Le Sueur Photography
POT uniform at The Line Hotel, courtesy of Rick Poon
something we would wear outside of work.
Angeles or Café No Se at The South Congress
are sustained by locals.” And ultimately these
If we can answer yes, then we feel confident
in Austin, Texas, may feel particular to their
locals demand an experience attuned to their
that stylistically we’ve achieved a look that
locations but the principles adopted work as
city, their neighbourhood and, indeed, their
goes beyond the traditional uniform. Yet
well for a large hotel chain as a hip boutique.
street. Sato and Lee argue that’s it’s possible
understanding the key ‘non-negotiables’ in
“For a hotel chain with multiple locations
to create a brand identity through uniform that
uniforms is a major factor. Pieces have to be
globally, we would find commonalities in
feels globally consistent but adaptable enough
able to withstand real work and industrial
trousers and basic shirting for some of the
to be tailored on a region-by-region basis. It’s
washing machines; spilled drinks and stray
lesser visible positions,” says Sato. “Similar
a philosophy being adopted by hotel F&B at
food; running, hustling and bending over.”
silhouettes would also be used to keep a
large. Hotels are getting savvy to the benefits
consistent look and feel across properties.
of local thinking and, even when staying at
much the same way as any creative agency,
It would then be an exercise in colours,
a chain, the hotel breakfast in Beijing is no
examining the myriad other strands of a whole
fabrications, washes, prints, linings and other
longer a carbon copy of the breakfast in Buenos
and creating an element that feels distinct
nuanced details that bring out and highlight
Aires, such is the new dynamic of global
but cohesive. “We approach uniforms as an
the local flavour of each particular hotel.”
traveller and local guest. Finery’s raison d’être
extension of the overall concept,” explains
Both stress the importance of including
Lee. “We look at renderings, mood boards,
regional touches as opposed to opting for a
architectural plans, concept decks and brand
generic look, regardless of the hotel group
experience weren’t enough to convince us of
packages to inform our design direction. But
or its size. It’s a sentiment that may surprise
the power of well-conceived threads, Sato and
really success is in the details. It could be
many operators and yet their reasoning is
Lee fire an irrefutable parting shot. “A well-
looking at the motif on a plate and translating
informed by one of the most significant F&B
designed uniform makes staff members feel
that into a beautiful lapel pin, for example,
trends to impact the hotel sector: hyper-
a part of a larger team, a bigger mission and
custom-made for the hotel.” It’s an approach
localisation. “It’s not just about the city
a family away from home. It is our firm belief
that is, importantly, scalable.
anymore, but the neighbourhood, the street
that the way you dress dictates how you feel. If
even,” says Sato. “As much as hotels are driven
you look good, you feel good, and you will do
by tourism, more and more the F&B outlets
good work.”
As for the design process, Finery works in
Their work with hotel F&B spaces such as Roy Choi’s POT at The Line Hotel in Los
062
is translating this idea into uniform design. Of course if market trends and guest
SERVICE
The Lyan of London Ryan Chetiyawardana, or the nattily nicknamed Mr Lyan, is one of the most prominent bartenders today. We pulled up a stool to discuss concepts, creative control and challenging the status quo.
Words: Harry McKinley
M
r Lyan is one of mixology’s disruptors. When
sipping stylised cocktails inside and visitors with selfie
he opened White Lyan in London’s Shoreditch
sticks and shopping bags outside is marked.
in 2013 he adopted a revolutionary philosophy
introduced to Alan Philips, the previous CMO of Morgans
bar in the world to do so. Imagine, no fruit and no ice. Not
Hotel Group, by a friend who thought we’d get along. We
only was the amount of waste dramatically reduced but it
talked about our creative visions and what we want to
also forced Mr Lyan and his staff to think unconventionally.
achieve in life. It was a lengthy discussion and by the end
The emphasis was now on freshness, creativity and fast,
we’d decided it would be great to collaborate.”
effective service. In the following years his reputation has
064
“This came about quite organically,” Lyan tells us. “I was
and banished perishables - the first cocktail
It’s a collaboration that has proved successful. Dandelyan
grown, along with interest in his methods, and in an effort
has already had numerous accolades heaped upon it,
to introduce innovation the hotel industry has drawn him in.
including picking up ‘Best New International Cocktail Bar’
It’s an unseasonably warm day in London when we meet.
at the Spirited Awards and being shortlisted for an interior
His bar, Dandelyan at Mondrian, is busy as punters grapple
design gong at the European Hotel Design Awards. “I met
for a window seat and a view of the tourists shuffling along
Tom [Dixon] very early on. I had so many ideas in my head
the Southbank. At a time when many new destination
that I wanted to see realised in a bar that just fit Tom’s
hotel bars sit on rooftops and offer the ‘wow’ view, there’s
vision for the building. It dovetailed nicely,” Lyan explains.
an immediacy to Dandelyan’s ground floor location and
“It was a big leap of faith for Morgans Hotel Group to
proximity to the pavement, which sits just on the other side
partner with a smaller company that does things in a very
of floor-to-ceiling windows. It’s prime people-watching
different way. But despite the difference in size, there’s
territory and the counterpoint between well-dressed guests
a shared ethos. It’s a hotel group that’s geared towards
Mr Lyan pictured at Dandelyan at Mondrian, London.
SERVICE
A Place Between the Pines at Dandelyan. Beefeater London Garden, pine cordial, lemon, fino and Martini Extra Dry
creative people and there’s an excitement
product offering and setting and into service
it’s hard to imagine how the Mr Lyan brand
to this bar. It serves drinks that no one else
culture and guest experience. The growing
could be translated into anything other than
serves. It feels very ‘neighbourhood’, but in
popularity of relaxed experiences versus
a living, breathing public space. But as with
this beautiful setting. London does the classic
formal ones is something that is precipitating
many of his peers, he is following the path
hotel bar very well, but this isn’t one of those.
a shift in the global hotel F&B industry and it’s
so traditionally carved by celebrity chefs and
It’s an alternative.”
something that Mr Lyan is acutely attuned to.
expanding into the retail sphere, with a line of
It many ways it’s Mr Lyan’s propensity for
“Luxury doesn’t need to be opulence. There
ready-made cocktails. Commercial enterprise
breaking the mould and his understanding of
has been a big movement, especially in fine
aside, it’s an idea that stems from a desire to,
the modern guest that have come together to
dining, away from the white gloves, the white
“get people drinking better at home and to talk
create such a dynamic venue. “I think the idea
linen and the fifteen staff per course. Those
to a wider audience and on a much broader
of being all things to all people is something
principles are changing and people are looking
scale.” It’s a desire that has put him on the
that needs to be let go of. You have many
for a different value set,” he explains. “For me,
shelves of Selfridges, no less. His book - Good
different clients passing through a hotel and
guests having fun was what it was all about
Things to Drink with Mr Lyan and Friends - is
you need to be able to cater to them, but that
and this became something of a catchphrase of
also garnering rave reviews.
doesn’t mean having everything under the sun.
the industry, but nothing was really set up to
You end up with a wide reaching but mediocre
focus on that aspect. People would wait half an
encompasses both hotel and independent
effort. Instead, know what you’re good at and
hour for a drink. There was a little arrogance
bars and a range of consumer retail products,
be proud of that. It’s genuine and that’s what
on the bartender’s side. That doesn’t connect
to what does he credit his success? “We’ve
people are receptive to now. Here we wanted
with having a good time and so it’s important
always tried to do things differently. There
to show that there are other ways of making
that every element aligns. A good bartender
are amazing bars out there. We don’t need to
cocktails and of operating in the industry
checks the lighting, they watch for the water on
replicate what they’re doing. I’ve drawn on my
without following the norms so dogmatically.”
the table and they orchestrate the whole space.”
background and collaborated with others and
Indeed when one thinks of the ‘norms’ of the industry they extend beyond simply the
066
With an Iberico Sour in hand, a window seat and a view across the now packed Dandelyan
So with an expanding empire that now
put something forward that feels authentic. It’s strange in places but, I hope, exciting.”
SERVICE
A View from the Top Restaurateur, entrepreneur and driving force in F&B, we speak to Des McDonald about new projects and an evolving hotel industry.
Words: Harry McKinley
D
es McDonald’s understanding of the F&B industry
they also like being in a space that feels independent and
runs deep. From serving as head chef of The Ivy
which isn’t homogenised within the hotel as a whole.”
and developing his own restaurants to ultimately setting up an F&B consultancy, he’s now working
with Starwood Capital on a new brand of city centre urban
& Co, as part of the historic George Hotel in Edinburgh,
lifestyle hotels as part of the enigmatic Project 1898.
and Refectory and Chapter House at The Royal York. “The
We’re sitting in Forest, an autumnal pop-up, on the
068
Among the F&B outlets already opened as part of his work with Starwood Capital are The Printing Press and Burr
client’s brief for The George was a great, all-day brasserie
roof of Selfridges. There’s no hotel connection of course,
and bar. Spaces that echo the energy of the street,”
and yet the Des McDonald hallmarks are inextricable
McDonald explains. “During our research with the brand
from those we see in his work in hotel F&B. An express
team we discovered that there had originally been a printing
elevator whisks you direct from ground and is the
press in that location, dating back to the 1720s. So it was
equivalent of that ‘all-important’ separate entrance,
easy and interesting to start looking at those individual
something McDonald describes as a ‘primary detail’. “If
townhouses as they were back then and to draw inspiration
you imagine the restaurant as a square box in a hotel,
from that heritage. But, for me, the interesting thing was to
sometimes it’s positioned where you have to walk through
create a standalone café space in Burr & Co. We collaborated
the lobby. I think that weakens the opportunity to create
with Caravan Coffee in London and worked with my
an independent space. Consumers want to be in beautiful
branding team Plus Agency to come up with a concept. The
hotels but, when it comes to eating and drinking venues,
DNA is something that will be used in other hotels.”
SERVICE
Chapter House Bar & Refectory at The Royal York Hotel. Designed by Michaelis Boyd Architects.
By working on a combination of independent ventures and hotel collaborations, McDonald is able to thread the same ideas through both. In doing so the line between standalone restaurants and bars, and those in hotels, becomes increasingly blurred.
that he’s a revolutionary, simply more open to changing the conventions that many see as immovable tenets of the industry. The hotel breakfast, for example: “Well it’s traditionally a loss leader. Certainly in the major cities, you’re seeing guests pre-ordering their flat white and muffin from reception, which is a lovely offer. There are so many different opportunities and, if it’s available on the high street, it has to be available in the hotel otherwise guests will get up, have a shower, walk out the door and
McDonald’s understanding of consumer habits - balanced
pick up breakfast on the way to the station. You’ve got to
with his understanding of the commercial and design
be relevant. It’s not just about what’s going on in your
realities of the hospitality industry - is what informs his
hotel bar and restaurant, it’s about what’s happening on
projects and he’s a firm believer in ensuring F&B stays in
the high street.”
the hands of those who make it their focus. “Let’s face
and hotel collaborations, McDonald is able to thread
represent very different skills,” he says. “They can be
the same ideas through both. In doing so the line
commensurate depending on the partnership and what you
between standalone restaurants and bars, and those in
want to achieve, but brasseries and bars, for example, are
hotels, becomes increasingly blurred. “I think it’s about
what I do.”
atmosphere and affordability,” says McDonald, on the
Of course F&B is McDonald’s bread and butter, so to
070
By working on a combination of independent ventures
it, every hotelier will agree with a restaurateur that they
move by hotels to embrace a more casual approach versus
speak, and he talks with an easy familiarity about the
exclusively fine dining. “There’s still a place for both,
shifts in the sector and how global hotel F&B is evolving
but a brasserie affords people the opportunity to eat out
to meet the changes in how we live today. It’s not so much
a few times a week, whereas you might not want to sit
inspired by Neofusion
Make sure it’s RAK MIDDLE EAST / ASIA • RAK Porcelain UAE LLC • T (+971) 72 434 683 • rakporcelain@rakceram.com • www.rakporcelain.com EUROPE • RAK Porcelain Europe S.A. • T (+352) 26 360 665 • info@rakporcelaineurope.com • www.rakporcelain.eu USA • Homer Laughlin China Co. • T (+1800) 452-4462 • hlc@hlchina.com • www.hlchina.com
SERVICE
Chapter House Bar & Refectory at The Royal York Hotel. Designed by Michaelis Boyd Architects.
and regularly eat haute cuisine.” It’s one of the most
perspective has brought him prolific success. “My only
discernable shifts in the traditional hotel F&B experience
advice to anyone in hotel F&B is, be consistent,” he says
and one that McDonald sees as an opportunity to be seized
when probed on what drives effective F&B concepts, “even
upon by a newer generation of restaurateurs who may
if you’re consistently average. Sometimes it’s better to
not be presenting a fine dining concept. “Property is so
be consistently average than it is to have dramatic peaks
expensive in the independent market,” he explains. “It’s
and troughs in quality. It’s consistency that gives traction with customers. Be it a restaurant or bar, a concept has to deliver what it says on the tin. Consumers are incredibly
“Sometimes it’s better to be consistently average than it is to have dramatic peaks and troughs in quality. It’s consistency that gives traction with customers.”
in tune with what they’re eating, what they’re drinking and what they’re buying. I don’t think there’s room for complacency anymore.” 2016 brings a host of new hotel F&B projects for McDonald. Rofuto on the 16th floor of the upcoming Park Regis in Birmingham promises 8000sqft of ‘Asian funk’,
more cost effective to have work out in the market through
with theatre kitchen, sake cocktail lounge and – of course
a hotel agreement, rather than signing up to a horrendous
– its own express lift. His home-grown brand Vintage Salt
premium lease in a city centre. It’s an interesting channel
has been expanded into a steakhouse and will open in Amba
for younger guys to come to the table with interesting
hotels across the British capital. As for the new city hotel
propositions and for owners of hotels to support the up
group from Starwood Capital to launch in spring 2016,
and coming.”
McDonald isn’t saying too much just yet, “I love working in
As we sit in a Des McDonald restaurant discussing other Des McDonald restaurants, what’s clear is that his
072
great buildings, in great locations and that’s what Starwood offer. I’m excited about the journey with them.”
Specials
“I want to bring people together around the table, to get them eating together, speaking to each other, sharing ideas while enjoying some of the same dishes. We can philosophise about ideas, but it’s the experience that counts.” Andreas Caminada on his new restaurant Igniv at Grand Resort Bad Ragaz.
STARTERS xxx
Mr Porter W Amsterdam
Located atop the newly opened W Amsterdam, Mr Porter is described as
is operated by The Entourage Group. Through its work with established
‘a constant battle of extremes.’ Its crisp interior, designed by architects
standalones like MOMO and Shirkhan it brings an affinity for modern
Baranowitz and Kronenberg, eschews the traditional notion of a steakhouse
hospitality, with an understated approach to fine dining and a propensity
and forgoes dense design in favour of sweeping contemporary lines and
for minimalism. It’s a style evidenced in the unfussy tabletop, where
open views across the Dutch capital.
breadsticks provide the only centerpiece and plates come in variations
With a relaxed lounge area, a larger formal seating zone and a classic
of white.
bar, the restaurant fuses subtly delineated spaces to provide varying guest
As for the menu, like any steakhouse, meat is the star. So much so it’s
experiences. In the ‘lounge’ diners can pull up a stool and nestle around a
broken down into sections including ‘Meat’ and ‘More Meat’. Providing
feature centre fireplace - with floor-to-ceiling windows looking out onto
diners haven’t partaken too heavily of the breadsticks, there’s a wide
the roof terrace - whilst the traditional table service mixes window-view
selection, from the obligatory Japanese wagyu to the unpretentious
seating with curved booths. An open kitchen adds a heightened sense of
hanger steak.
ambience throughout. Like The Duchess, W Amsterdam’s second flagship restaurant, Mr Porter
www.mrportersteakhouse.com
075
STARTERS xxx
Photography: Mark Roper
Dinner by Heston Blumenthal Crown Towers Melbourne
His first restaurant outside of the UK, Dinner by Heston Blumenthal
theme, a mechanical piece by Robert Higgs takes prime position in the centre
occupies the space formerly taken by The Fat Duck’s six month Melbourne
of the space, a celebration of the watchmakers of Greenwich who created
sojourn. With views of the city skyline and Yarra River, the 120-cover venue
the mechanical pulley system for the Royal Courts of England spit roasts.
sits on the third floor of the Crown Towers Melbourne and features an interior from Australian firm Bates Smart. A 20 metre dark wood corridor forms the entrance for guests, with its own specially designed aroma based on notes of damp moss, wood smoke and
For the menu concept, chefs worked with food historian Ivan Day, fusing references from the kitchens of King Henry VIII at Hampton Court Palace with prime Australian ingredients. Guests are offered a view into an open kitchen, where state-of-the-art meets historic pulley spit roasts.
leather. As with the Adam Tihany designed restaurant at London’s Mandarin
The bar, reserved exclusively for restaurant guests, is a collaboration
Oriental, the interior draws on the historic British menu concept with Tudor
with Tony Conigliaro and takes an elevated dress circle position overlooking
Rose chandeliers inspiring the ceiling pattern and walls decorated with
the dining room, with cocktails intended to represent the traditional ties
custom-made porcelain Victorian jelly moulds. An illustration by English
between Britain and Australia.
artist Dave McKean surrounds the six-guest chef’s table, whilst sculptures by Australian artist David Bromley adorn the room. Continuing the artistic
076
www.dinnerbyheston.com.au
STARTERS xxx
Theo Mio InterContinental Bangkok
The first restaurant from Theo Randall outside the UK, Theo Mio takes the
chef de partie at the InterContinental Park Lane restaurant. His open
Italian style that has proved so enduringly successful at the InterContinental
kitchen serves up ingredient-focused sharing meals, with elements
Park Lane and transports it to Thailand.
such as Burrata, olives from Puglia and salted anchovies all featuring.
With 70 covers indoors and 27 on the terrace – straddling the busy
Never one to miss an opportunity, quintessentially Italian staples
Phloenchit Road – Theo Mio channels informality, with parasols and full
also appear on the cocktail menu - the ‘Cheese Addict’ being a divisive
size trees outside and deli style shelves and wooden crates in. The mix of
combination of Prosecco and Parmesan.
indoor and outdoor spaces echoes the Mediterranean concept and provides an opportunity for al fresco dining in the Bangkok heat. Its Italian design sensibility comes courtesy of P49 Deesign & Associates, a local Thai agency whose work across MEA also includes the Marriott
“Italian food is all about celebrating the ingredients and preparing dishes that allow diners to explore and enjoy a culinary journey in an environment that is fun and relaxed,” said Randall. “At Theo Mio, I want to give guests the opportunity to sample some truly exciting dishes.”
Hanoi, W Muscat and Crowne Plaza Harbour City Shanghai. Randall’s name may hang above the door but it’s close colleague Chris Beverley heading up the operation, having previously served as
078
www.bangkok.intercontinental.com
SENSORY TEXTURED SPOONS WE BELIEVE BEAUTIFUL CUTLERY ENRICHES THE DINING EXPERIENCE. IT FEELS GOOD IN THE HAND AND MOUTH, SHAPES THE MOOD OF AN OCCASION, BRINGS THE TABLE ALIVE AND GIVES CREATIVE CHEFS NEW OPPORTUNITIES
T +44 01386 800 000 | SALES@STUDIOWILLIAM.COM | WWW.STUDIOWILLIAM.COM
STARTERS xxx
Tonic & Remedy M by Montcalm Shoreditch, London
Tonic & Remedy is designed to provide a warm juxtaposition to the sharp
Jeremy Pascal, an ambassador for Benedictine, heads up the bar
architecture of the 5Plus-designed building that houses it. The Tonik
operations and his fascination with herbal liqueurs is evident in the
Associates interior features polished marble throughout, balanced with
unconventional cocktail menu. The concept is a ‘celebration of apothecaries
leather chairs in burnt orange and navy. Floor-to-ceiling windows provide
within British heritage’ and the Apothecary – one of the venue’s ‘hero’
views onto the busy City Road, underscoring the urban atmosphere that
drinks – is inspired by a well-known herbal liqueur cooked with rosemary
informs the restaurant, bar and hotel as a whole.
and sweetened with home-made peach butterscotch jam. The Patience &
Paul Welburn, who retained the Michelin star and AA rosettes when
Thyme features a unique infusion of gin and thyme along with smoked egg.
working at Rhodes W1, serves as executive chef. The menu’s emphasis
A contrast, or remedy, to the glut of hyper-specialised F&B destinations
is on boutique suppliers, with produce from Lake District Farmers,
in East London, Tonic & Remedy aims to provide a more inclusive space
Mountain Foods and The Bread Factory. The restaurant’s signature
with diversity, balance and fusion central to both the food and beverage
dishes take inspiration from classic British staples and include smoked
offering and the ambience of the space.
eel, a shepherd’s pie made with rump of lamb shoulder, and jelly and seaweed scones.
080
www.tonicandremedy.co.uk
Boredom is a thing of the past.
Today belongs to SEQUENCE.
The tasteful art of service has a new name: SEQUENCE – the innovative buffet concept with unusual lines that is beautifully simple to use. Innovative. Versatile. Unique. Discover now on www.hepp.de
STARTERS xxx
The Thief Bar The Thief, Oslo
The Thief Bar aims to be a truly holistic experience. From the music to
French glamour and voilà: Thief Bar serves up its very own concoction
the art, the bar snacks to the interior design, every element has been
of interstellar funk,” he says.
meticulously planned and executed. With Master of the Bar Chris Grøtvedt
The Anemone Ville Våge interior features characterful objets d’art,
aiming to have the Oslo venue ‘listed in the Top 50 Bars in the World’
with playful wooden toys from Permafrost, metal spiders by John-
within its first year, the high ambitions are manifest in a wealth of
Andre Hanøy and an assortment of other items from the likes of Damien
elevating details.
Hirst and Tom Dixon. The Swedish hand-made bar stools were selected
Thanks to a collaboration with the hotel’s neighbor, the Renzo Piano
especially for their swivel credentials, making it as easy as possible for
designed Astrup Fearnley Museum, the Thief Bar is home to a number of
guests to people-watch or strike up a conversation with fellow patrons
important art pieces from the likes of Norway’s Queen Sonja, Kjell Nupen
over cocktails derived from three main themes: The Masterpieces, The
and Nicki de Saint Phalle.
Counterfeits and Lost & Found. “We offer outstanding mixology rooted in
The bar’s signature sound landscape has been created alongside Swedish
our Scandinavian heritage,” says Grøtvedt.
music producer and DJ, Tobias Lindén. “Take an eclectic selection of rare groove, Brazilian Tropicália, soul, funk, hip hop and disco, add a splash of
082
www.thethief.com
SPREAD
Our cover shoot for the first Supper is a sumptous feast of sharing plates, celebrating produce and products from the North of England, where Supper’s publishers and our brand partners 93 are based. The centrespread takes inspiration from the still life paintings of the Dutch Golden Age, using heritage tableware, vintage props and Victoriana.
This Page: Victorian-style, hand raised game pies, filled with rabbit, venison, partridge and pheasant, are decorated with small maple leaves, and served with crab apple and hedgerow berry chutney. Accessories include an antique Victorian bread board with pewter edges, a French foie gras jar as well as as vintage cutlery and ceramics from Sheffield and Stoke-on-Trent, cities both famous for their production of tableware since the 17th century.
Front Cover Image: A traditional Eccles Cake is served on a gold scallop-edged ‘Clarice Cliff’ dinner plate, alongside an antique Italian Bonomelli espresso maker. The coffee cup, saucer and cake plate are Wedgwood Black Basalt. This Page: A truckle of cotton bound Mrs Kirkham’s Lancashire cheese with fresh damsons and autumn apple, cut with a black-handled butter knife by Tricketts of Sheffield. ‘Easy Rider’, an acclaimed pale ale from Kelham Island Brewery, is served in an antique pewter tankard on the side.
‘Golden Hen Eggs with cheese straw’ Vintage brass candlestick, antique porcelain candlestick (Wedgwood), silver dipped champagne flute, salt pot, French linen dinner napkin and pewter tankard
‘Hand raised game pie’ Industrial porcelain rubber glove mould, silver bread fork, Victorian meat plate, antique pewter tankard, ‘pear and apple’ salt and pepper shakers ‘Bread and butter’ Quail pottery ‘border terrier’ egg cup, butter pat and vintage butter curler, Easy Rider pale ale (Kelham Island, Sheffield), pyramid terrarium with established succulents, butter knife (Taylor’s Eye Witness), stone candle holder (Tom Dixon)
‘Wine’ Art Deco cut glass wine carafes, silver dipped wine glass, linen napkin, solid brass candlestick and ornate dining plate
‘Flowers and Pheasant’ Florals throughout by Swallows & Damsons of Sheffield, taxidermy from The Chimney House’s own collection
‘Blackberry Vimto Trifle’ Victorian cut glass presentation stand with pewter base, crystal white wine glass, handmade copper tea light holders (Warren Martin), stone candle holder (Tom Dixon), vintage jelly mould
‘Eccles Cakes and Lancashire Cheese’ Two truckles of cotton bound Mrs Kirkham’s Lancashire cheese on vintage serving plates, crystal red wine glass, ornate porcelain candlestick (Wedgwood), brown glazed chocolatiers’ jug, crystal cognac carafe with crystal cognac snifter, plate of Eccles cakes
This Page: Raspberry Vimto Trifle is accessorised with dahlia,
Chef: Robert Owen Brown
cow parsley, centifolia roses and crab apples. Champagne is
Location: The Chimney House, Sheffield
served in antique coupe glasses.
Photography: 93 with India Hobson Shoot Direction & Food Styling: Sally Clark & Kirstin Wallace – 93 Concept Development & Production: www.93ft.com For future issues of Supper we are seeking to collaborate with hotel F&B outlets, chefs, bartenders, suppliers, creative agencies and food stylists. Please contact us for further details.
WGS_ToTheTable-Ad copy.pdf
3
11/3/15
2:37 PM
STARTERS xxx
Marina Social InterContinental Dubai Marina
“Marina Social is a true reflection of the premium experiences and services
himself and produced in the UK, whilst ornately designed, mismatching
that we offer our guests,” says Michael Martin, General Manager of the
plates emblazoned with skull motifs were an unexpected find on a trip to
InterContinental Dubai Marina. “We are incredibly proud to be bringing
New York City. These personal touches serve to reinforce the deformalized
Jason Atherton’s social dining concept to the city, especially to our new
approach that has proved defining of Atherton’s work.
landmark hotel.”
The food channels a wry British wit and the ‘feed me’ tasting menu,
Designed by Draw Link Group, the 170-cover venue reflects its
available with varying numbers of courses, contains a twist on English tea
surroundings, utilising clean lines and industrial materials to convey
and toast with mushroom ‘tea’ and parmesan ‘milk’. Bone marrow butter
an understated, contemporary attitude. Although occupying a sweeping
and gentleman’s relish are presented in bone themed dishes. The smoked
535m2 space within the hotel, the restaurant is subtly compartmentalised
lobster arrives complete with ‘smoke box’ for a theatrical flourish, while
by dividing walls and mixed seating for a heightened sense of intimacy.
the Italian beef tomato and burrata ensures diners are guaranteed the
The pared-down aesthetic of the furnishings – with wooden chairs
ever-important Instagram moment.
from Japanese company Ritzwell – is offset by the drama of the food and beverage presentation. Silver sorbet stands were designed by Atherton
092
www.marinasocialdubai.com
Each crystal tasting glass is created by Waterford designers and whiskey professionals to bring out the best in every bottle
Waterford.co.uk
STARTERS xxx
The Printing Press Bar & Kitchen The George, Edinburgh
The building that now houses The Printing Press, the first restaurant in
to The Printing Press. The decor and branding evoke the feel of a 1920s
Scotland from respected restaurateur Des McDonald, has something of an
speakeasy, with oak herringbone and chequerboard tiling on the floor and
illustrious history. It was home to novelist Susan Ferrier in the 1780s –
bespoke joinery and brass detailing forming the bar. Seating is a mix of
when Robert Burns was reportedly a regular guest – and the residence of
aged leather chairs and deep blue velvet banquettes.
John Oliphant in the mid-1800s. His children founded one of the country’s
“This is very much a fully-flexible F&B offer,” said Martin Goddard,
most prestigious publishing houses and it’s this nugget of history that
Director of Goddard Littlefair. “Aimed at residents and visitors of
generated the venue’s idiosyncratic moniker.
Edinburgh, as well as at hotel guests, it’s been designed with maximum
The concept was developed by Des McDonald, with Goddard Littlefair
flow and adaptability throughout the day,” affording bar guests the
responsible for interior design. It is one of four projects that the interior
opportunity to eat from head chef Colin Fleming’s restaurant menu should
design agency is involved with as part of Starwood Capital’s new city centre
they wish.
hotel brand, launching in spring 2016. Comprised of a 92 cover, 186m2 restaurant and 116 cover, 207m2 bar, the entirety of the Georgian terrace’s front-to-back space has been given over
094
www.printingpressedinburgh.co.uk
STARTERS xxx
The Distillery London Hilton Bankside
Aiming to be the latest ‘destination’ bar on London’s Bankside, The Distillery
The drinks offering has a focus on artisan gins and locally crafted beers,
is located within the former site of a renowned 1800s essence factory, with
while cocktails are inspired by the heritage of the building, incorporating
this heritage influencing both the design and the menu.
home-made aromatics, bitters and infusions. A range of sharing platters
Designed by Dexter Moren Associates in collaboration with Twenty2Degrees,
and bar snacks are also available.
the interior is industrial, drawing from the atmosphere of the surrounding
“I’m delighted to be part of such an exciting new addition to
area and featuring a mix of reclaimed materials and finishes. Exposed
London’s luxury hotel and hospitality scene,” says executive chef, Paul
metal screens, bare brickwork, reprocessed tube station tiles and bespoke
Bates. “Bankside has recently been through a tremendous commercial
joinery all feature. Fabrics inspired by William Morris also appear and form
transformation and we have so many incredible institutions on our
a common thread, stylistically tying The Distillery to the hotel’s restaurant,
doorstep. I’ve always been inspired by British produce and our local
OXBO Bankside. A ‘penny wall’ at the entrance creates immediate impact and
neighbours such as the Tate Modern, so expect to see those influences in
features coppers dating back to the 1860s. Amplifying the experience for a
the menu at The Distillery.”
select few, space has been left for passing dignitaries and special guests to mark their visit by placing their own coins onto the structure.
096
www.hilton.com
ITALIAN BUFFET www.hotel.sambonet.it
I N N OVAT I O N , F L E X I B I L I T Y A N D D E S I G N F O R C O N T E M P O R A RY B U F F E TS A N D B A N Q U E TS
Partner of the Best Cuisine www.corporate.sambonet.it
photo by S_Photo/Shutterstock.com
MAIN COURSE
Al Fresco Eating Cowley Manor, Gloucestershire
Words: Bethan Ryder
A
memorable picnic should be a ceremonious occasion. It should be a romantic feast shared in beautiful surroundings and, since this summer, guests can enjoy just that in the lush, bucolic surroundings of the English country house hotel Cowley Manor. Guests are requested to pre-order the picnic hamper, either when making their
hotel reservation or by 6pm the day before, which allows essential last minute weather checking. Picnickers can select a preferred location and at Cowley one is spoilt for choice, because it’s the soft, rolling lawns and beautifully landscaped Grade II-listed parkland of this 19th-century Italianate-style house that make for such a distinct guest experience. Dotted around the grounds in carefully chosen spots – such as the Herb Garden, Lower Lakes, Secret Garden or the Cascades – are positioned twin deck chairs flanking purple timber chests. At the time of the picnic a staff member lugs the loaded wicker hamper packed with British summertime treats to the designated beauty spot. The Cascades is a particularly secluded location, with the Victorian water feature adding to the atmosphere and soothing views onto the lower lake, meadows and woodland.
099
MAIN COURSE
Food is presented in a range of enamelware dishes covered with elegantly labeled greaseproof parchment tops, secured with elastic bands.
The purple chests serve as an alfresco mini bar, pre-
bean salad with shallots & walnuts and Jersey Royals with
stocked on the day with everything from Taittinger to soft
house dressing. For non-meat and wheat eaters, dietary
drinks and fruit juices. These are additional extras and
requirements are well catered for, with extra salads served
charged accordingly. Anticipation being all, unpacking the
in tiffins.
hamper provides an enjoyable prelude to the feast. Food is
The final round includes a cheese platter, homemade
presented in a range of enamelware dishes covered with
chutneys and biscuits, plus scones with clotted cream. In
elegantly labeled greaseproof parchment tops, secured with
addition there is tea or coffee served in a flask, elderflower
elastic bands. Contents include lashings of ginger beer in
and strawberry jelly served in jars and a brown paper bag of
classic kilner bottles, vegetable crisps, homemade sausage
fudge, that it is often taken by guests over the course of an
rolls and scotch eggs with ketchup, plus Manor smoked
afternoon, almost supine, and with a postprandial snooze
salmon and cream cheese.
to follow.
To follow, fresh and colourful heritage tomato and Laverstock Farm mozzarella salad, roast poussin, green
100
www.cowleymanor.com
Best Little Warehouse in Chicago
Soho House Group is renowned for artfully preserving original features and lacing their spaces with references to the local destinations. The luxury in their lower-key environments comes from the quality of the food and the relaxed-but-professional service. This is exemplified in the sixth-floor Rooftop Restaurant at Soho House Chicago just off the city’s Restaurant Row.
Words: Juliet Kinsman
J
102
ust west of Chicago Loop, Illinois’
Chicago is celebrated as a culinary world
central commercial downtown district,
leader these days, so it is important that the
Fulton Market is fast becoming the
menu appears effortlessly cool, yet is still
hippest part of town. Reminiscent of
impressive and reasonably priced. There’s an
New York’s Meatpacking District – once a
Italian accent in the lighter, shareable salads
low-rise sprawl of wholesale butchers, now a
and pizzas all served fit for Instagram. (You’ll
hub of creative studios and loft spaces – Soho
need to snap surreptitiously though. This is
House Club is one of the addresses heralding
Soho House: photography is strictly verboten.)
a new era for the Midwest’s equivalent, which
Whereas many restaurants in Chicago offer
was recently landmarked. Nowhere is Chicago’s
full-on fare, here on the Rooftop the menu is
charismatic skyline better appreciated in
fresh and seasonal. Chef Alexis Rorabaugh is at
panorama than here from the top-floor terrace
the helm of the Club Floor kitchen and she’s a
of the 1907-built six-story former Chicago
master of that ‘zeitgeisty’ style that discerning
Belting Factory which is now a 40-room hotel
consumers crave today where there’s a
with two public restaurants and two floors of
blurring of the lines between formal and rustic.
members club spaces.
Locally sourced ingredients are used to create
MAIN COURSE
Rooftop food at Soho House Chicago
103
MAIN COURSE
Soho House Chicago. Ground floor resturants include Pizza East and Chicken Shop.
approachable dishes. A standout is the Rooftop Burger
dishes. Even the plate of pickles including tangy capers and
topped with aged cheddar and porchetta, but this is a place
intriguingly coloured strawberries here begs to be tasted by
where salads presented in wood trays are as appealing as
all and shared across social media. If you’re lucky they’re
anything from the grill. In this city teeming with deep-dish
served with a side order of sunshine and swimming if it’s
cheese-slathered pies, their thin crust pizzas straight from
the right season. “In relation to the other Houses, the long
the wood fired over are refreshing.
bed around the pool is consistent with Soho Beach House in Miami,” says Vicky Charles, the Director of Design who
As well as having a great casual elegance, Soho House’s atmosphere also benefits from its personal service.
works closely with founder and CEO Nick Jones, about the come-hither towel-clad loungers which members and guests are encouraged to order food and drink from. What’s insisted upon by the team is that you always feel relaxed and get grandstand seats for what is an
Soho House’s fast-growing portfolio of members clubs
architecturally unique view. With the delivery trucks and
and hotels and restaurants has an unmistakeable shtick.
storage facilities below not yet replaced by media agencies
All House members of the London born, media beloved
and fashion showrooms, the industrial bustle makes a
hangouts may recognise their distinct look and feel
characterful backdrop to the creative and entrepreneurial
whichever outpost they’re in, from Soho or Somerset to
spark in the air – the same Soho House vibe from the early
Istanbul. But this does not mean that they all feel the same
days. “As with Soho House New York, Chicago has a relaxed
or homogenous – far from it – the brand that started in
dining style where guests can sit all day,” adds Charles.
London in 1995 has strong personality traits. So envied are
Lucky them, provided they’re members. If you don’t have
its interiors they’re launching Soho Home, a homewares
your access-all-areas card, there’s always Pizza East,
and interiors retail brand so that soon you’ll be able to steal
Chicken Shop, the Fox Bar and Allis Bar to make do with
their style. As well as having a great casual elegance, Soho
downstairs.
House’s atmosphere also benefits from its personal service. This group’s knack is serving up simple yet imaginative
104
www.sohohousechicago.com
Igniv featuring plates by Maison Raynaud and Pieter Stockmans, with glassware by Zalto
106
MAIN COURSE
Igniv Grand Resort Bad Ragaz
Words: Harry McKinley
A
“
h, you must be heading to the resort,”
white walls and contemporary furnishings.
the inspector notes, while marking
“It’s almost Scandinavian,” remarks one guest.
our tickets at Zürich Hauptbahnhof.
“Unrecognisable,” says another.
We’re en route to Bad Ragaz and it’s
To understand the design, one must first
apparent that, for the Swiss, the town and
understand the concept. Igniv means ‘nest’
the cluster of interconnected hotels that form
in Romansh, Caminada’s mother tongue. The
Grand Resort Bad Ragaz are something of an
intention is a space built around togetherness
institution. We later find that Swiss natives
- moments with family and friends, or even
make up roughly 60% of visitors to the site,
convivial strangers. Patricia Urquiola was
famed for its natural spring.
responsible for the interior and by mixing
Until recently Äbtestube was one of the
soft furnishings with a light colour palette
resort’s - and the region’s - most noted
she creates a relaxed atmosphere. Nods to the
Michelin starred restaurants. With its wood
past are still evident - the roaring open fire
paneled walls, silver cloches and classic menu it
remains and the old parquet floor is repurposed
was the height of tradition. Now, however, it has
as boiserie on the walls. A feeling of openness
been replaced with a concept that is altogether
pervades, despite the restaurant’s inherent
more modern, with a bold renovation and a new
intimacy. It seats just 30 people.
dining experience from decorated Swiss chef,
But if the aesthetic is a departure, then the
Andreas Caminada. Holder of three Michelin
dining experience is a revolution. “A reimagining
stars at Schloss Schauenstein in Fürstenau, his
of the other restaurant would be too simple,”
work has seen him garner celebrity status and
Caminada said. “This is a whole new idea, with
Igniv marks the opening of his long-awaited
a focus on sharing.” Before a single aperitif or
second restaurant.
appetizer has been served, the emphasis on
Despite his celeb-chef clout, there’s an
collectiveness is obvious. Instead of a space
element of risk. What came before was much
occupied by carefully aligned tables-for-two,
loved and far from emulating its traditional
long tables are flanked by banquettes and round
style, Caminada has taken a daring approach.
tables provide room for groups of eight or nine.
The refurbishment was less a quick spruce
“Sit with people you like,” we’re told. “It’s all
and more a complete overhaul. Gone is the
about the social experience.”
wood paneling, pastoral artwork and patterned curtains. In their stead arrives clean lines,
The menu is the ultimate expression of the sharing concept. Each ‘course’ comprises
107
MAIN COURSE
multiple smaller dishes that function
scale. In this regard it brings us back to the
The tabletop represents its own narrative.
a singular, holistic experience. Dishes are
Confidently patterned dishes from Raynauld
of the resort’s visitors are Swiss and, of
placed sporadically in the centre of the table,
sit alongside more minimal examples from
those, a majority are over 55. “A restaurant
every one a talking point. Arms reach, plates
Pieter Stockmans. Wine glasses from Zalto
can influence the perception of a whole
are passed, fingers point, guests ‘ooh’ at the
strike an elegant figure beside stout tumblers
resort,” said Peter P. Tschirky, chairman
theatricality of each item and conversations
in earthy colours. In the eclecticism there
of the Executive Committee of the Grand
are sparked. “Have you tried that one yet?”
is harmoniousness, thanks to a clear vision
Resort Bad Ragaz. Whilst its loyal clientele
“What’s under that lid?” “Can you pass the
that is thoughtfully and tastefully executed.
will continue to be the lifeblood of the resort,
goose liver flower meringues?” The staidness
“We think about the tabletop as a complete
in Igniv there is the opportunity to attract a
of formal white linen fine dining is relegated
picture,” says Francesco Benvenuto, restaurant
wider international audience and strengthen
in favour of a relaxed, elevated take on ‘help
manager and sommelier.
the hotel’s position as a destination for
yourself’. It’s an idea that is progressive for
108
ideas, but it’s the experience that counts.”
independently but ultimately combine for
With Caminada occupied with his successful
demographics mentioned previously. 60%
travellers of all ages. “The new restaurant
Switzerland and yet it’s hard not to imagine
Fürstenau restaurant, Silvio Germann heads
concept is certainly something that will
it as the future of haute cuisine. At one point
up the kitchen at Igniv, producing dishes
attract guests young and old,” Tschirky says.
some pickled pumpkin lands squarely on the
like braised veal cheek with Brussels sprouts
“Three generations are united at our resort
tablecloth, orange juices bleeding into the
and bacon, served in a silver pan; air bread
– grandparents, parents and children – all
white fabric. Yet no one quite seems to mind,
filled with prawns and a cut-up sour cream
under the same roof.”
or even notice, so enrapt is the table in bawdy
pancake with vanilla sauce. There are riffs on
With its forward-thinking dynamic, social
conversation and the food and drink. This is
the classics here and there but, on the whole,
focus and relaxed attitude, Igniv comes good
surely what Caminada meant when he told us,
it is inventive, contemporary cuisine served in
on its name. With reservations flying, this is
“I want to bring people together around the
inventive, contemporary surroundings.
one nest that is unlikely to struggle finding
table, to get them eating together, speaking to
With such a radical shift in style it does
each other, sharing ideas while enjoying some
pose the question of what Grand Resort Bad
of the same dishes. We can philosophise about
Ragaz is hoping to achieve on a broader
guests with a desire to roost. www.igniv.com
Sanremo_Supper_275x236_20151203_Layout 1 03/12/2015 14:38 Page 1
To find out how we can help you offer competition level coffee with nationwide support and service solutions call now on 01364 644445 or email info@sanremouk.com Find us on:
Mirror Room Rosewood, London
E
xecutive chef Amandine Chaignot took the helm at Rosewood London’s Mirror Room in 2015, presenting a new signature menu that will change seasonally. Previously executive chef at Hôtel Raphael in Paris
and part of the elite jury for Masterchef France, Chaignot has worked with some of the most highly regarded chefs in Paris, including Eric Frechon, Yannick Alleno and Philippe Mille, and second to Christopher Hache at Hôtel de Crillon. Her inaugural menu, entitled Woodland, takes the diner on an ‘epicurean journey of flavours, reflective of the autumn and winter harvest,’ and reflects Amandine’s energy and personality while also respecting the great traditions of French cuisine in which she was trained. Amandine defines her modern French cooking style as ‘fresh, honest and intricate’, with Woodland a celebration of quality produce in its natural form.
110
MAIN COURSE
Leaf Crackers, Tarama and Fruit Pearls
111
MAIN COURSE
Foie Gras and Blackcurrant
She has created a series of carefully curated dishes and
inspiration for the presentation, with dishes served atop
members of her team will interact with guests throughout
foliage and neatly shorn slabs of tree trunk.
the evening by showcasing the raw ingredients from the
Amandine works closely with local British suppliers and
‘woodland’, explaining their characteristics and bringing an
Terroir d’Avenir – an organisation that links artisan food
element of storytelling to the dining experience. Described
producers with kitchens across Europe - to source fresh
as an, ‘insightful and sensory experience’, Woodland at
and ethically sourced ingredients for her menu. Terroir d’Avenir represents family-run farms, small fishing fleets
Her inaugural menu, entitled Woodland, takes the diner on an ‘epicurean journey of flavours, reflective of the autumn and winter harvest.’
and producers of some of the finest fruits, vegetables and herbs, helping them to connect with chefs and suppliers around Europe. Designed by Tony Chi and Associates, Mirror Room is inspired by ‘English country manors’ and the grand residences of Belgravia and Knightsbridge. Sumptuous but
Mirror Room enables guests to smell, touch and sample
comfortable, diners sit on long sofas, whilst a combination
some of the most-sought after vegetables and herbs.
of contrasting materials – reflective surfaces and luxe
Amandine’s dishes showcase the freshest seasonal
fabrics – give the space an eclectic, relaxed air.
ingredients from across the British Isles including ceps and other wild mushrooms, savoy cabbage, meadowsweet, figs, baby beets, wood sorrel and chestnuts; as well as seasonal meats including grouse, venison and partridge. The woodland theme also provides a strong source of
112
www.rosewoodhotels.com
SHAPED IN SCOTLAND Sea loch fresh salmon for leading hotels and restaurants around the World
SCOTLAND’S FINEST
www.scottishsalmon.com
Alain Ducasse Plaza Athénée, Paris Paris is often a city known for its unwavering commitment to tradition, but in Alain Ducasse au Plaza Athénée it presents a vision of curated modernity.
The Concept Tasked with the design of the restaurant, Jouin Manku approached the project with the aim of creating a space full of fantasy and wonder. It is the continuation of a longstanding relationship, with Patrick Jouin having applied his contemporary approach to the bar and restaurant in previous refurbishments. Along with his partner, Sanjit Manku, 2014 represented an opportunity to reimagine an already celebrated venue, to evolve established design codes with a groundbreaking new vision and conceive of a hotel restaurant experience unlike any other. Alain Ducasse au Plaza Athénée (ADPA) ultimately emerged as a showcase of the work of numerous craftspeople. Although one restaurant, the space features two distinct iterations: one for breakfast and one for haute cuisine, with the layout and lighting changing to alter the atmosphere from morning to evening.
114
MAIN COURSE
The Space ADPA creates immediate impact with the monolithic steel domes that define the space. Matinox produced the metalwork and it took the company’s artisans 3500 hours to complete the three audacious structures. All of the leather upholstery in the restaurant was carried out by Pierre-Yves Le Floc’h, ‘Compagnon
Atlantic sea bass with baby leeks and black olives
du Devoir’ and ‘Meilleur Ouvrier de France’ - a contemporary upholsterer based in Vannes - with particular commitment made to using disappearing upholstery techniques. One of the restaurant’s more witty touches is Jouin Manku’s reinterpretation of the traditional food and drinks trolley. White spoked wheels draw reference from bicycles, while all of the technical parts and trays have been produced in stainless steel. Chairs made by Italian firm Poliform are designed to slide silently from under the table, lest the ambience be ruined by the grate of metal. When the restaurant shifts into ‘night mode’, a cabinet of curiosities designed by Lallier is revealed. Illustrating the art and history of tableware, it features a mix of pieces drawn from Ducasse’s personal collection, representing the most important French manufacturers – from Christofle to Saint Louis. During the day this eccentric assembly is hidden away from breakfast diners behind one-way mirrored glass.
115
MAIN COURSE
Photography: Pierre Monetta
The Table New ideas combine with classic styles on the tables of ADPA. Cutlery created in the 1970s by Roger Tallon is re-edited for the restaurant. Organic ceramics from Pierre Tachon and Japanese artist Shinichiro Ogata meet pieces from Venezuelan designer Rina Menardi and artisan potter GÊrard Crociani. Some of the more individual pieces were even sourced by Ducasse at flea markets, his passion for tableware and product design evidenced throughout both the restaurant and the kitchens. The menu, created by Ducasse with the help of chef Romain Meder, provides a healthy and sustainable take on haute cuisine. Changing with the seasons, the menu follows the fish-vegetable-cereals theme that has helped make Ducasse one of the most notable chef’s of his generation. These three components inform all of his signature dishes, and continue to be the driving force defining the cuisine at ADPA. www.alainducasse-plazathenee.com
116
Kozue Park Hyatt, Tokyo
C
hefs have long used storytelling in food to take
Part of what has come to define Kozue is the altered
guests on intimate and thought-provoking
approach to serving and the combination of a classic
journeys. At Kozue, at Tokyo’s Park Hyatt, chef
Japanese aesthetic with meticulously sourced food
de cuisine Kenichiro Ooe devised an odyssey fit
and drink, and these elements have been retained for
for Homer, as guests were transported around Japan in a
Tohoku Heroes. Japanese kaiseki are multi-course meals
series of dinners celebrating the nation’s distinct culinary
traditionally served on a range of small dishes, however
heritage.
at Kozue Ooe serves this style in a variety of larger bowls
The concept was born in 2013 with the first chapter
and portion sizes, on a single tray from which diners help
of ‘Tohoku Heroes’. A response to the 2011 earthquake
themselves. It’s an attempt to break down some of the
and tsunami that proved so devastating to Japan, Ooe
rigidity of Japanese food ritual and encourage a collective
envisioned a culinary experience that would not only
guest experience through sharing, an idea that has long
showcase quality local produce but also revive struggling
been at the core of European cuisine. Dishes are presented
farms in the affected Tohoku region.
in a selection of handcrafted original Japanese pottery bowls
The six prefectures that comprise Tohoku each represent their own cooking traditions and unique range of produce,
and plates, selected by the chef personally. For both locals and guests alike there is a consistently authentic attitude.
and in 2013 Ooe told the story of three: Iwate, Miyagi and
Describing his food as ‘comfort cuisine’, chef Ooe’s
the now internationally known Fukushima. He toured the
remaining ‘heroes’ included bluefin tuna from Aomori,
prefectures, met with local farmers and sake producers, and
Hinai-jidori chicken from Akita and wagyu beef from
ultimately prepared a series of individual F&B experiences
Yonezawa in Yamagata.
at Kozue in a bid to ‘restore merit’ to an area in the process
With regional produce such an intrinsic element of
of rebuilding. His ‘heroes’ included koshihikari small grain
contemporary dining, Kozue and chef Ooe demonstrate how
Japanese rice from Aitzu in Fukushima, black minnow from
the principle of sourcing locally can be translated into a
Iwate and bigeye tuna cooked in a brine pan from Miyagi.
clearly conceived F&B concept, enticing guests and working
The success of the endeavour saw the sequel realised and
as a means to affect an impact on farmers and producers.
autumn 2015 brought to a close this culinary tale of Tohoku, with Ooe tackling the last three prefectures of Akita, Aomori and Yamagata – where Ooe was born.
118
www.tokyo.park.hyatt.com
MAIN COURSE
Hinai-jidori chicken from Akita
Wagyu beef from Yamagata and sashimi served in a katakuchi bowl
119
Aulis at Fera Claridge’s, London
W
ith guests seeking evermore
than the restaurant as a whole, eschewing the
immersive and dynamic
notion of fine dining and opting instead for the
F&B experiences, Aulis at
easy informality that befits a working kitchen.
Fera functions not only as a
KitchenAid, Machatech Systems and Buchi
development kitchen where chefs can learn and
kitchen equipment all feature, while no Rogan
experiment, but as an intimate and interactive
concept would be complete without a Big Green
private dining room. “With our guests’ growing
Egg – the chef-popular, kamado-style ceramic
appetite for discovering more about the food
barbecue cooker used for smoking and grilling.
they eat and how it is prepared, we wanted
Alex Beard, previously at The Waterside Inn,
to offer this opportunity to invite them even
is responsible for the day-to-day operation of
further behind the scenes and give them a bit
Aulis at Fera, while Rogan and Fera’s executive
of insider knowledge of our kitchen,” said chef
chef, Dan Cox, oversee the general menu
Simon Rogan.
development. Described as ‘ever-changing’
The space is named in tribute to Aulis
the menu focuses on seasonal British produce.
Lehtimäki, the Finnish chef and artist who was a
With an unregimented approach, chefs take
key collaborator in the early days of L’Enclume,
inspiration from a steady rotation of fresh
Rogan’s two Michelin starred restaurant in
ingredient deliveries from key British suppliers.
Cartmel, Cumbria. This acclaimed restaurant
Naturally Rogan’s own farm will also help stock
has had its own Aulis development kitchen
the kitchen. Situated across 12-acres in The
since 2012, with the introduction of the concept
Cartmel Valley, it has long provided inspiration
at Fera seeing Rogan adapt the idea with the
for Rogan, and ingredients from the simply titled
Claridge’s guest in mind.
Our Farm are used across all of his restaurants.
The space features a six-seat kitchen counter
Born out of a growing consumer awareness
directly overlooking the cooking space, affording
of food products and cooking techniques, Aulis
diners a direct view and allowing them to engage
at Fera represents a bold diversification for
with the chefs in the preparation of the multi-
Claridge’s in its F&B offer. While the quality
course dinner menu. Individual seats can be
remains high, the guest experience is distinct
booked, or the table in its entirety.
from the array of sophisticated cocktails and sit-
Guy Oliver, who headed up the Art Deco
down menus offered elsewhere in the hotel.
transformation of Fera, was responsible for the design. An exposed brick wall and stone counter offers the venue a more relaxed aesthetic
120
www.feraatclaridges.co.uk
MAIN COURSE
121
DESSERTS
Figs from the Provence Area Epicure, Le Bristol, Paris
Proclaimed by some to be the ‘world’s best restaurant’, the three Michelin starred Epicure’s dishes elevate food presentation to an art form. Discreet plates and dishes in inconspicuous shapes serve as the canvases for inventively assembled ingredients. The figs from the Provence area poached in spicy strawberry juice and served with Speculoos biscuit ice cream - is interpreted in literal fashion, as a twisting tree bearing gold embellished fruit. www.lebristolparis.com
122
P A S S I O N F O R T A B L E C U LT U R E
As a brand for sophisticated table culture, TAFELSTERN’s strengths lie in its constant endeavour to create products of perfect shape and decoration. Developing diverse stylistic collections, TAFELSTERN is a problem-solver and consultant for the hotel and restaurant business.
Please find your regional partner under www.tafelstern.de/international-contacts-en
www.tafelstern.com
TAF-15-023_ANZ_SupperMag_236x275+3_RZ.indd 1
16.10.15 15:42
DESSERTS
Slow Roasted Apple Pie The Drake, Toronto
With a brown sugar crumble and calvados ice cream, the slow roasted apple pie is indicative of The Drake’s dessert menu of ‘reinvented classics’. Representing the clean serving style and ‘homespun’ sensibility that is the hotel’s trademark, emphasis is put on the styling of the ingredient components over complex product presentation. As if cementing The Drake’s bohemian credentials, the slow roasted apple pie sits on the menu alongside a selection of supporting sweet cocktails. www.thedrakehotel.ca
124
Beverage cooler DIVA The elegant eyecatcher. www.wmf-hotel.de
DESSERTS
Peach Céleste, The Lanesborough, London
Although celebrating authentic British produce, the cuisine at Céleste draws on a particularly French savoir-faire. Led by executive chef Florian Favario, with the ‘master of pastries and desserts’ Nicolas Rouzaud, the recently opened restaurant is intended to provide an imaginative and modern take on tradition. The Peach serves as one of the venue’s signature dishes and features dessert white and yellow peaches, verbena, redcurrant, ginger cold consommé, sorbet and fresh almonds. www.lanesborough.com
126
Tea & COFFEE
Prêt-à-Portea The Berkeley, London
Nearly a decade old but still in style, Prêt-à-Portea from The Berkeley reimagined the traditional afternoon tea. Before the plethora of themed concepts that now saturate the hotel sphere it was, like the best fashion collections, a fresh vision and an innovative take on classic references. With a fashion theme, the Prêt-à-Portea imagines runway pieces as ornately crafted biscuits and desserts. This season, Dolce&Gabbana’s AW florals serve as inspiration for a lychee and almond mousse, while the designers’ Mary Jane heels are interpreted in a cinnamon biscuit with rose petals and sugar crystals. Shades of pink at Alexis Mabille are reimagined as a vanilla panna cotta and chestnut cream duchesse satin, topped with a shimmering chocolate bow. From a Victoria sponge shoulder bag to a double-breasted chocolate biscuit coat, labels such as Valentino, Alice Temperley and Moschino are all given the baker’s treatment. “With the continued popularity of Afternoon Tea in London, we are constantly trying to bring something new and innovative to the table with Prêt-à-Portea – showcasing how patisserie craftsmanship can be as creative on the cake stand as it is on the catwalk,” says head pastry chef at The Berkeley, Mourad Khiat. “We are looking forward to celebrating our 10th anniversary of Prêt-à-Portea this year as a result of its continued success.” Served in The Caramel Room, Prêt-à-Portea features a bespoke collection of fine-bone china from Wedgewood, with a bold diamond design in the season’s must-have colours. www.the-berkeley.co.uk
128
129
Tea & COFFEE
The Rosebery Mandarin Oriental, London
Afternoon tea at The Rosebery channels the East-meetsWest philosophy that helps define the Mandarin Oriental Hotel Group. A tea selection from The East India Company features blends crafted exclusively for the hotel including, uniquely, two high-grown single estate teas from markedly contrasting regions – Orange Pekoe from Sri Lanka and the Golden Monkey leaf from China. The Oriental Afternoon Blend is intended to ‘linger on the palate’ as a robust option, particularly suited to midday. The Rosebery China Collection from William Edwards has been produced especially and features bird, branch and butterfly motifs. It’s a theme reiterated in the twisting twig tea stand that holds the usual spread of afternoon tea treats – from finger sandwiches to macarons. Glassware by John Jenkins complements the distinctive tea service, featuring frosted floral detailing, while uniforms are designed by British fashion designer Charlotte Taylor. Champagne afternoon teas are also available, with options including Ruinart Blanc de Blancs, Ruinart Rosé and Krug Grande Cuvée. A sake option comes complete with a selection of three sakes while the Teamaster’s Choice features varieties from the Rare & Limited Tea List. www.mandarinoriental.com
130
131
Tea & COFFEE
Parcafé The Dorchester, London
Designed by CADA Design, the recently launched coffee shop concept from The Dorchester, Parcafé follows in the trend of taking high street F&B staples and fusing them with larger hotel operations. Elevating the humble cappuccino-and-go, Parcafé serves coffee from Alchemy, the South London roaster founded in 2008 noted for its quality and ethical practices, while teas come courtesy of New York based Harney & Sons - specialists in fine and gourmet blends. A marbled floor and counters meet textured dune tiles and dark wood in a design that fuses the polish of the hotel with the traditions of the classic coffeehouse. A canary yellow La Marzocco FB80 coffee machine takes centre stage and echoes the colour motif of the distinctively designed takeaway cups. Displays by The Dorchester’s resident florist Phil Hammond complement the space and are also available to purchase. Keen to compete with the high street behemoths, Parcafé operates seven days a week, opening at the espresso-necessary time of 7am on weekdays. www.dorcestercollection.com
132
SIPPING
“The bar had to connect to that legacy and that history but I also wanted it to evoke a feeling of the grand hotels of the period.” David d’Almada of Sagrada on the design of The Library Bar at The Norman Hotel.
COCKTAILS xxx
Death of the Hipster Artesian The Langham, London
As winner of the ‘World’s Best Bar’ by Drinks International for four consecutive years, Artesian is frequently at the forefront of cocktail innovation and creativity. With its Surrealist theme, cocktails are based on Les Diners de Gala, the eccentric cookbook by Salvador Dalí – posterboy for the artistic movement. The menu subverts traditional notions of service, presenting cocktails in an array of abstract vessels, from oversized metallic ants to smoking wooden boxes. The ironically titled (presumably) Death of the Hipster features a mix of Workshop coffee, jasmine, tonic, oak smoke and elderflower. Presented in a measuring flask, the concept references the alchemic nature of mixology. With the departure of former head bartender Alex Kratena and the announcement of Phillip ‘Pip’ Hanson as his successor, the bar will soon unveil its next concept, influenced by Hanson’s stripped-down approach and Ginza cocktail technique. www.artesian-bar.co.uk
000
GRANGE BIN 707 RWT MAGIll EsTATE yATTARNA sT HENRI REsERVE BIN A BIN 389 BIN 407 BIN 150 BIN 28 BIN 51 BIN 8 BIN 2 BIN 9
1844
THE PENFOlDs COllECTION. A FAMIly OF FINE WINEs, EACH WITH A DIsTINCT CHARACTER, qUAlITy AND PROVENANCE. A TEsTAMENT TO THE ENDURING ‘HOUsE sTylE’ AND WINEMAkING PHIlOsOPHy THAT PENFOlDs HAs PROUDly UPHElD sINCE 1844.
NUMBERs CAN BE EXTRAORDINARy PENFOlDs.COM
COCKTAILS
Field of Passion Café Gray Bar The Upper House, Hong Kong
Served as a non-alcoholic option to guests, the Field of Passion is a mix of apple juice, passion fruit puree, syrup and fresh lemongrass. Developed by The Upper House’s Marlo Guevarra and designed as a reflection of the venue’s Asian roots, the cocktail frequently serves as a first impression of the hotel and bar. In 2014 Guevarra also won a competition to see the cocktail served as the welcome cocktail for business and first class passengers flying Cathay Pacific. On the ground, Field of Passion has become one of the hotel’s signature blends, and is offered to guests partaking in one of the The Upper House’s luxury room packages - such as the collaboration with department store Harvey Nichols - at Café Gray Bar on the 49th floor of the hotel, where the understated combination of juices can be enjoyed alongside spectacular views of the city. www.cafegrayhk.com
COCKTAILS
Turf Club Seymour’s Parlour Zetter Townhouse Marylebone, London
Now with two townhouses, a hotel and a standalone
to an almost sculptural blade of scented grass curving
restaurant, the Zetter Group has carved a name for
its way up the glass. The interior may be enticingly
itself as a drinker’s paradise primarily through its
‘more is more’ in its approach, but when it comes to
partnership with Tony Conigliaro. Marylebone is the
the drinks, flavour is the star.
newer of the Zetter Townhouse duo and Seymour’s
Made with Old Tom Gin, Dubonnet, a grape reduction,
Parlour serves up the same heady mix of eccentricity
Peruvian bitters and grass, the Turf Club is an earthy
and charm that made the first so beloved.
concoction that exemplifies Conigliaro’s ability to draw
Conigliaro’s signature flair remains present in the cocktails and the Turf Club is arguably the most urbane
on the perfumery world for inspiration and combine the natural and the unexpected in a single glass.
in its presentation. That’s not to say there’s anything wildly flashy to be found of course, exhibition is limited
000
www.thezettertownhouse.com
Photography: Addie Chinn
WGS_ToTheTable-Ad copy.pdf
4
11/3/15
2:37 PM
The Library Bar The Norman, Tel Aviv
Words: Harry McKinley
T
el Aviv’s Nachmani Street is undoubtedly one of the
traveller can identity with, where a hotel guest can feel at
city’s most charming. Bauhaus buildings in pastel
home and where locals can assemble to meet over cocktails
shades sit resolute behind lilting trees as the usually
and lively Tel Avivi chatter.
frenetic pace of ‘The Party City’ slows to a gentle
father of the hotel’s discreet owner and its namesake.
the Tel Aviv of old with its white verandas and creeping
Lourie founded the first luxury hotel in Israel, which
vines. It is the spirit of this era that The Norman’s Library
was subsequently frequented by the country’s first three
Bar seeks to rekindle.
presidents, as well as Sophia Loren, Paul Newman and the
David d’Almada of Sagrada was responsible for
cast of cinematic classic Exodus. “So there was a personal
overseeing the design, which artfully nods to the 1920s
aspect. The bar had to connect to that legacy and that
without tipping the line into imitation. The floors - inlaid
history but I also wanted it to evoke a feeling of the grand
with an Art Nouveau floral pattern - flickering curtains and
hotels of the period,” d’Almada says, “especially those in
wooden ceiling fans evoke a Mediterranean atmosphere,
Egypt, which were frequented by the British.”
albeit through the lens of nostalgia. “Before working on The Norman, I hadn’t been to Tel
If you’re not propping up the bar - a theatrical combination of shiny surfaces, tastefully discordant
Aviv,” d’Almada tells us. “But I sat in the square opposite,
glassware and vintage Boston shakers - The Library Bar
looking at the building and trying to engage with its
feels like a comfortable sitting room or member’s club.
vernacular - to think about an approach that wouldn’t be
Relaxed armchairs and sofas huddle around low tables.
too of-the-moment, but instead respectful.”
Despite a feeling of both age and timelessness, the furniture
The hotel as a whole reflects this sensitive drawing on
is bespoke and is a mix of pieces crafted locally in Israel
the past and yet The Library Bar sits apart. The influences
and designs made in Portugal. Not limited by decade, they
and references remain but the impact is more forceful,
are intended to reflect a sense of eclecticism that spans the
the design more distilled. It is, as d’Almada explains, a
1920s to 1950s.
“destination” in its own right – a space that a global
142
The project began as an homage to Norman Lourie, the
stroll. This isn’t the modern Tel Aviv of glass and steel, but
As the name suggests, The Library Bar features a
DRINKS
Photography: Sivan Askayo
143
DRINKS
smattering of hefty coffee table books, placed
Library Bar feels like a fully realised concept.
Tezon Reposado tequila – a wink towards the
to ensnare guests. Sagrada worked with a
One so complete it hardly registers, which is
colonial and literary themes. Knowledgeable
local book supplier to ensure a mix that
ultimately the sign of success. Indeed, at a time
bartenders are quick to strike up chat with
felt relevant but surprising in places. That
when many hoteliers and designers are getting
guests on everything from the cocktails to
combination of familiar and unexpected
to grips with all-day operations, The Library
the day’s news, passing the time it takes
is much like the bar itself, which seems to
Bar’s easy energy makes the notion seem
them to whip up the beverage and then some.
straddle modernity and the whimsy of the
simple. The morning sees guests thumbing
The Balfour Mule - a mix of Mount Gay XO
bygone. Grand statement light pieces from
through papers, the smell of coffee lingering
rum, Fernet-Branca, fresh lime, vanilla and
British producer Collier Webb cast ambient,
in the air and the early sun rippling in through
topped with ginger beer - is named after Lord Arthur Balfour who presented the 1917
A space that a global traveller can identity with, where a hotel guest can feel at home and where locals can assemble to meet over cocktails and lively Tel Avivi chatter.
Balfour Declaration, one of the first documents that lead to the country’s independence. The Alena – a bellini made with Campari, fresh grapefruit, lemon juice and topped with prosecco - was devised in the winter as a means to use up the many grapefruits
curving shadows across the ceiling.
the palms outside. As the day progresses
produced in the gardens. The sense of narrative
From the uniform design to the bar’s scent,
the mood changes, the volume rises and the
that flows through the design and drinks
“no stone was left unturned” by Sagrada
cocktails flow. This isn’t a hotel bar that
offering is part of what makes The Library Bar
in creating a holistic and immersive guest
struggles to attract a crowd.
a rich and intentioned experience. As d’Almada
experience. D’Almada turned to a friend from
says, “It’s somewhere that has a carefully
London’s The Arts Club when it came to the
are grown in the hotel’s garden and the menu
crafted feeling but doesn’t stick too rigidly to
sourcing of vintage glassware, much of which
channels a taste of old world Europe. The
any one idea. It’s a space for everyone.”
is openly on display.
bar’s signature mix, The Lord Byron, features
This focus on the details means that The
144
Many of the ingredients used in the cocktails
home made chamomile liquer, fresh lime and
www.thenorman.com
AS GOOD IN A MARTINI AS IT IS I N T H E H A L L O F FA M E Tanqueray No. Ten® is the only white spir it in the San Francisco World Spir its Hall of Fame
ENJOY THE FINEST SPIRIT RESPONSIBLY.
TANQUERAY NO. TEN® Gin. 100% Grain Neutral. 47.3% Alc/Vol. ©2014 Imported by Charles Tanqueray & Co., Norwalk, CT.
INTRODUCING
DIA_13785 T10 BF (236x275mm).indd 1
19/11/2015 14:13
A new image and packaging design for Isle of Arran
DRINKS
The Changing Face of Malts From new consumers to old traditions, we explore the shifting landscape of malt whisky.
Words: Mark Newton
S
ingle malt whisky: undoubtedly one of the most
as vodka, gin and rum, have seen considerable worldwide
instantly recognisable, well-known and iconic
success on the back of a key on-trade trend of the last
spirits in the world.
decade: premiumisation.
While its popularity has been hitherto based on its
It is hard to understate the implications for this
unique provenance, kaleidoscopic palate and rich historical
wholesale change in the way that consumers view spirits.
significance, things are beginning to change.
For the high-end retail sector – whether bars, hotels or
Tradition has served the category well for many years.
restaurants – it is crucial that the product lines they stock
The reassurance of the age statement – whether ten,
are a reflection of both the aspirations of the modern
twelve, twenty, thirty years or more - has been taken as a
drinker and the ethos of their retail business offer. This new
justification and symbol for quality, and, to a degree price.
marketing concept has created a scenario where the number
The history of a distillery and its individual characteristics
of different brands and products has exploded, providing
became the ‘brand’ and the rationale behind many drinkers’
the opportunity for procurers and bar managers to fine tune
preferences. Is it a Speyside? Perhaps an Islay? Is it peaty
their selection to truly reflect the requirements of their
and medicinal? Maybe rich and complex?
customer base. Equally producers and suppliers can react
These preferences and rationales have not necessarily
and respond to these changes much more quickly than in
gone away, but many younger malt whisky aficionados have
the past, tailoring products and brands to specific markets
different expectations in the 21st century as the market
or retail styles.
becomes ever more globalised and the original home of
To understand this increasing diversification within the
malt whisky, Scotland, comes under increasing competition
context of the global whisky network and the ways in which
from new directions such as Japan, India and even England.
both traditional and more recently established distillery
Many whisky producers are now also looking at the way
businesses are tackling this new dynamic, Supper talked
in which high-end expressions of other spirit styles, such
to Euan Mitchell, Managing Director of the Isle of Arran
147
DRINKS
Distillery about how his business has brought some fresh
New consumers to the category accept these changes as
thinking to the way in which traditional Scottish malt
the norm but the drinkers in ‘mature’ markets are very
whisky is marketed and packaged both in the UK and their
resistant to price increases and the increasing influence of
other key markets worldwide.
a packaging and marketing agenda when they entered the category on the basis of taste and tradition.
What where the motivations behind this change in approach?
Is it still crucially important to produce different products
I think it became pretty clear to premium malt whisky
for different international markets, or do you favour a
companies that they had to up their game in terms of
global approach?
packaging and marketing in order to compete with the
Our brand approach is definitely a global one. Our core
new realities of the drinks world. The approach from single
range of products is the same in every market and also for
malts had been very conservative for a long time and
our limited editions (like the new ‘Smugglers’ series). We
changes had to be made to attract new consumers and avoid
have seen a huge growth in the number of single casks we
the same generational drift that had so badly affected the
bottle, which does provide each market and, importantly,
blended Scotch whisky market from the 70s until the 90s.
the customers within them with something different. So there is certainly a demand for ‘unique’ products but it
“I think it became pretty clear to premium malt whisky companies that they had to up their game in terms of packaging and marketing in order to compete with the new realities of the drinks world.”
is not feasible for us to tweak our entire range to suit the demands of each market. Most of Asia is more demanding in this regard as they have certain expectations of luxury over and above age and availability. Where does the future for global malt whisky marketing lie?
Is the industry move towards ‘premiumisation’ a key
I see it as being largely technology driven with brands
factor here?
communicating increasingly directly with consumers rather
If you look at other spirits categories, the growth of
than the traditional ‘producer – customer – consumer’
premium vodka, such as Grey Goose, and subsequently gin
model. My only concern is losing sight of the traditional
created an opportunity for single malts to create a much
values of malt whisky production, which are what has
more luxury image. After all, if these non-aged spirits could
driven many people to the category in the first place.
demand prime retail pricing why shouldn’t Scotch whisky, and older variants in particular, also push the envelope?
Of course, Scottish malt whisky has some of the tightest
Furthermore, the growing move into Scotch whisky by
regulations in the spirits sector. As Mitchell implies there
luxury specialists also changed the landscape as these
are limits to the ways in which products can be produced
companies have had years of experience of commanding
and marketed, but there is the unique element of tradition
premium pricing for products such as champagne by
from which to innovate. Other global whisky producers do
changing the public’s perception of them rather than by
not have these same restrictions. This has acted as both an
changing the products themselves.
inspiration for the originators and has also helped to realign the wider international marketplace, allowing for a plethora
What key advantages are there to this move towards a
of individual styles and products. Notable and influential
different style of branding and positioning?
whisky writers, like Jim Murray, are now as likely to crown
It principally helps to attract a new audience both in
a Canadian or Taiwanese whisky as the peak of the distillers
terms of age and global profile, especially in the emerging
art as an Ardbeg, Talisker or Glenmorangie for example.
economies of the Far East. Luxury packaging and price
Whisky is now undoubtedly now a truly global product.
points are all helping to re-position malt whisky as a high-value and high margin category within global F&B, especially high-end hotels and restaurants.
Mark Newton – With 15 years’ experience working at global drinks consulting business CGA Strategy, Mark is a regular
148
What impact does catering for a new consumer have on
contributor to global trade publications including Harpers Wine &
the established market?
Spirit and Drinks Business
DRINKS
American Whiskey Tincup
Already available at Berners Tavern at the London Edition, Tincup is a new addition to the UK market from Proximo Spirits. Although described as an American Whiskey, Tincup is technically a bourbon - high in rye (32%) and low in malt compared to other whiskey brands. With a spicy, bold flavour, the name and packaging design are an ode to Colorado and the gold rush miners famed for drinking whiskey from tin cups. The bottle’s distinctive embossed sides are inspired by the Rocky Mountains, whilst the hexagonal shape is intended to stop it from rolling down mountainsides. Consumer familiarity is being developed through off-trade stockists including Selfridges and Fortnum & Mason. www.tincupwhiskey.com
150
DRINKS
Hard Fired
Ballantine’s Produced in handpicked American oak, double-charred barrels, Hard Fired is the latest expression from Ballantine’s, Europe’s No.1 Scotch whisky. The signature hard firing of the barrels unlocks vanilla notes, smoky hints and provides a distinctive smoothness. With a 2015 launch in France and Poland, March 2016 sees a global rollout, with Hard Fired priced at 25% above Ballantine’s Finest – the entry level expression of the range. “When charred, casks form a natural layer of caramelised wood sugars that react with whisky and a double char understandably intensifies this effect. The result is a smooth, creamy and subtly smoky Scotch whisky with tasting notes of sweet honey, soft red apples and tangy liquorice. This balanced flavour profile results in a premium whisky,” says Sandy Hyslop, Ballantine’s master blender. www.ballantines.com
152
EXCEPTIONAL TEAS SOURCED FROM AROUND THE WORLD SIGNATURE HARNEY & SONS BLENDS RECOGNIZED FOR SERVING THE FINEST HOTELS & DINING ESTABLISHMENTS FOR OVER 30 YEARS
HEADQUARTERS IN MILLERTON, NEW YORK VISIT OUR SHOPS & TASTING ROOMS IN MILLERTON & SOHO NYC 1.800.832.8463 x114 | HARNEY.COM INQUIRIES: GINGER@HARNEYTEAS.COM
DRINKS
Baccarat Crystal Martini Glass Grey Goose
In its latest collaboration, Grey Goose has worked with Baccarat on the design of a new martini glass that sees the classic cocktail served with a twist. The traditional V-shape has been narrowed by 20 degrees, with a smaller surface area keeping the beverage chilled for longer whilst concentrating the aromas. Less of a complete reimagining and more a combination of subtle innovations, the handmade Baccarat crystal glass elevates the drinking experience and provides a new way to appreciate an old faithful. Along with an artisanal mother-of-pearl coaster, it is part of the development of The Caviar Martini – described as the ‘ultimate martini’ – served at the American Bar at London’s Savoy.
154
“From its creation, Grey Goose has always pioneered into new and exciting territory. With this endeavour, we set out to complement our extraordinary Grey Goose Martini with a glass that enhances the exceptional, quality taste of our spirit via its redefined dimensions and shape,” said Joe McCanta, Grey Goose Global Ambassador. The American Bar’s Caviar Martini is prepared with Grey Goose vodka, Savoy Cocchi Vermouth and a dash of Savoy Martini Bitters. True to its name, an Italian olive stuffed with premium caviar balances the inherent sweetness of the vodka.
www.greygoose.com
Reveal’Up collection Made in France
Ser ving your talent Chimney to reduce the smell and tart taste of alcohol
Natural gauge
Chef&Sommelier, the French expertise dedicated to wine tasting. Elegant collection of 11 glasses designed for the young and mature wines tasting.
Collection supported by
chefsommelier.com
CREATIVE DESIGN LUXURY HOSPITALITY horeca.lsa-international.com
SupperMagazine.indd 2
07/12/2015 11:45
DRINKS
The Glenlivet Drinks Trolley Sebastian Cox
The Glenlivet have teamed up with British collective The New Craftsmen to mark the arrival of its latest expression, The Glenlivet Nàdurra Peated Whisky Cask Finish. Designer and craftsman Sebastian Cox has applied his talents to the creation of a drinks trolley inspired by the Scottish distillery and uses materials inspired, or produced by, the whisky making process. Oak staves from retired casks are used to form the trolley’s ‘barrow’ wheels whilst peated oak features in the dram tray – a nod to the earthy expression unveiled by The Glenlivet. Inspired by the traditional malt barrow used to turn and transport malt, the trolley features Cox’s signature wooden weave on the cupboard panels. A hand blown glass vessel from Michael Ruh, featuring a copper spinner and floating wood shavings, highlight the element of craft involved in the construction.
158
Three bespoke rests showcase the three expressions of the Nàdurra range with each one reflecting a unique cask finish. The Glenlivet Nàdurra Peated Whisky Cask Finish rests upon 3,000 year-old peated oak, The Glenlivet Nàdurra Oloroso is cupped in warm hued cherry wood, while The Glenlivet Nàdurra First Fill Selection rests upon golden medullary flecked American white oak. “The opportunity to work on an item that embodies The Glenlivet Nàdurra range particularly resonated with me following time spent with the craftsmen at the distillery. The importance and influence of wood on the whisky was fascinating to me and I took inspiration from this in creating both the trolley and the tray,” said Cox.
www.thenewcraftsmen.com
SIDES
“Tableware is one of the essential categories in hospitality as hotel guests physically interact with it. A collection has to match the ambiance and atmosphere of the hotel as tableware doesn’t only complement the food, it can enhance the customer’s overall experience.” Burkhard Schmidt, Director of Villeroy & Boch’s Hotel and Restaurant Division.
SIDES
Buyers in talks with tableware manufacturer Steelite International
To The Table 2015 EMEA and Asia
F
ounded in 2012, To The Table has grown to become the premier F&B decision makers’ forum. Organised by Snap Events, with Supper as global media partner, and with two events in 2015 split between the EMEA and Asia regions, it connects suppliers and buyers over a highly curated three days
of meetings, networking events and panels. With a focus on products, the forum primarily features suppliers from the world of tabletop, technology and F&B produce. “To The Table EMEA (now MEA) and To The Table Asia are unique in that they are focused purely on the hospitality food and beverage industry at the highest level,” explains Debbie Wilson, director of To The Table and Snap Events. “Only the most senior decision makers attend from the most prestigious hotel and restaurant groups, so the event retains a sense of exclusivity. It also means that suppliers can talk to industry leaders about all of their restaurants in the respective region. So it’s a group-level conversation about projects, future plans and requirements.” 16th - 19th September saw delegates descend on Dubai’s Conrad Hotel for the EMEA event. In addition to the series of networking events and one-on-one suppliers and buyers meetings, highlights included a presentation by Afroditi
Photography: Richard Pereira
Krassa, founder and creative director of eponymous design studio AfroditiKrassa. In addition to discussing her EHDA nominated project TwoRuba, at London’s
161
SIDES
Clockwise from top: Alan Barr of GreyMatters; Supper editor Harry McKinley with chef Andrew Nocente; Afroditi Krassa of AfroditiKrassa
Hilton Tower Bridge, she was joined in conversation
nearby The Address Downtown, where a farewell dinner
by Dino Michael, at the time senior director of global
sponsored by Scottish Development International
restaurant development for Hilton Worldwide and now
showcased the best of the nation’s produce. “I learnt
responsible for global brand development. “Hotel F&B
about new products and innovations as well as
spaces have to be multifunctional,” Krassa said. “No
reconnecting with known suppliers,” said Shane Giles
matter how good the concept, it has to be adaptable.”
(director of F&B concepts AMEA, InterContinental
Simon Lazarus, VP of F&B for EMEA, Hilton
Hotels Group) of the event. “75% of suppliers I met, I
Worldwide; Phil Broad, VP of F&B for EMEA,
will use over the coming 12 months.” Just a few weeks later, 7th – 10th October saw the Asian event take place at Four Seasons Hotel, Singapore.
“Hotel F&B spaces have to be multifunctional. No matter how good the concept, it has to be adaptable.”
The first full day of activity saw a demonstration and interview with chef Andrew Nocente of local restaurant 5th Quarter, housed within Hotel Vagabond. Conducted with Supper editor Harry McKinley, Nocente discussed his formative experiences working with Gordon Ramsay
InterContinental Hotels Group; and Achim Lenders,
and Jason Atherton, and presented delegates with
global VP of F&B, Starwood Hotels and Resorts, came
samples of his ‘contemporary grill’ cuisine. Renowned
together for the Top Operators Panel. Discussion
Singaporean chef and founder of Makansutra and World
covered the necessity of staff engagement, the need
Street Food Congress, KF Seetoh, also took centre stage
to diversify hotel F&B offerings and the increasing
during the event and engaged an audience of prominent
importance of tailoring F&B operations to more
operators with his thoughts on the cultural legacy of
localised regions.
food and how street food traditions can be translated
Closing proceedings, delegates decamped to the
162
into the wider hospitality F&B sector. “If you look at
GLOBAL RESTAURANT INVESTMENT FORUM
14-16 March 2016 The Address Dubai Mall, Dubai POWERED BY
FACILITATING INVESTMENT DECISION-MAKING WITHIN THE RESTAURANT SPACE The Global Restaurant Investment Forum (GRIF) facilitates investment decision-making within the restaurant space. The forum showcases the hottest restaurant concepts from around the globe and gives attendees a place of focus to connect with investors, owners, franchisors and senior hospitality professionals, assess the state of the hospitality industry and secure deals for the coming year. GRIF will be powered by Michelin in 2016, enriching the event with its extensive network and world class chefs.
GRIF 2016 will host the inaugural Global Restaurant Awards through partnership with The Caterer. The Global Restaurant Awards are an opportunity for the industry leaders to get together and celebrate those organisations that have shown innovation, vision and leadership in their businesses and concepts. Recognising the brands that have really engaged with their consumers through social media, technology, design or sustainability. The Global Restaurant Awards will be hosted by Jumeirah at the iconic Burj al Arab Jumeirah, Dubai.
REGISTER NOW! www.restaurant-invest.com/register ORGANISED BY
POWERED BY
GOLD SPONSORS
www.restaurant-invest.com | 151216 GRIF16 220x250.indd 1
SILVER SPONSOR
AWARDS IN ASSOCIATION WITH
#GRIF16, @GRIF_news | www.global-restaurant-awards.com 16/12/2015 11:59
SIDES
Food preparation at Four Seasons Singapore
“The format is different from other events, so I was able to have more focused meetings to learn about new products and also reconnect with known suppliers.”
at Mandarin Oriental, undoubtedly provide a valuable opportunity for delegates to exchange ideas, it is the rigourously scheduled meeting sessions that continue to be the pull for buyers and suppliers. Peter Finnegan, group director of F&B for Shangri-La International Hotels Management, explained, “The format is
the kinds of volumes of food being turned over by
different from other events, so I was able to have more
traditional street vendors who often serve just one or
focused meetings to learn about new products and also
two options, and the profits that accompany, it makes a
reconnect with known suppliers.”
strong case for more focused menus. Doing less doesn’t
2016 sees To The Table evolve, retaining the Asia
always mean fewer rewards. Do less but do those things
event but narrowing the field to a standalone MEA
better and customers will not only appreciate it, they’ll
forum – with a European addition to be added to the
engage with the product much more,” he said.
roster in 2017. “Each event is developing in its own
With a disruptive message of ‘go small or go home’,
way, in line with how restaurants are developing. It’s
GreyMatters’ Alan Barr delivered a rousing keynote on
our job to ensure that the seminars are covering the
restaurant trends, bestowing the virtues of succinct
relevant challenges and opportunities of each region,”
concepts in intimate spaces. “It’s not going to represent
said Wilson.
a hotel’s complete F&B offering,” he explained, “but smaller, specialised ideas should certainly be part of the mix.” While networking events, such as a cocktail evening sponsored by William Grant & Sons and a closing dinner
164
www.tothetableemea.com www.tothetableasia.com
W
INNOVATION
W L O OT E N /H R COM T E I A. I S MP G TELY RE W.HO
HOSPITALITY
W
THE HOME OF
Hotelympia is the home of hotel innovation, where almost 1,000 exhibitors will reveal the latest and widest range of products and ideas in foodservice and hospitality. Register now to improve the business performance of your hotel through guaranteed access to the latest products across food and drink, catering equipment, interiors, technology, careers, and waste management solutions.
WWW.HOTELYMPIA.COM/HOTEL
SAVE THE DATE
NOVEMBER 13-15, 2016 JAVITS CENTER, NYC
WWW.THEHOTELEXPERIENCE.US STAY CONNECTED:
PRESENTED BY
#HX2016 PRODUCED BY
CO-LOCATED WITH
S US TA I NAB L E
LI NENLES S
V ER S ATI LE
M O D UL A R F& B S TATI ONS BY MOGOGO-BU FFET.COM
MOBILE
# T A K E T H A T T I M E
PRECISION PERFORMANCE PERFECTION
GIGA X3
IMPRESSA XJ9
F9
Swiss technology, design and barista coffee at the touch of a button. Perfect for all, tailored to the individual.
Discover more at myjura.tv BEAN TO CUP
BRING THE COFFEE SHOP TO YOU
PETITS FOURS
Italian Buffet Sambonet
Part of Sambonet’s Italian Buffet collection, the multilevel rack is a modular system intended to offer flexibility and afford F&B providers the option to customize depending on evolving requirements. Fashioned from wood, a range of additional, complementing pieces is available, including standard shelving and bowl holders – which can be slotted into place for buffet and banqueting. With the majority of serving solutions designed in the upright position, the Italian Buffet collection as a whole provides a remedy to the issue of limited surface space and is an understated but intelligently realized option for boutiques or hotels with a substantial offering. www.sambonet.it
169
PETITS FOURS
Mesh Aqua
Artesano Barista
Representative of the current design trend for striking shades in hospitality tabletop, Rosenthal’s Mesh Aqua range combines vivid colour with a sense of texture. Produced in porcelain, the aqua hue imbued into the collection is melted into the glaze at 1000 degrees C, making the colour virtually indestructible. Scratch and wear resistant, pieces are tested by the Rosenthal Institute for Material Technology to ensure their performance over repeated use, while the unfussy, irregular patterning reflects a contemporary aesthetic.
Utilising clear, unconventional shapes, the Artesano Barista range is fundamentally informed by function. Cup shapes are designed to maximise aroma release and accentuate the coffee experience while the collection as a whole is comprised of more than 50 items, catering for diverse and adaptable use. Made in Germany from high quality Villeroy & Boch porcelain, pieces are certified chip resistant. An all-white colour palette affords both practicality and understatement, while allowing the distinctive, angular design to speak more directly.
Mixology
Balsa
An exercise in shape and colour, the Mixology collection from Waterford mixes classic and contemporary forms with brazen, eye catching neons and deep tints. Although representing the same commitment to quality that has become indicative of Waterford, the collection marks a playful departure for the crystal brand. The broad cuts of the material are intended to offer the perfect pour; the bold shapes to showcase artisan drinks and signature cocktails; and the dramatic colours to resonate with the vibrant energy of happy hour.
The slender, elongated forms of the Balsa cutlery collection from Studio William are designed for diners to tackle smaller food portion sizes. As chefs prioritise flavour and impact over quantity, so the Balsa collection is intended to provide more directed dining experiences, encouraging a focus on taste and texture. Made using the finest quality 18/10 stainless steel, subtle design touches account for comfort, such as delicate hooks on the knives, which provide a rest for the little finger during intensive tasting menus.
Rosenthal
Waterford
170
Villeroy & Boch
Studio William
Parmigiano Reggiano 速 #TheOnlyParmesan www.parmigianoreggiano.com
PETITS FOURS
Horse Decanter Riedel
Riedel has always been noted for its collection of dynamic and thoughtfully designed decanters, but the presence of these pieces in the hotel F&B sphere is becoming increasingly pronounced. The recently opened Dinner by Heston Blumenthal at the Crown Melbourne features a functional display of contrasting varieties. Debuted in the Chinese Year of the Horse, the Horse decanter is intended to reflect an equine profile and is hand made with fine crystal. More than pure design element, the concave horsehead aids in the decanting process, increasing the rate of oxygenation and improving aeration in red wine. www.riedel.com
173
PETITS FOURS
Silver Time
Arden
With 19 pieces in silver, glass and linen, the Silver Time collection was completed as a collaboration with French design studio Massaud. A generous fountain raised on silver heels serves as a sleek centrepiece for coffee, tea or juices and a basin and ladle provides a functional but beautiful focal point. The collection revolves around the notion of the refined brunch, with items designed for typical midday fare – with a silver bread basket, silverplated glass storage jars and ultra-flat trays perfect for sharing platters.
Made from high quality 18/10 stainless steel, the Arden cutlery collection features a simple but striking tapered design, with fork, knife and spoon heads curving out of rounded handles. Pieces are crafted to provide ease of grip and knife blades are specially hardened to provide a practical cutting edge. The collection is also available with a mirror finish for heightened impact. Dishwasher safe and produced with an eye to durability and function, all pieces come with a 25-year warranty.
Theatre by FROM
Arris
Theatre by FROM is inspired by the principles of ancient Greek theatre. Referencing the small circular stage that was surrounded by the audience, so the wide rims of the plates place the chef’s work at the centre of attention. FROM was founded by Cesare Bizzotto, Manuel Amaral Netto and Tobias Nitsche - from Italy, Portugal and Germany – and this mix of perspectives and nationalities presents itself in the collection, which conveys a clean, European sensibility.
A modern take on references from the Wedgwood archive, Arris is a lifestyle and tableware collection led by design. Robert ‘Bob’ Minkin’s distinctive 1960s creations act as the muse for the angular profiles of the decorative ceramic and crystal ware. Opaque copper contrasts with glass in a statement champagne bucket and stemware. In the metalwork Wedgwood’s handcrafted techniques manifest in a recurring motif, with the method of cutting through layers of coloured Jasper to produce a relief pattern created by Wedgwood at Barlaston.
Christofle
Vista Alegre
174
Robert Welch
Wedgwood
Ronnefeldt’s tea concepts as individual as your guests are.
J.T. Ronnefeldt KG, KurfĂźrstenplatz 38, 60486 Frankfurt am Main, Germany T. +49 69 / 79 30 05-0 F. +49 69 / 79 30 05-38 E. info@ronnefeldt.de www.ronnefeldt.com
PETITS FOURS
Diamond
Vigne
Richard Brendon is a UK based designer who has previously collaborated with luxury department store Fortnum & Masons and whose collections are stocked by the likes of Bergdorf Goodman. Whilst his printed ceramic pieces have been displayed at the V&A Museum, Diamond marks a move into cut crystal barware and the development of a complete tabletop offering. Simple forms are mouth blown and then hand cut with a tight diamond pattern to the lower third and bottom of each piece.
A set of four heavy based tumblers comprise the Vigne collection, which emphasises rounded shapes and clean forms. The range is made from Kwarx, a revolutionary material developed by the group’s research centre that is described as ‘virtually unbreakable’ - although the formula remains closely guarded by ARC International. Incredibly resistant to everyday restaurant conditions, the tumblers have also been proven to retain their ‘sparkle’ wash after wash, having been tested with over 2000 cycles of industrial cleaning.
Copper Shaker
Supperleggero Champagne Wine Glass
Richard Brendon
Artis
Capitalising on the trend for copper pieces in barware, Artis’s copperplated range features a two-part shaker, a Japanese style jigger, bar spoon and strainer. Designed to function as part of the visual vernacular of the bar, copper accessories date back to the origins of mixology, with the material proving a robust option for combining ingredients. In addition to items for cocktail preparation, Artis’s collection also features five different styles of copper and copper-plated mugs for a cohesive drinks service.
Chef & Sommelier
Riedel
The Supperleggero Champagne Wine Glass represents an innovate approach to the serving of champagne. While the traditional coupe features a wide brim that diffuses the aromas of the champagne and the ever-popular flute offers only a one-dimensional experience, the Champagne Wine Glass – a version of a so-called tulip glass – offers breathing room whilst retaining the drink’s signature bubbles. Already advocated by champagne houses such as Dom Perignon, the distinctive shape continues to grow in popularity with aficionados, becoming an increasingly popular serving option in bars and restaurants.
177
The Artis professional emporium Everything in one place for the table and bar
T: +44 (0)20 8391 5544 sales@artis-uk.com
www.artis-uk.com Supper Mag 275hx236wmm.indd 1
18/09/2015 13:51
PETITS FOURS
Purity
Bauscher With organic flowing curves inspired by the world of Botany, Purity from Bauscher is a dignified professional collection intended to engender a sense of ‘calm’. Round plates, oval platters and a variety of bowls can be combined to create a diverse selection of serving options, with ‘multifunctionality’ central to the design. Made in Germany, the pieces feature extreme glaze hardness that can withstand the pressures of industrial washing and are extremely chip resistant – setting a new standard for Bauscher products. Items also feature a thin glaze body and are made from revolutionary Noble China hard porcelain. www.bauscher.com
179
PETITS FOURS
Coffee Pods CRU Kafe
Founded in 2013, CRU Kafe produces Nespresso compatible, eco-friendly pods using high altitude, fair trade and organic coffee. Working only with specialised farmers and producers in Ethiopia, Peru, Mexico, Tanzania and Indonesia, all partners employ traditional and certified organic farming methods. Available in five varieties: Light Roast, Dark Roast, Intense, Decaf and Honduras, CRU Kafe also offers its signature blends in whole bean form. “We firmly believe that taste should not be sacrificed in the name of convenience,” says founding partner John Quilter. “We have always felt that the prepackaged coffee pod process could be done in a more thoughtful way, which is why we use a fully recyclable pod to house our blend.” www.crukafe.co.uk
180
VISION GERMANY
NOSTALGIC
INTENSE
BALANCED
STRAIGHT
RICH
FRESH
�You have never seen wine like this!“ The VISION:
Silvio Nitzsche WEIN | KULTUR | BAR, Dresden
No distinction is made between red wine or white wine glasses in the VISION collection by Zieher: the glasses are simply themebased or characterbased. The names of the glasses clearly explain what they are used for: You intuitively reach for the glass which presents the flavours of the wine that you particularly wish to emphasise in the best way. Filigree Craftsmanship meets Innovative Design
W W W. Z I E H E R . C O M Unbenannt-5 1
ow bl nd ha lly lfu sk i
Further information about VISION, its phillosophy and the detailled analysis by the sommelier Silvio Nitsche you will find via the QR-code or at www.zieher.com/en/products/vision.html
n
Zieher glasses are all about top quality craftsmanship, which is created in one of the most innovative and best glass blowing work- shops in the world. Each glass is unique and has been created from lead-free crystalline glass using a traditional, handblown method.
20.10.15 11:12
68
PETITS FOURS
Style
Creative
Available in both silver-plated and highly polished stainless steel, the Style cutlery range represented a new direction for producer Hepp when it was launched as part its 150th anniversary year. Inspired by architecture and automotive design, the 17-piece collection features angular lines, with chamfers on the handles. The spoon features a distinctive square shape, the knife has been constructed with a classically long blade and wide handle and each item features a high material strength of four millimetres.
Specialists in buffet solutions, Mogogo’s Creative range uses curved lines to aid in more efficient service delivery. Eliminating crowded service lines and reducing the number of waiters required, guests are afforded a more intimate and ordered experience. Composed of multifunctional, adaptable elements, the system can be tailored to individual needs and constructed in a variety of different iterations. The main panels are constructed from high density bamboo, covered with layers of water base UV lacquer and are 100% harder than red oak.
Neofusion
Nero Limited Edition
Every Neofusion piece has the strength of porcelain and the look of ceramic due to a highly durable, hand-sprayed, non-porous glaze. Available in six different colour ways - Magma, Volcano, Ember, Stone, Terra and Sand – items can be grouped together, mixed or combined with white porcelain to offer differing dining experiences and visual concepts. The raw appearance and dense colours are intended to provide a pleasing contrast between the pieces and the stylised, contemporary presentation of fine cuisine.
Where Swedish functionality meets Italian style, the Nero collection features black crystal glassware with decanters and glasses, numbered and signed by the designer. Decanters feature a custom Amish-made wooden stopper, highlighting the element of craft and juxtaposing the modern and traditional sensibilities present in the design. Born and raised in Sweden before moving to Florence, designer Daniele ‘Danne’ Semeraro honed his skills at range of design firms, from automotive companies to leading the design at a leading lighting manufacturer.
Hepp
RAK Porcelain
Mogogo
Sempli
183
Indelb_SupperMag_Flyingbar236x275_uk.indd 2
02/12/15 11:03
PETITS FOURS
Omnia
Flow
Left for more than 50 hours in high temperature furnaces, Arthur Krupp’s porcelain pieces go through an intensive but careful firing process. The result is porcelain harder than standard steel with a resistance to thermal shocks and a notable lack of porosity. Manufactured in Selb, Upper Franconia, Arthur Krupp produces feldspathic porcelain, a particular variety of white porcelain known for its resistance, compactness and shine. In the Omnia collection this resistance is heightened with the introduction of reinforced edges.
A modular system designed around a gastronomic footprint, Flow from Craster caters for flexibility in service, presentation and display. Components come in two material ranges, Rustic, made from oak; and Refine made from walnut. Rustic focuses on variably sized, stackable trays that can be used with elevating stainless steel stands or the Flow trolley, which features retractable angled shelves and an extendable leaf. The Refine range, with a double lacquered finish, is designed primarily for countertop, with trays stackable for easy storage.
Liquorice by John Bülow
Kebony Tableware
Hand-made in Copenhagen, Lakrids liquorice is a premium take on a classic edible. With dynamic, contemporary packaging in compact sizes, it presents an alternative to traditional in-room snack options. Slow cooked for up to four hours, the liquorice demonstrates a caramel like texture and a distinctively concentrated flavour. Featuring cocoa butter from Peru, a rich agave syrup from Mexico and organic liquorice roots from Iran, Lakrids promise that “no other liquorice worldwide is produced using such luxurious ingredients and preparation techniques.”
Used on the tables of Noma, the range from Wahl&Ross is fashioned from Kebony wood, a high quality and dimensionally stable timber. The spoons were designed in collaboration with the restaurant as the perfect means with which to eat berries, while the bowls are intended to serve as works of art as well as practical serving pieces. Evocative of nature, the range also features serving boards and a geometric table jug that showcases the distinctive grain of the warmhued wood.
Arthur Krupp
Lakrids
Craster
Wahl&Ross
185
PETITS FOURS
Aguila 220 Nespresso
Launched in 2011, the Aguila 420 was Nespresso’s first professional coffee machine and the recently revealed follow up, the Aguila 220, is designed to feature the same technology but with a significantly smaller footprint. Compact and durable, the Aguila 220 features an energy saving mode – reducing output by 50% when not in use – lowering usage costs and operating more sustainably. A ‘cash register link’ enables the machine to be connected directly to a restaurant or café’s payment system for more efficient service delivery, while two extraction heads work simultaneously and allow for faster beverage production during peak hours. www.nespresso.com
186
Celebrating 25 years in hospitality & leisure
The bar specialists - the professionals’ choice www.conceptbars.com +44 (0)1484 852 666 info@conceptbars.com
The Digital Waiter Offer an unrivalled dining experience with a dedicated and digital waiter service for every single table. F&B Connect allows your customers to browse your menu and place their order directly with the kitchen before requesting their bill. Contact us for a live demo: lindy.veitenheimer@iris.net 020 7099 9242 www.iris.net
22832_iRiS_Supper_Advert_v8_AW.indd 1
F&B Connect 16/12/2015 18:03
PETITS FOURS
Buffet Wall
Artisan Chocolate Bars
The Buffet Wall system from Frilich aims to provide a space saving solution for the provision of high volumes of juices or other drinks. Made from stainless steel, the elegant system features a sturdy bracket onto which the dispensers are fixed, allowing them to be scaled much higher than usual whilst maintaining stability and reducing the counter space required. Cereal flutes and jam jars from the company’s Elegance line are also compatible with the ‘wall’, providing an adaptable option for high volume food services.
Already stocked at Philippe Starck designed Parisian hotel Mama Shelter, Le Chocolat des Français is a thoroughly French affair. From the packaging to the chocolate itself, each element is made in the country. Collaborating with various artists, every bar comes with a wonderfully unique package design making them not only a personal touch for guests but a collectible also. The eccentricity of the illustrations belies the sophistication of the product within, with bars made from the finest pure cocoa butter.
Buffet Presentation
Blackcurrant and Rosemary Vinegar
Frilich
Tiger
Although based in South Korea, Tiger calls upon the talents of Italian designer Giuliano Malimpensa for its Buffet Presentation line. A mix of hollowware and small ware, the range features food grade 18/10 stainless steel and a large variety of pieces, from a milk jar and ice dish to a caviar cup and candleholder. Known for his artistic metalwork, Malimpensa’s work has previously been sold at Sotheby’s and for Tiger he translates his decorative eye into pieces designed for both function and visual appeal.
Le Chocolat des Français
Womersley
Used in the kitchens of Simon Rogan’s L’Enclume and a favourite with chef Tom Aikens, Womersley provides a range of specialist fruit and herb vinegars. Despite inspired combinations such as golden raspberry and Apache chilli; lime, black pepper and lavender; and blackcurrant and rosemary, ingredients are kept to a minimum. The Blackcurrant and Rosemary features only a seemingly simple combination of spirit vinegar, sugar, blackcurrants (32%) and rosemary. “They are of a superb quality and have an exceptional taste & flavour,” says Aiken.
189
MODULAR BUFFET SYSTEM BUFFET PRESENTATION HOLLOWWARE CHAFING DISHES URNS & DISPENSERS TROLLEYS
www.tigerhotel.co.kr
Adv_Supper-Magazine_Trim-236x275mm .indd 1
13/11/2015 10:25:41
SIDES
Stepping Up to the Plate Director of Villeroy & Boch’s Hotel and Restaurant Division, we speak to Burkhard Schmidt about design, function and a rapidly changing market.
Villeroy & Boch has recently worked on several
professional range and how does it add to the
is definitely preferred to uptight formality. A big
customised collections for hotels. Can you tell
guest experience?
trend is the mixing of different materials, like
us about how you work collaboratively to create
Tableware is one of the essential categories in
porcelain, glass and natural materials or wood
these signature collections?
hospitality as hotel guests physically interact
and slate.
Villeroy & Boch has a ‘Special Design’ service
with it. A collection has to match the ambiance
We’ve recently launched the hotel collections
to provide customised designs to hotels and
and atmosphere of the hotel as tableware doesn’t
Artesano Professionale and Artesano Barista.
restaurants worldwide. Examples like the Hotel
only complement the food, it can enhance the
Through the mix of pure white premium
Eden Roc, the Waldorf Astoria in Jerusalem
customer’s overall experience. Quality and the
porcelain with natural materials such as acacia
or the world famous Venice Simplon-Orient-
visual effect play a decisive role for restaurants
wood, slate and naturally coloured cotton, the
Express are some of our most prestigious.
and hotels and provide that all-important first
collections present a special design language
impression. An individual design ultimately
ideal for varying culinary styles.
Our design team develops options in close communication with the client and through
highlights the exclusivity of the venue.
the Custom Made Solutions, or CMS, we can
What other trends do you see as being relevant
give them the exact tableware solutions they
We’re seeing a move towards a premium take
to Villeroy & Boch’s Hotel and Restaurant
desire – from personal icons to the name of the
on informality and a shift away from traditional
Division and the tableware sector generally?
restaurant or a complete pattern.
notions of formal fine dining. How has this
Besides the trend of mixing different materials,
impacted on Villeroy & Boch’s design practices
unconventional shapes and decoration are
What does having a specially designed
and product offering?
designed to underscore - subtly but insistently -
collection offer a hotel versus a more uniform
I agree, these days casual and modern elegance
the special exclusivity and quality of the cuisine.
191
SIDES
Villeroy & Boch Artesano Professionale
Customized solutions are very popular and will
Division, and the hospitality industry generally,
the World Expo Dubai 2020 and the World Cup
continue to be in the future. Another important
and how are you working to overcome them?
Qatar 2022. We have been active in the region
trend is bringing colour to the table and this is
A current challenge in the sector is ever changing
for the past 40 years and believe we have the
something we’ve translated into some of our
eating habits, influenced by globalisation and
formula in place to capitalise on the tremendous
own recent collections.
urbanization. The different styles of cooking and
growth expected in the hospitality market there
increasingly creative ways of presenting food
during the next five to six years. The market’s
require the appropriate professional tableware.
strong emphasis on unique and fashionable
What steps does Villeroy & Boch take to ensure it is always ahead of the curve in terms of
design aligns perfectly with Villeroy & Boch’s
industry trends?
What considerations does Villeroy & Boch
core values as a European premium brand. Also
Just as restaurants have to keep up with new
take into account when creating its hotel and
the focus on customization and exclusivity in the
trends and customers’ demands in terms of
restaurant collections, in terms of balancing
region allows for a symbiotic relationship, with
food, we have to meet international trends in
guest experience with practicality of design?
all of the wonderful new landmark hotels and
design and food. We’re always aiming to initiate
Convenient and practical features like stackable,
restaurants.
new trends with new products but we also
robust and replaceable items are criteria that
develop new series alongside already existing
matter a lot. Price also plays an important role.
What have been Villeroy & Boch’s recent
collections. Ideas for new designs come from
We do cater to different needs and expectations
success stories?
around the world by visiting international fairs
but in the end we’re a premium brand known
In 2014 we launched colourful collections like
and exhibitions and from the landscapes and
for quality and design. So we provide superior
Amarah and Janda and, as I mentioned, we
environments. The Villeroy & Boch archive is
solutions that meet expectations of both design
introduced Artesano Professionale and Artesano
also a great source of inspiration. We have an
and function.
Barista. Both series play with a trendy material
outstanding history and heritage to get inspire us.
192
mix and bring a contemporary spirit to the table You’ve highlighted the Middle East as a leading
and for this year there are more new ideas and
growth market for Villeroy & Boch. What are
designs in the pipeline.
What do you see as being some of the current
you doing to capitalise on this?
challenges facing the Hotel and Restaurant
There’s great potential, especially considering
www.villeroy-boch.com
NEW All you need for perfect coffee
The new A600 redefines how you interact with your machine. The intelligent, user-friendly touchscreen can be adapted individually to your operation and is augmented effectively with a functional lighting concept. The revolutionary automatic cleaning concept ensures the highest level of cleanliness and maximum efficiency. Innovative Swiss technology makes sure you get perfect coffee enjoyment. You will be thrilled with the excelling taste experience – classic coffees, chocolate and a wide variety of beverage creations, with hot or cold milk foam and flavors. Make it wonderful – A600.franke.com
advert_Franke_A600_Supper-Magazine_236x275+3mm.indd 1
04.11.2015 10:01:29
ADVERTISING INDEX
93
201
Luigi Bormioli
ARC International
155
MangaJo
198
Artis 178
Milagro
091
The Balvenie Bartech
Mogogo
167
197
Oneida
043
Bauscher
041
Paderno
098
Bombay Sapphire
054
Parma Ham
176
Burrough’s Reserve
029
Parmigiano Reggiano
Chivas Regal
067
Penfolds
172 136 & 137
Christofle
052 & 053
Perrier-Jouët
Churchill China
046 & 047
RAK Porcelain
071
Reyka
045
Riedel
059
Robert Welch
204
Concept Bars Courvoisier Craster
187 010 & 011 117
006 & 007
Cru Kafe
077
Ronnefeldt
175
The Dalmore
027
Rosenthal GmbH
018
Fashionizer
063
Sambonet
097
Fever-Tree
151
Sanremo
109
Schönwald
057
Fracino
199
Franke
193
The Scottish Salmon Company
Frilich GmbH
196
Stolichnaya
GRIF
163
Studio William
Glenfiddich 037
Tafelstern
Global Knives
Talisker
Grey Goose
171 008 & 009
Tanqueray No.TEN
113 016 & 017 079 123 014 & 015 145
Harney and Sons
153
Taylors of Harrogate
127
Hendrick’s
141
Tiger Company
190
HEPP
081
To The Table Asia
195
Hotelympia
165
To The Table MEA
182
HX: The Hotel Experience
166
VEEN Waters
105
IndelB
184
Villeroy & Boch
004
iRiS Software
188
VOSS
139
Jura
168
Waterford Crystal
093
Kona Brewing Company
095
Wedgwood
024
WMF
125
Zieher
181
La Marzocco LSA International
194
012 & 013
023
101 156 & 157
NATURALLY SOURCED – The New Buffet Ambience www.frilich.de
OPEN THE DOOR TO HIGHER PROFITS AND LOWER LABOR COSTS Bartech minibars are designed to maximize profits from your minibar operation by optimizing efficiency and increasing guest satisfaction, while drastically reducing labor costs. With the industry’s only fully customizable designs and the most advanced technology, we can design a custom solution for your property that integrates with your existing systems and generates added in-room revenue – automatically!
Only the Bartech eDrawer offers: • Stocking capacity of up to 23 product types • Compressor cooling unit - less than 30 dB • Web/Windows based software • CESS (Computerized Energy Saving System) automatically controls temperature • Online guest consumption management • Remote in-room controls/tablets • Automatic expiration date management • Remote locking door (can be deactivated)
Please visit us at HX: The Hotel Experience in NYC, November 8-10, Booth # 2125
For more information, contact us at: info@bartech.com • www.bartech.com
real brewed A fresh burst of hydration as good as water but ten times tastier? No extracts or chemistry, just the world’s best fruits and the world’s most delicious teas: chilled, blended and bottled. We use real brewed green tea, not extracts in our drinks. The fresh tea leaves are brewed in an authentic natural way using only hot water, helping to retain the goodness of our premium tea leaves.
Good to know • No added sugar • 100% natural ingredients • Iced green tea - still or sparkling • 250ml & 750ml glass, 330ml PET & 330ml can ranges
Contact us: +44 (0)20 8813 5005 • hello@mangajo.co.uk • www.mangajo.co.uk
Exceptional coffee just got f a s t e r Introducing the Velocino by Fracino - the state of the art hybrid espresso machine which pairs the convenience of a bean to cup machine with the simplicity of a traditional espresso machine.
Fracino 18-22 Birch Road East, Birmingham, B6 7DB, UK. R
Website / www.fracino.com Email / sales@fracino.com Tel / +44 (0)121 328 5757 Fax / +44 (0)121 327 3333
THE WASHING UP
Thank you.
I hope that our first issue has provided you with insight and inspiration and, as we grow, we will continue to provide a platform showcasing developments within the global hotel F&B industry and its many facets. I’d like to thank all of those who have contributed to the completion of our launch issue: our writers, our advertisers and all of those whose advice and input has proved invaluable, including the Gorgeous Group’s Robbie Bargh, Puccini Group’s Heleri Rande, the team at CGA Strategy and our events partners. I’d also like to thank the pool of international PRs who have helped us to provide such a diverse global perspective - putting us up, putting us on planes and putting us at the tables and bars of the industry’s leading destinations. Finally I’d like to thank our new readers, who will continue to inform and define Supper as we move forward. I welcome your thoughts and you can drop me an email at h.mckinley@mondiale.co.uk with feedback, questions or suggestions. Until our next Supper. Harry McKinley | Editor
200
SIX DECADES OF DESIGN Email: hospitality@welch.co.uk
Online: robertwelch.com
Telephone: +44 (0)1386 840880