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CONTENTS ISSUE 21 050
STARTERS
074
Nobu 040 Nobu Hotel Warsaw © Meritxell Arjalaguer
Palmers 042 Ellery Beach House Stockholm
Majordōmo Meat & Fish
044
Restaurant 700
046
Restaurant Loui
048
The Palazzo Las Vegas
066
Paragon 700 Boutique Hotel & Spa Ostuni © Matthew Bishop
The Audo Copenhagen
058
MAIN COURSES Mott 32
050
Shaun Rankin at Grantley Hall
058
Marina Bay Sands Singapore
Ripon
Crockers 066 Henley-on-Thames
Casa Cacao Girona
074
003
CONTENTS ISSUE 21 034
SERVICE A Cut Above
028
New Pastures
034
Bringing the flavours of his hometown to Four Seasons Hotel Madrid, Michelin star chef Dani Garcia reflects on staying true to his roots whilst conquering the world with his cuisine.
Having moved his much-loved restaurant The Dairy to Bermonds Locke, Robin Gill discusses his passion for farm-to-fork dining, new beginnings and the importance of community.
DINING Cooking Through Time
078
Tip the Scale
084
Ancient customs and forgotten techniques are providing chefs with the inspiration to create gastronomic journeys through the ages. 094
028
As the links between obesity and Covid-19 risks become clearer, what can health and wellness hotels tell us about the path to a better diet?
DIRECTORY Head of The Table
111
Our tableware buyer’s resource helps link decision-makers with the best suppliers on the market and gives brands the opportunity to highlight key products and projects.
078
REGULARS Entrée
013
Appetisers 017 Signatures
088
Cocktails 092 Drinks 096 Petits Fours
103
Washing-Up 122
004
Revolutionize the rules of table setting with Aria: the first reversible tableware collection. Five modular elements designed to be combined or used upside down, light yet resistant thanks to the highly innovative porcelain formulation Hyper*P. For its aesthetic and functionality, Aria is dedicated to Haute HĂ´tellerie et Restauration, made to boost your cooking inspiration.
ARIA. THIS IS REVOLUTIONAIR.
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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ENTRÉE
ON THE COVER Crockers, Henley-on-Thames © Matthew Bishop
Open for Business
L
ast time I sat down to write this letter, the world was
have confidence in, not only the return, but the future growth
effectively closed. International travel was prohibited,
of the hospitality industry.
dining out was off the cards and for many, just leaving
In the meantime, those venues that have been able to open
the house came with its limits. I discussed the uncertainty
have done so, and there’s plenty of creativity to be found.
as to whether venues would ever be able to operate in the
Initial measures taken were to install perspex screens at
same capacity again, and pondered the effects on those whose
maître d’ stations and between tables, often to the pains of the
livelihood is built around bringing new restaurants and bars
designer who didn’t want the unsightly addition blighting their
to life.
scheme. And so the creative minds stepped up to the challenge
Months on and with Covid-19 still making its presence felt
of designing screens that harmonise with the interiors, or in
around the world, we’re left asking the same questions. For
one case, futuristic shields that are suspended over diners. Just
some, the future has become clear. And as a magazine that
some of the imaginative and innovative solutions – from take-
dedicates itself to serving the hospitality industry, it’s been
away services to a purpose-designed Covid-safe restaurant
heartbreaking to hear of the businesses that could no longer
– can be seen in the newly-expanded Appetiser section this
operate due to tight profit margins or lack of floor space to
issue, giving a taste of how hotels are adjusting their offer to
allow for social distancing; so many temporary closures have
be operational once again whilst keeping to guidelines.
now become permanent.
This issue also features our annual tableware directory, a
In the UK, the success of the Eat Out to Help Out scheme
handy resource that links buyers with the best suppliers on
– in which discounted dining offers tempted consumers
the market. We understand the difficulties the sector is facing,
out of isolation to support the struggling sector – has been
so want to send a resounding message that Supper is here to
shortlived, with a 10pm curfew and tighter restrictions now
support you. For the operators, designers and concept creators,
in place in parts of the country.
we’re ready to showcase your newly-opened projects; and for
There is hope however. At Supper, we had no choice but to rest the magazine over the summer months, but for Sleeper – our sister magazine focusing on hotel design and development – new project announcements have continued to filter through,
the suppliers of products and services, we can place your brand in front of the industry’s key decision-makers. As always, keep the team posted on your activities. In the meantime, Supper is served.
as confirmed by our research partner TopHotelProjects, which tracks the development of hotels in the pipeline. With cutlery, crockery, serveware and glassware often amongst the later components to be specified – once the project is close to completion – it will likely take longer for such new projects to positively impact suppliers of bar and restaurant equipment, but the sector can take this as a sign that owners and operators
Catherine Martin • Managing Editor
013
THE BRIGADE
@SupperMag
EDITORIAL
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Design Manager David Bell
Finance Director Amanda Giles
Managing Editor Catherine Martin
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Data & Readership Hayley Redston
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24/08/20
19:37
FASHIONABLY PLATE A new concept has arrived to elevate fine dining to state-of-the-art sophistication. C
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MarĂŠ Alta by Magdalena Kraska
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CMY
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hotelware.vistaalegre.com hotelware@vistaalegre.com T. +351 234 320 700
Adv_Supper-Magazine_Tiger_2020_08_28.pdf 1 2020-08-27 오후 4:36:34
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APPETISERS
A Screening Success When Covid-19 first hit the hospitality industry, simple
style visors – currently being produced by Sitour – are simple
perspex screens to separate tables were perhaps the quickest
to set up and take apart, easy to clean and disinfect and
and easiest solution to reopening safely. Since then, a number
adaptable to various establishments.
of more creative concepts have come to the fore. Taking into
“Design’s role is to give a new spark to our everyday lives.
account the visual impact on a space for example, Adam Tihany
When I saw proposals to place plexiglas dividers on restaurant
crafted bespoke options for the restaurants he has designed. At
tables, it gave me the impression of being in a prison visiting
Vernick Fish, the modern seafood restaurant at Four Seasons
room,” says Gernigon. “I told myself that I had to imagine
Hotel Philadelphia at Comcast Center, screens are designed in
a more beautiful, attractive, poetic, elegant object that
the same fluted glass that fronts the pass, while at Seafood Bar
offers a unique experience. Even if we don’t want to remain
at The Breakers Palm Beach, the room dividers feature nautical
indefinitely under a bell jar, the Plex’Eat protective bubbles
details in line with the interiors scheme.
will let restaurants open rapidly in total security.”
Taking the idea in a different direction, French designer Christophe Gernigon created Plex’Eat, an elegantly curved
Over the following pages, we take a look at the innovative
Plexiglas cupola, which suspends around diners’ heads to
measures that hotel restaurants and bars are taking to be
reduce the risk of airborne infection. The large lampshade-
operational once again whilst keeping to guidelines.
000
Take It Away...
018
Food delivery services have been on the rise
Mobile Newt home-delivery service, bringing
for the past few years, but with lengthy queues
fresh fruit and veg from the estate direct to the
at the supermarket and restaurants forced to
homes of shoppers. The kitchen team also got
temporarily close their doors, the sector has
involved, producing soups, wild garlic pesto and
skyrocketed. In a bid to keep their business
buffalo milk gelato to add to its deliveries.
ticking over, hotels and restaurants pivoted to
The Pilgrm in Paddington similarly converted
takeaway models; Michelin-star chefs even
its ground floor space into The Pilgrm Provisions:
got in on the act – a feat that was no doubt
a grocery store stocking fresh take-home
challenging for those who are more at-home
essentials as well as a selection of daily dishes
providing full-service, experience-focused, sit-
and brunch specials available for click-and-
in dining. Nevertheless, venues from cafés and
collection. Proving a successful endeavour, the
fine-dining restaurants were soon making their
operator plans to keep the retail element as a
menus to-go, and delivering their food, drinks,
permanent fixture, with unsold produce donated
and produce to the homes of their patrons.
to food banks and community projects.
Quick off the mark, 25hours Hotels opened
Whether packaging up meal-kits, selling
a number of its restaurants for take-away, as
hampers, or dropping-off dinner to frontline
did The Dorchester, who introduced an ‘At
workers, the pandemic has proven that there
Home’ series offering ingredients and recipes.
is very little that can come between dedicated
Meanwhile The Newt in Somerset launched its
establishments and their loyal customers.
APPETISERS
Happy Hour at Home With hotel bars forced to close their doors at the height of lockdown, the sector looked for ways to entertain and serve guests from afar. As such, bartenders from the likes of The Dylan in Amsterdam, Four Seasons Hotel Doha, and Royal Mansour Marrakech revealed the recipes for some of their top tipples, meaning cocktails lovers could muddle, shake and stir in their own homes. Amongst the hotel groups helping travellers channel their inner mixologist, IHG shared a selection of libations from its hotels across the globe. Specifically choosing drinks that required minimal equipment, simple ingredients and even fewer bartending skills, guests were invited to try their hand at crafting InterContinental Barclay New York’s American Dutchman, InterContinental London Park Lane’s British Bellringer, and Regent Singapore’s Singapura Nacional. 7Pines Kempinski Ibiza meanwhile transported guests to the Mediterranean with its signature Es Vedrà cocktail comprising of gin, lemon juice and saltwater; and Four Seasons Hotel Seoul lightened the mood with its Tropic Moments creation featuring pineapple rum, clarified banana milk and coconut foam. The recipe that many were excited to get their hands on was Raffles’ famous Singapore Sling – first created in 1915 by bartender Ngiam Tong Boon at the iconic Long Bar. Hotel bars serve some of the most inventive libations out there, with industry-leading mixologists conjuring up cocktail menus that guests could never have dreamed up themselves. Whilst many couldn’t – and still can’t – get to a bar for happy hour, hotels have proven that they can still serve from afar.
Restaurant in Room Another saving grace for the sector has been
been rolled out to Alibi Bar & Kitchen at Ovolo
the introduction of the restaurant-in-room
Woolloomooloo in Sydney. Those looking
concept. Building on the traditional room
to impress can book a table in the Ultraroo
service offer, Zoku – the Amsterdam-based
Suite, which comes with its very own bar and
home/office hybrid – opened up 25 of its
socially distant bartender.
loft apartments as private dining rooms. The
“While we wait for the landscape to change
team collaborated with Michelin star chef
and return to levels of normality, we want to
Joris Bijdendijk of Rijks Restaurant to devise
keep the wheels turning for staff, friends and
a four-course menu, which was served with
colleagues in the industry; it’s a time to adapt
wine pairings selected by Max van Bockel. The
and evolve,” explains Group Food & Beverage
package even included an interactive virtual
Director, Vince Lombino. “We already pivoted
experience with the chef.
with our takeaway concepts ALT CTRL EAT
On the other side of the world, Ovolo Hotels
by Alibi and DELI by Monster; now we have
spearheaded a similar solution. Initially
rooms to fill, so welcome Restaurant in
offered at Canberra’s Monster Kitchen & Bar
Room!”
at Ovolo Nishi, Restaurant in Room saw guests
And far from being a flash-in-the-
choose a three- or five-course set menu and
pan, Ovolo have teased the possibility of
dine in one of the spacious guestrooms. The
collaborating with restauranteurs to create
concept proved so popular that it has since
ongoing restaurant-in-rooms pop-ups.
019
APPETISERS
The Anti-Social Club Some have installed perspex dining bubbles in
Demand for bookings has been so high that the
a bid to get back to business, while others have
creative team behind the hotel has also reworked
opted for tables set within their own individual
plans to enable breakfast service in the sea-facing
greenhouse. Perhaps the most inventinve
beach huts that come as an accompaniment to
however is The Anti-Social Club, thought to be
the hotel’s King-class rooms. The huts, which
the first purpose-designed Covid-safe restaurant
overlook the Camel Estuary towards Steppa Point
in the UK. Located at St Moritz Hotel & Spa in
and the Atlantic beyond, are classic English
Cornwall, the concept was designed and built in
seaside in style, kitted out with bunting, deck
just four weeks, with Absolute and Excess Energy
chairs and accessories. Guests staying in the
Communications responsible for the branding,
King rooms can pre-book a time slot for their
interiors and graphics.
full Cornish or club continental breakfast to be
The pop-up venture features 16 private dining rooms serving up to 96 covers, with clear
020
delivered and served in a safe manner, making for a unique dining experience.
guidance and exacting operating procedures
“We’ve had to soar to our optimum heights of
that ensure the original two-metre rule and
creative thinking to create The Anti-Social Club,
new environmental health requirements are met
an experience we’re proud to have dreamt-up
at all times. All drinks and sharing platters are
as an antidote to the C-word,” explains Hugh
delivered to each private dining room via a central
Ridgway, the hotel’s co-founder and brainchild
corridor and hatch mechanism, meaning that the
of the concept. “Our specially-designed summer
distancing requirements are not compromised at
pop-up restaurant overcame all obstacles, adding
any time, and also ensuring that staff and guests
to, rather than detracting from, our stylish, VIP
do not risk bumping into one other.
guest experience, and the brand quirks, interior
In defining the brand experience, Absolute took
styling and creative attitude across the piece is
inspiration from the Art Deco architecture of the
drawing ongoing compliments from our guests
hotel, adding a pastel colour palette and classic
who are so happy to be able to go ‘out-out’ once
coastal stripes to reiterate that safe doesn’t have
again. And our key objective of filling our hotel
to mean boring. Palms, shell chandeliers and
rooms across this crucial trading period has been
retro mirrors complete the look.
swiftly met.”
APPETISERS
Keep Your Distance With social distancing the phrase on everyone’s lips, restaurants have been pulling out the tape measure to ensure dining tables are a safe distance apart. Auberge de La Maison in Courmayeur Mont Blanc however has taken the measure a step further, launching a solitary dining experience at the base of the Italian Alps. Located in an Alpine meadow 60 metres from the main hotel, La Solitaire is a table for two surrounded by nothing more than the fresh mountain air – ideal for those wanting to dine in true isolation. Guests are seated at a solitary table dressed with a candelabra and fresh flowers, with food delivered in a picnic basket that showcases the craftsmanship of the Aosta Valley. There isn’t even a waiter to interrupt the peace; lunch, dinner or aperitifs arrive via a pulley connected directly to the hotel kitchen – a bespoke system installed by the Alpine guides of Courmayeur.
A Breath of Fresh Air The unveiling of Le Bristol Paris’s reimagined private courtyard garden couldn’t have come at a better time. With open-air spaces the first to be deemed safe from the spread of Covid-19, hotels turned their attention to terraces, patios and gardens to be able to serve guests once again. Some invested in lick of paint and new furniture to spruce up outdoor dining areas, while others used the temporary closure as an opportunity to push on with existing landscaping projects. At Le Bristol in Paris – a city where green spaces are few-and-far-between – Oetker Collection turned to Lady Arabella Lennox-Boyd to reimagine Jardin Français, a green oasis at the heart of the hotel. The renowned landscape designer has created an elegant and peaceful sanctuary in which the flora is native to the region and specially selected to support the biodiversity of the city. The garden is also designed to evolve with the seasons, with different plants coming to the fore depending on the time of year. While al fresco dining has been crucial to the sector’s reopening post-Covid, Jardin Français is far from a knee-jerk reaction; its unveiling marks the final phase of a major refurbishment spanning almost a decade. Good timing indeed.
022
© Marianne Majerus
Photo: F. Hamel
The 1st collection sustainably designed & made from recycled ceramic.
N
ow that social distance has been
Alps, where two diners are served via picnic
established as the overarching theme of
basket and pulley as they overlook the rolling
2020, the industry is beginning to see the
vista. Elsewhere, and a step further towards
new forms, concepts and ideas to emerge in its
complete privacy, Bord för En offers just one
disruptive wake. From contactless check-in to
chair at its single table, smack bang in the
the large-scale reorientation of layouts, venues
middle of a field in Sweden’s Wermland region.
have found themselves implementing changes
The total lack of bustling atmosphere is not so
unthinkable just a year previous, or at least
much a downside as it is the entire point. At a
largely unnecessary were it not for the pandemic.
time where many are discovering a quieter or
Such ideas were introduced for survival’s sake
else a slower way of living, these concepts are
rather than any sort of organic innovation, but
tapping into something more than just privacy
may still perhaps come to define the near future
or social distance.
of public dining if the outbreak rolls into 2021.
We had seen the start of this trend pre-
Of this slate of initiatives, the most contentious
pandemic with the rise of pop-up F&B, and there
have proved to be those tethered to the literal
was evidence of a shift away from the traditional
distance in ‘social distance’ – or the guidance
dining room model with single-table concepts
Self Isolation As restaurants struggle with distancing measures in the wake of Covid-19, some are looking to isolated alternatives as an experience as opposed to an obstruction.
that tables in bustling restaurants be spaced
like the mountaintop dining space at Anantara’s
further apart, by extension reducing capacity
Oman resort, but like most hospitality ideas to
and ultimately profits. Operators have argued
emerge as a response to Covid-19, isolated dining
that these specific measures pose double threat
is an acceleration of a concept that was already
on both commercial and experiential fronts –
in the works in some form or other. Unlike other
having the potential to kill their business and
measures however, this is an incredibly flexible
the atmosphere of a space.
alternative with a high degree of operational
Though whilst bottom lines remain in flux,
feasibility – less an interruption to service than
the travel industry is doing what it does best in
it is an extension – and as such could be one
the parallel effort; that is, spinning whatever
of the few concepts that sticks around once the
threads are at hand into an experience that can
world adjusts and recovers.
be packaged and bundled.
city projects without serene fields or the Alps on
pack currently occupied with perspex bubble
their doorsteps, but with further acceleration in
booths and table service apps, a handful of
mind, we might yet see some of these cramped
projects are opting for the extreme end of the
urban spots in high-rent neighbourhoods pack
spectrum, and relocating individual tables to
up the physical floor entirely and opt instead for a
surroundings novel, thrilling or sufficiently
network of individual tables served by drone. And
picturesque to warrant the FOMO tax.
whilst this may sound far-flung now, after the
Auberge de La Maison in Courmayeur Mont Blanc recently launched Le Solitaire – a single table at the base of the tallest mountain in the
024
It may prove difficult to pull off for the inner
Taking this idea and running far ahead of a
wholesale disruption of 2020, who knows what difference a year could make?
MyGlassStudio
W
ith a proven track record of providing
is eating in a restaurant and enjoying or looking
quality tableware for almost 150 years,
forward to a special experience,” says Simon
Steelite International is well-placed to
Hulstone, chef-proprietor at The Elephant in
advise the hospitality industry on how to navigate
Torquay. “There’s something special about the
the uncharted waters of post-pandemic dining.
knife and fork across a plate sound that adds to
Taking into consideration the demands of
the satisfaction.”
operators looking for practical and stylish
The tabletop manufacturer also advocates
tabletop solutions, the Stoke-on-Trent-based
purchasing premium crockery in order to boost
manufacturer has produced a new report outlining
consumer confidence. “Chipped or cracked plates
key recommendations for the safe reopening of
can absorb bacteria, which in turn can cause
food outlets across the UK and beyond.
illness, so replacing damaged tableware and
Drawing on the latest data and expert insight,
investing in high-quality ceramic cateringware
Steelite highlights consumer trepidation
will be a ‘must-do’ investment for hospitality,
around dining out, as illustrated by a recent
leisure and tourism businesses,” comments
UK Hospitality and CGA survey reporting that
Dr Laura Cohen, Chief Executive of the British
44% of diners still want to wait before visiting
Ceramic Confederation.
A Place at the Table Steelite International’s ‘Back to Business, Back to the Table’ guide outlines ways operators can create safe and sustainable dining experiences post-Covid-19.
restaurants and bars. And according to global
Steelite’s portfolio offers a wide range of
information company The NPD Group, there’s a
benefits, including a high alumina content for
significant change in consumer behaviour, with
increased strength, a durable glaze and plate
three-quarters of those surveyed expressing that
stacking that minimises foot-to-face contact,
good hygiene is now a far more important factor
meaning products last 2-3 times longer than
when choosing a restaurant.
typical porcelain products.
Offering insight as part of Steelite’s guide,
“Investing in quality tableware is all about
David Mulcahy, Culinary Director at Sodexo
attention to detail,” explains Leo Kattou, Head
notes: “Given today’s climate where hygiene,
Chef at Simpsons. “We spend a lot of time and
cleanliness, and safety offer much-needed
effort in creating and plating up quality dishes -
consumer confidence, the tableware and vitrified
it is important to match that with the tableware.
products used must be of the highest quality.”
If you are using good quality tableware, then
So to buffer concerns around sanitation, tableware procurement was found to be front-of-
efficiently and lasts.”
mind for operators as they seek to provide diners
At a time when operators are keen to entice
with confidence. And while first instincts may
diners back through their doors, Steelite’s
lead some to go disposable, Steelite identified
guide indicates that first impressions are more
that cleaning tableware with a commercial-
important than ever. Consumers will continue
grade dishwasher remains the safest option.
to expect a high standard of cleanliness and
Plus there’s the added cost and environmental
tableware has an important role to play in how
concerns surrounding single-use items.
guests perceive an establishment’s commitment
“Reusable quality tableware is fine dining – it
026
there’s the reassurance that it cleans more
to health and safety.
SERVICE
A Cut Above Bringing the flavours of his hometown to Four Seasons Hotel Madrid, Michelin star chef Dani Garcia reflects on staying true to his roots whilst conquering the world with his cuisine. Words: Agnish Ray • Food Photography: © Oscar Romero
O
nce a quiet fishing village,
the warm, earthy heritage of the region in his
Dani Garcia’s hometown of
blood. “It’s always maintained its feeling of a
Marbella, in the province of
small town.”
Malaga, is today a world-
The chef, now 44, has long been a star of
famous capital of bling. It
Marbella’s luxury dining milieu, with a solid
is home to Spain’s highest
name as one of the region’s most prominent
concentration of five-star Grand Luxury hotels,
Michelin-starred restaurateurs. Now at the
which sit among golf courses, multimillion-
helm of the main restaurant at Madrid’s new
Euro private homes and exclusive nightclubs,
Four Seasons Hotel, he is serving a lesson in
while the world’s largest private yachts dock
remaining true to your roots and instincts
in the Puerto Banús marina, where celebrities
whilst conquering the globe.
swan around between designer boutiques and flashy cocktail bars.
Although gastronomy was never his family’s business, the dining table always formed the
The irony of Marbella’s glittery reputation
central pillar of home life while growing up.
is that this coastal part of southern Spain
“My father was mathematical about it,” the chef
is in fact reputed for its down-to-earth
recalls. “Many Sundays we’d go out to the mill
familiarity, approachable humour and strong,
for oil, or to buy honey and salted anchovies.
homely traditions. “Marbella has never lost its
We’d get asparagus and pine nuts from the
essence,” says Garcia, who grew up accustomed
fields, olives that we’d season ourselves, snails
to the bright lights of the port, but also carrying
to cook up at home.”
SERVICE
Memories of the chef’s upbrining are honoured across his restaurant portfolio with dishes inspired by the coastline
His mother and grandmother would handle the meals from Monday to Friday, Garcia tells, dishing up what he describes as the “day-today” stuff: lentils, cuttlefish with potatoes, gazpacho and ajoblanco (a chilled soup made from almonds and garlic). “My father would cook on the weekends, usually the big dishes that require more work and time,” he continues. Among these, the likes of migas (fried breadcrumbs tossed with sausage meats), gachas (a type of porridge, often seasoned with cinnamon and aniseed) and paella.
“I want to invert the pyramid. I feel an obligation to create a revolution in midrange dining using all our conceptual and technical knowledge.”
stemmed from his disillusionment with the exclusivity of high cuisine experiences: “I didn’t want to go with just two stars,” he admits. “But I had started getting tired of that excessively elitist world.” The huge void between the middle- and high-ends of gastronomy urged him towards a new chapter; now, rather than hunting for more Michelin stars, this Marbellín maestro is on a mission to democratise haute cuisine. “I want to invert the pyramid,” he says. “I feel an obligation to create a revolution in mid-range dining using all our conceptual and technical knowledge.”
Such were the dishes that filled the landscape of Garcia’s childhood, many continue to carry
What opened in Puente Romano this June,
vivid memories to this day, like cazuela de
in place of the closed restaurant, was Leña
fideos, a quintessential fisherman’s dish from
(meaning ‘firewood’ in Spanish), a smart
southern Spain. “That clay casserole full of
steakhouse with a homely touch. Its diverse
noodles in that yellow, saffrony broth,” he
selection of meaty delicacies ranges from
reminisces hungrily; “with clams and chunks
sobrasada and shawarma to charcoal-grilled
of stewed potato.”
Ibérico pork, smoked brisket and chargrilled veal sweetbreads.
Garcia honours these memories of home with restaurants like Lobito de Mar, inspired
Leña arrived during a summer like no other.
by traditional chiringuitos, and BiBo, a smart
As soon as Spain began to emerge from its strict lockdown, restrictions on socialising,
brasserie and now the longest-standing brand in the portfolio. Both of these – sophisticated
scheme, inspired by Malaga’s annual folkloric
hospitality and travel eased with the hope of
and luxurious at the same time as personal and
feria celebrations, goes perfectly with the sol de
boosting economic recovery. Despite attempts
thoughtful – started life in Marbella but have
Marbella dessert, a gold leaf-covered chocolate
to cash in on summer tourism and leisure, the
been operating outposts in the Spanish capital
bomb with a filling of orange, orange blossom
outlook is gloomy. This July, Spain had 75%
for some years now.
and Marcona almonds.
fewer tourists than last year, which is estimated
Settling in for lunch at BiBo Madrid, I am
It was two years ago that Garcia’s renowned
to have cost the economy over 9.4 billion Euros.
served appetisers like foie gras mille-feuille,
eponymous dining house, located in Marbella’s
The hospitality sector is now battling the impact
cherry gazpacho with crumbly goat’s cheese and
Puente Romano beach resort racked up its third
of lost business, as well as of reduced incomes
salty anchovies, and stewed oxtail sandwiched
Michelin star – the only Spanish or Portuguese
during the furlough period – which Garcia’s
between delicate brioche. A special section of
restaurant to do so that year. Achieving the
company has promised to fully reimburse to its
the menu pays tribute to the world-famous
highest accolade in gastronomy is a historic
nearly 600 employees.
almadraba tuna (named after an ancient
moment for any chef; but what came after that
Ambitious new plans during the pandemic
Phoenecian fishing technique) from the town
was a close contender for Garcia’s history books.
are, no doubt, risky – but risk rather whets
of Barbate. Tucking into the otoros, loins and
Just 22 days after his triumph at the Michelin
Garcia’s appetite. This spirit roots back, in part,
tenderloins feels nicely complemented by
award ceremony in Lisbon, he announced the
to his stint living in New York in 2013. Garcia
the life-size tuna sculpture sitting inside a
closure of his winning, world-famous flagship.
admires the confident, go-getting attitude
glass tank in the centre of the dining room,
It came as just as much of a surprise for his
of American business culture, compared to a
the handiwork of Barcelona-based interior
team as for the food-loving public, but Garcia
commercial timidness and its paralysing effect
designer Lázaro Rosa-Violán. The lighting
had been planning it for some time. The move
on business that he often finds in Spain. “It
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“The arrival of Four Seasons Hotel Madrid is much more than just a new hotel. It’s a turning point in the city’s skyline.”
really stuck with me,” he says, looking back on
slated to open this year too. It might seem an
his New York experience. “Our company has a
odd fit with Garcia’s other ambitions to focus
very American vision in that sense. We’re not
on the mid-range, but the new brasserie aims to
afraid of failure.”
sit somewhere in between the chef’s illustrious
So despite the precarious post-Covid terrain,
Michelin starred name and his desire to expand
plans for world domination continue. Just this
in the area of more informal dining. “Within our
summer, the company hosted a beach house
group, it will be the closest thing to the high
pop-up in Saudi Arabia. Permanent outposts
end,” he explains.
of two of the group’s existing brands are
Simply called Dani, the restaurant is located
planned to open in Miami soon. They have also
on the hotel’s 7th floor, which was added on
launched two new brands for the US hospitality
top of the existing building as part of Spanish
and lifestyle giant SBE: Minuk, a fast-food
firm Estudio Lamela’s massive architectural
concept based on Mediterranean salads and
task. Martin Brudnizki, based between London
roast chicken, and Casa Dani, a more typically
and New York, has designed the restaurant’s
Spanish restaurant, now open in New York and
interiors, where upholstered green walls
with potential plans for London and Paris.
contrast with rusty orange leather seating, and
The most highly anticipated current project,
an open kitchen is set up within a glittering
however, is closer to home. With an already
triangular central bar. The vistas from the al
firm footing in Madrid, Garcia is certainly no
fresco area stretch from the Retiro park to the
newcomer to the Spanish capital – but his
Almudena cathedral, with bastions of Spanish
restaurant at the new Four Seasons Hotel is set
business-like Telefonica and BBVA within
to place him a cut above the rest. The hotel –
waving distance.
now more than seven years in the making, and
The menu mixes the flavours of Garcia’s
after a few pandemic-related delays – opens its
homeland with the flare of his global vision.
doors this autumn.
It will feature famous dishes from his three
It is part of a €500m luxury development
Michelin-starred former restaurant, like
in the city centre, also including a shopping
green gazpacho with tomate nitro (tomato
mall and 22 private residences, that has long
prepared in liquid nitrogen) and anchovies
been set to transform what was Madrid’s
with truffle, alongside the signature convivial
already flourishing position as a leading luxury
style of Andalusian raciones (sharing plates)
destination. The pandemic may have altered the
reminiscent of his other well-loved brands.
outlook but Garcia still believes the opening will
The fuss-free name exemplifies the chef’s
give the city a much-needed boost. “The arrival
straightforward and personable character: even
of Four Seasons Hotel Madrid is much more
while floating high over Madrid’s skyline atop
than just a new hotel,” he says. “It’s a turning
one of its most expensive new properties, this
point in the city’s skyline.”
south-coast boy’s cosy familiarity is hard to
The Four Seasons is not alone in Madrid’s
miss.
shift towards the high end of tourism; Riu, Pestana and Palladium have also opened major new hotels in the city within the past two years, and the renovated Mandarin Oriental Ritz is
033
New Pastures Having moved his much-loved restaurant The Dairy to Bermonds Locke, Robin Gill discusses his passion for farm-to-fork dining, new beginnings and the importance of community. Words: Jenna Campbell
A
sk any chef or restaurateur to describe the
Locke on projects in the past, he was quickly approached
rollercoaster of emotions they experience
by the group to take over the new hotel’s vacant restaurant
on opening night, and chances are you will
space and within a matter of weeks The Dairy had relocated
be met with sentiments of both nervous
just a few stops along the Northern Line.
excitement and palpable adrenaline. A scene
“It’s been a massive relief, there’s been a lot of excitement
often characterised by last-minute menu
but also sadness because we’re saying goodbye to our old
tweaks, frantic dashes across the floor setting tables twice
place,” reflects Gill. “But for us to move to new premises,
for good measure and a nervous brigade eagerly awaiting
it’s giving us a new lease of life. It’s a part of London I’ve
their first check.
always liked; I used to work in the city for D&D and would
At least, this is what you would expect. Yet sitting across from Irish chef Robin Gill in the courtyard of the recently
often come by Borough Market, so it’s like a homecoming in some ways.”
launched Bermonds Locke, the third London outpost for the
A new menu for a new era, Gill describes the fortuitous
design-led aparthotels brand and new home of The Dairy
turn of events as something similar to “pressing a reset
– Gill’s flagship neighbourhood restaurant – it is hard to
button” – one that has given him time to focus on what The
believe that he is just hours away from relaunching a concept
Dairy stands for.“It gave us an opportunity to take a step
that has played a pivotal role in redefining South London’s
back, rather than just carbon copy of what we’ve done before,
dining scene.
it’s an evolution and seems more refined if anything.”
Composed and relaxed, with an energy that reflects his
Guided by the same produce-led focus as its predecessor,
surroundings within the laidback lifestyle space designed by
Gill and his team will continue to work with their close
Holloway Li, Gill appears totally at home. Just a few weeks
network of suppliers to offer dishes that showcase local
earlier, Gill and his wife Sarah announced that The Dairy in
and seasonal ingredients. The 58-cover bar and restaurant,
Clapham was to close due to the impact of Covid-19, a post
designed to the same Californian-inspired aesthetic seen
that attracted thousands of comments and condolences from
across the rest of the hotel, encompasses warm, sandy tones
across the hospitality industry.
and terracotta, punctuated by an abundance of desert plants
“For us it was like a death in the family, especially given
and cacti.
the outpouring of messages that we received, we were really
Offering a variety of dishes from loaves of sourdough
overwhelmed; it was both heartwarming and heartbreaking,”
served warm with whipped herb noisette and smoked cod’s
says Gill. Fortunately, having worked behind the scenes with
roe tartlet encased in a thin, flaky pastry topped with sweet
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The Dairy’s farm-to-fork dishes include woodroasted lamb and cod’s roe tartlet with Cuore del Vesuvio tomatoes
Cuore del Vesuvio tomatoes, as well as woodroasted lamb with The Dairy’s own ‘hayonniase’, charred lettuce and mint oil, washed down with a curated selection of classic cocktails and natural wines, the chef’s farm-to-fork ethos reigns supreme. Born and bred in Ireland, it was time spent on his aunt’s farm in Cork that set in motion an early passion for seasonality, while his father, a jazz musician, gave him a taste of the grandiose restaurants and boisterous bars of New York, where the atmosphere and sense of occasion
“It gave us an opportunity to take a step back, rather than just carbon copy of what we’ve done before, it’s an evolution and seems more refined if anything.”
pintxos bar and Paradise Garage in Bethnal Green, the latter of which was particularly popular with both the general public and food critics – “I call it my successful failure, we were wise to close shop and walk away relatively unscathed” – these experiences have paved the way for Darby’s, an eatery inspired by the hospitality of both Ireland and America. Launched in 2019 and named after his late father, the restaurant has benefitted from Gill’s determination to create establishments that bring people together.
was as important as the food and drink. It
“My dad passed away around six years ago
was also his father who steered him towards a
and as I was coming up to the launch of the
career in hospitality, which was kickstarted in
project I kept thinking that this is the kind of
some of Europe’s best restaurants, from Marco
place that he would love, it reminded me of the
Pierre White’s three Michelin-starred Oak Room
time we spent together in New York,” explains
in London, to the two Michelin-starred Don
Gill. “It was modelled on that inspiration, which
Alfonso 1980 on Italy’s Amalfi Coast.
is an amalgamation of cultures. It is part of my
“Don Alfonso had a big impact on my
heritage, that Irish-American bar element that
approach to cooking because they had their
was an integral part of my culture growing up,
own farm and it was a restaurant steeped in
but there’s also an Italian feel because I spent
history, but it was an interesting one because
time working on the Amalfi coast.”
I went there from a three-star in London and
Featuring freshly-baked artisan bread,
the cooking couldn’t have been more different,”
an impressive charcuterie programme and a selection of grilled plates including smoked
says Gill. “There was classic French cooking at Marco Pierre White’s with lots of different
product. It was underpinned by this incredible
violette aubergine ratatouille and glazed beef
types of ingredients and techniques, whereas in
atmosphere; it was fresh and different.”
short-rib sitting alongside satisfying plates of
Italy it was all about the products. I learnt a lot
With the rooftop serving as a space for
Cornish crab linguine and grezzina courgette,
about preservation there – it’s something that
growing vegetables and keeping bees, The
basil and parmesan tagliatelle, Darby’s is an
has paved the way for my own career and style.”
Dairy quickly captured the attention of
well-executed evolution rather than a departure
Back in the UK, Gill spent four years under
discerning diners and support of like-minded
from Gill’s tried-and-tested approach to dining.
the tutelage of Raymond Blanc at Le Manoir aux
restaurateurs. “Gordon Ramsay and Claude Bosi
“I don’t feel the need to be unique with dishes
Quat’ Saisons before taking placements at Noma
were regulars, Raymond Blanc came in many
all of the time, I want to create places I would
in Copenhagen and Frantzén in Stockholm. After
times and René Redzepi came by when he was in
like to eat too,” says Gill. “The food is different
a short sabbatical, the chef set about launching
London,” recalls Gill. “It was a really incredible
but follows the same approach, suppliers,
his own restaurant, The Dairy at Clapham,
place where chefs came to eat and that put us
craft and sense of occasion. It suits all ages,
which opened on St Patrick’s Day 2013 and
on a pedestal.”
people come to celebrate with their parents, for
was quickly welcomed into the community as a
Fast forward to present day and the chef’s
breakfast, to party, or they bring their kids on
refreshing alternative to London’s dining scene.
portfolio of neighbourhood bistros, small plate
Sunday – it’s grown-up but still seems to hit
“We were just coming out of that phase where
venues and rambunctious bars, which includes
all the marks.”
people were putting foams and gels on plates
Italian restaurant Sorella inspired by the Amalfi
Darby’s isn’t the only project Gill has been
and messing with food a bit too much,” laments
Coast and Darby’s, an oyster bar, bakery and
working on this past year. In January he opened
Gill. “I never got into that whole molecular
grill at Embassy Gardens in Nine Elms, has won
modern British restaurant The Yard at Great
scene at all. I really disliked it and I guess that
him great admiration.
Scotland Yard Hotel in Westminster – a slice
goes back to my time working at Le Manoir
After a few shortlived ventures, including
of countryside in the city – and also oversees
and Don Alfonso’s where it was all about the
Counter Culture, a 14-seat San Sebastian-style
the food offering across the hotel’s other F&B
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“I’ve always admired the great chefs who have their own little place in the countryside where they can do something different and they’ve got all this produce on their doorstep.”
outlets, which includes The 40 Elephants, Sibin
well as hearty servings of venison bolognese and
bar and The Parlour tea room.
Dexter chop, before ending on sweet notes of
More recently, he has lent his name and expertise to Birch, a Georgian mansion turned
peach and almond tart and chocolate mousse with olive oil and toasted bread.
lifestyle hotel in rural Hertfordshire. Set on a
With Gill’s attention now turning to the
55-acre estate in the town of Cheshunt, the
clock, the conversation veers toward the topic
140-key hotel is the creation of entrepreneur
of legacy. In the immediate future, Gill says
Chris King and former Managing Director of
he is focused on ingratiating himself into
London’s Ace Hotel, Chris Penn, and features an
Bermondsey’s community: “We’re coming into
interactive bakery, co-working space, open-air
a new neighbourhood and we almost need to
swimming pool and two restaurants run by Gill:
be accepted into it. If we can replicate the same
all-day eatery Valeries and The Zebra Riding
warm welcome that we had in Clapham, if we
Club – a place for fine dining without the fuss.
can have that in some kind of way; that’s the
Named after the animals that drew the
most important thing to me.”
carriage of Lady Valerie Meux, the last lady of
But for someone who counts chefs such as
the house, The Zebra Riding Club is the epitome
Raymond Blanc and Jason Atherton, as well
of Birch’s ethos. Working with Ben Rand of
as restaurateurs like Corbin & King as sources
The Dairy and farmer Tom Morphew, Gill uses
of inspiration, he is also in no doubt of the
ingredients from the estate’s farm, orchard and
potentially promising path that lies ahead. “I
herb garden to create dishes that draw on his
wouldn’t want to be a flash-in-the-pan where
diverse range of culinary experiences such as
I’m opening restaurants left, right and centre
snow peas with garden mint and Amalfi lemon
and then closing them,” he offers. “I do hope
and grilled ox tongue, pickled onion and lovage.
the things we start outlive us, that’s definitely
“It was my dream at The Dairy to be a farm-
the goal for any restaurateur, but I also want to
to-table concept in the city, so to be able to
build a culture.”
do something like that only 30-minutes from
With less than an hour until service begins,
Liverpool Street Station is phenomenal,” says
Gill, now exuding an energy of excitement
Gill excitably. “I’ve alway admired the great
and anticipation, heads confidently across the
chefs who have their own little place in the
courtyard and into The Dairy’s new home.
countryside where they can do something
Heralding a new era – one that is built upon the
different and they’ve got all this produce on
same farm-to-fork principles and community-
their doorstep.”
minded ethos that has served him so well before
Meanwhile, Valeries is a light and laid-back
– one thing is certain, he is a chef who is able to
restaurant, putting on dishes such as cheese
captivate diners and create a sense of occasion
and marmite scrolls for breakfast, and at lunch,
no matter where he goes.
small plates of courgette, basil and honey flatbread and wood-fired friggitelli peppers, as
Words on Birch: Guy Dittrich
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Nobu Nobu Hotel WARSAW
Words: Donna Salek Photography: © Courtesy of Nobu Hotels
IN A BITE Owner: Nobu Matsuhisa, Robert De Niro, Meir Teper Operator: Nobu Hotels & Restaurants Architecture: Studio PCH, Medusa Group Interior Design: Studio PCH Executive Chef: Yannick Lohou F&B Director: Eliza Falkowska Head Bartender: Bartosz Konieczny Serveware: Craster www.nobuhotels.com
040
F
ounded by Nobu Matsuhisa, Robert De
elegant, human-orientated, and in keeping with
Niro and Meir Teper, Nobu Hotels has
Nobu Hotels’ brand ethos.
opened the doors to Nobu Warsaw – the
Headed by Executive Chef Yannick Lohou, who
group’s first property in Poland, and its twelfth
transferred over from Nobu Hotel Barcelona, the
overall. Sitting in a region of the city that is
F&B centres around Chef Nobu’s notoriously
fast becoming known as a foodie hub, the hotel
inventive, non-traditional cuisine, which
occupies a two-wing structure comprising a
showcases high-quality produce, colour and
historic Art Deco building dating back to the
texture. The menu of classic Japanese dishes
13th century – the former Hotel Rialto – and a
is created with South American ingredients,
modernist newbuild portion.
comprising classics such as Toro Tartare with
The design is a collaboration between
Caviar, and Beef Yoban Yaki, all beautifully
Polish architectural firm Medusa Group and
displayed on serveware from Craster. Unique to
California-based Studio PCH. Exhibiting a link
this restaurant will be Nobu Now – a feature
between cultures, interiors see the simplicity
on the menu that incorporates a series of
and charm of Japanese design connected
Polish-inspired dishes that draw on fresh, local
with raw and post-industrial solutions that
produce, all created by Chef Lohou.
are typical of contemporary European styles.
Over the summer, Nobu Warsaw presented
Various types of wood contrast with concrete
guests with the Taste of Nobu package, inviting
and glass, accompanied by warm lighting;
them to embark on a culinary journey and
meanwhile modern Polish art masterpieces
indulge in the restaurant’s exclusive Omakase
from the Jankilevitsch Collection adorn the
menu; a testament to how Nobu Warsaw is
walls in public spaces. The results exude an
significantly raising the benchmark of the city’s
East-meets-West sentiment that is modest,
local dining scene.
Explore the versatile, demountable new Folding Tray Table for contanctless delivery at the new craster.com
WWW.CRASTER.COM
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Palmers Ellery Beach House STOCKHOLM
Words: Jenna Campbell Photography: © Åsa Liffner
F
rom the creators of Sweden’s Steam House
Curvaceous banquette seating and mid-
and Hotel Pigalle, Ellery Beach House is
century armchairs invite diners to indulge in
Stockholm’s very first beach resort. Located
a menu made for sharing. Inspired by buzzing
on the tip of the city’s inner archipelago, the
food markets and meze culture, the offering
resort celebrates the culture of the 1960s and
also seeks to infuse elements of modern Nordic
1970s and offers a welcome break from urban
cooking. Palmers’ speciality rip-and-dip
life with its private jetty, pools, cabanas and
baba ganoush and popcorn falafel starts off
lively music scene.
proceedings and is followed by an assortment of
The variety of F&B options includes Coco Beach Club, an ode to the west coast of America
IN A BITE Owner: ESS Group Architecture and Interior Design: Spik Studios Executive Chef: Patrik Rodehed F&B Manager: Daniel Franzén Head Bartender: Anton Windmar Glassware: Zwiesel www.ellerybeachhouse.com
042
locally-minded starters such as grilled octopus and marinated scallops.
with its California-focused menu, and Palmers,
The theme is further reflected across the
which takes its cue from the Mediterranean
selection of larger plates including cod bisque,
flavours of Athens, Tel-Aviv and Beirut.
and flatiron steak served with lemon, schuh,
Channelling a Dallas-meets-1960s-Palm-
fresh herbs and Jerusalem artichoke, whilst
Springs aesthetic, Spik Studios have sought
desserts like yoghurt sorbet and baba rhum
to seamlessly blend the open-plan lobby with
served with cherries, ice cream, chocolate and
Palmers, mixing playful, fun patterns with
macadamia nuts personify indulgence.
retro-inspired features including rattan shades
To finish, an enticing list of cocktails
and fringe details. Exposed brick walls and
including Add Lipstick & Attack, containing
timber flooring are complemented by plush
Japanese gin, sparkling sake cherries and
upholstery, warming bronze accents and an
raspberry can be enjoyed on the sun-soaked
ambient colour palette of harvest gold, rust
pool deck or overlooking the beach, as guests
orange and powder blue.
look to soak up the summer rays.
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Majordōmo Meat & Fish The Palazzo LAS VEGAS
Words: Kris Thomas Photography: © Rouse Photography
IN A BITE Owner / Operator: Momofuku Developer: Las Vegas Sands Architecture: Moser Interior Design: DesignAgency Head Chef: Brian Lhee Chef de Cuisine: Tim Mangun F&B Manager: Ryan Schuler Dinnerware: FOH www.venetian.com
044
A
merican restaurateur and Momofuku
front and back-of-house spaces typical of
founder David Chang has opened
Chang’s restaurants – where the scheme
Majordōmo Meat & Fish, his second
emphasises dark stained timber panels and
venue in Las Vegas. Set within The Palazzo
walnut trims. Oversized pendants illuminate
at The Venetian, interiors are by Toronto-
booths and banquettes whilst lending an
based DesignAgency, and expand on the brand
industrial touch. Within the main dining space,
aesthetic the firm developed for Majordōmo Los
a 12-seat private dining room combines deep
Angeles in 2018.
blue rib tufted wall panelling with a custom-
Situated adjacent to the casino, the
designed table fashioned from a live edge
restaurant’s façade features black steel windows
walnut slab with concrete inlay, whilst a globe
that offer a glimpse of diners, with passers-
fixture by Rich Brilliant Willing lights the scene.
by enticed by illuminated displays of dry-aged
Elsewhere, a wine cellar dining room with
meat. Inside, high coffered ceilings work in
green and black chequered floor tiles highlights
tandem with large windows, softly illuminated
inset lighting and illuminated wine displays.
glass fridges and fluted glass panels to create
Defined by large fish tanks and a seascape mural
a rich and refined space that suits the delicate
by LA-based illustrator Maggie Chiang, the
flavours of the food.
space channels the fish portion of the venue’s
A fishhook-shaped bar in glazed jade
name via its aquamarine palette.
terracotta is the statement piece, topped with
Serving up a menu drawn from steakhouse
dark grey concrete and terrazzo, with steel and
culture and seafood classics with a twist,
brass shelves for the backbar. A curvilinear raw
Majordōmo opts for favourites including Wagyu
bar with wraparound barstools connects the
fillet, New York strip, Alaskan King Crab and
lounge to the main dining room – the merged
Live Maine lobster.
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Restaurant 700 Paragon 700 Boutique Hotel & Spa OSTUNI
ituated in the white city of Ostuni,
S
Complemented by the finest local vintages
Italy, Paragon 700 Boutique Hotel & Spa
from the hotel’s wine cellar, where private
offers an authentic Pugliese experience,
wine tastings can be arranged with the resident
combined with contemporary style. The
sommelier, the cuisine is served beneath the
property pairs considered design and service
stone archways that opens onto the traditional
with memorable experiences and cuisine; and
oil mill – now, a convivial table and state-of-
at the fore of this is its Restaurant 700, led by
the-art kitchen.
head chef Giovanni Cerroni. Words: Donna Salek Photography: © Courtesy of Paragon 700
IN A BITE Owners: Ulrike Bauschkle and Pascale Lauber Operator: Antonio Calella Architecture and Interior Design: ID Living Graphic Design: Push Studio Chef: Giovanni Cerroni F&B Manager: Maurizio Pomarico Head Bartender: Leonardo Giorgini Head Sommelier: Gianrico Amati www.paragon700.com
046
Located just past the hotel’s entrance and
The former apprentice of renowned chefs
reception is Bar 700, where guests can enjoy
Francesco Bracali, Terry Giacomello and Italo
an aperitivo. This space is especially unique
Bassi, and with significant experience at
for its 8.5m-long stone counter, which is clad
Mugaritz under the leadership of Andoni Luis
in antique Argentinian tin plates. The muted
Aduriz, Cerroni has developed a quintessentially
colour palette, along with the selection of local
Mediterranean menu that places seasonality and
wines, innovative cocktails and a wide collection
territoriality at its core.
of enticing spirits, provide an ideal environment
Occupying a centuries-old vaulted stone
in which guests can relax. Soft interiors and
chamber furnished with vibrant light fixtures,
small bites complete the setting for an evening
Restaurant 700 offers a modern and creative
of enjoyment by the fireplace.
fine-dining menu coupled with an intimate
Elsewhere, beyond the hotel’s terrace is a pool
and laid-back atmosphere. The culinary
bar and luscious garden with its own aromatic
offering celebrates local ingredients and famed
herb and orange grove. Here, diners can enjoy
Italian cuisine, infusing flavours that Cerroni
breakfast and dinner al fresco, whilst taking in
discovered whilst working around the world.
the Mediterranean aromas.
HEPP – THE WORLD OF FINISHINGS
HEPP finishes add that special something for an unique atmosphere.
www.hepp.de
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Restaurant Loui The Audo COPENHAGEN
Words: Jenna Campbell Photography: © Kasper Kristoffersen
IN A BITE Owner / Operator: SpaceCo Architecture: Norm Architects Interior Design: Menu Graphic Design: Studio OhJa Culinary Directors: Rune Toft and Kamilla Seidler Head Chef: Mette Strarup F&B Manager: Kamilla Manly www.theaudo.com
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F
ollowing the success of restaurant Lola’s
With a focus on the city and the sea, Loui
summer residency, the Nordhavn-based
fuses culinary traditions and techniques from
hotel hybrid combining a café, co-working
the Middle East and Mediterranean. Offering
space, event facilities and concept store has
whole fish served on the bone with grilled lemon
unveiled its latest dining experience, Loui
and herb infused butter, barbeque skewers
at The Audo. The casual seafood restaurant
with toasted sesame dressing and plenty of
and younger brother of restaurant Lola is led
grilled greens, the menu is also inspired by the
by Culinary Directors Rune Toft and Kamilla
property’s harbourside location between the
Seidler, and serves guests all day, every day with
bustling city of Copenhagen and the ocean that
a vibrant menu in a stylish setting.
lies beyond.
Occupying the existing restaurant space and
“The cuisine at Loui must have the energy
courtyard area, which is outfitted with bespoke
and view like that of a port city. We work with
furniture by resident Danish design brand Menu
seasonal ingredients that we mix around using
alongside a selection of vintage items and
a wealth of different techniques, traditions and
artworks that are available to purchase from the
compositions,” says Toft. “You’ll encounter
adjacent concept store, Restaurant Loui follows
Turkish bread Simit with different butters;
the same principles of sustainability, equality
lentil salad with pickled lemon and grilled green
and inclusivity as its culinary sibling.
tomatoes; and a grilled cucumber dish with
“Nordhavn and The Audo is very interesting
yogurt and pistachio and salsa called a zhoug,
to us because we believe we can do something
which can be found in several different places
unique with the completely clean design lines
in the Middle East.”
and our exuberant team and style,” says Mette Strarup, Head Chef at Loui.
the P O W E R to
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Mott 32 Marina Bay Sands SINGAPORE Joyce Wang Studio combines Singapore’s Colonial past with its green credentials to create a new Chinese fine-dining destination. Words: Jenna Campbell • Photography: Courtesy of Mott 32
M
ore than 50 years after Prime Minister Lee Kuan Yew first laid out his vision for a ‘garden in the city’, Singapore has more than satisfied its original brief,
becoming a paragon of sustainable urban growth. Boasting a number of verdant features – from tree-lined
boulevards and vertical planting to the popular Gardens by the Bay tourist attraction – it should come as no great surprise that the city-state’s green credentials were called upon as a source of inspiration for the latest iteration of Chinese dining institution Mott 32, located within Marina Bay Sands. The mixed-used development, which first opened in 2011, has been savvy in its approach to dining, regularly reinventing or introducing new concepts to keep consumers coming back for more. As well as the 2,561-key hotel and famous infinity-edge swimming pool, the complex features an upmarket shopping mall, and it’s here, alongside the likes of Bread Street Kitchen by Gordon Ramsay, Cut by Wolfgang Puck, and DB Bistro & Oyster Bar by Daniel Boulud, that Mott 32 has set-up shop. Originating in Hong Kong, the restaurant is named after the famed convenience store on Mott Street in New York and boasts locations across the globe, from Vancouver to Las
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The menu seeks to appeal to locals with seafood dishes such as crispy prawns with salted egg yolk and wok-fried live whole crab in black pepper Singapore style
Vegas. Built on an ethos that embraces flavours
“The concept was driven by balmy evenings in
and ingredients from across China, cuisine is
the garden city, which we gave a colonial twist.
characterised by time-honoured recipes handed
We wanted to create an intimate, greenhouse
down through generations with ingredients
setting for diners whilst paying homage to
prepared using progressive cooking techniques.
traditional Singaporean shophouse architecture
Unveiling a new chapter in Singapore’s
and the aestheticism movement,” says Wang,
Chinese fine-dining scene and seeking to infuse
who has led on the design of all of Mott 32’s
Mott 32’s spirit into the design, the restaurant,
restaurants to-date. “With this in mind, we filled
in partnership with F&B consultants Maximal
the space with greenery and luscious foliage
Concepts, enlisted Joyce Wang Studio to build
set against earthy hues of terracotta, teal and
on the brand’s signature style. Blending an
volcanic grey – this palette feels immediately
industrial aesthetic with classical Chinese
reminiscent of the shophouses that line the
decor, the space has been given its own unique
streets of the Chinatown neighbourhood.”
stamp, drawing on the location’s colonial past and flourishing urban landscape.
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Moving through into the bar and lounge, a lush green wall with a vitrine display along the
Arriving into the space, guests are greeted
bar back is complemented by rainforest wood
with a heritage-inspired façade of timber
marble – a material selection that Wang is
slats and Mott 32’s signature bank bar gold
particularly pleased with – and an abundance
gates. In the main dining room, a decorative,
of tropical planters. Black and green terrazzo
pagoda-like canopy takes centrestage and is
lines the floors whilst handpainted lanterns
complemented by a colour scheme of earthy,
suspended along the perimeter of the bar
natural tones, whilst pale mint sofas and bucket
reinforce the cultural influences. Offsetting
chairs punctuate the space.
the verdant nature, Chinese-feather embossed
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Combining an industrial aesthetic with classical Chinese decor, the space also draws upon Sinagpore’s heritage and verdant urban landscape for inspiration
tiles and apothecary drawers frame the space whilst a
In the kitchen, Hong Kong-born Executive Chef Chan
statement chandelier – featuring a metal mesh outer
Wai-Keung leads the brigade, bringing with him over
shade with soft inner fabric, handpainted with foliage
35 years of professional culinary experience. Highly
– cleverly reflects the duality of the concept; a garden
regarded in his field for his mastery in traditional
sanctuary hidden within a bustling metropolis.
Cantonese cooking, the menu at Mott 32 Singapore
“We wanted to celebrate the botanical theme without
reflects the chef’s specialism. “We are dedicated to
reservation and ensure it extended to every surface
serving authentic, timeless recipes that pay homage
and beyond in order to grant diners an all immersive
to the rich heritage of Chinese cuisine,” he explains.
experience,” explains Wang. “In line with the cuisine,
“Our approach to cooking is to retain the essence and
the design embraces the dynamism of Chinese culture
original flavours of the dish, while also elevating it
whilst innovating tradition, and delivering an honest,
using quality produce.”
rustic, contemporary result.”
Influenced by the brand’s global outlook, the concept
The restaurant also features a number of artworks
centers around Cantonese sharing-style dishes with
inspired by Chinese calligraphy and brush paintings,
hints of Beijing. With an extensive selection of BBQ
along with bespoke art by Joe Joe Ngai. “We brought a
dishes, Dim Sum, seafood and claypot specialities,
lot of custom pieces in, working with the Laurel Group
guests can expect pluma Ibérico pork glazed with
to bring these to life,” says Wang. “Kinon supplied
yellow mountain honey and Peking duck prepared over
the tabletops with a custom car paint technique and
48-hours with a specially cured marinade, smoked
the enamel table tops for waiter stations are from
over apple wood and carved tableside.
Pyrolave, while Fromental provided the handpainted scenographic wallcoverings.”
“For the Singapore branch, we considered the local palate and found a way to incorporate more seafood
In ode to its location, a bespoke painting of a lion,
dishes on the menu compared to the other venues;
the country’s national animal, adorns the walls, while
Singaporeans really love their seafood,” says the chef.
the hideaway dining space, a feature present across
Unique to Mott 32 Singapore, guests can also
the rest of the brand’s outposts, cements the design
indulge in crispy prawns with salted egg yolk and
concept and draws together the natural elements of
wok-fried live whole crab in black pepper Singapore
with traditional Chinese cultural heritage.
style, and crispy sugar-coated Peking duck buns, as
“Each of the hideaway dining alcoves is designed
well as a number of fiery options such as braised cod
to not be immediately noticeable to first time visitors
with chopped chilli and poached giant Garoupa fillet
– these special spaces create an experience that diners
in Szechuan pepper broth. For those familiar with the
look forward to when planning their next visit to a
brand’s handmade Cantonese Dim Sum, variations
Mott 32 restaurant,” notes Wang. “For Singapore
including soft-boiled quail egg encased within a
this was The Orangery, a botanical sanctuary-esque
Kurobuta Pork Siu Mai with black truffle, confirms a
pavilion, with draping ferns and rich foliage – perfect
penchant for culinary innovation and using the very
for yum cha gossip.”
best ingredients.
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Mirroring the bar programme at Mott 32
using EcoSpirits, the world’s first low-carbon,
Hong Kong, the wine list focuses on old-world
low-waste spirits distribution technology,
wines from the classic regions of Burgundy,
which almost entirely eliminates packaging
Bordeaux, Tuscany and Piedmont as well a
waste in the spirits supply chain.
range of eclectic new world wines. “You can
Combining thoughtful, biophilia-inspired
find all the big names on the list, but there are
design with premium dining options and an
some lesser known hidden gems on there too,”
innovative mixology programme, Mott 32
enthuses Wai-Keung. “In total, the wine list
continues to push the bar of Chinese fine dining,
consists of more than 180 references. Of course,
tapping into the appetites of discerning diners
everything has been selected to ensure that it
all around the world.
complements the cuisine effortlessly.”
in terms of Chinese cuisine, we believe the
Asian ingredients and are as much a part of the
combination and quality of our food, drink and
restaurant’s DNA as the cuisine. Exclusive to
wine programme, doesn’t exist elsewhere,”
Singapore are the Velvet Crane cocktail, a floral
concludes Wai-Keung. “Our plan to go overseas
and herbaceous gin tipple with rose, pistachio,
and create the first luxury Chinese restaurant to
yellow chartreuse and egg white and Harbour
successfully transfer from the East to the West
Dawn, a delicious mix of vanilla rum, coconut,
has not slowed, and we have a number of exciting
pandan, almond, verjus and champagne, both of
international locations in London, Dubai, Cebu
which exude tropical goodness. Moreover, in a
and Washington DC in development.”
bid to reduce the bar’s carbon footprint, Mott 32 has also become one of the first restaurants to incoporate environmentally-friendly cocktails
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“There’s nothing like Mott 32 out there
Signature cocktails draw inspiration from
IN A BITE Owner/ Operator: Maximal Concepts, Marina Bay Sands Architecture: Aedas Interior Design: Joyce Wang Studio Art Consultant: Joe Joe Ngai F&B Consultant: Maximal Concepts Executive Chef: Chan Wai Keung F&B Director: Katelyn Ix Head Sommelier: Alvin Neo www.marinabaysands.com
IIIIIIIIIIIII C R E A T E ! IIIIIIIIIIIII
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Shaun Rankin at Grantley Hall RIPON Shaun Rankin returns to his motherland to cook-up a Taste of Home as a showcase for local produce. Words: Catherine Martin • Photography: Courtesy of Grantley Hall (unless otherwise stated)
Y
orkshire has its fair share of fine-dining establishments, from classic country pubs to contemporary city bistros, yet few boast as grand a setting as Grantley
Hall. The sprawling estate on the outskirts of Ripon was established at the end of the 17th century, its Palladian-style
mansion boasting a rich history having been home to Lords and Ladies and hosted countless society dinner dances. Queen Mary visited for high tea in 1937, while Dame Vera Lynn came to entertain the troops when it was temporarily converted to a convalescent care home during World War II. In later years, the estate was used as a residential training facility, before local woman Valeria Sykes stepped in with a vision of creating a luxury hotel. Four years of refurbishment followed, with painstaking restoration of the original structure along with a sensitively integrated newbuild extension completing in 2019. No expense has been spared, from the fit-out of the 47 luxuriously appointed guestrooms – designed by JMDA – to the planting of the beautifully landscaped gardens. Significant investment has gone into the dining facilities too, with a star chef at the helm and no less than four restaurants and three bars for guests to choose from. Shaun Rankin was brought on board in the early days of the project to consult on all F&B spaces as well as room service, breakfast and back-of-house. He created the concepts for Valeria’s, a sophisticated champagne and cocktail bar channelling old-world glamour; Fletchers
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Dishes are garnished with green leaves and delicate flowers from the kitchen garden
Restaurant, serving British and European cuisine in a
wanted to create a legacy for the building, provide
traditional oak-panelled dining room; and Norton Bar
employment and career opportunities within the area,
& Courtyard, where diners spill out onto the terrace
and support the local economy in the procurement
by day, and retire to the sumptuously decorated bar
of supplies and services. This aligned perfectly with
come nightfall. He also worked with Richard Sykes,
Rankin’s philosophy, with the chef sourcing 95% of
the hotel’s Managing Director and son of Valeria on
the ingredients he uses from within a 30-mile radius.
EightyEight, a pan-Asian eatery that combines classic Eastern dishes with the finest local produce.
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It’s a philosophy that Rankin has championed in all his restaurants – including Ormer Mayfair at London’s
Having been born and raised in Yorkshire, the
Fleming’s hotel – and one that he sees as increasingly
venture was a homecoming of sorts for Rankin, so
important. “Plenty of chefs forage and buy local and
when he was asked to head-up the final element –
it’s a great thing; we should all support local farmers
a fine-dining restaurant – it was a no-brainer. “It
and traders,” he explains, adding that with Brexit
was really nice to be back up in Yorkshire,” explains
looming, prices on the continent are set to rise. “We
Rankin. “I hadn’t been back for a long time and fell in
don’t buy anything from Europe, everything is either
love with the property and what the Sykes family were
locally grown or locally sourced, right down to the
aiming to achieve, so when they asked me if I would
flowers that garnish a dish.”
like to take over the fine dining, of course I said yes.”
While Rankin occasionally looks further afield –
The chef now dedicates his time to Shaun Rankin
the scallops served with sea buckthorn and lovage for
at Grantley Hall, with a full F&B team taking care of
example, come from Scotland – he stands firm on
the other venues on site. Along with the restaurants,
his values. Even olive oil has no place in Rankin’s
there’s a new spa, and meetings and events facilities
kitchen, with the chef opting instead for rapeseed oil
on site. But for Valeria, the venture was about much
from Yorkshire – the fields of yellow flowers are a
more than creating a hotel for visiting guests; she
frequent sight in these parts.
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© Jack Hardy
The dining room is a grand affair featuring coffered ceilings, ornate plasterwork and fluted columns accompanied by stately chandeliers and oversized mirrors
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In creating the menu, a 10-course dining experience called Taste of Home, Rankin has made use of
option and served in a petite glass teapot – this is fine dining after all.
ingredients from the kitchen garden, as well as those
Other courses on the menu change seasonally,
that have been foraged from the surrounding land.
with locally-grown ingredients, organic meat from
“We’ve got everything on our doorstep,” he explains.
nearby farms and speciality cheeses from across the
“We tap the spruce trees to get syrup and make honey,
county the mainstay. “At the moment, venison is one
chickweed, pineappleweed, orange root; it’s all there.”
of our signature dishes,” notes Rankin. “It’s served
The dish that perhaps best showcases Rankin’s
with blackcurrants and celeriac from the garden, and
creativity and the quality of produce grown on-
is basically three components but styled completely
site, is Kitchen Garden, a new take on the crudités
differently. It’s a great combination of texture and
appetiser. Here, edible flowers and fresh vegetables
flavour and everything’s very local to us.”
such as carrots, radishes and beetroot – all with greens
Naturally, presentation is of the utmost importance,
intact – are served in a plantpot-style dish of creamy
with many of the dishes garnished with green leaves,
mousse, topped with charcoal and dehydrated broccoli
delicate flowers and a perfectly formed dollop of coulis.
to represent the soil.
For the tableware, Rankin has selected finely engraved
The garden and its seasonal produce play an
porcelain from Bernardaud and J.L Coquet, and
important role in all of Rankin’s dishes, while
glassware from Zalto – all supplied by Goodfellows.
childhood memories have inspired another of the
“We’re in a luxury environment so everything needs to
menu’s permanent fixtures. Not afraid of playing with
have an elegance,” notes Rankin. “The best crockery,
Northern stereotypes, the bread course is an update of
the best china, the best glassware; that’s what’s
beef dripping – back when bread was dipped into the
needed for a room like this.”
leftover fats from a roast. Here, the ‘dripping’ has been
The dining room itself is a grand affair, having
purified for a healthier, though no less flavoursome,
previously been a ballroom back in the estate’s early
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days. Coffered ceilings, ornate plasterwork and
taken their toll. “We’ve only been operational
fluted columns set the scene, accompanied
12 months and for the majority of that time
by stately chandeliers, oversized mirrors and
we’ve been closed,” says Rankin, adding that
artwork by Simon Casson. Special pieces have
lockdown has impacted the team’s ability to
been designed bespoke, such as the handmade
preserve, pickle and cure. “When produce is in
champagne trolley and credenzas with soft-
season we serve it fresh on the menu, but we
closing drawers – the latter ensuring cutlery
also preserve it for later months when there’s
changes between courses are done with
less available,” he continues. “Because we don’t
minimum fuss. The table is dressed with crisp
use things like mango or pineapple or anything
white linen, a porcelain lamp from Bernardaud
that’s imported, we tend to dip into what we’ve
and a single Yorkshire rose – another nod to
sourced in the summer to help us through the
the location – while chairs are notable for their
winter months.”
high-backs and plush upholstery – “you’re here
The temporary closure and interruption
for three hours so you should sit somewhere
to the preserving schedule may well present
comfortable,” Rankin points out.
difficulties for the remainder of the year, but the
Recent months have seen the introduction of
ever-resourceful chef will no doubt rise to the
new menus for Sunday lunch and the private
challenge of making the best of the produce he
dining room, and there’s plans for an apiary
has. And with quality of produce a key criteria
to aid pollination in the garden. And while
for Michelin stardom, is the accolade on chef’s
the restaurant has been performing well since
radar? “Yes, very much so,” Rankin confirms.
reopening – thanks in part to a new private
“I think the restaurant deserves it and the team
dining room for those wishing to stay in their
deserve it; they work really hard. It would be a
own bubble – the effects of Covid-19 have
great achievement for us all so fingers crossed.”
IN A BITE Owner: Valeria Sykes Operator: Grantley Hall Architecture: Bowman Riley Interior Design: JMDA Branding: Natural Selection Design F&B Consultant: Shaun Rankin Chef: Shaun Rankin F&B Manager: Monika Czop Head Sommelier: Jordan Sutton Dinnerware: Surrey Ceramics, Bernardaud and J.L Coquet supplied by Goodfellows Glassware: Zalto Lighting Design: Gravity Design Associates, Chelsom www.grantleyhall.co.uk
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Crockers HENLEY-ON-THAMES The team behind fine-dining concept Crockers bring unique culinary experiences to the picturesque surroundings of Henley-on-Thames. Words: Jenna Campbell • Photography: © Matthew Bishop
V
enturing out of London and heading west along
designed by Ali Hearn Interiors, who has looked to the
the river, passing through idyllic countryside, the
property’s Georgian heritage to craete a warm welcome.
charming market town of Henley-on-Thames is a
“From the moment you approach Crockers from Henley’s
world away from the bustling streets of the capital. Located at
market square, the soft ambient lighting and warm rich
the foot of the Chiltern Hills in Oxfordshire, it is perhaps best
colour palette draws you in,” enthuses Hearn. “I wanted
known for its legendary regatta and laid-back riverside pubs,
it to feel like a beautiful home, a space you are instantly
but thanks to the likes of Crockers – a new restaurant-with-
drawn to, comfortable in and wanted to stay in with little
rooms – it’s fast becoming a must-visit dining destination.
desire to leave.”
Located within a Grade II-listed converted townhouse,
Beginning in the main quarters, the bedrooms are fresh
Crockers Henley is the second outpost for Unique Dining,
and light to accentuate the property’s character features,
and follows the success of sister venue Crockers Tring in
whilst Crockers’ signature grey colour palette – familiar to
Hertfordshire, which opened in 2018. The brainchild of
those who have visited Tring – is the shade of choice for the
former chef Luke Garnsworthy, previously chef de partie
timber panelling. Brass lighting fixtures and rich materials
at Dinner by Heston Blumenthal, the idea was founded on
such as leather, zinc and copper add a touch of elegance and
the premise of changing the way the hospitality industry
complement the rustic flooring and wooden beams, while
works; offering employees a welcome alternative to the long
four-poster beds and rolltop bathtubs endorse the sense of
working hours and high-intensity kitchens that the sector is
contemporary luxury.
commonly associated with.
Crockers is unique for having not one, but two chef’s
“We want our team members to love what they do and feel
tables, which invite diners into the heart of the kitchen where
supported. I feel it’s impossible to offer amazing hospitality
specialist culinary techniques, provenance and storytelling
if the people charged with doing so aren’t having fun and
make for an inspired series of dining experiences. Designed
don’t feel valued,” says Ian Churchill, Operations Director
with this in mind, the chefs tables are connected by a classic,
at Unique Dining. “For those who know Tring, Henley will
deeply saturated shade of navy blue along the corridors,
feel both familiar and different. More of the same great food,
whilst tableside, bold hues of orange and blue differentiate
wine and cocktails – all delivered through our signature style
between the dining concepts. The Gardiner Table, a pan-
of relaxed but professional service.”
Asian culinary experience led by chef Iain Dixon, previously
The property’s seven elegant bedrooms, two 16-seater chef’s tables, robatayaki grill restaurant and bar, have been
of Foxhill Manor, features bright paprika orange chairs, a zinc patina table and pewter pendant lighting.
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Led by his travels to Japan and love of the
“My favourite dishes at the moment are
region’s cuisine, the chef takes diners on an
Singapore Crab, Octopus Takoyaki and our Sea
exciting culinary journey around Southeast Asia,
Trout, because they all represent a region in
with dishes showcasing elements of Japanese,
Asia but are unique in the way that they are
Korean and Chinese cooking among others –
presented,” explains Dixon. “In the case of
each matched with a inspired variety of wines,
the crab, it is traditionally served with mantou
sake and Shōchū.
buns but we make it more relatable by stuffing
“Being a pan-Asian focused restaurant we
the mantou with garlic chive cream – guests
focus on dishes from a broad range of cuisines,
affectionately refer to it as a garlic dough ball.”
doing our own take on regional dishes but also
Down the corridor, The Thames Table is
using my classical training and Asian ingredients
dedicated to modern British flavours and
to create new experiences,” reflects Dixon. “We
helmed by Dean Westcar, who joins Crockers
use a broad range of ingredients from hang-
from Lucknam Park and was a finalist on BBC
lair spice to three-year aged soy. Flavours will
TV show MasterChef: The Professionals. Here,
change depending on the region and the time of
the design incorporates dark blue velvet chairs
year from spice-led to umami-led.”
with pale grey piping detail, a bespoke-aged
The tasting menu includes a number of fish
brass table and pendants. “I wanted guests
courses including Octopus Takoyaki seasoned
to walk in and be drawn to sitting down in
with kosho (a paste made from chilli peppers),
a comfortable, inviting chair, immediately
yuzu peel and salt and Sea Trout with cucumber,
feeling excited about the start of the show,”
gooseberry and Szechuan peppercorns, as well
says Hearn. “There’s correlation between the
as lamb specialties such as Stone East Hogget
two chef’s tables, but distinct differences both
Neck with aubergine, rice and mint.
aesthetically and in the cuisine.”
Dedicated to modern British flavours, The Thames Table serves dishes such as salmon with apple and dill and tomato with parmesan and black olive
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The Bar & Grill, headed up by Wales’ National Chef of the Year Tom Westerland, offers a seasonal menu based around its robatayaki charcoal grill
For those dining with Westcar, the chef has created a menu of classic British dishes with a contemporary twist, accompanied by a carefully curated wine flight and selection of classic cocktails. “I source the best British produce available, then use various techniques and styles to get the best flavour out of it – flavour is the focus,” he explains. “On my current tasting menu I’m using Godminster cheddar, Isle of White tomatoes, Loch Durant salmon, Wiltshire lamb and Oakchurch raspberries.” Starting off with snacks such as cheddar cheese and summer truffle – a play on savoury choux pastry and smoked eel with radish, lime and sesame – the menu progresses to incorporate a number of classic flavours such as lamb served with broccoli and broad beans, and salmon with apple and dill, before concluding with decadent desserts such as dark chocolate crémeux with raspberry granita, olive oil jelly and toasted hazelnuts. “I’m excited for people to try two of my dishes in particular,” enthuses Westcar. “There’s the seaweed, cod, avocado and lime, which is a snack of laverbread doughnut filled with smoked cod’s roe and avocado and lime puree. And then there’s the tomato, olive and parmesan dish made using Isle of White tomatoes in various textures, served with parmesan ice cream.” Working across the two rooms, Head of Wine Gemma Aldridge has collaborated with winemakers to ensure a varied offering across all of the property’s F&B spaces with a programme that complements the cuisine. For example, English sparkling wine from the Ashford-based estate Gusbourne features prominently, along with Rheingau whites, Navarra reds and rosés from Verona.
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“I work really closely with the head chefs to
brings his flair and expertise to create an ever-
understand how each dish is prepared, their
changing list of drinks, which play on unusual
flavour profiles, textures and acidity levels,”
flavour pairings. Highlights include the Sunday
explains Aldridge. “I have created a bespoke
Vibes cocktail, a mixture of rhubarb cordial,
matched wine package that complements certain
fino sherry, pisco and tonic and PB & J Old
dishes and provides a great experience for the
Fashioned, a sweet tipple consisting of peanut
guest, as we explore the reasoning behind the
butter washed Four Roses Bourbon, raspberry
choices and the amazing winemakers.”
jam, oleo and aged bitters.
Following a similar design palette, the Bar &
Extending beyond the bar, the F&B team
Grill, headed up by Wales’ National Chef of the
have also launched Crockers at Home for those
Year Tom Westerland and offering a seasonal
wanting to enjoy the beverage programme from
menu based around its robatayaki charcoal grill,
the comfort of their own home; a venture that
features chestnut-brown leather banquettes,
was already in planning but brought forward in
dark grey tables, opulent glass chandeliers,
response to the pandemic. Offering a diverse
soft bronze lights, deep high-backed stools and
range of premixed cocktails based on recipes
mushroom-style bar lamps to create a look and
from the mixology teams at both Henley and
feel reminiscent of a traditional members’ club.
Tring, the bespoke service confirms the team’s
With many dishes cooked on a custom-made
passion for crafting unique and immersive
charcoal grill, the all-day dining venue serves up
experiences. From theatrical multi-course
an enticing selection of plates, from Kentucky-
tastings and a carefully curated drinks offering,
fried octopus to the signature Crockers burger
to its luxurious guestrooms, Crockers Henley is
and Stokes Marsh Farm chateaubriand for two.
much more than a restaurant with rooms.
Meanwhile, Head Mixologist Ryan Osnowski
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IN A BITE Owner: Luke Garnsworthy Operator: Unique Dining Interior Design: Ali Hearn Interiors Art Consultant: Informality Head Chefs: Dean Westcar, Iain Dixon, Tom Westerland Head Bartender: Ryan Osnowski Head Sommelier: Gemma Aldridge Barware: Bar Stuff, Urban Bar www.crockersuk.com
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Casa Cacao GIRONA A hotel concept rooted in chocolate, Casa Cacao exhibits the acclaimed Roca brothers’ culinary mastery in a stylish new place to stay in Girona’s old town. Words: Lauren Jane Hill • Photography: © Joan Pujol Creus (unless otherwise stated)
W
hen Casa Cacao made its debut earlier this year, proud local gastronomes came from across Girona to be the first inside the Roca family’s new venture.
Tucked into a quiet street on the edge of Plaça Catalunya, the one-of-a-kind chocolate-shop-with-rooms brings a fresh wave of excitement to the already gastronomically rich city. The idea for the property was born several years ago. Jordi Roca – the youngest of the three brothers behind threeMichelin-starred restaurant El Celler de Can Roca, and creator of its fantastical desserts – had long dreamt of having his own chocolate factory. Anna Payet, wife of the eldest brother Joan, meanwhile, aspired to use her expertise as a professor in tourism to open a hotel. Now, the family sees the project as the link that completes the Roca hospitality circle. “It’s like all the planets have aligned,” says Jordi, as he explains the hotel’s journey from inspiration to fruition. “For many years, we’ve had this idea of creating a hotel for guests of El Celler de Can Roca. We started working on the concept three years ago, taking time to refine all the details. When we first opened, it felt wonderful to see so many people come from all over the city to visit us.”
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© Meritxell Arjalaguer
Interiors are designed with wood, marble and the colours of cacao at different stages of maturation
To understand the immensity of this project,
Colombia and Peru, I could meet the people
one needs to look at its backstory. Jordi has
who cultivate cacao and really understand the
risen to international acclaim inventing the
traditional process of making chocolate. Using
imaginative desserts of El Celler de Can Roca,
this knowledge, I could then work with Damian
first under the wing of and then alongside
to make something new, working with the
fellow pastry chef Damian Allsop. Chocolate
profiles of each chocolate origin.”
was a growing passion for Jordi, but it was the
The fruition of these efforts is now on display
process he and Allsop underwent ahead of this
in Casa Cacao’s glass-fronted chocolate factory,
debut that took the chocolate to another level.
café and boutique hotel, designed by Sandra
“Damian and I worked with chocolate for many years but we weren’t chocolatiers,” says
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Tarruella Interioristas along with Callís Marès Arquitectes and construction firm Arcadi Pla.
Jordi. “To make chocolate is a whole different
Here, six origins of chocolate, all made from
profession.” Driven by the ambition to open this
cacao sourced directly from the growers, now
hotel-topped chocolate factory, the two chefs
fill the display cases of the shop in a dazzling
spent the years prior to opening Casa Cacao
homage. Some bars come blended with sheep’s
visiting indigenous communities of Colombia,
milk or infused with Macallan Double Cask,
Ecuador and Peru, researching chocolate and
while bonbons decorated with splashes of colour
developing their own ideas.
boast fillings like Girona apple and thyme,
“We travelled to find out about the process of
elderflower and cherry and, for a touch of local
making chocolate, the cultivation of cacao and
spirit, Amontillado Sherry. If this isn’t enough
fermentation,” Jordi explains. “It’s important to
to satiate the appetite, the adjoining café has
know what happens at the source of the process.
silky, rich drinking chocolate on tap, along with
By travelling to the Amazon and plantations of
pastries like pain au chocolat.
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From this gallery-style wood-and-white
Seasonal set breakfasts showcase local
space, a separate reception leads up to three
ingredients like asparagus, sheep’s cheese and
floors housing 15 generously-sized suites
black truffle, along with Iberico ham and Casa
designed with wood, marble and the colours
Cacao’s own version of Girona’s famous deep-
of cacao at its different stages of maturation.
fried sugar-coated xuixo pastries, which here
Above is an indoor-outdoor rooftop lounge
come filled with chocolate. Throughout the day
with cypress trees, lavender, rosemary and pink
and into the evening, guests can then take in
bougainvillea, where guests tuck-in to seasonal
the rooftop’s river and old town views with an
multi-course no-menu breakfasts devised by
aperitif of pickled mussels, hot brioche or cold
master chef, Joan.
cuts with Vermouth.
Simple, spacious and impeccably styled,
The new chocolate shop and hotel is a
the interiors of Sandra Tarruella Interioristas
short walk from the brothers’ ice cream shop,
provide a serene backdrop for the whole concept,
Rocambolesc Gelateria, and just across town
combining clean lines, natural materials and
from their famed restaurant. Having been
state-of-the-art tech with the ceramics and
named the world’s best on more than one
furnishings of local artisans and flowers grown
occasion, this dining spot has long been one
in the local area.
of this city’s great draws. It’s been rumoured
“We wanted everything to be local,” says
that diners have had to wait up to two years
Anna Payet, who now manages the hotel. “The
for a reservation, so Casa Cacao comes as a
idea is that when people come to Casa Cacao,
welcome alternative. The Roca family’s skill
we give them a taste of Girona. From breakfast
for hospitality and chocolate-making sets Casa
ingredients to the flowers, we want to highlight
Cacao on track to garnering a following for more
what’s been cultivated nearby.”
than just its just its gastronomy.
IN A BITE Owner: Roca Brothers Architecture: Callís Marès Arquitectes Interior Design: Sandra Tarruella Interioristas Chocolatier: Jordi Roca Executive Chef: Joan Roca www.hotelcasacacao.com
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Cooking Through Time Ancient customs and forgotten techniques are providing chefs with the inspiration to create gastronomic journeys through the ages. Words: Lucy Lovell
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Opson Restaurant at Andronis Arcadia serves food inspired by ancient Greek cuisine © Tryfon Georgopoulos 000
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Sucede at Caro Hotel in Valencia has created a menu tracing the city’s history from Roman colony in 138BC to Moorish rule
N
o matter how avant-garde a
the hotel lobby. The directors at Caro Hotel,
The thirty-dish Valentia menu is served
menu is, food is always connected
for example, had no idea what relics were in
chronologically, from the city’s foundation by a
to history. How much of that
store when they began transforming a former
Roman colony in 138BC to the Moorish rule from
history is uncovered however,
palace in Valencia. “Everything that came
around 714AD to the Christian conquest of 1238.
depends on how far back you
out was really surprising to us,” recalls Chief
The rules of the kitchen are simple: do not use
want to go. Looking beyond the
Operating Officer Juan Maria Sanches. From
any ingredients that were not found during the
classics, a small number of pioneering chefs –
Roman monument ruins to Moorish lanterns
respective time period. It was difficult to adapt
many of which are based in luxury hotels – are
to Gothic tiles, every layer excavated revealed
to at first, admits Mayor, who initially missed
rediscovering ancient recipes in the modern
another precious artefact.
using crowd-pleasers like chocolate, tomatoes
kitchen. Together with archeologists, librarians
incredible
finds
are
displayed
and potatoes. “A year later, and we didn’t even think about them,” he adds.
and food historians, these restaurants are
throughout the hotel, and the restaurant is
bringing history to life like never before seen
no exception. The subterranean dining room
There are strict rules on ingredients, but the
– or tasted.
is carved into sections by the remains of the
Sucede team is free to experiment with cutting-
It can be hard to know where to start when
city’s original Moorish walls – some of the best
edge cooking techniques. The sardine fillet, for
digging into a restaurant’s local history, but
preserved in Valencia. Designed by Francesc Rifé
example, is cooked in a type of sugar alcohol
some chefs don’t have to go much further than
Studio, the restaurant’s ancient stonework is
called mannitol, which is heated to 350-degrees.
sympathetically paired with minimal, Nordic-
Incredibly, the fish emerges perfectly fried and
style seating while ripples of light filter through
without any trace of flavour from the mannitol.
a glass-bottomed swimming pool overhead.
According to Mayor it’s like frying without the
“From the very first moment, I had it clear in my mind what we could do; explore the history of the gastronomy of our space.” MIGEL ANGEL MAYOR
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Their
Head chef Miguel Ángel Mayor saw an
oil, and allows the flavour of the fillet to shine.
opportunity to elaborate on Caro Hotel’s rich
The sardine is served with a sweet element – a
heritage in his restaurant, Sucede. “I felt
homage to the Roman’s penchant for pairing
compelled to follow the story of the hotel,”
fish with sweet flavours, like honey.
remembers Mayor. “From the very first
As well as enhancing the guest’s dining
moment, I had it clear in my mind what we
experience, cooking from history can also
could do; explore the history of the gastronomy
preserve regional customs, which may otherwise
of our space.”
be forgotten. Overlooking the glittering Agean
It was a journey of discovery for the well-read
Sea, Opson Restaurant at the five-star Andronis
chef, who pored over countless history books
Arcadia serves food inspired by ancient Greek
and dug through endless museum archives
cuisine, specifically from the Cyclades islands.
before opening in 2016. “We took time to
The innovative menu is a collaboration
look back at ancient cooking techniques,” he
between Executive Chef Stefanos Kolimadis and
explains. “Archiving works by historians, from
Culinary Archaeologist Dr Jerolyn E. Morrison,
the internet and from books. We did this to
who are intent on recovering the island’s
localise ourselves in our surroundings, to learn
bygone eating habits. “We have to dig a bit
our history.”
deeper into the environmental and seasonal
The result of Mayor’s research – aside from an
record to try to understand these ingredients,
impressive library in the private dining room –
in order to focus on specific parts of ancient
is a tasting menu that tells the story of Valencia.
Greece,” says Morrison. “Often a small region
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© Tryfon Georgopoulos
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© Tryfon Georgopoulos
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“Guests have told us that they enjoy the Opson concept because they have learned something about Santorini. Our culinary experience has made the island come alive to them in a way that no other archaeological tour, sailing trip or fun day at the beach can.” DR JEROLYN E. MORRISON
like the Cyclades or other island cultures would
in London. The decorated restaurant serves
atmosphere of a banquet. For Allen, it’s
be omitted from the text when discussing
theatrical dishes that take inspiration from
important to balance history with gastronomic
culinary habits.”
British recipes dating back to the 13th century.
flair. “It was a disaster, but from the disaster
Discovering a hyper-local history is a huge
Inspiration struck when The Ashmolean
they unearthed such a rich food culture,” he
draw for hotel guests, many of whom long for
Museum in Oxford launched an exhibition
notes. “It’s about telling the story and getting
a lasting connection to the places they visit. At
titled Last Supper In Pompeii. For Blumenthal,
it across in a fun and interesting way, so the
Opson Restaurant, the menu starts with a dish
a collaboration was irresistible. “Dinner had
diners are learning but they don’t necessarily
called Poseidon’s Trident. It features smoked
always been about British history,” explains
realise they’re learning.”
trout sweetened with apple and spearmint oil;
Group Head Chef Tom Allen. “But Heston had
The Pompeii menu highlights the intense
salted bonito, also known as lakerda, with a
this idea that he wanted to celebrate Pompeii;
emotions that history-inspired cooking can tap
hyacinth bulb and raisin chutney; and marinated
and what that did was open it up to the world.”
into. The concept is a profound one, connected
sardine mousse with pickled cucumber and
The exhibition included bottles of garum,
to real and sometimes sombre events, but these
rosemary. The dish showcases the variety of
cooking pots, carbonised bread and a vessel of
menus provide a visceral connection to ancient
local produce and educates diners on the ancient
fragrant olive oil, all of which were perfectly
history that diners will find hard to forget. As
methods of preserving fish. Morrison explains:
preserved by the eruption of Mount Vesuvius in
Sanches at Sucede concludes: “It’s like putting
“Guests have told us that they enjoy the Opson
79AD. Using these artefacts as a starting point,
into practice the stones of the walls, taking
concept because they have learned something
Blumenthal’s menu celebrates the rich food
them into the dishes.” A restaurant’s walls can’t
about Santorini. Our culinary experience has
culture of this lost Italian city.
speak, but thankfully there are chefs around the
made the island come alive to them in a way
The meal starts with a homage to the
that no other archaeological tour, sailing trip
blackened loaves buried in their bakeries, made
or fun day at the beach can.”
with spelt porridge, ancient grains and carbon
Not content with researching their own local
made from burnt coconut husks. The bread
history, one hotel restaurant has also branched
comes served with a jet-black squid ink-infused
out into exploring ancient gastronomy from
butter, whisked with dry ice to form a gnarly
around the world. It’s an ambitious project from
structure like volcanic rock.
the encyclopedic mind of Heston Blumenthal,
The creative dishes – which are now featured
whose foray into historical cooking started in
on the restaurant’s a la carte menu – pose
the two Michelin-starred Dinner by Heston
a delicate juxtaposition; the retelling of a
Blumenthal at Mandarin Oriental Hyde Park
tragic event combined with the celebratory
world committed to telling their story.
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Tip the Scale As the links between obesity and Covid-19 risks become clearer, what can health and wellness hotels tell us about the path to a better diet? Words: Kris Thomas
T
here is good reason to consider
was “too fat” and “way overweight” – citing
obesity
infectious
research that showed obese people are 40%
disease and drug addiction in terms
more likely to die from the virus than those in
of its classification as an epidemic.
good shape. As such, the experience saw him
As of 2019, over 700 million adults
hire a personal trainer whilst enacting policies
worldwide and 38 million children
including limiting junk food ads on TV and
under the age of five were found to be obese by
putting an end to buy-one-get-one-free offers
World Health Organisation estimates, whilst in
on high-fat products.
alongside
the UK, the Health Survey for England found
Like other lifestyle trends that have
that 28.7% of adults had a body mass index
accelerated following the pandemic’s disruptive
(BMI) of 30 or above, with a 4% rise in hospital
impact, the fight against obesity has gained
admissions directly attributable to the condition
notable attention. Though the combination
since 2018. Meanwhile, modelling by Imperial
of food availability and sedentary habits
College London predicts that one-fifth of adults
throughout lengthy lockdown periods have been
worldwide will be obese in 2025, a staggering
particularly hazardous in terms of weight gain
number that would see a significant portion
and unhealthy living for some, the increased
of the human race at risk of life-threatening
understanding of obesity’s role in Covid severity
diagnoses – not least heart disease, multiple
and the free time of working from home has
cancers and diabetes.
seen many begin their journeys toward better
However if there was ever a year for drastic
choices. Whether this will continue as lockdown
sea change, it is 2020, and with the arrival of a
measures ease and an eventual vaccine is
different sort of epidemic, we may see progress
found, or once some semblance of normality is
in the fight against obesity. Having spent an
resumed, will be the next step to address.
uncertain few nights in the intensive care unit
Whilst exercise is vitally important in the
of London’s St Thomas’ Hospital following
context of tackling obesity, the driving force
his brush with Covid-19, UK Prime Minister
and initial catalyst remains the lack of a healthy
Boris Johnson admitted to the British public he
diet. For some, this phrase will conjure images
DINING
Wellness brand Soneva has launched organic farm-to-table meals and lessons in composting and permaculture
of a few green beans with a side of white fish, though if we look to the hospitality F&B sector we can see a challenge to this perception, with hotel chefs increasingly proving that nutritious, balanced meals can have all the flair and excitement of haute cuisine whilst brands look to play a key part in a hotel stay. For long before the pandemic encouraged healthier lifestyles, hotels had been tapping into wellness and health as a source of experience; as such, almost every major chain now boasts some form of healthy eating initiative or section to its menu. Accor’s Healthy & Sustainable Food Charter – a set of commitments outlined in 2015 that have since been rolled out across the group – seeks to not only offer healthy menu items, but a wider
“Our approach to mindful, healthy dining at Miraval Arizona is to provide our guests with carefully crafted and locally sourced menus that nourish the body but don’t sacrifice on flavour.” WARREN WEEKS
foods are developed to provide an experience for the guest that includes nutritional ideals; dietary fibre, anti-inflammatory properties and phytonutrients are all key to what we offer. We also understand that living well isn’t just about eating the right food; it is also about community, conviviality and sharing the joy of the experience with people you care about. We hope to inspire guests to discover healthy, delicious meals that form a foundation for nurturing joy, connection, and creativity.” Experiences including interactive cooking classes – think The Secret Art of Sauces and Pasta A Mano – are connected to the property’s restaurant, bar and café, as well as sustainability efforts and social elements, reaffirming that
culture of clean, green eating; the nine key
eating well is a component of a heathy lifestyle,
goals including those to remove controversial
and not simply its crux.
food additives, reduce fat and sugar and ensure
Even at the science-guided Equinox Hotel in
each meal includes at least two key organic
New York, where physical health is front and
products. Considering Accor’s scale, and the
centre and IV drips are readily available to guests,
wide disparity between global farming models,
there remains an emphasis on balance between
national supply chains and logistical challenges
physical betterment and moments of self care or indulgence. At Electric Lemon – Equinox’s
inherent with across-the-board commitments, experiences include responsible fishing, organic
dietary take on the luxury hotel restaurant –
For an example of the inverse, we can look
farm-to-table meals, lessons in composting
the menu features indulgent Valrhona Dark
to the model favoured by Marriott’s Element by
coconuts and permaculture demonstrations
Chocolate Mousse Cake and a cheeseburger
Westin, a wellness-centred brand that opts for
that see guests picking natural ingredients to
option, because even the staunchest fitness
self-serve in-room kitchenettes as opposed to a
be used in a three-course lunch. Though much
buffs need a cheat day every so often, and good
central restaurant. Here, guests are encouraged
more curated than the Element’s DIY approach,
shape is as much about feeding the body as it
to define their own eating habits, though guides
the presence of an environmental aspect to
is the soul.
them towards the healthier end of the spectrum
Soneva’s healthy eating initiatives allows guests
For many of those who started on the path to
with stocked fridges, a nutritious Restore pantry
to improve both their physical and mental
better health during the pandemic, fear has been
and a complimentary Rise breakfast geared to
health, safe in the knowledge their plate is both
a driver, and the link between obesity and a
starting the day right. Element’s Food Director,
nutritious and free from the anxieties that can
higher risk of death has scared them into action.
chef Carla Lalli, also provides easy how-to video
come with opaque global supply chains.
Whilst this may provide quicker results and
this is no small feat.
recipe tutorials – winter squash and arugula,
In a similar vein, the wellness-focused
more intense dedication in the short-term, it
feta and tomato pepperoncini and sausage
Miraval brand operates its F&B programme
is far from the ideal state that healthy lifestyles
rigatoni with kale – designed to utilise the
under a wider Life in Balance philosophy,
flourish in, and people are much more likely
healthy ingredients available in the communal
highlighting conscious cooking as a key step
to stick to beneficial habits if they come to
fridges, and ultimately resulting in a more
within a guest journey geared towards personal
discover these methods themselves as opposed
independent approach to healthy eating.
health and wellbeing.
to being forced into them. By connecting health
Elsewhere, projects like those under the
“Our approach to mindful, healthy dining at
to a wider experience of physical and mental
Soneva banner – the wellness brand with roots
Miraval Arizona is to provide our guests with
comfort, hotels that specialise in personal
in environmentalism – have tethered their F&B
carefully crafted and locally sourced menus
wellness may provide the ideal blueprint for
to elements of sustainability and environmental
that nourish the body but don’t sacrifice on
those seeking a health kick that lasts beyond
sensitivity. A set of newly launched conscious
flavour,” explains chef Warren Weeks. “Our
the news cycle.
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Devon Crab, Avocado, Jalapeño & Apple Yopo The Mandrake LONDON
Inspired by his travels through Argentina, Chile
supplied to us by Portland shellfish company and
and Peru, Executive Chef George Scott-Toft has
centre the dish around this,” explains Scott-Toft,
sought to bring the colours and fresh flavours of
who conceived the dish. “The key flavours are
South America to Yopo at The Mandrake, creating
the crab and avocado, and there’s an incredible
a stylish and contemporary menu that champions
freshness thanks to the green apple and jalapeño.”
the continent’s cuisine.
Served on a plate supplied by Goodfellows and
Featuring the bold flavours of Buenos Aires,
decorated with nasturtium leaves, flowers and
Santiago and Lima, dishes combine classical
caviar, the beautifully displayed fish course has
cooking techniques with experimental ingredients.
proven popular with diners looking to sample an
The journey begins with tasters of empanadas,
authentic taste of South America.
quesadillas, ceviches and tacos, followed by plates
“The dish has a surprise kick of acidity and
such as the mouthwatering Devon crab served with
spice from the jalapeño, yet it is incredibly light
avocado, green apple and jalapeño, and dressed
at the same time. We’ve had some great feedback
with agave, chives, olive oil and a splash of lime.
from guests on the flavour as well as the elegant
“I wanted to showcase the incredible crab
presentation.”
Visit us and find lots of inspiration at www.kentaur.com
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Courgette Flower Secret Table at Les Belles Perdrix Château Troplong Mondot BORDEAUX
Guests staying at the idyllic wine estate of Troplong Mondot
in his producer’s vegetable garden, and has been designed
overlooking the village of Saint-Émilion in Bordeaux can
to remind the palate of warm summer days. Combining
indulge in the resort’s brand new gastronomic experience
Mediterreanean flavours from Lebanon and Southern
courtesy of Michelin-starred chef David Charrier.
Europe with rich flavours and slightly spicy notes, the dish
The Secret Table – a 12-person private dinner celebrating
is a further example of how the chef seeks to bring diverse
seasonality and provenance – features seven mouthwatering
ingredients and wines of the varied terroir into the spotlight.
and the estate’s own vines.
Courgette Flower has been created exclusively for the Secret Table menu ahead of the full reopening of Les Belles
Presented on a Raynaud plate, the dish features courgette
Perdrix in early 2021. Charrier says: “The dish has received
stuffed with caramelised leg of lamb and smoked eel,
great feedback; guests have loved the abundance of flavours
finished with a spicy sauce, cream cheese and coriander. It
in harmony with each other and the precision of presentation
is inspired by Charrier’s affinity for courgette flowers grown
and cooking.”
© Bernhard Winkelmann
courses served with wine pairings from the Loire, Burgundy
In collaboration with our design/styling AL-Studio has developed a variety of eye catching service trolleys with a broad application, they can be for room service, minibar display to service trolleys in banquets or F&B outlets. Designed with flair, functionality, yet practical & can be customised to your specific needs. Our trolleys aim to transform a practical trolley into a beautiful, aesthetic feature while highlighting its content. Absolute Lifestyle - We ‘realize what you imagine’ and more.
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COCKTAIL
The Skimmer Seabird The Hoxton Southwark LONDON
Perched atop The Hoxton in Southwark, Seabird is a rooftop restaurant and bar with an impressive array of Mediterenean-inspired sea-to-table dishes. Building on the venue’s travel-minded concept, the menu features an extensive selection of oysters and a perfectly matched cocktail selection. Created by Maison Premiere Bar Director William Elliot, the list features a variety of refreshing tipples including The Skimmer, a zesty gimlet variation with complex citrus notes. “The Skimmer utilises a salted grapefruit cordial brightened by the bracing oils found in the skin of the grapefruit, together with Edinburgh Seaside Gin, a delightful spirit made from botanicals foraged on the Scottish coast,” explains Elliot. “I also took the liberty of infusing it with marjoram, a rather under-utilised aromatic herb, giving the cocktail a beautiful undertone.” Served in a John Jenkins Atlantic Spiral Mojito glass and garnished with Peychaud’s Bitters, microplaned grapefruit zest and marjoram leaves, the cocktail seeks to transport guests beyond the London cityscape to more tropical climes. “All the cocktails have an escapist, vacation-minded aesthetic,” reflects Elliot. “The Skimmer is a citrusy, refreshing drink based on its ingredients, but I also wanted to reflect those certain traits through its appearance too.” © Caitlin Isola
The oldest Wine House in Champagne: Aÿ 1584 SUPPER_GOSSET GRO GROS PLAN_28082019.indd 1
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COCKTAIL
Violet Fizz French Bento Bar Ameron Neckarvillen FRANKFURT
Ameron Frankfurt’s Bento Bar combines French elegance with subtle Japanese influences – a fusion that carries through to the menu and drinks programme. Bar Manager Michael Nagy has embraced liquid experimentation to bring together techniques and flavours from both nations, resulting in creative cocktails and highballs, as well as a selection of non-alcoholic spirits and homemade lemonades. “Both cultures place great value on the highest-quality ingredients and sophisticated craftsmanship, as do we,” says Nagy. “Most of our drinks are variations of classics that you wouldn’t normally expect to see.” A highlight is Violet Fizz, a mixture of sake, crème de violette, lemon juice and soda, garnished with edible blossom – a nod to Japan’s famous cherry blossom. Progressing from a sweet floral note to a fresh citrus finish, the lavender softens the palette before the acidity of the other ingredients come to the fore. Nagy concludes: “The combination of the lavender and sake gives the drink a lightness that directly reflects the idea behind the French Bento Bar – combining the excellence of both French and Japanese drink culture in an easy and fun way.”
Drink responsibly
EVERY BOTTLE OF PROSECCO DOC IS AN EXPERIENCE OF ITALIAN EXCELLENCE, BUT ONLY IF IT’S AUTHENTIC.
WHEN YOU TOAST, BE ORIGINAL! Only authentic Prosecco DOC has the government seal on the neck of the bottle and it’s never sold on tap or cans. Always produced within the nine provinces of Veneto and Friuli Venezia Giulia, in Northeast Italy, its unique taste expresses the essence of the Prosecco DOC Dreamland.
DRINKS
Salcombe Distilling Co. New London Light Inspired by Salcombe’s maritime history and the heritage of London Dry gin, New London Light is a bold and refreshing non-alcoholic spirit making waves in the increasingly popular lowand no-ABV category. Developed by Master Distiller Jason Nicholls, the 0% ABV spirit is made with ingredients selected for their flavour characteristics and health benefits. First, a combination of rich Macedonian berries, zingy ginger and warm habanero capsicum are distilled before being blended with 15 further handpicked botanicals including orange, sage, cardamom, cascarilla bark and lemongrass to create a complex and layered spectrum of flavour resulting in a long and smooth finish. “The tide is turning,” says Howard Davies, cofounder of Salcombe Distilling Co. “The hunt for premium non-alcoholic spirits is gathering pace, especially amongst those who demand quality and clarity.” www.salcombegin.com
FRAPIN FAMILY ESTD IN 1270
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L.A Brewery Sparkling English Rose L.A Brewery has unveiled a refreshing non-alcoholic Sparkling English Rose that pays tribute to natural wildflower champagne. Inspired by summer’s fresh flowers, the effervescent champagne-alternative is brewed with a blend of Assam and White Monkey teas and infused with organic rose petals from Devon. The brand’s kombucha is brewed and bottled in its microbrewery in Suffolk by combining sweetened tea with a culture of friendly bacteria. Requiring a meticulous fermentation process, founder Louise Avery’s home-brewed ethos is at the heart of the drink business. The crisp complexity of the blend is balanced by a fresh, zesty acidity and floral notes lend it a dry finish, making it a light and refreshing drink reminiscent of wildflower champagne. “I am incredibly proud of our newest creation,” Avery comments. “My goal was to develop a complex yet refreshing liquid that can be enjoyed when marking the end of the working day and celebrating the beginning of downtime. The champagne-inspired kombucha alternative is best enjoyed chilled as an aperitif or celebratory drink, delivering all the experience without the alcohol.” www.labrewery.co.uk
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DRINKS
Cognac Frapin Château Fontpinot XO
Prosecco DOC Consorzio Tutela
The oldest member of the Frapin family was born in the Cognac region of France 750 years ago, and the family has continued to oversee the vineyard’s growth. Paying homage to this long history, Cognac Frapin has released a special anniversary edition of Château Fontpinot XO – a spirit characterised by its autumnal golden colour. Harvested, distilled and aged at the Château Fontpinot, the product holds a ‘Château’ appellation which makes it rare. The drink’s long ageing in dry cellars lends it finesse and elegance, whilst on the nose, it boasts a subtle, complex and longlasting bouquet comprising dried and candied apricots and figs, marzipan, hazelnut, nougat, port notes, and the famous Rancio Charentais. Rich and complex on the palate, one can expect notes of dried fruits and an exceptionally long finish. “Only a true gourmet will appreciate the Château Fontpinot XO to the full,” says Cellar Master Patrice Piveteau. “This cognac enchants desserts with its fruity flavours and offers its character to anyone who enjoys the simple pleasures of a cheese board.” www.cognac-frapin.com
The Prosecco DOC is a young DOC, born ten years ago from the union of winegrowers, winemakers and bottlers, spanning nine provinces in Veneto and Friuli Venezia Giulia. Showcasing apple, peach, pear and white flowers flavours, as well a hint of citrus fruit, the sparkling beverage makes for a delicious drinking experience. Prosecco represents an evocative territory that has specific rules, gathered in the production disciplinary, which determine all the steps of the supply chain; from the definition of the production area to the final labelling. The young DOC aims to verify compliance with these rules, thanks to the intervention of a third-party that certifies the product as Prosecco. Behind this, there is a history of origins that can be traced back to a small town near Trieste. The first documents mentioning Prosecco date back to the end of the 600s, and describe a delicate white wine that originates from the Carso Triestino, in particular in the Prosecco region. For the future, the consortium does not intend to slow down, but instead to pursue its goals to sustainably consolidate its quality. www.prosecco.wine
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DRINKS
Champagne Gosset Petite Douceur Extra-Dry In its pursuit to produce more rare and innovative wines, Champagne Gosset – the oldest winery in the region – has created a special Rosé edition. The cuvée is an extraaged blend with extra-dry dosage, and pays tribute to Suzanne Gosset, who set the house’s iconic Rosé style. Jean-Pierre Mareigner, the former house winemaker, explained before his passing: “I was looking for a wine to pair with desserts from my childhood; suzette pancakes, orange blossom cakes, and cinnamon pear pies.” Subsequently, Petite Douceur Extra-Dry plays on subtlety, perfectly accompanying sweeter palates and cuisines. In its creation, malolactic fermentation is carefully avoided, as per Gosset’s signature style, in order to preserve all the natural aromas of the wine and allow for long ageing. Chardonnay dominates the blend for enhanced freshness, whilst the restrained sugar content of 17 grams per litre means it boasts an off-dry profile that avoids masking the character of the blend and instead retains the savoury notes. As part of the Heritage selection, Petite Douceur is only produced from selected harvests, and in strictly limited quantities. www.champagne-gosset.com
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SPECIFIER
PETITS FOURS Nude x Rémy Savage Nude Proving that glassware can be both stylish and robust, Nude has collaborated with renowned mixologist Rémy Savage to create an elegant collection of glasses. Exhibiting six classic shapes including Coupe, Coupetini, Pony, Water Glass, Low and Highball, each has been specifically shaped to enhance the flavours and aromas of spirts. "The glasses have a slight flare to their rims,” notes Savage. “This is a style that is usually paired with sweet wines and is made to replicate the curve of the lip.” The characteristic ensures the liquid follows the curvature of the glass and flows to the bottom of the mouth where it can be savoured. www.nudeglass.com
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1. Outdoor Chef Service Jacket Kentaur
2. T-Collection Multi Dispenser Tiger
3. WMF Cup Sensor WMF
Kentaur has a passion for creating sustainable and functional workwear for gastronomy and service sector professionals. As the seasons begin to change, the Danish manufacturer's outdoor jacket has been tailored to withstand the transition to colder temperatures. Ideal for harvesting ingredients in the late summer, the design combines style with performanceorientated features such as natural stretch and patented pull-up cuffs to provide flexible movement. Prioritising detail and Nordic design, Kentaur apparel is laundry proof and characterised by durability and minimal colour loss. www.kentaur.com
Korean manufacturer Tiger has expanded its portfolio of buffetware options, updating its popular T-collection with the new 18007-001 Multi Dispenser. Building on the success of the versatile 18007000 three-container stands, the latest addition to the range can be displayed at three different levels, which reduces the amount of space used whilst also providing a colourful, stackable display at all heights. The dispenser is made with food-safety acrylic and the lid is produced using natural ashwood on a powdercoated steel frame to suit a variety of dining outlets and create a number of buffet options. www.tigerhotel.co.kr
Available as a custom option with both the WMF 500 S+ and WMF 1500 S+ fully automatic coffee machines, the Cup Sensor can be used in a variety of modes to suit all requirements and sizes. In one mode, it only serves coffee if the cup is detected in the correct place, whilst in the second, the spout is automatically adjusted once a cup is detected, and in the final setting, the sensor recognises the height, ensuring the display only shows beverages corresponding to that size. The sensor is designed to eliminate waste, reduce cleaning and ensure maxium operational efficency whilst customers enjoy smooth service. www.wmf-coffeemachines.com
e l y t s n a i ital ZE PÉ is your manufacturer of luxury buffet articles & premium service trolleys. 100% made in Italy for experts by experts. W W W. Z E PE . C O M
Italy - 39042 Bressanone (BZ) - Via Julius Durst, 72/A T +39 0472 200 334 - buffet@zepe.com
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1.Service Trolleys Craster
2.Fantasy Buffet Line ZE PÉ
3.Service Trolleys Absolute Lifestyle
Created in collaboration with a number of five-star properties, Crater’s latest innovation has been designed in response to the changing hospitality environment. The Folding Tray Table is engineered for exceptional experiences in contactless in-room dining delivery or for pool or beach lounge services. Four powerful magnets secure the system for delivery and collection in a single lift, enabling guest-led dining experiences across venues. Meanwhile, tabs underside allow for quick demounting to remove the tray from the stand, making it suitable for in-room or poolside experiences and minimal back-of-house storage footprint. www.craster.com
ZE PÉ’s latest buffet range has been created to meet a variety of operator needs thanks to its harmonious, innovative and customisable design. Available in a number of materials including hardwood, stainless steel, porcelain, granite and PMMA, it is possible to create a unique buffet area that suits all styles and venue sizes. With even greater flexibility, in terms of assembly options than previous collections, the range also offers juice and cereal dispensers, bowls, heating plates, revolving stands, bread baskets and risers. Produced in Italy using premium materials, ZE PÉ aims to create enduring and stylish hospitality products. www.zepe.com
Established almost 15 years ago by German entrepreneur Alexander Baehr, Absolute Lifestyle’s focus is on custom designed products ranging from in-room accessories to decorative furniture and innovative hospitality objects designed to accentuate the dining experience. Created by Al-Studio, the new range of service trolleys have been tailored to suit a variety of guests services spanning room service and mini bar display to banquets and F&B outlets. Both functional and customisable, the trolleys have been engineered to act as standalone signature pieces and as a means for displaying high-quality food and beverage. www.alhkg.com
PETITS FOURS
Columbian Heritage Blends Julius Meinl
Whatcom Gas Vertical Rotisserie Wood Stone
Growing a business for future generations, premium coffee experts Julius Meinl’s Columbian Heritage Project 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 young Columbians to remain in the coffee business and promote the passage of knowledge and skills. The Poesia and Supreme UTZ premium blends containing coffee from Columbia, signify a unique celebration of tradition, heritage and excellent taste and have a bespoke seal to reflect its origins. www.meinlcoffee.com
Wood Stone’s unique vertical rotisserie is well suited to operators working with limited space but looking for the same production and theatre. The design allows for different foods to be cooked at the same time but without cross-contamination due to the availability of six or ten spit stations, allowing for a large variety of products such as ribs, fish and vegetables to be cooked at once. The tempered glass front door ensures live fire cooking is fully visible to both chefs and customers, while the optional rear access glass door enables loading from either side of the rotisserie. www.woodstone-corp.com
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The Lift Collection American Metalcraft Elevating culinary creations to the next level, American Metalcraft’s Lift Collection comprises a selection of bowls, plates, pedestals and domes and is fully interchangeable and buildable, allowing for a range of tabletop presentations. The asymmetrical bowls and platters are available in two colour options – white, or black with white speckles to achieve a point of difference – while three pedestal options add an element of depth and height to displays. Meanwhile, the crystal-clear domes help to maintain freshness and have been designed to protect food from contaminants – a must for current dining display requirements.
www.amnow.com
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Commercial Juicer Sunkist The Sunkist Sectionizer and Sectionizer Jr. can be used for wedging, slicing, coring or halving fruits and vegetables into uniform pieces, due to its six-wedge sectionizer. Recognised by the industry as one of the most reliable commercial citrus juicers on the market, it is equipped with a unique metal strainer and three extracting bulbs that enables operators to produce between 15-20 gallons of juice per hour using precut citrus. In addition, the Pro Series Juicer is engineered to extract up ten gallons of juice per hour.
www.sunkistequipment.com
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FOR WINE LOVERS
WWW.ZIEHER.COM
SPECIFIER
HEAD OF THE TABLE Our tableware buyer’s resource helps link decision-makers with the best suppliers on the market, giving brands an opportunity to highlight need-to-know facts such as key product ranges, hotel projects, trade shows and sales contacts.
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American Metalcraft Incorporated in the late 1940s by the late Archer Kahn, American Metalcraft began its life producing hubcaps for automobiles before branching out to make deep-dish pizza pans and custom steel plate covers. Over the decades the brand’s product line has significantly expanded and now includes a wide variety of food presentation solutions, which has enabled the company to position itself as one the premier restaurant supply companies in the foodservice sector. In the last ten years, American Metalcraft has expanded its team to over 100 employees and now imports and produces more than 3,000 products. The business counts collections such as Crave and Jane amongst its dinnerware ranges, whilst its wider portfolio also encompasses a variety of tabletop accessories, buffet display items, bar supplies and pizza pans. With 70 years of service, the business remains committed to creating products that elevate hospitality in every form.
IN A BITE Collections: Endurance Melamine, Naturals, Crave Trade Shows: Catersource, NAFEM, NRA Show Contact: Lee Ann Kelly, Vice President of Sales, Marketing & Global Sourcing leeannk@amnow.com www.amnow.com
Bonna Established in Turkey in 1981, Bonna is a specialist in porcelain products and exports to more than 70 countries worldwide. In 2014, the company evolved its position, becoming a HoReCaonly brand, furthering its commitment to the tableware category. The hospitality supplier believes that gastronomy is a total experience and the value of presentation and ambience is as important as the food and service. Bonna’s aim is to craft beautiful table appearances for busy dining environments, using its strategic location between the east and west to deliver solutions quickly to its clients around the globe. Led by the latest technological trends and blending traditional design style, the Enviso range – one of the brand’s newest family of products – has been created to bring a new identity and authenticity to the dining enironment, while its Hygee range blends sustainable design with functionality to ensure optimum presentation and experience are paramount.
IN A BITE Collections: Enviso, Aura, Hygge Trade Shows: Ambiente, Equiphotel, Host Milano Contact: Eren Güçlü, Export Sales Manager eren.guclu@bonna.com.tr www.bonna.com.tr
Chef & Sommelier Founded in Northern France, Arc Group is a tableware manufacturer with a history dating back more than 190 years. Part of the company’s portfolio, Chef & Sommelier is an upscale and fine-dining brand that reflects France’s gastronomic pedigree with its high-quality glassware collections and complementary tableware. Focusing on cutting-edge design and materials, the brand produces sophisticated collections designed to spark inspiration and enhance dining pleasure, whilst also providing complete, innovative and resistant tableware solutions for food service professionals. Using Krysta Extra Strong Crystal – an innovative new glass material that ensures scratch resistance and zero degrading after up to 2,000 industrial wash cycles that ensure perfect clarity and presentation, Chef & Sommelier’s product lines are suited to luxury bars and restaurants that are looking to express creativity and elevate the overall dining experience.
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IN A BITE Projects: The Sandton Sun Hotel, South Africa; The Radisson Collection Royal Hotel, Copenhagen; Sheraton Milan San Siro Trade Shows: Equiphotel, Sirah, Host Milano Contact: Laurent Chignon, Marketing Service Director laurent.chignon@arc-intl.com www.chefsommelier.com
HEAD OF THE TABLE
Ginori 1735 Still produced in the town near Florence where is was first founded in 1735, Richard Ginori, now known as Ginori 1735, has established itself as one of the most famous Italian manufacturers of fine porcelain dinnerware. For centuries, the brand has crafted sophisticated, colourful and intricately designed collections to suit all styles and settings. The company’s products can be found throughout luxury hotels and restaurants around the world, including the Aria collection – the outome of a collaboration between the Florentine fashion house and Alma, the International School of Italian Cuisine. Created using a highly innovative and impact-resistant porcelain combination, the range perfectly reflects the tableware brand’s identity; a synthesis between the culture of beauty, excellent know-how, innovation and creativity. Comprising seven multipurpose white elements, its versatility invites uniqueness with every course.
IN A BITE Collections: Aria, Oriente Italiano, Ether Projects: Villa Cora, Florence; The Ritz-Carlton Millenia, Singapore; Bulgari Hotel, Dubai Trade Shows: Salone del Mobile, Host Milano Contact: Filiz Hassan, CEO and Founder, F H Communications, filiz@fhcommunications.co.uk www.ginori1735.com
Goodfellows Founded by husband-and-wife duo Paul and Valda Goodfellow, this creative design and distribution company provides innovative, stylish and functional solutions for hotels, restaurants and contract caterers around the world. The hospitalityled distributors give those working in the industry access to a variety of ideas, advice and guidance via its website, whilst its London showroom showcases a range of ceramic and glassware brands. Catering to plethora of cuisines and beverages, Goodfellows collaborate with Michelin-starred chefs, leading restauranteurs and hoteliers and designers to supply branded tableware, kitchen equipment and chef’s apparel to establishments across the UK, Europe, the Middle East and Asia. Working in a consultative way with its clients, the company deliver everything from individual pieces of crockery to complete F&B hotel concepts, while also working with craft producers to create bespoke tableware.
IN A BITE Collections: Studio Mattes, Narumi, Costa Nova Projects: Grantley Hall, Ripon; Chiltern Firehouse, London Trade Shows: Ambiente, Maison & Objet Contact: Valda Goodfellow, Managing Director, valda.goodfellow.good.co.uk www.goodf.co.uk
Hepp Headquartered in Birkenfeld, Germany, Hepp has more than 150 years of expertise in supplying tableware and is known for dedicating its work, practice and design to ‘the art of service’. Combining tradition and modernity to create timeless and contemporary products, the brand is highly regarded for its reliable, long-lasting and high-quality table and buffetware. Founded in 1863 by brothers Carl and Otto Hepp, who led the way in creating premium hotel silverware, the business prides itself on design, functionality and long service life, always ensuring that the availability of replacement products is a first priority. Today, the strong values that the brand was first established on are as important as ever and form the basis for the continued success of the company; alongside innovation, new product development and flexible production of premium tableware and buffetware.
IN A BITE Projects: Andaz London Liverpool Street; Seminole Hard Rock Hotel & Casino, Tampa; St Regis Amman, Jordan Trade Shows: Ambiente, Internorga, Hotelex Contact: Felix Eder, Export Manager feder@hepp.de www.hepp.de
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John Jenkins John Jenkins specialises in supplying the hospitality industry with handmade glassware for the table and bar. Founded in London in 1901, the company continues to focus on designing and supplying stylish crystal and glass that is practical in service and complementary to a variety of imbibing environments. Based in a rural setting in the South West of England, where its in-house design team is able to create exclusive solutions for hospitality clients around the world, John Jenkins also has showrooms in New York and its US market is served by its distribution centre in New Jersey. Its glassware collections can be found in luxury hotels and restaurants across the UK, as well as China, Hong Kong and Singapore in Asia, Saudi Arabia and Dubai in the Middle East, and the US and Americas. Every pattern benefits from the latest technological advances in glass making, which in turn enhances the clarity, durability and scratch resistance of the products.
IN A BITE Collections: Starr, Gala Projects: The Ritz, London; The Connaught, London; The Savoy, London Trade Shows: Atlanta Gift Show, New York Tabletop Show, Showrooms in New York and UK Contact: Lisa Gibson-Keynes, Design Director, lisa.gibsonkeynes@johnjenkins.co.uk www.johnjenkins.co.uk
LSA International LSA International is a London-based design studio specialising in contemporary tabletop pieces and handmade glassware. Partnering with interior designers, restaurateurs, sommeliers and mixologists to supply decorative accessories, tableware and barware, the business has a deep understanding of the qualities of raw materials and a unique respect for artisan dexterity, resulting in products that combine original design with traditional craft. With more than 50 years’ experience catering to the needs of the hospitality industry, earning them recognition with numerous luxury hotels, restaurants and resorts around the globe, including the likes of Four Seasons Hotels and Bulgari, LSA continues to deliver a number of bespoke statement pieces alongside original, contemporary lines by transforming materials like mouth-blown glass, porcelain and wood into items of intrinsic value that combinbe to encompass form, function and aesthetic design.
IN A BITE Collections: Borough, Canopy, Metropole Projects: Bulgari Shanghai; Four Seasons Resort at Landaa Giraavaru, Maldives; Claridge’s, London Trade Shows: Host Milano, Ambiente, New York Tabletop Show Contact: Claudia Caldarola, Head of HoReCa, claudia.caldarola@ las-international.com www.lsa-international.com
MyGlassStudio MyGlassStudio is one of the leading manufacturers of glass tableware, except for drinkware. Supplying to more than 140 countries worldwide and working with a number of major hotels, the boutique brand is led by a purpose to provide exactly what the customer needs. Using a product portfolio of specific forms and unique colour profiles and patterns, the brand uses materials including metal, brass, leather, wood, stone and marble, with designs that help establishments to deliver memorable experiences. Reacting to the evolving needs of operators in light of changing global circumstances, the company has also sought to reinvent the dinnerware category with its latest Bento range, a collection of covered dinner plates. Comprising soup bowls, appetiser and main course dishes that are oven and dishwasher-safe, the pieces have been created to meet the increased demand for in-room dining and safe hospitality experiences within hotel’s F&B spaces.
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IN A BITE Projects: The Ritz-Carlton, Doha; The Londoner, Macau; The Cosmopolitan, Las Vegas Trade Shows: FHA, Ambiente, Maison & Objet Contact: Margarita Paschali, Sales & Marketing margarita@myglassstudio.com www.myglassstudio.com
HEAD OF THE TABLE
Nude Established in 1935 by the former president of Turkey, Mustafa Kemal Atatürk, the Şişecam Group has become a leader in glass manufacturing and has since gone on to create its own contemporary design brand Nude – dedicated to creating glassware for modern living. Led by an ethos that ‘Simple is Beautiful’, the Istanbul-based brand benefits from more than 85 years of tradition and expertise, combining form and function to create handcrafted decorative objects, statement tableware and delicately shaped lighting. Designed by an international team of artists and designers, as well as collaborations with renowned mixolgists such as Rémy Savage, Nude’s portfolio of glassware is crafted from pure, lead-free crystal glass containing minerals with strengthening properties that make it possible to create highly durable yet refined gossamer-thin glassware that delivers clarity to bring out the full colours and textures of wines, champagnes and liquors.
IN A BITE Projects: Jumeirah Hotels, London; The Waldorf Hilton, London; The Standard, London; The Ritz, London Trade Shows: Ambiente, Maison & Objet Contact: Doğan Dündar, Global HoReCa Sales Manager ddundar@sisecam.com www.nudeglass.com
Revol Revol has been a premium manufacturer of professional kitchenware, tabletop and buffetware solutions since 1768. Based in the South of France, the ninth-generation family business challenges the trends of the foodservice industry with innovatively-designed, high-performance porcelain collections dedicated to chefs and foodservice professionals. From its Basalt black ceramic clayware, finishes of Solstice and wood grains of Arborescence to the monobloc handles of Belle Cuisine, black cast-iron finish of Eclipse, and the tones of the Equinoxe range – and not forgetting the Revolution Induction – the brand’s exclusive creations are handmade by over 250 porcelain workers in a factory in Saint-Uze at the heart of Drôme in France. Revol is motivated by a single ambition – to provide its customers, including luxury hotels and restaurants, with unmatched quality and originality that will help transform the dining setting and elevate the guest experience.
IN A BITE Collections: NoW, Caractere, Basalt Projects: SoFi Stadium, Los Angeles; Matild Palace, Hungary; Four Seasons Hotel , Doha Contact: Anne Valette-Dai, Business Development Manager anne.valette@revol-porcelaine.fr www.revol1768.com
Rona Slovakian glassware manufacturer Rona was established by the Schreiber family in Lednické Rovne, a region where the production of glass traditionally flourished thanks to a combination of a forested landscape and the availability of silica sand and firewood clay. With a history dating back to 1892, the company is known for introducing technological improvements that have aided the development of the glassware industry. Rona was the first to launch the production of pressed glass back in 1893, while it also implemented pantograph decoration technology three years later. In 1956, the firm also became the first factory worldwide to implement the commercial production of handmade stemware using the pulled stem process, and in 2001 furthered this with the development of machine-made ‘blow-blow technology’ pulled stemware, which together with laser treatment on the rims of glasses has taken production to a new level.
IN A BITE Projects: Marriott International, InterContinental Hotels & Resorts, Hilton Worldwide Trade Shows: Ambiente, Host Milano, NRA Show Contact: Stepan Konicek, Sales Manager konicek@rona.cz www.rona.sk
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HEAD OF THE TABLE
Siom Orfèvres Established in the Hamra district of Beirut more than 50 years ago, Siom Orfèvres is one of the largest producers of silverware in the Middle East. Founded in 1967, the business has grown exponentially to become a leading manufacturer of high-quality stainless steel and silverware to five-star hotels, restaurants, the international hospitality sector and luxury retail markets, expanding to over 25 countries around the world. With clients including Marriott International, Kempinski, AccorHotels, Hilton, Jumeriah and Rosewood, the brand works closely with its clients to provide tailor-made solutions, ensuring highquality production techniques and manufacturing are always upheld. Siom’s product range incorporates nearly 4,000 ISO 9001-certified items from flatware and holloware to banqueting items and tableware, as well as bespoke collections developed to meet the precise needs and specifications of hotels, restaurants and catering venues around the world.
IN A BITE Projects: Rosewood, Hong Kong; Caesars Palace Bluewaters Dubai; Bulgari Hotel & Resorts, Dubai Trade Shows: Ambiente, To The Table Europe & MEA Contact: Pierre Topalian, Business Development Manager pierre.topalian@siomorfevres.com www.siomorfevres.com
Steelite International Founded in Stoke-on-Trent in 1983, Steelite International is a world-leading manufacturer and supplier of award-winning tabletop and buffet solutions. Responding to customer feedback over the years, Steelite has developed a number of innovative solutions in materials including china, metal, glass and melamine, distributing to 140 countries and supplying a number of luxury hotels and restaurants. Sustained investment in the company remains at the core of its growth, helping it to be innovative and agile in the face of evolving customer tastes, exemplified by its acquisition of New York-based metal banquet and buffet products D.W. Haber & Sons in 2019 and more recently, British bone china brand William Edwards in March 2020. The latter services famous brands across the globe and includes collaborations with Michelin-starred chefs such as Brett Graham and Tom Kerridge to create impactful tableware collections for exclusive dining experiences.
IN A BITE Collections: Steelite Distinction & Performance, D.W. Haber, William Edwards Projects: Gaylord Rockies Resort & Convention Center, Colorado; JW Marriott, Austin; InterContinental, Los Angeles Downtown Trade Shows: Ambiente, NRA Show, Host Milano Contact: Kimberly Matienzo, Vice President of Global Marketing kmatienzo@steelite.com www.steelite.com
Stölzle Lausitz The availability and quality of glass sand, wood, limestone and clay spearheaded the development of the first local glassworks in Lausitz over 570 years ago. Today, Stölzle Lausitz continues to export around 40 million glasses every year, with 400 employees producing, decorating and packing a comprehensive range of stem glasses, tumblers, decanters, carafes and gift items such as vases. Stölzle stands for innovation and quality, championing lead-free crystalline glass, high breakage and dishwasher resistance, as well as a positive price-to-quality ratio. The manufacturer is also one of a handful to have mastered the production of a one-piece stem and bowl, resulting in more durable pieces that mimic the features and elegance of mouth-blown glassware. The design of Stölzle collections guarantees optimum performance, meaning consumers can appreciate each beverage in the right glass.
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IN A BITE Collections: Quatrophil, Experience, Power Projects: Marriott International, AccorHotels, Starwood Trade Shows: Ambiente, NRA Show, The Hotel Show Dubai Contact: Jan Zsciesche, Export Manager zschiesche@stoelzle-lausitz.de www.stoelzle-lausitz.com
Refinement and precision for your guest dining experience L COUTURE COLLECTION made in limoges
Visit us at Ambiente - Hall 4.1 - Stand B51 / www.pro.degrenne.fr
HEAD OF THE TABLE
Tafelstern A brand that has long been associated with modern table culture, Tafelstern’s imaginative porcelain collection provides restauranteurs and hoteliers with an optimal platform to showcase their gastronomic creations. With manufacturing taking place in its German production facilities, the brand’s innovative designs are versatile enough to adapt to shifting culinary themes and diverse styles of cooking. Similarly, their modular system allows for a flexible pick-and-mix approach that gives operators the opportunity to assemble their own bespoke ranges by selecting items from across the product portfolio. The Avant Garde series, for example, comprises plates and platters in flamboyant teardrop, oval and ogival forms and can be coupled with more minimal collections such as Eatery – a range featuring bowls in many different shades, shapes and patterns that allows for the presentation of international cuisine in a variety of ways.
IN A BITE Collections: Delight, Eatery, Avantgarde Projects: Hotel Bristol, Olso; Hard Rock Hotel, Cancun Trade Shows: Ambiente, NRA Show, FHA Contact: Taner Selcik, Director International Sales selcik.t@tafelstern.de www.tafelstern.com
Vista Alegre With a long and distinguished history, porcelain manufacturer Vista Alegre’s story has mirrored the progressive growth of supply and demand in the hotel sector as well as the increase in quality across the industry. Aligning itself to this highly competitive segment, Vista Alegre hotelware provides premium tableware solutions to a variety of hotels and restaurants. Its ceramic factory based out of Ílhavo in Portugal harbours the workmanship, dedication and knowledge of handmade porcelain and traditional production processes, delivering diverse ranges that combine contemporary design, technical innovation and the functionality required by operators and culinary professionals. Globally recognised, the brand frequently collaborates with renowned chefs to develop hotelware collections, strengthening its association with high gastronomy and its place as one of the brands for tableware in the hospitality sector.
IN A BITE Collections: Maré Alta by Magdalena Kraska, Texture by Mieke Cuppen, South by Carsten Gollnick Projects: Taj Palace, New Delhi; Nosalowy Park Hotel & Spa Zakopane, Poland; Belmond Cap Juluca, Anguila Trade Shows: Ambiente, Sirha, Equipotel Contact: Sónia Henriques soniahenriques@vistaalegre.com www.vistaalegre.com
WMF Professional Part of the proHeq group based in South Germany’s Birkenfeld region, WMF Professional is a global supplier of professional catering and hotel equipment. For more than 160 years the brand has been helping to shape international dining culture in some the world’s leading hotels by focusing on innovative, high-quality craftmanship and stylish solutions for preparing and serving food and beverages. From cutlery and glassware to flexible modular buffet systems, serving dishes and table decorations, WMF’s portfolio of products covers the complete tabletop requirements of all dining venues and has supplied numerous luxury hotel brands over the years. Joining French consortium Groupe SEB in 2016, the company has continued to grow its proposition and offer a range of services whilst ensuring that design remains at the core of its philosophy by working closely with international designers from multiple disciplines and fields.
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IN A BITE Projects: Hotel Britannia, Trondheim, Norway; Saarbrücker Schloss, Germany; Haeundae LCT The Sharp, South Korea Trade Shows: Internorga, Ambiente, Host Milano Contact: Fabian Bröning, Manager of Global Sales fbroening@wmf-professional.de www.wmfprofessional.com
BAR CULTURE
CONSIDERED DESIGN
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WASHING-UP
Raising the Bar
Serving perfectly poured contactless cocktails, could the latest generation of robotic-bartenders play a pivotal role in defining the Covid-era hospitality landscape?
122
As technology advances, it has the potential to
Take Yanu for example, the world’s first fully
improve aspects of our everyday life, from how
autonomous robot-powered bartending unit,
we travel to the way we socialise. In recent
which despite its petite stature at just 2.8m tall,
years, the increased sophistication of artificial
is able to make up to 100 drinks per hour, working
intelligence has led to the creation of a new
out to roughly one drink every 36 seconds –
wave of robots – ones that have been specifically
far quicker than even the most experienced of
designed to service our every need.
human bartenders.
Cyborgs, droids and drones have steadily been
As well as shaking up the bar industry with
making their presence felt across the foodservice
perfectly poured Long Island iced teas and
sector, carrying food straight to diners tables and
skilfully stirred pisco sours, Yanu comes with a
pouring artisan cold brews, satisfying even the
built-in AI chatbot function, which ensures the
most discerning of diners, and now they have
mechanised mixologist is up to speed with the
their coordinates set on the bar.
usual bartender patter. The bartending bot also
As staff and guests look to keep one another at
offers recommendations and local insight, which
arm’s length, the idea of sipping on contactless
begs the question, could this be the final call for
cocktails and clinking glasses with a robotic
human service or a timely innovation likely to
bartender is becoming a lot more appealing than
entice punters back into bars and restaurants?
the customary bar-side jostle.
Only time will tell.
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
Ada
established 1901
the perfect cocktail… the perfect glass
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