HOTEL FOOD & DRINK
PAN PACIFIC LONDON • HÉLÈNE DARROZE • ONE & ONLY PORTONOVI
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CONTENTS ISSUE 25 STARTERS
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Bertie’s Whisky Bar The Fife Arms 040 Braemar © Rupert Peace
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Venteux 042 Pendry Chicago
Argo 044 Four Seasons Hotel Hong Kong
Man Wah
Mandarin Oriental Hong Kong
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© Chester Ong
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MAIN COURSES 048
Dean & Nancy on 22
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The Bradley Hare
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One & Only Portonovi
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House of Jöro
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London
A by Adina Sydney
Maiden Bradley Montenegro Sheffield
© Martin Morrell
Mondrian Shoreditch
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CONTENTS ISSUE 25 032
SERVICE Rooted in Provence
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Double Act
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With five Michelin stars to her name, acclaimed chef Hélène Darroze pours her creativity into Provençal produce at the new Villa La Coste culinary draw. As Pan Pacific makes its European debut in London, Executive Chef Lorraine Sinclair and Executive Pastry Chef Cherish Finden talk authentic experiences and bringing a slice of Singapore to the UK capital.
© Jack Hardy
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DINING Mediterranean Match
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A Holistic Endeavour
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Innside by Meliá joins forces with Gino D’Acampo to bring authentic Italian cuisine to its growing portfolio of UK hotels. Going beyond established sustainability quotas, biodynamic cultivation is setting several gastronomically rich hotels apart.
© Bernhard Winkelmann
SIPPING Give it a Shot
REGULARS Entrée 017
Events 110
Appetisers 021
Spotlight 112
Signatures
Petits Fours
090
Cocktails 100 Drinks 105
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Tequila has been enjoying a rise in popularity on European shores so how are hotel bars outside of Mexico elevating the ill-perceived party spirit to the heights it deserves?
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Washing-Up 130
Shot in our cellars. *15,000 bottles available
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ENTRÉE
ON THE COVER Pan Pacific, London © Jodi Hinds
Back to Business
T
here was a palpable feeling of getting back to business
While virtual events have undoubtedly served a purpose
at the beginning of September, which, after 18 months
in the current climate, it has become clear that there’s no
of working from home and speaking via screen came as
substitute for physical events; networking is something that
welcome reprieve for the hospitality sector.
just can’t be replicated in the same way online. After all, how
Not only are hotels, restaurants and bars open, but the
many times have new ventures arisen from a chance meeting,
supply chains and services that go into the creation of these
or at the bar in the early hours? The restart also means that
spaces are back to full production. Assembly lines are moving,
the MICE market is showing signs of recovery; businesses
offices – largely deserted through the pandemic – are a hive
are open to hosting larger-scale events, ballrooms are being
of activity with new orders coming in, and better still, the
booked out and chefs are cooking up banquets, bringing a vital
events that bring our sector together are back on the agenda.
revenue boost to hotels.
Over the past few weeks, the Supper team have been out
As an industry that is built around human interaction and
and about visiting showrooms, interviewing chefs in-person
relationships, hospitality leaders are eager to get out and do
and sampling the new season’s menus, and we’ve also been
what they do best, as are we. Over the coming months you can
catching up with old friends at trade events. Perhaps the most
find the Supper team at Bar Convent Berlin, where we’ll hear
spirited reunion was at the ever-lively To The Table. After a
from leaders of the global bar and beverage scene and discover
postponement and a necessary relocation to Dubrovnik, the
new drinks trends; you can pick up the latest issue at Host
hotel F&B decision-makers’ forum embraced safety protocols
Milano and its satellite events; and we’ll be on hand at HX in
to push ahead, bringing buyers together with suppliers in a
New York to catch up with activities Stateside.
bid to give the sector a much-needed boost. While there’s
If you would like to meet with the team to find out how
no denying Covid is still very much making its presence felt,
Supper can help promote your brand to leaders in the
attendees were notably keen to move on from the adversity
hospitality sector, please don’t hesitate to get in touch. In
and look ahead to the future.
the meantime, I hope you enjoy reading this latest issue…
For many, it was their first overseas business trip for some
Supper is served.
time, bringing an opportunity to explore new product ranges and discuss forthcoming hotel projects. Above all, it was an opportunity to reconnect face-to-face – to network with long-established collaborators and forge new relationships. Deals were struck, there was bonding over shared experiences and an upbeat focus on the longer-term future of hospitality, something that was unthinkable a matter of months ago.
Catherine Martin • Managing Editor
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THE BRIGADE
@SupperMag
EDITORIAL
DESIGN
FINANCE
Editor-in-Chief Matt Turner
Design Manager David Bell
Finance Director Amanda Giles
Managing Editor Catherine Martin
Production Mel Capper
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m.capper@mondiale.co.uk
Assistant Editor Jenna Campbell
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Editorial Assistant Eleanor Howard
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PORTFOLIO
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ADVERTISING
Commercial Lead Kirsty Studholme
CORPORATE
Event Manager Vicky Cruse
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APPETISERS
Spirited Behaviour Hyatt Regency Phnom Penh has announced a partnership
The move is just one of several green food initiatives that
with EcoSpirits to create a series of sustainable cocktails.
Hyatt Regency Phnom Penh has rolled out since it opened
As pioneer of the world’s first low-carbon packaging and
its doors in January. Some of the hotel’s other sustainable
distribution service, EcoSpirits helps minimise waste and
food practices include partnerships with Eggscellent, a cage-
transportation costs, and through the partnership, the hotel
free chicken farm in Siem Reap; Ocean Gems, a sustainable
aims to reduce 40% of its carbon emissions.
seafood company; Beyond Meat, a plant-based vegan
The system works by transferring premium spirits from
company; and Moo Moo Farms, a domestic dairy farm.
bulk containers into EcoTotes, a reusable vessel with a 4.5-litre
“Hyatt Regency Phnom Penh is excited to partner with
capacity. Bartenders then use to this sustainably refill their
EcoSpirits and to continue to raise the bar for socially-
bottles. Once empty, EcoTotes are returned, sanitised, fitted
conscious hospitality,” says General Manager Herman Kemp.
with tamper-proof seals and then redistributed. They can also
“This partnership will enable our flagship bar, The Attic, to
be stacked in place and are shock-resistant, reducing waste
extend its popular sustainable cocktail menu in which all
through breakages.
ingredients in the cocktail have zero wastage.”
Members Allowed The Balmoral launches new Scotch Club in partnership with The Macallan distillery, offering personalised whisky keeps, a concierge service and limited-edition pours.
022
The Balmoral, a Rocco Forte Hotel in Edinburgh,
Members also have access to a range of
has recently unveiled its new Scotch Club in
benefits including an annual complimentary
collaboration with The Macallan distillery,
whisky tasting for two with use of the elegant
offering a personalised membership experience to
surroundings of Scotch for two hours, hosted by
whisky connoisseurs around the world. Utilising
a Whisky Ambassador. They also receive advance
their shared respect for the international whisky
invitations to masterclasses and special rates to
community and hospitality industry, the luxury
turn their visit into an extended stay in one of
hotel and acclaimed distillery have sought to
The Balmoral’s suites.
create a unique imbibing experience for visitors.
The first tier of membership enables guests to
The exclusive club offers bottle residence in
access their own bottle of The Macallan Double
personally engraved whisky keeps that mark the
Cask 18-Years-Old, an icon of the distillery, which
entrance to Scotch, The Balmoral’s renowned
brings together The Macallan’s unmistakable
whisky bar. Keeping the Scottish amber nectar
style with handpicked sherry seasoned American
under lock and key, The Balmoral’s expert
and European oak casks. Meanwhile, the top level
Whisky Ambassadors offer members a concierge
includes a bottle of The Macallan Red Collection
service that ensures every visit is bespoke and
40-Years-Old, which sits at the heart of the
memorable. Scotch Club members are served
Macallan’s distinguished limited-edition Red
their selected dram of The Macallan in a Lalique
Collection. The Red Collection is a range of rare
glass, with ambassadors on hand to create a
single malt Scotch whiskies created from some
cocktail or suggest a serve for members’ own
of the world’s oldest and rarest casks, to mark
expression of The Macallan Highland Single Malt
the Macallan’s deep respect for tradition and
Scotch Whisky.
expertise.
APPETISERS
© Bompas & Parr
The Food Fight Curated by Bompas & Parr, The Future of Food is set to bring a feast of aerogels and edible luminescence to a world-first dining experience at Expo 2020 Dubai.
A pioneering gastronomy experience inspired by
Featuring a multi-course exploratory menu,
space, microbiology, artificial intelligence and
the two-hour journey gives guests a chance to
hyperintelligence cooked up by UK-based multi-
explore the history of the world through food,
sensory experience design studio Bompas & Parr
while also exploring how humans and artificial
is set to stir the senses of curious diners at Expo
intelligence can combine to sustainably feed a
2020 Dubai.
growing global population and tackle food waste,
Diners will have the opportunity to taste
as well as the implications for future nutrition.
super-light delicacies formed using the same
Known for its genre-defining projects,
techniques that NASA uses to collect comet
Bompas & Parr rose to prominence with its
dust; edible creations that glow in the dark;
jelly creations, as seen in Grimshaw’s The Eden
flavour changing desserts; and extremely rare
Project. The experiential firm is also behind the
ingredients, including new-to-plate plants.
British Museum of Food, the world’s first cultural
Taking place as part of Expo 2020 Dubai,
institution solely dedicated to food and drink.
which runs 1 October 2021 to 31 March 2022,
“We are thrilled to be bringing The Future
the immersive experience is inspired by the
of Food: Epochal Banquet to a global audience
‘Novacene’, a new-era hypothesised by eminent
at Expo 2020 Dubai, where we hope to inspire
scientist James Lovelock. According to Lovelock,
diners to think positively about the reality of
the new age will take over the ‘Anthropocene’
technology-infused dishes,” says Sam Bompas,
era, in which humans have been able to make
Director, Bompas & Parr. “Each course will take
large-scale changes to the planetary environment
guests deeper into the future through first-of-
and introduce a future where robots and artificial
its-kind dishes, as well as immersive experiences
intelligence will govern.
that stir each of the senses.”
023
T
he move towards sustainable practices in
for a farm-to-table culinary experience. Taking
hotel kitchens was on the agenda prior
it a step further, the ecologically focused hotel
to the global outbreak of the coronavirus
also decomposes food waste via a digester, which
pandemic, but a call for society to become more
is then converted into fertiliser for the gardens.
environmentally minded is also adding incentive,
With guests looking for sustainable ingredients
leading many properties to grow their own
in every aspect of the dining experience,
produce in the hope that guests will appreciate
Emanuele Balestra, Areas Bar Director at Hotel
the effort to reduce their carbon footprint and the
Barrière Le Majestic Cannes has ensured that
quality of home-grown.
the drinks programme spotlights plant species
This shift is not however, exclusive to hotels
– including rose geranium from Morocco and
located near to green pastures and viticulture,
thyme from Jamaica – grown at the hotel’s two
with many city centre properties taking to the
on-site rooftop gardens. “Our microclimate
rooftops to cultivate their own fresh ingredients
in this part of France is unique and all of the
for the kitchens below. From fruit and vegetables
seasons are distinctly different,” he notes. “This
to herbs and botanicals, an array of urban hotels
produces herbs and plants of quality and each
are investing in urban gardens to promote an
plant can differ from one year and season to
Reap What You Sow With growing demand for fresh, sustainable ingredients, urban hotels are putting their rooftops to good use by planting their own produce.
024
eco-friendly culinary ethos and enhance their
the next, which provides an excellent variety of
F&B offering.
flavour in our cocktails.”
At Hilton London Bankside’s sustainable
Freshly picked, these plants are used to make
Kitchen Garden on the fourth-floor rooftop,
jellies, aromatic ice cubes, home bitters and
ingredients such as basil, tomatoes and beetroot
infusions. “Having these herbs available to us
are used in a variety of ways, from ingredients in
allows us to create our own versions of adored
restaurant dishes to garnishes for cocktails. The
classic cocktails such as the Mimosa, made with
hotel has also created small re-useable cards,
grapefruit and geranium from South Africa,”
which sit alongside some plates on the buffet
continues Balestra. “We also create perfume
table during breakfast and its weekend brunch, to
aromatises, which we spray on top of the cocktail
showcase what has been handpicked by Executive
to serve. The smell helps to amplify the taste of
Chef Ollie Couillaud and his team. “The launch
the drink.”
of our Kitchen Garden is a great way to not only
Viewed in the wider context of sustainable
provide fresh and delicious produce, but to also
tourism, a culinary ethos guided by traceability
combat food waste,” explains Couillaud. “Our
and transparency in hotel kitchens is no longer
hotel is fully committed to sustainability and
an optional add-on but a must-have. Moreover,
in our kitchen we’re always thinking of ways to
going forward, it is likely that many operators will
reduce our carbon footprint and food miles.”
look for ways to reduce their impact on the planet
At Parkroyal Collection Marina Bay in
while also delivering unique dining experiences
Singapore, the property’s ‘garden in a hotel’
where fresh, locally sourced ingredients and a
concept has been extended to its rooftop, where
commitment to reducing food waste is at the
guests can find vegetable herbs and edible flowers
forefront of their approach.
SERVICE
Rooted in Provence With five Michelin stars to her name, acclaimed chef Hélène Darroze pours her creativity into Provençal produce at the new Villa La Coste culinary draw. Words: Lauren Jade Hill • Photography: © Bernhard Winkelmann
Y
ellow peach, radish, fennel and courgette
prawns in tandoori spices and a Cubeb pepper reduction
flower are just some of the freshly picked
with brown butter, spring onions and fresh coriander. The
ingredients highlighted alongside locally
Guillaume Galoppini Apricot in Bellegarde dessert then
sourced products in the garden-to-plate
pairs apricot with fermented milk, orange blossom ice
menu of Hélène Darroze à Villa La Coste, aptly
cream and an olive oil crumble. “At the moment, there are
titled ‘Walk in the Gardens of Provence’.
so many ingredients in the villa’s own garden; tomatoes,
July 2021 saw the opening of the globally renowned chef’s
cucumbers, courgette, aubergine, spring onions, potatoes
latest eponymous restaurant at the recently opened grand
and fruits like apricots and peaches,” explains the chef. “I
hotel, Villa La Coste, near Aix-en-Provence, where emotion,
have also discovered products I hadn’t used before, like fresh
sincerity and authenticity are imbued into the Provencal
chickpeas. I used these to cook a Provençal specialty called
hideaway’s culinary offering. “This is fine dining in the
Panisse, which is made by frying a chickpea dough until
middle of Provence, completely surrounded by countryside
it’s crispy. You can find salt, olive oil, almost everything
in this beautiful place; it’s just magical,” says Darroze. “In
in Provence, so that’s what we focus on. And with gardens
Provence the best products are found in the gardens and
surrounding the restaurant, the landscape is also a part of
landscape such as the forest, so my approach is based around
the design.”
these locally grown ingredients. Meat and seafood are used
The dining room is set within a glass-walled pavilion that
to support the vegetables, contrary to the usual approach.”
appears to be suspended over water, with a walkway leading
The restaurant’s eight-course, garden-inspired menu
to an outdoor terrace. Transparent drapes and elegant
was developed by Darroze alongside Marco Zampese –
furnishings in wood and white complement the panoramic
her head chef from Hélène Darroze at The Connaught in
views across the estate towards the Luberon Massif. The
London – Thomas Pézeril, Executive Chef at Villa La Coste,
artwork of acclaimed artist Louise Bourgeois hangs from
and Pastry Chef Kirk Whittle. Through the menu, this fine
the ceiling, and the contemporary creations of artisans
dining restaurant at the heart of the Château La Coste Estate
feature throughout. “Our art de la table is very special.
celebrates the opulence and diversity of fruit and vegetables
We collaborated with ceramicists to design unique plates
cultivated in the Provençal countryside.
in different colours and an artist from Venice to create the
The plate entitled Carrots by Bruno Cayron in Cayre de Valjancelle comes with candied citrus, roasted San Remo
026
glassware, with flowers from the gardens then decorating the tables each day,” says Darroze.
SERVICE
The restaurant’s eightcourse menu celebrates the diveristy of fruits and vegetables cultivated in the Provençal countryside
“For all of my restaurants, it’s about the best of the season and the products that respect sustainability. I then put my emotion and a little of my life into these locally sourced products.”
Alongside her London-based restaurant manager
While Darroze’s restaurants carry her signature
Mirko Benzo and head sommelier Bernabé Pérez,
philosophy and style, each of them stands out for
Darroze was given carte blanche to curate the wine
its unique characteristics. “Marsan in Paris is really
offering, with the estate’s own organic and biodynamic
about my roots,” Darroze says of the restaurant she
wines featuring prominently. Ultimately, Hélène
opened in the heart of Saint-Germain des Prés after
Darroze à Villa La Coste is the chef’s personal vision
the family restaurant closed in 1999, winning her first
of a Provençal dining experience.
Michelin star for the inaugural venture in 2001. “The
Darroze’s culinary philosophy is informed by her early introduction to gastronomy, growing up in
ingredients come from the Southwest of France and it’s an homage to my family and country.”
the family restaurant in Villeneuve-de-Marsan and
At the chef’s London restaurant, Hélène Darroze at
from 1990, upon graduating from university, working
The Connaught, which opened in 2008 winning its first
for Alain Ducasse at Le Louis XV in Monaco before
Michelin star the following year and second in 2011,
returning to head up the kitchen of the family’s Relais
fine-dining plates highlight the best products from
& Châteaux affiliated restaurant in 1995. “I grew up in
small British, and sometimes French, producers, with
the kitchen so that is my foundation. Ducasse is also
a sophistication that suits the hotel’s international
from Southwest France, from a place that’s close to the
following. Expect dishes like lamb from Rhug Estate,
restaurant of my parents,” reflects Darroze. “When
an organic farm in the North of Wales, with summer
I arrived in Monaco, I could see those same values
herbs, trompette courgette, haggis and girolles, and
straight away. It was not the same adaptation, but
XXL scallop from Kyle of Lochalsh in Scotland with
the values were the same as those I saw in my family
tandoori spices, carrot, citrus and coriander.
with this link to the product. I learned that from my
At the chef’s third more casual Parisian restaurant,
family but also Ducasse, and what I learned from him
JÒIA par Hélène Darroze, which opened in 2018, family
complemented the education I had in my childhood.”
recipes with international influence – such as whole
Since those formative years, the chef’s cooking style
roasted chipotle rock octopus with pimientos del
has retained this philosophy while also drawing on
piquillo, Taggiasche olives and coriander – are served
new sources of inspiration, such as her travels. “Every
in a laidback neighbourhood setting. Now these three
time I travel, I try to understand a little more of the
restaurants are joined by Hélène Darroze à Villa La
food culture of the country I’m in,” she says. “You can
Coste in Provence, bringing the tally to four. “For all
see some of those influences in my cooking. Yesterday,
of my restaurants, it’s about the best of the season and
one guest told me that he felt like he was travelling
the products that respect sustainability,” she explains.
the world during dinner. One of my signature dishes,
“I then put my emotion and a little of my life into
which at this restaurant is made with prawns from San
these locally sourced products.”
Remo, was first created using tandoori spices after a
At her new venture, the chef is not only leading the
trip to India. Another dish with lamb, aubergine and
kitchen, but orchestrating the entire food and beverage
spices has the flavours of North Africa, but still only
operation for the hotel, where guests can enjoy all-
ueses local ingredients.”
day dining at different locations around the property.
029
SERVICE
The dining room at Villa La Coste is set within a glass-walled pavilion suspended above water and features sculptural artwork by Louise Bourgeois
030
Set amid the estate’s vineyards, Villa La Coste
I did not expect at all, and I never thought I
is distinguished by its bucolic setting, where
would be so emotional about receiving them,
modern architectural design hosts guests in
particularly the third one. The chefs with three
28 villa suites, including 10 with private pools,
Michelin stars are the ones I dreamt about in
along with indoor and outdoor dining areas, a
my childhood.”
bar, library, lobby gallery and spa, as well as
In addition to Michelin stars, Darroze was
vast gardens. And the gastronomic offering is
named Best Female Chef by The World’s 50 Best
clearly in good hands: from receiving her first
Restaurants in 2015, was the inspiration behind
Michelin star in 2001, Darroze has garnered a
the warm-hearted chef Colette Tatou in Pixar’s
host of awards over the years. These accolades
2007 animation, Ratatouille and she is a long-
were added to in January 2021, with her London
time judge and mentor on France’s hit culinary
restaurant receiving its third Michelin star,
TV show Top Chef. Now making an impression
just one week after Marsan in Paris received
with her new opening, the chef is placing her
its second.
attention on her four restaurants following the
“To have been awarded these two accolades,
challenges the hospitality industry has faced
in one week no less, was the greatest emotion in
throughout the pandemic. “I am very optimistic
my professional life,” reflects Darroze. “For me,
and hopeful that the pandemic is behind us,”
Michelin remains the best gastronomic guide,
she says. “I think all our guests will want to
but it was not something I thought about every
enjoy life, go outside, eat and celebrate. That’s
day. I was just working to give the best and at
what we saw as soon as restaurants reopened.
that time I was more focused on what would
My objective now is focusing on the strength of
happen after the pandemic. It was something
my restaurants.”
LOVE FOR THE EXTRAORDINARY Discover the Anmut Gold collection on villeroyboch.com/signature
© Jack Hardy
SERVICE
Double Act As Pan Pacific makes its European debut in London, Executive Chef Lorraine Sinclair and Executive Pastry Chef Cherish Finden talk authentic experiences and bringing a slice of Singapore to the UK capital. Words: Jenna Campbell
W
e want to open our arms and to welcome everyone into our home,” enthuses Cherish Finden, sitting across from fellow chef Lorraine Sinclair at the recently opened Pan Pacific London, a new destination in the city’s vibrant
Aldgate district. Originally slated to open in 2020, the Singaporean group’s European debut certainly makes up for lost time. Fusing elegant design, wellbeing elements and an array of destination dining, its arrival is a statement of indulgence. Designed by Yabu Pushelberg, the 237-key property, located in One Bishopsgate Plaza – a 43-storey residential and hospitality development conceived by PLP Architecture – combines sincere Singaporean hospitality with contemporary London aesthetic. Set across from Liverpool Street Station, the hotel contains several firsts for the city including an entire floor dedicated to wellbeing, more landscaped outdoor space than any other luxury offering in the area and one of the most technologically advanced ballrooms. The property is also home to five unique F&B concepts led by award-winning Executive Chef Lorraine Sinclair and renowned Executive Pastry Chef Cherish Finden, with each venue incorporating the melting pot of cuisines that represent Singapore. “I knew the Pan Pacific brand having
© Jodi Hinds
© Jodi Hinds
034
SERVICE
worked in Asia for a long time, and the idea of bringing the culture to London fascinates me because it is very different,” says Sinclair. “It’s a journey from the minute you walk into the hotel, whether it’s the smell, the atmosphere, the style of the service or the food itself.” With experience in some of the top kitchens in Europe, the Middle East and Asia, Sinclair is well-placed to lead the hotel’s brigade in bringing the elegance of natural Asian flavours to the capital. “I’ve lived in eight different countries in Asia and lived there longer than I have in the UK,” she explains. “If we had an Asian-led restaurant in the hotels I was working at, I would often spend my day off with the hawkers in the street market – there’s no point
“We’re speaking with our suppliers to get specific products so we can make the food taste as it would if you were walking down Hawker Street in Singapore or Mongkok Market in Hong Kong.” LORRAINE SINCLAIR
in 1991 at Pan Pacific Singapore, her return brings her back to the Pan Pacific brand. “The reason I joined Pan Pacific London is because it is like coming back home and I want to make my country proud,” says Finden. “Being Singaporean I want to showcase both Asian food and my heritage. I don’t think people really understand what Asian food is, they might understand sweet and sour, but there is much more to it and I would like to introduce the beauty of Asia and Singapore to the hotel.” Finden’s expertly crafted desserts at Straits Kitchen fuse classical pastry techniques with flavours inspired by Singapore. Starring dishes include a zingy Kaffir Lime Pavlova, creamy Yuzu Crémeux and perfectly set Mango Panna
being an executive chef if you can’t explain to
Cotta. “I have desserts encompassing Singapore,
your team how to make authentic dishes.”
Thailand and Japan amongst others, and I
Beginning her career in Seoul at Lotte Hotel
present them in a way that is easy for people
in the early 2000s, Sinclair went on to work
to recognise,” explains Finden. “Of course, the
with Mövenpick Hotels & Resorts, before joining
presentation is very different, incorporating
Langham Place in Hong Kong and helping the
various ingredients and techniques to enhance
group launch three properties in China, as well
the flavour, whether that’s using spray or smoke.
as heading up F&B at its Thailand and London
It’s not a trick, rather a touch of playfulness
outposts. Over the past decade, Sinclair has
because food isn’t just about eating.”
worked for The Grand Tarabya in Istanbul,
Working with former-chefs-turned-growers
Fairmont in the UAE and most recently as
Allan and Sue Miller of Nurtured Norfolk, both
Director of Culinary at Sheraton Hotel Ho Chi
carte menu features an array of flavour and
Finden’s and Sinclair’s teams have been able to
Minh City.
texture combinations, with signature dishes
minimise the hotel’s carbon footprint in line
At Straits Kitchen, Pan Pacific’s signature
including Wok Fry Singapore Chilli Mud Crab,
with Pan Pacific’s wider sustainability ethos,
restaurant, menus have been carefully crafted
Teapot Double Boiled Soup and a butter-aged
working in collaboration with the supplier to
by Sinclair – alongside Singaporean Group
16oz sirloin with roasted black garlic and salted
grow many of the ingredients used in the dining
Executive Chef Tony Khoo and Head Chef Soon
Himalayan salted chips. “The concept is very
venues. “In January, they sent me a pandan leaf
Wang – to reflect the wide range of cooking
different to what it started as; it was going to be
and I thought, ok now we’re talking,” Finden
styles introduced to Singapore via the Straits of
a Western-inspired restaurant, but that evolved
says with a grin. “We really want to support the
Malacca. “It’s about being as authentic as we
once Cherish and I came on board with our
UK market and why should we go somewhere
possibly can when it comes to our flavours and
experience in Asian cuisine,” explains Sinclair.
else when the UK produces the best?” It’s a
ingredients,” explains Sinclair, who has been
Acclaimed pastry chef Cherish Finden, who
sentiment echoed by Sinclair. “Where we can
working closely with UK producers to bring
has created the hotel’s imaginative pastry
support local, we 100% will and that comes
genuine flavours to the table. “We’re speaking
collection, is perhaps best known in the UK for
from the top,” adds the Executive Chef. “Even
with our suppliers to get specific products so
her role as a judge on Channel 4’s Bake Off: The
if we pay that little extra, that’s what it’s going
we can make the food taste as it would if you
Professionals, but made her name in the luxury
take. We want to support the local businesses
were walking down Hawker Street in Singapore
hospitality industry heading up the pastry offer
especially because of what we’ve been through
or Mongkok Market in Hong Kong,” she notes.
at some of the world’s most prestigious hotels,
over the last 18 months.”
Representing the multicultural culinary
not least Raffles, Sheraton Tower Singapore
Finden’s pièce de résistance at the hotel is
character of Singapore, the restaurant’s à la
and Langham London. Having begun her career
afternoon tea served at The Orchid Lounge.
035
SERVICE
“I have desserts encompassing Singapore, Thailand and Japan amongst others, and I present them in a way that is easy for people to recognise.” CHERISH FINDEN
Finden’s desserts including Lime Pavlova, Yuzu Crémeux and Mango Panna Cotta, fuse classical pastry techniques with flavours inspired by Singapore
036
Combining her unique flair for Asian flavours
westernised it too much or steamed everything;
with traditional British tea, the Heritage
and that’s not how it should be done.”
Afternoon Tea – a Singaporean-inspired Kopi
Demonstrating her ability to fuse Singaporean
Tiam that plays on coffee shops found in
heritage with British culinary traditions, Finden
Singapore – features some of the star pastry
also has plenty of other tricks up her sleeve,
chef’s favourite sweet treats from childhood
including a selection of Asian savouries. “A
including Peranakan Pineapple Tart, buttery
curry puff is a must for me,” she asserts. “I’ve
pastry with pandan pineapple jam, and Kueh
used my grandmother’s recipe, which looks a bit
Lapis – a rich and moist cake baked layer by
like a Cornish pasty and then you bite in and it’s
layer with mixed spices. “I’m particularly
moist and spicy – you can’t help but crave for
excited about the Kopi Tiam as it’s like hawker
more. They’re a big hit in Singapore, on every
food and that’s what I want to bring into the
street corner you can buy a curry puff and it’s
Pan Pacific brand, to have a feel of my heritage
a comfort food for me just like beans on toast.”
and bring that into the pastry,” notes Finden.
A selection of handmade pastries including
Though the two chefs agree that pastry is
Coffee Tarik, a combination of coffee, creamy
Finden’s domain, when it comes to flying the
mascarpone and Kahlua, and Rose Bandung
flag for British afternoon tea, Sinclair is adamant
Bubble Tea with Light Rose and Lychee Choux
about the presence of a certain menu staple,
also feature and are accompanied by teas from
“I’ve got to have scones with cream and jam,”
Rare Tea Company, as well as champagnes
she exclaims. “With the Kopi Tiam though, I
and world-renowned English sparkling wines
think people will enjoy it because it hasn’t been
from UK producers including Nyetimber and
done properly in London before. A few people
Gusbourne. Soon to open, a grab-and-go
have tried to do Asian afternoon tea but have
patisserie at the hotel will also provide locals
SERVICE
and those on-the-go a chance to sample
The Orchid Lounge plays host to Finden’s Singaporean-inspired Kopi Tiam afternoon tea, celebrating bao, dim sum and choux
038
and the strong influence of Asian ingredients.
Finden’s delicacies in a more informal setting.
As far as the pair’s ability to bring the London
Alongside the hotel’s culinary programme,
outpost’s gastronomy vision to life is concerned,
Ginger Lily – featuring a curated champagne
Finden and Sinclair, who have kept in close
list from over 100 houses and a cocktail menu
contact since working with Langham in the
devised by Francesco Putignano, formerly
mid-2000s, share not only a strong friendship,
of Seabird at The Hoxton Southwark – and
but a passion for delivering a one-of-a-kind
Devonshire House Bar, designed by Tom
hospitality experience. “We’re a bit yin and
Dixon’s Design Research Studio, cement Pan
yang aren’t we Cherish,” jokes Sinclair. “We’re
Pacific’s carefully curated approach to F&B. At
more like family and while we’ve only worked
the former, Sinclair has prepared a light menu
together briefly in the past, we’ve always kept in
to further enhance the premium drinking
touch. Even working together now there’s not a
experience. “The champagne bar was always
power struggle between us. At the end of the day
going to be about the fizz, so we had to come
I run this side of the kitchen and Cherish will
up with a food concept that complements that,”
run the other. My knowledge of Asian cuisine
explains the chef. “It couldn’t be something
is quite extensive but it’s always nice to be able
too greasy because then you lose the bubbles
to ask someone else’s opinion. So, if I have a
within the champagne.” Served in the evenings,
question, I’ll pick up the phone or shout down
signature cocktails include the Green Tea and
the corridor.” And the feeling is mutual: “We
Citrus Highball and Bourbon Bubbles, with both
understand the east and west,” says Finden. “I
drawing on the extensive champagne inventory
think we complement each other very well.”
VISIT US
STARTER
Bertie’s Whisky Bar The Fife Arms BRAEMAR
Words: Jenna Campbell Photography: © Sim Canetty-Clarke
N
othing at The Fife Arms in the village of
Resembling something akin to an alchemist’s
Braemar is to be expected and this is true
shop, the space has its own set of step-ladders
of its new addition – Bertie’s Whisky Bar
to reach the upper shelves along with trolleys
– a glamorous drinking den named in honour
for personalised service. The design scheme
of Queen Victoria’s eldest son, King Edward VII,
is characterised by a smouldering palette of
affectionately known as Bertie.
rich blood-red, with tactile materials such as
Inspired by the famous royal’s zest for
soft velvet, mohair and leather accompanying
life and notoriously spirted behaviour, the
vintage oak furniture. The walls and ceiling
bar, envisioned by Russell Sage Studio, is a
meanwhile have been embellished by scenic
celebration of both whisky and this hedonistic
painter Mark Sands to dramatic effect, in a style
heir, a gregarious character who was known for
that resembles antique leather.
playing fast and loose with the rules and had a love of opulence in all its forms.
IN A BITE Owner: Iwan and Manuela Wirth Operator: The Fife Arms Architecture: Moxon Architects Interior Design: Russell Sage Studio Graphic Design: Here Design F&B Consultant: Dave Broom Head Chef: Marcus Sherry General Manager: Mark Shedden Glassware: LSA International www.thefifearms.com
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Drinking experiences have been carefully crafted for the novice as much as the expert,
Billed as a whisky library, guests are invited
with 365 whiskies on offer, one for each day of
to immerse themselves in a labyrinth of spirit
the year, unusually arranged by flavour profile
bottles, neatly arranged like books on a shelf,
rather than by name, age, reputation or region.
backlit in a lustrous amber liquid that casts a
With Whisky Librarians on hand to guide guests
soft glow across the room. The look is enhanced
through this jewel box of the best whiskies in
by an antique-style chandelier and uplighters
the world, undiscovered regions or a ‘secret’
built-in to the cocktail tables to further
rare remaining bottle of a limited-edition
highlight the bar’s impressive selection of fine
collection, this imbibing experience is fitting
and rare drams, which come served in glassware
for a fun-loving monarch and those paying a
from brands such as LSA International.
visit to the Highland hotel.
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STARTER
Venteux Pendry CHICAGO
Words: Eleanor Howard Photography: © Neil Burger
IN A BITE Developer: Montage International, Rodina Operator: Pendry Hotels & Resorts, Clique Hospitality Architecture: Booth Hansen Interior Design: Studio Munge Serveware: American Metalcraft Cutlery and Glassware: Steelite International www.pendry.com
042
B
ringing a flavour of France to the Windy
Beyond a vintage partition is the brasserie,
City’s Magnificent Mile, Venteux is a
an eclectic dining room featuring classic tufted
new modern French restaurant helmed
banquettes upholstered in deep burgundy velvets
by Executive Chef-Partner Donald Young, the
atop vintage Persian rugs. A textured palette of
youngest Michelin-starred chef in Chicago.
warm oak, expressive marbles, cognac leather
Occupying the ground floor of The Pendry,
and brass accents define a richly nostalgic
the venue is divided into two spaces – an airy
environment embodying the sophistication of
café and seductive brasserie – with interiors by
French culture. Accompanied by saucer-shaped
Alessandro Munge and his eponymous studio.
milk glass chandeliers, the Bordeaux-coloured
“Complementing chef’s menu, I was inspired
rooms act as a backdrop for the collection of
by eclectic French brasseries and artists’
French-inspired artwork curated on gallery
salons, conservatories, and botanical gardens,”
walls by GZ Art Co. At the table, diners can
reveals Alessandro Munge, the firm’s founder
expect dishes such as steak frites, roast duck
and Design Director. “We spent a lot of time
and oysters – served on hammered aluminium
thoughtfully building the storytelling palettes
seafood trays from American Metalcraft – and
and curating the many layers necessary to
washed down with speciality cocktails and
infuse Venteux with its continental charms
wines in glassware from Steelite International.
while steering away from clichés.”
“Venteux is subtly French and nostalgic,”
The café is imagined as a Jardin Botanique,
concludes Munge. “I’m bringing a flavour of
a verdant sanctuary featuring 40ft ceilings and
France and Provence to Chicago. It is about
vast windows allowing daylight to cascade
creating emotion and wonder with materials
over lush hanging planters, a whimsical brass
and details that make the guests feel like the
pendant light and dramatic botanical mural.
venue has been established forever.”
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STARTER
Argo Four Seasons Hotel HONG KONG
Words: Jenna Campbell Photography: © Chester Ong
B
reaking new ground with a thoughtful
Led by Beverage Manager Lorenzo Antinori –
bar programme, collaborations and
who also serves as Beverage Ambassador of Four
innovative cocktails, the Neoclassically
Seasons Asia Pacific – and managed by award-
designed Argo has been created as a vessel for
winning mixologist Summer Lo, both outfitted
innovation and is poised to become staple for
in uniforms by Jalin Design, the concept seeks
spirit aficionados.
to explore the modern world, celebrating
Launching alongside lobby café Gallery –
innovation in fine drinking experiences. Its debut
both designed by AB Concept – the cocktail
cocktail menu, ‘Here Today, Gone Tomorrow’,
bar represents the completion of the second
champions six staple ingredients that may be
phase of Four Seasons Hotel Hong Kong’s
endangered in the future, while its ‘Field Guide
transformation and joins an impressive line-up
to the World’s Innovative Spirits’ advocates the
of Michelin-starred dining destinations.
innovators in spirit-making, introducing them
Taking its name from the myth of Jason and the Argonauts and their journey of discovery,
IN A BITE Owner: Sun Hung Kai Properties Operator: Four Seasons Hotels & Resorts Interior Design: AB Concept F&B Consultant: Proof & Company Beverage Manager: Lorenzo Antinori Bar Manager: Summer Lo Head Bartender: Yvonne Chan Uniform Design: Jalin Design www.fourseasons.com
044
under a different light and breaking the rules of traditional spirit classification.
the interior design concept is based on a
“Argo is a space driven by curiosity. We are
conservatory, with sweeping architectural
curious about the world around us and how it
curves playing with the boundaries between
affects our relationship with drinks and food,”
interior and exterior, bringing the outdoors in
explains Antinori. “This journey gives us the
with hanging terrariums. A timber mural with
opportunity to explore ingredients, flavours,
laser-engraved foliage marks the entrance, and
and exciting and innovative spirits. We hope
upon arrival guests are greeted by the venue’s
to trigger curiosity, excitement and open a
main draw – a centre stage bar enveloped by
new window on how spirits have been seen
views facing Victoria Harbour.
traditionally.”
GLOBAL LUXURY UNIFORMS SUSTAINABLE UNIFORMS FILM COSTUME
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STARTER
Man Wah Mandarin Oriental HONG KONG
Words: Eleanor Howard Photography: Courtesy of Silverfox Studios
IN A BITE Operator: Mandarin Oriental Hotel Group Interior Design: Silverfox Studios Kitchen Design: Food Service Consultants Lighting Design: Light Directions Project Manager: Wilkinson Cilley Purchasing Agent: Procurement Plus Head Chef: Wing-Keung Wong F&B Manager: Michael Groll www.mandarinoriental.com
046
H
ong Kong has its fair share of rooftop
dining room. Here, the eye is immediately drawn
restaurants so when Mandarin Oriental
to a collection of decorative lanterns hanging
Hotel Group was looking to upgrade its
above, designed to complement traditional
F&B experiences, they knew they had to do
Chinese elements such as the embroidered art
something special to stand out from the crowd.
and intricately-carved ornaments.
First up, Japanese izakaya The Aubrey launched
According to Silverfox Studios, the views from
earlier this year along with a sprawling club
Man Wah are an integral part of the experience,
lounge, and now, Michelin-starred Man Wah
so this has been translated through details like
has made its debut.
the grid fretwork on table lamps and server
Located up on the 25th floor, both The Aubrey
stations, which mimics the windowscapes of the
and the Cantonese eatery have been designed
skyscrapers, and the blue and gold handwoven
by Silverfox Studios, who are no stranger to
carpet, a work of art in itself that references the
Mandarin Oriental, counting almost a dozen
reflections on the water at the harbour below.
projects on the boards with the group globally.
The heritage-meets-contemporary concept
In Hong Kong, the team – headed up by Patrick
also extends to the cuisine, with Executive
Waring and Susan Heng – sought to create a
Chef Wing-Keung Wong reinventing forgotten
space that celebrates the city skyline yet honours
delicacies and ancient recipes for the modern
the heritage of the hotel, which opened in 1963
palate. Highlights include Classic Barbecued
as the forerunner of the now renowned group.
Duck Feet Roll and Stewed White Fish Maw,
On entry, interiors are characterised by timber
while the beverage programme offers rare teas
panels finished in deep blue lacquer with brass
alongside rising China-grown wines, which
detailing, which extend up walls and across the
together with the interiors and views make for
ceiling to create semi-private niches within the
a memorable dining experience.
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Mondrian Shoreditch LONDON Taking up residence at the former Curtain hotel, Mondrian makes its London return with interiors by Goddard Littlefair and a Dani García-fronted restaurant. Words: Jenna Campbell Photography: © Mel Yates, Niall Clutton, Lateef Okunnu
E
ast London’s fun-loving Shoreditch neighbourhood has a new resident. Occupying the former Curtain hotel and members’ club, the 120-key Mondrian Shoreditch –
the sixth property in the brand’s global portfolio – seeks to distinguish itself with a locally inspired design aesthetic and an exciting multi-venue culinary programme that includes BiBo – the first UK restaurant from Michelin-starred chef Dani García. The opening represents Mondrian’s much anticipated return to the capital following the de-flagging of Sea Containers London and will act as a new flagship for the Accor and SBE venture. With help from interior design studio Goddard Littlefair – also behind The Mayfair Townhouse and Villa Copenhagen – the property has undergone a redesign to reflect the upbeat and individual spirit of the Mondrian brand, which seeks to give guests an authentic flavour of locale. Part of the Reuben Brothers’ investment portfolio, the building – an industrial corner lot originally designed by Dexter Moren Associates on the site of a former 1970s office block – reflects the neighbourhood’s heritage with its red brick façade and large framed Crittall-style windows. Inside, Goddard Littlefair have been guided by the history of the area and the colourful social fabric of Shoreditch. “We have taken inspiration from art and literature, including the traditional nursery rhyme ‘Oranges and Lemons’ – due to the hotel’s close proximity to churches that feature in the historical rhyme,” explains Lucy Robinson, Associate at Goddard Littlefair who led the design. “To bring this
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© Mel Yates 049
© Lateef Okunnu
Dani García’s menu showcases a series of tapas classics including patatas bravas and croquetas with Jamón Ibérico, as well as delicacies like oxtail brioche
050
inspiration to life, upon entering the hotel,
ganache from Belgravia’s Chestnut Bakery.
guests are met with spherical forms, hints of
Meanwhile, the café’s staple Sando, a twist on
fruity colours and a youthful energy to provide
the Japanese sandwich made using 72-hour slow
a playful framework.
fermented Tokyo milk bread and incorporating
The double-height lobby, complete with
Italian flavours and ingredients with a British
installation artwork including a light-filled
eccentricity, includes options such as deep-fried
mirror room – a homage to well-known artist
mortadella katsu and aubergine parmigiana.
Yayoi Kusama – builds on Mondrian’s playful
The drinks menu has been curated by
spirit, while the juxtaposition of the hotel’s
Beverage Consultant Marcis Dzelzainis and
original patterned floor against the concrete
is influenced by the Italian aperitivo drinks
desk, patina walls and reflective surfaces creates
culture; cocktails – served in glassware from
a strong identity. Across the ground floor to
the likes of LSA International – are notable for
Christina’s, the hotel’s all-day dining and
their inclusion of ingredients from UK-based
drinking destination, pendant light fittings – a
brands. “There has been an explosion of small-
contemporary interpretation of the gas lanterns
scale distilleries in the UK of late, meaning there
formerly used as streetlights – a curved copper
are plenty of British amaros and vermouths to
bar and a large-scale mural by British artist
take advantage of,” says Dzelzainis. “I’m really
Fred Coppin handpainted onto the exposed
proud of the collaboration with Victory Distillery
concrete walls adds a bohemian quality.
in Walthamstow. They’ve made a couple of
Thoughtful and conscious partnerships are at
bespoke products for Christina’s, the first being
the heart of Christina’s menu, which features
an oyster shell vodka, which we use in one of
coffee from Redemption Roasters and pastries
our martinis, and a pine vermouth that we use
such as the miso salted caramel chocolate
in our Pine Americano.”
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© Lateef Okunnu
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© Niall Clutton
Christina’s features pendant light fittings, a curved copper bar and a large-scale mural by British artist Fred Coppin handpainted onto the exposed concrete walls
Destined for another big name following the
tapas and a hidden Spanish courtyard, and
exit of Red Rooster when The Curtain closed
brings García’s heritage to the interiors. “The
its doors, the signature restaurant spot is filled
red arched wall features nod to Moorish styling
by BiBo, which is situated on the hotel’s lower
found in the architecture of Southern Spain,”
ground level. Founded by three-Michelin-
explains Robinson. “Orange copper, blush-
starred chef Dani García, the launch marks the
coloured tiles and clay walls bring a layer of
first UK restaurant and British culinary concept
warmth, typically found in terracotta whilst
for the Spanish star. “As a chef in Andalusia,
the large bar gantry with glowing sphere is
you dream of opening restaurants around the
representative of the hot air balloon found in
world and London has always been top of my
other European BiBo sites.”
list; the capital has a special place in my heart,” reflects García.
052
Suspended ceramic fish shoals by Scabetti swim across the room, playing on the chef’s
Goddard Littlefair’s specialist food and
love of travel and exploration and serving as
beverage division Epicurean took the lead on
a reference point for García, who grew up in
design, drawing influence from García’s work,
Marbella surrounded by sea. “I have always had
ethos and cuisine. “BiBo, as a brand, has very
the wish to democratise fine dining allowing
similar spirit to Mondrian; both are energetic,
for more guests to experience fine dining touch
cool and sociable. Both also aspired to have an
points but at accessible price points,” explains
essence of cosmopolitan Shoreditch in their
the chef, who closed his eponymous dining
interiors,” notes Robinson.
house in Marbella less than a year after it was
The theatrical space, with a lively energy for
awarded three Michelin stars in 2019. “With
casual lunches and spirted dinners, encompasses
BiBo, we employ the same techniques and
casual high tables, restaurant dining, a bar for
concept that I have perfected in fine-dining
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ARGENTATUS
W W W. P O R C E L . C O M
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© Niall Clutton
restaurants using fresh local ingredients, but
with a striped and festooned shade structure,
we have adapted the offering to cater for the
transforms to an ambient destination serving
masses as opposed to a select elite.”
Californian cuisine in the evening. The influence
García’s menu showcases a series of tapas
of biophilia runs throughout the space with
classics from pan con tomate and patatas
planting taking a centre stage, and the form of
bravas to croquetas topped with Jamón Ibérico,
foliage is translated onto fabrics and onto walls
as well as more unusual delicacies such as oxtail
on a mural handpainted by Robinson herself. A
sandwiched between a soft brioche bun. “For
fireplace anchors a central seating group in the
London, we worked to ensure that there are
space, while a banquette lines the glazing to
more tapas dishes on the menu as I believe that
allow some privacy for guests in the pool.
Brits have a real appreciation for tasting dishes
Tapping into East London’s creative scene,
and the Spanish tradition,” reflects García.
The Curtain’s members’ club – the only part that
“Our menu highlights flavours from the north
remains flagged as The Curtain – relaunched
and south of Spain and while BiBo wouldn’t be
its membership at the start of September and
the same without our signatures, many of the
brings with it a co-working space, two bars and
small plates such as the chistorra and the green
a series of members-only events. An ideal situ
peppers are exclusive to Shoreditch.”
for both digital nomads and Shoreditch regulars,
For those staying overnight, breakfast
many will surely be flocking to Mondrian,
is served at rooftop restaurant Altitude at
whether that’s for a look inside the new-look
The Curtain, a space otherwise reserved for
flagship, to sample from its exciting culinary
members, which replaces the hotel’s former
line-up or even for a selfie in the holographic
lounge, Rumpus Room. Bright and refreshing
mirror room.
during the day, the area, which is dressed
054
IN A BITE Owner: Reuben Brothers Operator: Accor, SBE Interior Design: Goddard Littlefair, Epicurean F&B Consultant: Ennismore (BiBo) Culinary Director: Wayne Brown (Christina’s) Head Chef: Dani García (BiBo) F&B Manager: John Keane Beverage Consultant: Marcis Dzelzainis (Christina’s) Glassware: LSA International www.sbe.com
Photo: A.Lemaitre
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Dean & Nancy on 22 A by Adina SYDNEY A new cocktail bar in Sydney’s Central Business District evokes the glamour and grandeur of the 1950s. Words: Mandi Keighran • Photography: © Steven Woodburn
A
ccording to the menu at recently opened Sydney cocktail bar Dean & Nancy on 22, Dean likes jazz clubs, Italian restaurants and adventure in South America,
while Nancy prefers rock ‘n’ roll, steakhouses and city breaks in London. “Dean and Nancy are fictional characters with different tastes when it comes to cocktails and life,” reveals co-owner Stefano Catino. “These two personas inspired us to think about how people approach choosing a cocktail – it’s been a really fun way of helping guests make a decision.” This kind of playful spirit is at the heart of the new bar in the city’s Central Business District. Located on the 22nd floor of A by Adina Sydney and boasting 360-degree city views through double-height floor-to-ceiling windows, the bar is a nod to the glamour and grandeur of hotel bars from the 1950s and 1960s. Even Dean and Nancy take their names from the era. The venue is perhaps a natural progression for the team behind Sydney’s Maybe Sammy, which sits at number 11 on the prestigious The World’s 50 Best Bars list and is inspired by the hotel lobby bars of Hollywood’s golden era. Dean & Nancy on 22 follows on from the group’s other recent ventures, café Sammy Junior and pizza parlour Maybe Frank. As with any good hospitality venue, stepping into any of these spaces is to leave the everyday behind and enter into a world of wonder and surprise, with everything from the interiors to the uniforms and music carefully curated for an immersive experience.
057
The playful cocktail menu is inspired by fictional characters Dean and Nancy and features drinks such as Rolling Double and Coffee Champagne
The main attraction is, of course, the cocktail
specifically New York, but like the spirited
menu, which is the work of Andrea Gualdi,
cocktail menu, it plays with expectations.
Creative Beverage Director and co-founder of
There’s an ‘Improbable Burger’ with a vegan
Dean & Nancy on 22. It’s split into different
pattie and buckwheat bun; what appears to be
categories – the journey, music, food, travel,
a traditional steak tartare is actually kingfish
games, and coffee – each with a tipple for Nancy
tartare seasoned with smoked soy sauce, mirin
and one for Dean. The experience is further
and white sesame oil, garnished with green
enhanced by mixologists dressed in tailored
apple, avocado and pickled ginger; and the
burgundy suits that evoke the sophistication of
prawn risotto is surprisingly finished with a
the Rat Pack and a bygone era.
house-made harissa paste.
The drinks themselves are just as playful as
“The main consideration that I always come
the format suggests. Take Coffee Champagne,
back to when coming up with a dish in a hotel
which comes with a side of house-made vanilla-
bar setting is whether it makes you want to eat
and coffee-infused cream that guests rub on
and drink more,” reveals Executive Chef Jane
their hands to enhance the aromatic experience
Strode, who has worked at some of Sydney’s
of drinking the cocktail; or Rolling a Double, a
best restaurants including Bistrode, Rockpool
Havana Club 3, pineapple shrub, coconut water
and Langton’s. “We play with textures, acid and
and rhum agricole cocktail that’s delivered with
heat to achieve this,” she adds. “The Fireball –
a pair of dice. If you roll a double two – in a nod
a crisp Greek kataifi pastry encasing a mix of
to level 22 – enjoy a mini champagne on the
‘nduja and mascarpone, served with Westmont
house. “It’s little moments like that that really
pickles and tomato jam – is the perfect example
connect with a guest,” says Catino.
of this approach.”
The food menu is also inspired by the 1950s,
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The experience of Dean & Nancy on 22
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begins at street level, with an express lift that
In keeping with this approach, the semi-
transports guests directly to the sky lobby on the
circular space is designed around the bars
21st floor. From here, you ascend a curvaceous
allowing the showstopping execution of
brass stair – designed by JPW Architects, who
the cocktails, served in glasses from brands
are responsible for the hotel architecture – that
including Nude, to take centre stage. Circular
somewhat voyeuristically overlooks the indoor
tables surround the bar and an elegant black
pool and leads into the bar.
leather banquette runs around the perimeter
Sydney architect George Livissianis created
of the room, with each seat offering a glimpse
the glamorous interior vision for the bar, taking
of the mixologists at work. During the day,
inspiration from the architecture whilst paying
the city skyline dominates the space while at
homage to the 1950s and 1960s. The black
nightfall, it is transformed into a dark and
and gold palette – think a black quartzite bar
moody atmosphere with the twinkling city
with brass and black leather details – not only
lights creating a backdrop to the action.
mirrors the architecture but fortuitously picks
“I strongly believe every hospitality venue
up on a rhythm present in that period. “It was
should deliver a service that is equivalent
important for our design to sit closer to the
to what you’d receive in a premium hotel,”
building core so that there is no connection to the
concludes Catino. “We follow that approach
façade,” says Livissianis. “It frees the building
with all our venues – Maybe Sammy, Sammy
architecture and lets the skyline be as present
Junior and Maybe Frank – and it just so
as when it was conceived.” To emphasise this,
happens that this time around, the bar was
the lounge joinery is low and dark so that it’s
actually in a hotel.”
recessive to the skyline backdrop.
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IN A BITE Owner: TFE Hotels Operator: TFE, The Maybe Group Architecture: JPW Architects Interior Design: George Livissianis F&B Consultant: The Maybe Group Head Chef: Jane Strode Bar & Restaurant Manager: Stefano Filardi Head Sommelier: Will Oxenham Glassware: Nude www.abyadina.com
The Bradley Hare MAIDEN BRADLEY Designer James Thurstan Waterworth joins forces with hospitality entrepreneur Andrew Kelly to create a country inn that blends old with new. Words: Jenna Campbell • Photography: © Martin Morrell
W
hen the bells of All Saints’ Church in the village of Maiden Bradley fall silent for the evening, the bellringers head straight to The Bradley Hare, such
has the 12-key hotel and restaurant ingratiated itself into the tight-knit community. Created for both locals and visitor alike, The Bradley Hare – formerly The Somerset Arms – is a design-led retreat featuring elegantly appointed rooms (seven in the main house and a further five in the adjacent Coach House), a traditional pub-style dining area, an intimate private dining space named Skittle Alley and, uniquely for a country inn, The Potting Shed – a boutique spa nestled in the walled gardens that form part of the historic grounds of the Duchy of Somerset’s estate. The project was born out of a collaboration of minds; in conjunction with the Duchy of Somerset’s estate, James Thurstan Waterworth, previously European Design Director for Soho House, joined forces with hospitality entrepreneur Andrew Kelly to create a welcoming country inn that is at the heart of the village and the community. “James and I have been friends for a long time and I have always wanted to do a project with him,” reflects Kelly. “This one came together from a wonderful weekend spent with Sebastian [Lord Seymour] in Maiden Bradley, where I asked about the then Somerset Arms. Sebastian mentioned his desire to bring
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Menus are ever-changing, adapting to the seasons and the availability of local produce as well as ingredients from Maiden Bradley’s community garden
it back in hand and I demanded the opportunity to do
heritage of the building with a contemporary vision.
this with him. On my return to London, I was having
“There was a lot of work in the design process, but by
a pint with James and he immediately insisted that
using comfortable antique chairs and old dining tables
he be responsible for the design and so The Bradley
and by opening up the fireplaces whilst using warm
Hare was born.”
tones and the occasional pop of colour in fabrics, it
The traditional building of Victorian heritage and
Larger gatherings are catered for in Skittle Alley,
for maidens founded in the 12th century and has been
the private dining venue that features reclaimed
designed by Thurstan to unite the history of the pub
Victorian pine flooring to match that of the pub and
with contemporary details to create a warm and
uses a colour scheme and furniture that can be easily
homely space. “It had a natural energy and we wanted
interchanged. “The inspiration behind it was to
to create an environment that is comfortable for locals
recreate the original Skittle Alley, which was located
and hotel guests but also practical enough for wellies
in what is now the Coach House, so it was important
and dogs,” reflects Thurstan Waterworth.
to practically incorporate the size of that,” explains
Welcoming guests through manicured gardens
064
creates a warm and welcoming environment.”
Georgian proportions takes its name from the priory
Thurstan Waterworth.
and into the traditional pub space – characterised by
The humble magic of The Bradley Hare extends
antique chairs and tables set around a main bar –
into the surrounding community and its commitment
the room then flows through to a casual lounge-style
to local sourcing, from the custom-made signage
seating and dining area, aptly named the snug. “We
produced by a neighbouring craftsman to the culinary
wanted the F&B areas to feel incredibly familiar to
experience, guided by a zero-waste philosophy,
guests coming in,” notes Thurstan Waterworth, who
characterised by local and seasonal ingredients. At all
has personally sourced many of the antique furnishings
possible junctures the boutique bolthole seeks to root
and traditionally framed artwork to balance the
itself firmly in the locale.
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Serving up pub classics with contemporary
Kelly. “I strongly believe that if the restaurant
flair as well as a more refined à la carte offering,
industry can set an example and show that it
menus are ever-changing, adapting to the
is possible to live well without destroying our
seasons and the availability of produce from
habitat, the majority of consumers will not be
nearby greengrocers, fishmongers, butchers
far behind.”
and even its own game dealer. Seasonal starters
Furthering the hotel’s culinary ethos, the
range from corn ribs with chipotle aioli and lime
drinks offering features a variety of local brews
to burrata, with Isle of Wight tomato, nectarine
including Butcombe Brewery and The Wild Beer
and basil, to simple plates of saucisson with
Company, as well as eclectic wines and creative
rocket and pickles. Though constantly evolving,
cocktails that incorporate ingredients from the
guests can also expect comforting mains
Maiden Bradley allotment, and come breakfast,
ranging from beef burger with Ogleshield
fresh juices and hot beverages made from a La
cheese – Somerset’s equivalent to raclette – to
Marzocco coffee machine.
carrot schnitzel with sunflower seed hummus,
Resisting the allure of passing trends, The
accompanied by sides of like crispy potatoes
Bradley Hare has been designed to stand the test
topped with truffle and Berkswell cheese.
of time – readily welcoming guests to share in
Some of the kitchen’s vegetables, herbs and
the carefully designed space and locally driven
botanicals are also sourced from the village’s
culinary experience. “I don’t think we are re-
community garden, located just a short walk
inventing anything,” concludes Kelly. “We are
from the hotel. “Sustainability is incredibly
just trying to deliver food and service that we
important. If we are to reduce our ever-spiralling
strongly believe in, in a beautiful part of the
impact on our planet then we must reduce
country with some exceptional ingredients right
wasteful consumption and close the loop” says
on our doorstep.”
IN A BITE Owners: Dalrymple Investments, Thurstan Design Landlord: Duchy of Somerset Operator: Andrew Kelly Architecture: Charles Louwerse Interior Design: Thurstan Design General Manager: Ben Jones Head Chef: Johnny Murphy F&B Manager: Luke Thompson Bar Manager: Dave Partington Front-of-House Catering Equipment: La Marzocco www.thebradleyhare.co.uk
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One & Only Portonovi MONTENEGRO One & Only’s first European outpost draws in guests with its world-class culinary offering. Words: Mary Lussiana Photography: © Djordje Zivaljevic (unless otherwise stated)
O
ver the last decade, a number of new
reference from the old towns that sit around
hotels have put Montenegro on the
the bay, the hotel features arched windows,
luxury travel map, so it is a nice touch
colonnades and gabled terracotta-tiled roofs.
that the latest, One & Only’s debut in Europe
It was fitting then for One & Only to continue
with its Portonovi outpost, shares an initial
the Italian theme for their signature restaurant
designer with the first to arrive here – the
amongst their culinary offerings. With Giorgio
terracotta-roofed Aman Sveti Stefan, which sits
Locatelli at the helm – who can normally be
on an islet just off the coast near Budva. But
found at London’s Michelin-starred Locanda
there the similarity ends, for when Jean-Michel
Locatelli – Sabia, a twist on the Italian word
Gathy and his firm Denniston brought Aman
for sand, was born with Alessandro Bottazzi,
Sveti Stefan to the market, it was as a heritage
a long-time member of Locatelli’s team in
project, whilst the One & Only is a newbuild.
charge. It sits, appropriately, on the edge of
The freedom a newbuild brings was part of
the beach, waters gently rippling beyond,
the attraction, along with 1.8km of coastline
providing a blemish-free blue horizon to gaze at
on the unspoilt Bay of Kotor. Nevertheless,
over dishes such as homemade tortelloni filled
Denniston drew on the history of the region
with ricotta and eggplant, walnut, tomato and
creating a contemporary take on a Venetian
salted ricotta or the sea bass fillet in a citrus
Palazzo, paying homage to the four centuries
and salt crust with fennel and orange. Behind
when this part of Montenegro was governed by
the outdoor tables, the restaurant’s interior in
the Republic of Venice. Taking their point of
shades of sand offers a wood-fired oven and a
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© Rupert Peace
Tapasake mixes sashimi and sushi with tempura dishes such as pan seared Chilean sea bass with fresh lime ponzu and soft-shell rolls
070
Raw Bar – the langoustine tiradito, a relation of
the emphasis on products from the sea amongst
the Peruvian dish ceviche, is not to be missed.
the Japanese influenced tapas-style dishes.
On the other side of the resort is Tapasake, a
Chef Yanick Cedrick Bayjoo, who previously
fun-fuelled, poolside bar and restaurant, whose
oversaw the opening of Nobu at Atlantis The
padded swing set in the water graces many an
Palm, has an exceptional talent for the large
Instagram feed.
menu. It mixes sashimi and sushi with Tapasake
Behind the live music, stylish uniforms by
bites such as chicken and ricotta skewers with
Jalin Design and colourful cocktails – from
pink teriyaki sauce or ceviche of sea bass with
the Nihon Negroni made with Japanese gin
coconut milk. There’s baby shrimp tempura
to the Montenegrin Rakija infused with green
with jalapeño sauce and crispy rice sashimi
tea, matcha and yuzu – lies a seriously good
pizza with truffle, but the standouts are the
restaurant. Building on the success of Tapasake
pan seared Chilean sea bass with fresh lime
at One & Only Reethi Rah in the Maldives
ponzu and the soft-shell crab tempura rolls
and One & Only Le Saint Géran in Mauritius,
delivered with the trademark sleek service. And
Portonovi’s Tapasake has evolved into a popular
into this already perfect mix comes Ecuadorian
poolside club. Its dark interiors, courtesy of
sommelier Ana Rafaela Pons, who through a
London-based HBA together with the group’s
wine-centric prism, can give diners the best
Social F+B division, contrast with the expanse of
introduction to the area, having spent many
blues outside where its swimming pools merge
months exploring the region’s wineries.
into the sea. Inspired by the nature of Japan
“The vineyards here were the pride of the
and the depths of the Adriatic Sea, reclaimed
Austria-Hungarian Empire,” explains Rafaela
timber, oriental screens and onyx set the tone,
Pons. “Now after decades of abandon, they
with projections of swimming fish underlining
are being revived with a growing emphasis
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© Rupert Peace
072
on producing quality over quantity.” This is
Down a floor under the custom-made
evidenced by the biodynamic Riesling Valerius,
Bohemian glass chandelier, which hangs over
from the Imperator winery in Serbia, and
the staircase illuminating HBA’s contemporary
the memorable Omnibus Lector chardonnay
take on a classic European palace, lies the
from the Serbian Erdevik winery. For anyone
hotel’s main restaurant La Veranda, with
interested in wines, the impressively large
award-winning Australian chef Nancy Kinchela
selection that One & Only offer by the glass
the Executive Chef of the hotel in charge. “Food
throughout their restaurants allows for a real
here is all about elevating the flavours and
immersion in what is a relatively unknown, but
culture of Montenegro whilst respecting the
clearly interesting wine region.
seasons,” she explains.
Spirits too have been well curated, with an
Breakfast, seated on the lawn with views over
enticing cocktail menu in Caminetti. Translated
the sea offers a diverse menu from shakshuka
as ‘little fireplaces’ in Italian and exactly
to delicious Turkish eggs with yoghurt, chilli,
these in gas form, are a feature in the rooms,
garlic, parsley, olive oil and dill. But here too
creating a cosy corner between the bedroom
is where devotees of the hotel’s Chenot Espace
and bathroom; a reference to local Montenegrin
eat their carefully balanced meals prepared by
culture where families always gather around
Kinchela. A typical lunch consists of beetroot
the fireplace in the evening. For many of the
hummus with lentil crisps, a rocket salad with
cocktails, the typical rakija takes centre stage,
pear, walnuts and balsamic dressing and a main
as in the Monte Fire which mixes plum rakija
course of creamed barley with peas, French
with sweet vermouth and amaretto or Rakija
beans and sun-dried tomato pesto. Inevitably
Refresher, which adds limoncello, cucumber
lean, the dishes are exquisitely presented
and lemon to quince rakija paired with food
ensuring at least a feast for the eyes, like so
such as shucked oysters or yuzu granita.
much of this little bay in Montenegro.
IN A BITE Owner: Azmont Investments Operator: Kerzner International Architecture: Denniston Interior Design: HBA, Social F+B Head Chef: Nancy Kinchela Chef de Cuisine: Alessandro Botazzi, Cédrick Yannick Bayoo Head Bartender: Arran Cooper Head Sommelier: Rafaela Pons F&B Manager: Raul Garcia Uniform Design: Jalin Design www.oneandonlyresorts.com
VISIT US AT HOST PADIGLIONE/HALL 15 STAND/BOOTH K53
W W W. D I B B E R N . D E
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House of Jöro SHEFFIELD The husband-and-wife duo behind Jöro expand with a food-focused hotel complete with chef’s table and calendar of culinary collaborations. Words: Jenna Campbell • Photography: Courtesy of Jöro (unless otherwise stated)
S
heffield is not perhaps best known for its
flavours. Naturally, when the opportunity to
destination dining, but in the up-and-
expand their portfolio arose, the couple looked
coming neighbourhood of Kelham Island,
to the flagship, resulting in the creation of
change is afoot thanks in no small part to chef
House of Jöro – a boutique hotel featuring four
Luke French, the man behind Jöro – Sheffield’s
bedrooms and a 10-seater chef’s table. “The
first Michelin Bib restaurant.
opportunity came through David Cross, who
With his maverick flavour combinations,
designed and owns the Krynkl building where
creative use of ingredients and commitment
Jöro is located,” explains French. “We were
to sustainability, French has quickly made
starting to see people travelling from across the
his mark on the North of England’s culinary
country to dine with us and thought it would be
landscape. Together with his wife and business
great to have our guests enjoy a full 24-hour
partner Stacey Sherwood-French, he has
Jöro experience.”
successfully launched a string of celebrated
Located a stone’s throw from the restaurant,
food concepts across the region, debuting with
the gastro-hotel offers visitors a food-driven
Jöro in December 2016; followed by Konjö, a
escape, with the option to dine in the restaurant
street food concept with sites in Sheffield’s
and stay the night or hire out the entire space.
Cutlery Works and Liverpool’s Metquarter; and
With architecture by David Cross’ firm Coda
Nama, an Izakaya-inspired kitchen counter in
Studios and interiors by Stacey Sherwood-
Liverpool’s recently opened GPO Food Hall.
French, the Scandi-inspired space is a natural
But it is Jöro where French’s culinary ethos
continuation of the Jöro brand. “The entire
of combining local produce, classic training and
concept is a product of our own personal
ancient cooking techniques is best exemplified,
preference to dining out and overnight stays,
with menus offering a fusion of Asian and Nordic
so both the culinary concept and property
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© Zachary Turner
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Interiors at House of Jöro see a Scandi-style aesthetic pair with a dark grey colour palette in reference to the steel city
design are as one,” says Sherwood-French. “We are
anything seen in the city. “There is nothing like this
drawn to the relaxing, acute attention-to-detail and
currently, only the option to invite a private chef into
minimalistic approach of both Nordic and Japanese
your own home,” says French. “Many of our friends
cultures – simplistic design, natural and stylish.”
are well-regarded chefs and will be coming to play
Bedrooms, two of which feature freestanding bathtubs, have been carefully considered to create a
with us here at House of Jöro to provide some very special culinary experiences.”
calming ambience with dove-grey walls, statement
An extension of Jöro’s ethos, French wanted the
lighting and plenty of biophilic details. On arrival, a
menus offered at the chef’s table to incorporate new
chilled bottle of Nyetimber’s Classic Cuvee and a plate
dishes, opportunities for testing and some re-worked
of delicately made Bullion fine milk chocolate with
favourites that return each season. “Guest can expect
yuzu cream petits fours await guests and sets the tone
local wagyu beef and Mangalitza pork, exceptional
for things to come.
Scottish shellfish and much more,” he explains. “We
Opening onto the central shared living space, a
will focus very seasonally as always but continue to
private’s chef’s table – which doubles as the breakfast
strive to find new and exciting produce at the very
area – and sleek kitchen space featuring polished
top if it’s game.”
metal counters and black fixtures mirrors the flagship
A short walk to Jöro, where the soft, Scandic
restaurant’s minimal style, while the addition of
interiors, though carefully curated – think timber
a flame-effect fire, contemporary prints nodding
floors and tables set against black walls, Oliver
to Sheffield’s lively music scene and a selection of
Harvey uniforms and shelves stocked with jars of
coffee table books, creates a home-away-from-home
homebrewed knotweed vodka and a summer edition
ambiance. “Our communal kitchen and living area
of the restaurant’s own natural gin – take a backseat,
are the first things guests see when they arrive and
allowing French’s famed tasting menus to take centre
we wanted people to feel welcomed into our home,”
stage. Housing 12 tables, many looking on to the open
reflects Sherwood-French. “The colours we used in
kitchen where dishes combining Nordic and Asian
the kitchen and on some of our walls match with the
flavours and inspirations are prepared, diners can
restaurant and focus on shades of grey, a subtle nod
expect a modern and fresh take on fine dining.
to the steel city. Our curtains, in particular the green
At the core of French’s culinary philosophy is a
ones in the living area, are matched to the signage on
commitment to sustainability, a theme reflected in
the Grade II*-listed building in front of the hotel.”
his dishes. “It’s a huge focus for us, so we work only
With French and a roster of industry heavyweights
with like-minded farmers, producers and fishermen
on the stoves, guests can expect an intimate and
and women who share the same ethos,” notes French.
carefully curated chef’s table experience unlike
“We also operate a no-waste policy, which means
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where possible we will use every part of the
and no-options, complements the kitchen’s
produce – whether that be on the bar or through
produce. “The drinks menu is always tailored
preservation and fermentation. We are currently
to suit the food and the guest, very carefully
looking into composting too.”
sourced by our sommelier Tom, our restaurant
From Chawanmushi (steamed egg custard)
team and ourselves,” says French. We are
with smoked eel and pancetta, to savoury
currently working on expanding our low-
porridge of spelt with comté and onions with
and no-alcohol selections including pairings
chicken fat dressing, and Anjou pigeon cooked
for tasting menus, as well as offering non-
over fire and accompanied by fermented
stereotypical options including our listed ciders,
blackcurrant and smoked beetroots, the variety
sakes and natural wines.”
of dishes at Jöro demonstrate the diversity of
For overnight guests, the culinary journey
ingredients and time-honed cooking techniques
comes to a triumphant close at breakfast with
at play. Ending on a sweet note, desserts
freshly-baked croissants, smoked salmon,
such as kombu (seaweed) ice-cream, which
Lishman’s cured meats and a hearty wedge of
provides a taste reminiscent of burnt caramel
Baron Bigod, served in the communal area or
and woodruff with whipped casa luker white
delivered in hamper for those who like to sleep
chocolate with raspberry, accompanied by
in a little longer. Offering a foodie staycation in
Amefa Stonewash cutlery, seals the deal on what
the steel city’s industrial heart, the latest string
can only be described as an expertly crafted
in the bow of Luke and Stacey’s hospitality
dining experience.
portfolio not only builds on the success of
Equally intriguing, the drinks offering, which
the couple’s flagship but bolsters the growing
ranges from biodynamic wines and seasonal
assertion that Sheffield and its flourishing food
cocktails served in Nude glassware, to low-
and drink scene is one-to-watch.
IN A BITE Owners: Luke French, Stacey SherwoodFrench, Crossbow Investments Architecture: Coda Studios Interior Design: Stacey Sherwood-French Head Chef: Luke French, Joe Bains F&B Manager: Oliver Kaviani, Sarah Gibson Head Sommelier: Tom Claxton Cutlery: Amefa Glassware: Nude Uniform Design: Oliver Harvey www.jororestaurant.co.uk
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DINING
Mediterranean Match Innside by Meliá joins forces with Gino D’Acampo to bring authentic Italian cuisine to its growing portfolio of UK hotels. Words: Catherine Martin
hen it comes to partnerships between hotels
W
And so after months of planning, a strategic partnership
and chefs – particularly if both are already well
was announced earlier this year, with Innside hotels in the
established in their own right – success often boils
North of England the first to fly the Gino D’Acampo flag. In
down to being a good match for one another, whether it
Manchester, which opened in 2015, D’Acampo and his team
be personality, vision or standards. So when Meliá Hotels
have taken over F&B operations to launch First Street Bar &
International were looking for a chef to curate a series of
Kitchen, investing £250k into new kitchen facilities as well
new restaurants for its Innside brand, it wasn’t only the
as an extended terrace for al fresco dining. In Newcastle
cuisine that was a deciding factor. “Gino’s is a very popular,
– a 161-key newbuild that made its debut in the summer –
well-respected, and well-loved brand with a reputation for
there’s a spacious restaurant and bar occupying a prime spot
good quality and a fun dining experience,” explains Garry
on the Quayside. And in Liverpool, a 200-cover open-plan
Fortune, Cluster General Manager at the Spanish hotel group.
restaurant, bar and lounge on the ground floor celebrated its
“The Mediterranean cuisine is a great fit and Gino will also
opening just a matter of days ago.
be spending time in each of the hotels so guests can actually
D’Acampo has personally been involved in the development
see him in the kitchen and around the restaurant – this was
of all three, overseeing everything from the curation of the
key for us.”
menus to setting the atmosphere. “As a chef, my number
A preliminary meeting between Laura de Vega González,
one priority is of course the food, but there’s so much
Meliá’s Head of Global F&B Development, and Gino D’Acampo
more that goes into making a great dining experience,” he
Hotels & Leisure a number of years ago lay the groundwork
explains. “You need to satisfy all the senses to create the
for a possible partnership, but it wasn’t until 2021, with
perfect environment. I’m not a designer but you can see
the ramping-up of development for the Innside brand that
my influences throughout my restaurants, from the colour
things really progressed.
palette – inspired by my favourite yacht company – through
“My restaurants are very much about creating a lifestyle
080
to the playlist.”
experience so it has always been my aspiration to establish
D’Acampo is also involved in the selection and training of
a partnership with a hotel operator,” says D’Acampo, adding
the team, with each site operating with its own executive chef
that there are plenty of parallels between his company and
and brigade, all trained to the highest standards under Andy
Meliá. “We’re both committed to delivering the highest
Owen, Executive Head Chef, and Jason Wass, Head of Back of
levels of service and we share the same vision; together we
House Operations. D’Acampo believes that both back- and
want to set a new standard for accessible, modern dining.”
front-of-house contribute to the overall guest experience,
DINING
360 Sky Bar at Innside by Meliá Liverpool serves cicchetti light bites while the newly-opened Newcastle outpost caters to all-day dining
“As a chef, my number one priority is of course the food, but there’s so much more that goes into making a great dining experience. You need to satisfy all the senses to create the perfect environment.” GINO D’ACAMPO
stating: “I work with my senior team to identify
things; there’s something for everyone, from
For D’Acampo, it was important to ensure that
and recruit the very best talent; it’s important
incredible crowd-pleasers through to fresh
the concept is accessible to all – “we wanted to
to me not just to identify people who are highly
takes on Italian classics,” confirms D’Acampo,
create new experiences for everyone to enjoy,
skilled, but to find those who share my passion
naming the rigatoni with wild boar ragout on
whether you’re a guest of the restaurant, hotel,
for amazing Italian food.”
the new Autumn/Winter menu as one of his
or attending an event or conference,” he notes
And passion for Italian food is something
favourites. “Great food is dependent on great
– while Fortune believes that the offer will set
D’Acampo has by the bucketful – you only have
ingredients so my menus are heavily dictated
the brand apart. “We knew that Gino’s would
to watch one of his many TV appearances to see
by the seasons with an emphasis on quality
be able to suitably cater to both our leisure
his enthusiasm. “Italian cuisine is in my blood;
seasonal produce,” he continues. The menu
and business guests – they have created some
I discovered my love of cooking as a small boy
is also influenced by D’Acampo’s travels as
amazing banqueting menus, which are a USP
and would spend hours in the kitchen,” he
well as the dishes his family have cooked for
for our hotels that you don’t see from any other
recalls adding that he always knew he wanted
generations, and, in a neat touch, the menu
competitor,” he confirms.
to be a chef. With Meliá, he’s determined to
descriptions are written by D’Acampo to include
set a new bar for Italian dining, harnessing
anecdotes or personal experiences.
According to Fortune, the new venues have been incredibly well-received, with the
his extensive knowledge of artisan Italian
Unlike most hotel-and-chef partnerships,
partnership successfully serving to enhance
suppliers through another of his businesses.
this is a collaboration that extends beyond
Innside’s lifestyle offer. “We now very much
“I’ve been importing and exporting quality,
the dining room. “We’re not just opening
feel that we have destination restaurants within
authentic Italian produce through Bontà Italia
restaurants
new
our hotels where guests from outside will want
for almost 20 years now,” D’Acampo points
destinations for food lovers to hang out from
to visit,” he explains. “People associate Gino’s
out. “It means ‘goodness of Italy’ and is a
morning until night,” confirms D’Acampo. In
with a fun, lifestyle-quality standard of service
perfect reflection of our Italian suppliers, be
Newcastle, this translates as a spacious terrace
and food, offering atmospheric experiences,
they a small independent family business or
on the banks of the River Tyne – an ideal spot
which is exactly what makes us stand out.”
a larger operator; all are handpicked by me as
for taking in the Quayside on a sunny day –
So successful has the venture been that
being the very best at what they do.”
while in Liverpool, there’s a 17th-floor sky bar
there’s talk of expanding both nationally
but
creating
exciting
This produce is used to create the taste-
with panoramic views of the city. As such, the
and internationally. “2021 has been a busy
of-Italy dishes, which all hail from the chef’s
vast menu caters to every possible taste for any
year with the official announcement of the
own books and TV shows. There’s a creamy
time of day. There’s cappuccinos and cakes,
partnership and so many new openings. It is
burrata served with fresh tomato and chilli
cicchetti light bites, classic and contemporary
likely that in 2023 we will see the Innside and
salsa, a parma ham and gorgonzola pizza, fresh
cocktails – such as the wonderfully-named
Gino partnership grow across the UK with both
filled pastas and risotto made using Arborio
Mango Fandango and Jungle Boogie – and
Leeds and Glasgow very much in the pipeline,”
rice from Piedmont and Lombardy. There’s
no less that ten different types of prosecco to
Fortune concludes. “We also have a number of
also a Pugliese lamb stew, veal Milanese and
choose from.
other Gino D’Acampo and Meliá partnerships
aubergine parmigiana, as well as an Italian-
The venture also extends to Innside’s events
planned across the world so hopefully these will
style cheeseburger and steaks from the grill.
spaces, with the team having created a series of
come to fruition very soon so we can share more
“Curating the menu is one of my favourite
menus for meetings, conferences and banquets.
exciting news.”
083
DINING
A Holistic Endeavour Going beyond established sustainability quotas, biodynamic cultivation is setting several gastronomically rich hotels apart. Words: Lauren Jade Hill
E
nvironmental sensitivity has become
Heckfield Place brought the topic to the fore
increasingly prevalent in hospitality
with the realisation of a four-year endeavour
over recent years. Now considered a
to become entirely biodynamic. Now certified
necessity rather than commendable
as the UK’s first 100% biodynamic hotel, the
factor, hotels are going beyond
journey to cultivate a farm running on holistic
widely recognised sustainability
principles grew from a desire to reconnect the
requirements to establish far more ambitious
grand Georgian house, its on-site farm and the
eco-projects. Growing their own produce has
local community, while ensuring preservation
long been practiced by chefs, but increasingly,
of the land for future generations. The estate’s
there’s a focus on the biodynamic approach.
agricultural arm, Home Farm, now demonstrates
A term used to describe a holistic, ecological
the potential of having a self-sustaining
and ethical approach to agriculture, biodynamic
relationship between the house and its land,
farming follows several key principles, from
capturing the essence of the hotel’s approach
cultivating biodiversity and an ecosystem that
to luxury hospitality and responsibility as
includes both plants and animals, to offering
custodians of the 438-acre estate.
regenerative solutions and observing the
“The sustainability of the biodynamic
rhythms and cycles of earth and the cosmos.
discipline and the fact that it is organic was taken
This idea stems from the work of philosopher
into account,” explains Olivia Richli, General
and scientist Dr Rudolf Steiner, whose way
Manager at Heckfield Place. “Biodynamic
of combining scientific understanding with
produce is becoming increasingly popular
recognition of nature’s spirit grew in popularity
worldwide as consumers begin to recognise its
after he introduced the idea in the 1920s.
superior flavours, keeping qualities and vigour.
Earlier this year, Hampshire hideaway
We have chosen biodynamic farming because we
000
© Davis Gerber
© Helen Cathcart
DINING
Heckfield Place (top) is certified as the UK’s first 100% biodynamic hotel while Cuixmala in Mexico (bottom right) has been practicing biodynamic farming for the past five years
“Biodynamic produce is becoming increasingly popular worldwide as consumers begin to recognise its superior flavours, keeping qualities and vigour. We have chosen biodynamic farming because we believe it to be a method of true integrity and one that improves the land for the future.” OLIVIA RICHLI – HECKFIELD PLACE
believe it to be a method of true integrity and one that
A similar approach is taken at the 12-room luxury
improves the land for the future. People are becoming
boutique hotel, biodynamic farm and winery Locanda
more aware of the benefits of biodynamic farming; it
La Raia in Northern Italy’s Piedmont region. A labour
is a nature-based solution to climate change.”
of love by the Milanese Rossi Cairo family, this
Head Gardener David Rowley adds: “Being certified as
180-hectare estate has been transformed into a into a
biodynamic allows us a clearer framework and positive
slow hospitality ecosystem combining sustainability,
intent. If we choose chemical-based agriculture as
biodiversity, contemporary art and locavore cuisine.
the programme for our soils, we will destroy the very
The restaurant serves the seasonal menus of Michelin-
life we all depend on. Alternatively, we can choose to
starred chef Tommaso Arrigoni, including dishes like
feed our soils, encourage all the microbiology and the
pork pluma with Locanda honey, onion, cinnamon and
beings and cycles, seen and unseen.”
figs, paired with multi-awarded Gavi D.O.C.G. and
The estate’s farm now provides arable crops and
Piemonte D.O.C. Barbera wines from La Raia Winery.
organic produce for the seasonal menus of the hotel’s
“The choice to produce biodynamic wines was made
restaurants, Hearth and Marle. Both are led by
by my family immediately after acquiring the estate in
Culinary Director Skye Gyngell – the former head chef
2002,” explains Piero Rosse Cairo, founder and CEO of
of Petersham Nurseries Café in Richmond and owner
La Raia. “This choice then determined all subsequent
of Spring restaurant – who is known for championing
decisions. The vision of a farm as an organic entity
a root-to-plate ethos. Pared back dishes here span
that strives to maintain the balance of its components
a wild nettle risotto and Heckfield lamb with broad
– people, plants and animals – has guided us in
beans, peas, turnips and horseradish.
the renovation of the estate’s ancient farmhouses,
In 2020, the farm opened its own micro-dairy
investment in solar and clean energy and the creation
generating milk, cream and butter from the estate’s
of an art foundation dedicated to the landscape, as well
Guernsey herd, 20 pigs and 90 sheep. Around 400
as promoting biodiversity.”
chickens supply eggs and 20 beehives are the source
Rosse Cairo believes this philosophy is becoming
of the estate’s honey. It has also launched a Heckfield
more widespread. “My experience tells me that any
cheese in partnership with the local dairy, Village
method taking into consideration its effect on the
Maid. So how do guests of Heckfield Place benefit from
planet is becoming more common,” he says. “And
this agricultural initiative? “The land at Heckfield
this is happening in an exponential way. Not only
Place has been carefully nurtured through years of
are the younger generations paying more attention
natural preparations to build a living soil,” says Richli.
to safeguarding the planet’s future, but the older
“Guests can learn about this approach through Market
generations who have not grown up with these
Garden tours as well as at our restaurants, which
sustainability values are also converting.”
champion this produce through dishes using only
In central Italy, the ancient Reschio estate in Umbria
local and responsibly sourced ingredients. Our guests
pairs Italian hospitality with a biodynamic approach
benefit from a return to simplicity, slowing down and
to caring for the land. The 1,500-hectare estate was
experiencing the rhythms of nature.”
bought by Count Antonio Bolza in 1994 with the intent
087
DINING
of bringing this forgotten corner of Italy back
The 5,000-acre mountain ranch of this property
to life. In the years since, Count Bolza’s son
in the highlands of Colima also has its own
and London-trained architect Benedikt Bolza,
biodynamic gardens and farm, giving guests
along with his wife Donna Nencia Corsini, have
the opportunity to learn about the biodynamic
set about restoring the land’s historic buildings,
process and harvest their own produce.
including a thousand-year-old castle, while also practicing a sustainable way of life. These restored houses and the estate’s
products thriving in the varying climates of the
Castello di Reschio, which opened as a hotel in
two properties; from coffee, honey, meat and
May, now lie within pristine wilderness home
cheese in the highlands to coconuts, mangoes,
to fully biodynamic gardens and farmland.
passionfruit and avocados in Puerto Vallarta.
Just-picked vegetables, fresh fish and truffles
With so much effort going into the farming
from the forest find their way into the kitchen
and in such rich landscape – from beside the
of restaurants serving traditional Italian dishes
Cuixmala River to the base of El Volcán de Fuego
with bucolic views. Biodynamic produce is then
– the vitality of this produce translates directly
sold in the shop, Bottega, as well as the wine
into each hotel’s dining experience.
store, Enoteca, offering tastings.
Seasonal menus at Locanda La Raia in Piedmont are created by Michelin-starred chef Tommaso Arrigoni and include produce grown on-site at the biodynamic farm
088
The estate farms now cultivate around 75% of the produce needed by the hotels, with different
Across the world, it’s pioneering properties
Across the Atlantic in Puerto Vallarta, Mexico,
like these that are leading the movement
Cuixmala has been practicing biodynamic
of environmentally conscious biodynamic
farming for the past five years. The luxury eco-
hotels enriching the land they inhabit while
resort tucked into a 30,000-acre nature reserve
simultaneously enhancing the gastronomy and
works to cultivate produce for the resort and
overall guest experience.
its sister property, Hacienda de San Antonio.
SIGNATURE
Spaghetti al Nero di Seppia Principe Cerami San Domenico Palace TAORMINA
A jewel in the crown of Four Seasons’ collection of historic
history,” explains Mantarro. “The idea behind this dish
properties in the Mediterranean, the newly rebranded San
is to use the full seppia. With the less ‘noble’ part we
Domenico Palace and its signature restaurant Principe
make the ragout; with the ink we make the pasta; with
Cerami draws on its location – perched above the Ionian
the tender body we make the raw seppia tagliatelle; and
Sea near Mount Etna – to offer an authentic taste of Sicily.
with the head we make the crispy decoration that goes
Here, Executive Chef Massimo Mantarro showcases local
on top.”
ingredients and traditions, a concept embodied by his homemade Spaghetti al Nero di Seppia.
Complemented by zucchini blossom, used both in the cream and for an eye-catching finish, the dish showcases
“There is nothing more Sicilian than pasta with fish,
the area’s fishing traditions. Concludes Mantarro: “This
especially when the cuts used aren’t those chosen for
reinterpretation not only brings a modern Sicilian flair
the daily fish market, but the parts that are precious to
but also a mixture of contemporary techniques, which
the local fisherman and richest in flavour and culinary
respect the ingredients and are 100% local.”
SIGNATURE
Lancashire Beetroot Rose Hipping Hall KIRKBY LONSDALE
Standing proud in the upper reaches of Lancashire
to represent Lancashire using ingredients found
just a few miles from the Lake District, Hipping
in the region or grown and picked by our team,”
Hall – a luxury restaurant-with-rooms comprising
he explains. “The rose is made from salt-baked
a collection of Grade II*-listed building dating
beetroot and pickled rose petals. The rest of the
back to the 15th century – is deeply grounded in
dish contains fermented blackcurrant compote,
its surroundings, and boasts a culinary philosophy
beetroot and rose juice and garden mint oil.”
inspired by the neighbouring fields, farms and
Using hyper-seasonal suppliers to source the
coastline, with produce grown and gathered from
best ingredients and employing foraging and
the area and the nearby counties of Cumbria and
preservation techniques in line with the hotel’s
North Yorkshire.
culinary vision, Martin’s ode to Lancashire reflects
Thanks to the region’s rich bounty, Head Chef
both his heritage and the quality of produce found
Oli Martin, makes full use of locally fished, farmed
on Hipping Hall’s doorstep. He concludes: “The
and grazed produce to create technique-driven
Lancashire Rose is on the county’s flag and has
dishes such as his Lancashire Beetroot Rose – a
been used to represent the region for many years,
homage to his home county. “The dish was created
it ties in so well with our culinary ethos here.”
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SIPPING
Give it a Shot Tequila has been enjoying a rise in popularity on European shores so how are hotel bars outside of Mexico elevating the ill-perceived party spirit to the heights it deserves? Words: Millie Milliken
F
or time immemorial, tequila has
remains, relatively limited. So, how can luxury
gained a reputation as being a spirit
hotels incorporate it into their menus?
you shot, bookended by a lick of salt
“It all really depends on guests’ drinking
and a wedge of lime. It’s a tradition
habits,” explains Gabriela Moncada Peña, aka
apparently born in the late 19 th
Gaby Agave and agave ambassador for Speciality
century when a boom in the spirit
Brands. “For example, if the hotel’s clientele
resulted in plenty of poor-quality liquids, with
is coming from the US, who are the biggest
the salt and lime or lemon used to mask the
consumers of tequila outside Mexico, it’s likely
taste. It’s a tradition that is still carried out in
they’ll ask for tequila-based drinks as they’re
bars across the world.
very familiar with the spirit. If they’re from
However, tequila – and now mezcal – is
other parts of the world, then selling tequila
enjoying the beginnings of a shift in perception.
cocktails might be a little more challenging –
While its life as a shot drink is still very much
especially those staying at more classic and
alive and kicking, tequila is starting to be
conservative hotels who tend to prefer vodka,
appreciated as a nuanced and craft product.
gin or brown spirits-based serves.”
Made using weber blue agave, tequila is a spirit
Ashly Levi, Mezcalier at Moxy South Beach
produced in designated regions of Mexico and
in Miami, Florida, spends her days expanding
can come in different styles: blanco, reposado,
her guests’ knowledge of agave spirits: “The
anejo and extra anejo. Its presence behind high-
majority of guests have heard of or tried mezcal
end bars – that aren’t in Mexico – has, and
at least once, but this was not the case two
SIPPING
Moxy South Beach’s new Mezcalista bar features more than 200 mezcals, which are used to create speciality cocktails
“Understanding how the agaves are harvested, how long it takes to grow, and the cooking process gives people a deeper understanding of what they are sipping on. There is so much tradition, culture and history with agave spirits.” ASHLY LEVI
years ago. I find that agave spirits have this
& Beverage Vice President of owner company
in shot form – is most likely to be of agave
misconception that they need to be drunk in
Sydell Group. “We have always had a love
cocktails. “Innovative cocktails are the best way
shot form and chased immediately by salt and
for agave spirits, and we have quite a diverse
to showcase and educate consumers on tequila’s
lime. It’s quite the opposite. Understanding how
selection in the biggest properties,” he says,
versatility and show its depth of flavours and
the agaves are harvested, how long it takes to
explaining that NoMad New York has the largest
intensity,” explains Peña.
grow, and the cooking process gives people a
selection, closely followed by LA.
In NoMad’s Side Hustle, the cocktail menu
deeper understanding of what they are sipping
When it came to opening the London outpost
kicks off with a classic Margarita. “We would
on. There is so much tradition, culture and
and introducing agave spirits behind the bar,
never do this in any other of our spaces as it is
history with agave spirits.”
the team encountered a challenge other than
such a well-known drink,” explains Robitschek
Despite tequila’s party reputation, there are
consumer knowledge – access. “London’s
of the inclusion on the London menu. “But we
several hotel bars in the UK that fly the flag for
selection is smaller because there isn’t as
put it on here to ease people in so they know
the spirit. Peña namechecks The Connaught Bar
much availability here,” admits Robitschek.
there is no need to fear.”
as her number one since its reopening 13 years
Bardas concurs while also noticing a difference
The menu then moves onto more unfamiliar
ago. “They’ve been working with a specialist
between what’s on offer in the UK versus the US
combinations, featuring well-known classics
spirits company to find rare tequilas and were
when it comes from guest requests: “We have
with an agave twist. The Tequila Mai Tai takes
one of the first to offer Tapatio-based cocktails.
many Americans who refer to names of tequilas
the classic rum cocktail and instead uses Olmeca
The team there has pioneered a new style of
and mezcals we’ve never even heard of.”
Alta Plata Tequila and Quiquiriqui Mezcal at its
tequila cocktail and other hotel bars have
At the other end of the scale is, of course,
base; the Oaxacan Old Fashioned swaps whisky
followed suit. Now you can find tequila cocktails
Mexico. One of the country’s main tequila
for Tapatio Reposado Tequila and Chichicapa
almost everywhere.”
regions, Jalisco, is home to Marriott’s Puerto
Mezcal; and the Pandan Negroni swaps gin for
One such institution is the St James Bar in
Vallarta Resort & Spa, which makes its own
Tapatio Reposado Tequila.
London’s Sofitel St James. When the venue
tequila, Casa Magna, and comes in a blanco,
Over at St James Bar, Bardas likes to elevate
underwent renovation back in 2019, Bar
reposado and anejo – as well as 180 tequilas in
tequilas by swapping them in for other spirits
Manager Kostas Bardas wanted to focus on more
total behind the bar. And Moxy South Beach’s
too, such as using an anejo’s in a Manhattan.
versatile grains and took the existing tequila
new Mezcalista bar features a whopping 212
One of Mezcalista’s top-selling cocktails is
and mezcal offering, which included just one
mezcals on its menu, with Miami being fortunate
Sunshine State of Mind, which incorporates
mezcal, namely Del Maguey, and build it to its
enough to have a relatively large agave market
flavours of mango and passionfruit alongside
current 30-strong list, featuring entry-level
compared to the UK. “We source our mezcals
orange peel-infused mezcal. Levi and the team
tequilas like Tapatio Blanco and Patron Café, to
from a complex network of importers who bring
also serve its speciality cocktails alongside a
premium bottlings such as Corte Vetusto Tobala
it in directly from Mexico and are then hand
small serving of the same mezcal to allow guest
Mezcal and Arette Gran Clase Anejo.
selected by our team,” explains Levi. “We have
to try their base spirit own its own.
More recently, London’s NoMad hotel, which
curated high-end, low-production expressions
Another more involved way to showcase
opened this year, has turned its focus to agave
while culling large production mezcals that
the nuances and explain the heritage and
spirits most heavily in its Mexican-themed Side
aren’t as refined.”
flavour profiles of agave spirits is through
Hustle bar. “It was something that happened
When it comes to serving tequila and mezcal,
flight experiences and as single neat serves.
organically,” explains Leo Robitschek, Food
most guests’ first experience – other than
At Mezcalista, the team offers flights called
097
SIPPING
“When a bar team understands how tequila is made, how it tastes, its story, the various flavours and styles available they are in a much better position to explain it to their customers.” GABRIELA MONCADA PEÑA
098
the Espadin Express with more well-known
for farmers to take a flask of tequila or mezcal
varieties, while the Wild & Rare experience
with them for some sustenance.
sees limited editions served alongside orange
In order to offer these experiences though,
slices with Sal di Gusano (agave worm salt)
training is key. For Peña, “when a bar team
and heirloom cherry tomatoes. It has also just
understands how tequila is made, how it
launched its Chipotle Chapulin ‘Chex Mix’ flight,
tastes, its story, the various flavours and styles
pairing three mezcals with an authentic Mexican
available they are in a much better position to
snack – edible grasshoppers (chapulines),
explain it to their customers. An educated staff
which comes with Chex cereal, cashews and
is really the best way to get curious drinkers to
golden raisins, dusted with Oaxacan chocolate
push their boundaries and start experimenting
and chipotle morita powder and mixed with a
with tequila.”
homemade chipotle marinade.
And while education of staff is still key,
Robitschek and the Side Hustle team also
Robitschek is hesitant to use the word when
take their neat service to another level. “Our
it comes to the guest experience. “When you
Agave Service is served in a traditional way
create a space where the category that is the
with guests’ choice of tequila or mezcal served
focus isn’t well known, it can become really
with sangrita [tomato, cucumber, beetroot
intimidating if you try and beat people over the
and tabasco] or verdita [honeydew melon,
head with it. For some it is an education, while
pineapple, mint, coriander and jalapeno],” he
for others it’s about the idea of going out to
explains, elaborating that in Mexico, it is typical
have a good time.”
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COCKTAIL
Full Moon Darkside Rosewood HONG KONG
Darkside at Rosewood Hong Kong, the sultry
indecisive guests the chance to shake a magic
cocktail parlour that was recently ranked 40th on
ball to reveal a cocktail that is destined for them.
Asia’s 50 Best Bars 2021 list, has introduced its
Each cocktail corresponds to a different phase
new cocktail menu inspired by the eight phases
of the moon with the intensity of the drink
of the moon and its mystical powers.
determined by its brightness or darkness. As
As part of its commitment to supporting
the moon becomes brighter, the drink becomes
artistic talent and innovation, the bar team has
lighter, and as the moon gets darker, the drink
partnered with international artists including
gets stronger. During a full moon, the orb is at
Australian ceramic artist Ryan Foote and Polish
full power, so the corresponding cocktail has
abstract resin artist Magdalena Klim, to design
a base of Star of Bombay gin with a clarified
a series of unique vessels for the cocktails.
milk punch, a hint of nuttiness and acidity from
Adding to the ethereal experience, it is the first
sour cherry wine. It is served in a ceramic cup
cocktail menu presented via hi-tech hologram
designed by Ryan Foote to symbolise the rough
video, plus there’s an interactive segment giving
and ridged texture of the moon’s surface.
Discover
Halo
at www.fine2dine.com
Visit us at: 09-13/09/2021 Maison&Objet Paris Hall 4 Stand C22 D21
SUPPER_F2D_HALO_September_236x275.indd 1
23-27/09/2021 Sirha Lyon Stand G6A04
22-26/10/2021 Host Milano Hall 9 E01 G02
@fine2dine
01/09/2021 13:21
COCKTAIL
Yellow Pearl Franco’s Bar Le Sirenuse POSITANO
For mixologist Mattia Pastori, his most recent collaboration with the team at Franco’s Bar at Le Sirenuse in Positano, was a case of elective affinities. Led by a belief that his working values – depth of history, attention to detail and respect for artisanship – were shared by Le Sirenuse and the streetside bar it inaugurated in 2015, Pastori set about creating a new drinks menu inspired by the surroundings of Franco’s Bar, reflecting Mediterranean flavours, moods and memories. One of the signature cocktails is Yellow Pearl, an assembly of Cachaça, a distilled spirit of sugarcane juice, suze, passionfruit juice and ginger cordial inspired by the late Franco Sersale, a larger-thanlife personality who co-founded the hotel back in 1951. To create the aperitivo, ingredients are shaken together, served in a Riedel champagne coupe and garnished with edible violet. “The vivid purple of the violet creates a contrast with the yellow colour of the drink,” explains Pastori. “The inspiration behind this aperitivo was Franco’s love of Europe, but also his love of travel to all corners of the world. We therefore combined the suze from Europe with the passionfruit and Cachaça from the exotic.”
TheCubeCl oc he
TheLat e s tThi ngi nFoodDi s pl ay
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DRINKS
Champagne Gosset Celebris Rosé 2008 In a full, expansive expression of the Gosset spirit, Celebris marks four centuries of masterful craftsmanship in the art of vinification, blending and ageing exceptional crus. The vintage collection also acknowledges the role of time in the production of champagne, from shaping the identity of a terroir to carving the character of the vintage over a decade in the cellar. The latest addition to the range – Celebris Rosé 2008 – embodies the house’s unique expertise in choosing and blending terroirs to perfection. Made from 72% Chardonnay and 28% Pinot Noir, of which 8% is red wine, the cuvée showcases aromas of strawberry jam lifted by spices and a touch of menthol, lingering with ripe summer fruits. On the palette, the crystal-clear copper-toned cuvée offers a full-bodied tautness, with accords of ripe black cherry shot through with a blood orange note that provides a tangy freshness. The 2008 rosé pairs well with mushrooms, foie gras, poultry, lobster, strawberries and citrus fruit. www.champagne-gosset.com
105
Italicus – Rosolio di Bergamotto Italicus Spritz Before the rise of vermouth, bitters and amaro in Italy, rosolio was the aperitif of choice for the King of Savoia. Created by Giuseppe Gallo – an authority in Italian spirits – Italicus is a unique reinvention of the historic Italian resolio aperitivo consumed by royalty. Made at a family-owned distillery in Moncalieri, Torino, the liqueur is born from Calabrian bergamot and Sicilian cedro lemons blended with a neutral Italian spirit and macerated chamomile, lavender, gentian, yellow roses and melissa balm from Northern Italy. The result is an aromatic and lightly spiced liqueur that balances honeyed sweetness with a rooty bitterness. Italicus is best enjoyed in a classic spritz with prosecco or champagne; alternatively, it pairs well with grapefruit soda or tonic water to create a modern spritz. In a nod to the classic Italian tradition of aperitivo hour, Italicus serves are garnished with three olives to balance the floral aromas with a touch of saltiness. The striking blue bottle design embodies the history and heritage of Italy’s distinctive regions, whilst telling the story of Rosolio’s time-honoured traditional drinking occasion of aperitivo. Since its launch in 2016, Italicus has been recognised around the world for its impressive liqueur, design and unique brand provenance. www.rosolioitalicus.com
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DRINKS
&Soda Triple Distilled Vodka and Soda Breaking into the rapidly growing ready-to-drink (RTD) category and challenging the existing narrative around the sector, &Soda, a tripledistilled vodka and soda has been specifically created to appeal to modern consumers with its clean ingredients and sleek design-led branding. Available in three flavours of Raspberry, Classic Lime and Orange, the canned drinks are 5% ABV, low calorie, gluten-free, vegan and sugar-free, making them a cleaner, refreshing choice for those looking for a lower-alcohol alternative. Appealing to a wider demographic with a look and feel that resembles craft beer, the brand has positioned itself as an alternative for beer drinkers as well as cocktail lovers. Rather than a last resort for those on-the-go, the category has recently been on the receiving end of modernisation with brands responding to premiumisation trends. “&Soda was born out a love of design combined with my own love for a simple yet refreshing vodka and soda and it was clear this was a real consumer need in this category,” says Barry Darnell, CEO and co-founder of &Soda. “With all the hype around the hard seltzer category, &Soda cuts through the noise with a simple, premium and ofthe-moment product and brand proposition of vodka and soda.” www.andsoda.co.uk
107
Campari Group The Glen Grant
108
Campari Group has announced the launch of the Rare Division: a curated portfolio of super-premium and above offerings led by a tailored brand building route-to-market model. With a hyperlocal focus, Rare provides an agile business approach for high-end expressions, creating an elevated consumer experience that brings each brand’s artistry and innovation to the forefront. The ensemble of brands includes a special limited-edition offering: The Glen Grant Dennis Malcolm Anniversary Edition Aged 60 Years, launching this autumn in celebration of Master Distiller Dennis Malcolm’s 60th anniversary. With only 360 decanters available worldwide, the rare liquid marks the oldest whisky ever released by the brand. Also included is Lallier, a champagne from one of the few villages classified as Grand Cru, led by Cellar Master Dominique Demarville; Bisquit & Dubouché cognac reimagined with a focus on the brand’s avant-garde approach and unique distillation method; Russell’s Reserve, the premium, craft brand from Wild Turkey’s Russell Family; and
top tier luxury offerings from the Campari Group portfolio such as the Exceptional Range from Grand Marnier. The luxurious Quintessence features the oldest Hors d’Age cognacs from the Marnier-Lapostolle family, encased in a carafe by Maison Baccarat. The Rare division has launched in select US pilot states where the premium plus and super-premium business is concentrated. Rare Division will also continue to broaden its footprint in additional markets, enriching the offerings of each brand and exploring ways to enhance the consumer experience. “The art of storytelling is at the heart of the Rare division,” explains Julka Villa, Managing Director of Rare Division. “The common thread throughout the portfolio is that all these brands are rooted in mastery of their craft. Their historical importance, provenance, production methods and terroir are all facets of a unique brand profile. Rare enables us to highlight these aspects in a way that resonates with consumers.” www.glengrant.com / www.camparigroup.com
DRINKS
Martin Miller’s Gin The Art Out of Isolation Representing the first in a series of global initiatives to support the arts and young artists, Martin Miller’s Gin has commissioned Spanish artist Violeta Maya and Greek artist Persiis Hajiyanni to create an art installation that will be displayed at The Affordable Art Fair. The installation explores the themes of purity and transformation, which lie at the heart of the history and quality of Martin Miller’s Gin. The brand blends its English-distilled gin with the purest Icelandic spring water to produce the smooth taste and silky soft mouth feel for which it is world-renowned. The commission is one of several Martin Miller’s Gin branded experiences that will take place at the fair; in addition to hosting masterclasses with brand ambassador Rory O’Sullivan, the company will take over two bar spaces with designs inspired by the surrealist movement. The menu will include a new serve, the Bubble Bramble, featuring Martin Miller’s Original Gin blended with lemon, crème de mûre and sugar – and a bubble on top. www.martinmillersgin.com
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To The Table Europe 6-8 September 2021 DUBROVNIK
The decision-makers forum returns with a strong line-up of buyers, suppliers and speakers. Words: Heleri Rande Photography: © Richard Pereira
110
After a year long pause as a result of the ongoing
highlight include Crystal River Cruises, Scenic
uncertainty, To The Table Europe was finally held
Cruises, Mystic Cruises and Silversea Cruises,
on 6-8 September at the Sheraton Dubrovnik
representing a growing segment of the market.
Riviera Hotel in Croatia. 100 delegates from the
Of the 32 supplier companies, five were new
region’s F&B sector conducted business over
to the event. Loyal attendees who returned to
three days at the picturesque seaside resort
the forum included Pernod Ricard, Fredman
boasting impressive views onto the Adriatic.
Group, SEB Professional, Sico Europe, Bartech
The energy over the three days was a refreshing
EMEA, La Tavola and Julius Meinl, whilst Edikio
reminder why we all love this industry and
Guest, Kopa Grilling Solutions, De Kuper Royal
cannot wait to meet each other in person again.
Distillers and Meveca attended for the first time.
Organised by Debbie Wilson and Justin Wall, the
The four one-hour seminar sessions in
event was a long-awaited opportunity to ditch
between pre-set buyer and supplier meetings
the Zoom calls and have in-person conversations
were chaired and moderated by Supper’s
with friends old and new.
Consulting Editor Heleri Rande. Covering
The line-up of attendees was as impressive
topics from culinary developments to luxury
as the scenic views from the venue. Of the 35
restaurant design, sustainability and branding,
buyers attending, 26 were either new companies
all sessions stimulated lively debate and plenty
or a new representative from the company. In
of engagement from the audience. Guy Heksch,
addition to long-standing supporters of the
Chief Operating Officer at Omnam Group and
event such as AccorHotels, Hilton Worldwide,
Christian Knerr, Director of Culinary EMEA
Marriott International and Meliá Hotels
at Marriott International, highlighted the key
International, some of the newcomers to
challenges in the hotel F&B industry, such as
EVENTS
staffing, recruitment and changing business
said: “We need to be designing with emotion
developed the Restorative Design Framework,
models including delivery and dark kitchen
per square-foot in mind.”
a comprehensive guide to restaurant designers,
innovations. “Hotel kitchens need to have a
The session on sustainability had the
smaller footprint and smaller menus and they
morning audience on the edge of their seats
The closing panel brought the previous three
must become more efficient in their labour
as the three panellists tackled a mammoth
discussions together, exploring how to reinvent
model,” noted Heksch.
owners and operators of the future.
topic. Robert Juntke, Vice President Food &
and adapt to the changing guest demands, which
The first afternoon discussion saw the
Beverage Design & Development EMEA at
covered how to disrupt the status quo and create
return of colourful design characters to the
Marriott International, Julie Allison, Vice
stronger restaurant brands with authenticity,
stage debating the future of luxury restaurant
President Sustainability & Transformation at
ethics and resilience. Bruno Marti, Chief Brand
design. Erik Nissen Johansen, Creative Director
AccorHotels and David Chenery, Director at
Officer at 25hours Hotel Company had a very
and founder at Stylt Trampoli, Robbie Bargh,
Object Space Place complemented one other’s
passionate approach to the topic, identifying
founder and Director of Gorgeous Group and
viewpoints on the issue. Two major hotel groups
all the touchpoints that we have got wrong
Tina Norden, Director and Partner at Conran
overseeing thousands of restaurants versus a
during the pandemic, completely alienating the
& Partners were not short of ideas around this
boutique sustainable restaurant design firm
customer and taking the hospitality element out
topic. Basing many of his observations on the
painted a very clear picture of the complexity
of our business. “This is the first thing we need
newly opened island resort in Sweden, Johansen
of the conversation around sustainability. “If a
to fix – interact with our guests again and make
has direct experience himself with the new type
hospitality business wants to have the biggest
them feel welcome,” concluded Marti.
of adventure-seeking customer who is willing
impact possible on how sustainable it is, they
to pay for a unique experience. “The future
should start by looking at the ongoing resources
To The Table MEA will run 7-9 March 2022 at
of luxury is eating together and guests going
they consume. For an F&B concept, 50-75% of
Fairmont Ajman and To The Table Asia will run 4-6
fishing and experiencing the island as friends,”
their carbon footprint comes from the food
October 2022 in Bangkok.
he noted, a sentiment echoed by Bargh who
they serve,” explained Chenery whose practice
www.tothetableeurope.com
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112
SPOTLIGHT
Exceeding Boundaries Combining cutting-edge technology and forward-thinking design, Bonna continues to transform the tabletop with its versatile and eco-conscious product portfolio. Words: Jenna Campbell
I
n 1983, Kar Porselen was founded in a small
corporate vision. For us, integrity is a crucial
different cuisines, the collection takes
ceramic atelier with a dream to break the
quality. Therefore, throughout the production
inspiration from the national flower of several
mould by creating innovative porcelain
cycle, we consider the problems faced by the
Asian countries. “Asian food is very flexible and
products with the latest technology, bringing
world and implement policies for responsible
there are often many varieties on the table,”
a different perspective to the conventional
production.”
says Tavil. “East is the perfect combination of
One of Bonna’s primary objectives is to sustain
items for the serving and eating of Asian food.
This legacy of craftsmanship paved the way
eco-optimised production, and at its factory –
There are creative and fun possibilities for the
for the creation of Bonna Premium Porcelain,
equipped with cutting-edge technologies – it
chef; pieces can be combined on top of one
a subsidiary established in 2014, which has
maximises natural gas and electricity savings,
another to create floral presentations of food.”
since has gone on to become one of Turkey’s
making sure daily operations are carried out in
Building on its eco-conscious credentials
most successful HoReCa brands. Guided by a
line with circular supply chain management.
and leading the way in sustainable production,
motivation to make a difference through the
Furthermore, the water initially used in the
Bonna is also looking ahead to its launch of the
creation of solutions for the hospitality industry,
production process is saved, and only recycled
Prints tableware collection. “What we take from
Bonna began its journey with the release of its
paper is used for the packing of its products.
the earth, we give it back. We reduce our carbon
understanding of household ceramics.
In defining itself as a stakeholder in the sector
footprint with the collection, which we produce
through the production of premium products
from 100% recycled material,” explains Tavil.
Today with two facilities in Turkey and a
for the tabletop in an efficient and sustainable
“We cooperate with WWF Turkey so that wild
30-million-piece per year capacity, the porcelain
manner, Bonna continues to set itself apart
animals in danger of extinction can take one
manufacturer serves sector professionals in 79
with designs that are robust, versatile and
more step on earth. With every Prints product
countries and six continents. Utilising its tried-
forward-thinking, meeting the needs of busy
that can be put on the table, it is possible to
and-tested technological infrastructure, Bonna
dining environments whilst also helping chefs
support living creatures whose future is in
provides personalised solutions for hotel groups
to deliver unique culinary presentations.
danger and to make them leave another mark
lifetime edge-chip warranty plates, becoming one of the few to offer such a guarantee.
on the world.”
including Hilton Worldwide, Four Seasons
One such collection is East, designed by
Hotels & Resorts and Marriott International,
Robin Levien. “It is risky to think that we can
Prints is produced from recycled industrial
all whilst seeking to influence future tastes in
define Asian food; there is so much variation,
waste and takes into account the company’s
a sustainable way.
but it is true to say that the Asian table is always
understanding of natural resources and
“At Bonna, we are dedicated to meeting the
eclectic and food is usually shared,” notes
sustainability through the manufacturing
needs of the present without jeopardising future
Tavil. “We have understood the primary role
process. Billed as a way to transform the tabletop
generations,” explains Reha Tavil, Director of
of rice in most Asian cuisines and the need for
without wasting the planet’s resources, Bonna
Sales & Marketing at Bonna. “This dedication
many small items for serving the great variety
is once again leading the way with products and
is one of our corporate principles, placing
of tasty pickles and spicy dips.”
solutions that push boundaries.
ethical standards at the very centre of our
Providing a distinctive playground for
www.bonna.com.tr
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Style and Substance Born from a passion for style and gastronomy Mogogo is focused on creating long-lasting buffet and banqueting solutions for the evolving hospitality space. Words: Jenna Campbell
A
fter many years in the field, Le Cordon
comprises banqueting stations and shelving
look like, which led to new solutions,” reflects
Bleu
and
units, and enables the user to reconfigure
Kadosh. “The strategy that we went for was the
industrial designer Yariv Kadosh came
components in different ways for a variety of
right one; just recently the New York Marriott
together in 2009 with the aim of solving the
set-ups. The Roll’n Service Carts can be used
Marquis invested in the V Shield – they wanted
challenges faced by F&B professionals. Their
for table-side service and in-room dining, while
to make a statement that they will continue to
partnership resulted in the creation of a series
the Polo Tables are effortlessly transformed into
operate safely, but not with the use of low-cost
of design-led solutions for the foodservice and
a bar table or three-tier dessert station. “We
or poor quality alternatives.”
hospitality industry.
bring something that is more like a platform,
As the hospitality industry continues to
“It was always my dream to launch a furniture
but the platform is not a regular set of tables,
acclimatise to its new normal, Mogogo is also
brand and food is in my past having previously
it’s something that you can add on, and it
preparing to join Renarte at its new showroom
worked in kitchens,” notes Kadosh. “When we
makes the operation much easier for chefs and
in Dubai – Mogogo’s first in the UAE – and
started, I looked at how food stations work and
servers,” says Ben-Aharon.
is launching several new collections including
chef
Moti
Ben-Aharon
explored the logistics to understand design.
Made from sustainable materials including
Canvas, an innovative shelving system. “Hotels
Meanwhile, Moti began to understand more
high-density bamboo, brushed stainless steel
are asking who they are in a world of reduced
about the design language in mass production
and woven vinyl, Mogogo’s solutions provide
travel; no longer are they only catering to
and slowly we developed the brand’s values in
economic benefits while also protecting the
business travellers, but locals too,” says Kadosh.
terms of the concept and the product.”
environment over the product’s life cycle.
“We wanted to respond to this increasingly
Naming the brand Mogogo based on a form of
“In our effort to be sustainable, the biggest
flexible environment and Canvas is a perfect
communal eating – something the pair believe
challenge is that we don’t want the collections
example of something that can be a grab-and-
to be at the core of society for every important
to only look good in the short-term,” explains
go unit to a platform for finger food, or even
occasion – they set about understanding user
Kadosh. “The best product is kept forever, and
just used to divide spaces.”
experience, employing the latest technologies to
this is the philosophy we follow when designing
Passionate about the world of food and
create sustainable products that perform well in
our collections, they’re long-lasting, age well
service, Mogogo has sought to introduce new
high-stress environments, offer easy mobility
and can be enhanced over time.”
standard for F&B furniture design, helping
Having witnessed the impact of the pandemic
operators, chefs and foodservice professionals
Keeping in mind the end goal of enhancing
on the hospitality industry, Mogogo was quick
in the process. Guided by the final delivery of
the presentation of food and beverage, Mogogo’s
to adapt with the introduction room dividers,
food and beverage concepts, its sustainably
lines are intended as a portal to a new era of
sneeze guards and a freestanding V-Shield
minded products and understanding of the
hospitality – one where stylish and functional
system giving operators and guests peace of
sector it serves will stand it in good stead for
products blend seamlessly with interiors
mind in terms of safety and hygiene. “When we
evolving world of hospitality both now and in
while elevating the overall dining experience.
went back into the studio we started to design,
the future.
Its flagship collection, the Modular System,
innovate and analyse what the new world will
www.mogogo-buffet.com
and simple, interchangeable components.
114
SPOTLIGHT
115
SPECIFIER
PETITS FOURS
Nude Mist The Nude Mist collection by Tamer Nakışçı combines traditional glassmaking methods with a contemporary aesthetic. Comprising a series of vases in various colours and sizes – all made from lead-free corrugated crystal – the surface of each vessel presents a ripple effect through which flower stems seem slightly blurred, redirecting the eye to the petals. With its striking silhouette and the warming dusty rose hue, true to its name, the vase offers a mesmerising and poetic flower display. Led by an ethos that ‘Simple is Beautiful’, Nude benefits from more than 85 years of tradition and expertise combining form and function to create crystalline glassware. www.nudeglass.com
1.
2.
3.
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4.
1. Amefa Opus
2. Monno Aperture
3. Arcoroc Bourbon Street
4. Fine2Dine Curvo
Setting tables around the world since 1931, Amefa offers a wide range of cutlery and kitchen products with designs to suit every style. Its Opus collection combines round shapes and flowing lines and the subtle v-neck between the handle and the top part of the cutlery provides an elegant and unique look. Opus is made from high-quality 18-10 stainless steel and as with many of Amefa’s ranges, the collection lends itself to both modern and classic table settings. The brand has extensive expertise in manufacturing stainless-steel products and applies highquality standards to all its cutlery ranges to guarantee durability and long-lasting performance. www.amefa.com
Challenging the traditional conventions of form and function through versatile twists, the Aperture collection’s flagship plate design has been envisaged by the brand’s Creative Director Billy Lloyd and is well suited to chefs and restaurants looking to bring a playful element of surprise and sophistication to the table. Available in two sizes, it can be used on its own for fine dining or as a gourmet chip ‘n dip vessel with the addition of a central bowl. Established in 1984 by industrialist and philanthropist Harunar Rashid Khan, Monno designs and manufactures premium bone china and porcelain tableware suited to both the retail and HoReCa sectors. www.monno.com
Arcoroc’s Bourbon Street tumbler collection is inspired by the Art Deco movement and architecture codes. Innovative and modern, the glassware range strikes a balance between the brilliance of the facets and the more subdued nature of the smooth areas. With its heavy base reflecting its quality, this line features tall and short tumblers, well suited for presenting sophisticated and chic cocktails in a number of settings in the hospitality environment. Bourbon Street tumblers can also be used as a water tumbler. The alliance of the sobriety wine glasses with the structures of this goblet seeks to create a striking effect on the table. www.arcoroc.com
The diversity of the human body and body positivity social movement served as the inspiration behind Fine2Dine’s new Curvo tableware line. Just like the cause, Fine2Dine aims to challenge established beauty standards and expectations. Instead of fine lines and elegant slim forms, Curvo features strong round and bulky shapes in combination with dark earthy colours. The porcelain tableware range aims to add a chunky flair to the table setting. In the same vein, the reactive glaze of the collection creates small imperfections that fit well into the imperfect world it refers to, while also ensuring that no two items in the range are the same. www.fine2dine.com
PETITS FOURS
1.
2.
3.
4.
1. John Jenkins Ada
2. Room360 ° by FOH Digital Catalogue
3. MyGlassStudio The Cube Cloche
4. Bonna Notte Neat
Taking its name from Ada Coleman – a renowned female bartender of the 1920s – the new Ada collection by John Jenkins celebrates its namesake’s 23-year-run as Head Bartender at The American Bar in London’s Savoy Hotel, as well as her prestige as a legendary inventor of a new cocktail; she created the famous Hanky Panky cocktail, which remains a popular concoction almost 100 years on. The series comprises a goblet, a cocktail and lowball tumbler and cocktail, Bellini, Martini, tall coupe and wine glasses. Each pattern within the glassware portfolio benefits from the latest technology, which enhances the clarity, durability and scratch resistance of the glasses. www.johnjenkins.co.uk
Room360° by FOH – an established industry leader designing, manufacturing and stocking solution-oriented hospitality lifestyle accessories – has launched its Digital & Interactive Catalogue. Featuring flip-through videos, animations, product images, mood boards and responsive links, the user-friendly resource has been created to help customers experience collections that inspire and utilise tools to help them design. Users can design a collection customised to exact specifications, whilst also accessing their favourite item’s product details for one click view. Registered users can also add products and quantities from the website for a digital quote request. www.roomthreesixty.com
Ideal for in-room amenity presentations and pastry display, the Cube Cloche is the only food cloche in the form of a cube. Comprising four sizes, along with footed glass trays that can be delivered in opaque colours for a unique uncovering experience, as well as in transparent to protect the food but keep the presentation visible, the cloche collection is dishwasher-safe, ultra-durable, food-safe and colours will never peel off. Operators can select from black, gold, grey and clear glass or create bespoke presentations and choose from 150 colours available, while the cloche can also be placed upright to maximise counter space. www.myglassstudio.com
Black; the colour of nobility, power and mystery, takes its place on the table with the Notte Neat series by porcelain manufacturer Bonna. Inspired by the Italian word ‘night’, the collection comes to life with a black glaze application covering the entire body of the pieces. In black, the range helps bring food presentations to life, offering an impactful and dynamic touch to the dining experience. In this series, the notte glaze colour is seamlessly merged with the brand’s custom design form ‘Neat’. With its stylish design, the crockery range adds a touch of elegance, durable structure and colourful glaze application to the table setting. www.bonna.com.tr
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1.
2.
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3.
1. Drinique Cartel
2. Stölzle Lausitz New York Bar
3. Cosy & Trendy Sea Pearl
Established in 2007, Drinique is a leading supplier of unbreakable Tritan Copolyester drinkware. The brand’s new Cartel collection offers a minimalist design with robust durability and comprises an 8oz neat, 10oz rocks, 12oz tumbler and 16oz pint, which stack compactly to save valuable space. The range has been designed to suit numerous settings and occasions, providing the service flexibility and durability required by the hospitality industry at present. Drinique drinkware is designed and manufactured exclusively in the USA and is guaranteed for life not to crack or break. Bespoke colour and branding options are also available. www.drinique.com
While the New York Bar glass collection concentrates on the essentials in its straightforward design language, the two decorative cuts Manhattan and Club each give the after-work drink, as well as the aperitif or digestif, a special touch. Manhattan picks up on the up-and-coming straight lines of the city district of the same name, while Club – a diagonal cut – lends the glasses a stimulating dynamism. The design, which takes up the style of classic bar glasses from the last century and interprets it in a contemporary way, demonstrates Stölzle Lausitz’s skill in creating not only high-quality glasses but also premium bar collections. www.stoelzle-lausitz.com
Cosy & Trendy is a Belgian brand with a European vocation, which was launched in 2006 by Billet-Vanlaere, a strong business with 85 years of experience in the world of cooking and living. The company offers stylish solutions for the everyday life of everyone including tableware lines such as Sea Pearl, which consists of four shapes: round, oval, rectangular and triangular. In each shape, there is a clear aesthetic difference between the inner and outer side: the outer side has a stony texture, while the inner side is lighter and has an accentuated edge. The bowls are made of sandstone and glazed to add both resistance and style. www.cosy-trendy.eu
PETITS FOURS
1.
3.
2.
1. LSA Autumn / Winter 2021
2. Goodfellows Studio G
3. Anaori Anaori Kakugama
Taking its cue from the value of versatility and adding intrinsic value and longevity to an object, LSA’s A/W21 considers how a piece, originally bought for a specific use, may be repurposed and given a new lease of life over time. Featuring vases that can also be used as lanterns, tumblers for water, wine or cocktails, and containers designed for storage, the range is made from sustainable materials such as FSC-certified wood and the brand’s infinitely recyclable primary material, glass. Believing that smaller and more sustainably produced collections are a necessity, LSA’s new collection has been designed to allow its customers to do more with less. www.horeca.lsa-international.com
Founded and still run to this day by husband-and-wife duo Paul and Valda Goodfellow, this creative design and distribution company provides designbased solutions and bespoke food presentation concepts for hotels, restaurants and contract caterers. Now, with the launch of Studio G, it can offer its design-and-make service to international clients. The bespoke bread & butter service pictured has been created for Grantley Hall’s Michelin-starred restaurant in the Yorkshire Dales and comprises a combination of wood and ceramic to reflect the natural qualities of bread, butter and beef tea as a course within a tasting menu. concepts@studio-gdesign.com
Japanese brand Anaori, a leader in manufacturing carbon graphite products, has developed a groundbreaking cooking tool that combines new technologies and natural materials in a unique design. Anaori has channelled its technological expertise to create the cooking device from a solid block of carbon graphite, a mineral material with exceptional qualities such as resistance to wear, heat and acids, as well as thermal and electrical conductivity. It is combined with a lid of pure hinoki cypress, which is a signature of Japanese cuisine’s respect for natural ingredients. Fusing tradition and innovation, Kakugama is sculpted into a minimalistic cube and accented with chamfered edges inspired by Japanese tea ceremony architecture. Revived in Anaori Kakugama is the imo-gata (rounded bottom) pot shape that was popular until the middle of the Edo period. The circular shape initially conceived for firewood cooking is ideal for ensuring uniform heat distribution. Thanks to the properties of carbon graphite exploited by the device, the cellular destruction of cooked ingredients is minimised and their original favour is concentrated. As a result, regardless of the source of heat and the mode of cooking, the essence of each ingredient is enhanced. Presented in two sizes, Kakugama can be used for grilling, simmering, poaching, frying and steaming. Its dualpurpose lid locks in umami and can be used as a grilling pan. www.anaori.com
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Jalin Design J-wear
122
After more than a decade as one of the world’s foremost uniform designers to the luxury hospitality industry, Jalin Design has responded to the climate crisis by creating J-wear; the world’s first sustainable stock supported uniform collection. Combining organic and recycled materials, the luxury range of resort wear has been developed with innovative, environmentally friendly, high-performance fabrics such as the core chino fabric. To create the range, company founders Jason and Lindy Lurie have carefully sourced socially responsible, low impact manufacture, packaging and distribution. Unique within its field, J-wear is designed for durability and longevity without compromising on style and functionality. The company has developed a range of high-performance fabrics with the smallest environmental impact so its clients are able to invest in employee fashion that helps sustain people and planet. The durability of the uniforms guarantees that they last longer, ensuring that operators will need to replace them less frequently. This integral feature is not
only cost-effective, but it also keeps garments out of landfill for longer. The brand mission has always been to challenge, innovate and create, and Jalin Design and Jalin Resort – the company’s resort line – have become the go-to design studio for bespoke uniforms for many of the world’s most prestigious hotels and members’ clubs including The Connaught, The Dorchester and The Lanesborough in London, and all the way to Sandy Lane in Barbados. The company’s full design, development and delivery ethos is regarded as key to its success and has resulted in the business being awarded the prestigious accreditation of Official Uniform Provider by Forbes Travel Guide. Moreover, the brand’s resort line is a proud member of the CHTA (Caribbean Hotel and Tourism Association) and having designed bespoke uniforms extensively across the Caribbean, the company has been able to focus all of this expertise and understanding of uniform design on its J-wear collection. www.jalindesign.com
PETITS FOURS
1.
2.
3.
1. American Metalcraft Mix & Matte
2. FOH Artefact Indigo
3. Revol Equinoxe Collector’s Edition
American Metalcraft’s Mix & Matte collection of melamine dinnerware lends an air of modern luxury. Designed to be mixed and matched these matte and faux marble pieces are designed to stand up to even the most intricate and unique menu items. Plates and bowls can be layered for a dimensional look or paired with other American Metalcraft accessories and collections to add an extra touch of finesse to tabletop displays. The melamine dinnerware is resilient to the bumps, bangs and bounces that find their way into every kitchen and each piece is NSF-approved, BPA-free, stain-resistant and dishwashersafe. www.amnow.com
Showcasing a blend of blues, the Artefact Indigo collection has been designed to ignite a sense of warmth and serenity. Reaching the striking and vibrant hue along with its smooth but rich texture requires a unique process of kiln-firing the brand’s proprietary porcelain glaze, resulting in the harmony of Indigo and the range brings to life Artefact’s organic, hand-thrown, pottery-like shape while maintaining the durability and strength that only commercial grade porcelain provides. Indigo was created with a coloured-body porcelain and reactive glaze, whose combination results in a wide variation of the colour blue, making sure that no two pieces are alike. www.frontofthehouse.com
After the success of Equinoxe series, Revol’s complete tableware collection, the porcelain brand has turned to nature in motion to create five artistically rich and exclusive finishes based on the approved shapes of the original collection. Showcasing the knowledge and skills of the brand’s artisans, the Collector’s Edition invites diners on a passionate journey to the heart of matter and the elements. The contemporary ceramic plates come with a variety of options including the Cotton-White Coupe Plate, Rainforest Plates and Ocean Vibes Plates, punctuating the dining table with rhythm and vivacity embodied by the chef and their culinary creations. www.revol-pro.com
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PETITS FOURS
Pordamsa Coral Pordamsa, the Spanish porcelain manufacturer that specialises in tableware has presented its new Coral line. Inspired by the resistance and hypnotic beauty of coral reefs, the pure white collection boasts a soft touch and subtle texture. Pordamsa is a trend-setting porcelain manufacturer known for its high level of innovative designs to an ever-changing global marketplace. Founded in 1975, the company creates a variety of pieces and each item is unique due to its traditional manufacturing process. At present, the company’s designs serve as the base for the creations of some of the most renowned international chefs and offer tableware solutions to the most discerning hotel design projects, both aesthetically and functionally. www.pordamsa.com
Porcel
Maris d’Or Maris d’Or is a new shape designed by Portuguese fine porcelain manufacturer Porcel with the aim of bringing an original contour and an elegant golden outline to the table setting. The collection is named after Latin word Maris – of the sea – and has taken its inspiration from the ocean elements. The three pieces within the collection are adorned with a handpainted gold rim that lines the undulating edges of the service and dessert plates and bowl within the range, resulting in an impressive visual effect. The shimmer of the gold finish enhances the porcelain and the detailed texture, alluding to the reflection of the sun on the sea, which adds to the unique and tactile experience. www.porcel.com
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FALCON
F OLLOW US
W W W . Z I E H E R . C O M
PETITS FOURS
Modbar Modbar AV Modbar, the original under-counter espresso machine is designed to elevate how coffee is prepared and served in hospitality settings. Fine lines, customisable finishes and sleek interfaces give barista and customer a modern experience above the counter. Under-counter modules allow for easily programmable recipes, premium technology and accessible design. The Modbar Espresso AV is equipped with an adaptable drip tray, multi-position programmable lever and La Marzocco’s Linea PB volumetrics and optional scales. Modbar engineering features the same La Marzocco boiler design, PID temperature control and ease of serviceability the Florentine company is known for. www.modbar.com
Sunkist Commercial Series Sectionizer The Sunkist Sectionizer and the Sectionizer Jr. makes quick work of wedging, slicing, coring or halving fruits and vegetables into uniform pieces. The Sunkist Commercial Juicer is recognised by the industry as one of the most reliable commercial citrus juicers available on the market. With its unique metal strainer that oscillates an operator can easily extract between 20-25 gallons of juice per hour using pre-cut citrus. Meanwhile, the Juicer comes with three extracting bulbs and has a two-year warranty, and the new Pro Series Juicer can extract up to 10 gallon of juicer per hour using pre-cut fruit. www.sunkistequipment.com
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PETITS FOURS
Tell us about the decision to acquire William Edwards? As our business looked to expand its global footprint in the luxury dining segment, we researched the companies doing the best job in quality, design, and service. Our research showed that William Edwards by far exceeded the expectations of customers in this segment. Fortunately for us, the business was right next door to our existing campus in Stoke-on-Trent. After meeting with William and seeing the true global potential of the combined Steelite International and William Edwards brands, we had no doubt that the acquisition would be an overwhelming success.
John Miles Steelite International John Miles, President and CEO of Steelite International, sits down with Supper to talk about the the recent acquisition of fine bone china manufacturer William Edwards, the evolution of the luxury tableware sector and the collections that will enhance the company’s existing premium offering.
How will this acquisition enhance Steelite’s existing product portfolio in the luxury tableware sector? To be successful in the luxury tableware industry, the sector of the business where I started my career with Woodmere China here in the United States, we understood this first: you need an established, well-respected brand. Secondly, incredibly creative design resource, unparalleled quality, and the commitment to provide fantastic service to the end-user. The William Edwards brand, combined with other well-respected luxury brands in our portfolio like La Tavola, Rona, Rene Ozorio, Pillivuyt, and Robert Welch was a natural fit to help pull our luxury sector messaging together. How will the move enhance Steelite’s ability to provide its customers with quality, creative design and unparalleled service? First, excellent service starts with significant stock positions. As one of the most financially viable tableware businesses in the world, Steelite is in the unique position to invest in stock, which is naturally the foundation of good service. Additionally, we fully intend to invest in additional equipment and people to deliver the service level expected in the luxury sector. How will the two companies work together going forward? I am happy to say that William Edwards enthusiastically joined our business and has significantly contributed to our organisation. William will continue to drive creative innovation and work with customers to find that unique tableware solution that differentiates us from our competitors. What’s new from William Edwards or Steelite that you would like to spotlight? As you can appreciate, most of our business with the William Edwards product category is bespoke. Even throughout the pandemic, we have seen the luxury end of the market flourish, and we continue to produce dozens of new bespoke patterns every month. We, of course, do have stock patterns, and I would highlight Sultan’s Garden, Reed, Trellis, and Moresque as very exciting. www.steelite.com / www.williamedwards.co.uk
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ADVERTISING INDEX ISSUE 25
Absolut Elyx Aerts NV Amefa
006-007 101 014-015
John Jenkins
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LSA International
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Martin Miller’s Gin
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American Metalcraft
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Modbar
Arc International
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Mogogo
Bonna
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Champagne Gosset
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Champagne Lallier
008-009
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Monno
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MyGlassStudio
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Nude Glass
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Cognac Frapin
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Porcel
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Cosy & Trendy
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Pordamsa
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Dibbern
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Revol
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Dometic
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Rona
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Drinique
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Stölzle Lausitz
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FHC Shanghai Global Food Trade Show 116
Sunkist
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Front of the House – Artefact
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To The Table Asia
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Front of the House – Room 360
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To The Table MEA
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Goodfellow & Goodfellow
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Villeroy & Boch
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IHS
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William Edwards
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WASHING-UP
Going Green
Anantara Chiang Mai Resort looks to heighten the dining experience with nutrition-rich cannabis-infused menus.
Touted by some for its health-boosting
rules. While the flowers, buds and seeds remain
properties, cannabis has undergone something
off-limits, other parts of the plant, particularly
of a makeover in recent years. The legalisation of
the leaves, which contain significant levels of
marijuana in some countries quickly caught the
vitamins but do not feature psychoactive THC,
attention of hotel operators looking to take the
make an appearance on the restaurant’s fine-
guest experience to the next level, notably, The
dining menu, ensuring the cannabis-curious
Standard who in 2018 partnered with cannabis
and those just looking to ease the aches and
company Lord Jones to stock its line of CBD
pains associated with travelling can get their fill
(cannabidiol) gumdrops at a handful of its US
without feeling dazed.
properties. Going beyond the minibar and gift
Diners can now feast on signature dishes such
shop, the plant has also found its way onto
as deep-fried seabass with cannabis leaves and
restaurant menus, as chefs turn their hand to
pork spare ribs with cannabis soup, accompanied
cannabis-focused cuisine.
by drinks including H.I.D. (Hemp in Distiller) with
Anantara Chiang Mai Resort in Thailand has
fresh leaves, monsoon jasmine tea, pandan leaf,
sought to heighten the dining experience at
dry orange, and the refreshing Cannabis Fizzy,
The Service 1921 Restaurant & Bar through the
which includes soda, apple nectar, pineapple
launch of a cannabis-infused food and drink
juice, lime juice, cannabis syrup, topped with
menu, following a relaxation of the government
cannabis leaf for added authenticity.
© Increase-Studio
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