HOTEL FOOD & DRINK
HOTEL CHADSTONE – MELBOURNE • HEMANT OBEROI • GREAT SCOTLAND YARD – LONDON
CONTENTS ISSUE 19 037
STARTERS
044
Hélène Darroze at The Connaught
037
Bombay Brasserie
038
MoMosita
040
Ella Mia
042
The Connaught London © Sharyn Cairns
050
Taj Cape Town
MoMo’s Kuala Lumpur
St. Martins Lane London
© Jérôme Galland
058
MAIN COURSES Pastore
044
Great Scotland Yard
050
Kultá Kitchen & Bar
058
Hotel Chadstone Melbourne
London
Lapland Hotels Bulevardi Helsinki
W 064 Muscat
Sumosan
Six Senses Residences Courchevel
070
Dóttir 077 Kex Hotel Portland
003
CONTENTS ISSUE 19 SERVICE
028
A Taste of Destiny
020
Californian Roots
028
With 45 years in hotel F&B under his belt, Hemant Oberoi has seen it all. The Indian chef sits down with Supper to talk inspiration, destiny and overcoming tragedy.
After more than 20 years within the hospitality industry, acclaimed chef and restaurateur John Fraser returns to his culinary homeland.
DINING The Upper Crust © Liz Clayman
020
080
The reinvention of French pastry and the simultaneous reintroduction of classic recipes are upending Paris’ patisserie scene.
SIPPING
080
Canary Crush
090
Stepping out of the shadow of Europe’s top vineyards, the quality and rarity of Canary Island wines is increasingly becoming an advantage for hotels looking for a point of difference.
© Lou Groseiller
Maximising the Opportunity in the US Hotel Market
106
In the second installment of a new series of features, Supper delves into a research report from Nielsen CGA to offer insight into the dining and imbibing behaviour of the hotel guest.
REGULARS Entrée 013
Events 109
Appetisers 017
Spotlight 112
Signatures
Petits Fours
087
Cocktails 097 Drinks 101
004
MARKET INSIGHT
125
Washing-Up 146
Sometimes, a personal touch is needed.
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ENTRÉE
ON THE COVER Pastore at Hotel Chadstone, Melbourne © Kristoffer Paulsen
At Your Server
I
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013
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APPETISERS
D
ark kitchens, dinnertainment and hyper-
University Arms in Cambridge recently launched
seasonality are just some of the trends
its Rubbish Cooks supper club, inviting diners to
set to take the hospitality sector by storm
enjoy a three-course meal made from ingredients
according to forecasters, operators and investors
that are usually thrown away. As Charles Banks,
in attendance at this year’s Global Restaurant
co-founder of The Food People explained, people
Investment Forum (GRIF).
are constantly evolving their eating habits and
Delegates from over 43 countries descended on
embracing plant powered foods like faux fish,
the Dutch capital to network, discover the latest
mylks and vegan alternatives. They are also
dining concepts and hear an impressive array of
dining in establishments that support local
speakers share their thoughts on the growing
growers and producers. “At first it was a tick-
importance of sustainability, authentic dining
box exercise,” noted Michael Webb, Co-Founder
and disruptive delivery services.
of property consultancy agency Distrkt. “But
Unlike many other global service industries,
it’s now fundamental, and is at the heart of so
the restaurant sector continues to grow,
many business models; those who don’t consider
particularly in the fast-casual category, with
sustainability will get left behind.”
revenues estimated to reach US$17 billion by
Of equal importance to those in attendance at
Evolve and Disrupt In February, the hospitality industry’s leading figures descended on The Global Restaurant Forum to explore the trends set to shape the future of F&B.
2024 in Europe alone, according to JLL’s 2020
GRIF was the continued appetite for experience-
Food & Trends Report. While its growth is
led dining and the role technology is expected to
encouraging, it also presents a challenge for
play in inspiring genuine moments of connection.
those catering to the constantly evolving tastes
Acclaimed chef Gaggan Anand spoke earnestly
of consumers. Speaking at GRIF, Emma Banks,
about food as an act of love and how the rising
Vice President of F&B Strategy & Development
popularity of open kitchens has given guests the
for EMEA at Hilton, expressed the need to review
opportunity to immerse themselves in the chef’s
strategies at all times in order to keep up with
journey. Yet, while many agreed that a human
change, while Henry Mason, Managing Director
touch remains pivotal to the customer experience,
at TrendWatching observed that trends often
the boom in delivery options – Deliveroo raised
emerge “when innovators look at people’s basic
US$575 million in a recent round of funding –
wants and needs in novel ways”.
and the proliferation of off-site premises (dark
One theme that dominated discussions during the conference was the importance of
kitchens), pose a direct challenge to operators seeking to launch physical restaurant spaces.
sustainability and the increasing number of
But, for those concerned about the future of
consumers aligning themselves with brands
the industry, leading restaurateur Jeremy King
championing green credentials. Market insight
OBE was on-hand to offer some final words
agency Mintel found that in 2018, British
of encouragement. “Ultimately, you should
consumers spent £8.2 billion on ethical food
build a restaurant that you would want to go to
and drink, bolstering reports that conscious
yourself,” he commented. “If you follow your
consumerism is on the rise. Tapping into this
heart, you have chance.”
trend, restaurants such as Parker’s Tavern at
017
T
he rise of the conscious consumer,
someone that lives locally and wants to champion
exemplified by increasing awareness of
their culinary heritage. In both scenarios the
sustainability-led diets and plastic-free
importance of ‘eating local’ not only benefits
principles, has been well documented in the
independent food heroes but also encourages us
media over the last 12 months. So, it should
to eat seasonal produce that has not undertaken a
come as no great surprise that a reported 41%
long journey to get to our plate, which is a much
of British people are said to be interested in
more sustainable way to eat,” explains Jordan
consuming local products either at home or in
Kiziuk, Director of Global Upscale Restaurants &
restaurants. Research conducted by foodservice
Bars at Hotel Indigo.
and hospitality data analysts CHD Expert also
An example of the group’s commitment
found that many of those surveyed are keen to
to eco-friendly dining is Serra, a restaurant
adopt a ‘Locavore’ mindset as a means to better
centred around the ethos that good food can
understand the provenance of the food on their
have a positive impact on people and the planet.
plate, signalling a further shift towards more
Located within Indigo’s new Brussels property,
ethical health and lifestyle choices as we enter
the concept draws upon its proximity to the city’s
into the next decade.
botanical gardens, with food sourced from within
The ‘Locavore’ Mindset As consumers look to adopt more sustainable habits, Hotel Indigo is increasingly championing hyperlocality within its F&B concepts.
Having gained prominence in recent years, most
100 miles of the hotel. Meanwhile, in the UK,
noticeably in the United States, the term Locavore
many of Hotel Indigo’s regional offerings, such
relates to those who focus on eating foods that are
as The Woodsman in York, focus on field-to-fork
made with locally grown ingredients or produce
dining to create menus that promote the highest
that has been sourced from farms within close
standards of husbandry with specialties including
proximity. In the hospitality sphere, a number of
Hebridean lamb, British deer and wild boar.
hotel groups are seeking to spotlight this way of
Further cementing its mission to curate hotels
thinking in order to support the neighbourhoods
around the culture of a city while also showcasing
they inhabit and the communities they serve,
these social destinations as platforms for the
whilst offering discerning travellers and locals
best local cuisine, the Daisy Tasker in Dundee, a
alike, an authentic dining experience. In turn,
rustic Scottish bistro, serves fresh catches from
this approach enables establishments to foster
the adjacent North Sea with dishes like Arbroath
closer ties with regional producers and growers
smokie – a type of haddock chowder, while
and ensure that quality and seasonal produce is
Mamucium in Manchester delivers reinvented
at the heart of their offering.
Northern classics using ingredients from the
Hotel Indigo, the boutique brand from IHG, is
“Guests in our hotels and on the high street
having launched six new restaurants that boast
are wanting more than great tasting and good
menus inspired by hyper-locality. “The Locavore
looking food,” concludes Kiziuk. “It needs to
trend is squarely positioned to diners wanting to
have a story and more than that, it needs to be
eat like a local – they could be a food tourist going
sustainable.”
to an area to sample local culinary highlights or
018
counties of Lancashire and Cumbria.
one of the main proponents of this movement
Océan bleu collection
NEW SHOWROOM DAUM & HAVILAND 41 Madison Avenue, 6th Floor, New York, NY 10010
A Taste of Destiny With 45 years in hotel F&B under his belt, Hemant Oberoi has seen it all. The Indian chef sits down with Supper to talk inspiration, destiny and overcoming tragedy. Words: Agnish Ray
I
ndian chef Hemant Oberoi believes in destiny.
delighted in his culinary skills, as have showbiz
It was destiny that made him ditch the idea
names such as Brad Pitt and Naomi Campbell.
of medical school as he stood before a future
“This was my last option in life,” he laughs, as
as a doctor. It was destiny that struck him
we sit in the private dining room of the Mumbai
with high fever the day of his military service
restaurant he opened in 2017. It is one of the
trials, scrapping any hopes of an army life.
fruits of OB Hospitalities, a venture he launched
And as he embarked on a hotel management
after departing his 42-year tenure at Taj Hotels.
career, landing a job at one of India’s most
The eponymously named Hemant Oberoi
prestigious five-star properties, it was perhaps
Restaurant is located in Bandra Kurla Complex,
destiny that plunged him into its food and
a business district of Mumbai. Corporations
beverage wing.
like CitiBank, Standard Chartered and ONGC,
Many are thankful for the path that Oberoi ended up on. Over a 45-year career, he has
plus a number of foreign consulates, are his neighbours, as well as his regular customers.
wined and dined the who’s who of India’s elite,
Smartly clad waiters donning white gloves
from business tycoons like the Ambanis and the
float around the mahogany space, crafted
Mittals to Bollywood stars like Amitabh Bachchan
by coveted Mumbai-based interior designer
and Rani Mukerji. Politicians spanning the
Ashiesh Shah, which is filled with velvet and
spectrum – from the Obamas and the Clintons
leather seating, while satin drapes shield the
to George W. Bush and Narendra Modi – have
hot, direct sunlight from the streets outside. The
SERVICE
SERVICE
Martabaan’s menu features twists on traditional Indian cooking; think dabba gosht-inspired chicken and pressure-cooked biryani
menu’s inspirations stretch from Japan to Peru, where the approaches to raw cooking fascinate Oberoi. Star dishes include the brie and truffle soufflé, and lamb shank slow cooked with amarillo chillies. At lunchtime, local business crowds tuck into a golden version of the multitiered steel tiffin box so widely used in India. Historically, the fine dining scene in Mumbai has largely been the stronghold of five-star hotels. The likes of Taj, Four
“Your basics have to be strong, then you can do anything in the world. If you forget your roots, one day your roots will forget you.”
where martabaans are made,” he continues. “I found out that these pieces actually came from Burma, where they used a special clay to make them. In the 16th century the pots started to make their way to China, Japan, India and the Middle East.” In his Abu Dhabi restaurant, Oberoi pays tribute to these time-honoured vessels - using them to serve meat and vegetables cooked in pickled tomatoes and chillies, which add a rich
Seasons, Marriott and St. Regis compete for
and distinctive flavour to the dish. The menu
the highest reputation on the food scene - and
features several such twists on traditional
rely on top chefs like Oberoi to do so. It is a
Indian cooking, not least the chicken in a can.
relatively recent development that high-end
Inspired by dabba gosht, or the biryani which is
restaurateurs have started setting up standalone
pressure-cooked inside an individual glass jar,
establishments of their own, catering to equally
tucking into the latter reveals delightful layers
affluent, demanding and food-savvy audiences
of rice, meat and spice. Born in Firozpur, a city in Punjab near India’s
- and therefore providing a different kind of
border with Pakistan, Oberoi was raised on
competition for the hotel industry. Oberoi has by no means abandoned hotels
simple, local staples like butter chicken, dal
completely - his latest restaurant, Martabaan,
makhani (creamy black lentils), matar paneer
opened at the Emirates Palace Hotel in Abu Dhabi
(cottage cheese with peas) and chole (spiced
last summer. This multi-billion-dollar property
chickpeas). The memories of his grandmother’s
- the third most expensive hotel ever built -
cooking remain with him today, but Oberoi
is currently undergoing a major management
knew early on that he wanted to move beyond
shift, from Kempinski to Mandarin Oriental,
Meanwhile, with one of the highest GDP per
the ubiquity of north Indian food, and delve
since the latter kicked off its two-year takeover
capita in the world, the UAE offers an attractive
deeper into the diversity of the country’s
plan at the start of 2020. The Hong Kong-based
playing field for new businesses like Oberoi’s.
culinary traditions – from Bengal and Bihar to
hotel group says their phased renovation will
It is doubtless challenging, however, to stand
see significant changes to rooms and amenities
out among the abundance of Indian food in the
Despite sharing its distinctive surname, the
as well as new food and beverage facilities.
UAE, where Indians make up over 27% of the
chef is not actually related to the Oberoi family
Gujarat and Goa.
“Martabaan had been on my mind for a
total population. Oberoi feels that too many
whose hotel group operates 12 luxury properties
very long time,” the chef tells me. While his
Indian establishments out there opt for pomp
in India and a further 10 around the world. In
Mumbai restaurant brings global flavours to
and drama - think molecular, foam and liquid
fact, a young Hemant even turned down a job
India, Martabaan takes Indian cuisine to the
nitrogen - over perfecting the simple things.
offer at Oberoi Hotel Group, when told he would
world - and Abu Dhabi, the most oil-rich of
“Your basics have to be strong,” he says. “Then
have to drop his own surname in order to avoid
the Emirates, seemed a smart choice to start
you can do anything in the world – if you forget
confusion with the hotel’s brand.
up a flashy new operation. Back home, India’s
your roots, one day your roots will forget you.”
Opting for Taj instead, where his name could
economic slowdown and increasing political
He named Martabaan after a clay jar used in
be recognised, he spent the next 42 years
tensions have significantly curbed purchasing
India for pickling - as was often done in his
solidifying the hotel’s reputation as a forerunner
power, which could threaten luxury spending.
own family. “I went to Khurja, in Uttar Pradesh,
of high-end gastronomy, bringing the flavours
023
SERVICE
“I take pride in wearing my jacket. I still cook on the range; to create is still my passion.”
Martabaan has been envisaged as a contemporary classic Indian dining destination
of the world to Mumbai. He masterminded all its
to safety. To this day, survivors thank Oberoi
restaurant brands, from Wasabi and Zodiac Grill
and his team for having helped save their lives
to Shamiana and Masala Craft; and for around
that night.
20 years, he directed the food and beverage offer for all Taj’s 27 luxury properties.
Their hiding place was The Chambers, an exclusive members bar inside The Taj Mahal
But destiny was to take an unexpected and
Palace, and one of its least accessible areas.
tragic turn for Oberoi on 26 November 2008,
Oberoi spent his time in there doing what he
when The Taj Mahal Palace was targeted as
does best - looking after his guests. Whether
part of a series of coordinated terrorist attacks
that meant keeping them fed, watered and calm
across Mumbai. It was just another night of
during some of the most frightening hours of
crisp tablecloths and polished silver when
their lives, or nursing their bleeding injuries.
four armed attackers entered Oberoi’s place
Today, airport-like security operates at
of work and opened fire. Over 160 people were
the entrance of the hotel - and anyone from
killed during the attacks - around 30 of them
Mumbai’s busy social scene can tell you that the
at The Taj Mahal Palace Hotel. For seven or
city has simply not been the same since 26/11.
eight harrowing hours that night, Oberoi and
So it was not without some trepidation that
his team - familiar with the ins and outs of
Oberoi responded when he was first approached
the sprawling 2.3-acre premises - kept guests
by Australian film director Anthony Maras about
hidden from attackers in a secure part of the
the idea of a new film telling the story of what
hotel, eventually evacuating as many as possible
he went through that night.
© Karim Hesham
024
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SERVICE
Released in the UK last September, Hotel
Three weeks after the attacks, Taj’s
Mumbai stars Anupam Kher as Oberoi and Dev
restaurants were fully open for business again,
Patel as one of his waiting staff, and presents
but it marked the start of a new chapter for
an account of the night’s unfoldings. Although
Oberoi. “It was not written in destiny for us
Kher did not meet the chef as part of the
to die that night,” he reflects on the incident,
preparations, he gives an uncanny portrayal
which gave him a new perspective on life,
of his calm and collected demeanour. “Guest
though instead of slowing down where others
is God,” the character repeats to his staff in
might, he has moved forward in new and
the film - a mantra that Oberoi himself uttered
exciting directions. “I take pride in wearing my
many times during his time at Taj.
jacket. I still cook on the range; to create is still
The film has received mixed reviews - but
While busy running his hospitality business
shown by the Taj staff that night. “I didn’t
and finishing his autobiography – entitled My
want them to make me a hero,” Oberoi tells
Spice Journey – Oberoi is also preparing to open
me. “There were a lot of other people involved
two more restaurants this year. “I could have
- my team, my colleagues, security officers.”
hung up my gloves - but in my philosophy, if
His humility seems inextricable with the deep
you’re tired, you’re retired,” he says. “And I’m
pride and love he has for his work. For Oberoi,
not tired.”
hospitality is, first and foremost, an act of
Entrees include dishes such as Dum ki sunehari nalli, comprising cooked lamb shank and gold leaf
026
my passion,” he emphasises.
many feel it is a deserving tribute to the bravery
humanity. “It is your duty and responsibility to save everyone,” he says. “They have come to your house.”
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Californian Roots With more than 20 years of hospitality experience to his name, acclaimed chef and restaurateur John Fraser returns to his culinary homeland. Words: Juliana Shallcross • Portrait Photography: © Liz Clayman (unless otherwise stated)
I
n 1997, John Fraser was a 22-year-old in the
Strip, which had lost some of its celeb luster
suburbs of Los Angeles. Fresh from a stint as
and rock n’ roll credibility during the late ‘80s
a cook at L’Ermitage Beverly Hills, a luxury
and ‘90s.
hotel that fiercely guards guest privacy, his
Fast forward to present day, more than
next job awaited in the kitchen at Mondrian
twenty years later; Sunset Boulevard has evolved
Los Angeles on Sunset Boulevard. The
from a strip of tired nightclubs and run-down
Mondrian, unlike L’Ermitage, was a flashy see-
restaurants to a glamorous thoroughfare lined
and-be-seen spot where Hollywood denizens
with boutique shops, office buildings, residences
float about the hotel’s expansive SkyBar
and luxury hotels, the newest of which is The
rooftop lounge as the city lights twinkled in
West Hollywood Edition, the 10th such Edition
the background.
Hotel opened by Schrager in partnership with
At the time, Ian Schrager, the owner of New
Marriott International.
York’s legendary Studio 54 nightclub, was in the
Fraser sits in a corner of the hotel’s lobby
midst of scaling his successful Morgans Hotel
on a sunny November afternoon, looking out
Group beyond New York. Mondrian, along with
at Edition’s signature bar. His company, JF
The Clift Hotel in San Francisco and The Delano
Restaurants, oversees the menus for the hotel’s
in Miami, were recent examples of Schrager’s
Ardor restaurant, lobby bar and rooftop. “It’s
magic touch. Yet Mondrian wasn’t just another
actually somewhat serendipitous, coming full
notch in Schrager’s belt of boutique hotels; it
circle here with Ian Schrager,” Fraser says, a
also marked the revitalisation of the Sunset
little tired from the previous evening’s opening
SERVICE
© Nikolas Koenig
SERVICE
Bringing a playful luxury to New York’s busiest district, 701West is an imaginative restaurant within The Times Square Edition
party, which saw Ardor host a dinner for partners and VIPs followed by a media luncheon the next afternoon. After his stint at Mondrian, Fraser worked under Thomas Keller at French Laundry in Napa for two years. Later, he moved to Paris, deepening his culinary skills at Taillevent and Maison Blanche. When he moved back to the United States in 2005, he opted for New York, taking the helm at Compass and receiving two stars from The New York Times for his work. By then, he was getting noticed as a serious chef. “I was just a cook until I got to New York,” Fraser says. “That’s when I rose up to chef, and then started to own restaurants and be an operator as well.”
“I was always trepidatious about coming back to a place where people might be more concerned with which celebrity was in the next booth, rather than the craft that we spent so much time to put on the plate.”
Schrager and Edition Hotels to run the food and beverage at The Times Square Edition. Schrager had sought out Fraser, not just for his rising star, but because his JF Restaurants group had evolved into an experienced culinary operation able to deftly handle a packed restaurant and a stripped-down lounge scene. Fraser had since stepped away from Dovetail and The Standard and when The Times Square Edition opened in early 2019, JF Restaurants had created the menus for the hotel’s sultry 701West restaurant, as well as its Lobby Bar, terrace lounge, room service, and Paradise Club – a nightlife and dining cabaret. 701West earned three stars from The New York Times not long after opening. Once the dust settled in New York, Fraser
In 2007, Fraser opened his first restaurant,
turned his focus to Ardor at The Edition West
Dovetail, on the city’s Upper West Side.
Hollywood, his first restaurant in California. A
Dovetail quickly became a neighbourhood and
homecoming of sorts, some might say, although
critic favourite, earning a Michelin star for its
Los Angeles’ dining scene had undergone a
inventive vegetarian dishes such as parsnip
major revolution since he last cooked on the
ribs in tamarind barbeque sauce along with a
West Coast.
‘Meatless Mondays’ menu. Dovetail earned
“When I left LA over 20 years ago, it was
a Michelin Star for eight consecutive years,
more about the scene. The food was kind
showing that a restaurant with vegetarian
of secondary,” Fraser says. “Now, the food obsession here rivals New York City. In that
entrées could be just as elegant and refined as roasted beets. It quickly earned a Michelin
way, it’s a great place to cook for people, but I
While courting success with Dovetail, Fraser
star, noted for its high-quality cooking. Its
was always trepidatious about coming back to
expanded his offerings by partnering up with
sleek environs and stellar address in the West
a place where people might be more concerned
hotelier André Balazs in 2014 to open Narcissa
Village have also made Nix a popular spot for
with which celebrity was in the next booth,
and The Standard Café inside The Standard East
vegetarians and carnivores alike.
rather than the craft that we spent so much time
other Michelin contenders.
to put on the plate.”
Village. Already well-known for his vegetarian
The following year, Fraser opened The Loyal,
tasting menus, Fraser upped the farm-to-table
an American tavern also in the West Village,
And the restaurant’s name, Ardor, was a
ante by sourcing directly from Balazs’ private
yet pivoted away from vegetables in favour of
direct reflection of Fraser’s eagerness to return
farm in upstate New York.
elevated pub fare such as Piedmontese burger,
home. “Ardor is a word that I use regularly, even
In 2016, Fraser debuted Nix in Greenwich
Hamachi crudo, and Arctic char. There are
though it’s not well-known,” he says. “It’s this
Village, a meat-free restaurant serving
vegetables on offer of course, most notably the
idea of overflowing passion and excitement; it
vegetarian stand-outs such as Kabocha squash
steam vegetables in a peanut-ginger dressing.
felt appropriate.” Ardor anchors the right side of
dumplings, shiitake cacio e pepe, and tandoor
By then, Fraser was already consulting with
the lobby, accessible from both inside the hotel
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“Ardor is a word that I use regularly, even though it’s not wellknown. It’s this idea of overflowing passion and excitement; it felt appropriate.”
Starters at Ardor include arugula farro risotto, tandoor carrots and a raw cauliflower cacio e pepe
032
and out. The space, designed by Ian Schrager
salads finish off the smaller offerings while a
Company, is overflowing with giant green
charcoal grill churns out heftier (and meatier)
plants (yes, they are real) that are stacked by
entrees like lamb cooked under pine, dry aged
the handful around every table and banquette.
duck and Japanese wagyu.
At night, it’s hard to make out whether you’re in West Hollywood or some tropical isle.
But Fraser also looked outside his tried-andtrue items for inspiration. The sweet potato
The furniture nods to mid-century, especially
curry entrée was inspired by Night + Market
the green velvet-backed chairs in the private
restaurant across the street, where Fraser and
dining room, but otherwise, Ardor keeps a
team often dined before the hotel opened. “It’s
simple, modern aesthetic with cream-coloured
just so good. I was like, I have to compete with
cushions and black bistro chairs. A bar at the
this guy,” Fraser says. “Ours is vegan, which
front of the restaurant is a miniature version
I’m pretty sure theirs isn’t, but we have this
of the lobby’s dramatically lit centrepiece. Its
sort of West Side story of sweet potato dishes
menu is vegetable-heavy; this is, after all, what
going on.” The star of the dessert menu is
Fraser is best known for, and what foodies in Los
gooseberry phyllo pizza, created by Fraser’s
Angeles expect him to deliver. Indeed, Fraser
longtime pastry chef Sebastian Rouxel, which
says this restaurant is about coming to the
requires a pre-order and a server to drizzle the
source of his vegetable dishes. A raw cauliflower
25-year-aged balsamic on top of it at the table.
cacio e pepe kicks off the starters along with
Like 701West, Ardor’s dishes are accompanied
tandoor carrots and a farro risotto. Ceviche and
by a robust wine and cocktail programme,
16 - 19 May 2020 NRA McCormick Place - Chicago, IL North Building - Stand 7645
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overseen by JF Restaurant’s Beverage Director,
to be a brand in itself, and stand for something
Amy Racine. Fraser perks up when talking
other than a regular hotel restaurant.”
about her wine list, arranged by Mediterranean
Fraser says his way of standing out is through
climates versus region or terroir. “Amy has put
the style of food he serves. The menus at his
together a wine list of Mediterranean climates
restaurants are more than 50% vegetarian, a
that happen all over the world,” he explains.
JF Restaurants rule. Fresh, local and seasonal
“The Mediterranean is a place we all love to go
produce is of course a no-brainer. But while
in summertime but it’s also a climate, a style of
breakfast tends to be the usual egg dishes and
climate that deals with the amount of wind and
pastries, lunch and dinner is where Fraser
water. I’ve never seen a list like this before. It’s
shines. “We’re kind of playing around with this
brilliant. And just so right-now.”
health and wellness undertone,” Fraser says of
As an operator of multiple restaurants in two very popular hotels on opposite coasts,
034
there’s opportunity for sin if you want it.”
Fraser is constantly pushing back against the
After opening his own restaurants and
hotel restaurant stereotype. “The interesting
partnering with hoteliers, Fraser’s next move
part about being in a hotel restaurant is that
is to combine both practices. In early January,
it has to be one-part amenity where you’re
JF Restaurants purchased the North Fork Table
really just feeding people,” Fraser says. “You
and Inn on Long Island, due to reopen under his
want to get guests food because they’re hungry
direction this summer.
in the morning after a workout or get them a
Ardor’s wine list, overseen by Beverage Director Amy Racine, is arranged by climates
these menus. “And yes, a lot of it is raw. But
glass of wine because they had a hard day after travelling. And on the other side, you want it
A world of bespoke hospitality accessories as unique as you are info@beyondmenus.com | www.beyondmenus.com
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Hélène Darroze at The Connaught The Connaught LONDON
Words: Jenna Campbell Photography: © Jérôme Galland
IN A BITE Covers: 60 Owner: Paddy McKillen Interior Design: Pierre Yovanovitch F&B Manager: Mirko Benzo Head Chef: Marco Zampese Director of Wine: Daniel Manetti www.the-connaught.co.uk
M
ore than ten years since its inception,
cinematic qualities of the kitchen beyond. To
acclaimed chef Hélène Darroze’s
further cocoon the space, the ceiling above the
eponymous two Michelin-starred
tabletop is finished with a bespoke illustration
restaurant at The Connaught has undergone a
by French artist Rochegaussen, in which cooking
refurbishment, drawing upon seasonality and
utensils such as whisks, pots, colanders and
craftmanship to create an elegant and feminine
cheese graters are sketched in white ink.
design aesthetic that strikes a neat balance
Taking guests on a dining journey rooted in
between historical identity and the kitchen’s
the quality and origin of its produce, diners
forward-thinking flavour combinations.
begin with a seasonal consommé, before
Retaining the architectural integrity of The
selecting dishes based on the provenance of key
Connaught, French designer Pierre Yovanovitch
ingredients, such as Pigeon from Denbighshire
has re-written the design language of the
or Cep from Scotland. Furthermore, in a
interiors to create a light and energised dining
charming touch the fish dishes on the menu
setting, replacing mahogany panels with curved
are named along with the Cornwall trawler that
banquettes and seating in shades of coral,
made the catch.
yellow, tan and pale green, while customised
Solidifying the meticulous attention to detail
flooring and individual oak tables replete with
at the heart of its F&B offering, the culinary
dramatic red ceramic lacquered metal bases, add
experience is complemented by a selection of
depth and warmth.
over 3,000 bins and 20,000 bottles of wine,
Moving downstairs, artisanal touches take
while a tasting room dedicated to Armagnac –
centre stage at the newly conceived Chef’s
a distinctive style of French brandy – sourced
Table – a customised travertine counter set
from Darroze Armagnacs, the chef’s oenologist
on a terrazzo dais and surrounded by plush
family’s cellars, completes this well-considered
armchairs, where up to ten guest can enjoy the
and premium dining experience.
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Bombay Brasserie Taj CAPE TOWN
Words: Donna Salek Photography: © Courtesy of Taj Hotels
IN A BITE Covers: 80 Operator: Taj Hotels Architecture: Lightspace Architects Interior Design: Les Harbottle Designs Executive Chef: David Tilly Dinnerware: Revol www.tajhotels.com
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F
ollowing an extensive redesign, Bombay
The menu features some of Bombay Brasserie’s
Brasserie has reopened its doors at Taj
renowned favourites as well as eight newly
Cape Town with a fresh look and new
introduced dishes, such as Baingan Bharta,
menu. In keeping with its other popular
which marries clay-oven smoked Aubergine
outposts in London and Dubai, the restaurant
with feta, and Tikka Masala, an ensemble of
offers a unique fine dining experience.
charred tikka, fenugreek and onion in a tomato
The reimagined space has doubled in size and
sauce. Diners can also choose from a selection
comprises a main dining area, an Indian-style
of small plates, showcased on tableware from
courtyard and pre-dinner bar. Designed by Les
the likes of Revol, that put a fine dining spin on
Harbottle Designs and Lightspace Architects,
Indian street food.
each section is decorated with a kaleidoscope
Leading onto the newly expanded section
of rich blues and greens; colours that hold great
of Bombay Brasserie is an Indian-style
significance in Indian culture.
courtyard, inspired by traditional spice markets.
Drawing upon ancient Indian artistry, the
Accessorised with cooking utensils, baskets,
main restaurant blends vintage elements with
hanging pendants and an ornate spice wall, the
elegant, contemporary touches, whilst the
design draws upon the vibrancy associated with
peacock-inspired colour palette is also picked
the restaurant concept.
up in the seating and decorative arched wall
The casual bar area uses a similar colour
panelling. An array of textured fabrics, patterned
palette to the restaurant with original features
lampshades and detailed flooring in both wood
such as pillars and high-pressed ceilings
and ornate tiling are paired with antique walnut
retained for character, whilst a mezannine
and hints of brass and gold, further animating
dining space is decorated with a feature wall
the design and reflecting India’s lively and
adorned with bells and lit lamps that reflect the
dynamic culture.
warmth of India’s hospitality.
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MoMosita MoMo’s KUALA LUMPUR
Words: Eleanor Howard Photography: © Ian Tan
IN A BITE Covers: 60 Owner: Ormond Group Operator: Troika Sky Dining Architecture and Interior Design: Akin Atelier www.stayatmomos.com
040
L
ocated in the heart of Kuala Lumpur’s
notion of hospitality by capitalising on casual
Chow Kit neighbourhood MoMo’s – one
dining, informality and ease. “When we first
of two new launches from Ormond Group
saw the space, we loved it. It’s really Chow Kit
in Malaysia’s capital – is a new social hotel
in its essence – gritty, a little underground and
seeking to embrace Asia’s open-house culture,
young,” reveals Bauer.
uniting locals and visitors through its relaxed
Serving Mexican classics such as tacos with
environment. The no-fuss approach is carried
various fillings, in addition to fresh takes on
through to MoMosita, its modern self-serve
tostadas and churros, the menu satisfies both
taqueria offering authentic Mexican cuisine.
sweet and savoury tastes. The drinks offer
Interiors, led by Sydney-based design studio
meanwhile features a variety of beers, spirits
Akin Atelier, comprise raw concrete, laminated
and cocktails like Pisco Sour and Caipirinha.
timber and combed plaster, which mirror the
“Our guests love our namesake MoMojito
relaxed simplicity of the concept. The soft
cocktail – which has a little local chilli-padi
colour scheme features dusky pinks, washed
kick with sweet lychee notes,” adds Bauer.
greens and aged brass, all of which contrast with
MoMosita has established itself as a one-
youthful white and pink neon signs displayed
stop-shop for great food and socialising by
throughout. The playful character of Kuala
opening only on weekday evenings and with
Lumpur is echoed through collaborations with
late music programming taking place across
local designers such as furniture studio Kedai
the weekend. “Social interaction is central to
Bikin and multidisciplinary artist and textile
MoMo’s ethos,” concludes Gareth Lim, CEO of
designer Shan Shan Lim.
Ormond Group. “MoMo’s is bringing a fresh
The F&B concept, realised by Christian Bauer
personality to Kuala Lumpur, offering young
and Eddie Chew – the masterminds behind
culturally driven travellers a design focused and
Troika Sky Dining – challenges the traditional
value-conscious experience.”
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Ella Mia St. Martins Lane LONDON
Words: Donna Salek Photography: © John Carey
itting within London’s St. Martins Lane,
S
Reflecting the vibrancy of the design, the F&B
new coffee shop and breakfast eatery
offerings are exciting, colourful and far from the
Ella Mia brings the craft coffee culture of
norm. In addition to the usual line up of coffees,
Los Angeles to Covent Garden. Developed and
teas, kombuchas, fresh smoothies and protein
operated by hospitality group SBE, Ella Mia is
shakes are the unique, pastel-coloured spiced
an uplifting and sophisticated brand exceeding
lattes in flavours such as sweet potato and
a generic coffee shop experience.
cinnamon, lavender and beetroot and matcha.
The original concept and design for Ella
To eat, breakfast options include bircher muesli,
Mia was developed by London-based interior
smoothie protein bowls and a selection of
design group Blacksheep, architectural firm
pastries – some dressed with pleasing displays
CallisonCRTKL and SBE subsidiary Dakota
of fresh fruit, others topped with brightly
Development, and is set to roll-out across SBE
coloured icing – while savoury dishes such as
hotels globally.
crayfish, avocado and lemon mayonnaise on
Adorned in shades of dusty pink, the design is reminiscent of a Wes Anderson film set. Luxe,
IN A BITE Covers: 20 Owner / Operator: SBE Developer: Dakota Development Architecture: CallisonRTKL Interior Design: Blacksheep F&B Manager: Katy Kruczko Pastry Chef: Ludovic Mesple www.stmartinslane.com
042
granary bread or pequillo pepper and goats cheese quiche, inform the lunch menu.
theatrical and almost perfectly symmetrical,
According to Sam Nazarian, founder and CEO
interiors feature subtle floral patterns and
of SBE, Ella Mia is an integral part of the group’s
brushed gold details, with velvet chairs and
expansion, with plans for a presence in 50 hotels
two-tone banquettes sitting at white tables
including the SLS, Delano and Mondrian brands
accented with gold edging – all rounded to
by 2021. “The style and elevated atmosphere of
further soften the design. A curving brass
St. Martins Lane Hotel is the perfect setting for
canopy lines the ceiling, dropping behind the
Ella Mia’s debut,” he comments. We can’t wait
back bar to form the display menu – a focal
to see our latest concept grow into a successful
point for those passing by.
brand with locations around the world.”
IIIIIIIIIIIII C R E A T E ! IIIIIIIIIIIII
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Pastore Hotel Chadstone MELBOURNE A new restaurant by Australian chef Scott Pickett celebrates the farming origins of Melbourne’s retail capital. Words: Mandi Keighran Photography: © Kristoffer Paulsen (unless otherwise stated)
T
he Melbourne suburb of Chadstone, a 25-minute drive from the Central Business District, is home to one of the largest shopping centres in the world, with over 550
shops that attract around 24 million visitors annually. Until recently however, there was a lack of luxury accommodation to complement the high-end retail experience. That all changed with the opening of Hotel Chadstone Melbourne, MGallery by Sofitel at the end of 2019. The AU$130 million property – the city’s first five-star hotel outside of the CBD – is a soaring tower designed by Bates Smart, inspired by the feminine, draped form of a flowing dress. It boasts 250 rooms, suites and penthouses, a bar, a rooftop pool and two restaurants including Pastore, the latest offering from award-winning Melbourne chef and restaurateur, Scott Pickett. The restaurant takes its name from the Italian word for shepherd, referencing the farming origins of the land in Chadstone, an idea that also informed the interiors scheme, which comes courtesy of the Singapore office of EDG Design. “From the start we were excited about the idea that the site used to be a sheep farm and orchards, so the pasture idea was always there for us,” says Michael Goodman, Managing Director at EDG Design. “But it didn’t become what it is today until Scott and his team came on board later in the design process. He was the ideal fit.”
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© Sharyn Cairns
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The 35-day dry-aged bistecca alla Fiorentina is cooked over fire, with the various timbers giving unique flavour profiles
The space has been designed around the
it’s prepared. A huge custom wood grill and
principles of an old farmhouse, with cedar
range, designed in collaboration with Chris Love
wood framing a large hearth and several
Design, forms a centrepiece. The grills smoke,
rooms that come together to make the house.
hiss, crackle and sizzle, filling the space with
Bespoke tapestries in soft, earthy colours and
the sounds and scents of the cooking, creating
native Australian floral arrangements adorn
a multi-sensory dining experience that Pickett
the walls, delicate furnishings are realised in
playfully calls “dinner and a show”.
subtle pastel pinks and greys that recall the
“People in Melbourne are super connected
Australian landscape, and natural light floods
to food so we really wanted to break down
the interior through the façade. “We used
the barriers,” says Goodman. “The emotion
materials that are traditionally found in an old
of watching a wood fire and cooking together
farmhouse – cedarwood, stone, metal, glass and
goes back longer than proper language, so we’re
wool,” continues Goodman. “They are used in
talking about a real human origin story here;
a luxurious manner here, but they come from a
that’s what we wanted to tap into.”
place rooted in the location.”
primal form of food preparation but one that
of seating that includes private dining areas, an
was neglected for so long. The flavour profiles
extended booth with banquettes and a statement
we get cooking over various timbers – ironbark,
marble table for groups or communal dining.
red gum, apple wood, cherry wood and pinot
A kitchen, open to the majority of the dining space and framed by the pass, offers a theatrical
046
Picket agrees: “Cooking over fire is the most
The 50-cover dining room comprises a mix
grapevines – mean you don’t need to do much else with the produce.”
spectacle within the restaurant that allows
As much of the menu is cooked over a wood
diners to connect with the food and the way
fire, the kitchen goes through around a tonne
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© Jake Roden
048
of timber per week. The steel timber storage
service but also as the hotel breakfast room.
– created by the same fabricator who Pickett
Clever integrated details and functionality
worked with on elements of his South Yarra
ensure that this daily transition is seamless.
restaurant, Matilda – is integrated into the
“An even bigger challenge was making sure
dining room. But As much as Pastore is about
the spaces connect with its local audience,” says
the wood fire – think whole grilled barramundi
Goodman. “Not every market is keen to dine
with blood orange and fennel, or 35-day dry-
in hotels and in some markets there’s quite a
aged bistecca alla Fiorentina – it’s also about
stigma against it; it’s an uphill battle from the
the homemade pasta. “My favourite is the pici
start. That’s certainly the case in Australia, so it
with a beautiful Tuscan-inspired ragu,” says
was critical that we find ways to ensure Patore
Pickett. “It’s the ultimate comfort food.”
was viewed as a freestanding venue that happens
Native Australian ingredients also feature
to be in a hotel.” As a result, the restaurant
subtly throughout the menu. A house-cured
entrance is not in the hotel, but rather on the
duck prosciutto is paired with native Davidson
street, and there’s a internal passageway from
plum and Geraldton wax leaves, while the pici
the guest lifts for easy breakfast access.
dish is seasoned with a sprinkle of salt bush.
“It’s great to see something that started with
“Where we can, we use Australian ingredients,
research in our office in Singapore has been
but I never want it to be in a gimmicky way,”
translated into a venue by a world-class chef,”
says Pickett. “We limit it to little touches.”
says Goodman. “Real magic only happens at the
While Pastore is an integral part of Hotel
perfect confluence of strategy, concept, design,
Chadstone, it was key to give the space its own
culinary execution and great operations. To me,
identity. One challenge came from the fact that
this was one of those right projects with the
the space is not only used for lunch and dinner
right team that was able to make that happen.”
IN A BITE Covers: 120 Owner / Investor: Vicinity & Gandel Group Operator: Accor, Pickett and Co. Interior Design: EDG Design F&B Consultant: EDG Design Executive Chef: Mirco Speri F&B Manager: Sven Lins Glassware: Schott Zwiesel www.pastorerestaurant.com.au
B:242 mm T:236 mm S:206 mm
F I NA L LY, DI NNER WA R E A S CR EATI VE A S DI NNER . Where the durability of melamine meets the presentation of porcelain, the Crave Color Collection shines. In vibrant new colors, it will have your Cuban roasted game hen looking deliciosa.
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Great Scotland Yard LONDON Inspired by the iconography of its location, the former home of London’s Metropolitan Police has been elegantly reimagined for Hyatt’s Unbound Collection, featuring a series of F&B concepts to suit every mood. Words: Jenna Campbell • Photography: Courtesy of Hyatt
L
ocated in London’s City of Westminster, Great Scotland Yard – the former headquarters of the Metropolitan Police and Tudor residence of visiting Scottish royalty
– has been elegantly reimagined as a stately hotel in which past and present seamlessly unite. As Hyatt’s first Unbound Collection property in the UK, the project and concept have been guided by the iconography of its location. Sensitively restored by EPR Architects and featuring interiors by HBA, the design takes its cue from the building’s historical cornerstones of law and order. Welcoming guests through its trademark green front doors, the individuality of the 152-key property, which also encompasses a two-bedroom townhouse suite, a farm-tofork restaurant and three unique bar concepts, has been deftly expressed, bringing together Edwardian-inspired hues and patterns with conventional Whitehall connotations and bursts of colour that work together to represent the era. “The building is an icon hiding in a century and more of dark and infamous secrets,” notes David T’Kint, Partner at HBA. “We were challenged to keep the soul of the building and pay homage to its heritage rather than just bringing new life to old walls.” Subtle nods to the building’s infamous past, including a Lewis Carroll-inspired clock (the author was once suspected
051
Great Scotland Yard’s bars pay homage to the building’s iconic history of justice, law and order
052
of being Jack the Ripper), police badge carpets,
egg and crab tartlet with pickled chilli replacing
politically charged silkscreen prints, bespoke
the typical fare.
lamps by Chelsom and lock-and-key-inspired
40 Elephants meanwhile is an all-day cocktail
details are cleverly incorporated around
bar inspired by a female crime syndicate
the property, while 600 pieces of artwork
(otherwise known as The Forty Thieves) who
curated by art consultant Sarah Percy-Davis
operated throughout the 18th and 19th centuries
of Hollandridge Group – including sculptures
and were notable for their skill in avoiding
created by serving prisoners working with the
police detection. Walls are adorned with the
prison charity Koestler Arts – signify a bold,
portraits of the smash-and-grab gang’s most
new chapter for the landmark.
notorious members, whilst a fractured glass
The storied design carries through to its F&B
installation entitled ‘Diamond’s Hostage’ serves
spaces, two of which were conceptualised by
as a metaphor for their crimes and has inspired
Gorgeous Group. Wrapped around a central
the staff uniforms, designed by Studio 104.
courtyard, the four venues are designed as
Based around the first British cocktail book,
a series of spaces that serve their purpose
‘Cooling Cups and Dainty Drinks’ published
according to the time of day. The Parlour for
in 1869 and tying in with the first written
example is a West-Indies inspired lounge open
arrest record for the Forty Thieves in 1870,
throughout the day, serving a variety of teas
the drinks selection is influenced by tipples
through partnership with Henrietta Lovell of
of the era; celebrating a style of drinking that
Rare Tea Company. The venue also offers its
is considered by some to be lost. Cocktails
own take on afternoon tea, in which English
take on the characteristics of ringleaders and
tradition combines with Indian flavours,
include creations such as Six Cylinders Martini,
resulting in coronation chicken, curried devilled
a combination of Ogilvy Vintage potato vodka,
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Sibín is a late-night drinking den dedicated to the imbibing of whisky-based tipples like Octa Colada and The Brew of Life
054
dry vermouth, Mexican cedron-infused hemp
while also tapping into a growing trend of
oil and gentian bitters, and 40 Elephants Cup,
specialist cocktail bars.
a warming concoction created using white port,
The first step in this approach was to create
herbaceous gin, blackcurrant and red wine,
a drinks list that removes references to the
which are served in glassware from the likes of
terroir debate – the idea that a whisky should
Nude and John Jenkins.
be indicative of the time, place and ingredients
Whilst a historical narrative dictates the
from which it was fashioned. “The whisky list
overall look and feel of the drinks selection,
is divided in a very intuitional way, by occasion
its cocktail menu also serves as a platform for
and dress code,” explains Michal Maziarz, Bars
championing sustainability and zero-waste
Manager. From ‘antagonist’ themed drinks
principles, which enables bar staff to experiment
to classic concoctions, the whisky collection
with hyper-seasonal produce and work with the
oscillates somewhere between 120 and 150
kitchen to use ingredients that might otherwise
bottles, and with more than 50% of the list
have been thrown away.
including limited editions from around the
This approach is reinforced at Sibín, a late-
globe, the selection is a perfect example of how
night drinking den, where great efforts have
a robust liquid can be used to make something
been made to curate a space dedicated to
fresh and interesting. From Octa Colada – a
imbibing world-class whiskies. Influenced by
take on the piña colada – to Clear Conscious
anti-establishment, illicit drinking dens, the
– a blend of Bán Pot Still Irish Poitín, clarified
bar is hidden away behind a bookcase and acts
cream, mint and cocoa – and The Brew of Life –
as a shrine to law and disorder. The intention
a reinterpretation of a classic espresso martini,
here was to remove masculine connotations of
where spent coffee grounds repurposed and
whisky and make the category more accessible,
infused with sugar syrup to make a kombucha
Designer Uniform Crafted with Passion COLLECTION: SAKE NO HANA (HAKKASAN GRP) STUDIO-104.COM
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reduction – the menu has been carefully crafted
into us many years ago,” explains Harper.
to educate and entertain.
With an impressive selection of suppliers,
In the hotel’s flagship restaurant, The Yard,
including Owl Barn Larder who provide wild
barrelled ceilings, exposed brick and tan leather
boar, to London Smoke & Cure, who, according
banquettes combine to create an aesthetic
to Harper produce the best bacon in the city –
reminiscent of a countryside farmhouse, and
“I’ve never comes across bacon that tastes like
a theatrical open kitchen outfitted with blue
that before” – and black pudding from Paddock
motif tiles, invites diners into the heart of the
Farm in Oxfordshire, nose-to-tail dining and a
kitchen. Overseen by acclaimed chef Robin
belief in fresh, seasonal produce is fundamental
Gill of The Dairy in Clapham, and Head Chef,
Channelling this ethos across the property,
Alex Harper, formerly of The Ledbury and
both 40 Elephants and Sibín serve bar snacks
Harwood Arms (the pair previously worked
in the spirit of The Yard, whilst simultaneously
together at Raymond Blanc’s Michelin-starred
drawing upon their own narratives by
Le Manoir aux Quat’Saisons), British-inspired
showcasing dishes such as smoked eel pie with
cuisine featuring dishes such as chicken thigh,
mash and parsley, which reflects a cuisine once
crispy skin, leak and truffle terrine, and roast
served in Victorian public houses. Influenced by
monkfish, turnips, yuzu and XO sauce, are
the enduring legacy of location, Great Scotland
testament to seasonality and provenance.
Yard succeeds in offering diners a taste of the
“At Great Scotland Yard we are trying to ensure
not so distant past with its mix of delicate and
that the food and beverage is unique, offering
hardy tipples, whilst also providing a glimpse
delicious dishes using our ethos of homemade
into the future as it seeks to execute a farm-
with the greatest respect to ingredients, which
to-fork ethos that is driven by a passion for
is something that Raymond Blanc drummed
seasonality and drive for greater sustainability.
IN A BITE Owner: Twenty14 Holdings Operator: Hyatt Architecture: EPR Architects Interior Design: HBA Executive Chef: Robin Gill Executive Chef: Alex Harper Bars Manager: Michal Maziarz Tableware: North Street Potters, Richard Brendon Glassware: John Jenkins, Nude, Riedel Uniform Design: Studio 104 www.hyatt.com
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26.02.20 16:05
Kultá Kitchen & Bar Lapland Hotels Bulevardi HELSINKI Attracting diners with its Nordic mystique, Lapland Hotels’ new culinary venture makes its mark on the Finnish capital. Words: Heleri Rande • Photography: Courtesy of Lapland Hotels
L
apland, with its Arctic magic that encompasses six-
seen here before,” explains Riikka Tenhunen, Restaurant
month long winters and Santa Claus’ residence, is
Manager at Kultá. “Lapland and its nature are at the core of
undoubtedly one of the most intriguing tourism
what we do. We put great attention to the atmosphere and
destinations of the Northern hemisphere, attracting visitors
The urban collection of Lapland Hotels currently has four
has become an integral part of the appeal, but no longer is a
properties spread across the country, each with a restaurant
lengthy and sometimes costly journey to the North required
dedicated to Lappish food. The peculiar name of Kultá is
to get a taste of reindeer tongue or sustainably sourced Arctic
somewhat different to the Sami names given to the other
char. Lapland Hotels, Finland’s largest private hotel chain
three. “In our other urban hotels, the restaurant is named
with 18 properties, has started expanding its urban hotel
after the Sami word for the location. Helsinki was probably
concept to major cities around the country, including to the
too far south for the Samis to travel, hence there is no
capital, Helsinki.
equivalent,” notes Tenhunen. “Kultá means gold in Finnish
Opened in the first quarter of 2019, Lapland Hotels Bulevardi has already made a culinary mark on Helsinki’s
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its tranquillity.”
from all over the world. Authentic food from the polar region
and what is more precious than the Lappish gold mined in the North.”
bustling food map. The first of its kind in the capital to offer
The entire hotel, including the 250-cover restaurant
contemporary Lappish cuisine, Kultá Kitchen & Bar on the
that serves breakfast, lunch and dinner, was designed by
ground floor of the hotel attracts diners with its creative
architects Pervin Imaditdin and Marjut Kauppinen, who in
menus and Nordic mystique. Complemented by a 14m-long
2017 decided to merge their practices under Arkval Taite
golden bar serving authentic and fresh northern flavours
Architects. The collaboration for the flagship in Helsinki also
and banqueting floor Rikastamo, the F&B programme of the
involved owner Pertti Yliniemi and the operator’s own in-
hotel integrates seamlessly into the relaxed and cosy design
house creative team. “I’m not saying that you need to be
of the rooms, most of which come with a private sauna.
from Lapland to understand the culture, but it helps,” notes
“We wanted to introduce a modern version of the Lappish
Tenhunen. “Having started in the 1960s, our owner lives and
spirit to Helsinki and offer something that has never been
breathes everything about the region so a constant dialogue
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Menu highlights include salted whitefish with sour cream and reindeer sausage
with the designers was a necessity. The Lappish feeling – it means different things to different people and we know how we want to translate that.” The reindeer antlers that adorn the lobby, restaurant and rooms, complemented by the softness of woollen shawls evoke an atmosphere synonymous with the fells of Lapland. It almost feel as if someone is giving you a giant warm hug when you enter the property. The cosiness and warmth of the interiors is a beautiful juxtaposition to the six-month cold winter roaming outside in the far North, while the subtle and soft lighting by Mount Kelvin accompanies the distinctive scent that has been developed for the urban hotel collection. In the restaurant, beautiful glassware by Schott Zwiesel and specially commissioned ceramic artwork and dinnerware by Anu Pentik adds a layer of personalisation and charm to the entire ensemble. Taking charge of the menu and selection of ingredients is the group’s Executive Chef Tero Mäntykangas, often referred to as the king of food in Lapland. Born and bred in the northern region he has established personal relationships with the local herders, foragers, fisherman and farmers; his 23-year career with the company makes him an invaluable piece of the culinary puzzle that is Lappish food. “Pure food is really the buzz right now,” he explains. “Lappish ingredients are a natural response to this trend. We Laplanders eat what we see outside our window. It is fantastic to serve our guests food that we know exactly where it came from.” With the harvesting season running from August to October, it is mother nature that defines the menu. “We
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need to be on the lookout when sourcing
and reindeer blood sausages on the breakfast
ingredients,” continues Mäntykangas. “For
buffet is already adventurous enough, but
example, we have to carefully plan next year’s
it seems that the dinner menu’s reindeer of
requirement of Arctic cloudberries to be able to
the day dish is where imagination can really
serve them for breakfast.”
run wild. The meat of the Arctic animal has a
Some of the other quintessential items that
low-fat percentage and is rich in vitamins and
feature on the menu include reindeer in various
minerals, yet, according to the culinary team,
forms, such as liver mousse with blackcurrants
the most delicious part is the tongue.
and spruce sprout brioche, and Lappish
With works under way to open another urban
delicacies like snow grouse, Arctic char, king
hotel in Tampere in southern Finland, it is with
crab and vendace, together with vegetables and
curiosity that one ponders whether it would be
fruits grown using a sustainable form of slash-
possible to scale this concept in an authentic
and-burn agriculture. For dessert, blueberries
way to the international arena. There is no doubt
are combined with cardamom and sour cream,
that with such special ingredients making up the
to complete the three-course offering.
culinary fabric the exotic draw factor is certainly
“We change our à la carte menu three
high, but what of the sustainable practices and
times-a-year, but the evening surprise menu
supply chain management? Perhaps a concept
is where we can really get creative,” says Mika
as unique as this one only works within its own
Heiskanen, Head Chef of the Helsinki property.
country’s borders, mirroring the culture and
One might argue that having reindeer liver pâté
values of the people who call it home.
IN A BITE Covers: 250 Owner: Pertti Yliniemi Operator: Lapland Hotels Architecture: Soini & Horto Interior Design: Arkval Taite Architects Head Chef: Mika Heiskanen F&B Manager: Riikka Tenhunen Glassware: Schott Zwiesel www.kitchenkulta.fi
JOHN JENKINS BY APPOINTMENT TO HRH THE PRINCE OF WALES SUPPLIER OF CRYSTAL GLASS JOHN JENKINS & SONS LTD T/A WILLIAM YEOWARD CRYSTAL HAMPSHIRE ENGLAND
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established 1901
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NYEWOOD, ROGATE, PETERSFIELD, HAMPSHIRE GU31 5HZ Tel: 01730 821811 Email: office@johnjenkins.co.uk NEW YORK SHOWROOM, 41 MADISON AVENUE, 13TH FLOOR, NEW YORK, NY 10010 Tel: 1-800-818-8484
www.johnjenkins.co.uk www.williamyeowardcrystal.com
W MUSCAT With nods to Omani heritage, the new beachside resort from W Hotels is set to be a game-changer, drawing in guests with its creative F&B experiences. Words: Devina Divecha • Photography: Courtesy of W Muscat
S
et against the Al Hajar Mountains and nestled on the Shatti Al Qurum waterfront, W Muscat’s design and food & beverage offering are inspired by the local
Omani surroundings – both from the Arabian country’s natural landscape and colours. The property was designed by P49Deesign, in collaboration with Rockwell Group and LMS Dubai. Arriving at the driveway, guests will see a nine-tonne frankincense tree sculpture designed by artist Pongsatat Uaiklang that pays tribute to Omani culture – where aromatic resin is used to welcome travellers after long journeys. This tribute to Oman’s heritage continues through both the design and food offering in the hotel. W Muscat’s F&B Manager Philipp Ewald says it was important for every venue on-site to have its own identity and not overlap with one other. The culinary team came on board after initial concepts and designs were already finalised. Faced with existing designs, Ewald and the hotel’s Executive Chef Alain Allaire started creating mood boards for the food and drink offering based on these before going ahead with the finer details of the food. What was clear, Ewald says, was that there was always going to be a local relevance in mind which translated across all the concepts in the property. He shares examples of how this vision was achieved. With cocktails, the hotel’s mixologists have taken local fruits and flavours and incorporated them in drinks served in quality
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glassware from the likes of Stoelzle and Schott
Change’ that support ocean conservation through
Zwiesel. The traditional French St. Honoré cake has
direct partnerships with marine charities.
been made with Omani halwa – a type of sweet jelly.
The restaurant Char meanwhile, grills anything and
The team found a local roastery for Omani-brewed
everything – from offering the expected steaks, Omani
coffee beans and also worked with a local supplier
lobsters and king prawns, the restaurant also serves
to create a signature W Muscat blend made from
up the unexpected chargrilled Caesar salad and grilled
Moroccan mint, hibiscus and rose hip.
fruits with coconut cream, while surprising palates
The initial idea for the hotel’s three-meal restaurant,
with miso eggplant and tuna tartare with pomegranate
Harvest, was to be as health-driven, sustainable and
seeds, assembled on beautiful Figgjo plates. Allaire
local as possible, with the concept offering à la carte
points out that in addition to using local seafood, a
breakfast instead of a buffet. However, demand from
variety of local spices such as za’atar, are used as a
the customers saw the hotel switch to the latter
nod to Omani culture. The décor is reminiscent of
while still aiming to retain the essence of the original
an Omani dhow with tug rope lighting adorning the
culinary concept.
ceiling and wall-side signal beams as if the space were
Allaire reveals that the restaurant uses as much local
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at sea.
produce as possible in line with the sustainable theme,
Making its Omani debut is George V Eatertainment’s
while Ewald notes that from using repurposed banana
Siddharta Lounge by Buddha Bar with an expansive
fibre placemats through to ensuring there is no plastic
restaurant and lounge designed by Rockwell Group.
in takeaway items, the mandate of being eco-friendly
Overlooking the coastline of Shatti Al Qurum, the
is taken seriosuly throughout the venue.
space also includes a rooftop infinity pool and a swim-
This continues with the wine list at Harvest, which
up bar. The F&B team say the nightlife destination
uses organic wines and a range of ethically sourced
has been welcomed whole-heartedly in Muscat, with
and environmentaly conscious wines called ‘Sea
Ewald confirming that the lounge is beverage-driven
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on weekends. The Mediterranean-themed menu
the Omani kummas (headgears part of the Omani
with an Asian twist includes the likes of mini sushi
attire). Carl Almeida, a partner at P49 Deesign says:
burgers and tempuras. The venue has been created to
“The textured walls and contrasting shapes represent
be reminiscent of a traditional Omani majlis, where
roads less travelled and journeys explored by Nomadic
elegantly draped curtains create the feeling and
traders. The abstract lines and alternate design is
privacy of being inside a Bedouin-style tent, while
symbolic of the crossroads fared by Bedouin tribes.”
the table setting is complemented by collections from
From mashrabiya Omani panelling to distinct Middle
Paderno, Craster, Hepp and BHS.
Eastern elements, the space is an amalgamation of
Another signature concept, scheduled to open in the
The W brand’s signature Wet Deck concept sits
evocative of 1930s Shanghai offering a range of dishes,
alongside the 1,800m2 beachfront pool at the Muscat
from Peking duck to egg tarts and has been inspired by
property, and serves food inspired from Latin America
the back alleys of the city. Allaire – who has worked in
such as ceviche and tacos, but with fusion Arabic
Asia for more than a decade – says that while the food
flavours. The design, meanwhile, has been inspired
is authentic, it has been adapted to local sensibilities.
by Oman’s naturally occurring Hawiyyat Najm, which
For example, pork does not exist on the menu, and the
is also known as the Bimmah Sinkhole.
team will be headed by a head chef with experience of
With striking nods to Oman’s heritage through its
the Asian cuisine. Allaire adds: “We focus on Peking
design and food, W Muscat has already proved to be
duck, and are the only restaurant in Muscat to have
a game-changer and promises to continue delivering
the [right] oven for this dish.”
high-end experiences to both the local population and
The W’s take on a lobby, the Living Room, offers the opportunity to relax in an Arabic majlis (a private seating area), beneath an oversized installation of
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East to West.
first quarter of 2020, is Ba Ban, a Cantonese F&B space
tourists flocking to the beachside resort.
IN A BITE Owner: Al Asalah Hotels Resorts Management SAOC Operator: Marriott International Architecture and Interior Design: P49 Deesign, Rockwell Group, LMS Dubai F&B Manager: Phillip Ewald Dinnerwear: Carlisle, Churchill, Figgjo, Luzerne, Schonwald, Narumi, Nikko Serveware: Paderno, Craster Cutlery: Hepp, La Tavola, Cutipol Glassware: Stoelzle, Schott Zwiesel Table Decoration: BHS www.marriott.com
Flower-tree
W W W.ZIEHER .COM
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Sumosan Six Senses Residences COURCHEVEL The contemporary Japanese restaurant makes its first alpine foray, bringing its signature sushi dishes to the glamourous heights of the French Alps. Words: Jenna Campbell Photography: Courtesy of Six Senses Hotels Resorts Spas
W
ith sweeping turns, parlous drops and breathtaking scenery, traversing down the winding slopes of Les Trois Vallées in the French Alps (the largest linked
ski area in the world boasting 375 miles of off-piste pleasure) is all part of the experience for thrill-seeking travellers. But for those more accustomed to après-ski and premium alpine gastronomy, the town of Courchevel 1850 represents the crème de la crème. A purpose-built playground for international jetsetters, 1850 is the highest in altitude of Courchevel’s three towns and is renowned for drawing in A-list clientele with its designer boutiques and luxury hotels. Its status as the goto destination for both skiing and après-ski is solidified by a world-class culinary offering, which encompasses a total of 12 Michelin-starred eateries fronted by some of the world’s most revered chefs. Providing an alternative to the cuisine typical of the region, Sumosan – the much-loved Japanese restaurant with a portfolio spanning London, Moscow, Monaco, Montenegro and Dubai – has made its ski-side debut in the heart of this ultra-luxe mountain setting. Celebrated for its innovative sushi dishes, it is hoped that this lighter style of dining will be the perfect antidote to traditional fondue and raclette. Located within the plush surroundings of Six Senses Residences Courchevel – which takes mountain living to new heights with its 53 beautifully appointed apartments,
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Artwork including a sumo wrestler kitted out in ski apparel provides a fun and memorable twist upon arrival
072
wellness-led spa facilities and ski concierge –
Upgrading the former lounge and club space,
the interiors of the restaurant have been realised
the designers have utilised dark timber wall
by design studio Morpheus London, who, having
and floor cladding to create a refined backdrop,
worked on 35 of the property’s residential
complemented with delicate Japanese-inspired
apartments, were well-equipped to bring
features including a hand-carved solid wood
together the existing snow-capped aesthetic
panel with a hammered effect on the bar front,
with contemporary Japanese influences and
and a highly textured lokra wallpaper that
create a relaxed and sophisticated dining space.
references the methods used to make authentic
The restaurant is divided into a number of
Yoshihiro knives. “The materiality of the
different spaces including the open kitchen and
project lends itself to the side of Japanese craft,
dedicated sushi counter, which are situated in
whilst enriching it with textures via techniques
the centre to draw attention to the theatrical
traditionally used in Japan,” adds Patel.
undertones of the cuisine and invite guests
Banquettes are topped with cushions
to immerse themselves in the experience.
upholstered in kimono fabric while an origami-
Meanwhile, bronze screens have been cleverly
style chandelier frames the space. Subtle touches
incorporated to create a series of intimate and
of humour, translated through a series of artistic
private areas for guests to relax and unwind
installations such as a sumo wrestler kitted out
after a full-throttle day on the slopes. “As one
in ski apparel, provide a fun and memorable
of the few high-end sushi restaurants in the
twist upon arrival and exit. Similarly, a marble
area it had to stand out, however we didn’t want
artwork depicting Courchevel’s peaks echoes
to create something that was showy, it had to be
the Japanese sunrise over Mount Fiji, fulfilling
elegant,” notes Rickesh Patel, Design Director
the designer’s aim to unite two mountains
at Morpheus London.
through iconography.
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At the helm of the culinary offering is Executive Head Chef Bubker Belkhit, who,
truffle mayonnaise sauce.
having joined Sumosan in 1997, has gone on
While the logistics of sourcing top-quality
to become a crucial player in the restaurant’s
ingredients has presented some challenges, the
expansion. Better known by both the front-and
chef has been able to use many of his valued
-back-of-house teams as Buba, his style of
suppliers providing guests with a authentic
cooking is built around showcasing just three or
Sumosan experience. “It is important for me to
four flavours: “I’m not a fan of showy food, we
keep the consistency everywhere, so most of the
try to keep things simple, he admits it’s about
suppliers are from different countries. For tuna,
the little touches.” Featuring some of the chef’s
I have my direct supplier in Spain, while salmon
signature dishes including tuna and truffle rolls,
and seabass is from Italy and the black cod and
salmon rice pizza, grilled seabass with citrus
crab meat comes from London,” says Belkhit.
ginger sauce and lobster salad, the menu also
Encapsulating laid-back luxury in an
encompasses a selection of delicacies inspired
exclusive mountain setting is no easy feat,
by the location. “All of Sumosan’s restaurants
especially in a region acclaimed for its Michelin-
are based on 80% of the menu being the same
star cuisine, but both Six Senses and Sumosan
everywhere and having consistency across all of
succeed in offering visitors an opportunity
them; then the rest is focused on adapting it to
to revel in a space that exudes warmth and
local tastes. For Courchevel I have focused on
acclaimed Japanese cuisine, which is surely
good meat variations,” adds Belkhit.
alpine gastronomy at its finest.
New additions include T-bone with yuzu kosho butter; torched sushi varieties of squid with calamari ink powder and unagi with cotton
074
candy sauce; and a Wagyu beef sandwich with
IN A BITE Covers: 110 Owner: Cain International Operator: Sumosan, Six Senses Hotels Resorts Spas Interior Design: Morpheus London F&B Consultant: Restaurant Keys Head Chef: Bubker Belkhit www.sumosan.com
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© Mikael Lundblad
Dóttir Kex Hotel PORTLAND Fusing the flavours of Reykjavik and Portland, Dóttir’s seasonal, ingredient-driven menu brings a touch of Nordic sensibility stateside. Words: Alia Akkam
L
ike Reykjavik, where the buzzy Kex Hostel
instance, now have a second life as wainscoting.
opened in an old biscuit factory in 2011,
Icelandic designer Hálfdan (Dáni) Pedersen of
Portland, Oregon, is a vibrant, laidback
Baulhus, who also handled the interiors of the
and quirky city thronged with outdoor lovers
Reykjavik Kex, has worked on numerous film
who marvel at the abundance of surrounding
sets, so the hotel has an organically cinematic
nature at every chance they get. Given these
air, flaunting a large collection of European
similarities, it was fitting then that Kex owner
sourced antiques, such as the collection of
Kristinn Vilbergsson selected the city to debut
plates from a Belgian racetrack bearing the
the next outpost of his social-centric hotel.
names of horses past.
Kex is one of several budding, youthful
Although guests enjoy taking to the
hospitality brands that emphasise community
subterranean sauna, most of them spend
through
shared
their time mingling with Portland denizens in
guestrooms and lively food and drink spaces.
affordable
yet
stylish
Dóttir. The heart of the hotel, this restaurant
Kex Portland’s 29 pared-back rooms, reached
swathed in natural light starts humming in
via corridors lined with dreamy, handpainted
the morning, when meetings unfold over the
wallpaper, are a mix of private lairs featuring
likes of pancakes slicked with ricotta and apple
bespoke beds that incorporate vintage fireplace
butter. Just past the 1950s white Egyptian tiles
mantels into the headboard, and communal
and bevy of plants at the reception desk, Dóttir
rooms with bunks to sleep 4, 6, 8 or 16.
invites with its wood-wrapped columns and a
Throughout the hotel, located in the Central
striking herringbone patterned floor fashioned
Eastside neighbourhood in a former residential
from reclaimed Douglas fir beams that once
building dating from 1912, there is a welcoming,
dressed the train station in Fort Vancouver, just
lived-in vibe. Original apartment doors, for
across the Columbia River from Portland.
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© Jeremy Fenske
© Jeremy Fenske
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Dóttir is led by culinary director Ólafur
For those patrons who crave a more casual
Ágústsson, who heads the kitchen in Reykjavik
experience, content to plunk salt-and-vinegar
and also helped garner Iceland’s first Michelin
fries into Skyr aioli at the oval-shaped bar, their
star at the restaurant Dill. To Ágústsson, the
time at Dóttir is often accentuated by one of
synergy between Reykjavik and Portland
the cocktails. Served in elegant glassware from
is profound. “We wanted to bring a Nordic
brands such as Steelite and Libby, and concocted
sensibility of thoughtful utilisation to the
using Cocktail Kingdom barware, Bar Manager
kitchen, something that felt very much at home
Lydia McLuen, known for her creative drinks at
in Portland. In Iceland, we use every bit of what
such Portland hotspots as Hoxton and Palomar,
we bring in, not taking anything that’s grown
is happy to oblige. “Our cocktails have a Nordic
for us for granted, and Portland felt like a place
nod, some more obviously than others, because
where we could take that approach as well,”
we want to celebrate a location and make the
he reflects.
unfamiliar part of the everyday,” she points out.
His instincts were correct, because night after
Among McLuen’s imaginative tipples are the
night the L-shaped banquette brims with diners
snowy egg white-crowned Swan Dress, an ode to
who eagerly order sharing dishes such as beef
Icelandic singer Björk, melding Danish Aalborg
bavette tartare strewn with trout roe, whey
Taffel Aquavit with pear brandy, lemon, ginger,
caramel-enlivened roasted cabbage, lasagne-
and honey. Dagsson meanwhile is a concoction
like slabs of sunchoke gratin, and scallops
of George Dickel rye, Cocchi Torino sweet
bathed in horseradish milk - all served on
vermouth and Cynar, lifted with Norwegian
crockery from the likes of Tuxton.
Gammel Dansk bitters. And The Duchess, crisp
From the energetic open kitchen, which is framed by narrow glass doors plucked from
and Martini-like, stars Brennivín, Iceland’s signature spirit.
a one-time Cairo bakery, executive chef Alex
“We also incorporate a taste of Oregon,”
Jackson, who cooked at restaurants including
continues McLuen. “For example we use locally
Portland favourite Ned Ludd as well as Sons &
made Clear Creek brandy or the marionberries
Daughters in San Francisco, presides over the
in our Devil in the Rose City. One of the greatest
Nordic-by-Northwest menu.
delights has been collaborating with Alex in
“During my time at Sons & Daughters, cooking with seasonal ingredients was the focus,
the kitchen to create drinks that might feature something like Skyr.”
and I’ve now been able to bring that approach
When the rooftop bar – appropriately
to Dóttir and take it to a new level,” Jackson
called Lady of the Mountain, the national
explains. “When we opened, it was important to
personification of Iceland – opens in May it will
capture an Icelandic mindset, but it didn’t need
sport a different slew of McLuen-made libations
to be an exact replica; it was more important to
and shine a brighter spotlight on wine. Surely,
translate a European point of view to Portland.
it will be yet another opportunity to amplify
The great thing is that guests here are open and
Kex’s conviviality.
curious, passionate about different cultures, so we’ve had fun introducing our food to them.”
IN A BITE Owner: Kex Iceland, ChefStable, Green Light Development Interior Design: Hálfdan Pedersen Executive Chef: Alex Jackson Dinnerware: Year & Day, Bargreen, Fishbone, Tuxton, CB2 Glassware: Vintage, Bargreen, Steelite,Libby Barware: Cocktail Kingdom www.kexhotels.com
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The Upper Crust The reinvention of French pastry and the simultaneous reintroduction of classic recipes are upending Paris’ patisserie scene. Words: Devina Divecha
I
t almost seems de rigueur to eat pastries when
The importance of pastry in the city’s dining
visiting Paris – a city in which patisseries sit on
scene cannot be underestimated. The Salon de la
every corner. There may be differing views on
Pâtisserie de Paris is set to return in June 2020 for
how pastry was invented or became popular, but
its third edition, with an expected 200 exhibitors
its intertwining with French history is certain.
showcasing the art of pastry-making, while hotels
Theories range from the profiterole being
– including the likes of the Mandarin Oriental, Le
invented by an Italian chef who arrived in France
Royal Monceau and Le Meurice – are staffed by
in the 1500s with Catherine de Medici, through to
some of the world’s most highly regarded pastry
Marie-Antoine Carême shooting millefeuille and
chefs, showcasing their passion with afternoon teas
croquembouche to new heights of popularity in
allowing guests to experience the haute cuisine of
the 1800s.
this exacting art.
Whatever its background, there’s no denying the
Mandarin Oriental Paris’ Pastry Chef Adrien
power and allure of French pastries. Nowhere are
Bozzolo says he has noticed an increased interest
they as popular as on the streets of Paris, where
in pastries in recent times, especially those that
pastry chefs in hotels or standalone patisseries
exude a sense of luxury. This, he thinks, might
take this Parisian pastime to an elevated level.
be due to the impact of social media. However, he
Despite the growth of patisserie all over the world
cautions: “We must make sure that pastry does not
(including in the likes of Japan), French pastry is a
just become a visual attraction.” Le Royal Monceau
force to be reckoned with.
Paris’ Executive Pastry Chef Arnaud Coutret agrees, and says that the demand from consumers for visually striking pastries have increased, especially due to the rise of social networks. In addition to photo-sharing platforms such as Instagram where pastry chefs are now the new rockstars of the culinary world, TV shows that highlight baking and patisserie are also leading to increased interest. Yann Brys, Pastry Chef for Evok Hotels Group, creator of the Tourbillon piping technique and winner of Meilleur Ouvrier de France 2011 (translated as Best Craftsman of France) says that there is currently an undeniably strong interest in patisserie. “The promotion of
DINING
© Romeo Balancourt
Š Courtesy of Mandarin Oriental Paris
DINING
St. Honoré, a vertical creation made by Mandarin Oriental Paris’ Pastry Chef Adrien Bozzolo
our profession in different media and social
Grolet’s ‘grapefruit’ concoction, which marries
networks has increased this interest to enrich
the tangy fruit with chocolate to great effect.
an already very present demand.”
Bozzolo, meanwhile, has created an upright
Brys also admits that, while the likes of
St. Honoré and a vertical tart with seasonal
Instagram support pastry chefs by highlighting
variations, including a cinnamon-mandarin
their creations, it can also lead to challenges.
version. He has also worked on a chocolate
“This network is enriching, but it can have
and exotic fruit dessert using a technique that
a perverse effect. Creations take time and
involves an acetate sheet cut up in a rosette –
sometimes some people see it more as a library
showcasing real attention to the finer details.
and imitate, forgetting that inspiration should spark creation,” he notes.
Le Royal Monceau Paris’ Coutret says there has definitely been a return to classics and
There is, however, a positive side to social
traditional techniques – but with a twist. “For
media; it stimulates chefs to create innovations
example, we rework the puff pastry to give it a
and improve existing techniques says Coutret,
new shape, a new angle. We bring new shapes
noting: “These give us the opportunity to share
and textures to a choux pastry for a unique taste.
our profession and our passion with everyone.”
Classics such as Paris-Brest or La Fôret Noire
Learning through inspiration and allowing
are being brought up-to-date with new flavours
the art of pastry to evolve has meant new
Maintaining identity is crucial for this long-
is a concern for pastry consumers in general,
standing industry, and Brys says that the most
as Mandarin Oriental Paris’ Bozzolo explains:
important thing when it comes to pastry is
“Parisian people are desiring pastries with
to respect its values. “A good pastry is made
a lower sugar and fat content and healthier
from the very best ingredients according to
options.” Coutret agrees and says: “There is
my vision of our profession,” he explains. “We
a desire for naturalness and a return to raw
are observing a return to classics, which our
products such as unrefined sugar, honey,
customers are very keen on. There’s nothing
maple syrup and whole dried fruit powder. Such
better than a good millefeuille, a nice lemon
changes are also suitable for gluten-free and
tart or a Paris-Brest.”
into a new era.”
However,
this
is
not
to
say
that
experimentation and innovation has not been
To evolve, thinking about the presentation of
witnessed. The inventor of the cronut, for
pastries and redesigning or reinventing classics
example, is originally from the outskirts of
is essential. The use of fruit and tart flavours to
Paris, and the chefs in the capital are not above
cut the sweet sensations expected in pastry is
creating twists that delight.
moving in fantastical directions; think of Cédric
ARNAUD COUTRET
and visuals, without losing their identity.”
consumer trends. Perhaps paradoxically, health
vegan customers, and enable pastry to evolve
“Classics such as Paris-Brest or La Fôret Noire are being brought upto-date with new flavours and visuals, without losing their identity.”
“Consumers are interested in the constant
083
DINING
“I create my own shapes which allows me to give a strong identity to each creation.” YANN BRYS
Paris’ pastry chefs are experimenting with new techniques and ingredients to impress both locals and tourists alike
discovery of new products and in a Palace
each property under its umbrella. “The identity
hotel, we have the chance of offering exclusive
of each hotel is different and therefore a rich
pastries with little known products,” says
source of inspiration,” he says. “I create my
Coutret. Experimenting during festive periods
own shapes, which allows me to give a strong
also offers a way in which Parisian pâtissiers
identity to each creation. At Sinner for example,
can showcase their latest innovations.
I imagined a carved wooden block reminiscent of
For Le Royal Monceau Paris’ last yule log,
compressed wood in a universe of burnt wood.
Coutret and his team created a large chocolate
A very graphic creation with very interesting
wheel measuring in at an impressive 39cm in
aromatic notes.”
height. At its base lay a yule log for eight people.
The yule log at the group’s Philippe Starck-
The big wheel was entirely made of chocolate
designed Brach property was also a hit. “Beyond
with a crank handle that enabled the wheel to
the shape, I had fun imagining a combination
rotate with eight baskets containing macaroons,
of sweet gourmet products such as caramel and
nougat and caramel. “The originality of this
citrus fruits spiced up with notes of candied
yule log came from its chocolate structure,
olives,” he notes. “Creation has no limits except
which enabled an interaction with the product
that of taste, which must remain essential.”
that consumers could then taste,” he explains. As the director of sweet creations for Evok Hôtels Collection, Brys conceives dishes for
© Romeo Balancourt
© Lou Groseiller
084
PASSION FOR BUFFET
Our expertise for your luxury buffet presentation
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SIGNATURE Spaghetti with Ham, Ceps and Black Truffle Le Cinq Four Seasons Hotel George V PARIS
Boasting an impressive global portfolio
take on truffle and ham spaghetti served
of 18 dining establishments and 27
at Le Cinq, a sophisticated gastronomic
Michelin stars, Four Seasons’ culinary
experience at Hotel George V in Paris. An
pedigree continues to shine with its latest
indulgent interpretation of a much-loved
gastronomical initiative, Masterdishes,
classic, the French chef was inspired by
which seeks to put its very best menu
memories from his childhood, adding
items in the spotlight.
truffle and cep mushrooms to Prince de
Voted for by guests, followers and locals alike, the most iconic dishes, such as
Paris ham and parmesan cheese to create a refined and delicious pasta gratin.
Michelin-starred chef Anne-Sophie Pic’s
To prepare the dish, perfectly al dente
White Millefeuille – comprising crispy
noodles are tossed in butter and cheese
triple-folded puff pastry, Tahitian vanilla
and carefully laid out side by side to
cream and jasmine jelly – showcase
form the walls of a rectangle, while
flavour mastery, passion and technique
the remaining ingredients are glazed in
and are as distinct as the artisans who
jus and drizzled with truffle cream. To
created them.
finish, the exterior is topped with a thin
One of the coveted delicacies on the list is Executive Chef Christian Le Squer’s
parmesan crust and delicately adorned with gold leaf.
SIGNATURE
Lobster Thermidor Tart The Grill at The Dorchester LONDON
Heralding the beginning of a new chapter for The Grill at The
Conceived by Booton and Sous Chef Adam Nevin, bold
Dorchester, Tom Booton, the restaurant’s youngest ever head
flavours of cheddar cheese pastry, Lyonnaise onions and
chef, brings his fresh and vibrant style of cooking to one of
fudge mushrooms are paired with eggy thermidor foam and
London’s most iconic establishments.
sauce poured around the tart. Served in a minimalist Tarron
“As part of the relaunch of the restaurant we wanted to really strip back all the formalities of a fine dining experience
Cacha bowl by Goodfellow, the dish is finished with roasted lobster tail.
to allow for the food to take centre stage,” notes Booton. “We
“The strength of flavour from the cheddar and onion
thought about the classic thermidor dish and how we could
matches really well with the sweetness of the lobster. It is
modernise it to fit with the new era of the restaurant. The
a buttery dish made even more flavoursome with the rich
dish is a lot cleaner than you would expect from a thermidor
bisque,” says the chef. “Everyone loves it and it’s become
tart, but still keeps that powerful flavour.”
the must-try dish on the menu.”
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Canary Crush Stepping out of the shadow of Europe’s top vineyards, the quality and rarity of Canary Island wines is increasingly becoming an advantage for hotels looking for a point of difference. Words: Nina Caplan
W
hen it comes to wine,
“Normally guests are very interested,” says
there are no hoteliers in
David Tacoronte, F&B Manager of Meliá Jardines
Bordeaux or Rioja cursing
del Teide hotel in Tenerife. “They find out that
their luck. Many guests
the Canary Islands have lots of wineries, that
come to the region largely
the wine is fruity, delicious and easy to drink.
because of the wines, and
It can be a bit more expensive than some wines
most of those who haven’t will be eager to try
on the list, but they like to taste local products.”
them in situ, anyway. A wine region that doesn’t
In summer, Tacoronte holds daily tastings
have that kind of name recognition must work
where guests can try the wines for free,
harder. But for those that do, there’s the added
alongside a tapa or two. This gives them the
element of surprise. Most first-time visitors
confidence to order those wines, or others
love the idea of making a discovery, and if that
that are local, with dinner – despite the higher
discovery is delicious – and unavailable or hard
prices. His next posting is to the Meliá in Las
to find elsewhere – then so much the better.
Palmas, Gran Canaria, where he intends to
The Canary Islands are an excellent example
introduce a similar initiative.
of this. Historically, they have attracted a
This makes sense: at Seaside Palm Beach, in
large, enthusiastic but not terribly discerning
Maspalomas on the other side of Gran Canaria,
crowd, though this was changing even before
Maitre d’Hotel Joao Dos Santos is already doing
Thomas Cook collapsed last year. Boutique
something similar and finding it very popular.
hotels have started to pop up; larger properties
“Once a week, we hold tastings for guests who
have set their sights on the premium market.
are interested in local wines, accompanied by
Visits by Bruce Springsteen and Sting (and their
typical tapas,” he says. This provides a route
enormous entourages) in 2012 to Gran Canaria
into their wide selection of local wines available
and Tenerife, respectively, surely didn’t hurt.
in the restaurant, La Bodega, as well as an
The islands are just four hours’ flight from
informal introduction to the staff who can help
the UK, with no time difference, year-round
with their wine choices. “Although these wines
sunshine and the relaxed hospitality familiar
are fairly young and the local grape varieties
from the Spanish mainland. They also have
– volcanic Malvasia for white, Listán Negro
excellent wine that, because it is unfamiliar,
for red – aren’t well known, the quality is
offers the opportunity to give guests an entirely
excellent,” says Santos. This also helps avoid any
unexpected treat.
confusion. The restaurant has wines from the
091
SIPPING
“Although the wines are fairly young and the local grape varieties – volcanic Malvasia for white, Listán Negro for red – aren’t well known, the quality is excellent.” JOAO DOS SANTOS
© Jose Carlos Guerra
092
island – but also El Grifo and Los Bermejos, two
good for keeping vines safe. He has vines that
of Lanzarote’s best, and others from Tenerife.
are 200-years-old, maybe more. They are as
Styles, like the islands themselves, vary widely.
thick as a torso and make superb wine. He is
It’s vital to reassure guests that what they want
on Tenerife’s chilly northern side, 90 minutes’
is what they are ordering.
drive from the south’s sunshine, where most
Canary wines haven’t always been so
of the hotels are. All that rain is excellent for
underappreciated. Shakespeare wrote about
agriculture – “we have to cut the grass ten times
them; so did Casanova. But they fell out of
a year here” – but bad for tourism, meaning
fashion in the 19th century, and only recently
that the hotels showcasing his wines are as
have local winemakers started to concentrate
important to him as he is to them.
on quality rather than quantity. “The first
Like Jonatán, Roberto Santana of Envinate
vines were planted on Tenerife in 1497,” says
has no winery or shop, so the relationship with
Jonatán García Lima of Suertes del Marqués
hotels is mutually beneficial: along with select
winery. Ships travelling to the Americas from
restaurants, they are the only way to discover
Europe would stop here and take on wine – a
his wines. He doesn’t do tours – he lacks the
safer and more durable liquid to have on board
capacity. “When we open the cellar it’s like
than water.
opening our house,” he says, surrounded by
The Canaries never had phylloxera, the
pallets of oak barrels full of fermenting grape
dreaded louse that destroyed Europe’s vineyards
juice. However, thanks to a particularly good
in the late 19th century. Partly, that’s because
relationship with a sommelier at The Ritz-
of the porous volcanic soil, but Jonatán reckons
Carlton Abama, he will occasionally open up
that it’s also because, for centuries, nobody
for their guests – a nice additional service for a
came here, which was terrible for trade, but
hotel to be able to offer wine-lovers.
The oldest Wine House in Champagne: Aÿ 1584 SUPPER_GOSSET GRVGROS PLAN_03/2019.indd 1
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094
The quality and rarity of Canary Island wines
(“flavours of stone fruit”) and the same grape
with prawns cooked with wheat from northern
is a major advantage for hotel restaurants
in the north (“much more mineral and austere,
Lanzarote, and waxes lyrical about Agala, a
looking for a point of difference. Kabuki at
like Albariño”).
superb white from Gran Canaria (“tropical nose,
The Ritz-Carlton Abama, is a Japanese-themed
And in fact, the wines are a great way to think
but in the mouth it recalls Chablis and Puligny-
restaurant with a Michelin star; it has an
about differences in the landscape. Tenerife
Montrachet”). His commentary, paired with the
impressive international wine list, of course,
has that wet, green north and dry south; the
wines, in a restaurant overlooking the beach,
but young sommelière Tara can also ably
southern half of Lanzarote is a moonscape of
offers a tour of the islands that requires nothing
demonstrate how well Canary Island wines work
black volcanic soil, the vines planted in small
but curiosity and a good appetite. Which is a
with Japanese food. “Locals don’t believe we
individual depressions to protect them from
major advantage. In an archipelago where
have good wine here but the foreign guests are
strong winds. In La Geria, on Lanzarote, it’s
most islands make wine, and the classification
really interested,” she says, serving a pleasantly
a delight to visit El Grifo winery, with its
system is irritatingly complicated, these hotels
sulphurous sparkling wine made from Listán
small wine museum, which claims to be the
offer guests a relaxed and delicious route to
Negro that goes beautifully with the sourness
Canaries’ oldest winery; or Los Bermejos, a
learning about their location.
of umeboshi (pickled plum-like Japanese fruits)
beautiful old winery that has been here since
They also, perhaps unintentionally, provide
served with local asparagus.
the massive volcanic eruption of 1730 and has an
a marketing service. Joan, sommelier at M.B,
Another of the hotel’s fine-dining restaurants,
18th-century wine press on display. But really,
the Abama outpost of Basque chef Martín
Mirador, prides itself on an exceptional range
for an enjoyably thorough tour of the vinous
Berasategui, points out that Berasategui now
of hard-to-access local wines to match with
possibilities, the best recourse is the spectacular
serves Canary wines in his three-star restaurant
local dishes. “I’d rather give people local wines
wine list at a restaurant such as Isla de Lobos,
in San Sebastián. Those haunting flavours may
than Sancerre or Chablis,” says their sommelier
at Princesa Yaiza Suite Hotel Resort, 20 minutes
well persuade diners to visit the source; if they
Andres, going on to explain the difference
from La Geria. Victor, the sommelier, matches
do, the islands’ sommeliers will be waiting to
between the Listán Blanco grown in the south
wine from neighbouring island La Gomera
further expand their horizons.
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COCKTAIL
COCKTAIL
Don’t Burst My Bubble Travelle at The Langham CHICAGO
Travelle at The Langham, Chicago has
Nora glass, the blend is garnished with seasonal
partnered with drinks brand Moët Hennessy
flowers around its base, as well as the essential,
to introduce its new cocktail collection The
handcrafted, jasmine smoke bubble, which is
Luxury Opuses. Created by the bar’s current
delicately placed atop the concoction.
Mixologist Slava Borisov in collaboration with
“There is a buzz inside and outside of the bar
its former Mixologist James Urycki, the offering
surrounding this cocktail,” comments Borisov.
comprises Godfather, Caviar and Terroir, and
“Each time we prepare it, guests gather to take
the showstopping Don’t Burst My Bubble, each
a video of the process and the exciting moment
telling its own story through delicious flavours
when the jasmine bubble bursts. No one knows
and charming presentations.
exactly when it will happen; but the impact of
The concept for Don’t Burst My Bubble originated with the idea of creating a libation topped with an intriguing smoke-filled bubble. To create the swill, a choice between V.S.O.P., XO or Paradis Imperial Hennessy cognac is balanced with herbaceous V.E.P. Green Chartreuse, freshly squeezed citrus juice, sugar syrup and a touch of aromatic bitters. Shaken together and strained into an ornate Nick and
this moment is undeniable.”
COCKTAIL
Semiotic Martini Savage Garden DoubleTree by Hilton TOWER OF LONDON
Situated in close proximity to the Tower of London, sky-high bar Savage Garden at DoubleTree by Hilton draws inspiration from the area’s gruesome history, resulting in a revamped cocktail menu where foolish and treacherous couplings mingle with dangerous and mesmeric tastes. Conjured up by Head Bartender, Kristian Smith, otherwise known as the Dark Lord Mixologist, the Semiotic Martini is a bitter-sweet tipple. The concoction is made from a hedonistic blend of Crystal Head Vodka, Tomaso Agnini walnut vermouth, Pampelle grapefruit aperitif and Seedlip Grove, finished with a homemade pineapple and champagne foam, topped with a caramel cracker flavoured with walnut, which showcases dry, fruity and refreshing notes. “We wanted to make sure that the drinks are well-balanced, taste amazing, look incredible, smell good and are memorable,” explains Smith. Semiotic Martini is served in a Bespoke Barware black martini glass, which provides a strong visual contrast against the white foam. Like many of the new additions it focuses on paying homage to the past whilst also providing a playful twist of flavour translated through strange and unlikely ingredients, and is best enjoyed overlooking the site of devilish deeds below.
© Jodi Hinds
The perfect finish
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“You’ve got really exciting suppliers.” Jessica Worden, Coffee Manager, GAIL’s Bakery
Want to improve your tea, coffee and soft beverage offering? Then check out European Coffee, Tea & Soft Drinks Expo 2020 to see hundreds of new products your customer are looking for. Savvy beverage buyers are registering in their 1000’s to attend the leading soft beverage event for the F&B industry - here’s why: • BARISTA MASTERCLASSES - starring the very best, award-winning Baristas • SOFT DRINKS TALKS & TASTING (NEW!) - curated by the experts at Club Soda, promoting the strong case for improving sales & profits by serving a better range of soft beverages • ROASTERY MASTERCLASS LIVE! - showcasing the best coffee roasters in the land together with live roasting • TEA WORKSHOP THEATRE - revitalised for 2020 and curated by Lucy Chappell from the London School of Tea, these sessions will show operators how they can boost profits with a great tea offering • PREMIUM SOFT & NON-ALCOHOLIC DRINKS (NEW!) - a vast range of soft beverage suppliers including great no and low alcoholic drinks • THE TEA QUARTER - packed with a vast range of tea suppliers • SCA UK LATTE ART CHAMPIONSHIP – find out who is the new champion • All this plus 100’s of exhibitors and 1,000’s of visitors If you’re responsible for purchasing great coffee, tea, soft drinks, and the equipment and accessories required to prepare and serve them, then you need to visit. No other event presents so many soft beverage suppliers and products all under one roof. AND ALL FREE TO ATTEND.
“There’s something for everyone here. A showcase of best in class.” Sonia Louro Carvalho, Head of Coffee, Compass Group
ECTSD2020 _ 236x275.indd 1
European Coffee, Tea & Soft Drinks Expo, London’s Olympia, May 19 & 20, 2020 REGISTER TODAY FOR YOUR FREE BADGE www.european-coffee-tea-soft-drinks-expo.com
19/02/2020 15:02
DRINKS
Brut 12 Ans de Cave a Minima Gosset With only 12,000 bottles of this special champagne ever made, Gosset Brut 12 Ans de Cave a Minima is truly exclusive. Combining wines from several harvests, the cuvée is made from 51% Chardonnay and 49% Pinot Noir sourced from various regions. Skipping malolactic fermentation in order to preserve the character of the terroir and to ease the passing of time, the bottles were left to age for no less than 12 years, allowing for the champagne to retain its freshness whilst developing vinosity, complexity and fullness. The impact of long lees ageing upon malic acidity slows down and suspends the effect of time, whilst the effervescence works in favour of the wine. Well-protected from oxidation, Gosset Brut 12 Ans de Cave a Minima attains an unprecedented balance of vitality and maturity. “The revelation of great aromatic complexity, with plum, citrus peel and liquoricedpeppermint is followed by a lively, ample and long palate,” comments Cellar Master Odilon de Varine. “Ginger and candied lemon revive the final note, creating a champagne for true wine and food lovers.”
www.champagne-gosset.com
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DRINKS
Malted Rye Whisky Stauning Born from a story of friendship, entrepeneurship and curiosity, Stauning’s straight rye whisky boasts warm, fresh, spicy, bold and full-bodied characteristics. Appearing to be considerably older than its age suggests, the spirit is unique for its use of only malted rye and barley in its creation, conjuring the scent of freshly baked rye bread. “The rye and barley are both malted and the spirit is double distilled in small pot stills,” says Stauning’s co-founder Hans Martin Hansgaard. “The mashbill and whiskytype is American in style, the production method is Scottish, and they are joined together in Denmark to make an outstanding Danish Rye Whisky.” Left to age on Virgin American White Oak casks, the spirit gains beautiful colour and flavours, resulting in a complex product with a full-bodied taste and lots of nuances to explore. “The profile is fruity, the spirit seems fat and you can taste the raw materials,” concludes Hansgaard. All processes are completed by hand, and Stauning handles the malting of the rye to result in a more intricate, considered and unique finished product. The whisky is perfect for making classic cocktails such as Old Fashioned, Whisky Sours and Manhattans, as well as more unique Nordic-inspired swills, such as a Nordic Manhattan – a Scanhattan, if you will.
www.stauningwhisky.com
102
The 1862 experience, created to ensure the same premium coffee taste in every single cup served.
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DRINKS
Blood Orange Beefeater
Gin Distillery Tour x Palé Hall The Dyfi Distillery
Blood Orange is a bold and refreshing expression of Beefeater’s famous gin. Taking inspiration from orange gin distilled by founder James Burrough in 1876, the new spirit builds upon the brand’s legacy of experimentation. Created to meet a growing trend in fruit-flavoured alcohol, the gin is characterised by a bitter-sweet juicy flavour, as well as a vibrant, striking colour. The spirit is made in London under the watchful eye of Beefeater’s Master Distiller Desmond Payne MBE, who comments that “Blood Orange is for today’s cocktail and spritz drinkers who will love its enticing citrus aromas, bold flavours and statement shade.” To serve, mix with tonic, serve in a goblet over ice, and garnish with a slice of blood orange.
Palé Hall, North Wales’ first five-star hotel, has announced a collaboration with Dyfi Distillery to offer guests a special package that incorporates a charming tour of the site where the brand’s renowned gin is created. Upon arrival at the hotel, guests enjoy a light lunch before being taken to the distillery for a tour with co-owner Danny Cameron. Running for two hours, the tour showcases how regional influences can determine a gin’s flavour, explaining how locally foraged Welsh botanicals and natural spring waters root Dyfi gin firmly in this part of Wales. Rounding off the experience, upon return to the hotel is a five-course tasting menu, but not before an aperitif of Dyfi-based cocktails.
www.beefeater.co.uk
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www.dyfidistillery.com www.palehall.co.uk
Where form and function combine perfectly and quality is paramount. At Elia, innovation is second nature. Elia. Serving Professionals.
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24/02/2020 12:30
Maximising the Opportunity in the US Hotel Market In the second installment of a new series of features, Supper delves into a research report from Nielsen CGA to offer insight into the dining and imbibing behaviour of the hotel guest.
In recent years, the traditional hotel model has evolved, with restaurants and bars increasingly contributing to the bottom line, and in some cases, generating more revenue than rooms. Knowing the guest – their demographic profile, needs and preferences – is cruicial to maximise this opportunity. As such, Nielsen CGA has conducted an online survey with a nationally representative sample of 5,000 consumers, gleaning insight into the sector. Revealing why, what, when and where hotel guests chose to drink, the report touches on several key areas including profiling the hotel consumer, the services being utilised, consumption behaviour and experience. Armed with this understanding, the report enables retailers, distributors, suppliers and hoteliers to make strategic, data-driven decisions as they expand into new areas of the hospitality industry.
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TOP FIVE FACILITIES USED BY HOTEL CONSUMERS Unsurprisingly, food and drink dominate the most-used facilities in hotels, with the restaurant, bar and lounge playing a key role. The data shows that over half of US consumers make use of the on-site restaurant rather than leaving the premises.
Breakfast
Restaurant
Bar / lounge
Vending machine
Room service
64%
52%
41%
35%
29%
TOP DRINK CATEGORY BY TIME OF DAY There are clear roles for various drinks categories throughout the day, with French champagne the top choice at brunch, and cocktails dominating from late evening.
Brunch
Lunch
Mid-afternoon 14:00-17:00
Early evening 17:00-20:00
Late evening 20:00-22:00
Late night 22:00-onwards
French champagne
Domestic non-craft beer
Domestic non-craft beer
Table wine
Cocktails
Cocktails
MARKET INSIGHT
UNDERSTANDING THE HOTEL CONSUMER There are four different groups visiting hotels – the business consumer, the celebration consumer, the food and drink occasion consumer and the overnight stay consumer. Understanding the needs, preferences and spend of each group is key to winning business as well as encouraging loyalty and repeat visits.
THE BUSINESS CONSUMER
THE CELEBRATION CONSUMER
The business consumer – those who have visited a hotel for a meeting or conference within the last 12 months, or have stayed overnight for work purposes – is more likely to be male, with wine their preferred beverage.
The celebration consumer is more likely to be female and spends more on beverages than food; they prefer to drink cocktails rather than wine or beer.
WINE is the top alcohol category for the business consumer Spend per day on alcoholic beverages
$28.67
Average age
42 Male
Female
59% | 41%
COCKTAILS are the top choice for those visiting hotels for a celebration Spend per day on alcoholic beverages
$33.08
Average age
42 Female
Male
45% | 55%
THE FOOD AND DRINK OCCASION CONSUMER
THE OVERNIGHT STAY CONSUMER
Those visiting hotels specifically for its dining facilities spend more on alcoholic beverages than any other consumer type, with wine again being the preferred tipple.
The overnight stay consumer – those who have visited a hotel on holiday, for a weekend break or as a stopover as part of a longer trip – is slightly older than other groups and has a lower daily spend.
WINE is the top alcohol category for the food and drink occasion consumer Spend per day on alcoholic beverages
$37.07
Average age
42 Male
Female
60% | 40%
COCKTAILS are the top choice for the average overnight guest Spend per day on alcoholic beverages
$26.76
Average age
47 Male
Female
50% | 50%
These pages feature extracts from Nielsen CGA’s report, Maximising the Opportunity in the US Hotel Market, published in April 2019. To learn more, email hello@nielsencga.com and quote SUPPERHOTEL2019 for an exclusive discount. www.cga.co.uk
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C
M
Y
CM
MY
CY
CMY
K
EVENTS DIARY
13-17 MAR
15-17 MAR
30-1 MAR
31-3
MAR-APR
Internorga Hamburg www.internorga.com
ProWein Düsseldorf www.prowein.com
To The Table MEA Abu Dhabi www.tothetablemea.com
Forty-One Madison New York www.41madison.com
21-23 APR
16-19 MAY
19-20 MAY
9-10 JUN
To The Table Europe Vienna www.tothetableeurope.com
NRA Chicago www.nationalrestaurantshow.com
European Coffee Expo London www.europeancoffeeexpo.com
Bar Convent Brooklyn Brooklyn www.barconventbrooklyn.com
10
JUN
18-20 JUN
13-16 JUL
4-8
SEPT
AHEAD Americas Miami www.aheadawards.com
World of Coffee Warsaw www.worldofcoffee.org
FHA-Horeca Singapore www.fhahoreca.com
Maison & Objet Paris www.maison-objet.com
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© Jonathan Jacob
Top Drawer 12-14 January 2020 LONDON
The latest edition of Top Drawer, one of the
series, which provided in-depth discussions
UK’s leading lifestyle and design trade shows,
between top hospitality operators. Talks
returned to Olympia London this January -
were specifically crafted to stimulate ideas
welcoming a strong cohort of designers and
and generate discussion and included panels
exhibitors, including high profile names in
on sustainability in design, which looked at
tableware and kitchenware, alongside over
groundbreaking hospitality concepts and eco-
1,000 carefully selected brands from across the
friendly products, whilst renowned interior
fashion, wellbeing and retail sectors.
designer Oliver Heath looked at the positive
Over the years, the three-day event has firmly
“Top Drawer January 2020 has been the
for discovering new names, and this year’s
best show yet,” says Dan Flower, Owner of
Pulse Spotted area was dedicated to giving those
AIM Brands UK. “A well-considered edit of
in attendance an exclusive look at new, retail-
quality brands and a steady flow of visitors
ready names. Meanwhile, household hospitality
across all three days. Top Drawer is the perfect
brands including Broste Copenhagen, Eva
platform to launch a premium brand allowing
Solo, Serax, Seletti and Zaim Design Studio,
you to physically and personally engage with
showcased their latest products to buyers from
your target audience. In a quickly evolving
across the UK and Europe, as well as Australia,
and challenging retail environment, I would
New Zealand and Japan, amongst others.
encourage all retailers to take advantage of the
In addition to product insight and retail opportunities, visitors were also given access to several seminars including the Design Talk
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impact of biophilic design.
positioned itself as one of the principal exhibits
diverse and vibrant exhibitor assortment on offer.”
www.topdrawer.co.uk
EVENTS
© Richard Pereira
To The Table MEA and Europe 30 March-1 April 2020 21-23 April 2020 ABU DHABI / VIENNA
To The Table - one of the leading global
To The Table Europe will run from 21-23
hospitality events connecting key figures in the
April at InterContinental Hotel Vienna, with
world of F&B - has released details about its
representatives from Jupiter Hotels, Kempinski,
forthcoming MEA and Europe editions.
Marriott International and Pestana Hotel Group
Taking place at Abu Dhabi’s St. Regis Hotel
among the high-profile buyers. Providing an
from 30 March - 1 April, To The Table MEA
interlude from the pre-arranged meetings,
will welcome 60 senior decision makers and
Heleri Rande, Supper’s Consulting Editor
buyers from across the industry, including F&B
will host the seminars, which will include
Directors from AccorHotels, Emaar Hospitality
acclaimed British chef Tom Aitken discussing
Group and Hilton Worldwide. Joining them
the challenges in modern kitchens; and James
will be top suppliers to the restaurant industry
Hacon, Chief Executive of Think Hospitality
with categories spanning tableware, cutlery,
exploring why F&B matters and how to turn a
glassware, buffetware, coffee machines and
guest service into a strategic asset.
food and beverages.
For many delegates, the success of the event
The seminar programme, hosted by Middle
series is directly correlated to the show’s
Eastern hospitality expert Devina Devicha,
ability to attract newcomers while also keeping
will include insight into restaurant innovation
long-term attendees engaged, and this year’s
in the era of sustainability from Christian
extensive programme of seminars is sure to
Gradnitze, Senior Director of F&B Operations
provide plenty of food for thought as well as
EMEA at Hilton Worldwide and Jonathon Heath of Six Senses; as well as a look at the impact of Expo2020 on Dubai’s restaurant scene.
invaluable deal-making opportunities.
www.tothetablemea.com www.tothetableeurope.com
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© Gilbert Kossek
© Katharina Schiffl
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SPOTLIGHT
Strong Origins Expert coffee roasters Julius Meinl has been at the forefront of Viennese café culture for more than 150 years, using its sustainable principles, family values and innovative products to set the global coffee agenda. Words: Jenna Campbell • Photography: © Courtesy of Julius Meinl (unless otherwise stated)
I
t is estimated that every year more than 40
for future generations, we – as individuals and
with the further expansion of The Originals
billion cups of coffee are consumed globally,
companies – have to take action. For us in the
Collection – a mix of speciality-graded seasonal
earning the humble bean pride of place as the
coffee industry, it means adopting sustainable
single origins and espresso blends from small-
practices from bean to cup.”
lot farmers around the world.
world’s most popular beverage. But as appetites for artisan blends and premium brews continue
Supplying more than 70 countries worldwide
Filtering into the hotel sphere, as the
to grow, so too does the need for the industry
and as one of the top three premium brands
exclusive coffee supplier for Hilton Hotels &
to champion initiatives that aim to reduce the
in over 40 countries, Julius Meinl are market
Resorts in Europe and MEA, they have been able
environmental impact of harvesting and roasting
leaders with an astute understanding of the
to work with the group to increase certificated
practices, whilst also supporting the growers
role that they can play in boosting the global
coffee products and also find solutions to reduce
who are fundamental to the sector’s future.
agenda. “Currently, we are looking at where we
plastic waste; as demonstrated by the inclusion
Expedited by the impact of climate change,
can clean up our own house before moving on
of biodegradable capsules in guestrooms across
sustainability serves as more than a buzzword
to the external parts of our value chain. Our
some of the hotel’s properties.
for those operating in the hospitality space, and
focus is where we can have the most direct
Blending its commitment to innovation, high-
for internationally acclaimed coffee experts
impact starting with our roasting production
quality products and traditional values, Julius
Julius Meinl, the term is at the core of what
facilities,” continues Meinl. “For example, our
Meinl continues to set the standard across the
they do. Established in 1862, it was the first
innovations include processing the seed skins
sector and with its Head of Innovation always
retailer to offer freshly roasted coffee, amongst
of green coffee beans into pellets, to be used
looking for ways to provide the company with
other gourmet foods and grocery goods, and
thermally by energy companies.”
solutions in the face of global change, the future
has been at the forefront of Vienna’s beloved
Taking a multi-pronged approach, and as
looks promising for the fifth-generation coffee
coffee house culture ever since. Built upon five
part of its Columbian Heritage Project, Julius
roasters. “The coffee lover in me knows that
generations of traditional values and guided
Meinl is also investing in upskilling famers and
the culture goes beyond the cup; it’s a lifestyle,
by a vision to make the world a more poetic
providing UTZ certifications to ensure growers
we have to understand what drives coffee lovers
place, the company is dedicated to innovation
are less susceptible to the volatility of market
- from passions like travel and poetry to new
and has in recent years launched a number of
conditions. Never compromising on taste and
sustainability goals in the hope of being able to
quality, the goal is to provide the best coffee
act as a bellwether for change.
experience possible.
Guided by its Head of Innovation, Christina
One of the company’s newest offerings
Meinl, who was also recently appointed to the role
includes cold and nitro brews. “For many
of President of the Speciality Coffee Association
years, I was inspired by the trend sweeping
(SCA), she is well placed to take the company’s
Asia and North America and wanted to give
ambitious plans forward. “No industry can
aficionados a unique taste,” professes Meinl.
simply pay lip service to sustainability any
Similarly, they will continue to play their part
more,” says Meinl. “To safeguard our planet
in the enhancement of the craft coffee market
behaviours like sustainable living.”
www.meinlcoffee.com
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Tri by Figgjo
SPOTLIGHT
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xx. Xxx
Setting the Scene
www.
When it comes to creating a cohesive dining concept, thoughtfully selected crockery has the power to elevate, transform and inspire. Words: Jenna Campbell
M
ost would agree that when dining out, our opinion
that are in vogue and the eating habits of the consumer. Likewise,
is predicated on both the quality of the food that we
with the continued presence of social media making it easier
eat and the service we receive. However, it is also the
than ever to instantly share our thoughts on an experience.
case that a memorable meal requires a combination of other
The rise of fast-casual dining has particularly impacted
factors, not least a thoughtfully created tabletop. When it comes
these decisions, with more relaxed, colourful styles of crockery
to reflecting a restaurant’s brand, design and concept, food
taking hold across the sector, as illustrated by the popularity of
presentation is key, which is why the procurement of crockery
mix-and-match sharing platters and plates designed for finger
is just as important as the cuisine itself.
food, as diners embrace a street-food style of eating. In more
A study by Professor Charles Spence – a leader in gastrophysics,
traditional fine dining establishments, the prevailing rationale
who has worked with Heston Blumenthal and Jozef Youssef
has been to select stylish white crockery that provides a base
– found that well-presented food is often perceived as better
for unique flavours and intricate techniques to take centrestage.
tasting. Similarly, the colour, texture and shape of a plate can
While classic continues to be a favourite, chefs are increasingly
heavily influence perception of flavour, quality and value for
working directly with ceramicists to create artisanal, rustic
money. Furthermore, the style of tableware not only impacts
shapes for their tableware for added character.
diners but the chef’s creative process, which means that those in
In a sector that is fundamental to the culinary experience,
charge of procurement will often work closely with the kitchen
innovation, adaptability and quality is key. The following pages
to select crockery that brings the culinary vision to life.
highlight some leading crockery brands, whose latest tableware
There is little doubt that tableware trends in the hospitality industry will continue to evolve, much like the styles of cuisines
collections seamlessly enhance menus, enrich tabletops and leave a lasting impression on the diner.
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3.
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1. Pure Style Tafelstern
2. Scope Bauscher
3. Botanique Pordamsa
4. Concha Chic
Priding itself on an innovative and a non-conformist approach to exploring new concepts, premium porcelain manufacturers. Tafelstern are known for translating international food trends into versatile tableware collections. One such range is the pine brush variation of its Pure Style collection. Representing an interpretation of modern, rustic décor, haptic ornaments are sand-plastered onto the plate before brushstrokes of tanned, earthy tones are added to create a contemporary look and feel. The lines and linear forms of the plates combine with broad rims to create the perfect stage for the very best cuisine. www.tafelstern.com
Scope, Bauscher’s latest tableware collection, is a minimal assortment of smooth and structured items comprising plates, bowls, dishes and platters. Available in sleek white, grey and a light green and blue variation, the finish of the coloured versions varies with each piece to convey a handmade and artisanal quality; a particularly sought-after style for many establishments. The range has been created to stand out in the restaurant setting due to its rod relief structure and design, which creates a particularly striking shadow effect thanks to the darker colour nuances in the lower relief rods. www.bauscher.com
Spanish porcelain manufacturer Pordamsa has introduced its latest nature-inspired Botanique collection. Featuring a combination of gloss and matt glazes, which work to showcase the very best gastronomic creations, the organic forms add interesting textures – similar to the nerves of vine leaves or skin of cocoa beans – adding a sensory value to the dining experience. Representing a symbiosis between the ingredients of the recipes and their place of origin, this stylish range offers chefs the opportunity for even greater culinary creativity and genuine moments of interaction with guests and diners. www.pordamsa.com
The shell-shaped porcelain tableware by Chic represents a reinterpretation of traditional dining shapes to embrace elements of glamour and Art Deco design. Round and oval variations combine with a pearly gloss finish to add ambience to any culinary setting. Offering numerous serving options through versatile design and contemporary colour palette, the collection’s diverse shapes and sizes can be assembled to create a cluster of seashells or work as standalone items adding decorative detail, with both options giving restaurants the opportunity to create a dynamic and interesting canvas for sharing food. www.chictableware.com
SPOTLIGHT
No.W Revol Revol challenges industry trends with innovatively designed porcelain dedicated to chefs and foodservice professionals. As part of its mission to help hotels and restaurants play a role in conserving the planet’s natural resources, the group has introduced a new collection made from recycled ceramic. No.W is made from Revol’s ‘Reclay’ material that purifies industrial wastewater while recovering the mineral matters that come from clay to create a eco-friendly ceramic clay. Comprising plates, bowls, cups and glass flacon and available in three finishes, this handmade collection is robust, sophisticated and truly innovative.
www.revol1768.com
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SPOTLIGHT
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2.
3.
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4.
1. Riviera Costa Nova
2. Océan Bleu Haviland
3. Amazōnia with Ecoarts Vista Alegre
4. Crave American Metalcraft
Created in collaboration with prestigious French floral designer Christian Tortu, Costa Nova’s latest collection is inspired by the French and Italian Riviera. This captivating range mixes shapes and colours of the landscape to recreate the sublime and iconic features of the region that shares its name. The collection includes a variety of leaf shapes and is available in a numerous colours including cyan, forest green and terra, which work to create a striking tabletop presentation. Comprising a number of plating options, the different styles and colours can be mixed and matched to provide an interesting point of difference. www.costa-nova.com
Combining modern tastes with creative craftmanship, Haviland porcelain is known for showcasing artistic flair. It’s latest collection, Océan Bleu draws inspiration from seabeds, translating the motion of waves with an explosion of blue tones. Designed by the manufacturer’s creative workshop, each unique plate is decorated to translate elements of the ocean, from gentle swells to sea spays and also features sea creatures such as jellyfish and rays realised in gold detail. The collection includes various options for every course including entrée bread and butter plates, through to pasta and dessert dishes. www.haviland.fr
Featuring more than 70 pieces, the Amazōnia collection is inspired by the colourful plants and flowers, as well as the exotic shapes and textures of the flora found in the world’s largest tropical rainforest. Combining utilitarian stoneware pieces with unique and exuberant colour profiles, the range encompasses a number of tableware items including bowls, plates and platters for a range of occasions. Some of the revenues obtained will be donated to the cause of reforestation in the Amazon area of Matos Gross, Brazil, in collaboration with EcoArts – a foundation committed to inspiring ecological regeneration. www.vistaalegre.com
Celebrated for its exceptional melamine durability and timeless design, the Crave collection by American Metalcraft has been reinvigorated with a fresh touch of colour. Available in two vivid tones – dreamy dusk and spirited sage – the range encompasses coupe plates, bowls, bouillon cups and platters; giving restaurants the option to mix-and-match the table setting. First established over 70 years ago, American Metalcraft continues to provide trend-focused, unique products, and its latest range of vibrant and speckled crockery solutions are designed to surpass guest expectations with flying colours. www.amnow.com
VODKA
C R E AT I V E D E S I G N LU X U RY H O S P I TA L I T Y horeca.lsa-international.com
SPOTLIGHT
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2.
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1. Harmony Bento Front of the House
2. Studio Mattes Goodfellows
3. Revolution Steelite International
Front of the House has provided a modern twist to the classic bento plate as part of its Harmony range. Combining traditional influences and contemporary tastes, it represents a fresh approach to compartmental serving and is compatible with plates and bowls from across the wider Harmony collection. Crafted in white porcelain, the forward-thinking set of plates, platters and bowls is finished in a high-gloss to showcase a wide varierty delicacies. Front of the House has a portfolio of more than 2000 items, from distinctive dinnerware and tableware collections and serving pieces to solutionbased, buffet essentials. www.frontofthehouse.com
Spearheaded by husband-and-wife team Paul and Valda Goodfellow, this creative design and distribution business provides hotels, restaurants and contract caterers with highly functional, stylish hospitality solutions. Working closely with ceramicist Charlie Martens, the Studio Mattes tableware range is admired globally by chefs for its bespoke products. Goodfellows has innovated with a range of materials spanning wood, silver, glass and ceramics, and this crockery collection incorporates earthy tones and textures to provide an ideal backdrop for fresh ingredients and innovative flavours to shine in the dining setting. www.goodf.co.uk
The Revolution range by Steelite represents a celebration of the art of artisanal glazing. Using specially formulated reactive glazes that change in colour and intensity and applied by hand using a revolving motion, every piece is as unique and different as the artisan who created it. Boasting a striking jade colour palette, the range is ideal for elevating any culinary presentation and can be used to showcase a myriad of cuisines, whilst the lifetime edge-chip guarantee warranty, ensures that this bold and innovative collection will withstand the demands of busy and bustling kitchen environments. www.steelite.com
Introducing Stem Zero made with our ‘Ion Shielding Technology’. Making it the world’s toughest, yet finest lead free crystal glass. You could say it is beautifully strong.
utopia-tableware.com
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SPOTLIGHT
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2.
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3.
1. Tri Figgjo
2. Hyggee Bonna
3. Handplate 1handPlate
Designed to be disrupt the table setting, the unique and stylish Tri collection has been created with buffet dining in mind. Inspired by its Norwegian roots and the local dialect of Figgjo, the collection comprises three serving platters available in a variety of different sizes. The shape has been based around an equilateral triangle but with soft rounded corners, whilst the curvature between the surface and tab is generous and open, resulting in a geometric yet soft finish. It’s organic look and feel means that it can be easily be paired with crockery items from across the Figgjo range, especially rounded bowls and dishes. www.figgjo.com
Blending pure and elegant dining experiences with sustainable design and cutting-edge technology, Turkish Tableware manufacturer Bonna, is committed to creating beautiful culinary settings with its innovative crockery solutions. Led by a concept that is rooted in the brand's universal approach of functionality in design, the Hyggee collection aims to provide chefs with opportunities for unlimited creativity and experimentation. Inspired by the northern hemisphere it showcases creative lines and refined detailing, whilst integrity and simplicity are central to the range’s flexibility and versatility in use. www.bonna.tr
Guided by a quest to push the boundaries in crockery design, 1handPlate has created a plate that allows guests to simultaneously socialise, hand out business cards and enjoy eating and drinking. Inspired by the family’s association with the Faroe Islands, the design is rooted in Nordic aesthetics and takes on a curved form that creates a space in the centre for a glass to easily slot in. Comprising a number of colour variations including intense black, crisp white and charcoal grey, the clean, stackable design is suited to a number of occasions and can accommodate multiple glassware options. www.1.handplate.com
RONA Le Vin Collection
RONA 5 STAR GLASS RONA represents 125 years of glass masters´ skills, as well as contemporary technological excellence. www.rona.glass | sales@rona.sk | +421 424 601 505
RONA - 5 star glass
@rona5starglass
Leading the way Five days that push your business forward by years.
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PETITS FOURS
Aves Hepp Based on the contours of a bird’s wing, Hepp’s latest collection Aves boasts an elegant aesthetic that leaves a lasting impression. Comprising 19 pieces and available in polished stainless steel as well as other finishes on request, it features a spoon with a strikingly shaped bowl as well as a fork, which thanks to its unique ratio of tines to handle and its material thickness of nine millimeters, stands out from the crowd. This dimension has also been applied to the espresso and lemonade spoons.
www.hepp.de
PETITS FOURS
2.
1.
3.
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4.
1. WMF 1300 S WMF
2. Winewings Riedel
3. A Collection Kentaur
4. Rocket Studio 1765
WMF’s latest addition to its portfolio of catering and hotel solutions, the WMF 1300 S coffee machine delivers a premium performance in a compact, versatile package. Recommended for venues with an average daily requirement of 120 cups, it features optional lockable hoppers, colour customisation and a milk system that ensures the quality of the beverage is consistently high. A reliable choice for all styles of coffee service, the machine can also be linked to WMF’s CoffeeConnect telemetry solution. www.wmf-coffeemachines.com
Following years of experimentation, tasting, benchmarking, sampling and fine-tuning, Austrian glassmaker Riedel, has released its innovative Winewings range. The stylish design comprises seven different glasses for red, white and sparkling wine and is notable for its flat-bottomed design that resembles the wings of an aircraft. The large surface area of the glass base helps to increase the level of evaporation and therefore amplifies the aromas of the chosen beverage for diners and guests. www.riedel.com
Creating workwear tailored for professionals within the world of gastronomy, Kentaur is dedicated to designing functional and sustainable apparel. The A Collection showcases minimalistic, Japanese-inspired design and characteristics such as stand-up collars and narrow sleeves with a patented pull up function to enable enhanced performance. Using topquality materials, the outfits also include integrated pen pockets and aprons with hidden press buttons. www.kentaur.com
Designed by Amilios Grohmann in collaboration with Martin A. Koebke, the Rocket collection by Studio 1765 comprises wine and champagne coolers in a selection of finishes including copper, stainless steel and black. Combining cutting-edge design with functionality, practicality and style, the stackable coolers are available in floorstanding and tabletop versions with removable drip trays, enabling users to cater to a variety of different hospitality environments and interior decors. www.studio1765.com
NRA McCormick Place Chicago, IL May 16-19, 2020 Booth 1068
FieldStoneTM Finish by WALCO ErikTM 18/10
FLATWARE • STEAK KNIVES • HOLLOWARE • CHAFERS • BUFFETWARE
www.walcostainless.com
PETITS FOURS
Quinton Robert Welch At this year’s Ambiente, Robert Welch Designs unveiled five new ranges for 2020 and outlined three distinct categories of cutlery based on the weight and grade of the materials used. Showcasing a soft curvaceous design, Quinton is made from 3.55mm stainless steel and boasts generous proportions to give it a lighter feel in hand. Its contemporary design, featuring soft pointed handles that add a distinct point of difference, and vintage-finish knife blades, make it a versatile solution for a range of table settings, from fine dining to casual and intimate occasions.
www.robertwelch.com
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WE WILL BE AT
INTERNORGA 2020
Hall B1.EG, Booth 206
EXCELLENT COFFEE INDULGENCE, EFFORTLESS IN ANY ENVIRONMENT. WMF 5000 S+ It’s engineered for high performance and long-term reliability. With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.
DE SIGNED TO PERF ORM
wmf.com
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PETITS FOURS
Whisky Club LSA International Inspired by the ambience and luxury associated with members clubs, the Whisky Club collection by LSA International is a contemporary range of cased brown drinkware. Showcasing a rich tone similar to the colour of peat – used to imbue Scotch whisky with a distinctive, smoky flavour – the collection comprises tumblers, decanters, ice buckets and a walnut and cork serving tray. The glassware is designed to elevate the experience of imbibing fine-quality whisky through designs that enhance the drink’s natural and robust flavour profile.
www.lsa-international.com
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LET´S MEET IN SOCIAL MEDIA COME AND JOIN US:
PETITS FOURS
Vision Zieher Zieher’s Vision range has been created with the aim of enhancing the aroma of exquisite wines. Rather than distinguishing between red or white wine glasses, the collection focuses on the different characters of the drink and includes variations such as Fresh, suited to white wines and prosecco; Intense, for opulent, powerful flavours such as middle-aged Bordeaux; and Rich, which is ideal for dessert wines. The undulating shape of the glass bottom creates an eye-catching ring and the depression in the centre ensures a visually pleasing aesthetic.
www.zieher.com
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PETITS FOURS
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2.
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1. Frilich Tampa Bay
2. Columbian Heritage Blend Julius Meinl
3. Smile Inox Trolley Ze Pé
4. Great Scotland Yard Studio 104
At first glance, Frilich’s Tampa Bay collection appears to be made from metal, but on closer inspection it is clear that it has been meticulously crafted using titanium-coated porcelain or glass. Inspired by the glamour of Art Deco, the range, comprising bowls, boats and plates, is 20% more resistant to breakage than most tableware materials. Available in a variety of colours including gold, silver, green and blue, this versatile range is designed to accentuate a plethora of dining environments. www.frilich.de
The Columbian Heritage Project, an initiative spearheaded by Austrian premium coffee experts Julius Meinl, seeks to support coffee farmers and help them achieve UTZ certification. As the largest programme for sustainable farming of coffee in the world, it is hoped that it will encourage Columbians to remain in the coffee business. The Poesia and Supreme UTZ premium blends containing coffee from Columbia represent a unique celebration of tradition, heritage and excellent taste. www.meinlcoffee.com
Designed by Matthias ScherzingerFreudwerk, the Smile Inox Trolley range by Italian manufacturer Ze Pé combines practicality with timeless style. Made from oak wood and stainless steel, the collection enables restaurants to interchange between courses and is designed for desserts, hors d’oeuvres and much more. All items in the range are made in Italy using premium materials to ensure that hotels and restaurants are provided with the very best combination of enduring quality and stylish design. www.zepe.com
Studio 104 has collaborated with Great Scotland Yard, a five-star hotel in the former headquarters of the Metropolitan Police, to create a bespoke uniform that reflects the establishment’s illustrious heritage. Taking inspiration from the Yard’s most infamous occupants, female crime syndicate 40 Elephants, the uniform represents a modern take on the past. This narrative ignited the uniform’s key concept of ‘Inside Out’, a play on ‘Turn Your Pockets Out’, where designs would intentionally show the interiors. www.studio-104.com
Marcus Jernmark, Chef at Restaurant Frantzén, Stockholm, Sweden Michelin
***
YOUR CHOICE OF IMAGE WITH SUSTAINABLE ATTITUDE – DESIGNED TOGETHER WITH CHEFS
Kentaur Fairtrade, worn by jury members at the Culinary Olympics 2020 in Stuttgart.
Visit us and find lots of inspiration at www.kentaur.com
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1. Ada John Jenkins
2. NTE Dometic
3. Tilt Craster
4. Miravell Bone China Elia
Taking its name from Ada Coleman – a renowned female bartender of the 1920s – the new Ada collection by John Jenkins celebrates its namesake’s 23-year run as Head Bartender at The American Bar in The Savoy, London, as well as her prestige as the inventor of a new tipple; she created the famous Hanky Panky cocktail, which remains a popular concoction almost 100 years on. The series comprises a goblet, a cocktail and lowball tumbler, and cocktail, bellini, martini, tall coupe and wine glasses. www.johnjenkins.co.uk
Dometic has upgraded two of its 20-litre class minibars with a new noiseless thermoelectric cooling unit (NTE). The models boast significantly reduced electricity costs, consuming around three times less energy than absorption minibars of the same capacity. Users can choose between a solid door version with an A++ energy efficiency index or a glass door model with an A+ rating, with both retaining sensor-controlled LED interior lighting and a cut-out shelf for champagne bottles. www.dometic.com
Tilt, Craster’s latest buffet range, is both unique and flexible, offering multiple opportunities for creative gastronomic expression. Featuring low-profile metal frames available in stainless or black powder-coated steel, the range has been designed to complement a variety of serving solutions. Recent additions to the collection include an eight-litre juice dispenser that is suited to high-volume buffets and the Tilt glass jars featuring walnut lids that sit effortlessly on the edge of the jar. www.craster.com
Created with modern living in mind and using the very best premium bone china, Elia’s Miravell range is designed to elevate the dining experience, whilst also providing strength and long-term durability. The collection combines contemporary design with elegant, classic shapes to create a striking contrast of smooth curves and contours. Bringing a sophisticated edge to the table setting and available in a number specifications including slim and coupe-shaped dishes, all pieces are fully vitrified. www.elia.co.uk
The Uniform Studio – London based – Producing durable and beautiful bespoke workwear www.theuniformstudio.com
info@theuniformstudio.com
Sales: +44 208 361 7745 | Production: + 44 203 735 6926
PETITS FOURS
138
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2.
3.
4.
3.
1. Artisan Serving Spoon Tiger
2. Linea Umana Rona
3. Brixton Arcoroc
4. Modbar Modbar
Korean manufacturer Tiger continues to expand its portfolio of buffetware options with a number of flatware solutions. The Artisan Serving Spoon is made from silicone and measures 27cm in length, making it an ideal specification for pans with a delicate surface. The serving tool is part of a six-piece set and is both dishwasher safe and easy to handle. Tiger’s buffet range also encompasses modular systems, carving stations, chafing dishes, heating lamps, trolleys and presentation stands. www.tiger.co.kr
Designed in collaboration with awardwinning Italian sommelier Maurizio Dante Fillip, the Linea Umana range by Rona seamlessly balances sophistication and utility. Comprising four wine and two water glasses, the original design combines soft human lines with brilliance and clarity, ensuring wines can be enjoyed at their very best. Made using pulled-stem technology, the ultra-light pieces are characterised by a slightly flared edge and smooth inner surface, which encourages the release of aromas. www.rona.glass
Arcoroc creates comprehensive, highperformance, word-renowned glassware solutions for leading hotels chains, restaurants and bars. Its latest range, Brixton, features a structured design and a masculine shape that is suitable for cocktail bars serving an assortment of beverages including alcoholic spritzers, robust spirits and soft beverages. Underpinning the design, a heavy sham and jewel-styled aesthetic allows light to be reflected off the glass, providing a showcase for various beverages. www.arcoroc.com
Working with La Marzocco to offer an alternative to countertop coffee equipment, Modbar neatly places the inner workings of espresso machines beneath the counter. An art piece for the countertop, coffee taps in matte, chrome and metal finishes can be elegantly displayed to allow for interaction between barista and customer. The range includes two configurations of espresso system, a pour-over option and a steam system to heighten the experience of imbibing world-class coffee. www.modbar.com
the
POWER
1.360.650.1111
to
PERFORM
woodstone-corp.com
PETITS FOURS
Starlight Stรถlzle Lausitz Stรถlzle is celebrated for mastering the production of the one-piece stem and bowl, resulting in more durable pieces that mimic the features of mouthblown glassware. An example of such innovation is the latest Starlight collection which, combining lightness with elegance, is ideal for high-class gastronomy. Showcasing a slender stem and goblet, which is notably thinner compared to other glasses that are made by machine production, its balanced shape makes it a wellproportioned option for Burgundy, Bordeaux and sparkling wines.
www.stoelzle.com
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Pengo Group is leader in household products, Horeca and baby items distribution and service since 1953. Based in Bassano del Grappa, it has other two branches in France and Spain, dealing with the international markets. H&H Lifestyle is one of the proprietary brands of the Pengo Company and was born in 2004 to come up as a brand attentive to the new kitchenware trends. H&H is able to meet the demands of a diverse and attentive clients in terms of design, quality, style and price. Our proposals range from home tableware to catering for different needs: it is characterized by the Italian careful research in the balance of shapes, product combinations, design customization aimed at every type of request thanks to its young, dynamic and trendy mood. This is clear in the aperitif bamboo collections with porcelain bowls and cast iron plates, perfect to receive your guests and serve fanciful finger food. Different materials for a unique style which is a sophisticated mix of fashion and quality. www.pengogroup.com | www.hh-lifestyle.it
PETITS FOURS
142
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2.
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1. Savage Nude
2. Bamboo and Porcelain H&H
3. Champagne Bucket Siom Orfèvres
4. Bellwether Walco
Nude has collaborated with mixologist Remy Savage to create a collection of cocktail glasses. Working with the bartender, the team wanted to create smaller volume items that would pair well with premium spirits. The elegant range featuring classically shaped items ensures that the flavour of the drink is paramount. “The delicate design means there is as little as possible between the consumer, the drink and the glass,” notes Savage. “With an exquisitely thin rim, the liquid becomes the star.” www.nudeglass.com
H&H, one of the main proprietary brands owned by Pengo Group has launched its bamboo collection – an aperitif range comprising porcelain bowls that are ideal for receiving guests and serving fanciful finger food. With a catalogue of more than 20,000 products, H&H boasts a wide selection of tableware items, which showcase designs characterised by a balance of shapes, thoughtful product combinations and customisation, to reflect a young, dynamic and trendy mood and style. www.hh-lifestyle.it
With collections spanning cutlery, serveware, buffetware, serving trolleys, tea making equipment and numerous champagne accessories, Siom Orfèvres caters to all tastes. The champagne bucket and stand, crafted in silverplated or stainless steel, is designed to eloquently showcase the finest of sparkling beverages, with delicate curves perfectly complementing any bottle. Guaranteed to have a smooth, refined and polished finish, Siom sets the standard for sophisticated service. www.siomorfevres.com
Due to its long history of working with high-quality stainless steel, Walco is experienced in designing durable and versatile flatware lines for a range of dining occasions. The eye-catching new Bellwether collection combines lustrous 18/10 stainless steel with anti-microbial material technology to create an inhospitable environment for microorganisms. Boasting high arching handles, the range is designed for both aesthetic appeal and utility, enabling an easy lift from the table. www.walcostainless.com
See what we bring to the table. Mar 31 – Apr 3, 2020 Oct 13 – 16, 2020 10 Strawberry Street Alessi Anchor Hocking Annieglass ARC ARC Cardinal Artland BauscherHepp Inc. B.I.A. Cordon Bleu Blue Pheasant Bormioli Rocco Glass Cambridge Silversmiths Canvas Home Casafina Certified International Christofle Circle Glass Costa Nova Crystal House Intl. Crystalite Bohemia Inc. Darbie Angell Daum-Haviland Degrenne Paris Denby USA Deshoulières DeVine Corp. Eleven75 Home Euro Ceramica, Inc. FIESTA® Gibson Overseas Godinger Group Gourmet Settings Hampton Forge Herend Hermès Home Essentials
Homer Laughlin China Iittala J. Seignolles The Jay Companies John Jenkins Hospitality joseph joseph Juliska Kiyasa L’OBJET LAV Lee’s Group International Lenox Corporation Libbey LSA International Luigi Bormioli MATCH Meissen Mepra Moser Mottahedeh Mr. Christmas Nambé Nikko Ceramics Noritake Oneida Orrefors Kosta Boda Over & Back Pasabahce USA Pickard China Portmeirion Prima Design Prouna Puiforcat Qualia Glass R Squared RAK Porcelain
41Madison.com A Rudin Family Building
Ralph Lauren Home Raynaud Reed & Barton REVOL Ricci Argentieri Richard Ginori 1735 Riedel Crystal Robinson Home Products Ronnie Fischer & Co Rosenthal USA Royal Albert Royal Crown Derby Royal Copenhagen Royal Doulton Royal Limoges Royal Worcester Saint-Louis Sambonet Signature Housewares Spode Steve Dolce Marketing TarHong Typhoon Homewares Tzeng Shyng Vietri Vidivi Villeroy & Boch Vista Alegre WMF Waterford Wax Lyrical Wedgwood William Yeoward Crystal Zrike Brands
ADVERTISING INDEX ISSUE 19
American Metalcraft
049
Pengo
Beyond Menus
036
Pernod
Bonna
039
Pordamsa
012
Champagne Gosset
093
Revol
148
Robert Welch
147
Chef & Sommelier
010-011
141 008-009
Cognac Frapin
095
Rona
123
Craster
033
Siom
075
Dometic
057
Stauning Whisky
025
Elia
105
Steelite
European Coffee Expo
100
Stozle
041
Figgjo
005
Studio 104
055
Fine2Dine
016
Sunkist
096
Forty One Madison
144
Tafelstern
043
Frilich
131
Tiger
085
Front of the House
015
To The Table Asia
076
Gemini
035
To The Table Europe
143
Goodfellows
133
Uniform Studio
137
Haviland & Daum
019
Vista Alegre
Internorga
124
Walco
127
John Jenkins
063
WMF Coffee Machines
129
Julius Meinl
103
WMF Proffesional
099
Kantaur
135
Wood Stone
139
LSA
119
World of Coffee
108
006-007
089
Maxim World
086
Zepè
027
Modbar
002
Zieher
069
Nude
121
145
WASHING-UP
Best in Show
Selman Marrakech is riding high with its new equestrian experience, inviting guests to savour the best of Moroccan cuisine in the heart of its stables.
146
A luxury hotel like no other, five-star
in the heart of its stables. Designed by French
establishment Selman Marrakech has long
architect Jacques Garcia, the space is far from the
attributed its success to a unique combination
typical horse box; incorporating Moorish design
of impeccable hospitality and, remarkably, its
features such as rounded archways, decorative
prized group of Arabian thoroughbreds. The pride
lanterns and a warming colour palette, it conveys
and joy of Selman’s owner Abdeslam Bennani-
a real sense of occasion.
Smires, the coveted breed of distinguished steeds
An extension of the hotel’s signature
are an integral part of the family-owned property
restaurant Assyl, the new venture takes diners
and can often be found majestically parading
on a gastronomic journey in the presence of the
around the paddocks or basking in the warmth
Arabian stallions. The cuisine comes courtesy of
of the Moroccan sun.
Chef El Hachem Oulhouss, whose Moroccan fare
Having fully committed to this endeavour with
is served with fine bubbles of champagne and
its own breeding programme, riding lessons and
the option of an equestrian display on request,
partnership with the School of Equestrian Arts of
further cementing the hotel’s commitment to
Marrakech – in which dressage activities, liberty
hospitality horsepower.
training and equestrian shows are held on site – the property is now transporting guests to pastures new with a bespoke culinary experience
DESIGNED TO LAST A LIFETIME
For more information or samples contact us. Email: hospitality@robertwelch.com Telephone: +44 (0) 1386 840880
robertwelch.com/hospitality
Photo: F. Hamel
The 1st collection sustainably designed & made from recycled ceramic.